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Microwave pasteurization for ready-to-eat meals

Published:2018-10 Issue: Volume:23 Page:133-141
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Tang Juming,Hong Yoon-Ki,Inanoglu Sumeyye,Liu Frank

Funder

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference56 articles.

1. Microbial safety and quality of various types of cooked chilled foods;Daelman;Food Control,2013

2. Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes;Silva;Trends Food Sci Technol,2010

3. Thermal pasteurization of ready-to-eat foods and vegetables: critical factors for process design and effects on quality;Peng;Crit Rev Food Sci Nutr,2017

4. Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization;National Advisory Committee on Microbiological Criteria For Foods (NACMCF);J Food Prot,2006

5. Fish and Fisheries Products Hazards and Controls Guidance;FDA,2011

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