Application of non-enzymatic browning of fructose for heating pattern determination in microwave assisted thermal pasteurization system

Author:

Jain Deepali,Wang JungangORCID,Liu Frank,Tang JumingORCID,Bohnet Stewart

Funder

USDA Agricultural and Food Research Initiative 444 (AFRI) CAP

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Effects of pH on caramelization and maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Food Chem.,2001

2. LWT - food Science and Technology Development of model food systems for thermal pasteurization applications based on Maillard reaction products novas;Bornhorst;LWT–Food Sci. Technol.,2017

3. Coupled simulation of an electromagnetic heating process using the finite difference time domain method;Chen;J. Microw. Power Electromagn. Energy,2007

4. Simulation model for moving food packages in microwave heating processes using conformal FDTD method;Chen;J. Food Eng.,2008

5. Degradation of sucrose, glucose and fructose in concentrated aqueous solutions under constant ph conditions at elevated temperature;Eggleston;J. Carbohydr. Chem.,2000

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