Radio frequency treatment of foods: Review of recent advances
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference86 articles.
1. Protein denaturation, rheology and gelation characteristics of radiofrequency heating egg white dispersions;Ahmed;International Journal of Food Properties,2007
2. Dielectric properties of salmon (Oncorhybchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies;Al-Holy;Journal of Food Engineering,2005
3. Radio frequency (RF) heating of starch solutions under continuous flow conditions: effect of system and product parameters on temperature change across the applicator tube;Awuah;Journal of Food Process Engineering,2002
4. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating;Awuah;Innovative Food Science and Emerging Technologies,2005
5. Dielectric properties of foods at 3GHz as determined by cavity perturbation technique;Bengtsson;Journal of Microwave Power,1971
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