Radiofrequency-assisted low-temperature long-time (LTLT) pasteurization of onion powder-Reference-Cited by-同舟云学术

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Radiofrequency-assisted low-temperature long-time (LTLT) pasteurization of onion powder

Published:2022-12 Issue: Volume:170 Page:114002
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Shuxiang^ORCID,Xiong Haitao,Qiu Yan,Dai Jianwu^ORCID,Zhang Qing,Qin Wen

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Radio frequency disinfestation treatments for dried fruit: Model development and validation;Alfaifi;Journal of Food Engineering,2014

2. Thermal resistance of Salmonella in low-moisture high-sugar products;Alshammari;Food Control,2020

3. Official methods of analysis;AOAC,2012

4. Modeling radio frequency heating of food moving on a conveyor belt;Chen;Food and Bioproducts Processing,2017

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1. Application of radio frequency energy in processing of fruit and vegetable products;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

2. Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation;Food Engineering Reviews;2024-04-10

3. Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder;International Journal of Food Microbiology;2024-03

4. Developing a novel protocol for ready-to-eat beef sausage using superheated water (SW)-assisted radio frequency (RF) heating;LWT;2024-01

5. State-of-the-art in milk processing for improvement of the quality of pasteurized milk and UHT milk;The Microbiology, Pathogenesis and Zoonosis of Milk Borne Diseases;2024

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