Response to “Non-thermal microwave effects: Conceptual and methodological problems”-Reference-Cited by-同舟云学术

Response to “Non-thermal microwave effects: Conceptual and methodological problems”

Published:2022-10 Issue: Volume:390 Page:133216
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gut Jorge Andrey Wilhelms

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves;Cavalcante;Food Chemistry,2021

3. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp;Costa;Food Chemistry,2021

4. A critical overview on the effect of microwave irradiation in organic synthesis;Díaz-Ortiz;The Chemical Record,2019

5. Chapter 5 - Effects of electric fields on food structure and functionality;Fasolin,2021

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