Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization

Author:

Qu ZhiORCID,Tang Zhongwei,Liu Fang,Sablani Shyam S.ORCID,Ross Carolyn F.ORCID,Sankaran Sindhuja,Tang Juming

Funder

Washington State University

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference58 articles.

1. Seasonality of the thermal kinetics of color changes in whole spinach (Spinacia Oleracea) leaves under pasteurization conditions;Aamir;International Journal of Food Properties,2014

2. Microwave pasteurization and sterilization of foods;Ahmed,2007

3. Designing thinner wall ethylene-vinyl alcohol copolymer and polypropylene-based semi-rigid trays for microwave-assisted thermal sterilization and pasteurization processes;Al-Ghamdi;Food Packaging and Shelf Life,2020

4. Detection of bacterial endospores in soil by terbium fluorescence;Ammann;International Journal of Microbiology,2011

5. Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity;Arjmandi;Food Science and Technology International,2017

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