Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree-Reference-Cited by-同舟云学术

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Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree

Published:2015-04 Issue: Volume:50 Page:620-629
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Benlloch-Tinoco María,Igual Marta,Rodrigo Dolores,Martínez-Navarrete Nuria

Funder

Ministerio de Educación y Ciencia

Generalitat Valenciana

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5 °C;Aziz;Food Control,2002

2. Bioeffects of microwave – a brief review;Banik;Bioresource Technology,2003

3. Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa;Barboni;Food Chemistry,2010

4. Advanced preservation methods and nutrient retention in fruits and vegetables;Barrett;Journal of Food Science and Agriculture,2012

5. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree;Benlloch-Tinoco;Innovative Food Science and Emerging Technologies,2013

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