Microwave heating and quality of food
Author:
Publisher
Elsevier
Reference55 articles.
1. Injury of E. coli and degradation of riboflavin during pasteurization with microwaves in a tubular flow reactor;Aktas;Lebensmittel-Wissenschaft und -Technologie,1992
2. Microwave and conventional heating effects on thermo-oxidative degradation of edible fats;Albi;Journal of the Science of Food and Agriculture,1997
3. Effects of microwave heating on pigment composition and color of fruit purees;Ancos;Journal of Foods Science and Agriculture,1999
4. Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage;Barcia;International Journal of Food Sciences & Nutrition,2015
5. Microwave processing to destroy Salmonellae in corn-soy-milk blends and effect on product quality;Bookwalter;Journal of Food Science,1982
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