Advances in food thermal processing: frying strategies and radio frequency heating
Author:
Affiliation:
1. División de Ciencias de la Vida Departamento de Alimentos, Posgrado en Biociencias Campus Irapuato‐Salamanca Universidad de Guanajuato Irapuato Guanajuato 36500 Mexico
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15609
Reference8 articles.
1. Postharvest treatments with radio frequency for 10 and 20 kg batches of black beans ( Phaseolus vulgaris L.)
2. Recent developments in pasteurising seeds and their products using radio frequency heating: a review
3. Improving the shelf life stability of vacuum‐packed fresh‐cut peaches ( Prunus persica L.) by radio frequency heating in water
4. Quality evaluation of yellow corn ( Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production
5. Reviewing the effects of vacuum frying on frying medium and fried foods properties
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