Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals
Author:
Affiliation:
1. School of Food Science, MS 2312; Univ. of Idaho; Moscow Idaho 83844 U.S.A.
2. School of Food Science; PO Box 646376, Washington State Univ. Pullman Wash. 99164 U.S.A.
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13334/fullpdf
Reference25 articles.
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2. Center for Disease Control and Prevention 2016 http://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html
3. The cooking qualities of microwave oven cooked instant noodles;Cho;Intl J Food Sci Tech,2010
4. Spaghetti cooking by microwave oven: cooking kinetics and product quality;Cocci;J Food Eng,2008
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