Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz
Author:
Affiliation:
1. Department of Chemical Engineering, Escola Politécnica; University of São Paulo; São Paulo Brazil
2. FoRC - Food Research Center; University of São Paulo; São Paulo Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12858/fullpdf
Reference63 articles.
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3. A comprehensive analysis on the effect of shape on the microwave heating dynamics of food materials;Bhattacharya;Innovative Food Science and Emerging Technologies,2017
4. Separation of oil/water emulsions in continuous flow using microwave heating;Binner;Energy & Fuels,2013
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