THE EFFECT OF MICROWAVES ON MICROORGANISMS-Reference-Cited by-同舟云学术

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THE EFFECT OF MICROWAVES ON MICROORGANISMS

Published:2004-07 Issue:3 Volume:71 Page:399-404
ISSN:1808-1657
Container-title:Arquivos do Instituto Biológico
language:
Short-container-title:Arq. Inst. Biol.

Author:

Valsechi O.A.¹,Horii J.²,Angelis D. de F. De³

Affiliation:

1. Universidade Federal de São Carlos, Brasil

2. Universidade de São Paulo, Brasil

3. Universidade Estadual Paulista, Brasil

Abstract

ABSTRACT This work is a literature review on the use of microwaves for pasteurization processes and/ or the reduction of the microbiological biota in foods. It presents background as well as latest information on the methodology being used in these processes, putting emphasis on the newest developments of the technology being used today.

Publisher

FapUNIFESP (SciELO)

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1808-16572004000300399&tlng=en

Reference62 articles.

1. Injury of E. coli and degradation of riboflavin during pasteurization with microwaves in a tubular flow reactor;AKTAS S.N.;Lebensm. Wiss. Technol,1992

2. Destruction of pathogenic bacteria in turkeys roasted in microwave ovens;ALEIXO J.A.G.;J. Food Sci,1985

3. Microwave processing to destroy Salmonellae in corn-soy-milk blends and effect on product quality;BOOKWALTER G.N.;J. Food Sci,1982

4. Microwave cooking and processing: engineering fundamentals for the food scientist;BUFFLER C.R.,1993

5. Microwave pasteurization of prepared meals;BURFOOT D.;J. Food Eng,1988

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