Critical review of radio-frequency (RF) heating applications in food processing-Reference-Cited by-同舟云学术

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Critical review of radio-frequency (RF) heating applications in food processing

Published:2019-04-10 Issue:2 Volume:3 Page:81-91
ISSN:2399-1399
Container-title:Food Quality and Safety
language:en
Short-container-title:

Author:

Altemimi Ammar¹,Aziz Salah Naji¹,Al-HiIphy Asaad R S¹,Lakhssassi Naoufal²,Watson Dennis G²,Ibrahim Salam A³

Affiliation:

1. Department of Food Science, College of Agriculture, University of Basrah, Iraq

2. Department of Plant, Soil and Agricultural Systems, Southern Illinois University at Carbondale, Carbondale, USA

3. North Carolina A & T State University, Greensboro, USA

Funder

University of Basrah

Publisher

Oxford University Press (OUP)

Subject

Food Science

Link

http://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyz002/28494902/fyz002.pdf

Reference57 articles.

1. Effects of microwave and hot-air drying methods on colour, bcarotene and radical scavenging activity of apricots;Albanese;International Journal of Food Science & Technology,2013

2. Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control;Alfaifi;Innovative Food Science & Emerging Technologies,2016

3. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating;Awuah;Innovative Food Science & Emerging Technologies,2005

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