Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products-Reference-Cited by-同舟云学术

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Published:2019-01 Issue:1 Volume:18 Page:67-83
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Martins Carolina P. C.¹,Cavalcanti Rodrigo N.²³⁴^ORCID,Couto Silvia M.⁵,Moraes Jeremias⁶,Esmerino Erick A.¹^ORCID,Silva Marcia Cristina⁶,Raices Renata S. L.⁶,Gut Jorge A. W.²³^ORCID,Ramaswamy Hosahalli S.⁴,Tadini Carmen C.²³^ORCID,Cruz Adriano G.⁶^ORCID

Affiliation:

1. Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil

2. Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil

3. FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil

4. Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada

5. Nutrition Inst. Josué de Castro; Federal Univ. of Rio de Janeiro (UFRJ); Av. Carlos Chagas Filho, 373, CCS, Bloco J/2° andar, Cidade Univ., Ilha do Fundão 21941-902 Rio de Janeiro RJ Brazil

6. Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12409/fullpdf

Reference141 articles.

1. Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature;Ahmed;Journal of Food Engineering,2009

2. Dielectric properties of butter in the MW frequency range as affected by salt and temperature;Ahmed;Journal of Food Engineering,2007