Kinetics of chemical marker M-2 formation in mashed potato-a tool to locate cold spots under microwave sterilization

Journal of Food Engineering

Volumn 76, Issue 3, 2006, Pages 353-361

  Pandit, R B ^a   Tang, J ^a   Mikhaylenko, G ^a   Liu, F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Chemical marker M 2; Cold and hot spots; d ribose; l lysine; M 2 kinetics; Mashed potato; Microwave sterilization

Indexed keywords

FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVES; RATE CONSTANTS; REACTION KINETICS; STERILIZATION (CLEANING);

CHEMICAL MARKER M-2; COLD AND HOT SPOTS; D-RIBOSE; L-LYSINE; M-2 KINETICS; MASHED POTATO; MICROWAVE STERILIZATION;

BIOMARKERS;

SOLANUM TUBEROSUM;

EID: 33646062880     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.032     Document Type: Article

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