Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Kumar, P ^a   Coronel, P ^a   Simunovic, J ^a   Sandeep, K P ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Aseptic processing; Dielectric properties; Microwave heating; Salsa con queso

Indexed keywords

ARTICLE; CONSUMER; FEASIBILITY STUDY; FOOD HANDLING; FOOD PRESERVATION; HUMAN; INSTRUMENTATION; METHODOLOGY; MICROWAVE RADIATION; PH; SAFETY; TEMPERATURE; TIME; TOMATO;

CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FEASIBILITY STUDIES; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; MICROWAVES; TEMPERATURE; TIME FACTORS;

EID: 34147127765     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00306.x     Document Type: Article

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