Pasteurization treatments for tomato puree using conventional or microwave processes

Journal of Microwave Power and Electromagnetic Energy

Volumn 50, Issue 1, 2016, Pages 35-42

  Pérez Tejeda, Gabriela ^a   Vergara Balderas, Fidel T ^a   López Malo, Aurelio ^a   Rojas Laguna, Roberto ^b   Abraham Juárez, Ma del Rosario ^b   Sosa Morales, María Elena ^b  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b UNIVERSITY OF GUANAJUATO   (Mexico)

Author keywords

E. coli inactivation; microwave treatment; pasteurization; Tomato puree

Indexed keywords

ESCHERICHIA COLI; FRUITS; GLASS BOTTLES; HEAT TREATMENT; MICROWAVE HEATING; PASTEURIZATION; WATER QUALITY;

COLOUR CHANGE; CONVENTIONAL TREATMENTS; E.COLI INACTIVATION; MICROWAVE PROCESS; MICROWAVE TREATMENT; OVERALL ACCEPTABILITY; TOMATO PUREE;

MICROWAVES;

EID: 84977495974     PISSN: 08327823     EISSN: None     Source Type: Journal    
DOI: 10.1080/08327823.2016.1157315     Document Type: Article

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