Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Food and Bioprocess Technology

Volumn 10, Issue 7, 2017, Pages 1248-1256

  Bornhorst, Ellen R ^a   Liu, Fang ^a   Tang, Juming ^a   Sablani, Shyam S ^a   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Color change; Food quality; Green pea; Mashed potato; Pasteurization

Indexed keywords

COLOR; COLORIMETRY; DYES; IMAGE ANALYSIS; IMAGE QUALITY; OPTICAL PROJECTORS; OPTIMIZATION; PASTEURIZATION; QUALITY CONTROL; WATER;

CLOSTRIDIUM BOTULINUM; COLOR CHANGES; FOOD QUALITY; GREEN PEA; IMAGE ANALYSIS TECHNIQUES; INTER QUARTILE RANGES; MASHED POTATO; TIME-TEMPERATURE INDICATORS;

THERMAL PROCESSING (FOODS);

EID: 85015643973     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1900-9     Document Type: Article

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