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Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

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Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

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Benlloch Tinoco, M.; Martínez Navarrete, N.; Rodrigo Aliaga, MD. (2014). Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing. Food Control. 35(1):22-25. doi:10.1016/j.foodcont.2013.06.035

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Title: Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and ...[+]
Subjects: Microwaves , Thermal treatment , Kiwifruit , Temperature , Accumulated lethality
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Control. (issn: 0956-7135 ) (eissn: 1873-7129 )
DOI: 10.1016/j.foodcont.2013.06.035
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodcont.2013.06.035
Thanks:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given through Projects AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch.
Type: Artículo

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