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Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy

Carolina P C Martins1, Rodrigo N Cavalcanti2,3,4, Silvia M Couto5

  • 1Dept. of Food Technology, Federal Rural Univ. of Rio de Janeiro (UFRRJ), Rodovia BR 465, km 7, 23890-000, Seropédica, RJ, Brazil.

Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
PubMed

Keywords:
dairy foodsdielectric propertiesfood preservationinnovative technologiesmicrowave processingnutritional value

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