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Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree

机译：微波的优越性在传统的加热中保持保质和质量的猕猴桃泥

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María Benlloch-Tinoco; Marta Igual; Dolores Rodrigo; Nuria Martínez-Navarrete;
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年度 2015
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1. 微波加热和传统加热方式对高岭土热活化性能影响的比较 [J] . 张良静, 和媛, 吕鹏, 中南大学学报（英文版） . 2020,第009期
2. Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree [J] . Food Control . 2015,第期

机译：微波微波的优越性在传统的加热中，以保存猕猴桃泥的保质期和品质
3. A Comparative Study of the Quality of Strawberry Puree Preserved by Continuous Microwave Heating and Conventional Thermal Pasteurization During Long-Term Cold Storage [J] . Marszalek Krystian, Wozniak Lukasz, Skapska Sylwia, Food and bioprocess technology . 2016,第7期

机译：长期冷藏下连续微波加热和常规热巴氏杀菌法保存草莓泥品质的比较研究
4. Quality and acceptability of microwave and conventionally pasteurised kiwifruit puree. [J] . Benlloch-Tinoco M., Igual M., Salvador A., Food and bioprocess technology . 2014,第11期

机译：微波和常规巴氏杀菌的奇异果泥的质量和可接受性。
5. EFFECT OF CONVENTIONAL AND MICROWAVE HEATING ON RHEOLOGICAL PROPERTIES, ANTHOCYANIN CONTENT AND COLOR OF STRAWBERRY PUREE [C] . Mandar R. Patel, M. Fernanda San Martin-Gonzalez IMPI's Annual Microwave Power Symposium . 2011

机译：常规和微波加热对草莓泥的流变性质，花青素含量和颜色的影响
6. Quality characteristics of carrot puree processed by continuous flow microwave heating as compared to conventional heating [D] . Bakir, Gulsah. 2012

机译：与常规加热相比，通过连续流微波加热处理的胡萝卜泥的质量特征
7. Comparative Kinetic Study and Microwaves Non-Thermal Effects on the Formation of Poly(amic acid) 44′-(Hexafluoroisopropylidene)diphthalic Anhydride (6FDA) and 44′-(Hexafluoroisopropylidene)bis(p-phenyleneoxy)dianiline (BAPHF). Reaction Activated by Microwave Ultrasound and Conventional Heating [O] . Hugo Mendoza Tellez, Joaquín Palacios Alquisira, Carlos Rius Alonso, 2011

机译：形成聚酰胺酸44-（六氟异亚丙基）二邻苯二甲酸酐（6FDA）和44-（六氟异亚丙基）双（对苯氧基）二苯胺（BAPHF）的比较动力学研究和微波非热效应。微波超声波和常规加热激活的反应
8. Quality and Acceptability of Microwave and Conventionally Pasteurised Kiwifruit Puree [O] . María Benlloch-Tinoco, Marta Igual, Ana Salvador, 2014

机译：微波和常规巴氏杀菌的质量和可接受性Kiwifruit Puree

Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree

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