Thermal Food Engineering Operations. NITIN KUMAR

Чтение книги онлайн.

Читать онлайн книгу Thermal Food Engineering Operations - NITIN KUMAR страница 33

Thermal Food Engineering Operations - NITIN KUMAR

Скачать книгу

M. Morales-de la Peña, L. Salvia-Trujillo, M. A. Rojas-Graü, and O. Martín-Belloso, “Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage,” LWT - Food Sci. Technol., vol. 43, no. 6, 2010, doi: 10.1016/j. lwt.2010.01.015.

      90. P. Nath, S. J. Kale, and B. Bhushan, “Consumer Acceptance and Future Trends of Non-thermal-Processed Foods,” in Non-thermal Processing of Foods, 2019.

      91. A. A. Oduola, R. Bowie, S. A. Wilson, Z. Mohammadi Shad, and G. G. Atungulu, “Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice,” J. Food Saf., vol. 40, no. 2, 2020, doi: 10.1111/jfs.12764.

      92. C. Venkitasamy et al., “Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354,” LWT, vol. 95, 2018, doi: 10.1016/j.lwt.2018.04.095.

      93. Y. Feng, B. Wu, X. Yu, A. E. G. A. Yagoub, F. Sarpong, and C. Zhou, “Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices,” Food Chem., vol. 266, 2018, doi: 10.1016/j. foodchem.2018.06.012.

      94. A. Kapoor and P. P. Sutar, “Finish drying and surface sterilization of bay leaves by microwaves,” 2019, doi: 10.4995/ids2018.2018.7822.

      95. H. Patil, N. G. Shah, S. N. Hajare, S. Gautam, and G. Kumar, “Combination of microwave and gamma irradiation for reduction of aflatoxin B1 and microbiological contamination in peanuts (Arachis hypogaea L.),” World Mycotoxin J., vol. 12, no. 3, 2019, doi: 10.3920/WMJ2018.2384.

      97. L. Zhang, J. G. Lyng, R. Xu, S. Zhang, X. Zhou, and S. Wang, “Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival,” Food Control, vol. 102, 2019, doi: 10.1016/j. foodcont.2019.03.030.

      98. J. Peng et al., “Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature,” LWT - Food Sci. Technol., vol. 89, 2018, doi: 10.1016/j.lwt.2017.11.009.

      99. E. J. Rifna, S. K. Singh, S. Chakraborty, and M. Dwivedi, “Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances,” Food Res. Int., vol. 126, no. September, p. 108654, 2019, doi: 10.1016/j.foodres.2019.108654.

      100. Alam, M. S., Kumar, N., & Singh, B. (2018). Development of sweet lime (Citrus limetta Risso) pomace integrated ricebased extruded product: Process optimization. Journal of Agricultural Engineering, 55(1), 47-53.

      *Corresponding author: [email protected]

      Конец ознакомительного фрагмента.

      Текст предоставлен ООО «ЛитРес».

      Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

      Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

/9j/4AAQSkZJRgABAQEBLAEsAAD/7Sr2UGhvdG9zaG9wIDMuMAA4QklNBAQAAAAAAAccAgAAAgAA ADhCSU0EJQAAAAAAEOjxXPMvwRihontnrcVk1bo4QklNBDoAAAAAAPcAAAAQAAAAAQAAAAAAC3By aW50T3V0cHV0AAAABQAAAABQc3RTYm9vbAEAAAAASW50ZWVudW0AAAAASW50ZQAAAABDbHJtAAAA D3ByaW50U2l4dGVlbkJpdGJvb2wAAAAAC3ByaW50ZXJOYW1lVEVYVAAAAAoAQQBkAG8AYgBlACAA UABEAEYAAAAAAA9wcmludFByb29mU2V0dXBPYmpjAAAADABQAHIAbwBvAGYAIABTAGUAdAB1AHAA AAAAAApwcm9vZlNldHVwAAAAAQAAAABCbHRuZW51bQAAAAxidWlsdGluUHJvb2YAAAAJcHJvb2ZD TVlLADhCSU0EOwAAAAACLQAAABAAAAABAAAAAAAScHJpbnRPdXRwdXRPcHRpb25zAAAAFwAAAABD cHRuYm9vbAAAAAAAQ2xicmJvb2wAAAAAAFJnc01ib29sAAAAAABDcm5DYm9vbAAAAAAAQ250Q2Jv b2wAAAAAAExibHNib29sAAAAAABOZ3R2Ym9vbAAAAAAARW1sRGJvb2wAAAAAAEludHJib29sAAAA AABCY2tnT2JqYwAAAAEAAAAAAABSR0JDAAAAAwAAAABSZCAgZG91YkBv4AAAAAAAAAAAAEdybiBk b3ViQG/gAAAAAAAAAAAAQmwgIGRvdWJAb+AAAAAAAAAAAABCcmRUVW50RiNSbHQAAAAAAAAAAAAA AABCbGQgVW50RiNSbHQAAAAAAAAAAAAAAABSc2x0VW50RiNQeGxAcsAAAAAAAAAAAAp2ZWN0b3JE YXRhYm9vbAEAAAAAUGdQc2VudW0AAAAAUGdQcwAAAABQZ1BDAAAAAExlZnRVbnRGI1JsdAAAAAAA AAAAAAAAAFRvcCBVbnRGI1JsdAAAAAAAAAAAAAAAAFNjbCBVbnRGI1ByY0BZAAAAAAAAAAAAEGNy b3BXaGVuUHJpbnRpbmdib29sAAAAAA5jcm9wUmVjdEJvdHRvbWxvbmcAAAAAAAAADGNyb3BSZWN0 TGVmdGxvbmcAAAAAAAAADWNyb3BSZWN0UmlnaHRsb25nAAAAAAAAAAtjcm9wUmVjdFRvcGxvbmcA AAAAADhCSU0D7QAAAAAAEAEsAAAAAQACASwAAAABAAI4QklNBCYAAAAAAA4AAAAAAAAAAAAAP4AA ADhCSU0EDQAAAAAABAAAAFo4QklNBBkAAAAAAAQAAAAeOEJJTQPzAAAAAAAJAAAAAAAAAAABADhC SU0nEAAAAAAACgABAAAAAAAAAAI4QklNA/UAAAAAAEgAL2ZmAAEAbGZmAAYAAAAAAAEAL2ZmAAEA oZmaAAYAAAAAAAEAMgAAAAEAWgAAAAYAAAAAAAEANQAAAAEALQAAAAYAAAAAAAE4QklNA/gAAAAA AHAAAP//////////////////

Скачать книгу