Free Access
| Issue |
Lait
Volume 80, Number 6, November-December 2000
|
|
|---|---|---|
| Page(s) | 601 - 608 | |
| DOI | https://doi.org/10.1051/lait:2000147 | |
References
-
- 1
- Choi H.K., Vasavada P.C., Marth E.H., Inactivation of milkborne pathogens with microwave energy, J. Dairy Sci. 75 (1992) 130.
- 2
- Choi H.K., Marth E.H., Vasavada P.C., Use of microwave energy to inactive Yersinia enterocolitica and Campilobacter jejuni in milk, Milchwissenschaft 48 (1993) 134-136.
- 3
- Choi H.K., Marth E.H., Vasavada P.C., Use of microwave energy to inactive Listeria monocytogenes in milk, Milchwissenschaft 48 (1993) 200-203.
- 4
- Decareau R.V., Microwaves in the food processing industry, Academic Press Inc., New York, USA, 1985.
- 5
- Galuska P.K., Kolarik R.W., Vasavada P.C., Inactivation of Listeria monocytogenes by microwave treatment, J. Dairy Sci. 72 (1989) 139.
- 6
- Gerling J.E., Microwaves in the food industry: Promise and reality, Food Technol. 6 (1986) 82-83.
- 7
- Hamid M.A.K., Boulanger R.J., Tong S.C., Gallop R.A., Pereira R.R., Microwave pasteurization or raw milk, J. Microwave Power Electromagn. 4 (1969) 272-275.
- 8
- Jaynes H.O., Microwave pasteurization of milk, J. Milk Technol. 38 (1975) 386-387.
- 9
- Knutson K.M., Marth E.H., Wagner M.K., Use of microwave ovens to pasteurize milk, J. Food Prot. 51 (1988) 715-719.
- 10
- López-Fandi no R., Villamiel M., Corzo N., Olano A., Assessment of the thermal treatment of milk during continuous microwave and conventional heating, J. Food Prot. 59 (1996) 889-892.
- 11
- Medrano A., Hernandez A., Prodanov M., Vidal-Valverde C., Riboflavin, tocopherol and retinol retention in milk after microwave heating, Lait 74 (1994) 153-159.
- 12
- Merin U., Rosenthal I., Pasteurization of milk by microwave irradiation, Milchwissenschaft 39 (1984) 643-644.
- 13
- Paul A.A., Southgate D.A.T., The composition of foods, Elsevier/North-Holland Inc., New York, USA, 1978.
- 14
- Renner E., Milk and Dairy Products in Human Nutrition, W-GmbH, Volkswirtschaftlicher Verlag, Munich, Germany, 1983.
- 15
- Roll B.A., Effect of processing on nutrients content of food: Milk and milk products, in: Rechcigl M. (Ed.), CRC Handbook of Nutritive Value of Processed Food, vol. 1, CRC Press, Boca Ratón, Florida, USA, 1982, p. 383.
- 16
- Sieber R., Eberhard P., Ruegg M., Mikrowellenerhitzung von Milch: zonale Unterschiede und Einfluss des Rührens, Ernährungsforschung 17 (1993) 83-86.
- 17
- Sieber R., Eberhard P., Gallmann P.U., Heat treatment of milk in domestic microwave ovens, Int. Dairy J. 6 (1996) 231-246.
- 18
- Sierra I., Vidal-Valverde C., Olano A., Effect of continuous flow microwave treatment and conventional heating on the nutritional value of milk: Influence on the vitamin B1 retention, Eur. Food Res. Technol. 209 (1999) 352-354.
- 19
- Sierra I., Prodanov M., Calvo M., Olano A., Vidal-Valverde C., Vitamin stability and growth of Psychrotrophic bacteria in refrigerated raw milk acidified with carbon dioxide, J. Food Prot. 59 (1996) 1305-1310.
- 20
- Souci S.W., Fachmann W., Kraut H., Food composition and nutritional tables 1986/1987, Wissenschaftliche Verlagsgesellschaft GmbH, Stuttgart, Germany, 1986.
- 21
- van Zante H.J., Johnson S.K., Effect of electronic cookery on thiamine and riboflavin in buffered solutions, J. Am. Diet. Assoc. 56 (1970) 133-137.
- 22
- Vasavada P., Microwave processing for the dairy indusy, Food Aust. 42 (1990) 562-564.
- 23
- Vidal-Valverde C., Redondo P., Effect of microwave heating on the thiamin content of cows' milk, J. Dairy Res. 60 (1993) 259-262.
- 24
- Villamiel M., López-Fandi no R., Olano A., Microwave pasteurization of milk in a continuous flow unit: Shelf life of cow's milk, Milchwissenschaft 51 (1996) 674-677.
- 25
- Villamiel M., López-Fandi no R., Corzo N., Martínez-Castro I., Olano A., Effects of continuous flow microwave treatment on chemical and microbiological characteristics of milk, Z. Lebensm. Unters. Forsch. 202 (1996) 15-18.
- 26
- Young G.S., Jolly P.G., Microwaves: The potential for use in dairy processing, Aust. J. Dairy Technol. 5 (1990) 34-37.
Abstract
Copyright INRA, EDP Sciences