Cargando…

Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization

The model food in this study known as mashed potato consisted of ribose (1.0%) and lysine (0.5%) to induce browning via Maillard reaction products. Mashed potato was processed by Coaxially Induced Microwave Pasteurization and Sterilization (CiMPAS) regime to generate an F0 of 6–8 min and analysis of...

Descripción completa

Detalles Bibliográficos
Autores principales: Soni, Aswathi, Al-Sarayreh, Mahmoud, Reis, Marlon M., Smith, Jeremy, Tong, Kris, Brightwell, Gale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353656/
https://www.ncbi.nlm.nih.gov/pubmed/32604763
http://dx.doi.org/10.3390/foods9060837