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- Raices, Renata S. L., et al. Show all 11 Authors
- Comprehensive reviews in food science and food safety 2019 v.18 no.1 pp. 67-83
- cold; enzymes; extended shelf life; foods; heat; heat treatment; liquids; milk; nutritive value; spoilage microorganisms; spores; temperature
- ... Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior‐quality dairy‐based products with extended shelf‐life, representing a good alternative to conventional heat treatment. The main drawback of MW hea ...