A comparative study of infrared and microwave heating for microbial decontamination of paprika powder
Lovisa Eliasson(RISE Research Institutes of Sweden), Lı́lia Ahrné(United States Congress), Maria Lövenklev(Sprint Bioscience (Sweden)), Sven Isaksson(Sprint Bioscience (Sweden))
Cited by 61
Related Papers
Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147
Innovative Technologies for Food Preservation
|Elsevier eBooks|2017|131