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微波干燥杀菌的特点 被引量:1

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出处 《中国粮油学报》 EI CAS CSCD 北大核心 2009年第6期108-108,共1页 Journal of the Chinese Cereals and Oils Association
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  • 1余恺,胡卓炎,黄智洵,陈昌实.微波杀菌研究进展及其在食品工业中的应用现状[J].食品工业科技,2005,26(7):185-189. 被引量:52
  • 2郭月红,李洪军.微波杀菌技术在食品工业中的应用[J].保鲜与加工,2006,6(1):44-45. 被引量:26
  • 3WOOIS, RHEEIK, PARK HD. Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure[J]. Applied and EnvironmentalMicrobiology, 2000,66(5 ):2243-2247.
  • 4PHELAN AM, NEUBAUER CF, TIMMR, et al. Athermal alter- ations in the structure of the canalicularmembrane and ATPase activity induced by thermal levels ofmicrowave radiation [J]. Ra- diation Research S~iety, 1994, 137( 1 ):52-58.
  • 5HONG S M, PARK J K, LEE Y O. Mechanisms of microwave irradiation involved in the destruction of fecal coliforms from biosolids[J] . Water Research, 2004,38 ( 6 ): 1615-1625.
  • 6S Banik, S Bandyopadhyay, S Ganguly.Bioeffects ofmicrowave,2a brief review[J] . Bioresource Technology, 2003(87): 155-159.
  • 7A kumar. Nanthermal effects of electromagnetic fields atmi- crowave frequencies [J] . Canadian Conference on Electrical and Computer Engineering, 2003 ( 1 ) :285-288.
  • 8Center for Food Safety and Applied Nutrition. Kinetics of micro- bial inactivation for alternative food processing technologiesmi- crowave and radio frequency processing[S]. U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition, 2000.
  • 9WATANABE K, KAKITA Y, KASHIGE N, et al. Effect of ionic strength on the inactivation of micro-organisms by microwave ir- radiation[J] . Applied Microbiology, 2000,31 : 52-56.
  • 10张仲欣,赵振峰.微波加热杀菌对牛乳品质的影响[J].农业工程技术(农产品加工),2007(7):36-39. 被引量:3

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