Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization
Zhi Qu, Zhongwei Tang, Fang Liu, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, Juming Tang
Topics & Concepts
PasteurizationAscorbic acidFood spoilagePhaseolusFood scienceShelf lifeChemistryFood preservationLegumeMicrowave ovenMicrowaveChlorophyllMicrowave heatingHorticultureBotanyBiologyBacteriaQuantum mechanicsPhysicsGeneticsMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsListeria monocytogenes in Food Safety