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International Journal of Food Properties Volume 20, 2017 - Issue 8
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Original Articles

Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization

Thammanoon AuksornsriDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, ThailandCorrespondence[email protected]
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Sirichai SongsermpongDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, ThailandView further author information
Pages 1856-1865 | Received 14 Jun 2016, Accepted 06 Aug 2016, Published online: 18 Dec 2016

Citations (11)

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Huseyin Servi, Ummuhan Demir, Esra Yildirim Servi, Busra Gundogdu & Timur Hakan Barak. (2023) Antiproliferative and Antibacterial Activities of Four Commer-cial Essential Oil Samples from Boswellia carteri, B. serrata, and two chemotypes of Canarium luzonicum. Journal of Essential Oil Bearing Plants 26:1, pages 79-94.
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Articles from other publishers (10)

Evans Ameyaw Owusu, Kaushik Luthra, Rebecca Bruce & Griffiths Atungulu. (2023) Cooked rice safety: A review of status and potential of radiative pasteurization. Journal of Food Safety 43:6.
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Jinjin Huang, Min Zhang & Zhongxiang Fang. (2023) Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods 12:16, pages 3052.
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Hu Hao, Liu Xingquan, He Yukai, Jin Jiande, Wu Fenghua, Huang Shiwen & Zhang Jiaojiao. (2023) Postharvest Variations of Rice Physicochemical Traits and Volatile Compounds under Granary Conditions During Long-Time Storage. Rice Science 30:2, pages 92-95.
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Thadiyan Parambil Ijinu, Bernard Prabha, Palpu Pushpangadan & Varughese George. 2023. Drug Discovery and Design Using Natural Products. Drug Discovery and Design Using Natural Products 103 149 .
Tien Phung Nguyen, Ratnaningsih Ratnaningsih & Sirichai Songsermpong. (2022) Characterisation of instant mung bean vermicelli quality using microwave vacuum and microwave continuous drying. International Journal of Food Science & Technology.
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Titaporn Tumpanuvatr & Weerachet Jittanit. (2022) Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method. Journal of Food Processing and Preservation 46:4.
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Maria Laura Montero, Dolores Garrido, R. Karina Gallardo, Juming Tang & Carolyn F. Ross. (2021) Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test. Foods 10:7, pages 1623.
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María Laura Montero, Shyam Sablani, Juming Tang & Carolyn F. Ross. (2020) Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage. Journal of Food Science 85:9, pages 2711-2719.
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Aswathi Soni, Jeremy Smith, Abby Thompson & Gale Brightwell. (2020) Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods. Trends in Food Science & Technology 97, pages 433-442.
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Anand Kumar Chaudhari, Abhishek Kumar Dwivedy, Vipin Kumar Singh, Somenath Das, Akanksha Singh & Nawal Kishore Dubey. (2019) Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation. Environmental Science and Pollution Research 26:25, pages 25414-25431.
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