{"product_id":"microwave-and-radio-frequency-heating-in-food-and-beverages-9780128187159","title":"Microwave and Radio Frequency Heating in Food and Beverages","description":"\u003cbr\u003e\u003cbr\u003eTable of Contents\u003cbr\u003e1. Introduction to basic principles and mechanisms of electromagnetic heating technologies 2. Characteristics of Microwave and RF Heating 3. Microwave and RF heating effects on pathogenic and spoilage microorganisms including yeasts and molds and their spores 4. Microwave and RF effects on quality and nutrients in foods in comparison with traditional heat treatments 5. Commercial applications of microwave and RF heating for pasteurization and sterilization of foods, ingredients and beverages 6. Economics of Microwave and RF Heating","brand":"Elsevier Science","offers":[{"title":"Default Title","offer_id":51618728411479,"sku":"9780128187159","price":74.96,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780128187159.jpg?v=1756903017","url":"https:\/\/bookcurl.com\/products\/microwave-and-radio-frequency-heating-in-food-and-beverages-9780128187159","provider":"Book Curl","version":"1.0","type":"link"}