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This paper aims to investigate in a self-designed closed loop reactor process conditions for thermal inactivation of B16 melanoma cells by microwave and conventional heating.

Besides control experiments (37°C), inactivation rate was determined in the range from 42°C to 46°C. Heating was achieved either by microwave radiation at 2.45 GHz or by warm water. To distinguish viable from dead cells, AnnexinV staining method was used and supported by field effect scanning electron microscopy (FE-SEM) imaging. Furthermore, numerical simulations were done to get a closer look into both heating devices. To investigate the thermal influence on cell inactivation and the differences between heating methods, a reaction kinetics approach was added as well.

Control experiments and heating at 42°C resulted in low inactivation rates. Inactivation rate at 44°C remained below 12% under conventional, whereas it increased to >70% under microwave heating. At 46°C, inactivation rate attained 68% under conventional heating; meanwhile, even 88% were determined under microwave heating. FE-SEM images showed a porous membrane structure under microwave heating in contrast to mostly intact conventional heated cells. Numerical simulations of both heating devices and a macroscopic Arrhenius approach could not sufficiently explain the observed differences in inactivation.

A combination of thermal and electrical effects owing to microwave heating results in higher inactivation rates than conventional heating achieves. Nevertheless, it was not possible to determine the exact mechanisms of inactivation under microwave radiation.

The purpose of this paper is to inform readers of the cultural and scientific basis of the Mediterranean diet.

This review was compiled using peer reviewed articles and with the support of Oldways, the non‐profit organisation responsible for designing the Mediterranean diet pyramid in association with Harvard School of Public Health. It is designed to create a resource, which could be disseminated within the food industry to stimulate debate and an understanding of the commercial opportunities for products based on the Mediterranean diet.

From the review of information on the subject there is compelling evidence of the benefits of a Mediterranean diet having a beneficial effect on health status with a reduction in conditions such as coronary heart disease and cancers.

This is a literature review based on large studies of the Mediterranean diet and is not an intervention study.

It is hoped that the food industry can consider the scientific and market research evidence presented and, through innovation and new brand development, offer the possibility of products, which will promote choice and access to increasingly healthy foods.

The compilation of evidence citing the benefits of the Mediterranean diet supports an easily adapted and flavourful diet with numerous health benefits. For the food industry it provides an original concept designed to support the research and development of new initiatives to promote healthy food products.

The benefits of the Mediterranean diet are shown to have significant benefits on health and are easily implemented.