Works matching DE "MICROWAVE cooking"
Results: 149
Influence of Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 1, p. 34, doi. 10.1080/15428052.2022.2027309
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- Article
Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil.
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- KnE Life Sciences, 2020, v. 2020, p. 131, doi. 10.18502/kls.v5i1.6035
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- Publication type:
- Article
Taking Purées to a New Level.
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- Agricultural Research, 2014, v. 62, n. 2, p. 10
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- Publication type:
- Article
Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don.
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- PLoS ONE, 2024, v. 19, n. 2, p. 1, doi. 10.1371/journal.pone.0299037
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- Publication type:
- Article
Influence of outdoor and indoor rearing system of suckling lambs on fatty acid profile and lipid oxidation of raw and cooked meat.
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- Italian Journal of Animal Science, 2013, v. 12, n. 4, p. 459, doi. 10.4081/ijas.2013.e74
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- Article
Studies on microwave energy absorption of fresh green bell pepper (Capsicum).
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- Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 2, p. 105
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- Publication type:
- Article
Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems.
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- Packaging Technology & Science, 2020, v. 33, n. 10, p. 407, doi. 10.1002/pts.2511
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- Publication type:
- Article
Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties.
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- Food Science & Technology International, 2006, v. 12, n. 4, p. 297, doi. 10.1177/1082013206068036
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- Publication type:
- Article
Microlessons.
- Published in:
- 2015
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- Publication type:
- Essay
RSM Optimization of Process Parameters for Dechlorination by Microwave Roasting from Zinc Oxide Dust from Waelz Kiln.
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- Journal of Microwave Power & Electromagnetic Energy, 2014, v. 48, n. 4, p. 233, doi. 10.1080/08327823.2014.11689887
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- Publication type:
- Article
Assessment of Heating Rate and Non-uniform Heating in Domestic Microwave Ovens.
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- Journal of Microwave Power & Electromagnetic Energy, 2012, v. 46, n. 4, p. 229, doi. 10.1080/08327823.2012.11689839
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- Publication type:
- Article
Combination Microwave Ovens: An Innovative Design Strategy.
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- Journal of Microwave Power & Electromagnetic Energy, 2012, v. 46, n. 4, p. 192, doi. 10.1080/08327823.2012.11689836
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- Publication type:
- Article
COUPLED SIMULATION OF AN ELECTROMAGNETIC HEATING PROCESS USING THE FINITE DIFFERENCE TIME DOMAIN METHOD.
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- Journal of Microwave Power & Electromagnetic Energy, 2007, v. 41, n. 3, p. 50
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- Publication type:
- Article
Nutrient Composition and Sensory Profile of Differently Cooked Green Leafy Vegetables.
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- International Journal of Food Properties, 2004, v. 7, n. 3, p. 659, doi. 10.1081/JFP-200033079
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- Publication type:
- Article
Color and Texture Development During Microwave and Conventional Baking of Breads.
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- International Journal of Food Properties, 2004, v. 7, n. 2, p. 201, doi. 10.1081/JFP-120025396
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- Publication type:
- Article
EFFECTS OF MICROWAVE COOKING ON FISH QUALITY.
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- International Journal of Food Properties, 2001, v. 4, n. 3, p. 501, doi. 10.1081/JFP-100108651
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- Publication type:
- Article
Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice.
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- Foods, 2024, v. 13, n. 24, p. 4052, doi. 10.3390/foods13244052
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- Publication type:
- Article
Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (Brassica olearacea L. var. Italica Plenck), Carrots (Daucus carota subsp. Sativus), and Red Peppers (Capsicum annuum L. cv. Kapya).
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- Foods, 2024, v. 13, n. 21, p. 3459, doi. 10.3390/foods13213459
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- Publication type:
- Article
Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking.
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- Foods, 2024, v. 13, n. 2, p. 339, doi. 10.3390/foods13020339
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- Publication type:
- Article
Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.
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- Foods, 2023, v. 12, n. 13, p. 2564, doi. 10.3390/foods12132564
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- Publication type:
- Article
The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking.
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- Foods, 2023, v. 12, n. 6, p. 1187, doi. 10.3390/foods12061187
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- Publication type:
- Article
The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat.
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- Foods, 2023, v. 12, n. 1, p. 129, doi. 10.3390/foods12010129
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- Publication type:
- Article
Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage.
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- Foods, 2022, v. 11, n. 4, p. 501, doi. 10.3390/foods11040501
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- Publication type:
- Article
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.
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- Foods, 2022, v. 11, n. 1, p. 38, doi. 10.3390/foods11010038
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- Publication type:
- Article
Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida.
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- Foods, 2021, v. 10, n. 11, p. 2786, doi. 10.3390/foods10112786
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- Publication type:
- Article
PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PERSIMMON FRUIT LEATHER.
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- Zagazig Journal of Agricultural Research, 2018, v. 45, n. 6A, p. 2071, doi. 10.21608/zjar.2018.47744
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- Publication type:
- Article
Letters to the Editor.
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- 2007
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- Publication type:
- Letter
Functional properties of parsley fortified homemade Turkish noodles (Erişte).
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- Croatian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 88, doi. 10.17508/CJFST.2019.11.1.13
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- Publication type:
- Article
Outbreak of Salmonella enterica serotype I 4,5,12:i:- infections: the challenges of hypothesis generation and microwave cooking.
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- Epidemiology & Infection, 2014, v. 142, n. 5, p. 1050, doi. 10.1017/S0950268813001787
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- Publication type:
- Article
Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process.
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- Journal of Thermal Analysis & Calorimetry, 2017, v. 130, n. 3, p. 1473, doi. 10.1007/s10973-017-6526-7
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- Publication type:
- Article
The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus).
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- Journal of Advanced Veterinary & Animal Research, 2024, v. 11, n. 1, p. 194, doi. 10.5455/javar.2024.k765
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- Publication type:
- Article
Popping characteristics of paddy using microwave energy and optimization of process parameters.
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- International Journal of Food Studies, 2014, v. 3, p. 45, doi. 10.7455/ijfs/3.1.2014.a4
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- Publication type:
- Article
The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3723, doi. 10.3390/app13063723
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- Publication type:
- Article
A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets' Fatty Acid Composition and Quality Attributes.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 3, p. 1253, doi. 10.3390/app13031253
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- Publication type:
- Article
A comparative study between intermittent microwave and infrared drying of bioproducts.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 23, doi. 10.1111/j.1365-2621.2004.00903.x
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- Publication type:
- Article
Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 9, doi. 10.1111/j.1365-2621.2004.00904.x
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- Publication type:
- Article
The quality assessment of gari produced by using microwave energy.
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- International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 365, doi. 10.1046/j.1365-2621.1999.00282.x
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- Publication type:
- Article
Microwave phase control heating.
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- International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 295, doi. 10.1046/j.1365-2621.1999.00272.x
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- Publication type:
- Article
Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants.
- Published in:
- Grasas y Aceites, 2019, v. 70, n. 4, p. 1, doi. 10.3989/gya.1044182
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- Publication type:
- Article
Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying.
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- Grasas y Aceites, 2017, v. 68, n. 3, p. 1, doi. 10.3989/gya.1162162
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- Publication type:
- Article
The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla).
- Published in:
- Czech Journal of Food Sciences, 2023, v. 41, n. 5, p. 375, doi. 10.17221/114/2023-CJFS
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- Publication type:
- Article
Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 3, p. 1519, doi. 10.3390/su13031519
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- Publication type:
- Article
Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat.
- Published in:
- Journal of Applied Animal Research, 2019, v. 47, n. 1, p. 262, doi. 10.1080/09712119.2019.1624553
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- Publication type:
- Article
Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods.
- Published in:
- International Journal of Analytical Chemistry, 2022, p. 1, doi. 10.1155/2022/7812441
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- Publication type:
- Article
ESTABILIDADE OXIDATIVA DE AMÊNDOAS DE NOZ MACADÂMIA SECAS POR MICRO-ONDAS COM AR QUENTE.
- Published in:
- Agricultural Research in the Tropics / Pesquisa Agropecuária Tropical, 2011, v. 41, n. 2, p. 286, doi. 10.5216/pat.v41i2.9961
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- Publication type:
- Article
Diacetyl in Foods: A Review of Safety and Sensory Characteristics.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2015, v. 14, n. 5, p. 634, doi. 10.1111/1541-4337.12150
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- Publication type:
- Article
Emissions from cooking microwave popcorn.
- Published in:
- 2007
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- Publication type:
- journal article
Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.).
- Published in:
- Journal of Food Quality, 2020, p. 1, doi. 10.1155/2020/4350274
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- Publication type:
- Article
基于主成分分析法的甘薯熟化品质评价.
- Published in:
- Food Research & Development, 2021, v. 42, n. 11, p. 1, doi. 10.12161/j.issn.1005-6521.2021.11.001
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- Publication type:
- Article
Study on the pre-cooking technology of barley.
- Published in:
- Food Research & Development, 2021, v. 42, n. 1, p. 279, doi. 10.12161/j.issn.1005-6521.2021.01.017
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- Publication type:
- Article