Works matching DE "MICROWAVE cooking"

Results: 151

Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves.

Published in:

European Food Research & Technology, 2019, v. 245, n. 2, p. 365, doi. 10.1007/s00217-018-3168-3

By:

Zeb, Alam;
Haq, Anisul;
Murkovic, Michael

Publication type:

Article

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1619, doi. 10.1007/s00217-017-2870-x

By:

Giovanelli, Gabriella;
Torri, Luisa;
Sinelli, Nicoletta;
Buratti, Susanna

Publication type:

Article

Improvement of crunchiness of battered fish nuggets.

Published in:

European Food Research & Technology, 2009, v. 228, n. 6, p. 923, doi. 10.1007/s00217-008-1005-9

By:

Albert, Ángela;
Varela, Paula;
Salvador, Ana;
Fiszman, Susana M.

Publication type:

Article

Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes.

Published in:

European Food Research & Technology, 2007, v. 224, n. 4, p. 499, doi. 10.1007/s00217-006-0345-6

By:

C. Contreras;
M. Martín-Esparza;
N. Martínez-Navarrete;
A. Chiralt

Publication type:

Article

EFFECT OF DIFFERENT COOKING METHODS ON PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF INDIAN MACKEREL (RASTRELLIGER KANAGURATA).

Published in:

Journal of Experimental Zoology India, 2020, v. 23, p. 953

By:

Gaurat, P. V.;
Koli, J. M.;
Bhosale, B. P.;
Sonavane, A. E.;
Sharangdher, M. T.;
Shinde, V. V.;
Shingare, P. E.;
Swami, S. B.

Publication type:

Article

Effects of Microwave Cooking on the Infectivity of Toxocara canis (Werner, 1782) Larvae in the Liver of Paratenic Host Mice.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2006, v. 30, n. 6, p. 533

By:

Çetınkaya, Handan;
Gargili, Ayşen;
Altaş, Kemal

Publication type:

Article

Effect of boiling, steaming, stir-frying and microwave cooking on the antioxidant potential of peppers of varying pungency.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1834661

By:

O. Mwebi, Nixon;
M.O. Ogendi, Brian;
Yildiz, Fatih

Publication type:

Article

Popping characteristics of paddy using microwave energy and optimization of process parameters.

Published in:

International Journal of Food Studies, 2014, v. 3, p. 45, doi. 10.7455/ijfs/3.1.2014.a4

By:

SWARNAKAIT, AJAY KUMAR;
DEVI, M. KALPANA;
DAS, S. K.

Publication type:

Article

Method and measure microwave-induced toughness of bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1202, doi. 10.1111/j.1365-2621.1997.tb12244.x

By:

Miller, R.A.;
Hoseney, R.C.

Publication type:

Article

Physicochemical changes in dietary fiber of green beans after repeated microwave treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1997.tb15025.x

By:

Svanberg, S.J. Maria;
Suortti, Tapani

Publication type:

Article

Microwave assisted thawing of model frozen foods using feed-back temperature control and surface...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 150, doi. 10.1111/j.1365-2621.1997.tb04388.x

By:

Virtanen, A.J.;
Goedeken, D.L.

Publication type:

Article

Blanching leafy vegetables with electromagnetic energy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1037, doi. 10.1111/j.1365-2621.1994.tb08184.x

By:

Ponne, Carina T.;
Baysal, Taner

Publication type:

Article

Microwave bumping: Quantifying explosions in foods during microwave heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 899, doi. 10.1111/j.1365-2621.1994.tb08153.x

By:

Fu, Y.C.;
Tong, C.H.

Publication type:

Article

Mutagen formation in beefburgers processed by frying or microwave with use of flavoring and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1993.tb06151.x

By:

Davies, J.E.;
Chipman, J.K.

Publication type:

Article

Pericarp thickness and other kernel physical characteristics relate to microwave popping quality ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 342, doi. 10.1111/j.1365-2621.1993.tb04271.x

By:

Mohamed, A.A.;
Ashman, R.B.

Publication type:

Article

Physical Properties as Indicators of Popping Characteristics of Microwave Popcorn.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1352, doi. 10.1111/j.1365-2621.1990.tb03934.x

By:

PORDESIMO, L.O.;
ANANTHESWARAN, R.C.;
FLEISCHMANN, A.M.;
LIN, Y.E.;
HANNA, M.A.

Publication type:

Article

Control of Muscle Softening and Protease-Parasite Interactions in Arrowtooth Flounder Atheresthes stomias.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 579, doi. 10.1111/j.1365-2621.1990.tb06822.x

By:

GREENE, D.H.;
BABBITT, J.K.

Publication type:

Article

Investigations of a rapid method for meat tenderness evaluation using microwave cookery

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 304

By:

Dutson, T. R.;
Hostetler, R. L.

Publication type:

Article

Reduction of Salmonella enterica and Pathogenic Escherichia coli in Pasta by Using Common Cooking Methods.

Published in:

Food Protection Trends, 2021, v. 41, n. 5, p. 476, doi. 10.4315/1541-9576-41.5.476

By:

de Senna, Toni;
Abd, Shirin J.;
Borjas, Eva;
Nillo, Anne;
Ferstl, Carrie

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

By:

OZBEK, YAGMUR DEMIREL;
SARAL, OZLEM

Publication type:

Article

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don.

Published in:

PLoS ONE, 2024, v. 19, n. 2, p. 1, doi. 10.1371/journal.pone.0299037

By:

Demirel Ozbek, Yagmur;
Saral, Ozlem;
Turker, Perim Fatma

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.

Published in:

Italian Journal of Animal Science, 2013, v. 12, n. 4, p. 459, doi. 10.4081/ijas.2013.e74

By:

Nudda, Anna;
Battacone, Gianni;
Boe, Roberta;
Grazia Manca, Maria;
Pier Giacomo Rassu, Salvatore;
Pulina, Giuseppe

Publication type:

Article

Emissions from cooking microwave popcorn.

Published in:

2007

By:

Rosati, Jacky A.;
Krebs, Kenneth A.;
Xiaoyu Liu;
Liu, Xiaoyu

Publication type:

journal article

Microlessons.

Published in:

2015

By:

COOPER, KEN

Publication type:

Essay

Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process.

Published in:

Journal of Thermal Analysis & Calorimetry, 2017, v. 130, n. 3, p. 1473, doi. 10.1007/s10973-017-6526-7

By:

Mohamad, Siti;
Muhamad, Ida;
Khairuddin, Nozieana;
Jusoh, Yanti

Publication type:

Article

Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome—A Review.

Published in:

Molecules, 2023, v. 28, n. 1, p. 412, doi. 10.3390/molecules28010412

By:

Zagórska, Justyna;
Czernicka-Boś, Lidia;
Kukula-Koch, Wirginia;
Iłowiecka, Katarzyna;
Koch, Wojciech

Publication type:

Article

Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil.

Published in:

KnE Life Sciences, 2020, v. 2020, p. 131, doi. 10.18502/kls.v5i1.6035

By:

Kovaleva, Olga;
Dvoryankina, Christina;
Volchenko, Vasily

Publication type:

Article

Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in Northeastern Region, Bangladesh.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 628, doi. 10.12944/CRNFSJ.9.2.26

By:

RANA, MD. RAHMATUZZAMAN;
AHMAD, HASAN;
SAYEM, A. S. M.;
JOTHI, JAKIA SULTANA;
HOQUE, MD. MOZAMMEL;
RAHMAN, MIZANUR

Publication type:

Article

Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea).

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2020, v. 15, n. 1-2, p. 11, doi. 10.31895/hcptbn.15.1-2.8

By:

Oyeyinka, Samson A.;
Ajisafe, Aishat O.;
Akintayo, Olaide A.;
Iyiola, Oluyinka A.;
Oyeyinka, Adewumi T.;
Olatunde, Sogo J.;
Badmos, Abdul-Hameed A.;
Fasogbon, Beatrice M.;
Patel, Nikita

Publication type:

Article

Quantum Sufficit.

Published in:

American Family Physician, 2007, v. 75, n. 4, p. 462

By:

Damlo, Sherri

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

By:

Clark, Stephanie;
Winter, Carl K.

Publication type:

Article

RSM Optimization of Process Parameters for Dechlorination by Microwave Roasting from Zinc Oxide Dust from Waelz Kiln.

Published in:

Journal of Microwave Power & Electromagnetic Energy, 2014, v. 48, n. 4, p. 233, doi. 10.1080/08327823.2014.11689887

By:

Baobao Wang;
Zhiqiang Li;
Libo Zhang;
Jinhui Peng;
Jing Li;
Shaohua Yin;
Aiyuan Ma

Publication type:

Article

Assessment of Heating Rate and Non-uniform Heating in Domestic Microwave Ovens.

Published in:

Journal of Microwave Power & Electromagnetic Energy, 2012, v. 46, n. 4, p. 229, doi. 10.1080/08327823.2012.11689839

By:

Pitchai, Krishnamoorthy;
Birla, Sohan L.;
Jones, David;
Subbiah, Jeyamkondan

Publication type:

Article

Combination Microwave Ovens: An Innovative Design Strategy.

Published in:

Journal of Microwave Power & Electromagnetic Energy, 2012, v. 46, n. 4, p. 192, doi. 10.1080/08327823.2012.11689836

By:

Tinga, Wayne R.;
Eke, Ken

Publication type:

Article

COUPLED SIMULATION OF AN ELECTROMAGNETIC HEATING PROCESS USING THE FINITE DIFFERENCE TIME DOMAIN METHOD.

Published in:

Journal of Microwave Power & Electromagnetic Energy, 2007, v. 41, n. 3, p. 50

By:

Hao Chen;
Juming Tang;
Fang Liu

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

By:

林燕;
霍艳荣;
吕尊富;
陈正伟;
冯永才;
陆国权

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

By:

Sun Juntao;
Zhi Wenli;
Zhang Zhichao;
Li Xuejin

Publication type:

Article

烹饪方式对甘薯营养成分的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 27, doi. 10.12161/j.issn.1005-6521.2019.21.005

By:

雷焕娜;
李彦;
曹忠娜;
王春玲

Publication type:

Article

Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice.

Published in:

Foods, 2024, v. 13, n. 24, p. 4052, doi. 10.3390/foods13244052

By:

Arroqui, Cristina;
Horvitz, Sandra;
Noriega, María José;
Fernández-Pan, Idoya;
Ibañez, Francisco C.;
Vírseda, Paloma

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).

Published in:

Foods, 2024, v. 13, n. 21, p. 3459, doi. 10.3390/foods13213459

By:

Çavuşoğlu Kaplan, Gönül;
Fıratlıgil, Ebru

Publication type:

Article

Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking.

Published in:

Foods, 2024, v. 13, n. 2, p. 339, doi. 10.3390/foods13020339

By:

Galluzzo, Francesco Giuseppe;
Cammilleri, Gaetano;
Pulvirenti, Andrea;
Mannino, Erika;
Pantano, Licia;
Calabrese, Vittorio;
Buscemi, Maria Drussilla;
Messina, Elisa Maria Domenica;
Alfano, Calogero;
Macaluso, Andrea;
Ferrantelli, Vincenzo

Publication type:

Article

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.

Published in:

Foods, 2023, v. 12, n. 13, p. 2564, doi. 10.3390/foods12132564

By:

Alfaifi, Bandar M.;
Al-Ghamdi, Saleh;
Othman, Moath B.;
Hobani, Ali I.;
Suliman, Gamaleldin M.

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.

Published in:

Foods, 2023, v. 12, n. 6, p. 1187, doi. 10.3390/foods12061187

By:

Nget, Sovannmony;
Mith, Hasika;
Boué, Géraldine;
Curet, Sébastien;
Boillereaux, Lionel

Publication type:

Article

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat.

Published in:

Foods, 2023, v. 12, n. 1, p. 129, doi. 10.3390/foods12010129

By:

Wereńska, Monika;
Haraf, Gabriela;
Okruszek, Andrzej;
Marcinkowska, Weronika;
Wołoszyn, Janina

Publication type:

Article

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage.

Published in:

Foods, 2022, v. 11, n. 4, p. 501, doi. 10.3390/foods11040501

By:

Xiong, Qing;
Qiao, Dongling;
Niu, Meng;
Xu, Yan;
Jia, Caihua;
Zhao, Siming;
Li, Nannan;
Zhang, Binjia

Publication type:

Article

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

Published in:

Foods, 2022, v. 11, n. 1, p. 38, doi. 10.3390/foods11010038

By:

Sinaki, Nasibeh Y.;
Masatcioglu, Mustafa Tugrul;
Paliwal, Jitendra;
Koksel, Filiz

Publication type:

Article

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida.

Published in:

Foods, 2021, v. 10, n. 11, p. 2786, doi. 10.3390/foods10112786

By:

Jiang, Shan;
Wang, Yida;
Song, Haolin;
Ren, Jiaying;
Zhao, Baomin;
Zhu, Taihai;
Yu, Chenxu;
Qi, Hang

Publication type:

Article

Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks.

Published in:

Foods, 2021, v. 10, n. 10, p. 2467, doi. 10.3390/foods10102467

By:

Nawaz, Asad;
Li, Enpeng;
Khalifa, Ibrahim;
Walayat, Noman;
Liu, Jianhua;
Irshad, Sana;
Zahra, Anam;
Ahmed, Shakeel;
Simirgiotis, Mario Juan;
Pateiro, Mirian;
Lorenzo, José M.

Publication type:

Article

Occurrence of Polyamines in Foods and the Influence of Cooking Processes.

Published in:

Foods, 2021, v. 10, n. 8, p. 1752, doi. 10.3390/foods10081752

By:

Muñoz-Esparza, Nelly C.;
Costa-Catala, Judit;
Comas-Basté, Oriol;
Toro-Funes, Natalia;
Latorre-Moratalla, M. Luz;
Veciana-Nogués, M. Teresa;
Vidal-Carou, M. Carmen

Publication type:

Article

Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices.

Published in:

Foods, 2021, v. 10, n. 3, p. 517, doi. 10.3390/foods10030517

By:

Rizzo, Valeria;
Lombardo, Sara;
Pandino, Gaetano;
Barbagallo, Riccardo N.;
Mazzaglia, Agata;
Restuccia, Cristina;
Mauromicale, Giovanni;
Muratore, Giuseppe;
Estaca, Joaquín Gómez

Publication type:

Article