Works matching DE "MICROWAVE cooking"

Results: 147

Influence of Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 1, p. 34, doi. 10.1080/15428052.2022.2027309

By:

Ibrahim, Ajibola Nihmot;
Eze, John Ikechukwu

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

Taking Purées to a New Level.

Published in:

Agricultural Research, 2014, v. 62, n. 2, p. 10

By:

Bliss, Rosalie Marion

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

Studies on microwave energy absorption of fresh green bell pepper (Capsicum).

Published in:

Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 2, p. 105

By:

Kouchakzadeh, Ahmad;
Safari, Aref

Publication type:

Article

Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems.

Published in:

Packaging Technology & Science, 2020, v. 33, n. 10, p. 407, doi. 10.1002/pts.2511

By:

Benyathiar, Patnarin;
Harte, Bruce;
Harte, Janice

Publication type:

Article

Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties.

Published in:

Food Science & Technology International, 2006, v. 12, n. 4, p. 297, doi. 10.1177/1082013206068036

By:

Khatoon, N.;
Prakash, J.

Publication type:

Article

Microlessons.

Published in:

2015

By:

COOPER, KEN

Publication type:

Essay

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

Nutrient Composition and Sensory Profile of Differently Cooked Green Leafy Vegetables.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 659, doi. 10.1081/JFP-200033079

By:

Kala, A.;
Prakash, Jamuna

Publication type:

Article

Color and Texture Development During Microwave and Conventional Baking of Breads.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 2, p. 201, doi. 10.1081/JFP-120025396

By:

İçöz, D.;
Sumnu, G.;
Sahin, S.

Publication type:

Article

EFFECTS OF MICROWAVE COOKING ON FISH QUALITY.

Published in:

International Journal of Food Properties, 2001, v. 4, n. 3, p. 501, doi. 10.1081/JFP-100108651

By:

Sahin, S.;
Sumnu, G.

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

PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PERSIMMON FRUIT LEATHER.

Published in:

Zagazig Journal of Agricultural Research, 2018, v. 45, n. 6A, p. 2071, doi. 10.21608/zjar.2018.47744

By:

Mohamed, Abeer H. A.;
Ragab, M.;
Siliha, H. A. I.;
Haridy, Lobna A. M. M.

Publication type:

Article

Letters to the Editor.

Published in:

2007

By:

Bitton, Gabriel

Publication type:

Letter

Functional properties of parsley fortified homemade Turkish noodles (Erişte).

Published in:

Croatian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 88, doi. 10.17508/CJFST.2019.11.1.13

By:

DİRİM, SAFİYE NUR;
KOÇ, GÜLŞAH ÇALIŞKAN

Publication type:

Article

Outbreak of Salmonella enterica serotype I 4,5,12:i:- infections: the challenges of hypothesis generation and microwave cooking.

Published in:

Epidemiology & Infection, 2014, v. 142, n. 5, p. 1050, doi. 10.1017/S0950268813001787

By:

MODY, R. K.;
MEYER, S.;
TREES, E.;
WHITE, P. L.;
NGUYEN, T.;
SOWADSKY, R.;
HENAO, O. L.;
LAFON, P. C.;
AUSTIN, J.;
AZZAM, I.;
GRIFFIN, P. M.;
TAUXE, R. V.;
SMITH, K.;
WILLIAMS, I. T.

Publication type:

Article

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

The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus).

Published in:

Journal of Advanced Veterinary & Animal Research, 2024, v. 11, n. 1, p. 194, doi. 10.5455/javar.2024.k765

By:

Malak, Nermeen Makram Louis

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

The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3723, doi. 10.3390/app13063723

By:

Alves, Tiago;
Luís, Ângelo;
Duarte, Ana Paula

Publication type:

Article

A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets' Fatty Acid Composition and Quality Attributes.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 3, p. 1253, doi. 10.3390/app13031253

By:

Modzelewska-Kapituła, Monika;
Pietrzak-Fiećko, Renata;
Zakrzewski, Arkadiusz;
Zakęś, Zdzisław

Publication type:

Article

A comparative study between intermittent microwave and infrared drying of bioproducts.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 23, doi. 10.1111/j.1365-2621.2004.00903.x

By:

Chua, Kian Jon;
Chou, Siaw Kiang

Publication type:

Article

Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 9, doi. 10.1111/j.1365-2621.2004.00904.x

By:

Liu, Chang Min;
Wang, Qi Zhi;
Sakai, Noboru

Publication type:

Article

The quality assessment of gari produced by using microwave energy.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 365, doi. 10.1046/j.1365-2621.1999.00282.x

By:

Oduro, Ibok;
Clarke, Brian

Publication type:

Article

Microwave phase control heating.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 295, doi. 10.1046/j.1365-2621.1999.00272.x

By:

Bows, John R.;
Patrick, Maria L.;
Janes, Ruth;
Dibben, David C.

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

By:

Baştürk, A.

Publication type:

Article

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying.

Published in:

Grasas y Aceites, 2017, v. 68, n. 3, p. 1, doi. 10.3989/gya.1162162

By:

Aydınkaptan, E.;
Mazı, I. Barutçu

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

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

By:

Salamatullah, Ahmad Mohammad;
Alkaltham, Mohammed Saeed;
Hayat, Khizar;
Ahmed, Mohammed Asif;
Arzoo, Shaista;
Husain, Fohad Mabood;
Alzahrani, Abdulhakeem;
Marotta, Giuseppe

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

By:

Li, Sining;
Tang, Shanhu;
Yan, Liguo;
Li, Ruiqi

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

By:

Lakew, Aynalem;
Megersa, Negussie;
Chandravanshi, Bhagwan S.

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

By:

da Silva, Flávio Alves;
Gonçalves, Lireny Aparecida Guaraldo;
Damiani, Clarissa;
Gonçalves, Maria Ássima Bittar;
Soares Júnior, Manoel Soares;
Marsaioli Júnior, Antonio

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

Emissions from cooking microwave popcorn.

Published in:

2007

By:

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

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

By:

Chin, Lyda;
Therdthai, Nantawan;
Ratphitagsanti, Wannasawat

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