Works matching DE "MICROWAVE cooking"

Results: 155

不同烹饪方式对山药猪肉丸品质的影响.

Published in:

Storage & Process, 2025, n. 5, p. 102, doi. 10.3969/j.issn.1009-6221.2025.05.012

By:

肖益东;
王佳琪;
肖曲

Publication type:

Article

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758).

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2008, v. 86, n. 3, p. 163, doi. 10.1016/j.fbp.2007.10.004

By:

Türkkan, A. U.;
CakIi, S.;
Kilinc, B.

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

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

A Simulation Study on Convection and Microwave Drying of Different Food Products.

Published in:

Drying Technology, 2003, v. 21, n. 8, p. 1549, doi. 10.1081/DRT-120024679

By:

Wen Jia, Lu;
Islam, Md. Raisul;
Mujumdar, A. S.

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

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

Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods.

Published in:

European Journal of Lipid Science & Technology, 2018, v. 120, n. 6, p. 1, doi. 10.1002/ejlt.201700382

By:

Jia, Bo;
Fan, Daming;
Yu, Lin;
Li, Jinwei;
Duan, Zhenhua;
Fan, Liuping

Publication type:

Article

Comparison of different culinary processing on the nutrient characteristics of mrigal (Cirrhinus cirrhosus) from the Loktak Lake in Manipur, northeast India.

Published in:

Notulae Scientia Biologicae, 2025, v. 17, n. 1, p. 1, doi. 10.55779/nsb17112212

By:

DAYAMI, Heikham;
SAROJNALINI, Chungkham;
KHANGEMBAM, Bronson K.

Publication type:

Article

Impact of pretreatment on colour and texture of watermelon rind.

Published in:

International Agrophysics, 2012, v. 26, n. 3, p. 235, doi. 10.2478/v10247-012-0035-5

By:

Athmaselvi, K. A.;
Alagusundaram, K.;
Kavitha, C. V.;
Arumuganathan, T.

Publication type:

Article

Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 3, p. 275, doi. 10.3136/fstr.FSTR-D-21-00268

By:

PHOMKAIVON, Naraporn;
AMILIA, Nia;
TANINTARATAN, Witwasin;
YONEKURA, Lina;
Hirotoshi TAMURA

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

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

Letters to the Editor.

Published in:

2007

By:

Bitton, Gabriel

Publication type:

Letter

Cocción de arroz: eficiencia energética, valor nutricional y metales pesados.

Published in:

Bistua: Revista de la Facultad de Ciencias Básicas, 2021, v. 19, n. 2, p. 28, doi. 10.24054/01204211.v2.n2.2021.1016

By:

Medina, María Belén;
Barragán, Rodrigo;
Casanova, David Colman;
Piacenza, Micaela;
Sebastián Munitz, Martín

Publication type:

Article

EVALUATION OF CULINARY AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF THE MEAT OF STEERS OF DIFFERENT GENOTYPES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 4, p. 439, doi. 10.17306/J.AFS.001273

By:

Ladyka, Volodymyr I.;
Tymchenko, Olexander L.;
Bolhova, Nataliia V.;
Tischenko, Vasyl I.;
Bozhko, Nataliia V.

Publication type:

Article

THE INFLUENCE OF MICROWAVE COOKING ON THE NUTRITIONAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE UNDERUTILIZED PERAH SEED.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 3, p. 283, doi. 10.17306/J.AFS.2017.0497

By:

Li, Khu S.;
Ali, Abbas;
Muhammad, Ida I.

Publication type:

Article

OPTIMIZATION OF PROCESS PARAMETERS FOR MICROWAVE-VACUUM PUFFING OF BLACK RADISH SLICES USING THE RESPONSE SURFACE METHOD.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 3, p. 253

By:

Pawlak, Tomasz;
Ryniecki, Antoni;
Siatkowski, Idzi

Publication type:

Article

EFFECT OF MICROWAVE HEATING ON THE QUALITY CHARACTERISTICS OF CANOLA OIL IN PRESENCE OF PALM OLEIN.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 3, p. 241

By:

Ali, M. Abbas;
Nouruddeen, Zahrau Bamalli;
Muhamad, Ida Idayu;
Latip, Razam Abd;
Othman, Noor Hidayu

Publication type:

Article

Crisp and even.

Published in:: Chemistry & Industry, 2005, n. 20, p. 16
Publication type:: Article

The Effects of Microwave Frying on Myofibrillar and Sarcoplasmic Proteins of Chicken Breast Meat.

Published in:

Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci), 2017, v. 27, n. 4, p. 496, doi. 10.29133/yyutbd.305427

By:

BARUTÇU MAZI, Işıl;
MAZI, Bekir Gökçen

Publication type:

Article

Validity of Cooking in Microwave and Gamma-irradiation on Highly Virulent Aeromonas hydrophila Isolates in Basa Fish Fillet.

Published in:

Journal of Advanced Veterinary Research, 2023, v. 13, n. 3, p. 431

By:

El-Demerdash, Azza S.;
EL-Sheikh, Soad H.;
Fahmy, Hanan A.

Publication type:

Article

Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).

Published in:

Plant Foods for Human Nutrition, 2024, v. 79, n. 4, p. 819, doi. 10.1007/s11130-024-01227-1

By:

Soharu, Alka;
Mittal, Raj Kumar;
Sood, Vinod Kumar;
Dhaliwal, Yadwinder Singh;
Sharma, Sunny

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 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

Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions.

Published in:

Foods, 2020, v. 9, n. 7, p. 908, doi. 10.3390/foods9070908

By:

Liu, Yihan;
Ragaee, Sanaa;
Marcone, Massimo F.;
Abdel-Aal, El-Sayed M.

Publication type:

Article

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.

Published in:

Foods, 2020, v. 9, n. 2, p. 214, doi. 10.3390/foods9020214

By:

Gulzar, Nabila;
Sameen, Aysha;
Muhammad Aadil, Rana;
Sahar, Amna;
Rafiq, Saima;
Huma, Nuzhat;
Nadeem, Muhammad;
Arshad, Rizwan;
Muqadas Saleem, Iqra

Publication type:

Article

Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility.

Published in:

Foods, 2018, v. 7, n. 1, p. 6, doi. 10.3390/foods7010006

By:

Vagadia, Brinda Harish;
Vanga, Sai Kranthi;
Singh, Ashutosh;
Gariepy, Yvan;
Raghavan, Vijaya

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

Know Thy Microwave Wattage.

Published in:: JAMA: Journal of the American Medical Association, 2014, v. 311, n. 5, p. 458, doi. 10.1001/jama.2014.44
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

Microlessons.

Published in:

2015

By:

COOPER, KEN

Publication type:

Essay

Effect of Different Cooking Methods on the Antioxidant properties of Bitter gourd (Mormodica charantia) Cultivated in Jaffna District.

Published in:

Journal of Agricultural Sciences (Sri Lanka), 2019, v. 14, n. 2, p. 111, doi. 10.4038/jas.v14i2.8513

By:

Thanuja, S.;
Sivakanthan, S.;
Vasantharuba, S.

Publication type:

Article