Works about MICROWAVE cooking
Results: 147
The Old Factory.
- Published in:
- Technology Teacher, 2007, v. 66, n. 8, p. 13
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- Article
Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758).
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- 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
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Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 4, p. 819, doi. 10.1007/s11130-024-01227-1
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- Article
Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in Northeastern Region, Bangladesh.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 628, doi. 10.12944/CRNFSJ.9.2.26
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- Article
Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii).
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- Egyptian Journal of Aquatic Biology & Fisheries, 2021, v. 25, n. 6, p. 215, doi. 10.21608/ejabf.2021.211313
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- Article
Know Thy Microwave Wattage.
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- JAMA: Journal of the American Medical Association, 2014, v. 311, n. 5, p. 458, doi. 10.1001/jama.2014.44
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- Article
Taking Purées to a New Level.
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- Agricultural Research, 2014, v. 62, n. 2, p. 10
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- Article
Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking.
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- Sustainability (2071-1050), 2021, v. 13, n. 3, p. 1519, doi. 10.3390/su13031519
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- Article
EVALUATION OF CULINARY AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF THE MEAT OF STEERS OF DIFFERENT GENOTYPES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 4, p. 439, doi. 10.17306/J.AFS.001273
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- Article
THE INFLUENCE OF MICROWAVE COOKING ON THE NUTRITIONAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE UNDERUTILIZED PERAH SEED.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 3, p. 283, doi. 10.17306/J.AFS.2017.0497
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- Article
OPTIMIZATION OF PROCESS PARAMETERS FOR MICROWAVE-VACUUM PUFFING OF BLACK RADISH SLICES USING THE RESPONSE SURFACE METHOD.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 3, p. 253
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- Article
EFFECT OF MICROWAVE HEATING ON THE QUALITY CHARACTERISTICS OF CANOLA OIL IN PRESENCE OF PALM OLEIN.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 3, p. 241
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- Article
COMPUTER-CONTROLLED MICROWAVE HEATING TO IN-PACKAGE PASTEURIZE BEEF FRANKFURTERS FOR ELIMINATION OF LISTERIA MONOCYTOGENES.
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- Journal of Food Process Engineering, 2005, v. 28, n. 5, p. 453, doi. 10.1111/j.1745-4530.2005.033.x
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- Article
Microwave Assisted Cooking Improves Edible Quality of Germ Rice: Insights of Multiscale Starch Microstructure, In Vitro Digestion, and Flavor.
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- Starch / Staerke, 2023, v. 75, n. 11/12, p. 1, doi. 10.1002/star.202300125
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- Article
Novel hybrid strategy for improving product quality of freeze-dried dumplings: different cooking methods combined with chitosan coating.
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- Drying Technology, 2022, v. 40, n. 14, p. 2930, doi. 10.1080/07373937.2021.1977947
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- Article
Microwave-Assisted Drying: A Review of the State-of-the-Art.
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- Drying Technology, 2016, v. 34, n. 1, p. 1, doi. 10.1080/07373937.2014.957764
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- Article
A Simulation Study on Convection and Microwave Drying of Different Food Products.
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- Drying Technology, 2003, v. 21, n. 8, p. 1549, doi. 10.1081/DRT-120024679
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- Article
تاثیر کیتوزان، روشهای پخت و مدتزمان نگهداری بر فاکتورهای حسی، رنگسنجی و در (Huso huso) تغییرات وزنی فیله فیلماهی شرایط انجماد
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- Journal of Fisheries Science & Technology, 2019, v. 8, n. 4, p. 1
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- Article
تاثیر روشهای مختلف پخت بر غلظت فلزات سنگین، ترکیب شیمیایی و محتوای اسیدهای (Rutilus rutilus چرب فیله ماهی کلمه caspicus)
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- Journal of Fisheries Science & Technology, 2019, v. 8, n. 3, p. 127
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- 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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- 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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- 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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- Article
INFLUENCE OF ROOM-TEMPERATURE STORAGE–REHEATING CYCLES ON NUTRITIONAL PROPERTIES OF MAIZE MEAL PORRIDGE (PAP) USED IN THE VAAL REGION, SOUTH AFRICA.
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- Journal of Food Processing & Preservation, 2010, v. 34, n. 2, p. 181, doi. 10.1111/j.1745-4549.2008.00323.x
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- Article
REHYDRATION KINETICS OF MICROWAVE-DRIED OKRAS AS AFFECTED BY DRYING CONDITIONS.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 5, p. 618, doi. 10.1111/j.1745-4549.2008.00277.x
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- 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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- 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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- 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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- 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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- 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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- 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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- 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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- 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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- Article
Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar).
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- Journal of Aquatic Food Product Technology, 2013, v. 22, n. 2, p. 160, doi. 10.1080/10498850.2011.635839
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- 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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- Article
AVALIAÇÃO FÍSICO-QUÍMICA DE HAMBÚRGUER DE CARNE BOVINA E DE FRANGO SUBMETIDOS A DIFERENTES PROCESSAMENTOS TÉRMICOS.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2013, v. 24, n. 1, p. 1
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- Article
Malachite Green Adsorption by a Residue-based Microwave-activated Adsorbent.
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- CLEAN: Soil, Air, Water, 2010, v. 38, n. 9, p. 843, doi. 10.1002/clen.201000153
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- 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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- 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
Validity of Cooking in Microwave and Gamma-irradiation on Highly Virulent Aeromonas hydrophila Isolates in Basa Fish Fillet.
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- Journal of Advanced Veterinary Research, 2023, v. 13, n. 3, p. 431
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- Publication type:
- Article
How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam).
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- Agronomy, 2021, v. 11, n. 8, p. 1636, doi. 10.3390/agronomy11081636
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- Article
The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 9, p. S603, doi. 10.1111/j.1750-3841.2006.00178.x
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- Article
Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 9, p. E364, doi. 10.1111/j.1750-3841.2006.00171.x
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- Article
Effects of Cooking Conditions on the Lycopene Content in Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 8, p. C461, doi. 10.1111/j.1750-3841.2006.00163.x
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- Article
Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave-Convective and Convective Hot Air Dehydration.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 6, p. E282, doi. 10.1111/j.1750-3841.2006.00082.x
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- Article
Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C708, doi. 10.1111/j.1365-2621.2004.tb09920.x
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- Article
Microwave and Radio Frequency Processing.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, p. 32, doi. 10.1111/j.1750-3841.2000.tb00616.x
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- Article
Method and measure microwave-induced toughness of bread.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1202, doi. 10.1111/j.1365-2621.1997.tb12244.x
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- Article
Physicochemical changes in dietary fiber of green beans after repeated microwave treatments.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1997.tb15025.x
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- Article
Microwave assisted thawing of model frozen foods using feed-back temperature control and surface...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 150, doi. 10.1111/j.1365-2621.1997.tb04388.x
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- Article
Blanching leafy vegetables with electromagnetic energy.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1037, doi. 10.1111/j.1365-2621.1994.tb08184.x
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- Article