Quality assurance in microwave food processing and the enabling potentials of solid-state power generators: A review
JC Atuonwu, SA Tassou - Journal of Food Engineering, 2018 - Elsevier
The widespread deployment of microwaves in domestic, commercial and industrial food
processing operations, necessitates quality assurance. This review critically assesses key …
processing operations, necessitates quality assurance. This review critically assesses key …
4D printing of products based on soy protein isolate via microwave heating for flavor development
P Phuhongsung, M Zhang, B Bhandari - Food Research International, 2020 - Elsevier
The aim of this study is to establish food 4D printing products with the property of automatic
flavor change by the post-printing application of microwave as an external thermal stimulus …
flavor change by the post-printing application of microwave as an external thermal stimulus …
Locally available african complementary foods: nutritional limitations and processing technologies to improve nutritional quality—a review
DA Oladiran, NM Emmambux - Food Reviews International, 2022 - Taylor & Francis
Locally made complementary foods in sub-Saharan Africa are often of poor nutritional
quality due to the use of predominantly starchy staples. The type of complementary food fed …
quality due to the use of predominantly starchy staples. The type of complementary food fed …
[HTML][HTML] Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans
V Lemarcq, V Monterde, E Tuenter, D Van de Walle… - Lwt, 2022 - Elsevier
The impact of microwave roasting cocoa beans on the aroma and phytochemical profile of
dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave …
dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave …
Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through 'Green' Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with …
AN Agyare, CH An, Q Liang - Foods, 2022 - mdpi.com
As the oxidation of yak ghee is inevitable and as consumer demand for natural products
continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by …
continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by …
Unconventional treatments of food: microwave vs. radiofrequency
GA Ştefănoiu, EE Tănase, AC Miteluţ… - Agriculture and Agricultural …, 2016 - Elsevier
Food spoilage causes considerable economic losses and constitutes a health risk for
consumers due to the potential for some microorganisms to produce toxins. In the last ten …
consumers due to the potential for some microorganisms to produce toxins. In the last ten …
Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum)
S Desai, VS Sharanagat… - Journal of Food Processing …, 2023 - Wiley Online Library
The present study was focused on microwave (dielectric) roasting (300‐600 W, 5‐15 min) on
the physical, textural, color, and grinding of black pepper. The microwave roasting is a …
the physical, textural, color, and grinding of black pepper. The microwave roasting is a …
[HTML][HTML] Characterization of the non-volatiles and volatiles in correlation with flavor development of cooked goat meat as affected by different cooking methods
S Indriani, N Srisakultiew, P Sangsawad… - Food Science of …, 2024 - ncbi.nlm.nih.gov
Abstract Thai-Native× Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and
microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non …
microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non …
[HTML][HTML] Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
C Ping, Y Liu, J Bi, X Cai, X Li, M Qiao - Food Chemistry: X, 2024 - Elsevier
This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and
steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM). Electronic …
steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM). Electronic …
Brazilian Amazon white yam (Dioscorea sp.) starch: Impact on functional properties due to chemical and physical modifications processes
The functional properties of starch granules define its application in food and non-food
industries. Thus, in this study we investigated thermal, rheological, structural and colour …
industries. Thus, in this study we investigated thermal, rheological, structural and colour …