Influence of Microwave Heating on Food Bioactives-Reference-Cited by-同舟云学术

Influence of Microwave Heating on Food Bioactives

Published:2022 Issue: Volume: Page:369-395
ISSN:2661-8958
Container-title:Food Bioactive Ingredients
language:
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Author:

Paciulli Maria,Rinaldi Massimiliano,Cavazza Antonella,Younce Frank,Chiavaro Emma

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-96885-4_12

Reference107 articles.

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3. Akdas ZZ, Bakkalbasi E (2017) Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale. Int J Food Prop, 20:877–887

4. Ameer K, Shahbaz HM, Kwon J-H (2017) Green extraction methods for polyphenols from plant matrices and their byproducts: a review. Compr Rev Food Sci Food Saf 16:295–315

5. Atuonwu JC, Tassou SA (2019) Energy issues in microwave food processing: a review of developments and the enabling potentials of solid-state power delivery. Crit Rev Food Sci Nutr 59(9):1392–1407

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