Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders-Reference-Cited by-同舟云学术

Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

Author:

Gunel Zehra¹,Tontul İsmail²,Dincer Cuneyt³⁴,Topuz Ayhan¹^ORCID,Sahin-Nadeem Hilal⁵

Affiliation:

1. Department of Food Engineering, Akdeniz University, Antalya, Turkey

2. Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey

3. Finike Vocational School, Department of Food Processing, Akdeniz University, Antalya, Turkey

4. Food Safety and Agricultural Research Center, Akdeniz University, Antalya, Turkey

5. Faculty of Engineering, Department of Food Engineering, Adnan Menderes University, Aydın, Turkey

Funder

Akdeniz Üniversitesi

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

Reference37 articles.

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