Microwave applications in the food industry: an overview of recent developments
Author:
Affiliation:
1. Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
Funder
National Centre for Research and Development in Poland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1922871
Reference154 articles.
1. Microwave-assisted extraction and characterization of fatty acid from eel fish (Monopterus albus)
2. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods
3. Influence of microwave drying and conventional drying methods on the mechanical properties of naproxen sodium drug tablets
4. Microwave heating temperatures and pharmaceutical powder characteristics
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