Mechanisms of Objectionable Textural Changes by Microwave Reheating of Foods: A Review

Author:

Mizrahi Shimon

Publisher

Wiley

Subject

Food Science

Reference53 articles.

1. Method of microwave heating of starch-based products;Anderson;U.S. patent,1989

2. Structures and phase transitions of starch in food systems;Billiaderis;Food Technol,1992

3. Surimi-based imitation crab characteristics affected by heating method and end point temperature;Bertak;J Food Sci,1995

4. Microwave-enhanced folding and denaturation of globular proteins;Bohr;Phys Rev E,2000

5. Microwave catalysis revisited: an analytical solution;Bren;J Phys Chem A,2010

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