Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field-Reference-Cited by-同舟云学术

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Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field

Published:2021-03-17 Issue:4 Volume:86 Page:1306-1321
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fan Hailong¹²³,Huang Jianlian¹⁴,Zhao Jianxin²³,Yan Bowen²³,Ma Shenyan²³,Zhou Wenguo¹⁴,Zhang Hao²³,Fan Daming¹²³^ORCID

Affiliation:

1. Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing Ministry of Agriculture and Rural Affairs Xiamen 361022 China

2. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China

3. School of Food Science and Technology Jiangnan University Wuxi 214122 China

4. Fujian Anjoyfood Share Co. Ltd Xiamen 361022 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15667

Reference51 articles.

1. Thermophysical properties of surimi paste at cooking temperature

2. Role of metallic and composite (ceramic–metallic) supports on microwave heating of porous dielectrics

3. Role of ceramic supports on microwave heating of materials

4. Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis)

5. COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving;Food Chemistry: X;2024-10

2. Using ice surrounding to improve radio frequency tempering uniformity of bulk pacific white shrimp (Litopenaeus vannamei);Journal of Food Engineering;2024-06

3. Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility;Journal of Food Engineering;2024-01

4. Elucidating the Effects of Precooked Treatments on the Quality Attributes of Red Swamp Crayfish (Procambarus Clarkia): Insights from Water Boiling vs. Microwaving;2024

5. Batch and Continuous Flow Microwave Processing;Food Engineering Series;2024

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