Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor-Reference-Cited by-同舟云学术

Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor

Published:2012-01-18 Issue:4 Volume:51 Page:1923-1937
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Singhal Rekha S.¹,Pandit Aniruddha B.²,Joshi Jyeshtharaj B.²³,Patel Shirish B.²⁴,Danao Sanjay P.²,Shinde Yogesh H.²,Gudekar Ajitkumar S.²,Bineesh Nisha P.¹,Tarade Kavita M.¹

Affiliation:

1. Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai −400019, India

2. Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai −400019, India

3. Homi Bhabha National Institute, Anushaktinagar, Mumbai −400094, India

4. Land Research Institute, Second Floor, United India Bldg., P.M. Road, Mumbai −400001, India

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ie202596d

Reference63 articles.

1. Remarks on Various Applications of Microwave Energy

2. Dielectrical Properties of Food Materials—2: Measurement Techniques

3. Effects of microwave cooking/reheating on nutrients and food systems: A review of recent studies

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