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Changes in chicken meat proteins during microwave and electric oven cooking
(Wiley, 2020)
Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM ...
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food
(Wiley, 2022)
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass ...
Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics
(Universiti Putra Malaysia, 2024)
Beef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine ...