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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 ... -
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 ... -
Food allergy knowledge, attitude and practices of restaurant employees in İstanbul, Turkey
(2020)With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention of authorities, particularly food allergy competence and practices among food handlers. The purpose ...