The aim of this study was to investigate the impact of microwave non-thermal effects on
thermal sensitive amino acids in rainbow trout (Oncorhynchus mykiss) fillets. To distinguish …

The objective of this study was to explore the thermal degradation characteristics of amino
acids in rainbow trout (Oncorhynchus mykiss) fillets processed by microwave and different …

Microwave processing is a novel technology in shortening food processing time and
improving product quality. These advantages are achieved through the thermal and possible …

Measurement of the electromagnetic properties of food is important for its electromagnetic
protection, microwave heating and sterilization. Much research had focused on describing …

Changes in proximate, amino acid and fatty acid composition of farmed, commercially
important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking …

It is desirable to develop rapid commercial microwave and radio frequency sterilization
processes to produce high quality shelf stable muscle foods, particularly aquatic foods …

Protein solubility, protein recovery, antioxidant activity, and antigenicity of microwave
pretreatment and/or microwave-assisted hydrolysis of trout frame protein hydrolysates was …

Changes in tenderness, unit proteolytic activity, protein denaturation and fatty acid content of
trout (Onchorhyncus mykiss) cooked in microwave oven for different time-power …

Microwave processing is a combined treatment of thermal and non-thermal effects on
microorganisms and food ingredients. There may exist synergism between these two types …

Background Presently, in food industry, microwave energy is increasingly finding
applications in various processing technologies. The dielectric heating properties of …