Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review
Background Pesticide residues (PR) present in food are potentially toxic components to
humans and can be the cause of severe health problems, depending on the means and …
humans and can be the cause of severe health problems, depending on the means and …
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
X Wang, DJ McClements, Z Xu, M Meng, C Qiu… - Trends in food science & …, 2023 - Elsevier
Background The golden color, crispy texture, and desirable aroma that consumers find
desirable are crucial factors contributing to the popularity of fried foods. However, the …
desirable are crucial factors contributing to the popularity of fried foods. However, the …
Impact of different microwave treatments on food texture
N Kutlu, R Pandiselvam, I Saka… - Journal of Texture …, 2022 - Wiley Online Library
Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …
type microwave ovens at present. Microwaves cause molecular movement by the migration …
Research progress and application of ultrasonic‐and microwave‐assisted food processing technology
M Li, C Zhou, B Wang, S Zeng, R Mu… - … Reviews in Food …, 2023 - Wiley Online Library
Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz),
whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic …
whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic …
Recent development of innovative methods for efficient frying technology
Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …
used to prepare a variety of food products in industrial and domestic scales. Compared to …
[HTML][HTML] Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
N Muñoz-Almagro, E Morales-Soriano… - Ultrasonics …, 2021 - Elsevier
With the growing of consumer's demand for products ready to eat that can be elaborated
with greener technologies without affecting to their organoleptic characteristics, the …
with greener technologies without affecting to their organoleptic characteristics, the …
Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
S Zhou, W Chen, K Fan - Food Bioscience, 2024 - Elsevier
Ultrasound and microwave both have numerous applications in food processing. Ultrasound
can be used in food to accelerate mass transfer, improve texture, increase nutritional value …
can be used in food to accelerate mass transfer, improve texture, increase nutritional value …
[HTML][HTML] Recent advances in frying processes for plant-based foods
Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …
Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies
Frying is a popular cooking method that produces delicious and crispy foods but can also
lead to oil degradation and the formation of health‐detrimental compounds in the dishes …
lead to oil degradation and the formation of health‐detrimental compounds in the dishes …
Evaluation of effect of vacuum frying on textural properties of food products
Vacuum frying (VF) is known as the most popular food processing method for the production
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …