Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

HighlightsInnovative and swift cooking techniques are progressively supplanting
conventional culinary practices.Microwave combined with hot air helps create unique …

A new concept has been developed for characterizing the real-time evolution of the three-
dimensional pore and lamella microstructure of bread during baking using synchrotron X-ray …

This work investigates the effect of acrylic and glass containers on microwave heating of a
representative low lossy dielectric material enclosed in the container and exposed to …

The reduction of oil absorption and modifications of starch properties in infrared fried (IF)
banana slices by integrated ultrasound was investigated with power levels ranged 600 …

In this paper, we show that controlled near-field boundaries (CNFBs) fabricated from height-
shiftable plate arrays (HSPAs) exhibit significant influences on the electromagnetic field …

Microwave heating is gaining relevance for cooking processes with faster heating speeds,
shorter processing times, and lower environmental impact than traditional heating (gas or …

Résumé Les procédés agro-alimentaires sont indispensables pour avoir tout au long de
l'année des aliments variés, sains et sûrs. Comment se sont développés les procédés agro …

Faba beans are originally from Mediterranean region, and they are generally round in shape
depending on the different varieties and origins. The main physical characteristics of faba …

Разработка технологии сбивного бездрожжевого хлеба из муки цельносмолотого
зерна пшеницы является актуальной задачей хлебопечения. Для реализации данной …