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Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods.
Manyatsi, Thabani Sydney; Al-Hilphy, Asaad R; Majzoobi, Mahsa; Farahnaky, Asgar; Gavahian, Mohsen.
  • Manyatsi TS; Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC.
  • Al-Hilphy AR; Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq.
  • Majzoobi M; Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia.
  • Farahnaky A; Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia.
  • Gavahian M; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC.
Crit Rev Food Sci Nutr ; 63(24): 6840-6859, 2023.
Article en En | MEDLINE | ID: mdl-35225100
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Alimentos / Calefacción Idioma: En Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Alimentos / Calefacción Idioma: En Año: 2023 Tipo del documento: Article