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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1957 1
1958 1
1959 1
1961 3
1962 1
1963 2
1964 3
1965 2
1966 2
1967 5
1968 6
1970 3
1971 5
1972 5
1973 6
1974 6
1975 14
1976 14
1977 7
1978 8
1979 12
1980 24
1981 12
1982 9
1983 14
1984 9
1985 11
1986 13
1987 10
1988 16
1989 18
1990 30
1991 19
1992 23
1993 30
1994 31
1995 41
1996 30
1997 31
1998 43
1999 41
2000 58
2001 58
2002 63
2003 62
2004 76
2005 67
2006 91
2007 133
2008 147
2009 129
2010 155
2011 197
2012 247
2013 262
2014 268
2015 324
2016 354
2017 378
2018 410
2019 528
2020 625
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2022 723
2023 729
2024 273

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6,387 results

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Page 1
Microwave processing: Effects and impacts on food components.
Jiang H, Liu Z, Wang S. Jiang H, et al. Crit Rev Food Sci Nutr. 2018;58(14):2476-2489. doi: 10.1080/10408398.2017.1319322. Epub 2017 Aug 14. Crit Rev Food Sci Nutr. 2018. PMID: 28613917 Review.
As an efficient heating method, microwave processing has attracted attention both in academic research and industry. ...Finally, we offered a way to resolve the drawbacks of relevant microwave treatment and outlined the directions for future research....
As an efficient heating method, microwave processing has attracted attention both in academic research and industry. ...Finally, we o …
Effect of Microwave Heating on the Acrylamide Formation in Foods.
Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Michalak J, et al. Molecules. 2020 Sep 10;25(18):4140. doi: 10.3390/molecules25184140. Molecules. 2020. PMID: 32927728 Free PMC article. Review.
This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially …
This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave …
Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.
Hoffman CJ, Zabik ME. Hoffman CJ, et al. J Am Diet Assoc. 1985 Aug;85(8):922-6. J Am Diet Assoc. 1985. PMID: 3894486 Review.
Microwave-oven technology has been improved by the use of low power. ...Beef roasts microwaved at "simmer" were comparable with conventionally cooked roasts in sensory quality, while vegetables cooked by an institutional (1,150 w) microwave oven were superior …
Microwave-oven technology has been improved by the use of low power. ...Beef roasts microwaved at "simmer" were comparable wit …
A Simple Microwave Imaging System for Food Product Inspection through a Symmetry-Based Microwave Imaging Approach.
Bellizzi G, Buzzin A, Crocco L, Mastrandrea A, Zeni N, Zumbo S, Cavagnaro M. Bellizzi G, et al. Sensors (Basel). 2023 Dec 24;24(1):99. doi: 10.3390/s24010099. Sensors (Basel). 2023. PMID: 38202961 Free PMC article.
In the food industry, there is a growing demand for cost-effective methods for the inline inspection of food items able to non-invasively detect small foreign bodies that may have contaminated the product during the production process. ...In this paper, a simple …
In the food industry, there is a growing demand for cost-effective methods for the inline inspection of food items able to non …
Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties.
Zielinska M, Ropelewska E, Xiao HW, Mujumdar AS, Law CL. Zielinska M, et al. Crit Rev Food Sci Nutr. 2020;60(13):2212-2264. doi: 10.1080/10408398.2019.1632788. Epub 2019 Jul 1. Crit Rev Food Sci Nutr. 2020. PMID: 31257908 Review.
The growing concerns over product quality have increased demand for high quality dried food products and encouraged researchers to explore and producers of such products to implement novel microwave (MW)-assisted drying methods. This paper presents a critical review …
The growing concerns over product quality have increased demand for high quality dried food products and encouraged researchers to ex …
Biochar from microwave co-pyrolysis of food waste and polyethylene using different microwave susceptors - Production, modification and application for metformin removal.
Neha S, Rajput P, Remya N. Neha S, et al. Environ Res. 2022 Jul;210:112922. doi: 10.1016/j.envres.2022.112922. Epub 2022 Feb 12. Environ Res. 2022. PMID: 35167849
Biochar (BC) production by microwave (MW) co-pyrolysis of food waste (FW) with polyethylene (PE) (mixed in a ratio of 8:1) was performed in the present study using different MW susceptors, i.e. granular activated carbon (G), silica gel (S), cement (C) and flyash (F) …
Biochar (BC) production by microwave (MW) co-pyrolysis of food waste (FW) with polyethylene (PE) (mixed in a ratio of 8:1) was …
Packaging materials and technologies for microwave applications: a review(1).
Thanakkasaranee S, Sadeghi K, Seo J. Thanakkasaranee S, et al. Crit Rev Food Sci Nutr. 2023;63(23):6464-6483. doi: 10.1080/10408398.2022.2033685. Epub 2022 Jan 31. Crit Rev Food Sci Nutr. 2023. PMID: 35099331 Review.
The introduction of a functional feather to microwave packaging tends to improve the microwaving efficiency such as susceptor and shielding in the household oven or self-venting microwave packaging to safely release the internal steam. ...The features of thes …
The introduction of a functional feather to microwave packaging tends to improve the microwaving efficiency such as susceptor …
Influence of microwave temperature and power on the biomethanation of food waste under mesophilic anaerobic conditions.
Vieira Turnell Suruagy M, Ross AB, Babatunde A. Vieira Turnell Suruagy M, et al. J Environ Manage. 2023 Sep 1;341:117900. doi: 10.1016/j.jenvman.2023.117900. Epub 2023 May 5. J Environ Manage. 2023. PMID: 37150174 Free article.
Food waste is an attractive feedstock for Anaerobic Digestion due to its high biodegradability and moisture content. ...The well-known limitation of the hydrolysis step can be circumvented by adopting feedstock pre-treatments, such as microwave irradiation. It impro …
Food waste is an attractive feedstock for Anaerobic Digestion due to its high biodegradability and moisture content. ...The well-know …
Microwave frying and post-frying of French fries.
Zhou X, Zhang S, Tang Z, Tang J, Takhar PS. Zhou X, et al. Food Res Int. 2022 Sep;159:111663. doi: 10.1016/j.foodres.2022.111663. Epub 2022 Jul 9. Food Res Int. 2022. PMID: 35940820
Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such concern. ...Post-frying condition was the key to oil reduction. Specifically, a 60 s microwave heating after frying reduced the oil conte …
Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such conc …
6,387 results

Searches related to "microwave food"