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Influence of microwave treatment on quality parameters of snacks food. Impact issues

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Języki publikacji
EN
Abstrakty
EN
The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.
Twórcy
  • Research and Innovation Center Pro-Akademia, 95-050 Konstantynow Lodzki, Poland
  • Research and Innovation Center Pro-Akademia, 95-050 Konstantynow Lodzki, Poland
  • Research and Innovation Center Pro-Akademia, 95-050 Konstantynow Lodzki, Poland
  • Kharkiv State University of Food Technology and Trade, Department of Power Engineering, Engineering and Physical and Mathematical Sciences 333, Klochkivska St., Kharkiv, 61051, Ukraine
  • Kharkiv State University of Food Technology and Trade, Department of Processes and Equipment of Food and Hotel and Restaurant Industry named after M. Belyaeva 333, Klochkivska St., Kharkiv, 61051, Ukraine
Bibliografia
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  • [20] Al Juhaimi F, Őzcan MM, Uslu N, Doğu S. Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting. Journal of Food Science and Technology 54 (2017), 4436 4441.
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  • [23] Jindal VK, Anjinta A, Koolvisoot P. Optimization of Microwave Oven Roasting of Peanuts Using Response Surface Methodology. Journal of Food Science and Technology 54 (2017), 2145-2155.
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Uwagi
Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-dbbc5faf-f88e-4274-95c7-e3453934aeb9
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