Research developments in the applications of microwave energy in fish processing: A review

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

(2021) Francesca Biandolino et al.   Foods

Microwave applications in the food industry: an overview of recent developments

(2021) Paulina Guzik et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microwave assisted extraction of bioactive saponins from the starfish Echinaster sepositus: Optimization by response surface methodology and comparison with ultrasound and conventional solvent extraction

(2021) Bouchra Dahmoune et al.   Chemical Engineering and Processing-Process Intensification

Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility

(2021) Xuejiao Wang et al.   FOOD CHEMISTRY

Microwave drying of fish, chicken and beef samples

(2020) Azmi Seyhun Kipcak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fish for Health: Improved Nutritional Quality of Cultured Fish for Human Consumption

(2020) Albert G. J. Tacon et al.   Reviews in Fisheries Science & Aquaculture

Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

(2020) Bowen Yan et al.   FOOD HYDROCOLLOIDS

Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food

(2020) Hailong Fan et al.   Innovative Food Science & Emerging Technologies

Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

(2020) Feng Liang et al.   Journal of Aquatic Food Product Technology

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

(2020) Luyun Cai et al.   JOURNAL OF FOOD SCIENCE

Effects of different drying methods on quality changes and energy characteristics of tilapia fillets

(2020) Linbao Wei et al.   JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY

Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins

(2020) Xin Dong et al.   FOOD CHEMISTRY

Preparation and Evaluation of Peptides with Potential Antioxidant Activity by Microwave Assisted Enzymatic Hydrolysis of Collagen from Sea Cucumber Acaudina Molpadioides Obtained from Zhejiang Province in China

(2019) Huo-Xi Jin et al.   Marine Drugs

Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils

(2019) P. Viji et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Effect of Magnetic Nanoparticles Plus Microwave Thawing on the Volatile Flavor Characteristics of Largemouth Bass (Micropterus salmoides) Fillets

(2019) Luyun Cai et al.   Food and Bioprocess Technology

Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics

(2019) Minjie Cao et al.   FOOD CHEMISTRY

Effect of microwave cooking on foodborne pathogens in fish

(2019) Şafak Ulusoy et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

(2019) Viji Pankyamma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat

(2019) Xuejiao Wang et al.   FOOD RESEARCH INTERNATIONAL

Preparation of Antioxidant Peptide by Microwave- Assisted Hydrolysis of Collagen and Its Protective Effect Against H2O2-Induced Damage of RAW264.7 Cells

(2019) Yan Li et al.   Marine Drugs

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

(2018) M Madalena C Sobral et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets

(2018) Liu Bing et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream ( Pagrus Major ) fillets

(2018) Minjie Cao et al.   FOOD CHEMISTRY

Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi

(2018) Xiangyu Liu et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of microwave combined with conduction heating on surimi quality and morphology

(2018) Hongwei Cao et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets

(2018) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process

(2018) Saqib Gulzar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products

(2017) Elizabeth Nguyen et al.   FISHERIES SCIENCE

The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

(2017) Lei Ji et al.   FOOD HYDROCOLLOIDS

Microwave processing techniques and their recent applications in the food industry

(2017) Qiushan Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates

(2016) Sunantha Ketnawa et al.   Food and Bioprocess Technology

Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

(2016) Wenjie Liu et al.   FOOD RESEARCH INTERNATIONAL

Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides)

(2016) Zahra Momenzadeh et al.   Journal of Food Measurement and Characterization

Application of microwaves for drying of durian chips

(2015) Suwit Paengkanya et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

(2015) Xiangjin Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

(2015) Elena Roselló-Soto et al.   Food Engineering Reviews

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

(2014) Isabel Castro-González et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of Different Drying Methods on the Quality of Squid Cubes

(2013) Huizhi Chen et al.   DRYING TECHNOLOGY

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

Dielectric Properties of Fish Flesh at Microwave Frequency

(2013) Shixiong LIU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: changes in fatty acids, total protein, and minerals

(2013) L. Asghari et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Drying Kinetics and Quality Characteristics of Slightly Salted Grass Carp Fillets by Hot Air Drying and Vacuum Microwave Drying

(2013) Juan Wan et al.   Journal of Aquatic Food Product Technology

Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)

(2013) Gülgün F. Ünal Şengör et al.   Journal of Aquatic Food Product Technology

Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods

(2012) Yingqiang Wang et al.   Food and Bioprocess Technology

Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

(2012) Aida Koubaa et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

(2011) Xiangjin Fu et al.   FOOD HYDROCOLLOIDS

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)

(2011) K. Marimuthu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating

(2010) Zhen-hua Duan et al.   FOOD AND BIOPRODUCTS PROCESSING

Antioxidative Peptides Derived from Enzyme Hydrolysis of Bone Collagen after Microwave Assisted Acid Pre-Treatment and Nitrogen Protection

(2010) Yun-Jian Lin et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of different types of heat processing on chemical changes in tuna

(2010) Nimish Mol Stephen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of thawing methods on the quality of eels (Anguilla anguilla)

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Dielectric properties of salmon fillets as a function of temperature and composition

(2007) Yu Wang et al.   JOURNAL OF FOOD ENGINEERING