Comparing nutritional levels in a commercially-available single-serve meal using microwave versus conventional oven heating

Autor:	Kristin J. Reimers, Sohan Birla, Indarpal Singh, Gonzalez Ric, Tim Perez, Eric F. Brown, Tab Burkman
Rok vydání:	2020
Předmět:	Meal Metals and Alloys food and beverages 020206 networking & telecommunications 04 agricultural and veterinary sciences 02 engineering and technology Condensed Matter Physics complex mixtures 040401 food science Electronic Optical and Magnetic Materials 0404 agricultural biotechnology 0202 electrical engineering electronic engineering information engineering Ceramics and Composites Environmental science Food science Electrical and Electronic Engineering Microwave
Zdroj:	Journal of Microwave Power and Electromagnetic Energy. 54:99-109
ISSN:	0832-7823
DOI:	10.1080/08327823.2020.1755483
Popis:	Little published information exists examining the effect of heating methods on nutrient retention in single-serve frozen meals, which can have instructions for conventional and microwave ovens. In ...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fc9653ffa653c9d3189a183181de4456 https://doi.org/10.1080/08327823.2020.1755483 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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