The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that th...

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Detalles Bibliográficos
Autores principales: Dong, Lu, Qiu, Caiyi, Wei, Fan, Yu, Zhenting, Zhang, Yan, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8914164/
https://www.ncbi.nlm.nih.gov/pubmed/35284448
http://dx.doi.org/10.3389/fnut.2022.825365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8914164/
https://www.ncbi.nlm.nih.gov/pubmed/35284448
http://dx.doi.org/10.3389/fnut.2022.825365

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