- Tytuł:
- Influence of microwave treatment on quality parameters of snacks food. Impact issues
- Autorzy:
-
Goszkiewicz, Anna
Kochańska, Ewa
Korczak, Katarzyna
Potapov, Volodymyr О.
Prasol, Svitlana - Powiązania:
- https://bibliotekanauki.pl/articles/1430017.pdf
- Data publikacji:
- 2020
- Wydawca:
- Centrum Badań i Innowacji Pro-Akademia
- Tematy:
-
roasting
microwave
convection
nuts
sensory quality
LCA
economy
prażenie
kuchenka mikrofalowa
orzechy
jakość sensoryczna
gospodarka - Opis:
- 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.
- Źródło:
-
Acta Innovations; 2020, 36; 64-80
2300-5599 - Pojawia się w:
- Acta Innovations
- Dostawca treści:
- Biblioteka Nauki
Artykuł