Results 21 to 30 of about 38,591 (310)

Effects of different drying techniques on the composition of giloy leaf powder and their utilization as a nutritive food colour [PDF]

BIO Web of Conferences
Tinospora cordifolia or Guduchi or Giloy is an ayurvedic medicine plant highly appreciated for its immunomodulatory, antioxidant, anti-inflammatory, and other medicinal properties.
Kaur Parminder, Sibian Mandeep Singh
doaj   +1 more source

Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

Czech Journal of Food Sciences, 2009
The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in
E. Abd El-Moneim Mahmoud, J. Dostálová, J. Pokorný, D. Lukešová, M. Doležal   +4 more
doaj   +1 more source

Influence of Cooking Method on the in Vitro Digestibility of Starch from Sweet Potato Roots [PDF]

Brazilian Archives of Biology and Technology, 2023
Sweet potatoes (SP) have gained attention in the media as foods recommended for healthy diets. When preparing the roots for consumption, however, cooking methods do alter their chemical, physical and nutritional properties. In order to assess the changes
Ana Claudia Bedin, Daniele Bach, Marina Fernanda da Silva Junges, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +4 more
doaj   +1 more source

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

Antioxidants, 2020
The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of ...
Rashida Parvin, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, Han-Sul Yang   +5 more
doaj   +1 more source

Experimentos didáticos envolvendo radiação microondas Microwave-assisted experiments for undergraduate courses

Química Nova, 2004
Theoretical and practical aspects of the use of microwave-assisted strategies in chemistry are introduced for students using simple and safe experiments employing a domestic oven. Three procedures are proposed for evaluating the distribution of microwave
Fabiana Rosini, Clésia C. Nascentes, Joaquim A. Nóbrega   +2 more
doaj   +1 more source

Neural-Network-Based Time Control for Microwave Oven Heating of Food Products Distributed by a Solar-Powered Vending Machine with Energy Management Considerations

Energies, 2023
This article presents novel research on the utilization of a neural-network-based time control system for microwave oven heating of food items within a solar-powered vending machine.
Ioan Mihail Savaniu, Alexandru-Polifron Chiriță, Oana Tonciu, Magdalena Culcea, Ancuta Neagu   +4 more
doaj   +1 more source

Convection-Induced vs. Microwave Radiation-Induced in situ Drug Amorphization

Molecules, 2020
The aim of the study was to investigate the suitability of a convection oven to induce in situ amorphization. The study was conducted using microwave radiation-induced in situ amorphization as reference, as it has recently been shown to enable the ...
Nele-Johanna Hempel, Matthias M. Knopp, Ragna Berthelsen, Korbinian Löbmann   +3 more
doaj   +1 more source

Smart Microwave Oven

International Journal for Research in Applied Science and Engineering Technology, 2022
Abstract: In this study paper, I'd want to present a straightforward answer to the challenges that users of microwaves encounter in today's world. And, since its inception, this equipment has performed wonders in the realm of food, making cooking so simple and quick for consumers, particularly beginners.
openaire   +1 more source

Mecanização no preparo de amostras por microondas: o estado da arte Mechanisation in sample preparation by microwaves: the state-of-the-art

Química Nova, 1997
This review presents the latest advances of the mechanisation in sample preparation using microwave oven. The fundamental principles of microwaves field interaction with matter are presented, followed by the basic principles of microwave equipment ...
Marco Aurélio Zezzi Arruda, Ricardo Erthal Santelli   +1 more
doaj   +1 more source

Comparison of microwave drying and oven-drying techniques for moisture determination of three paddy (Oryza sativa L.) varieties

Chemical and Biological Technologies in Agriculture, 2020
Background The standard method for grain moisture measurement is the conventional air oven-drying technique. This method requires a longer period of time to determine the moisture content (m.c.).
A. M. C. Nirmaan, B. D. Rohitha Prasantha, B. L. Peiris   +2 more
doaj   +1 more source