Effect of microwave treatment on the cooking and macronutrient qualities of pulses

International Journal of Food Properties

Volumn 20, Issue 2, 2017, Pages 409-422

  Divekar, Monali Trimbak ^a,b   Karunakaran, Chithra ^c   Lahlali, Rachid ^c   Kumar, Saroj ^c   Chelladurai, Vellaichamy ^a   Liu, Xia ^c   Borondics, Ferenc ^c   Shanmugasundaram, Saravanan ^b   Jayas, Digvir Singh ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

^c CANADIAN LIGHT SOURCE INC   (Canada)

Author keywords

Cooking times; FTIR spectroscopy; Macronutrients quality; Microwave treatment; Mid infrared; Pulses

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; INFRARED DEVICES; MICROWAVE HEATING; MOISTURE; MOISTURE DETERMINATION;

COOKING TIME; FTIR SPECTROSCOPY; MICROWAVE TREATMENT; MIDINFRARED; PULSES;

MICROWAVES;

EID: 84988359582     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1163578     Document Type: Article

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