Effect of microwave radiation on physico-chemical properties and structure of cereal starches

By G. Lewandowicz, T. Jankowski, J. Fornal. 2000

234 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7caae00bcd9abff7c0dc91d2167bfbddcab08546

How researchers see this paper

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In Food Science

1. Z. Ao
2. J. Bao
3. J. Jane
4. Zhong Han
5. Xin‐an Zeng
6. J. Aina
7. Ak Oladele

In Nutrition and Dietetics

1. Z. Ao
2. J. Bao
3. J. Jane
4. Zhong Han
5. Xin‐an Zeng
6. A. O. Ashogbon
7. E. Akintayo
8. J. Aina

Citations in the corpus

• Characterization of physical properties of flour and starch obtained from gamma-irradiated white rice (2005, background): “In comparison with other physical modification methods, such as microwave [3], UV [4, 5], ultrahigh hydrostatic pressure [6] and hydrothermal treatment [7], gamma irradiation treatment is rapid, convenient, and more extensive because ionizing energy penetrates through the starch granule rapidly and ”
• Effects of pulsed electric fields (PEF) treatment on the properties of corn starch (2009, background): “Waxy corn starch and normal corn starch had been demonstrated to have distinct responses to microwave heating (Lewandowicz et al., 2000).”