ShareHYDROCOLLOID FUNCTIONS TO IMPROVE STABILITY OF MICROWAVABLE FOODS.
Author(s) : CARROLL L. E.
Type of article: Article
Summary
THE ARTICLE REVIEWS THE PROPERTIES OF MICROWAVES, PROBLEMS WITH MICROWAVE COOKING AND DISCUSSES HOW FORMULATIONS MAY BE ADAPTED FOR THIS TYPE OF COOKING. THE USE OF CELLULOSE GEL IS PROPOSED TO OVERCOME THESE PROBLEMS, AND THE MAIN PROPERTIES OF THESE GELS, TEMPERATURE STABILITY, EMULSION STABILISATION, AND CONTROL OF ICE CRYSTAL GROWTH ARE DISCUSSED. G.R.S.
Details
- Original title: HYDROCOLLOID FUNCTIONS TO IMPROVE STABILITY OF MICROWAVABLE FOODS.
- Record ID : 1990-0710
- Languages: English
- Source: J. Food Technol. - vol. 43 - n. 6
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Reheating; Enhancement; Microwave; Cooking; Freezing
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- Date : 1984/03
- Languages : French
- Source: Surgélation - n. 223
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- Source: Journal of Food Protection - vol. 46 - n. 2
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- Author(s) : KERR S.
- Date : 1990/12
- Languages : English
- Source: Frozen chill. Foods - vol. 44 - n. 12
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