HIGHLIGHTS
- who: Zhenfeng Wu et al. from the Institute of Food Science Research (CSIC), Spain University of Traditional Chinese Medicine, Chengdu, China, Key Laboratory of Modern Preparation have published the paper: Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food, in the Journal: (JOURNAL)
SUMMARY
The gelatinization degree and swelling power, and the higher the digestibility. This paper summarizes the effects of microwave on macromolecule nutrients (starch, lipid and protein) in food, to answer whether microwave heating has a negative effect . . .
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