Advanced search
Publication Cover
International Journal of Food Properties Volume 2, 1999 - Issue 3
Submit an article Journal homepage
2,053
Views
15
CrossRef citations to date
0
Altmetric
Original Articles

Effect of microwave processing on water soluble vitamins: Kinetic parameters

Zinet Aytanga Okmen Department of Food Engineering, Middle East Technical University, Ankara, 06531, TURKEY Phone: +90‐312‐210 5645 Fax: +90‐312‐210 5645 E-mail: [email protected], zinet@tr‐net.net.tr
&
A. Levent Bayindirli Department of Food Engineering, Middle East Technical University, Ankara, 06531, TURKEY Phone: +90‐312‐210 5645 Fax: +90‐312‐210 5645 E-mail: [email protected], zinet@tr‐net.net.tr
Pages 255-264 | Received 23 Oct 1998, Accepted 09 Mar 1999, Published online: 02 Sep 2009

Citations (15)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Ran Yang, Qianyi Chen & Jiajia Chen. (2021) Comparison of heating performance between inverter and cycled microwave heating of foods using a coupled multiphysics-kinetic model. Journal of Microwave Power and Electromagnetic Energy 55:1, pages 45-65.
Read now
T. R. Bajgai & F. Hashinaga. (2001) DRYING OF SPINACH WITH A HIGH ELECTRIC FIELD. Drying Technology 19:9, pages 2331-2341.
Read now

Articles from other publishers (13)

Tatiana Koutchma. 2023. Microwave and Radio Frequency Heating in Food and Beverages. Microwave and Radio Frequency Heating in Food and Beverages 81 111 .
Doaa Abouelenein, Ahmed M. Mustafa, Franks Kamgang Nzekoue, Giovanni Caprioli, Simone Angeloni, Silvia Tappi, Juan Manuel Castagnini, Marco Dalla Rosa & Sauro Vittori. (2022) The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves. Antioxidants 12:1, pages 28.
Crossref
Bruna Vitória Neves, Leonardo M. de Souza Mesquita, Daniella Carisa Murador, Ana Isabel do Prado Cheberle, Anna Rafaela Cavalcante Braga, Adriana Zerlotti Mercadante & Veridiana Vera de Rosso. (2021) Improvement of Bioactive Compound Levels, Antioxidant Activity, and Bioaccessibility of Carotenoids from Pereskia aculeata after Different Cooking Techniques . ACS Food Science & Technology 1:7, pages 1285-1293.
Crossref
Daniel Martín-Vertedor, Nuno Rodrigues, Ítala M.G. Marx, Ana C.A. Veloso, António M. Peres & José Alberto Pereira. (2020) Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control 117, pages 107369.
Crossref
Millicent G. Managa, Yasmina Sultanbawa & Dharini Sivakumar. (2020) Effects of Different Drying Methods on Untargeted Phenolic Metabolites, and Antioxidant Activity in Chinese Cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum Dun.). Molecules 25:6, pages 1326.
Crossref
A. F. Demirova, M. E. Akhmedov, M. M. Alibekova, T. N. Daudova, M. M. Omarov & Z. A. Abdulkhalikov. (2019) Perfection of the Technology for Production of Canned Apple Compotes Using Secondary Resources and Intensive Sterilization Regimes. Russian Agricultural Sciences 44:5, pages 485-489.
Crossref
N. Muhamad, M. M. Yusoff & J. Gimbun. (2015) Thermal degradation kinetics of nicotinic acid, pantothenic acid and catechin derived from Averrhoa bilimbi fruits. RSC Advances 5:90, pages 74132-74137.
Crossref
K. P. Singh, H. N. Mishra & S. Saha. (2012) Changes During Accelerated Storage in Millet–Wheat Composite Flours for Bread. Food and Bioprocess Technology 5:5, pages 2003-2011.
Crossref
Tatiana Koutchma & Vadim Yakovlev. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing 625 657 .
P. Nisha, Rekha S. Singhal & Aniruddha B. Pandit. (2009) A study on degradation kinetics of niacin in potato (Solanum tuberosum L.). Journal of Food Composition and Analysis 22:6, pages 620-624.
Crossref
George Ball. 2005. Vitamins In Foods. Vitamins In Foods 3 21 .
P. Nisha, Rekha S. Singhal & Aniruddha B. Pandit. (2005) A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.). Journal of Food Engineering 67:4, pages 407-412.
Crossref
P. Nisha, Rekha S. Singhal & Aniruddha B. Pandit. (2005) A study on degradation kinetics of riboflavin in green gram whole (Vigna radiata L.). Food Chemistry 89:4, pages 577-582.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.