Advanced search
Publication Cover
Journal of Culinary Science & Technology Volume 6, 2008 - Issue 2-3
Submit an article Journal homepage
317
Views
19
CrossRef citations to date
0
Altmetric
Original Articles

Effect of Far-Infrared Oven on the Qualities of Bakery Products

Yung Shin Shyu Department of Baking Technology and Management, Kaoushang Hospitality College, Kaoushang, Taiwan
,
Wen Chieh Sung Department of Hotel & Restaurant Management, Chia Nan University of Pharmacy and Science, Taiwan
,
Ming Hsu Chang Department of Baking Technology and Management, Kaoushang Hospitality College, Kaoushang, Taiwan
&
Jean Yu Hwang Department of Food Science and Technology, Chung-Hwa University of Medical Technology, TaiwanCorrespondence[email protected]
Pages 105-118 | Published online: 11 Oct 2008

Citations (19)

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 (3)

Teresa De Pilli & Ofelia Alessandrino. (2020) Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review. Critical Reviews in Food Science and Nutrition 60:4, pages 556-565.
Read now
Tung-Hai Pi, Chyuan-Yuan Shiau, Chun-Ju Chang & Wen-Chieh Sung. (2017) Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability. Journal of Aquatic Food Product Technology 26:8, pages 969-978.
Read now
NavinK. Rastogi. (2012) Recent Trends and Developments in Infrared Heating in Food Processing. Critical Reviews in Food Science and Nutrition 52:9, pages 737-760.
Read now

Articles from other publishers (16)

Paiam Negahdar Panirani, Hosain Darvishi, Adel Hosainpour & Nasser Behroozi-Khazaei. (2023) Comparative study of different bread baking methods: Combined ohmic – infrared, ohmic – conventional, infrared – conventional, infrared, and conventional heating. Innovative Food Science & Emerging Technologies 86, pages 103349.
Crossref
Iain Davidson. 2023. Biscuit Baking Technology. Biscuit Baking Technology 103 122 .
Iain Davidson. 2023. Biscuit Baking Technology. Biscuit Baking Technology 87 102 .
Mohammad U.H. Joardder & Md Fahim Shahriar. 2023. Emerging Thermal Processes in the Food Industry. Emerging Thermal Processes in the Food Industry 33 46 .
Ufaq Fayaz, Mohsin Bashir Aga, Iqra Bashir, Omar Bashir, Nusrat Jan, Gousia Gani, Shakeel Ahmad Bhat, Abida Jabeen & Tawheed Amin. 2023. Emerging Thermal Processes in the Food Industry. Emerging Thermal Processes in the Food Industry 63 92 .
Tamara Dapčević-Hadnađev, Jelena Tomić, Dubravka Škrobot, Bojana Šarić & Miroslav Hadnađev. (2022) Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours. Discover Food 2:1.
Crossref
Yvan Llave & Noboru Sakai. 2021. Electromagnetic Technologies in Food Science. Electromagnetic Technologies in Food Science 220 253 .
N. Chhanwal, Pravin R. Bhushette & C. Anandharamakrishnan. (2018) Current Perspectives on Non-conventional Heating Ovens for Baking Process—a Review. Food and Bioprocess Technology 12:1, pages 1-15.
Crossref
C. G. Athanassiou, A. Chiou, C. I. Rumbos, A. Karagiannis, E. K. Nikolidaki, E. A. Panagopoulou, A. Kouvelas & V. T. Karathanos. (2016) Effects of electric infrared heating with light source penetration on microbial and entomological loads of dried currants and their organoleptic characteristics. Journal of Pest Science 89:4, pages 931-943.
Crossref
. 2016. Innovative Processing Technologies for Foods with Bioactive Compounds. Innovative Processing Technologies for Foods with Bioactive Compounds 1 30 .
Zhongli Pan, Chandrasekar Venkitasamy & Xuan Li. 2016. Innovative Food Processing Technologies. Innovative Food Processing Technologies 489 500 .
Zhongli Pan, Chandrasekar Venkitasamy & Xuan Li. 2016. Reference Module in Food Science. Reference Module in Food Science.
N. Chhanwal, P. N. Ezhilarasi, D. Indrani & C. Anandharamakrishnan. (2014) Influence of electrical and hybrid heating on bread quality during baking. Journal of Food Science and Technology 52:7, pages 4467-4474.
Crossref
N.K. Rastogi. 2015. Electron Beam Pasteurization and Complementary Food Processing Technologies. Electron Beam Pasteurization and Complementary Food Processing Technologies 61 82 .
Ipsita Das & S.K. Das. 2014. Conventional and Advanced Food Processing Technologies. Conventional and Advanced Food Processing Technologies 471 500 .
Navin K. Rastogi. 2012. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods 411 432 .

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.