Effects of Microwave Utilization on the Color Properties of Food: A Review
Zina T. Alkanan,
Ammar B. Altemimi,
Nora Ali Hassan
et al.
Abstract:This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other c… Show more
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