Microwave Processing of Food and Biological Materials

Markos Makiso Urugo, Shimelis Admassu Emire, Tadele Tuba Tringo

Croatian Journal of Food Science and Technology

Food processing

Microwave processing is one of the novel food processing technologies that use electromagnetic radiation in the wavelength and frequency between 1 mm to 1 m and 300 MHz to 300 GHz, respectively. In...

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2026Scientific literature4 citations Open Access

Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review

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Foods

Starch

Research Library

Microwave Processing of Food and Biological Materials

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