Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food
Hailong Fan, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Shenyan Ma, Wenguo Zhou, Hao Zhang
Topics & Concepts
CrayfishOverheating (electricity)ChemistryMicrowaveKineticsAstacus leptodactylusFood scienceMaterials scienceAnimal scienceBiophysicsBiologyEcologyPhysicsQuantum mechanicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying Processes