ReviewFrontiers in nutrition2022
Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
22 citing papers in PubMed.
- Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.Foods (Basel, Switzerland) · 2026Review
- Non-Thermal Processing Technologies in Food Industries.Foods (Basel, Switzerland) · 2026Review
- Comparative Study of Microwave and Ultrasound-Assisted Extraction of Phosvitin From Egg Yolk.Food science & nutrition · 2026Article
- The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour.Foods (Basel, Switzerland) · 2026Article
- Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork.Food chemistry: X · 2026Article
- Heat-processed rodent chow alters nutritive content and improves metabolic outcomes in insulin-resistant female mice.Frontiers in nutrition · 2026Article
- Effects of microwave or infrared radiation on protein ruminal degradation and in vitro intestinal digestibility in feedstuffs.PloS one · 2026Article
- Analysis of Heat-Mass Transfer and Exergy in Heating Process of Chilled Ready-to-Eat Foods Using High-Power Microwave Ovens.International journal of food science · 2026Article
- Process optimization of microwave drying for rice based on response surface methodology.PloS one · 2026Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Physicochemical profiling of Bambara groundnut (Vigna subterranea L.) reveals variation in cooking quality relevant to breeding programs.Scientific reports · 2025Article
- Microwave-assisted protocol towards synthesis of heterocyclic molecules: a comparative analysis with conventional synthetic methodologies (years 2019-2023): a review.Molecular diversity · 2025Review
- Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread.Food chemistry: X · 2025Article
- Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Frontiers in nutrition · 2025Article
- Acid hydrolysis and microwave digestion enhanced protein extraction from red seaweedFood chemistry: X · 2025Article
- Article
- Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients.Foods (Basel, Switzerland) · 2024Review
- Influence of Thermal Treatment on the Composition ofInternational journal of molecular sciences · 2024Article
- Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production.Foods (Basel, Switzerland) · 2023Article
- A Droplet Digital PCR-Based Approach for Quantitative Analysis of the Adulteration of Atlantic Salmon with Rainbow Trout.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.