College of Food Science, Northeast Agricultural University, Harbin 150030, China;College of Food Science, Northeast Agricultural University, Harbin 150030, China; Harbin 150030, China

Abstract: The current situation of microwave food, the characteristics of microwave heating, the influence of microwave on food nutrients, and the problems of color, flavor, surface wetting, packaging materials and solutions in microwave food research and development are reviewed.

[English] Keywords microwave food; development; color; flavor

[Source] Jiangsu Food & Fermentation, Jiangsu Food & Formentation, Editorial Office, 2006-01 [DOI] CNKI: SUN: SPFG.0.2006-01-005