The results demonstrate potential problems in utensils used for combination cooking. ... INACTIVATION OF MYROSINASE ENZYME IN MUSTARD SEED BY MICROWAVE HEATING G. E. Timbersa#39;, ... Heat treatment of mustard seed is presently used commercially to inactivate the myrosinase enzyme which gives the seed its characteristic bitter taste. ... In all previous investigations conventional microwave cavities with little or no control over heating uniformity or power levels were usedanbsp;...
|Title||:||The Journal of Microwave Power|