A comprehensive review on microwave applications in fish processing and quality enhancement
Main Article Content
Keywords
Microwaves applications, Fishing industry, Engineering, Drying, Heating, Sterilization
Abstract
Microwave energy is increasingly being applied in various processing technologies within the food industry. Microwaves, which are electromagnetic waves with specific frequencies ranging from 300 MHz to 3000 GHz, represent a novel and efficient processing method that has found widespread use in food processing applications. Over time, this innovative technology has been explored by researchers as an advanced method for improving food processing, and it has been successfully applied in several areas, including blanching, cooking, thawing, pasteurization, drying, frying, extraction, and sterilization. This review provides an overview of the principles and characteristics of microwave-assisted fish processing techniques, with a focus on their impact on drying, heating, and sterilization processes. Furthermore, we explore how microwave processing influences the quality attributes, microbial growth, and the nutritional and physicochemical composition of fish products. In addition, the advantages of microwave processing are discussed, along with a comparison to conventional methods. Notably, microwave processing offers significant time savings, improved yields, and energy efficiency, preserving sensory qualities and nutritional fish value. In addition, this review aims to provide evidence on these topics and highlight recent advancements in microwave processing that could inspire the food engineering and technology community.
References
Abd El-Hay and M.M. 2022. Processing and preparation of fish. In: Postharvest and Postmortem Processing of Raw Food Materials (pp. 315–342). Woodhead Publishing. 10.1016/B978-0-12-818572-8.00008-5
Ahmed, J., and Ramaswamy, H.S. 2020. Microwave pasteurization and sterilization of foods. In Handbook of FoodPreservation (pp. 713–732). CRC Press. 10.1201/9780429091483-47
Alakavuk, D.Ü., Ulusoy, Ş., Coşansu, S., Mol, S. 2021. Reduction of Salmonella Enteritidis in fish by microwave cooking. Turk. J. Fish. Aquat. Sci. 21(11): 535–540. 10.4194/1303-2712-v21_11_01
Aman Hassan, M. 2024. Physical, chemical, and microbiological changes associated with dry-fish. In: Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability (pp. 115–134). Springer Nature, Switzerland. 10.1007/978-3-031-62462-9_8
Asghari, L., Zeynali, F., Sahari, M.A. 2013. Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids, total protein, and minerals. J. Appl. Ichthyol. 29(4): 847–853. 10.1111/jai.12212
Awuah, G.B., Ramaswamy, H.S., Economides, A. 2007. Thermal processing and quality: Principles and overview. Chem. Eng. Process. Process Intensif. 46(6): 584–602. 10.1016/j.cep.2006.08.004
Bantle, T., Käfer, T., Eikevik, T.M. 2013. Model and process simulation of microwave-assisted convective drying of clipfish. Appl. Therm. Eng. 59(1–2): 675–682. 10.1016/j.applthermaleng.2013.05.046
Bassey, E.J., Cheng, J.H., Sun, D.W. 2024. Enhancing infrared drying of red dragon fruit by novel and innovative thermoultrasound and microwave-mediated freeze-thaw pretreatments. LWT. 202: 116225. 10.1016/j.lwt.2024.116225
Bauza-Kaszewska, J., Skowron, K., Paluszak, Z., Dobrzański, Z., Śrutek, M. 2014. Effect of microwave radiation on microorganisms in fish meals. Ann. Anim. Sci. 14(3): 623–636. 10.2478/aoas-2014-0020
Bermudez-Aguirre, D., and Niemira, B.A. 2023. Radio frequency treatment of food: A review on pasteurization and disinfestation. Foods 12(16): 3057. 10.3390/foods12163057
Biandolino, F., Parlapiano, I., Denti, G., Di Nardo, V., Prato, E. 2021. Effect of different cooking methods on lipid content and fatty acid profiles of Mytilus galloprovincialis. Foods 10(2): 416. 10.3390/foods10020416
Chaari, M., Akermi, S., Elhadef, K., Said-Al Ahl, H.A., Hikal,W.M., Mellouli, L., & Smaoui, S. (2024). Microwave-assisted extraction of bioactive and nutraceuticals. In Bioactive Extraction and Application in Food and Nutraceutical Industries (pp. 79–102). New York, NY: Springer US. 10.1007/978-1-0716-3601-5_4
Chakraborty, S., Deka, G., Kuttu, N., Dutta, H., Saha, J. 2025. Effect of microwave and ultrasound-assisted in situ oleo-extraction of hathkora (Citrus macroptera) peel in olive oil, palm oil, and pork lard: Quality, frying stability, and storability. Food Bioprocess Technol. 1–18. 10.1007/s11947-025-03821-w
Chandrasekaran, S., Ramanathan, S., Basak, T. 2013. Microwave food processing—A review. Food Res. Int. 52(1): 243–261. 10.1016/j.foodres.2013.02.033
Chen, H., Zhang, M., Fang, Z., Wang, Y. 2013. Effects of different drying methods on the quality of squid cubes. Drying Technol. 31(16): 1911–1918. 10.1080/07373937.2013.783592
Cheng, W.P., Patar, A., Wong, Y.F., Zulfigar, S.B., Rozalli, N.H.M., Liu, C., Zulkurnain, M. 2024. Effects of superheated steam pre-treatment on muscle release and meat quality of shucked tropical oyster (Crassostrea iredalei). Food Bioprocess Technol. 17(9): 2661–2677. 10.1007/s11947-023-03281-0
Chiller, T.M. 2019. Salmonella/foodborne outbreaks in USA. Pathology 51: S59–S60. 10.1016/j.pathol.2018.12.139
Dangal, A., Tahergorabi, R., Acharya, D.R., Timsina, P., Rai, K., Dahal, S., Giuffrè, A.M. 2024. Review on deep-fat fried foods: Physical and chemical attributes, and consequences of high consumption. Eur. Food Res. Technol. 250(6): 1537–1550. 10.1007/s00217-024-04482-3
Darvishi, H., Azadbakht, M., Rezaeiasl, A., Farhang, A. 2013. Drying characteristics of sardine fish dried with microwave heating. J. Saudi Soc. Agric. Sci. 12(2): 121–127. 10.1016/j.jssas.2012.09.002
Datta, A.K., and Anantheswaran, R.C. 2001. Handbook of microwave technology for food application. CRC Press. 10.1201/9781482270778
Deng, X., Huang, H., Huang, S., Yang, M., Wu, J., Ci, Z., Zhang, D. 2022. Insight into the effects of microwave heating: Driving changes in the structure, properties, and functions of macromolecular nutrients in novel food. Front. Nutr. 9: 941527. 10.3389/fnut.2022.941527
Dong, X., Wang, J., Raghavan, V. 2021. Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins. Food Chem. 337: 127811. 10.1016/j.foodchem.2020.127811
Duan, Z.H., Jiang, L.N., Wang, J.L., Yu, X.Y., Wang, T. 2011. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod. Process 89(4): 472–476. 10.1016/j.fbp.2010.11.005
Dudu, A., and Georgescu, S.E. 2024. Exploring the multifaceted potential of endangered sturgeon: Caviar, meat, and by-product benefits. Animals 14(16): 2425. 10.3390/ani14162425
Duppeti, H., Manjabhatta, S.N., Kempaiah, B.B. 2023. Physicochemical, structural, functional, and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Res. Int. 163: 112296. 10.1016/j.foodres.2022.112296
El-Demerdash, A.S., El-Sheikh, S.H., Fahmy, H.A. 2023. Validity of cooking in microwave and gamma irradiation on highly virulent Aeromonas hydrophila isolates in Basa fish fillet. J. Adv. Vet. Res., 13(3): 431–436.
Ersoy, B., Yanar, Y., Küçükgülmez, A., Çelik, M. 2006. Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax). Food Chem. 99(4): 748–751. 10.1016/j.foodchem.2005.08.055
FAO. (2020). The state of world fisheries and aquaculture 2020. Food and Agriculture Organization of the United Nations.
Fiore, A., Di Monaco, R., Cavella, S., Visconti, A., Karneili, O., Bernhardt, S., Fogliano, V. 2013. Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven. Food Chem. 139(1–4): 515–520. 10.1016/j.foodchem.2013.01.028
Fu, X., Lin, Q., Xu, S., Wang, Z. 2014. Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT—Food Sci. Technol. 61(1): 251–257. 10.1016/j.lwt.2014.10.035
Fu, X., Lin, Q., Xu, S., Wang, Z. 2015. Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT—Food Sci. Technol. 61(1): 251–257. 10.1016/j.lwt.2014.10.035
Fu, Y., Ren, Y., Sun, D.W. 2024. Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings. Trends Food Sci. Technol. 104463. 10.1016/j.tifs.2024.104463
Gao, T., Sun, D.W., Tian, Y., Ma, J., Pan, F. 2025. Highly cost-effective wheat starch-stearic acid complexes enabled by microwave processing: Structural properties, anti-digestion, and molecular dynamics simulation. Food Chem. 464: 141568. 10.1016/j.foodchem.2024.141568
Ghimire, A., Basnet, S., Poudel, R., Ghimire, A. 2021. Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya). Food Sci. Technol. Int. 27(6): 508–516. 10.1177/1082013220969353
Golgolipour, S., Khodanazary, A., Ghanemi, K. 2019. Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella). Iran. J. Fish. Sci. 18(1): 110–123.
Goode, K.R., Asteriadou, K., Robbins, P.T., Fryer, P.J. 2013. Fouling and cleaning studies in the food and beverage industry classified by cleaning type. CRFSFS. 12((2)): 121–143. 10.1111/1541-4337.12000
Guo, Q., Sun, D.W., Cheng, J.H., Han, Z. 2017. Microwave processing techniques and their recent applications in the food industry. Trends Food Sci. Technol. 67: 236–247. 10.1016/j.tifs.2017.07.007
Guzik, P., Kulawik, P., Zając, M., Migdał, W. 2022. Microwave applications in the food industry: An overview of recent developments. Crit. Rev. Food Sci. Nutr., 62(29): 7989–8008. 10.1080/10408398.2021.1922871
Hassan, S., Wahab, A., Ahmad, N., Ali, A., Mazhar, S.S. 2023. Importance of emerging technologies in processing and preservation of seafood. IPS J. Nutr. Food Sci. 2(1): 13–17. 10.54117/ijnfs.v2i1.16
Huang, J., Yin, T., Xiong, S., Huang, Q. 2025. Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels. J. Sci. Food Agric. 105(2): 1147–1158. 10.1002/jsfa.13905
Jamshidi, M., Barzegar, M., Sahari, M.A. 2014. Effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of Cinnamomum zeylanicum and Echinacea purpurea. Int. Food Res. J. 21(4): 1289–1296.
Jiao, X., Yang, H., Li, X., Cao, H., Zhang, N., Yan, B., Fan, D. 2024. Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications. Trends Food Sci. Technol. 143: 104. 10.1016/j.tifs.2023.104266
Kargar, Z., and Sourki, A.H. 2024. Physicochemical, techno-functional, and thermal properties of Kabuli chickpea’s aquafaba extracted by optimized microwave-assistive process. Appl. Food Res. 4(2): 100589. 10.1016/j.afres.2024.100589
Kipcak, A.S., and İsmail, O. 2021. Microwave drying of fish, chicken, and beef samples. J. Food Sci. Technol. 58(1), 281–291. 10.1007/s13197-020-04540-0
Kong, F., Tang, J., Rasco, B., Crapo, C. 2007. Kinetics of salmon quality changes during thermal processing. J. Food Eng. 83(4): 510–520. 10.1016/j.jfoodeng.2007.04.002
Laguerre, J.C., and Hamoud-Agha, M.M. 2020. Microwave heating for food preservation. Vol. 3, Chapter. 10.5772/intechopen.82543
Layeghinia, N., Karimi, S., Abbasi, H., Silavi, K. 2025. Effect of osmotic dehydration on qualitative and nutritional characteristics and kinetics of microwave drying of Iranian quince slices. J. Agric. Food Res. 20: 101749. 10.1016/j.jafr.2025.101749
Li, S., Li, F., Tang, J., Koral, T., Jiao, Y. 2019. Influence of composition, temperature, and frequency on dielectric properties of selected saltwater and freshwater fish. Int. J. Food Prop. 22(1): 1920–1934. 10.1080/10942912.2019.1693593
Li, Y., and Pan, L. 2025. Electromagnetic properties in foods. In:Advanced Technologies for Physical Properties Measurement. Food Process. (pp. 241–319). Springer Nature Singapore. 10.1007/978-981-96-2347-1_8
Lian, F., Cheng, J.H., Ma, J., Sun, D.W. 2024. Unveiling microwave and roasting-steam heating mechanisms in regulating fat changes in pork using cell membrane simulation. Food Chem. 441: 138397. 10.1016/j.foodchem.2024.138397
Liu, C., Wang, N., Li, L., Wu, D., Wang, L., Zhang, N., Yu, D. 2025 Effect of microwave plasma processing on the structure, physicochemical properties, and functional properties of rice bran protein. Food Hydrocoll. 160: 110851. 10.1016/j.foodhyd.2024.110851
Marimuthu, K., Thilaga, M., Kathiresan, S., Xavier, R.H.M.H.,Mas, R.H.M.H. 2012. Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). J. Food Sci. Technol. 49: 373–377. 10.1007/s13197-011-0418-9
Mohamad, W.S., Megahed, A.A., El-Ghaiaty, H.A., Hafez, T.A. 2016. Effect of gamma radiation and microwave cooking on Aeromonas hydrophila in bolti fish fillet. Arab J. Nucl. Sci. Appl. 49: 100–106.
Momenzadeh, Z., Khodanazary, A., Ghanemi, K. 2017. Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides). J. Food Meas. Charact. 11: 434–441. 10.1007/s11694-016-9411-
Monzavi, M., and Chaouki, J. 2024. Microwave catalytic pyrolysis of heavy oil: A lump kinetic study approach. J. Anal. Appl. Pyrolysis 179: 106472. 10.1016/j.jaap.2024.106472
Nayak, J., Devi, C., Vidyapeeth, L. 2016. Microwave-assisted synthesis: A green chemistry approach. Int. Res. J. Pharm. Appl. Sci. 3(5): 278–285.
Newell, R., and Burnard, P. 2010. Research for evidence-based practice in healthcare. John Wiley & Sons.
Nonglait, D.L., and Gokhale, J.S. 2024. Review insights on the demand for natural pigments and their recovery by emerging microwave-assisted extraction (MAE). Food Bioprocess Technol. 17(7): 1681–1705. 10.1007/s11947-023-03192-0
Parvej, A.M., Rahman, M.A., Abdullah, M., Siddique, A.B., Joardder, M.U.H. 2024. Evaluation of mechanical properties of dried fish from convective and pulsed microwave convective drying: A comparison study. Meas. Food 14: 100172. 10.1016/j.meafoo.2024.100172
Pianroj, Y., Kerdthongmee, P., Nisoa, M., Kerdthongmee, P.,Galakarn, J. 2006. Development of a microwave system for highly-efficient drying of fish. Walailak J. Sci. Technol. 3(2): 237–250.
Pinela, J., Fuente, B.D.L., Rodrigues, M., Pires, T.C., Mandim, F.,Almeida, A., … Barros, L. 2022. Upcycling fish by-products into bioactive fish oil: The suitability of microwave-assisted extraction. Biomolecules 13(1): 1. 10.3390/biom13010001
Prakash, S.P., Yoganandan, M., Moses, J.A. 2025. Novel drying techniques. In: Conductive Hydro Drying of Foods (pp. 1–24). Academic Press. 10.1016/B978-0-323-95602-4.00011-7
Pratap-Singh, A., and Ahmed, W. 2024. Effect of microwaves on food quality parameters. In: Microwave Processing of Foods: Challenges, Advances and Prospects: Microwaves and Food (pp. 133–150). Springer Int. Publishing, Cham. 10.1007/978-3-031-51613-9_7
Principato, L., and Spigno, G. 2024. Microwave heating in food processing. In: Food Preservation Packaging (pp. 299–329). Academic Press. 10.1016/B978-0-323-90044-7.00016-1
Qin, Q., Natesan, M., Chen, Y.C. 2025. Microwave-assisted preparation of solid recovered fuel from food waste and its quality prediction using linear programming. BioEnergy Res. 18(1): 17. 10.1007/s12155-025-10817-z
Rabiepour, A., Zahmatkesh, F., Babakhani, A. 2024. Preservation techniques to increase the shelf life of seafood products: An overview. J. Food Eng. Technol. 13(1): 1–24. 10.32732/jfet.2024.13.1.1
Sahana, M.D., Balange, A.K., Elavarasan, K., Layana, P., Jahan, I., Naidu, B.C., James, R.M. 2024. Effect of emerging processing technology on nutritional quality of dry fish. In: Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability (pp. 1–20). Springer Nature Switzerland, Cham. 10.1007/978-3-031-62462-9_1
Salazar-González, C., San Martín-González, M.F., López-Malo,A., Sosa-Morales, M.E. 2012. Recent studies related to microwave processing of fluid foods. FABT. 5(1): 31–46. 10.1007/s11947-011-0639-y
Sharma, A., Kaushik, A., Kaur, R., Singh, S. 2025. Advances in food and dairy processing technologies. In: Engineering Solutions for Sustainable Food and Dairy Production: Innovative Technologies in Food Processing. Dairy Engineering (pp. 295–330). Springer Nature Switzerland, Cham. 10.1007/978-3-031-75834-8_11
Sobral, M.M.C. 2020. Chemical hazards from poultry meat: Cooking, digestion, absorption and toxicity (Doctoral dissertation, Universidade do Porto).
Stephen, N.M., Jeya Shakila, R., Jeyasekaran, G., Sukumar, D. 2010. Effect of different heat processing methods on chemical changes in tuna. J. Food Sci. Technol. 47(2): 174–181. 10.1007/s13197-010-0024-2
Tacon, A.G.J., Lemos, D., Metian, M. 2020. Fish for health: Improved nutritional quality of cultured fish for human consumption. Rev. Fish. Sci. Aquac., 28(4): 449–458. 10.1080/23308249.2020.1762163
Tang, J. 2015. Unlocking potentials of microwaves for food safety and quality. Journal of Food Science, 80(8), E1776–E1793. 10.1111/1750-3841.12959
Tang, J., Cases, L., Alves, S., Sun, D.W., Tiwari, B.K. 2025. Protein extraction from lupin (Lupinus angustifolius L.) using combined ultrasound and microwave techniques: Impact on protein recovery, structure, and functional properties. Ultrason. Sonochem. 115: 107232. 10.1016/j.ultsonch.2025.107232
Tavares, L., Noreña, C. P. Z., Barros, H. L., Smaoui, S., Lima, P. S.,& de Oliveira, M. M. 2022. Rheological and structural trends on encapsulation of bioactive compounds of essential oils: A global systematic review of recent research. Food Hydrocolloids, 129, 107628. 10.1016/j.foodhyd.2022.107628
Tsai, Y.H., Hwang, C.C., Kao, J.C., Ou, T.Y., Chang, T.H., Lee, S.H., Lee, Y.C. 2022. Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology. Innov. Food Sci. Emerg. Technol. 80: 103089. 10.1016/j.ifset.2022.103089
Tsatsop, R.K.T., Kom, R.R., Djiobie, G.E.T., Chendjou, S.M.S., Nkenmogne, S.B., Nguimbou, R.M., Ngassoum, M.B. 2025. Influence of microwave treatment conditions and acid concentration on pyrodextrinization of sweet potato (Ipomoea batatas Lam.) starch using response surface methodology. Discov. Chem. 2(1): 14. 10.1007/s44371-025-00092-4
Uemura, K., Kanafusa, S., Takahashi, C., & Kobayashi, I. 2017. Development of a radio-frequency heating system for sterilization of vacuum-packed fish in water. Biosci. Biotechnol. Biochem. 81(4): 762–767. 10.1080/09168451.2017.1280660
Ulusoy, Ş., Üçok Alakavuk, D., Mol, S., Coşansu, S. 2019. Effect of microwave cooking on foodborne pathogens in fish. J. Food Process. Preserv. 43(8). 10.1111/jfpp.14045
United States Patent No. US 6,303,166 B1. (2001). Microwave heating system. U.S. Patent and Trademark Office.
Vadivambal, R., and Jayas, D.S. 2010. Non-uniform temperature distribution during microwave heating of food materials—A review. FABT. 3(2): 161–171. 10.1007/s11947-008-0136-0
Verma, S.K., Sasikala, R., Kishore, P., Mohan, C.O., Ganesan, P.,Padmavathy, P., … Benjakul, S. 2024. Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni). Sustain. Food Technol. 2(1): 141–151. 10.1039/D3FB00144J
Viji, P., Rao, B.M., Debbarma, J., Ravishankar, C.N. 2022. Research developments in the applications of microwave energy in fish processing: A review. Trends Food Sci. Technol. 123: 222–232. 10.1016/j.tifs.2022.03.010
Viji, P., Shanmuka Sai, K.S., Debbarma, J., Dhiju Das, P.H., Madhusudana Rao, B., Ravishankar, C.N. 2019. Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils. J. Food Sci. Technol. 56: 1890–1898. 10.1007/s13197-019-03651-7
Yan, B., Jiao, X., Zhu, H., Wang, Q., Huang, J., Zhao, J., Fan, D. 2020. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism. Food Hydrocoll. 105, 105779. 10.1016/j.foodhyd.2020.105779
Yan, B., Sun, Y., Tang, X., Fan, D. 2024. Potential in microwave combined with hot air for home cooking. Curr. Opin. Food Sci. 101216. 10.1016/j.cofs.2024.101216
Yan, W.M., Chen, X.L., Chen, B.L., Sajjad, U., Wang, T.H., Amani, M. 2025. Enhancing microwave-assisted vacuum freeze-drying efficiency and quality of pineapple slices through osmotic dehydration and ultrasonic pretreatment. J. Food Process Eng. 48(1): e70010. 10.1111/jfpe.70010
Yang, H., Chen, Q., Cao, H., Fan, D., Huang, J., Zhao, J., Zhang, H. 2019. Radio-frequency thawing of frozen minced fish based on the dielectric response mechanism. IFSET. 52: 80–88. 10.1016/j.ifset.2018.10.013
Yang, L., Qiu, W., Yin, Y., Row, K. H., Cheng, Y., Jin, Y. 2017. Dielectric properties of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) during microwave thawing and heating. J. Microw. Power Electromagn. Energy 51(1): 3–30. 10.1080/08327823.2017.1291067
Zeng, S., Zhang, H., Wang, B., Zhang, Q., Lv, H., Yang, L., … Xiao, H. 2025. Advancements in green and innovative low frequency microwaves for agricultural product processing: A comprehensive review. Food Rev. Int. 1–21. 10.1080/87559129.2025.2477206
Zhang, J., and Luan, D. 2024. Microwave ovens: Domestic and industrial. In: Microwave Processing of Foods: Challenges, Advances and Prospects: Microwaves and Food (pp. 17–33). Springer Int. Publishing, Cham. 10.1007/978-3-031-51613-9_2
Zhang, L., Zhang, Z., Yu, W., Miao, Y. 2023. Review of the application of microwave heating technology in asphalt pavement self-healing and de-icing. Polymers 15(7): 1696. 10.3390/polym15071696
Zhang, W., Boateng, I.D., Xu, J., Zhang, Y. 2024. Proteins from legumes, cereals, and pseudo-cereals: Composition, modification, bioactivities, and applications. Foods 13(13): 1974. 10.3390/foods13131974
Zhao, Y., Flugstad, B.E.N., Kolbe, E., Park, J.W., Wells, J.H. 2000.Using capacitive (radio frequency) dielectric heating in food processing and preservation: A review. J. Food Process Eng. 23(1): 25–55. 10.1111/j.1745-4530.2000.tb00502.x
Zhou, S., Chen, W., Fan, K. 2024. Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review. Food Biosci. 58 : 103683. 10.1016/j.fbio.2024.103683
Ahmed, J., and Ramaswamy, H.S. 2020. Microwave pasteurization and sterilization of foods. In Handbook of FoodPreservation (pp. 713–732). CRC Press. 10.1201/9780429091483-47
Alakavuk, D.Ü., Ulusoy, Ş., Coşansu, S., Mol, S. 2021. Reduction of Salmonella Enteritidis in fish by microwave cooking. Turk. J. Fish. Aquat. Sci. 21(11): 535–540. 10.4194/1303-2712-v21_11_01
Aman Hassan, M. 2024. Physical, chemical, and microbiological changes associated with dry-fish. In: Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability (pp. 115–134). Springer Nature, Switzerland. 10.1007/978-3-031-62462-9_8
Asghari, L., Zeynali, F., Sahari, M.A. 2013. Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids, total protein, and minerals. J. Appl. Ichthyol. 29(4): 847–853. 10.1111/jai.12212
Awuah, G.B., Ramaswamy, H.S., Economides, A. 2007. Thermal processing and quality: Principles and overview. Chem. Eng. Process. Process Intensif. 46(6): 584–602. 10.1016/j.cep.2006.08.004
Bantle, T., Käfer, T., Eikevik, T.M. 2013. Model and process simulation of microwave-assisted convective drying of clipfish. Appl. Therm. Eng. 59(1–2): 675–682. 10.1016/j.applthermaleng.2013.05.046
Bassey, E.J., Cheng, J.H., Sun, D.W. 2024. Enhancing infrared drying of red dragon fruit by novel and innovative thermoultrasound and microwave-mediated freeze-thaw pretreatments. LWT. 202: 116225. 10.1016/j.lwt.2024.116225
Bauza-Kaszewska, J., Skowron, K., Paluszak, Z., Dobrzański, Z., Śrutek, M. 2014. Effect of microwave radiation on microorganisms in fish meals. Ann. Anim. Sci. 14(3): 623–636. 10.2478/aoas-2014-0020
Bermudez-Aguirre, D., and Niemira, B.A. 2023. Radio frequency treatment of food: A review on pasteurization and disinfestation. Foods 12(16): 3057. 10.3390/foods12163057
Biandolino, F., Parlapiano, I., Denti, G., Di Nardo, V., Prato, E. 2021. Effect of different cooking methods on lipid content and fatty acid profiles of Mytilus galloprovincialis. Foods 10(2): 416. 10.3390/foods10020416
Chaari, M., Akermi, S., Elhadef, K., Said-Al Ahl, H.A., Hikal,W.M., Mellouli, L., & Smaoui, S. (2024). Microwave-assisted extraction of bioactive and nutraceuticals. In Bioactive Extraction and Application in Food and Nutraceutical Industries (pp. 79–102). New York, NY: Springer US. 10.1007/978-1-0716-3601-5_4
Chakraborty, S., Deka, G., Kuttu, N., Dutta, H., Saha, J. 2025. Effect of microwave and ultrasound-assisted in situ oleo-extraction of hathkora (Citrus macroptera) peel in olive oil, palm oil, and pork lard: Quality, frying stability, and storability. Food Bioprocess Technol. 1–18. 10.1007/s11947-025-03821-w
Chandrasekaran, S., Ramanathan, S., Basak, T. 2013. Microwave food processing—A review. Food Res. Int. 52(1): 243–261. 10.1016/j.foodres.2013.02.033
Chen, H., Zhang, M., Fang, Z., Wang, Y. 2013. Effects of different drying methods on the quality of squid cubes. Drying Technol. 31(16): 1911–1918. 10.1080/07373937.2013.783592
Cheng, W.P., Patar, A., Wong, Y.F., Zulfigar, S.B., Rozalli, N.H.M., Liu, C., Zulkurnain, M. 2024. Effects of superheated steam pre-treatment on muscle release and meat quality of shucked tropical oyster (Crassostrea iredalei). Food Bioprocess Technol. 17(9): 2661–2677. 10.1007/s11947-023-03281-0
Chiller, T.M. 2019. Salmonella/foodborne outbreaks in USA. Pathology 51: S59–S60. 10.1016/j.pathol.2018.12.139
Dangal, A., Tahergorabi, R., Acharya, D.R., Timsina, P., Rai, K., Dahal, S., Giuffrè, A.M. 2024. Review on deep-fat fried foods: Physical and chemical attributes, and consequences of high consumption. Eur. Food Res. Technol. 250(6): 1537–1550. 10.1007/s00217-024-04482-3
Darvishi, H., Azadbakht, M., Rezaeiasl, A., Farhang, A. 2013. Drying characteristics of sardine fish dried with microwave heating. J. Saudi Soc. Agric. Sci. 12(2): 121–127. 10.1016/j.jssas.2012.09.002
Datta, A.K., and Anantheswaran, R.C. 2001. Handbook of microwave technology for food application. CRC Press. 10.1201/9781482270778
Deng, X., Huang, H., Huang, S., Yang, M., Wu, J., Ci, Z., Zhang, D. 2022. Insight into the effects of microwave heating: Driving changes in the structure, properties, and functions of macromolecular nutrients in novel food. Front. Nutr. 9: 941527. 10.3389/fnut.2022.941527
Dong, X., Wang, J., Raghavan, V. 2021. Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins. Food Chem. 337: 127811. 10.1016/j.foodchem.2020.127811
Duan, Z.H., Jiang, L.N., Wang, J.L., Yu, X.Y., Wang, T. 2011. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod. Process 89(4): 472–476. 10.1016/j.fbp.2010.11.005
Dudu, A., and Georgescu, S.E. 2024. Exploring the multifaceted potential of endangered sturgeon: Caviar, meat, and by-product benefits. Animals 14(16): 2425. 10.3390/ani14162425
Duppeti, H., Manjabhatta, S.N., Kempaiah, B.B. 2023. Physicochemical, structural, functional, and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Res. Int. 163: 112296. 10.1016/j.foodres.2022.112296
El-Demerdash, A.S., El-Sheikh, S.H., Fahmy, H.A. 2023. Validity of cooking in microwave and gamma irradiation on highly virulent Aeromonas hydrophila isolates in Basa fish fillet. J. Adv. Vet. Res., 13(3): 431–436.
Ersoy, B., Yanar, Y., Küçükgülmez, A., Çelik, M. 2006. Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax). Food Chem. 99(4): 748–751. 10.1016/j.foodchem.2005.08.055
FAO. (2020). The state of world fisheries and aquaculture 2020. Food and Agriculture Organization of the United Nations.
Fiore, A., Di Monaco, R., Cavella, S., Visconti, A., Karneili, O., Bernhardt, S., Fogliano, V. 2013. Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven. Food Chem. 139(1–4): 515–520. 10.1016/j.foodchem.2013.01.028
Fu, X., Lin, Q., Xu, S., Wang, Z. 2014. Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT—Food Sci. Technol. 61(1): 251–257. 10.1016/j.lwt.2014.10.035
Fu, X., Lin, Q., Xu, S., Wang, Z. 2015. Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT—Food Sci. Technol. 61(1): 251–257. 10.1016/j.lwt.2014.10.035
Fu, Y., Ren, Y., Sun, D.W. 2024. Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings. Trends Food Sci. Technol. 104463. 10.1016/j.tifs.2024.104463
Gao, T., Sun, D.W., Tian, Y., Ma, J., Pan, F. 2025. Highly cost-effective wheat starch-stearic acid complexes enabled by microwave processing: Structural properties, anti-digestion, and molecular dynamics simulation. Food Chem. 464: 141568. 10.1016/j.foodchem.2024.141568
Ghimire, A., Basnet, S., Poudel, R., Ghimire, A. 2021. Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya). Food Sci. Technol. Int. 27(6): 508–516. 10.1177/1082013220969353
Golgolipour, S., Khodanazary, A., Ghanemi, K. 2019. Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella). Iran. J. Fish. Sci. 18(1): 110–123.
Goode, K.R., Asteriadou, K., Robbins, P.T., Fryer, P.J. 2013. Fouling and cleaning studies in the food and beverage industry classified by cleaning type. CRFSFS. 12((2)): 121–143. 10.1111/1541-4337.12000
Guo, Q., Sun, D.W., Cheng, J.H., Han, Z. 2017. Microwave processing techniques and their recent applications in the food industry. Trends Food Sci. Technol. 67: 236–247. 10.1016/j.tifs.2017.07.007
Guzik, P., Kulawik, P., Zając, M., Migdał, W. 2022. Microwave applications in the food industry: An overview of recent developments. Crit. Rev. Food Sci. Nutr., 62(29): 7989–8008. 10.1080/10408398.2021.1922871
Hassan, S., Wahab, A., Ahmad, N., Ali, A., Mazhar, S.S. 2023. Importance of emerging technologies in processing and preservation of seafood. IPS J. Nutr. Food Sci. 2(1): 13–17. 10.54117/ijnfs.v2i1.16
Huang, J., Yin, T., Xiong, S., Huang, Q. 2025. Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels. J. Sci. Food Agric. 105(2): 1147–1158. 10.1002/jsfa.13905
Jamshidi, M., Barzegar, M., Sahari, M.A. 2014. Effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of Cinnamomum zeylanicum and Echinacea purpurea. Int. Food Res. J. 21(4): 1289–1296.
Jiao, X., Yang, H., Li, X., Cao, H., Zhang, N., Yan, B., Fan, D. 2024. Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications. Trends Food Sci. Technol. 143: 104. 10.1016/j.tifs.2023.104266
Kargar, Z., and Sourki, A.H. 2024. Physicochemical, techno-functional, and thermal properties of Kabuli chickpea’s aquafaba extracted by optimized microwave-assistive process. Appl. Food Res. 4(2): 100589. 10.1016/j.afres.2024.100589
Kipcak, A.S., and İsmail, O. 2021. Microwave drying of fish, chicken, and beef samples. J. Food Sci. Technol. 58(1), 281–291. 10.1007/s13197-020-04540-0
Kong, F., Tang, J., Rasco, B., Crapo, C. 2007. Kinetics of salmon quality changes during thermal processing. J. Food Eng. 83(4): 510–520. 10.1016/j.jfoodeng.2007.04.002
Laguerre, J.C., and Hamoud-Agha, M.M. 2020. Microwave heating for food preservation. Vol. 3, Chapter. 10.5772/intechopen.82543
Layeghinia, N., Karimi, S., Abbasi, H., Silavi, K. 2025. Effect of osmotic dehydration on qualitative and nutritional characteristics and kinetics of microwave drying of Iranian quince slices. J. Agric. Food Res. 20: 101749. 10.1016/j.jafr.2025.101749
Li, S., Li, F., Tang, J., Koral, T., Jiao, Y. 2019. Influence of composition, temperature, and frequency on dielectric properties of selected saltwater and freshwater fish. Int. J. Food Prop. 22(1): 1920–1934. 10.1080/10942912.2019.1693593
Li, Y., and Pan, L. 2025. Electromagnetic properties in foods. In:Advanced Technologies for Physical Properties Measurement. Food Process. (pp. 241–319). Springer Nature Singapore. 10.1007/978-981-96-2347-1_8
Lian, F., Cheng, J.H., Ma, J., Sun, D.W. 2024. Unveiling microwave and roasting-steam heating mechanisms in regulating fat changes in pork using cell membrane simulation. Food Chem. 441: 138397. 10.1016/j.foodchem.2024.138397
Liu, C., Wang, N., Li, L., Wu, D., Wang, L., Zhang, N., Yu, D. 2025 Effect of microwave plasma processing on the structure, physicochemical properties, and functional properties of rice bran protein. Food Hydrocoll. 160: 110851. 10.1016/j.foodhyd.2024.110851
Marimuthu, K., Thilaga, M., Kathiresan, S., Xavier, R.H.M.H.,Mas, R.H.M.H. 2012. Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). J. Food Sci. Technol. 49: 373–377. 10.1007/s13197-011-0418-9
Mohamad, W.S., Megahed, A.A., El-Ghaiaty, H.A., Hafez, T.A. 2016. Effect of gamma radiation and microwave cooking on Aeromonas hydrophila in bolti fish fillet. Arab J. Nucl. Sci. Appl. 49: 100–106.
Momenzadeh, Z., Khodanazary, A., Ghanemi, K. 2017. Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides). J. Food Meas. Charact. 11: 434–441. 10.1007/s11694-016-9411-
Monzavi, M., and Chaouki, J. 2024. Microwave catalytic pyrolysis of heavy oil: A lump kinetic study approach. J. Anal. Appl. Pyrolysis 179: 106472. 10.1016/j.jaap.2024.106472
Nayak, J., Devi, C., Vidyapeeth, L. 2016. Microwave-assisted synthesis: A green chemistry approach. Int. Res. J. Pharm. Appl. Sci. 3(5): 278–285.
Newell, R., and Burnard, P. 2010. Research for evidence-based practice in healthcare. John Wiley & Sons.
Nonglait, D.L., and Gokhale, J.S. 2024. Review insights on the demand for natural pigments and their recovery by emerging microwave-assisted extraction (MAE). Food Bioprocess Technol. 17(7): 1681–1705. 10.1007/s11947-023-03192-0
Parvej, A.M., Rahman, M.A., Abdullah, M., Siddique, A.B., Joardder, M.U.H. 2024. Evaluation of mechanical properties of dried fish from convective and pulsed microwave convective drying: A comparison study. Meas. Food 14: 100172. 10.1016/j.meafoo.2024.100172
Pianroj, Y., Kerdthongmee, P., Nisoa, M., Kerdthongmee, P.,Galakarn, J. 2006. Development of a microwave system for highly-efficient drying of fish. Walailak J. Sci. Technol. 3(2): 237–250.
Pinela, J., Fuente, B.D.L., Rodrigues, M., Pires, T.C., Mandim, F.,Almeida, A., … Barros, L. 2022. Upcycling fish by-products into bioactive fish oil: The suitability of microwave-assisted extraction. Biomolecules 13(1): 1. 10.3390/biom13010001
Prakash, S.P., Yoganandan, M., Moses, J.A. 2025. Novel drying techniques. In: Conductive Hydro Drying of Foods (pp. 1–24). Academic Press. 10.1016/B978-0-323-95602-4.00011-7
Pratap-Singh, A., and Ahmed, W. 2024. Effect of microwaves on food quality parameters. In: Microwave Processing of Foods: Challenges, Advances and Prospects: Microwaves and Food (pp. 133–150). Springer Int. Publishing, Cham. 10.1007/978-3-031-51613-9_7
Principato, L., and Spigno, G. 2024. Microwave heating in food processing. In: Food Preservation Packaging (pp. 299–329). Academic Press. 10.1016/B978-0-323-90044-7.00016-1
Qin, Q., Natesan, M., Chen, Y.C. 2025. Microwave-assisted preparation of solid recovered fuel from food waste and its quality prediction using linear programming. BioEnergy Res. 18(1): 17. 10.1007/s12155-025-10817-z
Rabiepour, A., Zahmatkesh, F., Babakhani, A. 2024. Preservation techniques to increase the shelf life of seafood products: An overview. J. Food Eng. Technol. 13(1): 1–24. 10.32732/jfet.2024.13.1.1
Sahana, M.D., Balange, A.K., Elavarasan, K., Layana, P., Jahan, I., Naidu, B.C., James, R.M. 2024. Effect of emerging processing technology on nutritional quality of dry fish. In: Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability (pp. 1–20). Springer Nature Switzerland, Cham. 10.1007/978-3-031-62462-9_1
Salazar-González, C., San Martín-González, M.F., López-Malo,A., Sosa-Morales, M.E. 2012. Recent studies related to microwave processing of fluid foods. FABT. 5(1): 31–46. 10.1007/s11947-011-0639-y
Sharma, A., Kaushik, A., Kaur, R., Singh, S. 2025. Advances in food and dairy processing technologies. In: Engineering Solutions for Sustainable Food and Dairy Production: Innovative Technologies in Food Processing. Dairy Engineering (pp. 295–330). Springer Nature Switzerland, Cham. 10.1007/978-3-031-75834-8_11
Sobral, M.M.C. 2020. Chemical hazards from poultry meat: Cooking, digestion, absorption and toxicity (Doctoral dissertation, Universidade do Porto).
Stephen, N.M., Jeya Shakila, R., Jeyasekaran, G., Sukumar, D. 2010. Effect of different heat processing methods on chemical changes in tuna. J. Food Sci. Technol. 47(2): 174–181. 10.1007/s13197-010-0024-2
Tacon, A.G.J., Lemos, D., Metian, M. 2020. Fish for health: Improved nutritional quality of cultured fish for human consumption. Rev. Fish. Sci. Aquac., 28(4): 449–458. 10.1080/23308249.2020.1762163
Tang, J. 2015. Unlocking potentials of microwaves for food safety and quality. Journal of Food Science, 80(8), E1776–E1793. 10.1111/1750-3841.12959
Tang, J., Cases, L., Alves, S., Sun, D.W., Tiwari, B.K. 2025. Protein extraction from lupin (Lupinus angustifolius L.) using combined ultrasound and microwave techniques: Impact on protein recovery, structure, and functional properties. Ultrason. Sonochem. 115: 107232. 10.1016/j.ultsonch.2025.107232
Tavares, L., Noreña, C. P. Z., Barros, H. L., Smaoui, S., Lima, P. S.,& de Oliveira, M. M. 2022. Rheological and structural trends on encapsulation of bioactive compounds of essential oils: A global systematic review of recent research. Food Hydrocolloids, 129, 107628. 10.1016/j.foodhyd.2022.107628
Tsai, Y.H., Hwang, C.C., Kao, J.C., Ou, T.Y., Chang, T.H., Lee, S.H., Lee, Y.C. 2022. Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology. Innov. Food Sci. Emerg. Technol. 80: 103089. 10.1016/j.ifset.2022.103089
Tsatsop, R.K.T., Kom, R.R., Djiobie, G.E.T., Chendjou, S.M.S., Nkenmogne, S.B., Nguimbou, R.M., Ngassoum, M.B. 2025. Influence of microwave treatment conditions and acid concentration on pyrodextrinization of sweet potato (Ipomoea batatas Lam.) starch using response surface methodology. Discov. Chem. 2(1): 14. 10.1007/s44371-025-00092-4
Uemura, K., Kanafusa, S., Takahashi, C., & Kobayashi, I. 2017. Development of a radio-frequency heating system for sterilization of vacuum-packed fish in water. Biosci. Biotechnol. Biochem. 81(4): 762–767. 10.1080/09168451.2017.1280660
Ulusoy, Ş., Üçok Alakavuk, D., Mol, S., Coşansu, S. 2019. Effect of microwave cooking on foodborne pathogens in fish. J. Food Process. Preserv. 43(8). 10.1111/jfpp.14045
United States Patent No. US 6,303,166 B1. (2001). Microwave heating system. U.S. Patent and Trademark Office.
Vadivambal, R., and Jayas, D.S. 2010. Non-uniform temperature distribution during microwave heating of food materials—A review. FABT. 3(2): 161–171. 10.1007/s11947-008-0136-0
Verma, S.K., Sasikala, R., Kishore, P., Mohan, C.O., Ganesan, P.,Padmavathy, P., … Benjakul, S. 2024. Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni). Sustain. Food Technol. 2(1): 141–151. 10.1039/D3FB00144J
Viji, P., Rao, B.M., Debbarma, J., Ravishankar, C.N. 2022. Research developments in the applications of microwave energy in fish processing: A review. Trends Food Sci. Technol. 123: 222–232. 10.1016/j.tifs.2022.03.010
Viji, P., Shanmuka Sai, K.S., Debbarma, J., Dhiju Das, P.H., Madhusudana Rao, B., Ravishankar, C.N. 2019. Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils. J. Food Sci. Technol. 56: 1890–1898. 10.1007/s13197-019-03651-7
Yan, B., Jiao, X., Zhu, H., Wang, Q., Huang, J., Zhao, J., Fan, D. 2020. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism. Food Hydrocoll. 105, 105779. 10.1016/j.foodhyd.2020.105779
Yan, B., Sun, Y., Tang, X., Fan, D. 2024. Potential in microwave combined with hot air for home cooking. Curr. Opin. Food Sci. 101216. 10.1016/j.cofs.2024.101216
Yan, W.M., Chen, X.L., Chen, B.L., Sajjad, U., Wang, T.H., Amani, M. 2025. Enhancing microwave-assisted vacuum freeze-drying efficiency and quality of pineapple slices through osmotic dehydration and ultrasonic pretreatment. J. Food Process Eng. 48(1): e70010. 10.1111/jfpe.70010
Yang, H., Chen, Q., Cao, H., Fan, D., Huang, J., Zhao, J., Zhang, H. 2019. Radio-frequency thawing of frozen minced fish based on the dielectric response mechanism. IFSET. 52: 80–88. 10.1016/j.ifset.2018.10.013
Yang, L., Qiu, W., Yin, Y., Row, K. H., Cheng, Y., Jin, Y. 2017. Dielectric properties of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) during microwave thawing and heating. J. Microw. Power Electromagn. Energy 51(1): 3–30. 10.1080/08327823.2017.1291067
Zeng, S., Zhang, H., Wang, B., Zhang, Q., Lv, H., Yang, L., … Xiao, H. 2025. Advancements in green and innovative low frequency microwaves for agricultural product processing: A comprehensive review. Food Rev. Int. 1–21. 10.1080/87559129.2025.2477206
Zhang, J., and Luan, D. 2024. Microwave ovens: Domestic and industrial. In: Microwave Processing of Foods: Challenges, Advances and Prospects: Microwaves and Food (pp. 17–33). Springer Int. Publishing, Cham. 10.1007/978-3-031-51613-9_2
Zhang, L., Zhang, Z., Yu, W., Miao, Y. 2023. Review of the application of microwave heating technology in asphalt pavement self-healing and de-icing. Polymers 15(7): 1696. 10.3390/polym15071696
Zhang, W., Boateng, I.D., Xu, J., Zhang, Y. 2024. Proteins from legumes, cereals, and pseudo-cereals: Composition, modification, bioactivities, and applications. Foods 13(13): 1974. 10.3390/foods13131974
Zhao, Y., Flugstad, B.E.N., Kolbe, E., Park, J.W., Wells, J.H. 2000.Using capacitive (radio frequency) dielectric heating in food processing and preservation: A review. J. Food Process Eng. 23(1): 25–55. 10.1111/j.1745-4530.2000.tb00502.x
Zhou, S., Chen, W., Fan, K. 2024. Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review. Food Biosci. 58 : 103683. 10.1016/j.fbio.2024.103683
Article Sidebar
Published
Apr 1, 2026
Article Details
How to Cite
Elahdef, K., Ben Hadj Hmida, B., Hosseini, E., Akermi, S., Chaari, M., Ben Hlima, H., Elfalleh, W., Boufahja, F., Bendif, H., & Smaoui, S. (2026). A comprehensive review on microwave applications in fish processing and quality enhancement. Italian Journal of Food Science, 38(2), 94–114. https://doi.org/10.15586/ijfs.v38i2.3372
Section
Review
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
How to Cite
Elahdef, K., Ben Hadj Hmida, B., Hosseini, E., Akermi, S., Chaari, M., Ben Hlima, H., Elfalleh, W., Boufahja, F., Bendif, H., & Smaoui, S. (2026). A comprehensive review on microwave applications in fish processing and quality enhancement. Italian Journal of Food Science, 38(2), 94–114. https://doi.org/10.15586/ijfs.v38i2.3372