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Characteristics and evaluation parameters associated with cooking quality of Chinese fresh noodle
(Institute of Crop Scienceshttp://211.155.251.148:8080/zwxb/EN/abstract/abstract5248.shtml, 2013)
Energy conservation and solar energy use for cooking impact of its massive adoption in the arid zone of Argentina
(International Association for Sustainable Development and Management, 2014-03)
The use of solar energy is essential in transforming today's human environments into tomorrow's sustainable human habitats. This paper presents the positive impacts produced by the adoption of energy-efficient cooking ...
Richard Cooke: the past, present and future of Panamanian archaeologyRichard Cooke: pasado, presente y futuro de la arqueología panameña
(Universidad de Costa Rica, 2019)
MANUFACTURE AND EVALUATION OF A QUICK-COOKING BROWN RICE
(IntercienciaCaracasVenezuela, 2009)
Model-based multi-objective optimization of beef roasting
(Elsevier, 2012-07)
A validated mathematical model has been used to perform multi-objective optimization of beef roasting, considering the minimization of both cooking time and weight loss. Simulations were performed using irregular geometrics ...
Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Prediction of cooking times and weight losses during meat roasting
(Elsevier, 2010-09)
In this work, a meat oven cooking model is developed, and its ability to predict three main process variables – evaporative loss, dripping loss and cooking time – is evaluated. Heat transfer is modelled by Fourier’s law, ...
Improvement of the texture and quality of cooked gluten-free pasta
(Elsevier Science, 2016-07)
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water ...
Influência da maturação no rendimento de peito de frango marinado cozido em processo contínuo
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2012-01-30)
The objective of this study was to evaluate the influence of different ageing time after deboning (deboning time) and ageing time before deboning (holding time) in quality and cook loss of marinated, cooked and frozen ...
EFFECTS OF PRETREATMENT WITH GAMMA-RAYS OR MICROWAVES ON STORAGE STABILITY OF DRY BEANS
(Amer Chemical SocWashington, 1993)