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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 ...
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, ...
Impact of sous vide cooking on nutritional quality of meat
(Juniper Publishers, 2020-09)
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some ...
Influence of cooking methods on bioactive compounds in beetroot
(2017-05-01)
Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study ...
[East Indian couple cooking]
(2008-12-08)
Photo of East Indian man and woman cooking with traditional fireplace and cookware.
Understanding households’ choice of cooking fuels: evidence from urban households in Pakistan
(MIT Press Journals, 2020)