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Browning development in bakery products: A review
(Elsevier, 2010-08)
This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard ...
Modelling the browning of bread during baking
(Elsevier Science, 2009-08)
In this work, we study the development of browning at bread surface during baking. Computer vision is applied to follow the progress of browning at surface, while the variations of temperature and water activity are obtained ...
Effect of architectural angularity on refugia selection by the brown spider, Loxosceles gaucho
(Wiley-Blackwell, 2010-09-01)
Some brown spider species infest man-made environments and pose a threat to human health. Because habitat architecture affects spider populations, I evaluated the preferences of individuals of Loxosceles gaucho (Gertsch) ...
Rachis browning and water loss description during postharvest storage of 'Krissy' and 'Thompson Seedless' table grapes
(ELSEVIER, 2022)
Rachis browning is a serious symptom of water loss affecting the quality of table grapes (Vitis vinifera L.) during storage. It has been evaluated subjectively based on a color scale or by image analysis, while water loss, ...
Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system
(Wiley Blackwell Publishing, Inc, 2017-05)
Browning and gelation kinetics of a sheep milk and sucrose model system with 70% total solids (simulating dulce de leche) and the influence of temperature and sucrose content on this process were studied. The Kubelka–Munk ...
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study
(ELSEVIER SCI LTD, 2011)
Modelling of browning is essential to evaluate the effectiveness of the processes applied to obtain fresh-appearance foods and also to determine their shelf life. Computer vision and the fractal kinetic method were used ...