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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, ...
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)
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 ...
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 ...
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 ...
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
(2016-04-01)
Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this ...
Optimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated data
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2004)
Retention of carotenoids in biofortified maize flour and β-Cryptoxanthin-Enhanced eggs after household cooking
(American Chemical Society, 2018)
A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties
(Wiley Blackwell Publishing, Inc, 2000-11)
Cooking and textural parameters during double-sided cooking of hamburger patties were correlated with volume-averaged temperature at the end of the cooking process and gap thickness between plates. Frozen patties were ...
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 ...