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Works matching DE "INFRARED cooking"

Results: 2

1

Optimization of the production parameters for bread rolls with the Nelder-Mead simplex method.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 10, doi. 10.1016/j.fbp.2017.02.003

By:

Zettel, V.;
Hitzmann, B.

Publication type:

Article

2

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle.

Published in:

Grasas y Aceites, 2018, v. 69, n. 4, p. 1, doi. 10.3989/gya.0101181

By:

Özcan, A. Uzun;
Maskan, M.;
Bedir, M.;
Bozkurt, H.

Publication type:

Article