|
|
|
|
|
Yuyang Cong, Yang Liu, Yurong Tang, Jiale Ma, Xingyu Wang, Shuai Shen and Hong Zhang
It is easy to cause increases in temperature and the gasification of water in materials, facilitated via supercharging and the generation of instantaneous strong pressure under the collaborative action of a microwave and a vacuum, thus facilitating the i...
ver más
|
|
|
|
|
|
|
|
|
|
|
Diofanor Acevedo-Correa, José Jaimes-Morales and Piedad M. Montero-Castillo
The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey p...
ver más
|
|
|
|
|
|
|
|
|
|
|
Roghieh Sakooei-Vayghan, Seyed Hadi Peighambardoust, Rubén Domínguez, Mirian Pateiro and José M. Lorenzo
The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chito...
ver más
|
|
|
|
|
|
|
|
|
|
|
Marek Slusarski and Magdalena Jurkiewicz
The Database of Topographic Objects (DTO) is the official database of Poland for collecting and providing spatial data with the detail level of a topographic map. Polish national DTOs manage information about the spatial location and attribute values of ...
ver más
|
|
|
|
|
|
|
|
|
|
|
Shigeru Kato, Naoki Wada, Ryuji Ito, Takaya Shiozaki, Yudai Nishiyama and Tomomichi Kagawa
Texture evaluation is manually performed in general, and such analytical tasks can get cumbersome. In this regard, a neural network model is employed in this study. This paper describes a system that can estimate the food texture of snacks. The system co...
ver más
|
|
|
|
|
|
|
|
|
|
|
A. Vargas, J. Pérez, J. P. Zoffoli, A. Pérez
Pág. 37 - 42
In order to develop a tool to quantify the berry firmness of export table grapes for long distance markets, two different methods were compared using soft and firm berries. The first method was the measurement of skin punctured strength with a Texturomet...
ver más
|
|
|
|
|
|
|
|
|
|
|
J. Cancino, G. Donoso
Pág. 43 - 54
In order to develop a tool to quantify the berry firmness of export table grapes for long distance markets, two different methods were compared using soft and firm berries. The first method was the measurement of skin punctured strength with a Texturomet...
ver más
|
|
|
|
|
|
|
|
|
|
|
Pamies, B Valles; Roudaut, G; Dacremont, C; Meste, M Le; Mitchell, J R
Pág. 1679 - 1685
|
|
|
|
|
|
|
|
|
|
|
Vincent, J F V
Pág. 162 - 168
|
|
|
|
|
|
|
|
|
|
|
Mohamed, S; Hamid, N A; Hamid, M A
Pág. 39 - 45
|
|
|
|
|
|