Model for heat and mass transport during cooking of cod loin in a convection oven
Author:
Funder
Norconserv Foundation
the Research Council of Norway
Technical University of Denmark
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference37 articles.
1. Kinetics of solvent absorption and permeation through a highly swellable elastomeric network;Barrière;Journal of Polymer Science Part B: Polymer Physics,2003
2. Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis);Bell;Journal of Food Science,2001
3. NMR relaxometry and differential scanning calorimetry during meat cooking;Bertram;Meat Science,2006
4. Transport phenomena;Bird,2002
5. Hydraulic permeability of food tissues;Datta;International Journal of Food Properties,2006
Cited by 21 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Morphology, processing attributes, fatty acid, and amino acid composition in cooked leg meat and raw hepatopancreas of juvenile male red king crab (Paralithodes camtschaticus) after 12 months of live holding;Journal of Food Composition and Analysis;2024-08
2. Towards practical robotic chef: Review of relevant work and future challenges;Journal of Field Robotics;2024-04
3. Elements of a low-temperature processing system;Low-Temperature Processing of Food Products;2024
4. How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time;International Journal of Gastronomy and Food Science;2023-09
5. Overview of Different Approaches in Numerical Modelling of Reflow Soldering Applications;Energies;2023-08-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3