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Results: 1-13 |
Results: 13
A NEW APPROACH TO DESCRIBE OIL ABSORPTION IN FRIED FOODS - A SIMULATION STUDY
Authors: MOREIRA RG BARRUFET MA
Citation: Rg. Moreira et Ma. Barrufet, A NEW APPROACH TO DESCRIBE OIL ABSORPTION IN FRIED FOODS - A SIMULATION STUDY, Journal of food engineering, 35(1), 1998, pp. 1-22
TORTILLA BENDING TECHNIQUE - AN OBJECTIVE METHOD FOR CORN TORTILLA TEXTURE MEASUREMENT
Authors: SUHENDRO EL ALMEIDADOMINGUEZ HD ROONEY LW WANISKA RD MOREIRA RG
Citation: El. Suhendro et al., TORTILLA BENDING TECHNIQUE - AN OBJECTIVE METHOD FOR CORN TORTILLA TEXTURE MEASUREMENT, Cereal chemistry, 75(6), 1998, pp. 854-858
DYNAMIC ANALYSIS OF ONLINE PRODUCT QUALITY ATTRIBUTES OF A FOOD EXTRUDER
Authors: SCHONAUER SL MOREIRA RG
Citation: Sl. Schonauer et Rg. Moreira, DYNAMIC ANALYSIS OF ONLINE PRODUCT QUALITY ATTRIBUTES OF A FOOD EXTRUDER, Food science and technology international, 3(6), 1997, pp. 413-421
AIR-IMPINGEMENT DRYING OF TORTILLA CHIPS
Authors: LUJANACOSTA J MOREIRA RG SEYEDYAGOOBI J
Citation: J. Lujanacosta et al., AIR-IMPINGEMENT DRYING OF TORTILLA CHIPS, Drying technology, 15(3-4), 1997, pp. 881-897
FACTORS AFFECTING OIL UPTAKE IN TORTILLA CHIPS IN DEEP-FAT FRYING
Authors: MOREIRA RG SUN XZ CHEN YH
Citation: Rg. Moreira et al., FACTORS AFFECTING OIL UPTAKE IN TORTILLA CHIPS IN DEEP-FAT FRYING, Journal of food engineering, 31(4), 1997, pp. 485-498
REDUCTION OF OIL IN TORTILLA CHIPS USING IMPINGEMENT DRYING
Authors: LUJANACOSTA J MOREIRA RG
Citation: J. Lujanacosta et Rg. Moreira, REDUCTION OF OIL IN TORTILLA CHIPS USING IMPINGEMENT DRYING, Lebensmittel-Wissenschaft + Technologie, 30(8), 1997, pp. 834-840
EFFECTS OF DIFFERENT DRYING PROCESSES ON OIL ABSORPTION AND MICROSTRUCTURE OF TORTILLA CHIPS
Authors: LUJANACOSTA J MOREIRA RG
Citation: J. Lujanacosta et Rg. Moreira, EFFECTS OF DIFFERENT DRYING PROCESSES ON OIL ABSORPTION AND MICROSTRUCTURE OF TORTILLA CHIPS, Cereal chemistry, 74(3), 1997, pp. 216-223
SPATIAL-DISTRIBUTION OF OIL AFTER DEEP-FAT FRYING OF TORTILLA CHIPS FROM A STOCHASTIC-MODEL
Authors: MOREIRA RG BARRUFET MA
Citation: Rg. Moreira et Ma. Barrufet, SPATIAL-DISTRIBUTION OF OIL AFTER DEEP-FAT FRYING OF TORTILLA CHIPS FROM A STOCHASTIC-MODEL, Journal of food engineering, 27(3), 1996, pp. 279-290
CORRELATION BETWEEN NMR PROTON RELAXATION-TIME AND FREE FATTY-ACIDS AND TOTAL POLAR MATERIALS OF DEGRADED SOYBEAN OILS
Authors: SUN XZ MOREIRA RG
Citation: Xz. Sun et Rg. Moreira, CORRELATION BETWEEN NMR PROTON RELAXATION-TIME AND FREE FATTY-ACIDS AND TOTAL POLAR MATERIALS OF DEGRADED SOYBEAN OILS, Journal of food processing and preservation, 20(2), 1996, pp. 157-167
RHEOLOGICAL CHANGES IN COOKED CORNMEAL DOUGH DUE TO DIFFERENCES IN MOISTURE-CONTENT USING SQUEEZING FLOW VISCOMETRY
Authors: MOREIRA RG LO TE CASTELLPEREZ ME
Citation: Rg. Moreira et al., RHEOLOGICAL CHANGES IN COOKED CORNMEAL DOUGH DUE TO DIFFERENCES IN MOISTURE-CONTENT USING SQUEEZING FLOW VISCOMETRY, Food science and technology international, 1(1), 1995, pp. 41-45
THERMAL AND PHYSICAL-PROPERTIES OF TORTILLA CHIPS AS A FUNCTION OF FRYING TIME
Authors: MOREIRA RG PALAU J SWEAT VE SUN X
Citation: Rg. Moreira et al., THERMAL AND PHYSICAL-PROPERTIES OF TORTILLA CHIPS AS A FUNCTION OF FRYING TIME, Journal of food processing and preservation, 19(3), 1995, pp. 175-189
DEEP-FAT FRYING OF TORTILLA CHIPS - AN ENGINEERING APPROACH
Authors: MOREIRA RG PALAU JE SUN X
Citation: Rg. Moreira et al., DEEP-FAT FRYING OF TORTILLA CHIPS - AN ENGINEERING APPROACH, Food technology, 49(4), 1995, pp. 146-150
A SIMPLE PROCEDURE TO DETERMINE POWER-LAW CURVES - THE FLAG VISCOMETER
Authors: CASTELLPEREZ ME MOREIRA RG STEFFE JF
Citation: Me. Castellperez et al., A SIMPLE PROCEDURE TO DETERMINE POWER-LAW CURVES - THE FLAG VISCOMETER, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 529-547
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