Browsing by Subject "Color"
Now showing items 1-4 of 4
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(MDPI, 2020)The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar (TM) film thickness during Physalis fruit puree drying by the Refractance Window (TM) (RW ...
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(2012)Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...
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(2007)Changes in color, texture and thermal stability were determined for the golden kinglip species (Genypterus blacodes) frozen and stored at -18 °C and -30 °C for 6 months. In golden kinglip canned fish, these parameters were ...
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(2006)The present work studied the effect of different treatments at high temperatures on the nutritional properties of thiamine retention and color measurement experimentally. Canned salmon (Salmo salar) was processed under ...