Effects of Infrared cooking techniques and Balangu (<i>Lallemantia royleana</i>) gum concentration on quality characteristics and stress relaxation of chicken nugget
1. Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 26-36

http://dx.doi.org/10.22059/jfabe.2020.314361.1075

Abstract
  In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared ...  Read More
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
2. Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

Sara Aghajanzadeh; Mohammad Ganjeh; Seid Mahdi Jafari; Mahdi Kashaninejad; Aman Mohammad Ziaiifar

Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 95-100

http://dx.doi.org/10.22059/jfabe.2020.306719.1057

Abstract
  Thermal processing of the key lime juice leads to the inactivation of pectin methylesterase (PME) and the degradation of ascorbic acid (AA). These changes affect directly the cloud ...  Read More