Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Journal of Food Engineering

Volumn 93, Issue 4, 2009, Pages 437-443

  Braeckman, L ^a   Ronsse, F ^a   Hidalgo, P Cueva ^a   Pieters, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Colour; Cooking; Grilling; Hamburger; Heat and mass transfer; Texture

Indexed keywords

COLOUR; COOKING; GRILLING; HAMBURGER; HEAT AND MASS TRANSFER;

ATMOSPHERIC TEMPERATURE; COLOR; HEAT TRANSFER; MASS TRANSFER; MOISTURE; RAPID THERMAL ANNEALING; TEXTURES;

MEATS;

EID: 64249160604     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.02.009     Document Type: Article

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