Impregnation of fruits and vegetables is an effective approach to enrich their porous texture
with functional solutions. High-pressure impregnation (HPI) is a newly developing …

Chhana podo, a popular dairy product of India, is prepared by baking the dough of chhana
(heat-acid coagulated milk solids), semolina and sugar. Heat induced moisture loss during …

Sweet potatoes have been the focus of study due to their nutritional content, as they are
considered a food that can help reduce malnutrition owing to their energy contribution. In …

Baking is a healthier alternative to frying, since texture, color, smell, and flavor are
developed, without adding oil. The objective was to estimate the moisture content in potato …

Wholegrain sorghum (Sorghum bicolor) is nutritious and gluten‐free. Despite its health
benefits, the potential for wholegrain sorghum to be incorporated into a large range of food …

Corn snacks are growing worldwide in food market. Puffing is an alternative processing
technology to improve the characteristics of food products with the benefit of low oil …

A 2D axisymmetric model for coupled transient heat and mass transfer was developed to
simulate pancake cooking on a domestic induction hob. Unlike previous models, the current …

Baking of corn tortilla shells can be considered as a random phenomenon. Dispersion in
tortilla shell baking was estimated. The solution to Fick's law of diffusion for transient mass …

El consumo de zanahoria y sus productos derivados han cobrado importancia ya que es
reconocida como una fuente natural de antioxidantes. Por lo que se ha optado por la …

El nopal es una hortaliza muy consumida por los mexicanos debido a los múltiples
beneficios que aporta a la salud; así como también, por su alto contenido de fibra, vitaminas …