Concepedia

The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties

M. Rodr�guez, A. Cruz–Orea, J. J. Alvarado‐Gil, O. Zelaya-Ángel, F. Sánchez Sinéncio, Helion Vargas, J. D. C. Figueroa, Jos� Luz Mart�nez-Montes, Jes�s Gonz�lez-Hern�ndez, L. C. M. Miranda

European Food Research and Technology · 1995 · 32 citations · 10 references

Concepts

AgricultureFood ScienceFood EngineeringFood ProcessingFood RheologyCarbohydrates In FoodsFood Texture ChemistryHeat Transfer In FoodsRheology Of Meat ProductsThermal ProcessingCooking-induced ChangesCooking-induced Texture ChangesOptimum Lime ContentProcessingProcessing ConditionsRheological PropertiesTemperature Effects On TextureThermal Properties Of Foods

References

10

The Conduction of Heat in Solids

Robert L. Sproull · Scientific American · 1962 · 864 citations

Engineering, Materials Science, Physics +10

Photoacoustic and related photothermal techniques

H. Vargas, L. C. M. Miranda · Physics Reports · 1988 · 437 citations

Natural Sciences, Biomedical Engineering, Physics +8

Minimal-volume photoacoustic cell measurement of thermal diffusivity: Effect of the thermoelastic sample bending

L. F. Perondi, L. C. M. Miranda · Journal of Applied Physics · 1987 · 219 citations

Natural Sciences, Materials Science, Physics +16

Photoacoustic measurement of the thermal properties of two-layer systems

A. M. Mansanares, A. C. Bento, H. Vargas et al. · Physical review. B, Condensed matter · 1990 · 133 citations · Full text

Engineering, Physics, Heat Transfer +16

Corn starch changes during tortilla and tortilla chip processing.

M. H. Gómez, J. K. Lee, Cassandra M. McDonough et al. · Europe PMC (PubMed Central) · 1992 · 122 citations

Agriculture, Biochemistry, Food Science +13