Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2021.100401
Abstract: Abstract Water-based (boiling and steaming) and contact heating (grilling at low and high temperature) methods deployed at 15, 30, and 45 min were investigated concerning their influence on potato's mechanical properties, mastication, and dynamic sensory perception.… read more here.
Keywords: potato mechanical; water based; preparation; water ... See more keywords
Hot stamping of titanium alloy sheets using partial contact heating
Sign Up to like & getrecommendations! Published in 2018 at "Procedia Manufacturing"
DOI: 10.1016/j.promfg.2018.07.375
Abstract: Abstract Hot stamping of titanium alloy sheets using partial contact heating by contact heating was developed, and cylindrical deep drawing was performed. An outer portion of a 6Al-4V titanium alloy disc blank was heated with… read more here.
Keywords: contact; partial contact; titanium alloy; contact heating ... See more keywords