Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2016.1242139
Abstract: ABSTRACT Freshwater prawn in curry was thermally processed to three F0 values of 6, 8, and 9 at 116°C. Total process times for F0 values of 6, 8, and 9 were 53, 57, and 63… read more here.
Keywords: freshwater prawn; curry; sensory characteristics; textural sensory ... See more keywords
Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2018-0380
Abstract: Abstract The feasibility of ohmic heating was tested for cooking instant home meal replacement (HMR) curry mixture. A curry mixture (curry powder, spam, carrot, potato, and water) was ohmically heated to 100 °C using different electric… read more here.
Keywords: energy efficacy; curry; home meal; meal replacement ... See more keywords
Impact of alum pretreatment on biosand filter performance: reply to Dorea's commentary on Curry et al. (2020) article
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Water Sanitation and Hygiene for Development"
DOI: 10.2166/washdev.2020.263
Abstract: omplementary information to Dear Editor, these helpful insights and c Dorea’s commentary on our paper (Curry et al. ), on how a common alum pretreatment technique reduces turbidities of biosand filter (BSF) source water but… read more here.
Keywords: biosand filter; water; alum pretreatment; curry ... See more keywords