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International Journal of Food Properties Volume 5, 2002 - Issue 1
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Original Articles

HEAT AND MASS TRANSFER PROPERTIES OF PIZZA DURING BAKING

C. Dumas
&
G. S. MittalCorrespondence[email protected]
Pages 161-177 | Received 22 Jan 2001, Published online: 06 Feb 2007

Citations (16)

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Debora Delcuratolo, Vito Michele Paradiso, Raffaella Nasti & Tommaso Gomes. (2011) Comparative Study and Quality Evaluation of Italian Focaccias Seasoned with Extra Virgin Olive Oil. International Journal of Food Properties 14:5, pages 988-995.
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Articles from other publishers (15)

Ludger O. Figura & Arthur A. TeixeiraLudger O. Figura & Arthur A. Teixeira. 2023. Food Physics. Food Physics 285 310 .
S.G. Sutariya, L.E. Metzger & G.H. Meletharayil. (2022) An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese. Journal of Dairy Science 105:3, pages 2153-2165.
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Haiyan Zhu, Srinivas Mettu, Francesca Cavalieri & Muthupandian Ashokkumar. (2021) Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food. Food Chemistry 353, pages 129432.
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Pengcheng Zhou, Qiufeng Feng, Xianqing Yang, Ruichang Gao, Yujin Li, Fan Bai, Jinlin Wang, Xiaodong Zhou, Haiyan Wang, Feng Xiao, Xin Yang, Xin Gao & Yuanhui Zhao. (2021) Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics. International Journal of Food Science & Technology 56:6, pages 2973-2982.
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Puvikkarasan Jayapragasam, Pascal Le Bideau & Tahar Loulou. (2021) Approximation of heat and mass transport properties for one sided cake baking. Journal of Food Engineering 290, pages 110211.
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Ludger FiguraLudger Figura. 2021. Lebensmittelphysik. Lebensmittelphysik 279 304 .
Chak Ming To, Lien Vermeir, Ferre Rebry, Barbara Kerkaert, Paul Van der Meeren & Timothy P. Guinee. (2020) Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella. International Dairy Journal 106, pages 104704.
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Zeineb Nhouchi, Eliot Patrick Botosoa & Romdhane Karoui. (2018) Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review. Trends in Food Science & Technology 81, pages 159-171.
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Romina Fabre, Gabriela Dalzotto, Flavia Perlo, Patricia Bonato, Gustavo Teira & Osvaldo Tisocco. (2018) Cooking method effect on Warner-Bratzler shear force of different beef muscles. Meat Science 138, pages 10-14.
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Vincent Banville, Nelson Power, Yves Pouliot & Michel Britten. (2015) Relationship between Baked-Cheese Sensory Properties and Melted-Cheese Physical Characteristics. Journal of Texture Studies 46:5, pages 321-334.
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Rodrigo Baravalle, Gustavo Ariel Patow & Claudio Delrieux. (2015) Procedural bread making. Computers & Graphics 50, pages 13-24.
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Peter Roupas. (2008) Predictive modelling of dairy manufacturing processes. International Dairy Journal 18:7, pages 741-753.
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. 2007. Food Physics. Food Physics 233 255 .
R.J. Goldstein, E.R.G. Eckert, W.E. Ibele, S.V. Patankar, T.W. Simon, T.H. Kuehn, P.J. Strykowski, K.K. Tamma, A. Bar-Cohen, J.V.R. Heberlein, J.H. Davidson, J. Bischof, F.A. Kulacki, U. Kortshagen, S. Garrick & V. Srinivasan. (2005) Heat transfer—a review of 2002 literature. International Journal of Heat and Mass Transfer 48:5, pages 819-927.
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. 2004. Lebensmittelphysik. Lebensmittelphysik 187 205 .

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