Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Brian E. Farkas"'
Publikováno v:
Journal of Food Engineering. 251:36-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c82d2389f01b439f97bd65cb18dea410
https://doi.org/10.1016/j.jfoodeng.2019.02.005
https://doi.org/10.1016/j.jfoodeng.2019.02.005
Publikováno v:
LWT. 99:519-524
Frying oil degrades via exposure to heat, oxygen and water resulting in the formation of volatile and non-volatile products, which act as surface active substances and change heat and mass transfer rates. Effects of oil degradation during frying were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e45c62c0653bf2b9b3f8690997b8fd7f
https://doi.org/10.1016/j.lwt.2018.10.026
https://doi.org/10.1016/j.lwt.2018.10.026
Publikováno v:
International Journal of Food Properties. :1-17
Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were pe...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9542f2c1164be60844aa1a0f3639404f
https://doi.org/10.1080/10942912.2017.1360905
https://doi.org/10.1080/10942912.2017.1360905
Publikováno v:
LWT. 149:111995
While atmospheric cold plasma has successfully inactivated biohazardous proteinaceous molecules (unwanted enzymes, prions, and allergens) and modified proteins with improved functionality, few studies have characterized plasma-protein interactions. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c68bbfd3a918c2f0df5b6633e8ec195c
https://doi.org/10.1016/j.lwt.2021.111995
https://doi.org/10.1016/j.lwt.2021.111995
Autor:
Stephanie R. Dungan, Shreya N. Sahasrabudhe, Tong Xu, Brian E. Farkas, Veronica Rodriguez-Martinez
Publikováno v:
Food Biophysics. 12:88-96
Equilibrium and time-dependent surface tension properties at the lipid-vapor interface were investigated, due to their importance in many food applications. Common cooking oils and triglycerides, with or without added oil-soluble amphiphiles, were st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::472726004eea860551e474450a50afe2
https://doi.org/10.1007/s11483-016-9466-z
https://doi.org/10.1007/s11483-016-9466-z
Autor:
Keith P. Poulsen, Kaitlyn E. Casulli, Hannah J. Sylvester, Brian E. Farkas, Derek M. Foster, Megan E. Jacob
Publikováno v:
Journal of Dairy Science. 99:8575-8588
This study aimed to determine the effects of high-pressure processing on the immunoglobulin concentration, microbial load, viscosity, and transfer of passive immunity to calves when applied to bovine colostrum as an alternative to thermal pasteurizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f9cb9c1e8d3de521f6a46260e119efa
https://doi.org/10.3168/jds.2016-11204
https://doi.org/10.3168/jds.2016-11204
Publikováno v:
Food and Bioproducts Processing. 100:551-559
During conventional continuous flow cooling of viscous foods, laminar flow and low thermal conductivity lead to a wide temperature distribution within the product, resulting in non-uniformity, slow cooling processes and degradation of final food qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36d992875456735681ac93c280e9c940
https://doi.org/10.1016/j.fbp.2016.07.008
https://doi.org/10.1016/j.fbp.2016.07.008
Publikováno v:
Journal of Colloid and Interface Science. 466:12-19
Hypothesis Microgel particles formed from the whey protein β-lactoglobulin are able to stabilize emulsion and foam interfaces, yet their interfacial properties have not been fully characterized. Smaller microgels are expected to adsorb to and deform
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c8e201d815594e511da50ed7adfffe4
https://doi.org/10.1016/j.jcis.2015.12.012
https://doi.org/10.1016/j.jcis.2015.12.012
Publikováno v:
LWT - Food Science and Technology. 65:304-310
Contact angles (CAs) of unused Canola and olive oils on polytetrafluoroethylene (PTFE) were measured, and the effect of oil type, surrounding media, and temperature evaluated. CAs were compared to values predicted by Girifalco-Good-Fowkes-Young (GGFY
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c118f2dbc49d714c9d0629e2c03535d
https://doi.org/10.1016/j.lwt.2015.08.022
https://doi.org/10.1016/j.lwt.2015.08.022
Publikováno v:
Journal of Food Engineering. 285:110082
A parametric study was conducted to understand the effect of orifice diameter, and liquid and surface properties on meniscus formation between subsequent bubbles for a submerged orifice. Parameters studied were liquid viscosity and surface tension, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38420fdb50fb3eaaf8d31ec42079398b
https://doi.org/10.1016/j.jfoodeng.2020.110082
https://doi.org/10.1016/j.jfoodeng.2020.110082