Zobrazeno 1 - 10
of 10
pro vyhledávání: '"John R. Bows"'
Autor:
Faye M. A. Langston, James M. Monaghan, Olivia Cousins, Geoffrey R. Nash, John R. Bows, Gemma Chope
Publikováno v:
Molecules, Vol 27, Iss 10, p 3224 (2022)
Light quality has been reported to influence the phytochemical profile of broccoli sprouts/microgreens; however, few studies have researched the influence on mature broccoli. This is the first study to investigate how exposing a mature glasshouse gro
Externí odkaz:
https://doaj.org/article/965a6247dcfb4a1bae344e6303c756dc
Publikováno v:
Food Bioscience. 53:102656
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74893fbb715586f95e84bf1d21c21fe9
https://doi.org/10.1016/j.fbio.2023.102656
https://doi.org/10.1016/j.fbio.2023.102656
Publikováno v:
Journal of the science of food and agriculture. 96(13)
The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin irregularly shaped cros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e4dcfb36e7d622301e2e8075468927e1
https://pubmed.ncbi.nlm.nih.gov/26841248
https://pubmed.ncbi.nlm.nih.gov/26841248
Publikováno v:
International Journal of Food Science and Technology. 36:243-252
Microbiological assurance protocols for food preservation are based on the ‘worst-case’ slowest heating point within the food product. For conduction-limited processing, this leads to well-known overheating near surface regions of products, with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c1482deb4a3975cbc26ce92f6079e7
https://doi.org/10.1046/j.1365-2621.2001.00444.x
https://doi.org/10.1046/j.1365-2621.2001.00444.x
Autor:
John R. Bows
Publikováno v:
International Journal of Food Science & Technology. 35:417-430
Summary The microwave-heating behaviours observed in many food-stuffs are often complex and apparently unpredictable. To identify the underlying factors which give rise to this complexity, a novel means of classifying and predicting microwave-heating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9730fd2e1109028a6f2937b9a99feea9
https://doi.org/10.1046/j.1365-2621.2000.00401.x
https://doi.org/10.1046/j.1365-2621.2000.00401.x
Publikováno v:
International Journal of Food Science and Technology. 34:305-315
Summary Magnetic Resonance Imaging (MRI) has been used to map in three dimensions, non-invasively, the complex heating patterns induced by microwave heating. Comparisons with infra-red thermal imaging of the surface heating patterns are demonstrated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e5e763205b892694b752ac2b487a9e
https://doi.org/10.1046/j.1365-2621.1999.00286.x
https://doi.org/10.1046/j.1365-2621.1999.00286.x
Publikováno v:
International Journal of Food Science and Technology. 34:295-304
Summary Food processors are increasingly looking towards new microwave-based technologies to deliver competitive advantage in the market place, reduce operational costs, allow greater product innovation and increase flexibility without the need for l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7044d2f93baf16839aaa599ed3eb75eb
https://doi.org/10.1046/j.1365-2621.1999.00272.x
https://doi.org/10.1046/j.1365-2621.1999.00272.x
Publikováno v:
Magnetic resonance imaging. 18(1)
A range of temperature-sensitive MRI parameters of water (T2, T1, diffusion coefficient, and chemical shift) were evaluated to map in three dimensions the non-uniform temperature distributions induced by microwave heating in both model and real food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2aca262fb2251af2e9ab962f96294a3
https://pubmed.ncbi.nlm.nih.gov/10642104
https://pubmed.ncbi.nlm.nih.gov/10642104