Zobrazeno 1 - 10 of 76 pro vyhledávání: '"Samuel A. Goldblith"'
1
Man's food supply in ancient times: some aspects indicated by archaeological remains*
Autor: Samuel A. Goldblith, Michael F. Luck
Publikováno v: International Journal of Food Science & Technology. 12:441-447
Summary The authors show how fresh interpretation of archaeological evidence can lead to new information on the developments of foods and their preservation.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8f449760438c3124606fafd2271b50ff
https://doi.org/10.1111/j.1365-2621.1977.tb00129.x
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3
Dielectric Properties of Food Materials*
Autor: E. C. To, R. E. Mudgett, Robert V. Decareau, Samuel A. Goldblith, D. I. C. Wang
Publikováno v: Journal of Microwave Power. 9:303-315
The factors which affect the dielectric response of food materials are examined in an attempt to establish a predictive model and to obtain a more basic understanding of dielectric properties. Detailed dielectric measurements were performed on rehydr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::062ae68535f2674ac3ead83a57ca2c32
https://doi.org/10.1080/00222739.1974.11688928
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5
SQUID PROTEIN ISOLATE: EFFECT OF PROCESSING CONDITIONS ON RECOVERY YIELDS
Autor: Ernst R. Pariser, Zeki Berk, James M. Flink, Samuel A. Goldblith, Leslie N. Kahn
Publikováno v: Journal of Food Science. 39:592-595
Loigo species of squid was investigated as a potential source of protein isolate. The various process parameters which influence extraction of protein (particle size, time, extraction pH, salt concentration, relative amount of solvent to squid tissue
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5321bc0f60df7040aa28ac7fa775eb4f
https://doi.org/10.1111/j.1365-2621.1974.tb02956.x
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7
Dielectric Properties of Frozen Meats
Autor: D. I. C. Wang, W. B. Westphal, Samuel A. Goldblith, R. E. Mudgett, D. R. Mudgett
Publikováno v: Journal of Microwave Power. 14:209-216
Factors that affect the dielectric properties of frozen meats at low temperatures are examined in an attempt to establish a predictive modelling basis for these properties and to obtain a more basic understanding of low temperature dielectric behavio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0b734d760d0aa15b02fb3e1e0592c88d
https://doi.org/10.1080/16070658.1979.11689153
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8
Dielectric Behavior of a Semi-Solid Food at Low, Intermediate and High Moisture Contents
Autor: R. E. Mudgett, W. B. Westphal, D. I. C. Wang, Samuel A. Goldblith
Publikováno v: Journal of Microwave Power. 15:27-36
The dielectric behavior of a semi-solid food was essentially predicted at 3 GHz, 25°C, for a range of moisture contents and water activities, by an electrophysical model for two-phase heter...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc1794d870a7b63805f7dd0a1e3a83bc
https://doi.org/10.1080/16070658.1980.11689182
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10
PREDICTION OF DIELECTRIC PROPERTIES IN SOLID FOODS OF HIGH MOISTURE CONTENT AT ULTRAHIGH AND MICROWAVE FREQUENCIES
Autor: W. B. Westphal, R. E. Mudgett, Samuel A. Goldblith, D. I. C. Wang
Publikováno v: Journal of Food Processing and Preservation. 1:119-151
Recent studies have shown that dielectric properties of raw potato can be predicted over the range of 300–3000 Mhz and 5–65°C by a noninteractive Distributive model derived from lumped circuit analysis by a two-phase approximation which treats t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7935b7ff3d6eef8cffdd156636eb91e
https://doi.org/10.1111/j.1745-4549.1977.tb00319.x
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