Works (39)

2016 journal article

Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 65, 304–310.

By: A. Aydar, V. Rodriguez-Martinez & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2016 journal article

Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves

Journal of Dairy Science, 99(11), 8575–8588.

By: D. Foster, K. Poulsen, H. Sylvester, M. Jacob, K. Casulli & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2015 journal article

High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

Journal of Food Engineering, 146, 23–27.

By: Z. Zhu, T. Lanier & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

The The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder

Journal of Dairy Science, 97(7), 4043–4051.

By: C. Park, E. Bastian, B. Farkas & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

The The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate

Journal of Food Science, 79(1), C19–24.

By: C. Park, E. Bastian, B. Farkas & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

Journal of Food Engineering, 131, 154–160.

By: Z. Zhu, T. Lanier, B. Farkas & B. Li

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts

Journal of Food Engineering, 117(3), 399–407.

By: H. Melito & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Physical properties of gluten-free donuts

Journal of Food Quality, 36(1), 32–40.

By: H. Melito & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Impact of infrared finishing on the mechanical and sensorial properties of wheat donuts

Journal of Food Science, 77(9), E224–230.

By: H. Melito & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Inactivation of bacterial pathogens in human milk by high-pressure processing

Journal of Food Protection, 71(1), 109–118.

By: S. Viazis, B. Farkas & L. Jaykus

Source: NC State University Libraries
Added: August 6, 2018

2007 patent

Dynamic radiant food preparation methods and systems

Washington, DC: U.S. Patent and Trademark Office.

By: B. Farkas, B. Lloyd & K. Keener

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Effects of high-pressure processing on immunoglobulin A and lysozyme activity in human milk

Journal of Human Lactation, 23(3), 253–261.

By: S. Viazis, B. Farkas & J. Allen

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

A A model for temperature and moisture distribution during continuous microwave drying

Journal of Food Process Engineering, 28(1), 68–87.

By: D. Boldor, T. Sanders, K. Swartzel & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Cooling effects on processed cheese functionality

Journal of Food Process Engineering, 27(5), 392–412.

By: Q. Zhong, C. Daubert & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle

Journal of Food Science, 69(4), FEP164–171.

By: L. Goeller, P. Amato, B. Farkas, D. Green, T. Lanier & C. Kong

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating

Journal of Food Processing and Preservation, 28(6), 460–472.

By: B. Lloyd, B. Farkas & K. Keener

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

A A statistical analysis of creaming variables impacting process cheese melt quality

Journal of Food Quality, 26(4), 299–321.

By: T. Glenn, C. Daubert, B. Farkas & L. Stefanski

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Rheological characterization of process cheese using tube viscometry

International Journal of Food Properties, 6(2), 259–267.

By: M. Leach, B. Farkas & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Thermal and dielectric properties of sweetpotato puree

International Journal of Food Properties, 6(3), 461–472.

By: O. Fasina, B. Farkas & H. Fleming

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Cooling of shell eggs with cryogenic carbon dioxide: a finite element analysis of heat transfer

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 568–574.

By: C. Sabliov, B. Farkas, K. Keener & P. Curtis

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle

Journal of Food Processing and Preservation, 26(4), 267–278.

By: J. Bell, B. Farkas, S. Hale & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Image processing method to determine surface area and volume of axi-symmetric agricultural products

International Journal of Food Properties, 5(3), 641–653.

By: C. Sabliov, D. Boldor, K. Keener & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Parametric analysis of cryogenic carbon dioxide cooling of shell eggs

Poultry Science, 81(11), 1758–1765.

By: C. Sabliov, B. Farkas, K. Keener & P. Curtis

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Precooking and cooling of skipjack tuna (Katsuwonas pelamis): A numerical simulation

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 607–616.

By: J. Zhang, B. Farkas & S. Hale

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Rheological characterization of skim milk stabilized with carrageenan at high temperatures

Journal of Food Science, 67(2), 649–652.

By: A. Anderson, C. Daubert & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)

Journal of Food Science, 66(2), 307–313.

By: J. Bell, B. Farkas, S. Hale & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Thermal properties of skipjack tuna (Katsuwonus pelamis)

International Journal of Food Properties, 4(1), 81–90.

By: J. Zhang, B. Farkas & S. Hale

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Use of ablation to determine the convective heat transfer coefficient in two-phase flow

Journal of Food Process Engineering, 24(5), 315–330.

By: W. Tessneer, B. Farkas & K. Sandeep

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Analysis of convective heat transfer during immersion frying

Drying Technology, 18(6), 1269–1285.

By: B. Farkas & L. Hubbard

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Gas exchange into shell eggs from cryogenic cooling

Poultry Science, 79(2), 275–280.

By: K. Keener, J. Lacrosse, B. Farkas, P. Curtis & K. Anderson

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Influence of oil temperature on convective heat transfer during immersion frying

Journal of Food Processing and Preservation, 24(2), 143–162.

By: L. Hubbard & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Physical and thermal properties of three sweetpotato cultivars (Ipomoea batatas L.)

International Journal of Food Properties, 3(3), 433–446.

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

The The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality

Poultry Science, 79(7), 1067–1071.

By: K. Keener, J. Lacrosse, P. Curtis, K. Anderson & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

A A method for determining the convective heat transfer coefficient during immersion frying

Journal of Food Process Engineering, 22(3), 201–214.

By: L. Hubbard & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Detection of discoloration in thermally processed blue crab meat

Journal of the Science of Food and Agriculture, 79(5), 786–791.

By: D. Requena, S. Hale, D. Green, W. McClure & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer

Journal of Food Process Engineering, 22(2), 141–160.

By: S. Shefet, B. Sheldon, B. Farkas & K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Modeling the temperature effect on the flow behavior of sweet potato puree

Journal of Food Process Engineering, 22(3), 235–247.

By: M. Kyereme, S. Hale & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

New line intersection procedure for the equivalent point method of thermal evaluation

Journal of Food Science, 64(4), 565–570.

By: M. Kyereme, K. Swartzel & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters

Journal of Food Protection, 62(6), 592–600.

By: C. Dombroski, L. Jaykus, D. Green & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018