Brian E Farkas

Works (39)

Updated: April 5th, 2024 00:04

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

LWT-FOOD SCIENCE AND TECHNOLOGY, 65, 304–310.

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

author keywords: Contact angle; Interfacial tension; Vegetable oil; Steam; High temperature
UN Sustainable Development Goal Categories
Source: Web Of Science
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 n , K. Poulsen*, H. Sylvester n, M. Jacob n, K. Casulli n & B. Farkas n

author keywords: high-pressure processing; bovine colostrum; pasteurization; Mycobacterium avium ssp paratuberculosis
MeSH headings : Animals; Animals, Newborn; Cattle; Colostrum / immunology; Escherichia coli / immunology; Female; Immunoglobulin G / blood; Pilot Projects; Staphylococcus aureus / immunology; Viscosity
TL;DR: High-pressure processing of bovine colostrum maintains an acceptable IgG level while decreasing bacterial and viral counts, and is suggested to be appropriate for on-farm use. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
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 n & B. Farkas n

author keywords: High pressure; Setting; Heat-induced gelation; Threadfin bream; Surimi
Source: Web Of Science
Added: August 6, 2018

2014 journal article

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–C24.

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

author keywords: flavor; free fat; whey protein
MeSH headings : Aldehydes / analysis; Alkenes / analysis; Cheese / analysis; Food Handling / methods; Food Technology / methods; Milk Proteins / chemistry; Particle Size; Pasteurization; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR: An increase in feed solids concentration in the liquid retentate and inlet temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

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 n, E. Bastian, B. Farkas n & M. Drake n

author keywords: spray-dried whey powder; off-flavor; pre-acidification; whey protein concentrate
MeSH headings : Adult; Cheese / analysis; Flavoring Agents / analysis; Food Handling; Hot Temperature; Humans; Hydrogen-Ion Concentration; Middle Aged; Powders; Random Allocation; Taste; Whey Proteins / analysis; Young Adult
TL;DR: It is demonstrated that acidification of liquid WPC80 to pH 3.5 before spray drying decreases off-flavors in spray-dried WPC and suggested that the mechanism for off- Flavors reduction is the decreased protein interactions with volatile compounds at low pH in liquid W PC or the increased interactions between protein and volatile compounds in the resulting powder. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
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

author keywords: High pressure; Transglutaminase; Setting; Heat-induced gelation; Alaska pollock; Surimi
Source: Web Of Science
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 n

author keywords: Frying; Infrared; Donut; Gluten-free; Fat content; Process
Source: Web Of Science
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 n

UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
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–E230.

By: H. Melito & B. Farkas n

author keywords: donut; fat content; frying; infrared; process
MeSH headings : Color; Cooking / methods; Fats / analysis; Food Handling; Hot Temperature; Infrared Rays; Taste; Triticum / chemistry
TL;DR: The partial-frying, infrared-finishing process detailed in this article may be used for other deep-fried foods and provide a method of lowering the fat content of fried foods without changing the food formulation. (via Semantic Scholar)
Source: Web Of Science
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 n, B. Farkas n & L. Jaykus n

MeSH headings : Colony Count, Microbial; Escherichia coli / drug effects; Escherichia coli / growth & development; Food Handling / methods; Food Microbiology; Humans; Hydrostatic Pressure / adverse effects; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Milk Banks / standards; Milk, Human / microbiology; Nutritive Value; Peptones / pharmacology; Staphylococcus aureus / drug effects; Staphylococcus aureus / growth & development; Streptococcus agalactiae / drug effects; Streptococcus agalactiae / growth & development; Temperature; Time Factors
TL;DR: Investigation of the efficacy of high-pressure processing for inactivation of selected bacterial pathogens in human milk suggests that HPP may be a promising alternative for pasteurization of human milk. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
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 n & J. Allen n

author keywords: human milk; milk banking; high-pressure processing; IgA; lysozyme
TL;DR: Pressure-treated samples retained significantly higher levels of immunoglobulin A and lysozyme activity compared to samples treated with low-temperature/ long-time pasteurization, suggesting that high-pressure processing is a potential alternative to thermal pasteurizing of human milk that can give greater retention of some bioactive components. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2005 journal article

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 n, K. Swartzel n & B. Farkas n

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 n, C. Daubert n & B. Farkas n

UN Sustainable Development Goal Categories
Source: Web Of Science
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), E164–E171.

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

author keywords: diffusion; vacuum; trout; sorbitol; ATPase
TL;DR: Initial sorbinal uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. (via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
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 n & K. Keener  n

Source: Web Of Science
Added: August 6, 2018

2003 journal article

A statistical analysis of creaming variables impacting process cheese melt quality

JOURNAL OF FOOD QUALITY, 26(4), 299–321.

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

UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Source: Web Of Science
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 n, B. Farkas n & C. Daubert n

author keywords: process cheese; tube viscometry; rheology
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
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 n & H. Fleming*

Source: Web Of Science
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 n, B. Farkas n, K. Keener n & P. Curtis n

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 n, B. Farkas n, S. Hale  n & T. Lanier n

Source: Web Of Science
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 n, D. Boldor n, K. Keener n & B. Farkas n

UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
Source: Web Of Science
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 n, B. Farkas n, K. Keener n & P. Curtis n

author keywords: shell eggs; cryogenic cooling; simulation
MeSH headings : Animals; Carbon Dioxide; Chickens; Cold Temperature; Convection; Egg Shell / physiology; Eggs; Food Handling / methods; Food Preservation / methods; Food Technology; Time Factors
TL;DR: Parametric analysis of cryogenic cooling of shell eggs was performed using finite element analysis to identify combinations of processing parameters to yield the desired egg temperature at the end of adiabatic equilibration. (via Semantic Scholar)
Source: Web Of Science
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 n, B. Farkas n & S. Hale n

TL;DR: A numerical simulation of the commercial tuna precooking and cooling process was developed as an aid to improving these critical thermal processing steps and good agreement between the simulation and experimental results was obtained. (via Semantic Scholar)
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*

author keywords: concentration; temperature; superposition; rheology; carrageenan
UN Sustainable Development Goal Categories
Source: Web Of Science
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 n, B. Farkas n, S. Hale n & T. Lanier n

author keywords: thermal; transport; cooking; skipjack; tuna
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Thermal properties of skipjack tuna (Katsuwonus pelamis)

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 4(1), 81–90.

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

Source: Web Of Science
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 n, B. Farkas n & K. Sandeep n 

UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2000 journal article

Analysis of convective heat transfer during immersion frying

DRYING TECHNOLOGY, 18(6), 1269–1285.

By: B. Farkas n & L. Hubbard n

author keywords: boiling; food dehydration; high temperature drying; moving boundary; porous media
Source: Web Of Science
Added: August 6, 2018

2000 article

Gas exchange into shell eggs from cryogenic cooling

Keener, K. M., Lacrosse, J. D., Farkas, B. E., Curtis, P. A., & Anderson, K. E. (2000, February). POULTRY SCIENCE, Vol. 79, pp. 275–280.

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

author keywords: cryogenic cooling; gas composition; nitrogen; carbon dioxide; shell egg
MeSH headings : Animals; Carbon Dioxide / metabolism; Chickens; Egg Shell / chemistry; Nitrogen / metabolism; Temperature
TL;DR: It was found that the CO2 concentration in the air cell of a shell egg can be increased from 0.04 to 48% by CO2 cooling and storage in a CO2 environment. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
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 n & B. Farkas n

Source: Web Of Science
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.

By: H. Stewart n, B. Farkas*, S. Blankenship n & M. Boyette n

Source: Web Of Science
Added: August 6, 2018

2000 article

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

Keener, K. M., LaCrosse, J. D., Curtis, P. A., Anderson, K. E., & Farkas, B. E. (2000, July). POULTRY SCIENCE, Vol. 79, pp. 1067–1071.

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

author keywords: rapid cooling; carbon dioxide; shell eggs; Haugh units
MeSH headings : Air; Animals; Carbon Dioxide; Cold Temperature; Egg Shell / physiology; Eggs / analysis; Environment, Controlled; Food Preservation; Food Technology; Hydrogen-Ion Concentration; Ovalbumin / analysis; Poultry; Quality Control
TL;DR: Subsequent storage of rapidly air-cooled eggs in C02 may increase shelf life, but Haugh units were not statistically different from rapid air- cooled eggs, and CO2-cooling and subsequent storage in CO2 increased Haughunits. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

1999 journal article

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

JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 201–214.

By: L. Hubbard n & B. Farkas n

Source: Web Of Science
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 n, S. Hale  n, D. Green*, W. McClure n & B. Farkas n

author keywords: blue crab meat; colorimetry; meat discoloration; reflectance
TL;DR: Results showed that meat became darker with increasing heating process; crab harvest location had significant effect on the lightness of the flesh; and meat that is located in the bottom of a can was darker than that in the top. (via Semantic Scholar)
Source: Web Of Science
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 n, B. Sheldon n, B. Farkas n & K. Swartzel n

Source: Web Of Science
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 n, S. Hale  n & B. Farkas n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1999 review

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

[Review of ]. JOURNAL OF FOOD SCIENCE, 64(4), 565–570.

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

author keywords: Equivalent Point; Line Intersection; thermal evaluation; sterilization value; process calculation
Source: Web Of Science
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 n, L. Jaykus n, D. Green n & B. Farkas n

MeSH headings : Animals; Anti-Infective Agents / pharmacology; Colony Count, Microbial; Drug Resistance, Microbial; Food Handling; Freezing; Hot Temperature; Nalidixic Acid / pharmacology; Ostreidae / microbiology; Vibrio / drug effects; Vibrio / genetics; Vibrio / growth & development
TL;DR: This study demonstrated that Vv-NA is readily enumerated and could be used as a surrogate for evaluating the degree of V. vulnificus inactivation provided by freezing and thermal treatments of oyster homogenates. (via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

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