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

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

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

Source: NC State University Libraries
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), C19–24.

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

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

Farkas, B. E., Lloyd, B. J., & Keener, K. M. (2007, November 12). 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

2019 | 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, 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

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

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, C. Daubert, B. Farkas & L. Stefanski

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 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

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

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 & B. Farkas

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