Helen Shirley Melito

Works (7)

Updated: July 5th, 2023 15:45

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 n & B. Farkas n

author keywords: Frying; Infrared; Donut; Gluten-free; Fat content; Process
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/-Carrageenan Gels

JOURNAL OF FOOD PROCESS ENGINEERING, 36(4), 521–534.

By: H. Melito n, C. Daubert n & E. Foegeding n

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Source: Web Of Science
Added: August 6, 2018

2013 journal article

Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese

JOURNAL OF TEXTURE STUDIES, 44(4), 253–288.

By: H. Melito n, C. Daubert n & E. Foegeding n

author keywords: Large amplitude oscillatory shear; oral processing; rheology; sensory
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels

Applied Rheology, 22(6), 296–309.

By: H. Melito, C. Daubert & E. Foegeding

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–E230.

By: H. Melito n & 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

2012 journal article

Physical Properties of Gluten-Free Donuts

JOURNAL OF FOOD QUALITY, 36(1), 32–40.

By: H. Melito n & B. Farkas n

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2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Validation of a large amplitude oscillatory shear protocol

JOURNAL OF FOOD ENGINEERING, 113(1), 124–135.

By: H. Melito n, C. Daubert n & E. Foegeding n

author keywords: Large amplitude oscillatory shear; Nonlinear; Fourier analysis; Linear-to-nonlinear transitions
Source: Web Of Science
Added: August 6, 2018

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