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.
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.
onlinelibrary.wiley.com (publisher PDF)
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
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.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
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.
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.
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
Validation of a large amplitude oscillatory shear protocol
JOURNAL OF FOOD ENGINEERING, 113(1), 124–135.
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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