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Tyler K. Bletsch

Works (2)

Updated: July 5th, 2023 15:52

2009 journal article

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772.

By: N. Rogers n, M. Drake n, C. Daubert n, D. McMahon *, T. Bletsch n & E. Foegeding n

author keywords: cheese; texture; rheology; low fat
MeSH headings : Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Elasticity; Female; Food Handling / methods; Humans; Mechanical Phenomena; Middle Aged; Rheology; Sensation; Time Factors; Viscosity
topics (OpenAlex): Probiotics and Fermented Foods; Meat and Animal Product Quality; Food composition and properties
TL;DR: Investigation of the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period found that low-fat cheeses were differentiated from full-fat cheese by being more springy and firm and this difference widened as the cheeses aged. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2008 journal article

Just-in-time dynamic voltage scaling: Exploiting inter-node slack to save energy in MPI programs

JOURNAL OF PARALLEL AND DISTRIBUTED COMPUTING, 68(9), 1175–1185.

By: V. Freeh n, N. Kappiah n, D. Lowenthal * & T. Bletsch n

author keywords: power-aware; distributed computing; message passing interface (MPI)
topics (OpenAlex): Parallel Computing and Optimization Techniques; Cloud Computing and Resource Management; Advanced Data Storage Technologies
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7. Affordable and Clean Energy (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

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