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G Lyng

Showing results (21-30 of 59) with videos related to

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Food Chemistry|June 19, 2017
The impact of pulsed electric fields and ultrasound on water distribution and loss in mushrooms stalksNicolò Dellarosa, Daniele Frontuto, Luca Laghi, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°CK W Farag, J G Lyng, D J Morgan, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic reviewBo Ling, Hosahalli S Ramaswamy, James G Lyng, et al.
Journal of Food Science|July 24, 2018
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and CarrotMd Rizvi Alam, James G Lyng, Daniele Frontuto, et al.
Meat Science|November 9, 2011
Effect of low temperatures (-18 to +5°C) on the texture of beef leanK W Farag, J G Lyng, D J Morgan, et al.
Journal of Food Protection|August 17, 2025
Thermal resistance of Listeria monocytogenes and Vibrio parahaemolyticus in lab media and brown crab (Cancer pagurus) meatDongli Dong, Selene Pedrós-Garrido, Aoife Boyd, et al.
Meat Science|November 9, 2011
A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distributionK W Farag, J G Lyng, D J Morgan, et al.
International Journal of Food Microbiology|February 15, 2016
Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)S Condón-Abanto, C Arroyo, I Álvarez, et al.
Food Chemistry|May 25, 2015
Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivationJoerg Riener, Francesco Noci, Denis A Cronin, et al.
Food Microbiology|June 27, 2017
Light based technologies for microbial inactivation of liquids, bead surfaces and powdered infant formulaCristina Arroyo, Anna Dorozko, Edurne Gaston, et al.
Pageof 6

Showing results (21-30 of 59) with videos related to

Sort By:
Pageof 6
Food Chemistry|June 19, 2017
The impact of pulsed electric fields and ultrasound on water distribution and loss in mushrooms stalksNicolò Dellarosa, Daniele Frontuto, Luca Laghi, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°CK W Farag, J G Lyng, D J Morgan, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic reviewBo Ling, Hosahalli S Ramaswamy, James G Lyng, et al.
Journal of Food Science|July 24, 2018
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and CarrotMd Rizvi Alam, James G Lyng, Daniele Frontuto, et al.
Meat Science|November 9, 2011
Effect of low temperatures (-18 to +5°C) on the texture of beef leanK W Farag, J G Lyng, D J Morgan, et al.
Journal of Food Protection|August 17, 2025
Thermal resistance of Listeria monocytogenes and Vibrio parahaemolyticus in lab media and brown crab (Cancer pagurus) meatDongli Dong, Selene Pedrós-Garrido, Aoife Boyd, et al.
Meat Science|November 9, 2011
A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distributionK W Farag, J G Lyng, D J Morgan, et al.
International Journal of Food Microbiology|February 15, 2016
Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)S Condón-Abanto, C Arroyo, I Álvarez, et al.
Food Chemistry|May 25, 2015
Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivationJoerg Riener, Francesco Noci, Denis A Cronin, et al.
Food Microbiology|June 27, 2017
Light based technologies for microbial inactivation of liquids, bead surfaces and powdered infant formulaCristina Arroyo, Anna Dorozko, Edurne Gaston, et al.
Pageof 6