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G Lyng

Showing results (31-40 of 59) with videos related to

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Meat Science|October 6, 2014
Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscleCristina Arroyo, Diana Lascorz, Louise O'Dowd, et al.
Meat Science|November 9, 2011
An examination of factors affecting radio frequency heating of an encased meat emulsionJames G Lyng, Denis A Cronin, Nigel P Brunton, et al.
Ultrasonics Sonochemistry|September 27, 2017
One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in porkCiara K McDonnell, Paul Allen, Gearoid Duane, et al.
Journal of Food Science|November 21, 2008
Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fieldsM Walkling-Ribeiro, F Noci, D A Cronin, et al.
Meat Science|April 27, 2010
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristicsK W Farag, E Duggan, D J Morgan, et al.
Meat Science|October 20, 2012
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscleLouise P O'Dowd, Joshua M Arimi, Francesco Noci, et al.
Journal of Applied Microbiology|December 5, 2008
Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milkM Walkling-Ribeiro, F Noci, D A Cronin, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 12, 2016
Quality of deli-style turkey enriched with plant sterolsS Grasso, N P Brunton, J G Lyng, et al.
Journal of Agricultural and Food Chemistry|October 13, 2005
Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess waterAditi Kar, Jean-Christophe Jacquier, Desmond J Morgan, et al.
Ultrasonics Sonochemistry|September 27, 2017
An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus)S Condón-Abanto, C Arroyo, I Álvarez, et al.
Pageof 6

Showing results (31-40 of 59) with videos related to

Sort By:
Pageof 6
Meat Science|October 6, 2014
Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscleCristina Arroyo, Diana Lascorz, Louise O'Dowd, et al.
Meat Science|November 9, 2011
An examination of factors affecting radio frequency heating of an encased meat emulsionJames G Lyng, Denis A Cronin, Nigel P Brunton, et al.
Ultrasonics Sonochemistry|September 27, 2017
One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in porkCiara K McDonnell, Paul Allen, Gearoid Duane, et al.
Journal of Food Science|November 21, 2008
Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fieldsM Walkling-Ribeiro, F Noci, D A Cronin, et al.
Meat Science|April 27, 2010
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristicsK W Farag, E Duggan, D J Morgan, et al.
Meat Science|October 20, 2012
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscleLouise P O'Dowd, Joshua M Arimi, Francesco Noci, et al.
Journal of Applied Microbiology|December 5, 2008
Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milkM Walkling-Ribeiro, F Noci, D A Cronin, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 12, 2016
Quality of deli-style turkey enriched with plant sterolsS Grasso, N P Brunton, J G Lyng, et al.
Journal of Agricultural and Food Chemistry|October 13, 2005
Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess waterAditi Kar, Jean-Christophe Jacquier, Desmond J Morgan, et al.
Ultrasonics Sonochemistry|September 27, 2017
An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus)S Condón-Abanto, C Arroyo, I Álvarez, et al.
Pageof 6