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Farag K. W.
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Radio-frequency thawing of food products–A computational study
R Uyar, TF Bedane, F Erdogdu, TK Palazoglu, KW Farag, F Marra
Journal of Food Engineering 146, 163-171, 2015
1542015
A comparison of conventional and radio frequency thawing of beef meats: effects on product temperature distribution
KW Farag, JG Lyng, DJ Morgan, DA Cronin
Food and Bioprocess Technology 4, 1128-1136, 2011
1152011
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics
KW Farag, E Duggan, DJ Morgan, DA Cronin, JG Lyng
Meat science 83 (2), 278-284, 2009
1152009
Dielectric and thermophysical properties of different beef meat blends over a temperature range of− 18 to+ 10 C
KW Farag, JG Lyng, DJ Morgan, DA Cronin
Meat science 79 (4), 740-747, 2008
942008
Irradiation Applications in Dairy Products: a Review
OB Odueke, KW Farag, BN Baines, SA Chadd
Food and Bioprocess Technology 9 (5), 751-767, 2016
752016
What is Food Poverty? A Conceptual Framework
N O’Connor, K Farag, R Baines
British Food Journal 118 (2), pp.429 - 449, 2016
712016
A comparison of conventional and radio frequency tempering of beef meats: effects on product temperature distribution
KW Farag, JG Lyng, DJ Morgan, DA Cronin
Meat Science 80 (2), 488-495, 2008
642008
Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations
KW Farag, F Marra, JG Lyng, DJ Morgan, DA Cronin
Food and Bioprocess Technology 3, 732-740, 2010
552010
Effect of low temperatures (− 18 to+ 5 C) on the texture of beef lean
KW Farag, JG Lyng, DJ Morgan, DA Cronin
Meat science 81 (1), 249-254, 2009
392009
Effects of gamma irradiation on the shelf-life of a dairy-like product
OB Odueke, SA Chadd, RN Baines, KW Farag, J Jansson
Radiation Physics and Chemistry 143, 63-71, 2018
162018
Effects of development on indigenous dietary pattern: A Nigerian case study
B Ezeomah, K Farag
Appetite 107, 59-68, 2016
102016
Is China ready for change? Consumer behaviour towards buying plant-based meat alternatives: Applying the COM-B model
M Jiang, KW Farag
British Food Journal 125 (9), 3127-3144, 2023
52023
Reduce surplus food: linking corporate donors and food banks
JM Soon, L Manning, S Dani, L Fassam, E Jackson, K Farag
Science, 2016
32016
The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter
S da Silva, K Farag
Meat Science 171, 108276, 2021
22021
Efficacy of bacteriophage biocontrol of Escherichia coli in soft and hard raw milk cheese during production and storage.
S Kandil, J Powles, K Farag, L McIntyre
JOURNAL OF DAIRY SCIENCE 105, 341-341, 2022
2022
An Evaluation of the Tenderising Effect of Needle-Injecting Hot, Pre-Rigor Lamb Carcasses with a Ficin-Water Solution
E Baumann, K Farag
63rd International Congress of Meat Science and Technology, 704-705, 2017
2017
The labelling of religiously slaughtered meat in the UK: an industry and consumer perspective.
KW Farag, S Pinnock, L Manning
2014
Tempering and thawing rate effect on drip loss of beef meat
KW Farag, JG Lyng, DJ Morgan, DA Cronin
Meat Science 83 (2), 2009
2009
Radio Frequency Defrosting of Meats: Assessment of Factors Affecting Heating and Evaluation of Its Impact on Product Temperature Distribution and Quality
K Farag
University College Dublin, 2009
2009
The Effect of Radio Frequency Power on Tempering Times and Temperatures in Beef Blends of Varying Composition
K Farag, DJ Morgan, DA Cronin, JG Lyng
52nd International Congress of Meat Science and Technology, 429-430, 2006
2006
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