Dielectric properties of process cheese from 0.3 to 3GHz-Reference-Cited by-同舟云学术

Dielectric properties of process cheese from 0.3 to 3GHz

Published:2006-08 Issue:3 Volume:75 Page:415-422
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Everard C.D.,Fagan C.C.,O’Donnell C.P.,O’Callaghan D.J.,Lyng J.G.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Association of Official Analytical Chemists (1990). AOAC 926.08. In Official methods of analysis of the association of official analytical chemists (15th ed., Vol. 2). Association of Official Analytical Chemists Inc., Arlington, USA.

2. Ball, J. A. R., Horsfield, B., Holdem, J. R., Keam, R. B., Holmes, W. S., & Green, A. (1996). Cheese curd permittivity and moisture measurement using a 6-port reflectometer. In Asia Pacific Microwave Conference, New Delhi, December 1996.

3. Dielectric properties of parchment coffee;Berbert;Journal of Agricultural Engineering Research,2001

4. Measurements of the dielectric properties of Cheddar cheese;Green;Journal of Microwave Power and Electromagnetic Energy,1997

5. Dielectric properties of cottage cheese and surface treatment using microwaves;Herve;Journal of Food Engineering,1998

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microwave decontamination process for hummus: A computational study with experimental validation;Innovative Food Science & Emerging Technologies;2022-12

2. Non-contact inductive radiofrequency monitoring of a beef muscle tissue decomposition;2022 IEEE International Symposium on Medical Measurements and Applications (MeMeA);2022-06-22

3. Overview of processed cheese and its products;Processed Cheese Science and Technology;2022

4. Dielectric properties of processed cheese;Pure and Applied Chemistry;2021-06-25

5. Dielectric properties of fresh rabbit meat in the microwave range;Journal of Food Science;2021-02-13