Composition-Based Prediction of Temperature-Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models
Author:
Affiliation:
1. Food Science and Technology Dept; The Ohio State Univ; 2015 Fyffe Ct. Columbus OH 43210 U.S.A
2. Dept. of Food, Agriculture, and Biological Engineering; The Ohio State Univ; 2015 Fyffe Ct. Columbus OH 43210 U.S.A
Funder
Center for Advanced Processing and Packaging Studies
Natl. Science Foundation Industry
Univ. Cooperative Research Center
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13564/fullpdf
Reference37 articles.
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3. Thermophysical properties of mango pulp (Mangifera indica L;Bon;cv. Tommy Atkins). J Food Engr,2010
4. Effects of temperature and composition on the thermal properties of foods;Choi;Food Engr Process Appl,1986
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