Browsing School of Agriculture & Food Science by Author "Lyng, JG"
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Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation
Arimi, JM; Duggan, E; O’Sullivan, M; Lyng, JG; O’Riordan, ED (Elsevier, 2012)The objective of this study was to determine the crispiness of microwave-expanded imitation cheese and compare the results with sensory evaluation. Three cheeses were manufactured with 36%, 19%, or 15% protein; all three ... -
The Influence of Compositional changes in Reconstituted Potato Flakes on Thermal and Dielectric Properties and Temperatures following Microwave Heating
Lyng, JG; Arimi, JM; Scully, M; Marra, F (Elsevier, 2014)The objective of this study was to evaluate the effect of formulation changes on the temperatures of the reconstituted potato flakes following a standardised microwave reheating using a response surface method. Reconstituted ...