검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method Tabayehnejad N, Castillo M, Payne FA Journal of Food Engineering, 108(4), 549, 2012 |
| 2 |
Application of light extinction to determine stability of beef emulsions Alvarez D, Castillo M, Payne FA, Cox RB, Xiong YL Journal of Food Engineering, 96(2), 309, 2010 |
| 3 |
The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making Everard CD, O'Callaghan DJ, Mateo MJ, Castillo M, Payne FA, O'Donnell CP Journal of Food Engineering, 94(1), 1, 2009 |
| 4 |
Prediction of meat emulsion stability using reflection photometry Alvarez D, Castillo M, Payne FA, Garrido MD, Banon S, Xiong YL Journal of Food Engineering, 82(3), 310, 2007 |
| 5 |
Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation Fagan CC, Leedy N, Castillo M, Payne FA, O'Donnell CP, O'Callaghan DJ Journal of Food Engineering, 83(1), 61, 2007 |
| 6 |
Optical sensor technology for measuring whey fat concentration in cheese making Castillo M, Payne FA, Lopez MB, Ferrandini E, Laencina J Journal of Food Engineering, 71(4), 354, 2005 |
| 7 |
On-line sensing techniques for coagulum setting in renneted milks O'Callaghan DJ, O'Donnell CP, Payne FA Journal of Food Engineering, 43(3), 155, 2000 |
| 8 |
A comparison of on-line techniques for determination of curd setting time using cheesemilks under different rates of coagulation O'Callaghan DJ, O'Donnell CP, Payne FA Journal of Food Engineering, 41(1), 43, 1999 |