Lista de obras - Donal J O'Callaghan - Dominio Público Uruguay

Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat.

artículo científico publicado en 2008

Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.

artículo científico publicado en 2007

Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies

article

Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis.

artículo científico publicado en 2010

Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.

artículo científico publicado en 2007

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.

artículo científico publicado en 2007

Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula.

artículo científico publicado en 2016

Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

artículo científico publicado en 2013

Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture

artículo científico publicado en 2008

Effects of hydrolysis on solid-state relaxation and stickiness behavior of sodium caseinate-lactose powders

artículo científico publicado en 2012

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

scientific article published on 01 June 2011

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese

artículo científico publicado en 2007

Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing.

artículo científico publicado en 2018

Genetic polymorphism of bovine chymosin

scientific article published on 01 November 1986

Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy

artículo científico publicado en 2006

Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.

artículo científico publicado en 2007

Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

scientific article published on 01 November 2011

Thermal stability of soy protein isolate and hydrolysate ingredients

artículo científico publicado en 2007

Validation of a curd-syneresis sensor over a range of milk composition and process parameters.

artículo científico publicado en 2009

Lista de obras de Donal J O'Callaghan

Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat.

Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.

Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies

Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis.

Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.

Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula.

Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture

Effects of hydrolysis on solid-state relaxation and stickiness behavior of sodium caseinate-lactose powders

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese

Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing.

Genetic polymorphism of bovine chymosin

Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy

Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.

Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

Thermal stability of soy protein isolate and hydrolysate ingredients

Validation of a curd-syneresis sensor over a range of milk composition and process parameters.