Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications
Marete, Philip K., Mariga, Alfred M., Huka, Guyo, Musalia, Levi, Marete, Eunice, Mathara, Julius M., Arimi, Joshua M.
Published in Journal of food science and technology (01.02.2024)
Published in Journal of food science and technology (01.02.2024)
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Journal Article
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study
McDonnell, Ciara K., Allen, Paul, Duggan, Elaine, Arimi, Joshua M., Casey, Eoin, Duane, Gearoid, Lyng, James G.
Published in Meat science (01.09.2013)
Published in Meat science (01.09.2013)
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An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
Arroyo, Cristina, Eslami, Sara, Brunton, Nigel P., Arimi, Joshua M., Noci, Francesco, Lyng, James G.
Published in Poultry science (01.05.2015)
Published in Poultry science (01.05.2015)
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Journal Article
The use of pulsed electric fields for accelerating the salting of pork
McDonnell, Ciara K., Allen, Paul, Chardonnereau, Fanny S., Arimi, Joshua M., Lyng, James G.
Published in Food science & technology (01.12.2014)
Published in Food science & technology (01.12.2014)
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The acceleration of pork curing by power ultrasound: A pilot-scale production
McDonnell, Ciara K., Lyng, James G., Arimi, Joshua M., Allen, Paul
Published in Innovative food science & emerging technologies (01.12.2014)
Published in Innovative food science & emerging technologies (01.12.2014)
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Journal Article
Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt
Marete, Philip K., Mariga, Alfred M., Huka, Guyo, Musalia, Levi, Marete, Eunice, Mathara, Julius M., Arimi, Joshua M.
Published in Applied Food Research (01.12.2024)
Published in Applied Food Research (01.12.2024)
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