James G. Lyng mostly deals with Food science, Pasteurization, Chromatography, Browning and Food quality. Many of his studies involve connections with topics such as Listeria and Food science. His research integrates issues of Peroxidase and Staphylococcus aureus in his study of Pasteurization.
His work deals with themes such as Reaction rate constant and Atmospheric temperature range, which intersect with Chromatography. His research in Browning focuses on subjects like Microbial inactivation, which are connected to Microorganism and Phenols. His Food quality research focuses on Food preservation and how it relates to Animal science, Myofibril, Tenderness and Particle size.
His scientific interests lie mostly in Food science, Pasteurization, Microbiology, Analytical chemistry and Dielectric. His Food science study incorporates themes from Listeria, Campylobacter jejuni and Enterobacteriaceae. His Microbiology study combines topics in areas such as Pseudomonas fluorescens, Food microbiology, Sonication and Microbial inactivation.
His work in Analytical chemistry addresses issues such as Mineralogy, which are connected to fields such as Atmospheric temperature range and Meat emulsion. He has researched Dielectric in several fields, including Thermal conductivity, Thermal, Radio frequency, Thermal diffusivity and Moisture. His Thermal study integrates concerns from other disciplines, such as Composite material and Joule heating.
His main research concerns Food science, Cancer pagurus, Analytical chemistry, Ultrasound and Pasteurization. His Shelf life study in the realm of Food science interacts with subjects such as Salmo. James G. Lyng interconnects Heat resistant, Mass transfer, Bacillus subtilis, Skimmed milk and Dielectric in the investigation of issues within Analytical chemistry.
His Dielectric study deals with Comminution intersecting with Radio frequency. His study focuses on the intersection of Pasteurization and fields such as Process engineering with connections in the field of High voltage, Electric current and Current. James G. Lyng studied White meat and Microwave heating that intersect with Joule heating.
The scientist’s investigation covers issues in Food science, Ultrasound, Dielectric heating, Analytical chemistry and Dielectric. The various areas that James G. Lyng examines in his Food science study include Microorganism and Food spoilage. James G. Lyng has included themes like Lipase, Water activity, Radio frequency and Fatty acid in his Dielectric heating study.
His research in Radio frequency focuses on subjects like Pasteurization, which are connected to Moisture. His Analytical chemistry research is multidisciplinary, incorporating perspectives in Osmotic dehydration, Mass transfer, Loss factor and Titratable acid. The study incorporates disciplines such as Wheat germ and Thermal in addition to Dielectric.
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Radio frequency treatment of foods: Review of recent advances
Francesco Marra;Lu Zhang;James G. Lyng.
Journal of Food Engineering (2009)
Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice
F. Noci;J. Riener;M. Walkling-Ribeiro;D.A. Cronin.
Journal of Food Engineering (2008)
Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM)
S. Lahiff;M. Glennon;L. O»Brien;J. Lyng.
Molecular and Cellular Probes (2001)
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
Irene M. Caminiti;Francesco Noci;Arantxa Muñoz;Paul Whyte.
Food Chemistry (2011)
The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice
Irene M. Caminiti;Izabela Palgan;Arantxa Muñoz;Francesco Noci.
Food and Bioprocess Technology (2012)
Ohmic processing: Electrical conductivities of pork cuts.
N. Shirsat;J.G. Lyng;N.P. Brunton;B. McKenna.
Meat Science (2004)
Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods
Niamh Harbourne;Jean Christophe Jacquier;Desmond J. Morgan;James G. Lyng.
Food Chemistry (2008)
Healthy processed meat products – Regulatory, reformulation and consumer challenges
Simona Grasso;N. P. Brunton;J. G. Lyng;F. Lalor.
Trends in Food Science and Technology (2014)
The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation
Joerg Riener;Francesco Noci;Denis A. Cronin;Desmond J. Morgan.
Food Chemistry (2009)
Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields
M. Walkling-Ribeiro;F. Noci;D.A. Cronin;J.G. Lyng.
Food and Bioproducts Processing (2009)
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