Dielectric properties of processed cheese
Keyword(s):
Abstract Dynamic studies of several processed cheeses were carried out for evaluation of their dielectric properties and their relaxation behavior. Impedance spectroscopy has been used to study the systems under discussion in low-frequency domain. A substantial number of impedance spectra will be given and discussed that relate the dielectric properties to food nutrients. Also influence of moisture on food quality might be evaluated.
2012 ◽
Vol 512-515
◽
pp. 1308-1312
◽
2010 ◽
Vol 638-642
◽
pp. 730-735
◽
2011 ◽
Vol 687
◽
pp. 375-379
◽
2004 ◽
Vol 114
◽
pp. 125-126
◽