20162020
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Research Output 2018 2019

Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting

Rabeler, F. & Feyissa, A. H., 2019, In : Journal of Food Engineering. 262, p. 49-59

Research output: Contribution to journalJournal articleResearchpeer-review

Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach

Rabeler, F., Skytte, J. L. & Feyissa, A. H., 2019, In : Food Control. 104, p. 42-49

Research output: Contribution to journalJournal articleResearchpeer-review

162 Downloads (Pure)

Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

Rabeler, F. & Feyissa, A. H., 1 Jun 2018, In : Food and Bioprocess Technology. 11, 8, p. 1495–1504

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File

Modelling the colour changes of chicken breast meat during convective roasting

Rabeler, F., Skytte, J. L. & Feyissa, A. H., 2018. 1 p.

Research output: Contribution to conferencePosterResearchpeer-review

Open Access
File
157 Downloads (Pure)

Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

Rabeler, F. & Feyissa, A. H., 2018, In : Journal of Food Engineering. 237, p. 60-68

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File

Projects 2016 2020