Rutgers School of Environmental and Biological Sciences [Dept. of Food Science]

Henryk Daun, Ph. D.

Dr. Daun

Recent Publications

  • Hwang, C-F; Riha III, W.E.; Jin, B.; Karwe, M.V.; Hartman, T.G.; Daun, H.; Ho, C-T. "Effect of Cysteine Addition on the Volatile Compounds Released at the Die During Twin Screw Extrusion of Wheat Flour." Lebensm.-Wiss. u.- Technol., 30, 411-416, 1997.
  • Makarios-Laham, I; Liu, X.; Bruins, H.B. and Daun, H. "Effect of Thermal Processing and Calcium Chloride on the Textural Quality of Carrots in Brine". Technical Working Paper, CAFT-Food Manufacturing Technology Facility, August, 1995.
  • Daun, H. Flavor of New Food Products, pp. 187-194 in "Food Product Development", (J. Czapski, Editor) Wydawnictwo Akademii Rolniczej w Poznaniu. Poznan, Poland, 1995.
  • Daun, H. Stability of Food Products, pp. 121-126 in "Food Product Development", (J. Czapski, Editor) Wydawnictwo Akademii Rolniczej w Poznaniu, Poznan, Poland, 1995
  • Tyszkiewicz, S., Daun, H., Domosa, J. and Borys, A. The Influence of Retorting Conditions on Texture of Natural and Restructured Beef, Proceedings of the 41st International Congress of Meat Science and Technology. San Antonio, Texas, August 19-25, 1995.
  • Tyszkiewicz, S., Komosa, J. and Daun, H. On the Application of the Sensory Scaling Method to Evaluate the Selected Quality Properties of New Food Products, Proceedings of the 9th World Congress of Food Science and Technology, Budapest, Hungary, July 30-August 4, 1995.

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