Emerging Technology

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Nonthermal Processing Technologies for Food (with HQ Zhang, G Barbosa-Canovas, P Dunne, D Farkas, and J Yuan) (2011)
 

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Preserving Foods through High-Pressure Processing (with D Farkas and E Turek), Food Technology (2008)

By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables...

 

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High-pressure Food Processing (with D Farkas), Food Science and Technology International (2008)

High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat...

 

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Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans (with Raghupathy Ramaswamy and S.K. Sastry), International Journal of Food Engineering (2007)

The effects of high-pressure (33, 400 and 700 MPa for 3 min at 24 and...

 

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Evaluation of the instrumental quality of pressure-assisted thermally processed carrots (with LT Nguyen, and NK Rastogi, ), Journal of Food Science (2007)
 

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Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties (with S Rajan, J Ahn, and AE Yousef), Journal of Food Protection (2006)
 

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Compression heating of selected fatty food substances during high pressure processing (with V., Rasanayagam,; E Ting; C. E Sizer; C. Anderson; and C Bush), J. Food Science (2003)
 

Food Safety Engineering

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Inactivation kinetics of selected heat resistant aerobic and anaerobic bacterial surrogate spores by pressure-assisted thermal processing (with J Ahn and AE Yousef), International Journal of Food Microbiology (2007)
 

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Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties (with S Rajan, J Ahn, and AE Yousef), Journal of Food Protection (2006)
 

Food Engineering

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Opportunities and challenges in high pressure processing of foods (with NK Rastogi, K.S.M.S Raghavarao, K Niranjan, and D Knorr), Critical Reviews in Food Science and Nutrition (2007)
 

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Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans (with Raghupathy Ramaswamy and S.K. Sastry), International Journal of Food Engineering (2007)

The effects of high-pressure (33, 400 and 700 MPa for 3 min at 24 and...

 

OpenURL

Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa (with R Ramaswamy and SK Sastry), Journal of Food Engineering (2007)
 

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Compression heating of selected fatty food substances during high pressure processing (with V., Rasanayagam,; E Ting; C. E Sizer; C. Anderson; and C Bush), J. Food Science (2003)