A5013150911- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Food Drying and Modeling
- Crystallization and Solubility Studies
- X-ray Diffraction in Crystallography
- Magnetic and Electromagnetic Effects
- Postharvest Quality and Shelf Life Management
- Bacillus and Francisella bacterial research
- Proteins in Food Systems
- Food Safety and Hygiene
- Phytochemicals and Antioxidant Activities
- Freezing and Crystallization Processes
- Food Chemistry and Fat Analysis
- Nanocomposite Films for Food Packaging
- Radiation Effects and Dosimetry
- Spectroscopy and Chemometric Analyses
- Mycotoxins in Agriculture and Food
- Identification and Quantification in Food
- Antioxidant Activity and Oxidative Stress
- Particle Dynamics in Fluid Flows
- Edible Oils Quality and Analysis
- Advanced Chemical Sensor Technologies
- Food composition and properties
The Ohio State University
2016-2025
Health Affairs
2018
Tezpur University
2018
AMET University
2010
Institute for Food Safety and Health
1996-2006
Illinois Institute of Technology
1996-2006
Cornell University
2006
Eastern Regional Research Center
2006
University of Georgia
1997
ABSTRACT: Compression heating of selected fatty and model food materials during high‐pressure processing was studied using a specially designed experimental system. Commercially available soybean oil, olive beef fat, chicken salmon fish were at different pressures (150 to 600 MPa) initial temperatures (25 70 °C). At an temperature 25 °C, fats oils showed higher compression values (up 8.7 °C per 100 compared 2 3 MPa for water. Though the water depends on its temperature, have little or no...
Abstract Alternative food preservation technologies include substitutes to heating methods that may have benefits reduction of energy consumption. High‐pressure processing (HPP), membrane filtration (MF), pulsed electric fields (PEF), and ultraviolet radiation (UV) are examples alternative growing commercial interest. As unit operations these operate in 4 modes transfer: momentum, heat, electromagnetic, or photon transfer. The objectives this review were: (1) examine the fundamentals...
ABSTRACT The recent trend in reducing the fat content fried foods is leading to development of low‐fat products using batter and breading formulations from protein other hydrocolloids. functionality many these edible ingredients on moisture retention barrier properties during deep‐fat frying not clearly understood. objective this study evaluate effectiveness hydroxypropyl methylcellulose film coating chicken balls for reduction frying. Two sizes (35 47 mm) uncoated coated were peanut oil at...
High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat by allowing food processors pasteurize at or near room temperature. Pressure in combination with moderate temperature also seems be promising approach for producing shelf-stable foods. This paper outlines research needs further advancement high technology. Kinetic models are needed describing bacterial inactivation under combined pressure-thermal conditions microbial process evaluation....
This study highlights the changes in lycopene and β-carotene retention tomato juice subjected to combined pressure–temperature (P-T) treatments ((high-pressure processing (HPP; 500–700 MPa, 30 °C), pressure-assisted thermal (PATP; 100 (TP; 0.1 °C)) for up 10 min. Processing utilized raw (untreated) hot break (∼93 °C, 60 s) as controls. Changes bioaccessibility of these carotenoids a result were also studied. Microscopy was applied better understand processing-induced microscopic changes. TP...
Effects of high-pressure processing (HPP, 100-600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 boiling (100 used as positive negative controls, respectively. Glucosinolates quantified using liquid chromatography-mass spectrometry, isothiocyanates high-performance chromatography-photodiode array detection. formation was observed all...
ABSTRACT The effect of high pressure treatments at various temperature combinations on the inactivation Clostridium botulinum type E spores strains, Alaska and Beluga in phosphate buffer (0.067 M, pH 7.0) was investigated. No reduction observed any pressurization (Maximum = 827 MPa) for temperatures below 35C. At MPa 5 min, log unit increased as from 35 to 55C. An increase processing time 10 min a combination (827 low (40C) resulted 5‐log spores. About reductions strains occurred 50 55C,...