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Theses/Patents/Publications NC-136

Termination report

THESES/DISSERTATIONS 2000-2005




  1. Abu-Ali J. 2002. Effect of machine and solution properties on electrostatic coating efficiency. PhD dissertation. Ohio State University.

  2. Agrawal E. 2000. Evaluation of Fluid Foods Using a Helical Ribbon Viscometer. MSc thesis. Michigan State University.

  3. Akdemir G. 2001. Inactivation of pathogenic microorganisms by pulsed electric fields. PhD dissertation. Ohio State University.

  4. Amefia A. 2005. Improved functionality of food additives with electrostatic coating M.S. Thesis, The Ohio State University

  5. Anand A. 2003. Biosensors for food safety. MSc thesis. Texas A&M University, TX.

  6. Anderson, B. 2004. Modeling heat and mass transfer during air impingement thawing of frozen foods. Ph.D. Thesis, Department of Biological and Agricultural Engineering, University of California, Davis.

  7. Anderson, M. 2004. Rheological characterization of aseptically packaged pudding. M.S. Thesis, Department of Biological and Agricultural Engineering, University of California, Davis.

  8. Apaiah RK. 2000. Effect of storage and processing temperature on tomato sauce quality. MSc thesis. Ohio State University.

  9. Ayhan Z. 2000. Packaging requirements for pulsed electric field processed orange juice. PhD dissertation. Ohio State University.

  10. Baker, B. S. 2004. Measurement of yield stress in chocolate using the vane method. M.S. thesis, Pennsylvania State University, University Park, PA. 191pp.

  11. Barbosa RD. 2003. Temperature and Concentration Dependence of Density and Heat Capacity of Model Liquid Foods. PhD dissertation. University of Florida.

  12. Bhavsar H. 2004. Effect of partially defatted soy flour on physical and microbial properties of water-blown polyurethane foam. MSc thesis. University of Missouri-Columbia, MO.

  13. Branch JK. 2001. Effect of Formulation and Particle Size on the Rheological Properties of Salad Dressing. MSc thesis. Michigan State University.

  14. Braud L. 2000. Mathematical Modeling of Impingement Drying of Corn Tortillas. MSc thesis. Texas A&M University, TX.

  15. Breidinger SL. 2000. Yield Stress of Cream Cheese. MSc thesis. Michigan State University.

  16. Brescia B. 2002. Low energy electron irradiation of an apple. MSc thesis. Texas A&M University, TX.

  17. Caixeta AT. 2001. Impingement drying of potato chips. MSc thesis. Texas A&M University, TX.

  18. Carlson TR. 2002. Effect of water activity and humidity on the thermal inactivation of Salmonella during heating of meat. MSc thesis. Michigan State University.

  19. Carman K. 2000. Rheology of corn dough. MSc thesis. Texas A&M University, TX.

  20. DeJongh JJ. 2002. Rheology and Sensory Analysis of Hot Cereals. MSc thesis. Michigan State University.

  21. Doddapaneni R. 2001. Optimum Cooking Conditions for Mechanical Screw-pressing of Crambe. MSc thesis. Fargo: North Dakota State University.

  22. Drewett, Ellen, Effects of Processing Conditions and Formulation on Ice Crystallization in a Scraped Surface Freezer, MS Thesis (2005).

  23. Estrada-Girón Y.. 2004. High pressure treatment on selected soymilk components. Ph.D. Thesis

  24. First L. 2001. A study of quality attributes and physical properties of soy-enriched pasta as a function of formulation and processing conditions. MSc thesis. Ohio State University.

  25. Friant NR. 2002. Drying rate of individual ears of corn. MSc thesis. Michigan State University.

  26. Garayo J. 2001. Vacuum frying of potato chips. MSc thesis. Texas A&M University, TX.

  27. Gentry TS. 2003. The Design of a Continuous Flow Microwave Pasteurization System for Apple Cider Using 5-Hydroxymethylfurfural as a Measure of process Lethality. DPhil thesis. Ithaca, NY: Cornell University.

  28. Gerard KA. 2001. Microwave heat treatment of apple mash and its effects on juice yield and quality. MSc thesis. Ithaca, NY: Cornell University.

  29. Goodman C. 2000. Flavor, viscosity, and color analyses of hot and cold break tomato juices. MSc thesis. Ohio State University.

  30. Granda, C. 2005. KINETICS OF ACRYLAMIDE FORMATION IN POTATO CHIPS. M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

  31. Guerrero Beltrán J.A. and Barbosa-Cánovas G.V.. 2004. Nonthermal approaches to process fruit products. Ph.D. Thesis

  32. Halgerson J, 2000. A comparative study of the barrier and mechanical properties of edible protein films. MSc thesis. Ohio State University.

  33. Han L. 2003. Physical and sensory properties of oat cakes. MSc thesis. University of Missouri-Columbia, MO.

  34. Harris KL. 2002. Assessment of line-level training needs related to commercial production of fully-cooked meat and poultry products. MSc thesis. Michigan State University.

  35. Holly Corwin, 2000. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli. MSc thesis. Ohio State University.

  36. Hopper AC, 2000. Pressure-induced conformational changes in whey protein isolate. MSc thesis. Ohio State University.

  37. Huang X. 2003. Texture and sensory properties of pear fruit leather. MSc thesis. University of Missouri-Columbia, MO.

  38. Islam MT. 2004. Modeling of In-bin Reverse-airflow Ear-maize Drying: Optimizing Capacity and Cost. PhD dissertation. Michigan State University.

  39. Jaesung Lee, 2004. Calorimetric and microbiological evaluation of bacteria after exposure to food preservation treatments, Ph.D Dissertation, The Ohio State University.

  40. Joshi N. 2003. Effect of calcium in functional and rheological characteristics of Mozzarella cheese. Unpublished PhD thesis. Brookings, SD: South Dakota State University.

  41. Kandala, R. 2005. Improvement of the quality attributes of commercially sterile egg product by the use of improved formulations and optimized thermal process. Ph. D. Dissertation, Department of Food Science and Technology, University of Georgia, Athens GA.

  42. Katsuno Y. 2004. Effect of extrusion cooking on strawberry anthocyanins. MSc thesis. University of Missouri-Columbia, MO.

  43. Kawas ML. 2000. PQA Characterization during deep-fat frying of tortilla chips. MSc thesis. Texas A&M University, TX.

  44. Kiefer, B. A. 2004. Thermal and mechanical determination of glass transition temperature in saccharide mixture. M.S. thesis, Pennsylvania State University, University Park, PA. 68pp.

  45. Kumar VR. 2001. Stochastic modeling and visualization of a tortilla chip. MSc thesis. Texas A&M University, TX.

  46. Lai KPK. 2003. Modeling Thermal and Mechanical Degradation of Anthocyanins in Extrusion Processing. MSc thesis. Michigan State University.

  47. Lee SS. 2000. Effect of Controlled Mixing on the Rheological Properties of Deep Frying Batters at Different Percent Solids. MSc thesis. Michigan State University.

  48. Lee, Jinjoo. 2005. Study of moisture migration through porous media. Master of Science Degree in Food Science, University of California, Davis.

  49. Li S. 2003. Pulsed Electric Field Processing of Functional Foods. PhD dissertation. Ohio State University.

  50. Limanond. B. 2000. Modeling the Aging Phenomena (Staling) in Corn Tortilla. PhD dissertation. Texas A&M University, TX.

  51. Liu CC. 2002. Functionality and Biodegradability of Biopolymer-Based Films. PhD dissertation in Food Science and Technology. Texas A&M University, TX.

  52. Meng Y. 2003. Rheological and Structural Properties of Foods Thickened with Different Starches and Their Pharyngeal Transport: A Computer-Aided Study in Dysphagia. PhD thesis. Ithaca, NY: Cornell University.

  53. Miller MJ. 2000. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn. MSc thesis. Ohio State University.

  54. Millsap SC. 2002. Modeling condensing-convective boundary conditions in moist air impingement ovens. MSc thesis. Michigan State University.

  55. Min S. 2003. Extending Shelf Life of Juices by Pulsed Electric Fields. PhD dissertation. Ohio State University.

  56. Moody V. 2003. Thermal Inactivation Kinetics of E. coli and Alicyclobacillus terrestrius in Orange Juice: Impact of Parameter Estimation Methods on Pasteurization Process Design. PhD dissertation. University of Florida.

  57. Moreno, M.A. 2005. EFFECT OF ELECTRON BEAM IRRADIATION ON QUALITY AND SHELF-LIFE OF TOMMY ATKINS MANGO (Mangifera indica L.) AND BLUEBERRY (Vaccinium corymbosum L.). M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

  58. Northeimer E. 2000. A study of mixing in a twin screw extruder. MSc thesis. Davis, CA: University of California.

  59. Olivas Orozco G.I. 2004. Edible films and coatings for the preservation of minimally processed fruits. Ph.D. Thesis

  60. Omura AP. 2002. MSc thesis. Interrupted Helical Screw Impeller to Characterize Fluid Foods with Large Particulates. Michigan State University.

  61. Pan MR. 2000. New high quality fat replacers from whey proteins. PhD dissertation. University of Missouri-Columbia, MO.

  62. Parthasarathy, Lavanya. 2005. Optical and electrochemical characterization of biomacromolecular interactions at fluid-like interfaces, Ph.D. Thesis, Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI.

  63. Rakhith, U-C. 2004. Thermal conductivity measurement of dry and intermediate moisture porous food materials, M.Sc. Thesis, The Ohio State University.

  64. Rakotonirainy A. 2000. Finishing processes for zein biodegradable films. PhD thesis. University of Illinois.

  65. Ratanatriwong P. 2001. Product development for PEF processing. MSc thesis. Ohio State University.

  66. Ratphitagsanti, W. 2004. Processing and properties of strawberry leather. MS Thesis, University of Missouri-Columbia.

  67. Reynolds RL. 2001. Human Sensory Firmness Scale Based on Gelatin Gels. MSc thesis. Michigan State University.

  68. Rivadeneira, R. 2004. DEVELOPMENT OF A CHEMICAL DOSIMETER FOR ELECTRON BEAM FOOD IRRADIATION. M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

  69. Rodriguez, O. 2005. EFFECT OF ELECTRON BEAM IRRADIATION AND SUGAR CONTENT ON KINETICS OF MICROBIAL SURVIVAL. M.S. Thesis. Biological and Agricultural Engineering Department, Texas A&M University.

  70. Salengke S. 2000. Electrothermal effects of ohmic heating on biomaterials: temperature monitoring, heating of solid-liquid mixtures, and pretreatment effects on drying rate and oil uptake. PhD dissertation. Ohio State University.

  71. Sandeep Rajan. 2005. Inactivation kinetics of bacterial spores in egg patties by pressure-assisted thermal processing. MS Thesis. Food Science and Nutrition. Ohio State University.

  72. Sarkar, A. 2004. Numerical modeling and experimental studies on air impingement freezing under slot jets. Ph.D. Thesis, Department of Biological and Agricultural Engineering, University of California, Davis.

  73. Schmid AH. 2002. The Effect of Extruding Wheat at Lower Temperatures on Thiamin Loss and Physical Attributes when Using Carbon Dioxide Gas as a Puffing Agent. MSc thesis. Michigan State University.

  74. Seacheol M. 2000. The effect of water activity on the inactivation of Enterobacter cloacae by pulsed electric field treatment. MSc thesis. Ohio State University.

  75. Sensoy I. 2002.Ohmic and moderate electric field treatment of foods: studies on heat transfer modeling, blanching, drying, rehydration and extraction. PhD dissertation. Ohio State University.

  76. Shetty, A. 2004. Oil migration in fat-based confectionery. M.S. thesis, Pennsylvania State University, University Park, PA.

  77. Shukla C. 2003. Development of pet foods using distiller’s dried grain. Unpublished MSc thesis. Brookings, SD: South Dakota State University.

  78. Sumawi H. 2005. Positive vs. negative electrostatic coating using food powders M.S. Thesis, The Ohio State University

  79. Sun, T. and J.R. Powers. 2005. Antioxidant activity and phenolic contents of asparagus juice affected by treatment with pectolytic preparations. PhD. Thesis.

  80. Suparno M. 2004. Modeling Thermal and Mechanical Effects of Extrusion on Thiamin Retention in Extruded Wheat Flour. Michigan State University.

  81. Tattiyakul J. 2001. Thermorheology and heat transfer to a canned starch dispersion under agitation: numerical simulation and experiment. PhD thesis. Ithaca: Cornell University.

  82. Tellez-Garay A. 2000. Characterization and Development of Alternative Plastic Films for Food Packaging Applications. MSc thesis. Texas A&M University, TX.

  83. Thomas AE. 2002. Using Moisture Transport Properties of Rice Seed Components for Identifying Fissure Resistance. MSc thesis. Texas A&M University, TX.

  84. Useo J-M. 2000. Application of zein films as protective coverings for round hay bales. MSc thesis. University of Illinois.

  85. Vaidya, Sachin. S. 2005. Adsorption and interactions of biomacromolecules at fluid-like interfaces, Ph.D. Thesis, Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI.

  86. Vembu, K. 2004. Temperature distribution during ohmic thawing of Tylose. M.S. Research Report. The Ohio State University.

  87. Wang Q. 2004. Investigation of protein-fatty acid interactions in zein films. PhD thesis. University of Illinois.

  88. Watkins AE. 2004. A Combined Convection Cooking and Salmonella Inactivation Model for Ground Meat and Poultry Products. PhD thesis. Michigan State University.

  89. Wongsa-Ngasri, P. 2004. Ohmic heating of biomaterials: peeling and effects of rotating electric field. Ph.D. Dissertation, The Ohio State University.

  90. Wu WY. 2004. Processing and properties of extruded flaxseed-corn puff. MSc thesis. University of Missouri-Columbia, MO.

  91. Yajnik MM. 2003. Thermal and Mechanical Effects on Retention of Food-grade Beta-carotene During Extrusion Processing. MSc thesis. Michigan State University.

  92. Yamsaengsung R. 2000. Modeling structural changes during Deep-fat frying of tortilla chips. PhD dissertation. Texas A&M University, TX.

  93. Yeom HW. 2000. Effects of pulsed electric fields on the quality of foods. PhD dissertation. Ohio State University.

  94. Zhai L. 2001. Microstructure Properties of Cheeses at High Temperatures. Unpublished MSc thesis. Brokkings, SD: South Dakota State University.

  95. Zhuang S. 2003. Puffing of potato rice blends using a rice cake machine. MSc thesis. University of Missouri-Columbia, MO.




^ PATENTS- 2000-2005




  1. Lloyd BJ, Keener KM, Farkas BE, inventors. 2004 May 4. Dynamic radiant frying process to produce fried foods. U.S. patent NCSU File # 02-149.

  2. Padua GW, Ha TT, Rakotonirainy A. 2003. Method of Manufacturing Improved Corn Zein Resin Films and Articles Prepared Therefrom. U.S. Patent 6,635,206.

  3. Ruan, R, B. Lundberg, L Gu, L Chen, P Addis, and J Johnson. 2002. Cellulose fiber-based compositions and their method of manufacture (new process). U.S. Patent approved.

  4. Ruan, R, H Ma, M Zhang, P Chen, D Oyen. 2001. Method and apparatus for non-thermal pasteurization. U. S. Patent pending. U.S. Patent approved.

  5. Ruan, R, L Xu, L Yi, L Chen, J Johnson, and P Addis. 2000. Cellulose fiber compositions and films and their manufacture process. International patent pending. Application No. PCT/US98/15396.

  6. Ruan, R, L Xu, L Yi, L Chen, J Johnson, and P Addis. 2000. Cellulose fiber compositions and films. U.S. Patent No.: 6,083,582. Issue date: July 4, 2000.

  7. Simunovic J, Swartzel KR, Adles EJ. 2004 Aug 17. Method and system for conservative evaluation, validation and monitoring of thermal processing. U.S. patent 6,776,523.

  8. Swartzel KR, Simunovic J. 2003 Mar 25. Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors. U.S. patent 6,536,947.

  9. Swartzel KR, Simunovic J. 2004 Jul 27. System for measuring residence time for a particulate containing food product. U.S. patent 6,766,699.



^ PUBLICATIONS – 2000-2005




  1. Abonyi BI, Feng H, Tang J, Edwards CG, Chew BP, Mattinson DS, Fellman JK. 2002. Quality retention in strawberries and carrots dried with refractance window system. J Food Sci 67(2):1051-1056.

  2. Acquarone VM, Rao MA. 2003. Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures. Carbohydrate Polymers 51: 451-458.

  3. Adleman R, Hartel RW. 2001. Lipid Crystallization and its Effect on the Physical Structure of Ice Cream. In: Garti N, Sato K, editors. Crystallization Processes in Fats and Lipid Systems. p 381-427.

  4. Alexandre EB, Barbosa-Cánovas GV, Martín-Belloso O. 2003. Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields. Food Reviews Int 19(3):253-273.

  5. Al-Holy M, Quinde Z, Guan D, Tang J, Rasco B.  2004. Thermal inactivation of listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum TDT tubes. J Food Prot 67(2): 383-386.

  6. Alpas H, Lee J, Bozoglu F, Kaletunç G. 2003. Evaluation of high hydrostatic pressure-sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry. Int J Food Microbiol 87:229-237.

  7. Anantheswaran, RC, Ramaswamy, HS. 2001. Bacterial destruction and enzyme inactivation during microwave heating. In: Handbook of Microwave Technology for Food Application (Ed. Datta & Anantheswaran). Pg. 191 Marcell Dekker, Inc.

  8. Anantheswaran, RC, Roy, S. 2002. Factors affecting shelf life of fresh mushrooms. In: Manual for the cultivation of Pleurotus (Ed.J.E. Sanchez-Vazquez & D. Royse). Pg. 239. ECOSUR, Mexico

  9. Anantheswaran, RC, Swanderski, J. 2003. Effect of electrical shielding and salt concentration on microwave heating in cylindrical containers. J. Microwave Power & Electromagnetic Energy 37(4):191.

  10. Anantheswaran, RC. 2000. Irradiation: Is it consumer friendly? Case Studies in Science Collection. A web based collection of cases peer reviewed and published by the University of Buffalo, Buffalo, NY.

  11. Anderson BA, Singh RP, Rovedo CO.  2003. Use of phytoglycogen extracted from corn to increase the bowl-life of breakfast cereal.  J Food Proc Eng 26(3):315-322.

  12. Anderson, B. A., A. Sarkar, J. F. Thompson, and R. P. Singh. 2004. Commercial-scale forced-air cooling of packaged strawberries. Transactions of the ASAE (American Society of Agricultural Engineering) 47(1):183-290.

  13. Anderson, B. A., S. Sun, F. Erdogdu, and R. P. Singh. 2004. Thawing and freezing of selected meat products in household refrigerators. International Journal of Refrigeration 27(1):63-72.

  14. Anderson, B.A. and R. P. Singh. 2005. Moisture diffusivity in Tylose gel (Karlsruhe test material). Journal of Food Science 70(5): E331-337

  15. Andrews L, Jahncke ML, Mallikarjunan P. 2003. Low dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J Aquatic Food Product Technol 12(3): 71-82.

  16. Antonova I, Mallikarjunan P, Chinnan MS. 2001. Edible protein-based coatings for fried foods In: Gennadios A, editor. Protein Based Edible Films. Boca Raton, FL: CRC Press, p 517-526.

  17. Antonova I, Mallikarjunan P, Duncan SE. 2003. Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. J Food Sci 68(4):1308-1315.

  18. Antonova I, Mallikarjunan P, Duncan SE. 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Research International. Forthcoming.

  19. Antonova, I., P. Mallikarjunan, S. E. Duncan, 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Research International, 14(3): 189-200.

  20. Apaiah RK, Barringer SA. 2001. Quality loss during tomato paste production versus sauce storage. J Food Process Pres 25(4): 237-250.

  21. Apaiah RK, Goodman CL, Barringer SA. 2001. Quality differences between fresh pack and remanufactured tomato sauce. J Food Process Pres 25(6):431-445.

  22. Ariefdjohan MW, Nelson PE, Singh RK, Bhunia AK, Balasubramaniam VM, Singh N. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. J of Food Sci 69(5):M117-20.

  23. Arora A, Chism G, Shellhammer TH. 2003. Rheology and stability of simple food emulsions treated with high pressure. J Agric Food Chem 51(9):2591-2596.

  24. Assiry AM, Sastry SK, Samaranayake CP. 2003. Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes. J Appl Electrochem 33:187-196.

  25. Assiry, A.M., Sastry, S.K., and Samaranayake, C. 2005. Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating with stainless steel electrodes. Bioelectrochemistry (in press).

  26. Awad, S, A. Hassan and K. Muthukumarappan. 2005. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese. Viscoelastic properties. J. Dairy Sci. 88 (12) accepted.

  27. Awad, S, A. Hassan and K. Muthukumarappan. 2005. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese. Texture and melting properties. J. Dairy Sci. 88 (11) accepted

  28. Awuah, G.B. , H.S. Ramaswamy, A. Economides and P. Mallikarjunan. 2005. Inactivation of E. coli k-12 and Listeria innocua in milk using radio frequency (RF) heating. Innovative Food Sci & Emerging Tech 6(4): 396-402.

  29. Ayhan Z, Li CT, Ndife MK, Zhang QH. 2001. Serving size and gender effects on product (Lemonade) acceptance and just-right attribute ratings. Turkish J Agric and Forestry 25(3):157-168.

  30. Ayhan Z, Streaker CB, Zhang QH. 2001. Design, construction, and validation of a sanitary glove box packaging system for product shelf life studies. J of Food Proc and Preservation 25(3):183-196.

  31. Ayhan Z, Yeom HW, Zhang QH Min DB. 2000. Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. J Agr Food Chem 49:669-674.

  32. Ayhan Z, Zhang QH, Farahbakhsh B, Kneller M. 2001. Inspection of seal integrity of food packages using ultrasound and pressure differential techniques. Applied Eng in Agric 17(2):179-192.

  33. Ayhan Z, Zhang QH, Min DB. 2002. Effects of pulsed electric field processing and storage on stability and quality of single strength orange juice. J Food Prot 65:1623-1627.

  34. Ayhan Z, Zhang QH. 2000. Wall thickness distribution on thermoformed food containers produced by a Benco aseptic packaging machine. J Polymer Eng Sci 40(1):1-10.

  35. Bakalis S, Karwe MV. 2002. Velocity distributions and volume flow rates in the nip and translational regions of a co-rotating, self-wiping, twin-screw extruder. J Food Eng 51(4):273-282.

  36. Ballard T, Mallikarjunan P. 2003. Crispness enhancement using edible coatings in breaded fried foods. In: Mallikarjunan P, Singh RP, editors. Eighth Conference of Food Engineering COFE 2003. New-York: American Institute of Chemical Engineers. p 9-17.

  37. Banga JR, Pan Z, Singh R P. 2001. On the optimal control of contact cooking processes. Trans IChemE 79C:145-151.

  38. Barbosa-Cánovas G. V. and Juliano P. 2005. Physical and Chemical Properties of Food Powders. In: “Encapsulated and Powdered Foods”. Charles Onwulata, ed. Taylor & Francis. pp. 39-74.

  39. Barbosa-Cánovas G.V. and Juliano P. 2004. “Adaptation of Classical Processes to New Technical Developments and Quality Requirements.” Journal of Food Science. 69(5):E240-50.

  40. Barbosa-Cánovas G.V. and P. Juliano. 2005. “Compression and Compaction Characteristics of Selected Food Powders.” Advances in Food Nutrition and Research. Vol. 49 (6) :233-307.

  41. Barbosa-Cánovas G.V. and P. Juliano. 2005. Desorption Phenomena in Food Dehydration Processes. In: Water Activity in Foods: Fundamentals and Applications. G.V. Barbosa-Cánovas, A. Fontana, S. Schmidt and T. Labuza, Eds. Iowa State Press.

  42. Barbosa-Cánovas G.V., Ortega-Rivas E., Juliano P. and Yan H. 2005. Food Powders. New York: Springer-Verlag.

  43. Barbosa-Cánovas G.V., P. Juliano and M. Peleg. 2005. Engineering Properties of Foods. Encyclopedia of Life Support Sciences (EOLSS). EOLSS Publishers Co Ltd. Oxford, U.K.

  44. Barbosa-Cánovas G.V., Tapia M. and Cano M.P., Eds. 2005. Novel Food Processing Technologies. Boca Ratón, FL. CRC Press.

  45. Barbosa-Cánovas GV, Fernández-Molina JJ, Swanson BG. 2001. Pulsed electric fields: A novel technology for food preservation. Agro-Food Industry Hi-Tech 12(2):9-14.

  46. Barbosa-Cánovas GV, Góngora-Nieto MM, Swanson BG. 2000. Processing fruit and vegetable juices by pulsed electric field technology. In: Design of minimal processing technologies for fruits and vegetables. Aspen Publishers.

  47. Barbosa-Cánovas GV, Gould GW, editors. 2000. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co., Inc.

  48. Barbosa-Cánovas GV, Ma L, Barletta BJ. 2000. Food Engineering Laboratory manual




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