Zobrazeno 1 - 10 of 197 pro vyhledávání: '"Barry G Swanson"'
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Akademický článek
Efecto de la alta presión hidrostática (APH) en la imbibición de agua, tiempos de cocción y microestructura del Phaseolus vulgaris
Autor: Elba Sangronis, Albert Ibarz, Gustavo V Barbosa-Cánovas, Barry G Swanson
Publikováno v: Archivos Latinoamericanos de Nutrición, Vol 52, Iss 3, Pp 301-306 (2002)
En este estudio se evaluó el efecto de la alta presión hidrostática (APH) en la imbibición de agua, tiempos de cocción y la microestructura de los cotiledones y la cubierta de granos de Phaseolus vulgaris. Los tratamientos a 275, 410, 550 ó 690
Externí odkaz: https://doaj.org/article/1ba83d64ea9048c0b9d2f7f4a845e258
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2
Elektronická kniha
Preservation of Foods with Pulsed Electric Fields
Autor: Gustavo V. Barbosa-Canovas, Usha R. Pothakamury, M. Marcela Gongora-Nieto, Barry G. Swanson
Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interes
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5
Thermal Resistance of Microorganisms and Polyphenol Oxidase as Related to Solar Pasteurization of Concord Grape Juice
Autor: G. A. Kranzler, H. K. Leung, T. L. Aw., D. C. Davis, Barry G. Swanson
Publikováno v: Journal of food protection. 45(10)
Pasteurization conditions for grape juice were examined and the concept of pasteurizing grape juice utilizing solar energy was explored in this study. The z-values of four selected micro-organisms in grape juice were approximately 5-8 C, whereas poly
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d65034c73f1eac7997b559d1391aeec6
https://pubmed.ncbi.nlm.nih.gov/30866265
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6
A comprehensive study on the inactivation of Escherichia coli under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and ultrasound
Autor: Barry G. Swanson, Daniela Bermúdez-Aguirre, Abigail Moody, Gretchen Marx
Publikováno v: Food Control. 37:305-314
The inactivation of Escherichia coli under selected treatments using high hydrostatic pressure (HHP), pulsed electric fields (PEF), and ultrasound (US) was studied in apple juice. HHP was carried out from 300 to 600 MPa (0.5–7 min, 21 °C), PEF was
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::587ac247aadbe1328fd22ac06e1543bf
https://doi.org/10.1016/j.foodcont.2013.09.052
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7
Using Fourier transform infrared (FT-IR) spectroscopy to detect sublethally- or lethally-stressed Listeria innocua treated with acetic acid
Autor: Kevin R. Vixie, Yaoyao Liu, Barbara Rasco, Barry G. Swanson, Gülhan Ünlü, Di Wu
Publikováno v: LWT - Food Science and Technology. 54:456-462
Listeria innocua (ATCC 33090) was treated with 1 ml/100 ml (pH = 2.58) or 0.5 ml/100 ml (pH = 2.77) acetic acid in 0.9 g/100 ml saline or in tryptic soy broth with 0.6 g/100 ml yeast extract (TSBYE) containing 1 ml/100 ml acetic acid (pH = 4.13) for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a7580abe4fb10daa10e99fa3d8e53f3f
https://doi.org/10.1016/j.lwt.2013.06.010
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8
Functionality of Protein-Fortified Extrudates
Autor: Barry G. Swanson, Li Day
Publikováno v: Comprehensive Reviews in Food Science and Food Safety. 12:546-564
Fortification of extrusion feed formulations with proteins from selected sources will improve the health-promoting quality of snack and breakfast foods. Molecular interactions among proteins, starch, lipids, water, and other constituents in the extru
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3eb48d02541a142c3710c16e5610d234
https://doi.org/10.1111/1541-4337.12023
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9
Edible Coatings and Retention of Potassium Sorbate on Apples, Tomatoes and Cucumbers to Improve Antifungal Activity During Refrigerated Storage
Autor: Hamzah M. Al-Qadiri, Barry G. Swanson, Ghadeer F. Mehyar
Publikováno v: Journal of Food Processing and Preservation. 38:175-182
Fresh apples, tomatoes and cucumbers were coated with guar gum (GG, 1.0% w/v), pea starch (PS, 4.0% w/v) or potato starch (PotS, 4.0% w/v) containing potassium sorbate (KS, 1.0% w/v) and stored at 4C for 25 days. Coatings weight, thickness, KS surfac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::35b5d78c9ed5b2d88d2edb9839a377dc
https://doi.org/10.1111/j.1745-4549.2012.00762.x
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10
Antifungal Effectiveness of Potassium Sorbate Incorporated in Edible Coatings Against Spoilage Molds of Apples, Cucumbers, and Tomatoes during Refrigerated Storage
Autor: Barry G. Swanson, H. A. Abu-Blan, Ghadeer F. Mehyar, Hamzah M. Al-Qadiri
Publikováno v: Journal of Food Science. 76:M210-M217
Predominant spoilage molds of fresh apples, cucumbers, and tomatoes stored at 4 °C were isolated and examined for resistance to potassium sorbate (PS) incorporated in polysaccharide edible coatings. The isolated molds were Penicillium expansum, Clad
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5c210234b0dd75817321ee8733f8235
https://doi.org/10.1111/j.1750-3841.2011.02059.x
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