Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Raghupathy Ramaswamy"'
Autor:
Ali Abdel-Hadi, Brian T. Adams, Imran Ahmad, Juhee Ahn, V.M. Balasubramaniam, Felix H. Barron, Timothy J. Bowser, Ray Bucklin, Dae Yeol Cheong, Isabel Clemente, Mohammed Farid, H. Douglas Goff, Timothy A. Haley, Conly L. Hansen, Harold A. Hughes, Kevin M. Keener, William L. Kerr, James G. Lyng, C. Marella, H. Mark Hanna, Brian M. McKenna, Gauri Shankar Mittal, Michael Montross, Mark T. Morgan, Kasiviswanathan Muthukumarappan, Athapol Noomhorm, John Nowatzki, Anne D. Perera, Conrad O. Perera, Graeme R. Quick, Raghupathy Ramaswamy, Douglas J. Reinemann, Mian N. Riaz, Luis Rodriguez Saona, Jay Singh, S. Paul Singh, V. Sunkesula, Gabriela John Swamy, Tadesse F. Teferra, Arthur A. Teixeira, Sid Thompson, Ahmed E. Yousef, Qixin Zhong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c5ea7670f6ad33300db05721ecf259a
https://doi.org/10.1016/b978-0-12-814803-7.00038-5
https://doi.org/10.1016/b978-0-12-814803-7.00038-5
Publikováno v:
Food Research International. 45:666-677
Salmonella is one of the major causes of foodborne illnesses in United States and many other parts of the world. The ubiquitous nature of the organisms and innumerous serotypes present in various foods make it challenging for researchers to strive fo
Publikováno v:
Journal of Food Engineering. 83:444-451
Thermal conductivity ( k ) of selected liquid foods during high- pressure processing (HPP) was studied using a line heat source probe. The probe was calibrated using distilled water and probe specific calibration factors were developed by comparing e
Autor:
Ali Abdel-Hadi, Brian T. Adams, Imran Ahmad, Juhee Ahn, V.M. Balasubramaniam, Felix H. Barron, Timothy J. Bowser, Ray Bucklin, Christopher R. Daubert, Mohammed Farid, H. Douglas Goff, Timothy A. Haley, H. Mark Hanna, Conly L. Hansen, Harold A. Hughes, Kevin M. Keener, William L. Kerr, James G. Lyng, Chenchaiah Marella, Brian M. McKenna, Gauri Shankar Mittal, Michael Montross, Mark T. Morgan, Kasiviswanathan Muthukumarappan, Athapol Noomhorm, John Nowatzki, S. Paul Singh, Conrad O. Perera, Graeme R. Quick, Raghupathy Ramaswamy, Douglas J. Reinemann, Mian N. Riaz, Luis Rodriguez Saona, Jay Singh, Bronwen Smith, Arthur A. Teixeira, Sid Thompson, Dae Yeol Cheong, Ahmed E. Yousef, Qixin Zhong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a891744c6443971ff80f5bb2d92d3da7
https://doi.org/10.1016/b978-0-12-385881-8.00035-5
https://doi.org/10.1016/b978-0-12-385881-8.00035-5
Publikováno v:
Handbook of Farm, Dairy, and Food Machinery ISBN: 9781402059131
This chapter provides a review of the current status of various novel intervention and detection technologies, and highlights the importance of applying engineering principles to solve food safety problems. As a result of the multidisciplinary nature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eb48b3bd7208194948c34fadae87392
https://doi.org/10.1016/b978-0-12-385881-8.00003-3
https://doi.org/10.1016/b978-0-12-385881-8.00003-3
Autor:
Ali Demirci, Michael O. Ngadi, Sally C.C. Foong-Cunningham, Katherine M.J. Swanson, Edward L.C. Verkaar, Alex Gill, Colin O. Gill, Claudio Zweifel, Roger Stephan, T. Skåra, C. Leadley, J.T Rosnes, Griffiths G. Atungulu, Zhongli Pan, Michelle D. Danyluk, Mickey E. Parish, Renee M. Goodrich-Schneider, Randy W. Worobo, M.W Griffiths, M. Walkling-Ribeiro, Graham Purnell, Christian James, Satyanarayan R.S Dev, G.S Vijaya Raghavan, Sohan L. Birla, Jeyamkondan Subbiah, Bin Zhou, Hyoungill Lee, Hao Feng, Christopher H. Sommers, Nene M. Keklik, Kathiravan Krishnamurthy, Hossein Daryaei, V.M (Bala) Balasubramaniam, Malek Amiali, Raghupathy Ramaswamy, Soojin Jun, Michael G. Kong, Amrish S. Chawla, David R. Kasler, Sudhir K. Sastry, Ahmed E. Yousef, Valentina Trinetta, Mark Morgan, Richard Linton, Kuan-Chen Cheng, Katherine L. Bialka, Alexandra Lianou, Konstantinos P. Koutsoumanis, John N. Sofos, Murat O. Balaban, Giovanna Ferrentino, Sara Spilimbergo, Minal Lalpuria, Ramaswamy Anantheswaran, John Floros, Hudaa Neetoo, Haiqiang Chen, Dallas G. Hoover
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e885851864b0507595c7f1d1b79c9a6
https://doi.org/10.1016/b978-1-84569-432-6.50029-0
https://doi.org/10.1016/b978-1-84569-432-6.50029-0
Autor:
Ali Abdel-Hadi, Brian T. Adams, Imran Ahmad, Juhee Ahn, V.M. Balasubramaniam, Felix H. Barron, Timothy J. Bowser, Ray Bucklin, Dae Yeol Cheong, Christopher R. Daubert, Mohammed Farid, H. Douglas Goff, Timothy A. Haley, H. Mark Hanna, Conly L. Hansen, Harold A. Hughes, Kevin M. Keener, William L. Kerr, J.G. Lyng, Chenchaiah Marella, B.M. McKenna, Gauri S. Mittal, Michael Montross, Mark T. Morgan, K. Muthukumarappan, Athapol Noomhorm, Conrad O. Perera, Graeme R. Quick, Raghupathy Ramaswamy, Douglas J. Reinemann, Luis Rodriguez Saona, Jay Singh, S. Paul Singh, Porntip Sirisoontaralak, Bronwen Smith, Arthur A. Teixeira, Sid Thompson, Ahmed E. Yousef, Qixin Zhong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d2b22263fcbdd7fc0019887b8882e51
https://doi.org/10.1016/b978-081551538-8.50001-7
https://doi.org/10.1016/b978-081551538-8.50001-7
Publikováno v:
International Journal of Food Engineering. 1
The effects of high-pressure (33, 400 and 700 MPa for 3 min at 24 and 55°C) and irradiation (2 and 5 kGy) pre-treatments on hydration behavior of navy beans were studied by soaking the treated beans in water (1:2, w/w) at 24 and 55°C. Beans hydrate