Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Roopesh M. Syamaladevi"'
Publikováno v:
Water Activity in Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd87742bf4ef74c104b1771dce87ebe4
https://doi.org/10.1002/9781118765982.ch11
https://doi.org/10.1002/9781118765982.ch11
Publikováno v:
Journal of Food Engineering. 208:48-56
A novel test cell was developed to study the influence of water activity (aw) on thermal inactivation of food pathogens in low-moisture foods (LMF). The cell consisted of multiple wells with a shared headspace; aw of the inoculated food sample was co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f90a9a67da0813878fbf178a2afa7c5a
https://doi.org/10.1016/j.jfoodeng.2017.03.025
https://doi.org/10.1016/j.jfoodeng.2017.03.025
Autor:
Brady P. Carter, Bradley P. Marks, Roopesh M. Syamaladevi, Jie Xu, Rossana Villa-Rojas, Shyam S. Sablani, Juming Tang, Ravi Kiran Tadapaneni
Publikováno v:
Food Research International. 81:163-170
Water activity (aw) is a major factor affecting pathogen heat resistance in low-moisture foods. However, there is a lack of data for aw at elevated temperatures that occur during actual thermal processing conditions, and its influence on thermal tole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a8a6e1e6806d1828fa3fef7c4154f1b
https://doi.org/10.1016/j.foodres.2016.01.008
https://doi.org/10.1016/j.foodres.2016.01.008
Autor:
Juming Tang, Gaylon S. Campbell, Shyam S. Sablani, Roopesh M. Syamaladevi, Brady P. Carter, Rossana Villa-Rojas
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 15:353-370
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b9a70c6b50d9afa63e915a7413dafc0
https://doi.org/10.1111/1541-4337.12190
https://doi.org/10.1111/1541-4337.12190
Autor:
Roopesh M. Syamaladevi, Kanishka Bhunia, Amit Dhingra, Frank M. Dugan, Shari L. Lupien, Shyam S. Sablani, Achyut Adhikari
Publikováno v:
Food Control. 50:297-303
Understanding the influence of fruit surface morphology on ultraviolet-C (UV-C 254 nm) inactivation of microorganisms is required for designing effective treatment systems. In this study, we analyzed UV-C inactivation of Penicillium expansum that was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::166c42c2ba997f9fa66ba435ed370f7c
https://doi.org/10.1016/j.foodcont.2014.09.006
https://doi.org/10.1016/j.foodcont.2014.09.006
Publikováno v:
Journal of food protection. 80(4)
In this study, the efficacy of UV-C treatment was determined on the reduction of foodborne pathogens on artificially contaminated frozen food surfaces. At first, the UV-C inactivation rates on 100 μl of the respective cocktails of Escherichia coli O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::182464bb4b3ce4fc10ecab16e8f05c4b
https://pubmed.ncbi.nlm.nih.gov/28272923
https://pubmed.ncbi.nlm.nih.gov/28272923
Autor:
Karen Killinger, Frank M. Dugan, Kanishka Bhunia, Roopesh M. Syamaladevi, Shyam S. Sablani, Carolyn F. Ross, Amit Dhingra, Shari L. Lupien, Barbara Rasco
Publikováno v:
Postharvest Biology and Technology. 87:27-32
UV-C inactivation kinetic data of Penicillium expansum on intact and wounded pear disks were determined. P. expansum conidia (0.5 mL, 1.6 × 10 7 CFU/mL) were spot inoculated onto intact and wounded pear tissue with skin (excised disks), treated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a998d5f2854d38eeb6af09e84a3abf7
https://doi.org/10.1016/j.postharvbio.2013.08.005
https://doi.org/10.1016/j.postharvbio.2013.08.005
Publikováno v:
Drying Technology. 31:1969-1978
Water sorption isotherms, glass transition, and microstructures of Refractance Window (RW)– and freeze-dried Philippine “Carabao” mango powders were investigated. Water sorption isotherms were developed by the isopiestic method, while thermal t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c65ccceeb83d7bf82e8c2d87c219ec1
https://doi.org/10.1080/07373937.2013.805143
https://doi.org/10.1080/07373937.2013.805143
Publikováno v:
Journal of food science. 81(9)
We used a Fick's unsteady state diffusion equation to estimate the time required for a single spherical shaped bacterium (assuming Enterococcus faecium as the target microorganism) in low-moisture foods to equilibrate with the environment. We generat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a386d7361379e623cc2603e2fbb3ebba
https://pubmed.ncbi.nlm.nih.gov/27505687
https://pubmed.ncbi.nlm.nih.gov/27505687
Autor:
Amit Bandyopadhyay, Uday S. Annapure, Karen Killinger, Roopesh M. Syamaladevi, Achyut Adhikari, Shyam S. Sablani, Amit Dhingra, Barbara Rasco, Xiaonan Lu, Sunil Kumar Insan
Publikováno v:
Food and Bioprocess Technology. 6:2959-2973
Ultraviolet-C (UV-C 254 nm) light is a possible alternative for chemical disinfection of fresh fruits. However, studies on the influence of surface characteristics on the kinetics of UV-C inactivation of microorganisms on fruits are limited. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b742e75f020fa7e96c0eb553b6ddbc
https://doi.org/10.1007/s11947-012-0989-0
https://doi.org/10.1007/s11947-012-0989-0