Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90 °C.

Autor: Mendes-Oliveira G; Department of Agricultural and Biological Engineering, Purdue University, ABE Building, 225 S. University Street, West Lafayette, IN, 47907, USA., Deering AJ; Department of Food Science, Purdue University, Philip E. Nelson Hall of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA., San Martin-Gonzalez MF; Department of Food Science, Purdue University, Philip E. Nelson Hall of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA., Campanella OH; Department of Food Science and Technology, The Ohio State University, 110 Parker Building 2015 Fyffe Road, Columbus, OH, 43210, USA. Electronic address: campanella.20@osu.edu.

Publikováno v: Food microbiology [Food Microbiol] 2020 May; Vol. 87, pp. 103382. Date of Electronic Publication: 2019 Nov 18.

Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions.

Autor: Phoon PY; Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States., Narsimhan G, San Martin-Gonzalez MF

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2013 Feb 27; Vol. 61 (8), pp. 1954-67. Date of Electronic Publication: 2013 Feb 18.

Characterization of ergocalciferol loaded solid lipid nanoparticles.

Autor: Patel MR; Department of Food Science, Purdue University, West Lafayette, IN 47907, USA., San Martin-Gonzalez MF

Publikováno v: Journal of food science [J Food Sci] 2012 Jan; Vol. 77 (1), pp. N8-13.