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Refinado por: Nome da Publicação: Journal Of Food Science remover
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1
Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics
Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics
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Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics

Pokhrel, Prashant Raj ; Bermúdez‐Aguirre, Daniela ; Martínez‐Flores, Héctor E. ; Garnica‐Romo, M. Guadalupe ; Sablani, Shyam ; Tang, Juming ; Barbosa‐Cánovas, Gustavo V.

Journal of food science, 2017-10, Vol.82 (10), p.2343-2350 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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2
Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies
Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies
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Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies

Yildiz, Semanur ; Shin, Ga Young ; Franco, Beatriz Gonçalves ; Tang, Juming ; Sablani, Shyam ; Barbosa‐Cánovas, Gustavo V.

Journal of food science, 2023-01, Vol.88 (1), p.403-416 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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3
Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Bermúdez-Aguirre, D ; Mawson, R ; Barbosa-Cánovas, G.V

Journal of food science, 2008-09, Vol.73 (7), p.E325-E332 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation
Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation
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Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation

Bornhorst, Ellen R. ; Tang, Juming ; Sablani, Shyam S. ; Barbosa‐Cánovas, Gustavo V. ; Liu, Fang

Journal of food science, 2017-07, Vol.82 (7), p.1631-1639 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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5
Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions
Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions
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Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions

Bermúdez-Aguirre, Daniela ; Fernández, Sulmer ; Esquivel, Heracleo ; Dunne, Patrick C. ; Barbosa-Cánovas, Gustavo V.

Journal of food science, 2011-06, Vol.76 (5), p.S289-S299 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.)
Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.)
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Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.)

Espino-Díaz, Miguel ; de Jesús Ornelas-Paz, J ; Martínez-Téllez, Miguel A ; Santillán, Carlos ; Barbosa-Cánovas, Gustavo V ; Zamudio-Flores, Paul B ; Olivas, Guadalupe I

Journal of food science, 2010-08, Vol.75 (6), p.E347-E352 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
Processing of Soft Hispanic Cheese ("Queso Fresco") Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life
Processing of Soft Hispanic Cheese ("Queso Fresco") Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life
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Processing of Soft Hispanic Cheese ("Queso Fresco") Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life

Bermúdez-Aguirre, Daniela ; Barbosa-Cánovas, Gustavo V.

Journal of food science, 2010-11, Vol.75 (9), p.S548-S558 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree
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Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

Palou, E ; Lopez-Mao, A ; Barbosa-Canovas, G.V ; Welti-Chanes, J ; Swanson, B.G

Journal of food science, 1999, Vol.64 (1), p.42-45 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Inactivation of Zygosaccharomyces Bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields
Inactivation of Zygosaccharomyces Bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields
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Inactivation of Zygosaccharomyces Bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields

Raso, J ; Calderon, M.L ; Gongora, M ; Barbosa-Canovas, G.V ; Swanson, B.G

Journal of food science, 1998-11, Vol.63 (6), p.1042-1044 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Texture and water retention improvement in high-pressure thermally treated scrambled egg patties
Texture and water retention improvement in high-pressure thermally treated scrambled egg patties
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Texture and water retention improvement in high-pressure thermally treated scrambled egg patties

Juliano, P ; Toldra, M ; Koutchma, T ; Balasubramaniam, V.M ; Clark, S ; Mathews, J.W ; Dunne, C.P ; Sadler, G ; Barbosa-Canovas, G.V

Journal of food science, 2006-03, Vol.71 (2), p.E52-E61 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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