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Water Activity in Foods: Fundamentals and Applications

Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Shelly J. Schmidt, Theodore P. Labuza

Second edition, 2020

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Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes

Food research international, 2021-02, Vol.140, p.110040-110040, Article 110040

2021

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Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

Food control, 2013-01, Vol.29 (1), p.82-90

2013

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Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

Meat science, 2014-11, Vol.98 (3), p.420-434

2014

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High Pressure Processing of Food: Principles, Technology and Applications

1st ed. 2016, 2016

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Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

Food chemistry, 2015-04, Vol.172, p.650-656

2015

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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

Journal of food science, 2017-10, Vol.82 (10), p.2343-2350

2017

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Ultrasound Technologies for Food and Bioprocessing

1. Aufl., 2010

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Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity

Food science & technology, 2008-03, Vol.41 (2), p.359-366

2008

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

Journal of food science, 2010-08, Vol.75 (6), p.E347-E352

2010

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Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

Trends in Food Science & Technology, 2017-09, Vol.67, p.195-206

2017

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The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films

Journal of applied polymer science, 2014-06, Vol.131 (12), p.np-n/a

2014

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

Journal of food science, 2011-06, Vol.76 (5), p.S289-S299

2011

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Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

International dairy journal, 2012-05, Vol.24 (1), p.13-21

2012

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Fruit Preservation: Novel and Conventional Technologies

1, 2018

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Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields

Journal of food engineering, 2015-12, Vol.166, p.268-275

2015

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Quality of selected cheeses fortified with vegetable and animal sources of omega-3

Food science & technology, 2011-09, Vol.44 (7), p.1577-1584

2011

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Quick cooking rice by high hydrostatic pressure processing

Food science & technology, 2013-04, Vol.51 (1), p.196-204

2013

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Edible Films and Coatings: Fundamentals and Applications

1, 2016

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Nonthermal Preservation of Foods Using Combined Processing Techniques

Critical reviews in food science and nutrition, 2003-01, Vol.43 (3), p.265-285

2003

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Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments

Journal of food engineering, 2012-02, Vol.108 (3), p.383-392

2012

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Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour

Food research international, 2016-07, Vol.85, p.95-103

2016

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Nonthermal Processing Technologies for Food

1, 2011

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Global Food Security and Wellness

1, 2017

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Food Engineering: Integrated Approaches

1. Aufl., 2008

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Water Activity in Foods: Fundamentals and Applications

Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

High Pressure Processing of Food: Principles, Technology and Applications

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics

Ultrasound Technologies for Food and Bioprocessing

Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity

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

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films

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

Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

Fruit Preservation: Novel and Conventional Technologies

Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields

Quality of selected cheeses fortified with vegetable and animal sources of omega-3

Quick cooking rice by high hydrostatic pressure processing

Edible Films and Coatings: Fundamentals and Applications

Nonthermal Preservation of Foods Using Combined Processing Techniques

Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments

Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour

Nonthermal Processing Technologies for Food

Global Food Security and Wellness

Food Engineering: Integrated Approaches

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