BARBOSA-CÁNOVAS, G. V.: search on Z-Library

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1

Inactivation of microorganisms by pulsed electric fields of different voltage waveforms

Bai-Lin Qin,, Qinghua Zhang,, Barbosa-Canovas, G.V., Swanson, B.G., Pedrow, P.D.

Journal:

IEEE Transactions on Dielectrics and Electrical Insulation

Year:

1994

Language:

english

File:

PDF, 869 KB

english, 1994

2

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology : An IFT Scientific Review

John D. Floros, Rosetta Newsome, William Fisher, Gustavo V. Barbosa-Cánovas, Hongda Chen, C. Patrick Dunne, J. Bruce German, Richard L. Hall, Dennis R. Heldman, Mukund V. Karwe, Stephen J. Knabel, The

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2010

Language:

english

File:

PDF, 591 KB

english, 2010

3

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

Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas

Journal:

Year:

2013

Language:

english

File:

PDF, 766 KB

english, 2013

4

Effect of anti-browning compounds on the quality of minimally processed avocados / Efecto de inhibidores del pardeamiento en la calidad de aguacates minimamente procesados

Dorantes-Alvarez, L., Parada-Dorantes, L., Ortiz-Moreno, A., Santiago-Pineda, T., Chiralt-Boix, A., Barbosa-Canovas, G.

Journal:

Food Science and Technology International

Year:

1998

Language:

english

File:

PDF, 497 KB

english, 1998

5

[Food Engineering Series] Fruit Preservation (Novel and Conventional Technologies) || Minimal Processing of Fruits

Rosenthal, Amauri, Deliza, Rosires, Welti-Chanes, Jorge, Barbosa-Cánovas, Gustavo V.

Year:

2018

Language:

english

File:

PDF, 370 KB

english, 2018

6

Non-thermal food preservation: Pulsed electric fields

Humberto Vega-Mercado, Olga Martín-Belloso, Bai-Lin Qin, Fu Jung Chang, M. Marcela Góngora-Nieto, Gustavo V. Barbosa-Cánovas, Barry G. Swanson

Journal:

Trends in Food Science & Technology

Year:

1997

Language:

english

File:

PDF, 718 KB

english, 1997

7

Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields

D.R. Sepulveda, M.M. Góngora-Nieto, J.A. Guerrero, G.V. Barbosa-Cánovas

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 286 KB

english, 2005

8

MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS

ARMANDO J. CASTRO, GUSTAVO V. BARBOSA-CÁNOVAS, BARRY G. SWANSON

Journal:

Journal of Food Processing and Preservation

Year:

1993

Language:

english

File:

PDF, 1.09 MB

english, 1993

9

Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations

L. Ma, G.V. Barbosa-Cánovas

Journal:

Journal of Food Engineering

Year:

1995

Language:

english

File:

PDF, 1018 KB

english, 1995

10

[Food Preservation Technology] Engineering and Food for the 21st Century Volume 5 || Modeling Bean Heating during Batch Roasting of Coffee Beans

Welti-Chanes, Jorge, Barbosa-Cánovas, Gustavo, Miguel Aguilera, José

Year:

2002

Language:

english

File:

PDF, 172 KB

english, 2002

11

Advances in dehydration of foods

Humberto Vega-Mercado, M. Marcela Góngora-Nieto, Gustavo V. Barbosa-Cánovas

Journal:

Journal of Food Engineering

Year:

2001

Language:

english

File:

PDF, 2.04 MB

english, 2001

12

[Food Preservation Technology] Edible Films and Coatings (Fundamentals and Applications) || Antimicrobial Edible Films and Coatings

García, María Pilar Montero, Gómez-Guillén, M. Carmen, López-Caballero, M. Elvira, Barbosa-Cánovas, Gustavo V.

Year:

2016

Language:

english

File:

PDF, 438 KB

english, 2016

13

Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects

M.M. Góngora-Nieto, D.R. Sepúlveda, P. Pedrow, G.V. Barbosa-Cánovas, B.G. Swanson

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2002

Language:

english

File:

PDF, 401 KB

english, 2002

14

Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

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

Journal:

Food and Bioprocess Technology

Year:

2017

Language:

english

File:

PDF, 1.32 MB

english, 2017

15

Food Processing by High Hydrostatic Pressure

San Martín, M. F., Barbosa-Cánovas, G. V., Swanson, B. G.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2002

Language:

english

File:

PDF, 695 KB

english, 2002

16

Nonthermal Processing Technologies for Food (Zhang/Nonthermal Processing Technologies for Food) || Front Matter

Zhang, Howard Q., Barbosa-Cánovas, Gustavo V., Balasubramaniam, V.M., Dunne, C. Patrick, Farkas, Daniel F., Yuan, James T.C.

Year:

2010

Language:

english

File:

PDF, 703 KB

english, 2010

17

[Food Preservation Technology] Edible Films and Coatings (Fundamentals and Applications) || Biodegradable Polymer for Food Packaging: Degradation and Waste Management

García, María Pilar Montero, Gómez-Guillén, M. Carmen, López-Caballero, M. Elvira, Barbosa-Cánovas, Gustavo V.

Year:

2016

Language:

english

File:

PDF, 690 KB

english, 2016

18

Quality Aspects of Cheddar Cheese Obtained with Milk Pasteurized by Pulsed Electric Fields

D.R. Sepúlveda-Ahumada, E. Ortega-Rivas, G.V. Barbosa-Cánovas

Journal:

Food and Bioproducts Processing

Year:

2000

Language:

english

File:

PDF, 449 KB

english, 2000

19

[Food Preservation Technology] Unit Operations in Food Engineering Volume 6 || Rheology of Food Products

Barbosa-Canovas, Gustavo, Ibarz, Albert

Year:

2002

Language:

english

File:

PDF, 890 KB

english, 2002

20

Milk thermization by pulsed electric fields (PEF) and electrically induced heat

José Á. Guerrero-Beltrán, David R. Sepulveda, María M. Góngora-Nieto, Barry Swanson, Gustavo V. Barbosa-Cánovas

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 299 KB

english, 2010

21

Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimatico y su inhibicion en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinacion con acido ascorbico

Luo, Y., Barbosa-Canovas, G.V.

Journal:

Food Science and Technology International

Year:

1997

Language:

english

File:

PDF, 488 KB

english, 1997

22

[Food Preservation Technology] Edible Films and Coatings (Fundamentals and Applications) || Application of Edible Films and Coatings on Fruits and Vegetables

García, María Pilar Montero, Gómez-Guillén, M. Carmen, López-Caballero, M. Elvira, Barbosa-Cánovas, Gustavo V.

Year:

2016

Language:

english

File:

PDF, 515 KB

english, 2016

23

Preservation of Foods with Pulsed Electric Fields || Food Processing by PEF

Barbosa-Cánovas, Gustavo V.

Year:

1999

Language:

english

File:

PDF, 888 KB

english, 1999

24

Nonthermal Processing Technologies for Food (Zhang/Nonthermal Processing Technologies for Food) || Use of Oscillating Magnetic Fields in Food Preservation

Zhang, Howard Q., Barbosa-Cánovas, Gustavo V., Balasubramaniam, V.M., Dunne, C. Patrick, Farkas, Daniel F., Yuan, James T.C.

Year:

2010

Language:

english

File:

PDF, 338 KB

english, 2010

25

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

Giacometti, Jasminka, Kovačević, Danijela Bursać, Putnik, Predrag, Gabrić, Domagoj, Bilušić, Tea, Krešić, Greta, Stulić, Višnja, Barba, Francisco J., Chemat, Farid, Barbosa-Cánovas, Gustavo, Jambrak,

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 1.75 MB

english, 2018

26

[Food Engineering Series] Fruit Preservation (Novel and Conventional Technologies) || Cooling and Freezing of Fruits and Fruit Products

Rosenthal, Amauri, Deliza, Rosires, Welti-Chanes, Jorge, Barbosa-Cánovas, Gustavo V.

Year:

2018

Language:

english

File:

PDF, 645 KB

english, 2018

27

Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric Fields

Javier Raso, Marı́a Luisa Calderón, Marcela Góngora, Gustavo Barbosa-Cánovas, Barry G Swanson

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1998

Language:

english

File:

PDF, 180 KB

english, 1998

28

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

Guadalupe I. Olivas, Gustavo V. Barbosa-Cánovas

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 213 KB

english, 2008

29

Inactivating microorganisms using a pulsed electric field continuous treatment system

Bai-Lin Qin, Barbosa-Canovas, G.V., Swanson, B.G., Pedrow, P.D., Olsen, R.G.

Journal:

IEEE Transactions on Industry Applications

Year:

1998

Language:

english

File:

PDF, 129 KB

english, 1998

30

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

Barba, Francisco J., Mariutti, Lilian R.B., Bragagnolo, Neura, Mercadante, Adriana Z., Barbosa-Cánovas, Gustavo V., Orlien, Vibeke

Journal:

Trends in Food Science & Technology

Year:

2017

Language:

english

File:

PDF, 1.77 MB

english, 2017

31

[Food Engineering Series] High Pressure Processing of Food || High-Pressure Processing Equipment for the Food Industry

Balasubramaniam, V.M., Barbosa-Cánovas, Gustavo V., Lelieveld, Huub L.M.

Year:

2016

Language:

english

File:

PDF, 871 KB

english, 2016

32

[Food Engineering Series] High Pressure Processing of Food || Pressure Effects on Seafoods

Balasubramaniam, V.M., Barbosa-Cánovas, Gustavo V., Lelieveld, Huub L.M.

Year:

2016

Language:

english

File:

PDF, 1.49 MB

english, 2016

33

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

A. Rivas, D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, M. Rodrigo

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2006

Language:

english

File:

PDF, 263 KB

english, 2006

34

Rheology for the food industry

Gipsy Tabilo-Munizaga, Gustavo V. Barbosa-Cánovas

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 434 KB

english, 2005

35

Effect of high pressure processing on the baking aptitude of corn starch and rice flour

Cappa, Carola, Barbosa-Cánovas, Gustavo V., Lucisano, Mara, Mariotti, Manuela

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 6.77 MB

english, 2016

36

[Food Engineering Series] Food Engineering Interfaces || Effective Drying Zones and Nonlinear Dynamics in a Laboratory Spray Dryer

Aguilera, José Miguel, Simpson, Ricardo, Welti-Chanes, Jorge, Bermudez-Aguirre, Daniela, Barbosa-Canovas, Gustavo

Year:

2011

Language:

english

File:

PDF, 1003 KB

english, 2011

37

Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields

Javier Raso, María Luisa Calderón, Marcela Góngora, Gustavo V. Barbosa-Cánovas, Barry G. Swanson

Journal:

Journal of Food Science

Year:

1998

Language:

english

File:

PDF, 81 KB

english, 1998

38

Study of strawberry flavored milk under pulsed electric field processing

Daniela Bermúdez-Aguirre, Jaime A. Yáñez, C. Patrick Dunne, Neal M. Davies, Gustavo V. Barbosa-Cánovas

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 667 KB

english, 2010

39

RENNETABILITY OF CHEESE-MAKING MILK PROCESSED BY NONTHERMAL TECHNOLOGIES

LUIS EDUARDO GARCIA-AMEZQUITA, ÁNGEL RICARDO PRIMO-MORA, JOSE ANGEL GUERRERO-BELTRAN, GUSTAVO BARBOSA-CÁNOVAS, DAVID ROBERTO SEPULVEDA

Journal:

Journal of Food Process Engineering

Year:

2012

Language:

english

File:

PDF, 284 KB

english, 2012

40

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

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

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 215 KB

english, 2010

41

Alginate coatings for preservation of minimally processed ‘Gala’ apples

G.I. Olivas, D.S. Mattinson, G.V. Barbosa-Cánovas

Journal:

Postharvest Biology and Technology

Year:

2007

Language:

english

File:

PDF, 314 KB

english, 2007

42

Nonthermal Preservation of Foods Using Combined Processing Techniques

Raso, Javier, Barbosa-Cánovas, Gustavo V.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2003

Language:

english

File:

PDF, 442 KB

english, 2003

43

Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design

Serment-Moreno, Vinicio, Fuentes, Claudio, Barbosa-Cánovas, Gustavo, Torres, José Antonio, Welti-Chanes, Jorge

Journal:

Food and Bioprocess Technology

Year:

2015

Language:

english

File:

PDF, 2.04 MB

english, 2015

44

Rheological properties of concentrated milk as a function of concentration, temperature and storage time

J.F. Vélez-Ruiz, G.V. Barbosa-Cánovas

Journal:

Journal of Food Engineering

Year:

1998

Language:

english

File:

PDF, 884 KB

english, 1998

45

High Hydrostatic Pressure Processing of Fruit and Vegetable Products

Guerrero-Beltrán, José A., Barbosa-Cánovas, Gustavo V., Swanson, Barry G.

Journal:

Food Reviews International

Year:

2005

Language:

english

File:

PDF, 138 KB

english, 2005

46

[Food Preservation Technology] Edible Films and Coatings (Fundamentals and Applications) || Methods of Encapsulation

García, María Pilar Montero, Gómez-Guillén, M. Carmen, López-Caballero, M. Elvira, Barbosa-Cánovas, Gustavo V.

Year:

2016

Language:

english

File:

PDF, 2.57 MB

english, 2016

47

Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic

L. MA, M.A. DRAKE, G.V. BARBOSA-CÁNOVAS, B.G. SWANSON

Journal:

Journal of Food Science

Year:

1997

Language:

english

File:

PDF, 368 KB

english, 1997

48

GLASS TRANSITION TEMPERATURE (Tg) AND WATER ACTIVITY (aw) OF DEHYDRATED APPLE PRODUCTS

JORGE WELTI-CHANES, JOSE A. GUERRERO, MARIA E. BARCENAS, JOSE M. AGUILERA, FIDEL VERGARA, GUSTAVO V. BARBOSA-CANOVAS

Journal:

Journal of Food Process Engineering

Year:

1999

Language:

english

File:

PDF, 458 KB

english, 1999

49

Metrology system for pulsed electric fields processing

M.M Góngora-Nieto, F Younce, G.M Hyde, P.D Pedrow, B.G Swanson, G.V Barbosa-Cánovas

Journal:

Innovative Food Science & Emerging Technologies

Year:

2002

Language:

english

File:

PDF, 1.25 MB

english, 2002

50

Inactivation of E. Coli and S. Cerevisiae by Pulsed Electric Fields Under Controlled Temperature Conditions

Q. Zhang,, A. Monsalve-González,, G. V. Barbosa-Cánovas,, B. G. Swanson,

Journal:

Transactions of the ASAE

Year:

1994

Language:

english

File:

PDF, 1.37 MB

english, 1994

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