يعرض 1 - 20 نتائج من 369 نتيجة بحث عن '"Barbosa-Canovas, Gustavo"', وقت الاستعلام: 0.41s تنقيح النتائج
  1. 1
    Academic Journal
    In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)

    المؤلفون: Carpentieri, Serena, Larrea-Wachtendorff, Dominique, Barbosa-Cánovas, Gustavo V., Ferrari, Giovanna

    المساهمون: Università degli Studi di Salerno

    المصدر: Innovative Food Science & Emerging Technologies ; volume 93, page 103646 ; ISSN 1466-8564

    الاتاحة: http://dx.doi.org/10.1016/j.ifset.2024.103646
    https://api.elsevier.com/content/article/PII:S1466856424000857?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S1466856424000857?httpAccept=text/plain

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  2. 2
    Academic Journal
    La tècnica de conservació d'aliments per pulsacions elèctriques

    المؤلفون: Martín Belloso, Olga, Barbosa Cánovas, Gustavo V.

    المصدر: TECA: Tecnologia i Ciència dels Aliments; 1997: Any 1, núm. 1 : desembre 1997; p. 65-71

    وصف الملف: application/pdf

    Relation: https://www.raco.cat/index.php/TECA/article/view/220555/301343

    URL الوصول: https://www.raco.cat/index.php/TECA/article/view/220555

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  3. 3
    Academic Journal
    Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH

    المؤلفون: Pokhrel, Prashant Raj, Boulet, Camille, Yildiz, Semanur, Sablani, Shyam, Tang, Juming, Barbosa-Cánovas, Gustavo V.

    المساهمون: USDA

    المصدر: LWT ; volume 159, page 113219 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2022.113219
    https://api.elsevier.com/content/article/PII:S0023643822001542?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643822001542?httpAccept=text/plain

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  4. 4
    Book
    High-Pressure Preservation of Foods

    المؤلفون: Palou, Enrique, López-Malo, Aurelio, Barbosa-Canovas, Gustavo V., Swanson, Barry G., Rahman, Mohammad Shafiur

    المصدر: Handbook of Food Preservation ; page 843-872 ; ISBN 9780429091483

    الاتاحة: http://dx.doi.org/10.1201/9780429091483-54

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  5. 5
    Academic Journal
    Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico

    المؤلفون: Torres, J. Antonio, Welti-Chanes, Jorge, Barbosa-Cánovas, Gustavo V.

    المصدر: Food Engineering Reviews ; volume 13, issue 3, page 429-430 ; ISSN 1866-7910 1866-7929

    الاتاحة: http://dx.doi.org/10.1007/s12393-021-09294-9
    https://link.springer.com/content/pdf/10.1007/s12393-021-09294-9.pdf
    https://link.springer.com/article/10.1007/s12393-021-09294-9/fulltext.html

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  6. 6
    Academic Journal
    Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food – (ICEF 13)

    المؤلفون: Buckow, Roman, Barbosa-Cánovas, Gustavo V., Candoğan, Kezban, Welti-Chanes, Jorge, Roos, Yrjö

    المصدر: Food Engineering Reviews ; volume 13, issue 1, page 1-2 ; ISSN 1866-7910 1866-7929

    الاتاحة: http://dx.doi.org/10.1007/s12393-021-09283-y
    http://link.springer.com/content/pdf/10.1007/s12393-021-09283-y.pdf
    http://link.springer.com/article/10.1007/s12393-021-09283-y/fulltext.html

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  7. 7
    Academic Journal
    Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans

    المؤلفون: Inanoglu, Sumeyye, Barbosa-Cánovas, Gustavo V., Patel, Juhi, Zhu, Mei-Jun, Sablani, Shyam S., Liu, Frank, Tang, Zhongwei, Tang, Juming

    المساهمون: National Institute of Food and Agriculture, U.S. Department of Agriculture

    المصدر: Journal of Food Engineering ; volume 288, page 110162 ; ISSN 0260-8774

    الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2020.110162
    https://api.elsevier.com/content/article/PII:S0260877420302594?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0260877420302594?httpAccept=text/plain

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  8. 8
    Academic Journal
    Influence of water activity and dry-heating time on egg white powders quality

    المؤلفون: Pérez-Reyes, Marco E., Tang, Juming, Barbosa-Cánovas, Gustavo V., Zhu, Mei-Jun

    المساهمون: U.S. Department of Agriculture, Consejo Nacional de Ciencia y Tecnología

    المصدر: LWT ; volume 140, page 110717 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2020.110717
    https://api.elsevier.com/content/article/PII:S0023643820317059?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643820317059?httpAccept=text/plain

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  9. 9
    Academic Journal
    Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders

    المؤلفون: Pérez-Reyes, Marco E, Jie, Xu, Zhu, Mei-Jun, Tang, Juming, Barbosa-Cánovas, Gustavo V

    المساهمون: College of Agricultural, Human and Natural Resource Sciences, Washington State University, U.S. Department of Agriculture, Consejo Nacional de Ciencia y Tecnología

    المصدر: Food Science and Technology International ; volume 27, issue 2, page 184-193 ; ISSN 1082-0132 1532-1738

    الاتاحة: https://doi.org/10.1177/1082013220937872
    https://journals.sagepub.com/doi/pdf/10.1177/1082013220937872
    https://journals.sagepub.com/doi/full-xml/10.1177/1082013220937872

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  10. 10
    Academic Journal
    Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing

    المؤلفون: Yıldız, Semanur, Pokhrel, Prashant Raj, Ünlütürk, Sevcan, Barbosa-Canovas, Gustavo, V

    مصطلحات موضوعية: High pressure processing, Ultrasound, Pulsed electric fields, Equivalent processing, Strawberry juice

    جغرافية الموضوع: 10.1016/j.ifset.2019.102195

    Relation: Innovative Food Science & Emerging Technologies; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.1016/j.ifset.2019.102195; https://hdl.handle.net/11147/9531; 57; WOS:000485855300002; 2-s2.0-85069728869; Q1

    الاتاحة: https://hdl.handle.net/11147/9531
    https://doi.org/10.1016/j.ifset.2019.102195

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  11. 11
    Academic Journal
    Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments

    المؤلفون: Pokhrel, Prashant Raj, Toniazzo, Taíse, Boulet, Camille, Oner, Manolya E., Sablani, Shyam S., Tang, Juming, Barbosa-Cánovas, Gustavo V.

    المساهمون: United States Department of Agriculture

    المصدر: Innovative Food Science & Emerging Technologies ; volume 54, page 93-102 ; ISSN 1466-8564

    الاتاحة: http://dx.doi.org/10.1016/j.ifset.2019.03.007
    https://api.elsevier.com/content/article/PII:S1466856418301218?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S1466856418301218?httpAccept=text/plain

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  12. 12
    Academic Journal
    Use of protective culture to control the growth of Listeria monocytogenes and Salmonella typhimurium in ready-to-eat cook-chill products

    المؤلفون: Muñoz, Nydia, Sonar, Chandrashekhar R., Bhunia, Kanishka, Tang, Juming, Barbosa-Cánovas, Gustavo V., Sablani, Shyam S.

    المساهمون: National Institute of Food and Agriculture

    المصدر: Food Control ; volume 102, page 81-86 ; ISSN 0956-7135

    الاتاحة: http://dx.doi.org/10.1016/j.foodcont.2019.03.009
    https://api.elsevier.com/content/article/PII:S0956713519301082?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0956713519301082?httpAccept=text/plain

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  13. 13
    Book
    Food Engineering Laboratory Manual

    المؤلفون: Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas

    المصدر: ISBN 9780203755662.

    الاتاحة: http://dx.doi.org/10.1201/9780203755662

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  14. 14
    Book
    Evaporation

    المؤلفون: Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas

    المصدر: Food Engineering Laboratory Manual ; page 111-123 ; ISBN 9780203755662

    الاتاحة: http://dx.doi.org/10.1201/9780203755662-11

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  15. 15
    Book
    Convective Heat Transfer Coefficient Determination

    المؤلفون: Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas

    المصدر: Food Engineering Laboratory Manual ; page 23-28 ; ISBN 9780203755662

    الاتاحة: http://dx.doi.org/10.1201/9780203755662-3

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  16. 16
    Book
    Friction Losses Determination in a Pipe

    المؤلفون: Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas

    المصدر: Food Engineering Laboratory Manual ; page 13-22 ; ISBN 9780203755662

    الاتاحة: http://dx.doi.org/10.1201/9780203755662-2

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  17. 17
    Book
    Physical Separations

    المؤلفون: Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas

    المصدر: Food Engineering Laboratory Manual ; page 125-135 ; ISBN 9780203755662

    الاتاحة: http://dx.doi.org/10.1201/9780203755662-12

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  18. 18
    Book
    Novel food processing technologies and regulatory hurdles

    المؤلفون: Barbosa-Cánovas, Gustavo V., Bermúdez-Aguirre, Daniela, Gonçalves Franco, Beatriz, Candoğan, Kezban, Shin, Ga Young

    المصدر: Ensuring Global Food Safety ; page 221-228

    الاتاحة: http://dx.doi.org/10.1016/b978-0-12-816011-4.00006-9
    https://api.elsevier.com/content/article/PII:B9780128160114000069?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:B9780128160114000069?httpAccept=text/plain

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  19. 19
    Book
    Transport Phenomena in Films and Coatings Including Their Mathematical Modeling

    المؤلفون: García, María Alejandra, Zaritzky, Noemí Elisabet, Montero García, María Pilar, Gómez-Guillén, M. Carmen, López-Caballero, M. Elvira, Barbosa-Cánovas, Gustavo V.

    مصطلحات موضوعية: Química, Mathematical Modeling, Transport, Food

    وصف الملف: application/pdf; 25-52

    Relation: http://sedici.unlp.edu.ar/handle/10915/131276

    الاتاحة: http://sedici.unlp.edu.ar/handle/10915/131276

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  20. 20
    Academic Journal
    Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics

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

    المساهمون: U.S. Department of Agriculture

    المصدر: Journal of Food Science ; volume 82, issue 10, page 2343-2350 ; ISSN 0022-1147 1750-3841

    الاتاحة: http://dx.doi.org/10.1111/1750-3841.13787
    https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.13787
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13787
    https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.13787
    https://ift.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.13787

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