검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Putting Pressure on Food Balasubramaniam VM, Nitin N, Krishnamurthy K, Sulaiman A Chemical Engineering Progress, 115(5), 56, 2019 |
| 2 |
High pressure assisted osmotic dehydrated ginger slices Dash KK, Balasubramaniam VM, Kamat S Journal of Food Engineering, 247, 19, 2019 |
| 3 |
Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment Dhakal S, Balasubramaniam VM, Ayvaz H, Rodriguez-Saona LE Journal of Food Engineering, 224, 62, 2018 |
| 4 |
Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study Martinez-Monteagudo SI, Kamat S, Patel N, Konuklar G, Rangavajla N, Balasubramaniam VM Journal of Food Engineering, 193, 42, 2017 |
| 5 |
Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis Park SH, Balasubramaniam VM, Sastry SK Journal of Food Engineering, 114(1), 47, 2013 |
| 6 |
Compressibility and density of select liquid and solid foods under pressures up to 700 MPa Min S, Sastry SK, Balasubramaniam VM Journal of Food Engineering, 96(4), 568, 2010 |
| 7 |
Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing Rastogi NK, Nguyen LT, Balasubramaniam VM Journal of Food Engineering, 88(4), 541, 2008 |
| 8 |
Quasi-adiabatic temperature increase during high pressure processing of selected foods Patazca E, Koutchma T, Balasubramaniam VM Journal of Food Engineering, 80(1), 199, 2007 |
| 9 |
In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa Min S, Sastry SK, Balasubramaniam VM Journal of Food Engineering, 82(4), 489, 2007 |
| 10 |
Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa Ramaswmy R, Balasubramaniam VM, Sastry SK Journal of Food Engineering, 83(3), 444, 2007 |