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Session 49H |
Wednesday AM
Nonthermal Processing: General
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| Sponsor: | Nonthermal Processing Division |
| Time: | 8:30 AM- 12:00 PM |
| | 49H-1 | Analysis of electrolyzed NaCl solutions by electron spin resonance spectroscopy
S. STAN, M. A. Daeschel |
| | 49H-2 | Buffer selection and its impact on microbial inactivation under pressure
A. GIRON, T. H. Shellhammer |
| | 49H-3 | Continuous high pressure carbon dioxide processing of watermelon juice
M. LECKY, M. O. Balaban |
| | 49H-4 | Deactivate pectinmethylesterase in orange juice by power ultrasound
Z. Zhang, H. FENG |
| | 49H-5 | Dosimetry of foods in food package irradiator
A. MOHAN, A. K. Sharma |
| | 49H-6 | Effect of combined treatment of high hydrostatic pressure and mild heat on peroxidase inactivation in green beans, peas and carrots
C. Akyol, A. BAYINDIRLI, H. Alpas |
| | 49H-7 | Effect of combined treatments of high-pressure, citric acid and sodium chloride on carotenoid content and antioxidant activity of tomato puree
C. Sanchez-Moreno, L. Plaza, B. De Ancos, M. P. CANO |
| | 49H-8 | Effect of high pressure shift freezing on the texture of raw and cooked potatoes
S. CARBONELL, L. S. Jova, P. D. Sanz, J. C. Oliveira |
| | 49H-9 | Effect of storage temperature on injury recovery of foodborne pathogens in high hydrostatic pressure treated milk
F. BOZOGLU, H. Alpas, G. Kaletunç |
| | 49H-10 | Effect of ultraviolet treatment on ascorbic acid in apple juice
N. MOHD ADZAHAN, R. W. Worobo, O. I. Padilla-Zakour |
| | 49H-11 | Effects of adding either CO2 or air during high pressure processing of fluid foods
E. MURAKAMI, N. R. Reddy, J. W. Larkin, C. E. Sizer, III, R. Meneghel, E. Y. Ting, K. Takeuchi, S. J. Chirtel |
| | 49H-12 | Effects of high hydrostatic pressure on shelf-life of lager beer
H. ALPAS, S. Buzrul, F. Bozoglu |
| | 49H-13 | Effects of high intensity pulsed electric fields on the inactivation of pectin methyl esterase and peroxidase in orange juice
P. Elez-Martínez, O. MARTÍN-BELLOSO |
| | 49H-14 | Effects of nonthermal treatments on the survival of Saccharomices cerevisiae in grape juice
A. R. Marsellés-Fontanet, J. A. Guerrero-Beltrán, G. V. Barbosa-Cánovas, O. MARTÍN-BELLOSO |
| | 49H-15 | Hydrostatic pressure effect on Ca-, Mg- ATPase activities and soluble protein of myofibrillar protein extracted from bovine Semitendinosus
E. J. LEE, Y. J. Kim, N. H. Lee, S. I. Hong, K. Yamamoto |
| | 49H-16 | Inactivation of Lactobacillus brevis by ultra high pressure homogenization in phosphate buffer and beer
A. A. N. LIMA, M. A. Franchi, M. Cristianini |
| | 49H-17 | Inactivation rates of ATPase activity induced by hydrostatic pressure on myofibrillar protein from bovine Semitendinosus
E. J. LEE, Y. J. Kim, N. H. Lee, Y. H. Kim, K. Yamamoto |
| | 49H-18 | Microbial reduction of S. cerevisiae, E. coli and L. innocua in apple juice by ultraviolet light
J. A. GUERRERO-BELTRÁN, G. V. Barbosa-Cánovas |
| | 49H-19 | Non-thermal starch hydrolysis using ultra high pressure
J.-H. Lee, M.-Y. Baik, B.-Y. Kim |
| | 49H-20 | Optimization of high pressure thermal sterilization conditions for formulated egg products
P. JULIANO, B. Li, S. Clark, G. V. Barbosa-Cánovas |
| | 49H-21 | Pasteurization of beer by a dense-phase CO2 system
G. FOLKES, M. O. Balaban |
| | 49H-22 | Preparation of emulsions of orange peel oil in orange juice by high-pressure homogenisation
L. S. JOVA, S. Heffernan, N. Pagidas, D. Waldron, A. L. Kelly, J. C. Oliveira |
| | 49H-23 | Processing of orange juice using supercritical carbon dioxide
V. RASANAYAGAM, J. T. C. Yuan |
| | 49H-24 | Quality of egg patties treated up to 700 MPa and 121°C
M. KABADI, T. N. Koutchma, G. D. Sadler, B. Parisi |
| | 49H-25 | Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation
J. HAN, C. L. Gomes-Feitosa, P. C. F. Da Silva, M. E. Castell-Perez, R. G. Moreira |
| | 49H-26 | Retention of isoflavones in soymilk and buffer solutions using high pressure treatment
M. ESTRADA-GIRON, B. G. Swanson, G. V. Barbosa-Cánovas |
| | 49H-27 | Shelf life evaluation of orange juice processed by ultra high pressure homogenization
F. P. CAMPOS, M. Cristianini |
| | 49H-28 | Shelf life of HHP processed peach purée with antibrowning agents
J. A. GUERRERO-BELTRÁN, B. G. Swanson, G. V. Barbosa-Cánovas |
| | 49H-29 | Short-wave ultraviolet irradiation of watermelon juice
E. PALOU, E. Mani, A. López-Malo |
| | 49H-30 | Surface inactivation of E. coli and B. pumilus spores by pulsed low energy electron beam and ultraviolet irradiation
B. PARISI, T. N. Koutchma, G. D. Sadler, S. Korenev |
| | 49H-31 | Surface short-wave ultraviolet (UV) light disinfection. UV-dose determination by iodide-iodate actinometry
A. LÓPEZ-MALO, E. Díaz-Prutskij, F. San Martín, E. Palou |
| | 49H-32 | The Palletron: An X-ray pallet irradiator designed for food products
F. STICHELBAUT, A. Herer |
| | 49H-33 | Vitamin C content and antioxidant capacity of orange juice and vegetable soup "gazpacho" as affected by high intensity pulsed electric fields
P. Elez-Martínez, O. MARTÍN-BELLOSO |
| | 49H-34 | Inactivation of Staphylococcus aureus by combining high intensity pulsed electric fields and nisin
O. MARTÍN, A. Sobrino-Lopez |