CENTER FOR NONTHERMAL PROCESSING OF FOOD (CNPF)

 

Book Chapters: 1995 - 2010

 

2010
  • Barbosa-Cánovas, G.V. and D. Bermudez-Aguirre. 2010. Other milk preservation technologies: ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins. In: Improving the safety and quality of milk, vol. 1, M. Griffiths, ed. Cambridge, UK: Woodhead Publishing.
  • Barbosa-Cánovas, G.V. and D. Bermudez-Aguirre. 2010. Pasteurization of milk with pulsed electric fields. In: Improving the safety and quality of milk, vol.1, M. Griffiths, ed. Cambridge, UK: Woodhead Publishing.

2009

  • Barbosa-Canovas, Gustavo V. and Daniela Bermúdez-Aguirre. 2009. Novel Food Processing Technologies and Regulatory Hurdles. In: Ensuring Global Food Safety, Christine E. Boisrobert, Aleksandra Stjepanovic, Sangsuk Oh, and Huub L.M. Lelieveld, eds. Chapter 16, pp. 281-288. Oxford: Academic Press.
  • Barbosa-Canovas, G.V. and Guadalupe I. Olivas. 2009. Edible films & coatings for fruits and vegetables. In: Edible Films and Coatings for Food Applications, Milda E. Embuscado and Kerry C. Huber, eds. Chapter 7. New York: Springer.
  • Guerrero-Beltrán, José A., Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. 2009. Rheological Models and Characteristics for Selected Foods. In: Food Processing and Engineering Topics, Maria Elena Sosa-Morales and Jorge F. Velez-Ruiz, eds. Chapter 2. New York: Nova Science Publishers, Inc.
  • Guerrero-Beltrán, José A., María Teresa Jiménez-Munguía, Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. 2009. Particle Size Distribution Functions for Food Powders. In: Food Processing and Engineering Topics, Maria Elena Sosa-Morales and Jorge F. Velez-Ruiz, eds. Chapter 3. New York: Nova Science Publishers, Inc.
  • Juliano, P., Knoerzer, K., and G.V. Barbosa-Cánovas. 2009. High Pressure Thermal Processes: Thermal and Fluid Dynamic Modeling Principles. In: Engineering Aspects of Thermal Processing, R. Simpson, ed. Chapter 5. New York: CRC Press, Taylor and Francis.
  • Juliano, P., Knoerzer, K., and G.V. Barbosa-Cánovas. 2009. High Pressure Processing: Thermal and Fluid Dynamic Modeling Applications. In: Simpson, R., editor. Engineering Aspects of Thermal Processing. Chapter 6. New York: CRC Press, Taylor and Francis.

2008

  • Barbosa-Cánovas, G.V. and P. Juliano. 2008. Food Sterilization by combining High Pressure and Thermal Energy. In: Food Engineering: Integrated Approaches, G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada Arias, pp. 9-46. New York: Springer.
  • Aguirre-Bermúdez-Aguirre, Daniela and G.V. Barbosa-Cánovas. 2008. Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells. In: Food Engineering: Integrated Approaches, G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada Arias, pp. 287-294. New York: Springer.

2007

  • Altunakar, B., S.R. Gurram, and G.V. Barbosa-Cánovas. 2007. Applications of pulsed electric fields processing of food. In: Food preservation by pulsed electric fields: From research to application, H.L.M. Lelieveld, S. Notermans, and S.W.H. de Haan, eds. Cambridge: Woodhead Publishing Limited.
  • Barbosa-Cánovas, G.V. and P. Juliano. 2007. Desorption Phenomena in Food Dehydration Processes. In: Water Activity in Foods: Fundamentals and Applications, G.V. Barbosa-Cánovas, A. Fontana, S. Schmidt, and T. Labuza, Eds. Blackwell Publishing.
  • Palou, Enrique, Aurelio Lopez-Malo, Gustavo V. Barbosa-Cánovas, and Barry G. Swanson. 2007. High-Pressure Treatment in Food Preservation. In: Handbook of Food Preservation, M. Shafiur Rahman, ed. 2nd Edition. Boca Raton: CRC Press.
  • Vega-Mercado, Humberto, M. Marcela Gongora-Nieto, Gustavo V. Barbosa-Cánovas, and Barry G. Swanson. 2007. Pulsed Electric Fields in Food Preservation. In: Handbook of Food Preservation, M. Shafiur Rahman, ed. 2nd Edition. Boca Raton: CRC Press.

2006

  • Barbosa-Cánovas, Gustavo V. and Bilge Altunakar. 2006. Pulsed Electric Fields Processing of Foods: An overview. In: Pulsed Electric Field Technology for Food Industry: Fundamentals and Applications, J. Raso and V. Heinz, eds. New York: Springer.
  • Welti-Chanes, Jorge, Fernanda San Martín-González, José A. Guerrero-Beltrán, and Gustavo V. Barbosa-Cánovas. 2006. Water and Biological Structures at high Pressure. In: Water Properties of Food, Pharmaceutical, and Biological Materials, Marie del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, and Horacio R. Corti, eds., pp. 205-232. Boca Raton: Taylor & Francis.

2005

  • Barbosa-Cánovas, G.V., M.M. Góngora-Nieto, J.J. Rodriguez, and B.G. Swanson. 2005. Nonthermal Processing of Foods and Emerging Technologies. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 575-593.
  • Barbosa-Cánovas, G.V., F. Harte, and F. San Martín. 2005. Cycles and Refrigeration. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 241-252.
  • Barbosa-Cánovas, G.V. and P. Juliano. 2005. Introduction: Food Engineering. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 1-24.
  • Barbosa-Cánovas, G.V. and P. Juliano. 2005. Physical and Chemical Properties of Food Powders. In: Encapsulated and Powdered Foods, Charles Onwulata, ed. Taylor & Francis. pp. 39-74.
  • Barbosa-Cánovas, G.V., P. Juliano, and M. Peleg. 2005. Engineering Properties of Foods. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 25-43.
  • Barbosa-Cánovas and J.J. Rodriguez. 2005. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
  • Barbosa-Cánovas, G.V. and D.R. Sepúlveda. 2005. Present Status and the Future of PEF. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
  • Barbosa-Cánovas, G.V., B.G. Swanson, M. Fernanda San Martín, F. Harte. 2005. Use of Magnetic Fields as a Nonthermal Technology. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
  • Barbosa-Cánovas, G.V., H. Yan, and F. Harte. 2005. Particle Size Distribution in Food Powders. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 119-130.
  • Fernández-Martín, F., G. Tabilo-Munizaga, and G.V. Barbosa-Cánovas. 2005. Starch and Other Polysaccharides Under High Pressure. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
  • Martín-Belloso, O., S. Bendicho, P. Elez-Martínez, and G.V. Barbosa-Cánovas. 2005. Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability? In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.
  • Olivas, G.I. and G.V. Barbosa-Cánovas. 2005. Edible Coatings for Fresh-Cut Fruits. In: Critical Reviews in Food Science and Nutrition, ed. Fergus M. Clydesdale, vol. 45, iss. 7-8. Philadelphia: Taylor & Francis. pp. 657-670.
  • Rodrigo, D., F. Sampedro, A. Martinez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2005. Application of PEF on Orange Juice Products: A Review. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, S. Tapia, M.P. Cano, eds. New York: Marcel Dekker.
  • Sepúlveda, D.R., G.V. Barbosa-Cánovas, and B.G. Swanson. 2005. Preservation of Liquid Food Products by Pulsed Electric Fields. In: Encyclopedia of Agricultural, Food, and Biological Engineering. New York: Marcel Dekker.
  • Sepúlveda-Ahumada, D., G.V Barbosa-Cánovas, and B.G. Swanson. 2005. Pulsed Electric Fields to Process Foods. In: Encyclopedia of Agriculture and Post Harvest Engineering. D. Heldmann, ed. New York: Marcel Dekker.
  • Tabilo-Munizaga, Gustavo F. Barbosa-Cánovas, and Juan J. Fernández-Molina. 2005. Solid Foods. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 369-380.
  • Welti-Chanes, J, A. López-Malo, E. Palou, D. Bermúdez, J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas. 2005. Fundamentals and applications of High Pressure Processing to Foods. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, S. Tapia, M.P. Cano, eds. New York: Marcel Dekker.

2003

  • Barbosa-Cánovas, G.V. and H. Yan. 2003.  Powder Characteristics of Preprocessed Cereal Flours. In: Characterization of Cereals and Flours: Properties, Analysis, and Applications, G. Kaletunç and K.J. Breslauer, eds. New York: Marcel Dekker. pp. 173-208.
  • Rodríguez, J.J., Barbosa-Cánovas, G.V., Gutiérrez, G., Dorantes, L., Yeom, H.W., and Zhang, Q.H. 2003. An update on some key alternative food processing technologies: Microwave Heating, Pulsed Electric Fields, High Hydrostatic Pressure, Irradiation and Ultrasound. In: Food Science and Food Biotechnology, G. Gutierrez, and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press
  • Sepúlveda, D.R. and G.V. Barbosa-Cánovas 2003. Heat Transfer in Food Products. In: Transport Phenomena in Food Processing. Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press.
  • Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. 2003. Heat Transfer in food Products. In: Transport Phenomena in Food Processing. D.R. Sepúlveda and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press.

2002

  • Sepúlveda D.R., G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Preservation of food products by pulsed electric fields. In: Encyclopedia of Agricultural, Food, and Biological Engineering. New York. Marcel Dekker.

2001

  • Barbosa-Cánovas, G. V., M. F. San Martín, F. M. Harte and B. G. Swanson. 2001.  Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms. In: Inactivation of Foodborne Microorganisms. V. K. Juneja and J. N. Sofos, eds. New York: Marcel Dekker.
  • Castro, A., B.G. Swanson, G. V. Barbosa-Cánovas, and Q. H. Zhang. 2001.  Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity. In: Pulsed electric Fields in Food Processing: Fundamental aspects and application. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Castro, A., B.G. Swanson, G. V. Barbosa-Cánovas, and K. Dunker. 2001.  Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Esplugas, S., R. Pagan, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Fernández-Molina, J.J., E. Barkstrom, P. Torstensson, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Inactivation of Listeria innocua and Pseudomonas fluorescens in Skim Milk Treated with Pulsed Electric Fields (PEF). In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Fernández-Molina, J. J., G. V. Barbosa-Cánovas, S. Clark and B. G. Swanson. 2001. Inactivation of Microorganisms by High Intensity Pulsed Electric Fields. In: Inactivation of Foodborne Microorganisms. Juneja, V. K. and J. N. Sofos, Eds. New York: Marcel Dekker.
  • Góngora-Nieto, M.M., G.V. Barbosa-Cánovas, and B.G. Swanson, 2001. Pulsed Power in Food Preservation. International Food Information Service. Online article. <http://www.ifis.org/hottopics/pulsedpower.html>
  • Góngora-Nieto, M.M., L. Seignour, P. Riquet, P.M. Davidson, G.V Barbosa-Cánovas, and B.G. Swanson. 2001.  Nonthermal Inactivation of Pseudomonas fluorescens in Liquid Whole Egg   In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Harrison, S.L., G. V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Harrison, S.L., F.J. Chang, T. Boylston, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Harte, F.M., J.J. Rodríguez, and G.V. Barbosa-Cánovas. 2001.  Propiedades Eléctricas. In: Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Alvarado, J.D. and J.M. Aguilera, Eds. Acribia S.A. Zaragoza, Spain.
  • Ma, L., F.J. Chang, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg. In: Pulsed electric Fields in Food Processing: Fundamental aspects and application. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Palomeque, L.A., M.M. Góngora-Nieto, A.S. Bermudez, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Nonthermal Inactivation of endoproteases by Pulsed electric Fields Technology. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Vega-Mercado, H., J. R. Powers, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Vega-Mercado, H., J.R. Powers, O. Martín-Belloso, L. Luedecke, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001.  Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Yan, H., Rodriguez, J.J., Harte, F.M., and Barbosa-Cánovas, G.V. 2001. Physical Properties of Food Powders. In Métodos Para Medir Propiedades Físicas En Industrias De Alimentos, Juan de Dios Alvarado, José Miguel Aguilera eds., Chapter 1.7 pp. 135-146, Editorial Acribia, S.A., Zaragoza.
  • Yan, H., J.J. Rodríguez, F.M. Harte and G.V. Barbosa-Cánovas. 2001  Propiedades físicas de alimentos en polvo. In: Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Alvarado, J.D. and J.M. Aguilera, Eds. Acribia S.A. Zaragoza, Spain.

2000

  • Barbosa-Cánovas, G. V., M.M. Góngora-Nieto and B. G. Swanson. 2000.  Processing fruit and vegetable juices by pulsed electric field technology. In: Design of minimal processing technologies for fruits and vegetables. Aspen Publishers.
  • Bolado-Rodriguez, S., M.M. Góngora-Nieto, U. Pothakamury, G.V. Barbosa-Cánovas and B.G. Swanson. 2000.  A Review of Nonthermal Technologies. In: Trends in Food Engineering. Lozano, J.E., M.C. Añón, E. Parada and G.V. Barbosa-Cánovas, eds. Lancaster, PA: Technomic Publishing Co.
  • Bráncoli, N. and G.V. Barbosa-Cánovas. 2000.  Browning of Apple Slices Treated with Polysaccharide Films. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Bráncoli, N. and G.V. Barbosa-Cánovas. 2000.  Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Bráncoli, N. and G.V. Barbosa-Cánovas. 2000.  Quality Changes during Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Dorantes-Alvarez, L., G.V. Barbosa-Cánovas, and G. Gutiérrez-López. 2000.  Blanching of Fruits and Vegetables using Microwaves. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Ibarz, A., E. Sangronis, C. González, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000.  High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Ibarz, A., E. Sangronis, C. González, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000.  Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Browning of Apple Slices Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000.  Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • López-Malo, A., E. Palou, G. V. Barbosa-Cánovas, B. G. Swanson and J. Welti-Chanes. 2000.  Minimally Processed Foods with High Hydrostatic Pressure. In: Trends in Food Engineering. Lozano, J.E., M.C. Añón, E. Parada and G.V. Barbosa-Cánovas, eds. Lancaster, PA: Technomic Publishing Co.
  • Mondale-González, A., G.V. Barbosa-Cánovas, B.G. Swanson, and R.P. Cavalieri. 2000.  Textural and Structural Changes in Apples Processed by Combined Methods. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Palou, E., López-Malo, A., Barbosa-Cánovas, G.V. and Welti-Chanes, J. 2002  Hydrostatic Pressure and Minimal Processing  . In: Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications, S.M. Alzamora, M.S. Tapia, A. López-Malo eds. Gaithersburg, MD: Aspen Pub. Inc.
  • Palou, E., López-Malo, A., Barbosa-Cánovas, G.V. and Welti-Chanes, J. 2002. Hydrostatic Pressure and Minimal Processing. In: Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications, S.M. Alzamora, M.S. Tapia, A. López-Malo eds. Gaithersburg, MD: Aspen Pub. Inc.

  • Ren, E., G.V. Barbosa-Cánovas, and H. Vega-Mercado. 2000.  Packaging and Shelf Life study of Apple Slices Preserved by Combined Methods Technology. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

  • Sangronis, E., A. Ibarz, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000.  Water Absorption and Cooking Quality of Black Beans Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

  • Varith, J., G.V. Barbosa-Cánovas, and B.G. Swanson. 2000.  The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
  • Varith, J., G.V. Barbosa-Cánovas, and B.G. Swanson. 2000.  The Influence of Temperature on Functional Properties of high Hydrostatic Pressure Surimi Gels. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

1999

  • Calderón-Miranda, M.L., J. Raso, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  Electroporation-Pulsed Electric Fields. In: Encyclopedia of Food Microbiology. Robinson, R., C. Batt, and P. Patel. Eds. Academic Press Ltd. pp. 1456-1462.
  • López-Malo, A.L., M.S. Tapia, S.M. Alzamora, J. Welti-Chanes, M.M. Góngora-Nieto and G.V. Barbosa-Cánovas. 1999.  Water Activity: Microbiology. In: Wiley Encyclopedia of Food Science and Technology. F.J. Francis, ed. New York: John Wiley and Sons, Ltd.
  • Ma, L., F.J. Chang, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  Food Pasteurization using High-intensity Pulsed Electric Fields: Promising New Technology for Nonthermal Pasteurization for Eggs. In: Egg Nutrition and Biotechnology. J.S. Sim, S. Nakai and W. Guenter, eds. Wallingford, UK; CAB International
  • Palou, E., A. López-Malo, J. Welti-Chanes, G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  Importance of Water in Foods Preserved by High Hydrostatic Pressure. In: Water Management in the Design and Distribution of Quality Foods. Y.H. Roos, R.B. Leslie and P.J. Lillford, eds. pp. 481-501. Lancaster, PA: Technomic Publishing Co.
  • Palou, E., A. López-Malo, G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  High Pressure Treatment in Food Preservation. In: Handbook of Food Preservation. M.S. Rahman, Ed. pp. 533-576.New York: Marcel Dekker.
  • Vega-Mercado, H., M. Marcela Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  Nonthermal Preservation of Liquid Foods Using Pulsed Electric Fields. In: Handbook of Food Preservation. M. S. Rahman, Ed. pp. 487-520.New York: Marcel Dekker.
  • Welti, J., S. M. Alzamora, A. López-Malo, M. S. Tapia, G. V. Barbosa-Cánovas and E. Parada-Arias. 1999.  Role of Water in the Stability of Minimally or Partially Processed Foods. In: Water Management in the Design and Distribution of Quality Foods. Y. H. Roos, R. B. Leslie, and P. J. Lillford, eds.Lancaster, PA: Technomic Publishing Co. 

1995-1998

  • Barbosa-Cánovas, G.V., B.L. In, and B.G. Swanson. 1998.  Biological Effects Induced by Pulsed Electric Fields of High Intensity. In: Tecnologías Avanzadas en Esterilización y Seguridad de Alimentos y Otros Productos. M. Rodrigo, A. Martinez, S.M. Fiszman, C. Rodrigo, and A. Mateau, Eds. pp. 151-165. Valencia, Spain.
  • Barbosa-Cánovas, G.V., B.L. In, and B.G. Swanson. 1998.  Preservation of Foods by Pulsed Electric Fields: System Design and Key Components. In: Tecnologías Avanzadas en Esterilización y Seguridad de Alimentos y Otros Productos. M. Rodrigo, A. Martinez, S.M. Fiszman, C. Rodrigo, and A. Mateau, Eds. pp. 151-165.
  • Barbosa-Cánovas, G.V., H. Vega-Mercado and E. Ortega-Rivas. 1997.  Propiedades Físicas III. Caracterización de Alimentos en Polvo. In: Temas en Tecnología de Alimentos. Vol. I. J. M. Aguilera, Ed. pp. 289-337. México City: Instituto Politécnico Nacional.
  • Barbosa-Cánovas, G. V., B-L. In and B. G. Swanson. 1997.  The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields. In: Food Engineering 2000. P. Fito, E. Ortega-Rodríguez and G. V. Barbosa-Cánovas, Eds. pp. 141-159. New York: Chapman & Hall.
  • Barbosa-Cánovas, G.V., J.L. Kokini, L. Ma, A. Ibarz. 1996.  The rheology of semiliquid foods. Advances in Food and Nutrition Research, Vol. 39 .1-69 (1996). Academic Press, Inc. USA. CL.
  • Barbosa-Cánovas, G.V., U.R. Pothakamury and B.G. Swanson. 1995.  State-of-the Art Technologies for the Stabilization of Foods by Nonthermal Processes: Physical Methods. In: Food Preservation by Moisture Control: Fundamentals and Applications. G. V. Barbosa-Cánovas and J. Welti-Chanes, Eds. pp. 493-532.Lancaster, PA: Technomic Publishing Co.

In Press

  • Altunakar, Bilge and Gustavo V. Barbosa-Canovas. Engineering Aspects of Pulsed Electric Fields. Chap. 12. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
  • Barbosa-Cánovas, Gustavo V. and Daniela Bermúdez-Aguirre. Introduction. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
  • Barbosa-Cánovas, Gustavo V. and Daniela Bermúdez-Aguirre. Recent Advances in Emerging Nonthermal Technologies. In: Food Engineering Interfaces, J.M. Aguilera, G.V. Barbosa-Cánovas, Simpson, R., J. Welti-Chanes and D. Bermudez-Aguirre, eds. Springer.
  • Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. Power Ultrasound to Process Dairy Products. In: Ultrasound Technologies for Food and Bioprocessing, 1st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.
  • Bermúdez-Aguirre, Daniela, Tamara Mobbs and Gustavo V. Barbosa-Cánovas. Ultrasound Applications in Food Processing. In: Ultrasound Technologies for Food and Bioprocessing, 1st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.
  • Grigelmo-Miguel, Nuria, Robert Soliva-Fortuny, Gustavo V. Barbosa-Cánovas, Olga Martin-Belloso. Use of Oscillating Magnetic Fields in Food Preservation. Chap. 16. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
  • Guerrero Beltrán, J.A. and G.V. Barbosa-Cánovas. Ultraviolet-C Light Processing of Liquid Food Products. Chap. 19. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
  • Hao, Feng, Gustavo V. Barbosa-Cánovas and Jochen Weiss. Preface. In: Ultrasound Technologies for Food and Bioprocessing, 1st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.
  • Juliano, Pablo, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, and Kai Knoerzer. Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies, Ch 2. In: Multiphysics Simulation of Emerging Food Processing Technologies, Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg, Eds. Wiley-Blackwell.
  • Soliva-Fortuny, Robert, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-Cánovas, and Olga Martin-Belloso. Nonthermal Processes as Hurdles with Selected Examples. Chap. 28. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.
  • Zhang, Howard Q., Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan. Preface. In: Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan, eds. IFT Press, Wiley-Blackwell.

 

 

 

Director:
Gustavo V. Barbosa-Cánovas

 

Center for Nonthermal
Processing of Food

Washington State University
Pullman, WA 99164-6120
USA

 

Prof. Barbosa-Cánovas:

509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)

Barbosa@wsu.edu

Barbosa Home page

 

 

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Biological Systems Engineering, LJ Smith rm 220, PO Box 646120, Washington State University, Pullman WA 99164-6120, 509-335-6188, GVBC Email