CENTER FOR NONTHERMAL PROCESSING OF FOOD (CNPF)

 

Published Proceedings

  • Barbosa-Cánovas, G.V. 2006. Advances in Nonthermal Processing of Food. XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnología de los Alimentos, October 22-24, 2006. Palacio de Convenciones de La Habana, Cuba. Programa y Resumenes, pp. 82-83.
  • Elez-Martínez, P., I. Aguiló-Aguayo, G.V. Barbosa-Cánovas, O. Martín-Belloso. 2003. Inactivation of peroxidase in orange juice processed by high intensity pulsed electric fields. Workshop on nonthermal food preservation. Wageningen, Holland. Book of Proceedings, pp. 40-42.
  • Hurtado, M.L. A.M. Estévez and G.V. Barbosa-Cánovas. 2001.  Physical Characterization of a Potato Starch Edible Coating Used in Walnut Storage. Proc. 4th Int. Conf on Postharvest. R. Ben-Airie and S. Philosoph-Hadas, Eds. Acta Hort. 553: 627-629.
  • Giner, J., V. Gimeno, G.V. Barbosa-Cánovas and O. Martín. 2001.  Inactivation of pear and peach polyphenoloxidase by pulsed electric fields. In: 8th International Congress on Engineering and Foods. J. Welti-Chanes, G.V. Barbosa-Cánovas, J.M. Aguilera, L.C. López-Leal; P. Wesche-Ebeling, A. López-Malo and E. Palou-García, Eds. ICEF 8, Puebla, México. pp. 1489-1493.
  • Barbosa-Cánovas, G.V. 2001. Dehydration of Foods. Past, Present and Future. In: International Drying Symposium, Veracruz, México, K. Waliszewski, Ed. Instituto Tecnológico de Veracruz, Veracruz, México.
  • Barbosa-Cánovas, G.V., M.M. Góngora Nieto and H. Vega-Mercado. 2001.  Dehydration of Foods: Review and Update. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 469-479.
  • Bendicho, S., C. Estela, G.V. Barbosa-Cánovas and O. Martín. 2001.  Combined Effects of High Intensity Pulsed Electric Fields and Acidification on a Lipase from Pseudomonas Fluorescens. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G. V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 633-637.
  • San Martín M.F., G. V. Barbosa-Cánovas and B.G. Swanson. 2001. Evaluation of Moisture Change in Apple Cylinders Treated by High Hydrostatic Pressure. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G. V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 498-503.
  • Tabilo-Munizaga, G., F. Fernández-Martin, and G.V. Barbosa-Cánovas. 2001. Physical Evaluation of High-Pressure Processed Starches of Different Amylose Content. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 363-367.
  • Barbosa-Cánovas, G.V. 2001. Developments in PEF–USA research and consortium activities. In: International Seminar on: Electric Field Processing – The Potential to Make a Difference. Campden & Chorleywood Food Research Association Group, Gloucestershire, U.K.
  • Barbosa-Cánovas, G.V. and G. Tabilo-Munizaga. 2000. Rheological characterization of food gels. In: XIII International Congress on Rheology, Cambridge, U.K.
  • Fito, P.J., G.V. Barbosa-Cánovas P. and Fito. 2000. A mathematical model for the processing of orange juice by pulsed electric field. In: ICEF 8, Puebla, Mexico.
  • Góngora-Nieto, M.M., P. Pedrow, G.V. Barbosa-Cánovas and B.G. Swanson. 2000. Development and Implementation of a Monitoring System for Pulsed Electric Fields Processing. In: ICEF 8, Puebla, México.
  • Barbosa-Cánovas, G.V. and M.M. Góngora-Nieto. 1999.  Influence of Product Properties on Food Freezing. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 403-408.
  • Fernández-Molina, J.J., E. Barkström, P. Tortensson, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Inactivation of Listeria innocua and Pseudomona fluorescens in skim milk with pulsed electric fields. In: The 6th Conference of Food Engineering (CoFE ’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 140-145.
  • Fernández-Molina, J.J., E. Barkström, P. Tortensson, G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  Shelf-life Extension of Raw Skim Milk by Combined Heat and Pulsed Electric Fields (PEF). In: The 6th Conference of Food Engineering (CoFE’99). G. V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 349-355.
  • San Martín, M.F., F. Harte, G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  Rheological Properties of Cheddar cheese from Milk treated with High Hydrostatic Pressure. In: The 6th Conference of Food Engineering (CoFE’99). G. V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 217-223.
  • Sepúlveda-Ahumada, D., E. Ortega-Rivas and G.V. Barbosa-Cánovas. 1999.  Milk Pasteurization by High Voltage Pulsed Electric Fields for Improving Cheddar cheese Quality. In: The 6th Conference of Food Engineering (CoFE’99). G. V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp: 179-184.
  • Varith, J., G.V. Barbosa-Cánovas and B.G. Swanson. 1999.  Rheological Properties in Surimi Gels Obtained by High Hydrostatic Pressure. In: The 6th Conference of Food Engineering (CoFE’99). G. V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 590-596.
  • Ortega-Rivas, E., G.V. Barbosa-Cánovas and E. Zarate-Rodriguez. 1999.  Quality Aspects of Apple Juice Influenced by Ultrafiltration Membrane Pore Size. In: Advances in Filtration and Separation Technology, Vol. 13. W. Leung and T. Ptak, Eds. American Filtration and Separations Society, Boston. pp. 953-959.
  • Barbosa-Cánovas, G.V. and H. Yan. 1997.  Characterization and Functionality of Food Powders. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 8-13.
  • González, C., A. Ibarz, L. Ma, G. V. Barbosa-Cánovas and B. G. Swanson. 1997.  Textural Properties of High Hydrostatic Pressure and Heat Formed Surimi Gels. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 132-137.
  • Ma, L., F-J. Chang, G. V. Barbosa-Cánovas and B.G. Swanson. 1997.  Inactivation of E. coli in Liquid Whole Eggs Using Pulsed Electric Fields Technology. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 216-221.
  • Palou, E., G. V. Barbosa-Cánovas and B. G. Swanson. 1997. Comparison of Continuous and Pulsed High Hydrostatic Pressure Treatments for Zygosaccharomyces bailii Inactivation. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 216-221.
  • Ren, E. H., G. V. Barbosa-Cánovas and H. Vega-Mercado. 1997.  Packaging and Shelf Life Study of Apple Slices Preserved by Combined Methods. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 282-287.
  • Zárate-Rodríguez, E. Ortega-Rivas and G.V. Barbosa-Cánovas. 1997. Comparative Study of Quality of Apple Juice Preserved by Nonthermal Methods. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 267-273.
  • Barbosa-Cánovas, G.V. and B.G. Swanson. 1996.  Nonthermal Electrical             Pasteurization Methods. In: Proceedings of the International Symposium on Minimal Processing and Ready Made Foods. T. Ohlsson, R. Ahvenainen and T. Mattila-Sandholm, Eds. SIK, The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden. pp. 59-69.
  • Barbosa-Cánovas, G.V., B-L. In and B.G. Swanson. 1996. Biological Effects Induced by Pulsed Electric Fields of High Intensity. In: Proceedings of the International Symposium on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products. M. Rodrigo, A. Martínez, S. M. Fiszman, C. Rodrigo and A. Mateu, Eds. Valencia, Spain. pp. 151-165.
  • Barbosa-Cánovas, G.V., B-L. In, and B.G. Swanson. 1996. Preservation of Foods by Pulsed Electric Fields: System Design and Key Components. In: Proceedings of the International Symposium on Advanced Technologies in Sterilization and Safety of Foods and Non Food Products. M. Rodrigo, A. Martínez, S.M. Fiszman, C. Rodrigo and A. Mateu, Eds. Valencia, Spain. pp. 273-285.
  • Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1996. The Rheology of Concentrated Milk as a Function of Concentration, Temperature, and Storage Time. In: Proceeding of the 5th World Congress of Chemical Engineering, San Diego, CA. pp 143-149.
  • Berterreche, J., C. Silvera and G.V. Barbosa-Cánovas. 1995. Caracterización Reológica de Geles Derivados del Suero de Queso. In: Anales del I Congreso Ibero-Americano de Ingeniería de Alimentos, Vol. I. E. Ortega, E. Parada, P. Fito, Eds. M. Hübinger, F.X. Murr, J.M. Aguilera, Vol. Eds. Campinas, Sao Paulo, Brazil, pp. 32-42.
  • Guerra-Modernell, M.J. and G.V. Barbosa-Cánovas. 1995.  Efecto de Algunas Coberturas Comestibles Sobre el Pardeamiento en Rodajas de Manzanas. In: Anales del I Congreso Ibero-Americano de Ingeniería de Alimentos, Vol. II. E. Ortega, E. Parada, P. Fito, Eds. A.R. Matos Chamorro, P.J. Sobral, A. Chiralt and S.M. Alzamora, Vol. Eds. Campinas, Sao Paulo, Brazil. pp 162-172.
  • Vega-Mercado, H., O. Martin, A. Mondale-González and G.V. Barbosa-Cánovas. 1995.  Physical and Chemical Changes in Foods Processed by Combined Methods. In: Preservation of Fruits by Combined Methods. P. Fito and A. Andrés, Eds. Valencia Polytechnic University, Valencia, Spain.
  • Harrison, S.L., G.V. Barbosa-Cánovas and B.G. Swanson. 1995.  Electron Microscopy Studies of Saccharomyces cerevisiae Processed in High Voltage Pulsed Electric Fields. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 233-237.
  • Vega-Mercado, H., O. Martin-Belloso, F-J. Chang, G. V. Barbosa-Cánovas and B. G. Swanson 1995. Inactivation of Escherichia coli and Bacillus subtilis suspended in Pea Soup Using Pulsed Electric Fields. In: Proceedings of the Fourth CoFE. G. Narsimhan, M. R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 180-183.
  • Vergara, F., J.A. Guerero, M.E. Bárcenas, G.V. Barbosa-Cánovas, J.M. Aguilera and J. Welti. 1995.  Prediction of Stability of Dehydrated Apple as a Function of Water Activity and Glass Transition Temperature. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 20-26.
  • Vergara, F., J. Welti and G.V. Barbosa-Cánovas. 1995.  Stability of Dehydrated Comminuted Orange Products: Influence of Maltodextrin and Storage Temperature. In: Proceedings of the Fourth CoFE. G. Narsimhan, M. R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 69-77.
  • Ren, H. and G.V. Barbosa-Cánovas. 1994. Apple Preservation by Combined Methods. In: ISOPOW Practicum II Poster Session Proceedings. A. Argaiz, A. López-Malo, E. Palou and P. Corte, Eds. Puebla, México. pp. 150-154.
  • Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1994. Prediction of Water Activity in Multicomponent Foods. In: ISOPOW Practicum II Poster Session Proceedings. A. Argaiz, A. López-Malo, E. Palou and P. Corte, Puebla, Eds. Puebla, México. pp. 207-212.
  • Pothakamury, U. R., A. Mondale-González, G. V. Barbosa-Cánovas and B. G. Swanson. 1993. Inactivation of Escherichia coli and Staphylococcus aureus in Model Foods by Pulsed Electric Fields. In: Proceedings of the Food Preservation 2000 Conference. U.S. Army Natick, MA. pp. 187-199.
  • Barbosa-Cánovas, G. V., J. Malavé-López and M. Peleg. 1989. Bulk Properties of Selected Food Powders Mixtures. In: Advances en Tecnología de Alimentos. P. Yúfera and P. Fito, Eds. Prosema, Barcelona, Spain.
  • Aponte, M.A., C.A. Ramírez and G.V. Barbosa-Cánovas. 1988. Polyphosphazenes as physical supports for controlled drug release. In: Proceedings of the Fifteenth International Symposium on Controlled Release of Bioactive Materials. J. Heller, F. Harris, D. Lohmann, H. Merkle and J. Robinson, Eds. The Controlled Release Society, Inc. Lincolnshire, IL. p. 141.
  • Barbosa-Cánovas, G. V. and M. Peleg. 1988.  Particle Segregation in Food Powder Binary Mixtures. In: Powder and Bulk Solids Conference Proceedings. Chicago, IL. pp. 449-459.
  • Barbosa-Cánovas, G.V., J. Quiñones-Domenech and F. Tiller. 1988. Continuous Gravity Thickening. In: American Filtration Society Proceedings. Ocean City, Maryland. pp. 335-344.

 

 

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

 

 

Heading using the h3 tag

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

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