CENTER FOR NONTHERMAL PROCESSING OF FOOD (CNPF)

 

Peer-Reviewed Journal Articles

2004 - 2010

2010
  • Bermúdez-Aguirre, Daniela, Jaime A. Yáñez, C. Patrick Dunne, Neal M. Davies, Gustavo V. Barbosa-Cánovas. 2010. Study of strawberry flavored milk under Pulsed Electric Field Processing. Food Research International, Online DOI: 10.1016/j.foodres.2010.07.021 PDF
  • Espino-Díaz, Miguel, J. de Jesús Ornelas-Paz, Miguel A. Martínez-Téllez, Carlos Santillán, Gustavo V. Barbosa-Cánovas, Paul B. Zamudio-Flores, and Guadalupe I. Olivas. 2010. Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.). Journal of Food Science, 75(6):E347-E52. PDF
  • Floros, D., Rosetta Newsome, William Fisher, Gustavo V. Barbosa-Cánovas, Hongda Chen, C. Patrick Dunne, J. Bruce German, Richard L. Hall, Dennis R. Heldman, Mukund V. Karwe, Stephen J. Knabel, Theodore P. Labuza, Daryl B. Lund, Martina Newell-McGloughlin, James L. Robinson, Joseph G. Sebranek, Robert L. Shewfelt, William F. Tracy, Connie M. Weaver, and Gregory R. Ziegler. 2010. Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. An IFT Scientific Review. (White paper). Comprehensive Reviews in Food Science and Food Safety 1-28. PDF
  • Guerrero-Beltrán, José Á., David R. Sepulveda, María M. Góngora-Nieto, Barry Swanson and Gustavo V. Barbosa-Cánovas. 2010. Milk thermization by pulsed electric fields (PEF) and electrically induced heat. Journal of Food Engineering, 100(1):56-60. PDF
  • Juliano, P. and G.V. Barbosa-Cánovas. 2010. Food Powders Flowability Characterization: Theory, Methods and Applications. Annual Review of Food Science and Technology1:211-239.
  • Rodiles-López, J.O., I.J. Arroyo-Maya, M.E. Jaramillo-Flores, G.F. Gutiérrez-López, A. Hernández-Arana, G.V. Barbosa-Cánovas, K. Niranjan, and H. Hernández-Sánchez. 2010. Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin. Journal of Dairy Science, 93:1420-1428. PDF
2009
  • Barbosa-Cánovas, G.V. 2009. Editorial. Food Engineering Reviews, 10(1):1-2.
  • Bermudez-Aguirre, Maria G. Corradini, Raymond Mawson and Gustavo V. Barbosa-Canovas. 2009. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Online. Innovative Food Science and Emerging Technologies,10:172-178. PDF
  • Barbosa-Cánovas, G.V. 2009. Editorial. Food Engineering Reviews, 10(1):1-2.
  • Bermúdez-Aguirre, Daniela, Raymond Mawson, Kees Versteeg and Gustavo V. Barbosa-Cánovas. 2009. Composition properties, physicochemical characteristics and shelf-life of whole milk after thermal and thermo-sonication treatments. Journal of Food Quality, 32(3):283-302. HTML
  • Garcia-Amezquita, L.E., A.R. Primo-Mora, G.V. Barbosa-Cánovas, and D.R. Sepulveda. 2009. Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk. Innovative Food Science & Emerging Technologies10(4):491-494.
  • Guerrero-Beltrán, José A., Y. Estrada-Girón, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2009. Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans. Journal of Food Processing and Preservation, 33:143-158. HTML
  • Guerrero-Beltrán, J.A., Y. Estrada-Giron, B.G. Swanson, and G.V. Barbosa-Cánovas. Pressure and temperature combination for inactivation of soymilk protease inhibitors. Food Chemistry, 116:676-679. PDF
  • Guerrero-Beltrán, José Ángel, Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. Ultraviolet-C Light Processing of Grape, Cranberry and Grapefruit Juices to Inactivate Saccharomyces Cerevisiae. 2009. Journal of Food Process Engineering 32(6):916-932.
  • Koutchma, T., P. Juliano, I. Setikaite, E. Patazca, P.C. Dunne, and G.V. Barbosa-Cánovas. 2009. Packaging evaluation for high pressure/high temperature sterilization of shelf-stable foods. Journal of Food Process Engineering. Published online: DOI: 10.1111/j.1745-4530.2008.00328.x. PDF
  • López-Gómez, A., P.S. Fernández, A. Palop, P.M. Periago, A. Martinez-López, F. Marin-Iniesta, and G.V. Barbosa-Cánovas. 2009. Food Safety Engineering: An Emergent Perspective. Food Engineering Reviews, 10(1):84-104. PDF
  • Sepúlveda, D.R., M.M. Góngora-Nieto, J.A. Guerrero-Beltran, and G.V. Barbosa-Cánovas. 2009. Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. Food Science and Technology, 42(3):735-739. PDF
2008
  • Barbosa-Cánovas, Gustavo V. 2008. Executive Summary. Food Science and Technology International. 14(5):459.
  • Barbosa-Cánovas, Gustavo V. and Bermúdez-Aguirre, Daniela. 2008. Introduction. Food Science and Technology International. 14(5):403-409. PDF
  • Bermúdez-Aguirre, D., R. Mawson, and G.V. Barbosa-Cánovas. 2008. Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment. Journal of Food Science 73(7):E325-E331. PDF
  • Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. 2008. Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication. PDF Innovative Food Science & Emerging Technologies 9:176-185.
  • Estrada-Girón, Y., G.V. Barbosa-Cánovas, B.G. Swanson, and J.A. Guerrero-Beltrán. 2008. Effect of high hydrostatic pressure on spores of Geobacillus stearothermophilus suspended in soymilk. J. Food Processing and Preservation 31(5):546. PDF
  • Fernández-Martín, Fernando, Marta Fernández-García, Gipsy Tabilo-Munizaga, and Gustavo V. Barbosa-Cánovas. 2008. Pressurization of some starches compared to heating: Calorimetric, Thermo-optical and X-Ray examination. Food Research International 41(7):683-692. PDF
  • Olivas, Guadalupe I. and G.V. Barbosa-Cánovas. 2008. Barbosa-Cánovas. Alginate-calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. Journal of Food Science 41, 359-366. PDF
  • Rodiles-López, J. Octavio, Ma. Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-Lopez, Andres Hernández-Arana, Rosa E. Fosado-Quiroz, Gustavo V. Barbosa-Cánovas, and Humberto Hernández-Sánchez. 2008. Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties. Journal of Food Engineering 87: 363-370. PDF
2007
  • Harte, F., S. Clark, and G.V. Barbosa-Cánovas. 2007. Yield stress for initial firmness determination on yogurt. Journal of Food Engineering 80:990-995. PDF
  • Harte, F.M., S Gurram, L.O. Luedecke, B.G. Swanson, and Gustavo V. Barbosa-Cánovas. 2007. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. Journal of Dairy Research 74(4):452-458. PDF
  • Juliano P., S. Clark, T. Koutchma, M. Ouattara, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas. 2007. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. Food Quality and Preference Journal 30:57-80. PDF
  • Olivas, G.I., D.S. Mattinson, and G.V. Barbosa-Cánovas. 2007. Alginate coatings for preservation of minimally processed Gala apples. Postharvest Biology & Technology 45:89-96. PDF
  • Penna, A.L.B., Subba Rao Gurram, and G.V. Barbosa-Cánovas. 2007. Effect of Milk Treatments on Acidification, Physicochemical Characteristics, and Probiotic Cell Counts in Low Fat Yogurt. Milchwissenschaft (Milk Science International) 62(1):48-51. PDF
  • Penna, A.L.B, Subba Rao-Gurram, and G.V. Barbosa-Cánovas. 2007. High Hydrostatic Pressure Processing on Microstructure of Probiotic Low fat Yogurt. Food Research International 40(4):510-519. PDF
  • San Martín, M.F., D.R. Sepúlveda, M.M. Góngora-Nieto, B.G. Swanson B.G., and G.V. Barbosa-Cánovas. 2007. Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields. Journal of Food Science 40(7):1271-1279. PDF
  • San Martín-Gonzalez, J.J. Rodriguez, Subba Rao Gurram, S. Clark, B.G. Swanson, and G.V. Barbosa-Cánovas. 2007. Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk.Lebensmittel-Wissenschaft und Technologie 40:697-705. PDF
2006
  • Fernández-Molina, Juan J., Daniela Bermúdez-Aguirre, Bilge Altunakar, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2006. Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk: some energy considerations. Journal of Food Process Engineering 29:561-573. PDF
  • Guerrero-Beltrán, J.A. and G.V. Barbosa-Cánovas. 2006. Inactivation of Saccharomyces cerevisiae and polyphenoloxidase activity in mango nectar treated with UV light. Journal of Food Protection 69(2):362-368. PDF
  • Guerrero-Beltrán, J.A., G. Moraga-Ballesteros, M.J. Moraga-Ballesteros, B.G. Swanson, and G.V. Barbosa-Cánovas. 2006. Effect of pH and ascorbic acid on HHP processed mango purée. J. Food Processing Preservation 30:582-596. PDF
  • Juliano, Pablo, Biansheng Li, Stephanie Clark, Jason W. Mathews, Patrick C. Dunne, and Gustavo V. Barbosa-Cánovas. 2006. Descriptive analysis of precooked egg products after high pressure processing combined with low and high temperatures. Journal of Food Quality 29:505-530. PDF
  • Juliano P., T. Koutchma, M. Toldrà, S. Clark, B. Balasubramaniam, J.W. Mathews, C.P. Dunne, George Saddler, and G.V. Barbosa-Cánovas. 2006. Texture and Water Retention Improvement in High Pressure Thermally Sterilized Scrambled Egg Patties. Journal of Food Science 71(2) E52-61. PDF
  • Juliano, Pablo, Balasingam Muhunthan, and Gustavo V. Barbosa-Cánovas. 2006. Flow and shear descriptors of preconsolidated food powders. Journal of Food Engineering 72 (2):157-166. PDF
  • Penna, A.L.B., Subba Rao-Gurram, and G.V. Barbosa-Cánovas. Effect of High Hydrostatic Pressure Processing on Rheological and Texture Properties of Probiotic Low Fat Yogurt Fermented by Different Starter Cultures. Journal of Food Process Engineering 29:447-461. PDF
  • Rivas, A., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. Lebensmittel-Wissenschaft und Technologie 39(10):1163-1170. PDF
  • Sampedro, F., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Review: Application of pulsed electric fields in egg and egg derivatives. Food Science & Technology International 12/5, 397-406. PDF
  • San Martin-Gonzalez, F., J. Welti and G.V. Barbosa-Cánovas. 2006. Cheese Manufacture Assisted by High Pressure. Food Reviews International 22(3):275-289.
  • Sepúlveda, D.R., J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas. 2006. Influence of electric current density on the bactericidal effectiveness of pulsed electric field treatments. Journal of Food Engineering 76:656-663. PDF
2005
  • Barbosa-Cánovas, G.V. and P. Juliano. 2005.  Compression and Compaction Characteristics of Selected Food Powders. Advances in Food Nutrition and Research 49 (6): 233-307. PDF
  • Bendico, Sílvia, A. Robert Marsellés-Fontanet, Gustavo V. Barbosa-Cánovas, Olga Martín-Belloso. 2005.  High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems. Journal of Food Engineering 69: 317-323. PDF
  • Estrada-Girón, Y., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005.  Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Food Science & Technology. (16): 194-203. PDF
  • Fernández-Molina, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005.  Inactivation of Pseudomonas fluorescens in skim milk by combinations of Pulsed Electric Fields and organic acids. Journal of Food Protection 68(6) 1232-1235. PDF
  • Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005.  Skim milk processing by combining pulsed electric fields and thermal treatments. Journal of Food Processing and Preservation 29 (5/6): 291-306. PDF
  • Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, Gustavo V. Barbosa-Cánovas. 2005. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk accepted by Journal of Food Processing and Preservation. 29 (5/6) 390-406. PDF
  • Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Canovas. 2005.  High hydrostatic pressure processing of fruit and vegetable products. Food Reviews International 21(4):411-425.
  • Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. High hydrostatic pressure processing of mango puree containing antibrowning agents. Food Science and Technology International 11(4)261-267. PDF
  • Guerrero-Beltran, J.A., B.G. Swanson, and G.V. Barbosa-Canovas. 2005.  Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. Lebensmittel-Wissenschaft und-Technologie, 38 (6) 625-30. PDF
  • Guerrero-Beltran, J.A. and G.V. Barbosa-Cánovas. 2005.  Reduction of Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. Journal of Food Process Engineering 28:437-452. PDF
  • Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005.  Shelf life of HHP-processed peach purée with antibrowning agents. Journal of Food Quality 28, 479-491. PDF
  • Pérez-Won, M., G. Tabilo-Munizaga and G.V. Barbosa-Cánovas. 2005.  Effects of Ultra High Pressure on Bay scallop (Aequipecten irradians) Adductor Muscles. Food Science and Technology International 11(6):477-484. PDF
  • Sampedro, F., A. Martinez, M. Rodrigo, D. Rodrigo, and G.V. Barbosa-Cánovas. 2005.  Quality and Safety Aspects of PEF Application in Milk and Milk Products. Critical Reviews in Food Science and Nutrition, 45:25-47. PDF
  • Sepulveda, D.R., M.M. Góngora-Nieto, M.F. San-Martin, G.V. Barbosa-Cánovas. 2005.  Influence of treatment temperature on the inactivation of Listeria innocua by pulsed electric fields. Lebensm.-Wiss. u.-Technol. 38: 167-172. PDF
  • Sepulveda, D.R., Góngora-Nieto M.M., Guerrero-Beltran J.A., and Barbosa-Cánovas G.V. 2005. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. Journal of Food Engineering, 67: 81-86. PDF
  • Tabilo-Munizaga, G., R. Moyano, R. Simpson, G.V. Barbosa-Cánovas, and B.G. Swanson. 2005.  Flow and viscoelastic properties of pressurized avocado puree. Journal of Food Processing and Preservation 29:197-207. PDF
  • Tabilo-Munizaga, G. and G.V. Barbosa-Cánovas. 2005.  Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. Lebensm.-Wiss. u.-Technol. 38: 47-57. PDF
2004
  • Barbosa-Cánovas, G.V. and Juliano, P. 2004. Symposium 3 Part 2:The Food Chain: Food Processing and Food Safety. Adaptation of Classical Processes to New Technical Developments and Quality Requirements. Journal of Food Science. 69(5):E240-50. PDF
  • Guerrero-Beltran, J.A., G.V. Barbosa-Canovas, Swanson, B.G. 2004. High Hydrostatic pressure processing of peach puree with and without antibrowning agents. Journal of Food Processing and Preservation 28 (1): 69-85. PDF
  • Guerrero-Beltran, J.A., G.V. Barbosa-Canovas. 2004. Advantages and limitations on processing foods by UV light. Food Science and Technology International. 10(3):137-147. PDF
  • Góngora-Nieto, M.M., P. Pedrow, B.G. Swanson, and G.V. Barbosa-Cánovas. 2004.  Use of Circuit Analysis Simulations in Pulsed Electric Fields Food Preservation. Journal of Food Engineering. 61: 413-420. PDF
  • Ibarz, A., Gonzalez, C., G.V. Barbosa-Cánovas. 2004.  Kinetic models for water absorption and cooking time in chickpea soaked and treated by high pressure. Journal of Food Engineering. 63: 467-472. PDF
  • Tabilo-Munizaga, Gipsy and G.V. Barbosa-Canovas. 2004.  Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Research International 37: 767-775. PDF
  • Tabilo-Munizaga, Gipsy and G.V. Barbosa-Canovas. 2004.  Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview. Food Science Technology International. 10(4): 207-222. PDF
In Press
  • Bermudez, Daniela and G.V. Barbosa-Cánovas. Nutritional Properties, Physical-Chemical Characteristics and Shelf-Life of Whole Milk After Thermal And Thermo-Sonication Treatments. Journal of Food Quality.
  • Bermudez-Aguirre, Daniela, Valerie Lynch-Holm and Gustavo V. Barbosa-Cánovas. Microwave assisted dehydration for electron microscopy sample preparation in the study of thermo-sonicated yogurt. Journal of Food Process Engineering.
In Review
  • Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. A quality study of selected cheeses fortified with vegetable and animal sources of omega-3. LWT- Food Science and Technology.
  • Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches. Food and Bioprocess Technology.
    Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. Processing of Soft Hispanic Cheese (“Queso Fresco”) Using Thermo-sonication. Journal of Food Science.
  • Bermudez, L.D., P. Dunne, and G.V. Barbosa-Canovas. Inactivation of Bacillus cereus spores in milk with PEF-Enhanced Thermal Pasteurization and nisin as a natural antimicrobial. Journal of Applied Microbiology
    Bermudez, L.D., V.J. Lynch-Holm, and G.V. Barbosa-Canovas. Evaluation of the microstructure of thermo-sonicated yogurt with Scanning Electron Microscopy using a shorter (new) sample preparation procedure. Journal of Food Process Engineering.
  • Bermudez, L.D., R. Mawson, and G.V. Barbosa-Canovas. Study of the mechanism of inactivation of Listeria innocua cells in whole milk under thermo-sonication treatments using Scanning Electron Microscopy and Transmission Electron Microscopy. Journal Food Processing and Preservation.
  • Bermúdez-Aguirre, Daniela, Sulmer Fernández, Heracleo Esquivel, Patrick Dunne and Gustavo V. Barbosa-Cánovas. Milk Processing by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical characteristics and Selected Nutrients at Different Storage Conditions. Journal of Food Science
  • Bermudez, L.D., J. Welti-Chanes, J.A. Guerrero-Beltran, and G.V. Barbosa-Canovas. Inactivation of Escherichia coli and pectinesterase activity in mango nectar treated with high hydrostatic pressure. Journal of Food Science.
  • Bermudez, L.D., J. Yanez, P. Dunne, N. Davies, and G.V. Barbosa-Canovas. Determination of Allura Red (Red #40) by reverse phase High Performance Liquid Chromatography (RP-HPLC) and physicochemical changes in strawberry flavored milk under pulsed electric fields processing. Food Research International.
  • Bermudez, L.D., J. Yanez, P. Dunne, N. Davies, and G.V. Barbosa-Canovas. Electrodeposition of milk materials during Pulsed Electric Fields processing. Innovative Food Science and Emerging Technologies.
  • Guerrero-Beltrán, J. and G.V. Barbosa-Canovas. UV light processing of fruit juices to inactivate Saccharomyces cerevisiae. Annual Review of Food Science and Technology.
  • Sampedro, F., D. Rodrigo, A. Martínez, G.V. Barbosa-Canovas, and M. Rodrigo Application of PEF in Apple Juice: A Review. Trends in Food Science and Technology.

 

 

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