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Skip to Search Results- 13Sablani, Shyam S.
- 13Syamaladevi, Roopesh M.
- 5Swanson, Barry G.
- 5Tang, Juming
- 3Powers, Joseph
- 2Dhinga, Amit
- 5Water Activity
- 3Glass Transition
- 3Glass Transition Temperature
- 2Glass Transitions
- 2Gordon–Taylor Equation
- 2Scanning Electron Microscopy
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Water sorption, glass transition, and microstructures of refractance window- and freeze-dried mango (Philippine “Carabao” var.) powder
Download2013-01-01
Caparino, O. A., Sablani, Shyam S., Tang, Juming, Syamaladevi, Roopesh M., Nindo, C. I.
Water sorption isotherms, glass transition, and microstructures of Refractance Window (RW)– and freeze-dried Philippine “Carabao” mango powders were investigated. Water sorption isotherms were developed by the isopiestic method, while thermal transition of the powders, at various water activities...
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UV-C light inactivation of penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage
Download2014-01-01
Syamaladevi, Roopesh M., Lupien, Shari L., Bhunia, Kanishka, Sablani, Shyam S., Dugan, Frank, Rasco, Barbara, Killinger, Karen, Dhinga, Amit, Ross, Carolyn
UV-C inactivation kinetic data of Penicillium expansum on intact and wounded pear disks were determined. P. expansum conidia (0.5 mL, 1.6 × 107 CFU/mL) were spot inoculated onto intact and wounded pear tissue with skin (excised disks), treated with UV-C doses ranging 0.101–3.06 kJ/m2 at 23 °C and...
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Influence of water activity on thermal resistance of microorganisms in low-moisture foods: A review
Download2016-01-01
Syamaladevi, Roopesh M., Tang, Juming, Villa-Rojas, Rossana, Sablani, Shyam S., Carter, Brady, Campbell, Gaylon
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in...