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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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Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo salar) during frozen storage
Download2012-01-01
Syamaladevi, Roopesh M., Manahiloh, Kalehiwot N., Muhunthan, Balasingam, Sablani, Shyam S.
Temperature fluctuations during storage and distribution of frozen foods lead to ice recrystallization and microstructural modifications that can affect food quality. Low temperature transitions may occur in frozen foods due to temperature fluctuations, resulting in less viscous and partially...
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Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: Influence of high pressure homogenization
Download2012-01-01
Syamaladevi, Roopesh M., Insan, Sunil Kumar, Dhawan, Sumeet, Andrews, Preston, Sablani, Shyam S.
Encapsulated red raspberry (Rubus idaeus) powders with gum arabic were produced using a spray-drying method. The raspberry puree samples were treated with and without high-pressure homogenizers prior to spray drying. The physicochemical properties of spray-dried raspberry powders were analyzed....
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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...