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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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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...
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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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Inactivation of Escherichia coli population on fruit surfaces using ultraviolet-C light: Influence of fruit surface characteristics
Download2013-01-01
Syamaladevi, Roopesh M., Lu, Xiaonan, Sablani, Shyam S., Insan, Sunil Kumar, Adhikari, Achyut, Killinger, Karen, Rasco, Barbara, Dhinga, Amit, Bandyopadhyay, Amit, Annapure, Uday
Ultraviolet-C (UV-C 254 nm) light is a possible alternative for chemical disinfection of fresh fruits. However, studies on the influence of surface characteristics on the kinetics of UV-C inactivation of microorganisms on fruits are limited. In this study, UV-C inactivation of generic Escherichia...
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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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Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates
Download2012-01-01
Syamaladevi, Roopesh M., Barbosa-Cánovas, Gustavo V., Schmidt, Shelly J., Sablani, Shyam S.
Enthalpy relaxation and fragility of selected carbohydrates were correlated with their molecular weight. Anhydrous glucose and its oligomers (i.e. maltose and maltotriose) were selected to represent amorphous carbohydrates with increasing molecular weight. The enthalpy relaxation behavior of...
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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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Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition
Download2011-01-01
Syamaladevi, Roopesh M., Sablani, Shyam S., Tang, Juming, Powers, Joseph, Swanson, Barry G.
Abstract: Anthocyanins, natural plant pigments in the flavonoid group, are responsible for the red color and some of the nutraceutical benefits of raspberries. This study explores anthocyanin degradation in frozen and freeze-dried raspberries during storage in relation to glass transition...
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Effect of thermal treatments on phytochemicals in conventionally and organically grown berries
Download2010-01-01
Sablani, Shyam S., Andrews, Preston K., Davis, Neal M., Walters, Thomas, Saez, Hector, Syamaladevi, Roopesh M., Mohekar, Pallavi R.
BACKGROUND: Consumer demand for organic foods is increasing despite a lack of conclusive evidence of nutritional superiority of organically grown produce. The objective of this investigation was to evaluate the effects of thermal treatments on phytochemicals in conventionally and organically...
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2010-01-01
Sablani, Shyam S., Syamaladevi, Roopesh M., Swanson, Barry G.
Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (Tg) of food components, transformation from the amorphous glassy state to the...