George N. Stoforos

Works (4)

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2022 article

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.

By: L. LaFountain n, S. Johanningsmeier, F. Breidt, G. Stoforos & R. Price

author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
Source: Web Of Science
Added: April 4, 2022

2021 journal article

Enhancement of continuous flow cooling using hydrophobic surface treatment

JOURNAL OF FOOD ENGINEERING, 300.

By: G. Stoforos, F. Rezaei, J. Simunovic  & K. Sandeep 

author keywords: Cooling; Modified heat exchanger; Sweet potato puree; Banana puree; Cheese sauce
Sources: Web Of Science, ORCID
Added: April 26, 2021

2018 journal article

Computer-aided design and experimental testing of continuous flow cooling of viscous foods

JOURNAL OF FOOD PROCESS ENGINEERING, 41(8).

By: G. Stoforos & J. Simunovic 

Sources: Web Of Science, ORCID
Added: March 25, 2019

2016 article

Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products

Stoforos, G. N., Farkas, B. E., & Simunovic, J. (2016, October). FOOD AND BIOPRODUCTS PROCESSING, Vol. 100, pp. 551–559.

By: G. Stoforos, B. Farkas * & J. Simunovic 

author keywords: Continuous flow cooling; Thermal mixing; Acoustic vibration; Sweet potato puree; Banana puree; Apple sauce; Cheese sauce
Sources: Web Of Science, ORCID
Added: August 6, 2018