George N. Stoforos

Works (4)

Updated: July 5th, 2023 15:37

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., Stoforos, G. N., & Price, R. E. (2022, March 15). Journal of Food Science.

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

author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
topics (OpenAlex): Postharvest Quality and Shelf Life Management; Essential Oils and Antimicrobial Activity; Phytochemicals and Antioxidant Activities
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 4, 2022

2021 article

Enhancement of continuous flow cooling using hydrophobic surface treatment

Stoforos, G. N., Rezaei, F., Simunovic, J., & Sandeep, K. P. (2021, February 5). Journal of Food Engineering, Vol. 300.

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

author keywords: Cooling; Modified heat exchanger; Sweet potato puree; Banana puree; Cheese sauce
topics (OpenAlex): Surface Modification and Superhydrophobicity; Nanomaterials and Printing Technologies; Heat Transfer and Optimization
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
Added: April 26, 2021

2018 article

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

Stoforos, G. N., & Simunovic, J. (2018, October 25). Journal of Food Process Engineering, Vol. 41.

By: G. Stoforos n & J. Simunovic n 

topics (OpenAlex): Postharvest Quality and Shelf Life Management; Food Drying and Modeling; Freezing and Crystallization Processes
Sources: Web Of Science, NC State University Libraries
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, July 30). Food and Bioproducts Processing, Vol. 100, pp. 551–559.

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

author keywords: Continuous flow cooling; Thermal mixing; Acoustic vibration; Sweet potato puree; Banana puree; Apple sauce; Cheese sauce
topics (OpenAlex): Microbial Inactivation Methods; Postharvest Quality and Shelf Life Management; Magnetic and Electromagnetic Effects
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

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