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., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.
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
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
author keywords: Cooling; Modified heat exchanger; Sweet potato puree; Banana puree; Cheese sauce
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries, 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).
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, October). FOOD AND BIOPRODUCTS PROCESSING, Vol. 100, pp. 551–559.
author keywords: Continuous flow cooling; Thermal mixing; Acoustic vibration; Sweet potato puree; Banana puree; Apple sauce; Cheese sauce
UN Sustainable Development Goal Categories
11. Sustainable Cities and Communities
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
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