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Book ChaptersI Journal
Articles
Book
Chapters
- Raghupathy
Ramaswamy, Juhee Ahn, V.M. Balasubramaniam, Luis Rodriguez Saona
and Ahmed E. Yousef. 2007. Food
Safety Engineering. In “Food Machinery
Handbook: Farming, Processing, and Packaging," edited by Myer
Kutz, William Andrew Publishing, Norwich, NY. pp. 45-70.
- Ramaswamy,
R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Properties
of food materials during high pressure processing. In:
Encyclopedia of Agricultural, Food, and Biological Engineering.
Heldman, D. (Ed.) Marcel Dekker, Inc., New York.
- Pandrangi,
S. and V.M.
Balasubramaniam. 2005. High
pressure processing of salad and ready meals. In:
Emerging
Technologies for Food Processing. Da-Wen Sun (Ed.) Elsevier
Academic Press, London, UK. pp. 33-45.
- Balasubramaniam,
V.M. 2003. High pressure food preservation. In: Encyclopedia of
Agricultural, Food and Biological Engineering. D.
Heldman (Ed.) Marcel Dekker, Inc., New York. pp.
490–496.
- Balasubramaniam,
V. M. and M. S. Chinnan. 1997. Role of packaging in quality
preservation of frozen foods. Chapter 15. In: Quality in Frozen
Food. Erickson, M. C. and Y. -C. Hung. (Eds.). Chapman & Hall,
New York. pp. 296-306.
- Resurreccion,
A. V. A., M. S. Chinnan, M. C. Erickson, I. B. Hashim, V.M.
Balasubramaniam, P. Mallikarjunan, and J.-Y. Liao. 1997.
Consumer-based approach in developing alternative packaging
systems for fluid milk for the elderly. In: 1996 Packaging
Yearbook. B. Blakistone, (Ed.). National Food Processors
Association, Washington, D.C. pp. 16-35.
Book ChaptersI Journal
Articles
Journal Articles
- Patazca,
E., T. Koutchma, and V. M. Balasubramaniam. 2007. Quasi-adiabatic
temperature increase during high pressure processing of
selected foods. J. Food Engineering. 80(1): 199-205.
- Nguyen,
LT, Rastogi, NK, Balasubramaniam, VM. 2007. Evaluation
of the instrumental quality of pressure-assisted thermally
processed carrots. Journal of Food Science 72(5): E264-E270.
- Min,
Stephen, Sastry, SK, Balasubramaniam, VM. 2007. In
situ electrical conductivity measurement of select liquid foods
under hydrostatic pressure to 800 MPa. Journal of Food Engineering
82(4): 489–497.
- Ramaswamy,
R. Balasubramaniam, VM. 2007. Effect of polarity and molecular
structure of selected liquids on their heat of compression during
high pressure processing. High Pressure Research 27(2): 299–307.
- Ramaswamy,
R, Balasubramaniam VM, Sastry, SK. 2007. Thermal
conductivity of selected liquid foods at elevated pressures up to
700 MPa. Journal of Food Engineering, 83 (3): 444–451.
- Rastogi,
N.K., K.S.M.S. Raghavarao, V.M. Balasubramaniam, Niranjan, K. and
Knorr, D. 2007. Opportunities and challenges in high pressure
processing of foods. Critical Reviews in Food Science and
Nutrition 47:69–112.
- Subramanian,
A.S., Ahn, J., Balasubramaniam, V.M., Rodriguez-Saona, L.E. 2007.
Determination of Spore Inactivation During Thermal and
Pressure-Assisted Thermal Processing Using FT-IR Spectroscopy.
Journal of Agricultural and Food Chemistry 54:
10300-10306.
- Ahn,
J. V.M. Balasubramaniam, and A.E. Yousef . 2007. Inactivation
kinetics of selected heat resistant aerobic and anaerobic
bacterial surrogate spores by pressure-assisted thermal
processing. International Journal of Food Microbiology 113(3):
321-329.
- Ahn
J, Balasubramaniam, VM. 2007. Effects of inoculum level and
pressure pulse on the inactivation of Clostridium sporogenes spores by
pressure-assisted thermal processing. Journal of Microbiology
and Biotechnology 17 (4): 616-623.
- Ahn
J, Balasubramaniam, VM. 2007. Physiological responses of Bacillus amyloliquefaciens spores
to high pressure. Journal of Microbiology and Biotechnology.
17(3): 524-529.
- Rastogi,
N. and V.M. Balasubramaniam. 2006. Combined pulsed electric field
and osmotic dehydration of food products. Stewart Postharvest
Review 4:4 1-8.
- Juliano,
P., M. Toldrà, T. Koutchma, S. Clark, V.M. Balasubramaniam, J.W.
Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas. 2006. Texture and
water retention improvement in high pressure thermally sterilized
scrambled egg patties. Journal of Food Science. 71 (2),
E52-E61.
- Rajan,
S., J. Ahn, V. M. Balasubramaniam and A. E. Yousef. 2006.
Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens
spores in mashed egg patties. Journal of Food Protection. 69(4)
853-860.
- Rajan,
S., S. Pandrangi, V.M. Balasubramaniam, and A.E. Yousef. 2006.
Inactivation of Bacillus
stearothermophilus spores in egg patties by pressure assisted
thermal processing. Lebensmittel-Wissenschaft-und-Technologie 39
(8): 844-851
- Li,
Si-Quan, Howard Q. Zhang, V.M. Balasubramaniam,
Young-Zoon Lee, Joshua A. Bomser, Steven J. Schwartz,
and C. Patrick Dunne. 2006. Comparison of effects of high
pressure processing and heat treatment on immunoactivity of bovine
milk immunoglobulin G in the enriched soymilk under equivalent
microbial inactivation levels. Journal of Food and Agricultural
Chemistry. 54(3), 739-746.
- Ramaswamy,
R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Effect
of high pressure and irradiation treatments on hydration
characteristics of navy beans. International Journal of Food
Engineering 1(4) 3:1-17.
- Caner,
C., R. Hernandez, M.A. Pascall, and V.M. Balasubramaniam. 2004.
The effect of high pressure processing on the
sorption of selected food simulants into polymeric films used for
food packaging. Packaging Technology and
Science.(3):139-153.
- Ariefdjohan,
M.W., P.E. Nelson, R.K. Singh, A.K. Bhunia, V.M.Balasubramaniam,
and N. Singh. 2004. The use of high hydrostatic pressure treatment
in eliminating Escherichia
coli O157: H7 and Listeria monocytogenes in alfalfa
seeds. Journal of Food Science. 69(5):
M117-20.
- Balasubramaniam,
V.M., E. Ting, C.M. Stewart
and J.A. Robbins. 2004. Recommended laboratory
practices for conducting high-pressure microbial experiments.
Innovative Food Science and Emerging Technologies. 5(3):
299-306.
- Fleischman,
G.J., S. Ravishankar, and V.M. Balasubramaniam. 2004. The
inactivation of Listeria
monocytogenes by pulsed electric field (PEF) treatment in a
static chamber. Food Microbiology 21(1):
91-95.
- Balasubramanian,
S. and V.M. Balasubramaniam. 2003.
Compression heating influence of pressure transmitting fluids on
bacteria inactivation during high pressure processing. Food
Research International 36(7), 661-668a
- Rasanayagam,
V., V. M. Balasubramaniam, E. Ting, C. E. Sizer, C. Anderson, and
C.Bush. 2003. Compression heating of selected fatty food
substances during high pressure processing. J. Food Science 68(1),
254-259su
- Schwhecker,
A., V.M. Balasubramaniam, G. Sadler, M.A. Pascall, and C.
Adhikari. 2003. Influence of high pressure processing on selected
polymeric materials and on the migration of a pressure
transmitting fluid. Packaging Technology and Science. 15(5),
255-262.
- Sizer,
C., V.M. Balasubramaniam, and E. Ting. 2002. Validating
high-pressure processes for low-acid foods. Food Technology 56(2),
36-42.
- Ting,
E., V.M. Balasubramaniam, and E. Raghubeer. 2002. Determining
thermal effects in high pressure processing. Food Technology
56(2), 31-35.
- Ravishankar,
S., G. F. Fleischman, and V.M. Balasubramaniam. 2002. The
inactivation of Escherichia
coli O157:H7 during pulsed electric field (PEF) treatment in a
static chamber. Food Microbiology 19 (4),
351-361.
- Reddy,
N.R., H.M. Solomon, G.A. Fingerhut, E.J. Rhodehamel, V.M.
Balasubramaniam, and S. Palaniappan. 1999. Inactivation of Clostridium botulinum type E
spores by high pressure processing. Journal of Food Safety. 19,
277-288.
- Sizer,
C.E. and V.M. Balasubramaniam. 1999. New intervention processes
for minimally processed juices. Food Technology. 53(10)
64-67.
- Balasubramaniam,
V. M., M. S. Chinnan, P. Mallikarjunan and R. D. Phillips. 1997.
The effect of edible film on oil uptake and moisture retention of
a deep-fat fried poultry product. J. Food Proc. Eng. 20(1):
17-29.
- Mallikarjunan,
P., M.S. Chinnan, V.M. Balasubramaniam and R.D. Phillips.
1997. Edible coatings for deep-fat frying of starchy products.
Lebenmittel-Wissenschaft –und- Technologie 30 (7):
709-714.
- Balasubramaniam,
V.M. and S.K. Sastry. 1996. Estimation of convective heat transfer
between fluid and particle in continuous tube flow using a remote
temperature sensor. Journal of Food Process Engineering. 19:
223-240.
- Balasubramaniam,
V.M. and S.K. Sastry. 1996. Liquid-to-particle convective heat
transfer in continuous tube flow: Comparison between experimental
techniques. International Journal of Food Science and Technology.
31: 177-187.
- Balasubramaniam,
V.M. and S.K. Sastry. 1996. Fluid to particle convective heat
transfer coefficient in a horizontal scraped surface heat
exchanger determined from relative velocity measurement.
Journal of Food Process Engineering 19(1):
75-95.
- Balasubramaniam,
V.M. and S.K. Sastry. 1995. Use of liquid crystals as temperature
sensors in food processing research. Journal of Food Engineering
26:219-230.
Book ChaptersI Journal
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