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U. Pothakamury ; H. Vega ; Q. Zhang ; AL Et | 1996The effect of growth stage and processing temperature on the inactivation of Escherichia coli subjected to pulsed electric fields was studied. Simulated milk ultrafiltrate (SMUF) inoculated with E. Coli was subjected to high-intensity exponentia[...]
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U. Pothakamury ; G. Barbosa Canovas | 1995This article first describes the variety of controlled-release mechanisms available, then gives some food industry applications, focusing especially on alternative approaches to microencapsulation, the most commonly used controlled-release syste[...]
article/chapitre/communication
B. Qin ; U. Pothakamury ; G. Barbosa-Canovas ; AL Et | 1996Processing foods with high-intensity pulsed electric fields (PEF) is a new technology to inactivate microorganisms and enzymes with only a small increase in food temperature. High-intensity PEF provides an excellent alternative to conventional t[...]
