G
Gustavo V. Barbosa-Cánovas
Researcher at Washington State University
Publications - 450
Citations - 24066
Gustavo V. Barbosa-Cánovas is an academic researcher from Washington State University. The author has contributed to research in topics: Hydrostatic pressure & Food processing. The author has an hindex of 83, co-authored 446 publications receiving 21924 citations. Previous affiliations of Gustavo V. Barbosa-Cánovas include University of Massachusetts Amherst & Universidad Politécnica de Cartagena.
Papers
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Food Processing by High Hydrostatic Pressure
TL;DR: The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed traditional methods.
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Rheology for the food industry
TL;DR: This paper will focus on the review and discussion of some of the most relevant rheological tests of current interest to the food industry in selected examples, i.e. gels and emulsions.
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Engineering aspects of pulsed electric field pasteurization
TL;DR: Pulsed electric fields (PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurisation, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients as discussed by the authors.
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Nonthermal preservation of foods using combined processing techniques.
TL;DR: Some successful combinations of different nonthermal technologies, such as high hydrostatic pressure, ultrasound, pulsed electric fields, and irradiation, with traditional or emerging food preservation technologies are reviewed.
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Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree
Enrique Palou,Aurelio López-Malo,Gustavo V. Barbosa-Cánovas,Jorge Welti-Chanes,Barry G. Swanson +4 more
TL;DR: The effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity and color of banana puree adjusted to pH 3.4 and water activity (a w ) of 0.97 were evaluated during 15 days storage at 25°C as discussed by the authors.