Journal Articles

 

  1.  Anna Westphal, Kenneth M. Riedl, Jessica L. Cooperstone, Shreya Kamat, · V. M. Balasubramaniam, Steven J. Schwartz, and Volker Böhm. 2017. High Pressure Processing of Broccoli Sprouts – Influence on Bioactivation of Glucosinolates to Isothiocyanates. Journal of Agricultural and Food Chemistry (in press).
  2. E. Agcam, A. Akyıldız, and V.M. Balasubramaniam. 2017. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry. 237, 461-470. https://doi.org/10.1016/j.foodchem.2017.05.098
  3.  Musfirah Zulkurnain, V.M. Balasubramaniam, and Farnaz Maleky. 2017. Thermal effects on lipids crystallization kinetics under high pressure. Crystal Growth and Design (in press). http://dx.doi.org/10.1021/acs.cgd.7b00768
  4. Santosh Dhakal, V.M Balasubramaniam, Jean-Christophe Cocuron, Ana Paula Alonso, Erdal Agcam, Shreya Kamat. 2017. Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices. Food and Bioprocess Technology https://doi.org/10.1007/s11947-017-1950-z.
  5. Sergio I. Martínez-Monteagudo, Shreya Kamat, Nalini Patel, Gul Konuklar, Nagendra Rangavajla, and V.M. Balasubramaniam. 2017. Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study. J. Food Engineering. 193 42–52 https://doi.org/10.1016/j.jfoodeng.2016.08.011
  6. Yan, B., Park, S.H., and V.M. Balasubramaniam. 2017. Influence of high pressure homogenization with and without lecithin on particle size and physiochemical properties of whey protein based emulsions. J. Food Process Engineering. DOI: 10.1111/jfpe.12578
  7. K.E. Casulli, S. Dhakal, K.P. Sandeep and V.M. Balasubramaniam. 2017. Compression heating of selected polymers during high-pressure processing. J. Food Process Engineering. 40(2):  DOI: 10.1111/jfpe.12417
  8. Bing Yan, Sergio I. Martinez-Montegudo, Jessica Cooperstone, Kenneth M. Ridel, Steven J. Schwartz, and V.M. Balasubramaniam. 2017. Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice. Food and Bioprocess Technology. 10 (5), 808-818 DOI: 10.1007/s11947-016-1859-y 
  9. Musfirah Zulkurnain, Farnaz Maleky, and VM Balasubramaniam. 2016. High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics. Food Engineering Reviews. 8(4) 393-413. DOI:10.1007/s12393-016-9144-4
  10. Sergio I. Martínez-Monteagudo, Bing Yan, and V.M. Balasubramaniam. 2016. Engineering process characterization of high pressure homogenization-From laboratory to industry scale. Food Engineering Reviews. 3-17. DOI: 10.1007/978-1-4939-3234-4_1
  11. Balasubramaniam, V.M., E. Yousef, Jason Wan, and A. Husain. 2016. Kinder, gentler food processing. Food Technol. 70(12) 21-28.
  12. Musfirah Zulkurnain, Farnaz Maleky, V.M. Balasubramaniam. 2016. High pressure crystallization of binary fat blend: A feasibility study. Innovative Food Science and Emerging Technologies. 38, part B, 302-311. doi:10.1016/j.ifset.2016.06.025
  13. Santosh Dhakal, M Monica Giusti and VM Balasubramaniam.2016. Effect of high pressure processing on dispersive and aggregative properties of almond milk. Journal of the Science of Food and Agriculture 96(11) 3821-30. DOI: 10.1002/jsfa.7576
  14. Daryaei, Hossein, V.M. Balasubramaniam, Ahmed E. Yousef, J. David Legan, and Abdullatif Tay. 2016. Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds. Food Control. 59 234-24.  Doi:10.1016/j.foodcont.2015.05.029
  15. Balasubramaniam, V.M., Sergio I. Martinez-Monteagudo, Rockendra Gupta. 2015. Principles and Application of High Pressure Based Technologies in the Food Industry Annual Review of Food Science and Technology. Vol. 6: 435-462. DOI: 10.1146/annurev-food-022814-015539
  16. Oscar Rodriguez-Gonzalez, Roman Buckow, Tatiana Koutchma and V. M. Balasubramaniam. 2015. Energy Requirements for Alternative Food Processing Technologies—Principles, Assumptions, and Evaluation of Efficiency. Comprehensive Reviews in Food Science and Food Safety. 14 (5): 536–554. DOI: 10.1111/1541-4337.12142
  17. Suresh Devatkal, Jeremy Somerville, Rarinthorn Thammakulkrajang, and V.M. Balasubramaniam. 2015. Microbiological efficacy of pressure assisted thermal processing and natural extracts against Bacillus amyloliquefaciens spores suspended in deionized water and beef broth. Food and Bioproducts Processing. IChemE, Part C. 95, 183–191. doi:10.1016/j.fbp.2015.05.007
  18. Ahn, J., Lee HY, and Balasubramaniam, V.M. 2015. Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing. J. Science of Food and Agriculture. 95(1) 174-178. DOI: 10.1002/jsfa.6700
  19. Park, Sunghee, V.M. Balasubramaniam, and S.K. Sastry. 2014. Quality of  Shelf-Stable Low-Acid Vegetables Processed Using Pressure-Ohmic-Thermal Sterilization. LWT – Food Science and Technology. 57(1): 243-252. DOI: 10.1016/j.lwt.2013.12.036
  20. Santosh Dhakal, Changqi Liu, Ying Zhang, Kenneth H. Roux, Shridhar K. Sathe, and V.M. Balasubramaniam. 2014. Effect of high pressure processing on immunoreactivity of almond milk. Food Research Internaitonal 62: 215-222. DOI: 10.1016/j.foodres.2014.02.021
  21. Ahn, Juhee., Lee, Hyeon-Yong, Knipe, Lynn, and V.M. Balasubramaniam. 2014. Effect of a post-packaging pasteurization process on inactivation of a Listeria innocua surrogate in meat products. Food Science and Biotechnology. 23 (5), 1477-1481. DOI: 10.1007/s10068-014-0202-5
  22. Ahn, Juhee. and Balasubramaniam,V.M. Screening Foods for Processing-Resistant Bacterial Spores and Characterization of a Pressure- and Heat-Resistant Bacillus licheniformis Isolate. Journal of Food Protection. 77(6), 948-954. DOI: 10.4315/0362-028X.JFP-13-535
  23. Nguyen, L.T., V.M. Balasubramaniam, and Wannasawat Ratphitagsanti. 2014. Estimation of accumulated lethality under pressure-assisted thermal processing. Food and Bioprocess Technology 7: 663-644. DOI: 10.1007/s11947-013-1140-6
  24. S. De Lamo-Castellvía, W. Ratphtagsanti  and V.M. Balasubramaniam. 2013. Combined Effects of Nisin, Sucrose Laurate Ester and Pressure-Assisted Thermal Processing to Inactivate Bacillus Amyloliquefaciens Spores. Acta Alimentaria 42(3) 301-307. DOI: 10.1556/AAlim.2012.0003
  25. Sung Hee Park, V.M. Balasubramaniam, Sastry, S.K. and Jiyoung Lee. 2013. Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores. Innovative Food Science and Emerging Technologies. 19, 115-123. DOI: 10.1016/j.ifset.2013.03.005
  26. Sung Hee Park, V.M. Balasubramaniam, and Sudhir K. Sastry. 2013. Estimating Pressure Induced Changes in Vegetable Tissue Using In Situ Electrical Conductivity Measurement and Instrumental Analysis. Journal of Food Engineering 114(1) 47-56.
  27. Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, Jeremy A. Somerville, V.M. Balasubramaniam, Monica Pinarte, Bhimanagouda S. Patil. 2013. High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice.” Innovative Food Science & Emerging Technologies. 18,  7-14.
  28. Daryaei, H., and Balasubramaniam, V. M. 2013. Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure heat treatment. Food Control. 30(1), 168-175
  29. Ram M. Uckoo, Guddadarangavvanahally K. Jayaprakasha, V. M. Balasubramaniam,  and Bhimanagouda S. Patil. 2012. Grapefruit (Citrus paradisi Macfad) Phytochemicals Composition Is Modulated by Household Processing Techniques. Journal of Food Science. 77(9) C921-C926. DOI: 10.4315/0362-028X.JFP-12-447
  30. Juliano, P.,  Bilbao-Sainz, C., Koutchma, T., V.M. Balasubramaniam, Clark, S., Stewart, C.M., Dunne, C.P., Barbosa-Canovas, G.V. 2012. Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization. Food Engineering Reviews 4 (1): 55-67
  31.  Balasubramaniam, V.M., Sastry, S.K. Heldman, D.R. 2012. Food Engineering: Key Component of Food Quality & Safety. Food Technology. 66 (2): 96-96
  32. Ayvaz, Huseyin, Schirmer, Sarah, Parulekar, Yash, V.M. Balasubramaniam, Somerville, Jeremy A., Daryaei, Hossein. 2012. Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage. LWT – Food Science and Technology 46 (2) 437-447
  33. Loc Thai Nguyen, V.M. Balasubramaniam, and S.K. Sastry. 2012. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure.  International Journal of Food Properties 15:169–187.
  34. Wang, Chao., Ken M. Riedl, Jeremy Somerville, V. M. Balasubramaniam, and Steven J. Schwartz. 2011. Influence of High-Pressure Processing on the Profile of Polyglutamyl 5-Methyltetrahydrofolate in Selected Vegetables.  Journal of Agricultural and Food Chemistry 59(16): 8709-8717.
  35. Gulsun Akdemir Evrendilek and V.M. Balasubramaniam. 2011. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drinkapplying combination of high pressure processing and mint essential oils. Food Control. 22 (8): 1435-1441.
  36. Koca, N., V.M. Balasubramaniam and W.J. Harper. 2011. High Pressure Effects on the Microstructure, Texture, and Color of White Brined Cheese. Journal of Food Science. 76 (5): E399-E404.
  37. Rockendra Gupta, Galina Mikhaylenko, V.M. Balasubramaniam, and Juming Tang. 2011. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels. LWT Food Science and Technology. 44 (10): 2141-2146.
  38. Rockendra Gupta, Rachel E. Kopec, Steven J. Schwartz, and V. M. Balasubramaniam. 2011. Combined Pressure-Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice. Journal of Agricultural and Food Chemistry. 59 (14 ) : 7808-7817.
  39. Loc Thai Nguyen, V.M. Balasubramaniam, and S.K. Sastry. 2011. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure. International Journal of Food Properties. 15(1), 169-187.
  40. Ratphitagsanti W, De Lamo-Castellvi S, Balasubramaniam V.M., Yousef A.E. Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. Journal of Food Science 75(1): M46-52.
  41. Nguyen L.T, Tay A, Balasubramaniam V.M., Legan J.D., Turek E.J., Gupta R. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods. LWT – Food Science and Technology.
  42. Elizabeth M. Grasso, Jeremy A. Somerville, V. M. Balasubramaniam, and Ken Lee. 2010. Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products. Journal of Food Science. 75 (8): E522-E526.
  43. de Lamo-Castellvi, S., Ratphitagsanti W., Balasubramaniam V.M., and Yousef A.E. 2010. Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing. Journal of Food Protection. 73 (11): 2043-2052.
  44. Rockendra Gupta, V. M. Balasubramaniam, Steven J. Schwartz, and David M Francis. 2010. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. Journal of Agricultural and Food Chemistry. 58 (14): 8305-8313.
  45. Wang, Chao., Ken M. Riedl, Jeremy Somerville, V. M. Balasubramaniam, and Steven J. Schwartz. 2011. Influence of High-Pressure Processing on the Profile of Polyglutamyl 5-Methyltetrahydrofolate in Selected Vegetables. Journal of Agricultural and Food Chemistry 59(16): 8709-8717
  46. Min S, Sastry S.K., Balasubramaniam V.M. 2010. Compressibility and density of select liquid and solid foods under pressures upto 700 MPa. Journal of Food Engineering 96 (4): 568-574.
  47. Somerville, J. and V.M. Balasubramaniam. 2009. Pressure-Assisted Thermal Sterilization of Low-Acid Shelf-Stable Foods. Resource: Engineering & Technology for a Sustainable World. 16(7): 14-17
  48. Rastogi, N.K., Loc Thai Nguyen, Bo Jiang, and V. M. Balasubramaniam. 2009. Improvement in texture of pressure-assisted thermally processed carrots by combined pretreatment using response surface methodology. Food and Bioprocess Technology: An International Journal. 43 (3): 525-534.
  49. Kingsly, A. R. P., Balasubramaniam, V. M. and Rastogi, N. K. 2009. Influence of high-pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior. International Journal of Food Properties. 12 (3): 671-680.
  50. Kingsly, A., V.M. Balasubramaniam, and Rastogi, N. K. 2009. Effect of high-pressure processing on texture and drying behavior of pineapple. Journal of Food Process Engineering. 32(3): 369-381
  51. Balasubramanian, S. and V.M. Balasubramaniam. 2009. Synergistic effect of pressure, temperature and pH on inactivation of Bacillus Subtilis spores in buffer and model food systems. Journal of Food Process Engineering. 73 (11):2043-2052
  52. Ratphitagsanti, W., Ahn, J., V.M. Balasubramaniam, and Yousef, A. E. 2009. Influence of pressurization rate and pressure pulsing on the inactivation of bacterial spores during pressure-assisted thermal processing. Journal of food protection. 72( 4): 775–782.
  53. 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.
  54. 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.
  55. 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.
  56. 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.
  57. 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.
  58. 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.
  59. 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.
  60. 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.
  61. Ahn J, Balasubramaniam, VM. 2007. Physiological responses of Bacillus amyloliquefaciens spores to high pressure. Journal of Microbiology and Biotechnology. 17(3): 524-529.
  62. Rastogi, N. and V.M. Balasubramaniam. 2006. Combined pulsed electric field and osmotic dehydration of food products. Stewart Postharvest Review 4:4 1-8.
  63. 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.
  64. 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.
  65. 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
  66. 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.
  67. 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.
  68. 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.
  69. 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.
  70. 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.
  71. 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.
  72. 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
  73. 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
  74. 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.
  75. Sizer, C., V.M. Balasubramaniam, and E. Ting. 2002. Validating high-pressure processes for low-acid foods. Food Technology 56(2), 36-42.
  76. Ting, E., V.M. Balasubramaniam, and E. Raghubeer. 2002. Determining thermal effects in high pressure processing. Food Technology 56(2), 31-35.
  77. 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.
  78. 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.
  79. Sizer, C.E. and V.M. Balasubramaniam. 1999. New intervention processes for minimally processed juices. Food Technology. 53(10) 64-67.
  80. Tewari, G., M. Kulshreshtha, D.S. Jayas, V.M. Balasubramaniam and H.S. Bisht. 1998. Computer simulation of turmeric grinding. Agricultural Engineering Journal 7(1):13-22
  81. 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.
  82. 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.
  83. 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
  84. 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.
  85. 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.
  86. 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.
  87. 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.
  88. Balasubramaniam, V.M. and S.K. Sastry. 1994. Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperatures. Journal of Food Science 59(3): 675-681
  89. Balasubramaniam, V.M. and S.K. Sastry. 1994. Liquid-to-particle heat transfer in a non-Newtonian carrier medium during continuous tube flow. Journal of Food Engineering  23(2):169-187
  90. Balasubramaniam, V.M., V.V. Sreenarayanan, R. Visvanathan, and D. Balasubramaniam. 1993. Design, development, and evaluation of a cassava chipper. Agricultural Mechanization in Asia, Africa, and Latin America 24 (1): 60 – 64