Book Chapters

  1. Sergio I Martinez-Monteagudo and V.M. Balasubramaniam. 2016. Fundamentals and Applications of High Pressure Processing Technology. Chapter 1. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. pp 3-17.
  2. Balasubramaniam, V.M., Gustavo V. Barbosa-Cánovas, and Huub L.M. Lelieveld. 2016. Industrial Scale High Pressure Processing Equipment. Chapter 3. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 39-65.
  3. Balasubramaniam, V.M., Gustavo V. Barbosa-Cánovas, and Huub L.M. Lelieveld. 2016. Preface. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp v-vii.
  4. Ayvaz, H.,VM. Balasubramaniam, and Tatiana Koutchma. 2016. High Pressure Effects on Packaging Material. Chapter 5. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 73-93.
  5. Sung Hee Park, Loc Thai Nguyen, Stephen Min, VM. Balasubramaniam, and Sudhir K. Sastry. 2016. In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them. Chapter 6. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 97-121.
  6. Hossein Daryaei, Ahmed E. Yousef, and V.M. Balasubramaniam. 2016. Microbiological Aspects of High Pressure Food Processing: Inactivation of Vegetative Microorganisms and Spores. Chapter 14. In High Pressure Processing of Food-Principles, Technology and Application. Balasubramaniam, V.M. Gustavo V. Barbosa-Canovas and Huub Lelieveld. (editors). Springer LLC, New York, NY. Pp 271-294.
  7. Park, Sunghee, B.P. Lamsal, and V.M. Balasubramaniam. 2014. Principles of Food Processing. Chapter 1. In Food Processing: Principles and Applications, 2nd edition. Clark, S., Jung, S. and Lamsal, B. (editors) Wiley-Blackwell
  8. Yousef, A.E., and V.M. Balasubramaniam. 2013. Physical methods of preservation.In Food Microbiology: Fundamentals and Frontiers, 4th Ed. Edited by M. P. Doyle and R. L. Buchanan ASM Press, Washington, D.C. Pages 737-763.
  9. Daryaei, H., and V.M. Balasubramaniam. 2012. Microbial decontamination of food by high hydrostatic pressure. In Microbial decontamination in the food industry: Novel methods and applications. Edited by Ali Demirci and Michael O. Ngadi.  Woodhead Publishing Series in Food Science, Technology and Nutrition 234. Cambridge, UK. Pages 370-406.
  10. Rockendra Gupta and V.M. Balasubramaniam. 2012.  High-Pressure Processing of Fluid Foods. In Novel Thermal and Non-Thermal Technologies for Fluid Foods. Edited by:  P.J. Cullen, Brijesh K. Tiwari and Vasilis Valdramidis.  Elsevier Inc. London, UK. Pages 109–133
  11. Loc Thai Nguyen and V.M. Balasubramaniam. 2011. Fundamentals of Food Processing using High Pressure. In Handbook of Nonthermal Processing Technologies for Food. Zhang, H. Q., G. Barbosa-Canovas, V.M. Balasubramaniam, P. Dunne, D. Farkas, and J. Yuan. (Eds). Chicago: IFT Press, Wiley-Blackwell Publishing 3-19
  12. V.M. Balasubramaniam. 2010. High Pressure Food Preservation. In Encyclopedia of Agricultural, Food, and Biological Engineering. Edited by Dennis R. Heldman and Carmen Moraru. New York, NY: Taylor & Francis.
  13. Rockendra Gupta and V.M. Balasubramaniam. 2011. High Pressure Processing of Fluid Foods. In Novel and Non-thermal Technologies for Fluid Foods. Edited by Patrick J. Cullen, Brijesh Tiwari, and Vasilis Valdramidis. San Diego, CA: Elsevier. 109-134.
  14. Wannasawat Ratphitagsanti, Silvia De Lamo-Castellvi and V.M. Balasubramaniam. 2008. “Biological spore inactivation by pressure-assisted thermal processing: Challenges in finding a suitable biological indicator for process validation.” In Biological indicators for sterilization processes, ed. Margarita Gomez and Jeanne Moldenhauer. River Grove, IL. USA: Parenteral Drug Association and Davis Healthcare International Publishing. 413-450.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. 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.