OLGA
MARTIN BELLOSO
CU
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Washington State University
Pullman, Estados UnidosPublicaciones en colaboración con investigadores/as de Washington State University (17)
2011
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Nonthermal Processes as Hurdles with Selected Examples
Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 406-427
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Use of Oscillating Magnetic Fields in Food Preservation
Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 222-235
2005
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High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems
Journal of Food Engineering, Vol. 69, Núm. 3, pp. 317-323
2004
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Does high-intensity pulsed electric fields induce changes in enzymatic activity, protein conformation, and vitamin and flavor stability?
Novel Food Processing Technologies (CRC Press), pp. 87-104
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Novel food processing technologies
CRC Press, pp. 1-692
2003
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Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields
European Food Research and Technology, Vol. 217, Núm. 1, pp. 43-48
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Microbial and enzymatic changes in fruit juice induced by high-intensity pulsed electric fields
Food Reviews International, Vol. 19, Núm. 3, pp. 253-273
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Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments
Journal of Dairy Science, Vol. 86, Núm. 3, pp. 697-703
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Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments
Journal of Food Science, Vol. 68, Núm. 3, pp. 952-957
2002
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Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens
Journal of Dairy Science, Vol. 85, Núm. 1, pp. 19-27
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Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields
Journal of Food Science, Vol. 67, Núm. 4, pp. 1467-1472
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Milk processing by high intensity pulsed electric fields
Trends in Food Science and Technology, Vol. 13, Núm. 6-7, pp. 195-204
2000
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Inhibition of tomato (Licopersicon esculentum mill.) pectin methylesterase by pulsed electric fields
Innovative Food Science and Emerging Technologies, Vol. 1, Núm. 1, pp. 57-67
1997
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Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields
Journal of Food Process Engineering, Vol. 20, Núm. 4, pp. 317-336
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Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields
Journal of Food Processing and Preservation, Vol. 21, Núm. 3, pp. 193-208
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Non-thermal food preservation: Pulsed electric fields
Trends in Food Science and Technology, Vol. 8, Núm. 5, pp. 151-157
1996
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Inactivation of Escherichia coli and Bacillus subtilis suspended in pea soup using pulsed electric fields
Journal of Food Processing and Preservation, Vol. 20, Núm. 6, pp. 501-510