Center for Nonthermal Processing of Food

Gustavo V. Barbosa-Cánovas, Ph.D

Peer-Reviewed Journal Articles: 2004 - 2009

 

2009

  • Barbosa-Cánovas, G.V. 2009. Editorial. Food Engineering Reviews, 10(1):1-2.

  • Bermudez-Aguirre, Maria G. Corradini, Raymond Mawson and Gustavo V. Barbosa-Canovas. 2009. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Online. Innovative Food Science and Emerging Technologies,10:172-178. PDF

  • Bermúdez-Aguirre, Daniela, Raymond Mawson, Kees Versteeg and Gustavo V. Barbosa-Cánovas. 2009. Composition properties, physicochemical characteristics and shelf-life of whole milk after thermal and thermo-sonication treatments. Journal of Food Quality, 32(3):283-302. HTML

  • Guerrero-Beltrán, José A., Y. Estrada-Girón, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2009. Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans. Journal of Food Processing and Preservation, 33:143-158. HTML

  • Guerrero-Beltrán, J.A., Y. Estrada-Giron, B.G. Swanson, and G.V. Barbosa-Cánovas. Pressure and temperature combination for inactivation of soymilk protease inhibitors. Food Chemistry, 116:676-679. PDF

  • López-Gómez, A., P.S. Fernández, A. Palop, P.M. Periago, A. Martinez-López, F. Marin-Iniesta, and G.V. Barbosa-Cánovas. 2009. Food Safety Engineering: An Emergent Perspective. Food Engineering Reviews, 10(1):84-104. PDF

2008

  • Barbosa-Cánovas, Gustavo V. 2008. Executive Summary. Food Science and Technology International. 14(5):459.
  • Barbosa-Cánovas, Gustavo V. and Bermúdez-Aguirre, Daniela. 2008. Introduction. Food Science and Technology International. 14(5):403-409. PDF
  • Bermúdez-Aguirre, D., R. Mawson, and G.V. Barbosa-Cánovas. 2008. Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment. Journal of Food Science 73(7):E325-E331. PDF
  • Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. 2008. Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication. PDF Innovative Food Science & Emerging Technologies 9:176-185.
  • Estrada-Girón, Y., G.V. Barbosa-Cánovas, B.G. Swanson, and J.A. Guerrero-Beltrán. 2008. Effect of high hydrostatic pressure on spores of Geobacillus stearothermophilus suspended in soymilk. J. Food Processing and Preservation 31(5):546. PDF
  • Fernández-Martín, Fernando, Marta Fernández-García, Gipsy Tabilo-Munizaga, and Gustavo V. Barbosa-Cánovas. 2008. Pressurization of some starches compared to heating: Calorimetric, Thermo-optical and X-Ray examination. Food Research International 41(7):683-692. PDF
  • Olivas, Guadalupe I. and G.V. Barbosa-Cánovas. 2008. Barbosa-Cánovas. Alginate-calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. Journal of Food Science 41, 359-366. PDF
  • Rodiles-López, J. Octavio, Ma. Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-Lopez, Andres Hernández-Arana, Rosa E. Fosado-Quiroz, Gustavo V. Barbosa-Cánovas, and Humberto Hernández-Sánchez. 2008. Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties. Journal of Food Engineering 87: 363-370. PDF
  • Sepulveda, David R., María M. Góngora-Nieto, José A. Guerrero, and Gustavo V. Barbosa-Cánovas. 2008. Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. LWT-Food Science and Technology. PDF
2007
  • Harte, F., S. Clark, and G.V. Barbosa-Cánovas. 2007. Yield stress for initial firmness determination on yogurt. Journal of Food Engineering 80:990-995. PDF
  • Harte, F.M., S Gurram, L.O. Luedecke, B.G. Swanson, and Gustavo V. Barbosa-Cánovas. 2007. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. Journal of Dairy Research 74(4):452-458. PDF
  • Juliano P., S. Clark, T. Koutchma, M. Ouattara, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas. 2007. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. Food Quality and Preference Journal 30:57-80. PDF
  • Olivas, G.I., D.S. Mattinson, and G.V. Barbosa-Cánovas. 2007. Alginate coatings for preservation of minimally processed Gala apples. Postharvest Biology & Technology 45:89-96. PDF
  • Penna, A.L.B., Subba Rao Gurram, and G.V. Barbosa-Cánovas. 2007. Effect of Milk Treatments on Acidification, Physicochemical Characteristics, and Probiotic Cell Counts in Low Fat Yogurt. Milchwissenschaft (Milk Science International) 61(1):48-52.
  • Penna, A.L.B, Subba Rao-Gurram, and G.V. Barbosa-Cánovas. 2007. High Hydrostatic Pressure Processing on Microstructure of Probiotic Low fat Yogurt. Food Research International 40(4):510-519. PDF
  • San Martín, M.F., D.R. Sepúlveda, M.M. Góngora-Nieto, B.G. Swanson B.G., and G.V. Barbosa-Cánovas. 2007. Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields. Journal of Food Science 40(7):1271-1279. PDF
    San Martín-Gonzalez, J.J. Rodriguez, Subba Rao Gurram, S. Clark, B.G. Swanson, and G.V. Barbosa-Cánovas. 2007. Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk. PDF Lebensmittel-Wissenschaft und Technologie 40:697-705.
2006
  • Fernández-Molina, Juan J., Daniela Bermúdez-Aguirre, Bilge Altunakar, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2006. Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk: some energy considerations. Journal of Food Process Engineering 29:561-573. PDF
  • Guerrero-Beltrán, J.A. and G.V. Barbosa-Cánovas. 2006. Inactivation of Saccharomyces cerevisiae and polyphenoloxidase activity in mango nectar treated with UV light. Journal of Food Protection 69(2):362-368. PDF
  • Guerrero-Beltrán, J.A., G. Moraga-Ballesteros, M.J. Moraga-Ballesteros, B.G. Swanson, and G.V. Barbosa-Cánovas. 2006. Effect of pH and ascorbic acid on HHP processed mango purée. J. Food Processing Preservation 30:582-596. PDF
  • Juliano, Pablo, Biansheng Li, Stephanie Clark, Jason W. Mathews, Patrick C. Dunne, and Gustavo V. Barbosa-Cánovas. 2006. Descriptive analysis of precooked egg products after high pressure processing combined with low and high temperatures. Journal of Food Quality 29:505-530. PDF
  • Juliano P., T. Koutchma, M. Toldrà, S. Clark, B. Balasubramaniam, J.W. Mathews, C.P. Dunne, George Saddler, 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) E52-61. PDF
  • Juliano, Pablo, Balasingam Muhunthan, and Gustavo V. Barbosa-Cánovas. 2006. Flow and shear descriptors of preconsolidated food powders. Journal of Food Engineering 72 (2):157-166.
  • Penna, A.L.B., Subba Rao-Gurram, and G.V. Barbosa-Cánovas. Effect of High Hydrostatic Pressure Processing on Rheological and Texture Properties of Probiotic Low Fat Yogurt Fermented by Different Starter Cultures. Journal of Food Process Engineering 29:447-461. PDF
  • Rivas, A., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. Lebensmittel-Wissenschaft und Technologie 39(10):1163-1170.
  • Sampedro, F., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Review: Application of pulsed electric fields in egg and egg derivatives. Food Science & Technology International 12/5, 397-406.
  • San Martin, F., J. Welti and G.V. Barbosa-Cánovas. 2006. Cheese Manufacture Assisted by High Pressure. Food Reviews International 22:275-288.
  • Sepúlveda, D.R., J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas. 2006. Influence of electric current density on the bactericidal effectiveness of pulsed electric field treatments. Journal of Food Engineering 76:656-663.
2005
  • Barbosa-Cánovas, G.V. and P. Juliano. 2005.  Compression and Compaction Characteristics of Selected Food Powders. Advances in Food Nutrition and Research 49 (6): 233-307.
  • Bendico, Sílvia, A. Robert Marsellés-Fontanet, Gustavo V. Barbosa-Cánovas, Olga Martín-Belloso. 2005.  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 69: 317-323.
  • Estrada-Girón, Y., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005.  Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Food Science & Technology. (16): 194-203.
  • Fernández-Molina, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005.  Inactivation of Pseudomonas fluorescens in skim milk by combinations of Pulsed Electric Fields and organic acids. Journal of Food Protection 68(6) 1232-1235. PDF
  • Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005.  Skim milk processing by combining pulsed electric fields and thermal treatments. Journal of Food Processing and Preservation 29 (5/6): 291-306.
  • Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, Gustavo V. Barbosa-Cánovas. 2005. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk accepted by Journal of Food Processing and Preservation. 29 (5/6) 390-406
  • Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Canovas. 2005.  High hydrostatic pressure processing of fruit and vegetable products. Food Reviews International 21(4):411-425.
  • Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. High hydrostatic pressure processing of mango puree containing antibrowning agents. Food Science and Technology International 11(4)261-267.
  • Guerrero-Beltran, J.A., B.G. Swanson, and G.V. Barbosa-Canovas. 2005.  Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. Lebensmittel-Wissenschaft und-Technologie, 38 (6) 625-30.
  • Guerrero-Beltran, J.A. and G.V. Barbosa-Cánovas. 2005.  Reduction of Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. Journal of Food Process Engineering 28:437-452.
  • Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005.  Shelf life of HHP-processed peach purée with antibrowning agents. Journal of Food Quality 28, 479-491.
  • Juliano, P., B. Muhunthan, and G.V. Barbosa-Cánovas. 2005. Friction in the Flowability Characterization of Food Powders. Journal of Food Engineering 72(2):157-166.
  • Pérez-Won, M., G. Tabilo-Munizaga and G.V. Barbosa-Cánovas. 2005.  Effects of Ultra High Pressure on Bay scallop (Aequipecten irradians) Adductor Muscles. Food Science and Technology International 11(6):477-484.
  • Sampedro, F., A. Martinez, M. Rodrigo, D. Rodrigo, and G.V. Barbosa-Cánovas. 2005.  Quality and Safety Aspects of PEF Application in Milk and Milk Products. Critical Reviews in Food Science and Nutrition, 45:25-47.
  • Sepulveda, D.R., M.M. Góngora-Nieto, M.F. San-Martin, G.V. Barbosa-Cánovas. 2005.  Influence of treatment temperature on the inactivation of Listeria innocua by pulsed electric fields. Lebensm.-Wiss. u.-Technol. 38: 167-172.
  • Sepulveda, D.R., Góngora-Nieto M.M., Guerrero-Beltran J.A., and Barbosa-Cánovas G.V. 2005. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. Journal of Food Engineering, 67: 81-86.
  • Tabilo-Munizaga, G., R. Moyano, R. Simpson, G.V. Barbosa-Cánovas, and B.G. Swanson. 2005.  Flow and viscoelastic properties of pressurized avocado puree. Journal of Food Processing and Preservation 29:197-207.
  • Tabilo-Munizaga, G. and G.V. Barbosa-Cánovas. 2005.  Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. Lebensm.-Wiss. u.-Technol. 38: 47-57.
2004
  • Barbosa-Cánovas, G.V. and Juliano, P. 2004. Adaptation of Classical Processes to New Technical Developments and Quality Requirements. Journal of Food Science. 69(5):E240-50.
  • Guerrero-Beltran, J.A., G.V. Barbosa-Canovas, Swanson, B.G. 2004. High Hydrostatic pressure processing of peach puree with and without antibrowning agents. Journal of Food Processing and Preservation 28 (1): 69-85.
  • Guerrero-Beltran, J.A., G.V. Barbosa-Canovas. 2004.  Review: Advantages and limitations on processing foods by UV light. Food Science and Technology International. 10(3):137-147.
  • Góngora-Nieto, M.M., P. Pedrow, B.G. Swanson, and G.V. Barbosa-Cánovas. 2004.  Use of Circuit Analysis Simulations in Pulsed Electric Fields Food Preservation. Journal of Food Engineering. 61: 413-420.
  • Ibarz, A., Gonzalez, C., G.V. Barbosa-Cánovas. 2004.  Kinetic models for water absorption and cooking time in chickpea soaked and treated by high pressure. Journal of Food Engineering. 63: 467-472.
  • Tabilo-Munizaga, Gipsy and G.V. Barbosa-Canovas. 2004.  Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Research International 37: 767-775.
  • Tabilo-Munizaga, Gipsy and G.V. Barbosa-Canovas. 2004.  Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview. Food Science Technology International. 10(4): 207-222.

 

In press

  • Barbosa-Cánovas, Gustavo V. and Bermúdez-Aguirre, Daniela. ####. Emerging Food Processing  Technologies in North America: Introduction. Food Science and Technology International.  
  • Bermudez, Daniela and G.V. Barbosa-Cánovas. ####. Nutritional Properties, Physical-Chemical Characteristics and Shelf-Life of Whole Milk After Thermal And Thermo-Sonication Treatments. Journal Food Quality.
  • Bermúdez-Aguirre, Daniela, Raymond Mawson, Kees Versteeg and Gustavo V. Barbosa-Cánovas. ####. Composition properties, physical-chemical characteristics and shelf-life of whole milk after thermal and thermo-sonication treatments. Journal of Food Quality.
  • Guerrero-Beltran, J., G.V. Barbosa-Cánovas. ####. UV-C light processing of grape, cranberry, and grapefruit juices to inactivate Saccharomyces cerevisiae. Journal of Food Process Engineering.
  • Guerrero-Beltrán, José A., Yokiushirdhilgilmara Estrada-Girón, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. ####. Inactivation kinetics of lipoxygenase in pressurized raw-soymilk and soymilk from high-pressure treated soybeans. Journal of Food Processing and Preservation.
  • Koutchma, T., P. Juliano, I. Setikaite, E. Patazca, P.C. Dunne, and G.V. Barbosa-Cánovas. ####. Packaging evaluation for high pressure/high temperature sterilization of shelf-stable foods. Journal of Food Process Engineering.
  • Sepúlveda, D.R., M.M. Góngora-Nieto, J.A. Guerrero-Beltran, and G.V. Barbosa-Cánovas. ####. Shelf life study of whole milk treated with a combination of pulsed electric fields and PEF-generated heat. Food Research International.

In Review

In Preparation

  • Juliano, P., D.R. Sepúlveda, and G.V. Barbosa-Cánovas. Food Powders Flowability Characterization: Methods and Applications. Comprehensive Reviews in Food Science and Food Safety.

 

 

 

 

 

 

 

 

 

 

 

 

Professor of Food Engineering

 

Director
Center for Nonthermal
Processing of Food

Biological Systems Engineering (BSysE)
L.J. Smith Hall 220A (map)
Washington State University
Pullman, WA 99164-6120
USA

509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)

Barbosa@wsu.edu

Curriculum Vitae PDF icon

 

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Biological Systems Engineering, LJ Smith rm 220, PO Box 646120, Washington State University, Pullman WA 99164-6120, 509-335-6188, GVBC Email