Sudhir Sastry | SLACA | Galoá Proceedings

The Ohio State University, Department of Food, Agricultural and Biological Engineering

Sudhir Sastry

Trabalhos (2)

The inactivation of Polyphenol oxidase (PPO) on viscous CMC Solution: Comparison between Ohmic Heating and Conventional Heating.
Thiago Soares Leite ¹
Chaminda Samaranayake ²
Sudhir Sastry ³
Marcelo Cristianini ⁴
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² The Ohio State University
³ The Ohio State University, Department of Food, Agricultural and Biological Engineering
⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
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69869

Engenharia de processos e tecnologias emergentes (ET)

Pôster
Açaí Pulp (Euterpe oleracea Mart.) processed by Ohmic heating: Effect on microbial inactivation
Thiago Soares Leite ¹
Taras Pyatkovskiy ²
Sudhir Sastry ³
Marcelo Cristianini ⁴
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Department of Food, Agricultural and Biological Engineering Agri-food Industry, (FABE) / The Ohio State University / The Ohio State University
³ The Ohio State University, Department of Food, Agricultural and Biological Engineering
⁴ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
-
69870

Engenharia de processos e tecnologias emergentes (ET)

Pôster

Co-autores (4)