Search Results - "BALABAN, M. O"

Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus) by Yagiz, Y., Kristinsson, H.G., Balaban, M.O., Marshall, M.R.

“…High pressure processing (HPP) is becoming a promising seafood preservation method. The objective was to investigate the effect of HPP on quality of rainbow…”
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Quantifying Nonhomogeneous Colors in Agricultural Materials Part I: Method Development by Balaban, M.O

“…Measuring the color of food and agricultural materials using machine vision (MV) has advantages not available by other measurement methods such as subjective…”
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Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit Juice by Ferrentino, G, Plaza, M.L, Ramirez-Rodrigues, M, Ferrari, G, Balaban, M.O

“…Red grapefruit juice was treated with continuous dense phase carbon dioxide (DPCD) equipment to inactivate yeasts and molds and total aerobic microorganisms. A…”
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Measurement of High-Pressure Carbon Dioxide Solubility in Orange Juice, Apple Juice, and Model Liquid Foods by Calix, T.F, Ferrentino, G, Balaban, M.O

“…An experimental system to measure the carbon dioxide (CO₂) solubility in liquids at different pressures was designed and tested. Pressure and temperature were…”
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Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried by Ramírez-Rodrigues, M.M., Balaban, M.O., Marshall, M.R., Rouseff, R.L.

“…:  Calyxes from the Roselle plant (Hibiscus sabdariffa L.) were used to prepare cold (22 °C for 4 h) and hot (98 °C for 16 min) infusions/teas from both fresh…”
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Quantifying Nonhomogeneous Colors in Agricultural Materials. Part II: Comparison of Machine Vision and Sensory Panel Evaluations by Balaban, M.O, Aparicio, J, Zotarelli, M, Sims, C

“…The average colors of mangos and apples were measured using machine vision. A method to quantify the perception of nonhomogeneous colors by sensory panelists…”
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Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure by Pilavtepe-Çelik, M, Balaban, M.O, Alpas, H, Yousef, A.E

“…Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa…”
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Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets by Mantilla, D, Kristinsson, H.G, Balaban, M.O, Otwell, W.S, Chapman, F.A, Raghavan, S

“…Carbon monoxide (CO) has been used for improving the color of muscle foods. In the current study, we compared the postmortem treatment of tilapia fillets with…”
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Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple by Yoruk, R., Yoruk, S., Balaban, M.O., Marshall, M.R.

“…Relative antibrowning potency of oxalic acid on banana and apple slices was investigated using a machine vision system. Degree of browning on fresh‐cut…”
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Microbial Inactivation Kinetics during High-Pressure Carbon Dioxide Treatment: Nonlinear Model for the Combined Effect of Temperature and Pressure in Apple Juice by Ferrentino, G, Ferrari, G, Poletto, M, Balaban, M.O

“…Isobaric and isothermal semi-logarithmic survival curves of natural microflora in apple juice treated with high-pressure carbon dioxide at 7, 13, and 16 MPa…”
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Tomato Flavor and Aroma Quality as Affected by Storage Temperature by Maul, F., Sargent, S.A., Sims, C.A., Baldwin, E.A., Balaban, M.O., Huber, D.J.

“…Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 °C. Fruit stored for 2 d below 20 °C were rated by trained…”
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High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices by Zook, C.D, Parish, M.E, Braddock, R.J, Balaban, M.O

“…High pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5…”
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Post-Soviet Trajectories of Russian Shrinking Cities by Makhrova, A. G., Kirillov, P. L., Balaban, M. O., Gao, L.

“…— The objective of the article is to assess the scale and dynamics of shrinkage of cities in Russia and its regions in the post-Soviet period. Urban shrinkage…”
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Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh Seafood by ENDOZA, T. F. M, WELT, B. A., OTWELL, S., TEIXEIRA, A. A., KRISTONSSON, H., BALABAN, M. O.

“…The United States Food and Drug Administration (USFDA) considers any hermetically sealed package containing fresh seafood as a reduced oxygen package (ROP) if…”
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Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure Processing by Boynton, B.B., Sims, C.A., Sargent, S., Balaban, M.O., Marshall, M.R.

“…Mangos were sliced, vacuum‐sealed, and processed at 300 MPa or 600 MPa for 1 min. Fresh mango flavor declined and off‐flavor increased during storage at 3 °C,…”
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Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality by Damar, S, Balaban, M.O

“…Dense phase CO2 (DPCD) is a non-thermal technology that can inactivate certain microorganisms and enzymes at temperatures low enough to avoid the thermal…”
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Video analysis to monitor rigor mortis in cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi) by Oliveira, A.C.M, O'Keefe, S.F, Balaban, M.O

“…A subjective method was used to evaluate rigor mortis in 50 Gulf sturgeons distributed into 5 weight categories. Duration of rigor increased with fish weight…”
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Changes in brown eggshell color as the hen ages by Odabaşi, A Z, Miles, R D, Balaban, M O, Portier, K M

“…The color of eggshells from eggs laid by commercial-type Hy-Line brown hens 25 wk of age was studied over a period of 10 mo. Color measurements were made by a…”
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Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM by Vega, P.J. (Univ. of Florida, Gainesville, FL.), Balaban, M.O, Sims, C.A, O'Keefe, S.F, Cornell, J.A

“…Increasing demand for beta-carotene has resulted in a growing interest in its extraction from natural sources. Carotenes were extracted from carrot pulp (press…”
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Analysis of visual quality attributes of white shrimp by machine vision by Luzuriaga, D.A. (Univ. of Florida, Gainesville, FL.), Balaban, M.O, Yeralan, S

“…An important component of shrimp quality evaluation is determination of visual attributes by trained inspectors. This is subjective, time consuming, and…”
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