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Michèle Marcotte is a Canadian
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References
- ↑ "ACADEMIC POSITIONS".
- ↑ "People".
- ↑ "Welcome to the Sudhir Sastry Research Group web page".
- ↑ "Past President: Dr. Sudhir Sastry, The Ohio State University".
- 1 2 "Sudhir K. Sastry Awards" (PDF).
- 1 2 "Sastry, International Expert in Food Processing, Packaging, Receives 2007 OARDC Senior Faculty Research Award".
- 1 2 "ICEF12".
- 1 2 "International Food Engineering Award" (PDF).
- 1 2 "Several FABE Faculty and Staff Honored at the 2022-2023 CFAES Awards".
- ↑ "Sudhir Sastry, The Ohio State University (Columbus), USA".
- ↑ Lalo, Julie (April 24, 1985). "Penn State using research grants to update home canning methods". The Daily Item. p. 6.
- ↑ "Sudhir K. Sastry".
- ↑ "Center for Advanced Processing and Packaging Studies (CAPPS)" (PDF).
- ↑ "OSU Tenth in Nation". The Galion Inquirer. September 3, 2010. p. 3.
- 1 2 "Apparatus and method for measurement of ph over a wide range of pressure".
- ↑ "Project Listing".
- ↑ "Research Areas".
- ↑ Ramaswamy, Hosahalli S.; Marcotte, Michele; Sastry, Sudhir; Abdelrahim, Khalid, eds. (2014). Ohmic Heating in Food Processing. doi:10.1201/b16605. ISBN 978-0-429-14996-2.
- ↑ Palaniappan, Sevugan; Sastry, Sudhir K.; Richter, Edward R. (1992). "Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms". Biotechnology and Bioengineering. 39 (2): 225–232. doi:10.1002/bit.260390215.
- ↑ Somavat, Romel; Mohamed, Hussein M.H.; Sastry, Sudhir K. (2013). "Inactivation kinetics of Bacillus coagulans spores under ohmic and conventional heating". LWT - Food Science and Technology. 54: 194–198. doi:10.1016/j.lwt.2013.04.004.
- ↑ Cho, Hyung-Yong; Yousef, Ahmed E.; Sastry, Sudhir K. (1999). "Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating". Biotechnology and Bioengineering. 62 (3): 368–372. doi:10.1002/(SICI)1097-0290(19990205)62:3<368::AID-BIT14>3.0.CO;2-0.
- ↑ "Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation".
- ↑ Sastry, Sudhir K.; Barach, Jeffrey T. (2000). "Ohmic and Inductive Heating". Journal of Food Science. 65: 42–46. doi:10.1111/j.1750-3841.2000.tb00617.x.
- ↑ Cho, Hyung-Yong; Yousef, Ahmed E.; Sastry, Sudhir K. (2000). "Growth kinetics of Lactobacillus acidophilus under ohmic heating". Biotechnology and Bioengineering. 49 (3): 334–340. doi:10.1002/(SICI)1097-0290(19960205)49:3<334::AID-BIT12>3.0.CO;2-E.
- ↑ Lima, Marybeth; Sastry, Sudhir K. (1999). "The effects of ohmic heating frequency on hot-air drying rate and juice yield". Journal of Food Engineering. 41 (2): 115–119. doi:10.1016/S0260-8774(99)00080-1.
- ↑ Sensoy, I.; Sastry, S.K. (2004). "Extraction Using Moderate Electric Fields". Journal of Food Science. 69. doi:10.1111/j.1365-2621.2004.tb17861.x.
- ↑ "Method and apparatus for peeling produce".
- ↑ "Space Cooking: Feeding Astronauts on Mars-bound Missions". Space.com .
- ↑ "Ohmic heating packet".
- ↑ "Device and Container for Reheating and Sterilization".
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