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V.M. Balasubramaniam on Muck Rack

V.M. Balasubramaniam

Columbus
As seen in: Wiley Online Library, Taylor & Francis Online
Food Engineering Research, Education and Industrial Outreach. The Ohio State University, College of Food Ag Env Science, FST & FABE
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Articles

Lipidomics unveils changes in oxidised lipids in human breast milk by high‐pressure processing

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By I. G. Medina-Meza, V.M. Balasubramaniam, M. Kaven, Sai Sashidhar Guduru
| Wiley Online Library Verified
Introduction Human breast milk (HBM) is a complex food that is evolutionarily adapted to satisfy the nutritional needs of an infant. Thus, mothers' milk is the golden standard of infant nutrition (Walker, 2010). HBM contains a variety of bioactive agents that modify the function of the gastrointestinal tract and the immune system, as well as in brain development (Domellöf & Embleton, 2021) HBM is widely recognised as a biological fluid required for optimal infant growth and development.
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Impact of thermal, high‐pressure and ultra‐shear pasteurisation technologies on beetroot juice metabolites using untargeted nuclear magnetic resonance spectroscopy

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By Sai Sasidhar Guduru, V.M. Balasubramaniam, Emmanuel Hatzakis, IFST Member Log-in
| Wiley Online Library Verified
Introduction In recent years, consumers' desire to eat and drink fresh-like products that are free from additives has led to an increased interest in minimally processed foods that retain nutrients. Traditionally, food products are thermally processed to assure food safety. Thermal processing (TP) may cause undesirable quality changes in foods that are heat-sensitive and may degrade heat-sensitive nutrients.
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Inactivation of Lactobacillus brevis cells and Bacillus cereus spores as influenced by pressure, shear, thermal, and valve geometry

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By Jie Xu, Ahmed Yousef, Jerish Joyner Janahar, V.M. Balasubramaniam
| Taylor & Francis Online
ABSTRACT Formulae display:? ABSTRACT This study investigated the influence of pressure, shear, temperature, and their interactions on the inactivation of two bacteria – Lactobacillus brevis and Bacillus cereus spores. Cell suspension of L. brevis (1.6 × 1010 CFU/mL) and spore suspension of B. cereus (3.2 × 108 CFU/mL) were suspended in HEPES buffer (pH 7.3) and subjected to ultra-shear treatment (UST) at 400 MPa, process temperatures of 40 and 70°C, and flow rate of 0.0012 ± 0.0003 kg/s.
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