Carmen Moraru

Cornell University

United States

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Articles (13)

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Bruno Augusto Mattar Carciofi

Assistant Professor

University of California, Davis

UNITED STATES

Martin Wiedmann

Gellert Family Professor of Food Safety

Cornell University

UNITED STATES

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Carmen Moraru

Research Interests

Explore related searches

Contact this professor

Articles (13)

Collaborators (2)

Bruno Augusto Mattar Carciofi

Martin Wiedmann

Make your next move.

Carmen Moraru

Research Interests

Explore related searches

Contact this professor

Articles (13)

Microwave vacuum drying of dairy cream: Processing, reconstitution, and whipping properties of a novel dairy product

Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products

Blue 405 nm LED light effectively inactivates bacterial pathogens on substrates and packaging materials used in food processing

Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications

Modeling the drying kinetics of microwave vacuum drying of concentrated skim milk: correlation of dielectric properties, drying stages, and specific energy demand at pilot scale

Functionality of pea protein isolate solutions is affected by reconstitution conditions

Synergistic effects of sequential light treatment with 222-nm/405-nm and 280-nm/405-nm wavelengths on inactivation of foodborne pathogens

A process optimization approach for microwave vacuum drying of concentrated skim milk

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

Effective pulsed light treatments for inactivating Salmonella enterica serotypes

Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient

Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates

Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment

Collaborators (2)

Bruno Augusto Mattar Carciofi

Martin Wiedmann

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