B K Tiwari

Summary

Affiliation: University College Dublin
Country: Ireland

Publications

  1. doi request reprint Anthocyanins and color degradation in ozonated grape juice
    B K Tiwari
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    Food Chem Toxicol 47:2824-9. 2009
  2. doi request reprint Effect of ultrasound processing on anthocyanins and color of red grape juice
    B K Tiwari
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    Ultrason Sonochem 17:598-604. 2010
  3. doi request reprint Anthocyanin and ascorbic acid degradation in sonicated strawberry juice
    B K Tiwari
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    J Agric Food Chem 56:10071-7. 2008
  4. doi request reprint Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: a quantitative approach on microbial responses
    A Adekunte
    UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    Int J Food Microbiol 142:53-9. 2010
  5. doi request reprint Modelling of yeast inactivation in sonicated tomato juice
    A Adekunte
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College, Belfield, Dublin 4, Ireland
    Int J Food Microbiol 137:116-20. 2010
  6. doi request reprint Effects of sonication on the kinetics of orange juice quality parameters
    B K Tiwari
    School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
    J Agric Food Chem 56:2423-8. 2008

Collaborators

  • A Adekunte
  • P J Cullen
  • A Scannell
  • C O'DONNELL
  • C P O Donnell
  • N Slone
  • V P Valdramidis

Detail Information

Publications6

  1. doi request reprint Anthocyanins and color degradation in ozonated grape juice
    B K Tiwari
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    Food Chem Toxicol 47:2824-9. 2009
    ..Thus, the effects of ozonation on the grape juice should be considered by processors prior to its adoption as a preservation technique...
  2. doi request reprint Effect of ultrasound processing on anthocyanins and color of red grape juice
    B K Tiwari
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    Ultrason Sonochem 17:598-604. 2010
    ..This study shows that sonication could be employed for as a preservation technique for fruit juice processing where anthocyanin retention is desired...
  3. doi request reprint Anthocyanin and ascorbic acid degradation in sonicated strawberry juice
    B K Tiwari
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    J Agric Food Chem 56:10071-7. 2008
    ..RSM was demonstrated to be an effective technique to model the effect of sonication on strawberry juice quality while minimizing the number of experiments required...
  4. doi request reprint Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: a quantitative approach on microbial responses
    A Adekunte
    UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    Int J Food Microbiol 142:53-9. 2010
    ..Application of ultrasound is an alternative process for the production of safe reconstituted infant formula. This study contributes on the quantitative assessment of the resistance of C. sakazakii...
  5. doi request reprint Modelling of yeast inactivation in sonicated tomato juice
    A Adekunte
    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College, Belfield, Dublin 4, Ireland
    Int J Food Microbiol 137:116-20. 2010
    ..Results presented in this study show that sonication alone is an effective process to achieve the desired level of yeast inactivation in tomato juice...
  6. doi request reprint Effects of sonication on the kinetics of orange juice quality parameters
    B K Tiwari
    School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland
    J Agric Food Chem 56:2423-8. 2008
    ..Changes in cloud value followed first-order kinetics, whereas browning index, L*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated ( R2 > 0.90) to ultrasonic intensity...