Jeyamkondan Subbiah
Affiliations: | Engineering | The University of Nebraska - Lincoln, Lincoln, NE |
Area:
Agricultural Engineering, Food Science and Technology Agriculture, Computer EngineeringWebsite:
https://engineering.unl.edu/bse/faculty/jeyamkondan-jeyam-subbiah/Google:
"Jeyamkondan Subbiah"Parents
Sign in to add mentor| Glenn A. Kranzler | grad student | 2004 | Oklahoma State University | |
| (Nondestructive evaluation of beef palatability.) | ||||
Children
Sign in to add trainee| Govindarajan Konda Naganathan | grad student | 2011 | University of Nebraska - Lincoln |
| Kim Cluff | grad student | 2012 | University of Nebraska - Lincoln |
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Publications
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| Wei X, Lau SK, Chaves BD, et al. (2020) Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders. Journal of Dairy Science |
| Kar A, Wei X, Majumder K, et al. (2020) Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder Lwt - Food Science and Technology. 133: 110091 |
| Lau SK, Dag D, Ozturk S, et al. (2020) A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods Lwt - Food Science and Technology. 130: 109719 |
| Verma T, Subbiah J. (2020) Use of residence time versus screw speed in the response surface model for microbial inactivation during single-screw extrusion of low-moisture food Food Control. 115: 107293 |
| Chen L, Irmak S, Chaves BD, et al. (2020) Microbial challenge study and quality evaluation of cumin seeds pasteurized by continuous radio frequency processing Food Control. 111: 107052 |
| Lin Y, Subbiah J, Chen L, et al. (2020) Validation of radio frequency assisted traditional thermal processing for pasteurization of powdered infant formula milk Food Control. 109: 106897 |
| Wei X, Lau SK, Stratton J, et al. (2019) Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper. Food Microbiology. 82: 388-397 |
| Lau SK, Ribeiro FA, Subbiah J, et al. (2019) Agenator: An open source computer-controlled dry aging system for beef Hardwarex. 6 |
| Verma T, Subbiah J. (2019) Conical twin-screw extrusion is an effective inactivation process for Salmonella in low-moisture foods at temperatures above 65 °C Lwt. 114: 108369 |
| Chen J, Lau SK, Boreddy SR, et al. (2019) Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt Journal of Food Engineering. 262: 109-120 |