Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Juming Tang

Showing results (21-30 of 102) with videos related to

Pageof 11
Sort By:
Food Research International (Ottawa, Ont.)|December 3, 2017
A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperaturesRavi Kiran Tadapaneni, Ren Yang, Brady Carter, et al.
Annual Review of Food Science and Technology|January 4, 2018
Radio-Frequency Applications for Food Processing and SafetyYang Jiao, Juming Tang, Yifen Wang, et al.
Journal of Food Science|August 3, 2025
The Effect of Conventional and Microwave Frying on the Quality Characteristics of French FriesYash Shah, Xu Zhou, Juming Tang, et al.
The Journal of Microwave Power and Electromagnetic Energy : a Publication of the International Microwave Power Institute|February 21, 2009
Influence of mashed potato dielectric properties and circulating water electric conductivity on radio frequency heating at 27 MHzJian Wang, Robert G Olsen, Juming Tang, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Non-invasive measurement of oxygen diffusion in model foodsKanishka Bhunia, Shyam S Sablani, Juming Tang, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and StorageKanishka Bhunia, Shyam S Sablani, Juming Tang, et al.
Food Microbiology|July 19, 2025
Comparing thermal resistance of Salmonella in chili (Capsicum), cinnamon (Cinnamomum cassia), and black pepper (Piper nigrum) powdersYucen Xie, Mei-Jun Zhu, Shyam Sablani, et al.
Journal of the Science of Food and Agriculture|June 18, 2019
Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable pureesChandrashekhar R Sonar, Barbara Rasco, Juming Tang, et al.
Journal of Food Science|August 15, 2020
Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storageMaría Laura Montero, Shyam Sablani, Juming Tang, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humiditiesRen Yang, Stephen P Lombardo, William F Conway, et al.
Pageof 11

Showing results (21-30 of 102) with videos related to

Sort By:
Pageof 11
Food Research International (Ottawa, Ont.)|December 3, 2017
A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperaturesRavi Kiran Tadapaneni, Ren Yang, Brady Carter, et al.
Annual Review of Food Science and Technology|January 4, 2018
Radio-Frequency Applications for Food Processing and SafetyYang Jiao, Juming Tang, Yifen Wang, et al.
Journal of Food Science|August 3, 2025
The Effect of Conventional and Microwave Frying on the Quality Characteristics of French FriesYash Shah, Xu Zhou, Juming Tang, et al.
The Journal of Microwave Power and Electromagnetic Energy : a Publication of the International Microwave Power Institute|February 21, 2009
Influence of mashed potato dielectric properties and circulating water electric conductivity on radio frequency heating at 27 MHzJian Wang, Robert G Olsen, Juming Tang, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Non-invasive measurement of oxygen diffusion in model foodsKanishka Bhunia, Shyam S Sablani, Juming Tang, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and StorageKanishka Bhunia, Shyam S Sablani, Juming Tang, et al.
Food Microbiology|July 19, 2025
Comparing thermal resistance of Salmonella in chili (Capsicum), cinnamon (Cinnamomum cassia), and black pepper (Piper nigrum) powdersYucen Xie, Mei-Jun Zhu, Shyam Sablani, et al.
Journal of the Science of Food and Agriculture|June 18, 2019
Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable pureesChandrashekhar R Sonar, Barbara Rasco, Juming Tang, et al.
Journal of Food Science|August 15, 2020
Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storageMaría Laura Montero, Shyam Sablani, Juming Tang, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humiditiesRen Yang, Stephen P Lombardo, William F Conway, et al.
Pageof 11