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Browsing Faculty Research Publications (Food Science and Technology) by Title
Now showing items 1-20 of 24
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(Taylor & Francis, 2011-11-04)The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high p ...
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(Elsevier, 2011-11)The skins of two white wine grape pomace (WWGP) and three red wine grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolics composition. DF was measured by gravimetric-enzyma ...
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(American Society for Enology and Viticulture, 2012-03)Temperatures during the day and night are known to influence grape berry metabolism and resulting composition. In this study, the flavonoid composition of field-grown Vitis vinifera L. cv. Merlot berries was investigated ...
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(American Dairy Science Association, 2004)A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirredcurd ...
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(Elsevier, 2012-10)Conjugated linoleic acid (CLA) has been recently studied for its health-promoting and disease-preventing properties. The objective of this study was to evaluate the effect of pressure (100-600 MPa), temperature (60-120˚C ...
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(John Wiley & Sons, Inc., 2012-10)Muddy and/or musty off-flavors in farmed-raised catfish occur as a result of the absorption of geosmin (GEO) and 2-methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH-shift method ...
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(Elsevier, 2012-04)Gelation characteristics of tropical surimi, namely threadfin bream (TB), bigeye snapper (BS), goatfish (GF) and lizardfish (LF) prepared in the absence and presence of 10 g kg⁻¹ egg white proteins were evaluated using e ...
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(American Dairy Science Association, 2003-04)The activity of chymosin, plasmin, and Lactococcus lactis enzymes (cell envelope proteinase, intracellular peptidases, and glycolytic enzymes) were determined after 5-min exposures to pressures up to 800 MPa. Plasmin ...
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(Springer, 2012-09)Consumer demand for improved-quality and fresh-like food products have led to the development of new non-thermal preservation methods. High pressure processing (HPP) is currently the novel non-thermal technology best est ...
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(American Society for Microbiology, 2013-01)Positively-charged gold nanoparticles (0.8 nm core diameter) reduced yeast survival, but not growth, at a concentration of 10-100 μg/ml. Among 17 resistant deletion mutants isolated in a genome-wide screen, highly sign ...
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(Oxford University Press, 2012-01-20)Little is known about the impact of temperature on proanthocyanidin (PA) accumulation in grape skins, despite its significance in berry composition and wine quality. Field-grown grapes (cv. Merlot) were cooled during th ...
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(Elsevier, 2012-07)Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on avera ...
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(Elsevier, 2012-09-15)The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape composition and volatile compounds in Merlot grapes was investigated over two growing seasons in semi-arid, south-western ...
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(Elsevier, 2012-11-15)Shrimp shell powders (SSP) were fermented by successive two-step fermentation of Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 to extract chitin. Taguchi experimental design with orthogonal array was emp ...
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(South African Society for Enology & Viticulture, 2011)The objective of this study was to investigate the production of SO₂ and SO₂ binding compounds by wine yeast and the impact of the production of these compounds on the MLF at various time points during alcoholic fermen ...
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(American Dairy Science Association, 2006)Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, ...
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(American Dairy Science Association, 2005)Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase ...
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(Elsevier, 2012-08)Consumption of raw oysters has been linked to several outbreaks of Vibrio parahaemolyticus infection in the United States. This study investigated effects of ice storage and UV-sterilized seawater depuration at various ...
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(Springer, 2011-12)Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried 2 out to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe ...
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(Institute of Food Technologists, 2012-08)Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early developmen ...
Now showing items 1-20 of 24
