Brief Summary of Minutes of Annual Meeting

The 2017 NC-1023 annual meeting was held December 3-5 at Washington State University in Pullman, WA. There were 28 participants from 21 institutions (participant list is attached separately). Following an administrator and Steering Committee update, station reports commenced. Each station had 10-15 mins to give a short report on their activities in the past year focusing on completed and ongoing research and educational activities. Priority was given to new members or those who had attended fewer meetings, with the objective of integrating new members into collaborations within the NC-1023 group.

The NC-1023 business meeting included discussion of the 2018 meeting to be held at the University of Maine in October 2018. There was discussion that the 2019 meeting will be held at New Mexico State University, and the 2020 meeting may be held at the University of Illinois. The group confirmed election of Secretary for 2018 as Rohan Tikekar (University of Maryland) and elected Kirk Dolan (Michigan State University) as Secretary for 2019. The leadership board for 2017-2018 will be: Gustavo Barbosa-Canovas (Chair), Gail Bornhorst (Chair-Elect), Rohan Tikekar (Secretary), and Yanyun Zhao (Past Chair). The group discussed election of new members to the Steering Committee and the criteria for becoming a Steering Committee member. The group agreed that the Steering Committee will have 5 members, with rotating terms. The committee will start with 2 current members and elect 3 new members; each member term will be 2 years, and members can be on the committee for 2 consecutive terms. To be eligible to become a member of the Steering Committee, members must have been the Chair/Past Chair of NC-1023, have been part of the group for at least 5 years, and be present at the meeting when elections take place. Based on these criteria, 7 members at the meeting were eligible for Steering Committee membership; 3 withdrew their names from consideration. There was an election (1 vote per station) to determine the 3 Steering Committee members from the remaining 4 candidates. The vote resulted in Roger Ruan, Swamy Anantheswaran, and Gonul Kaletunc being elected to the Steering Committee for 2017-2019.

The six ad hoc committees met during the meeting and each came up with specific action items for the coming year to increase group collaboration and outputs (e.g. joint manuscripts and proposals). The Nonthermal Processing committee agreed that they would prepare a review paper on current trends and future research needs in nonthermal technologies, and would try to submit a joint proposal to USDA or NSF in the coming cycle. The Extraction of Bioactive Compounds committee agreed to have quarterly conference calls and plan to complete a multi-laboratory study of anthocyanin stability during storage in cherries, blueberries, and black rice. The Mathematical Modeling committee discussed previous initiatives and agreed to come up with action items after consultation with the committee chair (Ashim Datta), who was not able to attend the meeting. The Teaching Engineering to Engineers committee agreed to post syllabi on a shared Google Document for food engineering courses to promote harmonization of course material. They also proposed setting up a session at the upcoming Conference of Food Engineering meeting in September 2018 on Food Engineering educational programs. The Physical Properties committee decided to work on a collaborative study with a multi-lab characterization of physical properties of foods with varying structure (ranging from fluid-solid). They are planning to have monthly conference calls and anticipate a manuscript from the study will be submitted in 2018. The Nanotechnology committee planned to look at the call for the next cycle of USDA proposals and determine if a collaborative proposal could be submitted by the group. It was agreed by all members that the chair of each committee would be responsible for ensuring the action items were completed prior to the next annual meeting.

Complete annual meeting minutes are attached.

NC-1023 2017 Accomplishments

The NC-1023 Multistate Research Program on Engineering for Food Safety and Quality has had another productive year with many collaborations between project members. A summary of the accomplishments under each objective is given below.

1. Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials 

NC-1023 members continued to advance innovative research in property characterization of food and other biological materials, and have published their work in top journals in the field.

The Mississippi and Iowa stations both worked on measuring physico-chemical properties of soy products; Mississippi State University used novel methods including particle sizing, particle charge, surface tension, surface hydrophobicity and circular dichroism to study the properties and storage of soybean protein nanoemulsions prepared by ultra-high pressure homogenization, which was published in the Journal of Food Science. Iowa State University published research on the phase behavior, structure, and rheological properties of candelilla wax and fully hydrogenated soybean oil mixtures.

Several stations have utilized novel non-invasive techniques to visualize structures and analyze foods before and during processing, such as micro-computed tomography (California and Illinois Stations) and high-resolution nuclear magnetic resonance spectroscopy and magnetic resonance imaging (Minnesota). For example, the University of California, Davis utilized micro-computed tomography to visualize and quantify structural changes in plant tissues that occur during in vitro gastric digestion to compare to mechanical property measurements.

Idaho State University has worked to characterize the fundamental rheological properties of foods and how these properties connect to food structure and texture of emulsions, dairy products, and high-protein bars. Their results from several studies have been published in a top journal, Food Hydrocolloids. Additionally, the University of Wisconsin Madison has continued to study the physical and sensory properties of frozen desserts to understand the interaction between air cells, ice crystal sizes, and fat globule clusters. They have also worked on understanding coalescence of fat globules in emulsions using a novel technique, micromanipulator microscopy.

2. Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation 

Numerous publications by NC-1023 members have highlighted their research efforts in the area of developing new and sustainable technologies, with collaborations across stations in their multidisciplinary efforts.

Collaborations between Georgia, Michigan, Nebraska, and Washington stations have focused on developing novel pasteurization processes to reduce pathogens in low moisture foods. For example, at the University of Nebraska, researchers identified process parameters for radio frequency-assisted thermal processing to reduce the come up time and improve the safety of soft wheat flour, and researchers at the University of Georgia identified processing conditions for radio frequency heating of food powders, including corn flour, wheat flour, and spices.

A collaboration between the Michigan and Indiana Stations on developing a novel device for rapid estimation of temperature-dependent thermal properties was awarded an NSF-STTR Phase I grant to support researchers at Michigan State University and Purdue University. The researchers will gather thermal property information from their new device that will be crucial in adequately predicting heat transfer in food processing systems.

 Members have continued their efforts to develop novel processes to reduce food waste through utilization of food waste streams. For example, a collaboration between the University of Virginia and University of Kentucky has worked to develop fractionation methods to process brewer’s spent grain, a waste product of the brewing industry. Additionally, researchers at the University of California Davis optimized the conversion of whey permeate into an oil and protein rich biomass through fungal fermentation at the lab-scale and evaluated processing conditions to optimize the extraction of protein and lipid from almond press cake, a waste product of almond oil production.

Several stations (Delaware, Maryland, New Jersey, Tennessee) worked towards developing novel processing strategies to reduce food safety hazards in fresh-cut produce wash water. For example, the University of Delaware published research on the efficacy of ultraviolet light treatments for inactivation of Salmonella in fresh produce. The University of Maryland investigated novel, synergistic antimicrobial treatments for produce wash water, while Rutgers University quantified the efficacy of plasma activated water and buffer solutions on Enterobacter aerogenes inactivation in aqueous and fruit systems. The University of Tennessee developed alternative produce wash solutions based on emulsions of essential oils and organic acids to enhance the safety of organic produce.

Other members (Hawaii, Iowa, Illinois, Maine, Minnesota, Mississippi, Nebraska, Ohio, Oregon, Pennsylvania, Texas, Utah, and West Virginia Stations) have worked to develop novel processing techniques that improve food safety and quality including: use of oscillating magnetic fields to supercool melon, development of a solar food dehydrator, development of an ultrasound-assisted abrading pretreatment for drying of blueberries, development of a dehumidified drying chamber to dry sea vegetables, application of an ultraviolet light-assisted titanium dioxide photocatalysis procedure for grape juice, pulsed light and non-thermal plasma processes for pasteurization of food powders, ultra-high pressure homogenization for soymilk processing, supercritical carbon dioxide extraction of oils with enhanced oxidative stability, electric fields treatment to reduce enzyme activity in foods, laser-assisted food processing, pulsed ultraviolet processing of egg white and yolk, vacuum impregnation/frying for potato chips, irradiation processes for fresh blueberries and cucumber, high-intensity ultrasound for fat crystallization, and osmotic dehydration of apples using liquid smoke. For example, the University of Hawaii utilized oscillating magnetic fields to supercool honeydew melon, which resulted in supercooled melon samples that had similar quality compared to fresh samples. Another example is that researchers at Pennsylvania State University evaluated pulsed ultraviolet light effectiveness on walnuts and liquid egg products to determine optimal processing conditions and the impact on the food product quality and safety.

Several stations (Michigan, Washington, and Iowa) have worked on development of extrusion processes to develop new food products. Michigan State University and Washington State University have collaborated on understanding varietal differences in extrusion of quinoa products, while Iowa State University has worked on extrusion of milk protein concentrate for high-protein bars.

In addition, other stations have worked to understand food properties and processing conditions that impact food digestion and emptying mechanisms (California and Georgia) as well as developed products with increased nutrient release and availability (Nebraska and Tennessee). For example, researchers at the University of California Davis studied the impact of added protein and processing conditions on protein digestibility in high-protein juice products.

Several stations have utilized nanomaterials in various food applications (Georgia, Hawaii, Oregon, Texas, and Wisconsin stations). For example, the University of Hawaii utilized nanoporous anodic aluminum oxide layers to prevent bacterial attachment on aluminum surfaces, which may lead to lower biofilm formation on food processing equipment and increase process and cleaning efficiency. At the University of Wisconsin Madison, sensors to indicate the frozen state and thermal history of foods were developed using nanocomposites of chitosan and gold nanoparticles. At the University of Georgia, researchers obtained detailed information on the interactions of nanocellulose and the mucosal layer in the human intestines using in vitro simulation studies.

Finally, several stations (New York, New Jersey, Ohio) have worked on the use of high pressure processing to improve food quality. For example, researchers at Cornell University and Rutgers University collaborated to understand the structural modifications in pea protein concentrates that occur during high pressure processing. The Ohio State University worked to develop an isobaric cooling method for crystallization of a model fat system, where high pressure treatments influenced the crystal morphology, size distribution, and nanostructure.

3. Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health

NC-1023 members have continued their efforts in developing mathematical models to improve food safety and quality, and have collaborated across stations to complement modeling with collection of experimental data necessary for model development and validation.

For example, the Illinois and Washington Stations have collaborated to develop a model of ice recrystallization during food freezing. The University of Illinois developed a mathematical model using the hybrid mixture theory based on unsaturated fluid transport equations and completed micro-computed tomography experiments to obtain information on ice crystal sizes. In collaboration, Washington State University measured thermal properties of frozen foods necessary for solving model equations.

Another cross-station collaboration was between the New York and Ohio stations. At Cornell University, a coupled multiphase transport model was developed to simulate infiltration of pathogenic bacteria into fresh leafy greens during the re-pressurization stage of the vacuum cooling process. In collaboration, experimental work related to bacterial attachment in vacuum cooling is currently underway at the Ohio State University. This work will help to inform vacuum cooling processes to minimize food safety risks in cooling of fresh-cut products.

Other members worked to develop models to optimize processing parameters and further understand food structure. For example, Pennsylvania State University developed a multiscale finite element analysis to connect subcellular properties to tissue-scale mechanical properties, which has been published in the Journal of Materials Science. Additionally, researchers at the University of California, Davis have optimized and developed mathematical models to predict oil and protein extraction from almond flour and cake as well as the conversion of agricultural waste streams into a valuable fungal biomass.

4. Disseminate knowledge developed through research and novel pedagogical methods to enhance student and other stakeholder learning and practice 

Dissemination efforts by NC-1023 members have ranged from development of innovative education tools for undergraduate and graduate students to outreach programs to food processors, regulators, and community members.

For example, the University of Maryland delivered training to over 70 food processors and 100 regulators on FSMA-preventative controls for increasing food safety. Oregon State University also offered training on FMSA-preventative controls as well as a surimi school, a better food processing control school, and a milk quality and artisan cheese making workshop. West Virginia State University worked with Pennsylvania State University Extension to disseminate information on food safety and food processing through hands-on training events held in West Virginia and Pennsylvania.

Several stations worked in collaboration (New York, California, Michigan, New Jersey, Illinois) to utilize novel pedagogical methods in enhancing undergraduate student learning outcomes. Simulation modules on thermal processing have been developed at Cornell University for use in both undergraduate engineering and food science courses. These modules have been utilized at the University of California Davis, Michigan State University, University of Illinois, and Rutgers University. Based on results of a pre- and post-module questionnaire, student learning on selected topics in thermal processing was increased through use of the simulation module.

Other stations also worked on dissemination of knowledge to various audiences. Michigan State University offered multiple workshops and training events on validation of low-moisture pasteurization processes in collaboration with the University of Georgia, Illinois Institute of Technology, and the FDA. Additionally, Texas A&M University developed teaching modules to simulate microbiological growth and inactivation for use in both undergraduate and graduate courses.

NC1023 List of Publications 2016-2017

1. Acevedo NC, Franchetty D. 2016. Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient. Food Research International 85:104-112.
2. Acevedo NC, MacMillan B.B., Newling B., Marangoni A.G. 2017. The effect of shear on the diffusive movement of oil in fats. RCS Advances, 7:1634-1642.
3. Adeyanju JA, Olajide JO, Adedeji AA. 2016. Development of optimum operating conditions for quality attributes in deep-fat frying of dodo produced from plantain using response surface methodology. Fd Nutrit. Sci. 7(14), 1423 – 1433.
4. Adeyanju JA, Olajide JO, Adedeji AA. 2016. Optimisation of deep-fat frying of plantain chips (Ipekere) using response surface methodology. J Fd Proc Tech 7(5), 584 – 589.
5. Agcam E, Akyıldız E, and V.M. Balasubramaniam. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry. 237: 461-470.
6. Agudelo-Laverde LM, Acevedo NC, Schebor C, Buera MP. 2016. Opacity studies in dehydrated fruits in relations to proton mobility and supramolecular aspects. Food Bioprocess Technology 9(10): 1674-1680.
7. Alkahtani, M. H., Gomes, C. L., Hemmer, P. R., 2017. Engineering water-tolerant core/shell upconversion nanoparticles for optical temperature sensing. Optics Letters. 42 (13): 2451-2454.
8. Amador J, Hartel RW, Rankin SR. 2017. The Effects of Fat Structures and Serum Phase Viscosity on Physical and Sensory Properties of Ice Cream. J. Food Sci. 82:1851-1860.
9. Amponsah, A. and Nayak, B. 2017. Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices. Journal of the Science of Food and Agriculture. DOI 10.1002/jsfa.8729.
10. Anvari M, Joyner (Melito) HS.   Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization.  Food Hydrocolloids.  72:11-26.  doi: 10.1016/j.foodhyd.2017.04.034.
11. Anvari M, Tabarsa M, Cao RCC, You S, Joyner (Melito) H, Behnam S, Rezaei M.   Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds.  Food Hydrocolloids.  52: 766-773. doi:10.1016/j.foodhyd.2015.07.030.
12. Au C, Wang T, Acevedo NC. 2016. Development of a low resolution 1H-NMR spectroscopic technique for the study of hen egg yolk gelation. Food Chemistry 204:159-166.
13. Bajaj P, Bhunia K, Kleiner L; Joyner H, Smith D, Ganjyal G, Sablani SS.   Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil.  Journal of Microencapsulation.  24:1-11.  doi: 10.1080/02652048.
14. Ban, G.H., Lee, J., Choi, C., and Jun, S. 2017. Nano-patterned aluminum surface with oil-impregnation for the improved antibacterial performance LWT – Food Science and Technology 84: 359-363.
15. Banach, J.C., Clark, S. and Lamsal, B.P. 2017. Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage. Journal of Food Science, 82: 913-921.
16. Banach, J.C., Clark, S.,and Lamsal B.P. 2016. Instrumental and Sensory Texture Attributes of High-protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate, Journal of Food Science, 81(5):S1254-S1262.
17. Banach, J.C., Clark, S.,and Lamsal B.P. 2016. Microstructural Changes in Model High-protein Nutrition Bars Formulated with Modified Milk Protein Concentrates, Journal of Food Science, 81(2): C332- C340.
18. Banach, J.C., Clark, S.,and Lamsal B.P. 2016. Textural performance of cross-linked or reduced- calcium milk protein ingredients in model high-protein nutrition bars, Journal of Dairy Science, 99:6061-6070.
19. Bastarrachea L; Walsh M; Wrenn S; Tikekar R. 2017. Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B. Food Res Intl. In Press.
20. Belayneh HD, Wehling RL, Cahoon E, Ciftci ON. 2017. Effect of extraction method on the oxidative stability of camelina seed oil studied by differential scanning calorimetry. J Food Sci 82:632-7.
21. Belayneh HD, Wehling RL, Reddy AK, Cahoon EB, Ciftci ON. 2017. Ethanol-modified supercritical carbon dioxide extraction of the bioactive lipid components of Camelina sativa seed. J Am Oil Chem Soc 94:855-65.
22. Booren, B.L., M.E. Castell-Perez, and R.K. Miller. 2017. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of Pale, soft, and exudative pork. 2017. J Texture Stud. 00: 1-12.
23. Bornhorst, G.M. 2017. Gastric mixing during food digestion: Mechanisms and Applications. Annual Review of Food Science and Technology. 8(1): 523-542.
24. Cadesky L., Ribeiro M.W., Kriner K., Karwe M.V., and Moraru C.I. 2017. Structural changes induced by high pressure processing in micellar casein and milk protein concentrates. Journal of Dairy Science 100(9):7055-7070.
25. Casulli KE, Dhakal S, Sandeep KP, Balasubramaniam VM. 2017. Compression heating of selected polymers during high-pressure processing. J. Food Process Engineering. 40(2): 1-7.
26. Cebricos, J., Hoptowit, R., and Jun, S. Separation of Escherichia coli K12 from contaminated tap water using a single-stage, continuous flow dielectrophoresis (DEP) device. LWT – Food Science and Technology 80: 185-192.
27. Chan L. C., Cohen J.L., de Moura Bell J.M.L.N. 2018. Conversion of Agricultural Streams and Food Processing Byproducts to Value-Added Compounds using Filamentous Fungi. Annual Review of Food Science. In Press.
28. Chen J, S Lau, Chen L, Wang S, Subbiah J. 2017. Modeling radio frequency heating of food moving on a conveyor belt. Food Bioprod Process. 10.1016/j.fbp.2017.01.009.
29. Chen, H, and Zhong, Q. 2017. Lactobionic acid enhances the synergistic effect of nisin and thymol against Listeria monocytogenes Scott A in tryptic soy broth and milk. Int J Food Microbiol. 260: 36–41.
30. Cohen J.L., Barile D., Liu Y., De Moura Bell J.M.LN.M 2017. Role of pH in the recovery of bovine milk oligosaccharides from colostrum whey permeate by nanofiltration. International Dairy Journal. 66:68-75.
31. Cossu A; Ercan D; Tikekar R; Nitin N. 2016, Antimicrobial Effect of Photosensitized Rose Bengal on Bacteria and Viruses in Model Wash Water. Food Bioprocess Tech. 9(3), 441-451.
32. Cossu A; Ercan D; Wang Q; Peer W; Nitin N; Tikekar R. 2016. Antimicrobial effect of synergistic interaction between UV-A light and Gallic Acid against Escherichia coli O157:H7 in fresh produce wash water and biofilm. Innov Food Sci Emerg. 37 (part A), 44-52.
33. Dahiya P, Caggioni M, Atherton TJ, deBenedictus A, Prescott SW, Hartel RW, Spicer PT. 2017. Arrested coalescence of viscoelastic droplets: Triplet shape and re-structuring. Soft Matter. 13: 2686-2697 (2017).
34. Dalmau M.E., G.M. Bornhorst, V. Eim, C. Rosselló, S.Simal. 2017. Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples. Food Chemistry. 215: 7-16.
35. de Aquino L.F.M.C., de Moura Bell J.M.L.N., Cohen J.L, Liu Y., Lee Y., de Melo Silva V.L., Domizio P.,Conte Junior C.A., Barile D. 2017. Purification of caprine oligosaccharides at pilot-scale. J of Food Eng. http://dx.doi.org/10.1016/j.jfoodeng.2017.06.009.
36. de Moura Bell J.M.L.N., Cohen J.L., de Aquino L.F.M.C., Lee H., de Melo Silva V. L., Liu Y, Domizio P., Barile D. 2017. An Integrated Bioprocess to Recover Bovine Milk Oligosaccharides from Colostrum Whey Permeate. J of Food Eng. doi: 10.1016/j.jfoodeng.2017.07.022.
37. De Oliveira E; Cossu A; Tikekar R; Nitin N. 2017. Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sub-Lethal Levels of Stresses Induced by UV-A Light and Organic Acids. App Environ Microbiol. 83(11), e00383-17.
38. Deng ZL, Jung J, Simonsen J, Wang Y, Zhao Y. 2017. Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages. J. Food Sci. 82(2): 453–462.
39. Deng ZL, Jung JY, Simonsen J., Zhao Y. 2017. Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas (Musa acuminate) banana coating. Food Chem. 232(1): 359–368.
40. Deng ZL, Jung JY, Zhao Y. 2017. Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging. LWT-Food Sci. & Technol. 83: 132–140.
41. Dhakal S, Balasubramaniam VM, Cocuron JC, Alonso AP, Agcam E, Kamat S. 2017. Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices. Food and Bioprocess Technology 10 (11): 1959-1969.
42. Ding J, Ulanov AV, Dong M, Yang T, Nemzer BV, Xiong S, Zhao S, Feng H. 2017. Enhancement of gama-aminobutyric acid (GABA), riboflavin, and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication, Ultrasonics Sonochemistry, 40(Pt A):791-797.
43. Edwards, K., Faulkner, W.B., Castell-Perez, E., Riaz, M. and Mack, C. 2017. Preliminary evaluation of a process for producing refined guar splits for a target guar solution viscosity. App. Eng. in Ag. 33(2): 1-6.
44. Ekramirad N, Rady A, Adedeji AA, and Alimardani, R. 2017. Application of hyperspectral imaging and acoustic emission techniques for apple quality prediction. Trans. ASABE 60(4).
45. Ercan D; Cossu A; Nitin N; Tikekar R. 2016. Synergistic interaction of ultraviolet light and zinc oxide photosensitizer for enhanced microbial inactivation in simulated wash-water. Innov Food Sci Emerg. 33, 240-250.
46. U. Akharume, K. Singh, J. Jaczynski and L. Sivanandan. 2017. Microbial shelf stability assessment of osmotically dehydrated smoky apples. LWT - Food Science and Technology. doi: https://doi.org/10.1016/j.lwt.2017.12.012.
47. Fang ZX, Zhao Y, Warner RD, Johnson SK. 2017. Active and intelligent packaging in meat industry. Trends in Food Sci & Technol. 61: 60-71.
48. Flores FP, Kong F. 2017. In Vitro Release Kinetics of Microencapsulated Materials and the Effect of the Food Matrix. Annual Review of Food Science and Technology. 28;8:237-59.
49. Gan J., G.M. Bornhorst, B.M. Henrick, J.B. German. 2017. Protein digestion of baby foods: study approaches and implications for infant health. Molecular Nutrition and Food Research. doi:10.1002/mnfr.201700231.
50. Geary MR, Hartel RW. 2017. Crystallization behavior and kinetics of chocolate-lauric fat blends and model systems, J. Amer. Oil Chem. Soc. 94:683-692.
51. Girard A., Castell-Perez ME, Bean SR., Awika J. 2016. Effect of condensed tannin profile on wheat flour dough rheology. J of Ag Food Chem. 64(39): 7348-7356.
52. Goulart, D, Hartel RW. 2017. Lactose crystallization in milk protein concentrate and its effects on rheology. J. Food Eng. 212: 97-107.
53. Gouw V, Jung J, Zhao Y. 2017. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT-Food Sci. & Technol. 80: 136–144.
54. Gouw V, Jung JY, Simonsen J, Zhao Y. 2017. Fruit pomace as a source of alternative fibers and cellulose nanofiber as reinforcement agent to create molded pulp packaging boards. Composites Part A: Applied Sci. & Manufacturing. 99: 48–57.
55. Greiby, I., Mishra, D.M., Dolan, K.D., Siddiq, M. 2017. Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. J. Food Eng. 198: 54-62.
56. Guan, Y, and Zhong Q. 2017. Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk. Food Chemistry. 237: 532–537.
57. Guiwei Tan, Yinggang Tian, Min Addy, Yanling Cheng, Qinglong Xie, Bo Zhang, Yuhuan Liu, Paul Chen, Roger Ruan. 2017. Structural analysis of phosphatidylcholine using a thin layer chromatography-based method. European Journal of Lipid Science and Technology. DOI: 10.1002/ejlt.201600282.
58. Guo C, Zhang Z, Chen J, Fu H, Subbiah J, Chen X, Wang Y. 2017. Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate. Food Bioprocess Technol. DOI 10.1007/s11947-017-1923-2.
59. Guo, S., Huang, R., and Chen. H. 2017. Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce. Int. J. Food Microbiol. In press.
60. Guzel M, Moreira RG, Omac B, Castell-Perez E. 2017. Quantifying the effectiveness of washing treatments on the microbial quality of fresh cut romaine lettuce and cantaloupe. LWT-Food Sci Tech. In Press.
61. Hartel RW, Rankin SA, Bradley RL. 2017. Milestones in development of ice cream and frozen desserts. J. Dairy Sci. In Press.
62. Hill, L. E., Oliveira, D. A., Hills, K., Giacobassi, C., Johnson, J., Summerlin, H., Taylor, T. M., Gomes. C. 2017. A comparative study of natural antimicrobial delivery systems for microbial safety and quality of fresh-cut lettuce. Journal of Food Science. 82(5): 1132-1141.
63. Hong Peng, Yang Liu, Wenyi Peng, Jinsheng Zhang, and Roger Ruan. 2016. Green Synthesis and Stability Evaluation of Ag Nanoparticles Using Bamboo Hemicellulose. BioResources 11(1):385-399.
64. Jeong S., Marks B.P., James M.K. 2017. Comparing thermal process validation methods for Salmonella inactivation on almond kernels. J. Food Protect. 80:169-176.
65. Jiang S, Ding J, Andrade J, Rababah TM, Almajwal A, Abulmeaty MM, Feng H. 2017. Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments, Ultrasonics Sonochemistry, 38: 835-842.
66. Joyner (Melito) HS, Francis D, Johnson J, Luzzi B. The effect of storage temperature on blue cheese mechanical properties.  Journal of Texture Studies. In Press.
67. Joyner (Melito) HS, Meldrum AD.   Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy.  Journal of Food Engineering.  169:326-337.  doi: 10.1016/j.jfoodeng.2015.08.032.
68. Joyner (Melito) HS, Rasco B, Jones KE.   Microwave pasteurization of cooked pasta: effect of process parameters on texture and quality for heat-and-eat and ready-to-eat meals.  Journal of Food Engineering. 81(6):E1447-E1456.  doi: 10.1111/1750-3841.13334.
69. Joyner (Melito) HS, Rasco B, Jones, KE.   Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.  Journal of Texture Studies.  doi: 10.1111/jtxs.12251.
70. Kahraman O, Lee H, Zhang W, Feng H. 2017. Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157:H7, Ultrasonics Sonochemistry, 38: 820-828.
71. Karav S., Cohen J.L., Barile D., de Moura Bell J.M.L.N. 2016. Recent Advances in Immobilization Strategies for Glycosidases. Biotechnology Progress. DOI 10.1002/btpr.2385.
72. Kayner A.J., G.M. Bornhorst, M.A. Marco, C.W. Bamforth. 2017 Is beer a source of prebiotics? Journal of the Institute of Brewing. DOI: 10.1002/jib.439.
73. Kobayashi Y and Park JW. 2017. Physicochemical characterizations of tilapia fish protein isolate under two distinctively different comminution conditions. J Food Processing and Preservation. https://doi.org/10.1111/jfpp.13233.
74. Kobayashi Y, Mayer SG, Park JW. 2017. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions. Food Chemistry. 226: 156–164.
75. Kobayashi Y, Mayer SG, Park JW. 2017. Gelation properties of tilapia fish protein isolate and surimi pre- and post-rigor. Food Bioscience. 17: 17–23.
76. Kobayashi Y, Park JW. 2017. Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish. LWT - Food Science and Technology. 77: 200-207.
77. Kobayashi Y, Park JW. 2017. Optimal blending of differently refined fish proteins based on their functional properties. J Food Processing and Preservation. https://doi.org/10.1111/jfpp.13346.
78. Kokkaew H, Thawornchinsombut S, Park JW. 2016. Optimal condition to remove mercury in yellowfin tuna protein isolates and ACE-inhibitory property of peptide prepared using commercial proteases. Songklanakarin J. Sci. Technol. 38 (4): 439-447.
79. Kowalski RJ, Meldrum A, Wang S, Joyner (Melito) HS, Ganjyal G.   Waxy wheat flour as a freeze-thaw stable ingredient through rheological studies.  Food Bioprocessing Technology.  1-16.  doi: 10.1007/s11947-017-1899-y.
80. Lasekan, A.O., Cao, H, Maleki, S. and Nayak, B. 2017. Shrimp tropomyosin retains antibody reactivity after exposure to acidic condition. Journal of the Science of Food and Agriculture. 97(11): 3623 – 3630.
81. Lee J, Fong Q, and Park JW. 2016. Effect of pre-freezing treatments on the quality of Alaska pollock fillets subjected to freezing/thawing. Food Bioscience. 16:50-55.
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