food technology

Summary

Summary: The application of knowledge to the food industry.

Top Publications

  1. ncbi Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 87:3590-600. 2004
  2. ncbi Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures
    M L Escamilla-Hurtado
    Dept Biotecnología, Univ Autonoma Metropolitana Iztapalapa, Ap P 55 535, Deleg Iztapalapa, C P 09340, Mexico City, D F, Mexico
    Int J Food Microbiol 105:305-16. 2005
  3. ncbi Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
    Rosalba Lanciotti
    Dipartimento di Scienze degli Alimenti, University of Bologna, Via Fanin, 46, 40127 Bologna, Italy
    J Dairy Res 73:216-26. 2006
  4. ncbi Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate
    S K Garimella Purna
    Minnesota South Dakota Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St Paul 55108, USA
    J Dairy Sci 89:2386-96. 2006
  5. ncbi Applications of ultrasound in food technology: Processing, preservation and extraction
    Farid Chemat
    Universite d Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d Origine Végétale, F 84000 Avignon, France
    Ultrason Sonochem 18:813-35. 2011
  6. ncbi Traditional Chinese food technology and cuisine
    Jian Rong Li
    College of Food Science, Biotechnology and Environmental Engineering, Hangzhou University of Commerce, People s Republic of China
    Asia Pac J Clin Nutr 13:147-55. 2004
  7. ncbi Innovations in food technology for health
    Yun Hwa Peggy Hsieh
    Department of Nutrition, Food and Exercise Sciences, Florida State University, 420 Sandels Building, Tallahassee, FL 32306 1493, USA
    Asia Pac J Clin Nutr 16:65-73. 2007
  8. ncbi Microencapsulation for the improved delivery of bioactive compounds into foods
    Claude P Champagne
    Food R and D Centre, Agriculture and Agri Food Canada, 3600 Casavant, Street Hyacinthe QC, J2S 8E3 Canada
    Curr Opin Biotechnol 18:184-90. 2007
  9. ncbi Electronic nose based tea quality standardization
    Ritaban Dutta
    Department of Engineering, University of Warwick, Coventry CV4 7AL, UK
    Neural Netw 16:847-53. 2003
  10. ncbi The perceived healthiness of functional foods. A conjoint study of Danish, Finnish and American consumers' perception of functional foods
    Tino Bech-Larsen
    The MAPP Centre, The Aarhus School of Business, Haslegaardsvej 10, DK 8210, Aarhus V, Denmark
    Appetite 40:9-14. 2003

Detail Information

Publications262 found, 100 shown here

  1. ncbi Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 87:3590-600. 2004
    ..Higher proteolysis in the cheese made from milk preacidified with CO(2) may have been due to increased substrate availability in the water phase or increased chymosin activity or retention in the cheese...
  2. ncbi Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures
    M L Escamilla-Hurtado
    Dept Biotecnología, Univ Autonoma Metropolitana Iztapalapa, Ap P 55 535, Deleg Iztapalapa, C P 09340, Mexico City, D F, Mexico
    Int J Food Microbiol 105:305-16. 2005
    ..During the long stationary phase, they increased up to 4800 and 1886 mg kg(-1), respectively. This procedure might be useful to prepare naturally aromatized raw materials for the food industry...
  3. ncbi Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
    Rosalba Lanciotti
    Dipartimento di Scienze degli Alimenti, University of Bologna, Via Fanin, 46, 40127 Bologna, Italy
    J Dairy Res 73:216-26. 2006
    ..The results obtained and the sensory analysis indicated that HPH treatment of milk was able to differentiate Caciotta cheese or to modify its ripening patterns...
  4. ncbi Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate
    S K Garimella Purna
    Minnesota South Dakota Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St Paul 55108, USA
    J Dairy Sci 89:2386-96. 2006
    ..The results demonstrate that natural cheese age, mixing speed during manufacture, and concentration of TSC have a significant impact on process cheese functionality...
  5. ncbi Applications of ultrasound in food technology: Processing, preservation and extraction
    Farid Chemat
    Universite d Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d Origine Végétale, F 84000 Avignon, France
    Ultrason Sonochem 18:813-35. 2011
    ..This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction...
  6. ncbi Traditional Chinese food technology and cuisine
    Jian Rong Li
    College of Food Science, Biotechnology and Environmental Engineering, Hangzhou University of Commerce, People s Republic of China
    Asia Pac J Clin Nutr 13:147-55. 2004
    ..Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits...
  7. ncbi Innovations in food technology for health
    Yun Hwa Peggy Hsieh
    Department of Nutrition, Food and Exercise Sciences, Florida State University, 420 Sandels Building, Tallahassee, FL 32306 1493, USA
    Asia Pac J Clin Nutr 16:65-73. 2007
    ..technologies in the production of health foods is often a cause for concern, the possibility that innovative food technology will allow us to produce a wide variety of food with enhanced flavor and texture, while at the same time ..
  8. ncbi Microencapsulation for the improved delivery of bioactive compounds into foods
    Claude P Champagne
    Food R and D Centre, Agriculture and Agri Food Canada, 3600 Casavant, Street Hyacinthe QC, J2S 8E3 Canada
    Curr Opin Biotechnol 18:184-90. 2007
    ..Future research is likely to focus on aspects of delivery and the potential use of co-encapsulation methodologies, where two or more bioactive ingredients can be combined to have a synergistic effect...
  9. ncbi Electronic nose based tea quality standardization
    Ritaban Dutta
    Department of Engineering, University of Warwick, Coventry CV4 7AL, UK
    Neural Netw 16:847-53. 2003
    ..These results prove that our EN is capable of discriminating between the flavours of teas manufactured under different processing conditions, viz. over-fermented, over-fired, under fermented, etc...
  10. ncbi The perceived healthiness of functional foods. A conjoint study of Danish, Finnish and American consumers' perception of functional foods
    Tino Bech-Larsen
    The MAPP Centre, The Aarhus School of Business, Haslegaardsvej 10, DK 8210, Aarhus V, Denmark
    Appetite 40:9-14. 2003
    ....
  11. ncbi On the formulation design and rheological evaluations of pectin-based functional gels
    Maryam Haghighi
    Dept of Food Science, Engineering and Technology, Univ of Tehran, Karaj 31587 77871, Iran
    J Food Sci 76:E15-22. 2011
    ..The resultant gel was found to be set rapidly with no syneresis and showed a potential to be considered as a functional gelled dessert...
  12. ncbi Quantification of sensory and food quality: the R-index analysis
    Hye Seong Lee
    Dept of Food Science and Engineering, Ewha Womans Univ, Seoul, 120 750, South Korea
    J Food Sci 74:R57-64. 2009
    ..This review indicates the various computational strategies for the R-Index and its practical applications to consumer and sensory measurements in food science...
  13. ncbi Colloidal aspects of texture perception
    Ton van Vliet
    TI Food and Nutrition former WCFS P O Box 557, 6700 AN Wageningen, The Netherlands
    Adv Colloid Interface Sci 150:27-40. 2009
    ....
  14. ncbi A review of the application of sourdough technology to wheat breads
    Charmaine I Clarke
    Department of Food and Nutritional Sciences, National University of Ireland Cork, Ireland
    Adv Food Nutr Res 49:137-61. 2005
  15. ncbi Processing effects on physicochemical properties of creams formulated with modified milk fat
    J C Bolling
    Bolling Steel Co, 5933 German Rd, Salem, VA 24153, USA
    J Dairy Sci 88:1342-51. 2005
    ..All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization...
  16. ncbi Melt analysis of process cheese spread or product using a rapid visco analyzer
    L A Prow
    MN SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St Paul 55108, USA
    J Dairy Sci 88:1277-87. 2005
    ..The RVA melt test may also provide additional information on the melt characteristics of process cheese spread/product not measured in other tests...
  17. ncbi Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese
    M R Acharya
    MN SD Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007, USA
    J Dairy Sci 87:4004-12. 2004
    ..Although both methods have their advantages and disadvantages, the selection of the right method would depend upon the objective of the manufacturer and intended use of the cheese...
  18. ncbi Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences
    C Bonaiti
    Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, F 78 850 Thiverval Grignon, France
    J Dairy Sci 87:3976-88. 2004
    ..Statistical analysis showed that the best ripening conditions to achieve an optimum between deacidification and appearance of cheeses (thickness of the creamy underrind) were 12 degrees C and 95 +/- 1% RH...
  19. ncbi Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates
    A V Ardisson-Korat
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853 7201, USA
    J Dairy Sci 87:3601-13. 2004
    ....
  20. ncbi Physical properties of cream reformulated with fractionated milk fat and milk-derived components
    L L Scott
    Archer Daniels Midland Co, Decatur, IL 62526, USA
    J Dairy Sci 86:3395-404. 2003
    ..Creams formulated with buttermilk, butter-derived aqueous phase, and lower-melting range butter oil most closely mimicked natural creams with regard to sensory quality and viscosity...
  21. ncbi Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese
    L Sallami
    Centre de Recherche en Sciences et Technologie du Lait, Universite Laval, Quebec, PQ, Canada, G1K 7P4
    J Dairy Sci 87:1585-94. 2004
    ..It could be concluded that the addition of Lb. bulgaricus UL12 together with a nisin-producing strain produces a greater increase in cheese proteolysis and an improvement in Cheddar cheese texture...
  22. ncbi Reduction of salt (NaCl) losses during the manufacture of cheddar cheese
    S S Nair
    MN SD Dairy Foods Research Center Dairy Science Department South Dakota State University, Brookings, SD 57007, USA
    J Dairy Sci 87:2831-8. 2004
    ..64% and was not affected by homogenization. Salt retention in C increased from 41.7 to 59.2% in CH, and in UF it increased from 42.5 to 54.5% in UFH. There was a corresponding decrease in the salt content of whey from these cheeses...
  23. ncbi Evaluation of salt whey as an ingredient in processed cheese
    R Kapoor
    MN SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St Paul 55108, USA
    J Dairy Sci 87:1143-50. 2004
    ..Consequently, salt whey can be used as an ingredient in PC without adversely affecting processed cheese quality...
  24. ncbi Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem
    Y Liu
    Quality Assessment Research Unit, USDA, ARS, Richard B Russell Agricultural Research Center, PO Box 5677, Athens, Georgia 30604 5677, USA
    Poult Sci 83:101-8. 2004
    ....
  25. ncbi Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese
    M R Acharya
    MN SD Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings, 57007, USA
    J Dairy Sci 88:3037-43. 2005
    ..This study demonstrated that the application of concentrated milks (UF or CM) for Cheddar cheese making has an impact on pasteurized process cheese characteristics...
  26. ncbi Peanut milk and peanut milk based products production: a review
    Kouane Diarra
    Southern Yangtze University, School of Food Science and Technology, Wuxi, China
    Crit Rev Food Sci Nutr 45:405-23. 2005
    ....
  27. ncbi Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri
    Parthiban Muthukumarasamy
    Department of Food Science, Faculty of Agricultural and Food Science, 228 Ellis Building, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
    Int J Food Microbiol 111:164-9. 2006
    ..reuteri. Thus, microencapsulation of probiotics like L. reuteri may be an option for formulation of fermented meat products with viable heath-promoting bacteria...
  28. ncbi Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines
    Fabio Coloretti
    Dipartimento di Protezione e Valorizzazione Agroalimentare DIPROVAL, Sez Microbiologia, Alma Mater Sudiorum Università di Bologna, Villa Levi, Via F lli Rosselli 107, 42100 Coviolo, Reggio Emilia, Italy
    Food Microbiol 23:672-6. 2006
    ..For these reasons, interspecific strains are particularly adapted to production of sparkling wines that are re-fermented in bottles...
  29. ncbi Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins
    Y C Tseng
    Dept of Animal and Food Sciences, Univ of Kentucky, Lexington, KY 40546, USA
    J Food Sci 73:E44-50. 2008
    ..In general, inulin was more capable of improving SPI gelation than oligofructose, suggesting that the degree of fructose polymerization in the fructans was of thermal and rheological importance...
  30. ncbi Evaluation of the thermally dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture
    Nikolaos Kopsahelis
    Department of Chemistry, University of Patras, Greece
    J Agric Food Chem 55:9829-36. 2007
    ..7 g/L lactic acid at 37 degrees C. The potential of thermally dried immobilized L. delbrueckii as a starter culture for food production was subsequently evaluated...
  31. ncbi Improving the yield of Mozzarella cheese by phospholipase treatment of milk
    H M Lilbaek
    Institute of Food Science, Royal Veterinary and Agricultural University, Copenhagen, Denmark
    J Dairy Sci 89:4114-25. 2006
    ..Thus, phospholipase hydrolysis of cheese milk improved the cheese yield without changing the cheese microstructure, and resulted in cheese with functional properties that were identical to traditional Mozzarella cheese...
  32. ncbi Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer
    J Rahimi
    Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
    J Dairy Sci 90:4058-70. 2007
    ..Cheeses with a high gum tragacanth concentration became very soft and their solid texture declined somewhat...
  33. ncbi Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis
    C D Everard
    Teagasc, Moorepark Food Research Centre, Fermoy, Co Cork, Ireland
    J Dairy Sci 90:3162-70. 2007
    ..Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements...
  34. ncbi Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture
    P Agrawal
    Dairy Science Department, South Dakota State University, Brookings 57007, USA
    J Dairy Sci 90:3110-7. 2007
    ..Because this technology reduced the RCA level (per g of protein) to a level similar to that in the control cheeses, the contribution of chymosin to cheese proteolysis would be similar in both cheeses...
  35. ncbi Autolysis of Pacific white shrimp (Litopenaeus vannamei) meat: characterization and the effects of protein additives
    P Eakpetch
    Dept of Food Technology, Faculty of Agro Industry, Prince of Songkla Univ, Hat Yai, 90112, Thailand
    J Food Sci 73:S95-103. 2008
    ..WPC and BPP in the range of 2% to 3% exhibited the highest inhibition toward autolysis of shrimp mince...
  36. ncbi Sensory, functional, and analytical comparisons of whey butter with other butters
    S Jinjarak
    Food Science and Nutrition Department, California Polytechnic University, San Luis Obispo 93407, USA
    J Dairy Sci 89:2428-40. 2006
    ..No major significant differences were obtained for triangle tests, with the exception of that for WB and CB in pound cake. No significant differences were obtained for the acceptability of the different versions of any of the 3 foods...
  37. ncbi Specific effect of high-pressure treatment of milk on cheese proteolysis
    Martin Buffa
    Centre Especial de Recerca Planta de Tecnologia dels Aliments, CERPTA, XiT, Departament de Ciencia Animal i dels Aliments, Facultat de Veterinaria, Universitat Autonoma de Barcelona, 08193 Bellaterra Spain
    J Dairy Res 72:385-92. 2005
    ..The RA milk cheeses had the highest amount of proline and the lowest concentrations of serine, tyrosine, arginine and alpha-aminobutyric acid, whereas PR milk cheese showed higher levels of arginine...
  38. ncbi Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks
    Francesca Patrignani
    University of Bologna, Dipartimento di Protezione e Valorizzazione Agroalimentare, Via Fanin, 46, 40127 Bologna, Italy
    Int J Food Microbiol 107:1-11. 2006
    ..From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures...
  39. ncbi Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties
    S Awad
    Minnesota South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings, 57007, USA
    J Dairy Sci 88:4204-13. 2005
    ..No differences were detected by panelists between the textures of the full-fat cheese and reduced-fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduced-fat cheeses...
  40. ncbi Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy
    Carmen Blazquez
    Teagasc, The National Food Centre, Ashtown, Dublin 15, Republic of Ireland
    J Dairy Res 73:58-69. 2006
    ..Sensory attributes and instrumental texture measurements were modelled with sufficient accuracy to recommend the use of NIR reflectance spectroscopy for routine quality assessment of processed cheese...
  41. ncbi Major technological advances and trends in cheese
    M E Johnson
    University of Wisconsin, Center for Dairy Research, Madison, 53706, USA
    J Dairy Sci 89:1174-8. 2006
    ..Indeed, the use of adjunct microorganisms to produce cheese with a unique flavor profile or to produce cheese with more consistent or better quality flavor has gained almost universal acceptance...
  42. ncbi Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese
    C Melilli
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 89:1420-38. 2006
    ..The increase in yield needs to be balanced against the risk of growth of undesirable bacteria in the 18%B and the creation of another cheese quality defect...
  43. ncbi Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures
    A Madadlou
    Urmia University, Food Science and Engineering, Urmia, Iran
    J Dairy Sci 89:2359-64. 2006
    ..Microstructure of the cheese coagulated at 41.5 degrees C was more compact and undisturbed, reflecting the higher values of stress at fracture and storage modulus measured for this treatment...
  44. ncbi Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 90:2675-88. 2007
    ..Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure...
  45. ncbi Tentative hierarchization of the influence of milk properties and technological practices on rheological properties of Abondance cheese
    Laurent Tessier
    INRA SRTAL, Station de Recherche en Technologie et Analyses Laitière, BP89, 39801 Poligny Cedex, France
    J Dairy Res 70:403-11. 2003
    ..Factors that were most appropriate for modelling Abondance rheological properties are discussed...
  46. ncbi Understanding the role of calcium in functionality of part skim Mozzarella cheese
    N S Joshi
    Dairy Science Department, South Dakota State University, Brookings, SD 57007 0647, USA
    J Dairy Sci 86:1918-26. 2003
    ....
  47. ncbi Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese
    R O Benech
    Dairy Research Centre STELA, Pavilion Paul Comtois, Universite Laval, Quebec, PQ, Canada, G1K7P4
    J Dairy Sci 86:1895-909. 2003
    ..Cheeses with added Lb. casei and liposome-encapsulated nisin Z exhibited the highest flavor intensity and were ranked first for sensory characteristics...
  48. ncbi Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese
    - Shakeel-ur-Rehman
    Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407, USA
    J Dairy Sci 86:1608-15. 2003
    ..Sensory analysis showed that MPC cheeses had lower brothy and bitter scores than CC. Increasing the amount of starter bacteria improved maturity in MPC cheese...
  49. ncbi Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures
    Jui Yueh Yeh
    Department of Food Science and Technology, University of Georgia, Griffin Campus, Griffin, Georgia 30223 1797, USA
    J Agric Food Chem 50:2377-84. 2002
    ..At 40 degrees C, the primary deteriorative changes in sensory quality were increased browning and the development of "soybean" and "oxidized" flavors as well as decreased "roasted peanutty" flavor...
  50. ncbi Effect of calcium and water injection on structure-function relationships of cheese
    A J Pastorino
    Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322, USA
    J Dairy Sci 86:105-13. 2003
    ..Such changes in cheese structure provide an understanding of changes in functional attributes of the cheese...
  51. ncbi Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification
    Rajiv I Dave
    Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322 8700, USA
    J Dairy Sci 86:114-26. 2003
    ..In general, higher fat contents promoted more melting and so did higher coagulant levels. Melting increased during storage although very little change was observed in the nonfat cheese...
  52. ncbi Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese
    T P Guinee
    Dairy Products Research Centre, Fermoy, Co Cork, Ireland
    J Dairy Sci 85:1655-69. 2002
    ..For cheeses with similar pH and Ca concentration, the method of acidification had little effect on composition, microstructure, flowability, stretchability, and fluidity of the melted cheese...
  53. ncbi Commercial bacterial starter cultures for fermented foods of the future
    Egon Bech Hansen
    Bio Science, Danisco A S, Copenhagen K, Denmark
    Int J Food Microbiol 78:119-31. 2002
    ..A scientific basis for dramatic innovations that could transform the culture industry is currently being established...
  54. ncbi Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese
    B S Oommen
    Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322 8700, USA
    J Dairy Sci 85:2750-8. 2002
    ....
  55. ncbi Application of transglutaminase and fermizyme for sensory quality improvement of pastry
    Bernadetta Hozová
    Department of Nutrition and Food Evaluation, Faculty of Chemical and Food Technology of the Slovak University of Technology, Radlinskeho 9, SK 812 37, Bratislava, Slovak Republic
    Nahrung 47:171-5. 2003
    ..The cambering ratio values and other sensory profile parameters of pastry gradually decreased during the freezer storage of dough. The best sensory evaluation of both kinds of pastry was achieved after a one-day storage of doughs...
  56. ncbi Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese
    M Neocleous
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 85:2425-37. 2002
    ..8X by MF that was not perceived as different from aged Cheddar cheese produced without MF...
  57. ncbi Physical properties of ice cream containing milk protein concentrates
    V B Alvarez
    Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
    J Dairy Sci 88:862-71. 2005
    ....
  58. ncbi Invited review: perspectives on the basis of the rheology and texture properties of cheese
    J A Lucey
    Department of Food Science, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 86:2725-43. 2003
    ..The approach behind the recently proposed dual-binding model for the structure and stability of CN micelles is used as a framework to understand the physical and chemical properties of cheese...
  59. ncbi Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage
    L E Metzger
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 84:1348-56. 2001
    ..8 citric treatments represents an improvement in the quality of low fat Mozzarella cheese that allows the cheese to have better pizza bake characteristics with shorter time of refrigerated storage...
  60. ncbi Symbolism in prehistoric man
    F Facchini
    Department of Experimental Evolutionary Biology, University of Bologna, Italy
    Coll Antropol 24:541-53. 2000
    ..We can recognize functional symbolism (tool-making, habitative or food technology), social symbolism, (language and social communication) and spiritual symbolism (funerary practices and ..
  61. ncbi A promise kept
    W James Harper
    Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA
    Annu Rev Food Sci Technol 1:1-18. 2010
    ..The research focused primarily on trying to find out the "why" behind the problems that food, and especially the dairy products area, encountered over the past 65 years. The teaching has tried to foster thinking and problem solving...
  62. ncbi Confectionery coating with an electrohydrodynamic (EHD) system
    Kumala Marthina
    Department of Food Science and Technology, Ohio State University, Columbus, OH 43210, USA
    J Food Sci 77:E26-31. 2012
    ..Thickness and minimum flow rate to produce complete coverage, significantly correlated to resistivity, for EHD coating, and to apparent viscosity, for 2 of the 3 fat types during both EHD and non-EHD...
  63. ncbi Acrylamide in foods: a review of the science and future considerations
    David R Lineback
    Joint Institute for Food Safety and Applied Nutrition JIFSAN, University of Maryland, College Park, Maryland 20742, United States
    Annu Rev Food Sci Technol 3:15-35. 2012
    ..The results from a major toxicological study (aqueous intake of acrylamide by rats and mice) are in the process of being released. The status of current knowledge in these areas is reviewed...
  64. ncbi Microemulsions: a potential delivery system for bioactives in food
    John Flanagan
    Riddet Centre, Massey University, Palmerston North, New Zealand j flanagan massey ac nz
    Crit Rev Food Sci Nutr 46:221-37. 2006
    ..Future research, both applied and fundamental, should focus on surfactants which are not restricted for use in foods...
  65. ncbi Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose
    T P Taylor
    Wacker Fine Chemicals, 3301 Sutton Rd, Adrian, MI 49221, USA
    J Food Sci 73:S145-51. 2008
    ..Using tagatose to replace sucrose in foods would reduce the amount of metabolizeable sugars in the diet as well as provide the desirable prebiotic effect...
  66. ncbi Functional foods from biotech--an unappetizing prospect?
    Kendall Powell
    Nat Biotechnol 25:525-31. 2007
    ..In the early 1990s, functional foods promised to solve global malnutrition and put palatable options for treating ailments on grocery shelves. Since then, a meager number of products have ripened while the rest have turned sour...
  67. ncbi The effects of low-atmosphere stunning and deboning time on broiler breast meat quality
    V Battula
    Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, 39762, USA
    Poult Sci 87:1202-10. 2008
    ..05) those deboned at 2 h over 4-h samples (cluster 6). Data revealed that both stunning methods provided high-quality breast meat with minimal product differences...
  68. ncbi NASA food systems: past, present, and future
    Michele Perchonok
    National Space Biomedical Research Institute, Houston, Texas 77058, USA
    Nutrition 18:913-20. 2002
    ..Plants will be grown to recycle the air and water and will provide food for the crew. These harvested crops will need to be processed into safe, healthy, and acceptable food ingredients that can then be prepared into menu items...
  69. ncbi Stability and rheological behavior of concentrated monodisperse food emulsifier coated microbubble suspensions
    Yuyi Shen
    Department of Chemical Engineering and Materials Science, University of California, Davis, CA 95616, USA
    J Colloid Interface Sci 327:204-10. 2008
    ..These results show that the microbubble suspensions are viscoelastic and exhibit power law behavior. The relationship between the air fraction of the suspension and fluid viscosity is determined...
  70. ncbi Improvement of tolerance to freeze-thaw stress of baker's yeast by cultivation with soy peptides
    Shingo Izawa
    Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, 611 0011, Japan
    Appl Microbiol Biotechnol 75:533-7. 2007
    ..These findings promote the utilization of soy peptides as ingredients of culture media to improve the quality of baker's yeast...
  71. ncbi Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times
    C Zocchi
    Department of Poultry Science, Texas A and M University, College Station 77843 2472, USA
    Poult Sci 78:495-8. 1999
    ..This is a 50% reduction in the time needed to achieve this level of tenderness...
  72. ncbi Compositional analysis of genetically modified (GM) crops: key issues and future needs
    Owen A Hoekenga
    Agricultural Research Service, U S Department of Agriculture, Ithaca, New York, United States
    J Agric Food Chem 61:8248-53. 2013
    ..The goal of this perspective is to summarize the issues raised, providing references when possible, and to describe the consensus statements reached through the course of these discussions. ..
  73. ncbi USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice
    Jaspreet K C Ahuja
    Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA, Beltsville, MD, USA
    J Nutr 143:241S-9S. 2013
    ..Hence, continued improvement of the databases is important, so that they can better address these challenges and provide reliable and accurate data...
  74. ncbi Influence of processing on functionality of milk and dairy proteins
    Mary Ann Augustin
    School of Chemistry, Monash University, Clayton, VIC 3800, Australia
    Adv Food Nutr Res 53:1-38. 2007
    ....
  75. ncbi Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles
    B C Schorsch
    Unilever Research Colworth, Sharnbrook, Bedford, UK
    J Dairy Res 68:471-81. 2001
    ..Whey proteins thus offer an opportunity not only to control casein gelation but also to control the level of syneresis, which can occur...
  76. ncbi Engineering and biotechnological aspects for the manufacturing of high quality fried potato products
    Ernst H Reimerdes
    German Institute of Food Technology, Quakenbrück, Germany
    Biotechnol J 1:413-9. 2006
    ..Furthermore, addition of a water/oil emulsion containing glutamine in the aqueous phase has been shown to influence Maillard reactions at the product surface, resulting in lower acrylamide contents at the same state of browning...
  77. ncbi Perspectives in the biological function and the technological application of polygalacturonases
    C Lang
    Technische Universitat Berlin, Institut fur Biotechnologie, Fachgebiet Mikrobiologie und Genetik, Germany
    Appl Microbiol Biotechnol 53:366-75. 2000
    ..Here we aim to highlight the various fields where PGs are encountered and where they are of biological or technological importance...
  78. ncbi Beta-carotene-loaded nanostructured lipid carriers
    A Hentschel
    Dept of Food Process Engineering, Technische Univ Berlin, Faculty of Process Sciences, Amrumer Str 32, 13353 Berlin, Germany
    J Food Sci 73:N1-6. 2008
    ..Furthermore, stability of the beta-carotene in water dependent on NLC concentration and tocopherol content was measured photospectrometrically to get an estimation of the behavior of NLC in beverages...
  79. ncbi Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties
    Richard Marchal
    Universite de Reims, Unité de Recherches sur la Vigne et le Vin de Champagne, Laboratoire d Oenologie et de Chimie Appliquée, BP 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 54:5157-65. 2006
    ..These experiments demonstrate for the first time the relationship between B. cinerea protease activity and the decrease in wine foaming properties...
  80. ncbi Aquacultural and socio-economic aspects of processing carps into some value-added products
    H S Sehgal
    Fisheries Research Division, Regional Research Station, Punjab Agricultural University, Ropar, India
    Bioresour Technol 82:291-3. 2002
    ..With a sale price of INR 110 per kg, and a sale of 50 kg per day of the value-added products (26 days a month), the average monthly income of a carp-processing unit comes to be INR 39,000 (929 USD, approximately)...
  81. ncbi Effect of incorporating prebiotics in coating materials for the microencapsulation of Saccharomyces boulardii
    Rafael Zamora-Vega
    Programa de Maestría en Ciencias en Producción Agrícola Sustentable CIIDIR IPN Michoacán, Justo Sierra 28, Col Centro, Jiquilpan, Mich, Mexico
    Int J Food Sci Nutr 63:930-5. 2012
    ..Encapsulated and free yeast had 76.1% and 63.3%, respectively, of cell viability after 35 days of storage...
  82. ncbi Influence of the presence of monoglyceride on the interfacial properties of soy protein isolate
    M Luisa López-Castejón
    Departamento de Ingenieria Quimica, Universidad de Sevilla, Sevilla, Spain
    J Sci Food Agric 92:2618-23. 2012
    ....
  83. pmc Relevance for food sciences of quantitative spatially resolved element profile investigations in wheat (Triticum aestivum) grain
    Paula Pongrac
    Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
    J R Soc Interface 10:20130296. 2013
    ....
  84. ncbi Effect of calcium on the physical properties of stirred probiotic yogurt
    L Ramasubramanian
    School of Land, Crop and Food Sciences, University of Queensland, Brisbane, 4072, Australia
    J Dairy Sci 91:4164-75. 2008
    ..The study identified Gadocal-K as a possible source of calcium fortification of stirred yogurt without loss of texture...
  85. ncbi Lipoxygenase independent hexanal formation in isolated soy proteins induced by reducing agents
    Q Lei
    Dept of Animal and Food Sciences, Univ of Kentucky, 412 W P Garrigus Building, Lexington, KY 40546 0215, USA
    J Food Sci 73:C464-8. 2008
    ..Data from the current investigation demonstrate the existence of LOX independent hexanal formation induced by reducing agents in ISP and the potential requirement of iron as a catalyst...
  86. ncbi Influence of emulsifier structure on lipid bioaccessibility in oil-water nanoemulsions
    A Speranza
    Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, The State University of New Jersey, New Brunswick, New Jersey 08901, USA
    J Agric Food Chem 61:6505-15. 2013
    ..The rate of lipolysis slowed in the jejunum with increasing HLB and with increasing aliphatic chain length. ..
  87. ncbi Candidate gene markers involved in San Daniele ham quality
    B Renaville
    Veterinary Physiology and Nutrition Lab, Department of Food Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy
    Meat Sci 85:441-5. 2010
    ..These findings provide initial evidences that SNPs in SREBF1, SCAP, MBTPS1 and SCD are associated with San Daniele ham quality and may be considered as markers for selective breeding programs...
  88. ncbi INCAP studies of vegetable proteins for human consumption
    Ricardo Bressani
    Centro de Estudios en Ciencia y Tecnología de Alimentos CECTA, Universidad del Valle de Guatemala, Guatemala City, Guatemala
    Food Nutr Bull 31:95-110. 2010
    ..This effort led to broader studies by INCAP of the nutritional quality of vegetable protein mixtures, including raw materials, processing to convert them into human-grade products, product formulation, and commercialization...
  89. ncbi Odor active compounds content in spices and their microencapsulated powders measured by SPME
    Elżbieta Wojtowicz
    Dept of Food Concentrates in Poznań, Institute of Agricultural and Food Biotechnology, Poland, 61 361 Poznań, ul Starołęcka 40
    J Food Sci 75:S441-5. 2010
    ..Determination of total and surface contents of compounds and the percentage dependencies between encapsulated and surface aroma made it possible to identify the best powders in terms of their quality...
  90. ncbi Fat microstructure of yogurt as assessed by x-ray microtomography
    J Laverse
    Department of Food Science, University of Foggia, Via Napoli, 25 71100 Foggia, Italy
    J Dairy Sci 94:668-75. 2011
    ..The results from this study also show that μCT is a suitable technique for the microstructural analysis of fat as it not only quantifies the fat deposits present, but also determines the deposits' spatial distribution...
  91. ncbi An introduction of internationalisation in food science doctoral program: a case study of Bogor Agricultural University, Indonesia
    D Hunaefi
    Bogor Agricultural University, Faculty Agricultural Engineering and Technology, Dept of Food Science and Technology, IPB Darmaga Campus, 16680 Bogor, Indonesia
    Commun Agric Appl Biol Sci 75:199-208. 2010
    ..The Department offers educational programs: Undergraduate Program in Food Technology and Master as well as Doctorate Program in Food Science...
  92. ncbi Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham
    R K Sekhon
    Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, United States
    Meat Sci 86:411-7. 2010
    ..Minimal aroma/flavor differences existed among MB, PH3 and control hams, and dry cured ham that was fumigated with PH(3) was safe for consumption based on residual phosphine concentrations in the meat tissue...
  93. ncbi Quality changes in macadamia kernel between harvest and farm-gate
    David A Walton
    Faculty of Science, Health and Education, University of the Sunshine Coast, Sippy Downs Drive, Sippy Downs, Queensland 4556, Australia
    J Sci Food Agric 91:480-4. 2011
    ..Shoulder damage, weight of pieces and unsound kernel were assessed for raw kernels, and colour, mottled colour and surface damage for roasted kernels...
  94. ncbi Cultural and historical trends and influences of food, nutrition and cuisine on health and development
    Rita Erlich
    Asia Pac J Clin Nutr 13:125-30. 2004
    ....
  95. ncbi Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi
    P V Behare
    Dairy Microbiology Division, National Dairy Research Institute, Karnal 132001, Haryana, India
    J Dairy Sci 93:2874-9. 2010
    ..Use of IG16 resulted in lassi having optimal acidity, less syneresis, high viscosity, and better scores for flavor, consistency, and color and appearance...
  96. ncbi Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese
    E R Hynes
    Programa de Lactología Industrial, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santiago del Estero 2829 S3000AOM Santa Fe, Argentina
    J Dairy Sci 87:565-73. 2004
    ..Consequently, the production of peptides derived from alpha(s1)-casein in hard cheeses may be at least, partially due to this proteolytic agent...
  97. ncbi High throughput biotechnology in traditional fermented food industry
    Yong Yang
    College of Life Science, China Jiliang University, Hangzhou, China
    Recent Pat Food Nutr Agric 2:251-7. 2010
    ..The article presents some promising patents on traditional fermented food industry...
  98. ncbi Quality evaluation of rice bran protein isolate-based weaning food for preschoolers
    Saima H Khan
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Int J Food Sci Nutr 62:280-8. 2011
    ..The present study can provide practical guideline for manufacturers as well as the nutritionist for the use of an economical and nutritive formulation for young children...
  99. ncbi Lessening dental erosive potential by product modification
    T H Grenby
    Department of Oral Medicine and Pathology, UMDS, Guy s Hospital, London, UK
    Eur J Oral Sci 104:221-8. 1996
    ....
  100. ncbi Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, University of Wisconsin Madison, Madison 53706, USA
    J Dairy Sci 94:2719-30. 2011
    ..The use of UF retentates improved cheese yield with no significant effect on ripening or sensory quality. The faster coagulation and gel firming can be decreased by altering the renneting conditions...
  101. ncbi A glimpse into the future
    Ruby P Puckett
    Division of Continuing Education, University of Florida, Gainesville, USA
    Health Care Food Nutr Focus 20:1, 3-8. 2003

Research Grants4

  1. Tissue Homogenizaton by Pressure Cycling Technology
    Feng Tao; Fiscal Year: 2003
    ..The successful development of the PCT homogenization technology will benefit molecular based analytical procedures in genomics, medical, forensic, agricultural, pharmaceutical, veterinary and clinical applications ..
  2. Decision-Marking Competence and Aging
    Melissa Finucane; Fiscal Year: 2006
    ....
  3. A PCT Sample Preparation System for Proteomic Research and Clinical Diagnostics
    Feng Tao; Fiscal Year: 2006
    ..unreadable] [unreadable] [unreadable]..
  4. Nucleic Acid Purification Using Pressure Cycling Technology
    Feng Tao; Fiscal Year: 2007
    ..If successful, this technology could be immediately employed in many fields of life sciences. [unreadable] [unreadable] [unreadable]..