Research Publications

From IFSE Activities

THERMAL PROCESSING

Gu, Y.S., L.R. Howard and A.B. Wagner. 1999. Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by calcium chloride and rotary processing. J. Food Sci. 64:494-497.

Howard, L.R., D. Braswell and J. Aselage.  1996. Chemical composition and color of strained carrots as affected by processing. J. Food Sci. 61:327.

Murphy, R.Y. E. R. Johnson, L.K. Duncan, E.C. Clausen, M.D. Davis and J.A. Marcy. 2001. Heat transfer properties, moisture loss, product yield and soluble proteins in chicken breast patties during air convection cooking. Poultry Science 80(4):508-514.

Murphy, R.Y. and B.P. Marks. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry Science 79:99- 104.

Murphy, R.Y. and B.P. Marks. 1999. Apparent thermal conductivity, water content, density, and porosity of thermally processed ground chicken patties. J. of Food Process Engineering 22:129-140.

Reid, N.B., B.P. Marks, A.R. Gonzalez and T.J. Siebenmorgen. 2000. Effects of physical Properties on Incidence of Breakage in Canned White Potatoes. Amer. J. of Potato Research 77:319-324.

Talcott, S. and Howard, L.R. 1999. Chemical and sensory quality of processed carrot puree as influenced by stress induced phenolic compounds. J. Agric. Food Chem. 47:1362.

Talcott, S. and Howard, L.R. 1999. Phenolic autoxidation is responsible for color degradation in processed carrot puree. J. Agric. Food Chem. 47:2109.

Talcott, S. and Howard, L.R. 1999. Determination and distribution of 6-methoxymellein in fresh and processed carrot puree by a rapid spectrophotometric assay. J. Agric. Food Chem. 47:3237.

Zivanovic, S., R. Buescher and C. Hamilton. 2003. Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature. J. Food Sci. 68:1860-1865.