From IFSE Activities
VALUE-ADDED HORTICULTURAL PRODUCTS
Gu, Y.S., L.R. Howard and A.B. Wagner. 1999. Physicochemical factors affecting firmness of pasteurized jalapeno pepper rings. J. Food Qual. 22:619-629.
Howard, L.R., P. Burma and A.B. Wagner. 1997. Firmness and cell wall characteristics of pasteurized jalapeņo pepper rings as affected by preheating and storage. J. Food Sci. 62:89.
Howard, L.R. and T. Dewi. 1996. Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots. J. Food Sci. 61:643.
Howard, L.R. and C. Herandez-Brenes. 1998. Antioxidant content and quality of jalapeņo pepper rings as affected by minimal processing and modified atmosphere packaging. J. Food Qual. 21:317.
Lee, Y. and L.R. Howard. 1999. Firmness and phytochemical losses in pasteurized yellow banana peppers (Capsicum annum) as affected by calcium chloride and storage. J. Agric. Chem. (accepted).
Main,G., M. Faupel, J. Morris and R. McNew. 2001. Quality and stability of blueberry juice blended with apple, grape and cranberry juice. J. Food Quality 24:111-125.
Morris, J.R. 2003. Harvesting, handling and processing strawberries. In: The Strawberry. N.F.Childers (ed.). Sec. VI. E.O. Painter Printing Co., DeLeon Springs, Fla. Pp 202-212.
Talcott, S.T., L.R. Howard and C.H. Brenes. 2001. Factors contributing to taste and quality of commercially processed strained carrots. Food Res. Intl. 34:31-38.
Talcott, S., L.R. Howard. and C.H. Brenes. 2000. Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue. J. Agric. Food Chem. 48(4):1315-1321.
Talcott, S.T., L.R. Howard and C.H. Brenes. 2000. Contribution of periderm material and blanching time to the quality of pasteurized peach puree. J. Agric. Food Chem. 48(10):4590-4596.
Tidwell, A., A. Gonzalez, P. Fenn, B.P. Marks and A. Mauromoustakos. 1997. High pressure washing to remove decayed tissue and improve quality of clingstone peach puree. J. Food Sci. 62:131-134, 149.
Tipton, S., J.R. Morris, G. Main, C. Sharp and R. McNew. 1999. Grape juice as an extender and sweetener for blueberry drinks. J. Food Qual. 22(3):275-285