Roger L. Thompson

Works (8)

Updated: July 5th, 2023 16:00

2014 journal article

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(1), 310–316.

By: V. Truong, Y. Pascua n, R. Reynolds n, R. Thompson n, T. Palazoglu *, B. Mogol *, V. Gokmen *

author keywords: sweet potatoes; Ipomoea batatas; sugars; asparagine; acrylamide French fries
MeSH headings : Acrylamide / chemistry; Cooking / methods; Hot Temperature; Ipomoea batatas / chemistry; Maillard Reaction; Plant Tubers / chemistry
TL;DR: SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours

FOOD CHEMISTRY, 103(3), 829–838.

By: C. Teow*, V. Truong, R. McFeeters*, R. Thompson*, K. Pecota n  & G. Yencho  n

author keywords: sweet potatoes; phenols; carotene; antioxidant activity; ORAC; ABTS; DPPH
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2007 journal article

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations

JOURNAL OF FOOD SCIENCE, 72(5), M166–M172.

By: S. Johanningsmeier n, R. McFeeters n, H. Fleming n & R. Thompson n

author keywords: acetic acid; mannitol; sauerkraut; sensory analysis; sodium chloride; texture
MeSH headings : Brassica / microbiology; Brassica / standards; Chromatography, High Pressure Liquid; Colony Count, Microbial; Dose-Response Relationship, Drug; Fermentation; Food Handling / methods; Food Microbiology; Hydrogen-Ion Concentration; Leuconostoc / drug effects; Leuconostoc / growth & development; Leuconostoc / metabolism; Sodium Chloride / pharmacology; Temperature; Time Factors; Waste Management
TL;DR: Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes

JOURNAL OF FOOD SCIENCE, 70(5), S343–S349.

By: S. Johanningsmeier*, H. Fleming*, R. Thompson* & R. McFeeters*

author keywords: malolactic activity; Leuconostoc mesenteroides; sauerkraut; sulfur compounds
TL;DR: Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting sauerkraut were nearly identical, and both the micr and micr changed both the microbiology and chemistr obiology and chemistry. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Crossflow filtration of brine from cucumber fermentation

Applied Engineering in Agriculture, 19(1), 107–113.

By: O. Fasina, H. Fleming*, E. Humphries*, R. Thompson* & L. Reina

TL;DR: It is possible to use microfiltration to filter sediments and microbial cells from brine obtained from cucumber fermentation, and the net decline in permeate flux increased with transmembrane pressure, flow velocity, pore size, and cell concentration. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Mass transfer and solute diffusion in brined cucumbers

JOURNAL OF FOOD SCIENCE, 67(1), 181–187.

By: O. Fasina*, H. Fleming* & R. Thompson*

author keywords: fermentation; diffusion; solute; cucumber; modeling
Source: Web Of Science
Added: August 6, 2018

1982 patent

Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide

Washington, DC: U.S. Patent and Trademark Office.

By: H. Fleming, D. Pharr & R. Thompson

Source: NC State University Libraries
Added: August 6, 2018

1976 patent

Controlled bulk vegetable fermentation

Washington, DC: U.S. Patent and Trademark Office.

By: J. Etchells, T. Bell, H. Fleming & R. Thompson

Source: NC State University Libraries
Added: August 6, 2018

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