@article{truong_pascua_reynolds_thompson_palazoglu_mogol_gokmen_2014, title={Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries}, volume={62}, ISSN={["1520-5118"]}, DOI={10.1021/jf404290v}, abstractNote={Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. 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.}, number={1}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Truong, Van-Den and Pascua, Yvette T. and Reynolds, Rong and Thompson, Roger L. and Palazoglu, T. Koray and Mogol, Burce Atac and Gokmen, Vural}, year={2014}, month={Jan}, pages={310–316} }
 @article{teow_truong_mcfeeters_thompson_pecota_yencho_2007, title={Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours}, volume={103}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2006.09.033}, abstractNote={Antioxidant activities (μmol Trolox equivalent (TE)/g fresh weight) of 19 sweet potato genotypes with distinctive flesh colour (white, cream, yellow, orange and purple) were measured by oxygen radical absorbance capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS). Total phenolics were measured using the Folin–Ciocalteau method, total anthocyanins by the pH-differential method, and β-carotene by HPLC. The total antioxidant activity (hydrophilic + lipophilic ORAC) was highest (27.2 μmol TE/g fresh weight (fw)) for NC415 (purple-fleshed) and lowest (2.72 μmol TE/g fw) for Xushu 18 (white-fleshed). The hydrophilic-ORAC values were significantly correlated with the DPPH (R2 = 0.859) and ABTS (R2 = 0.761) values. However, the lipophilic-ORAC values were poorly correlated with the β-carotene contents (R2 = 0.480). The total phenolic contents (0.011–0.949 mg chlorogenic acid equivalent/g fw) were highly correlated with the hydrophilic-ORAC (R2 = 0.937) and DPPH (R2 = 0.820) values. Therefore, the total phenolic content can serve as a useful indicator for the antioxidant activities of sweet potatoes.}, number={3}, journal={FOOD CHEMISTRY}, publisher={Elsevier BV}, author={Teow, Choong C. and Truong, Van-Den and McFeeters, Roger F. and Thompson, Roger L. and Pecota, Kenneth V. and Yencho, G. Craig}, year={2007}, pages={829–838} }
 @article{johanningsmeier_mcfeeters_fleming_thompson_2007, title={Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00372.x}, abstractNote={ABSTRACT:  Sauerkraut fermentations rely upon selection of naturally occurring lactic acid bacteria by addition of 2.0% to 2.25% granulated sodium chloride (NaCl) to shredded cabbage. Excess brine generated is a waste product with high levels of organic material (BOD) and nonbiodegradable NaCl. The objective was to determine whether addition of Leuconostoc mesenteroides starter culture to reduced‐salt cabbage fermentations would yield sauerkraut with reproducible and acceptable chemical composition and sensory qualities. Shredded cabbage was salted with 0.5%, 1.0%, or 2.0% NaCl (wt/wt) at 2 starter culture levels, none or L. mesenteroides strain LA 81, ATCC 8293 (106 CFU/g). Fermentation products were quantified by high‐performance liquid chromatography, and pH was measured during the initial stages of fermentation and after 10 mo storage at 18 °C. A trained descriptive sensory panel used category scales to rate the flavor and texture of selected sauerkrauts. A modified Kramer shear test was used to measure firmness. Cabbage fermented with L. mesenteroides consistently resulted in sauerkraut with firm texture and reduced off‐flavors across all salt levels (P < 0.05). Conversely, sauerkraut quality was highly variable, with softening and off‐flavors occurring as salt concentrations were decreased in natural fermentations (P < 0.05). Fermentations were rapid, with a more uniform decline in pH when starter culture was added. L. mesenteroides addition to cabbage fermentations ensured that texture and flavor quality were retained, while allowing 50% NaCl reduction. Application of this technology to commercial sauerkraut production could improve the uniformity of fermentations and substantially reduce generation of nonbiodegradable chloride waste.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, Suzanne and McFeeters, Roger F. and Fleming, Henry P. and Thompson, Roger L.}, year={2007}, pages={M166–M172} }
 @article{johanningsmeier_fleming_thompson_mcfeeters_2005, title={Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb09989.x}, abstractNote={ABSTRACT:  Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC+ and MDC‐, respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC+ and MDC− sauerkraut (P≥ 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the microbiology and chemistry of the fermenting sauerkraut, leading to decreased sauerkraut sulfur flavor. Quantification of allyl isothiocyanate (AITC), dimethyl disulfide, dimethyl trisulfide (DMTS), methyl methanethiosulfinate, and methyl methanethiosulfonate (MMTSO2) by gas chromatography‐mass spectrometry showed that sauerkraut sulfur flavor correlated linearly with DMTS and MMTSO2 (P≤ 0.01).}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, SD and Fleming, HP and Thompson, RL and McFeeters, RF}, year={2005}, pages={S343–S349} }
 @article{fasina_fleming_humphries_thompson_reina_2003, title={Crossflow filtration of brine from cucumber fermentation}, volume={19}, DOI={10.13031/2013.12722}, abstractNote={Due to environmental concerns, pickle companies are considering ways of reclaiming the brine obtained from 
cucumber fermentation. The removal of microbial cells is crucial in use of the brine in finished pickle products. The effects 
of transmembrane pressure (41 to 166 kPa), feed flow rate (7.8 to 15.5 L/min), pore size (500,000 NWCO and 0.2 .m), and 
cell concentration (optical density of 0.171 to 1.170 at 640 nm) on permeate flux during the crossflow filtration of brine 
obtained from bulk fermentation of cucumber were studied. Results indicate that the microfiltration membranes exhibited a 
large flux decline during the first 15 min of operation when challenged with the fermentation brine. The net decline in 
permeate flux increased with transmembrane pressure, flow velocity, pore size, and cell concentration. Filtration through 
filter pore size of 0.2 .m or smaller effectively removed the microbial cells present in the brine. Only the transmembrane 
pressure significantly affected the resistance of the cake formed at the filter surface. From the results obtained from the study, 
it is possible to use microfiltration to filter sediments and microbial cells from brine obtained from cucumber fermentation.}, number={1}, journal={Applied Engineering in Agriculture}, author={Fasina, O. O. and Fleming, H. P. and Humphries, E. G. and Thompson, R. L. and Reina, L. R.}, year={2003}, pages={107–113} }
 @article{fasina_fleming_thompson_2002, title={Mass transfer and solute diffusion in brined cucumbers}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb11380.x}, abstractNote={ABSTRACT:  The exchange of malic acid, lactic acid, NaCl, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of cucumbers. Diffusion coefficient of sugar was estimated to vary from 1.80 × 10–9 to 9.18 × 10–9 m2/s. Solute sorption rate from the exponential model varied from 0.0204 to 0.233 h‐1 and decreased with increase in cucumber size and solute molecular weight.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Fasina, O and Fleming, H and Thompson, R}, year={2002}, pages={181–187} }
 @misc{fleming_pharr_thompson_1982, title={Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide}, volume={4,352,827}, number={1982 Oct. 5}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Fleming, H. P. and Pharr, D. M. and Thompson, R. L.}, year={1982} }
 @misc{etchells_bell_fleming_thompson_1976, title={Controlled bulk vegetable fermentation}, volume={3,932,674}, number={1976 Jan. 13}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Etchells, J. L. and Bell, T. A. and Fleming, H. P. and Thompson, R. L.}, year={1976} }