Works (65)
Updated: April 4th, 2024 02:56
2024 journal article
Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices
PROCESSES, 12(2).
author keywords: anthocyanins; antiproliferative potential; dwarf elderberry juice; raspberry juice; wild blackberry juice
TL;DR:
Wild blackberry juice demonstrated the highest potency, surpassing temozolomide in inhibiting GBM43 cell proliferation, suggesting its superiority over the conventional treatment of glioblastoma.
(via Semantic Scholar)
www.mdpi.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(OpenAlex)
Sources: ORCID, Web Of Science, NC State University Libraries
Added: January 26, 2024
2024 journal article
Aseptic microwave sterilization and validation of food containing particles
FOOD AND BIOPRODUCTS PROCESSING, 143, 28–35.
author keywords: Microwave sterilization; Conservative particle; Particulate aseptic processing; Microbiological validation; Residence Time Distribution (RTD)
Sources: ORCID, Web Of Science, NC State University Libraries
Added: October 14, 2023
2023 review
Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review
[Review of ]. CURRENT ISSUES IN MOLECULAR BIOLOGY, 45(2), 782–798.
author keywords: polyphenols; red wine; human health; cardiovascular diseases; chemoprevention effect; gut microbiota
TL;DR:
This review will provide major scientific findings on the impact of red wine polyphenols on human health as well as a review of polyphenol present in red wines and their main features.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: March 13, 2023
2023 journal article
Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds
FOODS, 12(11).
author keywords: dairy proteins; tart cherry polyphenols; tart cherry flavor compounds; antioxidant activity
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: June 26, 2023
2023 journal article
Evaluation of Chokeberry/Carboxymethylcellulose Hydrogels with the Addition of Disaccharides: DART-TOF/MS and HPLC-DAD Analysis
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 24(1).
author keywords: chokeberry; carboxymethylcellulose hydrogels; disaccharides; polyphenols; DART; HPLC
MeSH headings : Humans; Antioxidants / chemistry; Carboxymethylcellulose Sodium; Anthocyanins / analysis; Disaccharides; Chromatography, High Pressure Liquid; Plant Extracts / chemistry; Fruit / chemistry; Polyphenols / chemistry
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: January 23, 2023
2023 review
Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review
[Review of ]. APPLIED SCIENCES-BASEL, 13(16).
author keywords: dietary fibers; plant-based waste; extraction
Sources: Web Of Science, NC State University Libraries
Added: September 11, 2023
2023 journal article
Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 73(4), 322–331.
author keywords: cellulose; gallic acid; caffeic acid; storage stability; antioxidant potential; complexation
Sources: ORCID, Web Of Science, NC State University Libraries
Added: November 7, 2023
2022 journal article
Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration
FOODS, 11(6).
author keywords: quercetin; almond protein matrix; brown rice protein matrix; HPLC; antioxidant activity; DSC; FTIR-ATR
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: April 18, 2022
2022 journal article
Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives
MOLECULES, 27(9).
author keywords: anthocyanins; apple fibers; freeze-drying; antioxidants; food additives
MeSH headings : Antioxidants / pharmacology; Dietary Fiber / analysis; Food Additives; Fruit / chemistry; Functional Food; Malus; Polyphenols / analysis; Rubus
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: May 31, 2022
2022 journal article
Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration
PLANTS-BASEL, 11(24).
author keywords: quercetin; apple fiber; citrus fiber; HPLC; structural changes; thermal stability; antioxidant activity
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: January 17, 2023
2022 journal article
Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 57(4), 1866–1874.
author keywords: Brown rice proteins; phenolics; raspberry juice; volatiles
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: April 12, 2021
2022 review
Dietary Polyphenols as Natural Inhibitors of alpha-Amylase and alpha-Glucosidase
[Review of ]. LIFE-BASEL, 12(11).
author keywords: inhibition; enzymes; polyphenols; hyperglycemia
TL;DR:
This review summarizes the recently published literature that studied inhibition mechanisms and the structure–activity relationship between individual dietary polyphenols and mentioned digestive enzymes to clarify mechanisms and to introduce polyphenol-rich functional foods as potential tools for the inhibition of α-amylase and α-glucosidase.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: November 28, 2022
2022 journal article
Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
POLYMERS, 14(11).
author keywords: apple fiber; trehalose; sucrose; blackberry phenolics; blackberry volatiles
Sources: Web Of Science, NC State University Libraries
Added: June 20, 2022
2022 journal article
Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of alpha-Glucosidase
ANTIOXIDANTS, 11(8).
author keywords: pectin/blackberry hydrogels; apple fiber; anthocyanins; antioxidant activity; alpha-glucosidase
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: September 6, 2022
2022 chapter
Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa
In Root, Tuber and Banana Food System Innovations (pp. 145–172).
Source: ORCID
Added: February 5, 2023
2022 review
Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques
[Review of ]. MOLECULES, 27(16).
author keywords: polysaccharides; polyphenols; freeze-drying; spray-drying
MeSH headings : Antioxidants; Freeze Drying; Humans; Polyphenols; Polysaccharides; Spray Drying
TL;DR:
This review will provide an overview of scientific studies in which polyphenols from different sources were encapsulated using these two drying methods, as well as the impact of different polysaccharides used as carriers for encapsulation.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: September 6, 2022
2022 journal article
Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods
JOURNAL OF FOOD ENGINEERING, 317.
author keywords: Coffee; Cold brew; Accelerated processing
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: November 23, 2021
2021 journal article
Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
CURRENT PLANT BIOLOGY, 28.
author keywords: tart cherry; anthocyanins; polyphenols; carboxymethylcellulose hydrogels; antioxidants
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: October 26, 2021
2021 journal article
Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings
FOODS, 10(2).
author keywords: citrus fiber; blackberries; disaccharides; phenols; color; volatiles
TL;DR:
The results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: March 15, 2021
2021 journal article
Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR
PLANTS-BASEL, 10(10).
author keywords: cinnamic acid; plant-based protein matrices; HPLC; DSC; FTIR-ATR
TL;DR:
The complexation of protein matrices and cinnamic acid was proven by recording the IR spectra and could have potential applications in food products to achieve enrichment with cinnic acid as well as proteins.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: November 15, 2021
2021 review
Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides
[Review of ]. MOLECULES, 26(14).
author keywords: polysaccharides; flavor compounds; encapsulation; interactions
MeSH headings : Animals; Flavoring Agents / chemistry; Fruit / chemistry; Humans; Hydrogen Bonding; Particle Size; Polysaccharides / chemistry; Taste / drug effects
TL;DR:
This review provides insight into studies about the encapsulating of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 2, 2021
2021 journal article
Enhancement of continuous flow cooling using hydrophobic surface treatment
JOURNAL OF FOOD ENGINEERING, 300.
author keywords: Cooling; Modified heat exchanger; Sweet potato puree; Banana puree; Cheese sauce
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: April 26, 2021
2021 journal article
Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics
PROCESSES, 9(1).
author keywords: cellulose; raspberry encapsulates; phenolics; anthocyanins; antioxidant activity; inhibition of α -amylase
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: February 15, 2021
2021 review
Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds
[Review of ]. FOODS, 10(6).
author keywords: hydrogels; edible polymers; phenolic compounds; aroma compounds
TL;DR:
The potential applications of hydrogels as delivery systems of high-value bioactives like phenolics and aromas are introduced, which opens a wide range of applications, not only in food, but also in the pharmaceutical and cosmetic industries.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: July 6, 2021
2021 journal article
Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials
GELS, 7(4).
author keywords: microencapsulation; alginate; pectin; beads; polyphenols; volatiles
TL;DR:
Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: January 10, 2022
2021 article
Plant-based proteins as encapsulating materials for glucosyl-hesperidin
Kopjar, M., Buljeta, I., Corkovic, I., Kelemen, V., Simunovic, J., & Pichler, A. (2021, November 17). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 11.
author keywords: almond protein powder; brown rice protein powder; glucosyl-hesperidin; IR spectra; pea protein powder; pumpkin protein powder
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: November 29, 2021
2021 journal article
Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes
MOLECULES, 26(15).
author keywords: citrus fibers; blackberry juice; antioxidants; polyphenols profile
MeSH headings : Antioxidants / analysis; Citrus / chemistry; Dietary Fiber / analysis; Fruit and Vegetable Juices / analysis; Polyphenols / analysis; Rubus / chemistry
TL;DR:
Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives that could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 16, 2021
2021 journal article
Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose
PLANTS-BASEL, 10(8).
author keywords: citrus fiber; blackberry juice; sucrose; trehalose; volatiles; phenolics
TL;DR:
Evaluating the influence of the type of disaccharides and their percentages on volatile compounds as well as phenolics, antioxidant activity and color of formulated CBg emphasized the importance of the adequate choice of ingredients for the formulation of high-quality fruit products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: September 7, 2021
2020 journal article
Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability
MOLECULES, 25(11).
author keywords: raspberry volatiles; cellulose; stability; encapsulation; freeze-drying; SPME; GC; MS analysis
MeSH headings : Cellulose / chemistry; Flavoring Agents / analysis; Freeze Drying; Fruit / chemistry; Odorants / analysis; Rubus / chemistry; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry
TL;DR:
The results suggest an efficient plant-based approach to produce value-added cellulose/volatile dry complexes with possible utility as food flavoring ingredients.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 17, 2020
2020 journal article
Retention of linalool and eugenol in hydrogels
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 55(4), 1416–1425.
author keywords: Guar gum; retention of volatiles; sucrose; texture; trehalose; xanthan
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: September 30, 2019
2019 journal article
Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes
JOURNAL OF FOOD SCIENCE, 84(7), 1730–1736.
author keywords: dietary fiber; Ipomoea batatas; polyphenolics; starch; sweetpotato juice processing
MeSH headings : Acids / chemistry; Anthocyanins / analysis; Anthocyanins / isolation & purification; Catechol Oxidase / analysis; Catechol Oxidase / antagonists & inhibitors; Color; Cooking; Dietary Fiber / analysis; Fruit and Vegetable Juices / analysis; Ipomoea batatas / chemistry; Ipomoea batatas / enzymology; Peroxidase / analysis; Peroxidase / antagonists & inhibitors; Phenols / analysis; Phenols / isolation & purification; Plant Extracts / analysis; Plant Extracts / isolation & purification; Plant Proteins / analysis; Plant Proteins / antagonists & inhibitors; Starch / analysis
TL;DR:
It is demonstrated that acidified water was effective in inhibiting polyphenol oxidase and peroxidase in raw PFSP resulting in an attractive reddish juice, demonstrating an efficient process for the sweetpotato industry in producing PFSP pigmented juice and co-products for various food applications.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: September 9, 2019
2018 journal article
Computer-aided design and experimental testing of continuous flow cooling of viscous foods
JOURNAL OF FOOD PROCESS ENGINEERING, 41(8).
Sources: Web Of Science, NC State University Libraries
Added: March 25, 2019
2017 journal article
Winterization strategies for bulk storage of cucumber pickles
Journal of Food Engineering, 212, 12–17.
author keywords: Mathematical modeling; Bulk storage of pickles; Fermented cucumbers; Calcium chloride; Heat loss
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries, Crossref
Added: August 6, 2018
2016 article
Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products
Stoforos, G. N., Farkas, B. E., & Simunovic, J. (2016, October). FOOD AND BIOPRODUCTS PROCESSING, Vol. 100, pp. 551–559.
author keywords: Continuous flow cooling; Thermal mixing; Acoustic vibration; Sweet potato puree; Banana puree; Apple sauce; Cheese sauce
UN Sustainable Development Goal Categories
11. Sustainable Cities and Communities
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2015 journal article
Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials
Journal of Food Science, 80(8), M1804–M1814.
author keywords: mitochondrial DNA; quantitative PCR; thermal processing
MeSH headings : Clostridium botulinum / isolation & purification; DNA Damage; DNA Fragmentation; DNA Primers; DNA, Mitochondrial / genetics; DNA, Mitochondrial / isolation & purification; DNA, Plant / genetics; DNA, Plant / isolation & purification; Food Contamination / analysis; Food Handling / methods; Food Microbiology; Fruit; Genes, Plant; Geobacillus stearothermophilus / isolation & purification; Hot Temperature; Ipomoea batatas / microbiology; Linear Models; Plant Proteins / genetics; Reproducibility of Results; Spores, Bacterial / isolation & purification; Vegetables
TL;DR:
Data is presented as proof-of-concept for a molecular tool that can be used as a rapid, presumptive method for monitoring thermal processing in low-acid plant products.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries, Crossref
Added: August 6, 2018
2015 journal article
Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods
Journal of Food Science, 80(12), M2892–M2898.
author keywords: high-acid foods; mitochondrial DNA; quantitative PCR; thermal processing
MeSH headings : Acids; Bacteria / growth & development; Cucumis sativus / genetics; DNA Fragmentation; DNA, Mitochondrial; DNA, Plant / analysis; Fermentation; Food Analysis; Food Handling / methods; Food Microbiology; Food Preservation / methods; Fruit; Genes, Mitochondrial; Genes, Plant; Humans; Hydrogen-Ion Concentration; Solanum lycopersicum / genetics; Pasteurization; Plants, Edible / genetics; Temperature; Vegetables
TL;DR:
MtDNA fragmentation was shown to be a potential new tool to characterize low temperature (<100 °C) high acid processes (pH < 4.6), nonthermal processes such as vegetable fermentation and holding times of acidified, plant-derived products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries, Crossref
Added: August 6, 2018
2013 journal article
Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 16(4), 917–927.
author keywords: Dielectric properties; Acidified vegetables; Sweet potatoes; Red bell pepper; Broccoli; Microwave heating
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2013 journal article
Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization
LWT-FOOD SCIENCE AND TECHNOLOGY, 54(1), 157–164.
author keywords: Acidified vegetables; Sweetpotatoes; Red bell pepper; Broccoli; Microwave heating
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2011 journal article
Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system
Journal of Food Engineering, 105(1), 149–160.
author keywords: Heating uniformity; Continuous microwave processing; Penetration depths; Pasteurization; Acidified vegetables
Sources: Crossref, NC State University Libraries, Web Of Science
Added: August 6, 2018
2009 review
Overview of RFID Technology and Its Applications in the Food Industry
[Review of ]. JOURNAL OF FOOD SCIENCE, 74(8), R101–R106.
author keywords: applications in food industry; RFID; working principle
MeSH headings : Food Industry / instrumentation; Food Industry / methods; Food Industry / standards; Radio Frequency Identification Device / economics; Radio Frequency Identification Device / methods
TL;DR:
Key concepts and terminology related to RFID technology and its applications in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are presented.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees
JOURNAL OF FOOD SCIENCE, 73(9), E455–E462.
author keywords: anthocyanins; antioxidant capacity; aseptic processing; Ipomoea batatas; microwave sterilization; sweetpotato purees; total phenolics
MeSH headings : Clostridium botulinum / radiation effects; Color; Colorimetry; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Hypertension / prevention & control; Ipomoea batatas / radiation effects; Microwaves; Product Packaging / methods; Product Packaging / standards; Sterilization / methods
TL;DR:
Overall, high-quality retention can be obtained by microwave processing and aseptic packaging of PFSP purees so that they can be used as functional food ingredients.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Design of conservative simulated particles for validation of a multiphase aseptic process
JOURNAL OF FOOD SCIENCE, 73(5), E193–E201.
author keywords: critical particle; conservative particle design; multiphase aseptic processing; time-temperature history; validation
MeSH headings : Computer Simulation; Food Handling / instrumentation; Food Handling / methods; Food Microbiology; Food Preservation / methods; Food Preservation / standards; Humans; Hydrogen-Ion Concentration; Models, Chemical; Particle Size; Temperature; Time Factors
TL;DR:
Conservative particle design software was used to determine the wall thickness required for conservative behavior of such particles made with polypropylene and polymethylpentene and an appropriate simulated particle was identified for each type of real food particle to validate an aseptic process for a multiphase food containing any or all the above tested food materials.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Dielectric properties of pumpable food materials at 915 MHz
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(3), 508–518.
author keywords: dielectric properties; microwave heating; pumpable foods
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(1), 158–172.
author keywords: sweet potatoes; purees; nutritional constituents; microwave heating; dielectric properties; predictive equations
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees
FOOD RESEARCH INTERNATIONAL, 41(5), 454–461.
author keywords: aseptic processing; microwave heating; vegetable purees; scale-up
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Sterilization solutions for aseptic processing using a continuous flow microwave system
JOURNAL OF FOOD ENGINEERING, 85(4), 528–536.
author keywords: microwave heating; aseptic processing; dielectric properties; sterilization solution
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(1), 112–126.
author keywords: aseptic processing; microwave heating; salsa con queso; multiphase foods; thermophysical properties; dielectric properties
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2007 journal article
Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system
JOURNAL OF FOOD SCIENCE, 72(3), E121–E124.
author keywords: aseptic processing; dielectric properties; microwave heating; salsa con queso
MeSH headings : Consumer Behavior; Consumer Product Safety; Feasibility Studies; Food Handling / instrumentation; Food Handling / methods; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Solanum lycopersicum; Microwaves; Temperature; Time Factors
TL;DR:
The study showed the feasibility of aseptic processing of salsa con queso using a continuous flow microwave system and showed a narrow temperature distribution between the center and the wall of the tube.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2007 journal article
Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system
JOURNAL OF FOOD SCIENCE, 72(5), E235–E242.
author keywords: aseptic; bloindicators; continuous-flow; microwave; purees
MeSH headings : Bacillus / growth & development; Bacillus subtilis / growth & development; Colony Count, Microbial; Feasibility Studies; Food Contamination / analysis; Food Handling / methods; Food Microbiology; Hot Temperature; Ipomoea batatas / microbiology; Microwaves; Reproducibility of Results; Sensitivity and Specificity; Spores, Bacterial; Sterilization / methods; Time Factors
TL;DR:
This study presents the first report suggesting that bioindicators such as the flexible, food-grade plastic pouches can be used for microbial validation of commercial sterilization in aseptic processing of foods using a continuous-flow microwave system.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2007 journal article
Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions
JOURNAL OF FOOD SCIENCE, 72(4), E177–E183.
author keywords: continuous flow; microwave heating; multiphase product; sterilization
MeSH headings : Animals; Daucus carota; Electric Impedance; Food Analysis / methods; Food Handling / methods; Food Preservation / methods; Food Technology / methods; Hot Temperature; Solanum lycopersicum; Microwaves; Milk; Peas; Radio Waves; Spectrum Analysis / methods; Sterilization / instrumentation; Sterilization / methods; Temperature; Viscosity
TL;DR:
The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2007 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2007 patent
Thermal gelation of foods and biomaterials using rapid heating
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2006 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2006 patent
Methods, systems, and devices for evaluation of thermal treatment
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
Aseptic processing of sweetpotato purees using a continuous flow microwave system
Journal of Food Science, 70(9), E531–536.
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
2005 journal article
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage
JOURNAL OF DAIRY SCIENCE, 88(12), 4172–4182.
author keywords: ultra-high temperature; microwave; sulfhydryl oxidase; sensory
MeSH headings : Animals; Color; Dithionitrobenzoic Acid / analysis; Fats / analysis; Food Handling / methods; Food Preservation; Hot Temperature; Microwaves; Milk / chemistry; Milk / microbiology; Oxidoreductases / metabolism; Sensation; Sulfhydryl Compounds / analysis; Taste; Time Factors; Viscosity
TL;DR:
It is suggested that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life by comparing sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2004 chapter
Aseptic processing: Basic principles and advantages
In Handbook of food science, technology, and engineering. Vol. 3 (pp. 123–121-12312). Boca Raton: Taylor & Francis.
Source: NC State University Libraries
Added: August 6, 2018
2004 chapter
Developments in aseptic processing
In Improving thermal processing (pp. 177–187).
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
2004 journal article
Dielectric properties of in-shell and shelled peanuts at microwave frequencies
Transactions of the ASAE, 47(4), 1159–1169.
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
2004 patent
Method and system for conservative evaluation, validation and monitoring of thermal processing
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2004 patent
System for measuring residence time for a particulate containing food product
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2003 patent
Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz
Journal of Food Science, 68(6), 1976–1981.
author keywords: continuous microwave heating; milk; temperature profile; dielectric properties
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2000 patent
Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1999 patent
Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
Employment
Updated: June 5th, 2023 18:37
North Carolina State University Raleigh, North Carolina, US
Research Professor
Food, Bioprocessing and Nutrition Sciences
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