@article{kopjar_raucher_lila_simunovic_2024, title={Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices}, volume={12}, ISSN={["2227-9717"]}, url={https://www.mdpi.com/2227-9717/12/2/242}, DOI={10.3390/pr12020242}, abstractNote={Glioblastoma is one of the most aggressive and lethal brain tumors. Due to the failure of conventional chemotherapies and targeted drugs pursuit of natural, less toxic agents is on the rise as well as their utilization in glioblastoma treatment. Consequently, this study explores the antiproliferative potential of selected berry juices (wild blackberry (Rubus discolor), dwarf elderberry (Sambucus ebulus), and raspberry (Rubus idaeus)) on glioblastoma cells (U87-MG and GBM43) in comparison to temozolomide. The juices were assessed for total phenolic content, proanthocyanins, polyphenol profiles, and antioxidant activity. Wild blackberry and dwarf elderberry juices exhibited higher total polyphenols, proanthocyanins, and monomeric anthocyanins compared to raspberry juice. HPLC analysis revealed distinctive anthocyanins, flavonoids, and phenolic acids in each juice. With the DPPH assay, the highest antioxidant potential had wild blackberry juice, while with other assays dwarf elderberry juice had the highest potential. Antiproliferative effects were dose-dependent, with wild blackberry juice demonstrating the highest potency, surpassing temozolomide in inhibiting GBM43 cell proliferation. In U87 cells, all juices exhibited antiproliferative effects, with wild blackberry showing the strongest impact. This study highlights the potential of wild blackberry juice as a potent natural agent against glioblastoma, suggesting its superiority over the conventional treatment.}, number={2}, journal={PROCESSES}, author={Kopjar, Mirela and Raucher, Drazen and Lila, Mary Ann and Simunovic, Josip}, year={2024}, month={Feb} }
 @article{sawale_benyathiar_coronel_rawat_simunovic_ozadali_mishra_2024, title={Aseptic microwave sterilization and validation of food containing particles}, volume={143}, ISSN={["1744-3571"]}, url={https://doi.org/10.1016/j.fbp.2023.10.001}, DOI={10.1016/j.fbp.2023.10.001}, abstractNote={Microwave and ohmic heating are becoming a more popular choice for heating in aseptic processing due to rapid heating for bacteriological destruction and better product quality. Due to regulatory constraints and the complexities of validation requirements, the food industry has been struggling to launch aseptic low-acid products containing particles into the market with confidence. This study aims to find an alternative approach to simulate and mimic processing conditions by modeling and validating the model process by using surrogate particles and microorganisms. A mathematical model was used to simulate the heat transfer in the carrier fluid and solid particles. For the validation of the process, a simulated particle was designed to create the worst-case conditions, being both the fastest moving and slowest heating compared to the real food particles. These particles with conservative thermal and physical properties were inoculated with Geobacillus stearothermophilus spores as a surrogate microorganism for the microbiological validation of the thermal process. Magnetic implants were embedded in simulated spherical particles (12.77 mm and 15.88 mm) to measure the residence time distribution. Total accumulated lethality using the surrogate system was estimated at F0 >7.7 min. The microwave aseptic system was microbiologically validated to produce shelf-stable particulate food products.}, journal={FOOD AND BIOPRODUCTS PROCESSING}, author={Sawale, Manoj and Benyathiar, Patnarin and Coronel, Pablo and Rawat, Ajay and Simunovic, Josip and Ozadali, Ferhan and Mishra, Dharmendra K.}, year={2024}, month={Jan}, pages={28–35} }
 @misc{buljeta_pichler_simunovic_kopjar_2023, title={Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review}, volume={45}, ISSN={["1467-3045"]}, DOI={10.3390/cimb45020052}, abstractNote={Polyphenols are secondary plant metabolites synthesized during the development of the grape berry as a response to stress conditions. They are important constituents in red wines that contribute to the sensory properties and antioxidant activity of wines. Due to the development of highly sophisticated analytical devices, it is now possible to characterize the structure of highly polymerized polyphenols and obtain a full polyphenol profile of red wines. Red wine polyphenols include the ones present in grapes as well as new polyphenol products formed during the winemaking process. Among them, the most important groups and their representatives are flavanols (catechin), stilbenes (trans-resveratrol), flavonols (quercetin) and hydroxybenzoic acids (gallic acid). It is known that polyphenols exhibit beneficial effects on human health, such as anti-inflammatory, anticarcinogenic and cardio-protective effects. Many studies have been conducted on the health effects of red wine polyphenols in cancer chemopreventive activities, neuroprotective effects and impact on cardiovascular diseases, gut microbiota in humans, etc. This review will provide major scientific findings on the impact of red wine polyphenols on human health as well as a review of polyphenols present in red wines and their main features.}, number={2}, journal={CURRENT ISSUES IN MOLECULAR BIOLOGY}, author={Buljeta, Ivana and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2023}, month={Feb}, pages={782–798} }
 @article{kopjar_buljeta_corkovic_kelemen_pichler_ivic_simunovic_2023, title={Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds}, volume={12}, ISSN={["2304-8158"]}, DOI={10.3390/foods12112104}, abstractNote={Nowadays, the development of innovative food products with positive health effects is on the rise. Consequently, the aim of this study was a formulation of aggregates based on tart cherry juice and dairy protein matrix to investigate whether different amounts (2% and 6%) of protein matrix have an impact on the adsorption of polyphenols as well as on the adsorption of flavor compounds. Formulated aggregates were investigated through high-performance liquid chromatography, spectrophotometric methods, gas chromatography and Fourier transform infrared spectrometry. The obtained results revealed that with an increase in the amount of protein matrix used for the formulation of aggregates, a decrease in the adsorption of polyphenols occurred, and, consequently, the antioxidant activity of the formulated aggregates was lower. The amount of protein matrix additionally affected the adsorption of flavor compounds; thus the formulated aggregates differed in their flavor profiles in comparison with tart cherry juice. Adsorption of both phenolic and flavor compounds caused changes in the protein structure, as proven by recording IR spectra. Formulated dairy-protein-based aggregates could be used as additives which are enriched with tart cherry polyphenols and flavor compounds.}, number={11}, journal={FOODS}, author={Kopjar, Mirela and Buljeta, Ivana and Corkovic, Ina and Kelemen, Vanja and Pichler, Anita and Ivic, Ivana and Simunovic, Josip}, year={2023}, month={May} }
 @article{corkovic_rajchl_skorpilova_pichler_simunovic_kopjar_2023, title={Evaluation of Chokeberry/Carboxymethylcellulose Hydrogels with the Addition of Disaccharides: DART-TOF/MS and HPLC-DAD Analysis}, volume={24}, ISSN={["1422-0067"]}, DOI={10.3390/ijms24010448}, abstractNote={With the growing awareness of the importance of a healthy diet, the need for the development of novel formulations is also on the rise. Chokeberry products are popular among consumers since they are a rich source of polyphenols that are responsible for antioxidant activity and other positive effects on human health. However, other natural food ingredients, such as disaccharides, can affect their stability. The aim of this study was to investigate the influence of disaccharides addition on the polyphenol composition of chokeberry hydrogels. Hydrogels were prepared from chokeberry juice and 2% of carboxymethylcellulose (CMC) with the addition of 30%, 40%, or 50% of disaccharides (sucrose or trehalose). Samples were analyzed using DART-TOF/MS. The method was optimized, and the fingerprints of the mass spectra have been statistically processed using PCA analysis. Prepared samples were evaluated for total polyphenols, monomeric anthocyanins, and antioxidant activity (FRAP, CUPRAC, DPPH, ABTS assays) using spectrophotometric methods. Individual polyphenols were evaluated using HPLC-DAD analysis. Results showed the addition of disaccharides to 2% CMC hydrogels caused a decrease of total polyphenols. These findings confirm proper formulation is important to achieve appropriate retention of polyphenols.}, number={1}, journal={INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES}, author={Corkovic, Ina and Rajchl, Ales and Skorpilova, Tereza and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2023}, month={Jan} }
 @misc{buljeta_subaric_babic_pichler_simunovic_kopjar_2023, title={Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review}, volume={13}, ISSN={["2076-3417"]}, DOI={10.3390/app13169309}, abstractNote={The amount of waste generated by the production of food products has increased over the years, presenting economic and environmental problems. To minimize these problems, it is necessary to valorize food waste in order to explore its further utilization in the food industry and also in other industries. Such waste usually represents a valuable raw material in terms of dietary fibers or bioactive components. Dietary fibers, especially pectin, are usually derived from apple pomace or citrus peel. Currently, sources of dietary fibers include novel food waste streams and by-products. Also, the utilization of novel extraction techniques is in demand to limit conventional processes. This review provides information about the conventional and innovative extraction approaches for dietary fibers from different food wastes. The extraction of these fibers depends on the materials used and the extraction conditions, such as temperature, solvents, time, pH, and liquid/solid ratio. Novel green techniques may ensure an increase in fiber yield and better quality, as well as a reduction in operating time and toxic solvents.}, number={16}, journal={APPLIED SCIENCES-BASEL}, author={Buljeta, Ivana and Subaric, Drago and Babic, Jurislav and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2023}, month={Aug} }
 @article{kopjar_vukoja_buljeta_corkovic_pichler_simunovic_2023, title={Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids}, volume={73}, ISSN={["2083-6007"]}, url={https://doi.org/10.31883/pjfns/174434}, DOI={10.31883/pjfns/174434}, abstractNote={Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v ) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e. , reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability}, number={4}, journal={POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES}, author={Kopjar, Mirela and Vukoja, Josipa and Buljeta, Ivana and Corkovic, Ina and Pichler, Anita and Simunovic, Josip}, year={2023}, pages={322–331} }
 @article{kopjar_buljeta_corkovic_pichler_simunovic_2022, title={Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration}, volume={11}, ISSN={["2304-8158"]}, DOI={10.3390/foods11060793}, abstractNote={Plant-based proteins are very often used as carriers of different phenolic compounds. For that purpose, complexation of quercetin with almond and brown rice protein matrices was investigated. The amount of protein matrices was constant, while the concentration of quercetin varied (1 mM, 2 mM or 5 mM) during complexation. Dried complexes were investigated for quercetin amount (HPLC analysis) and antioxidant activity (DPPH, FRAP and CUPRAC methods). Additionally, complexation was proven by DSC and FTIR-ATR screening. An increase in the concentration of quercetin in the initial complexation mixture resulted in the increase in the adsorption of quercetin onto protein matrices. For the brown rice protein matrices, this increase was proportional to the initial quercetin concentration. Adsorption of quercetin caused the change in thermal stability of microparticles in comparison to corresponding protein matrices that have been proven by DSC. FTIR-ATR analysis revealed structural changes on microparticles upon adsorption of quercetin.}, number={6}, journal={FOODS}, author={Kopjar, Mirela and Buljeta, Ivana and Corkovic, Ina and Pichler, Anita and Simunovic, Josip}, year={2022}, month={Mar} }
 @article{buljeta_nosic_pichler_ivic_simunovic_kopjar_2022, title={Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives}, volume={27}, ISSN={["1420-3049"]}, DOI={10.3390/molecules27093029}, abstractNote={Blackberry polyphenols possess various health-promoting properties. Since they are very sensitive to environmental conditions such as the presence of light, oxygen and high temperatures, the application of such compounds is restricted. Fibers are recognized as efficient carriers of polyphenols and are often used in polyphenols encapsulation. In the present study, the ability of apple fiber to adsorb blackberry juice polyphenols was examined. Freeze-dried apple fiber/blackberry juice complexes were prepared with different amounts of fibers (1%, 2%, 4%, 6%, 8% and 10%) and a constant amount of blackberry juice. Polyphenol profile, antioxidant activity, inhibition of the α-amylase, color parameters, as well as the IR spectra, of the obtained complexes were assessed. The results showed a negative effect of higher amounts of fiber (more than 2%) on the adsorption of polyphenols and the antioxidant activity of complexes. With the proper formulation, apple fibers can serve as polyphenol carriers, and thus the application as novel food additives can be considered.}, number={9}, journal={MOLECULES}, author={Buljeta, Ivana and Nosic, Mario and Pichler, Anita and Ivic, Ivana and Simunovic, Josip and Kopjar, Mirela}, year={2022}, month={May} }
 @article{buljeta_corkovic_pichler_simunovic_kopjar_2022, title={Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration}, volume={11}, ISSN={["2223-7747"]}, DOI={10.3390/plants11243582}, abstractNote={Among flavonoids, quercetin has gained special attention due to its positive biological activities. Quercetin’s disadvantages, such as its hydrophobic nature, poor solubility, and permeability, could be overcome by complexation with different polymers. Dietary fibers are known as carriers of polyphenols, which can protect them from environmental conditions and thus allow them to be absorbed. In this study, apple and citrus fibers (as applicable food by-products) were used as carriers of quercetin. A constant amount of fibers (1%) and different concentrations of quercetin solution (5 mM, 10 mM, and 20 mM) were complexed. Obtained fiber aggregates were subjected to HPLC to determine the quercetin concentration and antioxidant activity of aggregates (ABTS, DPPH, FRAP, and CUPRAC assays). IR spectra were recorded to confirm complexation of quercetin with selected fibers, and an additional DSC study was performed to evaluate the thermal stability of fiber aggregates. The results of HPLC analysis showed that quercetin had higher affinity towards apple fiber than citrus fiber, without proportional trends of adsorption. Consequently, apple fiber aggregates had higher antioxidant potential than citrus fiber aggregates. FTIR-ATR analysis showed the formation of new bands and the loss of existing bands when quercetin was present. Adsorption of quercetin also had an impact on the thermal stability of formulated fiber aggregates. For apple fiber, this impact was negative, while for citrus fiber, the impact was positive. These results could contribute to greater understanding of quercetin’s behavior during the preparation of food additives based on polyphenols and fibers.}, number={24}, journal={PLANTS-BASEL}, author={Buljeta, Ivana and Corkovic, Ina and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2022}, month={Dec} }
 @article{kelemen_pichler_ivic_buljeta_simunovic_kopjar_2022, title={Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice}, volume={57}, ISSN={["1365-2621"]}, DOI={10.1111/ijfs.15023}, abstractNote={Summary}, number={4}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Kelemen, Vanja and Pichler, Anita and Ivic, Ivana and Buljeta, Ivana and Simunovic, Josip and Kopjar, Mirela}, year={2022}, month={Apr}, pages={1866–1874} }
 @misc{corkovic_gaso-sokac_pichler_simunovic_kopjar_2022, title={Dietary Polyphenols as Natural Inhibitors of alpha-Amylase and alpha-Glucosidase}, volume={12}, ISSN={["2075-1729"]}, DOI={10.3390/life12111692}, abstractNote={It is well known that carbohydrates are the main source of calories in most diets. However, by inhibiting carbohydrases, intake of calories is reduced and weight loss is improved. α-amylase is an enzyme that hydrolyses α-1,4 glycosidic linkages of α-linked polysaccharides, resulting in low-molecular-weight products such as glucose, maltose and maltotriose, while α-glucosidase catalyzes the hydrolysis of nonreducing α-1,4-linked glucose moieties from disaccharides or oligosaccharides. Currently, one of the most common nutritional disorders in the world is hyperglycemia. One of the new therapeutic approaches to treat this disease is the application of natural inhibitors, such as polyphenols, that control starch digestion and regulate blood glucose level. Dietary polyphenols showed potential inhibitory activity against α-amylase and α-glucosidase and this review summarizes the recently published literature that studied inhibition mechanisms and the structure–activity relationship between individual dietary polyphenols and mentioned digestive enzymes. It is known that higher binding interactions cause higher inhibitory activities; thus, different polyphenols can affect different steps in the digestion of polysaccharides. The aim of this review is to clarify these mechanisms and to introduce polyphenol-rich functional foods as potential tools for the inhibition of α-amylase and α-glucosidase.}, number={11}, journal={LIFE-BASEL}, author={Corkovic, Ina and Gaso-Sokac, Dajana and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2022}, month={Nov} }
 @article{kopjar_buljeta_nosic_ivic_simunovic_pichler_2022, title={Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides}, volume={14}, ISSN={["2073-4360"]}, DOI={10.3390/polym14112179}, abstractNote={The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use of apple fiber. For this purpose, apple fiber/blackberry microparticles were prepared as the control, as well as microparticles additionally containing disaccharides, i.e., sucrose or trehalose. Fiber:disaccharide ratios were 1:0.5, 1:1, and 1:2. Formulated microparticles were characterized for total phenolics, proanthocyanidins, individual phenolics, antioxidant activity, flavor profiles, and color parameters. Both applied disaccharides affected the encapsulation of phenolics and volatiles by the apple fibers. Control microparticles had a higher content of phenolics than microparticles with disaccharides. Comparing disaccharides, the microparticles with trehalose had a higher content of phenolics than the ones containing sucrose. The amount of proanthocyanidins in the control microparticles was 47.81 mg PB2/100 g; in trehalose, the microparticles ranged from 39.88 to 42.99 mg PB2/100 g, and in sucrose, the microparticles ranged from 12.98 to 26.42 mg PB2/100 g, depending on the fiber:disaccharide ratio. Cyanidin-3-glucoside was the dominant anthocyanin. Its amount in the control microparticles was 151.97 mg/100 g, while in the trehalose microparticles, this ranged from 111.97 to 142.56 mg /100 g and in sucrose microparticles, from 100.28 to 138.74 mg /100 g. On the other hand, microparticles with disaccharides had a higher content of volatiles than the control microparticles. Trehalose microparticles had a higher content of volatiles than sucrose ones. These results show that the formulation of microparticles, i.e., the selection of carriers, had an important role in the final quality of the encapsulates.}, number={11}, journal={POLYMERS}, author={Kopjar, Mirela and Buljeta, Ivana and Nosic, Mario and Ivic, Ivana and Simunovic, Josip and Pichler, Anita}, year={2022}, month={Jun} }
 @article{kopjar_corkovic_buljeta_simunovic_pichler_2022, title={Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of alpha-Glucosidase}, volume={11}, ISSN={["2076-3921"]}, DOI={10.3390/antiox11081459}, abstractNote={The objective of this study was to prepare hydrogels based on pectin and blackberry juice and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of pectin (low methoxylated and high methoxylated) were used, and fortification was conducted with the addition of 10% of apple fiber. The hydrogels were evaluated for phenolic compounds, antioxidant activity and inhibition of α-glucosidase. In addition, the stability of these parameters after 8 months of storage was evaluated. Pectin type and addition of apple fiber had an impact on investigated parameters. Low methoxylated pectin hydrogels had a higher concentration of anthocyanins than high methoxylated pectin hydrogels, while the addition of apple fibers caused a decrease in anthocyanin content. However, fortified hydrogels had higher antioxidant activity due to the presence of phenolics from apple fibers. The results showed that anthocyanins were more favorable in inhibiting α-glucosidase because samples with higher anthocyanins concentration had lower IC50 values. Obtained hydrogels can be used as intermediate products or ingredients (like fruit fillings or spreads) for the improvement or development of novel food products to increase their fiber content and antioxidant potential.}, number={8}, journal={ANTIOXIDANTS}, author={Kopjar, Mirela and Corkovic, Ina and Buljeta, Ivana and Simunovic, Josip and Pichler, Anita}, year={2022}, month={Aug} }
 @inbook{moyo_truong_simunovic_pankuku_abong_amagloh_fuchs_magnaghi_rajendran_grant_et al._2022, title={Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa}, url={https://doi.org/10.1007/978-3-030-92022-7_5}, DOI={10.1007/978-3-030-92022-7_5}, abstractNote={Abstract}, booktitle={Root, Tuber and Banana Food System Innovations}, publisher={Springer International Publishing}, author={Moyo, Mukani and Truong, Van-Den and Simunovic, Josip and Pankuku, Jean and Abong, George Ooko and Amagloh, Francis Kweku and Fuchs, Richard and Magnaghi, Antonio and Rajendran, Srinivasulu and Grant, Fredrick and et al.}, year={2022}, pages={145–172} }
 @misc{buljeta_pichler_simunovic_kopjar_2022, title={Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques}, volume={27}, ISSN={["1420-3049"]}, DOI={10.3390/molecules27165069}, abstractNote={Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, functional ingredients and supplements is limited due to their low stability caused by environmental and processing conditions, such as heat, light, oxygen, pH, enzymes and so forth. These disadvantages are overcome by the encapsulation of polyphenols by different methods in the presence of polyphenolic carriers. Different encapsulation technologies have been established with the purpose of decreasing polyphenol sensitivity and the creation of more efficient delivery systems. Among them, spray-drying and freeze-drying are the most common methods for polyphenol encapsulation. 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.}, number={16}, journal={MOLECULES}, author={Buljeta, Ivana and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2022}, month={Aug} }
 @article{caudill_osborne_sandeep_simunovic_harris_2022, title={Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods}, volume={317}, ISSN={["1873-5770"]}, url={https://doi.org/10.1016/j.jfoodeng.2021.110866}, DOI={10.1016/j.jfoodeng.2021.110866}, abstractNote={Production of cold brew (CB) coffee beverages can require 10–24 h of cold-water infusion. Accelerating this process would facilitate its production on a large scale. This study compared hot brewed coffee (HB), CB, heat-treated CB coffee (H-CB), and microwave treated CB coffee (M-CB) over time in terms of four attributes: color measured by L* values, total dissolved solids (TDS), and mg/100 g caffeine and chlorogenic acid (3-CQA). L* decreased over time for both HB and CB (34.98 → 17.19 vs 64.62 → 43.00), while TDS (0.89 → 1.39 vs 0.29 → 0.85), caffeine (48.90 → 84.39 vs 15.23 → 61.42) and 3-CQA (33.60 → 62.85 vs 5.55 → 44.82) increased. H-CB and M-CB attributes remained constant after the heat treatment (L*, 34.46–35.33 vs 29.23–29.29; TDS, 0.80–1.03 vs 1.00–0.94; caffeine, 56.10–62.21 vs 60.88–69.85; 3-CQA, 39.17–46.00 vs 41.39–49.95), were similar to CB samples, but required less preparation time. A brief heat treatment prior to cold infusion accelerates CB production, allowing industry to develop faster, less costly processing methods.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Caudill, Morgan and Osborne, Jason and Sandeep, K. P. and Simunovic, Josip and Harris, Gabriel Keith}, year={2022}, month={Mar} }
 @article{corkovic_pichler_buljeta_simunovic_kopjar_2021, title={Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols}, volume={28}, ISSN={["2214-6628"]}, DOI={10.1016/j.cpb.2021.100222}, abstractNote={Anthocyanins and other polyphenols are responsible for the positive effects that consumption of tart cherries and their products has on human health. However, instability of these compounds under processing conditions is a significant problem for fruit processing industry. The aim of this study was to investigate the possibility of using carboxymethylcellulose (CMC) hydrogels for the delivery of the tart cherry polyphenols. For this purpose hydrogels with tart cherry juice (TJ) and 2%, 3%, 4% and 5% (w/w) of CMC were prepared. Total phenolics, proanthocyanidins and monomeric anthocyanins as well as individual phenolics were determined. Antioxidant capacity (CUPRAC, DPPH and ABTS assays) and inhibitory potential against two enzymes, α-amylase and α-glucosidase were evaluated, as well. It was observed that hydrogel with 4% CMC (w/w) had the highest retention ability of phenolics (63%) and anthocyanins (80%) throughout preparation of hydrogels. That hydrogel also had the highest antioxidant potential. Results of this study showed that proper formulation of food systems is important in order to maximize retention of anthocyanins and other valuable polyphenols.}, journal={CURRENT PLANT BIOLOGY}, author={Corkovic, Ina and Pichler, Anita and Buljeta, Ivana and Simunovic, Josip and Kopjar, Mirela}, year={2021}, month={Dec} }
 @article{vukoja_buljeta_ivic_simunovic_pichler_kopjar_2021, title={Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings}, volume={10}, ISSN={["2304-8158"]}, DOI={10.3390/foods10020243}, abstractNote={The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product.}, number={2}, journal={FOODS}, author={Vukoja, Josipa and Buljeta, Ivana and Ivic, Ivana and Simunovic, Josip and Pichler, Anita and Kopjar, Mirela}, year={2021}, month={Feb} }
 @article{kopjar_buljeta_jelic_kelemen_simunovic_pichler_2021, title={Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR}, volume={10}, ISSN={["2223-7747"]}, DOI={10.3390/plants10102158}, abstractNote={Plant-based protein matrices can be used for the formulation of delivery systems of cinnamic acid. Pumpkin, pea and almond protein matrices were used for the formulation of dried complexes. The matrices were used in varying amounts (1%, 2%, 5% and 10%) whilst the amount of cinnamic acid was maintained constant. The obtained complexes were analyzed by HPLC, DSC and FTIR-ATR. The highest amounts of cinnamic acid were determined on complexes prepared by the lowest amounts of protein matrices, regardless of their type. The highest affinity for cinnamic acid adsorption was determined for the pumpkin protein matrix. DSC analysis revealed that adsorption of cinnamic acid caused an increase in the thermal stability of the almond protein matrix, while the other two matrices had the opposite behavior. The complexation of protein matrices and cinnamic acid was proven by recording the IR spectra. The obtained complexes could have potential applications in food products to achieve enrichment with cinnamic acid as well as proteins.}, number={10}, journal={PLANTS-BASEL}, author={Kopjar, Mirela and Buljeta, Ivana and Jelic, Ivana and Kelemen, Vanja and Simunovic, Josip and Pichler, Anita}, year={2021}, month={Oct} }
 @misc{buljeta_pichler_ivic_simunovic_kopjar_2021, title={Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides}, volume={26}, ISSN={["1420-3049"]}, DOI={10.3390/molecules26144207}, abstractNote={Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation 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.}, number={14}, journal={MOLECULES}, author={Buljeta, Ivana and Pichler, Anita and Ivic, Ivana and Simunovic, Josip and Kopjar, Mirela}, year={2021}, month={Jul} }
 @article{stoforos_rezaei_simunovic_sandeep_2021, title={Enhancement of continuous flow cooling using hydrophobic surface treatment}, volume={300}, ISSN={["1873-5770"]}, url={https://doi.org/10.1016/j.jfoodeng.2021.110524}, DOI={10.1016/j.jfoodeng.2021.110524}, abstractNote={This study examined the effect of hydrophobic-surface treatment of tubular heat exchangers on cooling of viscous foods, namely sweet potato puree, banana puree, and cheese sauce. For the foods tested, cooling efficiency was compared between two identical tube-in-tube stainless-steel heat exchangers either untreated or treated with a hydrophobic chemical coating, Aculon. The average overall heat transfer coefficient, U, was calculated and compared between the two heat exchangers. Cooling of banana puree was improved when using the Aculon-treated heat exchanger, revealing a U of 115 W/(m2·K) compared to 105 W/(m2·K) for the untreated heat exchanger. Cheese sauce cooling was influenced the most, with a U value of 187 W/(m2·K) for the Aculon-treated heat exchanger, compared to 133 W/(m2·K) for the untreated case. Finally, Aculon-treatment showed no difference in the cooling of sweet potato puree, with U of 193 W/(m2·K) and 195 W/(m2·K) for the untreated and the Aculon-treated heat exchangers, respectively.}, journal={JOURNAL OF FOOD ENGINEERING}, author={Stoforos, George N. and Rezaei, Farzad and Simunovic, Josip and Sandeep, K. P.}, year={2021}, month={Jul} }
 @article{vukoja_buljeta_pichler_simunovic_kopjar_2021, title={Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics}, volume={9}, ISSN={["2227-9717"]}, DOI={10.3390/pr9010090}, abstractNote={Encapsulation of bioactives is a tool to prepare their suitable delivery systems and ensure their stability. For this purpose, cellulose was selected as carrier of raspberry juice phenolics and freeze-dried cellulose/raspberry encapsulates (C/R_Es) were formulated. Influence of cellulose amount (2.5%, 5%, 7.5% and 10%) and time (15 or 60 min) on the complexation of cellulose and raspberry juice was investigated. Obtained C/R_Es were evaluated for total phenolics, anthocyanins, antioxidant activity, inhibition of α-amylase and color. Additionally, encapsulation was confirmed by FTIR. Stability of C/R_Es was examined after 12 months of storage at room temperature. Increasing the amount of cellulose during formulation of C/R_E from 2.5% to 10%, resulted in the decrease of content of total phenolics and anthocyanins. Additionally, encapsulates formulated by 15 min of complexation had a higher amount of investigated compounds. This tendency was retained after storage. The highest antioxidant activities were determined for C/R_E with 2.5% of cellulose and the lowest for those with 10% of cellulose, regardless of the methods used for its evaluation. After storage of 12 months, antioxidant activity slightly increased. Encapsulates with 2.5% of cellulose had the highest and those with 10% of cellulose the lowest capability for inhibition of α-amylase. The amount of cellulose also had an impact on color of C/R_Es. Results of this study suggest that cellulose could be a good encapsulation polymer for delivering raspberry bioactives, especially when cellulose was used in lower percentages for formulation of encapsulates.}, number={1}, journal={PROCESSES}, author={Vukoja, Josipa and Buljeta, Ivana and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2021}, month={Jan} }
 @misc{corkovic_pichler_simunovic_kopjar_2021, title={Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds}, volume={10}, ISSN={["2304-8158"]}, DOI={10.3390/foods10061252}, abstractNote={Complex challenges are facing the food industry as it develops novel and innovative products for the consumer marketplace. Food processing and preservation are primarily based on achievement and maintenance of safety in order to protect consumers, as well as extending product shelf life under the relevant conditions of storage, transport and distribution. Maximizing retention of bioactives with recognized positive effects on health typically comes under consideration when the previous two priorities have been achieved. This review introduces the potential applications of hydrogels as delivery systems of high-value bioactives like phenolics and aromas. If they are successfully encapsulated within the gel structures, their release can be controlled, which opens a wide range of applications, not only in food, but also in the pharmaceutical and cosmetic industries. Hydrogels are three-dimensional network structures which can absorb significant amounts of water. They have the ability to thicken the system and therefore can be used to design products with desired properties. In order to preserve the valuable components, it is necessary to know their physicochemical properties, in addition to the properties of the polymer used for hydrogel preparation.}, number={6}, journal={FOODS}, author={Corkovic, Ina and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2021}, month={Jun} }
 @article{corkovic_pichler_ivic_simunovic_kopjar_2021, title={Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials}, volume={7}, ISSN={["2310-2861"]}, DOI={10.3390/gels7040231}, abstractNote={Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods.}, number={4}, journal={GELS}, author={Corkovic, Ina and Pichler, Anita and Ivic, Ivana and Simunovic, Josip and Kopjar, Mirela}, year={2021}, month={Dec} }
 @article{kopjar_buljeta_corkovic_kelemen_simunovic_pichler_2021, title={Plant-based proteins as encapsulating materials for glucosyl-hesperidin}, volume={11}, ISSN={["1365-2621"]}, DOI={10.1111/ijfs.15454}, abstractNote={Summary}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Kopjar, Mirela and Buljeta, Ivana and Corkovic, Ina and Kelemen, Vanja and Simunovic, Josip and Pichler, Anita}, year={2021}, month={Nov} }
 @article{buljeta_pichler_simunovic_kopjar_2021, title={Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes}, volume={26}, ISSN={["1420-3049"]}, DOI={10.3390/molecules26154400}, abstractNote={The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.}, number={15}, journal={MOLECULES}, author={Buljeta, Ivana and Pichler, Anita and Simunovic, Josip and Kopjar, Mirela}, year={2021}, month={Aug} }
 @article{kopjar_ivic_buljeta_corkovic_vukoja_simunovic_pichler_2021, title={Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose}, volume={10}, ISSN={["2223-7747"]}, url={https://doi.org/10.3390/plants10081640}, DOI={10.3390/plants10081640}, abstractNote={Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to evaluate the influence of the type of disaccharides (sucrose or trehalose) and their percentages (10% or 20%) on volatile compounds as well as phenolics, antioxidant activity and color of formulated CBg. Additionally, CBg were stored at room temperature for 3 months to evaluate their stability. Both disaccharides type and their percentage affected the investigated parameters. Sucrose had a higher positive impact on volatiles after formulation and storage of CBg, while trehalose had a higher positive impact on total phenolics. Amounts of phenolics increased with the increase of disaccharides amount, while the behavior of volatiles also depended on volatiles’ properties. Results of this study emphasized the importance of the adequate choice of ingredients for the formulation of high-quality fruit products.}, number={8}, journal={PLANTS-BASEL}, publisher={MDPI AG}, author={Kopjar, Mirela and Ivic, Ivana and Buljeta, Ivana and Corkovic, Ina and Vukoja, Josipa and Simunovic, Josip and Pichler, Anita}, year={2021}, month={Aug} }
 @article{vukoja_pichler_ivic_simunovic_kopjar_2020, title={Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability}, volume={25}, ISSN={["1420-3049"]}, DOI={10.3390/molecules25112624}, abstractNote={Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount) and cellulose (2.5%, 5%, 7.5% and 10%). In our study, cellulose was shown as a good carrier of raspberry juice volatiles. Thirty-nine volatiles were detected in raspberry juice while 11 of them were lost during preparation of the complexes. Berry flavor note was the dominant one in raspberry juice (40% of overall flavor), followed by citrus and woody notes (each around 18% of overall flavor) and floral, fruity, and green (each around 8% of overall flavor). Cellulose/raspberry complexes had different flavor profiles, but a berry flavor note was still the dominant one in all complexes. These results suggest an efficient plant-based approach to produce value-added cellulose/volatile dry complexes with possible utility as food flavoring ingredients.}, number={11}, journal={MOLECULES}, author={Vukoja, Josipa and Pichler, Anita and Ivic, Ivana and Simunovic, Josip and Kopjar, Mirela}, year={2020}, month={Jun} }
 @article{kopjar_ivic_vukoja_simunovic_pichler_2020, title={Retention of linalool and eugenol in hydrogels}, volume={55}, ISSN={["1365-2621"]}, DOI={10.1111/ijfs.14344}, abstractNote={Summary}, number={4}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Kopjar, Mirela and Ivic, Ivana and Vukoja, Josipa and Simunovic, Josip and Pichler, Anita}, year={2020}, month={Apr}, pages={1416–1425} }
 @article{truong_thor_harris_simunovic_truong_2019, title={Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes}, volume={84}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14664}, abstractNote={AbstractWith high phytochemical and starch contents, purple‐fleshed sweetpotatoes (PFSP) have been processed into various functional ingredients and food products including juices and natural colorants. For juice processing, PFSP are usually subjected to heat treatment for inactivation of pigment‐degrading enzymes. However, heating of sweetpotatoes gelatinizes starch and produces thick slurry with cooked flavor, which are the drawbacks. Development of alternative processes to overcome the stated problems will be beneficial to sweetpotato processors. This study demonstrated that acidified water (≥3% w/v citric acid) was effective in inhibiting polyphenol oxidase and peroxidase in raw PFSP resulting in an attractive reddish juice. About 93% total phenolics (TP) and 83% total monomeric anthocyanins (TMA) in PFSP were extracted by two repeated extractions. The combined PFSP juice (3.2 L/kg PFSP) had high levels of TP (1,850 mg/L) and TMA (475 mg/L). With the developed process, 167 g dried starch, and 140 g dried high‐fiber pomace were obtained for each kg raw PFSP, besides the highly pigmented juice. Pasteurization of the PFSP juice samples (pH 3.2) at 80 °C for 12 s resulted in 15% loss in TMA and had no effect on TP. The results indicated an efficient process to produce sweetpotato juice with high bioactive compounds and recovery of starch and high dietary fiber pomace as co‐products.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Truong, An N. and Thor, Yiwen and Harris, G. Keith and Simunovic, Josip and Truong, Van-Den}, year={2019}, month={Jul}, pages={1730–1736} }
 @article{stoforos_simunovic_2018, title={Computer-aided design and experimental testing of continuous flow cooling of viscous foods}, volume={41}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12913}, abstractNote={Abstract}, number={8}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Stoforos, George N. and Simunovic, Josip}, year={2018}, month={Dec} }
 @article{diaz_pérez-díaz_simunovic_sandeep_2017, title={Winterization strategies for bulk storage of cucumber pickles}, volume={212}, ISSN={0260-8774}, url={http://dx.doi.org/10.1016/j.jfoodeng.2017.03.027}, DOI={10.1016/j.jfoodeng.2017.03.027}, abstractNote={Cucumbers are commercially fermented and stored in bulk in outdoor open top fiberglass tanks. During winter, snow and ice that accumulates around and on top of tanks influence heat transfer in an unpredictable manner, often compromising quality. This study evaluates the performance of inexpensive and resilient fermentation tank insulation and provides an estimate of heat loss associated with strategies for storage and preservation of fermented cucumbers during winter. Three insulation configurations were explored: conical top-cover, flat top-cover, and perimeter insulation. Changes in temperature during storage were experimentally studied in different tank configurations. A mathematical model was developed to simulate temperature profiles and heat loss in an idealized fermentation/storage vessel. Comparisons of the insulated tank configurations suggested a significant difference in temperature between a flat cover and uncovered tank when exposed to temperatures characteristic of the spring season in Pinconning, MI.}, journal={Journal of Food Engineering}, publisher={Elsevier BV}, author={Diaz, Joscelin T. and Pérez-Díaz, Ilenys M. and Simunovic, Josip and Sandeep, K.P.}, year={2017}, month={Nov}, pages={12–17} }
 @article{stoforos_farkas_simunovic_2016, title={Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products}, volume={100}, ISSN={["1744-3571"]}, DOI={10.1016/j.fbp.2016.07.008}, abstractNote={During conventional continuous flow cooling of viscous foods, laminar flow and low thermal conductivity lead to a wide temperature distribution within the product, resulting in non-uniformity, slow cooling processes and degradation of final food quality. It was hypothesized that continuous flow cooling would be enhanced by equalizing the temperature profile (thermal mixing) during cooling. In this study, a computer-controlled frequency, audio transducer amplifier was used to impose transversal vibration motion on a 180° bend pipe and generate thermal mixing of viscous foods, such as sweet potato puree, banana puree, apple sauce and cheese sauce, at the temperature range of 110–60 °C. Applying vibration at the maximum amplifier volume and 20 Hz, the resonance frequency of the unit, the initial radial temperature distribution of 3–20 °C was reduced to a temperature difference of 0–4 °C, for all the food products. Although parameters such as the magnitude of the initial temperature difference and the gel formation at the pipe wall, which occurs during the cooling of these kinds of food materials, need to be controlled better for future applications of this method.}, journal={FOOD AND BIOPRODUCTS PROCESSING}, author={Stoforos, George N. and Farkas, Brian E. and Simunovic, Josip}, year={2016}, month={Oct}, pages={551–559} }
 @article{caldwell_pérez-díaz_sandeep_simunovic_harris_osborne_hassan_2015, title={Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials}, volume={80}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.12937}, DOI={10.1111/1750-3841.12937}, abstractNote={Abstract}, number={8}, journal={Journal of Food Science}, publisher={Wiley}, author={Caldwell, Jane M. and Pérez-Díaz, Ilenys M. and Sandeep, KP and Simunovic, Josip and Harris, Keith and Osborne, Jason A. and Hassan, Hosni M.}, year={2015}, month={Jul}, pages={M1804–M1814} }
 @article{caldwell_pérez-díaz_harris_hassan_simunovic_sandeep_2015, title={Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods}, volume={80}, ISSN={0022-1147}, url={http://dx.doi.org/10.1111/1750-3841.13139}, DOI={10.1111/1750-3841.13139}, abstractNote={Abstract}, number={12}, journal={Journal of Food Science}, publisher={Wiley}, author={Caldwell, Jane M. and Pérez-Díaz, Ilenys M. and Harris, Keith and Hassan, Hosni M. and Simunovic, Josip and Sandeep, K.P.}, year={2015}, month={Nov}, pages={M2892–M2898} }
 @article{koskiniemi_truong_mcfeeters_simunovic_2013, title={Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables}, volume={16}, ISSN={["1532-2386"]}, DOI={10.1080/10942912.2011.567428}, abstractNote={In order to design a continuous microwave process for pasteurization of acidified vegetables, equilibration phenomena in acid and salt solutions must be examined with regards to changes in dielectric properties. The objective of this study was to examine the effects of acid and salt concentration on the dielectric properties of acidified vegetables. Broccoli florets and sweet potato cubes (1.2 cm) were blanched to facilitate acid and salt equilibration by heating for 15 s in boiling de-ionized water. Red bell pepper cubes were not blanched. The vegetable samples were then acidified in solutions of 1–2% sodium chloride with 0.5–2% citric acid. Dielectric properties were measured at 915 MHz from 25 to 100°C after 0-, 4-, and 24-h soaking periods in the solutions using an open-ended coaxial probe connected to a network analyzer. Equilibration occurred within 4 h of salting and acidification. Acid and salt concentration had no significant effect on the dielectric constant (ϵ′). However, ϵ′ was significantly different among vegetables (p < 0.05). Dielectric loss factor (ϵ″) was not affected by acid, but significantly increased with salt concentration. These results provide necessary dielectric property information to apply microwave heating technology in processing of acidified vegetables.}, number={4}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Koskiniemi, Craig B. and Truong, Van-Den and McFeeters, Roger F. and Simunovic, Josip}, year={2013}, month={May}, pages={917–927} }
 @article{koskiniemi_truong_mcfeeters_simunovic_2013, title={Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization}, volume={54}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2013.04.016}, abstractNote={The study evaluated the use of 915 MHz continuous microwave processing with a rotation apparatus for pasteurization of acidified vegetable packages. Broccoli florets, and 1.2 cm cubes of broccoli stems, red bell pepper, and sweetpotato were pre-equilibrated to 1 g/100 g NaCl and 0.38 g/100 mL citric acid, and separately placed in 110 mL cups with a 0.5 g/100 mL citric acid solution. Unsealed packages were placed on a conveyor belt and run through a 915 MHz microwave cavity operating at 3.5 kW (residence time = 4 min). After processing, cups were sealed with a lidding film, and held in insulating molds for 30 min. Infrared thermocouples, fiber optic temperature sensors, and infrared imaging were used to monitor product temperatures. Microbial stability and changes in color and instrumental textural properties were measured over a 60-day storage period at 30 °C. Good retention of color and texture of acidified vegetable pieces was observed after microwave pasteurization. Over storage, textural properties significantly degraded for all vegetables, but the brilliant color of red bell pepper and sweetpotato was relatively retained. Chemical indicators of microbial spoilage were not detected at the end of storage. This study demonstrates a successful continuous microwave pasteurization process for producing shelf-stable acidified vegetable packages.}, number={1}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Koskiniemi, Craig B. and Truong, Van-Den and McFeeters, Roger F. and Simunovic, Josip}, year={2013}, month={Nov}, pages={157–164} }
 @article{koskiniemi_truong_simunovic_mcfeeters_2011, title={Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system}, volume={105}, ISSN={0260-8774}, url={http://dx.doi.org/10.1016/j.jfoodeng.2011.02.019}, DOI={10.1016/j.jfoodeng.2011.02.019}, abstractNote={Continuous microwave processing to produce shelf-stable acidified vegetables with moderate to high salt contents poses challenges in pasteurization due to reduced microwave penetration depths and non-uniform heating. Cups of sweetpotato, red bell pepper, and broccoli acidified to pH 3.8 with citric acid solution containing 0–1% NaCl were placed on a conveyor belt and passed through a microwave tunnel operating at 915 MHz and 4 kW with a 4 min residence time. The time–temperature profiles of vegetable pieces at 5 locations in the package were measured using fiber optic temperature sensors. Addition of 1% NaCl to the cover solution lowered microwave penetration into vegetable pieces and decreased the mean temperature in cups of acidified vegetables from 84 to 73 °C. Soaking blanched vegetables for 24 h in a solution with NaCl and citric acid prior to processing improved microwave heating. Heating was non-uniform in all packages with a cold spot of approximately 60 °C at a point in the container farthest from the incident microwaves. More uniform heating was achieved by implementation of a two-stage rotation apparatus to rotate vegetable cups 180° during processing. Rotating the cups resulted in more uniform heating and a temperature of 77 °C at the cold spot. This is above the industrial standard of 74 °C for in-pack pasteurization of acidified vegetables. The effective treatment involved blanching, soaking for 24 h in a NaCl and citric acid solution, and 180° rotation. This work has contributed to a better understanding of the influence of salt addition and distribution during dielectric heating of acidified vegetables using a 915 MHz continuous microwave system.}, number={1}, journal={Journal of Food Engineering}, publisher={Elsevier BV}, author={Koskiniemi, Craig B. and Truong, Van-Den and Simunovic, Josip and McFeeters, Roger F.}, year={2011}, month={Jul}, pages={149–160} }
 @misc{kumar_reinitz_simunovic_sandeep_franzon_2009, title={Overview of RFID Technology and Its Applications in the Food Industry}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01323.x}, abstractNote={ABSTRACT:  Radio frequency identification (RFID) is an alternative technology with a potential to replace traditional universal product code (UPC) barcodes. RFID enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional data such as details of product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity. This article presents key concepts and terminology related to RFID technology and its applications in the food industry. Components and working principles of an RFID system are described. Numerous applications of RFID technology in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are discussed. Challenges in implementation of RFID technology are also discussed in terms of read range, read accuracy, nonuniform standards, cost, recycling issues, privacy, and security concerns.}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Reinitz, H. W. and Simunovic, J. and Sandeep, K. P. and Franzon, P. D.}, year={2009}, month={Oct}, pages={R101–R106} }
 @article{steed_truong_simunovic_sandeep_kumar_cartwright_swartzel_2008, title={Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00950.x}, abstractNote={ABSTRACT:  Pumpable purees from purple‐flesh sweetpotatoes (PFSP) were subjected to microwave heating using a 60 kW, 915 MHz continuous flow system, followed by aseptic packaging in flexible containers to obtain a shelf‐stable product. Initial test runs were conducted using a 5 kW 915 MHz microwave system to measure dielectric in‐line properties and examine the puree temperature profiles. The results demonstrated uniformity in heating of the puree at sterilization temperatures (>121 °C), and the dielectric constants and loss factors were within the range of published values for orange‐fleshed sweetpotato purees. The pilot‐scale test runs in a 60 kW microwave unit produced shelf‐stable puree packages stable at room temperature. Polyphenolic content of the PFSP purees were evaluated and the results showed that while total phenolics increased (5.9%) and total monomeric anthocyanins slightly decreased (14.5%) with microwave application, antioxidant activity determined by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assays did not significantly change as a result of microwave processing. Color values showed that microwave‐processed samples differed from fresh puree in saturation and hue angle, but not in overall color change. PFSP purees increased in gel strength when microwave processed, packaged, and stored, but the gel could be easily disrupted into flowable purees. 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.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Steed, L. E. and Truong, V. -D. and Simunovic, J. and Sandeep, K. P. and Kumar, P. and Cartwright, G. D. and Swartzel, K. R.}, year={2008}, pages={E455–E462} }
 @article{jasrotia_simunovic_sandeep_palazoglu_swartzel_2008, title={Design of conservative simulated particles for validation of a multiphase aseptic process}, volume={73}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2008.00772.x}, abstractNote={ABSTRACT:  Simulated food particles with conservative (fast moving and slow heating) properties are required for validation of multiphase aseptic processing for production of shelf‐stable low‐acid foods. The validation process requires simulated particles to contain residence time tags, thermosensitive implants, and/or bioloads for temperature detection, time–temperature integration, and bactericidal efficacy confirmation. Conservative particle design (CPD) software was used to determine the wall thickness required for conservative behavior of such particles made with polypropylene (PP) and polymethylpentene (PMP) of wall thickness 1 mm (0.0393 inches) and 2 mm (0.0787 inches) containing tube inserts. Thermocouples were inserted in the simulated and real food particles and the particles were heated up to 127 °C under pressurized (24 psi) conditions. Based on the heating rates of the real and simulated particles, an appropriate simulated particle was identified for each type of real food particle. This would allow a food processor to use these designed particles with an appropriate tube insert (diameter) to validate an aseptic process for a multiphase food containing any or all the above tested food materials.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Jasrotia, A. K. S. and Simunovic, J. and Sandeep, K. P. and Palazoglu, T. K. and Swartzel, K. R.}, year={2008}, pages={E193–E201} }
 @article{coronel_simunovic_sandeep_kumar_2008, title={Dielectric properties of pumpable food materials at 915 MHz}, volume={11}, ISSN={["1094-2912"]}, DOI={10.1080/10942910701472755}, abstractNote={Dielectric properties of pumpable food materials having a potential to be processed using a continuous flow microwave heating system were measured at 915 MHz and in the temperature range of 10–90°C. The products considered in this study were milk and dairy products (ϵ′: 70.0 to 50.8 and ϵ″: 14.7 to 41.3), ready to eat puddings (ϵ′: 69.4 to 52.1 and ϵ″: 17.2 to 23.8), soy beverages (ϵ′: 75.4 to 60.8 and ϵ″: 9.0 to 19.8), and avocado products (ϵ′: 51.6 to 39.0 and ϵ″: 17.7 to 67.5). The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature. Polynomial correlations for the dependence of dielectric properties on temperature were developed. The dielectric properties measured in this study are important parameters for designing a continuous flow microwave heating system for processing pumpable food materials.}, number={3}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P. and Kumar, P.}, year={2008}, pages={508–518} }
 @article{brinley_truong_coronel_simunovic_sandeep_2008, title={Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition}, volume={11}, ISSN={["1532-2386"]}, DOI={10.1080/10942910701284291}, abstractNote={A process for rapid sterilization and aseptic packaging of sweet potato puree using a continuous flow microwave system operating at 915 MHz has been successfully developed. In microwave processing, dielectric properties have a major role in determining the interaction between purees and the electromagnetic energy. The objective of this research was to determine how dielectric properties are affected by temperature and chemical composition of purees derived from thirteen sweet potato cultivars with varying flesh colors. Results indicated that temperature, moisture, sugar and starch content had a pronounced effect (p < 0.001) on dielectric properties measured from 15°C to 145°C at 915 MHz. Dielectric constant decreased with increasing temperature, while dielectric loss factor increased quadratically. Power penetration depth of all cultivars decreased with increasing temperature. Predictive equations were developed for dielectric constant (R2 = 0.82) and dielectric loss factor (R2 = 0.90) as a function of temperature, moisture, sugar, and starch. The predictive equations would be useful in determining the dielectric properties of sweet potato purees for the microwave processing technology.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Brinley, T. A. and Truong, V. D. and Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2008}, pages={158–172} }
 @article{kumar_coronel_truong_simunovic_swartzel_sandeep_cartwright_2008, title={Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees}, volume={41}, ISSN={["1873-7145"]}, DOI={10.1016/j.foodres.2007.11.004}, abstractNote={Continuous flow microwave heating is a promising alternative to conventional heating for aseptic processing of low-acid vegetable purees. However, non-uniform temperature distribution and control of processing parameters are the major hurdles in the implementation of continuous flow microwave heating. This study was undertaken to overcome issues associated with the scale-up of a continuous flow microwave system from pilot plant scale to industrial scale and to conduct extended run times of 8 h based on the procedure developed. Dielectric properties and cross-sectional temperature profiles were measured during processing of green pea puree and carrot puree from 20 to 130 °C in a 5-kW continuous flow microwave system. During processing of green peas, cross-sectional temperature differences of 8.6 and 5 °C were observed at the outlet for center temperatures of 50 and 130 °C respectively. These temperature differences were 32.9 and 3.6 °C for carrot puree. For process scale-up, green pea puree and carrot puree were processed in a 60-kW microwave system with the objective of successful operation for at least 8 h. Static mixers, installed at the exit of each of the microwave applicators, improved temperature uniformity for both purees. Successful completion of processing the purees for 8 h in the 60-kW microwave system showed the potential for the scale-up of a continuous flow microwave system from pilot plant scale to industrial scale.}, number={5}, journal={FOOD RESEARCH INTERNATIONAL}, author={Kumar, P. and Coronel, P. and Truong, V. D. and Simunovic, J. and Swartzel, K. R. and Sandeep, K. P. and Cartwright, G.}, year={2008}, pages={454–461} }
 @article{coronel_simunovic_sandeep_cartwright_kumar_2008, title={Sterilization solutions for aseptic processing using a continuous flow microwave system}, volume={85}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2007.08.016}, abstractNote={The conventional method of sterilization of an aseptic processing system by recirculating hot water cannot be applied to a continuous flow microwave heating system. Therefore, a model solution with dielectric and flow properties similar to that of the food product is required as a sterilization solution. Dielectric properties of solutions of table salt, sugar, CMC, and mixtures of these solutes were measured and correlations for the dependence of dielectric properties on concentration of solute and temperature were developed. Sterilization solutions were prepared by matching the dielectric and rheological properties of solutions prepared from table salt, sugar, and CMC to those of the food product to be processed. Dielectric properties of milk and sweet potato puree were compared to those of salt–sugar–CMC mixtures and a model solution that closely matched the properties of each product was prepared and experimentally tested in a 5 kW continuous flow microwave system operating at 915 MHz. The temperature profile at the exit of the heating section during heating of the sterilization solution was compared to the temperature profile during heating of the product. It was observed that the temperatures during transition from sterilization solution to the product did not change appreciably. Thus, these model solutions can be used as sterilization solutions for aseptic processing using a continuous flow microwave system.}, number={4}, journal={JOURNAL OF FOOD ENGINEERING}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P. and Cartwright, G. D. and Kumar, P.}, year={2008}, month={Apr}, pages={528–536} }
 @article{kumar_coronel_simunovic_sandeep_2008, title={Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures}, volume={11}, ISSN={["1532-2386"]}, DOI={10.1080/10942910701272312}, abstractNote={Aseptic processing of a low-acid multiphase food product using continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. The objective of this study was to determine the thermophysical and dielectric properties of salsa con queso and its vegetable ingredients (tomatoes, bell peppers, jalapeno peppers, and onions) at a temperature range of 20 to 130°C to design a safe process for aseptic processing of salsa con queso using a continuous flow microwave system. The influence of temperature on apparent viscosity of salsa con queso was described by an Arrhenius-type relationship. Second order polynomial correlations for the dependence of thermophysical and dielectric properties (at 915 MHz) of salsa con queso and its vegetable ingredients on temperature were developed. The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature.}, number={1}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Kumar, Prabhat and Coronel, Pablo and Simunovic, Josip and Sandeep, K. P.}, year={2008}, pages={112–126} }
 @article{kumar_coronel_simunovic_sandeep_2007, title={Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00306.x}, abstractNote={ABSTRACT:  Aseptic processing of a low‐acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands of 1 such product (salsa con queso) were measured under continuous flow conditions at a temperature range of 20 to 130 °C. At 915 MHz, the dielectric constant ranged from 58.7 at 20 °C to 41.3 at 130 °C with dielectric loss factor ranging from 41.0 at 20°C to 145.5 at 130 °C. The loss tangent at 915 MHz ranged from 0.61 at 20 °C to 3.52 at 130 °C. The temperature profiles at the outlet during processing of salsa con queso in a 5‐kW microwave unit showed a narrow temperature distribution between the center and the wall of the tube. The study showed the feasibility of aseptic processing of salsa con queso using a continuous flow microwave system.}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2007}, month={Apr}, pages={E121–E124} }
 @article{brinley_stam_truong_coronel_kumar_simunovic_sandeep_cartwright_swartzel_jaykus_et al._2007, title={Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00371.x}, abstractNote={ABSTRACT:  Continuous‐flow microwave heating has potential in aseptic processing of various food products, including purees from sweetpotatoes and other vegetables. Establishing the feasibility of a new processing technology for achieving commercial sterility requires evaluating microbial inactivation. This study aimed to assess the feasibility of using commercially available plastic pouches of bioindicators containing spores of Geobacillius stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 35021 for evaluating the degree of microbial inactivation achieved in vegetable purees processed in a continuous‐flow microwave heating unit. Sweetpotato puree seeded with the bioindicators was subjected to 3 levels of processing based on the fastest particles: undertarget process (F0 approximately 0.65), target process (F0 approximately 2.8), and overtarget process (F0 approximately 10.10). After initial experiments, we found it was necessary to engineer a setup with 2 removable tubes connected to the continuous‐flow microwave system to facilitate the injection of indicators into the unit without interrupting the puree flow. Using this approach, 60% of the indicators injected into the system could be recovered postprocess. Spore survival after processing, as evaluated by use of growth indicator dyes and standard plating methods, verified inactivation of the spores in sweetpotato puree. The log reduction results for B. subtilis were equivalent to the predesigned degrees of sterilization (F0). 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.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Brinley, T. A. and Stam, C. N. and Truong, V. D. and Coronel, P. and Kumar, P. and Simunovic, J. and Sandeep, K. P. and Cartwright, G. D. and Swartzel, K. R. and Jaykus, L. A. and et al.}, year={2007}, pages={E235–E242} }
 @article{kumar_coronel_simunovic_truong_sandeep_2007, title={Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00315.x}, abstractNote={ABSTRACT:  Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 °C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso. Second‐order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso, which is a multiphase food product. 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.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Kumar, P. and Coronel, P. and Simunovic, J. and Truong, V. D. and Sandeep, K. P.}, year={2007}, month={May}, pages={E177–E183} }
 @misc{simunovic_swartzel_adles_2007, title={Method and system for conservative evaluation, validation and monitoring of thermal processing}, volume={7,213,967}, number={2007 May 8}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Simunovic, J. and Swartzel, K. R. and Adles, E.}, year={2007} }
 @misc{lanier_simunovic_swartzel_drozd_riemann_2007, title={Thermal gelation of foods and biomaterials using rapid heating}, volume={7,270,842}, number={2007 Sept. 18}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Lanier, T. and Simunovic, J. and Swartzel, K. R. and Drozd, J. M. and Riemann, A.}, year={2007} }
 @misc{simunovic_swartzel_adles_2006, title={Method and system for conservative evaluation, validation and monitoring of thermal processing}, volume={7,004,620}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Simunovic, J. and Swartzel, K. R. and Adles, E.}, year={2006} }
 @misc{palazoglu_simunovic_swartzel_sandeep_2006, title={Methods, systems, and devices for evaluation of thermal treatment}, volume={7,112,954}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Palazoglu, T. K. and Simunovic, J. and Swartzel, K. R. and Sandeep, K. P.}, year={2006} }
 @article{coronel_truong_sandeep_cartwright_2005, title={Aseptic processing of sweetpotato purees using a continuous flow microwave system}, volume={70}, DOI={10.1111/j.1365-2621.2005.tb08315.x}, abstractNote={obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of these tests showed that color values ( these tests showed that color values ( these tests showed that color values ( these tests showed that color values ( these tests showed that color values (L*, *, *, *, a a a a a*) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated *) and viscosity did not change significantly compared with the untreated control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system. vegetable puree processed by a continuous flow microwave heating system.}, number={9}, journal={Journal of Food Science}, author={Coronel, P. and Truong, Simunovic J. Van-Den and Sandeep, KP and Cartwright, G. D.}, year={2005}, pages={E531–536} }
 @article{clare_bang_cartwright_drake_coronel_simunovic_2005, title={Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage}, volume={88}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(05)73103-9}, abstractNote={Shelf-stable milk could benefit from sensory quality improvement. Current methods of heating cause flavor and nutrient degradation through exposure to overheated thermal exchange surfaces. Rapid heating with microwaves followed by sudden cooling could reduce or eliminate this problem. The objectives for this study were focused on designing and implementing continuous microwave thermal processing of skim fluid milks (white and chocolate) to compare sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. All test products were aseptically packaged and stored at ambient temperature for 12 mo. Every 3 mo, samples were taken for microbiological testing, reactive sulfhydryl determinations, active enzyme analysis, instrumental viscosity readings, color measurements, and descriptive sensory evaluation. Microbiological plate counts were negative on all milks at each time point. Enzymatic assays showed that plasmin was inactivated by both heat treatments. 5,5'-dithio-bis(2-nitrobenzoic acid) analysis, a measure of reactive sulfhydryl (-SH-) groups, showed that the initial thiol content was not significantly different between the microwave-processed and UHT-treated milks. However, both heating methods resulted in an increased thiol level compared with conventionally pasteurized milk samples due to the higher temperatures attained. Sulfhydryl oxidase, a milk enzyme that catalyzes disulfide bond formation using a variety of protein substrates, retained activity following microwave processing, and decreased during storage. Viscosity values were essentially equivalent in microwave- and UHT-heated white skim milks. Sensory analyses established that UHT-treated milks were visibly darker, and exhibited higher caramelized and stale/fatty flavors with increased astringency compared with the microwave samples. Sweet aromatic flavor and sweet taste decreased during storage in both UHT and microwave milk products, whereas stale/fatty flavors increased over time. Sensory effects were more apparent in white milks than in chocolate varieties. These studies suggest that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Clare, DA and Bang, WS and Cartwright, G and Drake, MA and Coronel, P and Simunovic, J}, year={2005}, month={Dec}, pages={4172–4182} }
 @inbook{sandeep_simunovic_2004, title={Aseptic processing: Basic principles and advantages}, ISBN={1574445529}, booktitle={Handbook of food science, technology, and engineering. Vol. 3}, publisher={Boca Raton: Taylor & Francis}, author={Sandeep, K. P. and Simunovic, J.}, year={2004}, pages={123–1-12312} }
 @inbook{sandeep_simunovic_swartzel_2004, place={Boca Raton, FL}, title={Developments in aseptic processing}, ISBN={1855737302}, DOI={10.1533/9781855739079.3.177}, booktitle={Improving thermal processing}, publisher={CRC Press}, author={Sandeep, K. P. and Simunovic, J. and Swartzel, K. R.}, year={2004}, pages={177–187} }
 @article{boldor_sanders_simunovic_2004, title={Dielectric properties of in-shell and shelled peanuts at microwave frequencies}, volume={47}, DOI={10.13031/2013.16548}, abstractNote={Dielectric properties (..,.. ) of ground samples of in-shell and shelled peanuts (Arachis hypogaea L.) were 
measured for several densities, temperatures, and moisture contents in the range of 300 to 3000 MHz. Dielectric mixture 
equations were used to correlate the dielectric properties with density. The coefficients of quadratic and linear dielectric 
mixture equations are tabulated for 915 and 2450 MHz, for different temperatures and moisture contents. The values of the 
dielectric constant (..) and loss factor (.. ) of bulk in-shell and shelled peanuts were determined by extrapolation of the firstand 
second-order polynomials that relate .. and .. with density. An equation that determines the dielectric properties of 
“nominal” peanut pods (in-shell peanuts) and kernels (shelled peanuts) as a function of their temperature and moisture 
content was determined by using multiple linear regression.}, number={4}, journal={Transactions of the ASAE}, author={Boldor, D. and Sanders, T. H. and Simunovic, J.}, year={2004}, pages={1159–1169} }
 @misc{simunovic_swartzel_adles_2004, title={Method and system for conservative evaluation, validation and monitoring of thermal processing}, volume={6,776,523}, number={2004 Aug. 17}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Simunovic, J. and Swartzel, K. R. and Adles, E.}, year={2004} }
 @misc{swartzel_simunovic_2004, title={System for measuring residence time for a particulate containing food product}, volume={6,766,699}, number={2004 July 27}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={2004} }
 @misc{swartzel_simunovic_2003, title={Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors}, volume={6,536,947}, number={2003 Mar. 25}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={2003} }
 @article{coronel_simunovic_sandeep_2003, title={Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz}, volume={68}, DOI={10.1111/j.1365-2621.2003.tb07004.x}, abstractNote={ABSTRACT:  Milk with different fat contents (0, 1, 2, 4%, and chocolate milk) were heated in a specially designed continuous‐flow microwave applicator operating at 915 MHz. The nominal power was 5 kW and the flow rates were 2.0 and 3.0 L/min to attain laminar flow. Temperature profiles at the exit of the applicator were measured. The results showed that the average increases in temperature were similar to one another, being 42 °C at 2.0 L/ min and 29 °C at 3.0 L/min. Differences between the lowest and highest temperatures were 3.7 and 3.0 °C, respectively. The temperature profiles illustrated that slightly higher temperatures were achieved within segments flowing close to the center of the tube.}, number={6}, journal={Journal of Food Science}, author={Coronel, P. and Simunovic, J. and Sandeep, K. P.}, year={2003}, pages={1976–1981} }
 @misc{swartzel_simunovic_2000, title={Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream}, volume={6,015,231}, number={2000 Jan. 18}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={2000} }
 @misc{swartzel_simunovic_1999, title={Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same}, volume={5,932,813}, number={1999 Aug. 3}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Swartzel, K. R. and Simunovic, J.}, year={1999} }