Van-Den Truong

Works (58)

Updated: April 4th, 2024 18:17

2023 article

Development of NIRS calibration curves for sugars in baked sweetpotato

Amankwaah, V. A., Williamson, S., Reynolds, R., Ibrahem, R., Pecota, K. V., Zhang, X., … Yencho, G. C. (2023, July 12). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 7.

By: V. Amankwaah n, S. Williamson n, R. Reynolds n, R. Ibrahem n, K. Pecota n , X. Zhang*, B. Olukolu*, V. Truong ...

author keywords: sweetpotato storage roots; NIRS; high-throughput phenotyping; consumer preferences; nutritional quality; storage root
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: July 24, 2023

2023 article

Interrelations of & alpha;- and & beta;-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots

Amankwaah, V. A. A., Williamson, S., Olukolu, B. A. A., Truong, V.-D., Carey, E., Ssali, R., & Yencho, G. C. (2023, July 27). Interrelations of & alpha;- and & beta;-amylase activity with starch, sugars, and culinary and nutritional quality attributes in sweetpotato storage roots. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 7.

By: V. Amankwaah n, S. Williamson n, B. Olukolu*, V. Truong, E. Carey, R. Ssali *, G. Yencho  n

author keywords: sweetpotato; consumer preferences; curing; root storage; root quality traits
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: July 27, 2023

2021 journal article

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834.

By: M. Allan*, N. Marinos*, S. Johanningsmeier*, A. Sato  n & V. Truong

author keywords: French fry; Ipomoea batatas; starch pasting; sweet potato; texture
MeSH headings : Amylose / analysis; Chemical Phenomena; Cooking / methods; Ipomoea batatas / chemistry; Plant Tubers / chemistry; Sensation; Starch / chemistry; Temperature; Viscosity
TL;DR: The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties ofSweetpotato starch that influence SPFF textures and can be used bysweetpotato processors and breeders for developing new sweetpotatos designed for production of fried products with desirable textures. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: May 17, 2021

2020 journal article

Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 92.

By: X. Qiu  n, R. Reynolds n, S. Johanningsmeier n & V. Truong

author keywords: Amino acid profile; Sweetpotato; Ipomoea batatas; Ultra-high-performance liquid chromatography; Asparagine; GABA; Triple-quadrupole; Food analysis; Food composition
Source: Web Of Science
Added: August 17, 2020

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.

By: A. Truong n, Y. Thor n, G. Harris n, J. Simunovic n  & V. Truong

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
Sources: Web Of Science, NC State University Libraries
Added: September 9, 2019

2019 journal article

Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(6), 2055–2063.

By: S. Chilungo  n, T. Muzhingi n, V. Truong & J. Allen n

author keywords: Bioaccessibility; in vitro digestion; oil type; provitamin A; sweetpotato; beta-carotene
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 17, 2019

2018 journal article

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

FOOD CONTROL, 90, 304–311.

By: Z. Ding *, S. Johanningsmeier n, R. Price n, R. Reynolds n, V. Truong, S. Payton n, F. Breidt n

author keywords: Nitrate; Nitrite; Vegetables; Fermented; Acidified; Antioxidant
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Journal of Food Science, 83(1), 60–73.

By: A. Sato  n, V. Truong, S. Johanningsmeier n, R. Reynolds n, K. Pecota n  & G. Yencho  n

author keywords: descriptive sensory analysis; French fries texture; instrumental measurement; Ipomoea batatas; sweetpotato French fries
MeSH headings : Amylases / metabolism; Dietary Carbohydrates / analysis; Food Handling / methods; Genotype; Hardness; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Mechanical Phenomena; Plant Oils / analysis; Plant Tubers / chemistry; Plant Tubers / enzymology; Sensation; Starch / analysis
TL;DR: Sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements ofSPFF. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018

2017 journal article

Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina

HORTTECHNOLOGY, 27(2), 281–290.

By: S. Barkley n, J. Schultheis n, S. Chaudhari n, S. Johanningsmeier n, K. Jennings n , V. Truong, D. Monks n

author keywords: consumer liking; sweet potato; Ipomoea batatas; microwave; oven-baked; sensory attributes
TL;DR: Evangeline is as acceptable as the standard variety Covington when grown in the North Carolina environment, and consumers indicated no difference between varieties in their ‘‘just about right’’ moisture level, texture, and flavor ratings, but showed a preference for Evangeline flesh color over Carington. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2015 journal article

Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients

FOOD SCIENCE & NUTRITION, 3(5), 415–424.

By: M. Grace n , A. Truong n, V. Truong, I. Raskin * & M. Lila n 

Contributors: M. Grace n , A. Truong n, V. Truong, I. Raskin * & M. Lila n 

author keywords: Anti-inflammatory; antioxidant; berries; polyphenols; stability; sweet potato
TL;DR: Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food products, and anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents correlated well with total phenolic content. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2014 journal article

Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

FOOD CHEMISTRY, 145, 717–724.

By: M. Grace n , G. Yousef n, S. Gustafson n, V. Truong, G. Yencho  n & M. Lila n 

Contributors: M. Grace n , G. Yousef n, S. Gustafson n, V. Truong, G. Yencho  n & M. Lila n 

author keywords: Sweetpotato; Phenolics; Carotenoids; Antioxidant activity; Storage; Postharvest
MeSH headings : Anthocyanins / analysis; Anthocyanins / isolation & purification; Anti-Inflammatory Agents / chemistry; Anti-Inflammatory Agents / isolation & purification; Antioxidants / chemistry; Antioxidants / isolation & purification; Ascorbic Acid / analysis; Ascorbic Acid / isolation & purification; Carotenoids / analysis; Carotenoids / isolation & purification; Cell Line, Tumor; Cell Survival; Chromatography, High Pressure Liquid; Food Storage; Genotype; Humans; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Ipomoea batatas / metabolism; Lipopolysaccharides; Phenols / analysis; Phenols / isolation & purification; Plant Extracts / chemistry; Reactive Oxygen Species / metabolism; Temperature; Time Factors
TL;DR: Gradual changes in sweetpotato phytochemical content and antioxidant and anti-inflammatory capacity were noted during normal long-term storage, but the specific effects were genotype-dependent. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2014 journal article

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

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

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

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

2014 journal article

Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction

INDUSTRIAL CROPS AND PRODUCTS, 62, 53–60.

By: J. Diaz n , M. Chinn n  & V. Truong

author keywords: Ipomoea batatas; Kluyveromyces marxianus; Saccharomyces cerevisiae; Antioxidants; Fermentation; Starch; Sweet potato
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2014 journal article

VARIABILITY OF SUGARS IN STAPLE-TYPE SWEET POTATO (IPOMOEA BATATAS) CULTIVARS: THE EFFECTS OF HARVEST TIME AND STORAGE

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 17(2), 410–420.

By: E. Adu-Kwarteng, E. Sakyi-Dawson*, G. Ayernor*, V. Truong, F. Shih n & K. Daigle*

author keywords: Sweet potato (Ipomoea batatas); Soluble sugars; Storage; Harvest timing; Amylase activity
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
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.

By: C. Koskiniemi n, V. Truong, R. McFeeters n & J. Simunovic n 

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.

By: C. Koskiniemi n, V. Truong, R. McFeeters n & J. Simunovic n 

author keywords: Acidified vegetables; Sweetpotatoes; Red bell pepper; Broccoli; Microwave heating
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2012 journal article

Chemical Optimization of Protein Extraction from Sweet Potato (Ipomoea batatas) Peel

JOURNAL OF FOOD SCIENCE, 77(11), E307–E312.

By: K. Maloney n, V. Truong & J. Allen n

author keywords: extraction; model; optimization; protein; sweet potato
MeSH headings : Electrophoresis, Polyacrylamide Gel; Food Handling / methods; Ipomoea batatas / chemistry; Linear Models; Plant Proteins / isolation & purification
TL;DR: The results of this study show that potentially valuable proteins can be extracted from peel generated during processing of sweet potatoes and industrial costs can be minimized by using these optimum conditions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 26(1-2), 96–103.

By: V. Truong, Z. Hu n, R. Thompson n, G. Yencho  n & K. Pecota n 

author keywords: Ipomoea batatas L.; Purple-fleshed sweetpotatoes; Anthocyanins; Extraction; pH-differential method; Color values; Food analysis; Food composition
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2012 journal article

SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS

JOURNAL OF SENSORY STUDIES, 27(1), 59–69.

By: P. Leksrisompong n, M. Whitson n, V. Truong & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 review

A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites

[Review of ]. JOURNAL OF FOOD SCIENCE, 76(1), E2–E14.

By: P. Kumar n, K. Sandeep n , S. Alavi  n & V. Truong

author keywords: bio-nanocomposites; characterization of properties; experimental techniques; mathematical modeling
MeSH headings : Biopolymers / chemistry; Chemical Phenomena; Food Packaging; Mechanical Phenomena; Models, Chemical; Nanocomposites / chemistry; Nanotechnology
TL;DR: Mathematical modeling of mechanical and barrier properties of bio-nanocomposites using analytical micromechanics is described to help in better understanding the mechanism for much improved properties ofBio-nanomposites. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2011 journal article

Identification of quantitative trait loci for dry-matter, starch, and beta-carotene content in sweetpotato

MOLECULAR BREEDING, 28(2), 201–216.

By: J. Cervantes-Flores n, B. Sosinski n, K. Pecota n , R. Mwanga *, G. Catignani n, V. Truong, R. Watkins n, M. Ulmer n, G. Yencho  n

author keywords: Ipomoea batatas; Sweetpotato; Sweetpotato breeding; QTL; Molecular marker; Molecular mapping; Polyploid mapping; Marker-assisted breeding; Vitamin A
TL;DR: This work identifies quantitative trait loci (QTL) for dry-matter, starch, and β-carotene content in a hexaploid sweetpotato mapping population derived from a cross between Tanzania and Beauregard, an orange-fleshed, low dry- Mattersweetpotato cultivar popular in the USA. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
13. Climate Action (Web of Science)
15. Life on Land (Web of Science)
Sources: Web Of Science, ORCID, 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.

By: C. Koskiniemi n, V. Truong, J. Simunovic n  & R. McFeeters n

author keywords: Heating uniformity; Continuous microwave processing; Penetration depths; Pasteurization; Acidified vegetables
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018

2010 journal article

Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars

INDUSTRIAL CROPS AND PRODUCTS, 32(3), 613–620.

By: E. Bridgers n, M. Chinn n  & V. Truong

author keywords: Purple-fleshed sweetpotato; Solvent extraction; Anthocyanins; Liquefaction; Saccharification; Ethanol
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2010 journal article

Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion

JOURNAL OF FOOD ENGINEERING, 100(3), 480–489.

By: P. Kumar n, K. Sandeep n , S. Alavi *, V. Truong & R. Gorga n 

author keywords: Bio-nanocomposite films; Soy protein isolate; Montmorillonite; Extrusion; Structural characterization; Mechanical properties; Water vapor permeability
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2009 journal article

Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS

Journal of Agricultural and Food Chemistry, 58(1), 404–410.

By: V. Truong, N. Deighton*, R. Thompson n, R. McFeeters n, L. Dean n, K. Pecota* , G. Yencho

author keywords: Sweetpotatoes; Ipomoea batatas; cooking; puree; anthocyanins; polyphenolics
MeSH headings : Anthocyanins / chemistry; Chromatography, High Pressure Liquid / methods; Ipomoea batatas / chemistry; Plant Extracts / chemistry; Spectrometry, Mass, Electrospray Ionization / methods; Tandem Mass Spectrometry / methods
TL;DR: Cyanidin and peonidin, which contribute to the blue and red hues of PFSP, can be simply quantified by HPLC after acid hydrolysis of the anthocyanin pigments. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries, Crossref
Added: August 6, 2018

2008 article

'Covington' sweetpotato

Yencho, G. C., Pecota, K. V., Schultheis, J. R., VanEsbroeck, Z.-P., Holmes, G. J., Little, B. E., … Truong, V.-D. (2008, October). HORTSCIENCE, Vol. 43, pp. 1911–1914.

By: G. Yencho  n, K. Pecota n , J. Schultheis n, Z. VanEsbroeck n, G. Holmes n, B. Little n, A. Thornton n, V. Truong

author keywords: Ipomoea batatas; convolvulaceae; cultivar; vegetable breeding; disease resistance; insect resistance; planting density; nitrogen rate
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
13. Climate Action (Web of Science)
15. Life on Land (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2008 journal article

Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees

JOURNAL OF FOOD SCIENCE, 73(5), S215–S221.

By: L. Steed n & V. Truong

author keywords: anthocyanins; antioxidant capacity; purees; purple-fleshed sweetpotatoes; rheological modeling; total phenolics
MeSH headings : Anthocyanins / analysis; Anthocyanins / metabolism; Antioxidants / analysis; Antioxidants / metabolism; Food Technology; Food, Organic; Free Radical Scavengers; Humans; Ipomoea batatas / chemistry; Ipomoea batatas / classification; Plant Extracts / analysis; Plant Extracts / metabolism; Rheology; Species Specificity
TL;DR: Rheological testing indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with flow properties similar to the OFSP purees, which had polyphenolic content and antioxidant capacity within ranges reported for various purple-colored fruits and vegetables. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
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.

By: L. Steed n, V. Truong, J. Simunovic n , K. Sandeep n , P. Kumar n, G. Cartwright n, K. Swartzel n

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

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.

By: T. Brinley n, V. Truong, P. Coronel n, J. Simunovic n  & K. Sandeep n 

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

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree

JOURNAL OF FOOD PROTECTION, 71(3), 639–642.

By: I. Perez-Diaz  n, V. Truong, A. Webber n & R. Mcfeeters n

MeSH headings : Consumer Product Safety; Food Preservation / methods; Food Preservatives / pharmacology; Humans; Hydrogen-Ion Concentration; Ipomoea batatas / microbiology; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Refrigeration; Sodium Benzoate / pharmacology; Sorbic Acid / pharmacology; Temperature; Time Factors
TL;DR: Because the refrigerated sweet potato puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4 degrees C, however, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigeration. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Nutritional and rheological characterization of spray dried sweetpotato powder

LWT-FOOD SCIENCE AND TECHNOLOGY, 41(2), 206–216.

By: J. Grabowski n, V. Truong & C. Daubert n

author keywords: spray dried sweetpotatoes; nutritional values; carotene isomerization; rheological properties
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
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.

By: P. Kumar n, P. Coronel*, V. Truong, J. Simunovic n , K. Swartzel n, K. Sandeep n , G. Cartwright n

author keywords: aseptic processing; microwave heating; vegetable purees; scale-up
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2007 journal article

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

FOOD CHEMISTRY, 103(3), 829–838.

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

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

2007 journal article

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.

By: T. Brinley n, C. Stam, V. Truong, P. Coronel n, P. Kumar n, J. Simunovic n , K. Sandeep n , G. Cartwright n ...

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.

By: P. Kumar n, P. Coronel n, J. Simunovic n , V. Truong & K. Sandeep n 

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 journal article

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States

JOURNAL OF FOOD SCIENCE, 72(6), C343–C349.

By: V. Truong, R. McFeeters*, R. Thompson*, L. Dean* & B. Shofran*

author keywords: caffeoylquinic acid derivatives; liquid chromatography; mass spectrometry; sweet potatoes; total phenolics
MeSH headings : Caffeic Acids / analysis; Chlorogenic Acid / analysis; Chromatography, High Pressure Liquid / methods; Flavonoids / analysis; Food Analysis / methods; Food Handling / methods; Hydroxybenzoates / analysis; Hydroxybenzoates / chemistry; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Nutritive Value; Phenols / analysis; Plant Leaves / chemistry; Plant Roots / chemistry; Polyphenols; Species Specificity; United States
TL;DR: Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues, however, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Physicochemical properties of gluten-free pancakes from rice and sweet potato flours

JOURNAL OF FOOD QUALITY, 29(1), 97–107.

By: F. Shih, V. Truong & K. Daigle

UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder

JOURNAL OF FOOD SCIENCE, 71(5), E209–E217.

By: J. Grabowski*, V. Truong & C. Daubert*

author keywords: alpha-amylase; glass transition; maltodextrin; spray-drying; sweetpotatoes
Source: Web Of Science
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.

By: P. Coronel n, S. Truong, K. Sandeep n  & G. Cartwright n

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

2005 review

Mechanical properties of foods used in experimental studies of primate masticatory function

[Review of ]. AMERICAN JOURNAL OF PRIMATOLOGY, 67(3), 329–346.

By: S. Williams*, B. Wright *, V. Den Truong, C. Daubert n & C. Vinyard *

author keywords: mechanical properties; fracture toughness; elastic modulus; etectromyography
MeSH headings : Animals; Elasticity; Food; Hardness; Mastication / physiology; Primates / physiology
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
15. Life on Land (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Physical, chemical and microbial changes in shredded sweet potatoes

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 29(3-4), 246–267.

By: R. McConnell n, V. Truong, W. Walter n & R. McFeeters n

Source: Web Of Science
Added: August 6, 2018

2004 journal article

Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(5), 1170–1176.

By: V. Truong, D. Clare n, G. Catignani n & H. Swaisgood n

author keywords: whey protein; immobilized transglutaminase; transglutaminase; protein cross-linking; electrophoresis; Western blots; rheology
MeSH headings : Adsorption; Bacteria / enzymology; Cross-Linking Reagents; Enzymes, Immobilized; Milk Proteins / chemistry; Milk Proteins / metabolism; Rheology; Transglutaminases / metabolism; Whey Proteins
TL;DR: Interestingly, the gelling point of WPI solutions increased from 68 to 94 degrees C after a 4-h reaction, and the gel strength was drastically decreased, suggesting that a process could be developed to produce heat-stable whey proteins for various food applications. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Low-temperature blanching of sweetpotatoes to improve firmness firmness retention: Effect on compositional and textural properties

JOURNAL OF FOOD SCIENCE, 68(4), 1244–1247.

By: W. Walter*, V. Truong, N. Simunovic* & R. McFeeters*

author keywords: cell wall; degree of esterification; preheating; texture
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Rheological methods for assessment of food freshness and stability

Freshness and Shelf Life of Foods, 836, 248–268.

By: V. Truong & C. Daubert n

Ed(s): H. K. R. Cadwallader

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Structures and rheological properties of corn starch as affected by acid hydrolysis

CARBOHYDRATE POLYMERS, 52(3), 327–333.

By: Y. Wang *, V. Truong & L. Wang *

author keywords: acid-thinned com starch; gel strength; rheological properties
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2002 article

Textural measurements and product quality of restructured sweetpotato french fries

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, Vol. 35, pp. 209–215.

By: W. Walter n, V. Truong & K. Espinel*

author keywords: alginate; calcium; gel; sensory; instrumental methods
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 35(4), 305–314.

By: V. Truong, C. Daubert n, M. Drake n & . Baxter n

author keywords: vane rheology; uniaxial compression; texture profile analysis; multivariate analysis
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 patent

Methods for producing cooked sweetpotato products and compositions thereof

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

By: W. Walter, V. Truong & R. Espinel

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

2001 journal article

Textural characterization of cheeses using vane rheometry and torsion analysis

JOURNAL OF FOOD SCIENCE, 66(5), 716–721.

By: V. Truong & C. Daubert n

author keywords: rheology; vane method; torsion; texture map; cheese
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Comparative study of large strain methods for assessing failure characteristics of selected food gels

JOURNAL OF TEXTURE STUDIES, 31(3), 335–353.

By: V. Truong & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes

Journal of Agricultural and Food Chemistry, 48(7), 2937–2942.

By: W. Walter, V. Truong, D. Wiesenborn & P. Carvajal

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

1999 journal article

Relationship between instrumental and sensory measurements of cheese texture

JOURNAL OF TEXTURE STUDIES, 30(4), 451–476.

By: M. Drake *, P. Gerard *, V. Truong & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Rheological and sensory properties of reduced-fat processed cheeses containing lecithin

JOURNAL OF FOOD SCIENCE, 64(4), 744–747.

By: M. Drake*, V. Truong & C. Daubert n

author keywords: reduced fat; cheese; processed cheese; lecithin; texture
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Alkali-neutralization process maintains the firmness and sensory quality of canned sweetpotato pieces

JOURNAL OF FOOD QUALITY, 21(5), 421–431.

By: W. Walter n, K. Sylvia n & V. Truong

Source: Web Of Science
Added: August 6, 2018

1998 journal article

Quantitative measurement of food spreadability using the vane method

JOURNAL OF TEXTURE STUDIES, 29(4), 427–435.

By: C. Daubert n, J. Tkachuk* & V. Truong

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Textural properties and sensory quality of processed sweet potatoes as affected by low temperature blanching

Journal of Food Science, 63(4), 739–743.

By: V. Truong, W. Walter n & K. Bett

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

1997 journal article

Physical, compositional, and sensory properties of French fry-type products from five sweetpotato selections

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(2), 383–388.

By: W. Walter n, W. Collins n, V. Truong & T. Fine n

author keywords: texture profile analysis; flavor profile analysis; composition; sugars; alcohol-insoluble solids; fat content
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

1997 journal article

Relationship between instrumental and sensory parameters of cooked sweetpotato texture

JOURNAL OF TEXTURE STUDIES, 28(2), 163–185.

By: V. Truong, W. Walter n & D. Hamann*

UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

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