@article{truong_pascua_reynolds_thompson_palazoglu_mogol_gokmen_2014, title={Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries}, volume={62}, ISSN={["1520-5118"]}, DOI={10.1021/jf404290v}, abstractNote={Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.}, number={1}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Truong, Van-Den and Pascua, Yvette T. and Reynolds, Rong and Thompson, Roger L. and Palazoglu, T. Koray and Mogol, Burce Atac and Gokmen, Vural}, year={2014}, month={Jan}, pages={310–316} }
 @misc{pascua_koc_foegeding_2013, title={Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials}, volume={18}, ISSN={["1879-0399"]}, DOI={10.1016/j.cocis.2013.03.009}, abstractNote={There is a desire to alter food composition to make foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture perception. Texture, in part, is perceived during oral processing of food. Knowledge of structure–oral processing–texture interrelations could be utilized to develop or prevent specified textural attributes. Overall, the investigation of structure–oral processing–texture interrelations is just starting as a research focus. Factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field. Consideration of these factors in future investigations on sensory texture will increase the applicability of their findings and bring us closer to understanding the contribution of food structure to sensory texture.}, number={4}, journal={CURRENT OPINION IN COLLOID & INTERFACE SCIENCE}, author={Pascua, Yvette and Koc, Hicran and Foegeding, E. Allen}, year={2013}, month={Aug}, pages={324–333} }