Food, Bioprocessing, and Nutrition Sciences - 1999

Kullen, M. J., & Klaenhammer, T. R. (1999). Genetic modification of intestinal lactobacilli and bifidobacteria. In Probiotics : a critical review (p. 65). Wymondham, Eng. : Horizon Scientific Press.

Tharrington, J. B., Curtis, P. A., Jones, F. T., & Anderson, K. E. (1999). Comparison of physical quality and composition of eggs from historic strains of single comb white leghorn chickens. Poultry Science, 78(4), 591–594. https://doi.org/10.1093/ps/78.4.591

Effect of blanching on peanut shelf  life. (1999). Peanut Science, 26(1999), 8–13. https://doi.org/10.3146/i0095-3679-26-1-3

Grimm, C., Champagne, E., & Sanders, T. H. (1999). Determination of peanut maturity using a Hunter colorimeter. Peanut Science, 25(1999), 99–103. https://doi.org/10.3146/i0095-3679-25-2-8

Taylor, M. C., & Curtis, P. A. (1999). Development and design of a "Gateway" to food safety information on the internet for extension educators. Journal of Extension, 37(2).

Fasina, O. O., Ajibola, O. O., & Tyler, R. T. (1999). Thermodynamics of moisture sorption in winged bean seed and gari. JOURNAL OF FOOD PROCESS ENGINEERING, 22(6), 405–418. https://doi.org/10.1111/j.1745-4530.1999.tb00496.x

Jaykus, L. A., & Ward, D. R. (1999). An integrated approach: the future of graduate food safety education. Dairy, Food and Environmental Sanitation, 19(1), 14–17.

Kullen, M. J., & Klaenhammer, T. R. (1999). Identification of the pH-inducible, proton-translocating F1F0- ATPase (atpBEFHAGDC) operon of Lactobacillus acidophilus by differential display: gene structure, cloning and characterization. Molecular Microbiology, 33(6), 1152–1161. https://doi.org/10.1046/j.1365-2958.1999.01557.x

Whitehead, J. C., & Hoban, T. J. (1999). Testing for temporal reliability in contingent valuation with time for changes in factors affecting demand. LAND ECONOMICS, 75(3), 453–465. https://doi.org/10.2307/3147190

Vardhanabhuti, B., & Foegeding, E. A. (1999). Rheological properties and characterization of polymerized whey protein isolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(9), 3649–3655. https://doi.org/10.1021/jf981376n

Kyereme, M., Hale, S. A., & Farkas, B. E. (1999). Modeling the temperature effect on the flow behavior of sweet potato puree. JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 235–247. https://doi.org/10.1111/j.1745-4530.1999.tb00483.x

Swartzel, K. R., & Simunovic, J. (1999). Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same. Washington, DC: U.S. Patent and Trademark Office.

Carroll, D. E., Jr. (1999). Long-term preservation of apple slices and the like. Washington, DC: U.S. Patent and Trademark Office.

Mleko, S., & Foegeding, E. A. (1999). Formation of whey protein polymers: Effects of a two-step heating process on rheological properties. JOURNAL OF TEXTURE STUDIES, 30(2), 137–149. https://doi.org/10.1111/j.1745-4603.1999.tb00207.x

Bowland, E. L., & Foegeding, E. A. (1999). Factors determining large-strain (fracture) rheological properties of model processed cheese. JOURNAL OF DAIRY SCIENCE, 82(9), 1851–1859. https://doi.org/10.3168/jds.S0022-0302(99)75418-4

Shefet, S. M., Sheldon, B. W., Farkas, B. E., & Swartzel, K. R. (1999). Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer. JOURNAL OF FOOD PROCESS ENGINEERING, 22(2), 141–160. https://doi.org/10.1111/j.1745-4530.1999.tb00477.x

McCormick, J. K., Klaenhammer, T. R., & Stiles, M. E. (1999). Colicin V can be produced by lactic acid bacteria. LETTERS IN APPLIED MICROBIOLOGY, 29(1), 37–41. https://doi.org/10.1046/j.1365-2672.1999.00571.x

Rosenfield, S. I., & Jaykus, L. A. (1999). A multiplex reverse transcription polymerase chain reaction method for the detection of foodborne viruses. JOURNAL OF FOOD PROTECTION, 62(10), 1210–1214. https://doi.org/10.4315/0362-028X-62.10.1210

Hubbard, L. J., & Farkas, B. E. (1999). A method for determining the convective heat transfer coefficient during immersion frying. JOURNAL OF FOOD PROCESS ENGINEERING, 22(3), 201–214. https://doi.org/10.1111/j.1745-4530.1999.tb00481.x

Choi, Y. J., Cho, Y. J., & Lanier, T. C. (1999). Purification and characterization of proteinase from Atlantic menhaden muscle. JOURNAL OF FOOD SCIENCE, 64(5), 772–775. https://doi.org/10.1111/j.1365-2621.1999.tb15909.x

Choi, Y. J., Lanier, T. E., Lee, H. G., & Cho, Y. J. (1999). Purification and characterization of alkaline proteinase front Atlantic menhaden muscle. JOURNAL OF FOOD SCIENCE, 64(5), 768–771. https://doi.org/10.1111/j.1365-2621.1999.tb15908.x

Ashie, I. N. A., Lanier, T. C., & MacDonald, G. A. (1999). Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols. JOURNAL OF FOOD SCIENCE, 64(5), 818–822. https://doi.org/10.1111/j.1365-2621.1999.tb15919.x

Li, H., Errington, A. D., & Foegeding, E. A. (1999). Isostrength comparison of large-strain (fracture) rheological properties of egg white and whey protein gels. JOURNAL OF FOOD SCIENCE, 64(5), 893–898. https://doi.org/10.1111/j.1365-2621.1999.tb15935.x

Boyd, L. C., Drye, N. C., & Hansen, A. P. (1999). Isolation and characterization of whey phospholipids. JOURNAL OF DAIRY SCIENCE, 82(12), 2550–2557. https://doi.org/10.3168/jds.S0022-0302(99)75509-8

Sandeep, K. P., & Zuritz, C. A. (1999). [Review of Secondary flow and residence time distribution in food processing holding tubes with bends]. JOURNAL OF FOOD SCIENCE, 64(6), 941–945. https://doi.org/10.1111/j.1365-2621.1999.tb12256.x

Emenhiser, C., Watkins, R. H., Simunovic, N., Solomons, N., Bulux, J., Barrows, J., & Schwartz, S. J. (1999). Packaging preservation of beta-carotene in sweet potato flakes using flexible film and an oxygen absorber. JOURNAL OF FOOD QUALITY, 22(1), 63–73. https://doi.org/10.1111/j.1745-4557.1999.tb00927.x

McKillip, J. L., Jaykus, L. A., & Drake, M. (1999). Nucleic acid persistence in heat-killed Escherichia coli O157 : H7 from contaminated skim milk. JOURNAL OF FOOD PROTECTION, 62(8), 839–844. https://doi.org/10.4315/0362-028X-62.8.839

Canjura, F. L., Watkins, R. H., & Schwartz, S. J. (1999). Color improvement and metallo-chlorophyll complexes in continuous flow aseptically processed peas. JOURNAL OF FOOD SCIENCE, 64(6), 987–990. https://doi.org/10.1111/j.1365-2621.1999.tb12265.x

McElroy, D. M., Jaykus, L. A., & Foegeding, P. M. (1999). A quantitative risk assessment for Bacillus cereus emetic disease associated with the consumption of Chinese-style rice. JOURNAL OF FOOD SAFETY, 19(3), 209–229. https://doi.org/10.1111/j.1745-4565.1999.tb00246.x

Toroser, D., McMichael, R., Krause, K. P., Kurreck, J., Sonnewald, U., Stitt, M., & Huber, S. C. (1999). Site-directed mutagenesis of serine 158 demonstrates its role in spinach leaf sucrose-phosphate synthase modulation. PLANT JOURNAL, 17(4), 407–413. https://doi.org/10.1046/j.1365-313X.1999.00389.x

Keener, K. M., Stroshine, R. L., & Nyenhuis, J. A. (1999). Evaluation of low field (5.40-MHz) proton magnetic resonance measurements of D-w and T-2 as methods of nondestructive quality evaluation of apples. Journal of the American Society for Horticultural Science, 124(3), 289–295.

Peplow, M. O., Correa-Prisant, M., Stebbins, M. E., Jones, F., & Davies, P. (1999). Sensitivity, specificity, and predictive values of three Salmonella rapid detection kits using fresh and frozen poultry environmental samples versus those of standard plating. Applied and Environmental Microbiology, 65(3), 1055–1060.

Ikeda, S., Foegeding, E. A., & Hagiwara, T. (1999). Rheological study on the fractal nature of the protein gel structure. LANGMUIR, 15(25), 8584–8589. https://doi.org/10.1021/la9817415

Fasina, O. O., Tyler, R. T., Pickard, M. D., & Zheng, G. H. (1999). Infrared heating of hulless and pearled barley. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 23(2), 135–151. https://doi.org/10.1111/j.1745-4549.1999.tb00375.x

Hadden, W. L., Watkins, R. H., Levy, L. W., Regalado, E., Rivadeneira, D. M., Breemen, R. B., & Schwartz, S. J. (1999). Carotenoid composition of marigold (Tagetes erecta) flower extract used as nutritional supplement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(10), 4189–4194. https://doi.org/10.1021/jf990096k

Dombroski, C. S., Jaykus, L. A., Green, D. P., & Farkas, B. E. (1999). Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters. JOURNAL OF FOOD PROTECTION, 62(6), 592–600. https://doi.org/10.4315/0362-028X-62.6.592

Beard, B. M., Sheldon, B. W., & Foegeding, P. M. (1999). Thermal resistance of bacterial spores in milk-based beverages supplemented with nisin. JOURNAL OF FOOD PROTECTION, 62(5), 484–491. https://doi.org/10.4315/0362-028X-62.5.484

Walker, D. C., Girgis, H. S., & Klaenhammer, T. R. (1999). The groESL chaperone operon of Lactobacillus johnsonii. Applied and Environmental Microbiology, 65(7), 3033–3041.

Drake, M. A., Truong, V. D., & Daubert, C. R. (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. JOURNAL OF FOOD SCIENCE, 64(4), 744–747. https://doi.org/10.1111/j.1365-2621.1999.tb15123.x

Drake, M. A., Gerard, P. D., Truong, V. D., & Daubert, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. JOURNAL OF TEXTURE STUDIES, 30(4), 451–476. https://doi.org/10.1111/j.1745-4603.1999.tb00230.x

Ashie, I. N. A., & Lanier, T. C. (1999). High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase. JOURNAL OF FOOD SCIENCE, 64(4), 704–708. https://doi.org/10.1111/j.1365-2621.1999.tb15115.x

Ikeda, S., & Foegeding, E. A. (1999). Effects of lecithin on thermally induced whey protein isolate gels. FOOD HYDROCOLLOIDS, 13(3), 239–244. https://doi.org/10.1016/S0268-005X(99)00005-3

Foegeding, E. A., Lowe, R., Boland, M. J., & Hill, J. P. (1999). Effect of genetic polymorphism on the gelation of beta-lactoglobulin. MACROMOLECULAR SYMPOSIA, 140, 137–143. https://doi.org/10.1002/masy.19991400115

Ikeda, S., & Foegeding, E. A. (1999). Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin. FOOD HYDROCOLLOIDS, 13(3), 245–254. https://doi.org/10.1016/S0268-005X(99)00006-5

Hoban, T. J. (1999). Consumer acceptance of biotechnology in the United States and Japan. Food Technology, 53(5), 50–53.

Kyereme, M., Swartzel, K. R., & Farkas, B. E. (1999). [Review of New line intersection procedure for the equivalent point method of thermal evaluation]. JOURNAL OF FOOD SCIENCE, 64(4), 565–570. https://doi.org/10.1111/j.1365-2621.1999.tb15086.x

Carvajal, P. A., MacDonald, G. A., & Lanier, T. C. (1999). Cryostabilization mechanism of fish muscle proteins by maltodextrins. CRYOBIOLOGY, 38(1), 16–26. https://doi.org/10.1006/cryo.1998.2142

Huang, X. L., Catignani, G. L., & Swaisgood, H. E. (1999). Modification of rheological properties of whey protein isolates by limited proteolysis. NAHRUNG-FOOD, 43(2), 79–85. https://doi.org/10.1002/(SICI)1521-3803(19990301)43:2<79::AID-FOOD79>3.0.CO;2-8

Requena, D. D., Hale, S. A., Green, D. P., McClure, W. F., & Farkas, B. E. (1999). Detection of discoloration in thermally processed blue crab meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79(5), 786–791. https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6

Wang, Q. W., Allen, J. C., & Swaisgood, H. E. (1999). Binding of lipophilic nutrients to beta-lactoglobulin prepared by bioselective adsorption. JOURNAL OF DAIRY SCIENCE, 82(2), 257–264. https://doi.org/10.3168/jds.S0022-0302(99)75231-8

Pattee, H. E., Giesbrecht, F. G., & Isleib, T. G. (1999). Sensory attribute variation in low-temperature-stored roasted peanut paste. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(6), 2415–2420. https://doi.org/10.1021/jf981063s

Jones, F. T. (1999). Quality control in feed manufacturing. Feedstuffs, 71(31), 119–122.

Mleko, S. (1999). Effect of protein concentration on whey protein gels obtained by a two-stage heating process. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 209(6), 389–392. https://doi.org/10.1007/s002170050514

Isleib, T. G., Rice, P. W., Mozingo, R. W., Mozingo, R. W., & Pattee, H. E. (1999). Registration of 'Gregory' peanut. CROP SCIENCE, 39(5), 1526–1526. https://doi.org/10.2135/cropsci1999.0001rcv

Wandling, L. R., Sheldon, B. W., & Foegeding, P. M. (1999). Nisin in milk sensitizes Bacillus spores to heat and prevents recovery of survivors. JOURNAL OF FOOD PROTECTION, 62(5), 492–498. https://doi.org/10.4315/0362-028X-62.5.492

Sahbaz, F., Palazoglu, T. K., & Uzman, D. (1999). Moisture sorption and the applicability of the Brunauer-Emmet-Teller (BET) equation for blanched and unblanched mushrooms. Nahrung [Food], 43(5), 325–329.

Sandeep, K. P., Zuritz, C. A., & Puri, V. M. (1999). Determination of lethality during aseptic processing of particulate foods. FOOD AND BIOPRODUCTS PROCESSING, 77(C1), 11–17. https://doi.org/10.1205/096030899532204

Kang, I. S., & Lanier, T. C. (1999). Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors. JOURNAL OF FOOD SCIENCE, 64(5), 842–846. https://doi.org/10.1111/j.1365-2621.1999.tb15924.x

Klaenhammer, T. R., & Kullen, M. J. (1999, September 15). Selection and design of probiotics. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, Vol. 50, pp. 45–57. https://doi.org/10.1016/S0168-1605(99)00076-8

Hoban, T. J. (1999). [Review of Research in social problems and public policy, vol 6]. Contemporary Sociology, 28(1), 47–48.