Food, Bioprocessing, and Nutrition Sciences - 2000

Hajimahmoodi, M., Oveisi, M. R., Sadeghi, N., Jannat, B., Hadjibabaie, M., Farahani, E., … others. (2000). Activity and concentration of polyphenolic antioxidants in apple: Effect of cultivar, harvest year and storage condition. Pakistan Journal of Biological Sciences, 11(12), 1056–1067.

Vicari, A. S., Morales, R. A., Jaykus, L. A., & Cowen, P. (2000). Revisiting dose-response models of foodborne pathogens. Proceedings of the 9th Symposium of the International Society for Veterinary Epidemiology and Economics, Breckenridge, Colorado, USA, August 6-11 2000, 438.

Kullen, M. J., & Klaenhammer, T. R. (2000). Genetic modification of intestinal lactobacilli and bifidobacteria. Current Issues in Molecular Biology, 2(2), 41. https://doi.org/10.21775/cimb.002.041

Keener, K. M. (2000). Air quality intervention strategies in the processing plant: A systems approach. Proceedings, 2000 National Poultry Waste Management Symposium, 311.

Bottcher, R. W., Keener, K. M., Munilla, R. D., Williams, C. M., & Schiffman, S. S. (2000). Scent of a swine building: Tunnel ventilation problems test engineers' ingenuity. Resource, Engineering & Technology for a Sustainable World, 7(10), 13.

Swartzel, K. R., & Simunovic, J. (2000). Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream. Washington, DC: U.S. Patent and Trademark Office.

Bottcher, R. W., Keener, K. M., Munilla, R. D., Williams, C. M., & Schiffman, S. S. (2000). Dust and odor emissions from tunnel ventilated swine buildings in North Carolina. Air Pollution from Agricultural Operations : Proceedings of the 2nd International Conference, October 9-11, 2000, Des Moines, Iowa, 196.

Bottcher, R. W., Munilla, R. D., Baughman, G. R., & Keener, K. M. (2000). Designs for windbreak walls for mitigating dust and odor emissions from tunnel ventilated swine buildings. Swine Housing : Proceedings of the First International Conference : October 9-11, 2000, Des Moines, Iowa, 174. https://doi.org/10.13031/2013.83

Hubbard, L. J., & Farkas, B. E. (2000). Influence of oil temperature on convective heat transfer during immersion frying. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 24(2), 143–162. https://doi.org/10.1111/j.1745-4549.2000.tb00410.x

Jaykus, L. (2000). Enteric viruses as 'emerging agents' of foodborne disease. Irish Journal of Agricultural and Food Research, 39(2), 245–255.

Sandeep, K. P., Zuritz, C. A., & Puri, V. M. (2000). Modelling non-Newtonian two-phase flow in conventional and helical-holding tubes. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 35(5), 511–522. https://doi.org/10.1046/j.1365-2621.2000.00408.x

Foegeding, E. A., & Mleko, S. W. (2000). Whey protein products. Washington, DC: U.S. Patent and Trademark Office.

Gurgel, P. V., Carbonell, R. G., & Swaisgood, H. E. (2000). Fractionation of whey proteins with a hexapeptide ligand affinity resin. BIOSEPARATION, 9(6), 385–392. https://doi.org/10.1023/A:1011191818927

Blankenship, P. D., Grice, G. M., Butts, C. L., Lamb, M. C., Sanders, T. H., Horn, B. W., & Dorner, J. W. (2000). Effect of storage environment on farmers stock peanut grade factors in an aerated warehouse in West Texas. Peanut Science, 27(2000), 56–63. https://doi.org/10.3146/i0095-3679-27-2-4

McNeill, K. L., Sanders, T. H., & Civille, G. V. (2000). Using focus groups to develop a quantitative consumer questionnaire for peanut butter. JOURNAL OF SENSORY STUDIES, 15(2), 163–178. https://doi.org/10.1111/j.1745-459X.2000.tb00263.x

Rich, L. M., & Foegeding, E. A. (2000). Effects of sugars on whey protein isolate gelation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 5046–5052. https://doi.org/10.1021/jf000272l

Lan, Z., Fiedler, F., & Kathariou, S. (2000). A sheep in wolf's clothing: Listeria innocua strains with teichoic acid-associated surface antigens and genes characteristic of Listeria monocytogenes serogroup 4. JOURNAL OF BACTERIOLOGY, 182(21), 6161–6168. https://doi.org/10.1128/JB.182.21.6161-6168.2000

McIngvale, S. C., Chen, X. Q., McKillip, J. L., & Drake, M. A. (2000). Survival of Escherichia coli O157 : H7 in buttermilk as affected by contamination point and storage temperature. JOURNAL OF FOOD PROTECTION, 63(4), 441–444. https://doi.org/10.4315/0362-028X-63.4.441

Drake, M. A., Chen, X. Q., Tamarapu, S., & Leenanon, B. (2000). Soy protein fortification affects sensory, chemical, and microbiological properties of dairy yogurts. JOURNAL OF FOOD SCIENCE, 65(7), 1244–1247. https://doi.org/10.1111/j.1365-2621.2000.tb10272.x

Koo, K., & Jaykus, L. A. (2000). Modified method to detect PCR products by 5 ' nuclease activity and an asymmetric fluorogenic probe set. BIOTECHNIQUES, 29(4), 690-+. https://doi.org/10.2144/00294bm03

Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 4910–4912. https://doi.org/10.1021/jf990669t

Henry, L. K., Puspitasari-Nienaber, N. L., Jaren-Galan, M., Breemen, R. B., Catignani, G. L., & Schwartz, S. J. (2000). Effects of ozone and oxygen on the degradation of carotenoids in an aqueous model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 5008–5013. https://doi.org/10.1021/jf000503o

Ellis, P. C., Pivarnik, L. F., Thiam, M., Berger, L., Field, S., Green, D., … Soper, K. (2000). Determination of volatile bases in seafood using the ammonia ion selective electrode: Collaborative study. Journal of AOAC International, 83(4), 933–943.

McKillip, J. L., Jaykus, L. A., & Drake, M. A. (2000). A comparison of methods for the detection of Escherichia coli O157 : H7 from artificially-contaminated dairy products using PCR. JOURNAL OF APPLIED MICROBIOLOGY, 89(1), 49–55. https://doi.org/10.1046/j.1365-2672.2000.01079.x

Keener, K. M., LaCrosse, J. D., Curtis, P. A., Anderson, K. E., & Farkas, B. E. (2000, July). The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality. POULTRY SCIENCE, Vol. 79, pp. 1067–1071. https://doi.org/10.1093/ps/79.7.1067

Fairchild, A. S., Grimes, J. L., Wineland, M. J., & Jones, F. T. (2000). The effect of hen age on antibiotic resistance of Escherichia coli isolates from turkey poults. JOURNAL OF APPLIED POULTRY RESEARCH, 9(4), 487–495. https://doi.org/10.1093/japr/9.4.487

Sahbaz, F., Uzman, D., & Palazoglu, T. K. (2000). Drying kinetics of blanched and unblanched mushrooms. NAHRUNG-FOOD, 44(4), 283–284. https://doi.org/10.1002/1521-3803(20000701)44:4<283::AID-FOOD283>3.0.CO;2-I

Alam, M., Basha, S. M., & Boyd, L. C. (2000). Characterization of methanol-soluble and methanol-insoluble proteins from developing peanut seed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(11), 5517–5521. https://doi.org/10.1021/jf991337r

Kullen, M. J., Sanozky-Dawes, R. B., Crowell, D. C., & Klaenhammer, T. R. (2000). Use of the DNA sequence of variable regions of the 16S rRNA gene for rapid and accurate identification of bacteria in the Lactobacillus acidophilus complex. JOURNAL OF APPLIED MICROBIOLOGY, 89(3), 511–516. https://doi.org/10.1046/j.1365-2672.2000.01146.x

Koo, K., & Jaykus, L. A. (2000). Selective amplification of bacterial RNA: use of a DNA primer containing mismatched bases near its 3 ' terminus to reduce false-positive signals. LETTERS IN APPLIED MICROBIOLOGY, 31(3), 187–192. https://doi.org/10.1046/j.1365-2672.2000.00798.x

Mleko, S., & Foegeding, E. A. (2000). Physical properties of rennet casein gels and processed cheese analogs containing whey proteins. Milchwissenschaft [Milk Science International], 55(9), 513–516.

Heo, K., Odle, J., Han, I. K., Cho, W., Seo, S., Heugten, E., & Pilkington, D. H. (2000, July). Dietary L-carnitine improves nitrogen utilization in growing pigs fed low energy, fat-containing diets. JOURNAL OF NUTRITION, Vol. 130, pp. 1809–1814. https://doi.org/10.1093/jn/130.7.1809

Leggitt, P. R., & Jaykus, L. A. (2000). Detection methods for human enteric viruses in representative foods. JOURNAL OF FOOD PROTECTION, 63(12), 1738–1744. https://doi.org/10.4315/0362-028X-63.12.1738

Brumano, M. H. N., Rogana, E., & Swaisgood, H. E. (2000). Thermodynamics of unfolding of beta-trypsin at pH 2.8. Archives of Biochemistry and Biophysics, 382(1), 57–62. https://doi.org/10.1006/abbi.2000.1983

Sanders, T. H., McMichael, R. W., & Hendrix, K. W. (2000). Occurrence of resveratrol in edible peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(4), 1243–1246. https://doi.org/10.1021/jf990737b

Lucore, L. A., Cullison, M. A., & Jaykus, L. A. (2000). Immobilization with metal hydroxides as a means to concentrate food-borne bacteria for detection by cultural and molecular methods. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 66(5), 1769–1776. https://doi.org/10.1128/AEM.66.5.1769-1776.2000

Parbst, K. E., Keener, K. M., Heber, A. J., & Ni, J. Q. (2000). Comparison between low-end discrete and high-end continuous measurements of air quality in swine buildings. Applied Engineering in Agriculture, 16(6), 693–699. https://doi.org/10.13031/2013.5377

Mleko, S., & Foegeding, E. A. (2000). pH induced aggregation and weak gel formation of whey protein polymers. JOURNAL OF FOOD SCIENCE, 65(1), 139–143. https://doi.org/10.1111/j.1365-2621.2000.tb15969.x

Walter, W. M., Truong, V. D., Wiesenborn, D. P., & Carvajal, P. (2000). Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes. Journal of Agricultural and Food Chemistry, 48(7), 2937–2942. https://doi.org/10.1021/jf9909631

Pattee, H. E., Isleib, T. G., Giesbrecht, F. G., & McFeeters, R. F. (2000). Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 757–763. https://doi.org/10.1021/jf9910741

Ikeda, S., Foegeding, E. A., & Hardin, C. C. (2000). Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 605–610. https://doi.org/10.1021/jf990434h

Mleko, S., & Gustaw, W. (2000). Model whey protein polymer dessert. Milchwissenschaft [Milk Science International], 55(3), 149–151.

Pernell, C. W., Foegeding, E. A., & Daubert, C. R. (2000). Measurement of the yield stress of protein foams by vane rheometry. JOURNAL OF FOOD SCIENCE, 65(1), 110–114. https://doi.org/10.1111/j.1365-2621.2000.tb15964.x

Pattee, H. E., Isleib, T. G., Giesbrecht, F. G., & McFeeters, R. F. (2000). Investigations into genotypic variations of peanut carbohydrates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 750–756. https://doi.org/10.1021/jf9910739

Truong, V. D., & Daubert, C. R. (2000). Comparative study of large strain methods for assessing failure characteristics of selected food gels. JOURNAL OF TEXTURE STUDIES, 31(3), 335–353. https://doi.org/10.1111/j.1745-4603.2000.tb00294.x

Park, O. J., & Allen, J. C. (2000). Antigenicity of casein phosphopeptides prepared with immobilized glutamic acid-specific endopeptidase or trypsin. NUTRITION RESEARCH, 20(3), 359–370. https://doi.org/10.1016/s0271-5317(00)00129-9

McElroy, D. M., Jaykus, L. A., & Foegeding, P. M. (2000). Validation and analysis of modeled predictions of growth of Bacillus cereus spores in boiled rice. JOURNAL OF FOOD PROTECTION, 63(2), 268–272. https://doi.org/10.4315/0362-028X-63.2.268

Mleko, S. (2000). Studies on permeability and rheology of heat and sodium ions- induced whey protein gels. Journal of Food Science and Technology, 37(3), 307–310.

Natrajan, N., & Sheldon, B. W. (2000). Inhibition of Salmonella on poultry skin using protein- and polysaccharide-based films containing a nisin formulation. JOURNAL OF FOOD PROTECTION, 63(9), 1268–1272. https://doi.org/10.4315/0362-028X-63.9.1268

Keener, K. M., Lacrosse, J. D., Farkas, B. E., Curtis, P. A., & Anderson, K. E. (2000, February). Gas exchange into shell eggs from cryogenic cooling. POULTRY SCIENCE, Vol. 79, pp. 275–280. https://doi.org/10.1093/ps/79.2.275

Natrajan, N., & Sheldon, B. W. (2000). Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin. JOURNAL OF FOOD PROTECTION, 63(9), 1189–1196. https://doi.org/10.4315/0362-028X-63.9.1189

Middleton, T. F., Ferket, P. R., Daniels, H. V., Boyd, L. C., Stikeleather, L. F., & Hines, R. J. (2000). The use of poultry mortalities as an alternative bait for the harvesting of blue crabs Callinectes sapidus (Rathbun, 1885). Journal of Shellfish Research, 19(2), 723–729.

Breidt, F., Hayes, J. S., & Fleming, H. P. (2000). Reduction of microflora of whole pickling cucumbers by blanching. JOURNAL OF FOOD SCIENCE, 65(8), 1354–1358. https://doi.org/10.1111/j.1365-2621.2000.tb10611.x

Stewart, H. E., Farkas, B. E., Blankenship, S. M., & Boyette, M. D. (2000). Physical and thermal properties of three sweetpotato cultivars (Ipomoea batatas L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 3(3), 433–446. https://doi.org/10.1080/10942910009524647

Farkas, B. E., & Hubbard, L. J. (2000). Analysis of convective heat transfer during immersion frying. DRYING TECHNOLOGY, 18(6), 1269–1285. https://doi.org/10.1080/07373930008917776

Hudson, H. M., Daubert, C. R., & Mills, R. H. (2000). The interdependency of protein-energy malnutrition, aging, and dysphagia. DYSPHAGIA, 15(1), 31–38. https://doi.org/10.1007/s004559910007

Durmaz, E., & Klaenhammer, T. R. (2000). Genetic analysis of chromosomal regions of Lactococcus lactis acquired by recombinant lytic phages. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 66(3), 895–903. https://doi.org/10.1128/AEM.66.3.895-903.2000

Zhou, A., McFeeters, R. F., & Fleming, H. P. (2000). Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197. https://doi.org/10.1021/jf990287n

Walker, S. A., & Klaenhammer, T. R. (2000). An explosive antisense RNA strategy for inhibition of a lactococcal bacteriophage. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 66(1), 310–319. https://doi.org/10.1128/AEM.66.1.310-319.2000

Foegeding, E. A., & Mleko, S. W. (2000). Method of forming whey protein products. Washington, DC: U.S. Patent and Trademark Office.

McKillip, J. L., & Drake, M. (2000). Molecular beacon polymerase chain reaction detection of Escherichia coli O157 : H7 in milk. JOURNAL OF FOOD PROTECTION, 63(7), 855–859. https://doi.org/10.4315/0362-028X-63.7.855

Clare, D. A., & Swaisgood, H. E. (2000). [Review of Bioactive milk peptides: A prospectus]. JOURNAL OF DAIRY SCIENCE, 83(6), 1187–1195. https://doi.org/10.3168/jds.S0022-0302(00)74983-6

Hudson, H. M., Daubert, C. R., & Foegeding, E. A. (2000). Rheological and physical properties of derivitized whey protein isolate powders. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(8), 3112–3119. https://doi.org/10.1021/jf990906s

Swartzel, K. R. (2000). Engineering the future. Food Technology, 54(5), 246.

Moats, W. A., Anderson, K. L., Rushing, J. E., & Buckley, S. (2000). Conversion of cephapirin to deacetylcephapirin in milk and tissues of treated animals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 498–502. https://doi.org/10.1021/jf990638y

Klaenhammer, T. R. (2000, February). Probiotic bacteria: Today and tomorrow. JOURNAL OF NUTRITION, Vol. 130, pp. 415S–416S. https://doi.org/10.1093/jn/130.2.415s