Chemical Changes in Food during Processing (Ift Basic Symposium Series)


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Effect of high pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco - Tomasula, P. Effect of high pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. Comparison of methods for determining volatile compounds in milk, cheese, and whey powder - Tunick, M.

Comparison of methods for determining volatile compounds in milk, cheese, and whey powder. Rapid visco analysis of food protein pastes - Onwulata, C. Rapid visco analysis of food protein pastes. Advances in the understanding of dairy and cheese flavors: Symposium Introduction - Tunick, M. Advances in the understanding of dairy and cheese flavors: Symposium Introduction.

Overview of the dairy and food processing research conducted at the Dairy and Functional Foods Research Unit, ERRC, and research to develop sustainable food processes abstract. Characteristics of food using Queso Fresco cheese as an example - Tunick, M.

Characteristics of food using Queso Fresco cheese as an example abstract. The character of Queso and health-related compounds found in milk - Van Hekken, D. The character of Queso and health-related compounds found in milk. Comparison of methods for determining volatile compounds in cheese, milk, and whey powder - Tunick, M. Comparison of methods for determining volatile compounds in cheese, milk, and whey powder [abstract].


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Dairy and functional foods research in the Agricultural Research Service. American Chemical Society National Meeting. AGFD The science of cheese - Tunick, M. The Science of Cheese. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco - Van Hekken, D.

Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco. Pasting and extrusion properties of mixed carbohydrates and whey protein isolate matrices - Onwulata, C. Pasting and extrusion properties of mixed carbohydrates and whey protein isolate matrices. High pressure processing of Queso Fresco: effects on textural and rheological properties over 12 weeks of storage - Van Hekken, D.

High pressure processing of Queso Fresco: effects on textural and rheological properties over 12 weeks of storage. Using temperature sweeps to investigate rheology of bioplastics - Tunick, M. Using temperature sweeps to investigate rheology of bioplastics. In: Tunick,M. Case history: tracking the nutritional value of milk from a transitioning-to-organic dairy herd - Van Hekken, D. Case history: tracking the nutritional value of milk from a transitioning-to-organic dairy herd abstract.

Reducing fat levels in cheddar-like goat cheese: impact on proteolysis and rheological properties over 6 months of refrigerated storage - Van Hekken, D. Reducing fat levels in cheddar-like goat cheese: impact on proteolysis and rheological properties over 6 months of refrigerated storage abstract. Journal of Dairy Science Using milk and cheese to demonstrate food chemistry - Tunick, M.

Using milk and cheese to demonstrate food chemistry. Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese - Van Hekken, D. Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese. Small Ruminant Research. Textile Research Journal.

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Flow behavior of mixed-protein incipient gels - Onwulata, C. Flow behavior of mixed-protein incipient gels. International Journal of Food Properties. Impact of curd milling on the quality traits of starter-free pasteurized Queso Fresco - Van Hekken, D. Impact of curd milling on the quality traits of starter-free pasteurized Queso Fresco. Chemistry of Queso Fresco - Tunick, M. Chemistry of Queso Fresco. In: Tunick, M. Using temperature sweeps to investigate rheology of bioplastics [abstract].

AGFD: Determining characteristics of melting cheese by activation energy - Tunick, M. Determining characteristics of melting cheese by activation energy. Update on project determining biologically active compounds in milk - Van Hekken, D. Update on project determining biologically active compounds in milk. Northeast Pasture Consortium Annual Meeting. Characterization of Queso Fresco during storage at 4 and 10 deg C. Journal of Food Research. Impact of high pressure processing on the quality traits of starter-free Queso Fresco - Van Hekken, D.

Impact of high pressure processing on the quality traits of starter-free Queso Fresco abstreact. The power law and dynamic rheology in cheese analysis - Tunick, M. The power law and dynamic rheology in cheese analysis. Thth, S. Effect of salt on microbiology and proteolysis of Queso Fresco cheese during storage - Guo, L. Effect of salt on microbiology and proteolysis of Queso Fresco cheese during storage. Mexican Queso Chihuahua: functional properties of aging cheese - Olson, D. Mexican Queso Chihuahua: functional properties of aging cheese.

The power law and dynamic rheology in food analysis - Tunick, M. The power law and dynamic rheology in food analysis. American Chemical Society Abstracts. Extrusion texturized dairy proteins: processing and application - Onwulata, C. Extrusion texturized dairy proteins: processing and application. Advances in Food and Nutrition Research. Pilot-scale crossflow-microfiltration and pasturization to remove spores of Bacillus anthracis Sterne from milk - Tomasula, P.

Pilot-scale crossflow-microfiltration and pasturization to remove spores of Bacillus anthracis Sterne from milk. Crispy and crunchy textures: a critical evaluation of rigid foods - Tunick, M. Crispy and crunchy textures: a critical evaluation of rigid foods. International Journal of Food Science and Technology. Effects of high pressure processing on the composition, functional and rheological properties of fresh Queso Fresco. American Dairy Science Association Abstracts. Instrumental textural perception of food and comparative biomaterials - Onwulata, C.

Instrumental textural perception of food and comparative biomaterials. Use of high pressure processing to control Listeria monocytogenes in packaged Queso Fresco - Tomasula, P. Use of high pressure processing to control Listeria monocytogenes in packaged Queso Fresco [abstract]. Functional foods innovations - Paul, M. Functional foods innovations abstract. Moooving forward on determining biologically active compounds in milk and their impact on health - Van Hekken, D. Moooving forward on determining biologically active compounds in milk and their impact on health abstract.

The chemistry underlying the differences between cheese varieties - Tunick, M. The chemistry underlying the differences between cheese varieties. Cheese flavors: chemical origin and detection - Tunick, M. Cheese flavors: chemical origin and detection. In: Foster, R. Cheese: Types, Nutrition and Consumption. Hauppage, NY: Nova Publishers. Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage - Guo, L. Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage. International Dairy Journal.

Thermophysical properties of starch and whey protein composite prepared in presence of organic acid and esters - Mukhopadhyay, S. Thermophysical properties of starch and whey protein composite prepared in presence of organic acid and esters. Journal of Biobased Materials and Bioenergy. Dynamic rheology of food protein networks - Tunick, M. Dynamic rheology of food protein networks. Food texture analysis in the 21st century - Tunick, M.

Food texture analysis in the 21st century. Activation energy measurements of cheese - Tunick, M. Activation energy measurements of cheese [abstract]. Milk lipids - Tunick, M.

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Milk lipids. In: Sikorski, Z. Activation energy measurements in rheological analysis of cheese - Tunick, M. Activation energy measurements in rheological analysis of cheese. Rheological and microstructural changes in Queso Fresco during storage. Choosing techniques for analysis of food components and additives - Tunick, M. Choosing techniques for analysis of food components and additives. In: Otles, S. Methods of Analysis of Food Components and Additives.

Second Edition. Texturized dairy proteins - Onwulata, C. Texturized dairy proteins. Journal of Food Science and Technology.

Chemistry Life Hacks: Food Edition

One hundred years of the Division of Agricultural and Food Chemistry. Rheology and texture of Queso Fresco cheeses made from raw and pasteurized milk - Tunick, M. Rheology and texture of Queso Fresco cheeses made from raw and pasteurized milk. Journal of Food Quality. Effect of salt on the functional and rheological properties of fresh Queso Fresco - Guo, L.

Effect of salt on the functional and rheological properties of fresh Queso Fresco. Viscoelastic behavior and microstructure of protein solutions - Tunick, M. Viscoelastic behavior and microstructure of protein solutions. Analysis of foodborne bacteria by differential scanning calorimetry - Tunick, M. Analysis of foodborne bacteria by differential scanning calorimetry.

Calorimetry in Food Processing. Fate of lysostaphin in milk from individual cows through pasteurization and cheesemaking. Sensory and rheological traits of Mexican Queso Chihuahua. Dairy Science Technology. Simple rheology of mixed proteins - Onwulata, C. Simple rheology of mixed proteins [abstract].

Rheology and microstructure of queso blanco as afffected by pressing procedure and storage conditions. Rheology of extruded whey protein isolate. Whey Protein Production and Utilization. In: Onwulata, C. Whey Processing, Functionality and Health Benefits. Cold extrusion texturization of whey proteins. Effects of pressing procedure and storage conditions on the rheology and microstructure of queso blanco. ACS Meeting Abstract. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.

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Journal of Food Science. Data analysis techniques. Handbook of Food Analysis Instruments. Queso chihuahua:effects of seasonality of cheesemilk on rheology. International Journal of Dairy Technol. Mexican Queso Chihuahua: rheology of fresh cheese. Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese. Australian Journal of Dairy Technology.

Drying properties of extruded whey protein concentrates and isolates. Journal of Food Engineering. Dairy food flavors. Rheological properties of extruded milk powders. Gonzalez, Cordova. Characterization of queso fresco cheeses manufactured in Mexico and the United States. J Dairy Science. Texturization of whey proteins for use in fortified foods.

Origins of cheese flavor. In: Cadwallader, K. Flavors of Dairy Research. Washington, DC. ACS Symposium Series Hispanic Dairy Products. ACS Natl.


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  • Pectin based networks for non-food applications. Fishman, L. Wicker, and P. Qi Eds. Thermal analysis of ribosomal proteins in foodborne bacteria. Journal of Thermal Analysis. Properties of dairy proteins and alginic acid gels. Rheological characterization of low and full-fat mozzarella cheese made with microfluidized milk.

    American Chemical Society. Paper No. Effect of aging on the rheological properties of cheddar- and colby-like cheese-made with caprine milk from different stages of lactation. Effect of frozen storage on proteolytic and the rheological properties of soft caprine milk cheese. IFT Annual Mtg.

    Chemistry of hispanic dairy products. Gardea, A. Effect of seasonality and pasteurization of the cheesemilk on functional properties of aging Mexican Mennonite Cheese. American Chemical Society th National Meeting. October , Williamsburg, VA. Effect of frozen storage on the proteolytic and rheological properties of Monterey Jack caprine milk cheese. Institute of Food Technology Annual Meeting.

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    Paper 17A Effect of aging on the proteolytic and rheological properties of Mennonite-style cheeses from Chihuahua, Mexico. American Dairy Science Assn. Annual Mtg. Paper T Effects of seasonality of cheesemilk on the rheology of Mexican Mennonite-style chese.

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