Session 45G |
Monday AM
Fruit & Vegetable Products: Vegetables (Fresh)
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| Sponsor: | Fruit & Vegetable Products Division |
| Time: | 8:30 AM- 12:00 PM |
| 45G-1 | Anthocyanin pigments from purple corn as natural colorants for dairy product: Whole-fat milk and skimmed milk
P. JING, M. M. Giusti |
| 45G-2 | Antioxidant and antimicrobial properties of Hibiscus sabdariffa L. as affected by the presence of naturally occurring cofactors
D. DEL POZO-INSFRAN, C. H. Brenes, S. T. Talcott |
| 45G-3 | Changes in potato cv. Alpha quality stored under a CO2-enriched atmosphere at 7oC
R. M. GALICIA-CABRERA, C. Saucedo-Veloz, E. Ponce-Alquicira, I. Guerrero-Legarreta |
| 45G-4 | Changes of oxalate levels in soybeans during storage
J. Y. L. KUAN, L. A. Wilson |
| 45G-5 | Comparison of the efficiency in fat removal of soymilk made from soyflakes and whole soybeans at three levels of solids
S. PRAWIRADJAJA, L. A. Wilson |
| 45G-6 | Development of a fresh-cut sweetpotato product
H. E. COBO, J. L. Silva, J. O. Garner, Jr. |
| 45G-7 | Effect of soymilk compositions and process conditions on the optimal concentration of coagulant for making tofu
Z. S. LIU, S. K. C. Chang |
| 45G-8 | Effect of storage temperature on the quality of fresh-cut tomato slices
A. VALDEZ-HERRERA, G. V. Nevárez-Moorillón, V. Mendoza-Guzmán, R. Talamás-Abbud |
| 45G-9 | Electrolyzed oxidized water irrigation to reduce bacterial populations on fresh mushrooms
N. CHIKTHIMMAH, J. D. McMillen, A. Demirci, L. F. LaBorde, R. B. Beelman |
| 45G-10 | Feasibility of the use of acylated anthocyanins to color low-acid dairy products
D. M. FEAKES, M. M. Giusti |
| 45G-11 | Fortification of spaghetti with legume flours
Y. H. Zhao, F. A. Manthey, S. K. C. CHANG, D. H. J. Hou |
| 45G-12 | Influence of soybean storage on the processing of filled tofu
Z. S. LIU, S. K. C. Chang |
| 45G-13 | Inhibition of Listeria monocytogenes by native microflora of whole Cantaloupe
D. O. UKUKU, W. F. Fett |
| 45G-14 | Magnesium chloride as an antibrowning agent for fresh-cut potatoes
T. Y. Hwang, S. Y. Choe, Y. J. Park, J. H. JANG, S. M. Son, K. D. Moon |
| 45G-15 | Pathogen reduction on lettuce and radishes using hydrogen peroxide
D. L. HENTGES |
| 45G-16 | Phytochemical composition and pigment stability of açai (Euterpe oleracea)
D. DEL POZO-INSFRAN, S. T. Talcott, C. H. Brenes |
| 45G-17 | Prophylactic protection of iceberg lettuce heads with postharvest MCP applicaton
R. M. BASEL, A. G. Senecal, K. Racicot |
| 45G-18 | Respiration rate of fresh mushrooms
Q. YUAN, V. A. Ghosh, S. Pandrangi, R. C. Anantheswaran |
| 45G-19 | Sensory and quality aspects of fresh-cut tomatoes as affected by maturity stage and postharvest treatment with 1-methylcyclopropene
M. I. LEIBOVITZ, C. A. Sims, S. T. Talcott, J. K. Brecht |
| 45G-20 | Storage effect on esterase activity in fresh-cut cantaloupe melon
O. LAMIKANRA, M. A. Watson |
| 45G-21 | Storage evaluation of frozen chestnuts quality as affected by ascorbic acid treatment and packaging
J. B. HARTE, B. R. Harte, K. D. Dolan, D. E. Guyer, D. W. Fulbright |
| 45G-22 | Structural characteristics of b-conglycinin in soybeans as affected by storage
D. H. J. HOU, S. K. C. Chang |
| 45G-23 | The effects of mastication on tomato flavor volatile production
A. M. Rowley, R. L. SHEWFELT, S. J. Kays |
| 45G-24 | Unicell soybean powder in beverages, soups, puddings and bakery applications
M. KATAYAMA, L. A. Wilson |
| 45G-25 | Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves
X. FAN, B. A. Niemira, K. B. Sokorai |
| 45G-26 | Valencia pectin methylesterase modify charge and charge distribution of pectin
Y. KIM, L. Wicker |