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Session 83D |
Thursday AM
Fruit & Vegetable Products: Processed fruit
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| Sponsor: | Fruit & Vegetable Products Division |
| Time: | 8:30 AM- 12:00 PM |
| | 83D-1 | Acai (Euterpe oleracea) polyphenolics in their glycoside and aglycone forms induce apoptosis of HL-60 leukemia cells
D. DEL POZO-INSFRAN, S. S. Percival, S. T. Talcott |
| | 83D-2 | Antimicrobial effect of blueberry juice concentrate, powder, and essence against Escherichia coli O157:H7 in liquid medium
B. BERNIER, A. A. Bushway |
| | 83D-3 | Aroma-impact components of Illinois Frontenac wine
J. R. LOPEZ, K. R. Cadwallader, S. D. Menke |
| | 83D-4 | Change of fermentation characteristics of Kimchi by n-capric acid of n-capric acid methyl ester addition and storage temperature
M. H. KIM, M. R. Han, B. K. Kim, S. J. Lee |
| | 83D-5 | Characteristics of rutin related to appearance defect in pickled asparagus
M. BARRETO, R. W. Buescher |
| | 83D-6 | Color and texture properties of minimally processed mango (Mangífera indica) segments by hurdle technology, auto stabilized in glass jars
J. A. ULLOA, H. B. Escalona, E. E. Vargas de la Mora, L. Díaz-Jiménez, A. Hernández-Tinoco |
| | 83D-7 | Compliance with good manufacturing practices is associated with lower bacterial counts in commercial apple cider
G. BOBE, D. J. Thede, T. A. Ten Eyck, L. D. Bourquin |
| | 83D-8 | Correlation of oxygen radical absorbance capacity (ORAC) value with anthocyanin and phenolic content of peaches
W. G. MCGLYNN, B. D. McCraw |
| | 83D-9 | Detection of alcohol in spoiled apple cider by gas chromatography (GC)
N. A. WEINSETEL, C.-L. Chia, L. A. Wilson |
| | 83D-10 | Effect of antioxidant content on color change of fresh-cut apples coated with whey protein-beeswax edible coating
M. B. PÉREZ-GAGO, M. Serra, M. Alonso, M. A. Del Río |
| | 83D-11 | Effect of convective-osmotic process on texture and general acceptance of apple cubes
M. GARCÍA-QUINTERO, IV, L. A. Ochoa-Martínez, J. Morales-Castro, A. Gallegos-Infante, R. Rios-Reyes |
| | 83D-12 | Effect of gamma irradiation on phenolics of grape pomace extract
D. J. BROOKER, J. Erven, L. M. Were |
| | 83D-13 | Effect of pH and ascorbic acid on HHP processed mango purée
J. A. GUERRERO-BELTRÁN, G. Moraga-Ballesteros, M. J. Moraga-Ballesteros, B. G. Swanson, G. V. Barbosa-Cánovas |
| | 83D-14 | Effect of postharvest technologies (1-methylcyclopropene and controlled atmosphere) on fresh-cut apples
K. TANPRASERT, B. R. Harte, R. M. Beaudry |
| | 83D-15 | Effect of water activity (aw), pH, temperature, sulfites and antimicrobial concentration, like obstacles in peach puree conservation
D. BERMÚDEZ-AGUIRRE, E. Palou, A. López-Malo, C. Dominguez, C. Quio, D. Carvajal, P. Hernandez |
| | 83D-16 | Effect of whey protein and hydroxpropyl methylcellulose-based edible composite coating on color change of fresh-cut apples
M. B. PÉREZ-GAGO, M. Serra, M. Alonso, M. A. Del Río |
| | 83D-17 | Enzymatic clarification of apple juice: A micrographic study
J. E. LOZANO, V. Sorrivas |
| | 83D-18 | Evaluation of shelf-life and sensory quality of fresh-cut slices processed from different apple cultivars stored under controlled atmosphere (CA) conditions
M. SIDDIQ, J. B. Harte, K. D. Dolan, K. Yen, D. K. Novak |
| | 83D-19 | Fractionation of anthocyanins from anthocyanin-rich extracts
J. HE, M. M. Giusti |
| | 83D-20 | Hidratation and surface properties of guava seed glutelins
G. DAVILA-ORTIZ, V, A. Bernardino-Nicanor |
| | 83D-21 | Impact of ozonation on the pesticide residues degradation and shelf life of fruits
Z. LIU, R. R. Ruan, S. Deng, F. Yu, Y. Li, X. Lin, P. L. Chen |
| | 83D-22 | Jam processing effects on phenolics and antioxidant capacity in anthocyanins-rich fruits: Cherries, plums and raspberry
D.-O. KIM, O. I. Padilla-Zakour |
| | 83D-23 | Obtention and characterization of the functional properties of mango lectins
E. Alarcón-Aparicio, R. DÍAZ-SOBAC |
| | 83D-24 | Optimizing restructuring process of concentrated papaya pulp using response surface methodology
R. K. GRIZOTTO, R. E. Bruns, Sr., H. C. Menezes, J. M. Aguirre, Sr. |
| | 83D-25 | Partial characterization of guava seed protein fractions
G. DAVILA-ORTIZ, V, A. Bernardino-Nicanor |
| | 83D-26 | Pectinesterase inactivation and cooked flavor development during thermal treatment of mango-pineapple nectar and puree
A. ARGAIZ, L. Moreno-Olivares, K. Benitez-Pérez, E. Palou, A. López-Malo |
| | 83D-27 | Physical properties of strawberry leather
W. RATPHITAGSANTI, F. Hsieh, H. E. Huff |
| | 83D-28 | Physiology of minimally processed Manila mango slices
E. Espinoza, M. Mata, J. DE LA CRUZ, H. S. Garcia |
| | 83D-29 | Production of single cell macerates from apple pomace
C.-K. WANG, Y. D. Hang |
| | 83D-30 | Quality measurement of intact and fresh-cut slices of ‘Fuji’, ‘GoldRush’, ‘Granny Smith’, and ‘Pink Lady’ apples
R. A. SAFTNER, J. A. Abbott, A. A. Bhagwat |
| | 83D-31 | Restructured fruits of intermediate moisture from concentrated pineapple, mango and papaya pulps
R. K. GRIZOTTO, H. C. Menezes, J. M. Aguirre, Sr. |
| | 83D-32 | Stability of fortified and copigmented muscadine grape juice as affected by high hydrostatic pressure (HHP) processing
D. DEL POZO-INSFRAN, A. Del Follo-Martinez, C. H. Brenes, S. T. Talcott |
| | 83D-33 | Survey of bacterial levels in apple cider and its association with intervention technologies and production volume in Michigan cider mills between 1997 and 2002
D. J. THEDE, G. Bobe, T. A. Ten Eyck, L. D. Bourquin |
| | 83D-34 | Thermal inactivation of Listeria monocytogenes in orange juice supplemented with vanillin in a continuous heat exchanger
C. CHAR, S. Guerrero, M. M. Indaco |
| | 83D-35 | Ultra high pressure inactivation of Listeria innocua and Saccharomyces cerevisiae in fruit
M. A. CHAUVIN, S.-Y. Lee, S.-S. Chang, P. M. Gray, D.-H. Kang, B. G. Swanson |