Session 67C

Wednesday PM

Food Chemistry: Food analysis, irradiation and toxicology

Sponsor:Food Chemistry Division
Time: 2:00 PM- 5:30 PM
67C-1Effect of g-irradiation on the physicochemical properties of orange pectinesterase
J. JANG, K. B. Song
67C-2Effect of g-irradiation on the physicochemical properties of zein films
K. B. SONG, S. Lee, M. Lee
67C-3Effect of g-irradiation on the tensile strength and water vapor permeability of soy protein isolate films
K. B. SONG, M. Lee, S. Lee
67C-4Effect of electron beam irradiation and storage at 5oC on thiobarbituric acid reactive substances (TBARS) and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts
T. M. RABABAH, N. S. Hettiarachchy, R. Horax, D. Zhu, M. G. Johnson, J. Dickson, S. Niebuhr
67C-5Effect of irradiation on the quality characteristics of premature and mature kimchi powders
S. P. HONG, D. U. Ahn, E. J. Lee
67C-6Electron-beam irradiation and antimicrobials on the quality of ready-to-eat turkey breast roll
M. ZHU, A. F. Mendonca, B.-R. Min, E. J. Lee, K.-C. Nam, K.-S. Park, M. Du, D. U. Ahn
67C-7Evaluation of 2-dodecylcyclobutanone as a dose indicator in fresh irradiated ground beef
P. GADGIL, K. A. Hachmeister, D. H. Kropf, J. S. Smith
67C-8High-dose irradiation of almonds: A preliminary investigation into its effect on lipid peroxidation and rancidity
A. KWAKWA, A. Prakash, C. Hughey, F. Caporaso
67C-9Hydrocarbons detected in irradiated and roasted soybeans and soybean powder
K. T. HWANG, J. E. Kim, J. S. Yang
67C-10Quality characteristics of irradiated turkey breast roll formulated with plum extract
E. J. LEE, K. S. Park, D. U. Ahn
67C-11Radiation-induced chemical changes in stored sausages with different fat contents
J.-H. KWON, K.-C. Nam, E. J. Lee, B.-R. Min, D. U. Ahn, Y. Kwon, T. Kausar
67C-12Study on the characteristics of grind beef with food additives by irradiation
Y. H. KIM, S. P. Hong, S. Y. Yang, M. H. Seo
67C-13Separation of low-calorie structured lipids by high performance liquid chromatography
K.-T. Lee, E. CHO, J.-H. Lee
67C-14Simultaneous extraction and characterization of yellow and red pigments from Carthamus tinctorius L.
S.-J. JANG, J.-Y. Seo, D.-J. Kim, S. Ha, K.-R. Yoon, J.-S. Park, Y.-K. Kwon, Y.-M. Jang, D.-S. Lee, K.-H. Park
67C-15Species identification of puffer fish by two-dimensional (2-D) electrophoresis
D.-F. Hwang, C.-I. Wei, T.-Y. CHEN, C.-Y. Shiau
67C-16Use of diabetic test kits to assess the recovery of glucosinolates during protein micellar mass (PMM) process
W. Y. SER, S. D. Arntfield
67C-17Identification of a biomarker for the detection of prohibited MBM residues in animal feed
S.-H. KIM, T.-S. Huang, T. A. Seymour, C.-I. Wei, S. C. Kempf, C. R. Bridgman, R. A. Clemens, H. An
67C-18Development of an immunochemical assay for detection of meat and bone meal residues in animal feed
S.-H. KIM, T.-S. Huang, T. A. Seymour, C.-I. Wei, S. C. Kempf, C. R. Bridgman, R. A. Clemens, H. An
67C-19Policosanols in rice, rice bran, sorghum and sorghum bran produced in Korea
K. T. HWANG, J. E. Kim, Y. J. Soh, H. O. Lee, S.-B. Kim, C. L. Weller
67C-20Development of a rapid prediction model for total fat content in cereal food products using near-infrared reflectance spectroscopy
L. L. VINES, S. E. Kays, P. E. Koehler
67C-21Effects of food matrix on almond (Prunus dulcis L.) amandin immunorecognition
R. S. TIWARI, M. Venkatachalam, S. S. Teuber, K. H. Roux, S. K. Sathe
67C-22Chemical composition of edible tree nuts
M. VENKATACHALAM, E. K. Monaghan, H. H. Kshirsagar, S. K. Sathe
67C-23Antigenic stability of almond (Prunus dulcis L.) proteins towards in vitro simulated gastric fluid digestion: Effects of pepsin concentration, pH, and digestion time
M. VENKATACHALAM, S. S. Teuber, K. H. Roux, S. K. Sathe
67C-24Cell wall polysaccharides as novel tools for quality and authenticity control of fruit products
A. SCHIEBER, R. Fuegel, R. Carle
67C-25Vitamin E content in spices and herbs: Improvement of the LC analysis with solid phase extraction
L. YE, A. Szulczewska-Remi, R. R. Eitenmiller
67C-26Application of an HPLC assay for the determination of folate derivatives in some cereals and commercial cereals-grain products consumed in Poland
E. M. GUJSKA, A. Kuncewicz
67C-27Artifact monitoring method for cholesterol oxide product analysis in meat
T. J. PRIESBE, H. B. Gross, A. J. King
67C-28Study on the detection method of irradiated beef and flatfish meats by electric nose
Y. H. KIM, N. H. Lee, Y. J. Kim, M. H. Seo
67C-29Release of acrylamide from a food matrix during in-vitro digestion
T. S. NORDMARK, D. G. Peterson, R. K. Owusu-Apenten, K. Seetharaman
67C-30Spectrophotometric determination of β-carotene and astaxanthin of Phaffia rhodozyma using derivative ratio spectrum method
G.-Q. HE, H. Ni, Q.-H. Chen, F. Chen
67C-31Mechanistic pathways of formation of acrylamide from amino acids other than asparagine
C. P. LOCAS, A. Wnorowski, V. A. Yaylayan
67C-32Assessment of microwave blanching as a preparatory tool for home freezing of yellow squash
J. ROBERTS, L. T. Walker, J. C. Anderson

2004 IFT Annual Meeting, July 12-16 - Las Vegas, NV