| |
Session 17D |
Tuesday AM
Food Chemistry: Chemical effects of food processing and preservation
|
| Sponsor: | Food Chemistry Division |
| Time: | 8:30 AM- 12:00 PM |
| | 17D-1 | Changes in quercetin glycosides of onion kimchi during fermentation
Y.-K. PARK, S.-T. Jung, E.-H. Kim |
| | 17D-2 | Comparison of the effectiveness of some a,w-dicarboxylic acids on browning inhibition in apple and banana: A machine vision study
R. YORUK, M. R. Marshall, Jr., M. O. Balaban |
| | 17D-3 | Antimicrobial and antioxidant activities of corn gluten meal substances in an emulsified meat model system
S. E. WICKLUND, C. L. Homco-Ryan, K. J. Ryan, M. S. Brewer |
| | 17D-4 | Effect of heat treatment on color changes and lycopene concentration in tomato cv. Saladette
R. M. GALICIA CABRERA, C. Saucedo Veloz, R. Verde Calvo, E. Ponce-Alquicira, I. Guerrero Legarreta |
| | 17D-5 | An improvement in the curing process of vanilla beans
L. Cervantes, E. Azuara, C. I. BERISTAIN |
| | 17D-6 | Effects of heating temperature on the total phenolic compound, antioxidative ability and stability of dioscorin of various yam varieties
K.-W. LIN, Y.-T. Chen |
| | 17D-7 | Minimizing the purple coloring of eggplant pickles by the addition of high molecular sugars
T. FURUTA, E. Miyawaki, H. Yoshii, M. Ohishi, K. Ogawa |
| | 17D-8 | Compositional changes of candied chestnuts during processing
F. Korel, M. O. Balaban, S. Damar |
| | 17D-9 | Kinetics of the formation of heterocyclic amines as a function of time and temperature
J. AHN, I. U. Gruen, L. N. Fernando |
| | 17D-10 | Inhibitory effects of natural extracts on the formation of polar and apolar heterocyclic amines
J. AHN, I. U. Gruen, L. N. Fernando |
| | 17D-11 | Evaluation of flavor compounds isolated from comminuted sausages manufactured with various fat contents, fat replacers and curing ingredients, and different cooking methods
K. B. CHIN, S. S. Yoo, J. H. Shim, S. H. Kook, S. Y. Park, H. C. Lee |
| | 17D-12 | Comparison of physico-chemical properties and microbial counts in raw, sterilized and reconstituted caprine milks during refrigerated storage
C. O. MADUKO, Y. W. Park |
| | 17D-13 | Effect of hot break and cold break processings on the chemical and physical properties of tomato preparations
H. H. CHONG, B. L. Reuhs |
| | | Poster has been moved to Session 67C - Paper 32 - Assessment of microwave blanching as a preparatory tool for home freezing of yellow squash
|
| | 17D-15 | Effect of storage temperature on the shelf life of compound chocolate
F. KARBANCIOGLU GULER, D. Heperkan |
| | 17D-16 | Elaboration of a sweet and sour chilly powder made from beet (Beta vulgaris L)
I. GONZÁLEZ HERNÁNDEZ, N. E. Buitimea Cantua, B. Partida Torres, A. I. Ledesma Osuna, B. Ramirez Wong |
| | 17D-17 | Influence of oxidative compounds on the thermotolerance of Escherichia coliO157:H7 strains 380-94 (salami strain) and EO139 (venison jerky strain)
I. C. BLACKMAN, Y. W. Park, M. A. Harrison |
| | 17D-18 | Effect of sodium erythorbate with seasonings on the thermotolerance of Escherichia coli O157:H7 venison jerky strain EO139 and salami strain 380-94
I. C. BLACKMAN, Y. W. Park, M. A. Harrison |