List of Publications (2004)

List of publications for 2004

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Staff Name

Dr. Inteaz Alli
Dr. Ashraf A. Ismail
Dr. Selim Kermasha
Dr. William D. Marshall
Dr. Hosahalli S. Ramaswamy
Dr. Smith J. Smith
Dr. Benjamin K. Simpson
Dr. Frederick R. van de Voort
Dr. Varoujan A. Yaylayan

ALLI, I.

--Yeboah, F.K., Alli, I., Yaylayan,V. and Konishi, Y. 2004. Effect of limited solid-state glycation on the conformation of lysozyme by ESI-MSMS peptide mapping andmolecular modelling. Bioconjugate Chem., 15: 27-34.

--Alomirah, H.F. and Alli, I. 2004. Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations. International Dairy J., 14: 411-419.

--Khanizadeh, S., Groleau, Y., DeEll, J., Alli, I., Saad, F. and Rekika, D. 2004. Effects of SevinXLR Plus and Accel on pre and postharvest quality and yield of McIntosh apples. J. Amer. Pomol. Soc., 58: 29-35.

ISMAIL, A.

--Cocciardi, R.A., Ismail, A.A., van de Voort, F.R. and Sedman, J. 2004. Monitoring of lactose hydrolysis in milk by single-bounce attenuated total reflectance Fourier transform infrared spectroscopy. Milchwissenschaft, 59(7-8): 403-407.

--Boye, J.I., Ma, C.Y. and Ismail, A.A. 2004. Thermal stability of β-lactoglobulins A and B: Effect of SDS, urea, cysteine, and N-ethylmaleimide. J. Dairy Research, 71:207-215.

--Al-Khaldi, S.F., Mossoba, M.M., Ismail, A.A. and Fry, F.S. 2004. Accelerating bacterial identification by infrared spectroscopy by employing microarray deposition of microorganisms. Foodborne Pathogens and Disease, 1(3): 172-177.

--Kirkwood, J., Al-Khaldi, S.F., Mossoba, M.M., Sedman, J. and Ismail, A.A. 2004. Fourier transform infrared bacteria identification with the use of a focal-plane-array detector and microarray printing. Applied Spectroscopy, 58(11):1364-1368.

KERMASHA, S.

-- Bitar, M., Karboune, S., Bisakowski, B. and Kermasha, S. 2004. Biocatalysis of chlorophyllase in an aqueous/miscible organic solvent medium-containing canola oil. J. Am. Oil Chem. Soc., 81: 927-932.

--Hall, C.E., Husson, F. and Kermasha, S. 2004. Characterization of an enriched lipoxygenase extract from Aspergillus niger in terms of specificity and nature of flavor precursors production. J. Mol. Catal. B: Enz., 29: 201-209.

MARSHALL, W.D.

--Shin, I.M., Barrington, S.F., Marshall, W.D. and Kim, J.-W. 2004. Simultaneous soil Cd and PCB decontamination using a surfactant/ligand solution. Journal of Environmental Science and Health, Part A: Toxic/Hazardous Substances and Environmental Engineering, A39(11-12): 2783-2798.

--Roy, H.M., Wai, C.M., Kim, J.-K., Yuan, T. and Marshall, W.D. 2004. Catalytic hydrodechlorinations of chlorophenols in aqueous solution under mild conditions. Appl. Catal. A: General, 271(/1-2): 137-143.

RAMASWAMY, H.S.

--Piette, G., Buteau, M.L., de Halleux, D., Chiu, L., Raymond, Y., Ramaswamy, H.S. and Dostie, M. 2004. Ohmic cooking of processed meats and its effects on product quality, Journal of Food Science, 69(2): E71-E78.

--Riahi, E. and Ramaswamy, H.S. 2004. High pressure inactivation kinetics of amylase in apple juice. Journal of Food Engineering, 64(2): 151-160.

--Ahmed, J. and Ramaswamy, H.S. 2004. Response surface methodology in rheological characterization of Papaya puree. International Journal of Food Properties, 7(1): 45-58.

--Ahmed, J. and Ramaswamy, H.S. 2004. Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum, Food Hydrocolloids, 18(3): 367-373.

--Pandey, P.K. and Ramaswamy, H.S. 2004. Effect of high pressure treatment of milk on lipase and g-glutamyl transferase activity. J. Food Biochemistry, 28: 449-462.

--Zhu, S., Bulut, S., Le Bail, A. and Ramaswamy, H.S. 2004. High-Pressure Differential Scanning Calorimetry (DSC): Equipment and Technique Validation Using Water-Ice Phase Transition Data. J. Food Process Engineering, 27: 359-376.

--Zhu, S., Ramaswamy, H.S. and Le Bail, A. 2004. High-Pressure Differential Scanning Calorimetry (DSC): Evaluation of Phase Transition in Pork Muscle at High Pressures. J. Food Process Engineering, 27: 377-391.

--Chen, C.R. and Ramaswamy, H.S. 2004. Multiple ramp-variable retort temperature control for optimal thermal processing. Food and Bioproducts Processing, 82(C1): 78-88.

--Zhu, S., Le Bail, A., Chapleau, N., Ramaswamy, H.S. and de Lamballerie-Anton, M. 2004. Pressure shift freezing of pork muscle: Effect on color, drip loss, texture and protein stability. Biotechnology Progress, 20(3): 939-945.

--Zhu, S., Le Bail, A., Ramaswamy, H.S. and Chapleau, N. 2004. Characterization of ice crystals in pork muscle formed by pressure shift freezing as compared to classical freezing methods. Journal of Food Science, 69(4): E190-E197.

--Zhu, S., Ramaswamy, H.S. and Simpson, B.K. 2004. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. Lebensm.-Wiss. U.-Technol., 37(3): 291-299.

--Li, H. and Ramaswamy, H.S. 2004. Continuous flow osmotic dehydration of apples in a microwave environment. Proceedings of the International Workshop and Symposium on Drying, Mumbai, India, December 21-23, pp. 119-133.

--Li, H. and Ramaswamy, H.S. 2004. Equilibrium considerations in Continuous flow osmotic dehydration of apples in a microwave environment. Proceedings of the International Workshop and Symposium on Drying, Mumbai, India, December 21-23, pp. 90-103.

--Ramaswamy, H.S. 2004. Thermal Processing of Fruits. In: Processing of Fruits, D.M. Barrett, L. Somogyi, H.S., Ramaswamy (eds). CRC Press LLC, Boca Raton, FL, pp. 173-200.

--Ramaswamy, H.S., Chen, C. and Marcotte, M. 2004. Novel processing technologies for food preservations. In: Processing of Fruits, D.M. Barrett, L. Somogyi, H.S., Ramaswamy (eds). CRC Press LLC, Boca Raton, FL, pp. 173-200.

--Sequeira-Munoz, A., Chevalier, D., Simpson, B.K., Le Bail, A. and Ramaswamy, H.S. 2004. Effect of pressure-shift freezing of carp (Cyprinus carpio) vs air-blast freezing : a storage study. In: Seafood Quality and Safety – Advances in the New Millennium (F. Shahidi and B.K. Simpson, eds.), Science Technology Publishing Co., St. John’s NF, Chapter 11, pp. 139-154.

--Houjaij, N., Ramaswamy, H.S. and Idziak, E. 2004. High pressure destruction kinetics of microorganisms in trout and shrimp. In: Seafood Quality and Safety – Advances in the New Millennium (F. Shahidi and B.K. Simpson, eds.), Science Technology Publishing Co., St. John’s NF, Chapter 11, pp. 327-336.

--Ramaswamy, H.S. and Chen, C.R. 2004. Canning principles. In: Handbook of Vegetable Preservations and Processing, (Y.H. Hui, S. Ghazala, D.M. Graham, K.D. Murrell and W.K. Nip, eds.), Marcel Dekker Publishers, NY, Chapter 4, pp. 67-90.

SIMPSON, B. K.

--Sequeira-Munoz, A., Chevalier, D., Simpson, B.K., Le Bail, A. and Ramaswamy, H.S. 2004. Effect of pressure-shift freezing of carp (Cyprinus carpio) vs air-blast freezing : a storage study. In: Seafood Quality and Safety – Advances in the New Millennium (F. Shahidi and B.K. Simpson, eds.), Chapter 11, pp. 139-154; Science Technology Publishing Co., St. John’s, NF.

--Soga, B.H., Prasher, S.O. and Simpson, B.K. 2004. Heavy metal contaminated leachate regeneration with chitosan flakes. In: Seafood Quality and Safety – Advances in the New Millennium (F. Shahidi and B.K. Simpson, eds.), Chapter 16, pp. 203-222; Science Technology Publishing Co., St. John’s, NF.

--Gunjal, K., Teftal, H., Simpson, B.K. and Goldsmith, P. 2004. Economics of chitin, chitosan and carotenoprotein production from shrimp waste. In: Seafood Quality and Safety – Advances in the New Millennium (F. Shahidi and B.K. Simpson, eds), Chapter 20, pp. 259-274; Science Technology Publishing Co., St. John’s, NF.

SMITH, J.P.

--Koukoutsis, J., Smith, J.P., Phillips Daifas, D., Yaylayan, V., Cayouette, B., Ngadi, M. and El-Khoury, W. 2004. Control of Bacillus cereus in high pH crumpets. Journal of Food Safety, 24: 309-324.

--Koukoutsis, J., Smith, J.P., Phillips Daifas, D., Yaylayan, V., Cayouette, B., Ngadi, M. and El-Khoury, W. 2004. In vitro studies to control the growth of microorganisms of spoilage and safety concern in high-moisture, high pH bakery products. Journal of Food Safety, 24(3): 211-230.

--Ngadi, M.O., Jun, X., Smith, J.P. and Raghavan, V.G.S. 2004. Inactivation of Escherichia coli O157:H7 in poultry chiller water using combined ultraviolet light, pulsed electric field and ozone treatments. Int. Journal Poultry Science, 3: 733-737.

--Claire, B., Smith, J.P., El-Khoury, W., Cayouette B., Ngadi, M.O., Blanchfield, B. and Austin, J.W. 2004. Challenge studies with Listeria monocytogenes and proteolytic Clostridium botulinum in hard-boiled eggs packaged under modified atmospheres. Food Microbiology, 21: 131-141.

--Smith, J.P., Daifas, D.P., El-Khoury, W., Koukoutsis, J. and El-Khoury, A.A. 2004. Shelf life and safety concerns of bakery products – a review. Crit. Rev. Food Sci. Nutrit., 44: 19-56.

--Daifas, D.P., Smith, J.P., Blanchfield, B., Cadieux, B., Sanders, G. and Austin, J.W. 2004. Effect of mastic resin and its essential oil on the growth of proteolytic Clostridium botulinum. Int. Journal Food Microbiology, 94: 313-322.

--Smith, J.P., Zagory, D. and Ramaswamy, H.S. 2004. Packaging of fruits and vegetables. In: Processing Fruits – Science and Technology, 2nd edition (D.M. Barrett, L. Somogyi and H.S. Ramaswamy, eds.), Chapter 15, pp. 355-395, CRC Press, New York, NY.

--Amiali, M., Ngadi, M.O., Raghavan, V.G.S. and Smith, J.P. 2004. Inactivation of Escherichia coli O157:H7 in liquid dialyzed egg using pulsed electric fields. Trans IchemE – Food and Bioproducts Processing, 82(C2): 151-156.

VAN DE VOORT, F.R.

--Al-Alawi, A. and van de Voort, F.R. 2004. New method for the quantitative determination of free fatty acids in oil by FTIR spectroscopy. JAOCS, 81(5): 441-446.

--van de Voort, F.R., Sedman, J., Yaylayan, V., Saint-Laurent, C. and Mucciardi, C. 2004. The quantitative determination of moisture in lubricants by FTIR spectroscopy. Applied Spectroscopy, 58(2): 193-198.

--Russin, T. and van de Voort, F.R. 2004. Rapid determination of oxidative stability of edible oils by FTIR spectroscopy using disposable infrared cards. JAOCS, 81(2): 111-116.

--van de Voort, F.R., Sedman, J. and Pinchuk, D. 2004. Improving JOAP FTIR condition monitoring analytical throughput by sample dilution. Joint Oil Analysis Program International Condition Monitoring Conference, April 18-22, Pensacola, FL. JOAP-TSC Technology Showcase and Conference Proceedings. CD-ROM.

--van de Voort, F.R., Sedman, J., Pinchuk, D. and Cocciardi, R. 2004. Quantitative lubricant analysis by FTIR spectroscopy: determination of AN, BN and H2O. Joint Oil Analysis Program International Condition Monitoring Conference, April 18-22, Pensacola, FL. JOAP-TSC Technology Showcase and Conference Proceedings. CD-ROM

YAYLAYAN, V.A.

--Koukoutsis, J., Smith, J.P., Phillips Daifas, D., Yaylayan, V., Cayouette, B., Ngadi, M. and El-Khoury, W. 2004. Control of Bacillus Cereus in high pH crumpets. Journal of Food Safety, 24: 309-324.

--Perez Locas, C. and Yaylayan, V.A. 2004. Origin and mechanistic pathways of formation of the parent furan: a food toxicant. Journal Agricultural Food Chemistry, 52: 6830-6836.

--Yaylayan, V., Perez Locas, C., Wnorowski, A. and O’Brien, J. 2004. Role of creatine in the generation of N-methylacrylamide: A new toxicant in cooked meat. -Journal Agricultural Food Chemistry, 52: 5559-5565.

--Prithiviraj, B.A., Vikram, A., Kushalappa, C. and Yaylayan, V. 2004. Volatile metabolite profiling of onion bulbs inoculated with Erwinia carotovora ssp. carotovora, Fusarium oxysporum and Botrytis allii. European Journal of Plant Pathology, 110(4): 371-377.

--Davids, S.J., Yaylayan, V. and Turcotte, G. 2004. Use of unusual storage temperatures to improve the amino acid profiles of potatoes for novel flavoring applications. Lebensmittel-Wissenschaft und Technologie, 37: 619-626.

--van de Voort, F.R., Sedman, J., Yaylayan, V., Saint-Laurent, C. and Mucciardi, C. 2004. The quantitative determination of moisture by FTIR spectroscopy. Applied Spectroscopy, 58(2): 193-198.

--Yeboah, F.K., Alli, I., Yaylayan, V.A., Konishi, Y., Chowdhury, S.F. and Purisima, E.O. 2004. Effect of Limited Solid State Glycation on the Conformation of Lysozyme by ESI-MSMS Peptide Mapping and Molecular Modeling. Bioconjugate Chemistry, 15: 27-34.