Search Results - "Bornhorst, Ellen R"

Phenotypic characterization and inheritance of enzymatic browning on cut surfaces of stems and leaf ribs of romaine lettuce by Peng, Hui, Luo, Yaguang, Teng, Zi, Zhou, Bin, Bornhorst, Ellen R., Fonseca, Jorge M., Simko, Ivan

“…•The most intensive browning in stems appears in the vascular bundle area.•The browning of stems is highly correlated with the browning of leaf ribs.•Both stem…”
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Leveraging Observations of Untrained Panelists to Screen for Quality of Fresh-Cut Romaine Lettuce by Park, Eunhee, Luo, Yaguang, Bornhorst, Ellen R., Simko, Ivan, Trouth, Frances, Fonseca, Jorge M.

“…Fresh-cut romaine lettuce’s high perishability challenges ready-to-eat (RTE) salad production. Selecting cultivars less prone to browning and decay is crucial…”
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In Search of Optimum Fresh-Cut Raw Material: Using Computer Vision Systems as a Sensory Screening Tool for Browning-Resistant Romaine Lettuce Accessions by Bornhorst, Ellen R, Luo, Yaguang, Park, Eunhee, Zhou, Bin, Turner, Ellen R, Teng, Zi, Trouth, Frances, Simko, Ivan, Fonseca, Jorge M

“…The popularity of ready-to-eat (RTE) salads has prompted novel technology to prolong the shelf life of their ingredients. Fresh-cut romaine lettuce is widely…”
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Identification of romaine lettuce (Lactuca sativa var. longifolia) Cultivars with reduced browning discoloration for fresh-cut processing by Teng, Zi, Luo, Yaguang, Bornhorst, Ellen R., Zhou, Bin, Simko, Ivan, Trouth, Frances

“…•Fourteen accessions of Romaine lettuce were analyzed for browning.•Large genetic diversity in browning was identified by computer vision technique.•Tall…”
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Developing model food systems with rice based products for microwave assisted thermal sterilization by Auksornsri, Thammanoon, Bornhorst, Ellen R., Tang, Juming, Tang, Zhongwei, Songsermpong, Sirichai

“…Model foods are effective tools to evaluate heating patterns and determine hot and cold spot locations in food packages during microwave-assisted thermally…”
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Immersion-free, single-pass, commercial fresh-cut produce washing system: An alternative to flume processing by Bornhorst, Ellen R., Luo, Yaguang, Park, Eunhee, Vinyard, Bryan T., Nou, Xiangwu, Zhou, Bin, Turner, Ellen, Millner, Patricia D.

“…•Water chemistry and product quality was compared between single-pass, flume systems.•Wash water organic load was consistent in the single-pass system during…”
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Development of model food systems for thermal pasteurization applications based on Maillard reaction products by Bornhorst, Ellen R., Tang, Juming, Sablani, Shyam S., Barbosa-Cánovas, Gustavo V.

“…Model food systems with Maillard reaction products have been an effective tool to assess process lethality for microwave-assisted thermal sterilization…”
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Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products by Bornhorst, Ellen R., Tang, Juming, Sablani, Shyam S., Barbosa-Cánovas, Gustavo V.

“…Model foods with Maillard reaction product formation have been utilized to evaluate thermal sterilization processes, but these models are not optimal for…”
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Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage by Bornhorst, Ellen R., Tang, Juming, Sablani, Shyam S.

“…This study aimed at modeling sodium chloride (NaCl) diffusion in foods during thermal processing using analytical and numerical solutions and at investigating…”
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Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes by Bornhorst, Ellen R., Liu, Fang, Tang, Juming, Sablani, Shyam S., Barbosa-Cánovas, Gustavo V.

“…Thermal process optimization has focused on traditional sterilization, with limited research on pasteurization or microwave-assisted thermal processing. Model…”
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Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation by Bornhorst, Ellen R., Tang, Juming, Sablani, Shyam S., Barbosa‐Cánovas, Gustavo V., Liu, Fang

“…Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously…”
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Improving temperature management and retaining quality of fresh-cut leafy greens by retrofitting open refrigerated retail display cases with doors by Xie, Yurui, Brecht, Jeffrey K., Abrahan, Carolina E., Bornhorst, Ellen R., Luo, Yaguang, Monge, Ana Lorena, Vorst, Keith, Brown, Wyatt

“…Open refrigerated display cases in supermarkets are prevalent in the United States despite being prone to temperature fluctuations. We collaborated with a…”
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Temperature profiling of open- and closed-doored produce cases in retail grocery stores by Monge Brenes, Ana Lorena, Brown, Wyatt, Steinmaus, Scott, Brecht, Jeffrey K., Xie, Yurui, Bornhorst, Ellen R., Luo, Yaguang, Zhou, Bin, Shaw, Angela, Vorst, Keith

“…Temperature control of produce in the retail environment is essential to reduce food safety risks, maintain quality, and reduce food waste. Previous studies…”
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