Search Results - "Dolan, K.D."

Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.) by Siddiq, M., Dolan, K.D.

“…•Polyphenol oxidase (PPO) is responsible for color degradation in blueberries.•PPO kinetics, substrate specificity, chemical inhibition and heat inactivation…”
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Physical and functional characteristics of selected dry bean ( Phaseolus vulgaris L.) flours by Siddiq, M., Ravi, R., Harte, J.B., Dolan, K.D.

“…Many varieties of dry beans ( Phaseolus vulgaris L.) are available with entirely different physico-chemical and sensory characteristics. Selected dry bean…”
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Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments by Siddiq, M., Sogi, D.S., Dolan, K.D.

“…Fresh-cut processing of mangoes have not been explored on a scale similar to other tropical fruits. This study assessed the effect of different pre-treatments…”
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Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.) by Siddiq, M., Kelkar, S., Harte, J.B., Dolan, K.D., Nyombaire, G.

“…This study assessed the feasibility of using low-temperature (85 °C) extrusion to process navy and pinto beans flours for gluten-free products. Bean flours…”
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Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging by Dolan, K.D., Meredith, H., Bolton, D.J., Valdramidis, V.P.

“…Coupling microbial dynamics with the complete dynamics of the packaging gases is still a challenge. In this work the microbial growth kinetic parameters for…”
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Parameter estimation for dynamic microbial inactivation: which model, which precision? by Dolan, K.D., Valdramidis, V.P., Mishra, D.K.

“…Ordinary least squares (OLS) one-step regression and the sequential procedure were applied to estimate the dynamic thermal microbial inactivation parameters of…”
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Confidence Intervals for Modeling Anthocyanin Retention in Grape Pomace during Nonisothermal Heating by Mishra, D.K, Dolan, K.D, Yang, L

“…Degradation of nutraceuticals in low- and intermediate-moisture foods heated at high temperature (>100 °C) is difficult to model because of the nonisothermal…”
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Nonlinear regression technique to estimate kinetic parameters and confidence intervals in unsteady-state conduction-heated foods by Dolan, K.D., Yang, L., Trampel, C.P.

“…Due to difficulty in computing, confidence intervals (CIs) for kinetic parameters and the predicted dependent variable ( Y) in nonlinear models are often not…”
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Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread by Siddiq, M., Nasir, M., Ravi, R., Butt, M.S., Dolan, K.D., Harte, J.B.

“…Maize ( Zea mays L.) processing produces large quantities of defatted maize germ (DMG) that is being used mainly for animal feed. The objective of this study…”
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Comparison of Galactooligosaccharide Production in Free-Enzyme Ultrafiltration and in Immobilized-Enzyme Systems by Matella, N.J, Dolan, K.D, Lee, Y.S

“…Galactooligosaccharides (GOSs) are prebiotics that have been shown to reduce colon cancer risk and enhance immunity. The GOSs can be formed enzymatically from…”
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Use of Hydration, Germination, and α-Galactosidase Treatments to Reduce Oligosaccharides in Dry Beans by Matella, N.J, Dolan, K.D, Stoeckle, A.W, Bennink, M.R, Lee, Y.S, Uebersax, M.A

“…This investigation was done to determine an energetically feasible method to reduce bean oligosaccharides (stachyose and raffinose) for large-scale bean flour…”
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Processing of Sugar-Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory Quality by Siddiq, M, Nyombaire, G, Dolan, K.D, Matella, N.J, Harte, J.B

“…The present study was undertaken to expand the uses of red kidney beans beyond traditional products such as sugar-coated beans--a popular snack food in many…”
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Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat by Siddiq, M., Roidoung, S., Sogi, D.S., Dolan, K.D.

“…► Mild-heat treatment for minimally-processed or fresh-cut onions. ► Changes in antioxidants properties and phenolic content during 21-day storage at 4±1°C. ►…”
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Softening kinetics of cooked dry beans at temperatures below 100C by Dolan, K.D, Stoeckle, A.W, Beck, M.E

“…ABSTRACT New value‐added dry bean products, such as sugar‐coated beans, require a shorter cooking time (15–30 min) and lower temperature (under 100C) than…”
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Physico-chemical and sensory quality of extruded light red kidney bean ( Phaseolus vulgaris L.) porridge by Nyombaire, G., Siddiq, M., Dolan, K.D.

“…A laboratory co-rotating twin-screw extruder was used to study the effect of extrusion conditions on physical, chemical, and sensory characteristics of…”
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Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto by Kelkar, S., Siddiq, M., Harte, J.B., Dolan, K.D., Nyombaire, G., Suniaga, H.

“…► Low-temperature extrusion for bean flour. ► Significant reduction in phytohemagglutinin activity. ► Reduction in oligosaccharides (raffinose and stachyose)…”
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One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes by Cattani, F., Dolan, K.D., Oliveira, S.D., Mishra, D.K., Ferreira, C.A.S., Periago, P.M., Aznar, A., Fernandez, P.S., Valdramidis, V.P.

“…Bacillus sporothermodurans produces highly heat-resistant endospores, that can survive under ultra-high temperature. High heat-resistant sporeforming bacteria…”
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Erratum to “Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris) cv. Navy and Pinto” [Food Chemistry 133 (2012) 1636–1639] by Kelkar, S., Siddiq, M., Harte, J.B., Dolan, K.D., Nyombaire, G., Suniaga, H.

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Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour by Siddiq, M., Nasir, M., Ravi, R., Dolan, K.D., Butt, M.S.

“…The objective of this study was to assess functional properties of wheat flour blends with defatted maize germ flour (DMGF), a byproduct of the corn oil…”
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Estimation of Kinetic Parameters for Nonisothermal Food Processes by Dolan, K.D.

“…ABSTRACT This work deals with the hypothesis that kinetic parameters for nonisothermal processes can be reliably obtained using a 1‐step method. Parameters…”
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