Search Results - "Kerr, William L"

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry by Ma, Yuanyuan, Kosińska-Cagnazzo, Agnieszka, Kerr, William L., Amarowicz, Ryszard, Swanson, Ruthann B., Pegg, Ronald B.

“…•A large variety of phenolic compounds were identified in dry-blanched peanut skins (PS) by HPLC–MSn.•PS contain significantly more PACs compared to free…”
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The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple by Kim, Ah-Na, Kim, Hyun-Jin, Kerr, William L., Choi, Sung-Gil

“…•Grinding apples at 101.33kPa resulted in browning and the loss of antioxidant activity in 30min.•Vacuum-grinding apple effectively retarded the change in…”
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In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts by Flores, Floirendo P., Singh, Rakesh K., Kerr, William L., Phillips, Dennis R., Kong, Fanbin

“…•Encapsulated blueberry extract had higher antioxidant capacity than pomace extract.•Encapsulated blueberry extract had comparable properties to freeze-dried…”
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Pecan color change during storage: Kinetics and Modeling of the Processes by Prabhakar, Himanshu, Bock, Clive H., Kerr, William L., Kong, Fanbin

“…Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding…”
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The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu by Joo, Kay Hyun, Kerr, William L., Cavender, George A.

“…Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the…”
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Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose by Liu, Lingling, Kerr, William L., Kong, Fanbin

“…[Display omitted] Nanocellulose (NC) has been a topic of significant interest due to its multiple applications, including that as a potential food ingredient…”
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Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content by Kerdpiboon, Soraya, Kerr, William L., Devahastin, Sakamon

“…The relationship between microstructural and physical properties of dried foods is difficult to quantify. This study uses artificial neural network analysis…”
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Determining degree of roasting in cocoa beans by artificial neural network (ANN)‐based electronic nose system and gas chromatography/mass spectrometry (GC/MS) by Tan, Juzhong, Kerr, William L

“…BACKGROUND Roasting is a critical step in chocolate processing, where moisture content is decreased and unique flavors and texture are developed. The…”
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Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device by Cavender, George A., Kerr, William.L.

“…:  Dynamic or continuous high‐pressure processing of fluid foods has drawn significant interest as a microbial reduction process in the past decade, and many…”
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Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion by White, Elizabeth, Kumar, Govindaraj Dev, da Silva, Andre Luiz Biscaia Ribeiro, Kerr, William L, Cimowsky, Samuel, Widmer, J Andrew, Dunn, Laurel L

“…A novel produce wash consisting of pelargonic acid (PEL) emulsions was tested on tomatoes contaminated with a five-serovar cocktail. Ability to reduce…”
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Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption by Liu, Lingling, Kerr, William L., Kong, Fanbin, Dee, Derek R., Lin, Mengshi

“…•NFC at concentration > 0.5% significantly retarded glucose diffusion mainly due to its greatly increased viscosity.•1% NFC retarded ∼26.6% of glucose released…”
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Chemical and physical properties of vacuum-dried red beetroot (Beta vulgaris) powders compared to other drying methods by Kerr, William L., Varner, Audrey

“…Beta vulgaris L. powder is commonly used as a source of natural red color in foods. Traditionally, this powder is made by spray-drying or tray-drying, both…”
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Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion by Flores, Floirendo P., Singh, Rakesh K., Kerr, William L., Pegg, Ronald B., Kong, Fanbin

“…•Gum arabic microcapsules have fast-release phenolics and antioxidant activity.•Whey protein microcapsules sustain release of phenolics and antioxidant…”
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Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast by Fu, Wenqian, Kerr, William L.

“…Pecan shells were used as a source of smoke for cooked chicken breast and compared with samples smoked with hickory, mesquite, and apple tree wood. The wood…”
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Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA) by Tan, Juzhong, Kerr, William L.

“…The glass transition temperature (Tg) is an important property that influences the processing and textural characteristics of candy. Measurement of Tg is done…”
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Effects of steam‐microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves by Phahom, Traiphop, Phoungchandang, Singhanat, Kerr, William L

“…BACKGROUND Dried Thunbergia laurifolia leaves are usually prepared using tray drying, resulting in products that have lost substantial amounts of bioactive…”
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Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying by Yan, Huitong, Kerr, William L

“…Background Apple pomace is a waste material from apple juice processing, and contains significant amounts of dietary fiber and phytochemicals. Many of these…”
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Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities by Kim, Ah-Na, Lee, Kyo-Yeon, Kim, Bo Gyeong, Cha, Si Won, Jeong, Eun Ji, Kerr, William L., Choi, Sung-Gil

“…•Blueberry purees were consecutively ground, packaged, and heated without oxygen.•Heating both with and without oxygen led to inactivation of oxidative…”
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Vacuum Belt Dehydration of Chopped Beetroot (Beta vulgaris) and Optimization of Powder Production Based on Physical and Chemical Properties by Kerr, William L., Varner, Audrey

“…Beets contain the red and yellow pigments known as betalains, as well as nitrates and other phytochemicals that may affect human health, and have been studied…”
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Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling by Prabhakar, Himanshu, Kerr, William L., Bock, Clive H., Kong, Fanbin

“…The studies expounding on the effects of storage conditions on texture changes are limited. The researchers have been proposing methods to measure pecan…”
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