Search Results - "Marcy, J.E."

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference by Webster, J.B, Duncan, S.E, Marcy, J.E, O'Keefe, S.F

“…Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all…”
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Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk by Webster, J.B., Duncan, S.E., Marcy, J.E., O’Keefe, S.F.

“…Ultra high temperature treated milk (2%), exposed for 7 h at 10 °C to light of 200–400, 395, 463, 516, 567, 610 nm, or full light, was tested for volatile and…”
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Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor by van Aardt, M, Duncan, S E, Marcy, J E, Long, T E, Hackney, C R

“…The development of certain off-flavors in whole milk (3.25% milk fat) as related to packaging material [glass, high-density polyethylene (HDPE), amber…”
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Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends by Suloff, E.C, Marcy, J.E, Blakistone, B.A, Duncan, S.E, Long, T.E, O'Keefe, S.F

“…Poly(m-xylylene adipamide) (nylon MXD6), D-sorbitol, and a-cyclodextrin aldehyde-scavenging agents were blended with poly(ethylene terephthalate) and thermally…”
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Formation of Natamycin:Cyclodextrin Inclusion Complexes and Their Characterization by Koontz, John L, Marcy, Joseph E

“…Natamycin is a broad spectrum antimycotic with very low water solubility, which is used to extend the shelf life of shredded cheese products. β-Cyclodextrin…”
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Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system by Koontz, J.L., Moffitt, R.D., Marcy, J.E., O'Keefe, S.F., Duncan, S.E., Long, T.E.

“…Polymer additive migration into a food product is dependent upon numerous factors including the original concentration of the additive in the polymer, its…”
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Stability of Natamycin and Its Cyclodextrin Inclusion Complexes in Aqueous Solution by Koontz, John L, Marcy, Joseph E, Barbeau, William E, Duncan, Susan E

“…Aqueous solutions of natamycin and its β-cyclodextrin (β-CD), hydroxypropyl β-cyclodextrin, and γ-cyclodextrin (γ-CD) inclusion complexes were completely…”
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Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants by van Aardt, M, Duncan, S E, Marcy, J E, Long, T E, O'Keefe, S F, Nielsen-Sims, S R

“…The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4…”
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Response of Salmonella and Escherichia coli O157:H7 to UV energy by Yaun, Brian R, Sumner, Susan S, Eifert, Joseph D, Marcy, Joseph E

“…To determine the efficacy of a UV light treatment at 253.7 nm (UVC light) on microbial growth, plates containing tryptic soy agar plus 50 ppm of nalidixic acid…”
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Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk by van Aardt, M, Duncan, S E, Marcy, J E, Long, T E, O'Keefe, S F, Nielsen-Sims, S R

“…The effectiveness of added antioxidants against oxidation off-flavor development in light-exposed milk was evaluated using sensory and chemical analysis…”
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Effect of cold-set binders: alginates and microbial transglutaminase on the physical properties of restructured scallops by Suklim, K, Flick, G.J. Jr, Marcy, J.E, Eigel, W.N, Haugh, C.G, Granata, L.A

“…ABSTRACT Restructured scallops (Argopecten gibbys) were prepared with two cold‐set binders: 1% concentrations of alginate and microbial transglutaminase (MTG),…”
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Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese by Suloff, Eric C, Marcy, Joseph E, Hackney, Cameron R, Sumner, Susan S, Bishop, J Russell

“…A water-soluble N-alkyl semisynthetic derivative of natamycin was synthesized by the Michael addition reaction of the parent with an N-substituted malemide. A…”
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Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines by Zoecklein, B.W, Hackney, C.H, Duncan, S.E, Marcy, J.E

“…There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four…”
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Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks by Lorca, T A, Pierson, M D, Claus, J R, Eifert, J D, Marcy, J E, Sumner, S S

“…The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or…”
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Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) Wines by Zoecklein, B.W., Marcy, J.E., Williams, J.M., Jasinski, Y.

“…Four strains ofSaccharomyces cerevisiaeand native yeasts were evaluated for their influence on White Riesling-conjugated aroma precursors, which were measured…”
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Modified atmosphere packaging to maintain direct-set cottage cheese quality by Maniar, A.B. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Bishop, J.R, Duncan, S.E

“…Direct-set cottage cheese packaged in barrier containers was flushed with 100% CO2 75% CO2:25% N2, 100% N2, or air, and stored at 4 degrees C for 28 days…”
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Effect of fruit zone leaf removal on total glycoconjugates and conjugate fraction concentration of riesling and chardonnay (Vitis vinifera L.) grapes by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg.), Wolf, T.K, Duncan, S.E, Marcy, J.E, Jasinski, Y

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Effect of fermentation, storage Sur Lie or post-fermentation thermal processing on white Riesling (Vitis vinifera L.) glycoconjugates by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Jasinski, Y

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Effect of native yeasts and selected strains of Saccharomyces cerevisiae on glycosyl glucose, potential volatile terpenes, and selected aglycones of white reisling (Vitis vinifera L.) wines by Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Williams, J.M, Jasinski, Y

“…Four strains of Saccharomyces cerevisiae and native yeasts were evaluated for their influence on White Riesling-conjugated aroma precursors, which were…”
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Aseptically packaged orange juice and concentrate: a review of the influence of processing and packaging conditions on quality by Graumlich, Thomas R, Marcy, Joseph E, Adams, J. P

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