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Current Parker Chair Report
Electronic Nose
Functional Foods
Milk Proteins
Cheese
Old Bites
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Koca, N.; Rodriguez-Saona,
L. E.; Harper, W. J.; Alvarez, V. B. Application of Fourier t
C
RESEARCH BITES
DECEMBER
2007
RESEARCH BITES - DEC 2007
Current Research is
focused on the following areas
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Flavor
Research
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Evaluation
of a Selected Ion Flow Tub Mass Spectrometer
(SIFT-MS)
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Cheddar
Cheese Flavor
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Swiss
Cheese Flavor
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Microbiological
Research
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FTIR
classification of lactic
bacteria associated with Swiss Cheese
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FTIR
classification of biofilm forming
Pseudomonas organisms
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Ice
cream research
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Effect
of emulsifiers and gums on fat agglomeration during the freezing
of ice cream
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Use
of FTIR to analyze emulsifiers and gums in ice cream mix and ice
cream |
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Cleaning
in place (CIP) research
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Factors
affecting the removal of food
soils from equipment surfaces
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Factors
affecting the removal of biofilms from equipment surfaces
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Other
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Effect
of high pressure processing on the eye formation in Swiss cheese
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Use
of FTIR to analyze margarine in butter
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Analysis
of fatty acids in cheese by FTIR |
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SIFT-MS----- Research is being initiated to evaluate the
application of a new type of mass spectrometer, which has the ability to
identify and quantitate head space volatile compounds without a GC.
eeee |
. Journal of Dairy Science (2007), 90(8),
3596-3603.
Application of Fourier transform
infrared spectroscopy for monitoring short-chain free fatty acids in Swiss
cheese.
Journal of Dairy Science (2007), 90
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