Projects

IMPROVED PROCESSES FOR CUCUMBERS, CABBAGE, SWEETPOTATOES, AND PEPPERS TO MAKE HIGH QUALITY, NUTRITIOUS PRODUCTS AND REDUCE POLLUTION Appropriated (D)   Accession Number: 420128

DEVELOPMENT AND COMMERCIALIZATION OF PURPLE-FLESHED SWEETPOTATOES FOR THE NATURAL COLORANT MARKETS Reimbursable (R)   Accession Number: 420542

IMPROVED BREEDING AND VARIETY EVALUATION METHODS TO REDUCE ACRYLAMIDE CONTENT AND INCREASE QUALITY IN PROCESSED POTATO PRODUCTS Reimbursable (R)   Accession Number: 422539

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization - (Peer Reviewed Journal) - (15-Apr-13)

Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel - (Peer Reviewed Journal)

Maloney, K.P., Truong, V.D., Allen, J.C. 2012. Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel. Journal of Food Science. 77(11):E307-E312.

Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes - (Peer Reviewed Journal)

Truong, V.D., Hu, Z., Thompson, R.L., Yencho, G., Pecota, K.V. 2012. Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweetpotato genotypes. Journal of Food Composition and Analysis. 26:96-103.

Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors - (Peer Reviewed Journal)

Leksrisompong, P.P., Whitson, M.E., Truong, V.D., Drake, M.A. 2012. Sensory attributes and consumer acceptance of sweetpotato cultivars with varying flesh colors. Journal of Sensory Studies. 27:59-69.

Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage - (Peer Reviewed Journal) - (09-Nov-11)

Glycemic index of sweetpotato as affected by cooking methods - (Peer Reviewed Journal)

Allen, J.C., Corbitt, A.D., Maloney, K.P., Butt, M.S., Truong, V.D. 2012. Glycemic index of sweetpotato as affected by cooking methods. Open Nutrition Journal. 6:1-11.

Effects of acid, salt and soaking time on the dielectric properties of acidified vegetables - (Peer Reviewed Journal)

Koskiniemi, C.B., Truong, V.D., McFeeters, R.F., Simunovic, J. 2012. Effects of acid, salt and soaking time on the dielectric properties of acidified vegetables. International Journal of Food Properties. DOI: 10.1080/10942912.211.567428.

Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system - (Peer Reviewed Journal)

Koskiniemi, C.B., Truong, V.D., Simunovic, J., McFeeters, R.F. 2011. Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system. Journal of Food Engineering. 105:149-160.

A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites - (Peer Reviewed Journal)

Kumar, P., Sandeep, K.P., Alawi, S., Truong, V. 2011. A review of experimental and modeling techniques to determine properties of biopolymer-based nanocomposites. Journal of Food Science. 76(1):E2-E14.

Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars - (Peer Reviewed Journal)

Bridgers, E., Chinn, M.S., Truong, V. 2010. Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Industrial Crops and Products. 32(3):613-620.

Identification of quantitative trait Loci for dry-matter, starch, and ß-carotene content in Sweetpotato - (Peer Reviewed Journal)

Cervantes-Flores, J.C., Sosinski, B., Pecota, K., Mwanga, R.M., Catignani, G.L., Truong, V., Watkins, R.H., Ulmer, M.R., Yencho, G. 2011. Identification of quantitative trait Loci for dry-matter, starch, and ß-carotene content in Sweetpotato. Molecular Breeding. 28(2):201-216.

Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion - (Peer Reviewed Journal)

Kumar, P., Sandeep, K.P., Alawi, S., Truong, V., Gorga, R.E. 2010. Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion. Journal of Food Engineering. 100(3):480-489.

Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite - (Peer Reviewed Journal)

Kumar, P., Sandeep, K.P., Alawi, S., Truong, V., Gorga, R.E. 2010. Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite. Journal of Food Science. 75(5):N46-N56.

Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS - (Peer Reviewed Journal)

Truong, V., Deighton, N., Thompson, R.L., Mcfeeters, R.F., Dean, L.L., Pecota, K.V., Yencho, G. 2010. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD and LC-ESI/MS-MS. Journal of Agriculture and Food Chemistry. 58:404-410.

Sweetpotatoes - (Book / Chapter)

Truong, V., Avula, R.Y., Pecota, K., Yencho, C.G. 2011. Sweetpotatoes. In: Sinha, N.K., editor. Handbook of vegetables & vegetable processing. New Jersey: Wiley-Blackwell. p. 717-737.

Sweetpotato purees and powders for functional food ingredients - (Book / Chapter)

Truong, V., Avula, R.Y. 2010. Sweetpotato purees and powders for functional food ingredients. In: Ray, R.C., Tomlins, K.I., editors. Sweetpotatoes: Post-harvest Aspects in Food, Feed and Industry. New York: Nova Science Publishers, Inc. p. 117-161.

Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees - (Peer Reviewed Journal)

Steed, L.E., Truong, V., Simunovic, J., Sandeep, K.P., Kumar, P., Cartwright, G.D., Swartzel, K.R. 2008. Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees. Journal of Food Science. 73(9):E455-E462.

‘Covington’ sweetpotato - (Peer Reviewed Journal)

Yencho, G., Pecota, K.V., Schultheis, J.R., Pesic-Vanesbroeck, Z., Holmes, G.J., Little, B.E., Thornton, A.C., Truong, V. 2008. ‘Covington’ sweetpotato. HortScience. 43(6):1911-1914.

Anthocyanin content, antioxidant activity and selected physical properties of flowable purple-fleshed sweetpotato purees - (Peer Reviewed Journal)

Steed, L.E., Truong, V. 2008. Anthocyanin content, antioxidant activity and selected physical properties of flowable purple-fleshed sweetpotato purees. Journal of Food Science. 73(5):S215-S221.

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees - (Peer Reviewed Journal)

Kumar, P., Coronel, P., Truong, V., Simunovic, J., Swartzel, K.R., Sandeep, K.P., Cartwright, G.D. 2008. Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees. Food Research International. 41(5):454-461.

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweetpotato puree - (Peer Reviewed Journal)

Perez Diaz, I.M., Truong, V., Webber, A.M., McFeeters, R.F. 2008. Microbial growth and the effects of mild acidification and preservatives in refrigerated sweetpotato puree. Journal of Food Protection. 71(3):639-642.

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States - (Peer Reviewed Journal)

Truong, V., McFeeters, R.F., Thompson, R.L., Dean, L.L., Shofran, B. 2007. Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. Journal of Food Science. 72(6):C343-C349.

Feasibility of utilizing bio-indicators for testing microbial inactivation in sweetpotato purees processed with a continuous flow microwave system - (Peer Reviewed Journal)

Brinley, T.A., Dock, C.N., Truong, V., Coronel, P., Kumar, P., Simunovic, J., Sandeep, K., Cartwright, G.D., Swartzel, K.R., Jaykus, L. 2007. Feasibility of utilizing bio-indicators for testing microbial inactivation in sweetpotato purees processed with a continuous flow microwave system. Journal of Food Science. 72(5):E235-E242.

Nutritional and rheological characterization of spray dried sweetpotato powder - (Peer Reviewed Journal)

Grabowski, J.A., Truong, V., Daubert, C.R. 2007. Nutritional and rheological characterization of spray dried sweetpotato powder. Lebensmittel Wissenschaft und Technologie. 41:206-216.

Dielectric properties of sweetpotato purees at 915 MHz as affected by temperature and chemical composition - (Peer Reviewed Journal)

Brinely, T.A., Truong, V., Coronel, P., Simunovic, J., Sandeep, K.P. 2008. Dielectric properties of sweetpotato purees at 915 MHz as affected by temperature and chemical composition. International Journal of Food Properties. 11:158-172.

Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions - (Peer Reviewed Journal)

Kumar, P., Coronel, P., Simunovic, J., Truong, V., Sandeep, K.P. Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. Journal of Food Science. 2007. J. Food Sci. 72(4):E177-E183.

Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours - (Peer Reviewed Journal)

Teow, C.C., Truong, V., McFeeters, R.F., Thompson, R.L., Pecota, K.V., Yencho, C.G. 2007. Antioxidant activities, phenolic and ß-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry. 103:829-838.

Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder - (Peer Reviewed Journal)

Grabowski, J.A., Truong, V., Daubert, C.R. 2006. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science. 71:E209-E217.

Physicochemical properties of gluten-free pancakes from rice and sweet potato flours - (Peer Reviewed Journal)

Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.

Aseptic processing of sweetpotato purees using a continuous flow microwave system - (Peer Reviewed Journal)

Coronel, P., Truong, V., Simunovic, J., Sandeep, K.P., Cartwright, G.D. 2005. Aseptic processing of sweetpotato purees using a continuous flow microwave system. Journal of Food Science. 70:E531-E537.

Physical, chemical and microbial changes in shredded sweetpotatoes - (Peer Reviewed Journal)

Mcconnell, R.Y., Truong, V., Walter, W.M., McFeeters, R.F. 2005. Physical, chemical and microbial changes in shredded sweetpotatoes. Journal of Food Processing and Preservation. 29:246-267.

Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours. - (Abstract Only)

Shih, F.F., Truong, V. 2005. Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours. Annual Meeting of the Institute of Food Technologists.

PHYSICO-CHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS - (Peer Reviewed Journal)

Shih, F.F., Daigle, K.W., Truong, V. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.

Mechanical properties of foods used in experimental studies of primate masticatory function - (Peer Reviewed Journal)

Williams, S., Wright, B., Truong, V., Daubert, C.R., Vinyard, C.J. 2005. Mechanical properties of foods used in experimental studies of primate masticatory function. American Journal of Primatology. 67:329-346.

CROSS-LINKING AND RHEOLOGICAL CHANGES OF WHEY PROTEINS TREATED WITH MICROBIAL TRANSGLUTAMINASE - (Peer Reviewed Journal)

Truong, V.-D., Clare, D.A., Catignani, G.L., Swaisgood, H.E. 2004. Crosslinking and rheological changes of whey proteins treated with microbial transglutaminase. Journal of Agricultural and Food Chemistry. 52:1170-1176.

CROSSLINKING AND RHEOLOGICAL CHANGES OF WHEY PROTEINS TREATED WITH MICROBIAL TRANSLUTAMINASE - (Abstract Only)

TRUONG, V., CLARE, D.A., CATIGNANI, G.L., SWAISGOOD, H.E. CROSSLINKING AND RHEOLOGICAL CHANGES OF WHEY PROTEINS TREATED WITH MICROBIAL TRANSLUTAMINASE. ANNUAL MEETING OF THE INSTITUTE OF FOOD TECHNOLOGISTS. BOOK OF ABSTRACTS 2003:50, 2003.