Projects

NEW SUSTAINABLE PROCESSING TECHNOLOGIES TO PRODUCE HEALTHY, VALUE-ADDED FOODS FROM SPECIALTY CROPS AND THEIR CO-PRODUCTS Appropriated (D)   Accession Number: 416707

NON-FUNDED COOPERATIVE AGREEMENT BETWEEN ARS AND THE UNIVERSITY OF CALIFORNIA ADVANCED SOLAR TECHNOLOGIES INSTITUTE (UC SOLAR) Nonfunded Cooperative Agreement (N)   Accession Number: 422316

Sustainable Technologies for Table Olive/Olive Mill Wastewater Management Reimbursable (R)   Accession Number: 424359

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

Whole grain gluten-free egg-free pasta - (Peer Reviewed Journal)

Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2013. Whole grain gluten-free egg-free pasta. Cereal Foods World. 58(1):4-7. DOI: 10.1094/CFW-58-1-0004.

Optimization of microwave roasting of almond (Prunus dulcis) - (Peer Reviewed Journal) - (05-Oct-12)

In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking - (Peer Reviewed Journal)

Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking. Vegetos: An International Journal of Plant Research. 25(2):29-36.

Exploration of conditions for microwave roasting of almonds (abstract) - (Abstract Only)

Milczarek, R.R., Avena Bustillos, R., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds (abstract). Microwave Power Symposium Proceedings. (00).

Exploration of conditions for microwave roasting of almonds - (Proceedings)

Milczarek, R.R., Avena Bustillos, R.D., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds. Microwave Power Symposium Proceedings. June 20-22, 2012, Las Vegas, Nevada. p. 122-131.

Spatial variation of drying rates within a multi-tray cabinet dryer (abstract) - (Abstract Only)

Milczarek, R.R., Vallot, L., Tom, M.Y., Mchugh, T.H. 2012. Spatial variation of drying rates within a multi-tray cabinet dryer (abstract). National Meeting of Institute of Food Technologists/Food Expo. (00).

In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. - (Peer Reviewed Journal)

Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Food and Nutrition Sciences. 3: 951-958. DOI: 10.4236/fns.2012.37126.

Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste - (Abstract Only)

Milczarek, R.R., Jackson, O.A., Mc Hugh, T.H. 2011. Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste. Annual Meeting of the Institute of Food Technologists.

Practical implications of probe- and sample-related variables in puncture testing of clingstone peaches - (Proceedings) - (20-Dec-10)

Milling by product Utilization Research at USDA-ARS - (Trade Journal)

Milczarek, R.R., Avena Bustillos, R.D., Du, W., Chiou, B., Mc Hugh, T.H. 2010. Milling by product Utilization Research at USDA-ARS. Trade Journal Publication. 1(12)1.

Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste - (Peer Reviewed Journal)

Milczarek, R.R., Dai, A.A., Otoni, C.G., Mchugh, T.H. 2011. Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste. Journal of Food Engineering. 103(4): 434-441.

Prediction of processing tomato peeling outcomes - (Peer Reviewed Journal) - (17-Aug-10)

Isothermal microwave and microwave-convection drying of olive pomace - (Proceedings)

Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Microwave Power Symposium Proceedings. 233-238.

Isothermal microwave and microwave-convection drying of olive pomace - (Abstract Only)

Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Meeting Abstract.

Multiphysics modeling of microwave heating of whole tomato - (Abstract Only)

Milczarek, R.R., Mc Hugh, T.H. 2010. Multiphysics modeling of microwave heating of whole tomato. Institute of Food Technologists.