Projects

NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS Appropriated (D)   Accession Number: 416951

PROCESSING METHODS FOR HISPANIC-STYLE CHEESES WITH UNIQUE FUNCTIONAL PROPERTIES Appropriated (D)   Accession Number: 416958

Publications

One hundred years of the Division of Agricultural and Food Chemistry - (Other)

Tunick, M.H., Brine, C.J. 2009. One hundred years of the Division of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry. 57:8063-8069

Rheology and texture of Queso Fresco cheeses made from raw and pasteurized milk - (Peer Reviewed Journal) - (29-May-09)

Dynamic rheology of food protein networks - (Abstract)

Tunick, M.H. 2009. Dynamic rheology of food protein networks. American Chemical Society National Meeting.

EFFECT OF SALT ON THE FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF FRESH QUESO FRESCO - (Abstract)

Guo, L., Van Hekken, D.L., Tomasula, P.M., Tunick, M.H., Shieh, J.J. EFFECT OF SALT ON THE FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF FRESH QUESO FRESO. Meeting Abstract.

Viscoelastic behavior and microstructure of protein solutions - (Abstract)

Tunick, M.H., Cooke, P.H., Onwulata, C.I. 2009. Viscoelastic behavior and microstructure of protein solutions. American Chemical Society Abstracts.

Analysis of foodborne bacteria by differential scanning calorimetry - (Book/Chapter)

Tunick, M.H., Novak, J.S., Bayles, D.O., Lee, J., Kaletunc, G. 2009. Analysis of foodborne bacteria by differential scanning calorimetry. Calorimetry in Food Processing.

FATE OF LYSOSTAPHIN IN MILK FROM INDIVIDUAL COWS THROUGH PASTEURIZATION AND CHEESEMAKING - (Peer Reviewed Journal)

Van Hekken, D.L., Wall, R.J., Somkuti, G.A., Powell, A.M., Tunick, M.H., Tomasula, P.M. 2009. Fate of lysostaphin in milk from individual cows through pasteurization and cheesemaking. Journal of Dairy Science. 92:444-457.

SENSORY AND RHEOLOGICAL TRAITS OF MEXICAN QUESO CHIHUAHUA - (Peer Reviewed Journal)

Van Hekken, D.L., Drake, M., Tunick, M.H., Guerrero, V.M., Molina-Corral, J.M., Gardea, A.A. 2008. SENSORY AND RHEOLOGICAL TRAITS OF MEXICAN QUESO CHIHUAHUA. Dairy Science Technology. 88:525-536.

FLOW BEHAVIOR OF PROTEIN BLENDS - (Abstract)

Onwulata, C.I., Thomas, A.E., Tunick, M.H. 2008. FLOW BEHAVIOR OF PROTEIN BLENDS. Meeting Abstract.

Effect of aging on the rheology of full fat and low fat Cheddar-like caprine cheese - (Abstract) - (27-Apr-08)

EFFECTS OF MANUFACTURING PARAMETERS ON THE CHEMICAL, FUNCTIONAL, AND RHEOLOGICAL PROPERTIES OF QUESO CHIHUAHUA - (Abstract)

Van Hekken, D.L., Tunick, M.H., Kwoczak, R., Shieh, J.J., Tomasula, P.M. 2008. EFFECTS OF MANUFACTURING PARAMETERS ON THE CHEMICAL, FUNCTIONAL, AND RHEOLOGICAL PROPERTIES OF QUESO CHIHUAHUA. Journal of Dairy Science. 91(Suppl.2):17.

SIMPLE RHEOLOGY OF MIXED PROTEINS - (Book/Chapter)

Onwulata, C.I., Tunick, M.H., Tomasula, P.M. 2008. SIMPLE RHEOLOGY OF MIXED PROTEINS. Meeting Abstract.

TEXTURE, RHEOLOGY, AND MICROSTRUCTURE OF QUESO FRESCO FROM THE U.S. AND MEXICO - (Abstract)

Tunick, M.H., Van Hekken, D.L., Vallejo-Cordoba, B., Gonzalez-Cordova, A.F. 2008. TEXTURE, RHEOLOGY, AND MICROSTRUCTURE OF QUESO FRESCO FROM THE U.S. AND MEXICO. Meeting Abstract.

Queso Chihuahua: Manufacturing Procedures, Composition, Protein Profiles, and Microbiology - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L., Corral, F.J., Tomasula, P.M., Call, J.E., Luchansky, J.B., Gardea, A.A. 2008. Queso Chihuahua: Manufacturing Procedures, Composition, Protein Profiles, and Microbiology. International Journal of Dairy Technology. 61(1):62-69.

RHEOLOGY AND MICROSTRUCTURE OF QUESO BLANCO AS AFFFECTED BY PRESSING PROCEDURE AND STORAGE CONDITIONS - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L., Cooke, P.H. 2008. Rheology and microstructure of queso blanco as afffected by pressing procedure and storage conditions. Milchwissenschaft. 63(2):157-160.

SENSORY AND RHEOLOGICAL TRAITS OF MEXICAN QUESO CHIHUAHUA - (Abstract)

Van Hekken, D.L., Tunick, M.H., Drake, M.A., Guerrero, V., Molina-Corral, F.J., Gardea, A.A. 2008. SENSORY AND RHEOLOGICAL TRAITS OF MEXICAN QUESO CHIHUAHUA. Meeting Abstract.

RHEOLOGY OF EXTRUDED WHEY PROTEIN ISOLATE - (Abstract)

Tunick, M.H., Onwulata, C.I. 2007. Rheology of extruded whey protein isolate.(Abstract) American Chemical Society Book of Abstracts. AGFD171

WHEY PROTEIN PRODUCTION AND UTILIZATION - (Book/Chapter)

Tunick, M.H. 2008. Whey Protein Production and Utilization. In: Onwulata, C.I., Huth, P.J., editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press. p. 169-184.

COLD EXTRUSION TEXTURIZATION OF WHEY PROTEINS - (Abstract)

Onwulata, C.I., Tunick, M.H., Tomasula, P.M. 2007. Cold extrusion texturization of whey proteins. AOCS Book of Abstracts: p. 143.

EFFECTS OF PRESSING PROCEDURE AND STORAGE CONDITIONS ON THE RHEOLOGY AND MICROSTRUCTURE OF QUESO BLANCO - (Abstract)

Tunick, M.H., Van Hekken, D.L., Cooke, P.H. 2007. Effects of pressing procedure and storage conditions on the rheology and microstructure of queso blanco. ACS Meeting Abstract.

PROTEOLYTIC AND RHEOLOGICAL PROPERTIES OF AGING CHEDDAR-LIKE CAPRINE MILK CHEESES MANUFACTURED AT DIFFERENT TIMES DURING LACTATION - (Peer Reviewed Journal)

Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2007. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation. Journal of Food Science. 72:(3):E115-E120.

DATA ANALYSIS TECHNIQUES - (Book/Chapter)

Tunick, M.H. 2008. Data analysis techniques. In: Otles, S., editor. Handbook of Food Analysis Instruments. Boca Raton, FL: CRC Press. p. 1-13.

QUESO CHIHUAHUA:EFFECTS OF SEASONALITY OF CHEESEMILK ON RHEOLOGY - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L., Call, J.E., Molina-Corral, J.F., Gardea, A.A. 2007. Queso chihuahua:effects of seasonality of cheesemilk on rheology. International Journal of Dairy Technol. 60:13-21.

MEXICAN QUESO CHIHUAHUA: RHEOLOGY OF FRESH CHEESE - (Peer Reviewed Journal)

Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2007. Mexican Queso Chihuahua: rheology of fresh cheese. International Journal of Dairy Technology. 60(1):5-12.

EFFECT OF EXOPOLYSACCHARIDE-PRODUCING ADJUNCT STARTER CULTURES ON THE MANUFACTURE, COMPOSITION AND YIELD OF HALF-FAT CHEDDAR CHEESE - (Peer Reviewed Journal)

Rynne, N.M., Beresford, T.P., Kelly, A.L., Tunick, M.H., Malin, E.L., Guinee, T.P. 2007. Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese. Australian Journal of Dairy Technology. 62:12-18.

DRYING PROPERTIES OF EXTRUDED WHEY PROTEIN CONCENTRATES AND ISOLATES - (Peer Reviewed Journal)

Nalesnik, C.A., Onwulata, C.I., Tunick, M.H., Phillips, J.G., Tomasula, P.M. 2007. Drying properties of extruded whey protein concentrates and isolates. Journal of Food Engineering. 80: 688-694.

DAIRY FOOD FLAVORS - (Abstract)

Tunick, M.H. 2006. Dairy food flavors. 232nd ACS National Meeting. AGFD 46:Paper No. AGFD0046. On Line: http://oasys2.confex.om/acs/232nm/techprogram/p1005619.htm

EFFECTS OF AGING ON FUNCTIONAL PROPERTIES OF CAPRINE MILK MADE INTO CHEDDAR- AND COLBY-LIKE CHEESES - (Peer Reviewed Journal)

Olson, D.W., Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2007 Effects of aging on functional properties of caprine milk made into cheddar- and colby-like cheeses. Small Ruminant Research. 70:218-227.

RHEOLOGICAL PROPERTIES OF EXTRUDED MILK POWDERS - (Peer Reviewed Journal)

Tunick, M.H., Onwulata, C.I. Rheological properties of extruded milk powders. International Journal of Food Properties. p.835-844.

CHARACTERIZATION OF QUESO FRESCO CHEESES MANUFACTURED IN MEXICO AND THE UNITED STATES - (Abstract)

Van Hekken, D.L., Tunick, M.H., Renye Jr, J.A., Vallejo-Cordoba, B. Gonzalez, Cordova. 2006. Characterization of queso fresco cheeses manufactured in Mexico and the United States. (Abstract). American Dairy Science Association Ann Mtg. J Dairy Science. 89(Suppl. 1):313.

TEXTURIZATION OF WHEY PROTEINS FOR USE IN FORTIFIED FOODS - (Abstract)

Tunick, M.H., Onwulata, C.I. 2006. Texturization of whey proteins for use in fortified foods. ACS Spring Meeting Paper AGFD0013

ORIGINS OF CHEESE FLAVOR - (Book/Chapter)

Tunick, M.H. 2007. Origins of cheese flavor. In: Cadwallader, K.R., Drake, M.A., and McGorrin, R.J. editors. Flavors of Dairy Research. Washington, DC. ACS Symposium Series 971. American Chemical Society Abstracts. p.155-173.

HISPANIC DAIRY PRODUCTS - (Book/Chapter)

Tunick, M.H. 2006. Hispanic Dairy Products. Book Chapter. ACS Natl. Mtg.On Line:http://oasys2.confex.com/acs232nm/techprogram/P1005619.HTM.

PECTIN BASED NETWORKS FOR NON-FOOD APPLICATIONS - (Book/Chapter)

Liu, L.S., Tunick, M.H., Fishman, M.L., Hicks, K.B., Cooke, P.H., Coffin, D. R. 2006. Pectin based networks for non-food applications. In Advances in Biopolymers: Molecules, Clusters, Networks and Interactions, M. L. Fishman, L. Wicker, and P. X. Qi (Eds.) ACS Symposium Series 935, American Chemical Society, Washington, DC, USA. pp 272-283.

THERMAL ANALYSIS OF RIBOSOMAL PROTEINS IN FOODBORNE BACTERIA - (Peer Reviewed Journal)

Tunick, M.H., Bayles, D.O., Novak, J.S. 2006. Thermal analysis of ribosomal proteins in foodborne bacteria. Journal of Thermal Analysis. V. 83; No.1.

PROPERTIES OF DAIRY PROTEINS AND ALGINIC ACID GELS - (Abstract)

Onwulata, C.I., Muir, Z.E., Tunick, M.H., Tomasula, P.M. 2005. Properties of dairy proteins and alginic acid gels. ACS National Meeting AGFD 0075.

RHEOLOGICAL PROPERTIES OF EXTRUDED MILK POWDERS - (Abstract)

Tunick, M.H., Onwulata, C.I., Tomasula, P.M. 2005. Rheological properties of extruded milk powders. Abstract. American Chemical Society. Paper No. AGFD075.

EFFECT OF AGING ON THE RHEOLOGICAL PROPERTIES OF CHEDDAR- AND COLBY-LIKE CHEESES-MADE WITH CAPRINE MILK FROM DIFFERENT STAGES OF LACTATION - (Abstract)

Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2005. Effect of aging on the rheological properties of cheddar- and colby-like cheese-made with caprine milk from different stages of lactation. (abstract). IFT Annual Book of Abstracts. Available: http://confex.com/ift 2005/techprogram/paper 29761 htm.

EFFECT OF FROZEN STORAGE ON PROTEOLYTIC AND THE RHEOLOGICAL PROPERTIES OF SOFT CAPRINE MILK CHEESE - (Peer Reviewed Journal)

Van Hekken, D.L., Tunick, M.H., Park, Y.W. 2005. Effect of frozen storage on proteolytic and the rheological properties of soft caprine milk cheese. Journal of Dairy Science. 88:1966-1972.

ANALYSIS OF FOODBORNE BACTERIA BY DIFFERENTIAL SCANNING CALORIMETRY - (Abstract)

Tunick, M.H., Bayles, D.O., Novak, J.S. 2005. Analysis of foodborne bacteria by differential scanning calorimetry. (abstract). IFT Annual Mtg. Paper No. 74-2. Available: http://ift.confex.com/ift2005/techprogram/paper 27433 htm.

CHEMISTRY OF HISPANIC DAIRY PRODUCTS - (Abstract)

Tunick, M.H., Van Hekken, D.L. 2005. Chemistry of hispanic dairy products. (abstract). American Chemical Society. Paper No. AGFD090.

EFFECT OF SEASONALITY AND PASTEURIZATION OF THE CHEESEMILK ON FUNCTIONAL PROPERTIES OF AGING MEXICAN MENNONITE CHEESE - (Abstract)

Olson, D.W., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J. Gardea, A.A. 2004. Effect of seasonality and pasteurization of the cheesemilk on functional properties of aging Mexican Mennonite Cheese. (abstract). American Chemical Society 228th National Meeting. Paper No. AGFD76.

DSC ANALYSIS OF FOODBORNE BACTERIA - (Proceedings/Symposium)

Tunick, M.H., Bayles, D.O., Novak, J.S. 2004. DSC Analysis of Foodborne Bacteria. NATAS 32nd Annual Conf. Proceedings. October 4-6, 2004. Williamsburg, VA. 2004 CDROM.

EFFECT OF FROZEN STORAGE ON THE RHEOLOGICAL AND PROTEOLYTIC PROPERTIES OF MONTEREY JACK CAPRINE MILK CHEESE - (Abstract)

Van Hekken, D.L., Tunick, M.H., Park, Y.W. 2004. Effect of frozen storage on the proteolytic and rheological properties of Monterey Jack caprine milk cheese. Institute of Food Technology Annual Meeting. Paper 17A-17.

EFFECT OF AGING ON THE PROTEOLYTIC AND RHEOLOGICAL PROPERTIES OF MENNONITE-STYLE CHEESES FROM CHIHUAHUA, MEXICO - (Abstract)

Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2004. Effect of aging on the proteolytic and rheological properties of Mennonite-style cheeses from Chihuahua, Mexico. American Dairy Science Assn. Annual Mtg. Paper T287.

EFFECTS OF SEASONALITY OF CHEESEMILK ON THE RHEOLOGY OF MEXICAN-MENNONITE STYLE CHEESE - (Abstract)

Tunick, M.H., Van Hekken, D.L., Molina-Corral, F.J., Gardea, A.A. 2004. Effects of seasonality of cheesemilk on the rheology of Mexican Mennonite-style chese. (abstract). American Chemical Society. Paper No. AGFD057.

ORIGIN OF CHEESE FLAVORS - (Abstract)

Tunick, M.H. Origin of cheese flavors. AOCS Meeting Abstract. Phila.,PA

CHARACTERIZATION OF SEMI-HARD CHEESE FROM CHIHUAHUA, MEXICO - (Abstract)

Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2004. Characterization of semi-hard cheese from Chihuahua, Mexico. International Dairy Federation Symposium:Cheese Ripening, Characterization, and Technology, Prague, Czech Republic.

SELECTION OF TECHNIQUES USED IN FOOD ANALYSIS - (Book/Chapter)

Tunick, M.H. 2005. Selection of techniques used in food analysis. In: Otles, S., editor. Methods of Analysis of Food Components and Additives. Boca Raton, FL: CRC Press. p. 1-13.

DSC ANALYSIS OF FOODBORNE BACTERIA - (Abstract)

Tunick, M.H., Bayles, D.O., Novak, J.S. 2004. DSC analysis of foodborne bacteria. (abstract). North American Thermal Analysis Society. p.179.

USE OF AN ASPIRATOR TO IMPROVE MEAT & BONE MEAL FOR NON-EDIBLE APPLICATIONS - (Abstract)

Garcia, R.A., Flores, R.A., Tunick, M.H. 2004. Use of an aspirator to improve meat & bone meal for non-edible applications [abstract]. 228th American Chemical Society National Meeting. Paper No. CELL091.

LOW-FAT CHEDDAR CHEESE - (Proceedings/Symposium)

Tunick, M.H., Van Hekken, D.L., Malin, E.L. 2003. In: Proceedings of the 7th Cheese Symposium. Ocober 21-23, 2003. Cork, Ireland. p.79-86.

PHYSICAL PROPERTIES OF CHEESE - (Abstract)

Tunick, M.H. 2004. Physical properties of cheese. (abstract). Thermal Analysis Users Meeting and Symposium. p. 149.

CHEMISTRY AND RHEOLOGY OF CHEESE - (Book/Chapter)

Tunick, M.H., Van Hekken, D.L. 2006. Chemistry and rheology of cheese. In:Weenen, H., Shahidi, F. editors, ACS Books. Chemistry Flavor and Texture of Lipid-Containing Foods. p.133-141.

MICROSTRUCTURAL CHANGES IN LOW-FAT CHEDDAR CHEESES MADE WITH EXOPOLYSACCHARIDE-PRODUCING BACTERIA - (Abstract)

Tunick, M.H., Malin, E.L., Van Hekken, D.L., Cooke, P.H., Guinee, T.P., Beresford, T.P. 2003. Microstructural changes in low-fat Cheddar cheeses made with exopolysaccharide-producing bacteria. (abstact). Eastern Food Science Conference. p.25.

CHEMISTRY AND RHEOLOGY OF CHEESE - (Abstract)

Tunick, M.H., Van Hekken, D.L. 2003. Chemistry and rheology of cheese. (abstract). American Chemical Society. Paper No. AGFD178.

TORSION ANALYSIS OF FRESH AND AGED CHEESES - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L. 2003. Torsion analysis of fresh and aged cheeses. Journal of Texture Studies. 34(2):219-229.

RHEOLOGY OF LOW-FAT CHEDDAR CHEESES MADE WITH EXOPOLYSACCHARIDE-PRODUCING CULTURES - (Abstract)

Tunick, M.H., Van Hekken, D.L., Malin, E.L., Guinee, T.P., Beresford, T.P., Broadbent, J., McMahon, D.J. 2003. Rheology of low-fat cheddar cheeses made with exopolysaccharide-producing cultures. (abstract). American Chemical Society. Paper No. AGF0063.