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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

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

Drying characteristics and quality of rough rice under infrared radiation heating - (Peer Reviewed Journal)
Pan, Z., Khir, R., Bett Garber, K.L., Champagne, E.T., Thompson, J.F., Salim, A., Mohamed, S. 2011. Drying characteristics and quality of rough rice under infrared radiation heating. Transactions of the ASABE. 54(1):203-210.
Moisture-dependent Color Characteristics of Walnuts - (Proceedings)
Khir, R., Pan, Z., Atungulu, G.G., Thompson, J.F., Zheng, X. 2010. Moisture-dependent Color Characteristics of Walnuts. Proceedings for CIGR World Congress Meetings.
Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality - (Peer Reviewed Journal)
Cui, L., Pan, Z., Yue, T., Atungulu, G.G., Berrios, J.D. 2010. Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality. Cereal Chemistry. 87(5):403-408. doi: 10.1094/CCHEM-02-10-0034.
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.
The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS - (Book / Chapter)
(01-May-10)
Structural, electrical, mechanical and thermal properties of electrospun fibers of poly(lactic acid)/polyaniline blend. - (Peer Reviewed Journal)
Picciani, P., Medeiros, E., Pan, Z., Wood, D.F., Orts, W.J., Mattoso, L., Soares, B. 2010. Structural, electrical, mechanical and thermal properties of electrospun fibers of poly(lactic acid)/polyaniline blend.. Macromolecular Materials and Engineering. 295:618-627.
Infrared heating for dry-roasting and pasteurization of almonds - (Peer Reviewed Journal)
Yang, J., Bingol, G., Pan, Z., Brandl, M., Mc Hugh, T.H., Wang, H. 2010. Infrared heating for dry-roasting and pasteurization of almonds. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.07.007
Combined infrared and freeze-drying. - (Book / Chapter)
Atungulu G.G. and Pan Z. 2010. Combined infrared and freeze-drying. In: Infrared Heating for Food and Agricultural Processing. Editor Zhongli Pan and Griffiths G. Atungulu. Contemporary Food Engineering. Taylor & Francis Group Publishers. p. 117-140.
Infrared radiation dry blanching. - (Book / Chapter)
Pan, Z., Atungulu, G.G. 2010. Infrared radiation dry blanching. In: Infrared Heating for Food and Agricultural Processing. Editors Zhongli Pan and Griffiths G. Atungulu. Contemporary Food Engineering. Taylor & Francis Group Publishers. p 169-201.
Infrared Radiative Properties of Food Materials - (Book / Chapter)
G. Griffiths. and Pan, Zhongli. 2010. Radiation adsorption properties of food materials. In: Infrared Heating for Food and Agricultural Processing. Editor Zhongli Pan and Griffiths G. Atungulu. Contemporary Food Engineering. Taylor & Francis Group Publishers. p. 19-39.
Infrared radiation industrial application and economic benefits. - (Book / Chapter)
Belgin S. Erdogdu, Ibrahim H. Ekiz, Ferruh Erdogdu, Griffiths Gregory Atungulu and Zhongli Pan. 2010. Infrared radiation industrial application and economic benefits. In: Infrared Heating for Food and Agricultural Processing. Editor Zhongli Pan and Griffiths G. Atungulu. Contemporary Food Engineering. Taylor & Francis Group Publishers. p. 237-274.
Preparation and antihypertensive activity of peptides from Porphyra yezoensis - (Peer Reviewed Journal)
Qu, W., Ma, H., Pan, Z., Luo, L., Wang, Z., He, R. 2010. Preparation and antihypertensive activity of peptides from Porphyra yezoensis. Food Chemistry. 123:14-20.
Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content - (Peer Reviewed Journal)
Azevedo, H.M., Mattoso, L.H., Avena-Bustillos, R.J., Filho, G.C., Munford, M.L., Wood, D.F., Mchugh, T.H. 2010. Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content. Journal of Food Science. 75(1):N1-N7.
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.
Physical and antibacterial properties of edible films formulated with apple skin polyphenolics - (Abstract Only)
(18-Feb-10)
Effect of plant essential oils against foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in raw cookie dough - (Abstract Only)
(18-Feb-10)
Effect of UV-B light on soluble phenolic compounds and antioxidant capacity of various specialty crops and pomaces - (Abstract Only)
(18-Feb-10)
Extraction modeling and activities of antioxidants from pomegranate marc - (Peer Reviewed Journal)
Qu, W., Pan, Z., Ma, H. 2010. Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering. 99(1):16-23.
Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast     Reprint Icon - (Peer Reviewed Journal)
Mild, R.M., Joens, L., Friedman, M., Olsen, C.W., Mchugh, T.H., Ravishankar, S. 2011. Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast. Journal of Food Science. 76: M163–M168. doi: 10.1111/j.1750-3841.2011.02065.x.
Development and commercialization of emerging infrared radiation food processing technologies - (Proceedings)
Pan, Z., Atungulu, G.G., Bingol, G., Mc Hugh, T.H., Yang, J. 2010. Development and commercialization of emerging infrared radiation food processing technologies. Proceedings for CIGR World Congress Meetings.
Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel - (Proceedings)
Qu, W., Pan, Z., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2010. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Proceedings for CIGR World Congress Meetings. Proceeding of the XVIIth World Congress of the International Commission of Agricultural and Biosystems Engineering (CIGR). p.1-17.
Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating - (Peer Reviewed Journal)
Zhu, Y., Pan, Z. 2009. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating.. Journal of Food Engineering. 90(4):441-452.
Enzymatic saccharization of dilute acid pretreated saline crops for fermentable sugar production - (Peer Reviewed Journal)
Zheng, Y., Pan, Z., Zhang, R., Wang, D. 2009. Enzymatic saccharization of dilute acid pretreated saline crops for fermentable sugar production. Applied Energy. 86(11):2459-2465.
Development of Conducting Polyaniline/ Poly(Lactic Acid) Nanofibers by Electrospinning - (Peer Reviewed Journal)
Picciani, P., Medeiros, E., Pan, Z., Orts, W.J., Mattoso, L., Soares, B. 2009. Development of Conducting Polyaniline/ Poly(Lactic Acid) Nanofibers by Electrospinning. Journal of Applied Polymer Science. 112(2):744-751.
Last Modified: 9/22/2014
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