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United States Department of Agriculture

Agricultural Research Service

Related Topics

Van-Den Truong
Food Science Research
Food Technology

Phone: (919) 513-7781
Fax: (919) 513-0180

322 SCHAUB HALL
BOX 7624, NCSU
RALEIGH , NC 276957624

Projects
Preservation and Utilization of Vegetables to Produce Safe, High Quality Products and Reduce Waste
Appropriated (D)
  Accession Number: 428731
Variety Development and Post Harvest Research to Improve Sweetpotato Processing Quality
Reimbursable (R)
  Accession Number: 431017
Development and Evaluation of Sweetpotato Cultivars for Improved Chip Processing
Reimbursable (R)
  Accession Number: 431439
Rapid Development and Commercialization of Sweetpotato Varieties for Food Processing
Reimbursable (R)
  Accession Number: 428129

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato Reprint Icon -
Adedipe, O.E., Johanningsmeier, S.D., Truong, V., Yencho, G. 2016. Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato. Journal of Agricultural and Food Chemistry. 64:1850-1860. DOI: 10.1021/acs.jafc.5b04733.
Combining ability of sweetpotato germplasm for yield, dry matter content, and anthocyanin production Reprint Icon -
Todd, S., Truong, V.D., Pecota, K.V., Yencho, G. 2015. Combining ability of sweetpotato germplasm for yield, dry matter content and anthocyanin production. Journal of the American Society for Horticultural Science. 140(3):272-279.
Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients Reprint Icon -
Grace, M.H., Truong, A.N., Truong, V., Raskin, I., Lila, M. 2015. Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients. Food Science and Nutrition. 3(5)415-424. doi: 10.1002/fsn3.234.
Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction Reprint Icon -
Diaz, J.T., Chinn, M.S., Truong, V.D. 2014. Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction. Industrial Crops and Products. 62:53-60.
Susceptibility of sweetpotato (Ipomoea batatas) peel proteins to digestive enzymes Reprint Icon -
Maloney, K.P., Truong, V., Allen, J.C. 2014. Susceptibility of sweetpotato (Ipomoea batatas) peel proteins to digestive enzymes. Food Science and Nutrition. 2(4):351–360. doi: 10.1002/fsn3.110.
Processing treatments for mitigating acrylamide formation in sweetpotato French fries Reprint Icon -
Truong, V.D., Pascua, Y.T., Reynolds, R., Thompson, R.L., Palazoglu, K., Mogol, B., Gokmen, V. 2014. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. Journal of Agricultural and Food Chemistry. 62:310-316.
Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties -
Grace, M.H., Yousef, G.G., Gustafson, S.J., Truong, V.D., Yencho, G., Lila, M. 2014. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties. Journal of Food Chemistry. 145:717-724.
Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization Reprint Icon -
Koskiniemi, C.B., Truong, V., McFeeters, R.F., Simunovic, J. 2013. Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT - Food Science and Technology. 54:157-164.
Chemical optimization of protein extraction from sweet potato (Ipomoea batatas) peel Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
Adu-Kwarteng, E., Sakyi-Dawson, E.O., Ayernor, G.S., Truong, V.D., Shih, F.F., Daigle, K.W. 2014. Variability of sugars in staple-type sweetpotato (Ipomoea batatas) cultivars: The effects of harvest time and storage. International Journal of Food Properties. 17(2):410-420.
Glycemic index of sweetpotato as affected by cooking methods Reprint Icon -
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 Reprint Icon -
Koskiniemi, C.B., Truong, V., McFeeters, R.F., Simunovic, J. 2013. Effects of acid, salt and soaking time on the dielectric properties of acidified vegetables. International Journal of Food Properties. 16:917-927.
Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915 MHz continuous microwave system Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 Reprint Icon -
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 -
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 -
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 Reprint Icon -
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 -
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 -
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. -
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 -
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 -
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 -
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 -
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.
ARS News Articles
Last Modified: 5/2/2016
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