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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Research Project #439532

Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

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

Forward-osmosis watermelon juice concentrate: aroma profiling and comparison to fresh fruit and thermal concentrate - (Peer Reviewed Journal)

Extrusion process as an alternative to improve pulses products consumption. A review Reprint Icon - (Peer Reviewed Journal)
Cotapallapa-Sucapuca, M., Vega, E.N., Maieves, H.A., Berrios, J.D., Morales, P., Fernandez-Ruiz, V., Camera, M. 2021. Extrusion process as an alternative to improve pulses products consumption. A review. Foods. 10. Article 1096. https://doi.org/10.3390/foods10051096.

Effects of isochoric freezing conditions on cut potato quality Reprint Icon - (Peer Reviewed Journal)
Zhao, Y., Bilbao-Sainz, C., Wood, D.F., Chiou, B., Powell-Palm, M., Chen, L., McHugh, T.H., Rubinsky, B. 2021. Effects of isochoric freezing conditions on cut potato quality. Foods. 10(5). Article 974. https://doi.org/10.3390/foods10050974.

Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C Reprint Icon - (Peer Reviewed Journal)
Arellano, S., Law, B., Friedman, M., Ravishankar, S. 2021. Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C. Food Control. 130. Article 108209. https://doi.org/10.1016/j.foodcont.2021.108209.

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti Reprint Icon - (Peer Reviewed Journal)
Chavarria-Hernandez, S.M., Berrios, J.D., Pan, J., Alves, P.L., Palma-Rodriguez, H.M., Hernandez-Uribe, J.P., Aparicio-Saguilan, A., Vargas-Torres, A. 2021. Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.15058.

Quality of nectarines sun-dried under different climatic conditions and tray configurations - (Abstract Only)
Milczarek, R.R., Olsen, C.W., Ramirez-Gutierrez, D.M., Lleleji, K.E. 2021. Quality of nectarines sun-dried under different climatic conditions and tray configurations. Annual Meeting of the Institute of Food Technologists. Meeting Abstract.

Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks Reprint Icon - (Peer Reviewed Journal)
Gasparre, N., Pan, J., Da Silva Alves, P.L., Rosell, C.M., Berrios, J.D. 2020. Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks. Foods. 9(12):1770. https://doi.org/10.3390/foods9121770.