Yield and texture of queso fresco made from milk processed by high-pressure homogenization. D. Escobar (1), S. Clark (2), V. Ganesan (3), L. Repiso (1), and F. M. Harte (3). (1) Laboratorio Tecnológico del Uruguay (LATU), Uruguay; (2) Department of Food Science and Human Nutrition, Washington State University; (3) Food Science and Technology Department, Food Biopolymers Group, University of Tennessee. Dairy Foods Division Poster Session: Cheese (200-04). Tuesday, Jun 9 2009 10:00 AM - 12:30 PM. Abstract.
Effect of pH on the properties of micellar casein-hydroxypropyl cellulose mixtures. V. Ganesan and F. Harte. Food Science and Technology Department, Food Biopolymers Group, University of Tennessee. Dairy Foods Division Poster Session: General (023-04). Sunday, Jun 7 2009 12:00 PM - 2:00 PM. Abstract.
Release of triclosan from casein micelles as triggered by pH. A. L. Roach and F. M. Harte. Food Science and Technology Department, Food Biopolymers Group, University of Tennessee. Manfred Kroger Graduate Competition in Dairy Foods (034-03). Sunday, Jun 7 2009 2:05 PM - 2:20 PM. Abstract.
Soy protein-HPMC interactions as affected by high-pressure homogenization. K. Martinez (1), V. Ganesan (2), A. M. Pilosof (1), F. M. Harte (2). (1) Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina; (2) Food Science and Technology Department, Food Biopolymers Group, University of Tennessee. Food Chemistry Division Poster Session: Grains, beans, seeds and nuts (024-07). Sunday, Jun 7 2009 12:00 PM - 2:00 PM. Abstract.
The effect of the high pressure homogenization in the behavior of dispersions of lyophilized extracts of Quercus resinosa leaves previous to spray-drying process. M. Soto-Garcia (1), N. Rocha-Guzman (1), J. Gallegos-Infante (1), R. Gonzalez-Laredo (1), L. Ochoa-Martinez (1), and F. Harte (2). (1) Instituto Tecnologico de Durango, Mexico; (2) Food Science and Technology Department, Food Biopolymers Group, University of Tennessee. International Division Poster Session (154-07). Monday, Jun 8 2009 2:30 PM - 5:00 PM. Abstract.
Presence of whey proteins within the milk casein micelle and its implication towards casein protein isolates. R. Trejo (1), F. M. Harte (1), J. L. Jurat-Fuentes (2). (1) Food Science and Technology Department, Food Biopolymers Group, University of Tennessee; (2) Entomology & Plant Pathology, University of Tennessee. Dairy Foods Division Poster Session: Whey proteins (251-08). Tuesday, Jun 9 2009 1:30 PM - 4:00 PM. Abstract.
High pressure homogenization in dairy: from food safety to nanotechnologies. F. M. Harte. Food Science and Technology Department, Food Biopolymers Group, University Of Tennessee. Dairy Food Symposium. Emerging technologies in dairy foods: from microbial inactivation to novel functionality (081-03). Monday, Jun 8 2009 9:15 AM - 9:25 AM. Abstract.
Flow behavior and viscoelastic properties of Maillard induced casein glycoconjugates. M. Corzo-Martinez (1), F. J. Moreno (1), M. Villamiel (1), and F. M. Harte (2). (1) Instituto de Fermentaciones Industriales, Madrid, Spain; (2) Food Science and Technology Department, Food Biopolymers Group, University Of Tennessee. Dairy Foods Division Poster Session: General (023-12). Sunday, Jun 7 2009 12:00 PM - 2:00 PM. Abstract.
Ultrasound effect on the stability of micellar casein dispersions in ethanol-water systems. J. Gallegos-Infante (1), S. Copado-Gutierrez (2), F. Harte (3). (1) Instituto Tecnologico de Durango, Mexico; (2) Instituto Tecnológico de Monterrey, Campus Querétaro, Mexico; (3) Food Science and Technology Department, Food Biopolymers Group, University Of Tennessee. International Division Poster Session (154-25). Monday, Jun 8 2009 2:30 PM - 5:00 PM. Abstract.
Stability of beta-sitosterol in casein-hydroxy propyl cellulose mixtures. V. Ganesan and F. M. Harte. Food Science and Technology Department, Food Biopolymers Group, University Of Tennessee. Nutraceutical and Functional Foods Division Poster Session (205-34). Tuesday, Jun 9 2009 10:00 AM - 12:30 PM. Abstract.
Bean variety determination by pressure-time profiles during hydration. S. Xu and F. M. Harte. Food Science and Technology Department, Food Biopolymers Group, University Of Tennessee. Fruits and Vegetables Division Poster Session: Safety and quality (204-38). Tuesday, Jun 9 2009 10:00 AM - 12:30 PM. Abstract.