Projects

IMPROVED PROCESSES FOR CUCUMBERS, CABBAGE, SWEETPOTATOES, AND PEPPERS TO MAKE HIGH-QUALITY, NUTRITIOUS PRODUCTS AND REDUCE POLLUTION Appropriated (D)   Accession Number: 408839

DEVELOPMENT OF SWEETPOTATO TECHNOLOGIES FOR THE FOOD INDUSTRY; REMOVING IMPEDIMENTS TO CREATE VALUE-ADDED PROCESSING OPPORTUNITIES Reimbursable (R)   Accession Number: 413399

EVALUATION OF BIOCHEMICAL CHANGES IN SWEETPOTATOES DURING LONG-TERM STORAGE AS RELATED TO FRIED-CHIP QUALITY Specific Cooperative Agreement (S)   Accession Number: 413045

EVALUATION OF BIOCHEMICAL CHANGES IN SELECTED SWEETPOTATO GENOTYPES DURING CURING AND LONG-TERM STORAGE AS RELATED TO FRIED-CHIP QUALITY Trust (T)   Accession Number: 412578

Publications

Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees - (Peer Reviewed Journal) - (19-Aug-08)

`Covington¿ Sweetpotato - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

Steed, L. E., Truong, V. 2008. Anthocyanin Content, Antioxidant Activity and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees. J Food Sci. 73(5):S215-S221.

Overcoming Issues Associated With the Scale-Up of a Continuous Flow Microwave System for Aseptic Processing of Vegetable Purees - (Peer Reviewed Journal)

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 Res. Int. 41(5):454-461.

Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweetpotato Puree - (Peer Reviewed Journal)

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. J. Food Prot. 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 - (Peer Reviewed Journal)

Truong, V., Mcfeeters, R.F., Thompson, R.L., Dean, L.L., Shofran, B. 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 - (Peer Reviewed Journal)

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. J Food Sci 72(5):E235-E242.

Nutritional and Rheological Characterization of Spray Dried Sweetpotato Powder - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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. Int. J. Food Prop. 11:158-172.

Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions - (Peer Reviewed Journal)

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, POLYPHENOL AND BETA-CAROTENE CONTENTS OF SWEETPOTATO GENOTYPES WITH VARYING FLESH COLORS - (Peer Reviewed Journal)

Teow, C.C., Truong, V., Mcfeeters, R.F., Thompson, R.L., Pecota, K.V., Yencho, C.G. 2007. Antioxidant activities, polyphenol and beta-carotene contents of sweetpotato genotypes with varying flesh colors. Food Chemistry. 2007. 103:829-838

SPRAY-DRYING OF AMYLASE HYROLYZED SWEETPOTATO PUREE AND PHYSICOCHEMICAL PROPERTIES OF POWDER - (Peer Reviewed Journal)

Grabowski, J.A., Truong, V.-D., Daubert, C.R. 2006. Spray-drying of amylase hyrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science. 71:E209-E217.

ASEPTIC PROCESSING OF SWEETPOTATO PUREES USING A CONTINUOUS FLOW MICROWAVE SYSTEM - (Peer Reviewed Journal)

Coronel, P., Truong, V-D., 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 - (Peer Reviewed Journal)

McConnell, R.Y., Truong, V-D., Walter, Jr., 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 - (Peer Reviewed Journal)

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 - (Peer Reviewed Journal)

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.

CROSSLINKING AND RHEOLOGICAL CHANGES OF WHEY PROTEINS TREATED WITH MICROBIAL TRANSGLUTAMINASE - (Peer Reviewed Journal)

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 - (Abstract)

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.