Projects

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

FOOD SAFETY AND FOOD SECURITY ISSUES ASSOCIATED WITH ACID AND ACIDIFIED FOODS Appropriated (D)   Accession Number: 409662

Publications

Microbiological Preservation of Cucumbers for Bulk Storage by the Use of Acetic Acid and Food Preservatives - (Peer Reviewed Journal)

Perez Diaz, I. M., Mcfeeters, R. F. 2008. Microbiological Preservation of Cucumbers for Bulk Storage by the Use of Acetic Acid and Food Preservatives. Journal of Food Science. 73(6):M287-M291.

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.

Determination of 5-log Reduction Times for Food Pathogens in Acidified Cucumbers During Storage at 10 and 25 Degrees C - (Peer Reviewed Journal)

Breidt, F., Hayes, J. S., Mcfeeters, R. F. 2007. Determination of 5-log Reduction Times for Food Pathogens in Acidified Cucumbers During Storage at 10 and 25 Degrees C. Appl. Environ. Microbiol. 70(11):2638-2641.

Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products - (Peer Reviewed Journal)

Diaz Muniz, I., Kelling, R., Hale, S., Breidt, F., Mcfeeters, R.F. 2007. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products. Journal of Food Science. 72(7):M240-M245.

A CHEMICAL BASIS FOR SOUR TASTE PERCEPTION OF ACID SOLUTIONS AND FRESH-PACK DILL PICKLES - (Peer Reviewed Journal)

Da Conceicao Neta, E.R., Johanningsmeier, S.D., Drake, M.A., McFeeters, R.F. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. Journal of Food Science. 72(6):S352-S359.

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.

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations - (Peer Reviewed Journal)

Johanningsmeier, S.D., Mcfeeters, R.F., Fleming, H.P., Thompson, R.L. 2007. Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. J Food Sci 72(5):M166-M172.

The Chemistry and Physiology of Sour Taste ¿ A Review - (Peer Reviewed Journal)

Da Conceicao Neta, E.R., Johanningsmeier, S.D., McFeeters, R.F. The Chemistry and Physiology of Sour Taste ¿ A Review. Journal of Food Science. J. Food Sci. 72 (2):R33-R38

Fermented Vegetables - (Book/Chapter)

Breidt, Jr., F., McFeeters, R. F., and Diaz-Muniz, I. 2007. Fermented Vegetables. In: Food Microbiology: Fundamentals and Frontiers, 3rd Ed. M. P. Doyle and L. R. Beuchat, eds, ASM Press, Washington, D.C. p. 783-793

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

EFFECTS OF OXYGEN AND TURMERIC ON THE FORMATION OF OXIDATIVE ALDEHYDES IN FRESH-PACK DILL PICKLES - (Peer Reviewed Journal)

Cleary, K.A., McFeeters, R.F. 2006. Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles. Journal of Agricultural and Food Chemistry. 54:3421-3427.

Semi-mechanistic, partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions - (Peer Reviewed Journal)

Dougherty, D.P., Da Conceicao Neta, E.R., McFeeters, R.F., Lubkin, S.R., Breidt, F. 2006. Semi-mechanistic, partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions. Journal of Agricultural and Food Chemistry. 54:6021-6029.

PROTECTIVE EFFECTS OF ORGANIC ACIDS ON SURVIVAL OF ESCHERICHIA COLI 0157:H7 IN ACIDIC ENVIRONMENTS - (Peer Reviewed Journal)

Bjornsdottir, K., Breidt, F., McFeeters, R.F. 2006. Protective effects of organic acids on survival of Escherichia coli 0157:H7 in acidic environments. Applied and Environmental Microbiology. 72:660-664.

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.

CHEMICAL AND SENSORY PROPERTIES OF SAUERKRAUT PRODUCED WITH LEUCONOSTOC MESENTEROIDES STARTER CULTURES OF DIFFERING MALOLACTIC PHENOTYPES - (Peer Reviewed Journal)

Johanningsmeier, S.D., Fleming, H.P., Thompson, R.L., McFeeters, R.F. 2005. Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes. Journal of Food Science. 70:S343-S349.

A HYPOTHESIS FOR THE CHEMICAL BASIS FOR PERCEPTION OF SOUR TASTE - (Peer Reviewed Journal)

Johanningsmeier, S.D., McFeeters, R.F. and Drake, M.A. 2005. A hypothesis for the chemical basis for perception of sour taste. Journal of Food Science. 70:R44-R48.

DETERMINATION OF 5-LOG PATHOGEN REDUCTION TIMES FOR HEAT-PROCESSED, ACIDIFIED VEGETABLE BRINES - (Peer Reviewed Journal)

Breidt, F., Hayes, J.S., Osborne, J.A., McFeeters, R.F. 2005. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. Journal of Food Protection. 68:305-310.

DYNAMIC MODEL FOR MASS TRANSFER OF SOLUTES IN CUCUMBER FERMENTATION - (Peer Reviewed Journal)

Passos, F.V., Felder, R.M., Fleming, H.P., McFeeters, R.F., Ollis, D.F. 2005. Dynamic model for mass transfer of solutes in cucumber fermentation. Journal of Food Engineering. 68:297-302.

RAPID SOFTENING OF ACIDIFIED PEPPERS: EFFECT OF OXYGEN AND SULFITE - (Peer Reviewed Journal)

McFeeters, R.F., Barrangou, L.M., Barish, A.O., Morrison, S.S. 2004. Rapid softening of acidified peppers: Effect of oxygen and sulfite. Journal of Agricultural and Food Chemistry. 52(14):4554-4557.

FERMENTATION MICROORGANISMS AND FLAVOR CHANGES IN FERMENTED FOODS - (Peer Reviewed Journal)

McFeeters, R.F. 2004. Fermentation microorganisms and flavor changes in fermented foods. Journal of Food Science. v. 69. p. 35-37.

FERMENTATION MICROORGANISMS AND FLAVOR CHANGES IN FERMENTED FOODS - (Peer Reviewed Journal)

McFeeters, R.F. 2004. Fermentation microorganisms and flavor changes in fermented foods. Journal of Food Science. 69(1):35-37.

INDEPENDENT EFFECTS OF ACETIC ACID AND PH ON SURVIVAL OF ESCHERICHIA COLI IN SIMULATED ACIDIFIED PICKLE PRODUCTS - (Peer Reviewed Journal)

Breidt, Jr., F., Hayes, J.S., McFeeters, R.F. 2004. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products. Journal of Food Protection. 67:12-18.

EFFECT OF MALIC ACID ON THE GROWTH KINETICS OF LACTOBACILLUS PLANTARUM - (Peer Reviewed Journal)

Passos, F.V., Fleming, H.P., Hassan, H.M., McFeeters, R.F. 2003. Effect of malic acid on the growth kinetics of Lactobacillus plantarum. Applied and Environmental Microbiology. 63(2):207-211.

SULFITE ANALYSIS OF FRUITS AND VEGETABLES BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) WITH ULTRAVIOLET SPECTROPHOTOMETRIC DETECTION - (Peer Reviewed Journal)

McFeeters, R.F., Barish, A.O. 2003. Sulfite analysis of fruits and vegetables by high-performance liquid chromatography (HPLC) with ultraviolet spectrophotometric detection. Journal of Agricultural and Food Chemistry. 51:1513-1517.

BAG-IN-BOX TECHNOLOGY: PRESERVATION OF BRINED VEGETABLES WITHOUT FERMENTATION - (Peer Reviewed Journal)

McFeeters, R.F., Fleming, H.P., Fasina, O.O., Papageorge, L.M. 2002. Bag-in-box technology: preservation of brined vegetables without fermentation. Pickle Pak Science. VIII:34-37.

BAG-IN-BOX TECHNOLOGY: PILOT SYSTEM FOR PROCESS-READY, FERMENTED CUCUMBERS - (Peer Reviewed Journal)

Fleming, H.P., Humphries, E.G., Fasina, O.O., McFeeters, R.F., Thompson, R.L., Breidt, F. 2002. Bag-in-box technology: pilot system for process-ready, fermented cucumbers. Pickle Pak Sci. VIII:1-8.

BAG-IN-BOX TECHNOLOGY: STORAGE STABILITY OF PROCESS-READY, FERMENTED CUCUMBERS - (Peer Reviewed Journal)

Fleming, H.P., Humphries, E.G., Thompson, R.L., McFeeters, R.F. 2002. Bag-in-box technology: storage stability of process-ready, fermented cucumbers. Pickle Pak Sci. VIII:14-18.

BULK TANK TECHNOLOGY: ACIDIFICATION OF COMMERCIALLY FERMENTED CUCUMBERS IN BULK TANKS TO INCREASE MICROBIAL STABILITY - (Peer Reviewed Journal)

Fleming, H.P., Humphries, E.G., Thompson, R.L., McFeeters, R.F. 2002. Bulk tank technology: acidification of commercially fermented cucumbers in bulk tanks to increase microbial stability. Pickle Pak Sci. VIII:38-43.

FACTORS INFLUENCING TEXTURE RETENTION OF SALT-FREE, ACIDIFIED, RED BELL PEPPERS DURING STORAGE - (Peer Reviewed Journal)

Papageorge, L.M., McFeeters, R.F., Fleming, H.P. 2003. Factors influencing texture retention of salt-free, acidified, red bell peppers during storage. Journal of Agricultural and Food Chemistry. 51(5):1460-1463.