Publications > 2004 Publications of Articles

Publications and Patents 2004

BY STAFF MEMBERS OF NCFST/ IIT,
AND THE DIVISION OF FOOD PROCESSING AND PACKAGING, FDA/CFSAN

PUBLICATION YEAR: 2004

Fleischman, G. J., Ravishankar, S., and Balasubramaniam, V. M. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiology. 21(1):91 - 95.

Jackson , L.S . and Al-Taher, F. 2004. Effects of consumer food preparation on acrylamide formation. In: Chemistry and Safety of Acrylamide in Food, M. Friedman and D.S. Mottram, Eds., Springer, New York, 2005. Advances in Experimental Medicine and Biology, Vol. 561, pp. 447-465.

Koutchma, T and Parisi, B. 2004. Biodosimetry of E. coli UV inactivation in model juices with regard to dose and RTD distribution in annular UV reactor. Journal of Food Science. January/February.

McNeal, T.P., V. Komolprasert, R. Buchalla, C. Olivo, T.H. Begley. 2004. The effects of ionizing radiation on food contact materials. In Irradiation of Food and Packaging: Recent Developments, ACS symposium Series 875, Eds.: V. Komolprasert and K.M. Morehouse, pp. 214-235.

Morehouse, K.M., Komolprasert, V. 2004. Irradiation of Food and Packaging: An Overview. In Irradiation of Food and Packaging: Recent Developments, ACS symposium Series 875, Eds.: V. Komolprasert and K.M. Morehouse, pp.1- 13.

Rodriguez, A.C., Larkin, J.W., Dunn, J., Patazca, E., Reddy, N.R., Alvarez-Medina, M., Tetzloff, R.C., and Fleischman, G.J. 2004. Model of the inactivation of bacterial spores by moist heat and high pressure. J. Food Sci. 69:E367-E373.

Thomas, K., M. Aalbers, G. A. Bannon, M. Bartels, R. J. Dearman, D. J. Esdaile, T.-J. Fu, C. M. Glatt, N. Hadfield, C. Hatzoset al. 2004. A multi-laboratory evaluation of a common in vitro pepsin digestion assay protocol used in assessing the safety of novel proteins. Regulatory Toxicology and Pharmacology, 39, 87-98.

Tipparaju, S., Ravishankar, S., and Slade, P. J. 2004. The survival of Listeria monocytogenes in vanilla flavored soymilk and yogurt stored at 8°C. Journal of Food Protection. 67: 378 - 382.