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List of publications for 1997

Dr Inteaz Alli
Dr Ashraf Ismail
Dr Selim Kermasha
Dr William Marshall
Dr Hosahalli Ramaswamy
Dr Benjamin Simpson
Dr Jim Smith
Dr Frederick van de Voort
Dr Varoujan Yaylayan







Alli, I.

--(Akochi-K., E., Alli, I. and Kermasha, S.) Characterization of the pyrazines formed during the processing of maple syrup. Journal of Agricultural and Food Chemistry, v. 45, 1997, pp. 3368-3373.

--(Boye, J.I., Alli, I. and Ismail, A.A.) Use of differential scanning calorimetry and infrared spectroscopy in the study of thermal and structural stability of (-lactalbumin. Journal of Agricultural and Food Chemistry, v. 45, 1997, pp. 1116-1125.

--(Boye, J.I., Alli, I., Ramaswamy, H.S. and Raghavan, G.S.V.) Interactive effects of factors affecting gelation of whey proteins. Journal of Food Science, v. 62, no. 1, 1997, pp. 57-65.

--(Alli, I. and Weddig, L.M.) Quality Assurance of MAP Products, in Principles and Applications of Modified Atmosphere Packaging of Foods, B.A. Blackstone ed., London, UK, Blackie Academic and Professional, 1997, chapter 5, pp. 102-124.





Ismail, A.A.

--(Dong, J., van de Voort, F.R. and Ismail, A.A.) Stochiometric determination of hydroperoxides in oils by Fourier Transform Near-Infrared (FT-NIR) spectroscopy. Journal AOAC International, v. 80, no. 2, 1997, pp. 345-353.

--(Dong, J., Ma, K.M., van de Voort, F.R. and Ismail, A.A.) Stoichiometric determination of hydroperoxides in oils by Fourier Transform Near-Infrared spectroscopy. Journal Association Official Analytical Chemists, v. 80, 1997, pp. 205-212.

--(Sedman, J., van de Voort, F.R., and Ismail, A.A.) Upgrading the AOCS Infrared trans Method for Analysis of Neat Fats and Oils by Fourier Transform Infrared Spectroscopy. JAOCS, v. 74, no. 8, 1997, pp. 907-913.

--(Ma, K., van de Voort, F.R., Sedman, J., Ismail, A.A.) Stoichiometric Determination of Hydroperoxides in Fats and Oils by Fourier Transform Infrared Spectroscopy. JAOCS, v. 74, no. 8, 1997, pp. 897-906.

--(Dong, J., van de Voort, F.R., Ismail A.A. and Pinchuk, D.) A continuous oil analysis and treatment (COAT) system for the monitoring of oil quality and performance of additives. Tribology Transactions, v. 53, no. 10, 1997, pp. 13-18.

--(Sedman, J., van de Voort, F.R. and Ismail, A.A.) Application of Fourier Transform Infrared spectroscopy in edible oil analysis, in New Techniques and Applications in Lipid Analysis, R.E. McDonald and M.M. Mossoba (eds.), Champaign, IL, AOCS Press, 1997, Chapter 14, pp. 283-324.

--(Ismail, A.A., van de Voort, F.R. and Sedman, J.) Fourier Transform Infrared spectroscopy: Principles and Applications, in Instrumental Methods in Food Analysis, J.R.J. Paré and J.M.R. Bélanger (eds.), Elsevier Science B.V., 1997, Chapter 4, pp. 93-139.

--(Boye, J.I., Alli, I. and Ismail, A.A.) Use of differential scanning calorimetry and infrared spectroscopy in the study of thermal and structural stability of (-lactalbumin. Journal of Agricultural and Food Chemistry, v. 45, 1997, pp. 1116-1125.













Kermasha, S.

--(Akochi-K., E., Alli, I. and Kermasha, S.) Characterization of the pyrazines formed during the processing of maple syrup. Journal of Agricultural and Food Chemistry, v. 45, 1997, pp. 3368-3373.

--(Tweddell, R.J., Kermasha, S., Combes, D. and Marty, A.) Effect of the reaction medium on the esterification activity of lipase from P. fluorescens. Biotechnology Letters, v. 19, 1997, pp. 939-942.

--(Samaha, H. and Kermasha, S.) Biocatalysis of chlorophyllase in ternary micellar system containing Span 85 using purified and oxidized pheophytins as substrates. Journal Biotechnology, v. 55, 1997, pp. 181-191.

--(Bisakowski, B., Perraud, X. and Kermasha, S.) Characterization of hydroperoxides and carbonyl compounds obtained by lipoxygenase extracts of selected microorganisms. Bioscience Biochemical Biotechnology, v. 61, 1997, pp. 1262-1269.

--(Tse, M., Kermasha, S. and Ismail, A.) Biocatalysis of tyrosinase in organic solvent media; a model system using catechin and vanillin as substrates. Journal Molecular Catalysis B: Enzymatic, v. 2, 1997, pp. 199-213.

--(Samaha, H. and Kermasha, S.) Biocatalysis of chlorophyllase in ternary micellar system using pheophytins as substrates. Journal Chemical Technology Biotechnology, v. 68, 1997, pp. 315-323.

--(Schuepp, C., Kermasha, S., Michalski, M.-C. and Morin, A.) Production, partial purification and characterization of lipases from Pseudomonas fragi CRDA 037. Process Biochemistry, v. 32, 1997, pp. 225-232.

--(Madani, W., Kermasha, S., Goetghebeur, M. and Tse, M.) Partial purification and characterization of a polyphenol esterase from Aspergillus niger. Process Biochemistry, v. 32, 1997, pp. 61-69.













Marshall, W.D.

--(Tan, Y. and Marshall, W.D.) Enzymatic digestion – High-pressure homogenization prior to slurry introduction electrothermal-atomic absorption spectrometry for selenium determination in plant and animal tissues. Analyst, v. 122, 1997, pp. 13-18.

--(Marshall, W.D.) Atomic absorption, emission and fluorescence spectroscopy - Principles and applications, in Instrumental Methods in Food Analysis, J.R.J. Paré and J.M.R. Bélanger, eds., Amsterdam, Holland, Elsevier Publishers, chapter 5, 1997, pp. 141-178.

Ramaswamy, H.S.

--(Sablani, S.S., Ramaswamy, H.S. and A.S. Mujumdar) Dimensionless correlations for convective heat transfer to fluid and particles in cans with end-over-end rotation. Journal of Food Engineering, v. 34, 1997, pp. 453-472.

--(Basak, S. and Ramaswamy, H.S.) Ultra high-pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase. Food Research International, v. 29, no. 7, 1997, pp. 601-608.

--(Tajchakavit, S. and Ramaswamy, H.S.) Continuous flow microwave inactivation kinetics of pectin methyl esterase in orange juice. Journal of Food Process Preservation, v. 21, no. 5, pp. 365-378.

--(Sablani, S.S. and Ramaswamy, H.S.) Heat transfer to particles in cans with end-over-end rotation: Influence of particle size and concentration. Journal of Food Process Engineering, v. 20, no. 4, 1997, pp. 265-283.

--(Ramaswamy, H.S. and Sablani, S.S.) Particle shape influence on heat transfer in cans containing liquid-particle mixtures subjected to end-over-end rotation. Lebensm.-Wiss. u. Technol. (Food Science + Technology), v. 30, no. 5, 1997, pp. 525-535.

--(Mussa, D.M. and Ramaswamy, H.S.) Ultra high-pressure pasteurization of milk: kinetics of microbial destruction and changes in physico-chemical characteristics. Lebensm.-Wiss. u. Technol. (Food Science + Technology), v. 30, no. 5, 1997, pp. 551-557.

--(Zareifard, M.R. and Ramaswamy, H.S.) A new technique for evaluating fluid-to-particle heat transfer coefficients under tube flow conditions involving particle oscillatory motion. Journal of Food Process Engineering, v. 20, no. 6, 1997, pp. 453-475.

--(Sablani, S.S. and Ramaswamy, H.S.) Particle motion and heat transfer in cans during end-over-end rotation: influence of physical properties and rotation speed. Journal of Food Process Preservation, v. 21, 1997, pp. 105-127.

--(Sablani, S.S., Ramaswamy, H.S., Sreekanth, S. and Prasher, S.O.) Neural network modeling of heat transfer to liquid particle mixtures in cans subjected to end-over-end processing. Food Research International, v. 30, no. 2, 1997, pp. 105-116.

--(Boye, J.I., Alli, I., Ramaswamy, H.S. and Raghavan, G.S.V.) Interactive effects of factors affecting gelation of whey proteins. Journal of Food Science, v. 62, no. 1, 1997, pp. 57-65.

--(Grabowski, S., Ramaswamy, H.S., Mujumdar, A.S. and Strumillo, C.) Evaluation of fluidized versus spouted bed drying of baker's yeast. Journal Drying Technology, v. 15, no. 2, 1997, pp. 625-634.

--(Ramaswamy, H.S., Awuah, G.B. and Simpson, B.K.) Heat transfer and lethality considerations in aseptic processing of liquid particle mixtures: A review. CRC Critical Reviews in Food Technology, v. 37, no. 3, 1997, pp. 253-286.

--(Abdelrahim, K.A., Ramaswamy, H.S. and Marcotte, M.) Residence time distributions of meat and carrot cubes in the holding tube of an aseptic processing system. Lebensm.-Wiss. u. Technol., v. 30, 1997, pp. 9-22.

--(Tajchakavit, S. and Ramaswamy, H.S.) Thermal vs microwave inactivation kinetics of pectin methyl esterase in orange juice under batch mode heating conditions. Lebensm.-Wiss. u. Technol., v. 30, 1997, pp. 85-93.

--(Pandey, P.K., Sablani, S.S. and Ramaswamy, H.S.) Heat transfer to model non-Newtonian liquid and particle mixtures in cans subjected to end-over-end rotation. Conference Proceedings Canadian Society of Agricultural Engineering, Norum, D.I. and Savoie, P. (Eds.), CSCE, Montreal, QC, Volume A, 1997, pp. 235-244.

--(Grabowski, S. and Ramaswamy, H.S.) Bend effects on the residence time distribution of solid food particles in a holding tube. Conference Proceedings Canadian Society of Agricultural Engineering, Norum, D.I. and Savoie, P. (Eds.), CSCE, Montreal, QC, Volume A, 1997, pp. 285-294.

--(Ramaswamy, H.S. and Sreekanth, S.) Simplified equations for the center temperature histories of conduction heating foods during the initial heating or cooling. Conference Proceedings Canadian Society of Agricultural Engineering, Volume A, 1997, pp. 255-264.

--(Sreekanth, S., Ramaswamy, H.S., Sablani S.S. and Prasher, S.O.) A neural network approach for inverse heat conduction problems. American Society of Mechanical Engineers Proceedings of the 32nd National Heat Transfer Conference. Volume 1. Current Developments in Numerical Simulation of Heat and Mass Transfer, 1997, pp. 37-44.

--(Nsonzi, F. and Ramaswamy, H.S.) Kinetics of water loss and solids gain during osmotic dehydration of cultivated blueberries. COFE’97 - New Frontiers in Food Engineering. Proceedings of the Fifth Conference on Food Engineering, 1997, pp. 309-414.

--(Mussa, D., Ramaswamy, H.S. and Smith, J.P.) Assessment of safety of ultra high pressure processed pork through destruction kinetics of Listeria monocytogenes. COFE’97 - New Frontiers in Food Engineering. Proceedings of the Fifth Conference on Food Engineering, 1997, pp. 205-211.

--(Basak, S., Ramaswamy, H.S. and Chauhan, V.) Ultra high pressure processing of orange juice: combination effects of pressure level, pressure cycle and treatment time. COFE’97 - New Frontiers in Food Engineering. Proceedings of the Fifth Conference on Food Engineering, 1997, pp. 235-240.

--(Zareifard, M., Grabowski, S. and Ramaswamy, H.S.) A calorimetric approach for evaluating fluid to particle heat transfer coefficient under tube flow conditions. COFE’97 - New Frontiers in Food Engineering. Proceedings of the Fifth Conference on Food Engineering, 1997, pp. 172-177.

--(Tajchakavit, S and Ramaswamy, H.S.) Enhanced thermal effects of microwave heating on enzyme inactivation. COFE’97 - New Frontiers in Food Engineering. Proceedings of the Fifth Conference on Food Engineering, 1997, pp. 166-171.

--(Ramaswamy, H.S.) Neural network applications in thermal processing. COFE’97 - New Frontiers in Food Engineering. Proceedings of the Fifth Conference on Food Engineering, 1997, pp. 147-152.

--(Ramaswamy, H.S. and Singh, P.) Principles of Thermal Sterilization and Process Modeling, in Handbook on Food Engineering for Practicing Engineers, P. Singh, Ed. CRC Press, Boca Raton, FL., 1997, chapter 2, pp. 37-69

--(Ashie, I.N.A., Simpson, B.K. and Ramaswamy, H.S.) Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage. Journal of Muscle Foods, v. 8, 1997, pp. 13-32.

















































Simpson, B.K.

--(Ashie, I.N.A. and Simpson, B.K.) Proteolysis in food myosystems - A review. Journal of Food Biochemistry, v. 21, 1997, pp. 91-123.

--(Simpson, B.K., Gagné, N., Ashie, I.N.A. and Noroozi, E.) Utilization of chitosan for preservation of raw shrimp (P. borealis). Journal of Food Biotechnology, v. 11, 1997, pp. 25-44.

--(Ashie, I.N.A., Simpson, B.K. and Ramaswamy, H.S.) Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage. Journal of Muscle Foods, v. 8, 1997, pp. 13-32.

--(Obiri-Danso, K., Ellis, W.O., Simpson, B.K., and Smith, J.P.) Suitability of high lysine maize, Obatampa for ‘kenkey’ production. Food Control, v. 8, 1997, pp. 125-129.

--(Ramaswamy, H.S., Awuah, G.B. and Simpson, B.K.) Heat transfer and lethality considerations in aseptic processing of liquid particle mixtures: A review. CRC Critical Reviews in Food Technology, v. 37, 1997, pp. 253-286.

--(Simpson, B.K.) Innovative Strategies for Controlling Fish Texture Degradation during Handling and Storage, in Seafood Safety, Processing & Biotechnology. F. Shahidi, Y. Jones, & D.D. Kitts (eds.), Lancaster, PA. Technomic Press, 1997, pp. 161-180.









Smith, J.P.

--(Obiri-Danso, K., Ellis, W.O., Simpson, B.K., and Smith, J.P.) Suitability of high lysine maize, Obatampa for ‘kenkey’ production. Food Control, v. 8, 1997, pp. 125-129.

van de Voort, F.R.

--(Sedman, J., van de Voort, F.R. and Ismail, A.A.) Application of Fourier Transform Infrared spectroscopy in edible oil analysis, in New Techniques and Applications in Lipid Analysis, R.E. McDonald and M.M. Mossoba (eds.), Champaign, IL, AOCS Press, 1997, chapter 14, pp. 283-324.

--(Dong, J., van de Voort, F.R. and Ismail, A.A.) Stochiometric determination of hydroperoxides in oils by Fourier Transform Near-Infrared (FT-NIR) spectroscopy. Journal AOAC International, v. 80, no. 2, 1997, pp. 345-353.

--(Ma, K., van de Voort, F.R., Sedman, J. and Ismail, A.A.) Stiochiometric determination of hydroperoxides in fats and oils by FTIR spectroscopy. Journal AOCS, v. 74, no. 8, 1997, pp. 897-906.

--(Sedman, J., van de Voort, F.R. and Ismail, A.A.) Upgrading the AOCS IR trans method for the analysis of neat fats and oils by FTIR spectroscopy. Journal AOCS, v. 74, no. 8, 1997, pp. 907-913.

--(Dong, J., van de Voort, F.R., Ismail, A.A. and Pinchuk, D.) A continuous oil analysis and treatment (COAT) system for the monitoring of oil quality and performance of additives. Tribology Transactions, v. 53, no. 10, 1997, pp. 13-18.

--(Ismail, A.A., van de Voort, F.R. and Sedman, J.) Fourier transform infrared spectroscopy: Principles and applications, in Instrumental Methods in Food Analysis. J.R.J. Paré and J.M.R Bélanger, Eds. Elsevier Science B.V., chapter 4, 1997, pp. 93-139.

--(Dong, J., Ma, K.M., van de Voort, F.R. and Ismail, A.A.)Stoichiometric determination of hydroperoxides in oils by Fourier Transform Near-Infrared spectroscopy. Journal Association Official Analytical Chemists, v. 80, 1997, pp. 205-212.











Yaylayan, V.A.

--(Yaylayan, V.A.) Classification of the Maillard reaction: A conceptual approach. Trends in Food Science and Technology, v. 8, 1997, pp. 13-18.

--(Keyhani, A. and Yaylayan, V.A.) Glycine specific novel Maillard reaction products: 5-hydroxy-1,3-dimethyl-2-[ H]quinoxalinone and related compounds. Journal of Agricultural and Food Chemistry, v. 45, 1997, pp. 697-702.

--(Yaylayan, V.A., Keyhani, A., Paré, J.R.J. and Bélanger, J.) Microwave-assisted synthesis and spectroscopic characterization of 5-hydroxy-1,3-dimethyl-2-[1H]quinoxalinone. Spectroscopy, v. 13, 1997, pp. 15-21.

--(Bouchard, P., Hsiung, C., Yaylayan, V.) Chemical analysis of the defense secretions of sipyloidea sipylus and their potential use a repellent against rats. Journal of Chemical Ecology, v. 23, no 8, 1997, pp. 2049-2057.

--(Paré, J.R. J, Matni, G., Yaylayan, V., Bélanger, J., Ken Li Rule, C., Thibert, B., Liu, Z., Mathé, D. and Jacquault, P.) Use of the microwave-assisted process in extraction of fat from meat, dairy, and egg products under atmospheric pressure conditions. Journal Association of Official Analytical Chemists International, v. 80, no. 4, 1997, pp. 928-933.

--(Yaylayan, V.A., Matni, G., Paré, J.R.J. and Bélanger, J.) Microwave-assisted synthesis and extraction of selected Maillard reaction products. Journal of Agricultural and Food Chemistry, v. 45, 1997, pp. 147-152.

--(Yaylayan, V. and Paré, J.R.) Mass Spectrometry: Principles and Applications, in Instrumental Methods in Food Analysis, Pare J. R and Belanger, J., eds., Elsevier Science Publishers B.V., chapter 7, 1997, pp. 239-260.