Department of Food Science and Agricultural Chemistry
Macdonald Campus, McGill University
Ste Anne de Bellevue, Quebec
Email: inteaz [dot] alli [at] mcgill [dot] ca
PhD Food Chemistry, McGill University
Undergraduate Courses: Principles of Quality Assurance (FDSC 425), Food Analysis 1 (FDSC 300)
Membership in professional and scientific associations
- American Society for Quality (ASQ)
- Institute of Food Technologists (IFT)
- Canadian Institute of Food Science and Technology (CIFST)
- Ordre des chimistes du Québec
- Professional Chemist, Ordre des chimistes du Québec
- Quality Systems Auditor, Registrar Accreditation Board (RAB), USA
- Certified Quality Auditor, American Society for Quality (ASQ), USA
Certified Trainer for Hazard Analysis Critical Control Point (HACCP)
Selected recent publications
Yeboah, F.K., Alli, I., Yaylayan, V. 1999. Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin (BSA). J. Agric. Food Chem. 47: 3164-3172.
Gibbs, B., Alli, I. 1998. Characterization of a purified alpha-amylase inhibitor from white kidney beans (Phaseolus vulgaris). Food Res. Int. 31: 217-225.
Yeboah, F.K., Alli, I., Gibbs, B.F., Konishi, Y., Simpson, B.K. 1998. Tryptic fragments of phaseolin from Phaseolus beans. Food Chem. 67: 105-112.
Boye, J.I., Alli, I., Ismail, A.A. 1997. Use of differential scanning calorimetry and infrared spectroscopy in the study of thermal and structural stability of a-lactalbumin. J. Agric. Food Chem. 45: 1116-1125.
Boye, J.I., Alli, I., Ramaswamy, H., Raghavan, V.G.S. 1997. Interactive effects of factors affecting gelation of whey proteins. J. Food Sci. 62: 57-65.
Process for preparing protein concentrates from Brewers Spent Grain. Canadian Patent No. 1317413. 1993. Inventors: Chen, E., Alli, I., Ervin, V., Crowe, N.E., Baker, B.E.