Recent Submissions

  • Binding of volatile aroma compounds to can linings with different polymeric characteristics 

    You, Xiaorong; O’Keefe, Sean F. (Wiley, 2017)
    Flavor compounds have been shown to interact with packaging materials either by scalping, the movement of flavorings from the food product to the package, or by flavor release, movement of flavorings from the package to ...
  • Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice 

    Boudreau IV, Thomas F.; Peck, Gregory M.; O’Keefe, Sean F.; Stewart, Amanda C. (Wiley, 2017-09-12)
    Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the ...
  • Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens 

    Levy, Jason; Boyer, Renee R.; Neilson, Andrew P.; O’Keefe, Sean F.; Chu, Hyun Sik S.; Williams, Robert C.; Dorenkott, Melanie R.; Goodrich, Katheryn M> (Wiley, 2017-08-31)
    Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and ...
  • Food Digest : 2017 

    Virginia Tech. Food Science and Technology Department (Virginia Tech. Food Science and Technology Department, 2017)
    Message from the Department Head: Greetings, I write this in the quiet time between Christmas and New Year’s. I do not know if the Hokies will win their bowl game, but I do know this will be the 24th consecutive bowl ...
  • Food Digest : 2014 

    Virginia Tech. Food Science and Technology Department (Virginia Tech. Food Science and Technology Department, 2014)
    Message from the Department Head: Greetings. December 10, 2013, is a date that should be recorded as part of the Food Science and Technology history. On this date we received a Temporary Certificate of Occupancy for the ...
  • Food Digest : 2015 

    Virginia Tech. Food Science and Technology Department (Virginia Tech. Food Science and Technology Department, 2015)
    Message from the Department Head: Greetings! I hope this newsletter gives you an indication of the Department of Food Science and Technology’s busy year. One highlight was March 21, 2014 — celebrating the grand opening of ...
  • Food Digest : 2016 

    Virginia Tech. Food Science and Technology Department (Virginia Tech. Food Science and Technology Department, 2016)
    Message from the Department Head: The newsletter is a chance for us to reflect on the many activities of the Department of Food Science and Technology over the last year and to look ahead. In our last newsletter we detailed ...
  • Food Digest : 2013 

    Virginia Tech. Food Science and Technology Department (Virginia Tech. Food Science and Technology Department, 2013)
    Message from the Department Head: Greetings. A lot has happened since our last newsletter. I hope as you take the time to read these stories, they will help you reconnect and remind you of the many friendships formed at ...
  • Food Digest : 2012 

    Virginia Tech. Food Science and Technology Department (Virginia Tech. Food Science and Technology Department, 2012)
    In December, Virginia Tech broke ground for the first building in the new Biosciences Precinct at the corner of Duck Pond Drive and Washington Street. The 93,860-square-foot building will incorporate laboratory and support ...
  • Grape powder attenuates the negative effects of GLP-1 receptor antagonism by exendin-3 (9–39) in a normoglycemic mouse model 

    Haufe, Thomas C.; Gilley, Andrew D.; Goodrich, Katie M.; Ryan, C. M.; Smithson, Andrew Todd; Hulver, Matthew W.; Liu, D.; Neilson, Andrew P. (Royal Society of Chemistry, 2016-05-12)
    Prediabetes is a condition affecting 35% of US adults and about 50% of US adults age 65+. Foods rich in polyphenols, including flavanols and other flavonoids, have been studied for their putative beneficial effects on many ...
  • The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation 

    Boudreau, Thomas F. IV; Peck, Gregory M.; O’Keefe, Sean F.; Stewart, Amanda C. (Wiley, 2016-10-16)
    BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H₂S), which is an undesirable aroma compound. ...
  • Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens 

    Bacon, Karleigh; Boyer, Renee; Denbow, Cynthia; O’Keefe, Sean; Neilson, Andrew; Williams, Robert (Wiley, 2017-01)
    Capsicum annuum fruits have been investigated for antimicrobial activity in a number of studies. Capsaicin or other cinnamic acid pathway intermediates are often suggested to be the antimicrobial component, however there ...
  • Changes in flavor volatile composition of oolong tea after panning during tea processing. 

    Sheibani, E; Duncan, SE; Kuhn, DD; Dietrich, AM; Newkirk, JJ; O'Keefe, SF (2016-05)
    Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of ...
  • Protecting soymilk flavor and nutrients from photodegradation 

    Bianchi, Laurie M.; Duncan, Susan E.; Webster, Janet B.; Johnson, Daryan S.; Chang, Hao-Hsun; Marcy, Joseph E.; O'Keefe, Sean F. (Wiley Open Access, 2015-03-18)
    Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light ...
  • Comparison of analytical methods for prediction of prefermentation nutritional status of grape juice 

    Gump, B. H.; Zoecklein, B. W.; Fugelsang, K. C.; Whiton, R. S. (American Society for Enology and Viticulture, 2002)
    Five methods for evaluating nitrogen status were compared using 70 Cabernet Sauvignon juice samples: nitrogen by o-phthaldialdehyde (NOPA), arginine NOPA, enzymatic ammonia, Formol, and high-performance liquid chromatography ...
  • Evaluation of the phenol-free glycosyl-glucose determination 

    Zoecklein, B. W.; Douglas, L. S.; Jasinski, Y. W. (American Society for Enology and Viticulture, 2000)
    Grape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to ...
  • Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds 

    Whiton, R. S.; Zoecklein, B. W. (American Society for Enology and Viticulture, 2000)
    Headspace solid-phase microextraction (SPME) is a fast and simple sampling method for analysis of volatile compounds, but quantitation can be affected by sample matrix and sampling conditions. Sampling time and temperature ...
  • Effects of prohexadione-calcium on grape yield components and fruit and wine composition 

    Lo Giudice, D.; Wolf, T. K.; Zoecklein, B. W. (American Society for Enology and Viticulture, 2004)
    Prohexadione-calcium (prohexadione-Ca) was applied to field-grown Cabernet franc, Cabernet Sauvignon, Chardonnay, and Seyval to evaluate rates and timing effects on fruit yield components and on fruit and wine composition. ...
  • Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates 

    Mansfield, A. K.; Zoecklein, B. W. (American Society for Enology and Viticulture, 2003)
    In Cabernet Sauvignon must, total and phenol-free glycosides (expressed as glycosyl-glucose) rose during fermentation while skin concentrations dropped. Wines were heated postfermentation, prior to dejuicing (rising 2 to ...
  • Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni 

    Mansfield, A. K.; Zoecklein, B. W.; Whiton, R. S. (American Society for Enology and Viticulture, 2002)
    Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable of modifying wine aroma and flavor. The activity of beta-glucosiclase against p-nitrophenyl-beta-D-glucopyranoside was determined in a ...

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