What we do – a selection of recent food chemistry related publications form Oregon State U.

I thought I showcase some of the research work done by my colleagues in the Food Science and Crop Science departments at

Where possible the titles are linked to the abstracts. Depending on where you are you might be able to link through to the full text.

This is not all of them, but it will do for now.

Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins
Journal of Food Science
Volume 74, Issue 9, Date: November/December 2009, Pages: C683-C692
Angela Hunt, Jae W. Park, Akihiro Handa

Antimicrobial Efficiency of Essential Oil and Freeze–Thaw Treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in Strawberry Juice
Journal of Food Science
Volume 74, Issue 3, Date: April 2009, Pages: M131-M137
J. Duan, Y. Zhao

Negative Roles of Salt in Gelation Properties of Fish Protein Isolate
Journal of Food Science
Volume 73, Issue 8, Date: October 2008, Pages: C585-C588
Y.S. Kim, J.W. Park

Storability of Antimicrobial Chitosan-Lysozyme Composite Coating and Film-Forming Solutions
Journal of Food Science
Volume 73, Issue 6, Date: August 2008, Pages: M321-M329
J. Duan, K. Kim, M.A. Daeschel, Y. Zhao

Journal of Food Science
Samanan Poowakanjana 1 and Jae W. Park 1 1 Authors are with OSU Seafood Research Center, 2001 Marine Dr. #253, Astoria, OR 97103, U.S.A.

Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

Alberto Hernndez-Jimnez, Encarna Gmez-Plaza, Adrin Martnez-Cutillas, James A. Kennedy

Journal of Agricultural and Food Chemistry 2009 57 (22), 10798-10803

One Hundred Years of Progress in Food Analysis

Robert J. McGorrin

Journal of Agricultural and Food Chemistry 2009 57 (18), 8076-8088

DNA Barcoding of Commercially Important Salmon and Trout Species (Oncorhynchus and Salmo) from North America

Rosalee S. Rasmussen, Michael T. Morrissey, Paul D. N. Hebert

Journal of Agricultural and Food Chemistry 2009 57 (18), 8379-8385

Volatile Composition of Merlot Wine from Different Vine Water Status

Michael C. Qian, Yu Fang, Krista Shellie

Journal of Agricultural and Food Chemistry 2009 57 (16), 7459-7463

Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation

Fiorella K. Cerpa-Caldern, James A. Kennedy

Journal of Agricultural and Food Chemistry 2008 56 (19), 9006-9014

A Comprehensive Genotype and Environment Assessment of Wheat Grain Ash Content in Oregon and Washington: Analysis of Variation

Craig F. Morris, Shuobi Li, G. E. King, Doug A. Engle, John W. Burns, and Andrew S. Ross

Cereal Chemistry 2009, Volume 86, Number 3: 307-312.

Relationships of Quality Characteristics with Size-Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats

J. B. Ohm, A. S. Ross, C. J. Peterson, and C. F. Morris

Cereal Chemistry 2009, Volume 86, Number 2: 197-203.

Glutenin Macropolymer in Salted and Alkaline Noodle Doughs–

Y. L. Ong, A. S. Ross, and D. A. Engle; Cereal Chemistry

accepted on 26 August 09

Applied Biochemistry and Biotechnology
Hydrolytic Methods for the Quantification of Fructose Equivalents in Herbaceous Biomass
Volume 158 Issue  – 2: 352 – 361
Date  – 2009-08-01
Stefanie K. Nguyen, Supaporn Sophonputtanaphoca, Eugene Kim, Michael H. Penner
DOI  – 10.1007/s12010-009-8596-x

Things that caught my eye…

Ancient beer

From the “Sage of Discovery” a link about beer made with yeast extracted from 40 million year old amber.


You can get it at http://www.fossilfuelsbrewingco.com/

Confirming one piece of the wisdom of Seinfeld via Neuroskeptic

As neuroskeptic asks “Are the benefits of coffee really due to the caffeine, or are there placebo effects at work?

See the result via this paper and Neuroskeptic’s summary…   Harrell PT, & Juliano LM (2009). Caffeine expectancies influence the subjective and behavioral effects of caffeine. Psychopharmacology PMID: 19760283

“What’s grosser than gross? How ‘bout a 100-mile long wad of E. Coli-infested mucus?”

From “From Mauka to Makai” A science blog for the masses.


These marine mucilages, that “From Mauka to Makai” reports, have been seen in the Mediteranean since 1729, and are apparently made up of the kinds of seaweed/algal polysaccharides we commonly use as food ingredients – algins, agar, carrageenans, except, as we might figure the polysacchardes mats are home to a teeming population of microbes, some of which are plenty unfriendly.

Danovaro, R., Fonda Umani, S., & Pusceddu, A. (2009). Climate Change and the Potential Spreading of Marine Mucilage and Microbial Pathogens in the Mediterranean Sea PLoS ONE, 4 (9) DOI: 10.1371/journal.pone.0007006

The polymer makeup of the mucilages was amply reported in the citation in the 1995 paper by Gary Leppard in “Science of The Total Environment” Vol 165 Pages 103-131 “The characterization of algal and microbial mucilages and their aggregates in aquatic ecosystems” an this actually gives a nice rundown on the interactions of the polymers for students of algal polysaccharides. http://tinyurl.com/yzuycg6 It is about 5MB and takes a while to load.