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United States Department of Agriculture

Agricultural Research Service

Related Topics

Tara McHugh
Healthy Processed Foods Research
Research Leader

Phone: (510) 559-5864
Fax: (510) 559-5851
Room 3000
USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY, CA, 94710

Projects
New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops and their Co-Products
Appropriated (D)
  Accession Number: 416707
Improved Utilization of Ag. Products through Identification of Nitrogen-containing Bioactive Components Important to Quality & Human Health
Appropriated (D)
  Accession Number: 419759
Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops
Appropriated (D)
  Accession Number: 419936
Processing Technologies to Prevent Weight Gain and Obesity Related Metabolic Diseases
Appropriated (D)
  Accession Number: 420733
Reduction of Allergenicity through Food Processing
Appropriated (D)
  Accession Number: 423087
Blow Spinning of Agricultural-Based Nanofibers for Value-Added Agricultural Applications
Interagency Reimbursable Agreement (I)
  Accession Number: 425383
Development of New Infrared Dry-peeling System for Tomatoes
Specific Cooperative Agreement (S)
  Accession Number: 420246

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Electrostatic spraying of antimicrobial coating to improve strawberry quality - (Abstract Only) - (19-Feb-14)
Effect of UV-B light on total soluble phenolic contents of various whole and fresh-cut specialty crops - (Peer Reviewed Journal)
Du, W., Avena Bustillos, R.D., Breksa Iii, A.P., Mchugh, T.H. 2014. Effect of UV-B light on total soluble phenolic contents of various whole and fresh-cut specialty crops. Postharvest Biology and Technology. 93:72-82. DOI: 10.1016/j.postharvbio.2014.02.004.
Physical and antibacterial properties of Açaí edible films formulated with thyme essential oil and apple skin polyphenols - (Peer Reviewed Journal) - (04-Feb-14)
Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application Reprint Icon - (Peer Reviewed Journal)
Peretto, G., Du, W., Avena Bustillos, R.D., Berrios, J.D., Sambo, P., Mchugh, T.H. 2014. Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf4042886.
Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films Reprint Icon - (Peer Reviewed Journal)
Peretto, G., Du, W., Avena Bustillos, R.D., Sarreal, S.L., Hua, S.T., Sambo, P., Mchugh, T.H. 2013. Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films. Postharvest Biology and Technology. DOI: 10.1016/j.postharvbio.2013.11.003.
Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags Reprint Icon - (Peer Reviewed Journal)
Zhu, L., Olsen, C.W., Mchugh, T.H., Friedman, M., Jaroni, D., Ravshankar, S. 2013. Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags. Journal of Food Science. 79(1):M61-M66. DOI: 10.1111/1750-3841.12318.
Apple, carrot, and hibiscus edible films containing plant antimicrobials inactivate Salmonella Newport in packaged organic leafy greens - (Abstract Only) - (21-Oct-13)
Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches Reprint Icon - (Peer Reviewed Journal)
Li, X., Zhang, A., Atungulu, G., Delwiche, M., Milczarek, R.R., Wood, D.F., Williams, T.G., Mchugh, T.H., Pan, Z. 2013. Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches. LWT - Food Science and Technology. 55(1):34-42. DOI: 10.1016/j.lwt.2013.08.020.
Comparison of water and infrared blanching methods for processing performance and final product quality of French fries - (Peer Reviewed Journal)
Bingol, G., Pan, Z., Bei, W., Zhang, A., Mchugh, T.H. 2013. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries. Journal of Food Engineering. DOI: 10.1016/j.jfoodeng.2013.08.001.
Edible films from pectin: Physical-mechanical and antimicrobial properties - A Review Reprint Icon - (Review Article)
Espitia, P.J., Du, W., Avena Bustillos, R.D., Fatima, N.D., Soares, N.F., Mchugh, T.H. 2013. Edible films from pectin: Physical-mechanical and antimicrobial properties - A Review. Food Hydrocolloids Journal. 35:287-296. DOI:10.1016/j.foodhyd.2013.06.005.
Antimicrobial synergy of apple skin polyphenol and thyme essential oil in Açaí edible films and their effects on film properties (abstract) - (Abstract Only) - (13-Mar-13)
Solar thermal drying of apricots: Effect of spectrally-selective cabinet materials on drying rate and quality metrics (abstract) - (Abstract Only)
Milczarek, R.R., Alonzo, J.H., Mchugh, T.H. 2013. Solar thermal drying of apricots: Effect of spectrally-selective cabinet materials on drying rate and quality metrics (abstract). Institute of Food Techologists Annual Meeting & Food Expo. 169.01.
Antioxidant characterization and sensory evaluation during storage of ultraviolet-B light exposed baby carrots (abstract) - (Abstract Only) - (12-Feb-13)
Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films (abstract) - (Abstract Only) - (12-Feb-13)
Antibacterial activity and physical properties of açaí edible films incorporated with thyme essential oil and apple skin polyphenol (abstract) - (Abstract Only) - (12-Feb-13)
Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5 - (Peer Reviewed Journal)
Wang, Y., Fu, T., Howard, A., Kothary, M.H., Mchugh, T.H., Zhang, Y. 2013. Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5. Journal of Agricultural and Food Chemistry. 61:1573-1578.
Optimization of microwave roasting of almond (Prunus dulcis) Reprint Icon - (Peer Reviewed Journal)
Milczarek, R.R., Avena Bustillos, R.D., Greta, P., Mchugh, T.H. 2012. Optimization of microwave roasting of almond (Prunus dulcis). Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12046.
Shelf-life of infrared dry-roasted almonds Reprint Icon - (Peer Reviewed Journal)
Yang, J., Pan, Z., Takeoka, G.R., Mackey, B.E., Bingol, G., Brandl, M., Garcin, K., Mchugh, T.H., Wang, H. 2012. Shelf-life of infrared dry-roasted almonds. Journal of Food Chemistry. 138(1):671-678. DOI: 10.1016/j.foodchem.2012.09.142.
Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol Reprint Icon - (Peer Reviewed Journal)
Du, W., Avena Bustillos, R.D., Woods, R.D., Breksa III, A.P., Mchugh, T.H., Friedman, M., Levin, C.E., Mandrell, R.E. 2012. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol. Journal of Agricultural and Food Chemistry. 60(32):7799-7804. DOI: 10.1021/jf301281a.
Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films Reprint Icon - (Peer Reviewed Journal)
Otoni, C.G., Avena Bustillos, R.D., Chiou, B., Bilbao-Sainz, C., Bechtel, P.J., Mchugh, T.H. 2012. Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films. Journal of Food Science. DOI:10.1111/j1750-3841.2012.02839.x.
Exploration of conditions for microwave roasting of almonds - (Proceedings)
Milczarek, R.R., Avena Bustillos, R.D., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds. Microwave Power Symposium Proceedings. June 20-22, 2012, Las Vegas, Nevada. p. 122-131.
Exploration of conditions for microwave roasting of almonds (abstract) - (Abstract Only)
Milczarek, R.R., Avena Bustillos, R., Mchugh, T.H. 2012. Exploration of conditions for microwave roasting of almonds (abstract). Microwave Power Symposium Proceedings. (00).
A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial Reprint Icon - (Peer Reviewed Journal)
Mietus-Snyder, M.L., Shigenaga, M.K., Suh, J.H., Shenvi, S.V., Lal, A., Mchugh, T.H., Olson, D.A., Lilienstein, J., Krauss, R.M., Gildengoren, G., Mccann, J.C., Ames, B.N. 2012. A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial. Journal of Federation of American Societies for Experimental Biology. 26:000-000. DOI: 10.1096/FJ.11-201558.
Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing Carvacrol and Cinnamaldehyde - (Peer Reviewed Journal)
Ravishankar, S., Zhu, L., Jaroni, D., Olsen, C.W., Mchugh, T.H., Friedman, M. 2012. Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing Carvacrol and Cinnamaldehyde. Journal of Food Science. 77(7):M377-M382.
Ergocalciferol from mushrooms or supplements consumed with a standard meal increases 25-hydroxyergocalciferol but decreases 25-hydroxycholecalciferol in the serum of healthy adults - (Peer Reviewed Journal)
Stephensen, C.B., Zerofsky, M., Burnett, D., Lin, Y., Hammock, B.D., Hall, L.M., Mchugh, T.H. 2012. Ergocalciferol from mushrooms or supplements consumed with a standard meal increases 25-hydroxyergocalciferol but decreases 25-hydroxycholecalciferol in the serum of healthy adults. Journal of Nutrition. 142(7):1246-1252. DOI: 10.3945/jn.112.159764.
Storage stability of sterilized liquid extracts from pomegranate peel Reprint Icon - (Peer Reviewed Journal)
Qu, W., Breksa III, A.P., Pan, Z., Ma, H., Mchugh, T.H. 2012. Storage stability of sterilized liquid extracts from pomegranate peel . Journal of Food Science. 77(7):C765-C772. DOI: 10.1111/j.1750-3841.2012.02779.x.
Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products Reprint Icon - (Peer Reviewed Journal)
Du, W., Avena Bustillos, R.D., Breksa III, A.P., Mchugh, T.H. 2012. Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food Chemistry. 134:1862-1869. DOI:10.1016/j.foodchem.2012.03.097.
Quality of frozen fruit bars manufactured through infrared pre-dehydration - (Peer Reviewed Journal)
Tian, H., Pan, Z., Zhu, Y., Mchugh, T.H., Ying, Y. 2012. Quality of frozen fruit bars manufactured through infrared pre-dehydration. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2012.00720.x.
Spatial variation of drying rates within a multi-tray cabinet dryer (abstract) - (Abstract Only)
Milczarek, R.R., Vallot, L., Tom, M.Y., Mchugh, T.H. 2012. Spatial variation of drying rates within a multi-tray cabinet dryer (abstract). National Meeting of Institute of Food Technologists/Food Expo. (00).
Effect of UV-B light on soluble phenolic content and antioxidant capacity of selected fresh-cut fruits and vegetables - (Abstract Only) - (09-Feb-12)
Effect of UV-B light and genotype on antioxidant enhancement of carrot slices - (Abstract Only) - (09-Feb-12)
Ultraviolet-B light treatment increases antioxidant capacity of carrot products - (Peer Reviewed Journal)
Avena Bustillos, R.D., Du, W., Woods, R.D., Olson, D.A., Breksa III, A.P., Mchugh, T.H. 2012. Ultraviolet-B light treatment increases antioxidant capacity of carrot products. Journal of the Science of Food and Agriculture. 92(11):2341-2348.
Review of current technologies for reduction of Salmonella populations on almonds - (Review Article)
Pan, Z., Bingol, G., Mchugh, T.H., Brandl, M. 2012. Review of current technologies for reduction of Salmonella populations on almonds. Food and Bioprocess Technology. 5(6):2046-2057. DOI: 10.1007/s11947-012-0789-6.
Low calorie nutritional compositions for maintaining metabolic balance - (Pct (Patent Cooperation Treaty)) - (07-Dec-11)
Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment Reprint Icon - (Peer Reviewed Journal)
Bingol, G., Ang, Z., Pan, Z., Mchugh, T.H. 2011. Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment. Journal of Food Chemistry. 132(2):686-692. DOI:10.1016/j.foodchem.2011.10.055.
Properties of extruded expandable breadfruit products Reprint Icon - (Peer Reviewed Journal)
Ma, H., Pan, Z., Li, B., Atungulu, G.G., Olson, D.A., Wall, M.M., Mchugh, T.H. 2011. Properties of extruded expandable breadfruit products. Journal of Food Science and Technology. 46(1):326-334. DOI: 10.1016/j.lwt.2011.09.007.
Novel food processing innovations to improve food safety and health - (Peer Reviewed Journal)
Mchugh, T.H., Avena Bustillos, R.D. 2011. Novel food processing innovations to improve food safety and health. Progress in Nutrition. 13(3):155-159.
Antimicrobial volatile essential oils in edible films for food safety - (Book / Chapter)
Du, W., Avena Bustillos, R.D., Hua, S.T., Mchugh, T.H. 2011. Antimicrobial volatile essential oils in edible films for food safety. In: Science against Microbial Pathogens: Communicating Current Research and Technological Advances. Badajoh, Spain: Formatex. p. 1124-1134.
Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films Reprint Icon - (Peer Reviewed Journal)
Avena-Bustillos, R.J., Chiou, B., Olsen, C.W., Bechtel, P.J., Olson, D.A., Mchugh, T.H. 2011. Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films. Journal of Food Science. 76(7):E519-E524. DOI: 10.1111/j.1750-3841.2011.02312.x.
Novel approach to inhibit the growth of Aspergilus flavus and aflatoxin production by essential oil edible film - (Abstract Only) - (28-Feb-11)
Fish gelatin: Material properties and applications - (Book / Chapter)
Chiou, B., Avena-Bustillos, R.J., Bechtel, P.J., Imam, S.H., Glenn, G.M., Mchugh, T.H., Orts, W.J. 2012. Fish gelatin: Material properties and applications. In: Fornasiero, P., Grazianai, M., editors. Renewable Resources and Renewable Energy: A Global Challenge, 2nd edition. New York, NY: CRC Press. p. 143-157.
Development of infrared heating technology for tomato peeling - (Proceedings)
Pan, Z., Li, X., Yong, W., Atungulu, G., Mchugh, T.H., Delwiche, M. 2011. Development of infrared heating technology for tomato peeling. In: Proceedings of the 11th International Congress on Engineering and Food, May 22-26, 2011. Athens, Greece. p. 795-796.
Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste - (Abstract Only)
Milczarek, R.R., Jackson, O.A., Mc Hugh, T.H. 2011. Effect of microwave- and microwave-convection drying conditions on the total soluble phenolic content of 2-phase olive mill waste. Annual Meeting of the Institute of Food Technologists.
Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products - (Abstract Only) - (10-Feb-11)
Effect of UV-B light on soluble phenolic content of various whole and fresh-cut vegetables - (Abstract Only) - (10-Feb-11)
Antimicrobial volatile essential oils in edible films and pouches for produce safety - (Abstract Only) - (01-Feb-11)
Role of edible film and coating additives - (Book / Chapter)
Avena-Bustillos, R.D., Mchugh, T.H. 2011. Role of edible film and coating additives. Edible Films and Coatings for Food and Other Applications. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 157-184.
Applications of edible films and coatings to processed foods - (Book / Chapter)
Mchugh, T.H., Avena-Bustillos, R.D. 2011. Applications of edible films and coatings to processed foods. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 291-318.
Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel Reprint Icon - (Peer Reviewed Journal)
Pan, Z., Qu, W., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics. doi: 10.1016/j.ultsonch.2011.01.005.
Infrared Pasteurization of raw almonds Reprint Icon - (Peer Reviewed Journal)
Bingol, G., Yang, J., Brandl, M., Pan, Z., Wang, H., Mc Hugh, T.H. 2011. Infrared pasteurization of raw almonds. Journal of Food Engineering. 104 (2011), pp. 387-393 doi.org/10.1016/j.lwt.2010.12.034.
Practical implications of probe- and sample-related variables in puncture testing of clingstone peaches - (Proceedings)
Milczarek, R.R., McHugh, T.H. 2011. Practical implications of probe-and sample-related variables in puncture testing of clingstone peaches. In: Taoukis, N.G., Stoforos, N. G., Karathanos, V.T., Saravacos, G.D., editors. Proceedings of the International Congress on Engineering and Food, May 22-26, 2011, Athens, Greece. p. 215-216.
Milling by product Utilization Research at USDA-ARS Reprint Icon - (Trade Journal)
Milczarek, R.R., Avena Bustillos, R.D., Du, W., Chiou, B., Mc Hugh, T.H. 2010. Milling by product Utilization Research at USDA-ARS. Trade Journal Publication. 1(12)1.
Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose Reprint Icon - (Peer Reviewed Journal)
De Moura, M.R., Avena Bustillos, R.D., Mc Hugh, T.H., Wood, D.F., Zucolotto, V., Otoni, C.G., Mattoso, L.H. 2010. Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.12.008.
Nanocomposites in food packaging – A review Reprint Icon - (Book / Chapter)
Cordeiro De Azeredo, H.M., Mattoso, L.H., Mchugh, T.H. 2011. Nanocomposites in food packaging – A review. In: Reddy, B., editor. Advances in Diverse Industrial Applications of Nanocomposites. Shanghai, China: InTech. p. 1-22.
Physical and antibacterial properties of edible films formulated with apple skin polyphenols Reprint Icon - (Peer Reviewed Journal)
Du, W., Olsen, C.W., Avena Bustillos, R.D., Friedman, M., Mchugh, T.H. 2011. Physical and antibacterial properties of edible films formulated with apple skin polyphenols. Journal of Food Science. 76(2):149-155. doi: 10.1111/j.1750-3841.2010.02012.x.
Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste - (Peer Reviewed Journal)
Milczarek, R.R., Dai, A.A., Otoni, C.G., Mchugh, T.H. 2011. Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste. Journal of Food Engineering. 103(4): 434-441.
Allspice, cinnamon and clove bud plant essential oils in edible apple films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes - (Abstract Only)
Du, W., Olsen, C.W., Avena Bustillos, R.D., Mc Hugh, T.H., Levin, C.C., Mandrell, R.E., Friedman, M. 2010. Allspice, cinnamon and clove bud plant essential oils in edible apple films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes. Progress in Nutrition. p. 88.
Nanoemulsions prepared by a low-energy emulsification method applied to edible films Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Wood, D.F., Williams, T.G., Mchugh, T.H., Avena Bustillos, R.D. 2010. Nanoemulsions prepared by a low-energy emulsification method applied to edible films. Micron. 58(22):11932-11938.
Isothermal microwave and microwave-convection drying of olive pomace - (Proceedings)
Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Microwave Power Symposium Proceedings. 233-238.
Peering into the secrets of food and agricultural co-products - (Proceedings)
Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. Peering into the secrets of food and agricultural co-products. Society of Photo-Optical Instrumentation Engineers. 2010. 7729:03.
Peering into the secrets of food and agricultural co-products - (Proceedings)
Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. 2010. Peering into the secrets of food and agricultural co-products. Proceedings of SPIE. Proceedings. 7729:772903-1 to 772903-4.
Isothermal microwave and microwave-convection drying of olive pomace - (Abstract Only)
Milczarek, R.R., Mc Hugh, T.H. 2010. Isothermal microwave and microwave-convection drying of olive pomace. Meeting Abstract.
Infrared heating for dry-roasting and pasteurization of almonds - (Peer Reviewed Journal)
Yang, J., Bingol, G., Pan, Z., Brandl, M., Mc Hugh, T.H., Wang, H. 2010. Infrared heating for dry-roasting and pasteurization of almonds. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.07.007
Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content - (Peer Reviewed Journal)
Azevedo, H.M., Mattoso, L.H., Avena-Bustillos, R.J., Filho, G.C., Munford, M.L., Wood, D.F., Mchugh, T.H. 2010. Nanocellulose reinforced chitosan composite films as affected by nanofiller loading and plasticizer content. Journal of Food Science. 75(1):N1-N7.
Multiphysics modeling of microwave heating of whole tomato - (Abstract Only)
Milczarek, R.R., Mc Hugh, T.H. 2010. Multiphysics modeling of microwave heating of whole tomato. Institute of Food Technologists.
Effect of plant essential oils against foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in raw cookie dough - (Abstract Only) - (18-Feb-10)
Effect of UV-B light on soluble phenolic compounds and antioxidant capacity of various specialty crops and pomaces - (Abstract Only) - (18-Feb-10)
Physical and antibacterial properties of edible films formulated with apple skin polyphenolics - (Abstract Only) - (18-Feb-10)
Dehydration of pollock skins prior to gelatin production - (Peer Reviewed Journal)
Bower, C.K., Avena-Bustillos, R.J., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Journal of Food Science. 75(4):C317-C321.
Dehydration of pollock skin prior to gelatin production Reprint Icon - (Peer Reviewed Journal)
Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mchugh, T.H. 2010. Dehydration of pollock skin prior to gelatin production. Journal of Food Science. 75, C317-C321.
Peering into the Secrets of Food and Agricultural Co-products - (Abstract Only)
Wood, D.F., Williams, T.G., Glenn, G.M., Pan, Z., Orts, W.J., Mc Hugh, T.H. 2010. Peering into the Secrets of Food and Agricultural Co-products. Meeting Abstract; 7729:03
Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles - (Peer Reviewed Journal)
Bilbao-Sainz, C., Avena Bustillos, R.D., Wood, D.F., Williams, T.G., Mchugh, T.H. 2010. Composite edible films based on hydroxypropyl methyl cellulose reinforced with microcrystalline cellulose nanoparticles. Journal of Agricultural and Food Chemistry. 58(6):3753-60.
Physical and Chemical Properties of Pollock and Salmon Skin Gelatin Films - (Book / Chapter)
Avena-Bustillos, R.D., Chiou, B., Olsen, C.W., Bechel, P.J., Mc Hugh, T.H. 2010. Physical and Chemical Properties of Pollock and Salmon Skin Gelatin Films. Composition of Hydrolysate Meals Made from Alaska Pollock, Salmon, and Flatfish Processing Byproducts: Comparisons with Traditional Alaska Fish Meals. In: P.J. Bechtel and S. Smiley (eds.), A Sustainable Future: Fish Processing Byproducts. Alaska Sea Grant, University of Alaska Fairbanks, pp. 281-294. doi:10.4027/sffpb.2010.23
Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast Reprint Icon - (Peer Reviewed Journal)
Mild, R.M., Joens, L., Friedman, M., Olsen, C.W., Mchugh, T.H., Ravishankar, S. 2011. Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast. Journal of Food Science. 76: M163–M168. doi: 10.1111/j.1750-3841.2011.02065.x.
Development and commercialization of emerging infrared radiation food processing technologies - (Proceedings)
Pan, Z., Atungulu, G.G., Bingol, G., Mc Hugh, T.H., Yang, J. 2010. Development and commercialization of emerging infrared radiation food processing technologies. Proceedings for CIGR World Congress Meetings.
Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel - (Proceedings)
Qu, W., Pan, Z., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2010. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Proceedings for CIGR World Congress Meetings. Proceeding of the XVIIth World Congress of the International Commission of Agricultural and Biosystems Engineering (CIGR). p.1-17.
Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodborne pathogens, Escherichia coli O157:h7, Salmonella enterica and Listeria monocytogenes - (Abstract Only)
Du, W., Olsen, C.W., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2010. Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes. Progress in Nutrition. p. 85-86.
Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehvde and carvacrol - (Abstract Only)
Du, W., Avena Bustillos, R.D., Woods, R.D., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2010. Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehvde and carvacrol. Progress in Nutrition. p. 87.
Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples - (Abstract Only)
Rojas-Grau, M., Raybaudi-Massilia, R., Soliva-Fortuny, R., Avena Bustillos, R.D., Mc Hugh, T.H., Martin-Belloso, O. 2010. Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples . Progress in Nutrition. p. 85.
Dehydration of pollock skins prior to gelatin production - (Abstract Only)
Bower, C.K., Avena Bustillos, R.D., Hietala, K.A., Bilbao-Sainz, C., Olsen, C.W., Mc Hugh, T.H. 2010. Dehydration of pollock skins prior to gelatin production. Progress in Nutrition. p. 86.
Effect of plant essential oils on antimicrobial and physical properties of apple-puree, edible films and coatings - (Abstract Only)
Rojas-Garu, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Bellosa, O., Mc Hugh, T.H. 2010. Effect of plant essential oils on antimicrobial and physical properties of apple puree edible films and coatings. Progress in Nutrition. p. 87.
Physicochemical properties of apple puree-alginate films containing plant essential oils and oil compounds active against Escherichia coli 0157:H7 - (Abstract Only)
Olsen, C.W., Rojas-Grau, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2010. Physicochemical properties of apple puree-alginate films containing plant essential oils and oil compounds active against Escherichia coli 0157:H7. Progress in Nutrition. p. 86
Development of Infrared Radiation Heating Method for Sustainable Tomato Peeling - (Peer Reviewed Journal)
Pan, Z., Li, X., Bingol, G., Mc Hugh, T.H., Atungulu, G.G. 2009. Development of Infrared Radiation Heating Method for Sustainable Tomato Peeling. Applied Engineering in Agriculture. 25(6):935-941.
Processing and Quality Characteristics of Apple Slices under Simultaneous Infrared Dry-blanching and Dehydration with Intermittent Heating - (Peer Reviewed Journal)
Zhu, Y., Pan, Z., Mc Hugh, T.H., Barrett, D.M. 2010. Processing and Quality Characteristics of Apple Slices under Simultaneous Infrared Dry-blanching and Dehydration with Intermittent Heating. Journal of Food Engineering. 97(1):8-16.
Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products - (Peer Reviewed Journal)
Ravishankar, S., Zhu, L., Olsen, C.W., Mc Hugh, T.H., Friedman, M. 2009. Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products. Journal of Food Science. 74(8):M440-M445.
Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method - (Proceedings)
Li, X., Pan, Z., Bingol, G., Mc Hugh, T.H., Atungulu, G. 2009. Feasibility Study of Using Infrared Radiation Heating as a Sustainable Tomato Peeling Method. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096074. p. 1-14. St. Joseph. Mich.
Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds - (Proceedings)
Yang, J., Pan, Z., Brandl, M., Mc Hugh, T.H., Bingol, G., Wang, H., Olson, D.A. 2009. Infrared Heating for Improved Safety and Processing Efficiency of Dry-Roasted Almonds. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). ASABE Paper #096047. p. 1-13. St. Joseph, Mich.
Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods - (Peer Reviewed Journal)
Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2009. Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods. Journal of Food Science. 74(7):M390-M397.
Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities - (Peer Reviewed Journal)
Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2009. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities. Journal of Food Science. 74(7):M372-M378.
Heat and Mass Transfer Modeling of Apple Slice under Simultaneous Infrared Dry-Blanching and Dehydration Process - (Peer Reviewed Journal)
Lin, Y., Li, S., Zhu, Y., Bingol, G., Pan, Z., Mc Hugh, T.H. 2009. Heat and Mass Transfer Modeling of Apple Slice under Simultaneous Infrared Dry-Blanching and Dehydration Process. Drying Technology. 27:1051-1059.
Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers - (Peer Reviewed Journal)
Azeredo, H.C., Mattoso, L.H., Wood, D.F., Williams, T.G., Avena-Bustillos, R.D., Mc Hugh, T.H. 2009. Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers. Journal of Food Science. 74(5):N31-N35.
Allspice, cinnamon, and clove bud plant essential oils in edible apple films inactivate the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes - (Abstract Only) - (11-Feb-09)
Allspice, garlic, and oregano plant essential oils in tomato films inactive the foodborne pathogens Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes - (Abstract Only) - (11-Feb-09)
Hedonic evaluation of cooked chicken wrapped with apple and tomato films formulated with cinnamaldehyde and carvacol - (Abstract Only) - (11-Feb-09)
Dehydration of pollock skins prior to gelatin production - (Abstract Only) - (10-Feb-09)
Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles - (Peer Reviewed Journal)
De Moura, M.R., Aouada, F.A., Avena-Bustillos, R.D., Mc Hugh, T.H., Krochta, J.M., Mattoso, L.H. 2009. Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles. Journal of Food Engineering. 92:448-453.
Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings - (Book / Chapter)
Mc Hugh, T.H., Avena-Bustillos, R.J., Du, W. 2009. Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings. Book Chapter In Microbial Safety of Fresh Produce, 12:225-239. X. Fan, B.A. Niemira, C.J. Doona, F.E. Feeherry, R.B. Gravani, Ed.: IFT Press, Wiley-Blackwell. 12:225-239.
Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films - (Peer Reviewed Journal)
Du, W., Olsen, C.W., Avena-Bustillos, R., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2008. Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films. Journal of Food Science. 73(7):M378-383.
Effect of Infusion Method and Parameters on Mass Transfer in Blueberries - (Peer Reviewed Journal)
Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2009. Effect of Infusion Method and Parameters on Mass Transfer in Blueberries. Food and Bioprocess Technology. 2:271-278.
Effect of Infusion Method and Parameters on Mass Transfer in Blueberries - (Peer Reviewed Journal)
Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2009. Effect of Infusion Method and Parameters on Mass Transfer in Blueberries. Food and Bioprocess Technology. 2:271-278.
Starch/pulp-Fiber Based Packaging Foams and Cast Films Containing Alaskan Fish by-Products (Waste) - (Peer Reviewed Journal)
Imam, S.H., Chiou, B., Wood, D.F., Shey, J., Glenn, G.M., Orts, W.J., Narayan, R.R., Avena Bustillos, R.D. 2008. Starch/pulp-fiber based packaging foams and cast films containing alaskan fish by-products (waste). BioResources. 3(3):758-773.
Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles - (Peer Reviewed Journal)
De Moura, M.R., Avena-Bustillos, R.D., Mc Hugh, T.H., Krochta, J.M., Mattoso, L.H. 2008. Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles. Journal of Food Science. 73(7):31-36.
Ift Scientific Status Summary 2008: Innovative Food Packaging Solutions - (Peer Reviewed Journal)
Brody, A.L., Bugusu, B., Han, J.H., Sand, C.K., Mc Hugh, T.H. 2008. IFT Scientific Status Summary 2008: Innovative Food Packaging Solutions. Journal of Food Science. 73(8):R107-R116.
Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating - (Peer Reviewed Journal)
Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Zhu, Y., Avena-Bustillos, R.D., Hirschberg, E. 2008. Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating. Journal of Food Science. 73(6):E259-E265.
Biodiesel from Waste Salmon Oil - (Peer Reviewed Journal)
Chiou, B., El-Mashad, H.M., Avena Bustillos, R.D., Dunn, R.O., Bechtel, P.J., Mc Hugh, T.H., Imam, S.H., Glenn, G.M. 2008. Biodiesel from Waste Salmon Oil. Transactions of the ASABE. 51(3):797-802.
Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method - (Abstract Only)
Olson, D.A., Avena-Bustillos, R.D., Muy-Rangel, M.D., Pan, Z., Mc Hugh, T.H. 2008. Improved Energy and Processing Efficiencies of Strawberry Drying Using Sequential Infrared Freeze-Drying Method. Annual Meeting of the Institute of Food Technologists.
Storage Stability and Antibacterial Activity against E. coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods - (Peer Reviewed Journal)
Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2008. Storage Stability and Antibacterial Activity against Echerichia coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods. Journal of Agricultural and Food Chemistry. 56:3082-2088.
Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures - (Peer Reviewed Journal)
Hernandez-Izquierdo, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Krochta, J.M. 2008. Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures. Journal of Food Science. V73(4):169-175.
Vitamin D2 Formation from Post-Harvest UV-B Treatment of Mushrooms (Agaricus bisporus) and Retention during Storage - (Peer Reviewed Journal)
Roberts, J.S., Teichert, A., Mc Hugh, T.H. 2008. Vitamin D2 Formation from Post-Harvest UV-B Treatment of Mushrooms (Agaricus bisporus) and Retention during Storage. Journal of Agricultural and Food Chemistry. 56:4541-4544.
Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat - (Peer Reviewed Journal)
Brandl, M., Pan, Z., Huynh, S., Zhu, Y., Mc Hugh, T.H. 2008. Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat. Journal of Food Protection. 71(5)-897-902
Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying - (Peer Reviewed Journal)
Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2008. Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying. Lebensmittel Wissenschaft und Technologie. 41:1944-1951.
Quality of Frozen Fruit Bars Manufactured through Infrared Pre-dehydration - (Peer Reviewed Journal) - (28-Jan-08)
Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating - (Peer Reviewed Journal)
Shi, J., Pan, Z., Mc Hugh, T.H., Wood, D.F., Hirschberg, E., Olson, D.A. 2008. Drying and Quality Characteristics of Fresh and Sugar-infused Blueberries Dried with Infrared Radiation Heating. Lebensmittel Wissenschaft und Technologie. 41:1962-1972.
Food Nanotechnology - Food Packaging Applications Reprint Icon - (Peer Reviewed Journal)
Mc Hugh, T.H. 2008. The World of Food Science. Food Nanotechnology - Food Packaging Applications. V4:1-3.
ARS Grape Quality Research Update - (Proceedings)
Mc Hugh, T.H. 2007. ARS Grape Quality Research Update. 2007. ARS Grape and Wine Industry Workshop Proceedings, 31-34.
Applications of Nanoscience to Edible Films - (Proceedings)
Mc Hugh, T.H., Avena-Bustillos, R., Dogan, N., Aouada, M., Mattoso, L. 2007. Applications of Nanoscience to Edible Films. Recent Progress in Food Science and Engineering Int'l Symposium Proceedings. 16-21.
Food Nanotechnology: Food Packaging Applications - (Abstract Only) - (01-Jun-07)
What Constitutes a Fruit or Vegetable Serving Equivalent in Processed Products? - (Abstract Only) - (01-Jun-07)
Effect of Sucrose Concentration and Solution Temperature on Mass Transfer During Sugar Infusion of Blueberries - (Proceedings)
Shi, J., Pan, Z., Mc Hugh, T.H., Hirschberg, E. 2007. Effect of Sucrose Concentration and Solution Temperature on Mass Transfer During Sugar Infusion of Blueberries. Proceedings of the 3rd CIGR World Congress Meetings. Section VI Int'l Symposium on Food and Agricultural Products, 1-13.
Barrier Properties and Vapor Sorption Isotherms of Nanoemulsion Fish Gelatin Films - (Abstract Only) - (01-Jun-07)
Edible Coating as Carrier of Antimicrobial Agents to Extend the Shelf Life of Fresh-Cut Apples - (Abstract Only) - (01-Jun-07)
Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process - (Peer Reviewed Journal)
Zhu, Y., Pan, Z., Mc Hugh, T.H. 2007. Effect of Dipping Treatments on Color Stabilization and Texture of Apple Cubes for Infrared Dry-Blanching Process. Journal of Food Processing and Preservation. 31:632-648.
Effect of IR Drying Temperature on the Quality of Partially Dried Fresh and Infused Blueberries - (Abstract Only) - (16-Feb-07)
Properties of Extruded Expandable Breadfruit Products - (Abstract Only) - (16-Feb-07)
Apple Puree-Alginate Edible Coating as Carrier of Antimicrobial Agents to Prolong Shelf-Life of Fresh-Cut Apples - (Peer Reviewed Journal)
Rojas-Grau, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R.C., Avena Bustillos, R.D., Mc Hugh, T.H., Martin-Belloso, O. 2007. Apple Puree-Alginate Edible Coating as Carrier of Antimicrobial Agents to Prolong Shelf-Life of Fresh-Cut Apples. Postharvest Biology and Technology. 45(2):254-264.
Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films - (Peer Reviewed Journal)
Rojas-Grau, M.A., Olsen, C.W., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Pan, Z., Mc Hugh, T.H. 2007. Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films. Journal of Food Engineering. 81(3):634-641.
Effects of Microcrystalline Cellulose on Functional Properties of Hydroxy Propyl Methyl Cellulose Microcomposite Films - (Peer Reviewed Journal)
Dogan, N., Mc Hugh, T.H. Effects of Microcrystalline Cellulose on Functional Properties of Hydroxy Propyl Methyl Cellulose Microcomposite Films. Journal of Food Science. January/February 2007. 72:(1)E16-E22.
Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils - (Peer Reviewed Journal)
Rojas-Grau, M.A., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2006. Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils. Journal of Agricultural and Food Chemistry. 54:9262-9267.
Cost to Benefit - Fish Skin Yields Unique Gelatin Products - (Popular Publication)
Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Mc Hugh, T.H. 2008. Cost to Benefit - Fish Skin Yields Unique Gelatin Products. Global Aquaculture Advocate. 11(4):28-29.
Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying Reprint Icon - (Proceedings)
Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2006. Study of Banana Dehydration Using Sequential Infrared Radiation and Freeze-Drying. Proceedings of XVI CIGR World Congress, 9/3-9/7/06, Bonn, Germany. Paper 1-16.
Rheological and Thermal Properties of Salmon Processing Byproducts - (Abstract Only)
El-Mashad, H.M., Chiou, B., Avena Bustillos, R.D., Bechtel, P.J., Mc Hugh, T.H., Zhang, R. 2006. Rheological and thermal properties of salmon processing byproducts. American Society of Agricultural and Biological Engineers Annual International Meeting, Portland, OR, July 9-12, 2006, Paper No. 066157.
Characterization of fish-skin gelatin gels and films containing the antomicrobial enzyme lysozyme - (Peer Reviewed Journal)
Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Mc Hugh, T.H., Bechtel, P.J. 2006. Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Journal of Food Science. 71(5):141-145
Water Vapor Permeability of Mammalian and Fish Gelatin Films - (Peer Reviewed Journal)
R.J. Avena Bustillos, C.W. Olsen, D.A. Olson, B. Chiou, E. Yee, P.J. Bechtel, T.H. McHugh, 2006. Water Vapor Permeability of Mammalian and Fish Gelatin Films. Journal of Food Science. Vol 71(4):E202-E207.
Permeability of starch gel matrices and select films to solvent vapors - (Peer Reviewed Journal)
Glenn, G.M., Klamczynski, A., Ludvik, C.N., Shey, J., Imam, S.H., Chiou, B., Mchugh, T.H., Orts, W.J., Wood, D.F., Hoffman, G.D., Offeman, R.D. 2006. Permeability of starch gel matrices and select films to solvent vapors. Journal of Agricultural and Food Chemistry. 54(9):3297-3304.
Starch Gel Matrices Used for Controlled Release of Volatile Liquids - (Peer Reviewed Journal)
Glenn, G.M., Klamczynski, A., Ludvik, C.N., Shey, J., Imam, S.H., Chiou, B., Mc Hugh, T.H., Orts, W.J. 2006. Starch gel matrices used for controlled release of volatile liquids. Journal of Agricultural and Food Chemistry, 54(9):3297-3304.
Tensile Properties of Compression-Molded Whey Protein Sheets: Determination of Molding Condition and Glycerol-Content Effects and Comparison with Solution-Cast Films Reprint Icon - (Peer Reviewed Journal)
R. Sothornvit, C.W. Olsen, T.H. Mc Hugh, J.M. Krochta. February 2007. Tensile properties of compression-molded whey protein sheets: Determination of molding condition and glycerol-content effects and comparison with solution-cast films. Journal of Food Engineering. 78(3):855-860.
Study of Strawberry Dehydration Using Sequential Infrared Radiation and Freeze-Drying - (Abstract Only) - (01-Dec-05)
Fruit and vegetable films and uses thereof - (Pct (Patent Cooperation Treaty)) - (07-Sep-05)
Development of Healthy Foods to Prevent Obesity and Obesity-Related Diseases - (Proceedings)
Mc Hugh, T.H. 2005. Development of Healthy Foods to Prevent Obesity and Obesity-related Diseases. UJNR Food & Agricultural Panel Proceedings. Sym. 950-1010 Paper #5:1-4.
Barrier Properties, Gel Strength, and Microbial Safety of Fish Skin Gelatin Gels and Films - (Abstract Only)
Bower, C.K. 2006. Barrier properties, gel strength, and microbial safety of fish skin gelatin gels and films. Aquaculture America Conference.
Feasibility of Using Infrared Heating for Blanching and Dehydration of Fruits and Vegetables - (Proceedings)
Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Zhu, Y., Mc Hugh, T.H. 2005. Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables. American Society of Agricultural Engineers Meetings Papers. ASAE Paper No. 056086. p. 1-13. St. Joseph. MI.
Dehydration As a Stabilization Method for Alaskan Pollock Skins Prior to Gelatin Extraction - (Abstract Only)
Mc Hugh, T.H., Avena Bustillos, R.D., Pan, Z., Olson, D.A., Olsen, C.W., Chiou, B., Yee, E., Bechtel, P.J., Bower, C.K., Pantoja, A. 2005. Dehydration as a stabilization method for alaskan pollock skins prior to gelatin extraction. Meeting Abstract No. 99C-24. IFT Annual Meeting. July 2005. New Orleans, LA.
Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures - (Abstract Only)
Hernandez, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Olsen, C.W., Olson, D.A., Pan, J., Krochta, J.M. 2005. Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Meeting Abstract No. 54D-7. p. 60., IFT Annual Meeting, July 2005, New Orleans, LA.
Tensile and Puncture Properties of Mammalian and Fish Gelatin Films - (Abstract Only)
Olsen, C.W., Avena Bustillos, R.D., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Tensile and puncture properties of mammalian and fish gelatin films. Meeting Abstract No. 109-5. IFT Annual Meeting. July 2005. New Orleans, LA.
Water Vapor Permeability of Mammalian and Fish Gelatin Films - (Abstract Only)
Avena Bustillos, R.D., Olsen, C.W., Olson, D.A., Chiou, B., Yee, E., Mc Hugh, T.H. 2005. Water vapor permeability of mammalian and fish gelatin films. Meeting Abstract No. 54D-4. IFT Annual Meeting. July 2005. New Orleans, LA.
Evaluation of Power Ultrasound As a Processing Aid for Fish Gelatin Extraction - (Abstract Only)
Olson, D.A., Avena Bustillos, R.D., Olsen, C.W., Chiou, B., Yee, E., Bower, C.K., Bechtel, P.J., Pan, Z., Mc Hugh, T.H. 2005. Evaluation of power ultrasound as a processing aid for fish gelatin extraction. Meeting Abstract No. 71C-26. IFT Annual Meeting. July 2005. New Orleans, LA.
Processing and Quality Characteristics of Pears Processed by a New Infrared Dry Blanching/dehydration Method - (Abstract Only)
Pan, Z., Olson, D.A., Ameratanga, K., Olsen, C.W., Mc Hugh, T.H. 2005. Processing and quality characteristics of pears processed by a new infrared dry blanching/dehydration method. Meeting Abstract No. 84-7. IFT Annual Meeting. July 2005. New Orleans, LA.
Tensile Properties of Fruit and Vegetable Edible Films - (Proceedings)
Mc Hugh, T.H., Olsen, C.W. 2004. Tensile properties of fruit and vegetable edible films. United States-Japan Cooperative Program in Natural Resources,Food & Ag Panel Meeting, Section Food & Non-Food Processing, p. 104-108.
Characterization of Fish Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme - (Abstract Only)
Bower, C.K., Avena Bustillos, R.D., Olsen, C.W., Mc Hugh, T.H., Bechtel, P.J. 2005. Characterization of fish skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Annual Meeting of the Institute of Food Technologists.
Fruit and Vegetable Films and Uses Thereof - (Patent Application)
Mc Hugh, T.H., De Bord, M.D., Olsen, C.W. 2004. Fruit and vegetable films and uses thereof. Serial #10/937,183, Patent Application Filed 9/8/04.
Novel Infrared Dry Blanching (Idb) Infrared Blanching, and Infrared Drying Technologies for Food Processing - (Patent Application)
Pan, Z., Mc Hugh, T.H. Novel Infrared Dry Blanching (IDB) Infrared Blanching, and Infrared Drying Technologies for Food Processing. Patent Application Serial #10/917797.
New Technologies in Fruit and Vegetable Processing - (Proceedings)
McHugh, T.H., Olsen, C.W., Olson, D.A. 2004. New Technologies in Fruit and Vegetable Processing. In Proceedings of the United States-Japan Cooperative Program in Natural Rrsources Food and Agricultural Panel. pp. 430-436.
Fruit and Vegetable Edible Wraps: Application to Partially Dehydrated Apple Pieces - (Book / Chapter)
MC HUGH, T.H., OLSEN, C.W., SENESI, E. FRUIT AND VEGETABLE EDIBLE WRAPS: APPLICATION TO PARTIALLY DEHYDRATED APPLE PIECES.
Film E Coperture Eduli Con Matrici a Base Di Frutta - (Peer Reviewed Journal)
Senesi, E., Mc Hugh, T.H. 2002. Film e coperture eduli con matrici a base di frutta. Industrie Alimentari. Anno 41, p. 1289-1294.
Fruit-Based Edible Barriers - (Abstract Only) - (24-Feb-95)
Restructured Fruit Products - (Abstract Only) - (24-Feb-95)
ARS News Articles
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