Download FOOD SCIENCE Citations in red is related work supported by other

FOOD SCIENCE
Citations in red is related work supported by other grants (not counted as project output)
1. Chen YC, Jaczynski J. 2005. Gelation of proteins recovered from krill. Abstract # 89B20. Institute of Food Technologists, New Orleans, LA.
2. Chen YC, Jaczynski J. 2005. Gelation of proteins recovered from rainbow trout
(Oncorhynchus mykiss) processing by-product. Abstract # 89B-19. Institute of Food
Technologists, New Orleans, LA.
3. Chen YC, Jaczynski J. 2007. Gelation of protein recovered from whole Antarctic krill
(Euphausia superba) by isoelectric solubilization / precipitation as affected by functional
additives. Journal of Agricultural and Food Chemistry 55:1814-1822.
4. Chen YC, Jaczynski J. 2007. Protein recovery from rainbow trout (Oncorhynchus mykiss)
processing by-products via isoelectric solubilization / precipitation and its gelation
properties as affected by functional additives. Journal of Agricultural and Food
Chemistry 55:9079-9088. (G8)
5. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2005. Effects of dietary alphatocopheryl acetate on lipid oxidation of omega-3-enhanced farmed rainbow trout
(Oncorhynchus mykiss). Abstract # 89A-23. Institute of Food Technologists, New
Orleans, LA.
6. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2005. Omega-3 fatty acid and
total fat contents in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss).
Abstract # 89A-20. Institute of Food Technologists, New Orleans, LA.
7. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2005. Storage stability of
omega-3-enhanced rainbow trout (Oncorhynchus mykiss): 1. Refrigerated storage
temperature. Abstract # 89A-38. Institute of Food Technologists, New Orleans, LA.
8. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2005. Storage stability of
omega-3-enhanced rainbow trout (Oncorhynchus mykiss): 2. Abusive storage
temperature. Abstract # 89A-24. Institute of Food Technologists, New Orleans, LA.
9. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2006. Enhancement of omega3 fatty acid content in rainbow trout (Oncorhynchus mykiss) fillets. J Food Sci 71(7):383389.
10. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2008. Chemical changes in
omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusivetemperature storage. Food Control. 19(6):599-608. (G9)
11. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2007. Effects of dietary alphatocopheryl acetate on lipid oxidation and alpha-tocopherol content of omega-3-enhanced
farmed rainbow trout (Oncorhynchus mykiss) fillets. LWT - Food Sci Technol. In Press
doi:10.1016/j.lwt.2007.02.016.
12. Chen YC, Nguyen J, Semmens K, Beamer S, Jaczynski J. 2007. Physicochemical
changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle
during refrigerated storage. Food Chemistry 104(3):1143-1152. (G8)
13. Chen YC, Tou JC, Jaczynski J. 2007. Amino acid, fatty acid, and mineral profiles of
materials recovered from rainbow trout (Oncorhynchus mykiss) processing by-products
using isoelectric solubilization / precipitation. Journal of Food Science 72(9):C527-535.
(G8)
14. Chen YC, Tou JC, Jaczynski J. 2008. Composition and recovery yield of protein and
other components isolated from whole Antarctic krill (Euphausia superba) by isoelectric
solubilization / precipitation. Journal of Food Science. In press.
15. Gehring CK, Jaczynski J, Moritz JS. 2007. Muscle proteins recovered from trout frames:
potential pellet binding agent and source of essential amino acids. Abstract # 22181.
Poultry Science Association, San Antonio, TX. (G8)
16. Gehring CK, Jaczynski J, Moritz JS. 2008. Improvement of pellet quality with proteins
recovered from whole fish using isoelectric solubilization / precipitation. Journal of
Applied Poultry Research. Revision submitted.
17. Gigliotti J, Jaczynski J, Tou J. 2008. Comparison of different protein diets on renal
function and bone health in normal growing female rats. Abstract # 8226. Federation of
American Societies for Experimental Biology, San Diego, CA.
18. Gigliotti J, Tou J, Jaczynski J. 2007. Isolation and nutritional analysis of krill protein
concentrate. Abstract # 010-08. Institute of Food Technologists, Chicago, IL. (G8)
19. Gigliotti J, Tou J, Jaczynski J. 2008. Determination of the safety aspects of krill protein
concentrate isolated using an isoelectric solubilization/precipitation technique for human
consumption. Abstract # 136-06. Institute of Food Technologists, New Orleans, LA.
20. Gigliotti JC, Jaczynski J, Tou JC. 2008. Determination of the nutritional value, protein
quality and safety of krill protein concentrate isolated using an isoelectric solubilization /
precipitation technique. Food Chemistry 111(1):209-214.
21. J. Jaczynski, S. Beamer. Development of value-added human foods from aquatic foods
processing by-products. Aquaculture America, New Orleans, LA, January 17-20, 2005.
22. Jaczynski J, Beamer S. 2004. Protein and lipid recovery from rainbow trout
(Oncorhynchus mykiss). Abstract # 83A-20. Institute of Food Technologists, Las Vegas,
NV July 12-14, 2004.
23. Jaczynski J, Chen YC, Beamer S, Taskaya L. 2006. Continuous protein and lipid
recovery system from fish processing by-products. The 31st Catfish Processors
Conference, Mississippi State University (Starkville, MS). May 16-17, 2006.
24. Jaczynski J, Chen YC, Rodrigo-García J, Torres JA. 2008. Recuperacion de Proteinas y
Lipidos Subproductos Acuaticos (Protein and Lipid Recovery from Aquatic Foods
Processing By-products). In: Legarreta IG, Rosmini MR, Armenta López RE, editors.
Recursos Acuaticos y Utilizacion de Subproductos (Aquatic Resources and By-products).
Mexico City: Editorial Limusa, S.A. de C.V. In Press.
25. Jaczynski J. 2005. Pilot scale protein and lipid recovery from fish processing byproducts. Global Aquaculture Advocate 8(6):30-1.
26. Jaczynski J. 2005. Protein, lipid recovery from fish-processing by-products. Global
Aquaculture Advocate 8(2):34-6.
27. Jaczynski J. 2008. Conversion of dark chicken meat processing by-products to valueadded white chicken meat food products: From proof of concept through pilot scale to
industrial process. Seminar for PGG Quality Animal Ingredients SL, Ribera d'Ondara –
Lleida, Spain. June 2-6, 2008.
28. Jaczynski J. 2008. Protein and Lipid Recovery from Food Processing By-products Using
Isoelectric Solubilization / Precipitation. In: Papadopoulos KN, editor. Food Chemistry
Research Developments. Hauppauge: Nova Science Publishers. p 167-198. (G10)
29. Jaczynski J. 2008. Protein recovery from food processing by-products: From proof of
concept through pilot scale to industrial application. Annual BIT Conference
Peptide and Protein Technology: From Concept to Market, Shenzhen, China. April
22-24, 2008. (G9)
30. James DL, Jaczynski J, Matak KE. 2007. Effect of electron beam irradiation on acidresistant Salmonella enterica subsp. enterica serotype Montevideo in tomato. Abstract #
P1-41. International Association for Food Protection, Lake Buena Vista, FL. (G8)
31. Jittinandana, S. 2001. Ante- and post-mortem factors affect muscle protein functionality
from fish. Ph. D. Dissertation. West Virginia University, Morgantown.
32. Jittinandana S, Kenney PB, Slider SD. 2003. Cryoprotection affects physicochemical
attributes of rainbow trout fillets. J Food Science 68(4):1208-1214.
33. Jittinandana S, Kenney PB, and Slider SD. 2005. Cryoprotectants affect physical
properties of restructured trout products during frozen storage. J. Food Sci. 70:35-42.
34. Jittinandana S, Kenney PB, Slider SD, Kiser RA. 2002. Effect of brine concentration and
brining time on quality of smoked rainbow trout fillets. J Food Sci 67 (6):2095-2099.
35. Jittinandana S, P. B. Kenney, S. D. Slider, P. Mazik, J. Bebak-Williams, and J. A.
Hankins. 2003. Effect of fish attributes and handling stress on quality of smoked arctic
char fillets. J Food Science 68(1):57-63.
36. Jittinandana S, Kenney PB, Slider SD. 2003. Penetration of sucrose into trout muscle and
its cryoprotective affects at various tumbling conditions. Abstract, 2003 IFT Annual
Meeting Book of Abstracts, No. 76A-1.
37. Jittinandana S, Kenney PB, Mazik PM, Danley M, Nelson CD, Kiser RA, and Hankins
JA. 2005. Transport and stunning affect quality of arctic char fillets. J. Muscle Foods
16:274-288.
38. Jittinandana S, Kenney PB, and Slider SD. 2005. Sucrose penetration and functionality
of frozen trout muscle affected by tumbling conditions. J. Aquatic Food Product
Technol. 14(3):23-43.
39. Jittinandana S, Kenney PB, and Slider SD. 2005. Sucrose penetration and functionality
of frozen trout muscle affected by tumbling conditions. J. Aquatic Food Product
Technol. 14(3):23-43.
40. Jittinandana S, Kenney PB, Slider SD, and Kamireddy N, and Hankins JS. 2006. High
dietary vitamin E affects storage stability of frozen-refrigerated trout fillets. J. Food
Science 71:91-96.
41. Jittinandana S, Kenney PB, Slider SD, and Hankins JA. 2006. Effect of high dietary
vitamin E on lipid stability of oven-cooked and hot-smoked trout fillets. J. Food Science.
71:130-136.
42. Kamireddy N, Kenney PB, Jaczynski J, Slider SD, Kiser RA. 2003. Time and
temperature affect storage stability of rainbow trout fillets. Abstract, 2003 IFT Annual
Meeting Book of Abstracts, No. 76A-24.
43. Kamireddy, N. 2003. Enhancing quality and extending shelf life of rainbow trout
(Oncorhynchus mykiss) by vitamin E supplementation and post harvest antimicrobial
intervention. MS Thesis. West Virginia University. Morgantown.
44. Kamireddy N, Kenney PB, Jittinandana, S, Slider SD, Kiser RA, Mazik PM, Hankins, JA
and Jaczynski J. 2004. Effect of vitamin E supplementation on storage stability of
rainbow trout (Oncorhynchus mykiss) fillets. 2004 IFT Annual Meeting Book of
Abstracts, No. 49B-1.
45. Kamireddy N, Kenney PB, Slider SD, and Kiser RA. 2004. Efficacy of acidified sodium
chlorite in extending storage stability of rainbow trout (Oncorhynchus mykiss) fillets
2004 IFT Annual Meeting Book of Abstracts, No. 49B-2.
46. Kamireddy N, Kenney PB, Jittinandana S, and Slider SD. 2008. Acidified sodium
chlorite solution as an antimicrobial treatment for rainbow trout (Oncorhynchus mykiss)
fillets. J. Food Protection 71:973-978.
47. Kenney PB, Mathias JS, Kiser R. 2002. Effect of vacuum tumbling with direct salting or
brining on smoked trout fillets. 2002 IFT Annual Meeting: Book of Abstracts, No. 76E19.
48. Kenney PB, Slider SD, McConnell C. 2002. Extended holding time, sodium
tripolyphosphate, and sodium chloride affect functional traits of model beef and trout
batters. 2002 IFT Annual Meeting: Book of Abstracts, No. 76D-18.
49. Kenney, P.B, S. Slider, J. Silverstein, and P.M. Mazik. 2007. Impact of Carbon Dioxide
Level, Strain, Water Velocity, and Feeding Regimen on Growth and Fillet Attributes of
Cultured Rainbow Trout, Onchorhynchus mykiss. Institute of Food Techologists Annual
meeting, July 28-August 1, 2007, Chicago, Illinois.
50. Lansdowne L, Beamer S, Jaczynski J, Matak KE. 2008. The survivability of Listeria
innocua in rainbow trout filets (Oncorhynchus mykiss) processed using isoelectric
solubilization/precipitation. Abstract # 091-40. Institute of Food Technologists, New
Orleans, LA.
51. Lansdowne L, Beamer S, Jaczynski J, Matak KE. 2008. The survival of Escherichia coli
in rainbow trout byproducts (Oncorhynchus mykiss) processed using isoelectric
solubilization/precipitation. Abstract # P5-65. International Association for Food
Protection, Columbus, OH.
52. Mathias, J. S. 2001. Effect of vacuum tumbling with direct salting or brining on smoked
trout fillets. MS Thesis Report, West Virginia University, Morgantown
53. Mathias, JS, Jittinandana, S, Kenney, PB, and Kiser, R. 2003. Effect of vacuum tumbling
with direct salting or brining on smoked trout fillets. J. Aquatic Food Product Technol.
12(3):33-41.
54. Patent application: Jaczynski J. Continuous protein and lipid recovery from animal
processing by-products. U.S. Patent and Trademark Office number 11/369,331,
submitted: March 7, 2006.
55. Patent application: Jaczynski J. Industrial bioreactor and method of use in continuous
protein and lipid recovery system. U.S. Patent and Trademark Office number
20070281349, published: December 6, 2007.
56. Semmens K, Jaczynski J, Chen YC, Nguyen J, Beamer S. 2007. Enhancing diet with
flaxseed oil increased omega-3 fatty acid content of rainbow trout fillets. Abstract # 405.
World Aquaculture Society, San Antonio, TX.
57. Slider SD, Kenney PB, McConnell C. 2002. Effect of time and sodium tripolyphosphate
on functionality and physicochemical properties of model trout, beef, and chicken batters.
2002 IFT Annual Meeting: Book of Abstracts, No. 76D-17.
58. Taskaya L, Beamer S, Jaczynski J. 2008. Color improvement of restructured fish
products. Abstract # 091-46. Institute of Food Technologists, New Orleans, LA. (G9)
59. Taskaya L, Chen YC, Beamer S, Jaczynski J. 2008. Development of restructured food
products based on proteins recovered from whole gutted silver carp (Hypophthalmichthys
molitrix) using isoelectric solubilization / precipiatation. Abstract # 091-05. Institute of
Food Technologists, New Orleans, LA.
60. Taskaya L, Chen YC, Beamer S, Jaczynski J. 2008. Texture and color properties of
proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using
isoelectric solubilization / precipiatation. Journal of the Science of Food and Agriculture.
89(2):349-358.
61. Taskaya L, Chen YC, Jaczynski J. 2008. Functional properties of protein recovered from
whole gutted silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization /
precipiatation. LWT Food Science and Technology. Revision submitted.
62. Taskaya L, Chen YC, Tou J, Beamer S, Jaczynski J. 2008. Composition of materials
recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric
solubilization / precipiatation. Abstract # 091-35. Institute of Food Technologists, New
Orleans, LA.
63.
Taskaya L, Jaczynski J. 2005. Flocculation-enhanced protein recovery from trout
processing by-products by isoelectric solubilization/precipitation. 7th Joint Meeting 50th
Annual Atlantic Fisheries Technology Conference and 29th Annual Seafood Science and
Technology Society of the Americas, Norfolk, VA.
64.
Taskaya L, Jaczynski J. 2007. Quality of gel developed from protein recovered from fish
processing by-products via flocculation-enhanced isoelectric solubilization/precipitation.
Abstract # 003-09. Institute of Food Technologists, Chicago, IL. (G8)
65.
Taskaya L, Jaczynski J. 2007. Texture and color properties of gel developed from
rainbow trout protein recovered via isoelectric solubilization/precipitation from freezingabused processing by-products. Abstract # 003-05. Institute of Food Technologists,
Chicago, IL. (G8)
66.
Taskaya L, Jaczynski J. 2008. Flocculation-enhanced protein recovery from fish
processing by-products by isoelectric solubilization / precipiatation. LWT Food Science
and Technology. 42(2):570-575. (G10)
67.
Torres JA, Chen YC, Rodrigo-Garcia J, Jaczynski J. 2006. Recovery of By-products
From Seafood Processing Streams. In: Shahidi F, editor. Maximizing the Value of
Marine By-products. Boca Raton: CRC Press. p 65-90. (G8)
68.
Tou J, Gigliotti J, Jaczynski J. 2008. Krill as a source of protein and n-3 long-chain
PUFAs. Canadian Institute of Food Science and Technology/Agriculture and Agri-Food
Canada Conference, Charlottetown (Prince Edward Island), Canada. May 25-27, 2008.
69.
Tou JC, Jaczynski J, Chen YC. 2007. Krill for human consumption: nutritional value and
potential health benefits. Nutrition Reviews 65(2):63-77.