Source: TEXAS A&M UNIVERSITY submitted to
MODELING AND CONTROL OF FOOD PROCESSING SYSTEMS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1010976
Grant No.
(N/A)
Project No.
TEX0-1-8263
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Oct 13, 2016
Project End Date
Sep 5, 2021
Grant Year
(N/A)
Project Director
Moreira, R.
Recipient Organization
TEXAS A&M UNIVERSITY
750 AGRONOMY RD STE 2701
COLLEGE STATION,TX 77843-0001
Performing Department
Biological & Agricultural Engineering
Non Technical Summary
Modeling becomes an important approach to a diversity of problems encountered in the food industry. Models will allow foroptimization of food processes, resulting in better process control. Thus, product development and processing may beimproved, with increased process efficiency. As a result, food quality will be improved, with decreased health risks andincreased consumer satisfaction. Escherichia coli O157:H7 is clearly a public health concern, since this microorganism hasbeen associated with foodborne outbreaks from consumption of spinach, lettuce, and other leafy vegetables. Since currentproduction and processing practices cannot ensure pathogen-free fresh and fresh-cut produce, effective food safetyinterventions are needed for implementation throughout the production, processing, and distribution of these foods. On August22, 2008, the Food and Drug Administration (FDA) published a final rule that allows the use of ionizing radiation to make freshiceberg lettuce and fresh spinach safer and last longer without spoiling. Many researchers have shown that irradiation killspathogens or markedly reduces pathogen counts. We at Texas A&M University have established a sound research program infood safety engineering with emphasis on the application of electron beam irradiation. However, there is still work to do, since abag of baby spinach leaves may not receive the dose in a uniform manner, leaving some parts of the food untreated. We areconfident our intervention strategy will provide successful treatment of fresh and fresh-cut produce. The overall objective of thisproposal is to develop an integrated protocol for improved pathogen inactivation at maximum retention of fresh and fresh-cutproduce quality attributes. The central hypothesis for the proposed research is that ionizing radiation, if it is applied correctly andin combination with dose-reduction strategies, such as anti-microbial agents (cinnamaldehyde, eugenol, etc.) and/or modifiedatmospheric packages, is the best option. Additionally, a quantitative assessment of both the expected benefits and expectedcosts of the various irradiation technologies in a risk-analytic framework can provide support investments in these technologies.We plan to test the central hypothesis and accomplish the overall objective of this proposal by pursuing the following twospecific objectives: (1) Determine the best dose-reduction strategies to combine with irradiation to treat fresh and fresh-cut fruitsand vegetables (2) Establish the most cost effective technology evaluated in (1), using quantitative risk analysis approach
Animal Health Component
0%
Research Effort Categories
Basic
50%
Applied
35%
Developmental
15%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
51113102020100%
Knowledge Area
511 - New and Improved Non-Food Products and Processes;

Subject Of Investigation
1310 - Potato;

Field Of Science
2020 - Engineering;
Goals / Objectives
Material characterization: (1) identifying the influence of the matrix (e.g., protein) intrinsic characteristic and the conditions of the surrounding media (e.g. temperature, pH, ionic strength, shear rate) during their encapsulation and isolation, to enhance entrapment efficiency and stability; and (2) characterizing their stability and bioavailability at different gastro-duodenal conditions.Vacuum frying: (1) vacuum impregnate potato slices with high phenolic component to enrich the nutritious value of potato chips; (2) vacuum frying impregnated potato slices at different temperatures; (3) determine the kinetics of product degradation (phenolic) during frying.Safety of minimally processed leafy vegetables: determine the growth rate of listeria in spinach leaves under lower temperature
Project Methods
- Different materials (natural food polymers) will be evaluated to determine the most cost effective one for encapsulation- Fresh leafy vegetables will be contaminated with different pathogens and the growth rate will be evaluated at different temperatures. Prediction models will be used to fit the experiment data in function of time and temperature- phenolic compounds from red beets and green tea extract will be used to vacuum impregnate potato slices, then these slices will be fried at different frying systems (vacuum and atmosphere pressure); the effect of pressure and time on impregnation will be evaluated; the effect of temperature on the phenolic retention will be studied

Progress 10/13/16 to 09/05/21

Outputs
Target Audience:Scientists, engineers, students and food industry stakeholders Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Trained graduate students - 7 How have the results been disseminated to communities of interest?The resulsts have been presented to Institute of Food Technologists and have been presented in various journal articles What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? 15 peer reviewed publications, 10 conference papers/posters, 4 book chapters, 1 PhD Dissertation, 3 MS Thesis

Publications

  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Omac, B., Moreira, R.G. and Castell-Perez, M.E. 2021. Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium ATCC 13311. Journal of Food Safety: e12946. First published: 28 October 2021. https://doi.org/10.1111/jfs.12946
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Barrufet, M.; Castell-Perez, M.E.; Moreira, R.G. 2021. Capture of CO2 and water while driving for use in the food and agricultural systems. Circular Economy and Sustainability. Published online  18 August, 2021. https://doi.org/10.1007/s43615-021-00102-4
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Rosa, C., Daniels, K.A., Moreira, R.G., Kerth, C.R., Taylor, T.M. 2020. Validating thermal lethality to Salmonella enterica in chicken blood by simulated commercial rendering. 8(12): E2009. https://doi.org/10.3390/microorganisms8122009
  • Type: Journal Articles Status: Published Year Published: 2021 Citation: Moreira, R.G., Da Silva, P.F., and Zheng, T. 2021. Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. J. of Food Process Engineering, 44(1): e13578. https://doi.org/10.1111/jfpe.13578


Progress 10/01/19 to 09/30/20

Outputs
Target Audience:Students, industry, researchers and faculty Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Training - one-on-one work with mentor Professional development - participation on conferences How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Continue working in the areas of (1) nanotechnology to increase applications in the areas offood safety and heatlth and nutrion (2) adavances in food processing to improve nutritioud value (3) food supply chain transformation as applied to food safety and sutainability

Impacts
What was accomplished under these goals? Vacuum frying: Evaluated the effect of structural alteration of potato tissues by using divalent ions on oil uptake, texture, and color of deep-fat fried potato chips. The structure modification was achieved by sonication-assisted vacuum impregnation (SVI), with varying sonication times and soaking concentrations of MgCl2. The combination of sonication and vacuum impregnation showed a synergistic effect on reducing oil uptake, with the highest oil reduction values of 20% at 50 min treatment time (15000 ppm) and 17% at 30 min sonication time, in comparison to samples pretreated with no sonication vacuum impregnation (NSVI) and sonication only (S), respectively. Compared to the control, SVI treated samples, treated with 15000 ppm for 50 min, had 41% less oil content. The SVI pretreatment significantly (p < 0.05) affected product texture, color, shrinkage, and porosity. The concentration of MgCl2 affected significantly (p < 0.05) the water loss and magnesium uptake. SVI treated samples absorbed 29% more magnesium than the NSVI samples for the 15000-ppm solution concentration. For the 50000-ppm solution, the SVI samples absorbed 15% more than the NSVI ones. Sensory evaluation results indicated that pretreated potato chips (SVI - with 15000 ppm MgCl2) are acceptable to consumers. Significant difference (p < 0.05) was only observed in the sensory attribute "texture". Potato chips treated with combined MgCl2 and CaCl2 received a significant (p<0.05) higher score than the other two treatments. Microscopic analysis of SEM images showed a well-intact cellular structure and thicker middle lamelae after SVI treatment compared to the control samples. The application of sonication-assisted vacuum impregnation is effective for reducing oil uptake and improving overall quality of deep-fat fried potato chips, by means of delivering divalent ions into raw potato tissues, stabilizing the cellular structure. Nanotechnology The functional characteristics of protein-based complexes for use as carrier systems of Purple Sweet Potato (PSP) Anthocyanins (ACN) were evaluated using rheological, physical and microscopy principles. Four different concentrations of PSP-ACN stock solution (2, 5, 15, and 25 mg) were mixed with 20 μM of protein in NaCl solution (final mix concentration) from three different types of protein: soy protein isolate (SPI, 90% protein), whey protein isolate (WPI, 90-92% protein), and alpha-Lactalbumin (alpha-L, 90%). Stability at two pH 1.35 and 7.45 was also evaluated. Dynamic oscillatory tests on dilute biopolymer solutions were performed at 23°C to determine the relaxation time and a critical frequency value (CFV) to characterize the structure of the protein-based complexes and explain why some proteins yield more stable and efficient matrices. Higher concentrations of PSP-ACN yielded lower CFVs and this trend was more significant (P < 0.05) for the WPI samples. The SPI complexes produced smaller structures at the 5-25 mg/L concentration levels (lower CFV values) which were also more sensitive to shear -i.e., frequency. Transmission Electron Microscopy (TEM) was carried out to observe distribution and size of the particles within the protein matrix. These observations correlated well with the entrapment efficiency (EE %) and loading capacity (%LC) of the complexes. The alpha-Lactalbumin samples had higher entrapment efficiency, loading capacity, and PSP-ACN to protein ratios while the soy protein isolate (SPI) complexes yielded the lowest ratios at all concentrations, mainly due to the amount of electrostatically precipitated protein remaining constant and unaffected by changes in the PSP-CAN concentration. The increase in EE% with increasing PSP-ACN concentration resulted in better entrapment ratios for WPI and alpha-L but not for SPI. Results provide new knowledge on the functional and rheological properties of selected protein-based complexes for use as effective purple sweet potato anthocyaninscarriers.

Publications

  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Mohammad, Z., Murano, E., Moreira R. G., and Castillo, A. 2019. Effect of air and vacuum packaging atmospheres on the reduction of Salmonella on almonds by electron beam irradiation. LWT- Food Science and Technology. LWT - Food Science and Technology  116: 108389.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Lopez, S.V, and Moreira, R.G. 2019. Increased phenolic compounds in potato chips vacuum impregnated with green tea. Journal of Food Science. 84(4): 807-817
  • Type: Theses/Dissertations Status: Published Year Published: 2020 Citation: Zheng, T. 2020. Magnesium ion impregnation in potato tissue to enhance tissue integrity during frying and reduce oil absorption in potato chips. Texas A&M University, College Station - 77843-2117.
  • Type: Book Chapters Status: Published Year Published: 2018 Citation: Kim, J., Moreira, R.G., Castell-Perez, E.C. 2018. Food phantoms and absorbed dose simulation  Chapter 6. In Food Irradiation Technologies: Concepts, Applications and Outcomes. Edited by Isabel C F R Ferreira, Amilcar L Antonio, Sandra Cabo Verde. Royal Society of Chemistry
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Martinon, M., Castell-Perez, M.E., Sevimli-Yurttas, Z., Moreira, R.G. 2019. Characterization of protein-based complexes loaded with anthocyanins from purple sweet potato. Research Journal of Food and Nutrition. 3(3): 22-32
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Moreira, R.G., Da Silva, P.F., and Zheng, T. 2020. Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. J. of Food Process Engineering
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Castell-Perez, M.E., Moreira, R.G. and Knowles, H.S III. 2019. Food waste throughout the food production continuum  Water food and energy nexus. Journal of Food & Nutritional Sciences, 1(1): 90-94
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Kim, J.; Moreira, R.G.; Castell-Perez, E. 2019. Determination of best pine wilt disease treatment using irradiation. Journal of Radiation Research and Applied Sciences. 12 (1): 269-280.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Moreira, R.G.; Butler-Purry, K.; Carter Sowell, A.; Walton, S.; Juranek, I.; Challoo, L; Regisford, G.; Coffin, R.; Spaulding, A. 2019. Innovative Professional Development and Community Building Activity Program Improves URM Graduate Student in STEM Experiences. International Journal of STEM Education. IJ STEM Ed 6(34): 2-16


Progress 10/01/18 to 09/30/19

Outputs
Target Audience:Researchers, students, food industry professionals, university professors Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Training of undergraduate and graduate students How have the results been disseminated to communities of interest?Presentations at professional socienties publications on professional journals What do you plan to do during the next reporting period to accomplish the goals?Continue workingon technologies related to food safety and food quality

Impacts
What was accomplished under these goals? (1) Use of vacuum impregnation with sonication as a pre-treatment to produce potato chips with reduced oil content - a study was developed in the area showing that the use of Ca during sonication impregnation can help reduce oil content in potato chips - a new study is being developed using a diferent type of ion - Mg to improve the 1st results (2) Nano-particles -Microencapsulation of antioxidants for delivery of nutrients to the gastrointestinal system - using soy protein and lactoalbumina - Microencapsulation of antioxidants in Zif-8 materialshave showngood preliminary results (3) Use of system analysis to determine safety problems in washing and packing of leafy vegetables - multi agent methodology is being considered to analysis agriculture suply chain.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Omac, Moreira and Castell-Perez.(2019) Factors Affecting Radiation Sensitivity of Salmonella Typhimurium ATCC 13311 in Air Saturated Aqueous Solutions. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, June 2-5, 2019.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Omac, B.; Moreira G.; Castell-Perez, E. (2019). Effect of Water Quality Parameters and Addition of Hydrogen Peroxide on the Effectiveness of Electron beam Irradiation for Inactivation of Salmonella Typhimurium ATCC 13311 in Air Saturated Aqueous Solutions. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, June 2-5, 2019.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Martinon, M.; Sevimli-Yurttas, Z.; Moreira, R.G.; Castell-Perez, E. (2019). Characterization of Protein-Based Capsules Loaded with Anthocyanins (ACN) from Purple Sweet Potato (PSP). IFT (Institute of Food Technologists) Annual Meeting, New Orleans, June 2-5, 2019.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Mohammad, Z., Murano, E., Moreira R. G., and Castillo, A. (2019). Effect of air and vacuum packaging atmospheres on the reduction of Salmonella on almonds by electron beam irradiation. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, June 2-5, 2019.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Lopez, S.V*, and Moreira, R.G. (2019). Increased phenolic compounds in potato chips vacuum impregnated with green tea. Journal of Food Science. 84(4): 807-817.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Mohammad, Z., Murano, E., Moreira R. G., and Castillo, A. (2019). Effect of air and vacuum packaging atmospheres on the reduction of Salmonella on almonds by electron beam irradiation. LWT- Food Science and Technology. Available online.
  • Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Da Silva, P. (2018). Structure modification of potato slices using ultrasound to reduce oil absorption during frying. Texas A&M University, College Station - 77843-2117.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Da Silva, P., Moreira, R.G. (2019). Structure Modification of Potato Slices to Reduce Oil Absorption in deep-fat fried chips. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, 2019.


Progress 10/01/17 to 09/30/18

Outputs
Target Audience:University (faculty and students), food industry Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Graduate students obtained training on the reearch methods and data analysis How have the results been disseminated to communities of interest?These results have been presented at professional socity meetings and publications What do you plan to do during the next reporting period to accomplish the goals?(1) Publication of data in peer-reviewed journals is planned for 2018-19 period (2) Presentation of research in scientific societies

Impacts
What was accomplished under these goals? (1) Use of vacuum impregnation and vacuum frying processes to develope phenol richpotato chips - two studies were sucessfuly developed in this area - one with rootbeet extract and the other with green tea extract; a series of articles and thesis were written on the subject matter (2) Use of vacuum impregnation with sonication as a pre-treatment to produce potato chips with reduced oil content - a study was developed in the area with good preliminary results (3) Use of e-beam irradiation to improve the shelf life of fruits and vegetables - two studies were were sucessfuly developed in this area - one with blueberry and the other with cucumber; a series ofarticles and thesis were written on the subject matter (4) Microencapsulation of antioxidants for delivery of nutrients to the gastrointestinal system - preliminary results have been analysed showing that anthocyanin from purple sweet potato and from black carrot can be sucessfuly encapsulated in proertin based matrix of whey protein isolate, soy protein isolate, and alpha-lactalbumin (5) Design of a module to teach undregraduate student - a module was developed to teach (1) models to predict microbial innactivation during thermal process; (2) data fitting using these models and uncertaities; (3) effect of variability/uncertainty on modeling; (4) effect of environmental parameter (water activity)on modeling

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Basri, O., Moreira, R.G., and Castell-Perez, E. 2018.Quantifying growth of cold-adapted Listeria monocytogenes and Listeria innocua on fresh spinach leaves at refrigeration temperatures. Journal of Food Engineering. 224: 17-26.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Moreira, R.G. 2017. Irradiation of Fresh Fruits and Vegetables. Symposium on Validation of Nonthermal Technologies. Cornell University, NY  Oct.29-31, 2017- Invited Lecture
  • Type: Theses/Dissertations Status: Published Year Published: 2017 Citation: Almohaimeed, S. 2017. ENRICHED POTATO CHIPS WITH PHENOLIC COMPOUND OF RED BEETROOT. Food Science and Technology. Texas A&M University, College Station - 77843-2117. Lopez, S. V. 2018. VACUUM FRYING OF POTATO CHIPS VACUUM IMPREGNATED WITH GREEN TEA PHENOLIC COMPOUNDS. Texas A&M University, College Station - 77843-2117.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Moreira, R.G. and Almohaimeed. 2018. Technology for processing of potato chips impregnated with red rootbeet phenolic compounds. Journal of Food Engineering  228: 57-68. https://doi.org/10.1016/j.jfoodeng.2018.02.010
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Joshi B, Moreira R.G, Omac B, Castell-Perez ME. 2018. A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation. LWT- Food Sci Techn 91: 95-101.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Tong Z, Moreira R.G, Castell-Perez ME 2018. Effect of vacuum impregnation on quality of fresh and electron-beam irradiated highbush blueberries (Vaccinium corymbosum L.) under refrigerated storage. J Food Proc Pres 42: 9, e13680
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Castell-Perez, E., Gomes, C., Moreira, R., McLamore, E.S., and Knowles III, H.S. 2017. Food processing and waste within the nexus framework. Current Sustainable/ Renewable Energy Reports. Published on line: July 11, 2017.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Omac, B., Moreira, R.G., Puerta-Gopmez, A.F. and Castell-Perez, E. 2017. Effect of intervention strategies on the risk of infection from Listeria monocytogenes due to consumption of fresh baby spinach leaves: A quantitative approach. LWT - Food Science and Technology 80: 208-220
  • Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Lopez, S. V. 2018. VACUUM FRYING OF POTATO CHIPS VACUUM IMPREGNATED WITH GREEN TEA PHENOLIC COMPOUNDS. Texas A&M University, College Station - 77843-2117.


Progress 10/13/16 to 09/30/17

Outputs
Target Audience:professionals in food engineering, food processing, academics Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Graduate students get training on research methods and data analyisis How have the results been disseminated to communities of interest?presentations at professional society meetings. What do you plan to do during the next reporting period to accomplish the goals?Publication of data in peer-reviewed journals is planned for 2017-18 period

Impacts
What was accomplished under these goals? Continued work on (1) Quantitative risk assessment models for optimization; preictive microbiology of pathogen (2) Food irradiation of leafy vegetables - improve process efficiency (3) Using vacuum impregnation and vacuum frying processes to develop fortified vegetable-based snacks (4) Microencapsulation matrix properties

Publications

  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Martinon, M., Sevimli, Z. and Moreira, R.G. 2016. Intermolecular interactions and structure characterization of Anthocyanin with different protein matrices. IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Al-Mohaimeed, S., Moreira, R.G. and Da Silva. P.F. 2016. Vacuum impregnation and vacuum frying to produce potato chips with phenolic compound of red beetroot. IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2016.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Lopez , S. , Moreira, R.G. and Da Silva, P.F. (2016). Improved Vacuum-Fried Chips. With Green Tea Extract IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2016
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Omac, B, Moreira, R.G., Castell-Perez, M.E. 2016. Modeling Growth of Cold-Adapted Listeria innocua and Listeria monocytogenes on Fresh Baby Spinach Leaves under Different Cold Storage Temperatures. IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2016
  • Type: Conference Papers and Presentations Status: Other Year Published: 2016 Citation: Huizhu Tong, E. Castell-Perez, P. da Silva, R.G. Moreira. 2016. Vacuum impregnation treatment to enhance texture and quality of fresh blueberries (Vaccinium corymbosum). IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2016
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Omac, B., Moreira, R.G., Puerta-Gopmez, A.F. and Castell-Perez, E. 2017. Effect of intervention strategies on the risk of infection from Listeria monocytogenes due to consumption of fresh baby spinach leaves: A quantitative approach. LWT - Food Science and Technology 80: 208-220
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Castell-Perez, E., Gomes, C.., Moreira, R., McLamore, E.S., and Knowles III, H.S. 2017. Food processing and waste within the nexus framework. Current Sustainable/ Renewable Energy Reports. Published on line: July 11, 2017
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Guzel, M., Basri, O., Castell-Perez, E. and Moreira, R.G. 2017. Quantifying the effectiveness of washing treatments and storage temperature on microbial quality of fresh-cut romaine lettuce and cantaloupe. LWT - Food Science and Technology  86: 270-276
  • Type: Book Chapters Status: Published Year Published: 2017 Citation: Kim, J., Moreira, R.G., Castell-Perez, E.C. 2017. Food phantoms and absorbed dose simulation  Chapter 6. In Food Irradiation Technologies: Concepts, Applications and Outcomes. Edited by Isabel C F R Ferreira, Amilcar L Antonio, Sandra Cabo Verde. Royal Society of Chemistry.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Tong, H., E. Castell-Perez, R.G. Moreira. 2017.Vacuum impregnation as pre-treatment to enhance firmness of electron-beam irradiated blueberries (Vaccinium corymbosum). IFT (Institute of Food Technologists) Annual Meeting, Las Vegas, 2017.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: B. Joshi, E. Castell-Perez, B. Omac, and R. G. Moreira. 2017. Optimizing Electron-beam Irradiation of Sliced Fresh Cucumber (Cucumus sativus). IFT (Institute of Food Technologists) Annual Meeting, Las Vegas, 2017