8:30 AM

Naeemah K. Hall

Effects of TROLOX and Ascorbic Acid on the Oxidation and Degradation of Riboflavin in Milk

8:50 AM

Yoon Hee Lee

Effect of Electric Field and Temperature on Color of beef

9:10 AM

Loc Nguyen

Evaluation of the Instrumental Quality of Pressure-assisted Thermally Processed Carrots

9:30 AM

Karina Polar-Cabrera

Bioaccessibility of Water Soluble Annatto Pigments

9:50 AM

Ahmad Allafi

The effect of different % loadings of nanocomposite materials on properties of nylon 6 films

10:10 AM

Linna Halim

The Effect of High Pressure Processing and Heat Treatment on Nylon 6, Nylon 6/EVOH, and Nylon 6/Nanocomposites

10:30 AM

Geng Chen

Differentiation of Lactobacillus spp. and Streptococcus spp. using Fourier Transform Infrared spectroscopy

10:50 AM

Wannasawat        Ratphitagsanti

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Influence of pressure rate and pressure pulsing on inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing

11:10 AM

Mustafa Vurma

Shelf-life Extension of Strawberries Using Ozone-based Combination Treatments

11:30 AM

Mary Kay Folk

Characterization of select Ohio Small and Very Small meat processing plants and survey development through preliminary survey testing.

11:50 AM

Michele Manuzon

Identification of Pseudomonas spp. Using Fourier Transform Infrared (FT-IR) Spectroscopy and Cluster Analysis