RESEARCH

• Bacterial attachment strength

• Development and application of antimicrobials

• Alternative technologies: reduced oxygen, irradiation

• Functional foods and fresh-cut products

• Off-flavor interventions

• Aquaculture, fruits and vegetables, others

RECENT PRESENTATIONS

IFT 2005- New Orleans

Novel approaches to quantify attachment strength of selected foodborne pathogens. Kim TJ and Silva JL. (Abstract)

Physicochemical and sensorial characteristics of catfish (Ictalurus punctatus) fillets stored under carbon dioxide modified atmosphere as affected by low-dose X-ray irradiation. S. GAWBORISUT and J. L. Silva. (Abstract)

Using response surface methodology to optimize a catfish product. J. M. MCGILLIVRAY and J. L. Silva. (Abstract)

Methods to decrease or eliminate off-flavor in catfish fillets. C. KAEWPLANG, J. L. Silva, and W. Holmes (Abstract)

Initial quality and refrigerated storage shelf-life of catfish fillets. Y. LU, J. L. Silva, and T. Kim.(Abstract)

Pretreatment of sweetpotato roots using endogenous amylases and a mix of exogenous enzymes to produce a sweet potato beverage. J. STOJANOVIC and J. L. Silva (Abstract)

IFT 2004- Las Vegas

Influence of surface treatments and storage temperature on shelf life and quality of rabbiteye blueberries. J. STOJANOVIC, C. Kaewplang, L. Youkai, and J. L. Silva (Abstract)

Ozone and carbon dioxide modified atmosphere storage on pathogens of catfish fillets.S. GAWBORISUT and J. L. Silva (Abstract)

Antimicrobial activity of muscadine seed extract on food-borne pathogens in saline solution or tryptic soy broth. TJ Kim and JL Silva (Abstract)