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Education
B.S. (1966) Michigan State University
M.S. (1967) Michigan State University
Ph.D. (1970) University of California, Davis
Research Interests
My research interests focus on the characterization
of biochemical changes which occur when vegetables are preserved
by fermentation or acidification. Current work includes:
(1) chemical and enzymatic changes in cell walls responsible
for softening of acidified vegetables; (2) control of volatile
flavor compounds during processing of pickled vegetables;
(3) development of low salt preservation techniques; (4)
development of analytical methods using HPLC and GC-MS to
detect and quantitate components of vegetables.
Agricultural
Research Service, Food Science Research Unit
http://fsweb2.schaub.ncsu.edu/usdaars/index.html
USDA
Nondiscrimination Statement
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