Found 6 results
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Filters: Author is Cavender, George  [Clear All Filters]
Journal Article
R. Walker, Tseng, A., Cavender, G., Ross, A. S., and Zhao, Y., Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods, Journal of Food Science, vol. 79, no. 9, pp. S1811 - S1822, 2014.
J. Jung, Cavender, G., Simonsen, J., and Zhao, Y., Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media., J Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.
Y. Zhong, Cavender, G., and Zhao, Y., Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese, LWT - Food Science and Technology, vol. 56, no. 1, pp. 1 - 8, 2014.
J. Jung, Cavender, G., and Zhao, Y., Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products., J Food Sci Technol, vol. 52, no. 9, pp. 5568-78, 2015.
G. Cavender, Liu, M., Hobbs, D., Frei, B., Strik, B. C., and Zhao, Y., Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits., J Food Sci, vol. 79, no. 10, pp. S2107-16, 2014.
J. Jung, Cavender, G., and Zhao, Y., The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films., Appl Microbiol Biotechnol, vol. 98, no. 1, pp. 425-35, 2014.