George Cavender - Dissemin

All papers authored by George Cavender

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2022 Andre Luiz Biscaia Ribeiro da Silva, Camila Rodrigues

, Laurel Dunn

, George Cavender

, Timothy Coolong

Fertilizer Nitrogen Application for Short-Day Onion Production: From Field to Table

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

2019 Daniel P. Seeler, William L. Kerr, George Cavender

, Ronald Pegg

Assessing the impact of in-shell storage on the shelf stability of almonds

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George Cavender

The Effect of pH and Acidulant Type on the Solubuility of Natural Intensive Sweeteners

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George Cavender

, Kay Joo

Investigation of consumer preference in tofu made with either gypsum, nigari or trimagnesium citrate

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2018 George Cavender

High pressure processing of milk for use as an encapsulant for probiotics- preliminary results

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Kay Joo, George Cavender

Investigation of textural differences in tofu made with either gypsum, nigari or trimagnesium citrate.

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Enqi Zhang, George Cavender

Texture Profile Analysis (TPA) of Tofu Made with Varying Levels of Rice Milk

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Jhinuk Gupta, Chad G. Bower, George A. Cavender

, Gary A. Sullivan

Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef

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Jhinuk Gupta, Chad G. Bower, Gary Sullivan, George Cavender

Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

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Daming Fan

, Hui-Min David Wang, Srinivas Janaswamy, George A. Cavender

Green Physical Processing Technologies for the Improvement of Food Quality

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2017 Jhinuk Gupta, Chad Bower, George Cavender

, Gary Sullivan

Effect of myoglobin state on color stability of high pressure processed ground beef

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Shengqian Sun, Gary Sullivan, Jayne Stratton, Chad Bower, George Cavender

Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking

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Jhinuk Gupta, Chad Bower, George Cavender

, Gary Sullivan

Effect of Ingredients and Packaging on High Pressure Processed Ground Beef Color

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George Cavender

High Pressure Processing for Increased Safety and Quality in Raw, Partially Cooked and RTE Beef

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George Cavender

Protein Applications for HPP

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George Cavender

Food Product Development as a Capstone course- Balancing teaching skills and evaluating performance

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Jhinuk Gupta, Chad G. Bower, George A. Cavender

, Gary A. Sullivan

Color changes in high pressure processed ground beef with different nitrosylmyoglobin states and with or without added reducing compounds.

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Anamika Bagchi, George Cavender

, Curtis Weller

Survivability of probiotic ingredients as influenced by the high-pressure processing of dairy proteins acting as an encapsulating material

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Shengqian Sun, Gary Sullivan, Faith Rasmussen, George Cavender

Texture, Color and Sensory Evaluation of Beef Steak Treated with High Pressure Processing Prior to Sous Vide Cooking

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George Cavender

Developing a New Food Product

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All papers authored by George Cavender