{"id":253,"date":"2019-02-16T17:06:55","date_gmt":"2019-02-16T22:06:55","guid":{"rendered":"http:\/\/site.caes.uga.edu\/foodenglab\/?page_id=253"},"modified":"2023-05-02T09:12:56","modified_gmt":"2023-05-02T13:12:56","slug":"storage-studies","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/foodenglab\/publications\/storage-studies\/","title":{"rendered":"Kinetic Modeling and Storage Studies"},"content":{"rendered":"<div><a href=\"https:\/\/doi.org\/10.1016\/j.crfs.2022.01.015\">Prabhakar H., Kong F., Bock C., &amp; Kerr W. Pecan color change during storage: Kinetics and modeling of the processes.\u00a0<i>Current Research in Food Science. <\/i>5: 261-271.<\/a><\/div>\n<p><a href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/87559129.2020.1817066?journalCode=lfri20\">Prabhakar, H., Sharma, S., &amp; <strong>Kong, F.<\/strong> (2020). Effects of Postharvest Handling and Storage on Pecan Quality. Food Reviews International, 1-28.<\/a><\/p>\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S026087741400154X\">Flores, F. P., Singh, R. K., &amp; <strong>Kong, F<\/strong>. (2014). Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material.\u00a0<i>Journal of Food Engineering<\/i>,\u00a0<i>137<\/i>, 1-6.<\/a><\/p>\n<p><a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1750-3841.2007.00652.x\"><strong>Kong, F.<\/strong>, Chang, S. K. C., Liu, Z., &amp; Wilson, L. A. (2008). Changes of soybean quality during storage as related to soymilk and tofu making.\u00a0<i>Journal of food science<\/i>,\u00a0<i>73<\/i>(3), S134-S144<\/a><\/p>\n<p><a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1750-3841.2007.00652.x\"><strong>Kong, F.,<\/strong> Chang, S. K. C., Liu, Z., &amp; Wilson, L. A. (2008). Changes of soybean quality during storage as related to soymilk and tofu making.\u00a0<i>Journal of food science<\/i>,\u00a0<i>73<\/i>(3), S134-S144.<\/a><\/p>\n<p><a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/jf3032606\"><strong>Kong, F.<\/strong>, &amp; Chang, S. K. (2012). Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making.\u00a0<i>Journal of agricultural and food chemistry<\/i>,\u00a0<i>61<\/i>(2), 387-393.<\/a><\/p>\n<p><a href=\"https:\/\/sitescholar.google.com\/scholar?cluster=10441271142481013041&amp;hl=en&amp;inst=569367360547434339&amp;inst=2365059173406736517&amp;oi=scholarr\"><strong>Kong, F.,<\/strong> Chang, S. K. C., Liu, Z., &amp; Wilson, L. A. (2008). Changes of soybean quality during storage as related to soymilk and tofu making.\u00a0<i>Journal of food science<\/i>,\u00a0<i>73<\/i>(3), S134-S144.<\/a><\/p>\n<p>\u00a0<\/p>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prabhakar H., Kong F., Bock C., &amp; Kerr W. Pecan color change during storage: Kinetics and modeling of the processes.\u00a0Current Research in Food Science. 5: 261-271. Prabhakar, H., Sharma, S., &amp; Kong, F. (2020). Effects of Postharvest Handling and Storage on Pecan Quality. Food Reviews International, 1-28. Flores, F. P., Singh, R. K., &amp; Kong, [&hellip;]<\/p>\n","protected":false},"author":524,"featured_media":0,"parent":117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full.php","meta":{"footnotes":""},"class_list":["post-253","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/users\/524"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/comments?post=253"}],"version-history":[{"count":6,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/253\/revisions"}],"predecessor-version":[{"id":475,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/253\/revisions\/475"}],"up":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/117"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/media?parent=253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}