Professor
Food Science
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Dr.
Alden Booren Professor Food Science |
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Profile Degrees: Animal Science: B.S. 1970 Univ. of Minnesota Animal Science: M.S. 1972 Univ. of Wyoming Animal Science: Ph.D. 1980 Univ. of Nebraska Research: Studies involving the development and improvement of processed and/or precooked red meat, poultry, or fish products and the effects of various additives including smoke upon these products Teaching: Courses: Undergraduate Advising: Graduate Advising: Publications: Akhtar P, Gray JI, Booren AM and DL Garling. 1998. Effect of Dietary Components and Surface
Application of Oleoresin Rosemary on Lipid Stability of Rainbow Trout (Oncorhynchus mykiss) Muscle During Refrigerated
and Frozen Storage. J. Food Lipids 5:43. Akhtar P, Gray JI, Booren,AM and EA
Gomaa. 1998.
The Effects of Dietary a-Tocopherol and Surface Application of Oleoresin Rosemary
on Lipid Oxidation and Cholesterol Oxide Formation in Cooked Rainbow Trout (Oncorhynchus mykiss) Muscle. J. Food Lipids 5:59. Akhtar P, Gray JI, Gomaa EA and AM
Booren. 1998.
Effect of Dietary Vitamin E and Surface Application of Oleoresin Rosemary on
Iron/Ascorbate -Stimulated Lipid Oxidation
in Muscle Tissue and Microsomes from Rainbow Trout (Oncorhynchus
mykiss). J. Food Lipids 5:73. Britt C, Gomaa EA, Gray JI and AM
Booren. 1998.
Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine
Formation in Ground Beef Patties. J. Agric.
Food Chem. 46:4891. Veeramuthu
GJ, Booren AM and DM Smith. 1997. Species muscle type and formulation influence the
residual concentrations of three endpoint temperature indicators in poultry products. Poultry Sci. 76:642. Britt C, Gomaa EA, Gray JI and AM
Booren. 1998.
Veeramuthu GJ, Price JF, Davis CE, Booren AM and DM Smith. 1997. Thermal
inactivation of Eschericia coli O157:H7, Salmonella senflenberg and proteins with potential
as time-temperature indicators in ground turkey thigh meat.
J. Food Protec. 61:171. Wang
H, Nair MG, Iezzoni AF, Strasburg GM, Booren AM and JI Gray. 1997. Quantification
and Characteristics of Antrocyamines in BalatonTM tart cherries. J. Agric. Food Chem. 45:2556. Britt C, Gomaa EA, Gray JI and AM
Booren. 1998.
Wang H, Nair MG, Iezzoni AF, Strasburg, GM, Booren AM and JI Gray. 1997.
Quantification and characterization of anthocyanins in Balaton tart cherries. Journal
of Agricultural and Food Chemistry 45: 2556-2560.\
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