Expert in Starch, Gluten, Grains
Expert ID: 719371 Kansas, USA
VITAMIN C. Expert has a strong understanding of L-ascorbic acid and related molecules. He has conducted chemical synthesis of protected forms of vitamin C. Methods to protect vitamin C in foods and feeds have been devised and the technology is being applied in the culturing of finfish and shellfish. Research work is underway for use of the protected form of vitamin C in foods and beverages.
SUGAR. Expert is experienced in the properties and analysis of sugars, as well as the chemical synthesis of sugar derivatives. He has converted sugars to other useful products.
CEREAL. Expert has experience in the isolation and purification of components in cereal, as well as cereal wet-processing. Additionally, he is interested in the quality of components in cereal, and their uses in foods and feeds.
NOODLES; PASTA; SPAGHETTI NOODLE. Expert has been involved in the preparation and properties of noodles and pasta. Work is on-going to establish flour specifications for noodle and pasta production.
Expert may consult nationally and internationally, and is also local to the following cities: Kansas City, Missouri - Saint Joseph, Missouri - Kansas City, Kansas - Topeka, Kansas - Olathe, Kansas - Lawrence, Kansas
|Year: 1965||Degree: PhD||Subject: Biochemistry||Institution: Purdue University|
|Year: 1958||Degree: BS||Subject: Chemical Engineering||Institution: Purdue University|
|Years: 1970 to Present||Employer: Undisclosed||Title: Professor||Department:||Responsibilities:|
|Years: 1965 to 1970||Employer: Institute of Paper Chemistry (now Institute of Paper Science)||Title: Assistant Professor||Department:||Responsibilities:|
|Years||Country / Region||Summary|
|Years: to Present||Country / Region:||Summary: Expert has acted as a consultant to two companies in Japan and one in Switzerland.|
|Associations / Societies|
|Expert is a member of the American Association for the Advancement of Science, American Chemical Society, American Association of Cereal Chemists, the Institute of Food Technologists, and Sigma Xi.|
|Expert is on the Editorial Board of Starch/Staerke.|
|Awards / Recognition|
|Expert's awards include the following: Wolfrom Award, Carb Div of ACS; Award of Merit, Japanese Soc App Glycosci; Alsberg-Schoch Award, and the AACC.|
|Publications and Patents Summary|
|Expert has 200 journal articles, holds 13 patents, and has one book.|
Fields of Expertise
ascorbic acid, cereal grain, cornstarch, food starch chemistry, modified starch, noodle, pasta product, starch, starch degradation, starch hydrolysis, sucrose fatty-acid ester, wheat protein, wheat starch, amylopectin, amylose, spaghetti noodle, starch analysis, starch chemical reaction, starch indicator, starch manufacturing, pasta manufacturing, potato starch, natural starch, pasta extrusion, wheat gluten, wheat flour, wheat protein, corn milling, wet milling, sorghum, food sweetener, sucrose fatty-acid ester, enzymatic starch hydrolysis, saccharide, carbohydrate, wheat, sucrose, granular starch, flour, dextrin, cereal (food)