Jesse Stine

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George K. # Zarifis

Aristotle University of Thessaloniki

Armando Marques-Guedes

UNL - New University of Lisbon

Spyridon Mouroutsos

Democritus University of Thrace

Juan Rafael Orozco - Arroyave

Universidad de Antioquia

Thomas Defler

Universidad Nacional de Colombia (National University of Colombia)

Jarem Raul Garcia Garcia

Universidade Estadual de Ponta Grossa

Angela Garcés Montoya

Universidad de Medellín

Cyril Nelson

Universidad Nacional Autónoma de Honduras

Proscovia N A M U B I R U Ssentamu

Uganda Management Institute

Milton Moreano

Universidad de Caldas

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Papers by Jesse Stine

Recovery and Utilization of Protein Derived from Surimi Wash-Water

Journal of Food Quality, Jan 9, 2012

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Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

International Journal of Food Properties, Jul 21, 2014

This study investigated the effect of blueberry juice on menhaden oil lipid oxidation during micr... more This study investigated the effect of blueberry juice on menhaden oil lipid oxidation during microencapsulation. Oil in water emulsions containing menhaden oil with 0, 5, or 10% blueberry juice were spray dried to produce control-M, 5% BJ-M, and 10% BJ-M microencapsulated powders, respectively. All microencapsulated powders had similar encapsulation efficiencies with low surface oil content. Peroxide value (meq/kg of oil) was 4.50, 4.31, and 3.38 for control-M, 5% BJ-M and 10% BJ-M, respectively. Ten percent BJ-M had lower (P < 0.05) anisidine value, and totox values than 5% BJ-M and control-M. This indicated that 10% blueberry juice reduced lipid oxidation in menhaden oil during microencapsulation to a greater extent than the other formulations.

Extraction and Determination of Chondroitin Sulfate from Fish Processing Byproducts

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Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

International Journal of Food Properties, 2014

Analytical Applications of Surface-modified Fused Silica Capillareis

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Covalent modification of fused silica capillaries with quaternized polyamines to achieve robust and stable anodic electroosmotic flow

Journal of Separation Science, 2009

Synthetic chemistry originally developed for the manufacture of chemically stable silica polyamin... more Synthetic chemistry originally developed for the manufacture of chemically stable silica polyamine composites was adapted for the modification of fused silica capillaries for application in CE. Polyethyleneimine (PEI) and polyallylamine (PAA) were covalently bonded to the interior surface of fused silica capillaries utilizing 3‐chloropropyltrichlorosilane (CPTCS) or 3‐glycidoxypropyl‐trimethoxysilane (GPTMS) to anchor the polymers to the surface. The surface‐bound polymers were subsequently quaternized using methyl iodide (MeI). The resulting modified capillaries were studied using CE, and were shown to provide reproducible, stable, and robust anodic EOF throughout the pH range of 2–10. Surface modifications utilizing CPTCS could be rinsed with up to 6 M HCL or 1 M NaOH without significant loss of surface modifier. The utility of the modified capillaries for the separation of simple anions and cations was demonstrated.

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Preliminary chemical and nutritional characterization of liver from longnose skates (Raja rhina)

Journal of Food Composition and Analysis, 2011

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Nutritional and Chemical Composition of By-Product Fractions Produced from Wet Reduction of Individual Red Salmon (Oncorhynchus nerka) Heads and Viscera

Journal of Aquatic Food Product Technology, 2011

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Physicochemical Properties of Red Salmon Oil (Oncorhynchus nerka) and Microencapsulated Red Salmon Oil Added to Baby Food

Journal of the American Oil Chemists' Society, 2011

Unpurified red salmon oil (UPSO) was processed to obtain purified salmon oil (PSO) by chitosan ad... more Unpurified red salmon oil (UPSO) was processed to obtain purified salmon oil (PSO) by chitosan adsorption. Both unpurified and purified oils were evaluated for peroxide value (PV), free fatty acids (FFA), fatty acid methyl esters (FAME), moisture, and color. An emulsion system containing PSO (EPSO) was prepared; the system was analyzed for color, rheological properties and microstructure before spray drying to produce microencapsulated PSO (MPSO). MPSO was analyzed for moisture, water activity, bulk density, color and FAME composition. PSO or MPSO was added to a commercial baby‐food product (CB) and all baby‐food samples were compared for PV, FFAs, FAME, and color. Experiments were completed in triplicate and data statistically analyzed (α = 0.05). PSO had higher percentages of total omega‐3, total monounsaturated DHA, and EPA than MPSO. EPSO exhibited viscoelastic characteristic and the droplet size of EPSO was 1–9 μm. Total omega‐3 and total monounsaturated contents of the MPSO we...

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