Diane M. Barrett, Ph.D.
Dr. Gordon Anthon, Project Scientist
Background: Plant physiology & plant biochemistry
Started in lab: 1999
Method Development
Enzyme activation/inactivation kinetics
Anthon, Gordon E. and D. M Barrett. 2002. Kinetic parameters for the thermal inactivation of quality related enzymes in carrots and potatoes. J. Agric. Food Chem, 50(14):4119-4125.
Anthon, G.E., Sekine, Y., Watanabe, N. and Barrett, D.M. 2002. Thermal inactivation of pectin methylesterase, polygalacturonase and peroxidase in tomato juice. J. Agric. Food Chem. , 50: 6153-6159.
Anthon, G.E. and D.M. Barrett. 2003. Thermal inactivation of lipoxygenase and hydroperoxytrienoic lyase in tomatoes. Food Chemistry, 81, 2, 275-279.
Anthon, G.E. and D.M. Barrett. 2005. Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase. J. Food Sci. 70, 5, 342-347.
Anthon, G.E. and D.M. Barrett. 2006. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. Accepted J. Ag. Fd. Chem.
Sam Matoba
Tomato Variety Evaluation
How to use this manual
Microwave Break
Funded by California League of Food Processors for past ~25 years
Supervises project ~4 months/year
Manages crew of 4-6 undergraduates
Works with ~9 farm advisors to schedule harvests
Analysis of pH, T.A., SS, color, peelability & lycopene on ~600 samples
Conducts all harvests & assembles all data; distributes CDs to industry
Diane attends organizational meetings, writes/presents proposal & report
Good public relations with tomato processing industry
Dr. Tipawan Thongsook
Thongsook, T. and D.M. Barrett. 2005. Purification and partial characterization of broccoli (Brassica oleracea var. Italica) peroxidases. J.Ag.Fd.Chem.53, 3206-3214.
Thongsook, T. and D.M. Barrett. 2005. Heat inactivation and reactivation of broccoli peroxidase. J.Ag.Fd.Chem.53, 3215-3222.
Thongsook, T., Whitaker, J.R., Smith, G.M. and D.M. Barrett. Reactivation of broccoli peroxidases: Structural changes of partially denatured isozymes. In preparation.
Thongsook, T., Whitaker, J.R., Smith, G.M. and D.M. Barrett. Reactivation of heat-denatured horseradish peroxidase following heat inactivation. In preparation.
Maria E. Gonzalez, Ph.D. Student
High hydrostatic pressure and thermal effects on plant cell membrane permeability and its effects on tissue texture
Objectives:
Detect the range of high hydrostatic pressures that induces changes in membrane permeability of plant cells.
Determine if membrane permeability is an important component of the texture of vegetables after the application of a high hydrostatic pressure process.
Thesis committee: Diane Barrett, Mike McCarthy & Ken Shackel
Funding: Year 1 & 2 - OAS & Fulbright Year 3 & 4? - CAPPS
Jerome Diaz, Ph.D. Student
Influence of beta-elimination on the degradation of tomato pectins during prolonged heating
Objectives:
Determine the kinetic parameters of chemical beta-eliminative degradation of tomato pectins during prolonged heating;
Determine the effect of beta-elimination during prolonged heating on changes in the molecular weight profile and viscosity of tomato pectins
Characterize sugar composition of major pectin fractions following beta-elimination.
Thesis Committee: Diane Barrett, John Labavitch & Charlie F. Shoemaker.
Funding: Years 1, 2, 3 - Fulbright Year 4?- CA League of Food Proc.
Joy Rickman, Ph.D. Candidate
Food Science & Technology
Nutritional quality of organic & conventional processing tomatoes
Thesis Committee - Diane Barrett, Alyson Mitchell & Tim Hartz
Funding: Campbell's Soup
Suvaluk Asavasanti, Ph.D. Candidate
Biological & Systems Engineering
Effects of pulsed electric fields on plant tissues
Thesis Committee - Pieter Stroeve, Diane Barrett
Funding: Thai Government
Snehal Prabu, M.S. Student