Timothy D. Durance
Affiliations: | University of British Columbia, Vancouver, Vancouver, BC, Canada |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Timothy Durance"Children
Sign in to add trainee| Nikoo Arasteh | grad student | 2000 | UBC |
| Parastoo Yaghmaee | grad student | 2004 | UBC |
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Publications
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| Landymore C, Durance TD, Singh A, et al. (2019) Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica). Food Research International (Ottawa, Ont.). 119: 276-282 |
| Noorbakhsh R, Yaghmaee P, Durance T. (2013) Radiant energy under vacuum (REV) technology: A novel approach for producing probiotic enriched apple snacks Journal of Functional Foods. 5: 1049-1056 |
| Sáenz-Garza NE, Delaquis P, Durance T. (2013) Microencapsulation of hexanal by radiant energy vacuum microwave-molecular inclusion for controlled release and inhibition of Penicillium expansum in a model system and on apple tissue Food Research International. 52: 496-502 |
| Ahmad S, Yaghmaee P, Durance T. (2012) Optimization of Dehydration of Lactobacillus salivarius Using Radiant Energy Vacuum Food and Bioprocess Technology. 5: 1019-1027 |
| Purnama M, Yaghmaee P, Durance TD, et al. (2010) Porosity changes and retention of ginsenosides in North American ginseng root using different dehydration processes. Journal of Food Science. 75: E487-92 |
| Leusink GJ, Kitts DD, Yaghmaee P, et al. (2010) Retention of antioxidant capacity of vacuum microwave dried cranberry. Journal of Food Science. 75: C311-6 |
| Sundaram J, Durance TD. (2008) Water sorption and physical properties of locust bean gum-pectin-starch composite gel dried using different drying methods Food Hydrocolloids. 22: 1352-1361 |
| Jaya S, Durance TD. (2007) Effect of microwave energy on vacuum drying kinetics of alginate-starch gel Drying Technology. 25: 2005-2009 |
| Yaghmaee P, Durance T. (2007) Efficacy of vacuum microwave drying in microbial decontamination of dried vegetables Drying Technology. 25: 1099-1104 |
| Kwok BHL, Hu C, Durance TD, et al. (2006) Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.) Journal of Food Science. 69: 32 |