Dr Mauer's Lab Group

From Marietta Georgia
Graduate of Alabama A&M University
BS in Food Science and Technology

1) Characterizing temperature and radiation effects on select oils 2) then characterizing filtration effects on oils 3) characterize effects of radiation and time on oil quality in peanuts 4) finding ways to optimize oil quality using different packaging materials.

Yash is from India, born and brought up in the twin cities of Hyderabad and Secunderabad. He got his Bachelors degree in Dairy Technology from the National Dairy Research Institute, Karnal, India in 1998. After working for 2 years with GlaxoSmithkline Consumer Healthcare with the Horlicks manufacturing team in India, he went to the University of Minnesota, Twin cities for his MS in Food Science and graduated in spring 2003. Yash's research at UMN focused on food safety issues related to Salmonella in cultured dairy products. Yash loves to spend time reading, visiting new places, web page designing and playing tennis. After working with General Mills, Golden Valley, MN as an intern for 9 months with the extrusion processing group he joined Dr Lisa Mauer's research group in May, 2003 for his PhD in Food Science.

Yash's current research interests include working on developing FT-IR methods for detection of microbial contaminants in food.

'A Rapid Method for Detection of E. coli O157:H7 in Fruit Juice Matrices using FT-IR spectroscopy', presented at IFT Annual Meeting, New Orleans, July 2005

'A Rapid Method for Detection of E. coli O157:H7 Using Dynabeads® and FT-IR Spectroscopy', presented at the Int. Association of Food Protection, Annual Meeting, Phoenix, August 2004

'Development of a method for the detection of Salmonella Typhimurium using FT-IR spectroscopy', presented at IFT's International Conference in Orlando, FL, November, 2003

'Non-selective Differential Media for the Recovery of Stressed Salmonella From Cultured Dairy Products', presented at the IAFP, Annual Meeting, San Diego, June 2002

Alona Chernyshova earned her B.S. degree in Agronomy at the National Agriculture University in . Alona got her M.S. Degree in Plant Breeding and Genetics at Iowa State University . Alona is pursuing a Ph.D. in Food Science at Purdue University with Dr. Lisa Mauer as her Co-Major Professor. Her research focuses on screening of corn starch digestibility using enzymatic and NIR assays.

Poster presentation at 49th Annual Meeting ( Seattle, Washington ) 2004. Crop Science Society of .

Presentation at American Oat Workers Conference ( Fargo, North Dakota ) 2006.

Chernyshova A.A., P.J.White, M.P. Scott, and J.-L. Jannink. 2006. Selection for nutritional function and good agronomic performance in oat. Crop Sci. 47(6): 2330-2339.

Chernyshova A.A., P.J. White, M.P. Scott, M. Colleoni-Sirghie, C.R. Hurburgh Jr., and J.-L. Jannink. 2006. Near Infrared Reflectance Spectroscopy to Predict beta-Glucan Content and Oat Slurry Viscosity. Crop Sci. Submitted.

I was born and brought up in Kerala, God's Own Country of India. I obtained a Bachelor's degree in Food Science and Quality Control in May, 1999, and Master's in Microbiology in Feb, 2003, from Mahatma Gandhi University , Kottayam, Kerala. I also completed a PG diploma in Food analysis and Quality assurance from the Defense Food Research Laboratory, Mysore in June, 2000. I completed my PhD. programme in Biotechnology at Central Food Technological Research Institute, Mysore, in April, 2008. I joined Dr. Mauer's Research Group in July, 2008 as a post doctoral research associate.

My current research interests include development of FT-IR techniques and sensors for identification and detection of food-borne pathogens.

Davis, R., Shamala, T. R., Chandrashekar, A. (2008) "Role of (R)-Specific enoyl- CoA hydratases in the production of Polyhydroxyalkanoates in Pseudomonas spp." Antonie van Leeuwenhoek 93(3):285-296

Davis , R., Anilkumar, P.K., Chandrashekar, A., Shamala, T.R. (2008) "Biosynthesis of polyhydroxyalkanoate copolymer in E. coli using genes from Pseudomonas aeruginosa and Bacillus. Antonie van Leeuwenhoek. (DOI: 10.1007/s10482-008-9233-3)

I was born in Indianapolis, Indiana on September 8th, 1981. I came to Purdue in 1999 and received my B.S. in Food Science in 2003. I joined the Mauer research group in January of 2004 as part of the ALS NSCORT (NASA Specialized Center of Research and Training in Advanced Life Support) project.

My research is focused on determining the effects that low dose gamma-radiation will have on lipids and antioxidants. Radiation is one of the top concerns for NASA on a mission to Mars not only for the astronauts, but for the food as well.

Gandolph, J., M.G. El-Abiad, L.J. Mauer, and M. Perchonok. 2004. Equivalent System Mass (ESM) estimates for commercially available, small-scale food processing equipment. SAE Transactions Journal of Aerospace. 1:1189-1206.

Ashley is from South Bend, Indiana, and received her B.S. degree with distinction in research in Food Science from Cornell University . Her undergraduate work included investigating the effects of baking on the chemical form of hydrogen reduced elemental iron powder and implications for iron bioavailability. She recently completed a Master's degree bypass and is working on her Ph.D. with Dr. Mauer.

Hiatt, A., Ferruzzi, M., Taylor, L., Mauer, L. 2008. Impact of deliquescence on the chemical stability of vitamins B₁ and B₆ in powder blends. Institute of Food Technologist 's Annual Meeting and Food Expo. New Orleans, LA.

Hiatt, A., Ferruzzi, M., Taylor, L., Mauer, L. 2008. Impact of deliquescence on the chemical stability of vitamins B₁, B₆, and C in powder blends. In press.

Hiatt, A., Mauer, L. 2007. Impact of deliquescent ingredients and storage relative humidity on the stability of Thiamin hydrochloride (B₁) and Pyridoxine hydrochloride (B₆) in mixtures. Institute of Food Technologist 's Annual Meeting and Food Expo, Chicago, IL .

Invited Talk: Hiatt, A., Miller, D.D. 2005. Oxidation of elemental iron powder during baking of fortified bread. Institute of Food Technologist 's Annual Meeting and Food Expo. New Orleans, LA.

Ashley's research focuses on the impact of deliquescence and formulation with vitamin C on the chemical stability of food blends containing bioactive ingredients.

Dr. Sol Kim earned B.S. and M.S. degrees in Food Science and Technology from Seoul National University, Korea. After working at Korean Food Research Institute for two years, he obtained a Ph. D. degree at Kansas State University in July of 2003. During his Ph. D. program, he studied the antimicrobial effect of various tea extracts on foodborne pathogens and development of innovative microbiological methods. As well, he worked for the International Workshop of Rapid Methods and Automation in Microbiology held in Manhattan, Kansas annually. In August of 2003, he started working with Drs. Mauer and Applegate as a post-doctorate. His current research interest is to develop rapid methods for detection and identification of foodborne pathogens using FTIR and multiplex PCR techniques.

The overall goal for my research interests is to improve food safety so that consumers can get safer food products using a two-pronged approach for detection and control of foodborne microorganisms. For this, my research will be focused on the following areas: (1) rapid detection or identification of foodborne pathogens using biosensors and/or genetic engineering techniques; (2) control of foodborne pathogens using natural antimicrobial agents; and (3) development of innovative methods for general food microbiology.

Certificate of Food HACCP (2005)
Certificate of Food Safety Manager, National Registry of Food Safety Professionals (2005)
Certificate of FDA Better Process Control School (2005)
Certificate of recognition, Food Science Annual Poster Competition, Manhattan, KS (2002)
Certificate of recognition, 20th annual workshop of the Rapid Methods and Automation in Microbiology (2001)
The 2nd prize in the poster competition of Korean Industrial Society of Microbiology (1998)

Kim, S., Y. Burgula, T. O. Reuhs, M. A. Cousin, B. L. Reuhs, and L. J. Mauer. 2005. Differentiation and classification of crude lipopolysaccharides from Escherichia coli strains using Fourier transform infrared spectroscopy and chemometrics. Journal of Food Science (In press).

Kim, S. and D. Y. C. Fung. 2005. Modified Microtiter count method for viable cell counts from pure cultures and food model samples. Food Microbiology 22, 595-599.

Kim, S., B. L. Reuhs, and L. J. Mauer. 2005. Use of Fourier transform infrared spectra of crude bacterial lipopolysaccharides and chemometrics for differentiation of Salmonella enterica serotypes. Journal of Applied Microbiology 99, 411-417.

Prado, B. M., S. Kim, B. F. Ozen, and L. J. Mauer. 2005. Differentiation of carbohydrate gums and mixtures using Fourier transform infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry 53(8), 2823-2829.

Dr. Mauer joined the Department of Food Science at Purdue in 2001. She currently teaches food chemistry, food ingredient technology, and food packaging courses. Prior to joining the faculty at Purdue, she held an adjunct position at the College of St. Catherine in St. Paul, MN, where she taught food science and cultural foods courses. Dr. Mauer obtained her B.S. degree from Purdue University and her Ph.D. from the University of Minnesota.

Dr. Mauer's current research interests focus on: 1) characterizing the effects of processing on functional, physical, and structural properties of food ingredients; 2) developing rapid methods to detect microorganisms in foods; 3) developing food analysis methods utilizing FTIR technologies; and 4) optimizing space food quality for an extended mission beyond low Earth orbit. Ongoing projects in her lab are funded by NASA, USDA, and the Center for Food Safety Engineering.

1. (Mauer), L.J., D.J. Smart, B. Bugbee, and S.S. Nielsen. 1997. Controlled environments alter nutrient content of soybeans. Advances in Space Research. 20(10): 1979-1988.

2. Mauer, L.J., D.E. Smith, and T.P. Labuza. 2000. Effect of water content, temperature and storage conditions on the glass transition, moisture sorption characteristics and stickiness of b-casein. International Journal of Food Properties. 3(2): 233-248.

3. Mauer, L.J., D.E. Smith, and T.P. Labuza. 2000. Water vapor permeability and mechanical properties of edible b-casein films. International Dairy Journal. 10: 353-358.

4. Ozen, B.F. and L.J. Mauer. 2002. Detection of hazelnut oil adulteration using FT-IR spectroscopy. Journal of Agricultural and Food Chemistry. 50:3898-3901.

5. Ozen, B.F., L.J. Mauer, and J.D. Floros. 2002. Effects of ozone exposure on the structural, mechanical, and barrier properties of select plastic packaging films. Packaging Technology and Science. 15:301-311.

6. Hayes, K.D., B.F. Ozen, S.S. Nielsen, and L.J. Mauer. 2003. FTIR determination of ligand-induced secondary and tertiary structural changes in bovine plasminogen. Journal of Dairy Research. 70:1-6.

7. Ozen, B.F., K.D. Hayes, and L.J. Mauer. 2003. Measurement of plasminogen concentration and differentiation of plasmin and plasminogen using FT-IR spectroscopy. International Dairy Journal. 13(6):441-446.

8. Ozen, B.F., I. Weiss, and L.J. Mauer. 2003. Authentication of dietary supplement oils using Fourier-transform infrared spectroscopy. Journal of Agricultural and Food Chemistry. 51(20):5871-5876.

9. Maurer, G., B.F. Ozen, L.J. Mauer, and S.S. Nielsen. 2004. Analysis of hard-to-cook red and black beans using Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry. 52(6):1470-1477.

10. Gandolph, J., M.G. El-Abiad, L.J. Mauer, and M. Perchonok. 2004. Equivalent System Mass (ESM) estimates for commercially available, small-scale food processing equipment. SAE Transactions Journal of Aerospace. 1:1189-1206.

11. Weiss, I. , K.D. Hayes, L.J. Mauer, and M. Perchonok. 2004. ESM of producing yeast and flat breads from wheat grains: a comparison of grain mill type. SAE Transactions Journal of Aerospace. 1:1177-1188.

12. Prado, B., S. Kim, B.F. Ozen, and L.J. Mauer. 2005. Differentiation of carbohydrate gums and mixtures using Fourier transform infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry. 53(8):2823-2829.

13. Kim, S., B.L. Reuhs, and L.J. Mauer. 2005. Differentiation and classification of crude lipopolysaccharides from Salmonella strains using Fourier transform infrared spectroscopy and chemometrics. Journal of Applied Microbiology. 99:411-417.

14. Kim, S., H. Kim, B.L. Reuhs, and L.J. Mauer. 2006. Differentiation of outer membrane proteins from Salmonella enterica serotypes using Fourier transform infrared spectroscopy and chemometrics. Letters in Applied Microbiology. 42:229-234.

15. Salameh, A.K., L.J. Mauer, and L.S. Taylor. 2006. Deliquescence lowering in food ingredient mixtures. Journal of Food Science. 71(1): E10-E16.

16. Wang, L., K.D. Hayes, and L.J. Mauer. 2006. Fluorescent labeling study of plasminogen concentration and location in simulated bovine milk systems. Journal of Dairy Science. 89(1): 58-70.

17. Kim, S., Y. Burgula, T. Ojanen-Reuhs, M.A. Cousin, B.L. Reuhs, and L.J. Mauer. 2006. Differentiation and classification of crude lipopolysaccharides from Eschericia coli strains using Fourier transform infrared spectroscopy and chemometrics. Journal of Food Science. 71(2):M57-M61.

18. Burgula, Y., D. Khali, S.S. Krishnan, M.A. Cousin, J.P. Gore, B.L. Reuhs, and L.J. Mauer. 2006. Detection of E. coli O157:H7 and Salmonella Typhimurium using filtration followed by FT-IR spectroscopy. Journal of Food Protection. 69 (8): 1777-1784.

19. Granizo, D.P., B.L. Reuhs, R. Stroshine, and L.J. Mauer. 2007. Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry. Lebensmittel Wissenschaft und Technology (LWT) Food Science and Technology. 40 (1): 36-42.

20. Mejia, C.D., L.J. Mauer, and B.R. Hamaker. 2007. Similarities and differences in secondary structure of viscoelastic polymers of maize α-zein and wheat gluten. Journal of Cereal Science. 45:353-359.

21. Wang, L., K. Hayes, and L.J. Mauer. 2007. Effects of heat and β-lactoglobulin on distribution of fluorescently labeled tissue and urokinase type plasminogen activators in a bovine milk model system. International Dairy Journal. 17(5): 448-458.

22. Burgula, Y., D. Khali, S. Kim, M.A. Cousin, J.P. Gore, B.L. Reuhs, and L.J. Mauer. 2007. Review of Mid-IR Fourier-transform infrared (FT-IR) spectroscopy applications for bacterial detection. Journal of Rapid Methods & Automation in Microbiology.15: 146-175.

23. Vardin, H., Tay , A., Ozen, B. and L.J. Mauer. 2008. Authentication of pomegranate juice concentrate using FTIR and chemometrics. Food Chemistry. 108(2): 742-748.

24. Wang, L. and L.J. Mauer. 2008. The effect of heat on the distribution of fluorescently-labeled plasminogen and plasminogen-activators in bovine skim milk. Journal of Food Science. 73(3): C185-190.

Invited Journal Articles

25. Gandolph, J., A. Shand, A. Stoklosa, A. Ma, I. Weiss, D. Alexander, M. Perchonok, L.J. Mauer. 2007. Foods for a Mission to Mars: Investigations of Low-Dose Gamma Radiation Effects. World of Food Science. Volume 2: Food and Space.

26. Gandolph, J., G. Chen, I. Weiss, M. Perchonok, W. Wijeratne , S. Fortune, C. Corvalan, O. Campanella, M. Okos, and L.J. Mauer. 2007. Foods for a Mission to Mars: Equivalent System Mass and Development of a Multipurpose Small-Scale Seed Processor. World of Food Science. Volume 2 Food and Space.

27. Burgula, Y., B.L. Reuhs, and L.J. Mauer. 2008. Rapid FT-IR methods for detection of Eschericia coli O157:H7 in fruit juices. World of Food Science. Volume 3: Food Safety.

Refereed Papers Accepted:

28. Ortiz, J., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. Interaction of Environmental Moisture with Powder Green Tea Formulations: Effects on Catechin Stability. Journal of Agricultural and Food Chemistry. In Press.

29. Hiatt, A., M.G. Ferruzzi, L.S. Taylor, and L.J. Mauer. Impact of deliquescence on the chemical stability of vitamins B₁, B₆, and C in powder blends. Journal of Agricultural and Food Chemistry. Accepted.

BOOK CHAPTERS AND ENCYCLOPEDIA ARTICLES

1. Mauer, L.J. 2003. Packaging: aseptic filling. In Encyclopedia of Food Sciences and Nutrition. Eds. B. Caballero, L. Trugo and P. Finglas. Academic Press. p. 4316-4322.

2. Mauer, L.J. 2003. Protein: heat treatment for food proteins. In Encyclopedia of Food Sciences and Nutrition. Eds. B. Caballero, L. Trugo and P. Finglas. Academic Press. p. 4868-4872.

3. L.J. Mauer and B.F. Ozen. 2004. Chapter 5: Food Packaging. In Food Processing Principles and Applications. Eds. J. Scott Smith and Y.H. Hui. Blackwell Publishing, Ames, IA. p. 101-132.

4. J. Floros, I. Weiss, and L.J. Mauer. 2008. Aseptic Packaging Technology. Ed. P.E. Nelson. Principles of Aseptic Processing and Packaging. Purdue University Press. In Press.

I come from a small town in Indonesia, called Malang. After I graduated from high school in Indonesia (2001), I went to Purdue University to get my BS in Food Science. In 2004, I joined Dr. Mauer's lab to work on honor research project. My honor project was focusing on the effects of casein concentrations and heat treatment on plasmin activity. After I got my BS, I continued working under Dr. Mauer to get my MS. I love to spend my time reading fictions, shopping, and visiting new places. Also, I love to try all kinds of new food, especially hot and spicy ones.

My current research interest is determining the secondary structure and location of β-casein as the effects of temperature and high treatment. I am interested in using CD and FTIR to predict the protein structure and using fluorescence labeling to track protein location.

Julieta Ortiz was born on 07/07/1965. She went to the University of San Carlos in Guatemala City and studied a B.S. degree in Chemistry. Her B.S. thesis was about the isolation and characterization of trypsin inhibitors in black beans. She then studied a Master's Degree in Food Science at Del Valle University also in Guatemala City, where she worked in the physical and chemical characterization of the fat form Theobroma bicolor. She came to Purdue to pursue her Ph.D. in Food Science. Her research is about deliquescence in multicomponent food systems. She is the mother of three wonderful boys.

Deliquescence and its roll in food processing and packaging stability

Award for the best Thesis of the Chemistry School

Ortiz, Julieta. 1999. "Isolation and Thermo Stability of Trypsin Inhibitors of Black Beans (P. vulgaris)" Revista Científica Facultad CC.QQ. y Farmacia, USAC (12):6-11.

I was born and raised in Kingston, Jamaica of the West Indies. I did my B.Sc. in General Chemistry and Food Chemistry at the University of the West Indies in Jamaica. I then worked for the Scientific Research Council in Jamaica for almost 2 yrs in the Analytical Services Department where I wore many hats. Now I am here doing my Masters in Food Science with Dr. Mauer as my Advisor.

I will be determining the effects of common food processes and space food storage conditions on nutrient profiles and quality traits of a selection of fruits and vegetables for NASA.

Adam Stoklosa is originally from Chicago, Illinois and came to Purdue on the Evans Scholarship. He earned his B.S. in Cell and Molecular Biology at Purdue University and joined Dr. Lisa Mauer's group in July 2004. He is currently working on his Master's, but plans on staying for his Ph. D. He enjoys golfing, cooking, watching movies, running, and traveling.

Adam's research focuses on characterizing Apogee and Perigee wheat cultivars designed specifically for the mission to Mars and to determine how these cultivars react upon exposure to elevated levels of radiations.

Adam M. Stoklosa, David E. Nivens, Lisa J. Mauer. 2005. Characterizing Effects of Gamma Radiation on Wheat Gliadin Using Atomic Force Microscopy. Annual Meeting of the Institute of Food Technologists. New Orleans, LA

Adam M. Stoklosa, Lisa J. Mauer. 2005. Characterization of Select Wheat Cultivars and Radiation Effects on Wheat for a NASA Mission to Mars. Whistler Center for Carbohydrates Research Meeting. Purdue University

Linna Wang (pronounced as Lynna Wong) is from Jinan, China. She received a B.S. degree in Microbiology from Shandong University, China and a M.S. degree in Chemical Engineering from Tsinghua University, China. In August of 1999, she came to Purdue University to study Food Science under the guidance of Dr. Bernie Tao. She studied soy proteins and developed soy oleosin protein based edible films and coatings and received her Ph.D. degree in May 2004. Shortly after graduation, she started working with Dr. Mauer as a post-doc research associate.

Linna's current research focuses on developing fluorescent labeling method to quantify plasmin system components. She investigates the effects of heat and β-Lactoglobulin on location and concentration of plasmin system components in bovine milk model systems.

• The American Oil Chemists' Society (AOCS) Manuchehr Eijadi Award, 2004
• The American Oil Chemists' Society (AOCS) Honored Student Award, 2004
• The American Oil Chemists' Society (AOCS) Outstanding Paper Presentation Award, 2004
• Purdue University Graduate Student Award for Outstanding Teaching , 2003
• The 2001-2002 B. J. Liska Graduate Student Teaching Assistant Award, Purdue University
• The 2001 Dr. Allen W. Kirleis International Scholarship Award, Purdue University
• Indiana Soybean Innovation Contest, 2nd place, 2001