91短视频污

Food Biochemistry Lab

 

Research

The primary focus is on adding value.  Adding value comes in the form of reusing food waste streams (discarded fruits and vegetables for ethanolic fermentation) and improving shelf-life by natural coatings.  A secondary focus is on probiotic and pathogen interactions.  Competitive inhibition is analyzed in poultry production to increase the safety of our food supply.

 

People

Growing up on a family farm, practical science and logic was always a necessity.  A B.S. degree was earned at Auburn University in Animal & Dairy Sciences Pre-Veterinary Medicine and M.S. and Ph.D. degrees from Mississippi State University in Food Science with a minor in Microbiology.  Dr. Herring has extensive research hours in sensory science, muscle foods and food chemistry.  Funded projects include topics such as gelatin from catfish skins, pathogen reduction by probiotics with poultry, and experiential learning in food science for undergraduates.  Dr. Herring teaches multiple food science courses and is HACCP certified.

 

Publications

Herring, J.L. Mims, S. D. 2015. 鈥淧addlefish Food Products鈥� in Mims, S.D. and Shelton W.L. (ed) - Paddlefish Aquaculture, John Wiley & Sons, Inc, Hoboken, NJ. doi: 10.1002/9781119060376.ch6

 Herring, J.L. Harbin, C. 2015. Institute of Food Technologists IFT15. Fermentation: Food Waste (Corn Pericarp and Peanut Hull), Ethanol Production, and Food Economics. ID: 071. July 14, 2015

Sunkara, R. , Herring, J. , Walker, L. and Verghese, M. 2014. Chemopreventive Potential of Probiotics and Prebiotics. Food and Nutrition Sciences, 5, 1800-1809. doi: 10.4236/fns.2014.518194.

Alim, M.A., Bhattacharjee, S., Herring, J. 2014. The Immittance Response of Escherichia coli Bacteria. J. Bacteriol Mycol.;1(2): 6.

Johnson, Q.S, Edwards, M., Herring, J., Curley, M. 2014. Elaborations on surface structural effects and optical waveguide properties of gadolinium oxide (Gd2O3) and gadolinium oxide europium doped (Gd2O3:Eu3+) sol-gel films. Proc. SPIE 9200, Photonic Fiber and Crystal Devices: Advances in Materials and Innovations in Device Applications VIII, 920003; doi:10.1117/12.2061452.

Herring, J.L., Smith, B.S. 2012. "Meat-Smoking Technology", in Hui, Y.H. (ed.) - Handbook of Meat and Meat Processing. 2nd Edition, CRC Press Taylor, Boca Raton, FL, USA, Chapter 31, pp. 547-555.

 Montgomery, N.L., Kennedy, N.M., Herring, J.L., Banerjee, P. Effectiveness of Pulsed-Ultra Violet Light on Biofilms Formed by E. coli O157:H7 and Listeria monocytogenes-A Comparative Study, presented at IAFP-2012, July 22-25, 2012. Providence, RI [Poster presentation]

 Herring, J.L., Coleman, S.M., Sims, A., Banerjee, P. The impact of selected antioxidants on the safety and shelf-life of meat. Presented at the IFT-2011, June 11-14, 2011. New Orleans, LA [Poster presentation].

Montgomery, N.L., Herring, J.L., Banerjee, P. The effect of pulsed ultraviolet light on biofilms formed by E. coli O157:H7. Presented at IFT -2011 Annual Meeting, June 11-14, 2011, New Orleans, LA [Poster presentations].

Liu S, Wang, Y., Oh, J-H., Herring, J.L. 2011. Fast biodiesel production from beef tallow with radio frequency heating. Renewable Energy Vol. 36 (3):1003-1007

*Coleman, S.M, Herring, J.L., Banerjee, P. 2010. Quantification of various additives and American Skullcap (Scutellaria laterifolia) and their ability to increase the shelf life of meat. Institute of Food Technologists. Poster Presentation. Muscle foods: Chemistry, quality and microbiology. Chicago, Il. July 17, 2010

*Krueger, L.A., Herring, J.L., Wilborn, R. 2010. Effects of temperature on X chromosome carrying compared to Y chromosome carrying bovine sperm cells: Preliminary results. J. Animal Science Vol. 88 (E-suppl. 2):248

*Wambura, P., Yang, W., Mwakatage, N., Herring, J. L. 2010. Removal of Lipid from Surfaces of Roasted Peanuts by Sonication as Assessed by Fluorescence and Scanning Microscopy. Journal of Food Process Engineering. Vol. 33 (5): 837鈥�847

Herring, J. L., Jonnalagadda, S.C., Narayanan, V. C., Coleman, S.M., 2009. Oxidative Stability of Gelatin Coated Pork at Refrigerated Storage. Meat Science Vol. 85 (4):651-656

*Jonnalagadda, S.C., Herring, J.L., Coleman, S.M.  2009.  Effect of Gelatin Coating on Lipid Oxidation, Color and Purge of Pork. POSTER SESSION - 155. Processed muscle foods: Chemistry, quality and microbiology.  Institute of Food Technologists Annual Expo. Anaheim CA. 6/8/2009

*Narayanan, V. C., J. L. Herring, S. C. Jonnalagadda. 2009. A Comparative Study on the Utilization of Corn Pericarp and Peanut Hull in the Production of Ethanol and the Impact of Food Economics. Association of Research Directors, Inc. 15th Biennial Research Symposium. 1890 Research: Sustainable Solutions for the 21st Century Program & Abstracts. Atlanta, GA. 3/28-4/1/2009

*Jonnalagadda, S. C., J. L. Herring, V. C. Narayanan. 2009. Oxidative Stability of Gelatin Coated Pork at Refrigerated Storage. Association of Research Directors, Inc. 15th Biennial Research Symposium. 1890 Research: Sustainable Solutions for the 21st Century Program & Abstracts. Atlanta, GA. 3/28-4/1/2009

Kendrick, J. Verghese, M., Boateng, J., Walker, L.T., Ogutu, S., Herring, J. A comparision of phenolics, flavonoids, anthocyanins and antioxidant capacity of selected fruits. Presented at the 2008 IFT Annual Meeting, June 28 - July 1, New Orleans, LA.

Min, B., Wang, Y., Herring, J., Oh, J-H.  Antimicrobial activity of catfish gelatin coating containing origanum oil against gram-negative pathogenic bacteria. Presented at the 2008 IFT Annual Meeting, June 28 - July 1, New Orleans, LA.

*Jonnalagadda, S.C., Herring, J.L., Narayanan, V.C. 2008. A study on the effect of gelatin coating on lipid oxidation, color and purge of pork. Proceedings of the 61st Annual Reciprocal Meat Conference: Florida, 2008. abstract #57 - p. 58

Herring, J.L., Oh, J-H., Wang, Y., Zhang, S. Effect of two drying methods on the physical structure of catfish gelatin viewed by SEM. Presented at the 2007 IFT Annual Meeting, July 28 - August 1, Chicago, IL

Oh, J-H, Zhang, S., Wang, Y., Herring, J. Film forming properties of gelatin extracted from Channel Catfish (Ictalurus punctatus) skin. Presented at the 2007 IFT Annual Meeting, July 28 - August 1, Chicago, IL

Zhang, S., Wang, Y., Herring, J.L., Oh, J.H. 2007. Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Using Selected Pretreatment Methods. J. Food Sci. Vol. 72, 9: C498-C503

Yang, H., Wang, Y., Jiang, M., Oh, J., Herring, J., Zhou, P. 2007. 2-Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin. J. Food Sci. Vol. 72, 4: 188-195

Herring, J.L., Martin, J.M., Hudson, M.D., Nalley, L.L., Rogers, R.W. 2007. Consumer Acceptance of 鈥淔arm-Raised鈥� Pre-Cooked Roast Beef. J. Food Quality Vol. 30, 3: 403-412

Oh, J.H., Zhang, S., Wang, Y., Herring, J. 2007. Film forming properties of gelatin extracted from Channel Catfish (Ictalurus punctatus) skin. IFT Annual Meeting, Technical Research Papers. 07-A-2800- IFT, Chicago, Il. July 29.

Herring, J.L., Oh, J.H., Wang, Y., Zhang, S., 2007. Effect of two drying methods on the physical structure of catfish gelatin viewed by SEM. IFT Annual Meeting, Technical Research Papers. 07-A-3423-IFT, Chicago, Il. July 29.

Nalley, L.L., Hudson, D., Rogers, R.W., Martin, J.M., Herring, J.L. "In Store Evaluation of Consumer Willingness to Pay for 'Farm Raised' Pre-Cooked Roast Beef." J. of Agribusiness, 22(2004): 163-173.

Martin, J.M., Herring, J.L. Rogers, R.W. 2003. Some effects of marinating and sous vide cooking on the production of value added beef pot roasts. American Society of Animal Science-Southern Section. J. of Animal Science Vol. 82, Supplement 2:16.

Herring, J.L., Rogers, R.W. 2003. Evaluation of cooking methods on various beef steaks. J. Muscle Foods. Vol. 14, 2:163-172.

Rogers, R. W., Martin, J.M., Herring, J.L.. 2002. 鈥淔arm Raised Beef Pricing Matrix.鈥� Improving Profitability of Southeastern Cattle Conference. October, 2002 Jackson, MS. Excel worksheet. www2.msstate.edu/~rrogers/

Herring, J.L., Rogers, R.W. 2001. A comparison of conventional electric broiling to infraredbroiling of six different kinds of beef steaks on Warner-Bratzler Shear values, texture profile values and sensory scores. Southern Regional Section of the Southern Association of Agricultural Scientists Annual Meeting, Fort Worth TX. p 126.