Food Science & Technology: Personnel

Marilyn Erickson

 

Description of Research Interests

• Mechanisms of antioxidant action are being examined in food and model systems. Research to date has focused on tocopherol, ascorbic acid and glutathione.
• Oxidative responses are being measured in simple and complex muscle model systems to understand the potential influence of microenvironment on oxidation of lipids.
• The antioxidant capacity of pathogens are being examined to identify their role in the organism's susceptibility to inactivation by variable modes of oxidative attack.
• Research is being conducted to characterize the chemical constituents present in electrolyzed water responsible for inactivation of pathogens.Development of methods to isolate Helicobacter pylori from foods.

Selected Recent Publications

Erickson, M.C. and J.L. Kornacki. 2003. Bacillus anthracis: Current knowledge in relation to contamination of food. J. Food Protect. 66:691-699.

Holownia, K. I., M. C. Erickson, M. S. Chinnan, and R. R. Eitenmiller. 2001. Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films. Food Res. Int. 34:77-80.

Len, S.-V., Y.-C. Hung, M. Erickson, and C. Kim. 2000. Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH. J. Food Protect. 63:1534-1537.

Holownia, K. I., M. S. Chinnan, M. C. Erickson, and P. Mallikarjunan. 2000. Quality evaluation of edible film-coated chicken strips and frying oils. J. Food Sci. 65:1087-1090.

Sista, R.V., M. C. Erickson, and R. L. Shewfelt. 2000. Lipid oxidation in a chicken muscle model system: Oxidative response of lipid classes to iron ascorbate or methemoglobin catalysis. J. Agric. Food Chem. 48:1421-1426.

Erickson, M. C. 2000. Chemical treatments to control enzymes in fishery products. In: Seafood Enzymes. (B. K. Simpson and N. F. Haard, eds.) Marcel Dekker, Inc., New York. Chapter 17, pp. 489-503.

Erickson, M. C. 1999. Flavor quality implications in chlorination of poultry chilled water. Food Res. Int. 32:635-641.

Erickson, M. C. 1999. Food spoilage. In: Wiley Encyclopedia of Food Science and Technology, 2nd ed. (F.J. Francis, ed.) John Wiley & Sons, Inc., New York. pp. 1025-1035.

Sista, R. V. and M. C. Erickson. 1999. Lipid oxidation in a chicken model system: Role of lipid and protein fibers. J. Food Lipids 6:233-244.

Erickson, M. C. 1998. Chemistry and function of phospholipids. In: Food Lipids: Chemistry, Nutrition, and Biotechnology. (C. C. Akoh and D. B. Min, eds.). Marcel Dekker, Inc., New York. Chapter 2, pp. 37-53.

Erickson, M. C. 1998. Lipid oxidation of muscle foods. In: Food Lipids: Chemistry, Nutrition, and Biotechnology. (C. C. Akoh and D. B. Min, eds.). Marcel Dekker, Inc., New York. Chapter 12, pp. 297-332.

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