Food Science & Technology: Personnel

Ronald B. Pegg

 

Description of Research Interests

Functional foods and nutraceuticals; bioactive properties of phytochemicals; separation and identification of bioactives; shelf-life extension strategies; meat science; development of analytical assays for foods.

Courses Taught

FDST 3000 - Introduction to Food Science & Technology
FDST 4080/4080L - FDST 6080/6080L: Instrumental Methods of Food Analysis
FDST 8140: Functional Foods and Nutraceuticals

Selected Recent Publications

Amarowicz, R., Dykes, G.A. and Pegg, R.B. 2007. Antibacterial activity of tannin constituents from Phaseolus vulgaris, Fagoypyrum esculentum, Corylus avellana and Juglans nigra. Fitoterapia, in press.

Amarowicz, R., Troszynsak, A. and Pegg, R.B. 2007. Antioxidative and radical scavenging effects of phenolic compounds in an extract from vetch (Vicia sativum). Fitoterapia, in press.

Bucinski, A., Karamac, M., Amarowicz, R., and Pegg, R.B. 2007. Modeling the tryptic hydrolysis of pea proteins using an artificial neural network. LWT – Food Science and Technology, in press.

Amarowicz, R., Zegarska, Z., Pegg, R.B., Karamac, M. and Kosinska, A. 2007. Antioxidant and radical scavenging activities of a barley crude extract and its fractions. Czech Journal of Food Science, 25, 73-80.

Karamac, M., Kosinska, A., Rybarczyk, A. and Pegg, R.B. 2007. Chromatographic separation of phenolic compounds from rapeseed by SE-HPLC – A short report. Polish Journal of Food and Nutrition Sciences, 57, 87-90.

Pegg, R.B., Amarowicz, R., Naczk, M. and Shahidi, F. 2007. PHOTOCHEM® for determination of antioxidant capacity of plant extracts. In: Shahidi, F. and Ho, C-T. (eds)., Antioxidant Measurement and Applications, ACS Symposium Series No. 956, 140-158. Washington, DC: American Chemical Society.

Pegg, R.B., Rybarczyk, A. and Amarowicz, R. 2007. Determination of hippuric acid by RP-HPLC using two different analytical columns – A short report. Polish Journal of Food and Nutrition Sciences, 57, 447-450.

Pegg, R.B. and Shahidi, F. 2007. Encapsulation, stabilization and controlled release of food ingredients and bioactives. In: Rahman, M.S. (ed.), Handbook of Food Preservation, Second Edition, 605-675. New York, NY: Marcel Dekker, Inc.

Pegg, R.B. and Shahidi, F. 2007. Off flavors and rancidity in foods. In: Nollet, L.M.L., Boylston, T., Chen, F., Coggins, P.C., Gloria, M.B., Hyldig, G., Kerth, C.R., McKee, L.H. and Hui, Y.H. (eds.), Handbook of Meat, Poultry and Seafood Quality, 217-228. Ames, IA: Blackwell Publishing.

Amarowicz, R. and Pegg, R.B. 2006. Content of proanthocyanidins in selected plant extracts as determined via n-butanol/HCl hydrolysis and a colorimetric assay or by HPLC – A short report. Polish Journal of Food and Nutrition Sciences, 15/56, 319-322.

Karamac, M., Kosinska, A. and Pegg, R.B. 2006. Content of gallic acid in selected plant extracts. Polish Journal of Food and Nutrition Sciences, 15, 55-58.

Pegg, R.B., Amarowicz, R. and Code, W.E. 2006. Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value-added products. Food Chemistry, 97, 193-202.

Pegg, R.B. and Shahidi, F. 2006. Processing of nitrite-free cured meats. In: Nollet, L.M.L. and Toldrá, F. (eds)., Advanced Technologies for Meat Processing, 309-327. Boca Raton, FL: Taylor & Francis Group.

Pietrasik, Z., Dhanda, J.S., Shand, P.J. and Pegg, R.B. 2006. Influence of injection, packaging, and storage conditions on the quality of beef and bison steaks. Journal of Food Science, 71, S110-S118.

Amarowicz, R., Pegg, R.B., Dykes, G.A., Troszynska, A. and Shahidi, F. 2005. Antioxidant and antibacterial properties of extracts of green tea polyphenols. In: Shahidi, F. and Ho, C-T. (eds)., Phenolic Compounds in Foods and Natural Health Products, ACS Symposium Series No. 909, 94-106. Washington, DC: American Chemical Society.

Budny, J.A., Fornal, J., Amarowicz, R. and Pegg, R.B. 2005. Improved method of wheat starch isolation from friabilin analysis. International Agrophysics, 19, 99-107.

Karamac, M., Bucinski, A., Pegg, R.B. and Amarowicz, R. 2005. Antioxidant and antiradical activity of ferulates. Czech Journal of Food Science, 23, 63-67.

Karamac, M., Kosinska, A. and Pegg, R.B. 2005. Comparison of radical-scavenging activities for selected phenolic acids. Polish Journal of Food and Nutrition Sciences, 14/55, 165-170.

Naczk, M., Amarowicz, R., Zadernowski, R., Pegg, R. and Shahidi, F. 2005. Antioxidant capacity of phenolic extracts from wild blueberry leaves and fruits. In: Spanier, A.M., Shahidi, F., Parliament, T.H., Mussinan, C., Ho, C-T. and Tratras Contis, E. (eds)., Food Flavor and Chemistry. Explorations into the 21st Century, Special Publication No. 300, 293-303. Cambridge, UK: Royal Society of Chemistry.

Naczk, M., Pegg, R.B., Zadernowski, R. and Shahidi, F. 2005. Radical scavenging activity of canola hull phenolics. Journal of the American Oil Chemists Society, 82, 255-260.

Pegg, R.B. 2005. Measurement of primary lipid oxidation products. In: Wrolstad, R.E., Acree, T.E., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D.M. and Sporns, P. (eds.), Handbook of Food Analytical Chemistry. Water, Proteins, Enzymes, Lipids, and Carbohydrates, 515-529. New York, NY: John Wiley & Sons, Inc.

Pegg, R.B. 2005. Spectrophotometric measurement of secondary lipid oxidation products. In: Wrolstad, R.E., Acree, T.E., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D.M. and Sporns, P. (eds.), Handbook of Food Analytical Chemistry. Water, Proteins, Enzymes, Lipids, and Carbohydrates, 547-564. New York, NY: John Wiley & Sons, Inc.

Pegg, R.B., Amarowicz, R. and Naczk, M. 2005. Antioxidant activity of polyphenolics from a bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) extract in meat systems. In: Shahidi, F. and Ho, C-T. (eds)., Phenolic Compounds in Foods and Natural Health Products, ACS Symposium Series No. 909, 67-82. Washington, DC: American Chemical Society.

Pegg, R.B., Amarowicz, R. and Oszmianski, J. 2005. Structure elucidation of antioxidative trihydroxyflavones from Scutellaria baicalensis. Polish Journal of Food and Nutrition Sciences, 14/55, 43-50.

Pietrasik, Z., Dhanda, J.S., Pegg, R.B. and Shand, P.J. 2005. The effects of marination and cooking regimes on the water-binding properties and tenderness of beef and bison top round roasts. Journal of Food Science, 70, S102-S106.

Amarowicz, R., Pegg, R.B., Kolodziejczyk, P.P. and Oszmianski, J. 2004. Trihydroxyflavones from Scutellaria baicalensis: Separation by a facile MEKC technique and comparison to an analytical HPLC method. Journal of Liquid Chromatography & Related Technologies, 27, 2847-2860.

Amarowicz, R., Pegg, R.B., Rahimi-Moghaddam, P., Barl, B. and Weil, J.A. 2004. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian Prairies. Food Chemistry, 84, 551-562.

Pegg, R.B. 2004. Curing. Production procedures. In: Jensen, W.K., Devine, C. and Dikeman, M. (eds)., Encyclopedia of Meat Sciences, Volume I, 349-360. Oxford, UK: Elsevier Ltd.

Pegg, R.B. and Shahidi, F. 2004. Heat effects on meat. Flavour development. In: Jensen, W.K., Devine, C. and Dikeman, M. (eds)., Encyclopedia of Meat Sciences, Volume II, 570-578. Oxford, UK: Elsevier Ltd.

Pegg, R.B. and Shahidi, F. 2004. Heat effects on meat. Warmed-over flavour. In: Jensen, W.K., Devine, C. and Dikeman, M. (eds)., Encyclopedia of Meat Sciences, Volume II, 592-599. Oxford, UK: Elsevier Ltd.

Shahidi, F., Samaranayaka, A.G.P. and Pegg, R.B. 2004. Heat effects on meat. Maillard reaction/browning. In: Jensen, W.K., Devine, C. and Dikeman, M. (eds)., Encyclopedia of Meat Sciences, Volume II, 578-592. Oxford, UK: Elsevier Ltd.

Amarowicz, R., Kolodziejczyk, P.P. and Pegg, R.B. 2003. Chromatographic separation of phenolic compounds from rapeseed by a Sephadex LH-20 column with ethanol as the mobile phase. Journal of Liquid Chromatography & Related Technologies, 26, 2157-2165.

Blaszczak, W., Fornal, J., Amarowicz, R. and Pegg, R.B. 2003. Lipids of wheat, corn and potato starch. Journal of Food Lipids, 10, 301-312.

Dykes, G.A., Amarowicz, R. and Pegg, R.B. 2003. Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract. Food Microbiology, 20, 211-216.

Dykes, G.A., Amarowicz, R. and Pegg, R.B. 2003. An antioxidant bearberry (Arctostaphylos uva-ursi) extract modulates surface hydrophobicity of a wide range of food-related bacteria: Implications for functional food safety. Food Control, 14, 515-518.

Naczk, M., Amarowicz, R., Zadernowski, R., Pegg, R.B. and Shahidi, F. 2003. Antioxidant activity of crude phenolic extracts from wild blueberry leaves. Polish Journal of Food and Nutrition Sciences, 12/53, SI 1, 170-173.

Pegg, R.B., Barl, B. and Amarowicz, R. 2003. Process for Producing an Antioxidant Extract from the Bearberry Plant. US Patent #6,660,320, December 9.

Dhanda, J.S., Pegg, R.B., Janz, J.A.M., Aalhus, J.L. and Shand, P.J. 2002. Palatability of bison semimembranosus and effects of marination. Meat Science, 62, 19-26.

Wanasundara, P.K.J.P.D., Ross, A.R.S., Amarowicz, R., Ambrose, S.J., Pegg, R.B. and Shand, P.J. 2002. Peptides with angiotensin I-converting enzyme (ACE) inhibitory activity from defibrinated, hydrolyzed bovine plasma. Journal of Agricultural and Food Chemistry, 50, 6981-6988.

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