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

Rybarczyk, A., Pegg, R.B., and Amarowicz, R. 2008. Capillary zone electrophoresis(CZE) of flaxseed phenolic constituents – A short report. Polish Journal of Food and

Nutrition Sciences, 58, 263-267.

Amarowicz, R. and Pegg, R.B. 2008. Legumes as a source of natural antioxidants.European Journal of Lipid Science and Technology, 110, 865-878.

Amarowicz, R., Troszynsak, A. and Pegg, R.B. 2008. Antioxidative and radical

scavenging effects of phenolics from Vicia sativum. Fitoterapia, 79, 121-122.

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, 79, 217-219.

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.

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