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Upcoming Events
  1. Poultry School en Español [Poultry Processing School, entirely in Spanish]

    February 2, 2018 - February 7, 2018
  2. Starting a New Food Business in Georgia

    March 6, 2018 - March 7, 2018
  3. Better Process Control School

    March 20, 2018 - March 23, 2018
  4. Developing & Implementing HACCP for the MEAT & Poultry Industry

    April 24, 2018 - April 26, 2018
  5. Preventive Controls for the Fresh-Cut Produce Industry

    May 15, 2018 - May 17, 2018
 

DR. ANAND MOHAN

EXTENSION FOOD SCIENCE

mohan_300

Dr. Anand Mohan

Assistant Professor, Food Processing & Safety Specialist

B.S., Vinoba Bhave University, India
M.Sc., University of Bombay, India
M.S., Illinois Institute of Technology
Ph.D., Kansas State University

Department of Food Science & Technology
University of Georgia
Food Science Bldg., Room 240C
100 Cedar Street
Athens, GA 30602-2610

Description of Research Interests

Muscle biochemistry, pigment chemistry, packaging, value enhancement, enzyme catalyzed functions associated with postmortem biochemical changes in skeletal muscles, muscle pigment chemistry, lipid oxidation, protein oxidation and safety of meat and meat products.

Extension Bulletins

Is Your Label Gluten Free? – UGA Extension Bulletin #1438, 2014.

Basics of Sausage Making: Formulations, Processing and Safety – UGA Extension Bulletin 1437, 2014.

Selected Recent Publications

Purohit, A., Singh, R.K., Kerr, W., Mohan, A. (2015). Effects of heme and nonheme iron on meat quality characteristics during retail display and storage. Journal of Food Measurement and Characterization, doi:10.1007/s11694-015-9222-y

 

Goodson, J., Beckstead, R.B., Payne, J., Singh, R.K., Mohan, A. (2015). Amino acid sequence of Japanese Quail (Coturnix japonica) and northern bobwhite (Colinus Virginiannus) myoglobin. Journal of Food Chemistry [in press].

 

Nagaraj, G., Mohan, A., Singh, R.K., Hung, Y.-C. (2014). Effects of radiofrequency technology on heating profile of beef homogenate system with different
combinations of lean to fat ratios. Journal of Food Science and Technology,doi:10.1016/j.lwt.2014.08.039

 

Purohit, A., Singh, R.K., Kerr, W.L., Mohan, A. (2014). Influence of Redox Reactive Iron, Lactate, and Succinate on the Myoglobin Redox Stability and Mitochondrial Respiration. Journal of Agricultural and Food Chemistry, http://pubs.acs.org/doi/pdf/10.1021/jf5037596

 

Lee, N., Sharma, V., Singh, R.K., Mohan, A. (2014). Effects of Injection Enhancement Carrageenan, Sea-salt, and Potassium Lactate on Beef longissimus lumborum Muscle Sensorial Characteristics and Color Stability. Journal of Food Processing and Technology, http://dx.doi.org/10.4172/2157-7110.1000400

 

Lee, N., Sharma, V., Brown, N., Mohan, A. (2014). Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality. Poultry Science, http://dx.doi.org/10.3382/ps/peu063

 

Purohit, A., Mohan, A., Park, S., Sharma, V. (2013). Redox stability of myoglobin influenced by iron redox forms and metabolic substrates in beef homogenate system. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

 

Sharma, V., Lee, N., Mohan, A., Singh, R.K. (2013). Effects of injection enhancement with Sodium tripolyphosphate, Carrageenan, Potassium lactate, and Sea salt on beef retail display properties and color stability. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

 

Lee, N., Sharma, V., Mohan, A., Singh, R.K. (2013). Injection Enhancement of Beef Strip Loins with Solutions Containing Sodium Tripolyphosphate, Carrageenan, Sea Salt, and Potassium Lactate to Improve Sensory Traits and Cooked Color. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

 

Park, S., Jaico, T., Purohit, A., Sharma, V., Mohan, A. (2013). Effects of bicarbonates on color stability and functional properties of ground beef. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

 

Mohan, A., Lee, C-C., Sharma, V., Frank, J., Otalora, R. (2012). Determination of potential microbiological shelf-life and instrumental color characteristics of fresh quail. 65th Reciprocal Meat Conference, American Meat Science Association, North Dakota State University, Fargo, ND, June 16-19, 2013.

 

Nagaraj, G., Mohan, A., Singh, R.K., Hung, Y-C. (2012). Effects of radiofrequency technology on heating profile of beef homogenate system with different combinations of lean to fat ratios. 65th Reciprocal Meat Conference, American Meat Science Association, North Dakota State University, Fargo, ND, June 16-19, 2013.