Dr. Sea C. Min
Assistant Professor
Dept. of Food Science & Toxicology

Email: smin@uidaho.edu
Office: 119 Agricultural Science Bldg.
Phone: (208) 885-0162
Fax: (208) 885-2567
Website: http://www.ag.uidaho.edu/fst/min/

PROFILE

Recent Research Publications:

Min, S. and J. M. Krochta. 2007. Ascorbic Acid-Containing Whey Protein Film-Coatings for Control of Peanut Oxidation. J Agric Food Chem 55 (8):2964-2969.

Min S., Evrendilek, G.A., and Zhang, H.Q. 2007. Pulsed Electric Fields (PEF): Processing System, Microbial and Enzyme Inactivation, and Shelf Life Extension of Foods. IEEE Trans Plasma Sci 35(1):59-73.

Min, S. and Krochta, J.M. 2007. Edible Coatings Containing Bioactive Antimicrobial Agents. In: Han JH, editor. Advances in Packaging for Nonthermal Processes. Oxford, UK: Blackwell Publishing.

Min, S. and Zhang, H.Q. 2007. Packaging for High Pressure Processing, Irradiation, and Pulsed Electric Field Processing. In: Han JH, editor. Advances in Packaging for Nonthermal Processes. Oxford, UK: Blackwell Publishing.

Min, S., Krochta, J.M., and Rumsey, T.R. 2006. Diffusions of Thiocyanate and Hypothiocyanite in Whey Protein Films Incorporating the Lactoperoxidase System. Journal of Food Eng 80:1116-1124.

Min, S. and Min, D.B. 2006. The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme: A Review. Food Sci Biotechnol 15(5):651-663.

Min, S., Harris, L.J., and Krochta, J.M. 2005. Inhibition of Salmonella enterica and Escherichia coli O157:H7 on Roasted Turkey by Edible Whey Protein Coatings Incorporating the Lactoperoxidase System. J Food Prot 69(4):784-793.

Min, S., Harris, L.J., Han, J.H., and Krochta, J.M. 2005. Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating Lysozyme. J Food Prot 68(11):2317-2325.

Min, S. and Zhang, Q.H. 2005. Packaging for Non-thermal Processing. In: Han JH, editor. Innovations in Food Packaging. London, UK: Academic Press, Elsevier Ltd.

Min, S., Harris, L.J., and Krochta, J.M. 2005. Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7. J Food Sci 70(7):M332-338.

Min, S., Harris, L.J., and Krochta, J.M. 2005. Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System. J Food Sci 70(7):M317-324.

Min, S. and Krochta, J.M. Antimicrobial Films and Coatings for Fresh Fruits and Vegetables. In: Jongen W, editor. Improving the Safety of Fresh Fruit and Vegetables. Abington Cambridge, UK: Woodhead Publishing Ltd (CRC).

Min, S. and Krochta, J.M. 2005. Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lactoferrin Hydrolysate, and Lactoperoxidase Systems. J Food Sci 70(2):M87-94.

Min, S., Yu, Y., and St. Martin, S. 2004. Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu. J Food Sci 70(1):C8-12.

Min, S., Yu, Y., Yoo, S., and St. Martin, S. 2005. Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk. J Food Sci 70(1):C1-7.

Sheung, K.M., Min, S., Sastry, S.K., and Min, D.B. 2004. Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials. J Food Sci 69(7):C549-556.

Min, S., Min, S.K., and Zhang, Q.H. 2003. Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields. J Food Sci 68(6):1995-2001.

Lee, J.Y., Min, S., Choe, E.O., and Min, D.B. 2003. Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light. J Food Sci 68(6):1933-1937.

Min, S. and Zhang, Q.H. 2003. Effects of Commercial-scale Pulsed Electric Field Processing on the Flavor and Color of Tomato Juice. J Food Sci 68(5):1600-1606.

Min, S., Mistry, B.S., and Lee, H.O. 2003. Improvement of Oxidation and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-Catalase. J Food Sci 68(4):1272-1275.

Min, S., Jin, Z.T., Min, S.K., Yeom, H., and Zhang, Q.H. 2003. Commercial-Scale Pulsed Electric Field Processing of Orange Juice. J Food Sci 68(4):1265-1271.

Min, S., Jin, Z.T., and Zhang, Q.H. 2003. Commercial Scale Pulsed Electric Field Processing of Tomato Juice. J Agric Food Chem 51(11):3338-3344.

Kang, J.H., Lee, J.H., Min, S., and Min, D.B. 2003. Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace gases in Kimchi, a Traditional Korean Fermented Vegetable Product. J Food Sci 68(3):849-854.

Min, S., Laura, R., and Zhang, Q.H. 2002. Water Activity and the Inactivation of Enterobacter cloacae Inoculated in Chocolate Liquor and a Model System by Pulsed Electric Field Treatment. J Food Process Preserv 26:323-337.

Recent Research Presentations:

Min, S., Rumsey, T.R., Harris, L.J., and Krochta, J.M. 2007. Prediction of Listeria monocytogenes-safe-storage-time for smoked salmon coated with a whey protein film incorporating lysozyme. Institute of Food Technologists Annual Meeting. Chicago, IL.

Janjarasskul, T., Min, S., Krochta, J.M. 2007. Ascorbic acid stability and color change in whey protein films during storage. Institute of Food Technologists Annual Meeting. Chicago, IL.

Min, S., Rumsey, T.R., and Krochta, J.M. 2006. Lysozyme Diffusion in Smoked Salmon Coated with Whey Protein Films Incorporating Lysozyme. Institute of Food Technologists Annual Meeting. 54B-32. Orlando, FL.

Min, S., and Krochta, J.M. 2006. Ascorbic Acid-Containing Whey Protein Film-Coatings for Control of Peanut Oxidation. Institute of Food Technologists Annual Meeting. 54C-02. Orlando, FL.

Min, S., Rumsey, T.R., and Krochta, J.M. 2006. Diffusion of Thiocyanate and Hypothiocyanite in Whey Protein Films Incorporating the Lactoperoxidase System. Institute of Food Technologists Annual Meeting. 54C-28. Orlando, FL.

Min, S. and Zhang, H.Q. 2005. Packaging for Nonthermal Food Processing. Oral symposium (56-6). Institute of Food Technologists Annual Meeting. New Orleans, LA.

Krochta, J.M., Min, S., and Han, J.H. 2005. Edible Coatings Containing Bioactive Agents. Oral symposium (56-2). Institute of Food Technologists Annual Meeting. New Orleans, LA.

Min, S., Harris, L.J., and Krochta, J.M. 2005. Salmonella enterica and Escherichia coli O157:H7 Inhibition on Roasted Turkey by Edible Whey Protein Coatings Incorporating Lactoperoxidase Systems. Institute of Food Technologists Annual Meeting. 88D-3. New Orleans, LA.

Min, S., Harris, L.J., and Krochta, J.M. 2005. Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating Lysozyme or Lactoperoxidase Systems. Institute of Food Technologists Annual Meeting. 70A-2. New Orleans, LA.

Zhang, Q.H., Min, S., Jin, Z.T., and Ayhan, Z. 2005. Packaging Requirements for Demonstration and Commercialization of PEF Processing. Oral symposium (39-3). Institute of Food Technologists Annual Meeting. New Orleans, LA.

Min, S., Harris, L.J., Krochta, J.M. 2005. Salmonella enterica and Escherichia coli O157:H7 Inhibition by Lactoferrin, Lysozyme, and Lactoperoxidase Systems and by Edible Whey Protein Films Incorporating Lactoperoxidase Systems. Institute of Food Technologists Annual Meeting. 53C-18. New Orleans, LA.

Min, S., Harris, L.J., Han, J.H., and Krochta, J.M. 2005. Effects of Whey Protein Films and Coatings Incorporating Lysozyme or Lactoperoxidase Systems against Listeria monocytogenes. Food Safety and Security Conference, California Association of Environmental Health Administrators. Davis, CA.

Min, S. and Krochta, J.M. 2005. Penicillium commune Inhibition by Whey Protein Films Incorporating, Lactoferrin, Lactoferrin Hydrolysate, Lysozyme, and Lactoperoxidase Systems. California Institute of Food and Agricultural Research. Davis, CA.

Min, S. and Krochta, J.M. 2004. Inhibition of Penicillium commune by Whey Protein Films Incorporating, Lactoferrin, Lactoferrin Hydrolysate, and Lactoperoxidase Systems. Institute of Food Technologists Annual Meeting. Las Vegas, NV.

Min, S. and Zhang, Q.H. 2003. Effects of Commercial-scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice. Institute of Food Technologists Annual Meeting. Chicago, IL.

Min, S. and Zhang, Q.H. 2003. Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields. Institute of Food Technologists Annual Meeting. Chicago, IL.

Min S, Jin ZT, Yeom H, Min SK, Zhang QH. 2002. Effects of Commercial Scale Pulsed Electric Field Processing on the Quality of Orange Juice. Institute of Food Technologists Annual Meeting. Anaheim, CA (Oral presentation).

Min S, Jin ZT, Zhang QH. 2002. Effects of Commercial Scale Pulsed Electric Field Processing on the Quality of Tomato Juice. Institute of Food Technologists Annual Meeting. Anaheim, CA (Oral presentation).

Kang JH, Lee JH, Min DB, Min S, Ko YT. 2002. Changes of Headspace Volatile Compounds, Oxygen, Carbon Dioxide and Microorganisms in Kimchi Stored at 5 °C for 25 Days. Institute of Food Technologists Annual Meeting. Anaheim, CA.

Min S, Zhang QH. 2001. SPME-GC Analysis of Orange Juice Flavor Compounds Absorbed by a Polymeric Packaging Film. Institute of Food Technologists Annual Meeting. New Orleans, LA.

Min S, Zhang QH. 2001. Effects of Package Size and Wall Thickness Increase on the Shelf-life of Orange Juice. Institute of Food Technologists Annual Meeting. New Orleans, LA.

Min S, Zhang QH. 2001. Wall Thickness Distribution in Thermoformed Food Containers. Institute of Food Technologists Annual Meeting. New Orleans, LA.

Min S, Laura R, Zhang QH. 2000. Effects of Water Activity on the Inactivation of Enterobacter cloacae Inoculated in Chocolate Liquor and a Model System. Institute of Food Technologists Annual Meeting. Dallas, TX.