Past research emphasis included mechanical deboning of poultry meat; emulsification properties of poultry meat and eggs; chemistry of poultry heme pigments and color stability of poultry meat; surimi-like processing of poultry meat; supercritical fluid extraction of lipid components and cholesterol from eggs, beef and poultry meat; improved functionality of egg proteins; and ultrafiltration of egg white.
Five Selected Publications:
Froning, G. W., R. L. Wehling, S. L. Cuppett, M. M. Pierce, L. Niemann and D. K. Siekman. 1990. Extraction of cholesterol and other lipids from dried egg yolk using supercritical carbon dioxide. J. of Food Sci. 55:95-98.
Froning, G. W., F. Fieman, R. L. Wehling, S. L. Cuppett and L. Niemann. 1994. Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken. Poultry Sci. 73:571-575.
Froning, G. W. 1995. Color of poultry meat. Poultry and Avian Biology Reviews 6(2)1-11.
Yang, T. S. and G. W. Froning. 1992. Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat. J. of Food Sci. Vol. 57:325-329.
Yang, T. S. and G. W. Froning. 1992. Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat. J. of Food Sci. Vol. 57:325-329.
Yang, T. S. and G. W. Froning. 1992. Changes in myofibrillar protein and collagen content of mechanically deboned chicken meat due to washing and screening. Poultry Sci. 71:1221-1227.
