University of Minnesota
Department of Food Science and Nutrition
http://fscn.cfans.umn.edu
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Department of Food Science and Nutrition

Theodore P. Labuza

Ted Labuza Ph.D., Morse Alumni Distinguished Teaching Professor of Food Science and Nutrition
Department of Food Science and Nutrition
136A ABLMS
Phone: (612) 624-9701
Fax: (612) 625-5272
tplabuza@umn.edu
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Research

Resident and Outreach Teaching

Selected Scholarship 

Liu, X., Peng, Z., Tran, A., and T.P. Labuza. 2009. Effects of Polyols on the stability of whey proteins in intermediate-moisture food model systems. Journal of Agricultural and Food Chemistry 57(6) 2339-2345.

Liu, X., Peng, Z., Tran, A., and T.P. Labuza. 2008. Moisture-induced aggregation of whey proteins in a protein/buffer model system. Journal of Agricultural and Food Chemistry 56(12) 4534-4540.

Pal, A., T.P. Labuza, and F. Diez-Gonzalez. 2008. Comparison of primary predictive models to study the growth of listeria monocytogenes at low-temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries. Journal Food Microbiology 25(3) 460-470.

Pal, A, T.P. Labuza, and F. Diez-Gonzalez. 2008. Evaluating the growth of listeria monocytogenes in refrigerated ready-to-eat frankfurters: Influence of strain, temperature, packaging, lactate and diacetate and background microflora. Journal of Food Protection 71(9) 1806-1816.

Pal, A, T.P. Labuza, and F. Diez-Gonzalez. 2008. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth. International Journal of Food Microbiology 126(1-2) 49-56.

Xu, Sa, T.P. Labuza, and F. Diez-Gonzalez. 2008. Inactivation of bacillus anthracis spores by a combination of biocides and heating under high-temperature short-time pasteurization conditions. Applied and Environmental Microbiology 74(11) 3336-3341.

Xu, Sa, T.P. Labuza, and F. Diez-Gonzalez. 2008. Inactivation kinetics of Avirulent Bacillus anthracis spores in milk with a combination of heat and hydrogen peroxide. Journal of Food Protection. 71(2), 333-338.

Belcourt, L. and T.P. Labuza. 2007. Effect of raffinose on sucrose recrystalization and textural changes in soft cookies. Journal of Food Science 72(1) 108-116.

Belina, D, Pal, A, T.P. Labuza, and F. Diez-Gonzalez. 2007. Modeling the growth of listeria monocytogenes based on a time-to-detect model in culture media and frankfurters. International Journal of Microbiology 113(3) 277-283.

Belcourt, L. and T.P. Labuza. 2007. Effect of raffinose on sucrose recrystallization and textural changes in soft cookies. J. Food Sci. 72(1):C65-C71.

Diez-Gonzalez, F., D. Belina, T.P. Labuza, and A. Pal. 2007. Modeling the growth of listeria monocytogenes based on the time-to-detect in culture media and frankfurters. Intl. J. Food Microbiology 113:277-283.

Labuza, T.P. and B. Altunakar. 2007. Diffusion and sorption kinetics of water. Chapter 9 In: Water Activity in Foods: Fundamentals and Applications. G. Barbosa-Canovas, A. Fontanna, S. Schmidt, and T. Labuza (eds.). IFT Blackwell Press, Ames, IA. pp. 215-238.

Labuza, T.P. and B. Altunakar, B. 2007. Water activity prediction and moisture sorption isotherms. Chapter 5 In: Water Activity in Foods: Fundamentals and Applications. G. Barbosa-Canovas,A. Fontana, S. Schmidt, and T.P. Labuza (eds.). IFT Blackwell Press. Ames, IA. pp. 109-154.

Labuza, T.P., Z. Peng, and L. Davis. 2007. Whey to go: Application of whey proteins in nutrition bars. J. of The World of Food Ingredients (Nov). pp.108-112.

Pal, A., F. Diez, and T.P. Labuza. 2007. Shelf life dating for seafood, time for safety-based approach. Global Aquaculture Advocate (March/April). pp. 32-35.

Pal, A., T.P. Labuza, and F. Diez. 2007. Time to detect for safety-based shelf life dating of seafood. Global Aquaculture Advocate (March). pp. 22-25.

Rahman, M. and T.P. Labuza. 2007. Water activity and food preservation. Chapter 20 In: Handbook of Food Preservation, 2nd Edition. M. Rahman (ed.). Taylor and Francis, Boca Raton, FL.

Uzzan, M. and T.P. Labuza. 2007. Degradation kinetics of creatine as a function of water activity. Drug Devel. and Industrial Pharm. (in review).

Uzzan, M. and T.P. Labuza. 2007. Thermal and storage stability of nutraceuticals in a milk beverage dietary supplement. J. Food Science 72(3):E109-117.

Xu, S., T.P. Labuza, and F. Diez-Gonzalez. 2007. Inactivation kinetics of avirulent bacillus anthracis spores in milk with a combination of heat and hydrogen peroxide. J. Food Protection 7(6):4479-4483.

Zhou, P. and T.P. Labuza. 2007. Effect of moisture content on the glass transition and protein aggregation of solid-state whey proteins and their hydrolysates. J. Food Biophysics 2: 2007 108-116.

Leinen, K. and T.P. Labuza. 2006. Crystallization inhibition of amorphous lactose using raffinose. J. of Zhejiang University SCIENCE B, Applied Physics and Engineering Sciences 7(2) 79-83.

Sherwin, C. and T.P. Labuza. 2006. Beyond water activity and glass transition: a broad perspective on the manner by which moisture can influence reaction rates in foods. Chapter 20 In: Water Properties of Food, Pharmaceutical and Biological Materials. M. Pilar et al (eds.). Taylor and Francis, New York, NY (ISBN 0-8493-2993-0).

Schamberger, G. and T.P. Labuza. 2006. Use of front-face fluorescence for assessing thermal processing of milk. J. Food Science 72 (2):C69-74.

Xu, Sa, T.P. Labuza, and F. Diez-Gonzales. 2006. Thermal inactivation of bacillus anthracis spores in milk. J. Applied Environmental Microbiology 72(6) 4479-4483.

Kempf, T., L. Levine, and T.P. Labuza. 2005. Wheat flour dough flow visualization during a sheeting process. Cereal Foods World 50(6): 293-372.

Labuza, T.P., F. Diez-Contreras, and D. Belina. 2005. Alternatives to Safety based shelf life dating. Food Protection Trends 25(1) 53-56.

Payne-Hyman, C. and T.P. Labuza. 2005. The brittle-ductile transition of an amorphous food system. Drying Tech. 23 (4): 871-886.

Payne-Hyman, C. and T.P. Labuza. 2005. Correlating perceived crispness intensity to physical changes in an amorphous snack food. Drying Tech. 23(4):887-906.

Roe, K and T.P. Labuza. 2005. Glass transition of amorphous Trehalose-Sucrose systems. J. Food Properties 8 (3): 559-574.

Labuza, P.S. and T.P. Labuza. 2004. Cotton candy shelf life. J. Food Processing and Presv. 28:274-287.

Labuza, T.P., D. Belina, and F. Diez-Gonzalez. 2004. Food safety management in the cold chain via expiration dating. In: Cold Chain Management. B. Pederson and B. Kunz (eds.). Univ. Bonn, Germany (http://www.iaph.uni-bonn.de/coldchain/).

Labuza, T.P. and T. Myers. 2004. Perishables and RFID Part 1. Food Production Management 127(6): 6-8, 24.

Labuza, T.P. and T. Myers. 2004. Perishables and RFID Part 2. Food Production Management 127(9): 8-10, 24.

Labuza, T.P., K. Roe, C. Payne, F. Panda, T.J. Labuza, P.S. Labuza, and L. Krusch. 2004. Storage stability of dry food systems: Influence of state changes during drying and storage. In: Drying 2004. M. Silva and S. Rocha (eds.). pp. 48-68. Ourograf Grafica Campinas, Brazil (ISBN # 85-904573-1-1; http://www.feq.unicamp.br/~ids2004/).

Uzzan, M. and T.P. Labuza. 2004. Critical issues in the R&D of soy isoflavone enriched foods and dietary supplements. J. Food Science 69(3): CRH 77-86.

Uzzan, M. and T.P. Labuza. 2004. Temperature profile within a counter current flow plate and frame heat exchanger. J. Food Science 69 (9): E433-440.

Schmidl, M.K. and T.P. Labuza. 2003. Medical foods. In: Current Issues in Food Safety. R. Schmidt (ed.). J. Wiley and Sons, NY.

Taoukis, P. and T.P. Labuza. 2003. Time temperature indicators. In: Novel Food Packaging Techniques. R. Ahvenainen (ed.). Woodhead Publ., Cambridge, UK.

Labuza, T.P. and Lynn Szybist. 2001. Open dating of foods. Food and Nutrition Press, Trumbul CN.Barbosa-Canovas, G., A. Fontana, S. Schmidt, and T.P. Labuza (co-editors). 2007. Water activity in foods: Fundamentals and applications. IFT Blackwell Press, Ames, IA.

Leadership/Service

Awards

Who's Who editions (note year elected shown - continues to present)

 

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