Areas of expertise
About
Food chemistry and biochemistry. Lipid biotechnology/chemistry/biochemistry. Chemical and enzymatic synthesis of fat substitutes and structured lipids, their properties, application and metabolism. Food emulsifiers; enzymatic modification of lipids and phospholipids; synthesis of flavor and fragrance compounds; food additives; oxidative stability of lipids. Recovery of frying oil; nutraceuticals, and phytochemicals
Education
Doctor of Philosophy, Food Science
Washington State University, WA, United States (1988)
Master of Science, Biochemistry
Washington State University, WA, United States (1985)
Bachelor of Science, Biochemistry
University of Nigeria, Nigeria (1981)
Scholarly Works
- Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (2002).
- GDSL family of serine esterases/lipases, PROGRESS IN LIPID RESEARCH, (2004).
- Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (2005).
- Phenolic content and antioxidant capacity of muscadine grapes, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (2003).
- Enzymatic approach to biodiesel production, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (2007).
Contact
Mailing Address
University of Georgia, Department of Food Science & Technology
301 Food Science Building, 100 Cedar Street
Athens, GA 30602-2610
Shipping Address
University of Georgia, Department of Food Science & Technology
301 Food Science Building, 100 Cedar Street
Athens, GA 30602-2610
