2016 OMB Summer Meeting

AOAC OMB Meeting Book

170

M ILDA E. E MBUSCADO , P H D –Milda_Embuscado@mccormick.com – Page 2 W HISTLER C ENTER FOR C ARBOHYDRATE R ESEARCH , P URDUE U NIVERSITY – World leader in Carbohydrate Research R R es s earch Sci i entist Post Doc Lead several projects on carbohydrate and polysaccharide chemistry – isolation and physicochemical characterization (carrageenan, pectin, arabinoxylans from wheat flour, tomato paste, modified starches, onion, ice-nucleating agents from obelia plants). Evaluation of commercial and experimental seaweeds. Synthesis of starch derivatives (emulsifying starches, xylitol). Training of graduate students in the operation and uses of analytical equipment; co-directed their research projects. E DUCATION PhD (areas of specialization - carbohydrate and food chemistry, food process engineering) Purdue University − West Lafayette, IN MSin Food Chemistry − University of the Philippines − Quezon City, Philippines BS in Food Technology − University of Philippines − Quezon City, Philippines S ELECTED P UBLICATIONS AND P RESENTATIONS Embuscado, ME (in press) Rosemary ( Rosmarinusofficinalis ). In Dawn C.P. Ambrose, AnnamalaiManickavasagan and RavindraNaik (Editors) Botany, Chemistry and Processing of Leafy Medicinal Herbs.CABI Publishing. Embuscado, ME (2015) Herbs and spices as antioxidants for food preservation. In FereidoonShahidi (Ed) Handbook of Antioxidants for Food Preservation.Woodhead Publishing. Pp 251-284. Embuscado, ME (2015) Spices and herbs: Natural sources of antioxidants – a mini review. Journal of Functional Foods, April 2015. Embuscado, ME (editor & author, 2014)Carbohydrates as Texturizing and Delivery Systems. Lancaster, PA: DesTECH Publications Inc. Perera, C, Embuscado ME (2014). Texture design for breaded and battered foods. In Food Texture Design and Optimization.IFT Press/Wiley Blackwell. pp 128-158. Embuscado, ME. 2013. Herbs and spices as antioxidants for food preservation . Lecturer at the Antioxidants: Fundamentals, Food Application and Health Effects. Institute of Food Technologists, Chicago, IL, July 11-13, 2014. Embuscado, ME (2011) Hydrocolloids in flavor stabilization. In Thomas R. Laaman, ed. Hydrocolloids in Food Processing. Blackwell Publishing, LTD. pp 215-242. Embuscado, ME & Huber KC (eds). 2009. Edible Films and Coatings for Food Applications.NY: Springer. 403 pp. Embuscado, ME. 2009. Carbohydrate-based flavor and bioactive delivery systems . An i vited presentation at the Symposium on Carbohydrates, Institute of Food Technologists, Anaheim, CA, June 8, 2009. Embuscado, ME. 2006. Edible films – A historical perspective. An invited presentation at the Symposium on Carbohydrates, Institute of Food Technologists, Orlando, FL, June 6, 2006. Embuscado, ME. 2006. Polyols. In W Spillane, eds. Optimising sweet taste in foods. Cambridge, England: CRC Press. pp.153-174. West Lafayette, IN 1991 to 1997