187 / 435
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
–
West Lafayette, IN
1991 to 1997
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. La
aman, 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 sys
tems.
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.
AOAC OMB Meeting Book
170