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Bibliography
Lighting Effects on Retail Food Displays:
What follows is a list of all the links to articles about lighting and the effects of light on food mentioned on this website
If you have written or are writing a paper on this topic and would like us to link to you, or if you are aware of a link that we should have here, please let us know.
Beer and Wine Research
When Your Beer Really Stinks. Beer Break, Vol. 1, No. 16.
An Introduction to the Brewing Process: Comments on Bottled Beer. R.G. Black, revised by G.J. Kitz. Prepared for Great Western Brewing Company Limited.
UNC Chemists Figure Out What Causes ‘Skunky Beer.’ David Williamson. University of North Carolina News Service, 2001.
Spencer’s Beer Page: Graph of Bottle Glass Light Transmission. Spencer Thomas and Ian Craig.
520 nm. Dave Suurballe. Forum on Beer, Homebrewing, and Related Issues. Homebrew Digest #758 Fri 08 November 1991
Produce Research
Fruit and Vegetable General Processing. Chapter 3: Deterioration Factors and Their Control. (Download PDF) Mircea Enachescu Dauthy. FAO Agricultural Services Bulletin No. 119, Rome 1995.
Green Potatoes: the Problem and the Solution. (Download PDF) Alexander D. Pavlista. Cooperative Extension, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln. G01-1437-A.
Greening Potatoes: The Problem. Alexander D. Pavlista. University of Nebraska-Lincoln’s Potato Education Guide.
Potato Glycoalkaloid Toxicity: Solanine. Andrew Montario. Cornell University.
Potato Greening and Glycoalkaloid Accumulation. Everard Edwards. Abstract of Ph.D. Thesis for The Nottingham Trent University: The Accumulation of Chlorophylls and Glycoalkaloids in Stored Tubers.
Glycoalkaloids. from the World Potato Congress Newsletter, July 1999.
Greening of Potatoes. Wayne Vandre. University of Alaska Fairbanks.
Potato: Green Tubers and Sprouts. Updated by Cherlin Johnson, M.D. Medical Encyclopedia, Medline Plus: A Service of the National Library of Medicine and the National Institutes of Health.
Potato Greening and Glycoalkaloid Accumulation. Everard Edwards. Abstract of Ph.D. Thesis for The Nottingham Trent University: The Accumulation of Chlorophylls and Glycoalkaloids in Stored Tubers.
Essential Plant Nutrients. Peter Motavalli, Thomas Marler, Frank Cruz and James McConnell, College of Agriculture and Life Sciences, University of Guam.
Meat Research
Acceptance of Fresh Chicken Meat Presented Under Three Light Sources. S. Barbut. Poultry Science, vol. 80 (2001): 101-104.
Beef Color as Related to Consumer Acceptance and Palatability. L.E. Jeremiah, Z.L. Carpenter, and G.C. Smith. Journal of Food Science, vol. 37 (1972): 476-479.
Case Life of Seven Retail Products from Beef Cattle Supplemented with Alpha-Tocopheryl Acetate. H.N. Zerby, K.E. Belk, J.N. Sofos, L.R. McDowell and G.C. Smith. Journal of Animal Science, vol. 77, no. 9 (Sept 1999): 2458-2463.
Determination of Bloom Time and Caselife of Nolan Ryan Ground Beef. R. Steiner, K.E. Belk, and G.C. Smith. 2001 Animal Sciences Research Report. Colorado State University, Fort Collins.
Effects of Cutting Method, Display Temperature and Vitamin E on Retail Beefsteak Discoloration. Y. Chiang and T. P. Ringkob. Proceedings, Western Section, American Society of Animal Science, 50 (1999): 7-10.
Effects of Retail Display Conditions on Meat Color. D.H. Kropf. Reciprocal Meat Conference Proceedings, 33 (1980):15-32. AMSA, Savoy, IL.
Factors Affecting Consumer Selection and Acceptability of Beef in Central Alberta. L.E. Jeremiah. Journal of Consumer Studies and Home Economics, vol. 5 (1981): 257-268.
Improved Quality of Retail Beef Through Control of Bacterial Spoilage. G. Gordon Greer. Technical Bulletin 1984-13E. Lacombe, Alberta: Research Branch Agriculture Canada, 1984.
The Influence of Storage and Display Conditions on the Retail Properties and Case-life of Display-ready Pork Loin Roasts. L.E. Jeremiah & L.L. Gibson. Meat Science, vol. 47, no. 1/2 (1997): 17-27.
Molecular Genetics Could Shed New Light on Beef Spoilage. Frances Nattress and Chris Yost. Research Report CABIDF-52. Canada Alberta Beef Industy Development Fund, 1999
Dairy Research
Effect of Light on Milk. Dairy Council of Arizona. Dairy Management, Inc.
Light-Oxidized Flavor Defect of Milk: Vitamin A Loss & Light-Oxidized Off Flavors. (Download PDF) Dairy Science Facts 2002. Cornell University.
Studies of Light Induced Defects in Fluid Milk: Vitamin A Loss & Light-Oxidized Off Flavors. (download PDF) Dairy Science Facts 2002. Cornell University.
New Study Validates Light Blocking Efforts: Teens Taste Light-Oxidation in Milk and Don’t Like It. Kathryn Chapman. Dairy Foods (Sept. 2002).
Photooxidative Stability of Ice Cream Prepared from Milk Fat. M. Shiota, N. Ikeda, H. Konishi, and T. Yoshioka. Journal of Food Science, vol. 67, no.3 (2002).
Identifying and Eliminating Off-flavor Sources in Milk and Dairy ProductsInnovations in Dairy, March 2003. (Download PDF) Published by Dairy Management Inc.
Chapter 6 – Lipids. WebClass, Department of Food Science & Technology, University of Nebraska-Lincoln.
Antimicrobial Preservative Improves Shredded Cheese Quality and Shelf Life. Dairy Management Inc. 2003.
Dairy Management Inc. Funds Research to Improve Cheese Quality. Extraordinary Dairy Press Release, November 3, 2003.
Deli Research
The Color of Meat and Poultry. Food Safety and Inspection Service, United States Department of Agriculture.
Influence of Retail Display Temperature on Psychrotrophic Bacterial Growth and Beef Case-Life. G. Gordon Greer and L.E. Jeremiah. Journal of Food Protection, vol. 43, no. 7 (July 1980): 542-546.
Meat Color. (Download PDF) Jane Ann Boles and Ronald Pegg. Saskatchewan Food Product Innovation Program: Product Development and Research for Meat Processors.
Seafood Research
Effect of Light on Milk. Dairy Council of Arizona. Dairy Management, Inc.
(Download PDF) Food Safety: Federal Oversight of Seafood Does Not Sufficiently Protect Consumers. (A download) Report to the Committee on Agriculture, Nutrition, and Forestry, US Senate. January 2001. GAO United States General Accounting Office, Washington, D.C. 20548
Retail Seafood Cross-Contamination. Robert J. Price, Ph.D. Seafood Network Information Center. Department of Food Science & Technology, University of California, Davis. UCSGEP 90-6 August 1990.
Retail Seafood Temperature Control. Robert J. Price, Ph.D. Seafood Network Information Center. Department of Food Science & Technology, University of California, Davis. UCSGEP 90-5 August 1990.
Meat, Poultry and Shellfish Safety. Susan Osaki and C. Gavranich. University of California Cooperative Extension. Publication #31-446.
Marketing Guidelines for a Retail Seafood Department: Customer Needs, Management, Quality Assurance and Merchandising, Charles W. Coale et al. Sponsored by Sea Grant at Virginia Tech, Mid-Atlantic Fisheries Development Foundation, Inc., and National Marine Fisheries Service. VPI-SG-88-01.
Meat, Poultry and Shellfish Safety. Susan Osaki and C. Gavranich. University of California Cooperative Extension. Publication #31-446.
Other Food Merchandising
Olive Oil Essentials: Preserving and Storing Olive Oil. Italian Cooking & Living. Italian Culinary Institute.
Lighting Effects on Packaged Foods. J.C. Acton and L.K. Cook. 2002 Annual Meeting and Food Expo – Anaheim, California.
Chapter 6 – Lipids. WebClass, Department of Food Science & Technology, University of Nebraska-Lincoln.
