FOOD SCIENCE > Faculty > Dr. Were College of Science - Food Science Program
   

Lilian M. Were

Assistant Professor

One University Drive
Orange, CA 92866

Phone: (714)744-7895
Fax: (714)532-6048
Email: were@chapman.edu

Were_L

Teaching Food Analysis               FSN 411/511
Food Chemistry            FSN 401/501
Food Ingredients          FSN 315/515
International Nutrition   FSN 201
Degrees Purdue University, Indiana
Ph.D. Food Chemistry. 2002.

University of Arkansas
M.S. Food Chemistry. 1998

University of Arkansas
B.S. Food Science. 1996.
Research Investigating functional properties of agricultural industrial residues with the objective of enhancing their commercial value.
Publications

M. Prasetyo, M. Chia, C. Hughey and L.M. Were. 2008. Utilization of Electron Beam Irradiated Almond Skin Powder as a Natural Antioxidant in Ground Top Round Beef. J. Food Sci. 73:T1-T6

K. Harrison and L.M. Were. 2007. Effects of Gamma Irradiation on Phenolic Content Yield and Antioxidant Capacity of Almond Skin Extracts.  Food Chemistry. 102:932-937

B. Ismail, L.H. Choi, L.M. Were, and S.S. Nielsen. 2006. Activity and nature of plasminogen activators associated with the casein micelle. J. Dairy Sci. 89:3285-3295

Choi, L.H., Were, L.M. and Nielsen, S.S. 2006. Effect of incubation temperature and salt concentration on plasminogen activators in cheese curd. Intl Dairy J. 16:609-618

Were, L.M. Bruce, B., Davidson, P. M. Weiss, J.2004. Encapsulation of nisin and Lysozyme liposomes enhances efficacy against Listeria moncytogenes.J. Food.Prot. Volume 67, No.5, pp. 922-927 (6).

Lilian M. Were, Barry, D. Bruce, P.M. Davidson, and Jochen Weiss. 2003.Size, stability and entrapment efficiency of phospholipids containing polypeptide antimicrobials.J. Agric.Food Chem. 51:8073-79.

Were L., N.S. Hettiarachchy, and M. Coleman. 1999. “Properties of cysteine-added soy protein-wheat gluten films.” J.Food Sci.64:514-518.

Were L., N.A. Hettiarachchy, and M. Coleman. 1997. “Modified soy proteins with improved foaming and water hydration properties.” J. Food Sci. 62:821-23,850.

©2007 Chapman University • One University Drive, Orange, CA 92866   Phone: 714-997-6815
Website Powered by ActiveCampus™ Software