Joseph Powers
Joseph R. Powers
Ph.D.
Professor
OFFICE: FSHN 226
PHONE: (509) 335-5634
E-MAIL: powersjr@wsu.edu
FAX: (509) 335-4815
Research Interest
Enzymes and proteins of food products, primarily fruits and vegetables. One current research project focuses on the study of enzymes responsible for off-flavor development in frozen vegetables. Another area of interest is the enzymology of polysaccharide synthesis in plants, specifically starch in potatoes and cell wall components in fruits and vegetables.
Courses Taught
- FSHN 304: Cereal Products
- FSHN 462: Food Analysis
- FSHN 502: Special studies (protein chemistry)
- FSHN 512: Food Proteins and Enzymes
(Offered in Fall semester, every other year)
For descriptions of the courses, see Courses page.
Education
| B.S. | Oregon State University | 1970 | Food Science (Honors) |
| M.S. | Washington State University | 1972 | Food Science |
| Ph.D. | University of California | 1976 | Biochemistry |
Thesis Titles:
- MS: Polyphenoloxidase and glycosidase activities and phenolic content with relation to browning in several white grape varieties.
- PhD: Purification and characterization of an amylase inhibitor from red kidney bean (Phaseolus vulgaris).
Professional Experience
| 1972 - 1975 | Research / Teaching Assistant | Science Dept. Univ. California, Davis,CA |
| 1976 - 1980 | Assistant Food Scientist and Food Science Specialist | Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA |
| 1980 - 1983 | Assistant Food Scientist and Assistant Professor |
Department of Food Science and Human Nutrition, Washington State University, Pullman, WA |
| 1983 - Present | Associate Food Scientist and Associate Professor | Department of Food Science and Human Nutrition, Washington State University, Pullman, WA |
| 1988 - 1989 | Visiting Scientist | Department of Food Science, Cook College, Rutgers University, New Brunswick, NJ |
Instruction (at Washington State University)
Cereal Products
Food Analysis
Advanced Food Chemistry
Food Proteins and Enzymes
Selected Recent Publications
- Sun T, Tang JM, Powers JR 2007. Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization
FOOD CHEMISTRY 100 (2): 813-819 - Sun, T., Powers, J.R., Tang, J. 2007. Enzyme-Catalyzed Change of Antioxidants Content and Antioxidant Activity of Asparagus Juice. Journal of Agricultural and Food Chemistry. 55:56-60.
- Sun, Ting, Powers, J.R., Tang, J. 2007. Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice. Journal of Food Science 72:S267-S271.
- Soeryapranata, E., Powers, J.R., & Ünlü, G.Ü. 2007. Cloning and characterization of debittering peptidases, PepE, PepO, PepO2, PepO3, and PepN, of Lactobacillus helveticus WSU19. International Dairy Journal, 17,1096-1106.
- Soeryapranata, E., Powers, J.R., & Ünlü, G.Ü. 2007. Degradation of αs1-CN f1- 23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions International Dairy Journal. Available online 29 August 2007 doi:10.1016/j.idairyj.2007.08.002
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