The Robert H. Smith Faculty of Agriculture, Food and Environment
INSTITUTE OF BIOCHEMISTRY, FOOD SCIENCE AND NUTRITION

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Biochemistry

Food Science

School of Nutritional Sciences


SAM SAGUY, D.Sc.

Institute of Biochemistry, Food Science and Nutrition.


LIST OF PUBLICATIONS

DOCTOR OF SCIENCE THESIS

"Prediction of Changes in some Quality Aspects of Food Products During Dehydration and Concentration." Professors Kopelman, I. J. and Mizrahi, S. Technion, Haifa. July, 1977.

EDITED BOOKS

  1. Saguy, I. (Editor) 1983. "Computer Aided Techniques in Food Technology," Marcel Dekker, NY. 494 pages.

  2. Graf, E. and Saguy, I. (Editors) 1991. "New Product Development: From Concept to the Market Place." Van Nostrand Reinhold (AVI), New York, NY. 441 pages.


BOOK CHAPTERS

  1. Saguy, I. 1983. Introduction to computer programming. In: "Computer Aided Techniques in Food Technology" (Saguy, I. Ed.), Chapter 1 (pp. 1 22), Marcel Dekker, New York.

  2. Saguy, I. 1983. Optimization methods and applications. In: "Computer Aided Techniques in Food Technology" (Saguy, I. Ed.), Chapter 10 (pp. 263-320), Marcel Dekker, New York.

  3. Saguy, I. 1983. Optimization of dynamic system utilizing the maximum principle. In: "Computer Aided Techniques in Food Technology" (Saguy, I. Ed.), Chapter 11 (pp. 321 360), Marcel Dekker, New York.

  4. Saguy, I. and Karel, M. 1987. Index of deterioration and prediction of quality losses. In: "Objective Methods in Food Quality Assessment" (Kapsalis, J. G. Ed.). Chapter 9 (pp. 233-260). CRC. Press, Boca Raton, FL.

  5. Cohen, E. and Saguy, I. 1988. Spectral Characteristics of Citrus Products. In: "Modern Methods of Plant Analysis." (Linskens, H. F. and Jackson, J. F. Eds.), Springer-Verlag, Heildenberg, Germany (pp. 69-79).

  6. Saguy, I., Levine, L., Symes, S. and Rotstein, E. 1990. Integration of computers in food processing. In: 1989' IFT Basic Symposium Series: "Biotechnology and Food Process Engineering" (Schwartzberg, H.G. and Rao, A. M, Eds.), pp 415-487. Marcel Dekker, NY.

  7. Graf, E. and Saguy, I. 1991. R&D Process. In: "New Product Development: From Concept to the Market Place" (Graf, E. and Saguy, I. Eds). Chapter 3 pp 49-89. Van Nostrand Reinhold (AVI), New York, NY.

  8. Karel, M. and Saguy, I. 1993. Effect of Water on Diffusion in Food Systems. In: "Water Relation in Foods" (Levine, H. and Slade, L. Eds.), pp. 157-181. Plenum Press, NY.

  9. Taoukis, P. S., Labuza, T. P. and Saguy, I.S. 1997. Prediction of Shelf-life from Accelerated Storage Studies. In: "Handbook of Food Engineering Practice." (Valentas, K.J., Rotstein, E. and Singh, R.P., eds.) Chapter 9. pp. 363-405. CRC Press. Boca Raton, FL.

  10. Rotstein, E. Chu, J. Saguy, I.S. 1997. Simulation and Optimization. In: "Handbook of Food Engineering Practice." (Valentas, K.J., Rotstein, E. and Singh, R.P., eds.) Chapter 14. pp. 553-581 CRC Press. Boca Raton, FL.

  11. Rassis, D.K. Saguy, I.S. and Nussinovitch, A. 2000. Physical and chemical characteristics of alginate-starch sponges. In: "Hydrocoloid. Part 2: Fundamentals and Applications in Food, Biology and Medicine" (Nishinari, K. eds.), pp. 203-210. Elsevier Science, Amsterdam, Netherlands.


PATENTS

  1. Gagael, S. Juven, B. Saguy, I. and Paster, N. 1988. Coated pomegranate kernels and method of producing them. Israeli Patent #73704.

  2. Rasmussen, G. O, Rotstein, E., Valentas, K. J., Zaman, S. and Saguy, I. A. 1991. Heat Processing Of Viscous Food Materials In Rotating Cans. U.S. Patent #4,990,347 (February 2, 1991).

  3. Graf. E., Karel, M. and Saguy, I. A. 1991. Food Colorant System. U.S. Patent #5,002,789 (March 26, 1991).

  4. Huang, V. T., Hoseney, R. C., Graf, E., Ghiasi, K., Miller, L.C., Weber, J. L., Gaertner, K. C., Matson, K. L., Hunstiger, A. M., Rogers, D. and Saguy, I. A. 1991. Starch based Products For Microwave Cooking or Heating. U.S. Patent #5,035,904 (July 30, 1991).

  5. Graf. E., Karel, M. and Saguy, I. A. 1991. Methods of Coloring Foods. U.S. Patent #5,069,918 (December 3, 1991).

  6. Saguy, I.S. Pinthus, E. J. and Weinberg, P. 1998. Reducing Oil Uptake of Food Products Undergoing Deep-fat Frying. Israel Patent (#110,338; July 12).


REFEREED JOURNALS


  1. Saguy, I., Mannheim, C. H. and Passy, N. 1973. The role of sulphur dioxide and nitrate on detinning of canned grapefruit juice. J. Food Technology 8:147 155.

  2. Saguy, I. and Mannheim, C. H. 1975. Prolonging shelf life of strawberries by packaging in selected plastic films. Proceedings of the International Refrigeration (Commission C2) 149 158, Jerusalem.

  3. Saguy, I. and Mannheim, C. H. 1975. The effect of selected plastic films and chemical dips on the shelf life of Marmande tomatoes. J. Food Technology 10:547 556.

  4. Meydav, S., Saguy, I., and Kopelman, I. J. 1977. Browning determination in citrus products. J. Agriculture and Food Chemistry 15:602 604.

  5. Kopelman, I. J. and Saguy, I. 1977. Drum dried beet powder. J. Food Technology, 12:615 621.

  6. Kopelman, I. J. and Saguy, I. 1977. Color stability of beet powders. J. Food Process and Preservation 1:217 224.

  7. Saguy, I., Mizrahi, S. and Kopelman, I .J. 1978. Mathematical approach for the determination of dye concentration in mixtures. J. Food Science 43:121 123.

  8. Saguy, I., Kopelman, I. J. and Mizrahi, S. 1978. Computer aided determination of beet pigments. J. Food Science 43:124 127.

  9. Saguy, I., Kopelman, I. J. and Mizrahi, S. 1978. Thermal kinetic degradation of red beet pigments (betanine and betalamic acid). J. Agriculture Food Chemistry 26:360 362.

  10. Saguy, I., Mizrahi, S., Villota, R. and Karel, M. 1978. Accelerated method for determining the kinetic model of ascorbic acid loss during dehydration. J. Food Science 43:1861.

  11. Saguy, I. Mizrahi, S. and Kopelman, I. J. 1979. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice. J. Food Proc. Eng. 2:213 225.

  12. Saguy, I., Kopelman, I .J. and Mizrahi, S. 1979. Extent of nonenzymatic browning in grapefruit juice during thermal and concentration processes: Kinetics and prediction. J. Food Processing & Preservation. 2:175-184.

  13. Saguy, I. and Karel, M. 1979. Optimal retort temperature profile in optimizing thiamine retention in conduction type heating of canned foods. J. Food Science 44:1485 1490.

  14. Saguy, I. 1979. Thermostability of red beet pigments (betanine and vulgaxanthine I); Influence of pH and temperature. J. Food Science 44:1554 1555.

  15. Paulus, K. and Saguy, I. 1980. Effect of heat treatment on the quality of cooked car. J. Food Science 45:239 241, 245.

  16. Saguy, I. and Karel, M. 1980.Modeling of quality deterioration during food processing and storage. Food Technology 34(2):78 85.

  17. Saguy, I., Kopelman, I. J. and Mizrahi, S. 1980. Computer aided prediction of beet pigment (betanine and vulgaxanthine I) retention during air drying. J. Food Science 45:230 235.

  18. Villota, R., Saguy, I. and Karel, M. 1980. Storage stability of dehydrated food. Evaluation of literature data. J. Food Quality 3(3):123 212.

  19. Villota, R., Saguy, I. and Karel, M. 1980. An equation correlating shelf life of dehydrated vegetable products with storage conditions. J. Food Science 45:398 399, 401.

  20. Teixeira Neto, R. O., Karel, M., Saguy, I. and Mizrahi, S. 1981. Oxygen uptake and beta carotene decolorization in dehydrated food model. J. Food Science 46:665 669, 676.

  21. Saguy, I. 1981. Optimization theory, techniques and their implementation in the food industry. Food Technology 36(7):87.

  22. Mishkin, M., Karel, M. and Saguy, I. 1982. Application of optimization in food dehydration. Food Technology 36(7):101 109.

  23. Saguy, I. 1982. Utilization of the "complex method" to optimize a fermentation process. Biotechnology and Bioengineering 24(7):1519 1525.

  24. Cohen, E. and Saguy, I. 1982. A rapid method to determine betanine and vulgaxanthine I in beet powder using a general purpose tristimulus colorimeter. Z. Lebensm. Unters. Forsch. 175:31 33.

  25. Goldman, M., Horev, B. and Saguy, I. 1983. Decolorization of beta carotene in model systems simulating dehydrated foods. Mechanism and kinetic principles. J. Food Science 48:751 754.

  26. Mishkin, M. and Saguy, I. 1982. Thermal stability of pomegranate juice. Z. Lebensm. Unters. Forsch. 175:410 412.

  27. Cohen, E. and Saguy, I. 1982. The effect of water activity and moisture content on the stability of beet powder pigments. J. Food Science 48:703 707.

  28. Saguy, I., Goldman, M., Horev, B. and Karel, M. 1983. An improved method for the determination of absorbed/entrapped gases on dehydrated foodstuffs. Z. Lebensm. Unters. Forsch, 177:359-363.

  29. Mishkin, M., Saguy, I. and Karel, M. 1983. Dynamic optimization of dehydrated processes: minimizing browning in dehydrated potatoes. J. Food Science 48: 1617 1621.

  30. Mishkin, M., Saguy, I. and Karel, M. 1983. Minimizing ascorbic acid loss during air drying with a constraint on enzyme inactivation for a hypothetical foodstuff. J. Food Process and Preservation 7:193 210.

  31. Saguy, I., Mishkin, M. and Karel, M. 1983. A review: Optimization methods and available software. CRC Critical Review Food Technology 20(4):275 299.

  32. Kacyn, L. J., Saguy, I. and Karel, M. 1983. Kinetics of oxidation of dehydrated food at low oxygen pressures. J. Food Process and Preservation 7:161 178.

  33. Cohen, E. and Saguy, I, 1984. Measurement of O18/O16 stable isotopes in citrus juice: A comparison of the preparation methods. J. Agriculture Food Chemistry 32:28 30.

  34. Saguy, I., Goldman, M., Bord, A. and Cohen, E. 1984. The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I. J. Food Science 49:99 101, 113.

  35. Mishkin, M., Saguy, I. and Karel, M. 1984. Optimization of nutrient retention during processing: Ascorbic acid in potato dehydration. J. Food Science 49:1262 1266.

  36. Mishkin, M., Saguy, I. and Karel, M. 1984. A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydrated potatoes. J. Food Science 49:1267 1270, 1274.

  37. Saguy, I. and Cohen, E. 1984. Spectral characteristics of Israeli orange products. Z. Lebensm. Unters. Forsch. 178:386 388.

  38. Cohen, E., Sharon, R., Volman, L., Hoenig, R. and Saguy, I. 1984. Characteristics of Israeli citrus peel and citrus juice. J. Food Science 49:987 990.

  39. Palombo, R., Gertler, A. and Saguy, I. 1984. A simplified method for browning determination in dairy powders. J. Food Science 49:1609 1613.

  40. Juven, B.J., Gagael, S., Saguy, I. and Weisslowicz, H. 1984. Microbiology of spoilage of a perishable pomegranate product. International J. of Food Microbiology 1:135-139.

  41. Saguy, I., Goldman, M. and Karel, M. 1985. Prediction of beta carotene decolorization under static and dynamic conditions of reduced oxygen environment. J. Food Science 50:526 530.

  42. Haralampu, S.G., Saguy, I. and Karel, M. 1985. Estimation of Arrhenius model parameters using three least square methods. J. Food Processing and Preservation 9:129 143.

  43. Paster, N. Juven, B.J., Gagel, S., Saguy, I. and Padova, R. 1985. Preservation of a perishable pomegranate product by radiation pasteurization. J. Food Technology, 20:367-374.

  44. Cohen, E. and Saguy, I. 1985. Statistical evaluation of the Arrhenius model and its applicability in prediction of food quality losses. J. Food Processing and Preservation 9:237 290.

  45. Haralampu, S.G., Saguy, I. and Karel, M. 1986. The development of dynamic stability tests for moisture sensitive products. Mathematical Modeling 7:1 13.

  46. Haralampu, S.G., Saguy, I. and Karel, M. 1986. The performance of a dynamic stability test for moisture sensitivity. Mathematical Modelling 7:15 25.

  47. Saguy, I. and Drew, B., 1987. Statistical Calibration: An example of water activity determination. J. Food Science 52(3):767-771.

  48. Saguy, I. 1988. Constraints to quality optimization in aseptic processing. J. Food Science 53(1):306-307, 310.

  49. Saguy, I. and Kiploks, E.M. 1989. Revolution counter for food containers in agitating retort. Food Technology 43(11):68-70.

  50. Levine, L. Huang V. and Saguy, I. 1990. Use of computer vision for real time determination of rate of volume increase of microwave baked products. American Cereal Chemistry 67(1):104-105.

  51. Saguy, I. and Graf. E., 1991. Effect of particle size on the diffuse reflectance of a two-component admixture. J. Food Science 56(4):1117-1118, 1120.

  52. Saguy, I. 1992. Simulated growth of Listeria monocytogenes in refrigerated foods stored at variable temperatures. Food Technology 46(3):69-71.

  53. Pinthus, E.J., Weinberg, P. and Saguy, I.S. 1992. Gel-strength in restructured potato product affects oil uptake during deep-fat frying J. Food Science 57:1359-60.

  54. Pinthus, E.J., Weinberg, P. and Saguy, I.S. 1993. Criterion for oil uptake during deep-fat frying. J. Food Science 58: 204-205,222.

  55. Cohen, E., Birk, Y., Mannheim, C. H. and Saguy, I.S., 1994. Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice. J. Food Science 59:155-158.

  56. Rassis, D., Ariely, N. and Saguy I.S., 1994 Effect of thermal processing and storage conditions on oligosaccharides in concentrated orange juice. Fruit Processes 9:263-266.

  57. Pinthus, E.J. and Saguy, I.S. 1994. Initial interfacial tension and oil uptake by deep-fat fried foods. J. Food Science 59:804-807, 823.

  58. Saguy. I.S. and Pinthus, E.J. 1995. Oil uptake during deep fat frying: Factors and mechanism. Food Technology 49(4):142-145,152.

  59. Rassis, D. and Saguy, I.S. 1995. Kinetics of aseptic concentrated orange juice quality during commercial processing and . Int. J. Food Science and Technology 30(2):191-198.

  60. Rassis, D. and Saguy, I.S. 1995. Oxygen effect on nonenzymatic browning and vitamin C in citrus products. Lebensmittel-Wissenschaft und-Technologie 28:285-290.

  61. Pinthus, E.J. Weinberg, P. and Saguy, I.S. 1995. Oil uptake in deep-fat frying as affected by porosity J. Food Science 60:767-769.

  62. Pinthus, E.J. Weinberg, P. and Saguy, I.S. 1995. Deep fat fried potato product oil uptake as affected by crust physical properties. J. Food Science 60:770-772.

  63. Saguy, I.S., Shani, A., Weinberg, P. and Garti, N. 1996. Utilization of Jojoba Oil for deep-fat frying of foods. Lebensmittel-Wissenschaft und-Technologie 29:573-577.

  64. Rubnov, M. and Saguy, I.S. 1997. Fractal analysis and crust diffusivity of a restructured potato product during deep-fat frying. J. Food Science 62:135-137,154.

  65. Pinthus, E.J., Singh, R. P., Rubnov, M. and Saguy, I.S. 1977. Effective water diffusivity in deep-fat fried restructured potato product. Int. J. Food Science and Technology 32(3):235-240.

  66. Saguy, I.S., Gremaud, E., Gloria, H. and Turesky, R.J., 1997. Distribution and quantifying of oil uptake in deep fat fried product utilizing a radiolabeled 14C palmitic acid. J. Agricultural and Food Chemistry 45(11): 4286-4289.

  67. Saguy, I.S., 1997. Deep-fat frying - Basic Principles and applications. Recent Progres en Genie des Procedes 59(11):57-68.

  68. Rassis, D., Nussinovitch, A. and Saguy, I.S., 1997. Tailor made porous solid foods. Int. J. Food Science 32:235-240.

  69. Berenzon, S. and Saguy, I.S.,1998. Oxygen scavengers for biscuits shelf-life extension. Lebensmittel - Wissenschaft und-Technologie 31(1):1-5.

  70. Saguy, I.S., Ufheil, G. and Livings S., 1998. Oil Uptake in deep-fat frying - Review. Ol?agineux Corps gras Lipides (OCL) 5(1):30-35.

  71. Cohen, E. Birk,. Y., Mannheim, C.H. and Saguy, I.S. 1998. A rapid method to monitor quality of apple juice during thermal processing. Lebensmittel- Wissenschaft & -Technologie, 31(7):612-616.

  72. Pinthus, E.J., Singh, R.P., Saguy, I.S. and Fan, J.R. 1998. Formation of resistant starch during deep-fat frying and its role in modifying technical properties of fried patties containing corn, rice, wheat, or potato starch and water. J. of Food Processing and Preservation 22 (4): 283-301.

  73. . Rassis D.K, Saguy I.S. and Nussinovitch, A. 1998. Alginate-Starch Sponges. J. Agricultural and Food Chemistry 46 (8): 2981-2987.

  74. Saguy, I.S. and Moskowitz, H.R., 1999. Integrating the consumer into new product development. Food Technology 53(8):68-73.

  75. Rassis, D., Nussinovitch, A. and Saguy, I.S. 2000. Oxidation of encapsulated oil in tailor-made cellular solid. J. Agriculture Food Chemistry 48: 1843-1849.

  76. Watzke, H.J. and Saguy, I.S. 2001 Innovating R&D Innovation. Food Technology 55(5): 174-188.

  77. Dana, D. and Saguy, I.S. 2001. Frying of nutritious foods: obstacles and feasibility. Food Science and Technol. Res. 7(4): 265-279, 2001.

  78. Rassis D., Saguy, I.S. and Nussinovitch, A. 2002. Collapse, shrinkage and structural changes in dried alginate gels containing fillers. Food Hydrocolloids 16 (2):51-63.

  79. Desiere, F. German, B. Watzke, H. Pfeifer, A. and Saguy, S. 2002. Bioinformatics and data knowledge: the new frontiers for nutrition and foods. Trends in Food Science and Technology, 7:215-229.

  80. Moskowitz, H.R. and Saguy, I.S. 2002. Bringing consumer-driven concept development into the vortex of product development: R&D knowledge development via the Internet. Cereal Food World 4(79):431-439.

  81. Cohen, E., Schwartz, Z., Antonovski, R. and Saguy, I.S. 2003. Consumer Perception of Kosher Foods. Journal of Foodservice Business Research Vol (53/4) in press.

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