huji Institute of Biochemistry, Food Science and Nutrition

Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem

Sam Saguy, D.Sc.

Sam Saguy, D.Sc.

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” (Kapsa¬lis, 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.
  12. Feinerman, E. and Saguy, S. 2007. Linear programming. In: “Handbook of Food and Bioprocess Modeling Techniques” (Sablani, S.S., Rahman, M.S., Datta, A.K. and Mujumdar, A.S. Eds.), Chapter 18 (pp. 563-592), CRC Press, Boca Raton, FL.
  13. Marabi, A. and Saguy. I.S. 2008. Rehydration and Reconstitution of Foods. In “Advances in Food Dehydration”, edited by Cristina Ratti. Taylor & Francis Group. Boca Ratton, FL (in press).
  14. Saguy, S., Troygot, O., Marabi, A. Wallach, R. 2008. Rehydration modeling of food particulates utilizing principles of water transport in porous media. 10th International Symposium on the Properties of Water (ISOPOW X) Bangkok, Thailand (in press).

ARTICLES IN 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 2¬35.
  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 15¬25.
  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 stabil¬ity 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 dehydration of 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. Chara¬cteri¬stics of Israeli citrus peel and citrus juice. J. Food Science 49:98¬7 990.
  39. Palombo, R., Gertler, A. and Saguy, I. 1984. A simplified method for browning determination in dairy powd¬ers. 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. Inter¬national 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 pasteur¬ization. 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, I. 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. Oléagineux Corps gras Lipides (OCL) 5(1):30-35.
  71. Cohen, E. Birk. Y., Mannheim, C.H. and I.S Saguy, 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 J. R. Fan, 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 A. Nussinovitch, 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 I. Sam Saguy 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. Cohen, E., Schwartz, Z., Antonovski, R. and Saguy, I.S. 2002. Consumer Perception of Kosher Foods. Journal of Foodservice Business Research 53(4):69-85.
  81. 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.
  82. Saguy, I.S. and Dana, D. 2003. Integrated Approach to Deep Fat Frying: Engineering, Nutrition, Health and Consumer Aspects. Journal of Food Engineering 56:143–152.
  83. Marabi, A., Livings, S., Jacobson, M. and Saguy, I.S. 2003. Normalized Weibull distribution for modeling rehydration of food particulates. European Food Research and Technology 217, 311-318, 2003.
  84. Dana, D. Blumenthal, M.M. and Saguy, I.S. 2003. The effect of water injection on oil quality during deep fat frying. European Food Research and Technology 217:104-109.
  85. Shlevin, E., Saguy, I.S., Mahrer, Y. and Katan, J. 2003. Modeling the survival of two soilborne phatogens under dry structural solarization. Phytopathology 10:1247-1257.
  86. Marabi, A., Jacobson, M., Livings, S.J. and Saguy, I.S. 2004. Effect of mixing and viscosity on rehydration of dry food particulates. European Food Research and Technology 218:339-344.
  87. Marabi, A., Dilak, C., Shah, J. and Saguy, I.S. 2004. Kinetics of solids leaching during rehydration of particulate dry vegetables. J. Food Science 69(3): FEP91-6.
  88. Marabi, A. and Saguy, I.S. 2004. Effect of porosity on rehydration of dry particulates. J. of the Science of Food and Agriculture 84:1105-1110.
  89. Meiron, T.S., Marmur, A. and Saguy, I.S. 2004. Contact angle measurement on rough surfaces. Journal of Colloid and Interface Science 274:637-644.
  90. Marabi, A. and Saguy, I.S. 2005. Viscosity and starch particle size effects on rehydration of freeze-dried carrots Journal of the Science of Food and Agriculture 85:700–707.
  91. Saguy, I.S. Marabi, A. and Wallach, R. 2005. Liquid imbibition during rehydration of dry porous food. Innovative Food Science and Emerging Technologies 6(1):37-43.
  92. Moskowitz, H.R. German, J.B. and Saguy, I.S. 2005. Unveiling health attitudes and creating good-for-you foods via informatics & innovative web-based technologies. Critical Reviews in Food Science and Nutrition, 45:165–191.
  93. Hershkovitz, V. Saguy, I.S. and Pesis, E. 2005. Postharvest application of 1-MCP to improve the quality of various avocado cultivars Postharvest Biology and Technology 37:252–264.
  94. Saguy, I.S., Marabi, A. and Wallach, R. 2005. New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media. Trends in Food Science & Technology 16: 495–506.
  95. Saguy, I. S. and Marabi, A. 2005. Rehydration of dried foods containing particulates. Encyclopedia of Agricultural, Food, and Biological Engineering, Taylor & Francis, 1-9.
  96. Marabi, A., Thieme, U. Jacobson, M. and Saguy, I.S. 2006. Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates. Journal Food Engineering 72: 211–217.
  97. Dana, D. and Saguy, I.S. 2006. Review: mechanism of oil uptake during deep-fat frying and the surfactant effect - theory and myth. Advanced in Colloids and Interface Science 128–130:267–272.
  98. Meiron, T.S. and Saguy, I.S. 2007. Wetting properties of food packaging. Food Research International 40:653–659.
  99. Meiron, T.S. and Saguy, I.S. 2007. Adhesion modeling on rough low linear density polyethylene. J. Food Science 72(9):E485-E491.
  100. Marabi, A, Mayor, G., Raemy, A. Bauwens, I. Claude, J. Burbidge, A.S. Wallach, R. and Saguy, I.S. 2007. Solution Calorimetry: A Novel perspective into the dissolution process of food powders. Food Research International 40(10)1286-1298 (doi:10.1016/j.foodres.2007.08.007).
  101. Marabi, A, Raemy, A. Bauwens, I. Burbidge, A. Wallach, R. and Saguy, I.S. 2007. Effect of fat content on the dissolution enthalpy and kinetics of a model food powder. Journal of Food Engineering, 85 (2008):518–527 (doi:10.1016/j.jfoodeng.2007.08.012).
  102. Marabi, A, Mayor, G., Raemy, A. Burbidge, A. Wallach, R. and Saguy, I.S. 2008. Assessing dissolution kinetics of powders by a single particle approach. Chemical Engineering Journal, 139(1):118-127 (doi:10.1016/j.cej.2007.07.081).

ARTICLES AND LECTURES PUBLISHED IN PROCEEDINGS OF SYMPOSIA

  1. Saguy, I. and Mannheim, C. H. 1973. Prolonging shelf life of strawberries by packaging in selected plastic films. Procee¬ding of the International Refriger¬ation (Commission C1) 149 158, Jerusalem.
  2. Saguy, I., Mizrahi, S., Villota, R. and Karel, M. 1980. Accele¬rated method for determining the kinetic model of quality deterio¬ration during dehydration. Presented at the 38th National IFT Meeting, Dallas, TX.
  3. Paulus, K. and Saguy, I. 1980. Softening kinetics of cooked carrots. Presented at the 39th Natio¬nal IFT Meeting, St. Louis, MO.
  4. Saguy, I. and Karel, M. 1980. Modeling of quality deterioration during food processing and storage. Presented at the 39th IFT Meeting, St. Louis, MO.
  5. Saguy, I., 1981. Optimization theory, techniques and their implementation in the food industry. Presented at the 41st IFT Meeting, Atlanta, GA.
  6. Mishkin, M., Karel, M. and Saguy, I. 1981. Application of optimization in food dehydration. Presented at the 41st National IFT Meeting, Atlanta, GA.
  7. Stefanovitch, A., Saguy, I., Mishkin, M. and Karel, M. 1982. Kinetics of beta carotene degradation at temperatures typical of air drying of foods. Presented at the American Institute of Chemical Engineering 1982 Winter Meeting, Orlando, FL.
  8. Goldman, M., Horev, B. and Saguy, I., 1982. Effect of oxygen and water activity on the decolorization of beta carotene in model systems simulating dehydrated foods. Presented at the 42nd National IFT Meeting, Las Vegas, NV.
  9. Cohen, E., and Saguy, I. 1982. The effect of water activity and moisture content on the pigment stability of beet powder. Presented at the 42nd National IFT Meeting, Las Vegas, NV.
  10. Saguy, I., Goldman, M. and Cohen, E. 1983. The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I. Presented at the 43rd Natio¬nal IFT Meeting, New Orleans, LA.
  11. Saguy, I. 1983. Prediction of quality loss in food systems by computer simulation. Presented at the 19th Annual Meeting, Israel Institute of Chemical Engineering, Haifa.
  12. Saguy, I. 1983. Prediction of shelf life. Presented at the Israel Society of Nutri¬tion and Food Sciences Annual Meeting, Tel Aviv, April.
  13. Saguy, I. and Cohen, E. 1984. Evaluation of spectral characteristics of Israeli citrus products for authenticity determination. XVIII Symposium, International Federation of Fruit Juice Producers, Tel Aviv, March.
  14. Cohen, E., and Saguy, I. 1984. Statistical evaluation of the Arrhenius model in describing kinetic data of food quality losses. Presented at the Israel Society of Nutrition and Food Sciences Annual Meeting, Rehovot, May.
  15. Karel, M., Saguy, I., and Mishkin, M. 1984. Advances in optimization of food dehydration with respect to quality retention. International Drying Symposium, Japan.
  16. Saguy, I. 1987. Quality optimization in aseptic processing. 7th World Congress of Food Science and Technology. Singapore. September.
  17. Rotstein, E. Saguy, I. and Valentas, K. 1988.Heat processing of viscous materials in axially rotating cans. An Engineering model. Proceedings of the International Symposium on Progress in Food Preservation Processes. 1: 41-50. April, Brussels, Belgium. April.
  18. Karel, M. and Saguy, I. 1988. Effect of glass transitions in food materials on diffusional properties. AIChE Annual Meeting November (Paper 47e) Washington.
  19. Saguy, I., Levine, L., Symes, S. and Rotstein, E. 1989.Integration of computers in food processing. In: 1989' Basic IFT symposium: “Advances in Bio and Food Process Engineering”. Chicago, IL. June 23.
  20. Pinthus, E., Weinberg, P. and Saguy, I. S. 1991. Model for moisture loss and fat uptake during frying. Italy-Israel Joint Symposium: New Trends in Bioorganic and Food Chemistry”, Salsomaggiore Terme, Italy. October 17.
  21. Saguy, I. S. 1992. Shelf-life of dehydrated food products. Food Engineering and Nutrition workshop on Food Dehydration, ENSIA, Massy June 2-4, France.
  22. Cohen, E., Birk, Y. and Saguy, I. S. 1992. Kinetic Studies of Quality Factors Loss at High Temperature Short Time Processing Conditions. International Food Technology Exposit & Conference (IFTEC). The Hagu, Netherlands, Novembe15-18.
  23. Rassis, D. and Saguy, I. S., 1993. Oxygen effect on citrus products quality factors. IFT Annual Meeting 10-14 July, Chicago, IL.
  24. Pinthus, E. J. and Saguy, I. S., 1993. Effect of interfacial tension on oil uptake during deep-fat frying. IFT Annual Meeting 10-14 July, Chicago, IL.
  25. Saguy, I. S. and Pederson, D. C., 1993. The role of computers in the food Industry. 3rd International Food Convention 7-12 September, Mysore, India.
  26. Cohen, E., Birk, Y. Mannheim, C. H. and Saguy, I. S. 1993. Application of a kinetic model to quantify quality changes of fruit juices during processing and storage. pp. 2-258. XXI Symposium. Int. Federation of Fruit Juice Products Symposium, Budapest 4-7 May.
  27. Saguy, I. S. and Pinthus, E. J. 1994. Oil uptake during deep fat frying: factors and mechanism. 1994. IFT Annual Meeting June 25-29, Atlanta, GA.
  28. Cohen, E., Birk, Y., Mannheim, C. H. and Saguy, I. S. 1994. A Rapid method to monitor quality of fruit juices during thermal processing. 1994 IFT Annual Meeting June 25-29, Atlanta, GA.
  29. Rubnov, M. and Saguy, I. S. 1996. Fractal analysis and crust diffusivity affect oil uptake during deep-fat frying.1996 IFT Annual Meeting June, New Orleans, LA.
  30. Berenzon, S. and Saguy, I. S. oxygen scavengers for biscuits shelf-life extension. 1996 IFT Annual Meeting June, New Orleans, LA.
  31. Berenzon, S. and Saguy, I. S. oxygen scavengers for biscuits shelf-life extension. 1996 IFT Annual Meeting June, New Orleans, LA.
  32. Rassis, D., Nussinovitch, A. and Saguy, I. S., 1996. Tailor made porous solid foods. 1996 IFT Annual Meeting June, New Orleans, LA.
  33. Saguy, I.S., 1997. Deep-fat frying – Basic Principles and applications. La Friture Maîtrise du procédé et de la qualité des produits frits. Montpellier 5-7 Nov.
  34. Shlevin, E., Katan, J., Mahrer, Y., Saguy, I., van der Werf, W., and Ruissen, T. (1997). Dry heat mortality of pathogen propagules: experimental and numerical studies. Phytoparasitica 25:252.
  35. Rassis, D.K., Saguy, I.S. and Nussinovitch A. 1998. “Physical and chemical characteristics of alginate-starch sponges”. 4th International Conference on Hydrocolloids – Osaka, Japan (October).
  36. Saguy, M. and Saguy, I.S., 1998. Global innovations in active packaging for extending shelf life of food products. 4th International Food Convention, Mysore, India (November).
  37. Saguy, M. and Saguy, I.S., 1998. The role of active packaging in improving quality of foods. Twelfth International Conference of the Israel Society for Quality, Jerusalem (December 1-3).
  38. Moskowitz, H.R. and Saguy, I.S., 1999. Paradigm Shift for New Product Development – The Role of Consumer Integration. IFT Annual Meeting, Chicago, IL (July).
  39. Rassis, D.K, Nussinovitch, A. and Saguy, I.S. 1999. Oxidation of encapsulated oil within tailor-made cellular solids. IFT Annual Meeting, Chicago, IL (July).
  40. Shlevin, E., Mahrer, I., Saguy, I.S. and Katan, J. 1999. Structural (space) solarization of greenhouse for sanitation : Modelling pathogen survival. Proceedings of the 14th International Plant Protection Congress. (Abstr.) page 165.
  41. Shlevin, E., Saguy, I. S., Mahrer, Y., and Katan, J. 2000. Space (structural) solarization as a sanitation tool in greenhouse: experimental and numerical results. Proceedings of the Symposium on Chemical and Non-chemical Soil and Substrate Disinfestation. ISHS Torino. Italy.
  42. Meiron, T.S., Saguy, I.S. and Marmur, A. 2000. Measurement of contact angle on food surfaces. IFT Annual Meeting, Dallas, TX (June).
  43. Shlevin, E., Saguy, S., Mahrer, Y., and Katan, J. 2001. Utilization of the Weibull model to quantify survival of soilborne pathogens under dynamic conditions during structural solarization. (Abstr.) Phytoparasitica.
  44. Saguy, I.S. Integrated Approach to Deep Fat Frying: Engineering, Nutrition, Health and Consumer Aspects. 6th Karlsruhe Symposium, Germany (Invited speaker; Oct. 21-23).
  45. Moskowitz, H.R. and Saguy, I.S. 2002. Bringing consumer-driven concept development into the vortex of product development: R&D empowerment via the Internet. Product Development: Strategies for the Food Industry 2002. Cereal Foods World, Lake Buena Vista, Florida (March 11 - 12, 2002)
  46. Dana, D., Blumenthal, M.M. and Saguy, I.S. 2002. The effect of water injection on oil quality during deep fat frying. 93rd AOCS Annual Meeting May 5-8, Montreal, Quebec, Canada.
  47. Dana, D. and Saguy, I.S. 2002. The effect of water injection on oil quality during deep fat frying. IFT Anaheim CA 15-19 June, 2002
  48. Meiron, T.S. Marmur, A. and Saguy, I.S. 2002. Wetting Properties of Foods on Plastic Packaging. IFT Anaheim CA 15-19 June, 2002 (Paper 72-9)
  49. Marabi, A., Jacobson, M., Livings, S. and Saguy, I.S. 2003. Rehydration of food particulates for instant soups. IFT Annual Meeting, Chicago, IL, July 12-15, 2003 (Paper 29E-8).
  50. Marabi, A., Shah, J. Dylak, C. and Saguy, I.S.2003. Kinetics of solids leaching during rehydration of particulate dry vegetables. IFT Annual Meeting, Chicago, IL, July 12-15, 2003 (Paper 29E-21).
  51. Saguy, S. Application of distribution functions in rehydration of food particulates. IFT Annual Meeting, Chicago, IL, July 12-15, 2003.
  52. Saguy I.S. Marabi, A. and Wallach, R. Water imbibition in dry porous foods. International Conference Engineering and Food, Montpelier, France March 2004 (Paper #34).
  53. Hershkovitz, V., Feygenberg, O., Ben Arie, R., Saguy, I.S. and Pesis, E. 2004. Effect of 1-MCP on avocado quality in relation to membrane integrity, polyphenol oxidase and peroxidase activity. 5th International Postharvest Symposium, Verona, Italy June 6-11 (Paper #S5-38).
  54. Makov, U. E. and Saguy, I.S. 2004. Structural equation modeling of consumers' sensory data for enhanced product development. Annual Meeting Las Vegas, July 13-16 (Paper #24288)
  55. Meiron, T.S., Marmur, A. and Saguy, I.S. 2004. Roughness effect on adhesion on hydrophobic coated surfaces. IFT Annual Meeting, Las Vegas, July 13-16 (Paper #24915).
  56. Marabi, A., Thieme, U. and Saguy, I.S. 2004. Expert panel evaluation of rehydrated food particulates. IFT Annual Meeting, Las Vegas, NV July 13-16 (Paper #24461).
  57. Marabi, A. and Saguy, I.S. 2005. Effect of thickening agents on the rehydration of food particulates. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #36D1).
  58. Marabi, A., Grader, A., Wallach, W. and Saguy, I.S. 2005. Evaluation of dried food particulates by X-Ray micro computed tomography. Effect of thickening agents on the rehydration of food particulates. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #99C-4).
  59. Makov, U.E. Ben-Assor, M. and Saguy, I.S. 2005. Sensory Mapping Algorithm: A novel method for product optimization. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #99F-10).
  60. Makov, U.E. Saguy, I.S. and Ben-Assor, M. 2005. Product optimization through a novel method for predicting consumer acceptance. 6th Pangborn Sensory Science Symposium 7 – 11 August 2005 (Session 5). Harrogate International Centre, Harrogate, North Yorkshire, UK.
  61. Shlevin, E., Siti, M. Arbel, A., Gamliel, A., Mahrer, Saguy, S. and Katan, J. 2005. Quantitative aspects of thermal inactivation of soilborne pathogens under structural (dry) and soil (wet) solarization. Abstr. Phytoparasitica 33:299.
  62. Ben-Shitrit, E., Marabi, A. and Saguy, S. 2006. Kinetics of water imbibition into dehydrated vegetables. IFT Annual Meeting, Orlando, FL June 24-28 (Poster 003B-13).
  63. Makov, U., Saguy, I.S. and Ben-Assor, M. 2006. A Sensory Mapping Algorithm predicting consumer acceptance. Imagine the senses 8th Sensometrics Meeting August 2-4, 2006, Ås, Norway.
  64. Marabi, A., Mayor, G., Burbidge, A., Wallach, R. and Saguy, S. 2006. Assessing dissolution kinetics of powders by a single particle approach. 17th International Congress of Chemical and Process Engineering. 27-31 August 2006, Prague - Czech Republic (Paper #1453).
  65. Marabi, A., Mayor, G., Burbidge, A., Wallach, R. and Saguy, S. 2006. Dissolution Kinetics of Single Particles as Affected by the Physico-chemical Properties of Different Liquid Media. IUFoST 13th World Congress of Food Science & Technology, 17-21 September Nantes, France.
  66. Marabi A. Mayor, G. Burbidge, A. Wallach, R. Saguy, I.S. and Raemy, A. 2007. Insights for optimizing dissolution of food powders. 38e Journées de Calorimétrie et d’Analyse Thermique, 6-8 June 2007, Montpellier, France.
  67. Marabi, A. Burbidge, A. Wallach, R. Saguy, I.S. and Raemy, A. 2007. Enthalpy of dissolution of model food powders. Annual Meeting of the Swiss Society of Thermal analysis and Calorimetry, June 14th 2007, Lausanne, Switzerland.
  68. Marabi A., Raemy, A., Mayor, G., Bauwens, I., Claude, J., Burbidge, A., Wallach, R. and Saguy, I.S. 2007. Solution calorimetry: A novel perspective into the dissolution process of food powders. IFT Annual Meeting, July 28 - August 1, 2007, Chicago, IL.
  69. Saguy, S. 2007. Rehydration modeling of food particulates utilizing principles of water transport in porous media. 10th International Symposium on the Properties of Water (ISOPOW X), September 2-7, Bangkok, Thailand.
  70. Marabi, A. Raemy, A. Burbidge, A., Wallach, R. and Saguy, I.S. 2007. The effect of moisture and fat content on the enthalpy of dissolution of model food powders: a thermodynamic insight. ISOPOW X, 2-7 September, 2007, Bangkok, Thailand.
  71. Saguy, S. Troygot, O. Marabi, A. and Wallach, R. 2008. Rehydration modeling of food particulates utilizing principles of water transport in porous media. ICHE10 April, 2008, Vina del Mar, Chile.

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).
  7. Reifen, R. Abo, S. and Saguy, S. 2007. Vegetarian isoflavones-free formulae. PCT application.

PAPERS IN HEBREW

  1. Saguy, I.S. and Moskowitz, H.R., 2003. Innovative approach to new product development based on sensory and behavioral information. Review 8(1):10-16.
  2. Saguy, S. 2008. New technologies in the food industry. Review 23(1):18-20.

RESEARCH REPORTS

  1. Mannheim, C.H., Passy, N. and Saguy, I. 1971. Post harvest treatment of citrus fruit: A literature survey. Technion Research and Development Foundation, Haifa, Israel.
  2. Karel, M. Saguy, I., Villota, R. and Heildelbaugh, N. D. 1979. Maximizing storage stability of foods to be used for resupply in a controlled ecological life supply system: Evaluation of research, NASA Ames Research Center, Moffet Field, CA.
  3. Sarig, Y., Regev, J., Sadovski, N and Saguy, I. 1980. Development of technology for pomegranate products. ARO, Volcani Center, Bet Dagan, Israel.

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