1932
0
  1. Home
  2. A-Z Publications
  3. Annual Review of Food Science and Technology
  4. Volume 5, 2014
  5. Article

Annual Review of Food Science and Technology

Volume 5, 2014

Opportunities and Progress

Abstract

In this review, I cover my professional experiences in food science and technology and related areas of applied and industrial microbiology over the span of my career. It emphasizes opportunities and technological problems that I encountered together with my progress in follow-up development of products and processes.

Keyword(s): Autobiography, food industry wastes, food packaging, food process automation, food safety, food science and technology education, microbial food flavors and proteins
Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-030713-092422
2014-02-28
2024-04-19
Loading full text...

Full text loading...

/deliver/fulltext/food/5/1/annurev-food-030713-092422.html?itemId=/content/journals/10.1146/annurev-food-030713-092422&mimeType=html&fmt=ahah

Literature Cited

  1. Albrecht JJ, Gunning HD, Parker ME. 1955. Studies in the cold sterilization of liquid foods using mercury resonance radiation. I. Milk. Food Res. 20:424–42 [Google Scholar]
  2. Bigg DM, Sinclair RG, Lipinsky ES, Litchfield JH. 2001. Degradation control of environmentally degradable disposable materials. US Patent No. 6323307
  3. Bigg DM, Sinclair RG, Lipinsky ES, Litchfield JH. 2004. Degradation control of environmentally degradable disposable materials. US Patent No. 6740731
  4. Boehm GAW, Groner A. 1981. The Battelle Story. Science in the Service of Mankind. Columbus, OH: Battelle Press179
  5. Brison RJ, Litchfield JH. 1968. Separation of lupulin from hops. US Patent No. 3390000 [Google Scholar]
  6. Burch JE, Lipinsky ES, Litchfield JH. 1963. Technical and economic factors in the utilization of waste products. Food Technol. 17:1054–60 [Google Scholar]
  7. Connelly JJ, Vely VG, Mink WH, Sachsel GF, Litchfield JH. 1966. Studies on improved recovery of protein from rendering plant raw materials and products. III. Pilot plant studies on an enzyme hydrolysis process. Food Technol. 20:6125–30 [Google Scholar]
  8. Criswell LG, Litchfield JH, Vely VG, Sachsel GF. 1964a. Studies on improved recovery of protein from rendering plant raw materials and products. II. Acid and enzyme hydrolysis. Food Technol. 18:9247–51 [Google Scholar]
  9. Criswell LG, Schatz RW, Litchfield JH, Vely VG, Sachsel GF. et al. 1964b. Studies on improved recovery of protein from rendering plant raw materials and products. I. Liquid cyclone separation with carbon tetrachloride. Food Technol. 18:9243–47 [Google Scholar]
  10. Foster JF, Litchfield JH. 1964. A continuous culture apparatus for the microbial utilization of hydrogen produced by the electrolysis of water in closed cycle space systems. Biotechnol. Bioeng. 6:441–56 [Google Scholar]
  11. Foster JF, Litchfield JH. 1967. The effects of controlled environment on the growth of Hydrogenomonas bacteria in continuous cultures. The Closed Life-Support System Ames Res. Cent., Moffett Field, CA, April 14–15, 1966. NASA SP-134 Washington, DC: NASA [Google Scholar]
  12. Foster JF, Litchfield JH. 1968. Engineering requirements for the culturing of Hydrogenomonas bacteria. SAE Trans.2639–46
  13. Foster JF, Litchfield JH. 1969. Systems approach to evaluating Hydrogenomonas cultures. NASA Rep. CR1296 Washington, DC: [Google Scholar]
  14. Goldblith SA. 1993. Pioneers in Food Science 1 Samuel Cate Prescott M.I.T. Dean and Pioneer Food Technologist Trumbull, CT: Food Nutr. Press194
  15. Goldblith SA. 2004. Bernard E. Proctor. Proctor career milestones – before and during World War II. Pioneers in Food Science JJ Powers 2133–38 Trumbull, CT: Food Nutr. Press158 [Google Scholar]
  16. Heinemann B. 1963. Process and composition for growing mushroom mycelium in submerged fermentation. US Patent No. 3086320 [Google Scholar]
  17. Klis J. 1963. Real mushrooms in powder form. Food Proc. 24:999–101 [Google Scholar]
  18. Lipinsky ES, Kinne IL, Litchfield JH. 1969. Technical-economic comparison of microbial, animal, and plant proteins for food and feed uses. Developments in Industrial Microbiology 10112–24 Washington, DC: Am. Inst. Biol. Sci. [Google Scholar]
  19. Lipinsky ES, Litchfield JH. 1970. Algae, bacteria and yeasts as food or feed. CRC Crit. Rev. Food Technol. 1:581–618 [Google Scholar]
  20. Lipinsky ES, Litchfield JH. 1974. Single cell protein in perspective. Food Technol. 28:516–22, 40 [Google Scholar]
  21. Litchfield JH. 1950. The relation of bacterial count to the quality of haddock. SB thesis, MIT, Cambridge, MA 44
  22. Litchfield JH. 1964. Nutrient composition of morel mushroom mycelium: B vitamin composition. J. Food Sci. 29:690–91 [Google Scholar]
  23. Litchfield JH. 1967a. Morel mushroom mycelium as a food flavoring material. Biotechnol. Bioeng. 9:289–304 [Google Scholar]
  24. Litchfield JH. 1967b. Nutrition in life support systems for space exploration. Int. Congr. Nutr., 7th, Hamburg, 1966 41068–74 Problems of World Nutrition. New York: Pergamon [Google Scholar]
  25. Litchfield JH. 1967c. Organizing and planning a food packaging R&D program. Food Technol. 21:144–47 [Google Scholar]
  26. Litchfield JH. 1967d. Recent developments: submerged culture of morel mushroom mycelium. Food Technol. 21:255–57 [Google Scholar]
  27. Litchfield JH. 1967e. Submerged fermentation of mushroom mycelium. Microbial Technology HJ Peppler 107–44 New York: Reinhold [Google Scholar]
  28. Litchfield JH. 1968. The production of fungi. Single Cell Proteins RI Mateles, SR Tannenbaum 309–29 Cambridge, MA: MIT Press [Google Scholar]
  29. Litchfield JH. 1970a. Biological utilization of food processing wastes. Chemurgy: For Better Environment and Profits Proc. 32nd Annu. Conf.22–23 New York: The Chemurgic Counc. [Google Scholar]
  30. Litchfield JH. 1970b. Factors affecting the production of microbial food flavors by submerged culture methods. Developments in Industrial Microbiology 11341–49 Washington, DC: Am. Inst. Biol. Sci. [Google Scholar]
  31. Litchfield JH. 1971. Food industry wastes: technological aspects of disposal and utilization. Chem. Eng. Prog. Symp. Ser. 67:108164–72 [Google Scholar]
  32. Litchfield JH. 1972. The mass cultivation of Hydrogenomonas eutropha in submerged culture. Developments in Industrial Microbiology 13317–31 Washington, DC: Am. Inst. Biol. Sci. [Google Scholar]
  33. Litchfield JH. 1974. Meat industry, current experience of waste treatment in the food industry. Proc. Int. Cong. Food Sci. Technol 4th Madrid 3:395–396 [Google Scholar]
  34. Litchfield JH. 1975a. Industry category 5. Fish hatcheries and farms. See Natl. Comm. Water Qual. & Battelle Mem. Inst. 1975 1:5–21 [Google Scholar]
  35. Litchfield JH. 1975b. Industry category 6a. Meat products industry (red meats segment).. See Natl. Comm. Water Qual. & Battelle Mem. Inst. 1975 1:6a1–6a123 [Google Scholar]
  36. Litchfield JH. 1975c. Industry category 6b (poultry processing segment). See Natl. Comm. Water Qual. & Battelle Mem. Inst. 1975 1:6b1–6b64 [Google Scholar]
  37. Litchfield JH. 1975d. Industry category 11. Canned and preserved seafood. See Natl. Comm. Water Qual. & Battelle Mem. Inst. 1975 2:11–111-115 [Google Scholar]
  38. Litchfield JH. 1977a. Comparative technical and economic aspects of single-cell protein processes. Advances in Applied Microbiology D Perlman 22267–305 New York: Academic [Google Scholar]
  39. Litchfield JH. 1977b. Single cell proteins. Food Technol. 31:5175–79 [Google Scholar]
  40. Litchfield JH. 1977c. Use of hydrocarbon fractions for the production of SCP. Biotechnol. Bioeng. Symp. No. 777–90 New York: Wiley [Google Scholar]
  41. Litchfield JH. 1983a. Bacterial biomass. Comprehensive Biotechnology 3 The Practice of Biotechnology: Current Commodity Products HW Blanch, S Drew, DIC Wang 463–81 Oxford: Pergamon [Google Scholar]
  42. Litchfield JH. 1983b. Single cell proteins. Science 219:7406 [Google Scholar]
  43. Litchfield JH. 1983c. Technical and economic prospects for industrial proteins in the coming decades. International Symposium on Single Cell Proteins J-C Senez 9–33 Paris: Tech. Doc.
  44. Litchfield JH. 1986. Technical, economic and marker strategies for microbial biomass proteins. Microbial Biomass Proteins M Moo-Young, KF Gregory 1–11 London/New York: Elsevier [Google Scholar]
  45. Litchfield JH. 1989. Single-cell proteins. A Revolution in Biology JL Marx 71–81 Cambridge, UK: Cambridge Univ. Press [Google Scholar]
  46. Litchfield JH. 1991. Food supplements from microbial protein. Biotechnology and Food Ingredients I Goldberg, R Williams 65–109 New York: Van Nostrand Reinhold [Google Scholar]
  47. Litchfield JH. 1996. Microbiological production of lactic acid. Advances in Applied Microbiology SL Neidelman, AI Laskin 4245–95 San Diego, CA: Academic [Google Scholar]
  48. Litchfield JH. 2009. Lactic acid, microbially produced. Encyclopedia of Microbiology M Schaecter 362–72 Oxford: Elsevier [Google Scholar]
  49. Litchfield JH, McComis WT. 1975. Industry category 12. Miscellaneous foods and beverages. See Natl. Comm. Water Qual. & Battelle Mem. Inst. 1975 2:12–1–12–40 [Google Scholar]
  50. Litchfield JH, Nack H. 1960. Application of continuous brewing processing. I. Mod. Brew. Age 62:2340–41, 62 [Google Scholar]
  51. Litchfield JH, Nack H. 1961. Application of continuous brewing processing. II. Mod. Brew. Age 63:132–33, 35 [Google Scholar]
  52. Litchfield JH, Ordal ZJ. 1955. A study of the Stuart method for the evaluation of germicides. Appl. Microbiol. 3:67–71 [Google Scholar]
  53. Litchfield JH, Ordal ZJ. 1958. The oxidative metabolism of Rhodotorula gracilis. Can. J. Microbiol. 4:205–13 [Google Scholar]
  54. Litchfield JH, Overbeck RC. 1965. Submerged culture growth of Morchella sp in food processing waste substrates. Proc. Int. Congr. Food Sci. Technol. 1st, London, 1962 II Biological and Microbiological Aspects of Foods JM Leich 511–20 New York: Gordon & Breach [Google Scholar]
  55. Litchfield JH, Overbeck RC, Davidson RS. 1963a. Factors affecting the growth of morel mushrooms in submerged culture. J. Agric. Food Chem. 11:158–62 [Google Scholar]
  56. Litchfield JH, Vely VG. 1971. Phosphorus-containing anticaries chewing gum composition. US Patent No. 3629395
  57. Litchfield JH, Vely VG. 1972a. Anticaries chewing gum. US Patent No. 3651206
  58. Litchfield JH, Vely VG. 1972b. Dialdehyde-containing anticaries chewing gum. US Patent No. 3679792
  59. Litchfield JH, Vely VG. 1973. Aldehyde-containing anticaries chewing gum. US Patent No. 3749966
  60. Litchfield JH, Vely VG. 1977a. Anticaries confectioneries and oral health products. US Patent No. 4048299
  61. Litchfield JH, Vely VG. 1977b. Anticaries confectioneries and oral health products. US Patent No. 4053638
  62. Litchfield JH, Vely VG, Overbeck RC. 1963b. Nutrient content of morel mushroom mycelium. Amino acid composition of the protein. J. Food Sci. 28:741–43 [Google Scholar]
  63. Mack SD, Albrecht JJ, Litchfield JH, Parker ME. 1959. Studies on the cold sterilization of liquid foods using mercury resonance radiation. II. Apple juice. Food Res. 24:383–91 [Google Scholar]
  64. Margard WL, Peters AC, Pesut RN, Litchfield JH. 1971. Chlortetracycline resistance in enteric microorganisms in chickens and swine. Developments in Industrial Microbiology 42376–92 Washington, DC: Am. Inst. Biol. Sci. [Google Scholar]
  65. McComis WT, Litchfield JH. 1988. Meat, fish and poultry processing wastes. J. Water Poll. Control Fed. 60:868–70 [Google Scholar]
  66. McComis WT, Litchfield JH. 1989. Meat, fish and poultry processing wastes. J. Water Poll. Control Fed. 61:855–58 [Google Scholar]
  67. Natl. Comm. Water Qual., Battelle Mem. Inst 1975. Final Report on Cost of Implementation and Capabilities of Available Technology to Comply with P.L. 92-500: For National Commission on Water Quality 1–2 Columbus, OH: Battelle Mem. Inst.
  68. Parker ME. 1948. Food Plant Sanitation New York: McGraw-Hill
  69. Parker ME, Harvey EH, Stateler ES. 1952/1954. Elements of Food Engineering 1–3 New York: Reinhold
  70. Parker ME, Litchfield JH. 1962. Food Plant Sanitation New York: Reinhold401
  71. Prescott SC, Dunn CG. 1959. Industrial Microbiology New York: McGraw-Hill, 3rd ed..
  72. Rosen S, Peters AC, Litchfield JH, Davis J. 1963. Caries lesions on buccal surfaces induced by a coarse-particle diet. J. Dent. Res. 42:1248 [Google Scholar]
  73. Spotholz CH, Litchfield JH, Ordal ZJ. 1956. The effect of pH, temperature and composition of the growth medium on growth characteristics of Rhodotorula gracilis. Appl. Microbiol. 4:285–88 [Google Scholar]
  74. Steinberg MP, Ordal ZJ. 1954a. Effect of fermentation variables on rate of fat formation by Rhodotorula gracilis. J. Agric. Food Chem. 2:873–77 [Google Scholar]
  75. Steinberg MP, Ordal ZJ. 1954b. Theoretical rate of fat formation by yeasts. Science 120:609–10 [Google Scholar]
  76. Szuecs J. 1958. Method of growing mushroom mycelium and the resulting products. US Patent No. 2850841
  77. Taussig P, Mullenix C, Soltesz C, Litchfield J, McComis W, Preis H, Hampel HJ. 1988. Advanced Automation for the Food Processing Industry I–V Columbus, OH: Battelle Mem. Inst.
/content/journals/10.1146/annurev-food-030713-092422
Loading
  • Article Type: Review Article

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error