PROFESSIONAL MEETINGS, SYMPOSIA, AND CONFERENCES

 

a.      Invited Lectures

 

1.      Park, J.W.  1991.  Formulation of surimi seafoods using the standard quality measurement procedures. Surimi Quality Testing Workshop. Oregon State University, Astoria, OR. November 12-13. (Before joining OSU).

 

2.      Park, J.W. and Morrissey, M.T. 1992.  Potentials and perspectives of seafood irradiation in Pacific Coast. International Conference on Seafood Irradiation.  New Orleans, LA, June 17-18, 1992.

 

3.      Park, J.W.  1992.  Use of various grades of surimi with an application of least cost formulation. Presented at Pacific Whiting Workshop.  Newport, OR, March 30-31, 1992. 

 

4.      Park, J.W. 1992.  Surimi analogs-next generation.  The 3rd Annual Surimi Seminar, Seattle, WA. Nov. 18.

 

5.      Park, J.W. and Morrissey, M.T. 1993.  The need for developing uniform surimi standards. Quality Control and Assurance conference. Newport, OR. May 16-18.

 

6.      Park, J.W. 1993.  Processing factors affecting colors of surimi seafood gels. The 4th Annual Surimi Conference, Seattle, WA. Oct. 25-27, 1993.

 

7.      Morrissey, M.T. and Park, J.W.  1993.  Surimi quality standards.  Surimi: new approaches to an old technology.  The 4th Annual Surimi Conference, Seattle, WA. Oct 25-27, 1993.

 

8.      Park, J.W.  1993.  Difference between pollock and whiting in kamaboko.  FMC Technical Seminar, Seattle, WA. Dec. 9.

 

9.      Park, J.W.  1993.  Functionality of FMC hydrocolloids in different fish types. FMC Technical Seminar, Seattle, WA. Dec. 9.

 

10.  Park, J.W.  1993.  Use of Nutricol blends to form heat stable analogs.  FMC Technical Seminar, Seattle, WA. Dec. 9.

 

11.  Park, J.W. 1994. Surimi processing/starch. Invited to present to American Maize-Products Co., Hammond, IN, November 11.

 

12.  Park, J.W. 1995. Surimi and whey proteins.  Present to Royal Proteins, Rosemount, IL.  January 25.

 

13.  Park, J.W. 1995. Surimi and surimi seafood.  Present to Nichirei Foods America, Fife, WA.  March 3.

 

14.  Park, J.W. 1995. Surimi seafood pasteurization. Presented to NFI Surimi and Surimi Seafood Committee at Boston, MA.  March 15.

 

15.  Park, J.W. 1995. Water-soluble myofibrillar proteins in surimi processing. Presented at 95 Spring Meeting of the Korea Fishery Development Agency (Pusan, Korea).  May 26.

 

16.  Park, J.W. 1995. Ohmic heating and fish Protein gelation, Dept. of Food Processing,  Kyung Hee University, Yong In, Korea.  May 16.

 

17.  Park, J.W. 1995.  Fisheries of the United States - trends and perspectives.  Presented to a special class for high executives from the seafood industry at College of Fisheries, Gyongsang University, Choongmu, Korea.  May 19.

 

18.  Park, J.W.  1995.  Ohmic heating and fish protein gelation.  Dept. of Food Technology, National Fisheries University of Pusan, Pusan, Korea.  May 25.

 

19.  Park, J.W.  1995. Participate in the US Codex Committee for Frozen Surimi, FDA, Washington, D.C.  Sept 21-22.

 

20.  Park, J.W.  1995.  Oregon fisheries and surimi.  Annual meeting of the Oregon Farm Credit Managers and Land Appraisers, Red Lion Inn, Astoria, OR.  October 20.

 

21.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Daiichi Kasei Co., Kyoto, Japan.  Nov. 27.

 

22.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Samho Co., Seoul, Korea.  Nov. 29.

 

23.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Dongwon Co., Seoul, Korea.  Nov. 29.   

 

24.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Daerim Fishery Co., Seoul, Korea.  Nov. 30.

 

25.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Kojubu Foods Co., Seoul, Korea.  Dec. 1.

 

26.  Park, J.W.   1996.  Starch and surimi.  Tyson Seafood Group, Seattle, WA.  January 31.

 

27.  Park, J.W.  1996.  Surimi and surimi seafood Market in the US. Oceantrawl, Seattle, WA.  February 1.         

 

28.  J. W. Park.  1996.  Cryoprotectants for the fishery products.  University of Iceland, Reykjavik, Iceland.  May 14.

 

29.  J. W. Park.  1996.  Functional Additives for the Fishery Products.  University of Iceland, Reykjavik, Iceland.  May 14.

 

30.  J. W. Park. 1996.  Optimization of surimi seafood formulations.  Terra Nova Fishery Co., St. Johns, NF, Canada.  May 17.

 

31.  J.W. Park.  1996.  Sample preparation for surimi seafood.  Givaudan-Roure, Brampton, Canada.  July 17.

 

32.  J.W. Park.  1996.  Surimi manufacturing.  Seafreez Foods, Canso, Nova Scotia, Canada.  July 18-19.

 

33.  J.W. Park and Fehr, H. 1996.  Use of Fibrimex as a functional binder for surimi-based shrimp.  Tyson Seafood Group, Seattle, WA.  November 13.

 

34.  Park, J.W.  1997.  Surimi workshop at Arctic Storm.  Organized and presented 6 lectures.  Seattle, WA.  Jan 6-7, 1997.

 

35.  Park, J.W. 1997.  Rheology and gelation of fish protein. A seminar presented at OSU Dept. of Food Science and Technology.  October 22.

 

36.  Park, J.W. 1997. Surimi and surimi seafood.  Narvik (Brest, France). November 1– 8.

 

37.  Park, J.W.  1998.  Rheology and texture.  Dept. of Food Technology, Khon Kaen University, Khon Kaen, Thailand. January 26.

 

38.  Park, J.W.  1998.  Fish and muscle chemistry).  Dept. of Food Technology, Khon Kaen University, Khon Kaen, Thailand. January 26.

 

39.  Park, J.W. 1998. Surimi seafood products.  An invited lecture for the Rotary Club (Astoria-Warrenton, OR).  Red Lion Inn.  March 2.

 

40.  Park, J.W. and Yongsawatdigul, J.  1998.  Gelation properties of fish proteins (surimi) under ohmic heating.  Presented at the Spring Annual Meeting of American Chemical Society, Dallas, TX. March 29-April 2, 1998.

 

41.  Park, J.W.  1998.  Gelation properties of fish proteins.  Invited lecture at the 12th Annual Brunner Protein Symposium.  Michigan State University, East Lansing, MI.  May 14-15, 1998.

 

42.  Park, J.W. 2000.  Surimi and Surimi Seafood 101.  Shells and Scales, The Duncan Law Seafood Consumer Center.  October 18, 2000.

 

43.  Park, J.W. 2000. Surimi Manufacturing.  Hindustan Lever, Chorwad, India.  August 20-23.

 

44.  Park, J.W. 2001.  Comparative studies on surimi from various species.  Lectured at the 1st Surimi Industry Forum, Astoria, Or.  April 9.

 

45.  Park, J.W. 2001.  Surimi seafood pasteurization: are we lucky or too conservative?  Lectured at the 1st Surimi Industry Forum, Astoria, Or.  April 9.

 

46.  Park, J.W. 2001. New developments in surimi and surimi seafood.  Invited lecture at the 11 World Congress of Food Science and Technology (Seoul, Korea). April 22-27.

 

47.  Park, J.W.  2002. Fish proteins: functionality and application.  Invited lecture at the Southern California IFT Meeting.  Pasadena Convention Center, Pasadena, CA.  Feb 20.

 

48.  Park, J.W.  2002.  Surimi Technology. Invited lectures at UniSea, Dutch Harbor, AK.  June 10-14.

 

49.  Park, J.W.  2002.  Surimi Technology. Invited lectures at Arcopa S.A., Paita, Peru.  July 15-19.

 

50.  Park, J.W.  2002.  The pH-driven protein recovery. Invited lecture at Instituto Tecnológico del Perú, Lima, Peru.  July 20.

 

51.  Park, J.W.  2002.  Oregon State University, Dept of Food Science, and My research.  Invited lecture at Kyung Hee University, Seoul, Korea.  Oct 28.

 

52.  Park, J.W. 2002.  Surimi Technology. Invited lectures at Hindustan Lever, Chorwad, India. Nov 10-12.

 

53.  Park, J.W. 2003.    New Developments in Surimi Processing.  Invited lecture at Gyeong Sang National University, Tong Yeong, Korea.  April 28.

 

54.    Park, J.W. 2003.  Global surimi production and market.  Invited lecture at CJ Foods, Seoul, Korea.  May 7.

 

55.  Park, J.W. 2003.  Surimi and surimi seafood production.  Lectured at Hindustan Lever, Chorwad, India.  May 9 – 13.

 

56.  Park, J.W. 2003.  Surimi Technology.  Invited lectures at UniSea, Dutch Harbor, AK.  June 3-5.

 

57.  Park, J.W.  2003. Surimi Technology.  Invited lectures at Arcopa, Paita, Peru.  June 17-21.

 

58.  Park, J.W. 2003. Application of electron beam to surimi seafood and salmon.  Invited to give a speech at the NFI Annual meeting (Long Beach, Ca).  Oct 11.

 

59.  Park, J.W. 2003. Surimi and surimi seafood production.  Lectured at Sortavala Fish Plant (St. Petersburg. Russia).  Nov 17 – 20.

 

60.  Park, J.W.  2004. Tell us about surimi.  Lectured at the AIFST (Australian Institute of Food Scientists and Technologists) Meeting.  Sydney, Australia.  February 11.

 

61.  Park, J.W. 2004.  Mini surimi school “East meets West”. Food Science Australia, Werribee, Victoria, Australia.  February 13.

 

 

b.      Presentations (Scientific meeting with abstracts)

 

1.      Park, J.W., Keeton, J.T., Lanier, T.C., and Hamann, D.D. 1985. Treatment of prerigor salted beef with cryoprotectants during frozen storage. Abstract #43. Presented at the IFT Annual Meeting, Atlanta, GA. June 9-12.

 

2.      Park, J.W. and Lanier, T.C. 1986. Combined effects of phosphates and sugar or polyols on stabilizing fish muscle proteins during frozen storage. Abstract #457. Presented at the IFT Annual Meeting, Dallas, TX. June 15-18.

 

3.      Park, J.W., Korhonen, R.W., and Lanier, T.C.  1986.  Effects of rigor mortis on gel-forming properties of surimi and minced fish prepared from tilapia. Abstract #458.  Presented at the IFT Annual Meeting, Dallas, TX. June 15-18.

 

4.      Park, J.W. and Lanier, T.C. 1987. Calorimetric study to monitor the development of rigor mortis. Abstract #516.  Presented at the IFT Annual Meeting, Las Vegas, NV. June 16-19.

 

5.      Park, J.W., Lanier, T.C., and Green, D.P. 1987. Cryoprotective effects of sugar, polyols and/or phosphates on Alaska Pollock surimi. Abstract #237. Presented at the IFT Annual Meeting, Las Vegas, NV. June 16-19.

 

6.      Park, J.W., Lanier, T.C., and Pilkington, D.H. 1988. Cryostabilization of functional properties of prerigor and postrigor beef muscle. Abstract #556. Presented at the IFT Annual Meeting, New Orleans, LA. June 19-22.

 

7.      Park, J.W. and Lanier, T.C. 1989. Calorimetric measurement of thermal denaturation of surimi as affected by sugar and/or salt. Paper #548, presented at Annual Meeting of Institute of Food Technologists, Chicago, IL.

 

8.      Park, J.W. and Lindwall, W. 1990. Practical application of surimi and other functional ingredients to least cost linear program. Paper #396, presented at International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii.

 

9.      Howe, J.R., Hamann, D.D., and Park, J.W. 1991. Influence of test temperature and strain rate on fracture properties (texture) of surimi gels. Paper #630, presented at Annual Meeting of Institute of Food Technologists, Dallas, TX.

 

10.  Park, J. W. 1993. Study of protein additives in surimi-based gels. Paper #115, presented at Annual Meeting of Institute of Food Technologists, Chicago, IL.

 

11.  Yongsawatdigul, J., Park, J.W., Kolbe, E., and Morrissey, M.T. 1994. Ohmic heating of Pacific whiting surimi. Presented at the 45th Annual Meeting of Pacific Fisheries Technologists, Feb.  6-9. Kodiak, AK.

 

12.  Lin, T.M., Park, J.W., and Morrissey, M.T. 1994. Recovery and utilization of proteins from Pacific whiting surimi processing washwaters by micro- and ultrafiltration. Presented at the 45th Annual Meeting of Pacific Fisheries Technologists, Feb. 6-9. Kodiak, AK.

 

13.  Kolbe, E., Yongsawatdigul, J., Y., AbuDagga, Y., Liu, D., Park, J.W., and Morrissey, M.T. 1994. Use of ohmic heating to process Pacific whiting. Presented at the 45th Annual Meeting of Pacific Fisheries Technologists, Feb. 6-9. Kodiak, AK.

 

14.  Park, J.W.  1994.  Effects of compositional and physical conditions on the colors of Alaska pollock and Pacific whiting surimi gels. Abstract #57-2. Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

15.  Yongsawatdigul, J., Park, J.W., Kolbe, E., Morrissey, M.T., and AbuDagga, Y. 1994. Minimization of gel-weakening (modori) in Pacific whiting surimi by ohmic heating.  Abstract #10-3. Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

16.  Lin, T.M., Park, J.W., and Morrissey, M.T.  1994. Protein recovery and water recondition from surimi processing wash water. Abstract #10-4.  Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

17.  Yongsawatdigul, J., Kolbe, E., Park, J.W., Morrissey, M.T., and AbuDagga, Y.  1994.   Electrical conductivity of Pacific whiting surimi during ohmic heating. Abstract #71D-2. Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

18.  Lin, T.M. and Park, J.W.  1995.  Effects of ionic strength and washing cycle on the solubility of myofibrillar proteins during surimi processing. Presented at the Pacific Fisheries Technologists Annual Meeting, Mazatlan, Mexico, Feb 5-8.

 

19.  Park, J.W. 1995. Rheological properties of fish protein gels upon cooling, reheating, and freezing.  Presented at the Pacific Fisheries Technologists Annual Meeting, Mazatlan, Mexico, Feb 5-8.

 

20.  Park, J.W.  1995. Fracture properties of fish protein gels at various test temperatures. Abstract #35-6.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

21.  Park, J.W.  1995. Use of konjac to form temperature-tolerable fish protein gels. Abstract #54D-5.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

22.  Lin, T.M. and Park, J.W. 1995. Solubility of myofibrillar proteins during surimi processing: Effects of ionic strength and washing cycle. Abstract #54D-7.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

23.  Yoon, W.B. and Park, J.W.  1995. Least cost linear programming (LCLP) for surimi-based seafood. Abstract #54D-8.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

24.  Pipatsattayanuwong, S.  Park, J.W., and Morrissey, M.T.  1995. Functional property and shelf life of fresh surimi from Pacific whiting. Abstract #35-3. Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

25.  Yongsawatdigul, J. and Park, J.W.  1995. Effects of heating rate on gelation of fish proteins from Pacific whiting and Alaska pollock.  Abstract #35-4.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

26.  Jang, W.Y., Kim, B.Y., and Park, J.W. 1995. Prediction of viscoelastic properties of soybean curd (tofu) during storage using WLF equation.  Abstract #93A-10.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

27.  Kim, H.J., Kim, B.Y., and Park, J.W.  1995. Rheological properties of soybean curd (tofu) as affected by processing conditions.  Abstract #93A-11.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

28.  Santos, M.R., Huang, L., Singh, R.P., Park, J.W., and Morrissey, M.T.  1995.  Accounting of water use and wastewater generation in the seafood industry.  Abstract #93C-2.  Presented at  the IFT Annual Meeting, Anaheim, CA.  June 3-7.

 

29.  Park, J.W. and Patil, S.K.  1995. Special waxy maize corn starch to develop high quality surimi-based crabmeat.  Abstract # 1-143.  Presented at the 1995 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, December 17-22.

 

30.  Park, J.W., Yongsawatdigul, J., and Kolbe, E.  1995. Ohmic heating-induced chemical changes of Pacific whiting surimi.  Abstract #1-315.  Presented at the 1995 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, December 17-22.

 

31.  Lin, T.M. and Park, J.W.  1996. Post-harvest conditions affect the quality and quantity of Pacific whiting surimi proteins. Presented at the Pacific Fishery Technologists Annual Meeting, San Diego, CA.  Feb 18-21.

 

32.  Lin, T. M. and Park, J.W.  1996. Effective washing with minimum water in surimi processing.  Presented at the Pacific Fishery Technologists Annual Meeting, San Diego, CA.  Feb 18-21.

 

33.  Yoon, W. B., J.W. Park, and Kim, B.Y.  1996.  Use of WLF equation for optimum storage condition of surimi-based seafood product.  Abstract # 14A-11.  Presented at the Annual Meeting of Institute of Food Technologists, New Orleans, LA.  June 22-26.

 

34.  Lin, T.M. and Park, J.W.  1996.  Proteolytic degradation affects the loss of proteins during washing.  Abstract # 62-1.  Presented at the Annual Meeting of Institute of Food Technologists, New Orleans, LA.  June 22-26.

 

35.  Yongsawatdigul, J., Park, J.W., and Kolbe, E.  1996.  Kinetics of myosin heavy chain degradation of Pacific whiting surimi.  Abstract # 62-4.  Presented at the Annual Meeting of Institute of Food Technologists, New Orleans, LA.  June 22-26.

 

36.  Park, J.W.  1996.  Liquid plasma protein as gelling ingredient as enzyme inhibitor for Pacific whiting surimi.  Abstract #62-5.  Presented at the Annual Meeting of Institute of Food Technologists, New Orleans, LA.  June 22-26.

 

37.  Yongsawatdigul, J., Park, J.W., and Kolbe, E.  1996.  Kinetics of texture changes in Pacific whiting surimi gel.  Abstract # 80D-11.  Presented at the Annual Meeting of Institute of Food Technologists, New Orleans, LA.  June 22-26.

 

38.  Park, J.W. 1996.  Whey protein texturizer as functional gelling ingredient for surimi seafood.  Abstract # 80D-13.  Presented at the Annual Meeting of Institute of Food Technologists, New Orleans, LA.  June 22-26.

 

39.  Yoon, W. B. and J.W. Park.  1996.  Thermorheological study of surimi gel system at sol-gel transition.  Abstract # 86-1.  Presented at the Annual Meeting of Institute of Food Technologists, New Orleans, LA.  June 22-26.

 

40.  Park, J.W.  1997.  Role of calcium compounds in pollock and whiting surimi.  Presented at the 48th Annual Meeting of Pacific Fisheries Technologists, Astoria, OR.  April 20-23.

 

41.  Park, J.W. and Wilson, R.  1997.  Cryoprotectants: extended shelf-life of frozen surimi and their effect on gel color.  Presented at the 48th Annual Meeting of Pacific Fisheries Technologists, Astoria, OR.  April 20-23.

 

42.  Flugstad, B., Kolbe, E., Park, J.W., Wu, H., and Zhao, Y.  1997.  High frequency ohmic and dielectric heating methods for seafood products. Presented at the 48th Annual Meeting of Pacific Fisheries Technologists, Astoria, OR.  April 20-23.

 

43.  Wu, H, Flugstad, B., Kolbe, E., and Park, J.W.  1997.  Ohmic heating of surimi paste and fish mince using variable frequency power. Presented at the 48th Annual Meeting of Pacific Fisheries Technologists, Astoria, OR.  April 20-23.

 

44.  Lin, T.M. and J.W. Park. 1997. Solubility of fish myosin as affected by conformational changes at various ionic strength and pH. Abstract #10-4.  Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18.

 

45.  Yongsawatdigul, J. and J.W. Park. 1997.  Thermal denaturation and aggregation of fish myosin as affected by heating regime. Abstract #10-5. Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18.

 

46.  Shie, J. and Park, J.W.  1997.  Effects of pasteurization conditions on lethality and color/textural quality of surimi seafood.  Abstract #69E-8. Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18.

 

47.  Yongsawatdigul, J., Park, J.W., and Kolbe, E.  1997.  Textural properties of Pacific whiting mince under ohmic heating.  Abstract #69F-3. Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18.

 

48.  Wu, H., Flugstad, B., Kolbe, E., and, Park, J.W.  1997. Ohmic heating of surimi paste at frequencies to 200 kHz.  Abstract #35B-7. Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18.

 

49.  Yang, H., Park, J.W., and Kim, B.Y.  1997.  Studies of fracture and non-fracture tests on surimi starch gels. Abstract #69F-4. Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18. 

 

50.  Lee, N.G. and Park, J.W.  1997.  Calcium compounds to improve gel functionality of pollock and whiting surimi. Abstract #69F-5. Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18.

 

51.  Yoon, W. B., Kim, B.Y., and Park, J.W.  1997.  Rheological characteristics of fibrinogen-thrombin mixture in surimi gels. Abstract #69F-6. Presented at the Annual Meeting of Institute of Food Technologists, Orlando, FL.  June 14-18.

 

52.  Shie, J.S. and Park, J.W.  1998. Thermal death times and pasteurization values of Enterococcus facium E-20 in surimi seafood. Presented at the Pacific Fishery Technologists Annual Meeting, Seattle, WA. Feb 23-25.

 

53.  Tomlinson, K.R., Lin, T.M., and Park, J.W.  1998.  Effects of salt concentration in fish chilling water on the quality of surimi. Presented at the Pacific Fishery Technologists Annual Meeting, Seattle, WA. Feb 23-25.

 

54.  Shie, J.S. and Park, J.W.  1998. Thermal death times and pasteurization values of Enterococcus facium E-20 in surimi seafood.  Abstract #32-8.  Presented at the Annual Meeting of Institute of Food Technologists, Atlanta, GA. June 20-24.

 

55.  Tomlinson, K.R., Lin, T.M., and Park, J.W.  1998.  Effects of salt concentration in fish chilling water on the quality of surimi. Abstract #32-9.  Presented at the Annual Meeting of Institute of Food Technologists, Atlanta, GA. June 20-24.

 

56.  Cho, M.S. and Park, J.W.  1998.  Effects of hydration time on gel functionality of major protein additives at various ionic strengths.  Abstract #34D-2. Presented at the Annual Meeting of Institute of Food Technologists, Atlanta, GA. June 20-24.

 

57.  Yongsawatdigul, J., Park, J.W., Virulhakul, P., and Viratchakul, S.  1999.  Proteolytic degradation in tropical tilapia surimi.  Abstract #35-3.  Presented at the IFT annual meeting (Chicago, IL). July 23-27.

 

58.  Klesk, K., Yongsawatdigul, J., Park, J.W., Viratchakul, S., and Virulhakul, P.  1999. Functional properties of tropical tilapia surimi as compared with Alaska pollock surimi and Pacific whiting surimi.  Abstract #35-2. Presented at the IFT annual meeting (Chicago, IL). July 23-27.

 

59.  Wendel, A., Park, J.W., Kristbergsson, K., and Kolbe, K.  1999.  Evaluation of two meat recovery systems (water jet and mechanical deboning) from fish frames. Abstract #50D-25.  Presented at the IFT annual meeting (Chicago, IL). July 23-27.

 

60.  Lopetcharat, K. and Park, J.W.  1999.  Biochemical and microbiological characteristics of Pacific whiting and surimi by product during fish sauce fermentation.  Abstract #35-5.  Presented at the IFT annual meeting (Chicago, IL).  July 23-27.

 

61.  Lopetcharat, K. and Park, J.W.  1999.  Autolytic activity of enzymes in pacific whiting and surimi by-product (SBP) during fish sauce production.  Abstract #50D-22.  Presented at the IFT annual meeting (Chicago, IL). July 23-27.

 

62.  Kim, I.S., Choi, Y.J., Im, Y.S., Park, J.W., and Choi, Y.J.  1999.  Hydrolysis of salted anchovies and actomyosin by various proteases.  Abstract #50D-21.  Presented at the IFT annual meeting (Chicago, IL).  July 24-27.

 

63.  Choi, Y.J., Kim, I.S., Cho, Y.J., Seo, D.S., and Park, J.W.  1999.  Characterization of hydrolytic fragments from anchovy sauce and actomyosin.  Abstract #50D-19.  Presented at the IFT annual meeting (Chicago, IL). July 23-27.

 

64.  Choi, Y.J., Park, J.W., Seo, D.S., and Cho, Y.J.  1999.  Characteristics of isolated proteins for a possible quality parameter of fish sauce.  Abstract #50D-20.  Presented at the IFT annual meeting (Chicago, IL). July 23-27.

 

65.  Zhao, Y., Flugstad, B., Kolbe, E., Wells, J.H., and Park J.W.  1999.  Capacitive (Radio frequency) dielectric heating in pasteurization of surimi seafoods and vegetable sprout seeds.  Presented at COFE '99, Dallas, TX.  November 4.

 

66.  Hoffman. J. and Park, JW.  2000.  Improved torsion test using molded surimi gels.  Presented at the Pacific Fishery Technologists Annual Meeting, Ketchikan, AK.  March 26-29.

 

67.  Jaczynski, J and Park, J.W. 2000. Post-pasteurization color and texture models for surimi seafood. Abstract #51A-3. Presented at the IFT annual meeting (Dallas, TX).  June 10-13.

 

68.  Choi, Y.J. and Park, J.W. 2000.  Feasibility study of new acid-aided surimi processing methods for enzyme-laden Pacific whiting. Abstract #51A-4. Presented at the IFT annual meeting (Dallas, TX).  June 10-13

 

69.  Esturk, O, Park, J.W., and Kim, B.Y.  2000.  Rheological characterization of Pacific whiting surimi based on fracture and non-fracture gel analysis.  Abstract #51A-5. Presented at the IFT annual meeting (Dallas, TX).  June 10-13

 

70.  Hoffman, J. and Park, J.W.  2000.  Torsion gel testing with improved accuracy and less labor.      Abstract #51A-6. Presented at the IFT annual meeting (Dallas, TX).  June 10-13

 

71.  Hunt, A., Park, J.W., and Linck, K.  2000.  Optimum levels of phosphate to improve the frozen shelf life of Pacific whiting surimi.  Abstract #51A-7. Presented at the IFT annual meeting (Dallas, TX).  June 10-13.

 

72.  Yoon, W.B., Gunasekaran, S., and Park, J.W.  2000. Comparison of critical behavior of two biopolymer gel systems using scaling analysis. Abstract #49-8. Presented at the IFT annual meeting (Dallas, TX).  June 10-13.

 

73.  Hoffman, J., Park, J.W., and Choi, Y.J.  2000.  Effects of freeze-drying and flake freezing on the gelation properties of Pacific whiting surimi.  Abstract #75-2. Presented at the IFT annual meeting (Dallas, TX).  June 10-13.

 

74.  Jaczynski, J., Park, J.W., and Daeschel, M.A.  2000.  Pasteurization model for surimi seafood using Staphylococcu aureus as a target microorganism.  Abstract #75-3. Presented at the IFT annual meeting (Dallas, TX).  June 10-13.

 

75.  Yoon, W. B., Park, J.W., and Gunasekaran, S..  2000.  Structure development rate during gelation of surimi using a non-isothermal kinetic model.  Abstract #75-4. Presented at the IFT annual meeting (Dallas, TX).  June 10-13.

 

76.  Flugstad, B.A., Zhao, Y., E.R. Kolbe, Wells, J.H., and Park, J.W.  2000. Capacitive (radiofrequency) dielectric heating of foods and seeds: characterization of base dielectric properties.  Abstract #86A-8. Presented at the IFT annual meeting (Dallas, TX).  June 10-13.

 

77.   Jaczynski, J. and Park, J.W.  2000.  Development of heat transfer and color/texture models for surimi seafood during thermal pasteurization. Symposium #139. PacifiChem 2000.  December 13-18.  Honilulu, HI.

 

78.  Park, J.  2001. New development in surimi and surimi seafood. Symposium – Surimi and Fish Mince Technology. The 11th World Congress of Food Science and Technology (April 26-30, 2001).  Seoul, Korea.

 

79.  Park, J.W., Hunt, A., and Jaczynski, J. 2001. New packaging system for frozen surimi. Presented at Pacific Fisheries Technologists Annual Meeting.  La Paz, Mexico.

 

80.  Jaczynski, J., Park, J.W., and Zinn, C.  2001.  E-Beam as a novel technology for surimi seafood pasteurization.  Presented at Pacific Fisheries Technologists Annual Meeting.  La Paz, Mexico.

 

81.  Yoon, W.B., Gunasekaran, and Park, J.W. 2001. Investigating xanthan-carob synergistic interactions by estimating elastically active network chains.  Abstarct #12-6.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

82.  Jaczynski, J., Park, J.W., and Zinn, C.  2001. Inactivation kinetics of Staphylococcus aureus in surimi seafood under electron beam.  Abstract #42-7.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

83.  Pongviratchai, P., and Park, J.W.  2001.  Starches and protein additives cooked under ohmic and conventional heating methods. Abstract #42-9.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

84.   Yoon, W.B., Gunasekaran, and Park, J.W. 2001. Simulation of dynamic rheological behavior of fish muscle protein paste.  Abstract #44B-9.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

85.  Yoon, W.B., Gunasekaran, and Park, J.W. 2001. Effect of temperature history on rheological behavior of biopolymer gels.  Abstract #44B-10.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

86.  Kim, Y.S., Park, J.W., and Kim, B.J., and Choi, Y.J.  2001.  Use of pH adjustment and centrifugation for surimi processing from Pacific whiting.  Abstract # 73F-7.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

87.  Jaczynski, J., Park, J.W., and Zinn, C. 2001. Physicochemical characteristics of surimi seafood under electron beam.  Abstract #73F-9.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

88.  Esturk, O. and Park, J.W.  2001. Rheological characterization of Pacific whiting surimi based on fracture and non-fracture gel analysis as affected by pH, setting and salt content.  Abstract #73F-10.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

89.  Tungkawachara, S., Park, J.W., Y.J. Choi, and J.D. Park.  2001. Biochemical properties of fish sauce made from Pacific whiting and its mixture with surimi by-product.  Abstract # 73F-14.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

90.  Hjálmarsson, G.H., Kristbergsson, K., Park, J.W., and Arason, S.  2001.  Fish sauce from capelin (Mallotus villotus) as affected by harvest season.  Abstract #73F-15.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

91.  Park, J.W. and Regenstein, J.M.  2001.  Symposium, Food byproducts and waste utilization. Session #82.  Chaired at at the IFT Annual Meeting (New Orleans, LA). June 23-27.            

 

92.  Yongsawatdigul, J. and Park, J.W.  2001.  Gelation characteristics of alkaline and acid solubilization of fish muscle proteins.  Abstract #100-1. Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

93.  Yoon, W.B., Gunasekaran, and Park, J.W. 2001. Estimating steady shear viscosity of fish muscle protein paste at different concentrations.  Abstract #100-3.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

94.  Hunt, A., Park, J.W., and Jaundoo, C.  2001.  Cryoprotection of Pacific whiting surimi using a non-sweet glucose polymer. Abstract #100-4.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

95.  Yongsawatdigul, J. and Park, J.W.  2001.  Biochemical changes of threadfin bream during ice storage and their effects on thermal denaturation patterns.  Abstract# 100-7.  Presented at the IFT Annual Meeting (New Orleans, LA). June 23-27.

 

96.  Park, J.W.  2001.  Surimi gel preparation and analysis for better quality control.  Presented at Int’l Symposium, More Efficient Utilization of Fish and Fisheries Products.  Kyoto University, Kyoto, Japan.  October 8-10.

 

97.  Yongsawatdigul, J., Kim, Y.S., and Park, J.W. 2001.  Biochemical and gelation properties of acid-and alkaline-aided solubilization of fish muscle proteins.  Presented at Int’l Symposium, More Efficient Utilization of Fish and Fisheries Products.  Kyoto University, Kyoto, Japan.  October 8-10.

 

98.  Yongsawatdigul, J. and Park, J.W.  2001.  Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities.  Presented at Int’l Symposium, More Efficient Utilization of Fish and Fisheries Products.  Kyoto University, Kyoto, Japan.  October 8-10.

 

99.  Choi, Y.J. and Park, J.W.  2001.  Rheological properties of surimi from acid-aided processing.  Presented at Int’l Symposium, More Efficient Utilization of Fish and Fisheries Products.  Kyoto University, Kyoto, Japan.  October 8-10.

 

100.    Thawornchinsombut, S. and Park, J.W. 2002.  Protein solubility of Pacific whiting at various pH and ionic strengths.  Presented at Pacific Fisheries Technologists Annual Meeting.  Reno, NV.

 

101.    Jaczynski, J. and Park, J.W.  2002. Gelation properties of fish proteins and penetration depth as affected by e-beam.  Presented at Pacific Fisheries Technologists Annual Meeting.  Reno, NV.

 

102.    Hunt, A., Park, J.W., and Jaundoo, C.  2002.  Glucose polymer as an effective cryoprotectant.  Presented at Pacific Fisheries Technologists Annual Meeting.  Reno, NV.

 

103.    Choi, M.R., Park, J.W., Feng, Y., and Hultin, H.O.  2002. Gelation properties of fish proteins at reduced ionic strength.  Presented at Pacific Fisheries Technologists Annual Meeting.  Reno, NV.

 

104.    Jaczynski, J., Park, J.W. and Zinn, C.A.  2002.  Non-thermal electron beam affects gelation properties of fish proteins.  Abstract # 44-2. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

105.    Kim, Y.S., Park, J.W., and Choi, Y.J.  2002. Physicochemical properties of fish proteins treated at various pH conditions. Abstract # 56-4. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

106.    Tungkawachara, S. and Park, J.W.  2002.  Interactive effect of salt concentration and pH pn enzyme activities in Pacific whiting fish sauce.  Abstract # 56-8. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

107.    Jaczynski, J., Park, J.W., and Zinn, C.A. 2002.  Electron beam petration in seafood.  Abstract # 76E-1. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

108.     Choi, M.R., Park, J.W., Feng, Y., and Hultin, H.O.  2002. Reduction of ionic strength in fish proteins and its effect on gel characteristics.  Abstract # 76E-12. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

1 109.  Thawornchinsombut, S. and Park, J.W.  2002.  Protein solubility of Pacific whiting surimi at various pH and ionic strengths and its effect on gelation characteristics.  Abstract # 76E-33. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

1  110.      Pongviratchai, P. and Park, J.W.  2002.  Effect of starch on gelation properties of fish protein under ohmic heating.  Abstract # 99-1. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

1111.      Esturk, O. and Park, J.W. 2002. Rheological and biochemical behaviors of fish proteins from various species.  Abstract # 99-5. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

1112.      Hunt, A., Park, J.W., and Zoerb, H.  2002. Trehalose as Functional Cryoprotectant for Fish Proteins.  Abstract # 99-6. Presented at the IFT Annual Meeting (Anaheim, CA). June 16-19.

 

1113.      Tungkawachara, S. and Park, J.W. 2002. Pacific whiting fish sauce: processing and marketing potential. Presented at the 2nd International Seafood Byproduct Conference (Anchorage, AK), Nov 10-13.

 

1114.      Tungkawachara, S., Choi, Y.J., and Park, J.W. 2003. ACE inhibition of Pacific whiting fish sauce.  Presented at the 54th Pacific Fisheries Technologists (Astoria, OR).  Feb 23-26.

 

1115.      Esturk, O. and Park, J.W. 2003.  Degradation and aggregation properties of fish proteins from various species.  Presented at the 54th Pacific Fisheries Technologists (Astoria, OR).  Feb 23-26.

 

1116.      Thawornchinsombut, S. and Park, J.W.  2003.  Combined effect of pH and ionic strength on gelation properties of Pacific whiting fish proteins. Presented at the 54th Pacific Fisheries Technologists (Astoria, OR).  Feb 23-26.

 

1117.      Kim, Y.S. and Park, J.W. 2003.  Sarcoplasmic proteins at various pH and their interaction with myofibrillar proteins.  Presented at the 54th Pacific Fisheries Technologists (Astoria, OR).  Feb 23-26.

 

1118.      Kim, Y.S. and Park, J.W.  2003. Characteristics of sarcoplasmic proteins at various pH and their interaction with myofibrillar proteins.  Abstract #40-4. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1119.      Pongviratchai, P. and Park, J.W. 2003.  Control of the stickiness of refrigerated surimi seafood by pre-gelled starch.  Abstract #40-5. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1120.      Kim, J.S. and Park, J.W.  2003.  Gelatin from solid by-products of Pacific whiting surimi processing.  Abstract #76A-10. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1121.      Tungkawachara, S. and Park, J.W.  2003.  Regression models for quality control in the Pacific whiting fish sauce processing.  Abstract #76A-13. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1122.      Kim, Y.S. and Park, J.W.  2003.  Gelation of special fish muscle proteins without salt.  Abstract #76A-15. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1123.      Pongviratchai, P. and Park, J.W.  2003.  Effects of potato starch on electrical conductivity of fish proteins under ohmic heating.  Abstract #76A-16. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1124.      Tungkawachara, S., Park, J.W., and Choi, Y.J.  2003.  ACE inhibition of Pacific whiting fish sauce at various processing conditions.  Abstract #102-2. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1125.      Esturk, O. and Park, J.W.  2003.  Thermal stability of fish proteins from various species.  Abstract #102-2.  Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1126.      Hunt, A. and Park, J.W.  2003.  Chitosan as protein stabilizer for fish proteins during frozen storage.  Abstract #102-8. Presented at the IFT Annual Meeting (Chicago, IL).  July 12-16.

 

1127.      Thawornchinsombut, S., Park, J.W., Meng,G., and Li-Chan, E. 2004. Raman spectroscopy determines structural changes of fish proteins recovered at alkaline pH.  Presented at the PFT Annual Meeting (Seattle, WA).  Feb 29 – Mar 3.

 

1128.      Hunt, A., Kim, J.S., Park, J.W., and Schnee, R. 2004. Frozen storage of fish proteins as affected by various phosphate blends.  Presented at the PFT Annual Meeting (Seattle, WA).  Feb 29 – Mar 3.

 

 

c. Presentations at Profession Meeting (without abstracts)

 

Park, J.W.  1993.  Functional properties of Pacific whiting surimi.  NE-123 (Functional Properties of Protein Foods), USDA Regional Research Committee, Uni. of Rhode Island, Kingston, RI, Oct. 3-5.

 

Park, J.W.  1994.  Ohmic heating for protein gelation.  Presented at the NE-123 (Functional Properties of Protein Foods) meeting, USDA Regional Research Committee, U. of Kentucky, Lexington, KY.  September 24-26.

 

Park, J.W.  1995.  Whey protein texturizer as a functional ingredient for surimi-based seafood.  Presented at the NE-123 meeting, USDA Regional Research Committee, Mississippi State University, Starkville, MS.  October 8-9.

 

Yoon, W.B. and Park, J.W.  1996.  Development of linear heating using water bath.  Presented at the NE-123 meeting, USDA Regional Research Committee, Oct. 6-7, Ross Lab, Columbus, Ohio.

 

Yoon, W.B., Park, J.W., and Kim, B.Y. 1996. Rheological characteristics of fiberinogen-thrombin solution in surimi gels.  Presented at the NE-123 (Functional Properties of Protein Foods) meeting, USDA Regional Research Committee, Oct. 6-7, Ross Lab, Columbus, Ohio.

 

Park, J.W.  1998. Development of linear heating using ohmic heating and water bath.  Presented at NE-123 meeting, Atlanta, GA.  June 24.

 

Park, J.W.  1999.  Gelation Properties of Fish Proteins.  Functional Food System Symposium.  Chicago, IL.  July 27-29.

 

 

d. Moderator/Chair or Co-moderator/Co-chair

 

Park, J.W., Lakkis, J. 1993. Technical Session: Protein-Processing, Properties-II. Session 49. IFT Annual Meeting (July 10-14, 1993). Chicago, IL.

 

Park, J.W., Farkas, D.F. 1997. New Products & Technologies Session I: Session NPT1. IFT Annual Meeting (June 14-18, 1997). Orlando, FL.

 

Park, J.W. 1997. Seafood Biochemistry.  48th Annual Meeting, Pacific Fisheries Technologists (April 20-23, 1997).

 

Park, J.W., Green, D.P. 1999. Technical Oral Session: Seafood Technology. Session 35. IFT Annual Meeting (July 24-28, 1999). Chicago, IL.

 

Park, J.W., Morrissey, M.T. 2000. Technical Oral Session: Seafood. Session 75.  IFT Annual Meeting (June 10-13).  Dallas, TX.

 

Park, J.W., Regenstein, J.M. 2001. Symposium - Food Byproducts and Waste Utilization. Session 82. Chaired at the IFT Annual Meeting (June 23-27, 2001). New Orleans, LA.

 

Park, J.W.  2002.  Session 8 – Processing and Technical Innovations with Aquatic Food Products – the 53 Pacific Fisheries Technologists (Reno, Nevada).  Feb 24-27.

 

Park, J.W., Kristinsson, H.D. 2002. Technical Oral Session: Seafood Technology: Safety. Session 44. IFT Annual Meeting (June 15-19, 2002). Anaheim, CA.

 

Park, J.W.  2003. Poster session. Presented at the 54th Annual Meeting of Pacific Fisheries Technologists, Astoria, OR.  February 23-26

 

Park, J.W., Rippen, T.E. 2003. Technical Oral Session: Aquatic Food Products: Surimi and Proteins. Session 40. IFT Annual Meeting (July 12-16, 2003). Chicago, IL.

 

e. Symposium Organizer and Chair/Co-chair

 

Symposium – Surimi and Fish Mince Technology. The11th World Congress of Food Science and Technology (April 26-30, 2001).  Seoul, Korea.

 

Symposium – Fish Protein Recovery using pH Shift.  IFT Annual Meeting (July 12-16, 2004).  Las Vegas, NV.