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Mark P. Richards, Associate Professor
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| Education | Research Interests | Professional Memberships | tPublicationsn | Patents | Invited Presentations |
B.S. Ohio State University, Food Science 1992
M.S. University of Massachusetts - Amherst, Food Science 1997
Ph.D. University of Massachusetts - Amherst, Food Science 2000
Postdoctoral Fellowship-Danish Institute of Agricultural Sciences--Mechanisms of hemoglobin-mediated lipid oxidation
Postdoctoral Research Associate- University of Massachusetts--Distribution of antioxidants in food emulsions
· Lipid oxidation processes that affect quality in muscle foods.
· Developing novel strategies of inhibiting lipid oxidation in food systems.
· Mechanisms of lipid oxidation mediated by hemoglobins and myoglobins.
· Contributions of blood components to quality deterioration
· American Chemical Society
· Institute of Food Technologists
· Poultry Science Association
· Sigma Xi
· American Meat Science Association
Richards et al., "Methods and Composition to Inhibit Lipid Oxidation." Utility Patent Application No.P03414US. October 22, 2004.
Co-inventor in "Preservation of Muscle Protien Products." Application No. 60-377,624. May 3, 2002.
Co-inventor in "High Efficiency Alkaline Protien Extraction." Patent No. 6,136,959. October 24, 2000.
Mark P. Richards. Choosing the proper antioxidant for your application: Isolation, identification, and partitioning. Chemistry Department, U.Wisconsin-Oshkosh (September 29, 2006), Oshkosh, WI.
Mark P. Richards. What molecular variants of myoglobin tells us about how to control lipid oxidation in muscle foods. Babcock Associates (February 23, 2006), Madison, WI.
Mark P. Richards. Issues in the use of synthetic and natural antioxidants. Institute of Food Technologists symposium, Antioxidant strategies in muscle foods. ( July 15-20, 2005), New Orleaans , LA.
Eric Decker , Mark P. Richards, Kathleen Warner, and Fereidoon Shahidi. American Chemical Society-The 2 nd International Congress on Antioxidant Methods. Invited as White Paper authors (presented at the Congress) and session moderator. ( June 22-24, 2005 ) in Orlando , Florida.
Mark P. Richards. Use of cranberry components in the inhibition of lipid oxidation in mechanically seperated turkey. Kraft-Oscar Mayer Seminar Series (December 13, 2005).
Mark P. Richards.Meat Industry Research Conference. Comparing synthetic and natural antioxidants in foods. ( October 1-3, 2004), in Nashville , TN.
Mark P. Richards. Institute of Food Technologist Short Course- Lipid Oxidation and Antioxidants in Foods. Presentation-Controlling Lipid Oxidation in Meat and Fish (1 hour). ( July 11-12, 2004 ), in Las Vegas at the MGM Bally's Hotel.
Mark P. Richards. American Chemical Society-The First International Congress on Antioxidant Methods. Assesing antioxidant effectiveness in muscle foods (45 min.). ( June 16-18, 2004 ) in Orlando , Florida.
Mark P. Richards. Effects of mechanically separated turkey on quality of pre-cooked poultry products. Midwest Poultry Federation Convention. ( March 19, 2003) St. Paul, MN.
Mark P. Richards. Investigating the mechanisms of heme-protein mediated lipid oxidation in muscle foods. Biochemistry Department weekly seminar. Rice University ( Oct 3, 2002).
Mark P. Richards. Contrasting roles of hemoglobins and myoglobins in lipid oxidation. Food Science 900 Seminars, U. Wisconsin-Madison ( October 16, 2001).
Mark P. Richards. Contributions of blood and blood components to lipid oxidation in fish muscle. Danish Institute of Agricultural Sciences. Oxidation in Foods Congress. Viborg , Denmark ( October 4, 2000).
Mark P. Richards. Contributions of blood to lipid oxidation in fish muscle. University of Massachusetts Amherst . Food Science Seminar Series. Amherst , MA (Spring, 2000).
Aranda IV, R., He C., Worley C.E., Levin E., Li R., Olson J.S., Phillips Jr. G.N. and Richards M.P. 2008. Structural analysis of fish versus mammalian hemoglobins: Effects of the heme pocket environment on autooxidation and hemin loss rates. Proteins- Struct. Funct. Bioinformatics. In Press
Kathirvel, P.; Mai, J., Ermakov, I. V., Gellermann, W., Richards, M.P. 2008. Resonance raman monitoring of lipid oxidation in muscle foods. Int. J. Food Sci. Technol. In Press.
Larrain, R.E.; Schaefer, D.M.; Richards, M.P., Reed, J.D. 2008. Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: color and lipid oxidation in beef" Meat Science. In Press.
Larraín, R.E, Krueger, C.G., Richards, M.P. and ReedJ.D. 2007. Color changes and lipid oxidation in pork products made from pigs fed cranberry juice powder. J. Muscle Foods 19, 17-33.
Larrain, R.E., Richards, M.P., Schaefer, D.M., Ji, L.L., Reed, J.D. 2007. Growth performance and muscle oxidation in rats fed increasing amounts of high tannin sorghum. J. Anim. Sci. 85, 3276-3284.
Richards, M.P.; Nelson, N.M.; Kristinsson, H.G.; Mony, S.J.; Petty,H.T. and Oliveira, A.C.M. 2007. Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 55, 3643-3654.
Gong, Y. Weber, P.F., Richards, M.P. 2007. Characterizing quality in rendered duck fat compared to other fats and oils. J. Food Qualit 30, 169-186.
Raghavan, S.; Richards, M.P. 2007. Comparison of solvent and microwave extracts of cranberry press cake on the inhibition of lipid oxidation in mechanically separated turkey. Food Chem. 102, 818-826.
Sun, C; Gunasekaran, S.; Richards, M.P. 2007. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions . Food Hydrocolloids 21, 555-564.
Alvarado, C; Richards, M.P; O’Keefe, S; Wang, H. 2007. The effect of blood removal on oxidation and shelf-life of broiler breast meat. Poultry Sci. 86, 156-161.
Grunwald, E.W.; Richards, M.P. 2006. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle. J. Agric. Food Chem. 54 , 4452-4460 .
Grunwald, E.W.; Richards, M.P. 2006. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle. J. Agric. Food Chem. 54, 4452-4460.
Raghavan, S.; Richards, M.P. 2006 Partitioning and inhibition of lipid oxidation in mechanically separated turkey by components in cranberry press cake. J. Agric. Food Chem. 54 , 6403-6408.
Lee, C-H., Krueger, C.G.; Reed, J.D. and Richards, M.P. 2006. Inhibition of hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry components. Food Chem. 99 , 591-599 .
Lee, C-H, Reed, J.D. and Richards, M.P. 2006. Ability of various polyphenolic classes from cranberry to inhibit lipid oxidation in mechanically separated turkey and cooked ground pork. J. Muscle Foods. 17 , 248-266.
Sammel, L.M., Claus, J.R., Greaser, M.L. and Richards, M.P. 2006. Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. Meat Science 72, 585-595.
Richards, M.P.; Dettmann, M.A. and Grunwald, E. 2005. Pro-oxidative characteristics of trout hemoglobin and myoglobin: A role for released heme in oxidation of lipids. J. Agric. Food Chem. 53, 10231-10238.
Decker, E.A; Kathleen Warner, K.; Richards, M.P. and Shahidi, F. 2005. Measuring antioxidant effectiveness in Foods. J. Agric. Food Chem . 53, 4303-4310 .
Li, R.; Richards, M.P. and Undeland, I. 2005. Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 53 , 767-775.
Richards, M.P. and Li, R. 2004. Effects of released iron, lipid peroxides and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle. J. Agric. Food Chem. 52 , 4323-4329.
Richards M.P. and Dettmann, M.A. 2003. Comparative analysis of different hemoglobins: autoxidation, reaction with peroxide and lipid oxidation. J. Agric. Food Chem . 51, 3886-3891.
Undeland, I. ; Hultin, H.O. and Richards, M.P. 2003. Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids. J. Agric. Food Chem. 51, 3111-3119.
Kilic, B. and Richards, M.P. 2003. Lipid oxidation in poultry döner kebab: Pro-oxidative and anti-oxidative factors. J. Food Sci. 68, 686-689.
Richards, M.P. and Hultin, H.O. 2003. Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle. Fisheries Science . 69, 1298-1300 .
Undeland, I; Hultin, H.O. Richards, M.P. 2002. Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle. J. Agric. Food Chem. 50, 6847-6853.
Richards, M.P., Modra, A.M., and Li, R. 2002. Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins. Meat Sci. 62, 157-163.
Richards, M.P., Østdal, H, Andersen, H.A. 2002. Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle. J. Agric. Food Chem. 50 , 1278-1283.
Richards, M.P. Chaiyasit, W. McClements, D.J. and Decker, E.A. 2002. Ability of surfactant micelles to alter the partitioning of phenolics antioxidants in oil-in-water emulsions. J. Agric. Food Chem . 50 , 1254-1259.
Richards, M.P. and Hultin, H.O. 2002. Contributions of blood and blood components in lipid oxidation of fish muscle . J. Agric. Food Chem . 50 , 555-564.
Richards, M.P. and Hultin, H.O. 2001. Rancidity development in a fish model system as affected by phospholipids. J. Food Lipids . 8 , 215-230.
Richards, M.P. and Hultin, H.O. 2000. Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobin. J. Agric. Food Chem. 48 , 3141-3147.
Richards, M.P. and Feng, Y. 2000. Choosing the proper solvent for the determination of lipid hydroperoxides by the ferric thiocyanate assay. Anal. Biochem. 278 , 232-235.
Richards, M.P.; Kelleher , S.D. and Hultin, H.O. 1998. Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. J. Agric. Food Chem. 46, 4363-4371.
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File last updated: September 25, 2006 |