Graduate Student: Carla Rodriguez
Use a specific processing method that maximizes the delivery of isothiocyanates found in broccoli sprouts, its bioactive compounds erucin and sulforaphane known for their chemopreventive effects, in a tomato beverage for future bladder cancer clinical trials. Conduct a sensory acceptability panel of the tomato-broccoli sprout powder beverage to understand the sensory perceptibility in a healthy (normal) and bladder cancer cohort. The sensory acceptability test will be conducted comparing raw versus pretreated broccoli sprout powder, in order to compare palatability and delivery of ITCs. Characterize various physical and chemical properties using a rheometer, DLS-PALS particle analyzer, HPLC and MS in order to understand qualitative and quantitatively the optimal dosage for the beverage.
- Tiziani S. and Vodovotz, Y. Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids, 19(1):45-52.
- Tiziani, S. and Vodovotz, Y. Rheological characterization of a novel functional food: tomato juice with soy germ. Journal of Agriculture and Food Chemistry, 53(18):7267-7273.
- Tiziani S., Schwartz, S.J. and Vodovotz, Y. Profiling of carotenoids in tomato juice by one- and two-dimensional NMR. Journal of Agricultural and Food Chemistry, 54(16):6094-6100.
Reviews and Abstracts
- S. Tiziani and Vodovotz, 2003.Rheological effects of soy protein addition to tomato juice. Annual European Rheology Conference. P.20.
- Tiziani and Y. Vodovotz, 2004. Rheological properties of tomato juice containing soy protein and soy germ. IFT Book of Abstracts, P.242.
- Tiziani and Y. Vodovotz, 2004. Separation and identification of extracts of tomato juice pulp by 1H NMR. 7th International Conference on Application of Magnetic Resonance in Food Science. Abstract #8.
- Tiziani, M. Renita, S. J. Schwartz, and Y. Vodovotz, 2004. Separation and identification of extracts of regular and tangerine varieties of tomato juice by 1H NMR. XXXIV National Congress on Magnetic Resonance, P. 51-O.
- Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. 1D and 2D NMR profiling of carotenoids from “fresh” and acid treated tomato juice extracts. 46th ENC Conference program, P.80.
- Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. Profiling of carotenoids in tangerine and typical red tomato juice by 1D and 2D NMR. 14th International Symposium on Carotenoids, P. 84.
- Tiziani, S. J. Schwartz, and Y. Vodovotz, 2005. Extraction of tomato juice carotenoids and characterization by two dimensional NMR. IFT Book of Abstracts, P. 717.
- S.J. Schwartz, S. K. Clinton, M. L. Failla, R. A. Ralston, J. A. Bomser, D. M. Francis, E. M. Grainger, N. H. Hooker, K. M. Riedl, Y. Vodovotz, 2007. From the Crop to the Clinic to the Consumer: An Effective Approach to Research and Development of a Functional Food – Tomato-Based Food Products Enriched with Soy. Fourth International Conference on Mechanisms of Action of Nutraceuticals.
- Rodriguez, C. J., Y. Vodovotz, 2018. Phytochemical Rich Tomato Juice with Added Broccoli Sprout Powder Processed for Optimal Isothiocyanate Content: Development, Characterization, and Sensory Evaluation. IFT Annual Event. Chicago, IL.