Professor of Animal and Nutritional Sciences
Matak’s research program lies within the field of Food Science, with an emphasis
in two main areas: food safety and nutritionally-enhanced foods. Her lab explores
the strengths and limitations of alternative processing and preservation technologies
with a focus on microbial reduction for increased safety and shelf-life of foods.
They also explore the effect of these processes on quality indicators and sensory
properties of food. Other research in her lab includes the development of a series
of value-added products enhanced with omega-3 fatty acids, reduced sodium and/or
increased dietary fiber. Specific components of these studies include: shelf-life
studies, sensory tests, consumer studies, texture analysis, etc.
- 2017 Paker, I. and K.E. Matak*. Effects of Starch Concentration on Calcium-Enhanced Black Bullhead Catfish Protein Gels. 2017. Journal of Food and Nutrition. DOI: 10.1002/fsn3.456
- 2017 Paker, I., Jaczynski, J., and K. Matak*. Calcium Hydroxide as a Processing Base in Alkali Aided pH Shift Process. Journal of the Science of Food and Agriculture 97(3):811-817.
- 2016 Ronaghi, M., Beamer, S., Jaczynski, J., and K.E. Matak*. A Comparison of the Bactericidal Effectiveness of Hydrochloric and Acetic Acid on Staphylococcus aureus in Silver Carp during a pH-shift Protein Recovery Process. LWT: Food Science and Technology 66:239-243.
- 2015 Sell C, Beamer S, Jacek Jaczynski J, Matak* KE. 2015. Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil. International Journal of Food Science and Technology 50:210-217.
2015 Paker, I., Matak, K.* Impact of Sarcoplasmic Protein on Texture and Color of Silver Carp and Alaska Pollock Protein Gels. LWT: Food Science and Technology 63:985-991.
- 2015 Matak, K, Tahergorabi R, Jaczynski* J. A Review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products in nutraceutical applications. Food Research International. Published online. DOI: 10.1016/j.foodres.2015.05.048