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Name	Barrett, Diane
Education	Ph.D. (1989), Food Biochemistry Cornell University
Specialty	Specialist in Cooperative Extension, Fruit and Vegetable Products. Effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products.
Location	2208 RMI South
Phone Number	530-752-4800
E-Mail	dmbarrett@ucdavis.edu
Home Page	http://www.fruitandvegetable.ucdavis.edu/
Graduate Groups	Membership in graduate groups: Food Science and International Agricultural Development
Bio	Dr. Barrett's research program addresses the effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products, with particular emphasis on enzyme-catalyzed reactions which result in qualitative losses. Specific enzymes studied include polyphenol oxidase, lipoxygenase, pectin methylesterase, polygalacturonase, peroxidase and hydroperoxide lyase. Handling and processing technologies of interest include fresh-cut processing, canning, freezing, irradiation, high pressure and aseptic processing. She also directs the Center for Advanced Processing & Packaging.
Selected Publications	Anthon, G.E., M. LeStrange and D.M. Barrett. May 2011. Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. Journal of the Science of Food and Agriculture 91(7):1175-1181. Asavasanti, S., W. Ristenpart, P. Stroeve, and D.M. Barrett. Jan./Feb. 2011. Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency. Journal of Food Science 76(1):E98-E111. Ersus, S., M. Oztop, M. McCarthy, and D.M. Barrett. Sept. 2010. Disintegration Efficiency of Pulsed Electric Field (PEF) Induced Effects on Onion (Allium cepa L.) Tissues as a Function of Pulse Protocol and Determination of Cell Integrity by ¹H NMR Relaxometry. Journal of Food Science 75(7):E444-E452. Asavasanti, S., S. Ersus, W. Ristenpart, P. Stroeve, and D.M. Barrett. Sept. 2010. Critical Electric Field Strengths of Onion Tissues Treated by Pulsed Electric Fields. Journal of Food Science 75(7):E433-E443. Gonzales, M.E., G. Anthon, and D.M. Barrett. Sept. 2010. Onion cells after High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue Texture. Journal of Food Science 75(7):E426-E432. Gonzalez, M.E., D.M. Barrett, M.J. McCarthy, F.J. Vergeldt, E. Gerkema, A.M. Matser, and H. Van As. Sept. 2010. ¹H-NMR Study of the Impact of High-Pressure and Thermal Processing on Cell Membrane Integrity of Onions. Journal of Food Science 75(7):E417-425. Gonzalez, M.E., J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett. Sept. 2010. Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions. Journal of Food Science 75(7):E409-E416. Gonzalez, M.E., J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett. Sept. 2010. Microscopic Quantification of Cell Integrity in Raw and Processed Onion Parenchyma Cells. Journal of Food Science 75(7):E402-E408. Gonzalez, M.E., and D.M. Barrett. Sept. 2010. Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality. Journal of Food Science 75(7):R121-R130. Ersus, S. and D.M. Barrett. August 2010. Determination of membrane integrity in onion tissues treated by pulsed electric fields: Use of microscopic images and ion leakage measurements. Innovative Food Science and Emerging Technologies 11(4):598-603.
Expertise	Food Science & Technology
Campus	UC Davis Faculty
Extension Specialist	Yes