Raymond R. Mahoney
Professor
Food enzymology including applications, kinetics, stability and enzyme inhibitors in foods. Mineral-protein interactions affecting iron bioavailability from plant, animal and muscle foods. Reactivity, functionality and digestibility of food proteins.
Office: Room 212, Chenoweth Laboratory
Off. Tel.: (413) 545-1020
Email: rmahoney@foodsci.umass.edu
Curriculum Vitae
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Publications
R.R.Mahoney ß Galactosidase in Handbook of Food Enzymology( J.R.Whitaker, D Wong and A.G.J Voragen eds) Marcel Dekker, New York, 2003
R.R.Mahoney Beta D-galactosidase in Encyclopedia of Dairy Science( H .Roginsky, J.Fuquay and P.F.Fox eds) Academic Press,London 2002
R.R.Mahoney Enzymology in Wiley Encyclopedia of Food Science and Technology (F.J.Francis ed) Wiley, New York, pp1342-1345, 1999
D.Vattem and R.R.Mahoney Production of dialyzable iron by in vitro digestion of chicken muscle protein fractions: the size of the dialyzable iron. J.Science of Food and Agriculture, 85, 1537-1542, 2004
M.Diaz, D.Vattem and R.R.Mahoney Production of dialyzable iron by in vitro digestion of chicken muscle protein fractions. .J.Science of Food and Agriculture, 82, 1551-1555, 2002
D.Vattem, A.Seth and R.R.Mahoney Chelation and reduction of iron by chicken muscle protein digests: the role of sulfhydryl groups. J.Science of Food and Agriculture, 81, 1476-1480, 2001
A.Seth and R.R.Mahoney Iron chelation by digests of chicken muscle protein: the role of histidine residues. J.Science of Food and Agriculture, 81, 183-187, 2000
L.K.Huang and R.R.Mahoney
Purification and characterization of an endopolygalacturonase from Verticillium albo-atrum. J. of Applied Microbiology 86, 145-156 1999
