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Leonard N. Bell, Ph.D. |
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Associate Professor
Poultry Science Building 101F
Auburn University
Auburn, AL 36849
Tel (334) 844-3272
Fax (334) 844-3268
bellleo@auburn.edu
Ph.D., Food Science, University of Minnesota, 1992
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Research Interests
Chemical reactions occurring in reduced-moisture foods; food chemical stability; moisture sorption properties of foods; glass transition; alternative sweeteners
Selected Publications
Books
Bell, L.N. and Labuza, T.P. 2000. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, 2nd ed., Eagan Press, St. Paul, MN.
Book Chapters
Bell, L.N. Water activity. Ch. 3, in Food Chemistry: Principles and Applications, 2nd ed., Y.H. Hui, ed. Science Technology System, West Sacramento, CA, in press.
Bell, L.N. Nutraceutical stability concerns and shelf life testing. Ch. 25, in Handbook of Nutraceuticals and Functional Foods, 2nd ed., R. Wildman, ed. Taylor & Francis Group, Boca Raton, FL, in press.
Park, Y.W. and Bell, L.N. 2004. Determination of moisture and ash contents of foods. Ch. 4, in Handbook of Food Analysis, 2nd ed., L. Nollet, ed. Marcel Dekker, New York, NY, pp. 55-82.
Bell, L.N. 1997. Aspartame stability in solids and solution. Ch. 3, in Therapeutic Protein and Protein Formulation and Delivery, ACS Symposium Series No. 675, Z. Shahrokh, V. Sluzky, J.L. Cleland, S.J. Shire, and T. W. Randolph, eds., American Chemical Society, Washington, D.C., pp. 67-78.
Journal Articles
Chuy, S. and Bell, L.N. 2006. Buffer pH and pKa values as affected by added glycerol and sucrose. Food Research International, 39:342-348.
Pachapurkar, D. and Bell, L.N. 2005. Kinetics of thiamin degradation in solutions under ambient storage conditions. Journal of Food Science, 70(7):C423-426.
D’Cruz, N. and Bell, L.N. 2005. Thermal unfolding of gelatin in solids as affected by the glass transition. Journal of Food Science, 70(2):E64-68
Bell, L.N., Bell, H.M., and Glass, T.E. 2002. Water mobility in glassy and rubbery solids as determined by oxygen-17 nuclear magnetic resonance: impact on chemical stability. Lebensmittel-Wissenschaft &-Technologie, 35:108-113.
Caudle, A.G., Gu, Y., and Bell, L.N. 2001. Improved analysis of theobromine and caffeine in cocoa-based food products. Food Research International, 34: 599-603.
Campbell, A.D. and Bell, L.N. 2001. Acceptability of low-fat sugar-free cakes: effect of providing compositional information during taste-testing. Journal of the American Dietetic Association, 101: 354-356.
Bell, L.N. and White, K.L. 2000. Thiamin stability in solids as affected by the glass transition. Journal of Food Science, 65: 498-501.
Tsai, A.M., Neumann, D.A., and Bell, L.N. 2000. Molecular dynamics of solid-state lysozyme as affected by glycerol and water: a neutron scattering study. Biophysical Journal, 79:2728-2732.
White, K.L. and Bell, L.N. 1999. Glucose loss and Maillard browning in solids as affected by porosity and collapse. Journal of Food Science, 64: 1010-1014.
Chen, Y.H., Aull, J., and Bell, L.N. 1999. Solid state tyrosinase stability as affected by water activity and glass transition. Food Research International, 32: 467-472.
Chen, Y.H., Aull, J., and Bell, L.N. 1999. Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition. Journal of Agricultural and Food Chemistry, 47: 504-509.
Bell, L.N., White, K.L, and Chen, Y.H. 1998. Maillard reaction in glassy low_moisture solids as affected by buffer type and concentration. Journal of Food Science, 63: 785-792.
Bell, L.N., Touma, D.E., White, K.L., and Chen, Y.H. 1998. Glycine loss and Maillard browning as related to the glass transition in a model food system. Journal of Food Science, 63: 625-628.
Bell, L.N. 1997. Peptide stability in solids and solutions. Biotechnology Progress, 13: 342-346.
Bell, L.N. and Touma, D.E. 1996. Glass transition temperatures determined using a temperature cycling differential scanning calorimeter. Journal of Food Science, 61: 807-810, 828.
Bell, L.N. 1995. Kinetics of nonenzymatic browning in amorphous solid systems: distinguishing the effects of water activity and the glass transition. Food Research International, 28: 591-597.
Bell, L.N. and Wetzel, C.R. 1995. Aspartame degradation in solution as impacted by buffer type and concentration. Journal of Agricultural and Food Chemistry, 43: 2608-2612.
Bell, L.N., Hageman, M.J., and Bauer, J.M. 1995. Impact of moisture on thermally-induced denaturation and decomposition of lyophilized bovine somatotropin. Biopolymers, 35: 201-209.
Bell, L.N. and Hageman, M.J. 1994. Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: aspartame degradation. Journal of Agricultural and Food Chemistry, 42: 2398-2401.
Bell, L.N. and Labuza, T.P. 1994. Influence of the low-moisture state on pH and its implication for reaction kinetics. Journal of Food Engineering, 22: 291-312.
Theses Directed
Taylor, T.P. 2006.
Evaluation of the Bulk Sweetener D-Tagatose and the High Intensity Sweetener Splenda as Sugar Replacers in Cookies. Ph.D. Dissertation, Auburn University, AL.
Pachapurkar, D. 2004.
Thiamin Degradation as Affected by pH, Buffer Type and Buffer Concentration. M.S. Thesis, Auburn University, AL.
D’Cruz, N.M. 2004.
Effect of Food Additives on the Thermal Stability and Glass Transition of Gelatin. M.S. Thesis, Auburn University, AL.
Chuy, S. 2002 Polyol-Induced pH Changes of Phosphate Buffer Solutions and Their Implications on Food Chemical Stability. M.S. Thesis, Auburn University, AL.
Campbell, A.D. 1999
Consumer Acceptability of Fat-Free Sugar-Free Cupcakes. M.S. Thesis, Auburn University, AL.
Caudle, A.G. 1999
Determination of Caffeine and Theobromine Contents of Chocolate and Cocoa Flavored Ready-to-Eat Cereals. M.S. Thesis, Auburn University, AL.
White, K.L. 1999
Glucose Loss and Maillard Browning in Solids as Affected by Porosity and Collapse. M.S. Thesis, Auburn University, AL.
Sloan, M.E. 1999
Fat and Calorie Content of “Healthy” Restaurant Meals. M.S. Thesis, Auburn University, AL.
Chen, Y.H. 1998
Enzyme Storage Stability in Reduced-Moisture Solids: Water Activity vs. Glass Transition. M.S. Thesis, Auburn University, AL.
Wetzel, C.R. 1997
Acceptability and Stability of No-Sugar-Added Cupcakes Containing Encapsulated Aspartame. M.S. Thesis, Auburn University, AL.
Grand, A.N. 1996
Caffeine Content of Fountain and Private Label Store Brand Carbonated Beverages. M.S. Thesis, Auburn University, AL
Courses Taught
NUFS 2050. Science of Food
NUFS 4410. Experimental Food Science
NUFS 5430/6430. Food Chemistry
NUFS 7200. Carbohydrate Chemistry and Functionality in Foods
NUFS 7280. Laboratory Methods in Food Science and Nutrition
NUFS 7990. Research and Thesis
NUFS 8990. Research and Dissertation
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