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James R Daniel

Foods and Nutrition 

  • Associate Professor Food & Nutr/Food Sci

Department of Food Sciences 

  • Courtesy Assoc Professor of Food Science

Awards & Honors

(2003) Winner of the Mary L. Matthews Undergraduate Teaching Award. Department of Foods and Nutrition, School of Consumer and Family Sciences.

(2011) Nominee for College of Health and Human Sciences Excellence in Undergraduate Education Award.

(2009) Elected Purdue Teaching Academy Fellow.

(1972) National Science Foundation Pre‐doctoral Fellow.

(1971) Outstanding Senior Chemistry Major. Emporia State University.

Selected Publications

Daniel, J., Zhang, X., & Whistler, R. (in press). Isolation of Small Starch Granules and Determination of Their Fat Mimic Characteristics. Cereal Chemistry.

Advances in Development of Fat Replacers and Low Fat Products. (2011). In Innovation in Food Engineering: New Techniques and Products (657-684). Boca Raton, FL: CRC Press.

Houchins, J., Burgess, J., Campbell, W., Ferruzzi, M., McCabe, G., & Mattes, R. (2011). Beverage versus solid fruits and vegetables: Long-term effects on energy intake and body weight. Obesity, 19. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/21720441

Daniel, J. R. (2010). Advances in Development of Fat Replacers and Low Fat Products. CRC Press, 657‐684.

Daniel, J. R., Yao, Y., & Weaver, C. M. (2007). Carbohydrates: Functional Properties. STS Technology System, 5-26.

Barber, N., Scarcelli, J., Almanza, B. A., & Daniel, J. R. (2007). Silicone Bakeware: Does it deliver a better product? Journal of Foodservice, 43-51.

Daniel, J. R., Yao, Y., & Weaver, C. M. (2012). Carbohydrates: Functional Properties. STS Technology System, 5-26.

Daniel, J. R., Houchins, J. A., Burgess, J. R., Campbell, W. W., Ferruzzi, M. G., McCabe, G. P., & Mattes, R. D. (2011). Beverage versus solid fruits and vegetables: Long‐term effects on energy intake and body weight. Obesity. doi:10.1038/oby.2011.192

Daniel, J. R. (2011). Comparison of galactooligosaccharides and corn maltodextrins as fat replacers and anti‐firming agents in baked goods. Institute of Food Technologists.

Daniel, J. R. (2011). Product development with fibers for calorie reduction. Central Regional Meeting.