College-wide Navigational Links | Go to Local Content
Main Content |

Food Science & Technology: Personnel

Ronald B. Pegg

Dr. Ronald B. Pegg

Associate Professor

B.A.Sc., University of Toronto
Ph.D., Memorial University of Newfoundland

Department of Food Science & Technology
University of Georgia
Office #302, Lab #320
Athens, GA 30602-2610

Office Phone: (706) 542-1099
Lab Phone: (706) 583-8913
Email: rpegg@uga.edu

Pegg photo

 

Description of Research Interests

Functional foods and nutraceuticals; bioactive properties of phytochemicals; separation and identification of bioactives; analysis of nutrients; shelf-life extension strategies; lipid oxidation; meat science/meat chemistry; development of analytical assays for foods.

Courses Taught

FYOS 1001: First Year Odyssey Seminar: Coffee Technology {2014 FYOS Award Winner}
FDST 3000: Introduction to Food Science & Technology
FDST 4080/4080L – 6080/6080L: Instrumental Methods of Food Analysis
FDST 4150/6150: Study Abroad Program for Fall 2015 during the Thanksgiving Break @ UGA Costa Rica – Coffee (El Grano de Oro): From Bean to Cup. For more information about this Study Abroad Program: click here
FDST 8410: Functional Foods and Nutraceuticals
FDST 4800/8800: Special Problems in Food Science

Selected Recent Publications (listed chronologically)

Kerrihard AL, Pegg RB, Sarkar A & Craft, BD. 2015. Update on the methods for monitoring UFA oxidation in food products. European Journal of Lipid Science and Technology, 117, 1-14.

Pegg RB & Honikel KO. 2015. Chapter 4. Principles of curing. In: Toldrá F, Hui YH, Astiasarán, I, Sebranek, JG & Talon R (eds.), Handbook of Fermented Meat and Poultry, Second Edition, 19-30. Chichester, West Sussex, UK: Wiley-Blackwell Publishing.

Flores FP, Singh RK, Kerr WL, Pegg RB & Kong F. 2014. Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry, 153, 272-278.

Ma Y, Kerr WL, Swanson RB, Hargrove JL & Pegg RB. 2014. Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fiber content and antioxidant activity. Food Chemistry, 145, 883-891.

Ma Y, Kosinska-Cagnazzo A, Kerr WL, Amarowicz R, Swanson RB & Pegg RB. 2014. Separation and characterization of soluble esterified and glycoside-bound phenolic compounds in dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry, 62, 11488-11504.

Ma Y, Kosinska-Cagnazzo A, Kerr WL, Amarowicz R, Swanson RB & Pegg RB. 2014. Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry. Journal of Chromatography A, 1356, 64-81.

Pegg RB & Boles JA. 2014. Curing: Production procedures. In: Dikeman M & Devine C (eds.), Encyclopedia of Meat Sciences, Second Edition, Volume 1, 442-452. Oxford, UK: Elsevier Ltd.

Pegg RB & Shahidi F. 2014. Cooking of meat: Flavor development. In: Dikeman M & Devine C (eds.), Encyclopedia of Meat Sciences Second Edition, Volume 1, 377-384. Oxford, UK: Elsevier Ltd.

Pegg RB, Kerrihard AL & Shahidi F. 2014. Cooking of meat: Warmed-over flavor. In: Dikeman M & Devine C (eds.), Encyclopedia of Meat Sciences, Second Edition, Volume 1, 410-415. Oxford, UK: Elsevier Ltd.

Robbins KS, Ma Y, Wells LM, Greenspan P & Pegg, RB. 2014. Separation and characterization of phenolic compounds from U.S. pecans by liquid chromatography–tandem mass spectrometry. Journal of Agricultural and Food Chemistry, 62, 4332-4341.

Sanders CT III, DeMaise CL, Kerr WL, Hargrove JL, Pegg RB & Swanson RB. 2014. Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics. LWT – Food Science and Technology, 59, 222-228.

Shahidi F, Samaranayaka AGP & Pegg RB. 2014. Cooking of meat: Maillard reaction and browning. In: Dikeman M & Devine C (eds.), Encyclopedia of Meat Sciences, Second Edition, Volume 1, 391-403. Oxford, UK: Elsevier Ltd.

Amarowicz R & Pegg RB. 2013. Inhibition of proliferation of human carcinoma cell lines by phenolic compounds from a bearberry-leaf crude extract and its fractions. Journal of Functional Foods, 5, 660-667.

Beuchat LR & Pegg RB. 2013. Improving the safety and quality of pecans. In: Harris LJ (ed.), Improving the Safety and Quality of Nuts, Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 250, 297-329. Cambridge, UK: Woodhead Publishing Ltd.

Flores FP, Singh RK, Kerr WL Pegg RB & Kong F. 2013. Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents. Journal of Agricultural and Food Chemistry, 61, 4441-4447.

Ma Y, Kerr WL, Cavender GA, Swanson RB, Hargrove JL & Pegg RB. 2013. Effect of peanut skin incorporation on the color, texture, and total phenolics content of peanut butters. Journal of Food Process Engineering, 36, 316-328.

Martino KM, Paul MS, Pegg RB & Kerr WL. 2013. Effect of different time–temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice. LWT – Food Science and Technology, 53, 327-330.

Pallas LA, Pegg RB & Kerr WL. 2013. Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries. Journal of the Science of Food and Agriculture, 93, 1887-1897.

Xu S, Pegg RB & Kerr WL. 2013. Sensory and physicochemical properties of sweet potato chips made by vacuum-belt drying. Journal of Food Process Engineering, 36, 353-363.

Craft BD, Kerrihard AL, Amarowicz R & Pegg RB. 2012. Phenol-based antioxidants and the in vitro methods used for their assessment. Comprehensive Reviews in Food Science and Food Safety, 11, 148-173.

 

top

University of Georgia (UGA) College of Agricultural and Environmental Sciences (CAES)