Jonathan C. Allen
Professor
Food Science
North Carolina State University
United States of America
Biography
Education:(a)Ph.D. (Animal Nutrition) University of Georgia 1980; (b)University of Colorado Health Sciences Center, Denver. Research Associate, Department of Physiology, 10/80-2/84; (c)Dartmouth Medical School, Hanover, N.H. Postdoctoral Fellow, Departments of Anatomy and Physiology, 2/84-8/86; (d)Brown University, Providence, R.I. Research Assistant II, Department of Physiology 1/75-6/77; (e)Williams College, Williamstown, MA 1970-74. B.A. (Biology, Environ. Stud.); (f)College of the Atlantic, Bar Harbor, ME 1972-73 (exchange).
Research Interest
Nutrient fortification and bioavailability; Globally sustainable food systems; Nutrition education; Diabetes and obesity; Glycemic index; Food toxicology and allergy; Mammary gland biology and lactation; Milk composition, dairy food chemistry and dairy education
Publications
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Allen J.C., Corbitt A.D., Maloney K.P., Butt M.S., Truong V.D. 2012. Glycemic index of sweet potato as affected by cooking methods. The Open Nutrition Journal, 6: 1-11.
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Allen, J. C. 2012. “Minerals†In: Food Chemistry: Principles and Applications, Third Edition, edited by Y. H. Hui, Ph.D., Science Technology System, West Sacramento, California ©2012
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Allen, J. C. and Watkins R. 2007. In vitro digestibility of polyol hydrogenated starch hydrolysates. International Journal of Food Science Technology and Nutrition. 1(2): 199-212.
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Viazis S., Farkas, B. E., and Allen J. C. 2007. Effects of high pressure processing on total immunoglobulin A and lysozyme activity in human milk. J. Human Lactation. 23(3): 253- 261.
