George Cavender

Assistant Professor
Food, Nutrition, and Packaging Sciences Department

Office: 235 Poole Agricultural Center
Phone: 706-431-3746

Email: gcavend@clemson.edu

Educational Background

Ph.D. Food Science
University of Georgia 2011

B.S. Biological Engineering
University of Georgia 2004

Courses Taught

FDSC 4080/6080 - Food Process Engineering

Research Interests

Effects of processing on Food Safety and Quality
High Pressure Processing for improved safety, quality and functionality
Sensory and instrumental evaluation of foods
Valorization of food byproducts/ waste streams

Publications

Cavender, G.; Jiang, N.; Singh, R.; Chen, J.; Mis Solval, K.E.; (2021) Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material. Food Research International, 139, 109831. https://doi.org/10.1016/j.foodres.2020.109831.

Mis Solval, K.E.; Cavender, G.; Jiang, N.; Chen, J.; Singh, R. (2020) Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization. Molecules, 25, 3863. https://doi.org/10.3390/molecules25173863.

Cavender, G., & Kerr, W. (2020). Microfluidization of full-fat ice cream mixes: Effects on rheology and microstructure. Journal of Food Process Engineering, 43:e13350. https://doi.org/10.1111/jfpe.13350

Zhang, X., Cavender, G., Lewandowski, K., Cox, G., and Paton, C. (2020) Sensory analysis of a processed food intended for Vitamin A supplementation. Foods, 9(2), 232. https://doi.org/10.3390/foods9020232

Zhang S, Cavender GA, Allen CJ (2020) Max Bloc Carb Blocker from Phaseolus Vulgaris with Ultra-high (alpha)-Amylase Inhibitory Activity for Glycemic Control and Weight Management. J Nutr Food Sci 3: 011.

Joo, K. H., & Cavender, G. A. (2020). Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference. LWT, 118, 108819. doi: https://doi.org/10.1016/j.lwt.2019.108819

Mis-Solval, K. E., Jiang, N., Yuan, M., Joo, K. H., & Cavender, G. A. (2019). The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying. Foods, 8(12), 689. doi: https://doi.org/10.3390/foods8120689

Cavender, G., Liu, M., Fernandez-Salvador, J., Hobbs, D., Strik, B., Frei, B., & Zhao, Y. (2019). Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles. JOURNAL OF FOOD QUALITY, 17. doi:10.1155/2019/1390358

Sun, S., Rasmussen, F. D., Cavender, G. A. , & Sullivan, G. A. (2019). Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control. LWT-FOOD SCIENCE AND TECHNOLOGY, 103, 169-177. doi:10.1016/j.lwt.2018.12.072

Gupta, J., Bower, C. G., Cavender, G. A. , & Sullivan, G. A. (2018). Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef. LWT-FOOD SCIENCE AND TECHNOLOGY, 93, 32-35. doi:10.1016/j.lwt.2018.03.008

Gupta, J., Bower, C. G., Sullivan, G. , & Cavender, G. (2018). Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. JOURNAL OF FOOD QUALITY. doi:10.1155/2018/4590143

Sun, S., Sullivan, G., Stratton, J., Bower, C., & Cavender, G. (2017). Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking. LWT-FOOD SCIENCE AND TECHNOLOGY, 86, 185-192. doi:10.1016/j.lwt.2017.07.037

Snyder, S. M., Zhao, B., Luo, T., Kaiser, C., Cavender, G., Hamilton-Reeves, J., Shay, N. F. (2016). Consumption of Quercetin and Quercetin-Containing Apple and Cherry Extracts Affects Blood Glucose Concentration, Hepatic Metabolism, and Gene Expression Patterns in Obese C57BL/6J High Fat-Fed Mice. JOURNAL OF NUTRITION, 146(5), 1001-1007. doi:10.3945/jn.115.228817

Jung, J., Cavender, G., & Zhao, Y. (2015). Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52(9), 5568-5578. doi:10.1007/s13197-014-1680-4

Jung, J., Cavender, G., Simonsen, J., & Zhao, Y. (2015). Investigation of the Mechanisms of Using Metal Complexation and Cellulose Nanofiber/Sodium Alginate Layer-by-Layer Coating for Retaining Anthocyanin Pigments in Thermally Processed Blueberries in Aqueous Media. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 63(11), 3031-3038. doi:10.1021/acs.jafc.5b00616

Jung, J., Cavender, G., & Zhao, Y. (2014). The contribution of acidulant to the antibacterial activity of acid soluble alpha- and beta-chitosan solutions and their films. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 98(1), 425-435. doi:10.1007/s00253-013-5334-7

Zhong, Y., Cavender, G., & Zhao, Y. (2014). Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT-FOOD SCIENCE AND TECHNOLOGY, 56(1), 1-8. doi:10.1016/j.lwt.2013.11.006

Walker, R., Tseng, A., Cavender, G., Ross, A., & Zhao, Y. (2014). Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods. JOURNAL OF FOOD SCIENCE 79(9), S1811-S1822. doi:10.1111/1750-3841.12554

Ma, Y., Kerr, W. L., Cavender, G. A., Swanson, R. B., Hargrove, J. L., & Pegg, R. B. (2013). Effect of Peanut Skin Incorporation on the Color, Texture and Total Phenolics Content of Peanut Butters. JOURNAL OF FOOD PROCESS ENGINEERING, 36(3), 316-328. doi:10.1111/j.1745-4530.2012.00693.x

Cavender, G. A., & Kerr, W. L. (2013). Microfluidization of full-fat ice cream mixes: Effects of gum stabilizer choice on physical and sensory changes. JOURNAL OF FOOD PROCESS ENGINEERING, 36(1), 29-35. doi:10.1111/j.1745-4530.2011.00650.x

Acosta, K., Cavender, G., & Kerr, W. L. (2011). Sensory and physical properties of muffins made with waxy whole wheat flour. JOURNAL OF FOOD QUALITY, 34(5), 343-351. doi:10.1111/j.1745-4557.2011.00401.x

Cavender, G. A., & Kerr, W. L. (2011). Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device. JOURNAL OF FOOD SCIENCE, 76(7), E525-E529. doi:10.1111/j.1750-3841.2011.02325.x

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