picture of Charles Crapo

Charles Crapo

Professor Emeritus

Seafood Science and Technology
Education
University of Alaska Fairbanks (Food Science)
M.S.
University of Rhode Island (Food Science)
Ph.D.
Publications
A. Oliveira, B. Himelbloom, N. Montazeri, M. Davenport, H. Biceroglu, K. Brenner, S. Thomas and C. Crapo. 2013. Development and characterization of fish sausages supplemented with salmon oil J. Food. Proc. Preserv.. 10.1111/jfpp.12126

B. Himelbloom, A. Oliveira, J. Chantarachoti and C. Crapo. 2013. Ethanol development in tissues of spoiling whole pink salmon (Oncorhynchus gorbuscha) J. Food Quality. 36:263-268.

N. Montazeri, A. Oliveira, B. Himelbloom, M. Leigh and C. Crapo. 2013. Chemical characterization of liquid smoke products Food Science & Nutrition. 1:102-115.

N. Montazeri, B. Himelbloom, A. Oliveira, M. Leigh and C. Crapo. 2013. Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka) J. Food Protection. 76(5):812-819.

T. Lapis, A. Oliveira, C. Crapo, B. Himelbloom, P. Bechtel and K. Long. 2013. Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil Food Science & Nutrition. 1:15-26.

K. Brenner, A. Oliveira, G. Rosenkranz, P. Bechtel, C. Crapo and R. RaLonde. 2012. Quality of weathervane scallops (Patinopecten caurinus) from eastern and western Gulf of Alaska. Journal of Shellfish Research. 31:1123-1132.

A. Oliveira, T. Lapis, T. Popp, B. Himelbloom, S. Smiley, P. Bechtel and C. Crapo. 2010. A SUSTAINABLE FUTURE: FISH PROCESSING BYPRODUCTS. Proceedings of the symposium: Feb. 2009, Portland, OR, USA. The Chemical Composition and Oxidative Stability of Alaskan Commercial Salmon Oils Ed. P. Bechtel and S. Smiley. Alaska Sea Grant,

C. Crapo, Oliveira ACM, Nguyen DX, Bechtel PJ and Q. Fong. 2010. Development of a method to produce freeze dried cubes from three Pacific salmon species J. Food Sci. 75:E269-E275.

A. C. M. Oliveira, C. A. Crapo, B. H. Himelbloom, A. Morey and A. Ambardekar. 2008. International Smoked Seafood Conference Proceedings. Development and characterization of vacuum packaged wild pink salmon (Oncorhynchus gorbuscha) jerkies using marinades Ed. D. Kramer and L. Brown. Alaska Sea Grant College, University of Alaska Fairbanks,

F. Kong, A. C. M. Oliveira, J. Tang, B. Rasco and C. Crapo. 2008. Effect of salt addition on the quality changes of salmon fillet during thermal processing. Food Chemistry. 106(3):957-966.

Himelbloom, B.H., Crapo, C., Shetty, T.S. and Vorholt, C. 2008. International Smoked Seafood Conference Proceedings. Pellicle formation and inactivation of Listeria and Staphylococcus species in hot-smoking of salmon. Ed. Kramer, D.E. and Brown, L. :27-33. Alaska Sea Grant College Program, AK-SG-08-02,

Oliveira, A.C.M., Crapo, C. A., Himelbloom, B.H., Morey, A. and Ambardekar, A. 2008. International Smoked Seafood Conference Proceedings. Development and characterization of vacuum packaged Alaska pink salmon (Oncorhynchus gorbuscha) jerkies made with marinades. Ed. Kramer, D.E. and Brown, L. :67-74. Alaska Sea Grant College Program, AK-SG-08-02,

RaLonde, R., Oliveira, A.C.M., Himelbloom, B., Crapo, C., Vorholt, C. and Fong, Q. 2008. Pacific oyster (Crassostrea gigas) mariculture in Alaska. World Aquacult.. 39(2):33-37, 71.

Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A. and McLachlan, D.G. 2007. Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product. J. Agric. Food Chem. 55:2517-2525.

Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A. and McLachlan, D.G.. 2007. Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product. J. Agric. Food Chem.. 55:2517-2525.

Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A. and McLachlan, D.G. 2006. Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). J. Food Sci.. 71(5):S414-421.

Oliveira, A.C.M., Himelbloom, B., Crapo, C.A., Vorholt, C., Fong, Q. and RaLonde, R. 2006. Quality of Alaskan maricultured oysters (Crassostrea gigas): A one-year survey. J. Food Sci.. 71(9):C532-543.

Oliveira, A.C.M., Crapo, C.A., Himelbloom, B., Vorholt, C., and Hoffert, J.. 2005. Headspace gas chromatography-mass spectrometry and electronic nose analysis of volatile compounds in canned Alaska pink salmon having various grades of watermarking. J. Food Sci. . 70(7):S419-426.

Crapo, C., Himelbloom, B., Vitt, S. and Pedersen, L. . 2004. Ozone efficacy as a bactericide in seafood processing. J. Aqua. Food Prod. Technol.. 13(1):111-123.

Himelbloom, B.H., Vitt, S.M. and Crapo, C.A.. 2003. Portable ATP luminometry for evaluating salmon roe processing facilities. J. Aqua. Food Prod. Technol.. 12(4):81-91.

Vitt, S.M., Himelbloom, B.H. and Crapo, C.A. 2001. Inhibition of Listeria innocua and L. monocytogenes in a laboratory medium and cold-smoked salmon containing liquid smoke. J. Food Safety . 21(2):111-125.

Crapo, C. and Himelbloom, B. 1999. Spoilage and histamine in whole Pacific herring (Clupea harengus pallasi) and pink salmon (Oncorhynchus gorbuscha) fillets. J. Food Safety. 19(1):45-55.

Crapo, C., Himelbloom, B., Pfutzenreuter, R. and Lee, C. 1999. Causes of soft flesh in giant grenadier (Albatrossia pectoralis) fillets. J. Aqua. Food Prod. Technol. 8(3):55-68.

Himelbloom, B.H. and Crapo, C.A. 1998. Microbial evaluation of Alaska salmon caviar. J. Food Protect.. 61(5):626-628.

Himelbloom, B.H. and Crapo, C.A. 1998. Factors influencing the microbial quality of cold-smoked salmon strips. J. Food Sci. 63(2):356-358.

Himelbloom, B.H., Crapo, C.A. and Pfutzenreuter, R.C. 1996. Microbial quality of an Alaska Native smoked salmon process. J. Food Protect. 59(1):56-58.

Specialties
  • Seafood Science and Technology
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