eDUCATIONAL BACKGROUND
PhD in Food SCIENCE AND Technology
MS FOOD Science (MINOR IN BIOCHEMISTRY)
BS BIOLOGY (MINOR IN MICROBIOLOGY)
COURSES TAUGHT
FST 192 – Methods of Food Research
RESEARCH INTERESTS
PUBLICATIONS
- Soriano P, Villame RG, Calumba KF, Alviola JN, Delima AG, Alviola P, Bayogan ER. 2020. Utilization of ‘alugbati’ (Basella alba L.) leaves powder to increase vitamin A content of fresh egg noodles. Philippine Journal of Science 149 (2): 299-307.
- Alviola, J.N. and Monterde, V.G. 2018. Physicochemical and Functional Properties of Wheat (Triticum aestivum) and Selected Local Flours in the Philippines. Philippine Journal of Science 147(3): 419-430
- Jondiko, T.O., Alviola, J.N., Hays, D.B., Ibrahim, A., Tilley, M. and Awika, J.M. 2012. Effect of high-molecular-weight glutenin subunit allelic composition on wheat flour tortilla quality. Cereal Chemistry 89: 155-161.
- Alviola, J.N., Jondiko, T.O. and Awika, J.M. 2012. Effect of strong gluten flour on quality of wheat tortillas fortified with cross-linked resistant starch. Journal of Food Processing and Preservation 36: 38-45.
- Alviola, J.N. and Awika, J.M. 2010. Relationship between objective and subjective tortilla quality evaluation methods. Cereal Chemistry 87: 481-485.
- Barros, F., Alviola, J.N., Tilley, M., Chen, Y.R., Pierucci, V.R.M. and Rooney, L.W. 2010. Predicting hot-press wheat tortilla quality using flour, dough and gluten properties. Journal of Cereal Science 52: 288-294.
- Alviola, J.N., Jondiko, T. and Awika, J.M. 2010. Effect of cross-linked resistant starch on wheat tortilla quality. Cereal Chemistry 87: 221-225.
- Barros, F., Alviola, J.N. and Rooney, L.W. 2010. Comparison of quality of refined and whole wheat tortillas. Journal of Cereal Science 51: 50-56.
- Mondal, S., Hays, D.B., Alviola, J.N., Mason, R.E., Tilley, M., Waniska, R.D., Bean, S.R. and Glover, K.D. 2009. Functionality of gliadin proteins in wheat flour tortillas. Journal of Agricultural and Food Chemistry 57: 1600-1605.
- Alviola, J.N., Waniska, R.D. and Rooney, L.W. 2008. Role of gluten in flour tortilla staling. Cereal Chemistry 85:295-300.
- Alviola, J.N. and Waniska, R.D. 2008. Determining the role of starch in flour tortilla staling using α-amylase. Cereal Chemistry 85: 391–396.
- Bejosano, F. and Alviola, J.N. 2015. Wheat Flour for Tortillas. In: Tortillas: Wheat Flour and Corn Products Rooney, LW and Serna-Saldivar, SO (eds). AACC International Press, Saint Paul, MN.
- Bejosano, F. and Alviola, J.N. 2015. Dough Conditioners in Flour Tortilla Processing. In: Tortillas: Wheat Flour and Corn Products Rooney, LW and Serna-Saldivar, SO (eds). AACC International Press, Saint Paul, MN.
- McDonough, C.M., Alviola, J.N. and Waniska, R.D. 2015. Preservatives: Extending Shelf Life and Shelf-Stability. In: Tortillas: Wheat Flour and Corn Products Rooney, LW and Serna-Saldivar, SO (eds). AACC International Press, Saint Paul, MN.
PUBLIC SERVICE ENGAGEMENTS (Resource Speaker)
- Resource Speaker, Basic Sensory Evaluation Workshop
BIOGRAPHY
Juma Novie A. Alviola is currently a Professor with the Department of Food Science and Chemistry (DFSC) at UP Mindanao. She received her BS in Biology and MS in Food Science degrees from UP Los Banos and Ph.D. in Food Science and Technology from Texas A&M University, USA. Her main research interests include food product development using locally available agricultural products and by-products, and ingredient functionality and its effect on product quality.
Before joining UP, Dr. Alviola worked with the Philippine Rice Research Institute (PhilRice) on rice grain quality and rice wine production, then with the Cereal Quality Lab at Texas A&M University on tortilla quality and screening of wheat lines for tortilla suitability. At UP Mindanao, her research started with sago flour and later included banana and sweet potato flours, among others. She has served as Chair of the DFSC and is currently handling food product development and related courses.