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Augmentation Of Natural Populations Of Entomophagous Insects Through The Use Of Secondary Food Sources, John Swallow
Augmentation Of Natural Populations Of Entomophagous Insects Through The Use Of Secondary Food Sources, John Swallow
Undergraduate Honors Capstone Projects
Local densities of predators, including ladybeetles, parasitoids, big-eyed bugs, and minute pirate bugs, increased with the application of artificial honeydew, consisted of sugar and wheast dissolved in water. Sugar, rather than wheast, was the active ingredient causing predators to aggregate, although wheast prolonged the effect of the sugar treatment for the ladybeetles. Furthermore, the artificial honeydew treatments had a marked effect for a period of one week. These results suggest a potentially important role of the use of synthetic honeydew as a means of pest control in an Integrated Pest Management system.
Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner
Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses blood cholesterol.
Reduced Sugar And Sugar-Free Food Preservation, Georgia C. Lauritzen
Reduced Sugar And Sugar-Free Food Preservation, Georgia C. Lauritzen
All Archived Publications
No abstract provided.
Ec92-2308 Principles And Practices For Food Sanitation Programs, Susan S. Sumner, Dianne L. Peters
Ec92-2308 Principles And Practices For Food Sanitation Programs, Susan S. Sumner, Dianne L. Peters
University of Nebraska-Lincoln Extension: Historical Materials
Food plant sanitation programs will vary depending on the type of product produced. All sanitation programs begin wtih a commitment to construct, upgrade, and maintain the food processing system. Follow federal, state and local regulations. This publication will concentrate on your food plant sanitation program and will cover the following areas: plant and grounds, plant construction, equipment, receiving and storage, processing and packaging, warehousing and shipping, cleaning and sanitizing, personal hygiene and food handling.
G92-1115 Corn Quality For Industrial Uses, David S. Jackson
G92-1115 Corn Quality For Industrial Uses, David S. Jackson
University of Nebraska-Lincoln Extension: Historical Materials
Characteristics of corn used by industry are discussed here. Publications frequently refer to the term "Corn Quality," but this term means little without being placed in context. The Official U.S. Standards for Grain defines Corn Quality for typical marketing transactions involving grain marketed in the United States. It rates corn quality based on purity, color, the amount of broken and foreign material, total numbers of damaged kernels (including heat-damaged, sprouted, frosted, weather or ground damaged, moldy, diseased), heat-damaged kernels, stones, moisture, and test weight. Official standards, however, are only useful as general indicators of grain quality.
Rp92-438 Food Additives: What Are They?, Patricia Redlinger, Diane Nelson
Rp92-438 Food Additives: What Are They?, Patricia Redlinger, Diane Nelson
University of Nebraska-Lincoln Extension: Historical Materials
Fewer and fewer Americans produce their own food, yet consumers demand and enjoy a food supply that is flavorful, nutritious, convenient, readily available, safe, abundant, varied, and reasonably priced. Food additives and technology make that possible.
This research publication covers what food additive are, why are they used, how they are regulated, and what can individuals do when they are concerned about food additives. It also contains a guide to food additives table.
Nf92-103 Food Safety For Babysitters, Julie A. Albrecht
Nf92-103 Food Safety For Babysitters, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses food safety for babysitters.
Nf92-100 Food Safety Thermometer, Julie A. Albrecht, Susan S. Sumner
Nf92-100 Food Safety Thermometer, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact offers a food thermometer for food safety.
Nf92-96 Nebraska Master Mix, Harriet Kohn
Nf92-96 Nebraska Master Mix, Harriet Kohn
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact offers a master mix and many recipies for quick breads.
Ec92-1248 Growing Squash And Pumpkin For Food And Ornamentation, Laurie Hodges, Frederick P. Baxendale, David S. Wysong
Ec92-1248 Growing Squash And Pumpkin For Food And Ornamentation, Laurie Hodges, Frederick P. Baxendale, David S. Wysong
University of Nebraska-Lincoln Extension: Historical Materials
Pumpkin and squash are American members of the plant family Cucurbitaceae. Cucumbers, originally from India, muskmelons from the Middle East, and watermelons from Africa are other members of this important family of vine crops. Squash, like corn, was domesticated by Indians of Central America and spread to the 48 contiguous states of the United tates before the arrival of Columbus. Squash was among the first vegetables to be planted in Nebraska.
These crops can be used in many ways. The quick-growing, tender-skinned summer squash, when harvested and used while still immature, are delicious either steamed and buttered or sliced and …
Nf92-57 Food Safety For Temporary Food Service Establishments, Julie A. Albrecht
Nf92-57 Food Safety For Temporary Food Service Establishments, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses food safety practices for temporary food service establishments.
Nf92-102 Turkey Basics, Julie A. Albrecht
Nf92-102 Turkey Basics, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses the handling and cooking of turkey.
Nf92-99 Emergency Food Safety, Julie A. Albrecht
Nf92-99 Emergency Food Safety, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact offers suggestions for saving food after natural disasters.
The Effect Of Canteen Menu On Nutritional Knowledge, Attitudes And Behaviour Of Year Five Students, Sharon Mcbride
The Effect Of Canteen Menu On Nutritional Knowledge, Attitudes And Behaviour Of Year Five Students, Sharon Mcbride
Theses: Doctorates and Masters
Eating habits are learned during childhood, and patterns of behaviour established in childhood have important health ramifications throughout life. Over half of all deaths in Australia are linked to diet with over-consumption of saturated fat, sugar and salt, and lack of fibre being identified as particular problem areas. Nutrition education is an important component of primary health education curricula, and yet school canteens, and integral part of the school environment, do not necessarily offer healthy food choices that support nutrition instruction in the classroom. This study investigated the effect of canteen menu on student knowledge and attitudes toward nutrition and …
Nf92-62 Dietary Fiber, Linda S. Boeckner
Nf92-62 Dietary Fiber, Linda S. Boeckner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses dietary fiber.
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This extension circular discusses the microorganisms in food. Bacteria, yeasts, and mold are microorganisms associated with foods. The individual microorganism cannot be seen without the aid of a microscope. Microorganisms may be classified into three groups according to their activity: beneficial, spoilage, and pathogenic. All three microorganisms will be discussed.