Education Commons^™

Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses blood cholesterol.

Nf92-103 Food Safety For Babysitters, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food safety for babysitters.

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.

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.

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.

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 …

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.

Nf92-62 Dietary Fiber, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses dietary fiber.

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

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the handling and cooking of turkey.

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.

Nf92-99 Emergency Food Safety, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact offers suggestions for saving food after natural disasters.

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.