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Full-Text Articles in Life Sciences
Tb201: Comparison Of The Efficacy Of Sodium Acid Sulfate And Citric Acid Treatments In Reducing Acrylamide Formation In French Fries, Byungchul Kim, L. Brian Perkins, Beth Calder, Lawrence A. Leblanc
Tb201: Comparison Of The Efficacy Of Sodium Acid Sulfate And Citric Acid Treatments In Reducing Acrylamide Formation In French Fries, Byungchul Kim, L. Brian Perkins, Beth Calder, Lawrence A. Leblanc
Technical Bulletins
Two acidulant food additives, sodium acid sulfate (SAS) and citric acid, were investigated for their effectiveness in reducing acrylamide formation in french fries. Acrylamide concentration was determined by gas chromatography-mass spectrometry (GC-MS) after cleanup of french fry extracts by passage through a C-18 column and derivitization by bromination. At a frying temperature of 180°C, both acidulants appeared ineffective, possibly due to the rapid rate of acrylamide formation, which surpassed the capacity of the acidulants to protonate acrylamide intermediates. At the lowest frying temperature tested (160°C), 3% SAS and 3% citric acid significantly (P < 0.05) inhibited acrylamide formation as compared to the control. However, 3% SAS appeared to inhibit acrylamide formation more effectively than citric acid at 160°C, as well as at frying temperatures of 170 and 180°C. Our results indicate that acrylamide formation during frying can be reduced by treatment of potatoes with 3% SAS or citric acid, but SAS, a stronger acid with a lower pKa, is the more effective acidulant.
Tb185: Designing A Labeling Policy For Genetically Modified Food: Results Of Focus Group Research, Mario F. Teisl, Lynn Halverson, Kelly O'Brien, Brian Roe
Tb185: Designing A Labeling Policy For Genetically Modified Food: Results Of Focus Group Research, Mario F. Teisl, Lynn Halverson, Kelly O'Brien, Brian Roe
Technical Bulletins
The labeling of genetically modified foods is a topic of growing, and sometimes cantankerous, public debate—a debate whose outcome could dramatically alter the operation of the U.S. production agriculture, processing, distribution and retailing sectors. The debate surrounding the labeling of genetically modified foods is largely about how much information to supply to consumers to facilitate effective choice and how that information should be supplied. Although there seems to be empirical evidence of a mainstream desire for the labeling of genetically modified foods, we know of no study that has provided guidance to policy makers as to the best method of …
Tb174: Maine Wild Blueberries Field Winnowing Systems, Darrell W. Donahue, Alfred A. Bushway, Keith E. Moore, Ben J. Lagasse
Tb174: Maine Wild Blueberries Field Winnowing Systems, Darrell W. Donahue, Alfred A. Bushway, Keith E. Moore, Ben J. Lagasse
Technical Bulletins
The objective of this study was to determine if there were differences in berry quality between the two winnowing systems currently used in the Maine wild blueberry industry. The following experiment was performed three times during the 1997 field season.
Tb103: Factors Determining Potato Chipping Quality, Therese M. Work, Alan S. Kezis, Ruth H. True
Tb103: Factors Determining Potato Chipping Quality, Therese M. Work, Alan S. Kezis, Ruth H. True
Technical Bulletins
The purpose of this investigation was (1) to investigate the relationship of four potato varieties, the sucrose content at harvest, storage temperatures, and the length of storage time to the color of chips from potatoes grown in central Maine and (2) to develop an equation that will help forecast the potential chipping qualit y of potatoes grown in central Maine