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Articles 1 - 12 of 12
Full-Text Articles in Life Sciences
Effect Of Plasticizer On Oxygen Permeability Of Cast Polylactic Acid (Pla) Films Determined Using Dynamic Accumulation Method, Kurniawan Yuniarto, Bruce A. Welt, Aris Purwanto, Hadi Karia Purwadaria, Ayman Abdellatief, Titi C. Sunarti, Setyo Purwanto
Effect Of Plasticizer On Oxygen Permeability Of Cast Polylactic Acid (Pla) Films Determined Using Dynamic Accumulation Method, Kurniawan Yuniarto, Bruce A. Welt, Aris Purwanto, Hadi Karia Purwadaria, Ayman Abdellatief, Titi C. Sunarti, Setyo Purwanto
Journal of Applied Packaging Research
Polylactic acid (PLA) is becoming an increasingly important biopolymer for packaging applications. PLA brittleness limits its applicability. This study evaluated PLA properties with increasing amounts of added polyethylene glycol (PEG) plasticizer. Oxygen transmission rate (OTR) of cast films was determined using the newly available Dynamic Accumulation (DA) method. Arrhenius temperature sensitivity of OTR and polymer Permeability was also determined. Permeability of neat PLA is 4.848 ml mm (STP)/m2 s kPa; hence, 4.84 ml mm (STP)/m2 s kPa, 4.07 ml mm (STP)/m2 s kPa and 5.42 ml mm (STP)/m2 s kPa by adding PEG 1 %, 5% …
Fermented Food: Putting The Power Of Good Health Back Into The Hands Of The People, Marsha L. Thadison
Fermented Food: Putting The Power Of Good Health Back Into The Hands Of The People, Marsha L. Thadison
Professional Agricultural Workers Journal
Editors’ Note: At the December 2013 Professional Agricultural Workers Conference, several women were invited to share, information about their unique businesses. One such presenter was Marsha L. Thadison, owner of Yesterday’s Kitchen 4 Today, a company that focuses on promoting functional foods. Thadison shared that food is produce and consumed differently from previous generations. Today's food, she argued, involves many more agricultural inputs that aid in food preservation, extension of shelf life, and promotion of animal health. She espoused the benefits of fermented food.
Nisin Resistance Of Bacillus Cerus: Preparation Of Nisin, Peter Weber
Nisin Resistance Of Bacillus Cerus: Preparation Of Nisin, Peter Weber
Journal of Undergraduate Research at Minnesota State University, Mankato
Nisin is a peptide that is made by the bacterium Lactococcus lactis. Nisin is a small molecule that kills gram positive bacteria by binding to their membrane and by disrupting the proton motive force. When food is processed it is heated to kill bacteria, but some bacteria still survive. Adding nisin to the food provides a second barrier for the growth of the bacteria. Purified nisin has become quite expensive in the current marketplace. Therefore this study is directed at producing nisin and purifying it. L. lactis was grown in five different media (BHI, BHI + 1% glucose, BHI + …
Effect Of Microwave Heating On The Migration Of Additives From Ps, Pp And Pet Container Into Food Simulants, Ruoyin Cai, Kereilemang Khana Mokwena Nthoiwa, Changfeng Ge
Effect Of Microwave Heating On The Migration Of Additives From Ps, Pp And Pet Container Into Food Simulants, Ruoyin Cai, Kereilemang Khana Mokwena Nthoiwa, Changfeng Ge
Journal of Applied Packaging Research
The main objective of this thesis is to test three different microwaving packaging materials that are the most common material in the market, viz. polystyrene (PS), polypropylene (PP), and polyethylene terephthalate (PET), migrated into four food simulant solutions. Four different simulant solutions were used based on the food type and FDA recommendations and regulations. These food simulants include vegetable pure oil, 3% (v/v) aqueous acetic acid, 15% (v/v) ethanol, and olive oil in the temperature of 100°C.Headspace gas chromatography with mass spectrometric detection (GC/MS) was used to determine the relative migration values from packaging materials into food by putting the …
Case Study Of A Food Safety/Good Agricultural Practices (Gaps) Educational Program For Small And Limited Resource Produce Farmers, Barrett Vaughan, Audrey Zeigler, Gertrude D. Wall, Miles D. Robinson, William A. Hodge, Conrad O. Bonsi, Ntam R. Baharanyi, Walter A. Hill
Case Study Of A Food Safety/Good Agricultural Practices (Gaps) Educational Program For Small And Limited Resource Produce Farmers, Barrett Vaughan, Audrey Zeigler, Gertrude D. Wall, Miles D. Robinson, William A. Hodge, Conrad O. Bonsi, Ntam R. Baharanyi, Walter A. Hill
Professional Agricultural Workers Journal
This case study examined methods used in a food safety/Good Agricultural Practices (GAPs) educational program with small and limited resource produce farmers in Alabama to assist them with obtaining certification. Two methods were used, namely, the identification of challenges to food safety certification and development of strategies to address the challenges, and the enlistment of educational methods to facilitate food safety certification. As a result, there were four challenges to food safety certification identified; needs for motivation, information, clarification, and resources. In addition, the educational methods enlisted included group meetings, instructional material distribution, individual farm instruction, and expert instruction. The …
Alabama's Women In Agriculture: The Road To Gaps Harmonization And Global Addendum - Tuskegee's Walmart Initiative, Gertrude D. Wall, Walter A. Hill, Barrett Vaughan, Barbara Shipman, Assata Maat, Rose Hill, Shirley Tyson
Alabama's Women In Agriculture: The Road To Gaps Harmonization And Global Addendum - Tuskegee's Walmart Initiative, Gertrude D. Wall, Walter A. Hill, Barrett Vaughan, Barbara Shipman, Assata Maat, Rose Hill, Shirley Tyson
Professional Agricultural Workers Journal
This paper shares challenges faced and overcome by four African American women on their 2013 journey to secure USDA’s Produce Good Agricultural Practices (GAPs) Harmonized Food Safety Standards with the Global Addendum (Global Markets Primary Production Assessments: GMPPA). Collaboration, consistent training, and technical support from the Tuskegee University Extension and Research staff, and the Small Farmers Agricultural Cooperative undergirded the preparation of the farms for GAPs Certification. The timely sharing of staff expertise and experience from commercial partners (Walmart, Purivida, C.H. Robinson, W.P. Rawls), and support from the USDA (Strike Force Initiative) were important contributors to the positive outcomes described. …
Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang
Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang
Hospitality Review
Despite rapid growth in the quality and volume of hospitality graduate research and education in recent years, little information is available in the extant body of literature about the program choices of hospitality management graduate students, information that is crucial for program administrators and faculty in their attempts to attract the most promising students to their programs. This paper reports on a study among graduate students in U.S, hospitality management programs designed to understand why they chose to pursue their degrees at their programs of choice. Given the large numbers of international students presently enrolled, the study additionally looked into …
Letter From The Dean, Michael Vayda
Letter From The Dean, Michael Vayda
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
The Hang-Up With Hamburg: How Center For Food Safety V. Hamburg Will Alter The Food Industry, Joella Roland
The Hang-Up With Hamburg: How Center For Food Safety V. Hamburg Will Alter The Food Industry, Joella Roland
Journal of Business & Technology Law
No abstract provided.
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 15 2014, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 15 2014, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
College Students’ Perceptions Regarding Sensory Aspects Of Conventionally Produced And Unconventionally Produced Foods: Implications For Marketing To The Millennial Generation, Christina Crowder, Catherine W. Shoulders, K. Jill Rucker
College Students’ Perceptions Regarding Sensory Aspects Of Conventionally Produced And Unconventionally Produced Foods: Implications For Marketing To The Millennial Generation, Christina Crowder, Catherine W. Shoulders, K. Jill Rucker
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Consumers vote every day on which products line the shelves of grocery stores, co-ops, and niche markets. Public unrest with regard to the environmental, animal welfare, food purity, and human health impacts of agricultural production practices have led to the rise of unconventionally produced (UP) food products. While the sales of UP foods is increasing, studies regarding the qualities of such products that impact consumer purchases have yielded inconsistent results. This study examined students’ perceptions of sensory aspects of conventionally produced (CP) and UP foods to better understand how sensory aspects impact decisions to purchase. Students reported consistent perceptions regarding …