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Full-Text Articles in Food Science
Supplying Craft Breweries With Locally Produced Ingredients, Food Processing Center
Supplying Craft Breweries With Locally Produced Ingredients, Food Processing Center
Food Processing Center: Reports
This report summarizes the initial findings of a survey of 52 craft breweries (brewpubs, microbreweries, and regional breweries) in the states of Colorado, Nebraska, Iowa, Missouri, Minnesota, and Wisconsin. The head brewer or owner/operator was surveyed to determine the craft brewing industries’ level of interest in purchasing locally grown and produced grains and locally produced malt, as well as the procurement needs for the ingredients they purchase.
The craft brewing industry, which mushroomed in the early to mid 1990’s, slowed to a crawl in the late 1990’s, however, the industry began to rebound in 2000 as volume for craft brewers …
Attracting Consumers With Locally Grown Products, Food Processing Center
Attracting Consumers With Locally Grown Products, Food Processing Center
Food Processing Center: Reports
This report summarizes the initial findings of a survey of 500 households in the states of Nebraska, Iowa, Missouri and Wisconsin. The primary grocery shopper in the household was surveyed for their attitudes and opinions on locally grown and produced food, organic and all-natural food and meat purchasing behaviors.
To access a respondent’s purchasing behavior, each respondent was asked to rank the importance of twelve attributes in determining the product or brand they purchase. The attributes most important to consumers in the region* include taste, quality, nutrition/healthfulness, and price. Seven in ten respondents said that it was very or extremely …
The Specialty Cheese Market, Food Processing Center
The Specialty Cheese Market, Food Processing Center
Food Processing Center: Reports
This report is intended to be an overview of the specialty cheese market and the marketing of its products. The report also attempts to uncover some of the opportunities and barriers associated with entering the specialty cheese market. The report begins with a discussion of the recent foodservice and retail industry trends, as well as the way the industry is continuing to promote and expand the specialty cheese market.
The report then turns its focus to what will be identified as the “Four P’s” of specialty cheese. This section is intended to assist individuals, farmers, small and mid-size producers and …
Water-Resistant Degradable Foam And Method Of Making The Same, Gerald Biby, Milford Hanna, Qi Fang
Water-Resistant Degradable Foam And Method Of Making The Same, Gerald Biby, Milford Hanna, Qi Fang
Department of Food Science and Technology: Faculty Publications
A foam that is the extrudate of a mixture of a biodegradable polymer, starch, talc, and a blowing agent is provided. This foam is made by extruding a mixture of the above-listed components. This foam is water-resistant and in some variations waterproof making it an effective packing material. Still further, this foam is biodegradable, and thus, it can be disposed without creating environmental waste. In addition, the foam may be extruded into sheets and then therm-formed to form various articles.
Ancestral Divergence, Genome Diversification, And Phylogeographic Variation In Subpopulations Of Sorbitol-Negative, Β-Glucuronidase- Negative Enterohemorrhagic Escherichia Coli O157, Jaehyoung Kim, Joseph Nietfeldt, Jingliang Ju, John Wise, Narelle Fegan, Patricia Desmarchelier, Andrew K. Benson
Ancestral Divergence, Genome Diversification, And Phylogeographic Variation In Subpopulations Of Sorbitol-Negative, Β-Glucuronidase- Negative Enterohemorrhagic Escherichia Coli O157, Jaehyoung Kim, Joseph Nietfeldt, Jingliang Ju, John Wise, Narelle Fegan, Patricia Desmarchelier, Andrew K. Benson
Department of Food Science and Technology: Faculty Publications
The O157:H7 lineage of enterohemorrhagic Escherichia coli is a geographically disseminated complex of highly related genotypes that share common ancestry. The common clone that is found worldwide carries several markers of events in its evolution, including markers for acquisition of virulence genes and loss of physiological characteristics, such as sorbitol fermentation ability and β-glucuronidase production. Populations of variants that are distinct with respect to motility and the sorbitol and β-glucuronidase markers appear to have diverged at several points along the inferred evolutionary pathway. In addition to these variants, distinct subpopulations of the contemporary non-sorbitol-fermenting, β-glucuronidase-negative O157:H7 clone were recently detected …