Open Access. Powered by Scholars. Published by Universities.®

Food Science Commons

Open Access. Powered by Scholars. Published by Universities.®

5089 Full-Text Articles 6359 Authors 1599748 Downloads 121 Institutions

All Articles in Food Science

Faceted Search

5089 full-text articles. Page 1 of 134.

Characterisation Of Cold Plasma Treated Beef And Dairy Lipids Using Spectroscopic And Chromatographic Methods, Chaitanya Sarangapani, David Dorran, Julie Dunne, Paula Bourke, Patrick Cullen 2017 Dublin Institute of Technology

Characterisation Of Cold Plasma Treated Beef And Dairy Lipids Using Spectroscopic And Chromatographic Methods, Chaitanya Sarangapani, David Dorran, Julie Dunne, Paula Bourke, Patrick Cullen

Articles

The efficacy of cold plasma for inactivation of food-borne pathogens in foods is established. However, insights on cold plasma-food interactions in terms of quality effects, particularly for oils and fats, are sparse. This study evaluated plasma-induced lipid oxidation of model matrices, namely dairy and meat fats. Product characterisation was performed using FTIR, 1H NMR and chromatographic techniques. The oxidation of lipids by cold plasma followed the Criegee mechanism and typical oxidation products identified included ozonides, aldehydes (hexanal, pentenal, nonanal and nonenal) and carboxylic acids (9-oxononanoic acid, octanoic acid, nonanoic acid), along with hydroperoxides (9- and 13-hydroperoxy-octadecadienoylglycerol species). However, these ...


The Chemical Composition Of Food Preservatives. Solutions For Testing Cream And Milk., J. B. Weems, I. J. Mead, C. E. Gray 2017 Iowa State College

The Chemical Composition Of Food Preservatives. Solutions For Testing Cream And Milk., J. B. Weems, I. J. Mead, C. E. Gray

Bulletin (Iowa Agricultural Experiment Station)

There are many substances which are found on the market at the present time intended for preserving food products under various brands and names. The claims made for these substances by the manufacturers would lead one to believe that the brand of substance for which the claim is made possessed a wonderful power for preserving food products. When these mixtures are examined it is found that they are composed of common substances and such that any one could readily prepare for a small part of the price charged for them.

In the development of the dairy industry from the farm ...


A Bacteriological Study Of The College Creamery Milk Supply, A Case Of Putrid Butter, Purification Of Milk By The Centrifugal Separator, C. H. Eckles, S. E. Barnes 2017 Iowa State College

A Bacteriological Study Of The College Creamery Milk Supply, A Case Of Putrid Butter, Purification Of Milk By The Centrifugal Separator, C. H. Eckles, S. E. Barnes

Bulletin (Iowa Agricultural Experiment Station)

For several years the Dairy Department has been making experiments in cream ripening and its relation to butter flavor. In the course of this work certain important facts have developed regarding the causes of variation in quality of butter from season to season.

It is a fact understood by all buttermakers that under natural conditions, most of the difficulty experienced in securing the right butter flavor Occurs during the winter season. The annual loss to the dairies and creameries of the state due to this fact is undoubtedly very large.


Experiments In Curing Cheese, G. L. McKay 2017 Iowa State College

Experiments In Curing Cheese, G. L. Mckay

Bulletin (Iowa Agricultural Experiment Station)

On the 29th of August, 1898, experiments were commenced with a view of determining the feasibility of central curing rooms, and the effects of climatic conditions on the curing of cheese.

Cheese made at Iowa College Factory were shipped by express, fresh from the press, to one of the best factories in Canada to be cured. We also sent some to Guelph Ontario Dairy School to be cured. Cheese made at Black Creek Factory and at Guelph Dairy School were sent here, fresh from the press, to be cured. Shipping the cheese 750 miles by express during the heat of ...


An Overview Of Functional Non-Meat Ingredients In Meat Processing: The Current Toolbox, Joseph G. Sebranek 2017 Iowa State University

An Overview Of Functional Non-Meat Ingredients In Meat Processing: The Current Toolbox, Joseph G. Sebranek

Joseph G. Sebranek

My “assignment” as part of this discussion of the challenges facing meat processors trying to meet consumer demands for clean labels is to review the critical functional roles of the fundamental non-meat ingredients that are essential for processed meats. The market pressure for shorter, simpler, easier-to-understand ingredient statements is providing considerable motivation for processors to reduce or even eliminate some of the traditional, wellestablished non-meat ingredients. However, the practical applications of many of the traditional non-meat ingredients have been developed and refined as a result of years, decades or even centuries of use, and have clearly evolved to play very ...


Cream Testing, C. H. Eckles 2017 Iowa State College

Cream Testing, C. H. Eckles

Bulletin (Iowa Agricultural Experiment Station)

There seems to be a general demand for more exact information in regard to testing cream by the Babcock method. A large number of factories in this and adjoining states which have until recently separated all the milk used at the creamery, now receive more or less cream from patrons using their own small separators.

The general adoption of the system of paying for milk according to the amount of fat contained, makes it desirable that those furnishing cream be paid on the same basis. The increased use of the skimming station plan has also helped to make cream testing ...


The Relation Of Acid Fermentation To Butter Flavor And Aroma., C. H. Eckles 2017 Iowa State College

The Relation Of Acid Fermentation To Butter Flavor And Aroma., C. H. Eckles

Bulletin (Iowa Agricultural Experiment Station)

The market value of butter is determined largely by its flavor. Imperfect mechanical conditions and their accompanying results are overlooked sooner than defects in flavor. Its importance is justly recognized in the score cards of the various Dairy Associations, which usually assign 45 to 50 out of a 100 points to flavor. The dairy industry has now assumed such vast proportions that a slight increase in value of each pound of butter produced would amount to an immense sum, even with the production of Iowa alone. Everyone who understands the conditions under which much of the butter of the country ...


Hybrid Roses, Gooseberries And Strawberries., J. L. Budd 2017 Iowa State College

Hybrid Roses, Gooseberries And Strawberries., J. L. Budd

Bulletin (Iowa Agricultural Experiment Station)

In Bulletins No. 22 and 32 a brief history is given of our work in crossing the Russian wild rose (rosa rugosa) and our Iowa wild rose (Rosa Arkansana) with pollen of some of our best garden varieties.

The purpose at present is to give some brief notes on the thrift and relative hardiness of varieties, character of flowers and habits of flowering. Cut No. 1, appended, gives a view of the hybrid plantation on June 15, 1897.

The vigorous and thrifty plants of the plantation are all supposed to be hybrids, as the work of crossing was done with ...


Effect Of Period Of Lactation On Milk And Quality Of Butter., G. L. McKay, J. W. Wilson 2017 Iowa State College

Effect Of Period Of Lactation On Milk And Quality Of Butter., G. L. Mckay, J. W. Wilson

Bulletin (Iowa Agricultural Experiment Station)

During the month of January, 1897, we completed our third experiment with milk from strippers and fresh cows, for butter making.

The test for fresh cows’ milk was taken from four that had been milked for a period of sixty-two days from calving.

The strippers, seven in number, had been bred for a period of six and a half months, on an average. Special precautions were taken that the milk in no way could become mixed, as one of our men went night and morning to the barns to see the cows milked, and the milk put in its proper ...


Quick And Slow Ripening Of Cream., G. L. McKay, G. H. Eckles 2017 Iowa State College

Quick And Slow Ripening Of Cream., G. L. Mckay, G. H. Eckles

Bulletin (Iowa Agricultural Experiment Station)

The experiment reported in Bulletin No. 32 from this Station during the winter of 1895 regarding quick and slow ripening of cream was repeated to determine whether the same results would be found under summer conditions.

Beginning May 15, we took each day, 400 pounds of cream, placed it in a vat, thoroughly mixed it so the per cent of fat and the acidity would be the same. We then divided it into two portions, placing 200 pounds in each of the two small vats.


Fresh Cow Vs. Stripper Butter., G. L. McKay, C. H. Eckles 2017 Iowa State College

Fresh Cow Vs. Stripper Butter., G. L. Mckay, C. H. Eckles

Bulletin (Iowa Agricultural Experiment Station)

The object of this experiment was to study the effect of the period of lactation on butter flavor. The statement is often made that it is necessary to have part of the milk from fresh cows in order to produce butter of good flavor. This subject we investigated by making a comparison of butter made from milk of fresh cows and from those so far advanced in the period of lactation, as to be termed strippers. Considerable difference of opinion exists as to when a cow may be termed a stripper. In this experiment cows that had been milked six ...


Studies On Milk Preservatives., J. B. Weems, W. H. Heileman 2017 Iowa State College

Studies On Milk Preservatives., J. B. Weems, W. H. Heileman

Bulletin (Iowa Agricultural Experiment Station)

The object of this series of studies is to investigate the value of various antiseptics and their usefulness as milk preservatives; especially relating to the preservation of composite samples as used in creameries. Closely allied with this subject are the study and investigation of those substances which are on the market and are sold for the purpose of preserving milk, butter and other foods; these substances being sold under the name of a certain brand and their composition kept secret from the purchaser. It is also our intention, if time will allow the work to be carried on, to undertake ...


Butter Flavor., G. L. McKay 2017 Iowa State College

Butter Flavor., G. L. Mckay

Bulletin (Iowa Agricultural Experiment Station)

In the study of the flavor of butter various artificial starters were used. The scoring of the different lots was done by experts, without any knowledge along what lines I was experimenting. The tubs were numbered and sent to the scorers, who returned scores to me according to numbers sent. The different scorers were W. S. Moore, official scorer for the Elgin Board of Trade; J. R. Morin, who was one of the judges a t the World’s Fair, and A. H. Barber of Chicago.

On December 3rd I took 150 gallons oi cream and after thoroughly mixing it ...


Sugar Beets In Iowa., G. E. Patrick 2017 Iowa State College

Sugar Beets In Iowa., G. E. Patrick

Bulletin (Iowa Agricultural Experiment Station)

The co-operative work with farmers of the state in studying sugar beet culture was less extensive in ’94 than in any season since the work was begun in ’91. Only 21 farmers applied for seed, and only 11 sent in samples of beets in the fall for analysis. The dry season was very unfavorable, both for quantity and quality of crop. Nevertheless, the results were better than expected, and show that in parts of the state, at least, a fair crop of beets of fair saccharine quality can be grown in Iowa even in as dry a season as may ...


Changes During Cheese-Ripening., G. E. Patrick 2017 Iowa State College

Changes During Cheese-Ripening., G. E. Patrick

Bulletin (Iowa Agricultural Experiment Station)

An investigation conducted by two sections of the station. The cheeses were made, ripened, sampled and weighed at monthly intervals, by the Agricultural Section; the samples were analyzed and all computations made by the Chemical Section.


Investigations In Cheese-Making, Henry C. Wallace 2017 Iowa State College

Investigations In Cheese-Making, Henry C. Wallace

Bulletin (Iowa Agricultural Experiment Station)

The experiment reported in the following pages was undertaken on the suggestion of Prof. Wilson, Director of the Experiment Station, and carried on during the spring of 1893. Among the things studied during the investigation were the following:—1. The amount of the cheese constituents of the milk lost during the process of manufacture. 2. The relation between the amount of fat in the milk from which the cheese was made and the loss of fat during the process of manufacture and afterward. 3. The relation between the amount of fat in the milk and the amount of cheese made ...


Experiments In The Treatment Of Spot Disease Of The Cherry Diseases Of Currants And Potato Blight, L. H. Pammel 2017 Iowa State College

Experiments In The Treatment Of Spot Disease Of The Cherry Diseases Of Currants And Potato Blight, L. H. Pammel

Bulletin (Iowa Agricultural Experiment Station)

This station has fora number of years conducted some experiments in treating these troublesome diseases. Experiments have also been made elsewhere with some of these diseases. Galloway,3 Goff4 and others have shown that these diseases may be treated successfully with fungicides. The experiments reported in Bulletin 17 of Iowa Agricultural Experiment Station show some excellent results in treating with ammoniacal carbonate of copper and Bordeaux mixture. It is always well however to repeat experiments as far as it is possible to do so, because the conditions affecting these diseases differ. In 1892 the season was a comparatively dry ...


Winter Feeding Of Hogs, 2017 Iowa State University

Winter Feeding Of Hogs

Bulletin (Iowa Agricultural Experiment Station)

The object of this experiment was to compare the value of winter feeding of shotes and old hogs.

Two lots of hogs were selected, by taking three sows, in moderate flesh, and six of their best shotes. The six shotes will be designated as lot one, and the three sows as lot two.

The sows were Chester White; the shotes a cross between Chester White and Poland-China. One of the sows was three years old, and two were about one and one-half years old. The shotes were about five months old. Both lots were thrifty and fine specimens of their ...


Feeding Beets And Potatoes For Butter, James Wilson, F. A. Leighton, D. B. Bisbee 2017 Iowa State College

Feeding Beets And Potatoes For Butter, James Wilson, F. A. Leighton, D. B. Bisbee

Bulletin (Iowa Agricultural Experiment Station)

The farmers of Iowa are growing sugar beets to learn the adaptation of the soils and climates of the state to sugar production. The feeding value of the beet entire without the sugar extracted, is a matter of interest to them.

The crop of potatoes in 1891 was large, and where they were unsalable owing to remoteness from markets, or for other causes, it became interesting to ascertain feeding values for dairy products.

In conformity with inquiries concerning these subjects, this station fed four cows during three months, beginning December 1st, 1891, and ending February 29, 1892.


Varieties Of Potatoes, C. F. Curtiss 2017 Iowa State College

Varieties Of Potatoes, C. F. Curtiss

Bulletin (Iowa Agricultural Experiment Station)

About two dozen varieties of potatoes were found in the Station root cellar at the beginning of last year. These with other desirable kinds were planted for a comparative test. A piece of ground that had at one time been the site occupied by a house and brick yard was planted with thirty varieties. The ground was not in good condition. Part of it had to be cleared of stumps, stones, and the remains of two brick kilns, a part was old stiff clay soil and the remainder was in blue grass and clover. When all cleared it gave a ...


Digital Commons powered by bepress