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4912 full-text articles. Page 1 of 124.

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 ...


Training: An Opportunity For People With Disabilities In School Foodservice Operations, Paola Paez, Susan W. Arendt, Catherine H. Strohbehn 2017 University of Costa Rica

Training: An Opportunity For People With Disabilities In School Foodservice Operations, Paola Paez, Susan W. Arendt, Catherine H. Strohbehn

Catherine Strohbehn

Purpose/Objectives This study assessed current training methods and topics used at public school foodservice operations as well as school foodservice representatives’ attitudes toward training employees with disabilities.

Methods A mixed method approach of data collection included two phases. Phase I used a more qualitative approach; interviews were conducted with three experienced school foodservice directors. Phase II used a more quantitative approach whereby an online questionnaire was developed based on interview results. The questionnaire was sent to all school foodservice representatives in Iowa (N = 363). Interview transcripts were analyzed manually and with Atlas.ti™, a qualitative software package. Questionnaire responses ...


School Foodservice Employees' Perceptions Of Practice: Differences By Generational Age And Hours Worked, Catherine H. Strohbehn, Jinhyun Jun, Susan W. Arendt 2017 Iowa State University

School Foodservice Employees' Perceptions Of Practice: Differences By Generational Age And Hours Worked, Catherine H. Strohbehn, Jinhyun Jun, Susan W. Arendt

Catherine Strohbehn

Purpose/Objectives This study investigated the influences of school foodservice employees' age and average number of hours worked per week on perceived safe food handling practices, barriers, and motivators.

Methods A bilingual survey (English and Spanish) was developed to assess reported food safety practices, barriers, and motivators to follow safe food handling behaviors. Perceptions of frequency of following listed food handling practices, importance of barriers to following safe food handling, and importance of motivating factors that encouraged safe food handling were rated using a 5 point Likert type scale. Demographic questions were also included on the survey.

Results A total ...


Economic Viability Of Selling Locally Grown Produce To Local Restaurants, Amit Sharma, Catherine Strohbehn, Rama B. Radhakrishna, Allan Ortiz 2017 The Pennsylvania State University

Economic Viability Of Selling Locally Grown Produce To Local Restaurants, Amit Sharma, Catherine Strohbehn, Rama B. Radhakrishna, Allan Ortiz

Catherine Strohbehn

The purpose of this study was to conduct a qualitative comparative analysis of growers' costs for inputs related to production, processing, packaging, and distribution of local foods to independent restaurants. Growers have been motivated to sell locally due to the asymmetry in farm-retail price spreads. Yet selling locally direct to restaurants may imply new types of processes, costs, and investments. While local farm-to-retail markets may provide opportunities to reduce these price spreads and maximize benefits for growers, it is unclear whether such efforts are economically viable for growers when all input costs are considered. Interviews with local food producers found ...


Knowledge Gained From Good Agricultural Practices Courses For Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, Lester A. Wilson 2017 Iowa State University

Knowledge Gained From Good Agricultural Practices Courses For Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, Lester A. Wilson

Catherine Strohbehn

Good Agricultural Practices (GAP) educational courses provide produce growers with the fundamental information for producing and processing safe produce. To determine the effectiveness of the current 7- hour GAP course provided in Iowa, growers were surveyed before and 7-14 days after the course to determine changes in knowledge and opinions. Results show that growers positively changed their knowledge and opinions on key food safety principles and regulations, which provides evidence that Extension programming is an effective method to educate small growers. Food safety educators should focus their training on practical methods for documentation, sanitation, and facilities.


Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives 2017 Western Kentucky University

Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 346. Paper titled "Hog Killing in Western Kentucky" in which Gary Collins and Tammie Pickering discuss the cultural significance of farm-raising hogs and the foodways traditions that result from the slaughtering process. Using slides and interviews, Collins and Pickering document a hog killing that took place in January 1986 on a farm in Trigg County, Kentucky.


Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives 2017 Western Kentucky University

Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.


Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World, Susan Abram 2017 Colby College

Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World, Susan Abram

Colby Magazine

For most people, a cricket's chirp is the song of summer. But for a multidisciplinary team of Colby alumni, the uninhibited chorus that comes from the insects marks a leap towards the future of sustainable food systems.


Food Insecurity: Rudimentary Education For Local Youth (Firefly), Nam-Anh Nguyen, Quynh P. Nguyen, Jane E. Krause 2017 University of California–Berkeley

Food Insecurity: Rudimentary Education For Local Youth (Firefly), Nam-Anh Nguyen, Quynh P. Nguyen, Jane E. Krause

Purdue Journal of Service-Learning and International Engagement

As service-learning becomes recognized as a significant teaching-learning tool for college students, the authors of this article came together to apply for the Purdue University Service-Learning Sustainability Projects Grant. Upon receiving the grant, with the encouragement of Professor Jane Krause and Food Finders Food Bank, the student authors created a project focused on food insecurity education in West Lafayette, Indiana. The main objective was to develop and teach a series of lessons on food insecurity and sustainability to middle school students using interactive activities. A team of Purdue students from various backgrounds was recruited to assist in planning and to ...


Water Supply In Developing Countries: Student Experiences In The Dominican Republic, Albert Alwang, Margaret Busse, Audrey Caprio, Marieke Fenton, Jason Hawes, Andrew Kanach, Autumn McElfresh-Sutton 2017 Purdue University

Water Supply In Developing Countries: Student Experiences In The Dominican Republic, Albert Alwang, Margaret Busse, Audrey Caprio, Marieke Fenton, Jason Hawes, Andrew Kanach, Autumn Mcelfresh-Sutton

Purdue Journal of Service-Learning and International Engagement

In 2010, the United Nations established access to safe drinking water as a basic human right; however, many areas around the globe still lack access. The interdisciplinary service-learning course “Water Supply in Developing Countries” was established at Purdue in 2012 to address the complex issue of water insecurity around the world. Over the past five years, the course has produced teams involving students from nursing, engineering, agricultural economics, biology, and food science working together to develop sustainable, community-scale drinking water treatment systems. In partnership with Aqua Clara International, the student team in 2017 established a drinking water treatment system at ...


Mulberry Garden : October Seasonal Dinner Menu, Mulberry Garden 2017 Dublin Institute of Technology

Mulberry Garden : October Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook Dublin 4, Ireland, D04 WE03


Where The Wild Things Are 大自然的呼喚, Rachel Read 2017 Vocational Training Council

Where The Wild Things Are 大自然的呼喚, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rather than a flavour of the day to be quickly forgotten, the trend for foraging appears to be growing and chefs around the world are heading into the wild to discover Mother Nature’s finest ingredients.

全球各地的廚師紛紛深入野外,發掘大自然賦予我們的最佳食材。這股採集野生食材的風 潮方興未艾,相信短期之內都不會退潮。


The Brews Brothers 啤酒新氣象, Robin Lynam 2017 Vocational Training Council

The Brews Brothers 啤酒新氣象, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Across the globe, the growth of artisanal brewing methods – watched over by experts who demand a flavourful, well-served pint – means beer is being taken seriously, and starting to rival wine as a rewarding complement to good food.

全球各地的啤酒專家,各出奇謀,釀製各具特色而味道出眾的手工啤酒,使手工啤酒有力與葡萄酒一爭長短,成為各種佳餚的最佳配搭。


Phytonutrient Content And Consumer Attitudes Of Purple-Fleshed Potatoes (Solanum Tuberosum L.) And Consumer Attitudes Towards Low-Acrylamide French Fries, Aaron Michael Johnson 2017 University of Maine

Phytonutrient Content And Consumer Attitudes Of Purple-Fleshed Potatoes (Solanum Tuberosum L.) And Consumer Attitudes Towards Low-Acrylamide French Fries, Aaron Michael Johnson

Michael C. Johnson

The potato (Solanum tuberosum L.) is an important vegetable in human diets. In the United States, the potato is the most consumed vegetable. Potatoes contain many nutrients including potassium, vitamin C, and dietary fiber. However consumption of fresh potatoes has declined. The current study was conducted in two parts: 1) evaluation of purple-fleshed potato varieties (All Blue, Adirondack Blue, AF5375-3, AF5412-1, AF5412-3, and AF5414-1), and 2) a comparison of the industry standard Russet Burbank with two potato varieties (Easton and AF4296-3) bred for lower amounts of acrylamide formation during the French fry making process. The goals of the first study ...


Enzyme-Assisted De-Emulsification Of Aqueous Lipid Extracts, Christopher Penet, Peter Birschbach, Buddhi P. Lamsal, Lawrence A. Johnson, Stephanie E. Glatz, Charles E. Glatz, Cheng Zhang, Jianping Wu 2017 Iowa State University

Enzyme-Assisted De-Emulsification Of Aqueous Lipid Extracts, Christopher Penet, Peter Birschbach, Buddhi P. Lamsal, Lawrence A. Johnson, Stephanie E. Glatz, Charles E. Glatz, Cheng Zhang, Jianping Wu

Charles Glatz

Compositions and processes for destabilizing an oil-in-water emulsion resulting from the aqueous solvent extraction of plant oils are disclosed. The processes comprise the use of one or more enzyme activities including phospholipase and protease activity. The processes are useful for improving the extraction of oil from oilseeds, as well as for obtaining more desirable proteins from those oilseeds.


Chapter One : Four Course Dinner, Chapter One 2017 Dublin Institute of Technology

Chapter One : Four Course Dinner, Chapter One

Menus of the 21st Century

18-19 Parnell Square, Dublin 1.


Rozzers Restaurant : Dinner Menu, Rozzers Restaurant 2017 Dublin Institute of Technology

Rozzers Restaurant : Dinner Menu, Rozzers Restaurant

Menus of the 21st Century

Aghadoe, Killarney, Co. Kerry.


The Limetree Restaurant : Dinner Menu, The LimeTree Restaurant 2017 Dublin Institute of Technology

The Limetree Restaurant : Dinner Menu, The Limetree Restaurant

Menus of the 21st Century

Kenmare, Co. Kerry.


Campagne Restaurant : A La Carte Menu, Campagne Restaurant 2017 Dublin Institute of Technology

Campagne Restaurant : A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

5 The Arches, Gashouse lane, Kilkenny City


Identification Of A Novel Membrane Transporter Mediating Resistance To Organic Arsenic In Campylobacter Jejuni, Zhangqi Shen, Taradon Luangtongkum, Zhiyi Qiang, Byeonghwa Jeon, Liping Wang, Qijing Zhang 2017 Iowa State University

Identification Of A Novel Membrane Transporter Mediating Resistance To Organic Arsenic In Campylobacter Jejuni, Zhangqi Shen, Taradon Luangtongkum, Zhiyi Qiang, Byeonghwa Jeon, Liping Wang, Qijing Zhang

Qijing Zhang

Although bacterial mechanisms involved in the resistance to inorganic arsenic are well understood, the molecular basis for organic arsenic resistance has not been described. Campylobacter jejuni, a major food-borne pathogen causing gastroenteritis in humans, is highly prevalent in poultry and is reportedly resistant to the arsenic compound roxarsone (4-hydroxy-3-nitrobenzenearsonic acid), which has been used as a feed additive in the poultry industry for growth promotion. In this study, we report the identification of a novel membrane transporter (named ArsP) that contributes to organic arsenic resistance in Campylobacter. ArsP is predicted to be a membrane permease containing eight transmembrane helices, distinct ...


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