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1,654 full-text articles. Page 1 of 43.

Feeding Condensed Distillers Solubles To Feedlot Finishing Steers And The Effects Of Feed Additives In Adaptation Diets, Marie E. Harris 2014 University of Nebraska - Lincoln

Feeding Condensed Distillers Solubles To Feedlot Finishing Steers And The Effects Of Feed Additives In Adaptation Diets, Marie E. Harris

Theses and Dissertations in Animal Science

By-products from the dry-milling ethanol process can be used in cattle diets to replace corn. There is a significant interaction between corn processing methods as CCDS concentration increases in the diet. Improvements are observed for SFC in final BW, ADG, and G:F over DRC. An experiment was conducted to determine if greater concentrations of CCDS could be fed in SFC based diets and maintain or improve performance. Performance and carcass characteristics were evaluated with increasing concentrations of CCDS at 0, 9, 18, 27, or 36% in place of SFC in feedlot finishing diets. As CCDS concentration increased, DMI decreased ...


Feeding Alkaline Treated And Processed Crop Residue To Feedlot Cattle, Sarah J. Peterson 2014 University of Nebraska - Lincoln

Feeding Alkaline Treated And Processed Crop Residue To Feedlot Cattle, Sarah J. Peterson

Theses and Dissertations in Animal Science

Chemical treatment and decreased particle size are methods used to improve digestibility and utilization of the available nutrients in low quality forages. Previous research has indicated that chemically treated corn residue can take the place of corn when included in finishing rations containing distillers grains. Also, decreasing particle size utilizing methods such as pelleting has been shown to improve DMI and ADG. However, limited research has been completed on use of chemical treatment and pelleting in growing and receiving rations. Also, an ideal distillers inclusion has not yet been identified when including alkaline treated stalks in finishing rations. Therefore, a ...


Confectionery In Georgian Ireland. O'Er Viands Of Delicious Taste, O'Er Cooling Creams, Sweet Fruit And Paste...' An Exploration Of The Sweeter Side Of Our Culinary History., Dorothy Cashman 2014 Dublin Institute of Technology

Confectionery In Georgian Ireland. O'Er Viands Of Delicious Taste, O'Er Cooling Creams, Sweet Fruit And Paste...' An Exploration Of The Sweeter Side Of Our Culinary History., Dorothy Cashman

Dublin Gastronomy Symposium 2014

No abstract provided.


Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain., Tricia Cusack 2014 Dublin Institute of Technology

Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain., Tricia Cusack

Dublin Gastronomy Symposium 2014

No abstract provided.


'Parsnip Wine Approaches Nearest To The Malmsey Or Madeira': A Discussion Of Sweet Wines And Cordials Popular In Georgian Ireland, Tara Kellaghan 2014 Dublin Institute of Technology

'Parsnip Wine Approaches Nearest To The Malmsey Or Madeira': A Discussion Of Sweet Wines And Cordials Popular In Georgian Ireland, Tara Kellaghan

Dublin Gastronomy Symposium 2014

No abstract provided.


Desire And Fear: Food As Art In 'Babette's Feast.', Carolyn Levy 2014 Dublin Institute of Technology

Desire And Fear: Food As Art In 'Babette's Feast.', Carolyn Levy

Dublin Gastronomy Symposium 2014

No abstract provided.


''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book., Igor Cusack 2014 Dublin Institute of Technology

''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book., Igor Cusack

Dublin Gastronomy Symposium 2014

No abstract provided.


Lust For Leaves., Janet Bezier 2014 Dublin Institute of Technology

Lust For Leaves., Janet Bezier

Dublin Gastronomy Symposium 2014

No abstract provided.


Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien 2014 Dublin Institute of Technology

Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien

Dublin Gastronomy Symposium 2014

No abstract provided.


Craving National Identity: Irish Diplomatic Dining Since 1922, Elaine Mahon 2014 Dublin Institute of Technology

Craving National Identity: Irish Diplomatic Dining Since 1922, Elaine Mahon

Dublin Gastronomy Symposium 2014

No abstract provided.


Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci 2014 Dublin Institute of Technology

Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci

Dublin Gastronomy Symposium 2014

No abstract provided.


Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy 2014 Dublin Institute of Technology

Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy

Dublin Gastronomy Symposium 2014

No abstract provided.


Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong 2014 Dublin Institute of Technology

Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong

Dublin Gastronomy Symposium 2014

No abstract provided.


Craving Alcohol., James Murphy 2014 Dublin Institute of Technology

Craving Alcohol., James Murphy

Dublin Gastronomy Symposium 2014

No abstract provided.


Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington 2014 Dublin Institute of Technology

Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington

Dublin Gastronomy Symposium 2014

No abstract provided.


Suppressing Desire As Culinary Discipline: Can Culinary Education Be Hedonistic? Should It Be?, Jonathan Deutsch 2014 Dublin Institute of Technology

Suppressing Desire As Culinary Discipline: Can Culinary Education Be Hedonistic? Should It Be?, Jonathan Deutsch

Dublin Gastronomy Symposium 2014

No abstract provided.


An Exploration Into The Desire For Creative And Innovative Methods Of Investigative Educative Research Through The Medium Of The 'Curated Meal'., Emma Clarke 2014 Dublin Institute of Technology

An Exploration Into The Desire For Creative And Innovative Methods Of Investigative Educative Research Through The Medium Of The 'Curated Meal'., Emma Clarke

Dublin Gastronomy Symposium 2014

No abstract provided.


The Rise Of Supper Clubs., Sandra Hamilton 2014 Dublin Institute of Technology

The Rise Of Supper Clubs., Sandra Hamilton

Dublin Gastronomy Symposium 2014

No abstract provided.


The Desire For Magnificence : The Aquisition And Use Of Silver For Dining In Seventeenth Century Ireland., Jessicia Cunningham 2014 Dublin Institute of Technology

The Desire For Magnificence : The Aquisition And Use Of Silver For Dining In Seventeenth Century Ireland., Jessicia Cunningham

Dublin Gastronomy Symposium 2014

No abstract provided.


Craving Difference In Late 14th Century England., Adrian Bregazzi 2014 Dublin Institute of Technology

Craving Difference In Late 14th Century England., Adrian Bregazzi

Dublin Gastronomy Symposium 2014

No abstract provided.


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