Value Added: Learning Communities, Experiential Process And Student Engagement In Life Long Learning In The Culinary Arts, 2016 CUNY Kingsborough Community College
Value Added: Learning Communities, Experiential Process And Student Engagement In Life Long Learning In The Culinary Arts, Thomas J. Smyth
Learning Communities Research and Practice
Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our college.
Development Of An Online Food Safety Training For Employees Of University Farms And School Gardens, 2016 Iowa State University
Development Of An Online Food Safety Training For Employees Of University Farms And School Gardens, Angela M. Shaw, Catherine Strohbehn, Linda L. Naeve
Angela M. Shaw
With a rise in the number of publicly accessed fruit and vegetable growing venues, there is a need for food safety training for staff of these schools and research facilities. This project created a variety of media options to educate workers about proper ways to handle fruit and vegetables to ensure food safety.
Dietary Oil Composition Differentially Modulates Intestinal Endotoxin Transport And Postprandial Endotoxemia, 2016 Iowa State University
Dietary Oil Composition Differentially Modulates Intestinal Endotoxin Transport And Postprandial Endotoxemia, Venkatesh Mani, James H. Hollis, Nicholas K. Gabler
Background: Intestinal derived endotoxin and the subsequent endotoxemia can be considered major predisposing factors for diseases such as atherosclerosis, sepsis, obesity and diabetes. Dietary fat has been shown to increase postprandial endotoxemia. Therefore, the aim of this study was to assess the effects of different dietary oils on intestinal endotoxin transport and postprandial endotoxemia using swine as a model. We hypothesized that oils rich in saturated fatty acids (SFA) would augment, while oils rich in n-3 polyunsaturated fatty acids (PUFA) would attenuate intestinal endotoxin transport and circulating concentrations. Methods: Postprandial endotoxemia was measured in twenty four pigs following a porridge ...
Soup Consumption Is Associated With A Lower Dietary Energy Density And A Better Diet Quality In Us Adults, Yong Zhu, James Hollis
Epidemiological studies have revealed that soup consumption is associated with a lower risk of obesity. Moreover, intervention studies have reported that soup consumption aids in body-weight management. However, little is known about mechanisms that can explain these findings. The objective of the present study was to investigate associations between soup consumption and daily energy intake, dietary energy density (ED), nutrient intake and diet quality. Adults aged 19–64 years who participated in the National Health and Nutrition Examination Surveys during 2003–8 were included in the study. Soup consumers were identified from the first dietary recall using the United States ...
A Proposed Method Of Test For Spoilage Of Fruits And Vegetables, 2016 Iowa State University
A Proposed Method Of Test For Spoilage Of Fruits And Vegetables, Kristopher R. Lineberry, Michael Pate, Byron F. Brehm-Stecher
Byron F. Brehm-Stecher
This document is intended to provide all procedures and background needed for testing fruits and vegetables for deter- mination of spoilage progression during storage. This method of testing was developed for research into the effect of household refrigeration storage conditions on the shelf life of fruits and vegetables (Pate and Brehm-Stecher 2005). Instructions start with the procurement of the produce and sample preparation prior to placement within the environ- mental chamber. Data collection procedures used throughout the experiments are specified and a checklist for visually identifying physical attributes of “spoilage” and “freshness” are developed. Procedures for the counting of microorgan- ...
Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, 2016 Dublin Institute of Technology
Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-Ghannam
Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc. Due to their widespread application in food and pharmaceuticals, the present study was designed to extract ITCs from York cabbage. In order to ...
Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry
Professional Agricultural Workers Journal
Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly ...
Environmental Impact Analysis Of Soybean Oil Production From Expelling, Hexane Extraction And Enzyme Assisted Aqueous Extraction, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stéphanie Jung, Lawrence A. Johnson
Kurt A. Rosentrater
In the industry, expelling and hexane extraction are the two typical processes for soybean oil production. However, the low efficiency and hazardous chemical problem are the main issues for these two processes respectively. Enzyme assisted aqueous extraction process (EAEP) is applied to increase the efficiency without using organic solvent, which is replaced by water. The environmental impact analysis of these three processes are based on their mass flows, energy consumption and global warming potential. For mass flows, the environmental impact indices were calculated based on mass balance of input and output components. Energy consumption was used to evaluate the carbon ...
Techno-Economic Analysis Of Integrated Enzyme Assisted Aqueous Extraction Of Soybean Oil, 2016 Iowa State University
Techno-Economic Analysis Of Integrated Enzyme Assisted Aqueous Extraction Of Soybean Oil, Ming-Hsun Cheng, Weitao Zhang, Kurt A. Rosentrater, Jasreen J. K. Sekhon, Tong Wang, Stephanie Jung, Lawrence A. Johnson
Kurt A. Rosentrater
Aqueous oil extraction is a process which replace organic solvent, hexane is most used in solvent extraction, with water. Comparing to typical solvent extraction and expelling processes, the aqueous extraction has higher oil yield (over 80%) than expelling process and that is exempt the issues resulted from chemical loading and remaining. The enzyme was used to improve the breakdown of cell and release free oil. The enzyme assisted aqueous extraction process (EAEP) includes dehulling, flaking, extraction and demulsification processes. SuperPro Designer was used to conduct the techno-economic analysis (TEA) of the extraction process. The total capital investment, operation cost and ...
Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar
Electronic Theses and Dissertations
Sea vegetables (also known as seaweeds) are gaining popularity among American consumers as a new superfood. Some sea vegetable farmers in New England have begun to distribute fresh or minimally processed sea vegetables to local restaurants and to retail distributors. However, limited knowledge about quality loss and processing effects on fresh, farm-raised sea vegetables postharvest obstructs the growth of a vibrant sea vegetable industry. The objectives of this research were to: 1) evaluate the quality changes and shelf life of four fresh sea vegetables species - dulse, Gracilaria, sugar kelp and winged kelp - during refrigerated storage, 2) determine the basic nutritional ...
Effects Of Salt And Nitrite Concentration On The Shelf Life Of Deli-Style Ham, 2016 University of Nebraska - Lincoln
Effects Of Salt And Nitrite Concentration On The Shelf Life Of Deli-Style Ham, Regan E. Stanley
Theses and Dissertations in Animal Science
Deli-style hams were manufactured to measure the effects of salt and nitrite concentration on shelf life and physicochemical characteristics. Three replications of deli-style ham treatments were manufactured in a 3 x 4 factorial arrangement of salt concentration (0.7%, 1.4%, or 2.1%, meat block basis) and nitrite concentration and source (0 ppm, 100 ppm or 200 ppm sodium nitrite, SN, or 100 ppm sodium nitrite equivalent from pre-converted celery juice powder, CP; Veg Stable 506, Florida Food Products). Salt concentration, water activity, cook yield, and texture profile analysis (TPA) were measured on w 0. Color, pH, residual nitrite ...
A Three-Year Level Study Of The Profitability Of Corn And Soybean Production, 2016 Iowa State University
A Three-Year Level Study Of The Profitability Of Corn And Soybean Production, Todd D. Davis, William M. Edwards
Crop producers face many decisions each year about the quantity and quality of inputs to use, the purchasing of these inputs, and the timing of production operations. Because their time for gathering and analyzing information on which to base management decisions is limited, they need to know which decision, areas have the greatest impact on profitability. A set of detailed and accurate records of production, costs, and returns from a group of producers growing corn and soybeans in Iowa over a three-year period was.available from Iowa State University Extension. This information was used to assess the relative importance of ...
Estimated Costs Of Production For Winter Canola In Iowa, 2016 Iowa State University
Estimated Costs Of Production For Winter Canola In Iowa, Rafael A. Martinez-Feria, Keri Jacobs, Mary H. Wiedenhoeft
Ag Decision Maker Information Files
Canola is a productive crop commonly grown in regions outside the Midwestern Corn Belt for its high-quality, edible oil. The oilseed is traded in global commodity markets and its price has seen significant increases during the last decade, primarily due to a steady domestic demand for vegetable oil and strengthening international demand for Canadian canola (1). Findings from our field studies indicate that winter varieties of canola planted in early fall in Iowa (mid-August to early-Sept) have the potential to overwinter and be harvested in mid-July (2). For producers who wish to incorporate alternative crops into their rotation, winter canola ...
Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, 2016 University of Nebraska-Lincoln
Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses
Dissertations & Theses in Food Science and Technology
Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP ...
Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, 2016 University of Nebraska-Lincoln
Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo
Dissertations & Theses in Food Science and Technology
The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing an ...
Improving Agricultural Workers Food Safety Knowledge Through An Online Curriculum, 2016 Iowa State University
Improving Agricultural Workers Food Safety Knowledge Through An Online Curriculum, Angela M. Shaw, John Dzubak, Catherine Strohbehn, Linda Naeve
Professional Agricultural Workers Journal
A one-hour online food safety curriculum was developed to inform university farm workers on food safety hazards associated with production and harvesting of fresh produce. The farm curriculum consists of five sections (food safety importance, pre-harvest hazards, post-harvest hazards, personal hygiene, and regulations). Engagement activities and a user manual were developed to support the curriculum. Curriculum content was validated by an expert panel and a convenience panel of farm workers. The developed curriculum was piloted at two land grant universities (n=50). Multiple-choice quizzes were used to assess knowledge changes in each of the sections. Results indicated significant knowledge ...
Genetic Haplotypes And Family History Of Alzheimer’S Disease Modify Homocysteine And Influence Neurovascular Pathology, Joe Webb
Honors Projects and Posters
Objective: To delineate novel relationships between Alzheimer disease (AD) factors, such as Translocase of the Outer Mitochondrial Membrane - kD 40 (TOMM40) genotype, AD family history (FH), vascular risk factors, and vascular neuropathology Methods: We performed linear mixed model regression on imaging and biomarker data from the Alzheimer’s Disease Neuroimaging Initiative (ADNI) cohort. Among 210 healthy adults with 1 or 2 Apolipoprotein ε4 (APOE4) alleles, we stratified by TOMM40 genotypes S/L, L/L, L/VL. Main effects and interactions between TOMM40 and FH were conducted on white matter hyperintensities (WMH), infarctions, and total intracranial volume. Vascular risk factors homocysteine ...
Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, 2016 Western Kentucky University
Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi
Masters Theses & Specialist Projects
The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 ...
Automatic Food Expiration Notification System, 2016 Purdue University
Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi
Engagement and Service-Learning Summit
No abstract provided.