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Preserving Figs, Carolyn Washburn, Charlotte P. Brennand 2017 Utah State University Extension

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

Carolyn Washburn

This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Carolyn Washburn

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Kathleen Riggs

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer 2017 Utah State University Extension

Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer

Kathleen Riggs

This publication discusses the basic principles of pressure canning.


Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer 2017 Utah State University Extension

Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer

Kathleen Riggs

This publication discusses the basic principles of boiling water cannings.


Preserving Apples, Charlotte P. Brennand, Kathleen Riggs 2017 Utah State University Extension

Preserving Apples, Charlotte P. Brennand, Kathleen Riggs

Kathleen Riggs

This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information


Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs 2017 Utah State University Extension

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

Kathleen Riggs

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.


Avoiding Common Canning Mistakes, Kathleen Riggs 2017 Utah State University Extension

Avoiding Common Canning Mistakes, Kathleen Riggs

Kathleen Riggs

This publication gives tips on avoiding common canning mistakes.


Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker 2017 Utah State University Extension

Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker

Teresa Hunsaker

This publications provides information on pears, including freezing, canning, drying, storing, and nutritional information.


Preserving Grapes, Christine Jensen, Charlotte P. Brennand 2017 Utah State University Extension

Preserving Grapes, Christine Jensen, Charlotte P. Brennand

Christine Jensen

This publication describes grapes, how to select, can, freeze and dry them. It gives storage and nutritional information.


Preserving Apricots, Charlotte P. Brennand, Ann Henderson 2017 Utah State University Extension

Preserving Apricots, Charlotte P. Brennand, Ann Henderson

Ann Henderson

This publication provides information on the proper selection, preparation, freezing, and canning of apricots.


Food Safety In The United States And The European Union: Sequel To A Case Study, Bryan Harris 2017 University of New Hampshire

Food Safety In The United States And The European Union: Sequel To A Case Study, Bryan Harris

RISK: Health, Safety & Environment

The author reports on recent regulatory and legislative developments in the United States and European Union relating to toys imbedded in candy.


Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, Paula Bourke, Brijesh Tiwari, Colm O Donnell, Patrick Cullen 2016 Dublin Institute of Technology

Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, Paula Bourke, Brijesh Tiwari, Colm O Donnell, Patrick Cullen

Brijesh Tiwari

In the last decade power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products. While sonication alone is not adequate for inactivation of various spoilage and harmful enzymes present in food, ultrasound in combination with mild heat treatment and/or pressure has shown potential for both enzyme and pathogen inactivation. Numerous studies have investigated ultrasound for inactivating enzymes such as pectinmethylesterase, polyphenoloxidases and peroxidases responsible for deterioration of fruit & vegetable juice and various enzymes pertinent to milk quality. The efficacy of ultrasound for the inactivation of enzymes in food is ...


Value Added: Learning Communities, Experiential Process And Student Engagement In Life Long Learning In The Culinary Arts, Thomas J. Smyth 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.


Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-ghannam 2016 Dublin Institute of Technology

Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

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 2016 Tuskegee University

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

Abstract

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 ...


Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar 2016 University of Maine

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, Regan E. Stanley 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, Todd D. Davis, william m. edwards 2016 Iowa State University

A Three-Year Level Study Of The Profitability Of Corn And Soybean Production, Todd D. Davis, William M. Edwards

william 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, Rafael A. Martinez-Feria, Keri Jacobs, Mary H. Wiedenhoeft 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 ...


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