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Articles 1 - 10 of 10
Full-Text Articles in Life Sciences
The Local Food Movement: Definitions, Benefits & Resources, Roslynn Brain
The Local Food Movement: Definitions, Benefits & Resources, Roslynn Brain
All Current Publications
No abstract provided.
4-H Fun With Foods - Lesson 3: Cookies: Drop & Bar, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
4-H Fun With Foods - Lesson 3: Cookies: Drop & Bar, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
All Current Publications
This publication is part of 4-H Fun with Foods Guide, Lesson 3 provides recipes and instructions to make drop and bar cookies.
4-H Fun With Foods - Lessons 9 And 10: Smart Shopping, Have A Party, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Debra Proctor, Ronda Olsen, Naomi Weeks
4-H Fun With Foods - Lessons 9 And 10: Smart Shopping, Have A Party, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Debra Proctor, Ronda Olsen, Naomi Weeks
All Current Publications
This publication is part of the 4-H Fun with Food Guide, Lesson 9 and 10 provide smart tips for grocery shopping and executing party plans.
4-H Fun With Foods - Lesson 4: Beverages, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
4-H Fun With Foods - Lesson 4: Beverages, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
All Current Publications
This publication is part of the 4-H Fun with Foods Guide, Lesson 4 provides tips and recipes for making beverages.
4-H Fun With Foods - Lesson 5: Microwave Munchies, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
4-H Fun With Foods - Lesson 5: Microwave Munchies, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
All Current Publications
This publication is part of the 4-H Fun with Foods Guide, Lesson 5 provides recipes and instructions for microwave munchies.
4-H Fun With Foods - Lesson 6: Cookies: Molded, Refrigerator & Rolled, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
4-H Fun With Foods - Lesson 6: Cookies: Molded, Refrigerator & Rolled, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
All Current Publications
This publication is part of the 4-H Fun with Foods Guide, Lesson 6 provides recipes and instructions for molded, refrigerator, and rolled cookies.
4-H Fun With Foods - Lesson 7: Sandwiches, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Ronda Olsen, Naomi Weeks, Debra Proctor
4-H Fun With Foods - Lesson 7: Sandwiches, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Ronda Olsen, Naomi Weeks, Debra Proctor
All Current Publications
This publication is part of the 4-H Fun with Foods Guide, Lesson 7 provides recipes and instructions for making a variety of sandwiches.
4-H Fun With Foods - Lesson 8: Plan A Party, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
4-H Fun With Foods - Lesson 8: Plan A Party, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
All Current Publications
This publication is part of the 4-H Fun with Food Guide, Lesson 8 provides ideas, instructions, checklists, and recipes for planning a party.
4-H Fun With Foods, Level 1 -Complete Book, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
4-H Fun With Foods, Level 1 -Complete Book, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen
All Current Publications
This publication is a complete guide to the basics of Level 1 cooking, includes recipes, instructions, and food safety tips.
Aspects Of Sample Preparation For Freeze-Fracture/Freeze-Etch Studies Of Proteins And Lipids In Food Systems. A Review, Wolfgang Buchheim
Aspects Of Sample Preparation For Freeze-Fracture/Freeze-Etch Studies Of Proteins And Lipids In Food Systems. A Review, Wolfgang Buchheim
Food Structure
To select optimum specimen preparation methods and to correctly interpret freeze-fracture/freezeetch micrographs of food systems a detailed knowledge of the individual steps of preparation -- i.e. chemical fixation of samples, their cryoprotective pretreatment, cryofixation, freeze-fracturing and -etching, and replication -- and of their influence on the appearance of different constituents, especially proteins and lipids, is necessary. Food systems show great variation in composition, structure and especially in their content of water -- e.g. molecular and colloidal solutions, oil-in-water and water-in-oil emulsions, gels suspensions, semi-solid systems such as cheese, dried systems such as milk powders -- thus requiring a careful variation …