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Articles 121 - 140 of 140
Full-Text Articles in Agriculture
Nf92-62 Dietary Fiber, Linda S. Boeckner
Nf92-62 Dietary Fiber, Linda S. Boeckner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses dietary fiber.
Rp92-438 Food Additives: What Are They?, Patricia Redlinger, Diane Nelson
Rp92-438 Food Additives: What Are They?, Patricia Redlinger, Diane Nelson
University of Nebraska-Lincoln Extension: Historical Materials
Fewer and fewer Americans produce their own food, yet consumers demand and enjoy a food supply that is flavorful, nutritious, convenient, readily available, safe, abundant, varied, and reasonably priced. Food additives and technology make that possible.
This research publication covers what food additive are, why are they used, how they are regulated, and what can individuals do when they are concerned about food additives. It also contains a guide to food additives table.
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
Ec92-2307 Food Microbiology/Foodborne Illness, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This extension circular discusses the microorganisms in food. Bacteria, yeasts, and mold are microorganisms associated with foods. The individual microorganism cannot be seen without the aid of a microscope. Microorganisms may be classified into three groups according to their activity: beneficial, spoilage, and pathogenic. All three microorganisms will be discussed.
Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner
Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses blood cholesterol.
Nf92-100 Food Safety Thermometer, Julie A. Albrecht, Susan S. Sumner
Nf92-100 Food Safety Thermometer, Julie A. Albrecht, Susan S. Sumner
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact offers a food thermometer for food safety.
Nf91-35 Amaranth Grain Production In Nebraska, David D. Baltensperger, Drew J. Lyon, Lenis Alton Nelson, Alan J. Corr
Nf91-35 Amaranth Grain Production In Nebraska, David D. Baltensperger, Drew J. Lyon, Lenis Alton Nelson, Alan J. Corr
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses amaranth grain production in Nebraska.
Nf91-32 A Quick Consumer Guide To Safe Food Handling, Dennis Burson, Julie A. Albrecht
Nf91-32 A Quick Consumer Guide To Safe Food Handling, Dennis Burson, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact provides strategies to avoid foodborne illnesses.
Nf91-34 Food Safety For Farmers' Market Vendors, Julie A. Albrecht
Nf91-34 Food Safety For Farmers' Market Vendors, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses food safety issues for farmers' market vendors.
Trends In Agriculture: Sustainability, Delmar Vander Zee, Ronald Vos
Trends In Agriculture: Sustainability, Delmar Vander Zee, Ronald Vos
Pro Rege
No abstract provided.
Ec90-437 Let's Preserve: Tomatoes And Tomato Products, Julie A. Albrecht
Ec90-437 Let's Preserve: Tomatoes And Tomato Products, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
Several tomato plants can yield lots of fruit. Preserving tomatoes in various ways to serve throughout the year is an excellent way to use your harvest.
This publication provides procedures to safely process a variety of tomato products. The publication Let’s Preserve: Canning Basics: (EC90-434) gives information on boiling water and pressure canners, jar and lid selection, and preparation.
Ec90-435 Let's Preserve: Vegetables And Vegetable Products, Julie A. Albrecht
Ec90-435 Let's Preserve: Vegetables And Vegetable Products, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
High quality home canned vegetables can add nutrients and variety to your meals throughout the year. Canning favorite and special products can be a rewarding experience and a source of pride for many people. Vegetables can be safely preserved at home by following the procedures in this publication.
Pressure canning is the only recommended method for canning low-acid vegetables.
Ec90-2502 Perspectives On Nitrates, Gary W. Hergert, Richard A. Wiese, Delynn Hay, William A. Lee, Ann Ziebarth, Richard B. Davis, Constance Kies, Carolyn Bednar, Norman Schneider, Alex Hogg, Robert A. Britton, J. David Aiken
Ec90-2502 Perspectives On Nitrates, Gary W. Hergert, Richard A. Wiese, Delynn Hay, William A. Lee, Ann Ziebarth, Richard B. Davis, Constance Kies, Carolyn Bednar, Norman Schneider, Alex Hogg, Robert A. Britton, J. David Aiken
University of Nebraska-Lincoln Extension: Historical Materials
The potential adverse consequences of nitrate on both human and animal health has long been recognized. This extension circular is comprised of six papers that include:
• Nitrogen in our Environment
• Alternatives When Excessive Nitrate is Present in Drinking Water
• Nitrates, Nutrites and Methemoglobinemia
• Nitrates, Nutrities, N-Nitroso Compounds and Nutrition
• Excessive Nitrate/Nitrite Exposure: Nitrate Poisoning and Related Animal Health Effects
• Nitrates and Ground Water Quality Protection Policies
G90-1008 Making The Most Of Your Food Dollars (Revised March 1996), Linda S. Boeckner
G90-1008 Making The Most Of Your Food Dollars (Revised March 1996), Linda S. Boeckner
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide describes strategies for providing good nutrition economically.
Are you spending more of your family budget on food these days? Want to find ways to make your food dollar go further yet provide enjoyable meals? One way is to educate family members in making wise decisions about menu planning, food buying and cooking.
A varied diet of colorful, wholesome foods that you and your family will eat and like is important. There is no need to leave out all favorite foods to cut costs. Use the best buying practices to get the type of food you need. If including …
Use Of Acorns For Food In California: Past, Present, Future, David A. Bainbridge
Use Of Acorns For Food In California: Past, Present, Future, David A. Bainbridge
David A Bainbridge
Acorns are a neglected food for people, livestock, domestic fowl, and wildlife in California. Acorns are easy to collect, store, and process. In addition to the nutritious nut and meal, acorns yield an oil comparable in quality and flavor with olive oil. The existing acorn market could be greatly expanded and provide new income for rural people. A serious effort to identify and propagate the best oak acorn cultivars for these products is long overdue. It is particularly appropriate for this research to be done in California, which once had an acorn based economy.
An Economic Analysis Of Food Policy In The Ivory Coast, Yao Prao Felix
An Economic Analysis Of Food Policy In The Ivory Coast, Yao Prao Felix
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Ivory Coast covers an area of 124,000 square miles with reasonable rainfall for food crops production. But besides what has been called the economic "miracle," the country relies on increasing food imports (rice, wheat, meat, and milk products). At the same time, the country's earnings from the major export commodities are shrinking. So the primary objective was to identify the main causes and circumstances that have resulted in reductions in food production. The major hypothesis was that the present situation is simply the result of policies that have favored cash crops relative to good products. A formal treatment and an …
Heg75-12 Nebraska Master Mix, Harriet Kohn
Heg75-12 Nebraska Master Mix, Harriet Kohn
University of Nebraska-Lincoln Extension: Historical Materials
The Nebraska Master Mix can be used to make many dishes easily. The homemade mix offers the advantage, over bought mixes, of choosing your own combination of ingredients. For example, you may want to try the whole wheat version with margarine for a deliciously different mix. Simple meals and leftovers can be sparked up by adding a homemade hotbread or other food made from the Nebraska Master Mix.
The Nebraska Master Mix is lower in fat than some but gives very good results. Sugar has been reduced in some of the recipes, but other ingredients have been used to enhance …
G73-73 Sweet Potatoes (Revised June 1992), R.E. Neild, Laurie Hodges
G73-73 Sweet Potatoes (Revised June 1992), R.E. Neild, Laurie Hodges
University of Nebraska-Lincoln Extension: Historical Materials
Varieties, requirements and culture, harvesting and storage of sweet potatoes.
The sweet potato, a member of the morning glory plant family, is native to tropical America. It is an important food plant in warmer regions of the world and is adapted to southeastern Nebraska. Sweet potatoes may be boiled, baked, fried, or candied. They have high food value. Varieties with deeply yellow colored roots are a good source of vitamin A.
Ec70-951 Swiss Fondue, Ethel Diedrichsen
Ec70-951 Swiss Fondue, Ethel Diedrichsen
University of Nebraska-Lincoln Extension: Historical Materials
Cheese Fondue is a Swiss national dish which combines cheese and bread. In years past, quantities of bread and cheese were made during the winter for use throughout the year. Gradually, both became very hard. To make them more edible, the cheese was melted and the bread dunked in this mixture.
Fondue to served informally in a festive atmosphere. Each person spears a piece of crusty bread with a fork, going through the soft part first to secure the points in the crust. The bread is dunked in the fondue with a stirring motion.
This extension circular discusses the fondue …
Leaflet No. 7 Food For Victory
Leaflet No. 7 Food For Victory
University of Nebraska-Lincoln Extension: Historical Materials
One of the most important things families can do in the present emergency is to keep physically fit. Nutrition is a fundamental factor in physical fitness. Those families who are making a conscientious effort to improve their food habits are lining up for the nation's defense and ultimate victory.
If you are enrolled in the Victory Home and Garden program you are helping to insure yourself and others of an adequate supply of home produced foods through careful planning of production and preservation.
This March 1942 publication discusses the concern about preserving enough food for good health during times of …
Ec31-133 The Management Of Nebraska Soils (Revised March 1936), P.H. Stewart, D.L. Gross
Ec31-133 The Management Of Nebraska Soils (Revised March 1936), P.H. Stewart, D.L. Gross
University of Nebraska-Lincoln Extension: Historical Materials
The agricultural lands of this country are its greatest natural resource. History points out that nations with vast areas of good farm land are most likely to prosper and survive over long periods of time. Local communities, too, prosper and flourish in proportion to the productiveness of the surrounding land. Schools, social life, and business develop best in areas where the land is productive and properly managed and conserved.
Nebraska, in common with other states, has suffered by the depletion of soil fertility. The reduction in acres in legumes and grasses, and the deplation of the organic matter in the …