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Articles 1 - 4 of 4
Full-Text Articles in Food Science
Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King
Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King
Honors Theses
Communicating the beauty and complexity of biochemistry to students in a large classroom during the pandemic: what a challenge! We undertook a novel endeavor in the Department of Chemistry and Biochemistry by introducing a mandatory kitchen chemistry experiment in a lecture course. Milk, the epitome of our identity as mammals, also contains all of the major biochemical macromolecules studied in Biochemistry I. Further, the making of yogurt invokes physical processes that are the major processes and molecular forces that dominate the content of the course. Here, we report the results of massive parallel experiment conducted in the kitchens of the …
Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan
Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan
Honors Theses
Maize (Zea mays ssp. Mays) is a revolutionary cereal grain that has raced to the world’s most popular staple crop, transforming societies and impacting history. This paper aims to build and portray the story maize has created through its journey to world domination. The important details that encompass this literature are maize’s cultural significance in my life’s story, the comparison of various starches broken down into amylose and amylopectin ratios, a summative historical account on maize’s spread throughout numerous parts of the old world, and the genetical analysis of maize that explains the key features that have led …
Marilyn Chrisman, Marilyn Chrisman, Institute Of Child Nutrition
Marilyn Chrisman, Marilyn Chrisman, Institute Of Child Nutrition
Oral History Project (all interviews)
Marilyn Chrisman is an Arkansas food service director, having spent her entire forty-one year career working in child nutrition.
Pat Richardson, Pat Richardson, Institute Of Child Nutrition
Pat Richardson, Pat Richardson, Institute Of Child Nutrition
Oral History Project (all interviews)
Pat Richardson was born in Kansas and grew up in Arkansas before moving to Mississippi to attend Ole Miss. She is a former child nutrition director for Oxford City Schools and is now retired from the Institute of Child Nutrition as an Education and Training Specialist.