Food Science Commons^™

Cranberries, Melanie Jewkes

All Current Publications

Cranberries can be an easy way to add variety to meals and snacks. Learn how to use fresh cranberries and other ways to incorporate the nutritional benefits of cranberries into your diet.

Flax Facts, Carolyn Washburn

All Current Publications

This fact sheet provides nutritional, safety, storage, and health information on flax.

Tips For Teaching Knife Skills, Karin E. Allen, Janet Smith

All Current Publications

This publication gives tips about teaching knife skills safely and effectively.

A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The nutritional status of children is declining as evidenced by the steady rise in childhood obesity rates over the last three decades. Consuming five servings of fruit and vegetables (FV) daily has shown to help with weight maintenance, but children are consuming far less than the recommended servings. This study was designed to test the efficacy of a sensory-focused multi-component school-based program at increasing vegetable intake among fifth-graders. Classroom, family, and community components allowed children to explore thirteen target vegetables with their senses including taste. Vegetable consumption was measured by digitalized observations of lunchtime vegetable selection and consumption. Vegetable acceptance …

Cantaloupe, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing cantaloupe melons.

Winter Squash, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing winter squash.

Mushrooms, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing mushrooms.

Lemons, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing lemons.

Evaluating The Effectiveness Of The Utah County Fit Wic Program, Elizabeth R. Nixon

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

Childhood overweight and obesity is a growing problem across America. Public health interventions are needed to help address this problem. The purpose of this study was to evaluate the effectiveness and outcomes of the Utah County Fit WIC Program – which was initiated to address the needs of children who are overweight or at-risk of overweight based on Body Mass Index (BMI)-for-age.

Data was collected over the course of one year to examine associations between discussion of child’s weight and goal setting with parent(s)/caregiver(s) and changes in participants’ (n=167) BMI-for-age. The mean BMI-for-age decreased for participants studied across a one …

Microbiological, Thermal Inactivation, And Sensory Characteristics Of Beef Eye-Of-Round Subprimals And Steaks Processed With High-Pressure Needleless Injection, Laura Kahealani Jefferies

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

High-pressure needleless injection (HPNI) is a process where small-diameter, high-velocity burst of liquid, penetrate foods at pressures ≤ 10,000 psi. The potential of HPNI as an enhancing technique for meat was studied. In study 1, HPNI translocated surface E. coli O157 into the interior of beef eye-of-round subprimals with an incidence of 40 (±7), 25 (±8), and 25 (±8)% for meat that had been surface-inoculated with a four-strain cocktail at 0.5, 1, and 2 log₁₀ CFU/cm², respectively. Run-off water contained 2, 2, and 3 log₁₀ CFU/ml and was used for HPNI of additional subprimals, which resulted …

Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A.J. Maughan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies …

Use Of Extrusion Technology And Fat Replacers To Produce High Protein, Low Fat Cheese, Amrita Dubey

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4.

In chapter 4, three fat replacers were used at three …

Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ranjeeta Wadhwani in supervision of Dr. D. J. McMahon, has worked on investigating the various strategies to improve three qualities of low-fat cheeses. These three qualities were meltability, color, or feasibilities to incorporate dietary fiber into the low-fat cheese with its simultaneous effect on texture. There has been an ongoing research on improving the quality of low-fat cheese. In our study, low-fat Mozzarella cheese curds of 4 different fat content (1.5, 3.0, 4.5, and 6.0%) were comminuted and externally added with melted butter in the amount to get 6% fat in final cheese for low-fat claim. Addition of melted butter …

Limes, Melanie Jewkes

All Current Publications

Limes are a great citrus fruit that adds a zest to many meals. Learn how to select, use, and cook with limes

Spinach, Melanie Jewkes

All Current Publications

Spinach is a super food that can be grown or purchased fairly inexpensively. Learn how to select, prepare, and store spinach.

Potatoes, Melanie Jewkes

All Current Publications

Potatoes are a wonderful staple food that are versatile and store well. Learn how to select, cook, prepare, and store potatoes.

Tomatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing tomatoes.

Apricots, Ellen Serfustini

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and canning apricots.

Sweet Potatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing sweet potatoes.

Prickly Pear Cactus, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing prickly pear cactus.

Soup Or Sauce (Sos) Mix, Ellen Serfustini, Debra Proctor

All Current Publications

This publication provides recipe and uses for Soup or Sauce Mix.

Zucchini, Kathleen Riggs

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing zucchini.

Carrots, Ellen Serfustini

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and cooking carrots.

Direct Marketing Local Foods: Differences In Csa And Farmers' Market Consumers, Kynda R. Curtis

All Current Publications

This publication compares differences in consumer demographics, attitudes, and lifestyle measures between farmers’ market and CSA consumers based upon consumer surveys.

Apples, Kathleen Riggs

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.

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 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 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 - 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.

Dutch Oven Cooking, Susan Haws

All Current Publications

This is a how-to publication on dutch oven cooking details.