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2003

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Articles 31 - 46 of 46

Full-Text Articles in Food Science

Power, Privilege, And Special Interests: Rent Seeking And Subsidies In Agriculture, Matt Bogard Jan 2003

Power, Privilege, And Special Interests: Rent Seeking And Subsidies In Agriculture, Matt Bogard

Agriculture Department Seminar Series

This presentation covers what Public Choice economists refer to as ‘rent seeking,’ generally seeking favor or special privilege from government through subsidies or regulatory advantages. Particularly, the biotech industry is the area of focus for this presentation. Problems with rent seeking in the biotech industry involve less innovation and industry consolidation. Policies related to biotech regulation, school lunch programs, the Clean Air Act, and ethanol subsidies are discussed. A game theoretic approach is used and it is concluded that issues related to rent seeking and special interests are not adequately addressed by recent campaign finance reform efforts. Alternatives such as …

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Instructions For Authors, Discovery Editors Jan 2003

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

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The Pig In Irish Cuisine Past And Present, Mairtin Mac Con Iomaire Jan 2003

The Pig In Irish Cuisine Past And Present, Mairtin Mac Con Iomaire

Conference papers

The inspiration to research and present this paper came from a folklore tale about how Saint Martin created the pig from a piece of fat. The paper will explore the pig in Irish cuisine and culture from ancient times to the present. The paper will discuss the pig in Irish literature and mythology; outline the role the emergence of the potato had on domestic pig keeping, and trace the rise of commercial processing in the nineteenth century to the present day. It will highlight a number of traditional Irish dishes using pig meat and illustrate how today’s chefs have incorporated …

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Letter From The Dean, Gregory J. Weidemann Jan 2003

Letter From The Dean, Gregory J. Weidemann

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

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Contents, Discovery Editors Jan 2003

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

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Evaluation Of A New Extraction System For Rapid Measurement Of Surface Lipid Content Of Rice For Degree Of Milling Estimation, Amanda Parker, Cynthia Rohrer, Terry Siebenmorgen Jan 2003

Evaluation Of A New Extraction System For Rapid Measurement Of Surface Lipid Content Of Rice For Degree Of Milling Estimation, Amanda Parker, Cynthia Rohrer, Terry Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The objective of this research was to evaluate a potential time-saving method for surface lipid content (SLC) measurement of milled rice by utilizing new extraction technology. The SLC is often used as the basis for quantifying the degree to which bran has been removed from kernels during the rice milling process; this quality factor is often referred to as degree of milling (DOM). The SLCs of two long-grain cultivars of rice, ‘Cypress’ and ‘Cocodrie’, were determined using an accelerated solvent extraction system (ASE) and compared to the conventional, manual system (Soxtec extraction system) that is typically used for SLC measurement. …

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Physicochemical Properties And Leaching Behavior Of Eight U.S. Long-Grain Rice Cultivars As Related To Rice Texture, Devon Cameron, Ya-Jane Wang Jan 2003

Physicochemical Properties And Leaching Behavior Of Eight U.S. Long-Grain Rice Cultivars As Related To Rice Texture, Devon Cameron, Ya-Jane Wang

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

There are many long-grain rice cultivars produced commercially in the U.S.; however, little work has been done on correlating the structure and physicochemical properties of starch with their texture. The physicochemical properties, leaching behavior, and texture attributes of eight long-grain rice cultivars were studied. Differences were observed in the approximate composition of kernels, including crude protein (6.6-9.3%), crude lipid (0.18-0.51%), and apparent amylose content (25.5-30.9%). These cultivars also differed slightly in thermal properties, such as onset temperature (73.7° to 77.4°C) and peak temperature (78.8° to 81.9°C). Although they showed a similar pasting temperature, their peak viscosities ranged from 680 to …

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Table & Seed Potatoes From Western Australia At A Glance, Dr I Mcpharlin, Peter Dawson, Rachel Lancaster Jan 2003

Table & Seed Potatoes From Western Australia At A Glance, Dr I Mcpharlin, Peter Dawson, Rachel Lancaster

Bulletins 4000 -

Western Australia is a leading national exporter of table potatoes, accounting for almost 40 per cent of Australian exports. The high quality of Western Australian potatoes commands premium prices on both national and international markets. Opportunities to export Certified potato seed, particularly to south east Asian markets are growing and varieties suited to export markets are being developed.

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Determination Of The Botanical And Chemical Composition Of The Pasture Diet Selected By Llamas (Lama Glama) During The Rainy Season In The Community Of Pujrata, Cristóbal Achu Nina Jan 2003

Determination Of The Botanical And Chemical Composition Of The Pasture Diet Selected By Llamas (Lama Glama) During The Rainy Season In The Community Of Pujrata, Cristóbal Achu Nina

Theses and Dissertations

Llamas (Lama glama) take advantage of poor natural forage (grasses and others) due to their efficient digestive physiology that is adapted for this type of forage. The problem now faced is the gradual exhaustion of the native grassland (low phytomass production). The vegetation does not cover the dry matter consumption requirements, and less so the nutrient requirements, of these animals. Because of this there is the necessity of determining the botanical composition, pasture selection by plant parts, and chemical composition of what llamas ingest in order to improve these animals' nutrition in the pasture. This study occurred at the Larqa …

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Determination Of Home Techniques For Storing And Conserving Food In The Homes Of Cuambo And La Rinconada In Imbabura Province, 2001-2002, Marisol Caicedo Barrios Jan 2003

Determination Of Home Techniques For Storing And Conserving Food In The Homes Of Cuambo And La Rinconada In Imbabura Province, 2001-2002, Marisol Caicedo Barrios

Theses and Dissertations

In Ecuador, there is a grave socioeconomic nutritional problem, and it is seen clearest in Imbabura province in the communities of Cuambo and La Rinconada. One of the biggest problems is inadequate food, due principally to the poor food storage and conservation habits. Considering this problem, it is necessary to deepen the knowledge of improved traditional techniques for storing and conserving food, through which families can store and manage their product better, controlling and avoiding losses due to insects, rodents, and climate, and guaranteeing conservation of the same. The investigation was oriented to implement alternative, improved storage and conservation technologies …

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A Response Surface Analysis Of Commercial Corn Starch Annealing, Serap Ozcan, David S. Jackson Jan 2003

A Response Surface Analysis Of Commercial Corn Starch Annealing, Serap Ozcan, David S. Jackson

Department of Food Science and Technology: Faculty Publications

Native starch is composed of granules that are organized, durable, and morphologically identifiable microscopic structures of amylose and amylopectin molecules (Virtanen and Autio 1993; Snyder 1984). Sahai and Jackson (1994) reported that native starch granules from a single starch source were not homogeneous in character and had different functional properties. Because of their heterogeneity, it should not be expected that starch granules behave uniformly when heated in water (Sahai and Jackson 1996). The extent of heat treatment, starch hydration. and the inherent physical and chemical properties of native starch determine the structure and functionality of starch in a food system. …

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The Safety Of Genetically Modified Foods Produced Through Biotechnology, Robert M. Hollingworth, Leonard F. Bjeldanes, Michael Bolger, Ian Kimber, Barbara Jean Meade, Steve L. Taylor, Kendall B. Wallace Jan 2003

The Safety Of Genetically Modified Foods Produced Through Biotechnology, Robert M. Hollingworth, Leonard F. Bjeldanes, Michael Bolger, Ian Kimber, Barbara Jean Meade, Steve L. Taylor, Kendall B. Wallace

Department of Food Science and Technology: Faculty Publications

The Society of Toxicology (SOT) is committed to protecting and enhancing human, animal, and environmental health through the sound application of the fundamental principles of the science of toxicology. It is with this goal in mind that the SOT defines here its current consensus position on the safety of foods produced through biotechnology (genetic engineering). These products are commonly termed genetically modified foods, but this is misleading, since conventional methods of microbial, crop, and animal improvement also produce genetic modifications and these are not addressed here.
The available scientific evidence indicates that the potential adverse health effects arising from biotechnology-derived …

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Characterization Of Escherichia Coli O157:H7 From Downer And Healthy Dairy Cattle In The Upper Midwest Region Of The United States, C. M. Byrne, I. Erol, J. E. Call, C. W. Kaspar, D. R. Buege, C. J. Hiemke, P. J. Fedorka-Cray, Andrew K. Benson, F. M. Wallace, J. B. Luchansky Jan 2003

Characterization Of Escherichia Coli O157:H7 From Downer And Healthy Dairy Cattle In The Upper Midwest Region Of The United States, C. M. Byrne, I. Erol, J. E. Call, C. W. Kaspar, D. R. Buege, C. J. Hiemke, P. J. Fedorka-Cray, Andrew K. Benson, F. M. Wallace, J. B. Luchansky

Department of Food Science and Technology: Faculty Publications

While cattle in general have been identified as a reservoir of Escherichia coli O157:H7, there are limited data regarding the prevalence and clonality of this pathogen in downer dairy cattle and the potential impact to human health that may occur following consumption of meat derived from downer dairy cattle. In the present study, conducted at two slaughter facilities in Wisconsin between May and October of 2001, we established a higher prevalence of E. coli O157:H7 in fecal and/or tissue samples obtained aseptically from intact colons of downer dairy cattle (10 of 203, 4.9%) than in those from healthy dairy cattle …

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Genome Diversification In Phylogenetic Lineages I And Ii Of Listeria Monocytogenes: Identification Of Segments Unique To Lineage Ii Populations, Chaomei Zhang, Min Zhang, Jingliang Ju, Joseph Nietfeldt, John Wise, Phillip M. Terry, Michael Olson, Stephen D. Kachman, Martin Wiedmann, Mansour Samadpour, Andrew K. Benson Jan 2003

Genome Diversification In Phylogenetic Lineages I And Ii Of Listeria Monocytogenes: Identification Of Segments Unique To Lineage Ii Populations, Chaomei Zhang, Min Zhang, Jingliang Ju, Joseph Nietfeldt, John Wise, Phillip M. Terry, Michael Olson, Stephen D. Kachman, Martin Wiedmann, Mansour Samadpour, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Thirteen different serotypes of Listeria monocytogenes can be distinguished on the basis of variation in somatic and flagellar antigens. Although the known virulence genes are present in all serotypes, greater than 90% of human cases of listeriosis are caused by serotypes 1/2a, 1/2b, and 4b and nearly all outbreaks of food-borne listeriosis have been caused by serotype 4b strains. Phylogenetic analysis of these three common clinical serotypes places them into two different lineages, with serotypes 1/2b and 4b belonging to lineage I and 1/2a belonging to lineage II. To begin examining evolution of the genome in these serotypes, DNA microarray …

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Wheat Tortilla Quality: Impact Of Amylose Content Adjustments Using Waxy Wheat Flour, G. Guo, David S. Jackson, Robert A. Graybosch, Anne M. Parkhurst Jan 2003

Wheat Tortilla Quality: Impact Of Amylose Content Adjustments Using Waxy Wheat Flour, G. Guo, David S. Jackson, Robert A. Graybosch, Anne M. Parkhurst

Department of Food Science and Technology: Faculty Publications

Amylose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges of < 1 to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appearance. Very low flour amylose content was associated with earlier tortilla puffing and poor machinability during baking, darker color, low opacity, larger diameters, and reduced flexibility after storage. Tortilla texture analysis indicated that lowering amylose content gave fresh tortillas higher extensibility; after three or more days storage, however, low amylose flours required more force to break the tortillas and the rupture distances became shorter. These results, as reflected in covariate analysis, were not significantly reflected by the flour blend's protein content, swelling volume/power, SDS-sedimentation volume, mixograph dough development time, or mixograph tolerance score. Based on our observation of an initial increase in extensibility with reduced-amylose tortillas, adding 10-20% waxy flour into wild-type flours should be ideal for restaurant (on-site) tortilla production or circumstances where tortillas are consumed shortly (within a day) after production. The optimal flour amylose content for hot-press wheat tortilla products is 24-26%.

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Asian Salted Noodle Quality: Impact Of Amylose Content Adjustments Using Waxy Wheat Flour, G. Guo, David S. Jackson, Robert A. Graybosch, Anne M. Parkhurst Jan 2003

Asian Salted Noodle Quality: Impact Of Amylose Content Adjustments Using Waxy Wheat Flour, G. Guo, David S. Jackson, Robert A. Graybosch, Anne M. Parkhurst

Department of Food Science and Technology: Faculty Publications

Fourteen flour blends of two natural wild-type wheat (Triticum aestivum L.) flours, 'Nuplains' and 'Centura', blended with one waxy flour sample were characterized and processed to Asian salted noodles. The flour amylose content range was

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