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Articles 10771 - 10800 of 12376

Full-Text Articles in Food Science

Food As Media In Contemporary Art And The Role Of The Conservator, Erica Boyd Jan 2007

Food As Media In Contemporary Art And The Role Of The Conservator, Erica Boyd

Seton Hall University Dissertations and Theses (ETDs)

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Development And Assessment Of A Rapid Method To Detect Escherichia Coli O26, O111 And O157 In Retail Minced Beef., Mary Murphy, Anne Carroll, Paul Whyte, Micheál O'Mahoney, Wayne Anderson, Eleanor Mcnamara, Seamus Fanning, Ciara Walsh Jan 2007

Development And Assessment Of A Rapid Method To Detect Escherichia Coli O26, O111 And O157 In Retail Minced Beef., Mary Murphy, Anne Carroll, Paul Whyte, Micheál O'Mahoney, Wayne Anderson, Eleanor Mcnamara, Seamus Fanning, Ciara Walsh

Articles

A molecular-based detection method was developed to detect Escherichia coli O26, O111 and O157 in minced (ground) beef samples. This method consists of an initial overnight enrichment in modified tryptone soya broth (mTSB) and novobiocin prior to DNA extraction and subsequent serogrouping using a triplex PCR. This method has a low limit of detection and results are available within 24 hours of receipt of samples. Once optimized, this rapid method was utilized to determine the prevalence of these E. coli serogroups in six hundred minced beef samples all of which were previously examined by immunomagnetic separation (IMS) and selective plating …

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Solar Dryer Construction And Use Manual Version 2.0 2007, Jonathan P. Rowe, Jonathan K. Russon, Frost M. Steele Jan 2007

Solar Dryer Construction And Use Manual Version 2.0 2007, Jonathan P. Rowe, Jonathan K. Russon, Frost M. Steele

Faculty Publications

In less time than it took to develop this solar dryer and manual, the Pacific Island area has experienced several typhoons and tropical depressions followed by significant flooding and destruction of homes, properties and crops. It is in the interest of all people to become more self-reliant in times of need and to have the basic necessities available at a moment’s notice to sustain life until transportation, commerce, health care, agriculture, water, etc. can be restored to a more normal state. This work was done to enable the people of the Pacific islands to meet some of their food requirements …

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Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira Jan 2007

Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira

Articles

Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.

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Simultaneous Modelling Of The Thermal Degradationa Kinetics Of Pectin, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, Jesus Maria Frias Jan 2007

Simultaneous Modelling Of The Thermal Degradationa Kinetics Of Pectin, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, Jesus Maria Frias

Articles

The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 °C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395±0.0062 s−1), degradation constant (0.556±0.112 s−1), cleavage energy of activation (469±23 kJ mol−1) and degradation energy of activation …

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Calcium For Extending The Shelf Life Of Fresh Whole And Minimally Processed Fruits And Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, Gary Henehan Jan 2007

Calcium For Extending The Shelf Life Of Fresh Whole And Minimally Processed Fruits And Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, Gary Henehan

Articles

The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.

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Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan Jan 2007

Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan

Articles

The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L−1) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L−1) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin …

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Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat Jan 2007

Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat

Articles

Short-time steam processing was used as an alternative to chlorine (100 mg L−1) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.

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Enterobacter Sakazakii: An Emerging Microbe With Implications For Infant Health, N. R. Mullane, B. Healy, Ciara Walsh, C. Iversen, P. Whyte, P. G. Wall, T. Quinn, Seamus Fanning Jan 2007

Enterobacter Sakazakii: An Emerging Microbe With Implications For Infant Health, N. R. Mullane, B. Healy, Ciara Walsh, C. Iversen, P. Whyte, P. G. Wall, T. Quinn, Seamus Fanning

Articles

Enterobacter sakazakii (E. sakazakii) is an opportunistic pathogen and the aetiological agent in rare but life-threatening cases of meningitis, necrotizing enterocolitis, and sepsis in infants. Among infants, those at greatest risk are neonates (<28 >days), particularly those born prematurely or of low birth weight (g). Consumption of contaminated powdered infant formula (PIF) has been epidemiologically linked with cases of infection. Contamination can occur during the manufacturing process or during postmanufacture reconstitution of formula. Development of rapid, sensitive and specific detection methods will facilitate manufacturers efforts to reduce the occurrence of E. sakazakii in the final powdered product. Furthermore, since PIF …

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Masking Material As A Form Of Food Storage In Tiarinia Cornigera And Micippa Platipes (Brachyura, Majidae), J. Kyomo Dec 2006

Masking Material As A Form Of Food Storage In Tiarinia Cornigera And Micippa Platipes (Brachyura, Majidae), J. Kyomo

Tanzania Journal of Science

Masking or decorating, which means attaching materials to the body, was investigated in two spider crabs Tiarinia cornigera and Micippa platipesin the subtropical waters of Okinawa, Japan. This life strategy was compared between sites over a period of time. All crabs of different ages and sizes attached materials, in one combination or the other, on their bodies proportionate to their carapace sizes. Older or larger crabs had their carapaces more completely covered with the materials than young or smaller crabs. Similar materials were found at all sites and had equal selective precedences by crabs. Red algae, particularly Gelidiella sp, was …

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Comparison Of Bioactivities And Composition Of Curcumin-Free Turmeric (Curcuma Longa L.) Oils From Different Sources, Yongxiang Yu Dec 2006

Comparison Of Bioactivities And Composition Of Curcumin-Free Turmeric (Curcuma Longa L.) Oils From Different Sources, Yongxiang Yu

All Theses

Composition, antioxidant capacities and cell inhibition properties of curcumin-free turmeric (Curcuma longa L.) oils from different sources were evaluated by chromatographic method, two different in vitro antioxidative activity assays (DPPH* free radical scavenging assay and reducing power assay) and two different cancer cell lines (Caco-2 and MCF-7). Turmeric oil A (TOA) contains zingiberene, turmerone, and ar-turmerone, while turmeric oil B (TOB) contains 1-phellandrene and α-terpinolene as the major compounds. The antioxidant tests showed that both turmeric oils possessed strong free radical scavenging activities and high reducing powers compared with standard antioxidants such as BHT and commercial rosemary oil (RO). …

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Application Of Nanotechnology To Pathogen Detection And Inactivation, Hua Yang Dec 2006

Application Of Nanotechnology To Pathogen Detection And Inactivation, Hua Yang

All Dissertations

Listeria monocytogenes is a psychrotrophic, gram-positive pathogen frequently involved in outbreaks of food-borne disease in which milk, cheese, meat, and vegetables represent the incriminated foodstuffs. L. monocytogenes biofilms formed on food contact surfaces and processing environments are the major sources of contamination to ready-to-eat food products. Nanotechnology as an emerging new technology has many biological applications. The objectives of this study were to apply immunonanoparticles, carboxyl modified nanoparticles covalently bound with anti-L. monocytogenes, for L. monocytogenes detection and inactivation. Immunonanopaticles and fluorescent immunonanoparticles were applied to indirect fluorescent immunoassay and direct fluorescent immunoassay, respectively, for sensitive detection of L. monocytogenes …

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Eliminating Listeria Monocytogenes In Packed Ready-To-Eat Poultry Products By Combining In-Package Pasteurization With Nisin And/Or Lysozyme, Sunil Mangalassary Dec 2006

Eliminating Listeria Monocytogenes In Packed Ready-To-Eat Poultry Products By Combining In-Package Pasteurization With Nisin And/Or Lysozyme, Sunil Mangalassary

All Dissertations

Listeria monocytogenes is a significant food-borne pathogen particularly associated with ready-to-eat (RTE) meat and poultry products which can grow and multiply at refrigeration temperatures. In-package pasteurization is an effective post-lethality intervention to reduce microbial contamination of RTE meat products. Enhancing the efficiency of in-package pasteurization is vital in reducing the L. monocytogenes population as well as in preserving the quality of the meat product. The first section of the dissertation research evaluated the effect of product thickness on the surface heating rate and final surface temperature during in-package pasteurization of vacuum-packaged bologna. Three thicknesses (4, 12, and 20 mm), corresponding …

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Identification Of A Putative Operon Involved In Fructooligosaccharide Utilization By Lactobacillus Paracasei, Yong Jun Goh, Andrew K. Benson, Vicki Schlegel, Jong-Hwa Lee, Robert W. Hutkins Dec 2006

Identification Of A Putative Operon Involved In Fructooligosaccharide Utilization By Lactobacillus Paracasei, Yong Jun Goh, Andrew K. Benson, Vicki Schlegel, Jong-Hwa Lee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The growth and activity of some Lactobacillus and Bifidobacterium strains are stimulated by the presence of nondigestible fructooligosaccharides (FOS), which are selectively fermented by specific intestinal bacteria. Consumption of FOS, therefore, enriches for those bacteria that possess metabolic pathways necessary for FOS metabolism. In this study, a DNA microarray consisting of 7,680 random genomic library fragments of Lactobacillus paracasei 1195 was used to examine genes involved in the utilization of FOS in this organism. Differential expression profiles between cells grown on FOS and those grown on glucose provided a basis for identifying genes specifically induced by FOS. Several of the …

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Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Schoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins Dec 2006

Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Schoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Prebiotic oligosaccharides are thought to provide beneficial effects in the gastrointestinal tract of humans and animals by stimulating growth of selected members of the intestinal microflora. Another means by which prebiotic oligosaccharides may confer health benefits is via their antiadhesive activity. Specifically, these oligosaccharides may directly inhibit infections by enteric pathogens due to their ability to act as structural mimics of the pathogen binding sites that coat the surface of gastrointestinal epithelial cells. In this study, the ability of commercial prebiotics to inhibit attachment of microcolony-forming enteropathogenic Escherichia coli (EPEC) was investigated. The adherence of EPEC strain E2348/69 on HEp-2 …

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Effect Of Prebiotic Oligosaccharides On Enteropathogenic Escherichia Coli Adherence, Kari Shoaf Nov 2006

Effect Of Prebiotic Oligosaccharides On Enteropathogenic Escherichia Coli Adherence, Kari Shoaf

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Antiadhesion therapy has been found to be a very promising means to prevent and treat infections in the respiratory, urinary, and gastrointestinal tract. Despite the considerable research interest in antiadhesives, relatively little is known about the ability of commercial dietary oligosaccharides, such as prebiotics, to inhibit pathogen adherence. The goal of this research was to determine if commercially available prebiotic oligosaccharides could function as antiadhesive agents against enteropathogenic E. coli (EPEC).

To investigate the ability of prebiotics to inhibit EPEC adherence, inhibition assays were performed by comparing adherence rates of EPEC on HEp-2 and Caco-2 cells in the presence of …

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Ethyleneproduction As An Indicator Of Stress Conditions In Hydroponically-Grown Strawberries, Justin D. Hogan, Elizabeth E. Murray, Marcia Harrison-Pitaniello Phd Nov 2006

Ethyleneproduction As An Indicator Of Stress Conditions In Hydroponically-Grown Strawberries, Justin D. Hogan, Elizabeth E. Murray, Marcia Harrison-Pitaniello Phd

Biological Sciences Faculty Research

As a soilless system, hydroponics eliminates competing weeds and soil-born pests while conserving water and providing conditions that can be quickly altered to suit specific crops. However, stress-induced physiological conditions may arise within the system from factors such as mechanical injury, pests, or inconsistent nutrient flow rates that result in some plants receiving too much or too little water. Most abiotic stress conditions result in increased production of the plant hormone ethylene. High levels of ethylene inhibit growth, cause premature ripening, and induce the onset of senescence, potentially reducing the productivity of hydroponically-grown crops. In this study, we demonstrate that …

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Sadie Booker, Sadie Booker, Institute Of Child Nutrition. Child Nutrition Archives. Nov 2006

Sadie Booker, Sadie Booker, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Sadie Gilmore Booker has been actively involved in the education process since graduation from Louisiana Tech University in 1945 with a BSE in home economics followed by an MS-R.D. in 1969. Her first job was as an extension home economist teaching nutrition to 4-H and Home Demonstration Club women. After a 10 year hiatus during which she married and had three children, she returned to her career from 1959 to 1995. She taught elementary school, Jr. High Home Economics and science and high school Home Economics for the El Dorado School District #15. She taught the first Occupational Home Economics …

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Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico Nov 2006

Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico

Doctoral

The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process …

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Food Science & Technology Alumni News, Fall 2006 Oct 2006

Food Science & Technology Alumni News, Fall 2006

Department of Food Science and Technology: Public Access Records

CONTENTS:
A Message from the Department Head and Center Director...
Dr. Susan L. Hefle
Graduate Information
Graduates of the Ph.D. Program
Graduates of the M.S. Program
Graduates of the B.S. Program
Student Awards
Khem Shahani Professorship in Food Science and Technology
Robert W. Hutkins, Ph.D.
Department of Food Science and Technology honors alumnus at UNL's 2005 Master's Week
Research News
Food Processing Center
New FPC Laboratory &Testing Services

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Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke Aug 2006

Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke

Electronic Theses and Dissertations

Cholesterol is an important biological molecule with many important functions. However, high serum cholesterol is a health hazard. Thus analysis of cholesterol is important and many analytical techniques have been developed. The objectives of the proposed research are to develop an economical, rapid method for the determination of total cholesterol with good selectivity and enhanced sensitivity. For evaluation of proposed flow injection analysis with peroxyoxalate chemiluminescence (FIA-POCL) method, figures of merit such as accuracy, precision, and linear dynamic range will be assessed. The proposed procedure was then applied to the determination of total cholesterol in foods. The procedure was linear …

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Charles Cole & Pat Deckert, Charles Cole, Pat Deckert, Institute Of Child Nutrition. Child Nutrition Archives Aug 2006

Charles Cole & Pat Deckert, Charles Cole, Pat Deckert, Institute Of Child Nutrition. Child Nutrition Archives

Oral History Project (all interviews)

Charles Cole served the state of Texas as a math teacher, school principal, and finally as a Texas Education Agent, where he eventually oversaw the state child nutrition programs. Pat Deckert was a food service director and later a food broker before finishing her career as a consultant with the Texas Education Agency.

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Elizabeth Beavers, Elizabeth Beavers, Institute Of Child Nutrition. Child Nutrition Archives. Aug 2006

Elizabeth Beavers, Elizabeth Beavers, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Elizabeth Beavers is an Oklahoma native who dedicated many years of service to child nutrition in both Oklahoma and Texas. Her double major in home economics and business gave her a solid base on which to build a long and highly rewarding career.

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Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan Aug 2006

Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan

Articles

The effects of three treatments, 1 mg L−1 ozone at 18–20 °C, 15 g L−1 calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (−1) and at the end of storage (g−1) than CLac samples (4000–4800 units g−1). Ozone also reduced peroxidase activity to ∼300 units g−1 after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that …

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Accumulation Of Phycotoxins In The Mussel Mytilus Galloprovincialis From The Central Adriatic Sea, Maja Pavela-Vrančić, Ivana Ujević, Živana Ninčević Gladan, Ambrose Furey Jul 2006

Accumulation Of Phycotoxins In The Mussel Mytilus Galloprovincialis From The Central Adriatic Sea, Maja Pavela-Vrančić, Ivana Ujević, Živana Ninčević Gladan, Ambrose Furey

Physical Sciences Publications

Surveys of DSP (Diarrheic Shellfish Poisoning) toxin profiles in the mussel Mytilus galloprovincialis from coastal waters of the central Adriatic Sea, over the years 1995 to 2001, demonstrate that incidents of shellfish toxicity in this area are dominated by the occurrence of okadaic acid (OA) and a PTX derivative, 7-epi-pectenotoxin-2-seco acid (7-epi-PTX-2SA). Toxin composition and the relative ratio of toxic components in shellfish is in correlation with the occurrence of DSP producing organisms from the Dinophysis species along with Prorocentrum micans and Lingulodinium polyedrum. The occurrence of D. sacculus shortly before the appearance of OA in shellfish implicates its possible …

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Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman Jul 2006

Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman

Department of Food Science and Technology: Faculty Publications

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log10 CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 ◦C in 1 h in a temperature-controlled water bath. Thereafter, the products …

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Assessing The Acceptability Of Chocolate Chip Cookies Formulated With Fat Substitutes, Marcel R. Gailes Jul 2006

Assessing The Acceptability Of Chocolate Chip Cookies Formulated With Fat Substitutes, Marcel R. Gailes

Electronic Dissertations and Theses

The purpose of this study was to investigate consumer acceptance of fat substitutes as replacements for butter in chocolate chip cookies. This experiment was designed with the aim to examine how fat substitutes affect the sensory and physical qualities that contribute to acceptability of chocolate chip cookies. The fat substitutes used in my investigation included flaxseed meal, tofu, nonfat plain yogurt, unsweetened applesauce, white bean paste, and a shortening made of soy protein and canola oil known as Spectrum Spread. The fat content of the cookie dough consisted of 100% butter in the control and 25% butter and 75% substitute …

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Changing Maine, 1960-2010: Teaching Guide, Richard Barringer, New England Environmental Finance Center Jul 2006

Changing Maine, 1960-2010: Teaching Guide, Richard Barringer, New England Environmental Finance Center

Maine History & Policy Development

Unlike forty years ago, none of us is now certain what the future holds for Maine – except that it will be different. Maine has been transformed by the events of the recent decades. We have come into a new world, a new time – a new historical era, if you will. This new era, like previous eras in Maine history, will require of us new ways of thinking, new ways of understanding, new ways of organizing ourselves as a community of people, if the values and culture we share and cherish are to endure and flourish.

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Planning Guide For Prospective Wineries In Iowa, Minnesota, Missouri, And Nebraska, Food Processing Center Jun 2006

Planning Guide For Prospective Wineries In Iowa, Minnesota, Missouri, And Nebraska, Food Processing Center

Food Processing Center: Reports

Information contained in this presentation is based upon the following:

• Survey of 13 Midwest wine retailers:
• Survey of 20 Midwest wineries:
• Secondary research data

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Farmer's Market Food Safety, Dianne Peters Jun 2006

Farmer's Market Food Safety, Dianne Peters

Food Processing Center: Reports

Discussion Topics:

• Food Microbiology Overview
• Acidified Foods
• Hazards of Fresh Fruit and Vegetables

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