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Articles 10831 - 10860 of 12376

Full-Text Articles in Food Science

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

Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Shoaf, 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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Need For Cognition And Message Complexity In Motivating Fruit And Vegetable Intake Among Callers To The Cancer Information Service, Pamela Williams-Piehota, Judith Pizarro, Stephanie A. Navarro Silvera, Linda Mowad, Peter Salovey Jan 2006

Need For Cognition And Message Complexity In Motivating Fruit And Vegetable Intake Among Callers To The Cancer Information Service, Pamela Williams-Piehota, Judith Pizarro, Stephanie A. Navarro Silvera, Linda Mowad, Peter Salovey

Department of Public Health Scholarship and Creative Works

This field experiment examined the impact of an individual's need for cognition (NFC; the tendency to enjoy thinking deeply about issues), complex versus simple messages, and the interaction of NFC and message type on encouraging fruit and vegetable consumption. Callers to the Cancer Information Service of the National Cancer Institute (N = 517) were asked to participate in the experiment at the end of their call. Individual NFC was assessed, and participants were assigned randomly to receive a telephone message promoting fruit and vegetable consumption that was either complex and multifaceted or simple and straightforward. Similarly constructed brochures were mailed …

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Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 7 2006, Several Authors Jan 2006

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 7 2006, Several Authors

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

No abstract provided.

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Drying Of Post-Harvest Rough Rice With Silica Gel: A Preliminary Investigation, Stephen J. O'Brien, Terry J. Siebenmorgen Jan 2006

Drying Of Post-Harvest Rough Rice With Silica Gel: A Preliminary Investigation, Stephen J. O'Brien, Terry J. Siebenmorgen

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

Rice drying operations can encounter problems of over drying and losses in head rice yield (HRY) through the formation of fissures. Typical rice drying methods also utilize large volumes of expensive fossil fuels to dry the kernels. Drying of rice with a solid desiccant such as silica gel has several potential advantages that avoid some of these problems. Two cultivars of long-grain rough rice, ‘Cheniere’ and ‘Wells’ with harvest moisture contents of 17.8% and 22.0%, respectively, were dried over a 48-h period with various ratios of rough rice-to-silica gel. It was found that an intimate mixture of 3:1 rough rice …

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Instructions For Authors, Discovery Editors Jan 2006

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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Combined Inhibitory Effect Of Nisin With Edta Against Listeria Monocytogenes In Soy-Protein Edible Coating On Turkey Frankfurters Stored At 4°C And 10°C, Emily Bennett, T. Sivarooban, N. S. Hettiarachchy, M. G. Johnson Jan 2006

Combined Inhibitory Effect Of Nisin With Edta Against Listeria Monocytogenes In Soy-Protein Edible Coating On Turkey Frankfurters Stored At 4°C And 10°C, Emily Bennett, T. Sivarooban, N. S. Hettiarachchy, M. G. Johnson

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

Several food contamination outbreaks are linked to Listeria monocytogenes. More effective methods are needed to prevent the growth and recontamination of L. monocytogenes on ready-to-eat (RTE) food products. Therefore, the objectives of this study were to evaluate the inhibitory activities of nisin (10,000 IU/mL), EDTA (sodium Ethylenediaminetetraacetic acid: 1.6 mg/mL), and the combination of nisin (10,000 IU/mL) with EDTA 1.6 mg/mL either in brain-heart-infusion (BHI) media at 37°C for 72 h or in soy-protein edible coating on the surface of full-fat commercial turkey frankfurters against the cell populations of approximately 106 colony forming units (CFU/mL) of L. monocytogenes. The surface-inoculated …

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Contents, Discovery Editors Jan 2006

Contents, Discovery Editors

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

No abstract provided.

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Antimicrobial Resistance In Non-Typhoidal Salmonella From Food Sources Colombia: Evidence For An Unusual Plasmid Located Class 1 Integron In Serotypes Typhimurium And Anatum, Ciara Walsh, Rebecca O'Mahoney, Teresa Quinn, Denise Drudy, Paul Whyte, Salim Matar, Seamus Fanning Jan 2006

Antimicrobial Resistance In Non-Typhoidal Salmonella From Food Sources Colombia: Evidence For An Unusual Plasmid Located Class 1 Integron In Serotypes Typhimurium And Anatum, Ciara Walsh, Rebecca O'Mahoney, Teresa Quinn, Denise Drudy, Paul Whyte, Salim Matar, Seamus Fanning

Articles

Seventy-two isolates representing 18 serotypes recovered from various food samples collected in Colombia were tested for antimicrobial susceptibilities. The collection was further characterized for extended-spectrum cephalosporin, aminoglycoside, and tetracycline resistance markers. Multidrug resistant (MDR) isolates were further investigated for class 1 integrons and were evaluated for the presence of conjugative plasmids along with a determination of the incompatibility group by polymerase chain reaction (PCR). Antibiogram analysis showed that the incidence rate of ceftiofur resistance was moderately high (15%). A similar level of resistance to neomycin and oxytetracycline (11% and 10%, respectively) was also observed. There was a high prevalence of …

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The Development Of Functional Food Ingredients From Yeast Cell Wall Beta Glucans, Susan Keogh Jan 2006

The Development Of Functional Food Ingredients From Yeast Cell Wall Beta Glucans, Susan Keogh

Theses

The intracellular contents of spent yeast can be used to produce flavours and flavour enhancers. However there still remains after this process, a significant quantity of cell wall material, which makes up 20-25% of the dry weight of yeast biomass. A major component of the yeast cell wall is the polysaccharide P-glucan. This project involved the investigation of the extraction and characterisation of p-glucan as well as its evaluation as a functional food ingredient. A preparation of spent yeast p-glucan was obtained from two types of spent yeast species, Saccharomyces cervisiae (brewers yeast) and Kluyveromyces marxianus (dairy yeast) obtained from …

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System Identification Of A Pasteurisation Process: A Comparison Of Direct And Indirect Methods, Niel Canty Jan 2006

System Identification Of A Pasteurisation Process: A Comparison Of Direct And Indirect Methods, Niel Canty

Theses

The primary focus of this research is to identify a linear model for a direct steam injection (DSI) pasteurisation process which is a component of a large-scale pilot evaporation process widely used in the dairy industry. The pasteurisation process has been identified as a key component of the evaporation process. The author believes that no previously published work has focused on identifying models for a DSI pasteurisation process which makes this work an original contribution to the area. The pasteurisation process can be modelled as a single-input, single-output (SISO) process with a measurable disturbance. Thus two transfer functions were required …

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Application Of Different Levels Of Byproducts From Quinua (Chenopodium Quinoa Willd.) In The Preparation Of Rations For Guinea Pigs (Cavia Porcellus L.) In The Growing And Fattening Stages, Grover Antonio Aduviri Paredes Jan 2006

Application Of Different Levels Of Byproducts From Quinua (Chenopodium Quinoa Willd.) In The Preparation Of Rations For Guinea Pigs (Cavia Porcellus L.) In The Growing And Fattening Stages, Grover Antonio Aduviri Paredes

Theses and Dissertations

From quinua crop residue it is possible to obtain byproducts that can be used to feed small animals, especially guinea pigs. These byproducts can become an alternative feed to ameliorate food deficiencies generally present in the Altiplano. This study compared the effect of consumed quinua meal rations on guinea pig body weight increase and food and economic conversion. This project was developed in two phases: pre-experimental and experimental. In the first phase, genetic material appropriate for the project and the initial rations for consumption was acquired. The second phase included the experimental design where the treatments were developed. The study …

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The Making Of A Zuckerbacker: Apprenticeship And Tools Of An Austrian Baker, Exhibit Brochure, Tim Bottorff, Wilfried Iskat Jan 2006

The Making Of A Zuckerbacker: Apprenticeship And Tools Of An Austrian Baker, Exhibit Brochure, Tim Bottorff, Wilfried Iskat

Rosen Library Exhibits

No abstract provided.

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Metabolic Profile And Nitrogen Balance In Llamas (Lama Glama) Fed With Jipi Quinua And Barley Hay, Viacha Municipality - Department Of La Paz, Meliton Ajata Avircata Jan 2006

Metabolic Profile And Nitrogen Balance In Llamas (Lama Glama) Fed With Jipi Quinua And Barley Hay, Viacha Municipality - Department Of La Paz, Meliton Ajata Avircata

Theses and Dissertations

This research was completed in Letanías, Viacha, La Paz, Bolivia, to determine the metabolic profile in blood plasma (total protein, glucose, urea, albumin, total lipids, creatinine, triglycerides, and cholesterol concentrations), live weight gain, and Nitrogen balance in adult llamas fed with 4 rations of barley and quinoa residue. Eight adult (4-5 year old) Q’ara type llamas were used in this study. Study llamas were trained to stay in metabolic cages with feces collection harnesses. Llamas were given one of the following feed rations: ration A (20% quinoa residue, 80% barley), ration B (40% quinoa residue, 60% barley), ration C (60% …

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Practical And Predictive Bioinformatics Methods For The Identification Of Potentially Cross-Reactive Protein Matches, Richard E. Goodman Jan 2006

Practical And Predictive Bioinformatics Methods For The Identification Of Potentially Cross-Reactive Protein Matches, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

A bioinformatics comparison of proteins introduced into food crops through genetic engineering provides a mechanism to identify those proteins that may present an increased risk of allergic reactions for individuals with existing allergies. The goal is to identify proteins that are known to be allergens or are so similar to an allergen that they may induce allergic cross-reactions. Three comparative approaches have traditionally been used, or considered for safety evaluations. One identifies any short (6–8) amino acid segment of the protein that exactly matches a known allergen sequence. The second is an overall primary sequence comparison using Basic Local Alignment …

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Modulation Of The Coma-Dependent Quorum Response In Bacillus Subtilis By Multiple Rap Proteins And Phr Peptides, Jennifer M. Auchtung, Catherine A. Lee, Alan D. Grossman Jan 2006

Modulation Of The Coma-Dependent Quorum Response In Bacillus Subtilis By Multiple Rap Proteins And Phr Peptides, Jennifer M. Auchtung, Catherine A. Lee, Alan D. Grossman

Department of Food Science and Technology: Faculty Publications

In Bacillus subtilis, extracellular peptide signaling regulates several biological processes. Secreted Phr signaling peptides are imported into the cell and act intracellularly to antagonize the activity of regulators known as Rap proteins. B. subtilis encodes several Rap proteins and Phr peptides, and the processes regulated by many of these Rap proteins and Phr peptides are unknown. We used DNA microarrays to characterize the roles that several rap-phr signaling modules play in regulating gene expression. We found that rapK-phrK regulates the expression of a number of genes activated by the response regulator ComA. ComA activates expression of genes involved in …

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Paired-End Sequence Mapping Detects Extensive Genomic Rearrangement And Translocation During Divergence Of Francisella Tularensis Subsp. Tularensis And Francisella Tularensis Subsp. Holarctica Populations, Michael P. Dempsey, Joseph Nietfeldt, Jaques Ravel, Steven H. Hinrichs, Robert Crawford, Andrew K. Benson Jan 2006

Paired-End Sequence Mapping Detects Extensive Genomic Rearrangement And Translocation During Divergence Of Francisella Tularensis Subsp. Tularensis And Francisella Tularensis Subsp. Holarctica Populations, Michael P. Dempsey, Joseph Nietfeldt, Jaques Ravel, Steven H. Hinrichs, Robert Crawford, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Comparative genome hybridization of the Francisella tularensis subsp. tularensis and F. tularensis subsp. holarctica populations have shown that genome content is highly conserved, with relatively few genes in the F. tularensis subsp. tularensis genome being absent in other F. tularensis subspecies. To determine if organization of the genome differs between global populations of F. tularensis subsp. tularensis and F. tularensis subsp. holarctica, we have used paired-end sequence mapping (PESM) to identify regions of the genome where synteny is broken. The PESM approach compares the physical distances between paired-end sequencing reads of a library of a wild-type reference F. tularensis …

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Tannerella Forsythia, A Periodontal Pathogen Entering The Genomic Era, Anne C. R. Tanner, Jacques Izard Jan 2006

Tannerella Forsythia, A Periodontal Pathogen Entering The Genomic Era, Anne C. R. Tanner, Jacques Izard

Department of Food Science and Technology: Faculty Publications

Several questions need to be addressed to evaluate whether Tannerella forsythia is to be considered a periodontal pathogen. T. forsythia has been detected in periodontal health and disease, so could it be a pathogen? The species was not detected in many studies despite finding other putative pathogens, so could it be important in pathogenicity? The challenges of working with T. forsythia include its fastidious and anaerobic growth requirements for cultural detection. Thus, studies associating T. forsythia with periodontal and other oral infections have used noncultural approaches (immunoassays and DNA-based assays) in addition to cultural approaches. We feel …

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Gelatinization And Solubility Of Corn Starch During Heating In Excess Water: New Insights, Wajira S. Ratnayake, David S. Jackson Jan 2006

Gelatinization And Solubility Of Corn Starch During Heating In Excess Water: New Insights, Wajira S. Ratnayake, David S. Jackson

Department of Food Science and Technology: Faculty Publications

Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the previously suggested order-to-disorder transition. The energy absorbed by the granules facilitates the rearrangement or formation of new bonds among molecules prior to the temperatures normally associated with the melting of amylopectin crystallites during gelatinization. It is also evident that amylose plays an important role during the initial stages …

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Effects Of Substrate And Temperature On Growth Of Aspergillus Flavus In Peanuts From Georgia, Premila Achar, Andres Sachez Jan 2006

Effects Of Substrate And Temperature On Growth Of Aspergillus Flavus In Peanuts From Georgia, Premila Achar, Andres Sachez

Faculty Articles

We investigated the effects of different substrates (potato dextrose agar [PDA], nutrient agar [NA], and corn meal agar [CMA]) and temperatures on growth and aflatoxin production in Aspergillus flavus. Contaminated peanuts from retailers at different locations in Georgia were used throughout the experiment and 200 seeds were selected from each sample. PDA, NA, and CMA served as the substrate to express the mold from the contaminated seeds. Seeds were plated equidistantly on each of the media and incubated at 10° C, 27° C, 30° C, and 37° C, respectively. Seeds incubated on moist filter paper served as control. Neither growth …

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Whey Permeate As A Bio-Preservative For Shelf Life Maintenance Of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan Jan 2006

Whey Permeate As A Bio-Preservative For Shelf Life Maintenance Of Fresh-Cut Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan

Articles

Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments were compared with a chlorine 120 ppm widely used in the industry. Microbiological, quality (colour changes, browning-related enzymes, headspace gas composition, textural changes and sensory analysis) and nutritional (ascorbic acid and carotenoids) markers were monitored over 10 days in fresh-cut lettuce and carrot packages stored at 4 °C. Whey permeate at 3% resulted in equivalent or better microbial load reduction than chlorine. Although lower concentration of whey permeate produced minor initial reduction, microbial counts …

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Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan Jan 2006

Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan

Articles

Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L calcium lactate at room temperature (18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with calcium lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells …

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Antimicrobial Resistance In Irish Isolates Of Verocytotoxigenic Escherichia Coli (E. Coli)-Vtec., Ciara Walsh, Geraldine Duffy, R. O'Mahoney, I. S. Blair, D. A. Mcdowell Jan 2006

Antimicrobial Resistance In Irish Isolates Of Verocytotoxigenic Escherichia Coli (E. Coli)-Vtec., Ciara Walsh, Geraldine Duffy, R. O'Mahoney, I. S. Blair, D. A. Mcdowell

Articles

This study compared the antimicrobial resistance profiles of Escherichia coli O157:H7 isolates (n = 257) recovered from bovine hides, minced beef and human clinical samples in Ireland, to those profiles of a range of Irish non-O157 E. coli (O111 and O26) isolates (n=31) from a variety of clinical and veterinary sources. Four multi-drug resistant (MDR) E. coli O157:H7 food isolates were identified, with resistance to 10 (1 isolate), 6 (1 isolate) and 4 (2 isolates) antimicrobial agents respectively. Two of these isolates (resistant to 7 and 4 antimicrobial classes) were characterised further by molecular methods and found to contain class …

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Survival Of Antibiotic Resistant And Antibiotic Sensitive Strains Of E. Coli O157 And E. Coli O26 In Food Matrices., Ciara Walsh, Geraldine Duffy, I. S. Blair, D. A. Mcdowell Jan 2006

Survival Of Antibiotic Resistant And Antibiotic Sensitive Strains Of E. Coli O157 And E. Coli O26 In Food Matrices., Ciara Walsh, Geraldine Duffy, I. S. Blair, D. A. Mcdowell

Articles

Escherichia coli O157:H7 or E. coli O26, which were AS (antibiotic sensitive), AR (laboratory created antibiotic resistant mutants), or naturally MAR (multi-antibiotic resistant), were inoculated into laboratory media, yoghurt or orange juice and their growth/survival monitored during enrichment at 37 °C or storage at 4 °C. The strains were also inoculated into minced beef and their thermal inactivation (D-values) examined at 55 °C, with and without a prior heat shock at 48 °C. The growth kinetics (lag phases, growth rates) of the VTEC (verocytotoxigenic E. coli), incubated over 24 h at 37 °C in laboratory media, were …

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The History Of Seafood In Irish Cuisine And Culture, Mairtin Mac Con Iomaire Jan 2006

The History Of Seafood In Irish Cuisine And Culture, Mairtin Mac Con Iomaire

Conference papers

Fish is one of the most abundant wild foods available to a small island nation. Certain species of seafood have moved from being ‘poor man’s food’ to ‘luxury food’ over time. It may be said that the Irish do not behave as island people since we have little or no history of exploiting the sea compared to our European partners. Ireland was late developing its fishing industry and now suffers reduced EU fish quotas, the unfortunate but necessary result of decades of over-fishing on European waters. This paper investigates the historical role seafood has played in Irish cuisine and culture …

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Grain Quality Of Brazilian Maize Genotypes As Influenced By Nitrogen Level, Aildson P. Duarte, Stephen C. Mason, David S. Jackson, Jorge De C. Kiehl Aug 2005

Grain Quality Of Brazilian Maize Genotypes As Influenced By Nitrogen Level, Aildson P. Duarte, Stephen C. Mason, David S. Jackson, Jorge De C. Kiehl

Department of Food Science and Technology: Faculty Publications

Maize (Zea mays L.) is an important crop in Brazil, and concerns about grain quality are increasingly important with increasing exports and use of grain for specific end-uses. A wide range of genotypes are grown and N application is required to produce high yields. The objectives of these studies were to: (i) determine N application effects on the kernel hardness and breakage susceptibility of a wide range of Brazilian genotypes ranging from dent to flint kernel types and (ii) determine relationships among kernel hardness and breakage susceptibility tests, yield and N and oil concentration. Three studies were conducted with …

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Pressure Canning Hydrated Wheat, Brian Nummer Aug 2005

Pressure Canning Hydrated Wheat, Brian Nummer

All Current Publications

This is a statement regarding the untested canning practices of hydrated wheat berries.

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Alberta Frost, Alberta Frost, Institute Of Child Nutrition. Child Nutrition Archives. Jul 2005

Alberta Frost, Alberta Frost, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Alberta Frost has worked for the USDA’s Food and Nutrition Service since 1967. She started out working in the Food Stamp Program for several years before moving into child nutrition programs. She has in fact worked in all of the FNS programs at some point or another, including food distribution, child nutrition, and the WIC Program.

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Stan Garnett, Stan Garnett, Institute Of Child Nutrition. Child Nutrition Archives. Jul 2005

Stan Garnett, Stan Garnett, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Stan Garnett grew up in Kansas City, Missouri. He served in the Peace Corps and worked for the Catholic Relief Service early in his career. He joined the United States Department of Agriculture Food and Nutrition Service in 1971 and worked in child nutrition programs there for thirty-six years. He retired as the Director of Child Nutrition Programs in December 2007. Stan is currently the Executive Director of the Global Nutrition Foundation.

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Bob Eadie, Bob Eadie, Institute Of Child Nutrition. Child Nutrition Archives. Jul 2005

Bob Eadie, Bob Eadie, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Robert M. (Bob) Eadie served as Chief of the Policy and Program Development Branch, Child Nutrition Division, of the USDA Food and Nutrition Service. This branch is responsible for publishing regulations that deal with the National School Lunch, the Child Care Food Program, the Summer Program, the Special Milk Program, and other Child Nutrition Programs. They write regulations, issue policy interpretations, and provide guidance, materials, handbooks, instructions, and anything necessary for a state agency or a school district to have in their hands to operate the program. Mr. Eadie was “an Army brat.” His father was a military officer and …

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Effects Of Long-Term Storage On Quality Of Retail-Packaged Pinto Beans, C. M. Larson, A. R. Sloan, Lynn V. Ogden, Oscar A. Pike Jul 2005

Effects Of Long-Term Storage On Quality Of Retail-Packaged Pinto Beans, C. M. Larson, A. R. Sloan, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

There is interest in storing low-moisture foods for long periods of time for uses such as personal preparedness, disaster relief efforts and space travel. Pinto beans in restaurant-sized No. 10 cans are available in the retail market, but work is needed to determine the effects of long-term storage on quality. The objective of this research was to investigate the quality of retail-packaged pinto beans held at ambient temperatures up to 32 years. Fifteen samples of pinto beans packaged in No. 10 cans, which were treated to remove oxygen, were obtained from donors. Samples ranged from <1 to 32 years in age. Prior to cooking, pinto bean samples were soaked in water containing varying levels of baking soda to standardize textural attributes.

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