Food Science Commons^™

Is It Safe To Drink Fresh-Pressed Apple Juice?, Charlotte Brennand

All Archived Publications

No abstract provided.

How Can I Protect My Food Storage From Rodents And Hantavirus?, Charlotte Brennand

All Archived Publications

No abstract provided.

Pasta, Utah State University Extension

All Archived Publications

No abstract provided.

Nutrition News, Karen Bergs, Laura Prestwich

All Archived Publications

No abstract provided.

How Do I Keep My Food Safe During Picnics And Camping Trips?, Charlotte Brennand

All Archived Publications

No abstract provided.

How Do I Roast Sunflower Seeds And Pumpkin Seeds From Our Garden?, Georgia Lauritzen

All Archived Publications

No abstract provided.

Am I Underprocessing My Green Beans?, Charlotte Brennand

All Archived Publications

No abstract provided.

Diabetes: Are You At Risk?, Laura Prestwich

All Archived Publications

No abstract provided.

Vegetables, Utah State University Extension

All Archived Publications

No abstract provided.

April: Shopping List, Utah State University Extension

All Archived Publications

No abstract provided.

Protein And Supplements, Utah State University Extension

All Archived Publications

No abstract provided.

Healthy Eating For Your Infant, Karen Bergs

All Archived Publications

No abstract provided.

Bill Tracking Calendar, Utah State University Extension

All Archived Publications

No abstract provided.

Do I Need To Boil My Home-Canned Foods 10 Minutes Before Using?, Charlotte Brennand

All Archived Publications

No abstract provided.

How Do I Keep My Family From Getting Sick From Food Poisoning?, Charlotte Brennand

All Archived Publications

No abstract provided.

Giving Baculoviruses A Better Edge, Arthur H. Mcintosh, Cynthia L. Goodman, James J. Grasela, Ben Hardin

Agricultural Research Magazine

Scientific advancements built on an understanding of what nature already provides are leading to environmentally friendly crop-pest control by either biological agents or specifically designed synthetic antiinsect compounds. A case in point: research on baculoviruses.

Baculoviruses are rod-shaped DNA viruses, many of which begin their life cycle reproducing inside cells. In the nuclei of caterpillar cells infected with baculoviruses, viral progeny multiply and are incorporated into protective polyhedronshaped protein structures called occlusion bodies. Infected caterpillars die and contaminate the leaf surfaces with the occlusion bodies. Then, healthy caterpillars ingest the occlusion bodies and release the virus when feeding on contaminated …

Letter From The Dean, Gregory J. Weidemann

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

No abstract provided.

Low-Sugar Bread Formulations Using Alice, A Hard White Winter Wheat, Jessica Saunders, Sarah Stauffer

The Journal of Undergraduate Research

Alice white wheat is a new cultivar of white wheat that has many desirable attributes for the baking industry. Its main appeal is the reduction in bittering compounds and pigments. White wheat is in demand in the booming Asian noodle market. The purpose of this study was to analyze rheological properties of white wheat flours using the Mixolab, a state of the art dough rheology instrument. Additional objectives included sensory testing of various reduced-sugar bread formulations and the determination of physico-chemical properties of flours and of bread made with them. Experimental baking using standardized methods revealed that sugar levels could …

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 3 2002, Several Authors

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

No abstract provided.

Contents, Discovery Editors

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

No abstract provided.

Instructions For Authors, Discovery Editors

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

No abstract provided.

The Influence Of Storing High Moisture-Content Rough Rice On Milling Quality, Julita M. Manski, Terry Siebenmorgen

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

The objective of this research was to determine the influence on drying characteristics of storing high-moisture content (MC) rough rice under various conditions and durations before drying. Two cultivars of rice, 'Bengal', a medium-grain cultivar, and 'Cypress', a long-grain cultivar, were used. The MC of 'Bengal' was 24.8%1 and that of 'Cypress' was 20.4% at harvest. Immediately after harvest, drying runs were performed with samples of both cultivars under two drying air conditions: one at 51.7°C (125°F) and 25% relative humidity (RH), and the other at 60°C (140°F) and 17% RH. Storage treatments using the high MC rice were also …

Effects Of Pre-Milking Teat Sanitation On The Quality Of Raw Milk, Laurie Depiazzi, Ian Bell

Bulletins 4000 -

The effect of Quartermate pre-milking teat sanitation on milk quality was investigated in twelve dairy herds over a period of eight weeks. Pre-milking teat sanitation was carried out on all cows for six weeks on each of six farms and mesophile and thermophile bacteria counts of raw milks were compared before the milk line (“cluster” samples), and at various points within milking plants. Rates of mastitis, vat milk iodide levels and specific bacteria were also monitored.

Reduction Of Moniliformin During Alkaline Cooking Of Corn, Graciela Pineda-Valdes, Dojin Ryu, David S. Jackson, Lloyd B. Bullerman

Department of Food Science and Technology: Faculty Publications

The incidence of moniliformin (MON) producing Fusarium spp. in selected corn (Zea mays L.) samples from Mexico and the United States and the effects of alkaline cooking and the tortilla manufacturing processes on the reduction of MON were determined. The percentage of infected kernels with Fusariumspp. ranged from 0 to 22% in eight food-grade corn samples, including six from Mexico and two from the United States. Complete (100%) reduction of MON was observed when a naturally contaminated com sample containing 1.4 µg of MON/g of corn was used in a pilot-scale alkaline cooking and tortilla manufacturing process. In …

Enzymatic Process For Nixtamalization Of Cereal Grains, David S. Jackson, Deepak Sahai

Department of Food Science and Technology: Faculty Publications

Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart advantageous qualities to the resulting flour and dough related products produced therefrom. The present invention specifically relates to the fields of making flour and dough, used for totillas, corn chips, totilla chips, snacks, half-products and related products from the component parts and whole portions of cereal grains, and related materials.

Creation Of Three Nutritional Mixes Based On Amaranth (Amaranthus Caudatus) And Other Andean Crops For School-Aged Children (Cochabamba-Bolivia), Sandra Carola Delgadillo Barriga

Theses and Dissertations

In Bolivia we have three very valuable Andean grains: amaranth (Amaranthus caudatus), quinoa (Chenopodium quinua), and canihua (Chenopodium pallidicaule), which combined with cereals and legumes can become a complete and balanced food in order to combat the malnutrition that is so widespread in our region. In this study, various nutritional mixes were formulated, based on amaranth and other Andean crops, and the three best were chosen according to nutrition, palatability, and cost. They were: Andean Baby Food, Mixicereal, and Amaranth Cookie, which have an amino acid complement between 79% and 100% and give satisfactory amounts of protein, energy, and minerals …

An Investigation Of The Safety Of High Risk Sandwich Bar Foods Through The Application Of Microbial Analysis, Temperature Monitoring And Microbial Predictive Modelling, Marie-Clare Maher

Masters

Rising incidents of food poisoning may be related to growing evidence of unsatisfactory temperature and hygiene practices in preparing and storing ready-to-eat foods. Four sandwich bar outlets in Dublin city center were observed regarding the quality of food handling and storage practices of chilled vacuum packed cooked chicken breast. A pilot microbial sampling plan proved Staphylococcus aureus was the major microorganism of concern. Microbial counts revealed a S. aureus count of ) cfu/g on chicken straight form the vacuum pack and a count of 10(3)-10(4) cfu/g after handling/preparation (cutting, slicing and blending) had occurred. This compared poorly to the upper …

The Effect Of Low Temperature Blanching On The Texture Of Whole Processed New Potatoes, Helen Crowley

Masters

This study was undertaken to investigate 1) the effect of low temperature blanching on the firmness of processed whole new potatoes and 2) to determine the extent to which the activity of pectin methyl esterase (PME), a naturally occurring enzyme in fruits and vegetable (proposed to play a role in firming using low blanching temperatures), contributes to improved firmness in processed pre-blanched potatoes. Whole new potatoes (var. Maris peer from Portugal and Nicola from England) were blanched at temperatures of 60, 65, 70, 75, 80, 90 and 100°C for times of 5 up to 60 minutes to investigate texture changes …

Supplying Craft Breweries With Locally Produced Ingredients, Food Processing Center

Food Processing Center: Reports

This report summarizes the initial findings of a survey of 52 craft breweries (brewpubs, microbreweries, and regional breweries) in the states of Colorado, Nebraska, Iowa, Missouri, Minnesota, and Wisconsin. The head brewer or owner/operator was surveyed to determine the craft brewing industries’ level of interest in purchasing locally grown and produced grains and locally produced malt, as well as the procurement needs for the ingredients they purchase.

The craft brewing industry, which mushroomed in the early to mid 1990’s, slowed to a crawl in the late 1990’s, however, the industry began to rebound in 2000 as volume for craft brewers …

The Specialty Cheese Market, Food Processing Center

Food Processing Center: Reports

This report is intended to be an overview of the specialty cheese market and the marketing of its products. The report also attempts to uncover some of the opportunities and barriers associated with entering the specialty cheese market. The report begins with a discussion of the recent foodservice and retail industry trends, as well as the way the industry is continuing to promote and expand the specialty cheese market.

The report then turns its focus to what will be identified as the “Four P’s” of specialty cheese. This section is intended to assist individuals, farmers, small and mid-size producers and …