Food Science Commons^™

Studies On Restaurant Sanitation And The Effect Of Sodium Azide On The Physiology Of Streptococcus Salivarius, Kenneth D. Rose

Open Access Master's Theses (through 2010)

Whether restaurant eating utensils serve as vectors in the transmission of respiratory and related diseases is still a matter for question, in spite of the overwhelming evidence in support of this contention.This is due to largely to the lack of epidemiological evidence, the tracing of an outbreak of a disease directly and unquestionably to contaminated eating utensils.The very nature of the vectors concerned obviates any possibility of obtaining this epidemiological evidence, since the contaminating agent exists as such only momentarily at the best. This research problem was undertaken with the hope that a technique designed to demonstrate the appearance of …

Use Milk - An Essential Food, University Of Nebraska - Lincoln

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this publication is to furnish the housewife with information on ways to utilize more milk in the home, especially in the farm home where milk is readily available and an economical source of vitality and greater health for all the family.

Leoti For Starch, R. L. Cushing

Nebraska Agricultural Experiment Station: Historical Circulars

The popular forage crop, Leoti sorghum, has possibilities of becoming an important special purpose grain crop for industrial utilization. Investigations of the Department of Agricultural Chemistry have shown that starch manufactured from the waxy grain of this variety has properties similar to those of tapioca starch. Tapioca starch, made from the roots of the cassava plant, has been imported by the United States to the extent of 175,000 tons annually. The chief source of supply, the Dutch East Indies, has been eliminated by the war, and domestic substitutes are being urgently sought by the industry. This type of starch is …

Judging Quality In Dairy Products, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.

Milk, The Food Of Foods, Laura C. Pepper

Pamphlets

This pamphlet was published by the authority of the Hon. James G. Gardiner, Minister of Agriculture, Ottawa, Canada. It is recorded as Publication 635, Household bulletin 19.

The pamphlet was produced to promote the nutritional benefits and value of milk in the diet. The various types of milk are listed. There are chapters dealing with the care of milk from producer to consumer, consumption and uses of milk. There are recipes for sauces, soups, lunch and dinner dishes milk shakes and milk dishes for the convalescent.

Comparison Of The Sensory Responses Of Polistes And Lucilia To Sugars, Cyril E. Abbott

Journal of the Arkansas Academy of Science

No abstract provided.

Small Scale Fume Disposal, L. B. Roberts, Marjorie Chambers

Journal of the Arkansas Academy of Science

No abstract provided.

Selenium As A Catalyst In The Determination Of Kitrogen In Cotton Seed Meal By The Kjeldahl Method, D. B. Brown, P. G. Horton

Journal of the Arkansas Academy of Science

No abstract provided.

Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung

Nebraska Agricultural Experiment Station: Historical Circulars

The care given milk and milk products should be such that they will be relished by young and old alike. Greater use of milk can be encouraged by serving fresh milk cold. Cooling of milk also insures a fine product several hours after production. This is important not only for milk that is to be used, but for milk or cream that is to be sold.

Early Nebraska Cooking - Nebraska Folklore, Federal Writers' Project

Special Collections

Produced by the Federal Writers' Project in Nebraska

"Early Nebraska cooking, because of its lack of variety, often became unappetizing for even the least fastidious settlers. Sowbelly (salt pork), corn meal and coffee were nearly always on the table for the main meals."

Cooking With Confidence : The Abc Of Electrical Cookery, Lydia S. Horton, Dorothy Vaughan

Pamphlets

Pamphlet produced to promote the advantages of cooking with electricity to the busy housewife.

'When you use electricity, you can cook with confidence'.

There is an introduction by the Cookery consultant, The British Electrical Development Assoc. Inc., a chapter on hints and advice on how to use your cooker and recipes for all meals.

Includes index.

The Accuracy Of Pressure Gauges Used On Household Steam Pressure Cookers, Arnold E. Baragar

Nebraska Agricultural Experiment Station: Historical Research Bulletins

In the pressure cooker, high temperature is obtained by using steam under pressure. Since the pressure gauge is used as the indicator of temperature it is essential that the gauge register the correct pressure. Hence, this paper deals mainly with a study of the accuracy of both new and old pressure gauges used on steam pressure cookers. At the same time, four other phases were investigated: (1) the proper functioning of safety valves, (2) the various methods of sealing the lid to the cooker, (3) the proper evacuation of air from the cooker, and (4) the use of a thermometer …

The Influence Of Commercial Soy Bean Lecithin On The Development Of Rancidity In Lard, Casper L. Berner

Bachelors’ Theses

The preservation of food products is a problem which has troubled manufacturers for many years. A variety of preservatives of a poisonous nature has been used in the past but with the coming of the Pure Food Laws, the use of such toxic preservatives has been prohibited and it has become of importance to discover substances that will prevent spoiling of foods but still be non-toxic. In recent years, the use of lecithin has been advocated as a preservative for fats. Although it is absolutely non-toxic, its suitability as a preservative has been questioned. It is the purpose of this …

Marvelous Meals With Minute Tapioca : Miss Dine About Town, General Foods Corporation

Pamphlets

This pamphlet was produced by the General Foods Corporation, USA, makers of Minute Tapioca.

There is an introduction by Miss Dine about Town , in which the charactor professes not to be a good cook but due to her vast experience of dining out knows the advantages of using Minute Tapioca in your dishes.

The pamphlets contains recipes for starters, main courses and desserts.

There is a colour advertisment for Minute Tapioca on the back cover.

There is a loose cutting of a ''basic recipe for shortbread cookies'' in the pamphlet.

Cooking With Glass Ovenware, Phoenix Glass Oven Ware

Pamphlets

The pamphlet was produced by the makers of Phoenix Glass Oven Ware.

There is a preface written by M.S. Bruce McGee, Principal of the Midland School of Domestic Science, Birmingham where Phoenix Glass Oven Ware is promoted as an ideal wedding gift.

There is a wide ranging selection of recipes using the glass ware.

There is a reciept for goods recieved from Dockrell Sons & Co. Ltd. Dublin, dated 1939 and addressed to Mrs Lyons of Blackrock, Co. Dublin.

Judging Quality In Dairy Products, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.

Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Dry beans of the Great Northern and pea-bean type from Nebraska and several other bean-producing states were studied to determine the factors affecting the cooking quality. A standard cooking procedure with distilled water was used to disclose differences in cooking quality, and the percentage of beans too hard for table use was determined for each cooked portion. The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat. The chemical solutions used were hydrochloric and acetic acids in different concentrations; …

A Study Of Methods Of Determining The Rate Of Acid Hydrolysis Of Wheat Gluten, Angus V. Henrickson

University of the Pacific Theses and Dissertations

Because of the nutritious value of sodium glutamate and its meat-Like flavor, won 18 very pleasing to most people, and hence Its demand if it were properly promoted, and because of the abundance of protein in accessible form for its manufacture, it is only reasonable to assume that if too optimum continuous of protein hydrolysis were found, tho manufacturing metnous could be made a.highly successful enterprise.

Bacon Shops Ltd Christmas 1936, Bacon Shops Ltd.

Pamphlets

This pamphlet contains information about the Bacon Shops and their voucher policy. It has a number of Christmas type recipes. It carries advertisements for Fruitfield and Lamb Bros. Products, Stork Margarines, Wood worm eradicator, Golden Vale, Cherry and Smalldridge Ltd., The National Ice and Cold Storage Co., Choice Cakes, MacGrath Bros. (Blinds) Ltd., C.& B. Soups, Jacob's, Berkel Scales, Dublin Pure Ice & Cold Storage Co. Ltd, , Morris Commercial, Monopoly, Bacon Shops Camden Street Store, Chef Sauce, Patrick Lynch, Cantwells,O'Mara's, Holloway's Jams and Marmalades, Liberty Custard and Jellies, M. Ridge, Crean's Soap, Science Polish Factory, Kelly's for Bikes, Crosbie …

A Survey Of The Literature Dealing With The Calcium-Phosphorus Metabolism Of Normal Children, Albertine Appy Noecker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study is to collect and organize all data available to the investigator on the subject of calcium and phosphorus requirements for normal children. Since it is the business of nutrition to maintain health and prevent disorders, leaving the cure of disorders to the medical profession, this study deals with the calcium and phosphorus metabolism of normal children and avoids going into the pathological phases, taking up rickets and tetany only in so far as prevention is concerned.

If this study has any value it lies in the fact that the findings of investigators seem to be …

Ledger Recording Of Bread Received 1935 - 1936, Griffin Bakery

Manuscripts

Ledger detailing bread received between March 1935 and May 1936 at Griffins's Bakers and Confectioners, 21 Shop Street, Galway.

Some Factors Involved In The Manufacture Of Brick Cheese, George F. Jackson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The flavor, quality and composition of market brick cheese varies greatly. Its moisture content often ranges from 37 to 43 per cent. The flavor may be similar to Limburger or it may even resemble that of Cheddar. Such a great variation in a specific food product tends toward disappointment for the consumer.

It is believed that a more uniform standard of quality for this product is needed to materially increase its consumption. Therefore, a detailed study of some of the factors involved in the manufacture of brick cheese may help to improve the quality and aid in determining a satisfactory …

The Effect Of The Nitrogen Fixation And Of Aeration Upon The Growth Of Yeast In Culture Media, Syrene C. Bernstein

Bachelors’ Theses

The subject of yeast has been widely studied from many viewpoints; we can find many bacteriological, physiological, and chemical papers on the subject. Besides the purely scientific work on yeast, there are numerous industrial investigations on this subject, since yeast growth and the products of yeast growth form the foundation for such important industries as the distilling, brewing, baking industries as well as commercial yeast manufacture. The effect of nitrogen fixation has been treated from all of these angles, scientific and industrial, and the investigations include the form in which the nitrogen is most easily assimilated, the manner of the …

Food For Children With Special Reference To Dietaries For Chinese Children, Dzi-Chi Gin

University of the Pacific Theses and Dissertations

The chief functions of food may be said to be three--growth, maintenance and proper functioning. Food consists of those substances which yield energy, build tissue, or regulate body processes. The essential substances of an adequate food supply are carbohydrates, fats, proteins, mineral salts, water, cellulose and vitamins Obviously these requirements vary with each individual child, since height weight, shape, age, sex, and nervous tension must all be considered as determining factors in health, while any diseased condition, sometimes unsuspected, presents additional complications. The first special characters of Chinese food is the preponderance of cereal grain of one kind or another--rice, …

Pasteurized Versus Raw Milk In Brick Cheese-Making, Z. Doyle Roundy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The prime object of the work undertaken in the present study has been done with the view of determining whether or not the quality and yield of brick cheese may be improved by pasteurizing the milk from which the cheese is made. An effort should be made to put brick cheese-making on a more scientific basis and at the same time produce cheese of better and more uniform quality. Since milk, containing large numbers of undesirable microorganisms thus causing objectionable flavors and odors in dairy products, is frequently delivered to cheese factories to be processed, pasteurization seems to be one …

The Vitamin B Content Of Kale Greens., Virginia Lee Smith

Electronic Theses and Dissertations

No abstract provided.

A Study Of Preprations From Buckwheat Hulls, Rudolf A. Zivnuska

Bachelors’ Theses

Industry is trying to make use of all possible material. In an age of great manufacturing plants, efficiency Is decreased and costs mount rapidly whenever a waste product tends to be formed in a process. The problem resolves itself into selling someone else the waste products in a modified form, if necessary. At the present time, waste products support industries to which they were formerly a liability. In the Ford wood waste distillation plant in 1929, over $2,100,000 worth of benzol was sold. This is in addition to gas, charcoal, methanol and power gotten from the exothermic action from the …

250 Recipes : For Use With Borwick's Baking Powder, Elizabeth Craig

Pamphlets

A book of 250 recipes produced by the makers of Borwick's baking powder to promote and advertise their product. There is an introduction by Elizabeth Craig and the phamplet includes tables of weights and measures and a time table for baking.

There is a hand written letter addresed to Borwick's from Elizabeth Craig which reads,

Dear Sirs, I've much pleasure in recommending your Baking Powder which I've used since I started to bake when twelve years old. I know all my readers are going to like it too. Elizabeth Craig.

There is an advertisement for Borwick's cake making competions.

Date …

Ledger Recording Of Bread Received 1928 - 1932, Griffin Bakery

Manuscripts

Ledger recording of breads received between November 1928 and June 1932 at Griffin's Bakers and Confectioners, 21 Shop Street, Galway.

Loss Of Minerals In Cooking Vegetables, Sadie O. Morris

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

It has long been recognized that vegetables contain certain necessary substances which are essential to the human diet. Considerable attention has been given the different foods as to their economic value to human nutrition, however the information concerning the preparation of foods as to their nutritive losses is as yet inadequate. Considerable research work has been done in certain directions and some valuable data accumulated as to the economic losses contained in the waste or discarded portions of the food material. Several investigators have rather accurately determined not only the economic, but also the nutritive losses, especially those which occur …