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Full-Text Articles in Food Processing
The Effect Of Whey Protein Supplementation At Breakfast On Tryptophan Levels, Food Intake, And Mood In Postmenopausal Women In A 16-Week Randomized Controlled Trial, Danielle L. Lamont, Jamie I. Baum
The Effect Of Whey Protein Supplementation At Breakfast On Tryptophan Levels, Food Intake, And Mood In Postmenopausal Women In A 16-Week Randomized Controlled Trial, Danielle L. Lamont, Jamie I. Baum
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Whey protein isolate supplementation has been recognized as having potential for regulating appetite, thereby potentially improving mood and food intake. The objectives of this project were to 1) analyze the effects of high-quality whey protein intake on overall diet and 2) identify and examine a correlation between tryptophan levels and mood regulation. This research was conducted using a randomized experimental design. A total of 13 postmenopausal women (12+ months after last reported menstrual cycle) were recruited and allocated to one of two dietary intervention (DI) groups: 1) control (maintain current lifestyle; CON; n = 6), and 2) whey protein isolate …
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …
Industry Professionals’ Perceptions Of Crisis Communications Educational Needs For New Professionals And Best Practices For Second Life© Simulations, Kristin M. Pennington, Leslie D. Edgar
Industry Professionals’ Perceptions Of Crisis Communications Educational Needs For New Professionals And Best Practices For Second Life© Simulations, Kristin M. Pennington, Leslie D. Edgar
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Crises impacting agriculture cost the nation billions of dollars in expenses and lost revenues annually. Organizations and governmental agencies continue to refocus energies on improving crisis communication plans in an effort to lessen economic impacts of unanticipated events. This study brought together an advisory team of agricultural communications professionals to gather perceptions of crisis communications educational needs for new professionals and to identify the best practices for using Second Life© (SL), a 3-D virtual world, simulations for training. Advisory team members represented the human, crop, animal, and environmental sectors of the agricultural industry. Perceptions were gathered during a roundtable, open-ended …
Letter From The Dean, Lalit Verma
Letter From The Dean, Lalit Verma
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Drying Of Post-Harvest Rough Rice With Silica Gel: A Preliminary Investigation, Stephen J. O'Brien, Terry J. Siebenmorgen
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 …