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Full-Text Articles in Food Processing
Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia
Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia
Theses and Dissertations
Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Theses and Dissertations
Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …
Traceability Implementation In Organic Farming: Case Study, Chamomile Tea Production, Shaima Abdelfattah Ibrahim
Traceability Implementation In Organic Farming: Case Study, Chamomile Tea Production, Shaima Abdelfattah Ibrahim
Theses and Dissertations
Implementing a traceability plan in an herbal production plant is a complex task. In this study an attempt to integrate food safety, quality and traceability through the different stages of the organic German Chamomile (Matricaria recutita) production chain was made. First, all the current relevant international laws, regulations and standards regarding traceability, safety and quality, with emphasis on how and why they are necessary for any food production chain, were set forward. Second, physico-chemical and microbiological analyses were run throughout the different processing stages of production, for four different Chamomile batches produced over the same season using the same farming …