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Articles 1 - 3 of 3
Full-Text Articles in Food Processing
The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith
All Theses
Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.
The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
The Journal of Extension
Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.
Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes
All Theses
The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …