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Articles 1 - 11 of 11
Full-Text Articles in Food Processing
Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash
Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash
Food Science Faculty Data Sets
This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.
Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner
Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner
Zea E-Books Collection
Compiled by Wayne C. Whitney, Extension Horticulturist University of Nebraska Extension Publication CC-245 (1972) With a new Preface by Sue Ann Gardner Here are the favorite pickle and other condiment recipes submitted by viewers of Backyard Farmer, a television program of the Extension Service, University of Nebraska College of Agriculture. On this program, questions pertaining to the home, yard and garden are answered by specialists in the areas of Horticulture and Forestry, Entomology, Plant Pathology and Agronomy. This publication resulted from an on-the-air request for pickle recipes. Some 536 recipes were received from interested viewers from Nebraska and surrounding states. …
Tb201: Comparison Of The Efficacy Of Sodium Acid Sulfate And Citric Acid Treatments In Reducing Acrylamide Formation In French Fries, Byungchul Kim, L. Brian Perkins, Beth Calder, Lawrence A. Leblanc
Tb201: Comparison Of The Efficacy Of Sodium Acid Sulfate And Citric Acid Treatments In Reducing Acrylamide Formation In French Fries, Byungchul Kim, L. Brian Perkins, Beth Calder, Lawrence A. Leblanc
Technical Bulletins
Two acidulant food additives, sodium acid sulfate (SAS) and citric acid, were investigated for their effectiveness in reducing acrylamide formation in french fries. Acrylamide concentration was determined by gas chromatography-mass spectrometry (GC-MS) after cleanup of french fry extracts by passage through a C-18 column and derivitization by bromination. At a frying temperature of 180°C, both acidulants appeared ineffective, possibly due to the rapid rate of acrylamide formation, which surpassed the capacity of the acidulants to protonate acrylamide intermediates. At the lowest frying temperature tested (160°C), 3% SAS and 3% citric acid significantly (P < 0.05) inhibited acrylamide formation as compared to the control. However, 3% SAS appeared to inhibit acrylamide formation more effectively than citric acid at 160°C, as well as at frying temperatures of 170 and 180°C. Our results indicate that acrylamide formation during frying can be reduced by treatment of potatoes with 3% SAS or citric acid, but SAS, a stronger acid with a lower pKa, is the more effective acidulant.
Mango Growing In Western Australia, P R. Johnson, D C. Parr
Mango Growing In Western Australia, P R. Johnson, D C. Parr
Bulletins 4000 -
This bulletin covers mango growing in Western Australia in Kununurra, Carnarvon, Kimberly, Gingin, Perth regions. Details include climate requirements, soils, propagation, planting, spacing, weed control, nutrition, pests, diseases and disorders, pruning, harvesting and packing, ripening and storage, and processing.
Tb174: Maine Wild Blueberries Field Winnowing Systems, Darrell W. Donahue, Alfred A. Bushway, Keith E. Moore, Ben J. Lagasse
Tb174: Maine Wild Blueberries Field Winnowing Systems, Darrell W. Donahue, Alfred A. Bushway, Keith E. Moore, Ben J. Lagasse
Technical Bulletins
The objective of this study was to determine if there were differences in berry quality between the two winnowing systems currently used in the Maine wild blueberry industry. The following experiment was performed three times during the 1997 field season.
B847: Review Of Potential Pasteurization Methods For Apple Cider, Mark P. Garland, Darrell W. Donahue
B847: Review Of Potential Pasteurization Methods For Apple Cider, Mark P. Garland, Darrell W. Donahue
Bulletins
The main focus of this paper is to review the pasteurization methods that can be applied to the needs of the apple industry and to recommend further research. In addition to the review of methods, we conducted a sensory evaluation of cider to evaluate the acceptability of various pasteurized samples. This review of potential methods for product treatment will serve as an informative study with recommendations for future processing. Although not an exhaustive survey, conventional methods and the most promising new techniques are discussed.
Apple Harvest Maturity Indices Of Retail Quality, Department Of Agriculture And Food, Western Australia
Apple Harvest Maturity Indices Of Retail Quality, Department Of Agriculture And Food, Western Australia
Bulletins 4000 -
No abstract provided.
Wine Making In Small Quantities, P. B . Gherardi
Wine Making In Small Quantities, P. B . Gherardi
Bulletins 4000 -
This publication aims to guide the amateur wine maker producing small quantities of wine from fresh grapes. It does not explain the changes that occur when grape juice is fermented into wine, nor does it discuss the technology required to make commercial quantities of wine.
Varieties Of Cheese, T A. Morris
Varieties Of Cheese, T A. Morris
Bulletins 4000 -
While Cheddar cheese is by far the main type as far as English speaking countries are concerned, it is only one of a large number of varieties of cheese which are becoming more universal in production and consumption. In other than English speaking countries Cheddar cheese is almost unknown and yet the consumption of cheese in some of these countries is very much greater. The naming of cheese types has usually been a result of the use of the name of the place where the cheese was first made. Thus cheeses of similar type but produced in a different locality …
Oral History Interview: James G. Matthews, James G. Matthews
Oral History Interview: James G. Matthews, James G. Matthews
0064: Marshall University Oral History Collection
James G. Matthews was a jack-of-all-trades. He worked as a coal miner for James C. Coal Company, worked for United Fuel Gas Company, the Nickel Plant, and as a mail courier. He also performed as part of a singing quartet. Mr. Matthews was born on May 30, 1902. He grew up on a farm near East Lynn, WV. After the death of his mother, Mr. Matthews attended elementary school on a part-time basis in order to work on the family farm. In the audio clip provided, Mr. Matthews discusses alcohol consumption and moonshine stills in East Lynn. During his interview, …
B624: A Comparison Of Several Peeling Methods As Applied To Maine Potatoes For Processing, R. C. Pelletier, J. S. Getchell, M. E. Highlands, D. R. Clark
B624: A Comparison Of Several Peeling Methods As Applied To Maine Potatoes For Processing, R. C. Pelletier, J. S. Getchell, M. E. Highlands, D. R. Clark
Bulletins
The bulletin presents the results of a study on the affect of peeling methods on peeling and trimming losses of white potatoes for the processed potato industry. The researchers used Katahdin, Kennebec, and Russet Burbank potatoes, grown in Maine over two growing seasons (1959-60). Potatoes were grown, harvested, graded (when required) and stored by the Plants and Soils Department under commercial storage conditions. Potatoes were peeled shortly after digging, after four months' storage, and after seven months' storage. Under the conditions of this study, for both series, peel, trim and total losses were significantly greater for the abrasive method used …