Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Institution
Articles 1 - 5 of 5
Full-Text Articles in Food Processing
The Joy Of Cooking With Ots: A Visual Guide, Sarah Baker
The Joy Of Cooking With Ots: A Visual Guide, Sarah Baker
WWU Honors College Senior Projects
Access to the full guide found here: https://mixam.com/share/60bf9e1ed250502f2e67534e
Occupational therapy (OT) is an allied healthcare profession that is uniquely situated at the intersection of art and science. OT seeks to improve quality of life by addressing occupations, or daily activities that are meaningful and purposeful (Nelson, 2014). In order to accomplish these goals, occupational therapists (OTs) must use design thinking through the lens of evidence-based practice. This artistic creativity paired with well-researched scientific findings mimics the visual nature of this guide, which prioritizes this need for alternative representation of the sciences.
This visual guide focuses on the interconnectivity of culture, …
Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives
Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.
Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe
Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their affordable cost, ease of production, and the diversity of products that can be made using similar unit operations. The nixtamal produced after alkaline cooking depends on the processing parameters used during cooking and steeping, as well as the physicochemical properties of the corn hybrids used. Processors incur high costs in narrowing down hybrids suitable for a given process, or they must be able to adjust cooking conditions to obtain the desired end-product characteristics. Improper processing generates large quantities of waste. Researchers have developed small …
Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount
Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount
Food, Nutrition and Food Safety
No abstract provided.
Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer
Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer
Food, Nutrition and Food Safety
No abstract provided.