Other Food Science Commons^™

Student Sample Perceptions Of Organic Food Products And Buying Habits, Alycia M. Deus

Agricultural Education and Communication

The purposes of this senior project were to identify college students’ perceptions and knowledge of organic food. This study also focuses on the respondents’ purchasing and budgeting of organic food. This information is essential to inform farmers and ranchers because it serves as an indicator of future market’s demands.

A thirteen item questionnaire was distributed to sixty-five students attending California Polytechnic State University, San Luis Obispo, enrolled in either Agricultural Education and Communication courses or Agricultural Business courses. Both upper and lower division classes were surveyed. The questionnaires were distributed and collected from June 2, 2009 to June 4, 2009. …

Effect Of Processing Parameters On Texture, Composition And Applicability Of High Protein Dairy Food, Maulik Shah

Master's Theses

The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot …

An Investigation Of The Sensory Properties Of Legumes As Influenced By Irish Consumer's Knowledge And Acceptance., Anne O'Leary, Therese G. Cadden, Ivano Caprioli

Conference papers

The health benefits related to legume consumption are many and varied, however the acceptability of this nutritive food has received very little attention.

The aim of this research is to investigate consumer knowledge of the health benefits associated with regular consumption of legumes and to explore consumer acceptability of legumes.

The study highlights how recipe formulation, consumption patterns, health behaviour and sensory properties all intertwine to shape an individuals acceptance of legumes.

In Vitro And In Vivo Anthelmintic Activity Of Terminalia Arjuna Bark, Hafiz Allah Bachaya, Zafar Iqbal, Muhammad Nisar Khan, Abdul Jabbar, Anwar Hassan Gilani, Islam-Ud Din

Department of Biological & Biomedical Sciences

The present study was carried out to evaluate the anthelmintic activity of Terminalia arjuna (Roxb.) bark locally used as an anthelmintic. Lethal median concentration (LC50 values) of methanolic extract of T. arjuna bark in egg hatch and larval development tests against Haemonchus contortus ova and larva were found to be 645.65 and 467.74 μg mL-1, respectively. Inadult motility assay, efficacy of the extract was evident by the mortality of H. contortus at different hours post exposure. Invivo results revealed maximum (87.3%) egg count percent reduction (ECR) in sheep treated with crude methanolic extract @ 3 g kg-1 body …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.