Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Processing (4)
- Food Biotechnology (3)
- Food Chemistry (3)
- Agriculture (2)
- Dietetics and Clinical Nutrition (2)
-
- Medicine and Health Sciences (2)
- Nutrition (2)
- Agricultural and Resource Economics (1)
- Agronomy and Crop Sciences (1)
- Animal Sciences (1)
- Bacteriology (1)
- Biology (1)
- Biotechnology (1)
- Clinical Epidemiology (1)
- Community Health and Preventive Medicine (1)
- Comparative Nutrition (1)
- Economics (1)
- Engineering (1)
- Environmental Health (1)
- Environmental Microbiology and Microbial Ecology (1)
- Epidemiology (1)
- Food Microbiology (1)
- Health Economics (1)
- Human and Clinical Nutrition (1)
- International Public Health (1)
- International and Community Nutrition (1)
- Maternal and Child Health (1)
- Institution
- Keyword
-
- Food (2)
- Ammonia removal (1)
- Ammonia selective electrode (1)
- Antioxidants (1)
- Applied sciences (1)
-
- Bacteria (1)
- Beef. (1)
- Biological sciences (1)
- Cadiovascular (1)
- Central America (1)
- Children (1)
- Cocoa (1)
- Color (1)
- Dairy powders (1)
- Diabetes (1)
- Dyslipidemia (1)
- Food Microstructure Engineering (1)
- Food Safety (1)
- Hardness (1)
- Hummus (1)
- INTSORMIL (1)
- Ion chromatography (1)
- Just-about-right scale (1)
- Kano modeling (1)
- Kitchen (1)
- Moisture content (1)
- Nutrition and Food Safety (1)
- Nuts (1)
- ORAC (1)
- Obesity (1)
- Publication
- Publication Type
- File Type
Articles 1 - 11 of 11
Full-Text Articles in Other Food Science
Improvements On Just-About-Right (Jar) Scales As Product Optimization Tools Using Kano Modeling Concepts, Bangde Li
Graduate Theses and Dissertations
Attribute Kano characteristics are useful in product design to prioritize development efforts. However, attribute Kano characteristics have not been discussed and applied to product optimization when using Just-About-Right (JAR) scales. Product optimizations without identifying attributes Kano characteristics can be misleading. The two objectives in this research were: 1. Determine attribute Kano categories using a modified classic Kano classification methodology. 2. Propose a method to measure attribute performance and identify attribute Kano characteristics to direct product optimization. Two methodologies of attribute Kano classification were investigated. In experiment one, a modified classic Kano methodology was employed to determine attribute Kano categories through …
The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington
The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington
Masters Theses
Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). …
Evaluation Of Vacuum Packaging On The Physical Properties, Solubility, And Storage Space Of Dairy Powders, Hadi Eshpari
Evaluation Of Vacuum Packaging On The Physical Properties, Solubility, And Storage Space Of Dairy Powders, Hadi Eshpari
Master's Theses
As many of the dairy powders manufactured have to travel long distances to reach their customers, both domestically and internationally, there is considerable interest among dairy powder manufacturers to maintain the quality of their products for relatively long storage periods. Dairy powders can have a long shelf life if packaged and stored properly. Vacuum packaging can be an attractive packaging strategy to maintain the quality of dairy powders and provide added value by improving the efficiency of using the storage space; because of the inherent compactness of these products. Vacuum packaged dry dairy ingredients may also have added ease of …
Sp603 Fight Bac! Four Simple Steps To Food Safety, Janie Burney
Sp603 Fight Bac! Four Simple Steps To Food Safety, Janie Burney
Food, Nutrition and Food Safety
Version 2.0
The Role Of Sorghum In Food Security In Central America, Lloyd W. Rooney
The Role Of Sorghum In Food Security In Central America, Lloyd W. Rooney
INTSORMIL Presentations
Discusses the qualities of sorghum that make it suitable for human consumption, with a focus on its use in Central America.
Evaluation And Analysis Of Beef Contamination By Low Levels Of Ammonia, Sely Prajitna
Evaluation And Analysis Of Beef Contamination By Low Levels Of Ammonia, Sely Prajitna
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Leakage of ammonia in food facilities has been known to occur in the past. Ammonia leaks often lead to food contamination in food plants and can cause illness among consumers who accidentally consume the food products contaminated with high levels of ammonia. Therefore, a rapid, simple yet accurate method has to be established for on-site ammonia level screening in food plants to ensure the food is safe. One of the primary objectives in this study was to verify and optimize an ion selective electrode (ISE) method for its accuracy and reproducibility in determining ammonia in meat. Different extraction procedures (blending …
Development Of A Simple Model Device For In Vitro Gastric Digestion Investigation, Vish Gaikwad
Development Of A Simple Model Device For In Vitro Gastric Digestion Investigation, Vish Gaikwad
Vish Shashank Gaikwad
No abstract provided.
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Ahmad Shakerardekani
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of
hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour
attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated
using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all
the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described
the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness
and colour attributes (‘L’ …
A Multidisciplinary Approach To Food Safety Evaluation: Hummus Spoilage And Microbial Analysis Of Kitchen Surfaces In Residential Child Care Institutions (Rcci) In Massachusetts, U.S.A., Elsina E. Hagan
Masters Theses 1911 - February 2014
Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food safety studies; 1) related to product formulation (hummus spoilage challenge study) and 2) evaluating the microbial safety of domestic kitchen surfaces in Residential Child Care Institutions (RCCI pilot study).
Hummus is of Mediterranean origin but is currently eaten globally. This challenge study evaluates a variety of industrial hummus formulations (four in total, differing in pH and/or addition of a preservative (natamycin). Two batches were setup: batch 1; …
Vitamin D Levels And Risk Of Dyslipidemia Among Us Children With Diabetes And Obesity, Elsina E. Hagan
Vitamin D Levels And Risk Of Dyslipidemia Among Us Children With Diabetes And Obesity, Elsina E. Hagan
Masters Theses 1911 - February 2014
Dyslipidemia is increasing among U.S. children, and the prevalence is highest among children with diabetes and obesity. Recently, vitamin D deficiency has been suggested as a possible dietary risk factor for dyslipidemia. Despite the high prevalence of vitamin D deficiency amongst children, virtually no studies have evaluated the association between vitamin D and dyslipidemia among children. We evaluated the vitamin D and dyslipidemia relationship among 240 children and adolescents aged 2 through 21 years who were outpatients of a pediatric endocrinology unit at a large tertiary care facility in Western Massachusetts from April 2008 to April 2010. Eligible children were …
Sodexo Nutrition Services Enhances Communication With Patients And Health Care Team (Poster), Melissa Faura Rd, Ldn, Ann Flickinger Ms, Rd, Ldn
Sodexo Nutrition Services Enhances Communication With Patients And Health Care Team (Poster), Melissa Faura Rd, Ldn, Ann Flickinger Ms, Rd, Ldn
Clinical Nutrition Service
No abstract provided.