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Full-Text Articles in Medicine and Health Sciences
Evaluating The Efficacy Of A Hybrid Nutrition Course Offered To On-Campus And Distance Education Students, Mary Anne Dimmick
Evaluating The Efficacy Of A Hybrid Nutrition Course Offered To On-Campus And Distance Education Students, Mary Anne Dimmick
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
A record high number of students enrolled in The Science and Application of Human Nutrition (NDFS 1020), during the Spring semester of 2010. With enrollment rates projected to continue to rise, NDFS 1020 faculty recognized that the existing traditional, lecture-based course structure did not allow for further growth of the program if academic integrity was to be upheld. NDFS 1020 was, consequently, transitioned to a hybrid format presenting 2/3 of the course experience online, and the remaining 1/3 in a face-to-face format. Hybrid NDFS 1020 was offered to distance education and on-campus students alike beginning in the Fall semester of …
Effect Of Lipid Source On The Physical And Sensory Quality Of Baked Products, Haoyuan Zhong
Effect Of Lipid Source On The Physical And Sensory Quality Of Baked Products, Haoyuan Zhong
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The effect of commercial shortenings (butter, lard, margarine, all-purpose shortenings, soybean oil, and interesterified soybean oil) on the physical and sensory characteristics of baked products was evaluated. Results showed that lipid viscoelastic character, melting point, onset melting temperature (Ton), and melting enthalpy (ΔH) affect the physical qualities of baked products, such as batter density of cake, spread of cookies, and breaking strength of pie crust. With a larger 𝛿 value (less plastic character), less crystal structure is present in the lipid and fewer air bubbles were incorporated into cake batter, which results in a denser batter. With a …