Lori Buzzell,
2016
University of Mississippi
Lori Buzzell, Lori Buzzell, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Lori Buzzell worked for seven years in the Juneau, Alaska school nutrition program and now works in curriculum development, including incorporating a wellness policy into the school physical education programs.
Debbie Kallio,
2016
University of Mississippi
Debbie Kallio, Debbie Kallio, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Debbie Kallio was a 2016 Regional Director for the School Nutrition Association for the Northwest Region.
James L. Jones,
2016
University of Mississippi
James L. Jones, James L. Jones, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
A South Carolina native, James L. Jones spent twenty-three years in the Air Force before retiring and going to work for the Alaska Military Youth Academy, where he has been for the past twenty years, where in addition to several other responsibilities he manages the child nutrition program.
Jo Dawson,
2016
University of Mississippi
Jo Dawson, Jo Dawson, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
A lifelong Alaskan, Jo Dawson attended fifteen different schools growing up, as her family followed he father’s career as a state trooper. Having worked as the National School Lunch Program Coordinator, the Child and Adult Care Food Program Coordinator, and the USDA Foods Coordinator, she now is the Alaska State Director for nutrition programs.
Walter D. Williams, Jr.,
2016
University of Mississippi
Walter D. Williams, Jr., Walter D. Williams, Jr., Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Born in Alabama and reared in Florida, Walter D. Williams, Jr., then joined the U.S. Air Force and served twenty years all over the world before retiring and settling in Alaska. He now works as a nutrition specialist in rural Alaska.
Lydia Wirkus,
2016
University of Mississippi
Lydia Wirkus, Lydia Wirkus, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Lydia Wirkus, a Florida native, grew up in the Miami area, near the Everglades. After college at Florida State, she taught for a few years in Miami, and then earned a master’s degree. One day she woke up and decided she didn’t want to live in Miami anymore, and that it would be cool to move to Alaska, so she drove from Miami to Alaska and taught for a few years. After earning a second master’s in nutrition at the University of North Carolina in Greensboro, she returned to Alaska and worked for a while in child nutrition, before returning …
Adrianne Schwartz,
2016
University of Mississippi
Adrianne Schwartz, Adrianne Schwartz, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Adrianne Schwartz is a food service supervisor in Juneau, Alaska.
Teresa Harwell,
2016
University of Mississippi
Teresa Harwell, Teresa Harwell, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Teresa Harwell is a school food service director in Alaska.
Susan Greene,
2016
University of Mississippi
Susan Greene, Susan Greene, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
A native of Virginia, with many years serving in Virginia education programs, first as a culinary instructor, then a school principal, before moving into child nutrition, Susan Greene is now a food service director in rural Alaska.
Sandra Ponte,
2016
University of Mississippi
Sandra Ponte, Sandra Ponte, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Sandra Ponte, a Michigan native, moved to Colorado after high school and worked for a decade in hospitality management. She is now a food service manager in rural Alaska.
Michael Anderson,
2016
University of Mississippi
Michael Anderson, Michael Anderson, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Michael Anderson, originally from Oregon, now cooks for the Nenana School District in Alaska.
Carlee Rae Johnson,
2016
University of Mississippi
Carlee Rae Johnson, Carlee Rae Johnson, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Carlee Rae Johnson was the 2016 President of the Alaska School Nutrition Association and the food service director for Petersburg, Alaska.
Comparative Evaluation Of The Effect Of Methyl Bromide Fumigation And Phytosanitary Irradiation On The Quality Of Fresh Strawberries,
2016
Chapman University
Comparative Evaluation Of The Effect Of Methyl Bromide Fumigation And Phytosanitary Irradiation On The Quality Of Fresh Strawberries, Tamar Serapian, Anuradha Prakash
Food Science Faculty Articles and Research
Fresh strawberries are highly perishable and have a short shelf-life especially when the cold chain is not maintained. Strawberries exported to Asia are currently fumigated with methyl bromide for phytosanitary purposes, which exposes strawberries to warm temperatures for several hours and air freight without temperature control, resulting in a shelf life of just a few days in the destination country. Irradiation offers an efficacious alternative to fumigation and can be performed on cold fruit. This study was conducted to compare the quality of strawberries subject to methyl bromide fumigation or irradiation followed by simulated commercial air freight shipment of strawberries …
Forging Links Between Food Chain Labor Activists And Academics,
2016
Syracuse University
Forging Links Between Food Chain Labor Activists And Academics, Laura-Anne Minkoff-Zern, Jennifer Gaddis, Nathan Mcclintock, Joann Lo, Felipe Tendick-Matesanz, Amy K. Coplen, Anelyse M. Weiler
Food Studies - All Scholarship
Interest in food movements has been growing dramatically, but until recently there has been limited engagement with the challenges facing workers across the food system. Of the studies that do exist, there is little focus on the processes and relationships that lead to solutions. This article explores ways that community-engaged teaching and research partnerships can help to build meaningful justice with food workers. The text builds on a special roundtable session held at the Annual Meeting of the American Association of Geographers in Chicago in April 2015, which involved a range of academic scholars and community-based activists. We present these …
Quality Markers Of Functional Tomato Juice With Added Apple Phenolic Antioxidants,
2016
Technological University Dublin
Quality Markers Of Functional Tomato Juice With Added Apple Phenolic Antioxidants, Laura Massini, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan
Articles
The natural approach to food stabilisation is at the forefront of research on plant compounds for food use. Matrix interactions and stability studies of the incorporated foods are necessary prior to further food processing. In this study, apple peel phenolic fractionated based on acidity (flavonoids and phenolic acids) were added to a commercial bottled tomato juice. The juice was left open i.e. air in the headspace at 4°C for 4 days to assess its physical-chemical quality, and for 10 days for the microbiological analysis. Quality markers were analysed (colour and turbidity) and showed that apple peel phenolics, particularly procyanidins, could …
Prebiotics: Why Definitions Matter,
2016
University of Nebraska-Lincoln
Prebiotics: Why Definitions Matter, Robert W. Hutkins, Janina A. Krumbeck, Laure B. Bindels, Patrice D. Cani, George C. Fahey, Yong Jun Goh, Bruce R. Hamaker, Eric C. Martens, David A. Mills, Robert A. Rastal, Elaine Vaughan, Mary Ellen Sanders
Department of Food Science and Technology: Faculty Publications
The prebiotic concept was introduced twenty years ago, and despite several revisions to the original definition, the scientific community has continued to debate what it means to be a prebiotic. How prebiotics are defined is important not only for the scientific community, but also for regulatory agencies, the food industry, consumers and healthcare professionals. Recent developments in community-wide sequencing and glycomics have revealed that more complex interactions occur between putative prebiotic substrates and the gut microbiota than previously considered. A consensus among scientists on the most appropriate definition of a prebiotic is necessary to enable continued use of the term.
Study On Screening Of Aroma-Producing Microbe And Growing Characters,
2016
Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Food and Machinery
Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, …
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266061, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Food and Machinery
In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd,
2016
College of Mechanical and Power Engineering, Nanjing University of Technology, Nanjing, Jiangsu 211816, China
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Food and Machinery
Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling,
2016
College of Mechanical and Electronic Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Food and Machinery
Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass …
