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.
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.
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.
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.
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.
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 …
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.
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.
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.
Effect Of Hot Air Drying Dehydration And Artificial Inoculation On Quality Of Kohlrabi Product,
2016
College of Biological Industry, Chengdu University, Chengdu, Sichuan 610106, China
Effect Of Hot Air Drying Dehydration And Artificial Inoculation On Quality Of Kohlrabi Product, Tang Renyong, Guo Xiulan, Liu Dayu, Xie Zhenjian, Wang Chao
Food and Machinery
Aimed to perfect modern fermentation technology of Kohlrabi, and the effects were investigated, of natural wind dehydration, hot air drying dehydration and hot air drying dehydration combined artificial inoculation, on the sense score, physical and chemical index and color of Kohlrabi fermentation product. The results indicated that: 50 ℃ was the optical temperature of hot air drying dehydration; Kohlrabi product with hot air drying dehydration had white color, deficient flavor and taste of typical Kohlrabi fermented, lower sense score, amino nitrogen and lactic acid contents compared with the product with natural wind dehydration. Kohlrabi product with hot air drying dehydration …
Research On Migration Of Melamine Into Acidic Medium From The Coating Of Three-Piece Metal Cans,
2016
Suzhou Product Quality Supervision and Inspection Institute, Suzhou, Jiangsu 215104, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research On Migration Of Melamine Into Acidic Medium From The Coating Of Three-Piece Metal Cans, Chen Ying, Fan Yuhao, Liu Zhigang, Bai Jianguo, Yao Weirong
Food and Machinery
The migration rule of melamine (MEL) was investigated from the coating of three-piece metal cans into acidic beverages. On the basis of experimental data, migration model was established to predict the migration trend of this compound into simulated solution. Results showed that the migration rate of MEL into acidic beverages increased and the time of migration reaching equilibrium shortened with the higher temperature. The predicted data of established migration model and experimental data matched well, which provided effective supports for the safety assessment of three-piece metal cans applied in food packaging.
Research On Vinegar Brand Traceability Based On Near Infrared Spectrum Technology Combined With Support Vector Machine,
2016
College of Information Engineering, Shanghai Maritime University, Shanghai 201306, China
Research On Vinegar Brand Traceability Based On Near Infrared Spectrum Technology Combined With Support Vector Machine, Liu Jing, Guan Xiao, Yi Cuiping
Food and Machinery
Presented a fast and non-destructive method for the discrimination of vinegar brands by near-infrared spectroscopy technology. One hundred and fifty-two representative samples of vinegar including Bao Ning, East Lake, Heng Shun, Zhenjiang were collected from market. Multiplicative Scatter Correction (MSC) was used to handle the original near infrared spectrum (NIR) data and Principal Component Analysis (PCA) was used to process the spectral data after pretreatment according to the accumulative contribution rate of principal components to select principal components. Support Vector Machine (SVM) was then applied to build the brand traceability model with proper kernel function. Particle Swarm Optimization was applied …
Determination Of Diethylstilbestrol In Microbial Degradation Systems By Hplc—Uv,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Determination Of Diethylstilbestrol In Microbial Degradation Systems By Hplc—Uv, Deng Weiqin, Li Ashuang, Peng Xian, Liu Shuangshuang, Hu Kaidi, Zhang Mengmei, He Li, Chen Shujuan, Han Xinfeng, Liu Shuliang
Food and Machinery
The concentration of diethylstilbestrol (DES) in the microbial degradation systems was determined using HPLC—UV. Different extraction methods were used in the fungi and bacteria fermentation systems, DES was separated through a Sepax GP-C18 (150 mm×4.60 mm, 5.0 μm), eluted with methanol-water (7︰3, V/V) at 0.7 mL/min, and detected at 242 nm. Results showed that retention time of DES was 7.714 min. Good linearity was obtained with the detection limits of 0.5～50.0 mg/L with a correlation coeffcient of 0.996 3. The average spike recovers of DES for bacteria and fungi fermentation systems were 94.04% and 95.24%, respectively, with RSD of …
Simulation Of Measurement Section Of Single Screw Extruder For Pla,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Simulation Of Measurement Section Of Single Screw Extruder For Pla, Huang Zhigang, Liu Kai, Li Menglin, Zhang Hongjian
Food and Machinery
For polylactide (PLA) dedicated screw rod of different type of melt conveying paragraph, using Polyflow software for three dimensional flow field simulation three species different type mixed refining structure, analysis polylactide extrusion process of three dimensional isothermal flow field. Results showed that: in same of process conditions, different of single screw rod structure conditions, the physical properties of flow road within polylactide exists differences; ordinary type single screw rod of melt body of axis to speed and pressure larger, conducive to screw rod extrusion process, but melt body shear rate is smaller, and melt viscosity is bigger, led to extrusion …
