Food Science Commons^™

Preserving Berries, Charlotte P. Brennand, Debra Proctor

All Current Publications

This publication describes kinds of berries, how to select, can, freeze, and dry them. It also gives storage and nutritional information.

Gaye Lynn Macdonald, Gaye Lynn Macdonald, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Gaye Lynn MacDonald worked in the school nutrition program of Bellingham Public Schools in Bellingham, Washington for 32½ years, 20 years as the program director, overseeing 23 sites offering breakfast, lunch and after school snacks. In 2002-2003, she served as president of the American School Food Service Association, representing 54,000 members.

Jerry B. Cater, Jerry B. Cater, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Jerry B. Cater retired after 11 years as Research Scientist with the Applied Research Division of the National Food Service Management Institute. She served 19 years as Director of School Food Services in Long Beach, Mississippi. While at NFSMI, she served as project manager on numerous research projects including the development of Financial Management Information System model for school nutrition programs. The model served as the basis the design of FUNDamentals, a financial management reporting software.

Applied Statistics: Experience & Cerification In Quality Assurance, Huey D. Dodson

Statistics

The composition of my senior project can be broken down into two parts. The first part of my project, without which the second could not be pursued, involved a 13 week internship at a produce processing facility where I took part in several projects varying in scope and type. The second part was to acquire certification as a Quality Process Analyst from the American Society for Quality.

This document is structured to represent the dichotomous nature of my project; the first section is dedicated to my internship experience, and the second dedicated to the certification examination preparation and completion.

How Should I Calculate And Make Additions Of Grape Concentrate To Juice, Musts And Wines?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

What Is Lysozyme And Why Is It Used In Winemaking?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

Evaluation Of Increased Vitamin D Fortification In High-Temperature, Short-Time–Processed 2% Milk, Uht-Processed 2% Fat Chocolate Milk, And Low-Fat Strawberry Yogurt, Alexa L. Hanson, Lloyd E. Metzger

Nutrition Faculty Publications

The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)–processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% fat chocolate milk, and low-fat strawberry yogurt were manufactured. Each of the 3 replicates for all products contained a control (no vitamin D fortification), a treatment group with 100 IU vitamin D/serving (current level of vitamin D fortification), and a treatment group with …

The Problem Of Antimicrobial Resistance In The Foodchain, Ciara Walsh

Reports

Antimicrobial resistance (AMR) associated with the food chain is currently a subject of major interest to many food chain stakeholders. In response safefood commissioned this report to update our knowledge of this area and to raise awareness of the issue. Its primary focus is on the food chain where it impacts consumer health. This review will inform and underpin any future action to be taken by safefood with regard to AMR.

Analysis Of Water Soluble Vitamins In Energy Drinks By Hplc, Stephen P. Sibley, Sarah E.G. Porter

Theses & Honors Papers

Reversed phase high-performance liquid chromatography with diode array detection (HPLC-DAD) was utilized to analyze the ingredients of various dietary supplements. Dietary supplements are classified by the Food and Drug Administration (FDA) as foods rather than drugs, and as such have very different labeling laws. Specifically, we tested several types of "vitamin water", 5-hour energy, and multi-vitamin supplements to determine if the advertised contents were actually present at the levels specified. Using our method, we were able to simultaneously analyze the B-vitamins present. It was determined that several of the energy drinks contained B-vitamins that were not in agreement with their …

Implementing A Solid Waste Management Diversion Program In A Conventional Cook–Serve Hospital System: A Feasibility Study, Marjorie Freedman, Irene Franklin

Faculty Publications

Americans generate over 250 million tons of municipal solid waste (trash) each year, with institutional facilities such as hospitals accounting for up to 45% of this waste. Solid waste diversion, through recycling and composting, decreases the waste sent to landfills. The objective of this feasibility study was to implement an integrated solid waste diversion program at a conventional cook–serve kitchen for a 250-bed hospital. The waste diversion program resulted in 1390 pounds of organic matter and recycling being diverted from landfills over 5 days. It is estimated that the continuing program will reduce landfill waste by 51 tons annually.

How Should I Calculate And Make Water Additions To Facilitate The Fermentation Of Red Musts?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

How Can I Estimate When To Fortify A Fermenting Juice To Achieve Desired Sugar And Alcohol Concentrations?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

What Is Saignée And How Will It Affect My Red Wine?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

How Can I Protect My Grapes And Juice From Spoilage During Transport To The Winery?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

An Hsi Report: Food Safety And Cage Egg Production, Humane Society International

HSI REPORTS

Governments have begun legislating against cage egg production and a growing number of major food retailers, restaurant chains, and foodservice providers worldwide are switching to cage-free eggs. Extensive scientific evidence strongly suggests this trend will improve food safety. All fifteen scientific studies published in the last five years comparing Salmonella contamination between caged and cage-free operations found that those confining hens in cages had higher rates of Salmonella, a leading cause of food poisoning worldwide. This has led prominent consumer advocacy organizations, such as the Center for Food Safety, to oppose the use of cages to confine egg-laying hens.

Growth From Birth To Adulthood And Abdominal Obesity In A Brazilian Birth Cohort, D. A. Gonzalez, Aydin Nazmi, C. G. Victoria

Food Science and Nutrition

Background: Rapid weight gain in childhood may increase the risk of chronic adult diseases. Few studies have examined the effects of lifecourse weight gain on waist circumference (WC), hip circumference (HC), or waist-to-hip ratio (WHR).
Objective: To evaluate the effects of birthweight and weight gain from birth to age 23 years on WC, HC, and WHR in young adults.
Design: Population-based birth cohort study started in 1982. A sample of 856 individuals was examined in 2006. Conditional growth analyses were carried out with adjustment for confounders. WC and HC were also mutually adjusted.
Results: Weight gains during all age ranges …

Two Novel Approaches Used To Produce Biodiesel From Low-Cost Feedstocks, Xiaohu Fan, Xi Wang, Feng Chen

Publications

The price of feedstock is one of the most significant factors affecting the economic viability of biodiesel manufacturer. Many approaches were investigated to reduce the biodiesel production cost. The present work gave a preliminary study of two approaches to economically produce biodiesel from waste cooking oil (WCO) and flaked cottonseed. One was the use of ultrasound-assisted synthesis of biodiesel from WCO. The other was the application of in situ transesterification from flaked cottonseed. Gas chromatography (GC) and High performance liquid chromatography (HPLC) results demonstrated the feasibility of using both approaches to produce biodiesel from low-cost feedstock.

A Comparative Identification Of Ochratoxin A In Longan Fruit Pulp By High Performance Liquid Chromatography-Fluorescence Detection And Electron Spray Ionization-Mass Spectrometry, Jing Li, Haihui Xie, Bao Yang, Xinhong Dong, Linyan Feng, Feng Chen, Yueming Jiang

Publications

Harvested longan (Dimocarpus longan Lour.) fruit are susceptible to decay caused by both bacterial and fungal infections. Ochratoxin A (OTA) is a kind of mycotoxin produced by a number of fungi. In this study, OTA was extracted from longan fruit pulp by 80% methanol and then loaded on C-18 solid-phase extraction columns. The extract solution was then analyzed by high-performance liquid chromatography - fluorescence detection (HPLC-FD) and an electron spray ionization-mass spectrometry (ESI-MS), respectively. The HPLC-FD analysis showed that a compound similar to OTA might exist in longan fruit pulp, but further analysis by the ESI-MS method demonstrated that …

Child-Feeding Practices And Child Overweight Perceptions Of Family Day Care Providers Caring For Preschool-Age Children, Lynn S. Brann

Falk College Research Center

No abstract provided.

Validation Of Live Animal Ultrasonic Measurements Of Body Composition In Market Lambs, J. C. Emenheiser, S. P. Greiner, Ronald M. Lewis, D. R. Notter

Department of Animal Science: Faculty Publications

Market lambs from the state fair of Virginia (n = 172) were ultrasonically evaluated by 4 scan technicians and 3 image interpreters to determine accuracy of ultrasonic estimates of loin muscle area (ULMA), backfat thickness (UBF), and body wall thickness (UBW). Lambs were initially scanned at the preferred magnification setting of each technician; 2 chose 1.5× and 2 chose 2.0×. Lambs were then scanned a second time for ULMA and UBF with machine magnification settings changed from 1.5 to 2.0×, or vice versa, midway through the second scan. Lambs were then slaughtered, and analogous measurements [carcass loin muscle area, …