Browsing Scholarly Works, Department of Food Science and Technology by Title

Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations

Vallotton, Amber D.; Battah, Alexandra; Knox, Ryan; Vargo, Adrianna; Archibald, Thomas G.; Boyer, Renee R.; Cook, Natalie E.; Drape, Tiffany A. (Virginia Cooperative Extension, 2017-11-17)

Despite the growing demand and support for local food, there can often be significant barriers for growers trying to tap into new markets, given specific food safety expectations, policies, and requirements. This trend is ...

Acetone-butanol-ethanol (ABE) fermentation of soluble and hydrolyzed sugars in apple pomace by Clostridium beijerinckii P260

Jin, Qing; Qureshi, Nasib; Wang, Hengjian; Huang, Haibo (2019-05-15)

The decreasing supply of fossil fuels and increasing environmental concern of food waste disposal have raised interests in food waste conversation to biofuels such as butanol. Apple pomace, a food processing waste rich in ...

Acid and Volatiles of Commercially-Available Lambic Beers

Thompson Witrick, Katherine; Duncan, Susan E.; Hurley, Ken E.; O’Keefe, Sean F. (MDPI, 2017-10-26)

Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. ...

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry

Sarnoski, P. J.; O'Keefe, Sean F.; Jahncke, M. L.; Mallikarjunan, P.; Flick, G. J. (Elsevier Sci Ltd, 2010-10-01)

Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)

Witrick, Katherine; Pitts, Eric R.; O’Keefe, Sean F. (MDPI, 2020-05-11)

Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of ...

Analysis of salivary fluid and chemosensory functions in patients treated for primary malignant brain tumors

Mirlohi, Susan; Duncan, Susan E.; Harmon, M.; Case, D.; Lesser, G.; Dietrich, Andrea M. (Springer Heidelberg, 2015-01-01)

Objectives The frequency and causes of chemosensory (taste and smell) disorders in cancer patients remain under-reported. This study examined the impact of cancer therapy on taste/ smell functions and salivary constituents ...

Anthropogenic landscapes increase Campylobacter jejuni infections in urbanizing banded mongoose (Mungos mungo): A one health approach

Medley, Sarah; Ponder, Monica; Alexander, Kathleen A. (PLOS, 2020-03-17)

Background: Campylobacter is a common, but neglected foodborne-zoonotic pathogen, identified as a growing cause of foodborne disease worldwide. Wildlife and domestic animals are considered important reservoirs, but little ...

Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens

Bacon, Karleigh; Boyer, Renee R.; Denbow, Cynthia J.; O’Keefe, Sean F.; Neilson, Andrew; Williams, Robert (Wiley, 2017-01)

Capsicum annuum fruits have been investigated for antimicrobial activity in a number of studies. Capsaicin or other cinnamic acid pathway intermediates are often suggested to be the antimicrobial component, however there ...

Binding of volatile aroma compounds to can linings with different polymeric characteristics

You, Xiaorong; O’Keefe, Sean F. (Wiley, 2017)

Flavor compounds have been shown to interact with packaging materials either by scalping, the movement of flavorings from the food product to the package, or by flavor release, movement of flavorings from the package to ...

Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products

Boyer, Renee R.; McKinney, Julie Michelle (Virginia Cooperative Extension, 2011-07-01)

Describes the proper equipment, recommended guidelines and recipes that can ensure that food preserved at home is safe and delicious.

Brown Rice Vinegar as an Olfactory Field Attractant for Drosophila suzukii (Matsumura) and Zaprionus indianus Gupta (Diptera: Drosophilidae) in Cherimoya in Maui, Hawaii, with Implications for Attractant Specificity between Species and Estimation of Relative Abundance

Willbrand, Brittany N.; Pfeiffer, Douglas G. (MDPI, 2019-03-20)

Drosophila suzukii (Matsumura) is an agricultural pest that has been observed co-infesting soft-skinned fruits with Zaprionus indianus Gupta. The characterization of olfactory preferences by species is a ...

Bulk and interfacial interactions between hydroxypropyl-cellulose and bile salts: Impact on the digestion of emulsified lipids

Zornjak, Jennifer; Liu, Jianzhao; Esker, Alan; Lin, Tiantian; Fernandez-Fraguas, Cristina (2020-09)

Hydroxypropyl-cellulose (HPC) is a surface-active, non-digestible polysaccharide, commonly used in food emulsions as thickener and/or emulsifier. Due to these dual characteristics, HPC is a potential ingredient to modulate ...