Browsing Scholarly Works, Department of Food Science and Technology by Title
Now showing items 9-28 of 124
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Binding of volatile aroma compounds to can linings with different polymeric characteristics
(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
(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
(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
(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 ... -
Can It Safely
(Virginia Cooperative Extension, 2013-08-28)This publication outlines how to safely preserve low and high-acid foods through pressure canning at home. -
Cetylpyridinium chloride direct spray treatments reduce Salmonella on cantaloupe rough surfaces
(2018-08)Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe (Athena and Hale's Best Jumbo cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan ... -
Changes in flavor volatile composition of oolong tea after panning during tea processing
(2016-05)Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of ... -
Changes in the gut microbial communities following addition of walnuts to the diet
(2017-10)Walnuts are rich in omega-3 fatty acids, phytochemicals and antioxidants making them unique compared to other foods. Consuming walnuts has been associated with health benefits including a reduced risk of heart disease and ... -
Common Foodborne Pathogen. Staphylococcus aureus
(Virginia Cooperative Extension, 2010-09-02)What is Staphylococcus aureus, it's symptoms, who and how one gets intoxicated, and the proper food handling techniques. -
Common Foodborne Pathogens. Clostridium botulinum
(Virginia Cooperative Extension, 2011-09-03)What is Clostridium botulinum, it's symptoms, and how to prevent it. -
Common Foodborne Pathogens. Listeria monocytogenes
(Virginia Cooperative Extension, 2009-10-13)What is Listeria monocytogenes, it's symptoms, who and how one gets intoxicated, and the proper food handling techniques. -
Common Foodborne Pathogens. Salmonella
(Virginia Cooperative Extension, 2005-09-01)What is Salmonella, it's symptoms, who and how one gets intoxicated, and the proper food handling techniques. -
Comparison of analytical methods for prediction of prefermentation nutritional status of grape juice
(American Society for Enology and Viticulture, 2002)Five methods for evaluating nitrogen status were compared using 70 Cabernet Sauvignon juice samples: nitrogen by o-phthaldialdehyde (NOPA), arginine NOPA, enzymatic ammonia, Formol, and high-performance liquid chromatography ... -
Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders
(2019-07-17)Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), ... -
Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components
(MDPI, 2019-12-11)To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, ... -
Crop Load Density Affects 'York' Apple Juice and Hard Cider Quality
(2016-09-01)To assess the impact crop load has on hard cider chemistry, ‘York’ apple (Malus3domestica Borkh.) trees were hand thinned to three different crop loads: low [two apples per cm2 branch cross-sectional area (BCSA)], medium ... -
Cyberbiosecurity: A New Perspective on Protecting US Food and Agricultural System
(2019-03-29)Our national data and infrastructure security issues affecting the "bioeconomy" are evolving rapidly. Simultaneously, the conversation about cyber security of the U.S. food and agricultural system (cyber biosecurity) is ... -
Delmopinol hydrochloride reduces Salmonella on cantaloupe surfaces
(Wiley, 2017-11-15)Since the surfaces of cantaloupes are highly rough or irregular, bacteria can easily attach and become difficult to remove. Appropriate postharvest washing and sanitizing procedures can help control Salmonella and other ... -
Determination of ethyl carbamate in wine by solid-phase microextraction and gas chromatography/mass spectrometry
(American Society for Enology and Viticulture, 2002)A method for the rapid determination of ethyl carbamate in wine by headspace solid-phase microextraction with detection by gas chromatography/mass spectrometry has been developed. The analysis parameters of fiber coating, ...
