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

Master Food Volunteer Foods Demonstration Guide

Chase, Melissa W.; Boyer, Renee R. (Virginia Cooperative Extension, 2008-09-13)

Demonstration activity guidelines for Master Food Volunteers to use at Farmer's Markets.

Measurement of 3-alkyl-2-methoxypyrazine by headspace solid-phase microextraction in spiked model wines

Hartmann, P. J.; McNair, H. M.; Zoecklein, B. W. (American Society for Enology and Viticulture, 2002)

The effect of wine matrix ingredients and conditions on the headspace sampling of 3-alkyl-2-methoxypyrazines was investigated with solid-phase microextraction (SPME) and capillary gas chromatography, using a nitrogen ...

Microbial quality of agricultural water in Central Florida

Topalcengiz, Z.; Strawn, Laura K.; Danyluk, M. D. (PLOS, 2017-04-11)

The microbial quality of water that comes into the edible portion of produce is believed to directly relate to the safety of produce, and metrics describing indicator organisms are commonly used to ensure safety. The US ...

Microbiota and Antibiotic Resistome of Lettuce Leaves and Radishes Grown in Soils Receiving Manure-Based Amendments Derived From Antibiotic-Treated Cows

Fogler, Kendall; Guron, Giselle K.P.; Wind, Lauren L.; Keenum, Ishi M.; Hession, W. Cully; Krometis, Leigh Anne Henry; Strawn, Laura K.; Pruden, Amy; Ponder, Monica (Frontiers Media, 2019-04-10)

Cattle are commonly administered antibiotics, resulting in excretion of antibiotics, antibiotic-resistant bacteria (ARB), and antibiotic resistance genes (ARGs). The aim of this study was to determine if the use of dairy ...

Monitoring Effects of Ethanol Spray on Cabernet franc and Merlot Grapes and Wine Volatiles Using Electronic Nose Systems

Zoecklein, B. W.; Devarajan, Y. S.; Mallikarjunan, K.; Gardner, D. M. (American Society for Enology and Viticulture, 2011-09-01)

The ability of two electronic nose systems (conducting polymer and surface acoustic wave-based) to differentiate volatiles of grapes and wines treated with an aqueous ethanol spray (5% v/v) at veraison was evaluated. Ethanol ...

The Nitty-Gritty of Food Safety. A Guide for Parents and Childcare Providers

Parra, Danielle Elizabeth; Nickols-Richardson, Sharon Michelle, 1965-; Serrano, Elena Lidia; Boyer, Renee R. (Virginia Cooperative Extension, 2002-12-02)

This guide illustrates for you and the children you for care ways to prevent foodborne illnesses. Follow these principles to fight bacteria - clean, separate, cook and chill. Children are never too young to learn and ...

Novel Electrospun Pullulan Fibers Incorporating Hydroxypropyl-β-Cyclodextrin: Morphology and Relation with Rheological Properties

Poudel, Deepak; Swilley-Sanchez, Sarah; O’Keefe, Sean F.; Matson, John; Long, Timothy; Fernández-Fraguas, Cristina (MDPI, 2020-10-31)

Fibers produced by electrospinning from biocompatible, biodegradable and naturally occurring polymers have potential advantages in drug delivery and biomedical applications because of their unique functionalities. Here, ...

Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds

Whiton, R. S.; Zoecklein, B. W. (American Society for Enology and Viticulture, 2000)

Headspace solid-phase microextraction (SPME) is a fast and simple sampling method for analysis of volatile compounds, but quantitation can be affected by sample matrix and sampling conditions. Sampling time and temperature ...

Optimum Cooking Conditions for Shrimp and Atlantic Salmon

Brookmire, L.; Mallikarjunan, K.; Jahncke, M.; Grisso, R. (2013)

Phyllopshere Bacterial Community Structure of Spinach (Spinacia oleracea) as Affected by Cultivar and Environmental Conditions at Time of Harvest

Lopez-Velasco, Gabriela; Welbaum, Gregory E.; Falkinham, Joseph O. III; Ponder, Monica A. (MDPI, 2011-12-20)

Modern molecular ecology techniques were used to demonstrate the effects of plant genotype and environmental conditions prior to harvest on the spinach epiphytic bacterial community. Three cultivars of spinach with different ...

Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines

Fugelsang, K. C.; Zoecklein, B. W. (American Society for Enology and Viticulture, 2003)

Replicated, sterile Pinot noir (Vitis vinifera L.) wines were individually inoculated with one of six strains of Brettanomyces bruxellensis (Ave, M, 216, Vin 1, Vin 4, or Vin 5) at initial numbers < 50 cfu/mL. In two ...

Pressure Canning

Boyer, Renee R.; Chase, Melissa W. (Virginia Cooperative Extension, 2012-07-18)

This publication outlines how to safely preserve low-acid foods through pressure canning at home.

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Duncan, Susan E.; Moberg, K.; Amin, K. N.; Wright, M.; Newkirk, J. J.; Ponder, Monica A.; Acuff, G. R.; Dickson, J. S. (Wiley, 2017-05-01)

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated ...

Production of omega-3 enriched tilapia through the dietary use of algae meal or fish oil: Improved nutrient value of fillet and offal

Stoneham, Tyler R.; Kuhn, David D.; Taylor, Daniel P.; Neilson, Andrew P.; Smith, Stephen A.; Gatlin, Delbert M.; Chu, Hyun Sik S.; O’Keefe, Sean F. (PLOS, 2018-04-11)

The goal of this project was to increase the nutrient value of fillets, by-product muscle, and offal of aquacultured tilapia. A diet that includes seafood with a high omega-3 (n-3) fatty acid content, more specifically ...