Browsing Scholarly Works, Department of Food Science and Technology by Title
Now showing items 99-118 of 124
-
The Nitty-Gritty of Food Safety. A Guide for Parents and Childcare Providers
(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
(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
(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 ... -
Phyllopshere Bacterial Community Structure of Spinach (Spinacia oleracea) as Affected by Cultivar and Environmental Conditions at Time of Harvest
(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
(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
(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
(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
(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 ... -
Protecting soymilk flavor and nutrients from photodegradation.
(Wiley, 2015-07)Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light ... -
Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni
(American Society for Enology and Viticulture, 2002)Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable of modifying wine aroma and flavor. The activity of beta-glucosiclase against p-nitrophenyl-beta-D-glucopyranoside was determined in a ... -
Recalcitrant dissolved organic nitrogen formation in thermal hydrolysis pretreatment of municipal sludge
(2020-05)Thermal hydrolysis pretreatment (THP) has been considered as an advanced approach to enhance the performance of anaerobic digestion treating municipal sludge. However, several drawbacks were also identified with THP including ... -
Role of package type on shelf-life of fresh crab meat
(Food Protection Trends, 2010)Microbiological quality of fresh (not pasteurized) crab meat stored at 4°C in a 340 g (12 oz) food grade polyethylene traditional snap-lid container and equally fresh crab meat stored at 4°C in a 227 g (8 oz) SimpleStep® ... -
Sensory and Consumer Studies in Plant Breeding: A Guidance for Edamame Development in the U.S.
(2020-08-19)Plant breeding is an important discipline to develop food products and improve overall quality, chemical composition, and nutritional value of crops, vegetables, fruits, and nuts, which can be important allies in health ... -
Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review
(MDPI, 2020-01-28)Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality ... -
Serum endotoxin, gut permeability and skeletal muscle metabolic adaptations following a short term high fat diet in humans
(2019-11-27)Background: Our previous work demonstrated that a short-term high fat diet (HFD) increased fasting serum endotoxin, altered postprandial excursions of serum endotoxin, and led to metabolic and transcriptional responses in ... -
Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone.
(2015)Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit ... -
Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in 'Golden Russet' and 'Medaille d'Or' Apples Used for Cider Production
(2020-08)The recent growth in the U.S. hard-cider industry has increased the demand for cider apples (Malus xdomestica Borkh.), but little is known about how to manage orchard soil fertility best to optimize horticultural performance ... -
Soybean Amino Acids in Health, Genetics, and Evaluation
(IntechOpen, 2019)Soybean is an important source of protein and amino acids for humans and livestock because of its well-balanced amino acid profile. This chapter outlines the strengths and weaknesses of soybean as a complete amino acid ... -
Soybean nutrition
(2015)
