Browsing by Author "Barton, Jo Anne"
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- 4-H foods & nutrition 2: breakfast - the best startBarton, Jo Anne (Virginia Polytechnic Institute and State University. Extension Division, 1979-06)Breakfast meal for 4-H'ers. Discusses importance of breakfast, making breakfast for family members, keeping track of favorite meals with forms for recording
- 4-H foods & nutrition 3: lunches to grow and go onBarton, Jo Anne (Virginia Polytechnic Institute and State University. Extension Division, 1977-11)Discusses dishes for 4-H'ers to prepare for lunches, has charts for recording progress, etc.
- 4-H foods & nutrition: dinnertime with Virginia teensBarton, Jo Anne (Virginia Polytechnic Institute and State University. Extension Division, 1980-10)Nutritional education for 4-H'ers
- About Vegetable MythsBarton, Jo Anne (Virginia Cooperative Extension Service, 1981-01)Lists myths about vegetables and presents facts refuting them.
- Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USALong, Kristine A. (Virginia Tech, 1991-08-15)The purpose of this research was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, were evaluated in a pilot study. Consumer acceptance scores indicated no significant differences among the twelve bread products. Four bread products, 29% and 45% cooked-mashed potato breads without added gluten, 15% potato flake bread with added gluten, and a 100% wheat flour bread, were selected for objective measurements, descriptive sensory evaluation, and central location acceptance testing. The four breads were not significantly different in the objective measurements of standing height, percent protein and amino acid content The three potato breads had the highest moisture percent loss on day 1. Texture analysis indicated the 45% bread had the highest texture measurements from the day of baking through day 4. The control "rapid" bread had the lowest analysis of freshness measurements. Staling, as measured by differential scanning calorimetry, indicated the potato breads had significantly reduced staling rates when compared to 100% wheat flour bread. Eleven trained panelists judged ten characteristics of the control and potato breads. The panelists perceived the potato breads to be more moist than the control. The other sensory characteristics of the control and potato breads were judged as similar. Central location acceptance testing in Alaska and the Soviet Far East indicated that the potato breads were acceptable and consumers indicated they would buy the breads if they were available. Across all locations the locally purchased control bread was liked significantly less than the potato breads. A collaborative process was designed for development of food products in Soviet and Alaskan communities.
- Basic finfish cookingBarton, Jo Anne; Daniels, James A.; Dean, Laurie M. (1980-06)Provides information on cooking finfish and supplies some recipes.
- Berries other than strawberriesBarton, Jo Anne (1977-03)Provides information on freezing, canning and preserving various types of berries.
- Bread basicsBarton, Jo Anne (1980-08)A discussion on various types of breads, and provides buying tips to get the most for your money.
- Buy more, pay lessBarton, Jo Anne (1980-08)Discusses ways to get more for your money when shopping.
- Buying foodBarton, Jo Anne; Heald, Judith (Virginia Polytechnic Institute and State University. Extension Division, 1976-06)How to buy nutritious food on a budget
- CalciumBarton, Jo Anne (Virginia Polytechnic Institute and State University. Extension Division, 1978-01)Human need for calcium. Sources, recommended daily allowances, etc.
- CanningBarton, Jo Anne (Virginia Cooperative Extension, 1990)Discusses various methods of canning foods.
- Canning and freezing -- general informationBarton, Jo Anne (1976-04)Provides general information on canning and freezing food.
- Community dinners for fun and profitBarton, Jo Anne (Virginia Polytechnic Institute and State University. Extension Division, 1968-08)How to organize community events for fun or profit
- CrabsBarton, Jo Anne; Daniels, James A.; Dean, Laurie M. (1980-06)Provides information for buying, storing and cooking crab meat.