Browsing Department of Food Science and Technology by Author "Food Science and Technology"
Now showing items 1-20 of 126
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Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations
(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
(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
(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 salivary fluid and chemosensory functions in patients treated for primary malignant brain tumors
(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 ... -
Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens
(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
(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 ...
