Browsing Department of Food Science and Technology by Author "Food Science and Technology"
Now showing items 41-60 of 126
-
Enhancing The Safety of Locally Grown Produce. Farm Self-Help Form
(Virginia Cooperative Extension, 2006-12-06)A farm self-help form to help farm managers find areas where changes or improvements may help their farm to offer safer products, attract more customers because of your commitment to food safety. -
Enhancing The Safety of Locally Grown Produce. Farm Worker Hygiene
(Virginia Cooperative Extension, 2006-12-06)Steps for promoting and maintaining good farm worker hygiene which is one of the most important steps a farmer can take to prevent contamination of their fruits and vegetables with foodborne pathogens. -
Enhancing The Safety of Locally Grown Produce. Farm Worker Toilet and Handwashing Facilities
(Virginia Cooperative Extension, 2006-12-06)A key step in promoting good hygiene is ensuring that there are handwashing stations and toilet facilities available on the farm in close proximity (not more than ï__ mile) to the workers. -
Enhancing The Safety of Locally Grown Produce. Farmers Market Self-Help Form
(Virginia Cooperative Extension, 2006-12-06)A self-help form to help farmers' market managers find areas where changes or improvements may help their market to offer safer products, attract more customers because of your commitment to food safety. -
Enhancing The Safety of Locally Grown Produce. Harvesting and Storage
(Virginia Cooperative Extension, 2006-12-06)Simple guidelines for safe food handling during harvest and storage that can help reduce the risk of foodborne illness. -
Enhancing The Safety of Locally Grown Produce. Keeping Food Safe in the Market
(Virginia Cooperative Extension, 2006-12-06)A quick tip sheet for market managers and vendors to help ensure the safety of products sold and tasted at the market. -
Enhancing The Safety of Locally Grown Produce. Land Use
(Virginia Cooperative Extension, 2006-12-06)Some land uses may not be acceptable for growing edible fruits and vegetables. The land uses listed in this brochure may need to undergo soil testing or a waiting period before crops are planted. -
Enhancing The Safety of Locally Grown Produce. Manure Use
(Virginia Cooperative Extension, 2006-12-06)Explains the proper use of manure in the garden, including the appropriate temperature of compost to kill pathogens, reducing the contact of produce with feces, and prevention of cross-contamination of raw manure and ... -
Enhancing The Safety of Locally Grown Produce. On the Farm
(Virginia Cooperative Extension, 2002-12-06)Explains the value of developing a food safety plan for the farm to protect profits and public health and safety. -
Enhancing The Safety of Locally Grown Produce. Training and Certification Options
(Virginia Cooperative Extension, 2006-12-06)Training and certification programs establish some standard procedures for production, worker hygiene, harvesting, post-harvest handling and even transporting produce to market. -
Enhancing The Safety of Locally Grown Produce. Transporting Produce Safely
(Virginia Cooperative Extension, 2006-12-06)Steps to prevent contamination and minimize the growth of microorganisms when getting fresh produce from the field to the market -
Enhancing The Safety of Locally Grown Produce. Water Use
(Virginia Cooperative Extension, 2006-12-06)Ensuring that you have clean water on the farm is an important part of minimizing contamination by disease-causing microorganisms called pathogens. Topics covered include irrigation and surface water, water testing and ... -
Evaluation of glycosyl-glucose analytical methods for various glycosides
(American Society for Enology and Viticulture, 2002)The accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using ... -
Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens
(Wiley, 2017-11-01)Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and ... -
Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour
(Hindawi, 2018-09-24)Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening ... -
Evaluation of the phenol-free glycosyl-glucose determination
(American Society for Enology and Viticulture, 2000)Grape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to ... -
Evaluation of the quantity and composition of sugars and lipid in the juice and bagasse of lipid producing sugarcane
(2017-04)Biodiesel production in the U.S. from vegetable oils has increased substantially during the past decade. However, its further increase is limited by the low amounts of oil produced per hectare from temperate oilseed crops. ... -
Explore Technology: An Exploratory Meta-Major
(National Resource Center, 2020)Undecided or exploratory majors are 3 of the 10 most popular majors for incoming first-year students at Virginia Tech (VT). Each college at VT hosts at least one undecided major (e.g., Exploring Life Sciences, Exploring ... -
Fibre digestibility, abundance of faecal bacteria and plasma acetate concentrations in overweight adult mares
(2014)The purpose of the present study was to compare digestibility of grass hay, faecal and plasma volatile fatty acid (VFA) concentrations, and faecal bacterial abundance in overweight and moderate-condition mares. Five ... -
Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
(MDPI, 2019-12-11)Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed ...
