Browsing Department of Food Science and Technology by Issue Date
Now showing items 1-20 of 103
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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 ... -
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 ... -
How do you know if your food is safe to sell?
(Virginia Cooperative Extension, 2001-12-05)When preparing foods at home to sell, you must still practice good sanitation and proper food safety techniques. Microbial growth is affected by the following six factors: Food, Acidity, Time, Temperature, Oxygen and ... -
Measurement of 3-alkyl-2-methoxypyrazine by headspace solid-phase microextraction in spiked model wines
(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 ... -
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 ... -
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 ... -
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 ... -
Determination of ethyl carbamate in wine by solid-phase microextraction and gas chromatography/mass spectrometry
(American Society for Enology and Viticulture, 2002)A method for the rapid determination of ethyl carbamate in wine by headspace solid-phase microextraction with detection by gas chromatography/mass spectrometry has been developed. The analysis parameters of fiber coating, ... -
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 ... -
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. -
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 ... -
Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates
(American Society for Enology and Viticulture, 2003)In Cabernet Sauvignon must, total and phenol-free glycosides (expressed as glycosyl-glucose) rose during fermentation while skin concentrations dropped. Wines were heated postfermentation, prior to dejuicing (rising 2 to ... -
The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream
(American Society of Agricultural and Biological Engineers, 2003)Lactose hydrolysis was investigated as a method of producing a more extrudable ice cream product. Ice cream mixes were treated with lactase from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to produce ... -
Effects of prohexadione-calcium on grape yield components and fruit and wine composition
(American Society for Enology and Viticulture, 2004)Prohexadione-calcium (prohexadione-Ca) was applied to field-grown Cabernet franc, Cabernet Sauvignon, Chardonnay, and Seyval to evaluate rates and timing effects on fruit yield components and on fruit and wine composition. ... -
Effect of hydrogen peroxide and other protease inhibitors on Cryptosporidium parvum excystation and in vitro development
(American Society of Parasitology, 2004-08)This study was undertaken to observe the effects of hydrogen peroxide on Cryptosporidium parvum oocysts with respect to protease activity in comparison to known protease inhibitors. In assessing the possible mechanisms of ... -
Survival of Toxoplasma gondii oocysts Eastern oysters (Crassostrea virginica)
(American Society of Parasitology, 2004-10)Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from ... -
Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice
(American Society of Parasitology, 2005-06)High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory ... -
Storage and Handling of Commercially Packaged Foods
(Virginia Cooperative Extension, 2005-09-01)Proper selection of foods at the grocery store and appropriate storage and handling practices at home are necessary to maintain the quality and safety of commercially processed foods and perishable foods. This brochure ... -
Wash Hands: Fight Disease-Causing Germs
(Virginia Cooperative Extension, 2005-09-01)Describes the proper way to wash hands because the failure to adequately wash hands is a major cause of infectious diseases. -
Foodborne Pathogens. E. coli O157:H7
(Virginia Cooperative Extension, 2005-09-01)What is E. coli O157:H7, it's symptoms, who and how one gets intoxicated, and the proper food handling techniques.
