Browsing Scholarly Works, Food Science and Technology by Title
Now showing items 1-20 of 197
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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 crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry
(Elsevier, 2010-10-01)Traditionally crab meat spoilage has been evaluated using sensory panels. A method was developed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) to examine the aroma profile of blue crab ... -
Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)
(MDPI, 2020-05-11)Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of ... -
Analysis of salivary fluid and chemosensory functions in patients treated for primary malignant brain tumors
(Springer, 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 ... -
Anthropogenic landscapes increase Campylobacter jejuni infections in urbanizing banded mongoose (Mungos mungo): A one health approach
(PLOS, 2020-03-17)Background: Campylobacter is a common, but neglected foodborne-zoonotic pathogen, identified as a growing cause of foodborne disease worldwide. Wildlife and domestic animals are considered important reservoirs, but little ... -
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 ... -
Assessing Consumer Preferences and Intentions to Buy Edamame Produced in the US
(Frontiers, 2022-01-18)Due to the growing consumer demand for edamame (vegetable soybean) in the U.S., the domestic production of this specialty crop has been promoted in several Mid-Atlantic and Southeast states as an economically attractive ... -
Assessing On-Farm Risks and Documenting Food Safety Practices to Meet Farm to School Requirements
(Virginia Cooperative Extension, 2021-05-13)Growers wanting to access the farm to school market, need to thoroughly understand a school district’s food safety policies in order to satisfy requirements for food purchases. While a third-party GAP (Good Agricultural ... -
Assessing the Role of Cyberbiosecurity in Agriculture: A Case Study
(Frontiers, 2021-08-19)Agriculture has adopted the use of smart technology to help meet growing food demands. This increased automation and associated connectivity increases the risk of farms being targeted by cyber-attacks. Increasing frequency ... -
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 Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale
(Taylor & Francis, 2022-09-23)The growing popularity of hard cider in the United States has been accompanied by an inconsistent understanding of the nature and importance of consumers’ perception of dryness and sweetness in the product. In 2018, the ... -
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. -
Can Xylose Be Fermented to Biofuel Butanol in Continuous Long-Term Reactors: If Not, What Options Are There?
(MDPI, 2023-06-26)This study applied concentrated xylose (60–250 g/L) medium to produce butanol (acetone butanol ethanol, or ABE). A control batch fermentation of 61 g/L initial glucose using Clostridium beijerinckii P260 ... -
Cellular Aquaculture: Prospects and Challenges
(MDPI, 2022-05-26)Aquaculture plays an important role as one of the fastest-growing food-producing sectors in global food and nutritional security. Demand for animal protein in the form of fish has been increasing tremendously. Aquaculture ... -
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 ...
