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Consumers evaluated hams from the four minimum protein-fat-free categories labeled
1) ham (H), 2) ham with natural juices (HNJ), 3) ham-water added (HWA) and 4) ham and water product (HWP) for juiciness, flavor, and overall acceptability. Shear force and cooking loss data were also obtained. The HNJ product was rated higher for flavor and overall acceptability, whereas the Hand HWP were found to be the least desirable. The HWP was rated the most juicy; the H product was scored the least juicy. Peak shear force was lower for the HWP than for the other ham types; however, all hams were acceptably tender. The HWA
and HWP had the least amount of cooking loss.
The wheat tortilla is a chemically leavened circular light colored flat bread. Desirable characteristics for good quality tortilla include large diameter, softness, flexibility and long shelf stability. Important components influencing quality are wheat flour properties, which have not been optimized for tortilla industrial production thus far. The studies presented here investigated the effects of high molecular weight glutenin subunits (HMW-GS) on tortilla quality. Two approaches were employed: biotypes derived from Centurk and OK102 cultivars expressing defined HMW-GS compositions and transgenic wheat lines over-expressing HMW-GS 10.
Analysis of protein expression and protein extractability were conducted to characterize wheat flours and suitable assays carried out to determine the respective dough properties. Tortillas were prepar...
Cross-containination of food contact surfaces in retail foodservice establishments may result in outbreaks of foodborne illness. Traditional microbiological sampling collection methods that use swab tests or agar surface tests to monitor cross-contamination can be time- and cost-prohibilive to restaurant operators. The purpose of this study was to develop tin identification. protocol for residual proteins on foodservice contact surfaces using rapid chemical detection methods. The FLASH Rapid Cleaning Validation device (BioControl S),stems, Bellevue, WA, was used to detect residual protein traces (exposed for 0, 2, 4, 6 and 8 h) of six different food samples (ground beef ground turkey, ground pork, catfish, shredded cheddar cheese and shredded vegetables) on plastic cutting boards. Catalase testing was performed concurrently with FLASH ...
Purpose: To illustrate the effects of low-carbohydrate (LC) and grain-based (GB)
diets on body composition, biomarkers, athletic training, and performance in an
elite triathlete. Methods: The athlete followed 2 dietary interventions for 14 d
while maintaining a prescheduled training program. Pre- and postintervention
measurements for each diet included plasma and serum samples, resting energy
expenditure, body composition, and a performance bike ride. Results: Compared
with the GB diet, the LC diet elicited more disruptions to training and unfavorable
subjective experiences. Total cholesterol, HDL cholesterol, LDL cholesterol,
ratings of perceived exertion, and heart rate were elevated in the LC diet. Blood
insulin, resting lactate, postexercise lactate, and C-reactive protein were lowest
in the LC diet. Conclusion:...
The Internet has profoundly altered the way library users access information. Academic libraries have responded by creating library instruction tools and subject guides as web pages. Much effort has been invested in the development of web-based library guides. It has thus become increasingly important to study the level of subject guide access. Library website usage including subject guides access, forms a valuable output measure in contemporary library service evaluation. Accordingly, this study uses server statistics to analyze subject guide access in an academic science library. The potential use of this study is discussed.
Consumption of dietary fibers, particularly fibers from wheat bran, has been associated with a reduced risk of colorectal cancer. However, the experimental evidence by using different fiber sources on colon cancer prevention is controversial. A previous study by applying same amount of wheat fibers but from various wheat cultivars in APCMin mouse model demonstrated a significant difference in anti-tumor activity. In addition to fibers, wheat bran consists of many antioxidant phytochemicals such as lignans that may account for, at least in part, the discrepancy. Lignans are a group of the phytochemicals that compose of phenylpropane dimer linked by beta-beta bonds with a 1,4-diarylbutane structure. Lignans are usually rich in flaxseed but also present in grain brans. In wheat bran, the prominent lignan is secoisolariciresinol diglycosi...
Summary of the paper presented at the International Association of Agriculture Information Specialists (IAALD) & United States Agricultural Information Network (USAIN) Joint Conference, May 14-19, 2005, Lexington, Kentucky.
