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Now showing items 11-20 of 293
Methods to improve and measure texture of sorghum cookies
(Texas A&M University, 1999)
The effect of wheat flour substitution with sorghum flour (SF) on the quality of cookies was evaluated. The three point bending test and sensory panels were used to evaluate changes in cookie texture and acceptability. ...
Application of a fusion strain to assess Salmonella Typhimurium virulence potential to environmental sources
(Texas A&M University, 2002)
Production of safe foods for public consumption is one of the primary goals of the food industry. The detection and subsequent reduction of pathogenic bacteria is essential for creating foods that are safe to eat. ...
Quality attributes of processed strained carrots
(Texas A&M University, 1995)
Although many studies have evaluated quality characteristics of fresh, minimally processed, and processed carrots, none have concentrated on attributes affecting strained carrot quality. This study was initiated to investigate ...
Reducing lipid oxidation in irradiated ground beef patties by natural antioxidants
(Texas A&M University, 2003)
Fresh ground beef patties with (1) no antioxidant, (2) 0.02% butylated hydroxyanisole/ butylated hydroxy toluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were partially aerobic packed, irradiated ...
Prevalence of class 1 and class 2 integrons in poultry processing and a natural water ecosystem
(Texas A&M University, 2002)
Integrons are genetic elements that regulate the uptake and expression of antimicrobial resistance, as well as other pathogenic genes. These genetic elements have been previously reported in poultry microflora but the ...
The evaluation of physical dimension changes as non-destructive measurements for monitoring rigor mortis development in broiler muscles
(Texas A&M University, 2000)
Studies were conducted to develop a non-destructive method for monitoring the rate of rigor mortis development in poultry and to evaluate the effectiveness of electrical stimulation (ES). In the first study, 36 male ...
The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries
(Texas A&M University, 1991)
Not available
Comparative immunological characterization of cytoplasmic protein from three heterofermentative Lactobacilli
(Texas A&M University, 1984)
Not available
Quantitation of total oxalates in species of amaranth
(Texas A&M University, 1984)
Not available
Quality and processing attributes of selected cultivars of Capsicum annuum
(Texas A&M University, 1990)
Not available