Browsing Programs, Centers, Institutes, and Other Offices by Title

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Browsing Programs, Centers, Institutes, and Other Offices by Title

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  • Scaffolding Discovery Learning Spaces
    Hai-Jew, Shalin (2008)
    Discovery learning spaces may be created in online learning environments to encourage learner-directed training and learning. Such “autodidaxy” learning tends to be autonomous and learner-directed. This chapter addresses ...
  • Scientific conviction amidst scientific controversy in the transatlantic livestock and meat trade
    Kastner, Justin; Powell, Douglas; Crowley, Terry; Huff, Karen (2005)
    A century before bovine spongiform encephalopathy, Great Britain and North America grappled with an equally maddening disease in cattle: pleuro-pneumonia. The subject of a decades-long trade dispute in the nineteenth-century ...
  • Semi-quantitative evaluation of protein residues in foods using the FLASH™ rapid cleaning validation method
    Olds, David A.; Fung, Daniel Y.C.; Shanklin, Carol W. (2005)
    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 ...
  • Sensory Characteristics of Commercial Lactose-free Milks Manufactured in the United States
    Adhikari, Koushik; Dooley, Lauren. M.; Chambers, Edgar, IV; Bhumiratana, Natnicha (2010)
    This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP lactose-free and three regular) containing ...
  • Sensory characteristics of ice cream produced in the United States and Italy
    Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar IV (2009)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Sensory traits, color, and shelf life of low-dose irradiated beef steaks
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation had minimal effects on flavor and texture of frozen or chilled vacuum-packaged boneless beef steaks. A dose level of 3.5 kilograys (kGy) reduced beef aroma in chilled steaks. Irradiation did not influence internal ...
  • Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ...
  • Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of ...
  • Serving temperature effects on milk flavor, milk aftertaste, and volatile-compound quantification in nonfat and whole milk
    Francis, L.L; Kong, S.H.; Chambers, D.H.; Jeon, I.J.; Simmons, S.R.; Schmidt, K.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
    Many people seem to prefer to drink milk when it is cold. Research describing flavor and aftertaste of milk, and then correlating these traits with their chemical composition, has not previously been done. The ...
  • Serving temperature viscosity measurements of nectar and honey-thick liquids
    Garcia, Jane Mertz; Chambers, Edgar IV; Matta, Ziad; Clark, Megan (2008)
    This study reports the viscosity (thickness) of nectar- and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) ...
  • Smart Solar Powered Charge Stations for Electric Vehicles
    Erickson, Larry E.; Babcock, Michael; Boguski, Terrie; Brase, Gary; Griswold, Wendy; Kramer, Kimberly W.; Leven, Blase; Mirafzal, Behrooz; Natarajan, Bala; Pahwa, Anil (Kansas State University, 2012)
    Smart solar powered charge stations (SSPCS) and smart microgrids that control power flow to electric vehicles at work sites, shopping malls, restaurants, schools, parks, etc. will become important as the number of electric ...
  • A Social Ecological Analysis of Barriers to Weight-loss Success in the Veterans’ Health Administration MOVE! Program
    Warner, Jeffrey (2012)
    Veterans receiving healthcare at Veterans Administration (VA) facilities have free access to a multi-level weight loss program called MOVE! MOVE is an acronym for Managing Overweight/Obesity in Veterans Everywhere. Although ...
  • Solar-Powered Charge Stations: LCA Thinking
    Chan, E.; Erickson, L. E.; Boguski, T. K.; Leven, B. A.; Natarajan, B. (Kansas State University, 2012)
    Life cycle assessment shows that solar energy has lower greenhouse gas emissions compared to coal and natural gas. There are air quality benefits associated with the electrification of transportation. Solar-powered charge ...
  • Sorghum yield response to deficit irrigation
    Klocke, N. L.; Currie, R. S.; Tomsicek, D. J.; Koehn, J. W. (2012)
    Because dwindling water supplies are limiting crop production, a field study was conducted during 2005-2009 in southwest Kansas to determine the yield response of grain sorghum to irrigation and evapotranspiration ...
  • Spotlight on dry aging beef: effects of loin type, aging methods, and aging time
    DeGeer, S.L.; Hunt, M.C.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Dry aging is an old-time process used to produce a high quality beef product marketed to high-end customers. Its most unique quality is the distinctive dry-aged flavor. Dry aging has been accomplished through many protocols ...
  • State of the Climate of the Central Great Plains
    Feddema, Johannes (Kansas State University, 2012)
    Extreme weather in much of the U.S. this summer had focused attention on climate change. The Central Great Plains region bridges two of the U.S. climate regions as defined by the National Climatic Data Center, West North ...
  • State Planning for Water Resources
    Stover, Susan (Kansas State University, 2012)
    Kansas has geographically diverse water resources varying from primarily surface water in the Southeast to primarily ground water in the west. Sedimentation is having a negative impact on the capacity of many of the state’s ...
  • Status of prerequisite and HACCP program implementation in Iowa and Kansas restaurants: Sanitarians’ perspective
    Roberts, Kevin R.; Barrett, Betsy; Sneed, Jeannie (International Association for Food Protection, 2005)
    The purpose of this study was to obtain baseline data about the presence of HACCP and prerequisite programs in chain and independent restaurants from the perspective of sanitarians who inspect restaurants and to determine ...
  • Steam pasteurization of beef carcasses
    Nutsch, A.L.; Phebus, R.K.; Schafer, D.E.; Wolf, J.; Prasai, R.K.; Unruh, J.A.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    This research evaluated the effectiveness of a newly patented steam-pasteurization process for reducing bacterial populations on the surfaces of freshly slaughtered beef carcasses. The process was developed jointly by ...
  • Steam pasteurization of commercially slaughtered beef carcasses: Evaluation of bacterial populations at five anatomical locations
    Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Kotrola, John S.; Wilson, R. Craig; Boyer, John E. Jr.; Brown, Ted L. (1998)
    A steam pasteurization process (patent pending) has been shown to effectively reduce pathogenic bacterial populations on beef tissue and to significantly reduce naturally occurring bacterial populations on commercially ...