Browsing Food Science Institute by Published Date "2008"

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Browsing Food Science Institute by Published Date "2008"

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  • Lauer, Jacob; Kastner, Justin; Nutsch, Abbey L. (2009-02-03)
    This multidisciplinary research project examined the role of primary care physicians in past pandemic flu responses and current planning efforts. Project researchers gathered and synthesized historical research, state and ...
  • Howells, Amber D.; Roberts, Kevin R.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A.; Barrett, Betsy B. (2008-08-27)
    Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers ...
  • Arnett, A.M.; Daniel, M.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Marbling continues to be a major factor affecting profitability for beef producers, processors, retailers, and restaurateurs. However, feeding animals to ‘fatten’ is quite inefficient, requiring about 2.25 times more energy ...
  • Garcia, Jane Mertz; Chambers, Edgar, IV; Matta, Ziad; Clark, Megan (2008-05-27)
    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) ...
  • Daniel, M.J.; Arnett, A.M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Because the beef industry commonly uses marbling as an indicator of meat palatability, determining the most cost effective methods of increasing quality grade in cattle is a high priority. Previous research showed that ...
  • Wang, Weiqun; Ayella, Allan; Jiang, Yu; Ouyang, Ping; Qu, Hongyan (John Wiley & Sons, Inc., 2008-05-08)
    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 ...

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