Browsing Food Science Institute Faculty Research and Publications by Title

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Browsing Food Science Institute Faculty Research and Publications by Title

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  • Gaschler, A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)
    Combined microwave and convection cooking has gained popularity in the last 20 years because of more accurate heat control and more efficient use of energy. Combination microwave/convection cooking allows for more rapid ...
  • Carmack, C.F.; Schwenke, J.R.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-14)
    Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tenderness, and juiciness. Sample steaks were cut, and evaluation was performed by a five-member professional panel. ...
  • Warren, K.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-06)
    Starting 3 days postmortem, sections from eight USDA Choice or better, yield grade 4, strip loins were dry-aged (aged unpackaged) or vacuum-aged (aged in vacuum bags) for an additional 11 days. The dry-aged loins lost ...
  • Johnson, Cara M.; Bednar, Carolyn; Kwon, Junehee; Gustof, Alissa (2010-11-17)
    The purpose of this study was to compare nutrient content and cost of home-packed lunches to nutrient standards and prices for reimbursable school lunches. Researchers observed food and beverage contents of 333 home ...
  • Phebus, Randall K.; Nutsch, Abbey L.; Schafer, David E.; Wilson, R. Craig; Riemann, M. James; Leising, Jerome D.; Kastner, Curtis L.; Wolf, John R.; Prasai, Ram K. (2008-03-28)
    The effectiveness of a recently invented "steam pasteurization" (S) process in reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef was determined and compared with that of other standard ...
  • Oupadissakoon, Gaewalin; Chambers, Delores H.; Chambers, Edgar, IV (2009-10-06)
    Shelf-stable milk, also known as ultra-high temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and ...
  • Kim, J.H.; Jeon, I.J; Forbes, M.S.; Schmidt, Karen A. (Kansas Agricultural Experiment Station, 2011-05-06)
    Ten samples of vanilla frozen yogurt were purchased in Kansas and compared to a highprotein, KSU formulation. The KSU formulation had similar solids, fat, and sugar contents as the commercial samples. All commercial ...
  • Margosian, Margaret L.; Garrett, Karen A.; Hutchinson, J. M. Shawn; With, Kimberly A.
    More than two-thirds of cropland in the United States is devoted to the production of just four crop species—maize, wheat, soybeans, and cotton— raising concerns that homogenization of the American agricultural landscape ...
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)
    Acceptance of irradiated, chilled, boneless, pork chops and nonirradiated controls by consumers was not different. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about ...
  • Waldner, D.N.; Dikeman, Michael E.; Stroda, Sally L.; Campbell, R.E.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-15)
    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 ...
  • Al-Tamimi, Enas K.; Seib, Paul A.; Snyder, Brian S.; Haub, Mark D. (2009-09-25)
    Objective: The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4XL) or standard wheat starch in normoglycemic adults (n=13; age= ...
  • Hanson, Jennifer A.; Rosenkranz, Richard R.; Holcomb, Carol Ann; Haub, Mark D. (2013-01-16)
    Background: The food environment is rapidly changing with regard to omega-3 fatty acids. Research is hindered by the lack of a tool specifically designed to measure intakes of long-chain omega-3 fatty acids in US populations. ...
  • Thippareddi, H.; Juneja, V.K.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (2008-03-28)
    Inhibition of the germination and outgrowth of Clostridium perfringens by buffered sodium citrate (Ional) and buffered sodium citrate supplemented with sodium diacetate (Ional Plus) during the abusive chilling of roast ...
  • Karr, K.J.; Kastner, Curtis L.; Marsden, James L.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Lebanon bologna raw batter was mixed with a five-strain mixture of Escherichia coli O157:H7 to achieve average inoculum levels of 7.79, 7.77, and 7.92 log CFU/g as deter mined on MSA, 202, and PRSA media, respectively. ...
  • Singh, M.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Cetyl Pyridinium Chloride (CPC) spray using variable application temperatures, pressures, and times was evaluated for its effectiveness in reducing Listeria monocytogenes inoculated on the surfaces of commercial frankfurters ...
  • Dikeman, Michael E.; Dayton, A.D.; Hunt, Melvin C.; Kastner, Curtis L.; Axe, J.B.; Ilg, H.J. (American Society of Animal Science, 2008-06-02)
    Sixty-four 8-too-old steers, produced from 7/8 Simrnental sires mated to crossbred dams, averaged 265 kg initial weight. Forty-eight steers were assigned to an Accelerated (ACC) production system, while 16 steers were ...
  • Cox, I.M; Adapa, S.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service., 2011-05-04)
    Raw milk was obtained from the K-State Dairy Teaching and Research Center and evaluated for quality after being stored under various conditions. Results showed that as storage temperature increased from 35 to 45EF for ...
  • Kastner, Curtis L.; Kenney, P.B.; Campbell, R.E.; Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Garcia Zepeda, C.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-17)
    Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lactic acid decontamination of subprimals appears to carry through to retail cuts during display. Because of recontamination ...
  • Whipple, G.; Axe, J.B.; Goll, S.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-01)
    An enzyme digestion technique was developed using a proteolytic enzyme concentrate to quantitate connective tissue particles in ground beef samples, which had been formulated to contain various amounts of connective ...
  • Burson, D.E.; Hunt, Melvin C.; Allen, Dell M.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 2008-06-02)
    To evaluate the combined effects of time on feed and diet energy density on the palatability of beef longissimus muscle steaks, we randomly allotted 112 Angus yearling steers to 14 nutritional regimens (eight steers ...

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