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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  • Kidd, Tandalayo; Johannes, Elaine; Simonson, Larry; Medeiros, Denis (2008-07-10)
    Nearly 9 million children and adolescents are overweight in the United States. The prevalence of overweight children aged 6-11 and overweight adolescents aged 12-19 has more than tripled in the past 30 years.1 Recognizing ...
  • Kang, D.H.; Crozier-Dodson, B.A.; Jiang, G.; Shi, X.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    Combined lactic acid (2%), hot water, and microwave treatments were used to reduce natural microflora and the pathogens Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in vacuum-packaged ...
  • Dennis, S.M.; Avery, T.B.; Bartley, E.E.; Galitzer, S.J.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station, 2011-02-18)
    Lasalocid or Rumensin (monensin) protected cattle gorged with grain from lactic acidosis. Both lasalocid and monensin prevented the decrease in rumen and blood pH and increase in rumen and blood lactic acid (0(-) isomer) ...
  • Steele, K.S.; Weber, M.J.; Boyle, Elizabeth A. E.; Lobaton-Sulabo, A.S.; Cundith, C.; Hiebert, Y.H.; Abrolat, K.A.; Attey, J.M.; Clark, S.D.; Johnson, D.; Roenbaugh, T.L.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)
    Consumers are not able to estimate tenderness, juiciness, or flavor when selecting beef cuts at retail stores. Instead, they rely on color as one of the major criteria to select beef cuts. During refrigerated display, ...
  • Beyer, R. Scott (Kansas State University, )
  • Tan, Z.; Chengappa, M. M.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-02)
    Fusobacterium necrophorum biotypes A and B were grown anaerobically to detect their leukotoxin production. Both biotypes exerted the highest leukotoxic effect on bovine leukocytes in the late logarithmic and early ...
  • Kropf, Donald H.; Hunt, Melvin C.; Cross, H.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Beef carcass quality factors were evaluated under 25 different lighting systems (five lighting types each at five light intensities). Cool White fluorescent caused the darkest and most mature lean score, but marbling ...
  • Ayella, Allan K.; Wang, Weiqun (Nova Science Publishers, 2011-03-31)
    Phytochemical lignans are phenylpropane dimers linked by β-β bonds with a 1,4- diarylbutane structure. They are biosynthesized in the cell cytoplasm through action of enzymes of the phenylpropanoid pathway, in which ...
  • Lund, Annelise; Garcia, Jane Mertz; Chambers, Edgar, IV (2013-09-26)
    Purpose: Preparing modified liquids to a target level of consistency as specified by the speech-language pathologist is critical to service delivery. This study explored the value of line spread testing (distance a liquid ...
  • King, B. S.; Lu, L. Z.; Yu, M.; Jiang, Yu; Standard, J.; Su, X. Y.; Zhao, Z. H.; Wang, Weiqun
  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS ...
  • Amachawadi, R. G.; Nagaraja, Tiruvoor G.
    Liver abscesses are the primary liver abnormality of feedlot cattle at slaughter. The incidence of liver abscesses is highly variable, but generally ranges from 10% to 20%. The incidence of total and the proportion of ...
  • Cook, Chad M.; Haub, Mark D. (2008-08-26)
    Athletes are continually searching for means to optimize their performance. Within the past 20 years, athletes and scientists have reported and/or observed that consuming a carbohydrate restricted diet may improve ...
  • Mavromichalis, I.; Kim, I.H.; Burnham, L.L.; Rantanen, M.M.; Hines, Robert H.; Hancock, Joe D.; Kropf, Donald H.; Behnke, Keith C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-10)
    Partially omitting (up to 66 %) the supplemental inorganic phosphorus (P) source from a late-finishing (190 to 250 lb) diet resulted in slightly greater ADG and backfat thickness, which probably resulted from the greater ...
  • Elwakeel, E.A.; Amachawadi, R.G.; Nour, A.M.; Nassar, M.E.; Nagaraja, Tiruvoor G.; Titgemeyer, Evan C. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 2012-09-07)
    Three experiments were conducted to characterize lysine fermentation by Fusobacterium necrophorum, a ruminal bacterium that is known to degrade amino acids. In Experiment 1, 7 strains of Fusobacterium necrophorum were ...
  • Hunt, Melvin C.; Marsden, James L.; Kastner, Curtis L. (Kansas State University, )
  • Neill, S.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-07)
    Approximately 16% of cattle slaughtered in the United States are cows. When these cows are removed from the herd, they are typically in thin condition. Steaks from these cows are considered tougher than those from young ...
  • Schalles, R.R.; Zoellner, K.O.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-06)
    Fast-growth genotype steers placed on a high energy ration a month after weaning were compared to a slow-growth genotype on a growing ration for 155 days, followed by a finishing ration for 62 days. The fast-growth ...
  • Skaar, G.R.; Boyle, Elizabeth A. E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    Beef jerky is a popular meat snack that is simple to recognize and define. The USDA Food Standards and Labeling Policy Book (FSLPB) allows labeling use of the title “jerky” to a product that has been dried to a ...

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