Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

K-REx Repository

Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

Sort by: Order: Results:

  • Cox, I.; Dingeldein, H.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 1999)
    Milk processing plants are becoming fewer in number and larger in size. As a result, the distance the raw milk is transported from the point of production to the processing site increases. Because the major component ...
  • Wang, Weiqun; Ayella, Allan; Jiang, Yu; Ouyang, Ping; Qu, Hongyan (John Wiley & Sons, Inc., 2008)
    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 ...
  • Obuz, E.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments (control-zero, one, or two times). Blade-tenderized muscles were cooked in ...
  • Lusk, Jayson; Fox, John; Schroeder, Ted C.; Mintert, James; Koohmaraie, Mohammad (Virginia Polytechnic Institute. Agricultural and Applied Economics. Research Institute on Livestock Pricing, 1999)
    Meat tenderness is one of the most important quality characteristics to beef consumers. Current beef quality grading standards are poorly correlated with meat tenderness. Even within the same quality grade, steak tenderness ...