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Food Science

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Articles 1 - 30 of 33

Full-Text Articles in Home Economics

Developing A Hands-On Food Science Curriculum With Bilingual, Elementary-Aged, Hispanic Heritage Students, Jaime Leia Ragos May 2019

Developing A Hands-On Food Science Curriculum With Bilingual, Elementary-Aged, Hispanic Heritage Students, Jaime Leia Ragos

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

In the United States alone there are over 48 million cases of foodborne illness, with most of these cases deriving from food cooked in the home (Young 2016). Many themes have been assessed such as confidence, knowledge, habits, taste in food preferences, and societal/social influences (Young 2016). However, when food safety curricula are targeted toward younger populations, including young adults and children, attitudes and behavior change (Mullan 2018 and Young 2016). As there is a lack in home economics education in today’s current curriculum, students and their families may not know food safety behaviors (Finch 2005; Young 2016 ...


Developing A Hands-On Food Science Curriculum With Bilingual Elementary-Aged Hispanic Heritage Students, Jaime Leia Ragos May 2019

Developing A Hands-On Food Science Curriculum With Bilingual Elementary-Aged Hispanic Heritage Students, Jaime Leia Ragos

Chancellor’s Honors Program Projects

No abstract provided.


Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender May 2018

Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender

Student Theses 2015-Present

This paper aims to shed light on the dissonance caused by the superimposition of Dominant Human Systems on Natural Systems. I highlight the synthetic nature of Dominant Human Systems as egoic and linguistic phenomenon manufactured by a mere portion of the human population, which renders them inherently oppressive unto peoples and landscapes whose wisdom were barred from the design process. In pursuing a radical pragmatic approach to mending the simultaneous oppression and destruction of the human being and the earth, I highlight the necessity of minimizing entropic chaos caused by excess energy expenditure, an essential feature of systems that aim ...


Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Discovery Editors Jan 2018

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Defrosting And Cooking Frozen Meat: The Effect Of Method Of Defrosting And Of The Manner And Temperature Of Cooking Upon Weight Loss And Palatability, Belle Lowe, Elma Crain, Georgia Amick, Mildred Riedesel, Louise J. Peet, Florence Busse Smith, Buford R. Mcclurg, P. S. Shearer Jun 2017

Defrosting And Cooking Frozen Meat: The Effect Of Method Of Defrosting And Of The Manner And Temperature Of Cooking Upon Weight Loss And Palatability, Belle Lowe, Elma Crain, Georgia Amick, Mildred Riedesel, Louise J. Peet, Florence Busse Smith, Buford R. Mcclurg, P. S. Shearer

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

The primary objective of this study was to determine the time for defrosting cuts of beef, veal, Iamb and pork by four methods and to consider the effect of the method of defrosting upon the palatability of the cooked meat. The methods of defrosting were: (1) in the refrigerator, (2) at room temperature, (3) in water and (4) during cooking.

Data to determine the weight loss during defrosting, weight loss during cooking, time for cooking and the amount of fuel needed for cooking were also recorded.

The methods of cooking employed with the different cuts of meat were roasting, broiling ...


The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value I. Shortening Value In Pastry And Cookies, Belle Lowe, P. Mabel Nelson, J. H. Buchanan Jun 2017

The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value I. Shortening Value In Pastry And Cookies, Belle Lowe, P. Mabel Nelson, J. H. Buchanan

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

These studies on the relationship of the physical and chemical characteristics and constants of lards and other fats to their culinary value were started during the fall of 1932 and completed during the summer of 1937.

The culinary tests were divided into three groups as follows: 1. The shortening power of lards and other fats in pastry and cookies. 2. the use of lards and other fats in plain cake, 3. the frying life of lards compared with other fats.

This section of the report presents the studies relating to the shortening value of lards as compared with other fats ...


Letter From The Dean, Lona Robertson Jan 2017

Letter From The Dean, Lona Robertson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Lona Robertson Jan 2016

Letter From The Dean, Lona Robertson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun Jul 2015

Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun

Theses and Dissertations

This study investigated the impact of different flour-batter types on protein rich food in regard to people’s overall liking and sensory preferences (saltiness, flavor, texture, moisture, and color). In addition, all battered fried chicken, fish, shrimp, pork, and beef were analyzed for fat, calories, and protein content in the Central Analytical Laboratory at the University of Arkansas. Two hundred thirty-five participants completed the questionnaire containing five major sections. Respondents evaluated samples of battered fried chicken, fish, shrimp, pork, and beef using all-purpose flour (APF), rice-flour (RF), and potato flour (PF). Data was analyzed using binomial analysis and paired sample ...


Letter From The Dean, Michael Vayda Jan 2015

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2014

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Instructions For Authors, Discovery Editors Jan 2013

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2013

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Preserve The Taste Of Summer—Canning: Pickles, Sarah L. Francis, Holly R. Van Heel Aug 2012

Preserve The Taste Of Summer—Canning: Pickles, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up safe, tasty pickles with these detailed instructions. Also includes trouble-shooting advice.


Preserve The Taste Of Summer—Canning: Vegetables, Sarah L. Francis, Holly R. Van Heel May 2012

Preserve The Taste Of Summer—Canning: Vegetables, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Preserve healthy, nutritious vegetables safely using the detailed directions in this publication. Includes typical canning problems and their solutions.


Preserve The Taste Of Summer—Canning: Meat, Poultry, Wild Game And Fish, Sarah L. Francis, Cindy S. Baumgartner, Nancy C. Clark, Renee J. Sweers, Holly R. Van Heel, Jill R. Weber Feb 2012

Preserve The Taste Of Summer—Canning: Meat, Poultry, Wild Game And Fish, Sarah L. Francis, Cindy S. Baumgartner, Nancy C. Clark, Renee J. Sweers, Holly R. Van Heel, Jill R. Weber

Human Sciences Extension and Outreach Publications

A jar of home preserved meat is a delicious and convenient way to start a quick and easy meal. Canning meat, poultry, wild game, and fish must be done correctly to assure that food is safe to eat. Find guidelines and recipes to follow to achieve the best product.


Letter From The Dean, Michael Vayda Jan 2012

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Food Innovation And Technacy Genre Theory: Implications For Teaching And Learning, Angela Turner, Kurt Seemann Dec 2011

Food Innovation And Technacy Genre Theory: Implications For Teaching And Learning, Angela Turner, Kurt Seemann

Dr Angela Turner

One of the most rapidly developing and ubiquitous areas on offer in many school curriculums is the study of our physical and digital world; we may refer to this broad area as the study of anthropological technologies. A significant dimension of this field is the study of food technology, which is under pressure to be a source for solutions to world food production. This chapter presents research on how well the school system aligns with the post school demand for the range of skills and knowledge required to meet the complex challenges facing food innovations and production. The findings suggest ...


Preserve The Taste Of Summer—Canning: Fruit Spreads, Sarah L. Francis, Holly R. Van Heel Sep 2011

Preserve The Taste Of Summer—Canning: Fruit Spreads, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up delicious, safe-to-eat fruit spreads using recipes and detailed directions in this publication. Trouble-shooting advice can help you avoid potential problems.


Preserve The Taste Of Summer—Freezing: Fruits And Vegetables, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Freezing: Fruits And Vegetables, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Freeze fruits and vegetables at the height of freshness using the detailed directions in this publication.


Preserve The Taste Of Summer—Canning And Freezing: Tomatoes, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Canning And Freezing: Tomatoes, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up tomatoes that are safe and flavorful using the USDA guidelines and tested recipes in this publication.

Includes recommended processing times and trouble-shooting tips.


Preserve The Taste Of Summer—Canning: Fruits, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Canning: Fruits, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Can fruits that are safe and delicious, using the recommended processing times and equipment. Typical problems and their solutions are discussed.


Letter From The Dean, Michael Vayda Jan 2011

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


What Is A Nutrition Profile?, Sarah L. Francis, Ruth E. Litchfield Aug 2010

What Is A Nutrition Profile?, Sarah L. Francis, Ruth E. Litchfield

Human Sciences Extension and Outreach Publications

Many grocery stores are trying to simplify food shopping by giving foods a rating or score.

This brochure describes several types of food profiling systems and how they can help you make decisions where they count most—in the grocery store.


Letter From The Dean, Michael Vayda Jan 2010

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Food Technology, Innovation And Teacher Education Summary Of Survey Findings, Angela Turner Dec 2009

Food Technology, Innovation And Teacher Education Summary Of Survey Findings, Angela Turner

Dr Angela Turner

This executive summary presents an overview of the findings from data collected during 2009 as part of a doctoral thesis entitled: A Critique of Food Technology, Innovation and Teacher Education. The survey instrument collected information that sought to establish contemporary perceptions about the study of Food Technology in Australia and the role secondary education may play in ‘supplying’ people into professional studies towards a career as a food technologist. In this arrangement, the industry and profession of food technologists represent the ‘demand’ side of the process that starts with receiving students ‘supplied’ by the schools sector into undergraduate food science ...


Letter From The Dean, Lalit Verma Jan 2009

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Instructions For Authors, Discovery Editors Jan 2009

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Nutrition Quackery—Wading Through The Science, Sarah L. Francis Sep 2007

Nutrition Quackery—Wading Through The Science, Sarah L. Francis

Sarah L. Francis

Nutrition quackery is misleading information about nutrition and health. This publication contains 10 red flags of junk science and questions to ask when looking at health information, products, and advertisements.


Add Some Spice To Your Life—Herb And Spice Lists, Sarah L. Francis Sep 2007

Add Some Spice To Your Life—Herb And Spice Lists, Sarah L. Francis

Sarah L. Francis

Herb and spice combinations for meats and for vegetables are suggested in this publication, which also contains proper herb-drying and spice use tips.