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Works (10)
Updated: April 5th, 2024 07:27
2023 journal article
A systematic characterization of food safety training interventions using the analyze, design, develop, implement, evaluate (ADDIE) instructional design framework
FOOD CONTROL, 145.
author keywords: Food safety training; Systematic review; Instructional design; ADDIE; A systematic instructional design model which; stands for analyze; Design; Develop implement; Evaluate; learning theory; Food safety culture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 3, 2023
2018 journal article
Effects of a Game-Based e-Learning Module on Undergraduate Food Science Students' Planned Behaviors Concerning Good Manufacturing Practices
JOURNAL OF FOOD SCIENCE EDUCATION, 17(4), 111–117.
Contributors: n, K. Porter* & K. Stevenson n
author keywords: food safety education; good manufacturing practices; education; elearning; theory of planned behavior
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: October 16, 2018
2017 journal article
Development of a Reality-Based Multimedia Case Study Teaching Method and its Effect on Students' Planned Food Safety Behaviors
JOURNAL OF FOOD SCIENCE EDUCATION, 16(1), 10–18.
author keywords: case study; food science; food safety; theory of planned behavior; video
TL;DR:
It is suggested that integrating multimedia case studies into food science education may enhance food safety behaviors, as well as its impact on knowledge gains and students’ abilities to understand complex concepts.
(via Semantic Scholar)
onlinelibrary.wiley.com (publisher PDF)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2017 journal article
If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course
JOURNAL OF FOOD SCIENCE EDUCATION, 16(1), 19–27.
author keywords: competency-based; needs assessment; quality assurance; quality control; workforce readiness
UN Sustainable Development Goal Categories
4. Quality Education
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 review
Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology
[Review of ]. JOURNAL OF FOOD SCIENCE EDUCATION, 15(1), 9–13.
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
4. Quality Education
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine
JOURNAL OF FOOD SCIENCE, 80(6), M1314–M1318.
author keywords: antimicrobial; Listeria monocytogenes; salmon; smoked
MeSH headings : Animals; Anti-Infective Agents / pharmacology; Colony Count, Microbial; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Listeria monocytogenes / drug effects; Peptides / pharmacology; Salmine / pharmacology; Salmon / microbiology; Salts; Seafood / microbiology; Smoke
TL;DR:
There is potential for salmine to be used as a natural hurdle to inhibit growth of LM due to post process contamination; however, future investigations for extending this effect throughout the shelf life of smoked salmon products are warranted.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels
JOURNAL OF FOOD SCIENCE, 78(2), C145–C151.
author keywords: acrylamide; capillary; gel properties; pore size; water holding
MeSH headings : Acrylic Resins / chemistry; Animals; Avian Proteins / chemistry; Chickens; Food Handling; Food Quality; Food Safety; Gels / chemistry; Hot Temperature; Hydrophobic and Hydrophilic Interactions; Meat / analysis; Microscopy, Electron, Scanning; Pressure; Water / metabolism
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties
JOURNAL OF FOOD SCIENCE, 78(7), C971–C977.
author keywords: gelation; isothermal heating; myofibrillar protein; species; viscoelasticity
MeSH headings : Animals; Chickens; Endpoint Determination; Fish Proteins / chemistry; Food Handling / methods; Gadiformes; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Meat; Myofibrils / chemistry; Myosins / chemistry; Rheology
TL;DR:
Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels, and the common practice of reporting small-strain rheological parameters measured at the endpoint temperature was shown to be misleading.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine
International Dairy Journal, 23(2), 79–85.
TL;DR:
Activation of PG in milk can be partially controlled by addition of cysteine before pasteurization, due to a sulphydryl-reducing and polymerization mechanism.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Crossref, NC State University Libraries
Added: August 6, 2018
2012 journal article
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(40), 10111–10117.
author keywords: Water holding; heating rate; water mobility; gels; pore size
MeSH headings : Animals; Chickens; Cooking / methods; Gadiformes; Gels / chemistry; Hot Temperature; Microscopy, Electron, Scanning; Muscle Proteins / chemistry; Muscle Proteins / ultrastructure; Myofibrils / chemistry; Water / analysis
TL;DR:
Water-holding properties of pastes prepared from refined myofibrils of chicken breast versus Alaska pollock and whether such properties were related to gel matrix structure parameters and water mobility were investigated did not confirm the industrial experience that pastes of meat from homeotherms benefit from slower cooking.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
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