Effect of process parameters on vitamins and sensory acceptability in micronutrient-fortified soymilk prepared by small-scale batch processing.

Effects of holding time before cooling, cooling method, and light or dark refrigerated storage on the stability of vitamin A, vitamin C, thiamine, riboflavin, and folate were investigated in fortified and unfortified soymilk. Vitamin C loss (6%) and mild vitamin A isomerization occurred when soymilk was held hot after fortification. Cooling bottled soymilk at ambient temperature or in an ice-water bath did not affect any vitamins.

Metabolomics of acid whey derived from Greek yogurt.

Acid whey, a byproduct of Greek yogurt production, has little commercial value due to its low protein content and is also environmentally harmful when disposed of as waste. However, as a product of microbial fermentation, acid whey could be a rich source of beneficial metabolites associated with fermented foods. This study increases understanding of acid whey composition by providing a complete metabolomic profile of acid whey.

Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro ( (L.) Schott) Slices during Accelerated Storage.

The quality of dehydrated taro slices in accelerated storage (45°C and 75% RH) was determined as a function of initial water activity () and package type. Color, rehydration capacity, thiamin content, and -tocopherol content were monitored during 34 weeks of storage in polyethylene and foil laminate packaging at initial storage of 0.35 to 0.

Transport coefficients of a relativistic plasma.

In this work, a self-consistent transport theory for a relativistic plasma is developed. Using the notation of Braginskii [S. I.

The isolation and identification of Pantoea dispersa strain JFS as a non-pathogenic surrogate for Salmonella Typhimurium phage type 42 in flour.

Salmonella is a common pathogen which has been the cause of foodborne illness outbreaks implicating a variety of commodities, including low-moisture foods such as flour. Salmonella costs more than any other pathogen in the United States in terms of health care expenses and time of lost work. Heat treatment can be used to reduce Salmonella and other pathogens in flour to safe levels.