| Title | Date | Views | Brief Description |
|---|
| Sweet potato sticks : acceptability as a nutritious snack food for adolescents |
1974 |
246 |
Snack foods, particularly empty calorie snacks, are increasingly used in place of more nutritious foods, especially by teenagers. In order to alleviate possible nutritional deficiencies that may result from excessive snacking, many researchers are tr... |
| The acceptability of reconstituted sweet potato flakes |
1974 |
350 |
The purpose of the study was to determine if sweet potato flakes with added fiber (Sample B) and/or flakes with an enzyme added (Sample C) were more acceptable than flakes which meet government specifications for military and school lunch programs (S... |
| Non-commercial use of soy protein products as extenders for ground beef |
1976 |
269 |
The purposes of this study were to determine the acceptability and weight loss of ground beef prepared with amounts of soy protein products added according to manufacturers' instructions. Broiled meat patties were subjectively evaluated by a ten memb... |
| Flavor acceptance of selected sweet potato cultivars |
1976 |
242 |
The purposes of this study were to investigate the acceptance of 20 sweet potato cultivars and to investigate the detection of bitterness in these same cultivars under four stages of treatment: freshly harvested, cured, stored, and processed. The cul... |
| A comparison of baked custards made with sweet acidophilus lowfat milk and other lowfat milk |
1977 |
246 |
"Sweet Acidophilus Lowfat Milk" is a cold lowfat milk product to which Lactobacillus acidophilus has been added. Taste tests have indicated that consumers find this milk an acceptable product. Much of the research pertaining to the milk has been cond... |
| A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film |
1974 |
326 |
The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic heat on the weight loss, thiamine and riboflavin retention, and shear force values of retail cuts of turkey, beef, and pork. The hypotheses tested wer... |
| Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film |
1974 |
366 |
Palatability, tenderness, and vitamin (thiamine, riboflavin, and vitamin Bg) retention of institutional cuts of meat and poultry cooked in the convection oven in nylon ovenproof film or cooked uncovered were studied. Six replications of two similar r... |
| The effects of slow heating during canning on the mouthfeel characteristics of sweet potatoes |
1975 |
290 |
An attempt was made to increase moistness of Jewel variety sweet potatoes by canning the product using a slow heat process allowing time for increased alpha-amylase activity and to assess the influence of this procedure on the classification of the c... |
| Acceptability of selected convenience chicken products |
1974 |
395 |
This study was undertaken to determine the acceptability of selected convenience chicken products to older individuals, and to compare the acceptability scores obtained from older individuals with scores from persons representing the general public. ... |