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Department of Food Science and Technology
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(2013-05-29)This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Ca ...
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(2013-06-03)These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from ...
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(2013-05-29)β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristic ...
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(2013-04-15)The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases suc ...
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(South African Society for Enology & Viticulture, 2011)The objective of this study was to investigate the production of SO₂ and SO₂ binding compounds by wine yeast and the impact of the production of these compounds on the MLF at various time points during alcoholic fermen ...
