Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Paul J. Sarnoski"'
Publikováno v:
EDIS, Vol 2023, Iss 6 (2023)
Peaches are a promising option for the Florida agricultural industry with plenty of revenue streams including fresh market, U-pick, and retail sales, as well as alternatives in the juicing and fermentation industries. This publication discusses a 201
Externí odkaz:
https://doaj.org/article/4f332e48bfd04035a5404b11f48b847d
Autor:
Satya Swathi Nadakuduti, Larissa C. Laforest, Megan Tachev, Amanda N. Decker, Andrew Ogolla Egesa, Ashkon S. Shirazi, Kevin Begcy, Paul J. Sarnoski, C. Robin Buell
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Camelina sativa, a member of the Brassicaceae, is a low-cost, renewable oilseed crop that produces seeds up to 40% oil by weight with high potential for use in food, feed, and biofuel applications. Camelina seeds contain high levels of the fatty acid
Externí odkaz:
https://doaj.org/article/883aa1225e0d490aa44b6f7855289d0e
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100263- (2022)
A reliable spoilage assessment method is needed to ensure sufficient quality control of shrimp. Colorimetric dye-based indicators that change color in response to pH changes can monitor food quality changes in a simple, quick, and accurate way and ge
Externí odkaz:
https://doaj.org/article/78895fbbd54243a591836538631f4d94
Autor:
Mario Guadalupe-Daqui, Mandi Chen, Paul J. Sarnoski, Renée M. Goodrich-Schneider, Andrew J. MacIntosh
Publikováno v:
Fermentation, Vol 9, Iss 2, p 155 (2023)
In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, the pressure, temperature, and FAN levels of high gravity Saccharomyces cerevisiae fermentations were manipulated
Externí odkaz:
https://doaj.org/article/d5fa97b5c4a2470b84c426867d73b3f2
Autor:
Skylar R. Moreno, Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Eric Dreyer, Arthur B. Rudolph, Katherine A. Thompson-Witrick, Andrew J. MacIntosh
Publikováno v:
Fermentation, Vol 8, Iss 10, p 567 (2022)
Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been utilized in brewing operations as a source of carbohydrates, color, and/or flavor. This practice has been increasing in recent years due to economic and m
Externí odkaz:
https://doaj.org/article/814822ce008b4251a57fce5267215fd7
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Volatiles from huanglongbing (HLB) symptomatic and asymptomatic cold pressed orange oils from Florida Hamlin and Valencia fruit were assessed. Qualitative gas-liquid chromatography studies showed the presence of several compounds (β-longifolene, per
Externí odkaz:
https://doaj.org/article/957329c56e0848989303e3d9b8fe379d
Autor:
Mario Guadalupe-Daqui, Renee M Goodrich-Schneider, Paul J Sarnoski, John C Carriglio, Charles A Sims, Brian J Pearson, Andrew J MacIntosh
Publikováno v:
Journal of Industrial Microbiology and Biotechnology. 50
This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87827684dd6af4336b2a66999b116360
https://doi.org/10.1093/jimb/kuad001
https://doi.org/10.1093/jimb/kuad001
Autor:
Yu-Chien Tseng, Paul J. Sarnoski, Yangyang Song, Barry L. Tillman, Chris H. Wilson, Diane L. Rowland, Brendan A. Zurweller
Publikováno v:
Journal of Agronomy and Crop Science. 207:1024-1040
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a421154293e27be30a1012644a0f5133
https://doi.org/10.1111/jac.12559
https://doi.org/10.1111/jac.12559
Autor:
Hordur G. Kristinsson, Senem Guner, Amarat Simonne, Maurice R. Marshall, Ziynet Boz, Bruce A. Welt, Zeynal Topalcengiz, Paul J. Sarnoski, Yavuz Yagiz
Publikováno v:
Packaging Technology and Science. 34:371-382
This study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25 degrees C, 45 degrees C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2931792e2fad6568fc12b80eb09617ae
https://doi.org/10.1002/pts.2568
https://doi.org/10.1002/pts.2568
Autor:
Charles A. Sims, Zhifeng Gao, Ying Fan, Keith R. Schneider, Paul J. Sarnoski, Asli Z. Odabasi
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5236-5244
BACKGROUND Fresh shrimp are highly perishable seafood and a reliable spoilage assessment method is necessary to ensure sufficient quality control. The current quality evaluation method employed by the US Food and Drug Administration (FDA)/National Oc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f427c4379190c8fa1dc457a536b5945
https://doi.org/10.1002/jsfa.11172
https://doi.org/10.1002/jsfa.11172