Search Results - "O'Keefe, S F"

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference by Webster, J.B, Duncan, S.E, Marcy, J.E, O'Keefe, S.F

“…Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all…”
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Effects of peanut skin extract on quality and storage stability of beef products by O’Keefe, S.F., Wang, H.

“…Peanut skins are a low-value byproduct of peanut processing operations. They have been found to contain significant levels of natural antioxidants, but their…”
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Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health by Moore, R L, Duncan, S E, Rasor, A S, Eigel, W N, O'Keefe, S F

“…Skim milk, butter-derived aqueous phase, butter oil, and fish oil (3 levels) were used to produce UHT pasteurized n-3 fatty acid-fortified beverages (3.1% fat,…”
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Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids by Rognlien, M, Duncan, S E, O'Keefe, S F, Eigel, W N

“…The objective of this study was to determine the effects of different oils (butter, fish, and oxidized fish) on sensory characteristics of a savory [chile-lime…”
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Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles by Gonzalez, S, Duncan, S E, O'Keefe, S F, Sumner, S S, Herbein, J H

“…The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of…”
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Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system by Koontz, J.L., Moffitt, R.D., Marcy, J.E., O'Keefe, S.F., Duncan, S.E., Long, T.E.

“…Polymer additive migration into a food product is dependent upon numerous factors including the original concentration of the additive in the polymer, its…”
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Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk by Webster, J.B., Duncan, S.E., Marcy, J.E., O’Keefe, S.F.

“…Ultra high temperature treated milk (2%), exposed for 7 h at 10 °C to light of 200–400, 395, 463, 516, 567, 610 nm, or full light, was tested for volatile and…”
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Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting by Baker, G.L, Cornell, J.A, Gorbet, D.W, O'Keefe, S.F, Sims, C.A, Talcott, S.T

“…During peanut roasting, pyrazine compounds correlate highly with roasted flavor and aroma. Although roast color measurement is used to predict roasted flavor…”
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Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants by van Aardt, M, Duncan, S E, Marcy, J E, Long, T E, O'Keefe, S F, Nielsen-Sims, S R

“…The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4…”
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Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk by van Aardt, M, Duncan, S E, Marcy, J E, Long, T E, O'Keefe, S F, Nielsen-Sims, S R

“…The effectiveness of added antioxidants against oxidation off-flavor development in light-exposed milk was evaluated using sensory and chemical analysis…”
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Short communication: Mycosporine-like amino acids protect natamycin against photodegradation in milk exposed to fluorescent or light-emitting diode light by Teixeira, G H A, O'Keefe, S F

“…Natamycin has been used as a natural antimicrobial in dairy products, but the poor light stability of natamycin can limit usefulness in food products…”
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Packaging modifications for protecting flavor of extended-shelf-life milk from light by Johnson, D S, Duncan, S E, Bianchi, L M, Chang, H H, Eigel, W N, O'Keefe, S F

“…The effectiveness of titanium dioxide (TiO2)-loaded high-density polyethylene (HDPE) to reduce light-induced oxidation of extended-shelf-life milk (2% total…”
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A taste of cell-cultured meat: a scoping review by To, K V, Comer, C C, O'Keefe, S F, Lahne, J

“…Cell-cultured meat (CM) is a novel meat product grown from animal cells, widely framed as equivalent to conventional meat but presented as produced in a more…”
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Flavor and oxidative stability of roasted high oleic acid peanuts by Braddock, J.C. (University of Florida, Gainesville, FL.), Sims, C.A, O'Keffe, S.F

“…A new peanut line has been developed at the University of Florida with about 80% oleic and 3% linoleic acid. Volatiles and sensory characteristics of roasted…”
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Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices by Auw, J.M. (University of Florida, Gainesville.), Blanco, V, O'Keefe, S.F, Sims, C.A

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Video analysis to monitor rigor mortis in cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi) by Oliveira, A.C.M, O'Keefe, S.F, Balaban, M.O

“…A subjective method was used to evaluate rigor mortis in 50 Gulf sturgeons distributed into 5 weight categories. Duration of rigor increased with fish weight…”
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Storage water activity affects flavor fade in high and normal oleic peanuts by Reed, Kyle A, Sims, Charles A, Gorbet, Daniel W, O'Keefe, S.F

“…Studies were conducted on roasted high oleic (HOP) and normal oleic peanuts (NOP) to investigate the effect of storage water activity on flavor changes…”
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Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid Compositions by AIGSTER, A., SIMS, C., STAPLES, C., SCHMIDT, R., O'KEEFE, S.F.

“…ABSTRACT Calcium salts of high‐oleic sunflower oil (> 86% oleic acid) were prepared and fed at 0% and 7.5% of diet dry matter weight to 8 Holstein cows in…”
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The effect of dietary supplementation with copper sulfate or tribasic copper chloride on broiler performance, relative copper bioavailability, and dietary prooxidant activity by O'Keefe, S.F, Henry, P.R, Ammerman, C.B, Luo, X.G

“…Three experiments were conducted to study Cu sulfate and tribasic Cu chloride (TBCC) as sources of supplemental Cu for poultry. In Experiment 1,252 chicks were…”
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Effects of mineral content of bovine drinking water: does iron content affect milk quality? by Mann, G R, Duncan, S E, Knowlton, K F, Dietrich, A D, O'Keefe, S F

“…The composition of water given to dairy cattle is often ignored, yet water is a very important nutrient and plays a major role in milk synthesis. The objective…”
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