Search Results - "Reitmeier, C. A."

Sensory Descriptive Analysis of Soymilk by Torres-Penaranda, A.V., Reitmeier, C.A.

“…A descriptive analysis panel developed terms to describe aroma and flavor of soymilk. Panelists evaluated a commercial soymilk and soymilks processed with…”
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Strawberry texture and pectin content as affected by electron beam irradiation by Yu, L. (Iowa State University, Ames, IA.), Reitmeier, C.A, Love, M.H

“…Fresh 'Tristar' strawberries were irradiated with electron beam irradiation at 0, 1, and 2 kGy. Fruit firmness decreased as irradiation dose increased…”
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Reduction of Escherichia coli O157:H7 counts on whole fresh apples by treatment with sanitizers by Wisniewsky, M A, Glatz, B A, Gleason, M L, Reitmeier, C A

“…The objectives of this study were to determine if washing of whole apples with solutions of three different sanitizers (peroxyacetic acid, chlorine dioxide, or…”
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Consumer sensory evaluation and flavor analyses of pasteurized and irradiated apple cider with potassium sorbate by Yulianti, F, Reitmeier, C.A, Boylston, T.D

“…Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted…”
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Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans by Torres-Penaranda, A. V., Reitmeier, C. A., Wilson, L. A., Fehr, W. R., Narvel, J. M.

“…ABSTRACT Soymilk made from lipoxygenase‐free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more…”
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Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider by Wang, H, Reitmeier, C.A, Glatz, B.A, Carriquiry, A.L

“…Trained panelists evaluated the sensory characteristics of 4 kinds of apple ciders: untreated, pasteurized, and irradiated at 2 or 4 kGy. A mixed model…”
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Properties of fibers produced from soy protein isolate by extrusion and wet-spinning by Huang, H.C. (Iowa State University, Ames, IA.), Hammond, E.G, Reitmeier, C.A, Myers, D.J

“…Fibers were produced from soy protein isolate by both wet‐spinning and extrusion. In the wet‐spinning process, aged, alkaline protein solution was forced…”
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Processing of lipoxygenase‐free soybeans and evaluation in foods by King, J. M., Chin, S. M., Svendsen, L. K., Reitmeier, C. A., Johnson, L. A., Fehr, W. R.

“…Lipoxygenase‐free soybeans were processed into flour, concentrate, and isolate and compared to normal soybeans in bread, meat patties, and a beverage,…”
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Quality of electron beam irradiated strawberries by Yu, L. (Iowa State University, Ames, IA.), Gleason, M.L, Nonnecke, G.R, Olson, D.G, Gladon, R.J

“…Fresh 'Tristar' strawberries were treated by electron beam irradiation to determine the effects on postharvest quality attributes and shelf life. The intensity…”
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Bitterness of soy extracts containing isoflavones and saponins by Aldin, E, Reitmeier, C.A, Murphy, P

“…Chemical profiles of isoflavones and saponins in defatted soy flakes, soy protein isolate, and soy germ extracts were determined. The isoflavone and saponin…”
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Composition, cooking loss, color and compression of ground pork with dry- and wet-milled corn germ meals by Reitmeier, C.A. (Iowa State Univ., Ames, IA), Prusa, K.J

“…Dry- and wet-milled corn germ flour at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture…”
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Self-Assessment of Oral Communication Presentations in Food Science and Nutrition by Reitmeier, C. A, Vrchota, D. A

“…Self-assessment allows learners to observe, analyze, and evaluate their own performances. Self-reflection allows the student to assess his or her communication…”
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Production of textile fibers from zein and a soy protein-zein blend by Zhang, M.L, Reitmeier, C.A, Hammond, E.G, Myers, D.J

“…Zein fibers were successfully prepared by a wet-spinning technique from a zein suspension formulated with 15% zein, 60% water, 22% 0.4N sodium hydroxide, and…”
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Irradiation of horticultural crops at Iowa State University by Gladon, R.J, Reitmeier, C.A, Gleason, M.L, Nonnecke, G.R, Agnew, N.H, Olson, D.G

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Addition of pectin and temperature influence the viscosity of some tube-feeding formulas by Sinkler, Stacy, Reitmeier, Cheryll A, Mills, Laurie

“…A study was conducted to determine the change in viscosity of five tube-feeding formulas with added Certo pectin and in four storage conditions of varying time…”
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Inactivation of Escherichia coli O157:H7 and other naturally occurring microorganisms in apple cider by electron beam irradiation by Wang, Hui, Reitmeier, Cheryll A, Glatz, Bonita A

“…Two Escherichia coli O157:H7 strains, SEA 13 B88 gfp 73ec and B6-914 gfp 90ec, together with two bacteria, three yeasts, and two molds that were randomly…”
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Effects of Processing Treatment and Sorbate Addition on the Flavor Characteristics of Apple Cider by Boylston, Terri D, Wang, Hui, Reitmeier, Cheryll A, Glatz, Bonita A

“…Processing treatments used to produce a microbiologically “safe” apple cider were evaluated to determine the impact of these treatments on the overall flavor…”
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Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders by Yulianti, Fransiska, Reitmeier, Cherylla, Glatz, Bonita A, Boylston, Teeri

“…Ten trained descriptive panelists evaluated the sensory characteristics of raw, pasteurized, and irradiated apple cider, with and without sorbate. For the main…”
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Irradiation of apple cider: impact on flavor quality by Boylston, Terri D, Wang, Hui, Reitmeier, Cheryll A, Glatz, Bonita A

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Improving Oral Communication Skills of Students in Food Science Courses by Reitmeier, C. A, Svendsen, L. K, Vrchota, D. A

“…Communication activities about food evaluation were incorporated into food preparation courses. Oral reports replaced quizzes and an oral presentation replaced…”
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