Search Results - "Steele, F.M."

Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter by Taylor, R H, Dunn, M L, Ogden, L V, Jefferies, L K, Eggett, D L, Steele, F M

“…The objective of this study was to better understand the effect of butter composition and emulsion structure on growth and survival of Clostridium sporogenes,…”
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Effect of end-user preparation methods on vitamin content of fortified humanitarian food-aid commodities by Rowe, J.P., Ogden, L.V., Pike, O.A., Steele, F.M., Dunn, M.L.

“…The effect of cooking on vitamin stability in common fortified food-aid commodities was evaluated: corn–soy blend (CSB), cornmeal (CM), soy-fortified bulgur…”
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Change in Mutagenicity in White Rice after Accelerated and Long-Term Storage by Pahulu, H.F, Davidson, R.T, Dunn, M.L, Ogden, L.V, Steele, F.M, Pike, O.A

“…Certain reactions that occur in food during storage, such as nonenzymatic browning and lipid oxidation, form compounds that have been shown to be mutagenic. It…”
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Stability of Native Folate and Added Folic Acid in Micronutrient-Fortified Corn Masa and Tortillas by Chapman, J.S, Steele, F.M, Eggett, D.L, Johnston, N.P, Dunn, M.L

“…Degradation of added folic acid and native folates in micronutrient-fortified corn masa and tortillas was evaluated using masa prepared from either…”
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Effect of micronutrient fortification on nutritional and other properties of nixtamal tortillas by Burton, K.E, Steele, F.M, Jefferies, L, Pike, O.A, Dunn, M.L

“…ABSTRACT Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal of all or most of the…”
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Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts by Steele, F M, Wright, K H

“…The potential for Clostridium perfringens spores to germinate and grow in cooked, ready-to-eat turkey products was evaluated to determine a safe cooling rate…”
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