5 pp. / Studies have shown the integration of whole grains into daily diet correlates with a reduced risk of many chronic diseases such as type 2 diabetes, coronary heart disease, and cancer. This article outlines the daily dietary nutritional benefits of whole grains, as well as the positive long-term health effects associated with consistent whole grain intake in diet. Also, this article provides how to find, prepare, and utilize whole grains in everyday dietary choices. Whole grain alternative cooking recipes are introduced using relatively new whole grains (quinoa, whole wheat couscous) in typical American diets.

4 pp. / Okra is a popular vegetable frequently found in Southern dishes. Outside of the South, okra can be hard to find. Usually okra appears during the summer at farmers markets and specialty health stores. Okra is a rich source of many nutrients, including fiber. This article outlines the nutritional benefits of okra and provides tips for how to select, store, and cook okra as well as how to grow okra in your home garden. Two of our favorite cooking methods – roasting and sautéing okra are introduced.

After-cooking darkening (ACD), a gray-black discoloration, is one of the key quality defects of the potato. Previous work using a diploid population 13610 identified 14 single nucleotide polymorphism (SNP) markers, located on eight chromosomes, which have the strongest association with ACD. Seven of these markers are located in four major quantitative trait loci (QTL) on chromosomes 2, 4, 6, and 10. It is hypothesized that these 14 markers would also have significant relationship to ACD in other breeding populations. Therefore, their effects in another diploid population 14946 were analyzed by amplicon genotyping using high-resolution DNA melting (HRM). Eleven of the 14 SNP markers were confirmed to be significantly associated with ACD. Six of the 11 markers were located in the four major QTL regions. In addition, unlabelled probe assays using HRM were performed on a group of clones in the tetraploid population 14945. Five from the 14 markers were analyzed, and three showed significant relationship to ACD. The methodology established and the markers identified in this study could benefit breeding programs for developing lower ACD varieties.

Thesis (M.A.)--Virginia Polytechnic Institute and State University, 1990. / Vita. Abstract. Includes bibliographical references (leaves 90-103). Also available via the Internet.

Thesis (M.Sc.(Consumer Science)) -- University of Pretoria, 2008. / Abstract in English. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1947. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 41-44).

Thesis (Ph. D.)--Rutgers University, 2008. / "Graduate Program in Food Science." Includes bibliographical references (p. 148-155).

Thesis (M.S.)--University of Wisconsin--Madison, 1965. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 57-60.

Thesis (M. Sc.(Food science))-University of Pretoria, 2006. / Includes bibliographical references. Available on the Internet via the World Wide Web.

Thesis presented in partial fulfillment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences Cape Peninsula University of Technology / The nutrient profile of meat and meat products make them a major protein and minerals source for non- vegetarian human beings. However, their high fat content and the saturated fatty acid profile associate them with increased risk of lifestyle diseases and occurrences of cancers. Researchers have focused on fat replacement and fatty acid profile modification without compromising the physico-chemical and sensory characteristics of meat products. Leaner ingredients are expensive hence the use of low/non-calorie adding ingredients such as water, vegetable oils and oat bran. In this study, three pineapple dietary fibres (PDF), NSP 60, NSP 100 and NSP 200 with water binding capacities (WBC) of 1: 8; 1: 7.4; 1: 7.8 (g/g), respectively, were assessed for their WBC in species sausage at levels 0%, 0.5%, 1.0% and 1.5%. Water was added in accordance to the specific WBC capacity of the fibres, replacing pork back fat. The WBC of the fibre in the meat emulsion was assessed by extracting the loosely bound fluid by centrifugation. Fibres NSP 100 and NSP 200 proved to be of better water binding than NSP 60 which had the highest total expressible fluid (TEF) at all levels. Although differing significantly in WBC at all levels, all the fibres excellently bound water at 1% level. The three PDF (at 1% level) were then assessed with regard to chemical, physical, and textural attributes in species sausage. Proximate analysis showed that the control sausages (no fibre), differed significantly from the sausages containing PDF. Emulsion stability analysis was based on TEF, cooking loss and purge. Sausages containing NSP 200 PDF did not significantly differ to the control in terms of TEF and cooking loss. Sausages containing NSP 100 had the lowest cooking loss although not significantly different to the control and NSP 200 containing sausages. NSP 60 PDF performed significantly poorly in terms of TEF and cooking loss. The control had a significantly lower purge comparing to sausages containing which were not different. The pH value of the control was significantly higher than the samples containing fibres which also differed from each other. Inclusion of fibre in the species resulted in a significant increase in lightness, hue and chroma as compared to the control. Textural parameters for the control were significantly higher than the fibre containing sausages, except for cohesiveness which was similar for all sausages. This study concluded that NSP 100 could be the most suitable for use in species sausage, followed by the NSP 200 and lastly the NSP 60. Addition of PDF, in combination with water to a species sausage can be a viable way of cutting costs since the formulation cost of all the fibre containing sausages was lower in comparison to the control. Fibre and water addition can be a positive means of reducing the lipid fraction in sausages and other meat products, increasing the dietary fibre component and hence improving the health status of meat product consumers.