Kay H Mcwatters

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A study was done to evaluate natural volatile compounds for their ability to kill Salmonella on alfalfa seeds and sprouts. Acetic acid, allyl isothiocyanate (AIT), trans-anethole, carvacrol, cinnamic aldehyde, eugenol, linalool, methyl jasmonate, and thymol were examined for inhibitory and lethal activity against Salmonella by exposing inoculated alfalfa(More)
Iceberg lettuce is a major component in vegetable salad and has been associated with many outbreaks of foodborne illnesses. In this study, several combinations of lactic acid and hydrogen peroxide were tested to obtain effective antibacterial activity without adverse effects on sensory characteristics. A five-strain mixture of Escherichia coli O157:H7,(More)
Gaseous chlorine dioxide (ClO2) was tested for its effectiveness in killing Salmonella, yeasts, and molds on blueberries, strawberries, and red raspberries. An inoculum (100 microl, 6.0 to 6.8 log CFU/g of fruit) that contained five serotypes of Salmonella enterica was deposited on the skin, calyx tissue, or stem scar tissue of blueberries, skin or stem(More)
A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126) would purchase irradiated poultry products, and the effects of marketing strategies on consumer purchase of irradiated poultry products. Consumer preference for irradiated poultry was likewise determined using a home-use test. A slide program was the most(More)
A study was done to determine the efficacy of aqueous ozone treatment in killing Listeria monocytogenes on inoculated alfalfa seeds and sprouts. Reductions in populations of naturally occurring aerobic microorganisms on sprouts and changes in the sensory quality of sprouts were also determined. The treatment (10 or 20 min) of seeds in water (4 degrees C)(More)
Chicken (bone-in, skinless, split breast) injected with lemon-pepper poultry pump marinade containing 20 or 30% honey was compared with chicken (with and without skin) marinated without honey. The objectives were to 1) determine moisture and fat contents and instrumental color and texture measurements, 2) characterize the sensory profiles of marinated(More)
Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldwide because of their palatability, contribution to nutritional status, and low cost as a protein source compared to animal protein. Flours processed from cowpeas and peanuts have unique physico-chemical and sensory properties when used in composite flour(More)
Cowpeas (Vigna unguiculata L. Walp) are an important grain legume in East and West African countries as well as in other developing countries. The U.S. is the only developed country producing large amounts of cowpeas. High protein (18 to 35%) and carbohydrate (50 to 65%) contents, together with an amino acid pattern complementary to that of cereal grains,(More)
The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%, 40%, and 50%), amount of carrageenan (2.4%, 2.65%, and(More)
The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60% moisture content and sealed in standard DSC pans. Samples were scanned at a heating rate of 5 degrees C/min over a scan range of 40- 130 degrees C. Samples exhibited single major endotherms, which(More)