In this episode of The Food Files, William McGlynn, FAPC horticultural products processing specialist, discusses his research of testing the potential of Rubaiyat grape as a coloring blend for Oklahoma Red Wines. Rubaiyat is a hybrid grape variety developed at Oklahoma State University by Herman Hinrichs and introduced in 1975. Although the grape has been grown in a handful of vineyards around the state, it has never seen widespread commercial production and very little research has been done on its winemaking properties until now.
In this episode of The Food Files, Tim Bowser, FAPC food process engineer, discusses developing a low-cost texture measure device for food. Texture is an important physical property of food that may be used to measure and predict quality aspects of a product including hardness, brittleness, tensile strength modulus of elasticity and shelf-life. This low-cost texture meter, which uses inexpensive components, was build and tested for measuring hardness of food products.
In this episode of The Food Files, Dani Bellmer, FAPC food process engineer, discusses developing snack products from Brewer's Spent Grain (BSG), a processing waste generated in large quantities by the brewing industry. Dr. Bellmer is working with Iron Monk Brewing Co. in Stillwater, OK, to develop three formulations of snack products with potential consumer appeal.
In this episode of The Food Files, Rodney Holcomb, FAPC agribusiness economist, discusses research which examines nutrients received from foods purchased bySupplemental Nutrition Assistance Program (SNAP) participating, SNAP eligible but non-participating and SNAP ineligible households using data from the Food Acquisition and Purchase Survey. The goal is to analyze both differences in food expenditures and macronutrient acquisitions among the three household types.
In this episode of The Food Files, Ravi Jadeja, FAPC food safety specialist, discusses his research on determining the suitability of sodium acid sulfate as a produce wash sanitizer. Fresh produce such as fruits and vegetables are high in vitamins and minerals, making them an essential part of the world’s diet. However, foodborne illness related to the consumption of fresh produce is widely reported. Dr. Jadeja's research has shown a novel sanitizer, sodium acid sulfate, could effectively eliminate foodborne pathogens from produce.
In this episode of The Food Files, Salim Hiziroglu, FAPC wood products specialist, discusses some properties of scrim lumber manufactured from eastern redcedar. It is well known that eastern redcedar as an invasive species in Oklahoma is creating a significant ecological problem. The objective of this research is to determine both physical and mechanical properties of eastern redcedar so further steps can be taken to convert this invasive species into value-added products such as scrim lumber.
In this episode of The Food Files, Patrica Rayas, FAPC cereal chemist, discusses how her research is unleashing the potential of fermented grain systems. Probiotics have beneficial effects in the digestive system of humans, pets and farm animals. In Dr. Rayas' study, fermented grain products like sourdough were used as a source of bacterial strains with potential digestive health benefits in chickens. Chickens in the probiotic group had more efficient feed conversion ratio up to 4 weeks old. Birds receiving probiotics supplements coped better when subjected to heat stress compared to the control without probiotics.
In this episode of The Food Files, Divya Jaroni, FAPC food microbiologist, discusses her research on evaluating the impact of biofilms on food safety. Biofilms are of great food safety concern and pose a significant challenge to the food industry. Dr. Jaroni's research suggest bacteriophages, enzymes and natural antimicrobials could prove to be effective alternatives to control the formation of bacterial biofilms and bacteria hiding in those biofilms.
In this episode of The Food Files, Peter Muriana, FAPC food microbiologist discusses his research on validating biltong, a South African dried meat product similar to beef jerky and how he achieved a greater than 5-log reduction, as regulated by the U.S. Department of Agriculture - Food Safety and Inspection Service.
In this episode of The Food Files, host Darren Scott discusses the ins and outs of nonstick cookware with Tim Bowser, FAPC food process engineer. The duo talks about the different types of coating, relative safety, different uses in the home versus food industry, and the advantages and disadvantages of nonstick cookware.