Food Safety: Play It Safe with Eggs by Jennifer Hillan

“…FCS8635, a one-page fact sheet by Jennifer Hillan, reviews important food safety principles that should be followed when cooking with and eating eggs and foods made with eggs. …”
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Beef Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

“…   A visual representation of the beef retail cuts along with suggested cooking methods. …”
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Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

“…   A visual representation of the lamb and variety meat retail cuts along with suggested cooking methods. …”
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New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food by Giovanni Luca Russo, Antonio L. Langellotti, Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella, Silvana Cavella, Paolo Masi

“…The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. …”
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Filling Up Your Pantry by Claudia Peñuela, Isabel Valentin-Oquendo

“…It depends on what you like to eat and your style of cooking. Whatever your style, follow the suggestions in this 2-page fact sheet for filling up your pantry and freezer. …”
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Ackee Growing in the Florida Home Landscape by Jonathan H. Crane, Carlos F. Balerdi

“…Balerdi, provides information about this fruit which is a common ingredient in Jamaican cooking, but which is not recommended for home landscape use due to the fact that the fruit is extremely poisonous when it is under-developed or over-ripe. …”
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Raising Healthy Children: Age Five by Claire Marie Fassett, Karla P Shelnutt

“…This new 5-page fact sheet discusses nutrition, eating behaviors, healthy food options, cooking activities, and physical activity. Written by Claire Marie Fassett and Karla P. …”
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Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory by Kun Zhuang, Zihan Zhang, Shuyou Shang, Kai Zheng, Xiaolong Zhou, Wenjing Huang, Yuehui Wang, Wenping Ding

“…The results regarding cooking quality and microstructure indicated that parboiling restricts starch dissolution during cooking, while the protein remains distributed within starch cell gaps. …”
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Food Safety Tips for the Holiday Season by Soohyoun Ahn, Jessica A. Lepper, Keith R. Schneider

“… Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can make them ill if your turkey, ham, or home-prepared meat products are not properly handled. …”
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Application of Linear Programming in Profit Maximization (A Case Study of Crunches Fried Chicken at Miami Tours and Travel Hotel in Kabale District) by Tayebwa, Osbert

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Shopping for Health: Guide to Frozen Meals by Sarah A. Glenny, Wendy J. Dahl

“…Busy schedules, limited cooking space, or a lack of kitchen equipment may limit what you eat at meals. …”
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Designing and Testing of the Simple Box Solar Cooker for Domestic Use. by Turyamureba, Alphonse

“…The project aimed to construct and design a simple box solar cooker that can be used in homes to solve the problem of cooking and other domestic uses using locally available resources. …”
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Food Safety for the Holiday Season by Soohyoun Ahn, Keith R. Schneider

“… Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve your family and friends can be very harmful if your turkey, ham, or home-prepared meat products are not appropriately handled. …”
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Tong Hao—an Asian Vegetable Expanding in Florida by Guodong Liu, Qingren Wang, Bonnie Wells, Yuncong Li, David Dinkins

“…Grown in China for more than 900 years, Tong Hao is a branched annual leafy herb that can be cooked and eaten. This 6-page fact sheet provides background information about Tong Hao, including information on growing, harvesting, and cooking it. …”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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Potato Vine Killing or Desiccation by Lincoln Zotarelli, Steven Sargent, Peter Dittmar, Mildred Makani

“…Tuber maturity is generally recognized as an important determinant of storage ability and cooking quality. Maturation can be artificially induced by killing the potato vines prior to harvest. …”
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Application of Linear Programming in Profit Maximization: A Case Study of Crunches Fried Chicken at Miami Tours and Travel Hotel in Kabale District. by Tayebwa, Osbert

“…The decision variables in the project work are the three different sizes of fried chicken on (tomatoes, onions and cooking oil) used in the production of fried chicken and amount of raw materials required for each variable. …”
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Adoption of Biogas Technology to Ordinary Pit Latrines in Uganda. by Kibet Benson

“…This segment of population is mainly dependent on use of biomass consisting of firewood, charcoal, straw, crop residues to meet its energy demand for cooking and other domestic needs. The aim of this project is to provide detailed analysis of how to generate biogas energy from ordinary pit latrine. …”
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Adoption of Biogas Technology to Ordinary Pit Latrines in Uganda. by Kibet, Benson

“…This segment of population is mainly dependent on use of biomass consisting of firewood, charcoal, straw, crop residues to meet its energy demand for cooking and other domestic needs. The aim of this project is to provide detailed analysis of how to generate biogas energy from ordinary pit latrine. …”
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Feasting on fish. Specialized function of pre-colonial pottery of the Cerritos mound builders of southern Brazil. by Marjolein Admiraal, André C Colonese, Rafael Guedes Milheira, Alice Di Muro, Helen Marie Talbot, Alexandre Lucquin, Oliver E Craig

“…Intriguingly, molecular and isotopic characterization of food residues from Cerritos ceramics shows that vessels were used for either cooking estuarine fish, or plant products. Microbial-derived lipids were predominantly associated with the latter, suggesting that plants were fermented, presumably to make alcoholic beverages. …”
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