Search results for: Mary Ellen Camire

Items from 1 to 12 out of 12 results

article

Low‐Acrylamide French Fry Acceptance: A Pilot Study

Aaron M. Johnson, Gregory Porter, Mary Ellen Camire

Journal of Food Science > 84 > 12 > 3717 - 3725

Abstract Concern about the safety of acrylamide in french fries led to the identification of potato varieties low in the acrylamide precursors asparagine and reducing sugars that vary with variety, nitrogen (N) fertilizer applications, and other factors, but produce light‐colored fries, which may not appeal to consumers. New potato varieties shown to produce low‐acrylamide fries, AF4296‐3 and Easton,...

article

Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems

Janam K. Pandya, Maryssa DeBonee, Maria G. Corradini, Mary Ellen Camire, more

International Journal of Food Science & Technology > 54 > 12 > 3196 - 3204

Tocotrienols are members of the vitamin E family that provide many nutritional benefits. Developing tocotrienol‐fortified functional foods introduces vitamin E into consumers diets without changing their food habits. The purpose of this study was to compare the stability of tocotrienols in bulk form and six food matrices at a fixed dose (40 mg kg⁻¹) under accelerated and conventional storage conditions...

article

Algae as nutritional and functional food sources: revisiting our understanding

Mark L. Wells, Philippe Potin, James S. Craigie, John A. Raven, more

Journal of Applied Phycology > 2017 > 29 > 2 > 949-982

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is...

article

Assessing the Food Safety Knowledge of University of Maine Students

Chelsea C. Ferk, Beth L. Calder, Mary Ellen Camire

Journal of Food Science Education > 15 > 1 > 14 - 22

Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well‐being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18‐ to 26‐year‐old Univ. of Maine students. Demographic questions and the previously validated Food...

article

Transparent, Actionable Framework for Food and Nutrition Research Public‐Private Partnerships

–Mary Ellen Camire, –Janet E. Collins

Journal of Food Science > 80 > 7 > vi - vii

article

Characteristics of Formed Atlantic Salmon Jerky

Ashlan S. Oberholtzer, Michael P. Dougherty, Mary Ellen Camire

Journal of Food Science > 76 > 6 > S396 - S400

Abstract: Smoked salmon (Salmo salar L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added‐value foods from this by‐product. Brining was compared with dry salting for the production of formed salmon jerky‐style strips that were then smoked. The formulations also contained brown sugar and potato starch. Salted...

article

Control of Lipid Oxidation in Extruded Salmon Jerky Snacks

Jian Kong, L. Brian Perkins, Michael P. Dougherty, Mary Ellen Camire

Journal of Food Science > 76 > 1 > C8 - C13

Abstract: A shelf‐life study was conducted to evaluate the effect of antioxidants on oxidative stability of extruded jerky‐style salmon snacks. Deterioration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) due to lipid oxidation is a major concern for this healthy snack. A control jerky with no added antioxidants and 4 jerkies with antioxidants (rosemary, mixed tocopherols, tertiary...

article

Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine

John M. Jemison Jr, Peter Sexton, Mary Ellen Camire

American Journal of Potato Research > 2008 > 85 > 5 > 388-389

Tuber color and appearance are important factors that influence consumer decision-making. In order to evaluate which factors are important to consumers in Maine, we surveyed 275 people over two years and four locations to assess fresh potato consumption patterns and to determine how specific potato characteristics influence variety selection. A majority of the study participants were women between...

article

Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine

John M. Jemison Jr, Peter Sexton, Mary Ellen Camire

American Journal of Potato Research > 2008 > 85 > 2 > 140-149

Tuber color and appearance are important factors that influence consumer decision-making. In order to evaluate which factors are important to consumers in Maine, we surveyed 275 people over 2 years and four locations to assess fresh potato consumption patterns and to determine how specific potato characteristics influence variety selection. A majority of the study participants were women between the...

article

Functionality of fruit powders in extruded corn breakfast cereals

Mary Ellen Camire, Michael P. Dougherty, Jack L. Briggs

Food Chemistry > 2007 > 101 > 2 > 765-770

Consumer interest in naturally colored foods such as breakfast cereals is growing. Degermed white cornmeal, sucrose, citric acid and dehydrated fruit powder (blueberry, cranberry, Concord grape and raspberry) were mixed in 84.3%:14.3%:0.4%:1.0% proportions, then extruded in a laboratory-scale twin-screw extruder. Feed rate was 255g/min; water was pumped at a rate of 12.5g/min; screw speed was 175rpm...

article

A semiconducting metal-oxide array for monitoring fish freshness

Jeremy Hammond, Brent Marquis, Ray Michaels, Brian Oickle, more

Sensors & Actuators: B. Chemical > 2002 > 84 > 2-3 > 113-122

An array of semiconducting metal-oxide (SMO) chemiresistive sensors can quantitatively measure the freshness of Atlantic salmon (Salmo salar), haddock (Melanogrammus aeglefinus), and Atlantic cod (Gadus morhua). A variety of SMO films were tested, including films containing oxides of copper and tin, and commercially available tin-based SMO films. Analytical testing of the fish samples was performed...

article

Phenolic acid detection thresholds in processed potatoes

Therese M. Work, Mary Ellen Camire

Food Quality and Preference > 1996 > 7 > 3-4 > 271-274

Phenolic acids in potatoes vary naturally and due to handling practices, but little is known about their effects on potato flavor. Best-estimate thresholds (BET) were calculated on data obtained from a 12 member panel utilizing the ASTM Standard Practice E 679-91. Six scale steps were used at a concentration factor of 1.25. Thresholds were determined for chlorogenic and ferulic acids in water and...

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Search results for: Mary Ellen Camire

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