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  1. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    present in the fermented cacao beans. Roasting brings them together under high heat, which causes the ... also what creates the flavor of freshly baked bread,  roasted meat  and coffee. The similarity between ...

  2. Chow Line: Take study findings with a grain of salt (for 8/7/11)

    https://news-archive.cfaes.ohio-state.edu/news-release/chow-line-take-study-findings-grain-salt-8711

    between low sodium levels and higher cardiovascular risk was based on that single, baseline urine test ... July 29, 2011 I heard about a study that questioned the link between sodium and high blood ... Association. The researchers tested urine samples of nearly 3,700 participants to measure sodium levels, then ...

  3. FST Affiliated Rooms

    https://fst.osu.edu/our-people/internal-use/fst-affiliated-rooms

    have questions, click here. Parker Food Science Small Classroom 114 (capacity 50) Parker Food Science ... Large Classroom 118  (capacity 75) Parker Food Science Medium Conference 311  (capacity 25) Parker Food ... contact Gary Wenneker.1 ahead of time to schedule for use.) Sensory testing facility Howlett Hall ...

  4. Chow Line: Treat agave nectar as an added sugar (for 4/10/11)

    https://news-archive.cfaes.ohio-state.edu/news-release/chow-line-treat-agave-nectar-added-sugar-41011

    quickly raise blood sugar to high levels ("high-glycemic" foods) also provoke the release of ... high levels of insulin, because insulin is needed to get sugar from the bloodstream and into cells ... where it can be used for energy. Chronically high levels of insulin release are associated with insulin ...

  5. Chloride

    https://ohiowatersheds.osu.edu/node/1499

    occurs naturally in ground water as a component of deposited salts in geologic formations. The levels of ... may have higher levels of chloride because the ground water has dissolved many of the naturally ... occurring minerals over time. Chloride levels in water wells that are higher than normal background levels ...

  6. Look to Soil Tests, Not Yields When Making Fertilizer Applications

    https://news-archive.cfaes.ohio-state.edu/news-release/look-soil-tests-not-yields-when-making-fertilizer-applications

    and your soil tests are hovering at or below critical levels. This year just means that with the ... a savings. For those whose soil tests are close to critical levels, don't assume you can get away with ... Specialists recommend that growers supplement potassium or phosphorus when soil tests show low levels. When ...

  7. Barium

    https://ohiowatersheds.osu.edu/node/1508

    blood pressure. 2 000.00 ppb ug/L ppb Inorganic trace constituent MCL MCL ADVISORY- ACTION IS HIGHLY ... RECOMMENDED Barium levels were detected in your water sample to exceed the maximum contaminant level (MCL). ... ACTION IS OPTIONAL Barium levels were detected in your water sample but do not exceed the maximum ...

  8. Growers to See Changes in Nitrogen Application Recommendations

    https://news-archive.cfaes.ohio-state.edu/news-release/growers-see-changes-nitrogen-application-recommendations

    use the high side of the rate range. If they are more willing to accept risk, they can use a lower ... system assumes the soil is a blank medium and devoid of natural nitrogen. We know that's not ... said Robert Mullen, an Ohio State University soil scientist with the Ohio Agricultural Research and ...

  9. November 2022 Department Highlights

    https://fst.osu.edu/november-2022-department-highlights

    35, 40, 45, and 50 years of service to the university. Dr. Lynn Knipe and Julie Townsend from FST were ... of developing a Food Safety Plan to comply with the Hazard Analysis and Risk-Based Preventive ...

  10. FoodS.U.R.E. Undergraduate Student Research

    https://fst.osu.edu/undergraduate/FoodSURE

    Expectations for the research project need to be agreed upon between the student and faculty mentor (Form C). ...

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