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from article Animal feed
Cattle feed. (Credit: U.S. FDA)
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from article Animal feed
Forages, such as hay, are an important component of equine nutrition. (Credit: Getty Images/iStockphoto/Goce Risteski)
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from article Allspice
Close-up view of the fruits and leaves of allspice (Pimenta dioica). (Photo courtesy of Forest and Kim Starr)
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from article Ice cream
Flow chart for ice cream processing. °F = (°C × 1.8) + 32. (Arbuckle and Co.)
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from article Food manufacturing
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from article Food manufacturing
Average composition of the United States diet dry weight per capita per day. Prior sanctioned substances were specifically approved by FDA or USDA for use in food prior to the passage of the Food Additives Amendment in 1958.
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from article Food manufacturing
Rank ordering of food ingredients by per capita annual disappearance.
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from article Food manufacturing
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from article Food manufacturing
Flow chart of the fiber-spinning technique used to prepare food analogs. (After N. R. Lockmiller, Increased utilization of protein in foods, Cereal Sci. Today, 18(3):77–81, 1973)
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from article Food manufacturing
Typical high-temperature extrusion process for production of a meat or seafood analog. (After O. B. Smith, in L. D. Hill, ed., Textured Vegetable Proteins, World Soybean Research, Interstate Printers and Publishers, 1976)
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from article Food manufacturing
Front view diagram of a horizontal dough mixer.
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from article Food manufacturing
Small integrated bread make-up system. A mass of bread dough is placed in the hopper of the divider (right) which cuts it into pieces of uniform weight. The rounder (center foreground) receives the rough pieces from the divider, forms them into…
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from article Food manufacturing
Tunnel oven. Loaf-size dough pieces enter the oven at left background and are carried through the baking chamber on a continuous metal belt which serves as the hearth. The baked loaves exit at right foreground. Ordinary pan bread would require sets…
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from article Food manufacturing
Schematic for production of shredded wheat biscuits. (After G. A. Leveille and M. A. Uebersax, Fundamentals of food science for the dietician: Wheat products, dietetic currents, vol. 7(1), pp. 1–8, Ross Laboratories, Columbus, Ohio, January–February…
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from article Food manufacturing
Small-scale abrasive dehulling machine in (a) upright and (b) dumping positions. (Plant Biotechnology Institute, National Research Council of Canada, Saskatoon)
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from article Food manufacturing
Flow chart for the preparation of fish meal, condensed fish solubles, and fish oil from whole fish by using the wet process. (Zapata Haynie Corp.)
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from article Food manufacturing
Common market forms of fresh or frozen fish.
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from article Food manufacturing
Processing steps in the canning of tuna.
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from article Food manufacturing
Schematic sectional view of a fish flesh-separating machine to produce minced fish.
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from article Food manufacturing
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from article Food manufacturing
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from article Safflower
Safflower (Carthamus tinctorius). (Photo by Howard F. Schwartz, Colorado State University)
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from article Meat food safety
The proper implementation of meat food safety practices is necessary at all stages of the processing of meats and their products, including during the herding of beef cattle at meatpacking plants. (Credit: Glow Images)
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from article Meat food safety
Microbiological pathogens can contaminate meat as a result of unsanitary conditions in meat processing facilities. Strict adherence to food-handler sanitation rules is essential. (Credit: John A. Rizzo/Digital Vision/Getty Images)
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from article Meat food safety
Improper handling of meat carcasses can result in contamination and the spread of foodborne pathogens. (Credit: racorn/123RF)
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from article Licorice
Small cut pieces of dried licorice root (Glycyrrhiza glabra).
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from article Rape
Rape (Brassica napus). (Photo courtesy of Howard F. Schwartz, Colorado State University, Bugwood.org)
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from article Distilled spirits
Flow diagram of whiskey production. (J. E. Seagram and Sons)
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from article Dietary fructose and the physiology of body weight regulation
Mechanism for regional adipose distribution. Subcutaneous adipose tissue (SAT) is more sensitive to insulin-induced activation of lipoprotein lipase (LPL) activity than visceral adipose tissue (VAT). In subjects consuming fructose, reduced post-meal…
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from article Starch
Sweet potatoes contain about 16 percent by weight starch. (Credit: Scott Bauer/Agricultural Research Service/U.S. Department of Agriculture)
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from article Starch
Structure of amylose. (Credit: NEUROtiker)
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from article Starch
Structure of amylopectin. (Credit: NEUROtiker)
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from article Cardamon
Seeds of cardamon (Elettaria cardamomum). (Photo by Rainer Zenz)
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from article Grain crops
Barley (Hordeum vulgare), one of the key grain crops of the world. (Photo by Howard F. Schwartz, Colorado State University)
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from article Anise
Anise (Pimpinella anisum). (Photo courtesy of Petr Kocna, Prague, Czech Republic)
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from article Food stability
Schematic view of a polymer-water binary.
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from article Food stability
Isothermal section of the phase diagram for an aqueous mixture of two thermodynamically incompatible polymers (for example, casein) and a polysaccharide (for example, amylopectin).
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from article Breeding the button mushroom (Agaricus bisporus)
Laboratory cultivation of a strain of Agaricus bisporus collected from nature in Canada. (Photo courtesy of Richard W. Kerrigan)
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from article Food preservation
Packaging operation in a biscuit factory. (©Erik Isakson/Blend Images)
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from article Nut crop culture
Filberts (genus Corylus), also known as hazelnuts, are one of the world's most important nut crops. (Photo courtesy of the National Clonal Germplasm Repository, Agricultural Research Service, U.S. Department of Agriculture)
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from article Food poisoning
Confocal light micrograph of Campylobacter jejuni cells (fluorescent green) on chicken skin. (Credit: Anna Bates, U.S. Department of Agriculture)
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from article Food packaging
Packaged frozen food. Food packaging in combination with freezing slows biological and chemical activity, maximizing protection. (Credit: Erik Isakson/Getty Images)
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from article Pecan
Pecan (Carya illinoensis) nuts and kernels. (Photo by Jerry A. Payne, Agricultural Research Service, U.S. Department of Agriculture)
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from article Horticultural crops
Crimson Seedless grapes, a popular horticultural crop, growing on a vine. (Photo by Bob Nichols, Agricultural Research Service, U.S. Department of Agriculture)
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from article Maillard reaction
Degradation of Amadori compounds to carbonyl intermediates in Maillard browning reactions.
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from article Soybean
Pods of soybean plants (Glycine max). (Photo by Howard F. Schwartz, Colorado State University)
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from article Soybean
Soybean seeds. (Photo by Steve Hurst, Agricultural Research Service Systematic Botany and Mycology Laboratory, U.S. Department of Agriculture)
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from article Soybean
Pod and stem blight (caused by Diaporthe phaseolorum var. sojae) on a soybean plant. (Photo courtesy of the U.S. Department of Agriculture Cooperative Extension Slide Series, Clemson University)
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from article Soybean
Bacterial blight symptoms on a soybean leaf. This disease, which is caused by Pseudomonas savastanoi pv. glycinea, results principally in chlorate spots and malformations.
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from article Almond
Fruit of the almond tree (Prunus dulcis; alternatively known as Prunus amygdalus). (Photo courtesy of Howard F. Schwartz, Colorado State University)
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from article Almond
Nut characteristics of the two major almond cultivars of California: (a) Nonpareil; (b) Mission. Left, mature nut with dehisced hull; middle, nut with shell; right, kernels.
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from article Food engineering
Heat and mass transfer processes and biochemical reactions during baking of a loaf of bread.
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from article Chicory
Chicory (Cichorium intybus). (Photo courtesy of Leo Michels)
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from article Food fermentation
Various fermented vegetables in South Korea. (Credit: Shutterstock/Ehpoint)
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from article Red yeast rice
Major Monascus pigments.
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from article Red yeast rice
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from article Red yeast rice
Rice grains after 7 days of cultivation of M. purpureus at 30°C (86°F).
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from article Thyme
Common thyme (Thymus vulgaris). (Photo by Robert and Mihaela Vicol)
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from article Parsley
Close-up view of leaves of parsley (Petroselinum crispum). (Photo by Forest and Kim Starr)
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from article Nutmeg
Fruit and kernel of the nutmeg (Myristica fragrans) from Chanthaburi, Thailand. (Photo courtesy of Kazuo Yamasaki, Hiroshima University)
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from article Peanut
An uprooted peanut plant (Arachis hypogaea) being held upside down so as to display the growing pods. (Photo by David Nance, Agricultural Research Service, U.S. Department of Agriculture)
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from article Peanut
Peanuts in their pods (shells). (Photo by Jack Dykinga, Agricultural Research Service, U.S. Department of Agriculture)
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from article Peanut
Shelled peanut seeds. (Photo by Howard F. Schwartz, Colorado State University)
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from article Peanut
Peanut pod rot caused by Pythium myriotylum. (Photo courtesy of the U.S. Department of Agriculture Cooperative Extension Slide Series, Clemson University)
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from article Paprika
Strings of paprika peppers (Capsicum annuum) are dried by the Sun prior to their being ground into the spice known as paprika. (Photo courtesy of Váradi Zsolt, Szeged, Hungary)
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from article Cereal
Teff (Eragrostis tef) is a major cereal grain in Ethiopia and Eritrea. (Photo by Jose Hernandez, U.S. Department of Agriculture–Natural Resources Conservation Service PLANTS Database)
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from article Quinoa
Quinoa (Chenopodium quinoa). (Photo courtesy of Lisa Cyr)
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from article Quinoa
Structure of the major sapogenols of quinoa: oleanolic acid, hederagenin, and phytolaccagenic acid.
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from article Cubeb
Cubebs (Piper cubeba). (Photo courtesy of M. I. Ansari)
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from article Fermentation
Alcoholic fermentation occurs in yeasts. This process converts pyruvate—the end product of glycolysis—into ethyl alcohol (ethanol), yielding two adenosine triphosphate (ATP) molecules and reducing nicotinamide adenine dinucleotide (NAD+ to NADH).…
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from article Fermentation
Lactic acid fermentation can take place in yeasts, bacteria, and animal cells, such as muscle cells. This process is similar to alcoholic fermentation, except that lactate is produced instead of ethanol. (Copyright © McGraw-Hill Education)
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from article Vanilla
Vanilla (Vanilla planifolia), a climbing orchid. (Photo courtesy of Leonora Enking)
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from article Vanilla
Green vanilla beans (pods) almost ready for picking. (Photo courtesy of Clare Hachmuth Wilson)
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from article Buckwheat
Fruits (so-called seeds) of buckwheat (Fagopyrum esculentum). (Photo by Steve Hurst, Systematic Botany and Mycology Laboratory, Agricultural Research Service, U.S. Department of Agriculture)
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from article Buckwheat
Flowers and leaves of buckwheat (Fagopyrum esculentum). (Photo by Leo Michels)
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from article Triticale
Triticale (× Triticosecale). (Photo courtesy of Secretaria de Agricultura e Abastecimento, Estado de São Paulo, Brazil)
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from article Triticale
Flow diagram for the development of hexaploid triticale [Triticum durum (durum wheat) × rye; 2n = 42] showing chromosome numbers and genome identifications. The octoploid form (2n = 56) is produced in a similar way, but starting with bread wheat…
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from article Turmeric
Rhizomes of turmeric (Curcuma longa). The rhizomes are ground up into an orange–red powder that is used as a spice or a dye. (Photo by Forest and Kim Starr)
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from article Olive
Olive tree (Olea europaea). (Photo courtesy of Piero Amorati, IC Croce, Casalecchio di Reno; www.Bugwood.org)
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from article Olive
Close-up view of an unripe green olive. (Photo courtesy of Piero Amorati, IC Croce, Casalecchio di Reno; www.Bugwood.org)
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from article Sugar crops
Sugarbeets (Beta vulgaris). (Photo courtesy of the Agricultural Research Service, U.S. Department of Agriculture)
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from article Food
Sources of healthy fats, which are one component of a balanced diet. (Credit: Tina Larsson\Getty Images)
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from article Food microbiology
Pie chart showing the 14 major foodborne pathogens according to their economic costs (shown in terms of percent and U.S. dollars). The annual cost estimates are based on disease incidences in the United States. The five most costly foodborne…
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from article Food microbiology
A colorized scanning electron micrograph (SEM) of Salmonella enterica serovar Enteritidis. This foodborne pathogen can cause enteric (intestinal) infections. (Image courtesy of Jean Guard-Petter, U.S. Department of Agriculture)
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from article Food microbiology
A digitally colorized scanning electron micrograph (SEM) depicting a number of mustard-colored, spheroid-shaped Staphylococcus aureus bacteria that were in the process of escaping their destruction by blue-colored human white blood cells. (Image…
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from article Food microbiology
Low-temperature electron micrograph of a cluster of E. coli bacteria. Each individual bacterium is oblong-shaped. (Image courtesy of Eric Erbe, U.S. Department of Agriculture; digital colorization by Christopher Pooley, U.S. Department of…
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from article Food microbiology
Confocal light micrograph of Campylobacter jejuni cells (fluorescent green) on chicken skin. (Image courtesy of Anna Bates, U.S. Department of Agriculture)
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from article Agricultural soil and crop practices
A crop of wheat is harvested by a combine harvester, which is a key machine that helps to implement various agricultural soil and crop practices. (Credit: Orientaly/Shutterstock)
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from article Agricultural soil and crop practices
A farmer in a tractor plowing the land for sowing. (Credit: Oticki/Shutterstock)
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from article Agricultural soil and crop practices
A tractor pulls a tilling machine. Stubble remains on the cornfield after the previous harvest. The soil must be properly tilled and cultivated for spring planting. (Credit: Lynn Betts, Natural Resources Conservation Service, U.S. Department of…
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from article Agricultural soil and crop practices
A cotton stripper, which harvests a cotton crop by stripping both the cotton and bolls from the stalks. (Credit: David Hughes/Getty Images)
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from article Butter
Decomposition of citric acid to diacetyl, chief component responsible for cultured butter aroma.
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from article Cocoa powder and chocolate
Modern chocolate-making plant. (a) Mixer, conveyor, and refining rolls. (b) Diagram of operation of this equipment. (Buhler-Miag, Uzwil, Switzerland)
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from article Cocoa powder and chocolate
Modern rotary conche. (Petzholdt, Frankfurt, Germany)
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from article Pesticide residues on fruits and vegetables in the United States
Out of 47 fruits and vegetables tested, a rigorous analysis found that strawberries contained the highest levels of pesticide residues. Although these levels are well within food-safety limits for human consumption, careful washing of strawberries…
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from article Cafestol and health effects
Cafestol structure.
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from article Seven synthetic food flavoring additives banned
Flavor additives may be a single chemical or a blend of natural or synthetic chemicals to provide all or part of the flavor effect to foods, candy, ice cream, chewing gum, and beverages. (Credit: Tracy Hall/123RF)
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from article The science behind microgreens
Red cabbage microgreens in front of mature red cabbage. Scientists analyzed key nutrients in 25 different varieties of microgreens and found that red cabbage microgreens had the highest concentrations of vitamin C and about six times more vitamin C…
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from article Olive trees in danger
Diseased olive trees (Olea europaea) affected by Xylella fastidiosa in the Apulia region of southern Italy. (Photo by Rodrigo Almeida, University of California at Berkeley)
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from article Cinnamon
Close-up view of the cinnamon plant (Cinnamomum verum). (Photograph courtesy of Jim Space, U.S. Forest Service, Pacific Island Ecosystems at Risk)
