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  1. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    and a low bulk density, resulting in loose harvest formats and a corresponding energy density that is ... during storage. These properties lead to: problematic biomass logistics and storage. an increase in the ... frequency of biomass handling. transportation challenges. storage space requirements. processing ...

  2. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    selection and availability at grocery stores and farmers’ markets, along with an increase in home herb ... resources at Ohio State University Extension, or a master gardener volunteer.  Selection Harvest herbs early ... into the herb. If unable to use harvested herbs right away, trim their stems and place them in a glass ...

  3. Food Preservation Class Recordings

    https://darke.osu.edu/news/food-preservation-class-recordings

    Did you miss one of the Spring Food Preservation Classes this year (or the fall classes in 2020)? ... Bath Canning May 4-  Jars and Lids   Fall 2020 October 6-  Preserving Fall Vegetables October 13-  ... July 28-  Salsa     Food Preservation Food Safety Family and Consumer Sciences ...

  4. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    nutritional requirement An eggplant’s deep purple skin contains the antioxidant anthocyanin. All eggplant ... degrees Fahrenheit. Your refrigerator should be kept at 40 F or below for optimal food safety. Eggplant ...

  5. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    harvested—they must be at peak quality and sweetness when purchased. The flavor of green grapes is best when they ...

  6. Animal Health, Zoonoses, and Food Safety

    https://ansci.osu.edu/research/animal-health-zoonoses-and-food-safety

    CENTER FOR FOOD ANIMAL HEALTH (CFAH) For more information and news, view the website @  ... Immunologist Food Safety Specialist Emerging and Zoonotic Infectious Diseases Specialist One Health and Public ... students and outreach activities. The CFAH research focuses primarily on respiratory and enteric diseases, ...

  7. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    washing of greens is essential to ensure food safety. Washing greens before storing is not recommended as ...

  8. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    come in a variety of colors from white to yellow to purple. Carrots are harvested in Ohio from July ... vegetables each day as part of a healthy diet. Carrots help meet that requirement and provide many ... 45 calories. Storage Remove the green tops before storing because they increase the respiration rate ...

  9. Gireesh Rajashekara, DVM, Ph.D.

    https://ansci.osu.edu/our-people/gireesh-rajashekara-dvm-phd

    in Dr. Rajashekara’s lab is focused on pre-harvest control of bacterial zoonoses, specifically, ... virulence mechanisms, vaccine development Food Safety- Salmonella and Campylobacter Food Security Gut ... Microbiome Ecology and Epidemiology of Foodborne Pathogens Antimicrobial Resistance Research focus:  Research ...

  10. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    Jauron, “Harvesting and Storing Apples,” Horticulture and Home Pest News (blog), Iowa State University ... Program Specialist, Human Nutrition Original author: Barbara H. Drake Summer and fall are perfect times to ...

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