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  1. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    HYG-5525 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... University Original author: Barbara H. Drake Though Ohio is not considered a major peach growing state, it ... coloration on a peach is not a sure sign it has been picked at its prime. Instead, look at the under color, ...

  2. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    HYG-5524 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... such as moisture content, size, and variety, it is impossible to know the weight of individual onions. ... of quercetin, a phytonutrient. Storage Green onions- Keep cold and moist in the refrigerator. Store ...

  3. Selecting, Storing, and Serving Ohio Eggplant

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

    taste, and history. Until 100 years ago, it was grown in America primarily as an ornamental plant. Now ... variety, it is impossible to know the exact weight of eggplant. The recommendations below are ... degrees Fahrenheit. Your refrigerator should be kept at 40 F or below for optimal food safety. Eggplant ...

  4. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    is a cruciferous vegetable. It is full of antioxidants that help prevent cancer and provides wide ... variables including moisture content, size, and variety, it is impossible to know the exact weight of ... range of nutritional benefits: It is rich in vitamin C, with 1 cup of shredded raw green cabbage ...

  5. Selecting, Storing and Serving Ohio Carrots

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

    quality of the root. Yield Due to many variables such as moisture content, size, and variety, it is ... nutritional benefits: Carrots have antioxidants that help prevent cancer and fight heart disease. A 1 cup ... 2 weeks but the nutritional value will keep for several weeks. Prevent bitterness in carrots by storing ...

  6. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    will be too tough to eat. Yield Due to many variables such as moisture content, size, and variety, it ... vitamins A, C, and K, along with B vitamins and fiber. They have antioxidants that help prevent cancer and ... refrigerator. To remove dirt, wash peas thoroughly in cold water before using. Do not use soap, detergent, or ...

  7. Selecting, Storing, and Serving Ohio Greens

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

    that show insect injury, coarse stems, seed stems, dry or yellowing leaves, dirt, or stunted ... time. Yield Due to many variables such as moisture content, size, and variety, it is impossible to know ... contain phytonutrients that may help prevent cancer and heart disease. Greens are high in folate, ...

  8. Balasubramaniam receives 2021 IFT Achievement Award

    https://fst.osu.edu/news/balasubramaniam-receives-2021-ift-achievement-award

    instrumentation systems, and detection methods for ensuring food safety as well as preventing food bioterrorism ... all sectors of the food system, developing innovative food safety programs for constituents in ... Process Control School (BPCS) when conducted outside the United States, and taught the first BPCS under ...

  9. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    it is impossible to know the exact weight of peppers. The recommendations below are approximations. ... C, and have antioxidants to prevent cancer and fight heart disease. Red, orange, and bright yellow ... weeks or less. Your refrigerator should be kept at 40 F or below for optimal food safety. Peppers stored ...

  10. Improving Biomass Properties via Densification and Upgrading

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

    conversion. Methods that increase biomass density or enhance its properties can improve the utilization of ... densification refers to increasing the bulk and energy densities of a biomass feedstock by reducing its bulk ... content when compared to the raw biomass. It is also better-preserved during storage, and its enhanced ...

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