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  Document FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations

By William McGlynn. Dilute mixtures of chlorine bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations. Reviewed October 2016.

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  Document FAPC-117 Choosing and Using a pH Meter for Food Products

By William McGlynn. Monitoring the pH of foods during production may be a vital step in producing a safe, high quality food. Proper pH range is often essential in many of the physical and chemical reactions that take place during food processing. Reviewed October 2016.

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  Document FAPC-118 The Importance of Food pH in Commercial Canning Operations

By William McGlynn. The information discussed in this fact sheet is about canning procedures and the correct pH level for the different foods. Reviewed October 2016.

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  Document FAPC-121 Process and Facility Sanitation

By Tim Bowser, Jason Young. A general understanding of process and facility sanitation is important of the successful manufacturing of food products. Reviewed July 2017.

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  Document FAPC-125 The American Diet: How Fats and Grains Affect Your Health and Weight

By Patricia Rayas. This fact sheet discusses fats, carbohydrates, and fibers and the problem many Americans have with being overweight. Reviewed October 2016.

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  Document FAPC-132 Fiber: Bulk of Life

By Patricia Rayas. Research has linked a high-fiber diet with reduced risk of certain chronic and life-threatening diseases. A diet rich in fiber also provides important, natural, chemical compunds, antioxidants, vitamins, and micronutrients that aid in good digestion and overall good health. Reviewed March 2017.

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  Document FAPC-133 Trans Fats, Health and Nutritional Labeling of Foods

By Nurhan Dunford. According to the new trans fat labeling regulation, food manufacturers have until January 1, 1996, to add the trans fat content of foods to the label on a separate line immediately beneath the saturated fat on the nutrition label. Revised June 2017.

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  Document FAPC-134 Formulating Food Products with Low Trans Fats

By Nurhan Dunford. This fact sheet focuses on the alternatives to trans fat for food applications. Revised June 2017.

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  Document FAPC-135 Foods, Health and Omega-3 Oils

By Nurhan Dunford. Fats and oils are part of a healthful and balanced diet. The type and amount of fat/oil consumed are very important for maintenance of health and disease prevention. Reviewed March 2017

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  Document FAPC-136 Food Pathogens of Concern: Listeria monocytogenes

By Peter Muriana, Kalpana Kushwaha. Listeria monocytogenes is a ubiquitous, Gram-positive, non-spore forming, facultative, non-acid fast, rod-shaped intracellular pathogen, which has been identified since the early 1980s as the causative organism in various outbreaks of foodborne disease. Reviewed March 2017.

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  Document FAPC-140 Food Products Labeling Basics

By Darren Scott, Tim Bowser, William McGlynn. The purpose of this fact sheet is to provide the necessary information to enable readers to develop their own food packaging labels that meet all current legal requirements. Reviewed April 2017.

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  Document FAPC-152 Market Research Study: Organic Fruit, Vegetable and Herb Production

By Rodney Holcomb, Chuck Willoughby, Erin Johnson and Keneshia Reed. This fact sheet summarizes a market research study on organic fruit, vegetable and herb production. Reviewed December 2013.

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  Document FAPC-153 Market Research Study: Organic, Free-Range and Pasture Poultry

By Rodney Holcomb, Chuck Willoughby, Erin Johnson and Keneshia Reed. This fact sheet summarizes a market research study of organic, free-range and pasture poultry. Reviewed December 2013.

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  Document FAPC-173 Clean Label Mold Inhibitors for Baking

By Renee Albers-Nelson. Mold growth in bakery products are a concern. Clean-label preservatives for mold inhibition do exist and are becoming increasingly available. Reviewed March 2017.

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  Document FAPC-183 The New OK Home Baking Act of 2017

By Renee Albers-Nelson and William McGlynn. In 2017, Senate Bill No. 508 was passed to amend the Oklahoma Home Bakery Act of 2013. As of Nov. 1, 2017, home-baked bakery items can be sold off-premises in selected locations. The intent of this fact sheet is to assist home bakers in understanding and following the amended legislation as well as to offer the home baker basic tips for maintaining safe and wholesome baked goods.

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  Document FAPC-196 Lipid Glossary

By Nurhan Dunford. This fact sheet covers lipid-related terminology commonly used in industry and the scientific literature.

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  Document FAPC-198 Got Compliance? Dairy Products Marketing Regulations for Oklahoma

This fact sheet was developed by ODAFF and FAPC personnel to help producers better understand the regulatory requirements for handling and processing dairy products in Oklahoma. By Sam Carter, Rodney Holcomb, Meagan Osburn and Chuck Willoughby.

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  Document FAPC-199 Nutrition Facts Panel Changes: Combating an Old Problem with a New Look

This fact sheet oullines the changes the Food & Drug Administration is proposing to Nutrition Facts labels. These changes help consumers better understand the nutritional value of what they are buying and later eating.

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  Document FAPC-210 Margarines and Spreads

By Nurhan Dunford. This fact sheet covers information about margerines and spreads, including types and labeling requirements.

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  Document FAPC-212 Shortenings

By Nurhan Dunford. Shortenings and margarines are fat systems that are formulate to deliver specific nutritional and functional properties required by the user and the application.

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