Articles by Frost Steele
Development of a Dehydrated Banana Mash for the People of East Africa
Keywords dehydrated banana mash, East Africa, plantains Department Nutrition, Dietetics, and Food Science Abstract This project was designed to help smallholder farmers in Eastern Africa learn how to develop a dehydrated banana mash using solar technology. This project was inspired by the need of finding a beneficial means of preserving excess banana crops in the region. One of the major varieties of bananas produced in Eastern Africa is the Eastern African highland banana.
The Antimicrobial Effects of Honey Against H. pylori
Keywords antimicrobial effects, honey, H. pylori, bacterial, stomach Department Nutrition, Dietetics, and Food Science Abstract In 2005 Dr. Marshall, along with co-discoverer Dr, J Robin Warren, shared the Nobel Prize in Physiology or Medicine for their linking the bacteria H. pylori to gastric ulcers and instituting regiments of antibiotic treatments that culminated in the first long term cure for this dehabilitating stomach condition.
"The Effect of Mechanical Tenderization on the Internal Cooked Color of" by Amanda Nordquist, Maria Carter et al.
mechanical tenderization, internal cooked color, beef steak, beef eye, rough stake, tenderized meat Nutrition, Dietetics, and Food Science Nordquist, Amanda; Carter, Maria; Steele, Dr. Frost; and Jefferies, Dr. Laura (2013) "The Effect of Mechanical Tenderization on the Internal Cooked Color of Beef Eye of Round Steak," Journal of Undergraduate Research: Vol. 2013: Iss. 1, Article 1372. Available at: https://scholarsarchive.byu.edu/jur/vol2013/iss1/1372
Effects of nixtamalization on maize processing in Malawi
Keywords nixtamalization, maize processing, Malawi, crops Department Nutrition, Dietetics, and Food Science Abstract Malawi is a small country in southeastern Africa. The main crops that rural Malawians grow for food are maize, legumes, and dark, leafy greens. Due to this restrictive diet, many Malawians are at risk for several nutritional deficiencies.
Decreasing Nutrient Deficiencies in Malawi Through Nixtamalization: A Sustainable Maize Fortification Method
Keywords nutrient deficiencies, Malawi, nixtamalization, maize fortification method Department Nutrition, Dietetics, and Food Science Abstract The purpose of this study was to address several nutritional deficiencies in a typical Malawian diet through an ancient Mesoamerican process known as nixtamalization. Calcium and niacin, both crucial micronutrients, are both increased through this maize treatment process.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Frost
Contact Frost, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack