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Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff

Funded Research Records

No abstract provided.

Modifying The Physical Properties Of Butter Using High-Intensity Ultrasound, Jiwon Lee, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical properties of cream and butter. High-intensity ultrasound (frequency: 20 kHz, amplitude: 108 µm), often called sonication, was applied for 0, 10, 30, 60, and 90 s using a 1.27-cm-diameter tip to heavy cream (40% fat; 300 g) that was aged at 7.5°C with low agitation (40 rpm) for 90 min. Sonicated cream was churned at 7.5°C until butter grains were formed. The solid fat content …

Sonocrystallization Of Interesterified Fats With 20 And 30% Of Stearic Acid At The Sn-2 Position And Their Physical Blends, Jeta V. Kadamne, Ebenezer A. Ifeduba, Casimir C. Akoh, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

Physical blends (PB) of high oleic sunflower oil and tristearin with 20 and 30% stearic acid and their interesterified (IE) products where 20 and 30% of the fatty acids are stearic acid at the sn-2 position crystallized without and with application of high intensity ultrasound (HIU). IE samples were crystallized at supercooling temperatures (ΔT) of 12, 9, 6, and 3 °C while PB were crystallized at ΔT = 12 °C. HIU induced crystallization in PB samples, but not in the IE ones. Induction in crystallization with HIU was also observed at ΔT = 6 and 3 °C for IE C18:0 …

Effects Of High Intensity Ultrasound Frequency And High-Speed Agitation On Fat Crystallization, Roberta Silva, Juhee Lee, V. Gibon, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objective of this research was to examine the effect of ultrasound frequency and high-speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high-speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased (p < 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed (p < 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High-speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.

Bioactivities Of Milk Polar Lipids In Influencing Intestinal Barrier Integrity, Systemic Inflammation, And Lipid Metabolism, Albert Lihong Zhou

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of lactation is for nutrient provision and also importantly for protection from various environmental stressors. Milk polar lipids reduce cholesterol, protect against bacterial infection, reduce inflammation and help maintain gut integrity. Dynamic interactions within dietary fat, lipid metabolism, gut permeability and inflammatory cytokines remain unclear in the context of obesity and systemic inflammation. A rat model and three mouse models were developed to test the hypotheses that dietary milk polar lipids may affect lipid metabolism and intestinal integrity and may protect against systemic inflammation in the context of stressful diet, systemic inflammation, and obesity.

The milk polar lipids …

Use Of Natural Antioxidants To Control Oxidative Rancidity In Cooked Meats, Mihir Vasavada

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties.

The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages. There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and …

Addition Of Three Dietary Fibers In An Extruded Whey And Cornstarch Expanded Snack Food, Alisha M. Wood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber …

Hormone Mediated Transport Of Calcium And Phosphate In Polarized Epithelial Cells, Tremaine M. Sterling

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of 1,25(OH)₂D₃, PTH and 25(OH)D₃ on phosphate or calcium uptake were studied in cultured, adherent chick enterocytes over a period of 10 min after hormone addition. Time course studies of cells treated with 130 pM 1,25(OH)₂D₃ showed an increase in ³²P uptake as early as 3 min. Similar studies with 65 pM bPTH(l1-34) resulted in an increase in ⁴⁵Ca uptake only if the cells had been cultured in serum. (OH)D₃, which is not firmly established as an active metabolite of vitamin D, was shown to increase …

Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Experiment A explored the influence of sodium on direct acid, nonfat Mozzarella cheese. Cheeses with differing salt levels were obtained by varying dry salt applications (none, 0.5%, and 1.0% NaCl w/w) and hot brine stretching (0%, 5%, and 10% NaCl wt/v). Salt application and salt content influenced cheese moisture, meltability, expressible serum, micro- and ultra-structure, and color. Moisture was highest when cheese was salted before stretching (P = 0.03). Melt was lowest in cheeses that were unsalted (P = 0.05). Cheeses stretched in salt brine had < 1% of the amount of expressible serum found in unsalted cheese (P < 0.0001). Unsalted cheeses had a more open structure with pockets of serum distributed throughout the protein matrix giving it an opaque, white appearance. Salted cheeses had a more homogeneous protein matrix lacking light scattering surfaces, resulting in a translucent cheese. Neither salt concentration nor method of salting affected the calcium content of the cheeses (P > 0.05).

Experiment B explored the influence of calcium, moisture, and …

Prevention Of Pigment Deterioration And Lipid Oxidation In Ground Beef And Pork, Preetha Jayasingh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fresh beef was modified-atmosphere packaged in carbon monoxide or oxygen to prolong red surface color. After comparison of several packaging method using carbon monoxide, steaks pretreated with 5% carbon monoxide for 24 hours and then vacuum packaged had the best combination of color and microbial stability (5 weeks), with the least potential for carbon monoxide inhalation.

In the evaluation of ground beef in high-oxygen, modified-atmosphere-packaging, thiobarbituric-acid numbers increased over time, and the flavor was disliked slightly after 6 or 10 days of storage at 2° Celsius.

The antioxidant effect of milk-mineral was tested in raw and cooked ground pork stored …

Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of various dried foods.

Statistical analysis indicated a significant time and temperature …

The Influence Of Fat And Water On The Melted Cheese Characteristics Of Mozzarella Cheese, Robert Lloyd Fife

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretch and cook color were evaluated at d 1, 7, 14, and 28. A rapid microwave oven method underestimated the moisture content of the low fat cheeses by approximately 10%. Low fat cheese did not melt as well as did the low-moisture part-skim Mozzarella cheese although the moisture content of the low fat cheese (moisture content ranged from 62.5% to 63.6%) was greater …

Aromatic Amino Acid Catabolism By Lactobacillus Spp.: Biochemistry And Contribution To Cheese Flavor Development, Sanjay Gummalla

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Amino acids derived from the degradation of casein in cheese serve as precursors for the generation of desirable and undesirable flavor compounds. Microbial degradation of aromatic amino acids is associated with the formation of aroma compounds that impart putrid-fecal, barny-utensil, and floral off-flavors in cheese, but pathways for their production had not been established. This study investigated Tyr and Phe catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts under simulated Cheddar cheese-ripening conditions (pH 5.2, 4% NaCl, 15°C, no sugar). Enzyme assays of cell-free extracts and micellar electrokinetic capillary chromatography of supernatants indicated that L. casei and L. …

Biochemistry And Application Of Exopolysaccharide Production In Mozzarella Cheese Starter Cultures, Brent Petersen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study sought to investigate the role of the C₅₅ undecaprenol lipid carrier in the production of exopolysaccharide (EPS), the effect of exopolysaccharide producing (EPS⁺) starter cultures on the viscosity of Mozzarella cheese whey, and the possible protective characteristics of capsular EPS against freezing and freeze drying. Efforts to investigate the role of the lipid carrier in EPS production employed pAMbacA, a plasmid that encodes an enterococcallipid kinase that confers bacitracin resistance by increasing intracellular levels of undecaprenol phosphate lipid carrier. Unfortunately, this avenue of study was thwarted by the inability to demonstrate bacA …

Tryptophan Catabolism By Lactobacillus Spp. : Biochemistry And Implications On Flavor Development In Reduced-Fat Cheddar Cheese, Sanjay Gummalla

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Amino acids derived from the degradation of casein in cheese serve as precursors for the generation of key flavor compounds. Microbial degradation of tryptophan (Trp) is thought to promote formation of aromatic compounds that impart putrid fecal or unclean flavors in cheese, but pathways for their production have not been established. This study investigated tryptophan catabolism by Lactobacillus casei LC301 and LC202 and Lactobacillus helveticus CNRZ32 and LH212 cheese flavor adjuncts in carbohydrate starvation (pH 6.5, 30 or 37°C, no sugar) and cheese-like conditions (pH 5.2, 4% NaCl, 15°C, no sugar). Enzyme assays of cell-free extracts revealed both species of …

Establishing Threshold Levels Of Nitrite Causing Pinking Of Cooked Meat, Kevin M. Heaton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Sporadic problems with pink color defect, or pinking, has occurred in cooked meat products for decades. Pink color can be due to the presence of undenatured myoglobin, denatured globin hemochromes, or nitrosylhemochrome. This research documented the level of added nitrite that produced nitrosylhemochrome in processed meat rolls from fabricated beef round, pork shoulder, turkey breast, and chicken breast. For each meat type, preliminary studies were conducted to narrow the range at which added nitrite caused pinking. Subsequently, the nitrite levels were increased incrementally by 1-ppm, and pink color was measured by trained panelists and by a Hunter color meter. Nitrosylhemochrome …

Evaluation Of Methods Used In Meat Iron Analyses And Iron Content Of Raw, Cooked, And Cured Meats, Eldred Merlyn Clark

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This research project was divided into three parts. In the first part, heme, nonheme, and total iron methodologies for meats were evaluated. The accuracy, precision, and specificity of each method were determined by spike recoveries of heme and nonheme iron, and by analysis of National Institute of Science and Technology standard reference materials. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. The meats analyzed were beef, pork, lamb, chicken, and turkey. The wet-ashing technique was a novel procedure in which nitric acid was …

Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring …

Effects Of Iron Fortification On Microbiological, Physical, Chemical, And Organoleptic Properties Of Yogurt, Sharareh Hekmat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and phosphorus content by inductively coupled plasma spectroscopy. SDS-PAGE …

Effects Of Whey Protein Concentrate, Phosphate, And Sodium Hydroxide On Texture And Acceptability Of Turkey And Beef Rolls, Igor V. Moiseev

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5.80), WPC-60 (pH=4.53) and WPC-75 (pH=6.85} containing 50, 60 and 75% protein along with controls (phosphate and no phosphate). Control rolls made with 0.5% phosphate had the highest bind strength, and sensory evaluation scores. Only WPC-75 (1%) was acceptable as a binding agent and flavor enhancer. WPC-60 reduced pink discoloration of rolls, but flavor, bind and cohesiveness scores were unacceptably low. WPC-50 was not an effective binding agent. In general, rolls made with 3% WPC had lower scores for intensity of turkey flavor.

Bind strength and sensory …

Anaerobic Treatment Of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whey permeate was anaerobically digested in laboratory scale upflow anaerobic sludge blanket reactors. Nine hydraulic retention times between 5 and 0.2 days were examined with a fixed influent concentration of 10.6 ± 0.2 g COD/L.

Chemical oxygen demand removal efficiency ranged from 99.0 to 18.9% and maximum production rate of methane gas was 2.67 L/L/day at a hydraulic loading rate of 12.97 kg COD/m³/day. About 70% of the chemical oxygen demand removed was converted to methane.

Both the nonlinear least square method with 95% confidence interval and linear regression were used to evaluate kinetic coefficients. The maximum substrate …

Effects Of Potassium Lactate, Encapsulated Citric Acid And Storage Temperature On Microbial Growth And Shelf Life Of Pork Sticks, Yen-Kan Su

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A new product, pork sticks, was developed. Optimum shelf life and safety were major concerns associated with this product. Potassium lactate (3%) or citric acid (0.5%, 0.56%, 0.60% or 0.66%) was added to pork sticks to determine their effects on microbial growth, sensory evaluation, and shelf life when stored frozen (-20°C), refrigerated (2°C), or at room temperature (22°C). Two raw materials, pork blade meat (shoulder meat; 91% lean, 9% fat) and regular 80:20 pork trim (80% lean, 20% fat) were used. The consumer panel preferred lean pork sticks made from blade meat over high-fat pork sticks made from regular 80:20 …

Drug Use In Food Animals, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication provides information on the safe use of drugs and antibiotics in food animals.

Aluminum, Georgia C. Lauritzen

Archived Food and Health Publications

This publication discusses aluminum and its different uses. It also discusses the health effects of aluminum.

Where Are The Risks In Food And What Can You Do About Them?, Charlotte P. Brennand Ph. D.

Archived Food and Health Publications

Publication discusses dangers in foods and how to safely handle and prepare food.

Cottage Cheese From Ultrafiltered Skimmilk By Direct Acidification, Jorge Ricardo Ocampo-Garcia

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H₃PO₄/100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5°C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added …

Effects Of Micrococci On Improving Sensory Acceptability Of Mutton Summer Sausage, Hoon Jung

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of micrococci on sensory characteristics of different batches of summer sausages were determined. Sixty four salt-tolerant indigenous isolates were selected from beef or mutton treated with 1.5 or 3.0% sodium chloride and 120 ppm sodium nitrite, and held at 5 or 10 C for 5 days. These isolates (61/64) were identified as staphylococci and micrococci. Summer sausages were made from several lamb, ewe, and ram carcasses which were hand deboned and blended after grinding to contain 22% fat. Six summer sausage treatments were prepared using two different sources of commercial starter cultures including Micrococcus species or Micrococcus varians …

Reduction Of Sodium Nitrite And Sodium Chloride In A Cured Meat Product By Using Acid Development To Inhibit Botulinal Toxin Formation, Angsana Assamongkorn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 10⁸ cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inoculated …

Enzymic Milk Coagulation: Casein Micelle Aggregation And Curd Formation, Donald J. Mcmahon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed as a shoulder in apparent absorbance plots and coagulation time was defined as the critical point in the aggregation process analogously to non-linear condensation polymerization reactions. It corresponds to the inflexion point during the period when apparent absorbance was rapidly increasing and can be calculated by fitting curd firmness data to an exponential equation.

Addition of calcium …

Quantitation Of Formaldehyde Resulting From Oxidative Deterioration Of Unsaturated Fatty Acids, Stanley J. Andrews

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Derivatives of 3-methyl-1-2-benzothiazolinone hydrazone were formed from the oxidation products of three oxidized unsaturated fatty acids. Aeration with oxygen and heat (65C) was used as a means of accelerating deterioration of lipid samples. Formaldehyde was recovered from oxidized pure standards of oleic, linoleic and linolenic acid methyl esters, and identified using gas chromatography. Formaldehyde was also recovered from oxidized lipid extracts of mechanic ally deboned turkey meat and turkey cluster fat. Gas chromatography was used to measure concentrations of unsaturated fatty acids during the oxidation of extracted lipids. Linoleic and linolenic fatty acids significantly decreased (p < .005) in oxidized lipid extracts from turkey cluster fat stored frozen for six months.

Measurement of the amounts …