Digital Commons Network^™

Impact Of Microwave Processing On Quality Of High Value Shelf Stable Fruit Products, Milena Maria Leon Garcia

Open Access Theses

Fruits and vegetables are a rich source of health promoting micronutrients and phytochemicals, and their consumption has been associated with reduction of many chronic and degenerative disease. Thermal processing techniques are used to preserve quality and extent of the shelf life of foods, although these traditional processes are associated with specific quality changes in fruits and vegetables. Compared to traditional thermal processing methods, microwave heating provides the potential to improve product quality by virtue of its energy transfer mechanism that provides rapid volumetric heating of food and can potentially enhance overall quality of processed fruit and vegetable products. Though direct …

Specific Salt Effects On The Formation And Thermal Transitions Among Β-Lactoglobulin And Pectin Electrostatic Complexes, Stacey Ann Hirt

Open Access Theses

Factors of ion specificity and ionic strength (I~0-100) were studied in the electrostatic complex formation and protein particle formation by thermal treatment for a β-lactoglobulin and pectin system. ζ-potential showed β-lactoglobulin and pectin began to interact near pH 5.50 and interactions were strengthened with decrease in pH. Visible light turbidimetry and light scattering at 90° revealed a trend in critical pH transitions for electrostatic complex formation based on both the ionic strength and the anion of the salt species, while effects of the monovalent cation was insignificant. Critical pH values for complex formation and separation (pHc and pHΦ) decreased with …

The Effect Of Individual Milk Proteins On Bioaccessibility Of Green Tea Flavan-3-Ols, Sydney Elizabeth Moser

Open Access Theses

While information regarding the impact of flavan-3-ol-protein interactions on food quality attributes (flavor, texture, and physical stability) exists, insight into the potential consequence of these interactions on bioavailability of health-promoting flavan-3-ols remains unclear. The ability of nonspecific protein interactions in flavan-3-ol rich foods and beverages to alter digestive stability and/or digestive release (bioaccessibility) of flavan-3-ols has been previously proposed but unconfirmed. The primary objective of this study was to characterize effects of individual milk proteins and the milk matrix on in vitro bioaccessibility of green tea flavan-3-ols from model beverage systems. As a secondary objective, the impact of protein gastrointestinal …

Chlorine Dioxide Gas Treatment Of Cantaloupe And Residue Analysis, Simran Kaur

Open Access Theses

Chlorine dioxide is a selective oxidant and powerful antimicrobial agent. Previous work has shown that treatment of cantaloupe with chlorine dioxide gas at 5 mg/L for 10 minutes results in a 4.6 and 4.3 log reduction of E. coli O157:H7 and L. monocytogenes respectively. A significant reduction (p

Current analytical methods for chlorine dioxide and chloroxyanions are only applicable to aqueous samples. Some of these methods have been used to determine surface residues in treated products by analyzing rinse-water. In order to quantify residues in the tissues of a more complex food matrix, while reducing interference from natural organic matter, …

Pickering Stabilization Of Oil-Water Interfaces By Heated B-Lactoglobulin/Pectin Particles, Laura Kathryn Zimmerer

Open Access Theses

The use of natural biopolymer particles as Pickering stabilizers for oil-in-water emulsions was investigated. B-lactoglobulin microgels and B-lactoglobulin/pectin complexes were created by heating appropriate biopolymer solutions at pH 5.8 and 4.75, respectively. Resultant particles exhibited spherical morphology with diameters of 100-300 nm and possessed significant negative surface charge. Particles were first homogenized with 1% corn oil at 0.05%, 0.1% or 0.25% (wt/ wt) particle concentrations. All emulsions appeared stable over seven days with only a thin, creamed ring forming after several hours. Corn oil emulsions were most stable with 0.25% heated complexes, with volume-weighted mean droplet diameter remaining around 480 …

Rheological Properties Of Gluten Free Dough Systems, Stephany Aurea Tandazo

Open Access Theses

Bread is the one of the oldest processed foods and a major wheat based product. The basic process involves mixing of ingredients until the flour is converted into dough, followed by baking the dough into a loaf. A very important step in breadmaking is to know how to make good quality dough. However, the increasing knowledge of people being diagnosed with celiac disease (gluten intolerance) has encouraged scientists to develop healthier and better quality gluten-free products that would greatly improve the quality of life of celiac patients. The main objective of this study was to create a dough system composed …