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- Gut microbiome (2)
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Articles 1 - 8 of 8
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Influence Of Chaperone-Like Activity Of Caseinomacropeptide On The Gelation Behaviour Of Whey Proteins At Ph 6.4 And 7.2, Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Influence Of Chaperone-Like Activity Of Caseinomacropeptide On The Gelation Behaviour Of Whey Proteins At Ph 6.4 And 7.2, Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of caseinomacropeptide (CMP) on the heat-induced denaturation and gelation of whey proteins (2.5–10%, w/v) at pH 6.4 and 7.2, at a whey protein:CMP ratio of 1:0.9 (w/w), was investigated using differential scanning calorimetry (DSC), oscillatory rheology (90 °C for 20 min) and confocal microscopy. Greater frequency-dependence in the presence of CMP suggested that the repulsive interactions between CMP and the whey proteins affected the network generated by the non-heated whey protein samples. At pH 6.4 or 7.2, CMP increased the temperature of denaturation of β-lactoglobulin by up to 3 °C and increased the gelation temperature by up to …
Solubility Of Carbon Dioxide In Renneted Casein Matrices: Effect Of Ph, Salt, Temperature, Partial Pressure, And Moisture To Protein Ratio, Prabin Lamichhane, Prateek Sharma, Alan L. Kelly, Jens Risbo, Fergal P. Rattray, Jeremiah J. Sheehan
Solubility Of Carbon Dioxide In Renneted Casein Matrices: Effect Of Ph, Salt, Temperature, Partial Pressure, And Moisture To Protein Ratio, Prabin Lamichhane, Prateek Sharma, Alan L. Kelly, Jens Risbo, Fergal P. Rattray, Jeremiah J. Sheehan
Nutrition, Dietetics, and Food Sciences Faculty Publications
The solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing pH, salt and temperature levels remains unclear. In this study, model casein matrices were prepared, by renneting of micellar casein concentrate (MCC), with modulation of salt and pH levels by adding salt and glucono delta-lactone, respectively, to the MCC solutions prior to renneting. Different moisture-to-protein levels were achieved by freeze-drying, incubation of samples at different relative humidities, or by applying varying pressures during gel manufacture. The CO2 solubility of samples decreased linearly with both increasing temperature and salt-in-moisture content, whereas …
Effect Of Choline Forms And Gut Microbiota Composition On Trimethylamine-N-Oxide Response In Healthy Men, Clara E. Cho, Niklas D. J. Aardema, Madison L. Bunnell, Deanna P. Larson, Sheryl Aguilar, Janet R. Bergeson, Olga V. Malysheva, Marie A. Caudill, Machael Lefevre
Effect Of Choline Forms And Gut Microbiota Composition On Trimethylamine-N-Oxide Response In Healthy Men, Clara E. Cho, Niklas D. J. Aardema, Madison L. Bunnell, Deanna P. Larson, Sheryl Aguilar, Janet R. Bergeson, Olga V. Malysheva, Marie A. Caudill, Machael Lefevre
Nutrition, Dietetics, and Food Sciences Faculty Publications
Background: Trimethylamine-N-oxide (TMAO), a choline-derived gut microbiota-dependent metabolite, is a newly recognized risk marker for cardiovascular disease. We sought to determine: (1) TMAO response to meals containing free versus lipid-soluble choline and (2) effects of gut microbiome on TMAO response. Methods: In a randomized, controlled, double-blinded, crossover study, healthy men (n = 37) were provided meals containing 600 mg choline either as choline bitartrate or phosphatidylcholine, or no choline control. Results: Choline bitartrate yielded three-times greater plasma TMAO AUC (p = 0.01) and 2.5-times greater urinary TMAO change from baseline (p = 0.01) compared to no choline and phosphatidylcholine. Gut …
Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan
Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan
Nutrition, Dietetics, and Food Sciences Faculty Publications
A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate …
Structure And Stability Of W1/O/W2 Emulsions As Influenced By Wpc And Nacl In Inner Aqueous Phase, Vivek Prakash Wankhede, Prateek Sharma, Shaik Abdul Hussain, Ram Ran Bijoy Singh
Structure And Stability Of W1/O/W2 Emulsions As Influenced By Wpc And Nacl In Inner Aqueous Phase, Vivek Prakash Wankhede, Prateek Sharma, Shaik Abdul Hussain, Ram Ran Bijoy Singh
Nutrition, Dietetics, and Food Sciences Faculty Publications
Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using salt exhibited uniform droplet size distribution and structural integrity. WPC at 6% and NaCl at 2 or 4% levels demonstrated better sedimentation stability (> 99%) and encapsulation stability (> 95%) during preparation and storage of double emulsions. Samples without added NaCl showed poor emulsion stability and structural integrity. Higher level of WPC i.e. 8% resulted in poor stability and encapsulation efficiency of double emulsions at …
Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze
Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze
Nutrition, Dietetics, and Food Sciences Faculty Publications
Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating …
Emerging Priorities For Microbiome Research, Chad M. Cullen, Kawalpreet K. Aneja, Sinem Beyhan, Clara E. Cho, Stephen Woloszynek, Matteo Convertino, Sophie J. Mccoy, Yanyan Zhang, Matthew Z. Anderson, David Alvarez-Ponce, Ekaterina Smirnova, Lisa Karstens, Pieter C. Dorrestein, Hongzhe Li, Ananya Sen Gupta, Et Al.
Emerging Priorities For Microbiome Research, Chad M. Cullen, Kawalpreet K. Aneja, Sinem Beyhan, Clara E. Cho, Stephen Woloszynek, Matteo Convertino, Sophie J. Mccoy, Yanyan Zhang, Matthew Z. Anderson, David Alvarez-Ponce, Ekaterina Smirnova, Lisa Karstens, Pieter C. Dorrestein, Hongzhe Li, Ananya Sen Gupta, Et Al.
Nutrition, Dietetics, and Food Sciences Faculty Publications
Microbiome research has increased dramatically in recent years, driven by advances in technology and significant reductions in the cost of analysis. Such research has unlocked a wealth of data, which has yielded tremendous insight into the nature of the microbial communities, including their interactions and effects, both within a host and in an external environment as part of an ecological community. Understanding the role of microbiota, including their dynamic interactions with their hosts and other microbes, can enable the engineering of new diagnostic techniques and interventional strategies that can be used in a diverse spectrum of fields, spanning from ecology …
A Qualitative Evaluation Of Double Up Food Bucks Farmers’ Market Incentive Program Access, Jennifer A. Garner, Casey Coombs, Mateja R. Savoie-Roskos, Carrie M. Durward, Rebecca A. Seguin-Fowler
A Qualitative Evaluation Of Double Up Food Bucks Farmers’ Market Incentive Program Access, Jennifer A. Garner, Casey Coombs, Mateja R. Savoie-Roskos, Carrie M. Durward, Rebecca A. Seguin-Fowler
Nutrition, Dietetics, and Food Sciences Faculty Publications
Objective
Explore factors affecting access to and use of Double Up Food Bucks (DUFB), a farmers’ market program that doubles Supplemental Nutrition Assistance Program benefits for use toward the purchase of fruits and vegetables (FV).
Design
Focus groups.
Setting
Metro and nonmetro counties in Utah and western Upstate New York.
Participants
Nine groups composed of 62 low-income adults (3–9/group).
Phenomena of Interest
Satisfaction with, barriers to, and facilitators of program use; suggestions for improvement.
Analysis
Transcribed verbatim and coded thematically in NVivo 11 software according to template analysis.
Results
Program satisfaction was high and driven by FV affordability, perceived support …