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Articles 31 - 46 of 46
Full-Text Articles in Life Sciences
Impact Of Different Plant-Based Foods Consumption On The Composition And Diversity Of Gut Microbiota, Ayoub Al Othaim
Impact Of Different Plant-Based Foods Consumption On The Composition And Diversity Of Gut Microbiota, Ayoub Al Othaim
Graduate Theses and Dissertations
Plant-based diets are primarily derived from plant sources, including fruits and vegetables. Such patterns are associated with health benefits by promoting general health and preventing many diseases and metabolic disorders. Fruits and vegetables are key sources of high-quality nutrients such as dietary fibers and polyphenols. Since they are rich in dietary fibers and polyphenols, whole fruits and vegetables represent unique and somewhat understudied modulators of the gut microbiota and its associated functions. This study aims to (i) investigate the impact of varying dilutions of cherry juices concentrate on the composition of the murine gut microbiota, (ii) investigate the impact of …
Purple Variety Of Sweet Potato, Ming Gao
Purple Variety Of Sweet Potato, Ming Gao
Datasets Collection
Purple sweet potatoes are versatile enough to be used in cupcakes as well as ice cream. However, when cooked in their natural state, they are dry and starchy, prompting most to use the purple sweet potatoes as flour for baked goods, or in some cases, for ice cream. Dr. Gao wants his variety of purple sweet potato to be more palatable. Gao earned the coveted USDA-National Institute of Food and Agriculture 1890 Institution Capacity Building Grant to support his research. The project will focus on developing a variety that is enjoyable in its natural state and is moist and tastefully …
Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen
Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen
Journal of Bioresource Management
Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent …
Microbial Challenge Studies Of Radio Frequency Heating For Dairy Powders And Gaseous Technologies For Spices, Xinyao Wei
Microbial Challenge Studies Of Radio Frequency Heating For Dairy Powders And Gaseous Technologies For Spices, Xinyao Wei
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Persistence, thermal resistance, and survival of Salmonella in low moisture foods (LMF) have resulted in several foodborne illness outbreaks. Both existing and novel pasteurization technologies need to be validated for microbial safety of LMF. In this dissertation, a framework for using radio frequency (RF) heating to enhance microbial safety of milk powders and egg white powder was established. Thermal inactivation kinetics of Salmonella in milk powders were determined to guide the dairy industry for identifying thermal processing conditions for pasteurization. Storage time showed no effect on the thermal resistance of Salmonella, which can simplify the process validation study in …
Process Interventions For Improving The Microbiological Safety Of Low Moisture Food Ingredients, Tushar Verma
Process Interventions For Improving The Microbiological Safety Of Low Moisture Food Ingredients, Tushar Verma
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The recurrence of Salmonella in low moisture foods and the implementation of the FSMA rule requires a need to validate legacy and novel processing technologies. In this dissertation, a legacy thermal (extrusion), a novel thermal (radiofrequency (RF) heating), and a non-thermal (chlorine dioxide) technology, were evaluated as intervention technologies for Salmonella in low moisture foods. The twin-screw extruder was performed at different levels of screw speeds, temperatures, moisture contents, and fat contents to understand the impact of processing conditions on Salmonella inactivation in oat flour. At temperature >65°C, the Salmonella population was below the detection limit. At 55°C, Salmonella reduction …
16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro
16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro
The Philippine Agricultural Scientist
Basi, a traditional sugarcane wine of the Philippines, was studied. Here, we used molecular- and cultural-based methods to isolate, identify and characterize acid-producing bacteria, specifically acetic and lactic acid bacteria, from basi. Acid producers were focused on owing to the rapid spoilage of basi via acidification with air exposure. Two strains each of acetic and lactic acid bacteria were isolated. DNA was extracted from these isolates. PCR-amplified DNA products were subjected to 16S rRNA gene sequencing. The sequences of the isolates were then aligned with BLAST database sequences and found to have high similarities to Acetobacter malorum (99%), …
Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal
Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal
LSU Master's Theses
Bacterial attachment or biofilm formation on produce surfaces may result in limited penetration ability of sanitizers. This study examined the wet and dry contact time (WCT or DCT) of produce during washing with sanitizer and evaluated the effect of attachment level of Listeria monocytogenes during storage on the efficacy of chlorine treatment. Spinach and bell peppers were inoculated with Listeria monocytogenes and Salmonella enterica. The produce was then washed by dipping into a 100 ppm of chlorine solution for 1 min and an additional 1, 3, or 5 minutes (WCT) or removed from the chlorine solution and held for 1, …
Evaluación Del Efecto Inhibidor Del Cloruro De Sodio Nacl En Bacterias Halotolerantes Potencialmente Patógenas Aisladas Del Pescado Seco - Salado, Harold Deivi Pantoja Gordillo
Evaluación Del Efecto Inhibidor Del Cloruro De Sodio Nacl En Bacterias Halotolerantes Potencialmente Patógenas Aisladas Del Pescado Seco - Salado, Harold Deivi Pantoja Gordillo
Biología
La conservación de los alimentos es una ciencia ancestral en la que usa distintas técnicas para mejorar las características de los alimentos y permitir su preservación a través del tiempo. Técnicas como la salazón y el secado de los alimentos son ampliamente usadas en la industria alimentaria de las carnes, procedimientos que se han mantenido a lo largo de milenios. En este trabajo se realizó la activación y clasificación de cepas bacterianas halotolerantes que pueden crecer bajo las condiciones de conservación por salazón del pescado seco - salado el cual se vende en diferentes puntos de la Ciudad de Bogotá …
Use Of Micellar Delivery Systems To Enhance Curcumin’S Stability And Microbial Photoinactivation Capacity, Victor Ryu, Silvette Ruiz-Ramirez, Piyanan Chuesiang, Lynne A. Mclandsborough, David Julian Mcclements, Maria G. Corradini
Use Of Micellar Delivery Systems To Enhance Curcumin’S Stability And Microbial Photoinactivation Capacity, Victor Ryu, Silvette Ruiz-Ramirez, Piyanan Chuesiang, Lynne A. Mclandsborough, David Julian Mcclements, Maria G. Corradini
Food Science Department Faculty Publication Series
Microbial photoinactivation using ultraviolet (UV) or visible light can be enhanced by photosensitizers. This study assessed the efficacy of encapsulating a food-grade photosensitizer (curcumin) in surfactant micelles on its water dispersibility, chemical stability, and antimicrobial activity. Stock curcumin-surfactant solutions were prepared with Surfynol 465 (S465) or Tween 80 (T80) (5 mM sodium citrate buffer). The antimicrobial activity of curcumin-loaded surfactant solutions was determined by monitoring the inactivation of Escherichia coli O157: H7 and Listeria innocua after 5-min irradiation with UV-A light (λ = 365 nm). The solutions mixed with the bacterial suspensions contained 1 µM curcumin and each surfactant below, …
Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne
Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne
Reusable Resources
This OER is a Food Analysis module descriptor that has been reviewed to embed sustainability learning outcomes, activities, and reading material. This is an output from the IMPACT project Sustainable-Food-Curriculum CoCreate. It includes learning outcomes related to green chemical analysis, and impact of climate change on food analysis.
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann
Electronic Theses and Dissertations
Yellow peas are a rich source of protein and phytochemicals. Peas are compatible with many diets restricted by sensitivities, allergies, or personal choice. As a result, peas are gaining popularity in food markets, despite the challenges they present. The biggest challenges for pea proteins in food markets are high content of fiber, starch, and saponins. These components cause processing challenges and create undesirable textures and bitter flavors. Pea proteins are typically extracted with alkaline extraction or air classification methods which result in 80% and 50% protein products respectively. With low protein purity, these products are not competitive with other, more …
Effect Of Simulated Storage And Distribution On Listeria Innocua Growth In Non-Traditional Salad Ingredients, Emma L. Sandquist
Effect Of Simulated Storage And Distribution On Listeria Innocua Growth In Non-Traditional Salad Ingredients, Emma L. Sandquist
Master's Theses
The fresh-cut produce industry has seen expansive growth in recent years, to meet consumer demand ready-to-eat (RTE) salads have included the use of non-traditional ingredients. Uncommon ingredients include beet greens, kale, broccoli stalk, and Brussels sprouts, since these ingredients have not historically been consumed raw, potential food safety issues should be reassessed. Current processing technologies include produce washes that can reduce microbial levels but do not eradicate all populations. The lack of a kill step in produce processing emphasizes the need to minimize pathogen contamination during production and growth during a product’s shelf life. Listeria monocytogenes, a leading cause …
Improving Microbial Safety Of Locally Grown Produce In West Virginia Area, Kawang Li
Improving Microbial Safety Of Locally Grown Produce In West Virginia Area, Kawang Li
Graduate Theses, Dissertations, and Problem Reports
There is a growing concern regarding the microbial safety of farmers’ markets as fresh produce consumption in the United States is gaining popularity. The CDC reported 46% of foodborne illnesses are related to fresh produce. Consuming fresh produce raw removes a processing step, increasing the risk of cross-contamination, leading to illness. However, this risk can be mitigated by washing produce with antimicrobial solutions during post-harvest processes. To reduce the microbial load on fresh produce, the triple-wash process, where the produce is rinsed with water twice and lastly an antimicrobial solution (WWA). WWA is recommended by the WVU Extension Service Small …
Improving Microbial Safety Of Food Products By Thermal And Non-Thermal Technology And Evaluate The Knowledge Of Antibiotic Resistant Issue Among Local Produce Growers, Wentao Jiang
Graduate Theses, Dissertations, and Problem Reports
Microbial contamination of food products is one of the main transmission routes of disease in the world today, which is responsible for about two-thirds of all food-borne disease outbreaks although the hygiene process was improved recently. Improving microbial safety and implementing a good food management system are important elements to reduce microbial contamination and improve food safety and security. To improve microbial safety, I conducted inactivation studies on food pathogens and further explored antibiotic resistant risks. Initial research evaluated the efficacy of commercial antimicrobials distribution by comparing electrostatic sprayer with conventional sanitization process. The antibiotics applied by electrostatic spraying achieved …
Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression, Dana Bennett
Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression, Dana Bennett
All Graduate Theses, Dissertations, and Other Capstone Projects
Many microbreweries practice serial fermentation, or serial repitching. Serial repitching is the process by which one yeast culture is reused for multiple batches of beer. Each batch of subsequent beer is called a “pitch.” This technique helps breweries limit production costs. However, fermentation is difficult to predict throughout serial fermentation. This leads to beer quality issues such as fluctuation in alcohol production, buildup of unwanted flavor compounds, and decreased carbon dioxide production, which results in reduced profit. To combat this issue, many breweries will attempt to predict fermentation efficiency through viable cell counting in order to ensure a consistent number …
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Articles
Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in …