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Articles 1 - 23 of 23
Full-Text Articles in Life Sciences
Radiofrequency Processing For Inactivation Of Salmonella Spp. And Enterococcus Faecium Nrrl B-2354 In Whole Black Peppercorn And Ground Black Pepper, Xinyao Wei
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Black pepper has been implicated in several foodborne illness outbreaks and food product recalls due to Salmonella contamination. Conventional decontamination methods for black pepper are challenged by harmful residues or quality deterioration. Radiofrequency (RF) heating reduces the come-up time which allows to design a high-temperature short-time processing to inactivate Salmonella with minimal deterioration in product quality. The objectives of this study were to investigate RF heating for inactivation of Salmonella in whole black peppercorn and ground black pepper samples, evaluate Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella, and assess quality deterioration during RF heating of whole black peppercorn …
Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma
Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Whole grains are a major source of dietary fibers in the human diet that provide specific nutrients to the gut microbiota and thereby plays a major role in modulating microbiota composition and increasing diversity of the gut ecosystem. A common approach of consuming whole grains is in the form of ready-to-eat extruded breakfast cereals. Studies reported herein established that extrusion conditions not only affected the physicochemical properties but also in vitro starch digestibility, β-glucan extractability and in vitro fermentation characteristics of whole grain oats. Moderate screw speed (300 rpm) led to higher slowly digestible starch (SDS) with an accompanying decrease …
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly …
Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives
Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1110. Student folk studies project titled: “Butter making” which includes survey sheets with descriptions of the traditional butter making process in Allen County and Warren County, Kentucky. Sheets may include a brief description of pictured equipment, traditional practice, belief and motif index number.
Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives
Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 346. Paper titled "Hog Killing in Western Kentucky" in which Gary Collins and Tammie Pickering discuss the cultural significance of farm-raising hogs and the foodways traditions that result from the slaughtering process. Using slides and interviews, Collins and Pickering document a hog killing that took place in January 1986 on a farm in Trigg County, Kentucky.
Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives
Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.
Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives
Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1063. Paper titled “Butchering and Rendering: Now and Then” in which Carl Miller describes the lengthy hog butchering process from slaughtering to wrapping and freezing. Paper is based on information collected by Miller from Buddy Crabtree, a butcher in Smiths Grove, Kentucky.
Young, Larry (Fa 1058), Manuscripts & Folklife Archives
Young, Larry (Fa 1058), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1058. Paper titled “Hog Killing and Cutting Process” in which Larry Young discusses the process of slaughtering and butchering hogs on farms in Green County and Taylor County in Kentucky. He interviewed three men, one of whom was his father, about the process they used for processing pork on their farms and how they learned their techniques. The collection contains photos of the informants.
Evaluation Of Dna Barcoding Methodologies For The Identification Of Fish Species In Cooked Products, Sophia J. Pollack, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg
Evaluation Of Dna Barcoding Methodologies For The Identification Of Fish Species In Cooked Products, Sophia J. Pollack, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg
Food Science Faculty Articles and Research
DNA barcoding is a powerful sequencing-based tool for the detection of fish species substitution. However, various cooking methods have the potential to reduce the quality and success of DNA sequencing. The objective of this study was to determine the effects of common cooking methods on DNA sequencing results with both full-length (655 bp) and mini-barcodes (208–226 bp), and to determine the optimal methodology to use for species identification of various fish products. Six types of fish (salmon, tuna, scad, pollock, swai and tilapia) were prepared in triplicate using the following methods: uncooked, baked, fried, broiled, acid-cooked, smoked and canned. DNA …
Special Issue On The Economics Of Changing Coastal Resources: The Nexus Of Food, Energy, And Water Systems, Mario F. Teisl, Kathleen P. Bell, Caroline L. Noblet
Special Issue On The Economics Of Changing Coastal Resources: The Nexus Of Food, Energy, And Water Systems, Mario F. Teisl, Kathleen P. Bell, Caroline L. Noblet
Publications
Viewed through the perspective of the nexus of food, energy, and water systems, improved management of coastal resources requires enhanced understanding of cross-system and cross-scale interactions and dynamics. The economics of changing coastal resources hinges on increased understanding of complex tradeoffs associated with these complex multisystem and multiscale relationships. How diverse forms of change will affect water quantity and quality as well as food and energy production in coastal areas is not well understood. Coastal resources provide many goods and services and influence markedly the nature of many human communities. In 2010, 43 percent of the US population lived in …
Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma
Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of …
Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs
Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs
All Current Publications
This publication gives tips on avoiding common canning mistakes.
Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer
Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer
All Current Publications
This publication discusses the basic principles of pressure canning.
Preserving Figs, Carolyn Washburn, Charlotte P. Brennand
Preserving Figs, Carolyn Washburn, Charlotte P. Brennand
All Current Publications
This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.
Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer
Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer
All Current Publications
This publication discusses the basic principles of boiling water cannings.
Preserving Apples, Kathleen Riggs, Charlotte Brennand
Preserving Apples, Kathleen Riggs, Charlotte Brennand
All Current Publications
This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information
Sustainability Assessment Of U.S. Beef Production Systems, Greg Thoma, Ben Putman, Marty Matlock, Jennie Popp, Leah English
Sustainability Assessment Of U.S. Beef Production Systems, Greg Thoma, Ben Putman, Marty Matlock, Jennie Popp, Leah English
Food Systems
With increasing public concern and awareness of agricultural sustainability issues, comprehensive methodologies such as life cycle assessment are required to benchmark the beef industry and identify areas of opportunity for continuous improvement. To that end, the Beef Checkoff completed a retrospective sustainability assessment benchmark in 2013 by using Eco-efficiency analysis to compare the years 2005 and 2011. At the time of the analysis, the methodology used was the most up-to-date and comprehensive – indeed the analysis remains one of the only complete cradle-to-grave assessments of the U.S. beef industry. In 2015, a further refined version of the Eco-efficiency analysis was …
Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash
Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash
Student Scholar Symposium Abstracts and Posters
Irradiation is an effective treatment to sterilize and destroy insect pests on fresh fruit. It serves as an alternative to cold treatment and to fumigation which are time consuming and ozone depleting, respectively. In this study, the postharvest quality of Fuji apples was evaluated after irradiation at 400 Gy and 800 Gy. The quality of the apples which were stored at 1˚C for 7 days to mimic ground transportation and distribution and then at ambient temperature for another 7 days to mimic retail storage and consumer use, was assessed. Irradiation caused an immediate decrease in firmness by 12% at 400 …
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash
Food Science Faculty Articles and Research
Transnational trade of ‘Seedless Kishu’ mandarins (Citrus kinokuni mukakukishu) would require them to be subjected to a suitable phytosanitary treatment. Irradiation is used as an effective treatment for many fruit, but the effect on quality of kishu mandarins is unknown. ‘Seedless Kishu’ mandarins were treated with gamma irradiation (150, 400, and 1000 Gy) and stored for three weeks at 6 °C and then for one week at 20 °C. Irradiation at 400 and 1000 Gy promoted browning of the calyx end and fungal infection. Irradiation caused immediate reductions in pulp firmness, vitamin E, individual sugars and carotenoids but …
Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture
Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture
Agriculture Department Publications
No abstract provided.
Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon
Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon
Books/Book Chapters/ Proceedings
Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and …
Growing Yeast For Livestock, Zachary Christman
Growing Yeast For Livestock, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
Over 500,000 tons of organic materials such as food scraps are disposed of each year in Wisconsin. A large percentage of this material could be composted or turned into useful products. The purpose of this article is to educate farmers and organizations on how to turn food waste into a high value food source for livestock. Yeast can be grown at any time of the year without the large inputs of agricultural chemicals and machinery that is common with other feed production methods. A yeast growing facility can be scalable to any size the producer wants such as a small …
Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan
Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan
Articles
Mixing is a ubiquitous unit operation within the food industry and employed not only to combine multiple ingredients, but also to control reactions and modify the structure of foods. Failure of the mixing process may result in poor quality, organoleptic or functional attributes of foods along with product safety concerns. The industry is increasingly adopting automation and advanced control strategies such as Process Analytical Technology. Sensors can provide both insights into the complex mechanisms of mixing along with effective control. Here we discuss some recent advances in the control of food mixing operations.