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Articles 1 - 30 of 54
Full-Text Articles in Life Sciences
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 …
The Effects Of Milk Phospholipids On Functional Properties Of Anhydrous Milk Fat And Oil Structured Gel Systems, Zachary Cooper
The Effects Of Milk Phospholipids On Functional Properties Of Anhydrous Milk Fat And Oil Structured Gel Systems, Zachary Cooper
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Lecithin is an ingredient commonly used in foods composed of high concentration of phospholipids. Phospholipids are a type of fat that can mix with both water and oil. In the current food industry, most lecithins come from sunflower, egg, and soybean sources. An additional source of phospholipids can be the waste streams from the dairy industry, such as the whey protein and butter making processes, since these contain a high concentration of phospholipids. Dairy phospholipids have been isolated in the past, but their traits as a functional ingredient are still unknown. In addition, most isolated dairy phospholipids still contain protein, …
Harmful Algal Blooms: Dominance In Lakes And Risk For Cyanotoxin Exposure In Food Crops, Austin D. Bartos
Harmful Algal Blooms: Dominance In Lakes And Risk For Cyanotoxin Exposure In Food Crops, Austin D. Bartos
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Climate change and human activities are promoting the dominance of a photosynthetic family of aquatic bacteria, cyanobacteria. Blooms of cyanobacteria are not only a visual nuisance but can produce a variety of cyanotoxins than can harm the liver, skin, and nervous system of animals and humans. We analyzed lakes in the contiguous United States and found that between 2007 and 2012, the number of lakes that produced measurable quantities of cyanotoxins increased from 33% to 45%. Nitrogen and phosphorus pollution were the main drivers of cyanobacteria blooms and toxin production between these years. Many of these lakes and reservoirs are …
Exploring The Connection Between Acid Exposure And Virulence In Listeria Monocytogenes, Minghao Li
Exploring The Connection Between Acid Exposure And Virulence In Listeria Monocytogenes, Minghao Li
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Listeria monocytogenes is a gram-positive food-borne pathogen that is widely dispersed in the environment and can cause listeriosis with high fatality rates when consumed in contaminated food products. They are capable of growing over a wide range condition. Listeria is also able to tolerate adverse conditions which allows the bacterium to survive in unfavorable environments. The ubiquitous nature of L. monocytogenes makes it difficult to eliminate from food systems. One major problem in the food industry is the survival of L. monocytogenes under sublethal low pH-environment since organic acids are widely used as food decontaminants. Prior research has suggested that …
Effect Of Long Pasteurization Run Times On Bacterial Numbers In Milk, Brynli Tattersall
Effect Of Long Pasteurization Run Times On Bacterial Numbers In Milk, Brynli Tattersall
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This project was funded by the Western Dairy Center to understand how long a milk pasteurizer can be operated before increases in bacterial numbers are observed in the pasteurized milk. While pasteurization kills pathogenic bacteria there are some non-pathogenic bacteria that can survive and have the ability to become attached to the surfaces in the cooling sections of the pasteurizer. Some bacteria can also produce spores that survive pasteurization even if the bacterial cells are killed. Temperatures in the cooling section remain in a range suitable for growth of these heat-tolerant bacteria and can allow germination of bacterial spores. While …
Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon
Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Microbial contamination and proliferation in food processing, distribution and storage continues to be a real risk in spite the wide variety of food processing and preservation techniques available. Some of these techniques (such as heat treatments and the use of chemical preservatives) may require substantial amounts of energy and their effects in the general population and the environment may be harmful. This has generated an interest over alternative methods of food preservation. The use of reusable light-activated materials may represent an effective approach. In this study, a polypropylene plastic was modified with either zein, which is found in corn, or …
Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens
Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens
All Current Publications
Added sugar has become a hot topic among health professionals and in the media. Based on the best available evidence, health professionals recommend that less than 10% of daily calories come from added sugar (U.S. Department of Health and Human Services [HHS] & U.S. Department of Agriculture [USDA], 2015c) in order to maintain a balanced diet with all the important nutrients. In this fact sheet, we will address why and how to limit added sugar in your diet, what it is, and where to find it.
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 …
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 …
Broccoli, Lisa Lewis, Emily Morales, Heidi Leblanc
Broccoli, Lisa Lewis, Emily Morales, Heidi Leblanc
All Current Publications
This guide to eating, selecting, cooking, and storing broccoli.
Green Beans, Lisa Lewis, Emily Morales, Heidi Leblanc
Green Beans, Lisa Lewis, Emily Morales, Heidi Leblanc
All Current Publications
This guide to eating, selecting, cooking, and storing green beans.
Beets, Janet Smith, Anita Raddatz, Heidi Leblanc
Beets, Janet Smith, Anita Raddatz, Heidi Leblanc
All Current Publications
This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing beets.
Peas, Darlene Christensen
Peas, Darlene Christensen
All Current Publications
This publication is part of the Guide to Eating Fresh Fruits and Vegetables and includes information on seasonal availability, eating, storing, and cooking peas.
Cilantro, Amanda Christensen
Cilantro, Amanda Christensen
All Current Publications
This publication is part of the Create Better Health Guide to Eating Healthy and includes tips on selecting, growing, preparing, and storing cilantro.
Banana, Marie Stosich, Emily Morales, Heidi Leblanc
Banana, Marie Stosich, Emily Morales, Heidi Leblanc
All Current Publications
This publication guide to eating, selecting, cooking, and storing bananas.
Tomatoes In The Garden, Dan Drost
Tomatoes In The Garden, Dan Drost
All Current Publications
This publication covers how to grow tomatoes, how to address problems, and how to harvest and store tomatoes properly.
Artichoke In The Garden, Dan Drost
Artichoke In The Garden, Dan Drost
All Current Publications
This fact sheet includes recommended varieties of artichokes, how to grow them, problems, harvest and storage information and frequently asked questions.
Eggplant In The Garden, Dan Drost
Eggplant In The Garden, Dan Drost
All Current Publications
This fact sheep provides tips on growing eggplant in Utah, including how to grow, soil and soil preparation, planting and spacing, mulches, row covers, water, fertilization. It discusses weed, insect, and disease problems, harvest and storage recommendations, productivity and nutrition.
Peas In The Garden, Dan Drost
Peas In The Garden, Dan Drost
All Current Publications
This fact sheet describes growing peas in Utah gardens. It includes varieties, how to grow them, how to control pests, harvesting and storage, productivity, nutrition and answers to frequently asked questions.
Sweet Corn In The Garden, Dan Drost
Sweet Corn In The Garden, Dan Drost
All Current Publications
This fact sheet describes growing sweet corn in Utah gardens. It includes varieties, how to grow them, how to control pests, harvesting and storage, productivity, nutrition and answers to frequently asked questions.
Peppers In The Garden, Dan Drost
Peppers In The Garden, Dan Drost
All Current Publications
This fact sheet describes peppers including recommended varities, how to grow, problems, harvest and storage, productivity, and nutrition.
Potatoes In The Garden, Dan Drost
Potatoes In The Garden, Dan Drost
All Current Publications
This fact sheet describes growing potatoes in the garden, and includes recommended varieties, tips on growing, problems, harvest and storage, productivity, nutrition, and frequently asked questions.
Swiss Chard In The Garden, Dan Drost
Swiss Chard In The Garden, Dan Drost
All Current Publications
This fact sheet describes Swiss Chard, recommended varieties, how to grow, planting and spacing, problems, harvest and storage, and nutrition.
Lettuce In The Garden, Dan Drost
Lettuce In The Garden, Dan Drost
All Current Publications
This fact sheet describes lettuce, recommended varieties, how to grow, planting and spacing, problems, harvest and storage, and nutrition.
Garlic In The Garden, Dan Drost
Garlic In The Garden, Dan Drost
All Current Publications
This fact sheet describes garlic, recommended varieties, how to grow, planting and spacing, problems, harvest and storage, and nutrition.
Leeks In The Garden, Dan Drost
Leeks In The Garden, Dan Drost
All Current Publications
This fact sheet describes Leeks, recommended varieties, how to grow, planting and spacing, problems, harvest and storage, and nutrition.
Onions In The Garden, Dan Drost
Onions In The Garden, Dan Drost
All Current Publications
This fact sheet describes onions, recommended varieties, how to grow, planting and spacing, problems, harvest and storage, and nutrition.
Horehound In The Garden, Dan Drost, Becky Barton
Horehound In The Garden, Dan Drost, Becky Barton
All Current Publications
This publication describes horehound and how to plant it in the garden, including varieties, how to grow, problems, harvesting and storage, productivity, and uses and nutrition.
Dill In The Garden, Dan Drost, Adam Oakley
Dill In The Garden, Dan Drost, Adam Oakley
All Current Publications
This fact sheet describes dill, recommended varieties, how to grow, planting and spacing, problems, harvest and storage, and nutrition.
French Tarragon In The Garden, Dan Drost, Benjamin Hudson
French Tarragon In The Garden, Dan Drost, Benjamin Hudson
All Current Publications
This publication describes French Tarragon and how to plant it in the garden, including varieties, how to grow, problems, harvesting and storage, productivity, and uses and nutrition.