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Articles 1 - 7 of 7
Full-Text Articles in Life Sciences
Evaluating The Potential Of Ozone Microbubbles For Inactivation Of Tulane Virus, A Human Norovirus Surrogate, Bozhong Guan
Evaluating The Potential Of Ozone Microbubbles For Inactivation Of Tulane Virus, A Human Norovirus Surrogate, Bozhong Guan
Masters Theses
Microbubbles are small gas-filled bubbles with diameters ranging from 50 to 1 μm, and less than 200 nm are called nanobubbles. Their small sizes and large specific surface area result in a high gas dissolution rate and long lifetime in liquid. Ozone is a strong oxidant that destroys microorganisms and only produces oxygen as the final by-product in fresh water. However, due to the poor stability of aqueous ozone, critical gas waste happens during treatments which leads to a high economic loss. Microbubbles have shown promising enhancement of ozone treatment. In previous studies, ozone microbubbles exhibited excellent efficacy in the …
Impact Of Fermented And Non-Fermented Plant-Based Foods Supplementation On Gut Microbiota And Metabolites In C57bl/6j Mice, Priya Darshan Gandhi
Impact Of Fermented And Non-Fermented Plant-Based Foods Supplementation On Gut Microbiota And Metabolites In C57bl/6j Mice, Priya Darshan Gandhi
Masters Theses
Plant-based proteins have gained popularity because of their high nutritional value and more sustainable alternative to animal-based proteins. Soybean and chickpea are two widely consumed plant-based proteins, whereas tempeh is a popular plant-based fermented whole food product that is rich in protein. With the increase in the development of plant-based food products, there is little research into how plant proteins affect gut microbiota characteristics and metabolites. Therefore, there is a need to understand the underlying mechanisms surrounding the consumption of these foods. The purpose of this study was to investigate the health benefits of soybean, chickpea, and their tempeh counterparts’ …
Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha, Gil Cohen
Masters Theses
Kombucha is a fermented tea beverage consumed for its probiotics and functional properties and has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids, yet less is known about the impact on the sensory profile and consumer acceptance. Thus, we aim to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. …
Impact Of Animal Protein And Plant Protein On The Gut Microbiota And Metabolites Of C57bl/6j Mice, Levina Soetyono
Impact Of Animal Protein And Plant Protein On The Gut Microbiota And Metabolites Of C57bl/6j Mice, Levina Soetyono
Masters Theses
Plant-derived protein has gained popularity in recent years due to its health and environmental impact. Studies comparing the health benefits of animal and plant protein have mostly focused on soy as a plant protein representative due to its popularity. Demand for other protein sources such as peas and fava beans has been increasing; thus, the health impact of plant protein sources other than soy must be assessed. Evidence has shown that diet influences the gut microbiota and the metabolites in the body. Metabolites associated with amino acids are strong contributors to the metabolite distinction between dietary animal and plant foods. …
Multiphysics Modeling To Understand Microwave-Food Interactions In A Multi-Port Solid-State Microwave System., Kartik Verma
Multiphysics Modeling To Understand Microwave-Food Interactions In A Multi-Port Solid-State Microwave System., Kartik Verma
Masters Theses
Multiphysics modeling plays a crucial role in understanding the complexities of microwave-food interactions, especially in multi-port solid-state microwave systems where microwave parameters can be precisely and dynamically controlled. However, previous models using simplistic or manually measured oven geometries face challenges in accurately simulating the microwave heating process. This study first developed a robust 3-D scanning approach to capture precise geometric details of the oven cavity, incorporating them into multiphysics modeling for solid-state microwave heating. Furthermore, a quantitative validation approach was also developed to characterize modeling accuracy against experimental results. The results showed that multiphysics modeling with 3-D scanned geometry demonstrated …
Development Of Domestic Oleochemicals For Coating Applications, Caleb M. Metzcar
Development Of Domestic Oleochemicals For Coating Applications, Caleb M. Metzcar
Masters Theses
The overall objective of the present work is to explore new applications of soybean oil based oleochemicals. Two main applications are developed; one using soybean oil, acrylic acid, and nonthermal plasma (NTP) treatment to dye para-aramids with cationic and non-ionic pigments, the other using fatty acids to synthesize waxes with bound quaternary ammonium compounds (QAC), an antimicrobial functional group, for fruit and vegetable postharvest coating. The color strength of the dyed fabric was quantified and the effect of the dyeing on material strength was evaluated to identify the optimal treatment condition. Antimicrobial waxes have been successfully developed that some structures …
Characterization Of Key Odorants In Cumberland Rosemary, Conradina Verticillata, Claire Mackenzie Gorman
Characterization Of Key Odorants In Cumberland Rosemary, Conradina Verticillata, Claire Mackenzie Gorman
Masters Theses
Conradina verticillata Jennison, commonly known as Cumberland Rosemary, is a threatened plant from the mint family Lamiaceae. This species is a flowering, perennial shrub found in only a few counties of Kentucky and Tennessee. Cumberland Rosemary possesses a unique aroma profile; however, the odorants responsible for its aroma have not been previously identified. In this study, a total of 32 odorants were identified in Cumberland Rosemary using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Odorant flavor dilution (FD) factors were determined through the application of aroma extract dilution analysis (AEDA). Seven odorants with FD factors ≥ [greater than or …