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Articles 1 - 8 of 8
Full-Text Articles in Life Sciences
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 …
Gluten-Free And Casein-Free Dietary Intervention For Children Diagnosed With Autism Spectrum Disorder, Avalon Derlacki
Gluten-Free And Casein-Free Dietary Intervention For Children Diagnosed With Autism Spectrum Disorder, Avalon Derlacki
Student Scholar Symposium Abstracts and Posters
In the United States, autism spectrum disorders (ASD) had a prevalence of 1 in 150 children in 2000. In the year 2012, the prevalence of ASD in the United States jumped to 1 in 68 children (Centers of Disease Control and Prevention, 2012). Due to the increase in diagnoses of ASD, researchers have sought out different ways to help decrease maladaptive symptoms associated with ASD’s. Many parents of children diagnosed with ASD administer a gluten-free and casein-free (GFCF) diet to their children in hopes of reducing their maladaptive symptoms. The project hypothesis states that if a child under the age …
Effects Of Degree Of Roast And Application Form Of Incorporated Coffee On Inhibition Of Oxidation In Raw Refrigerated Minced Pork And Sensory Analysis Of Cooked Pork Patties With Added Coffee, Tiffany Hashimoto, Lilian Were, Criselda S. Toto, Fred Caporaso
Effects Of Degree Of Roast And Application Form Of Incorporated Coffee On Inhibition Of Oxidation In Raw Refrigerated Minced Pork And Sensory Analysis Of Cooked Pork Patties With Added Coffee, Tiffany Hashimoto, Lilian Were, Criselda S. Toto, Fred Caporaso
Student Scholar Symposium Abstracts and Posters
Roasted coffee is a source of antioxidants, but antioxidant Maillard reaction products and phenolic compound levels vary depending on degree of roast and form of coffee. The research objective was to evaluate the antioxidant effect of light and dark roasted coffee added to refrigerated minced pork (0.1 g/kg) as spent, ground, and lyophilized brewed coffee. After three weeks, all treated pork samples had TBARS values that were significantly lower than that of the negative control and comparable to rosemary. Metmyoglobin levels of meat treated with dark brew were higher than all other treatments after 3 weeks, while light brew had …
Identification Of Species In Commercially Sold Game Meats Using Dna Barcoding, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg
Identification Of Species In Commercially Sold Game Meats Using Dna Barcoding, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg
Student Scholar Symposium Abstracts and Posters
Game meats represent a multibillion dollar industry in the United States with high economic incentives associated with species substitution and mislabeling. However, there is currently a lack of information regarding the prevalence of mislabeled game meat on the U.S commercial market. The purpose of this study was to conduct a market survey of whole-cut game products sold within the United States to identify incidences of mislabeling using DNA barcoding. Identified species were also examined for classification as a threatened or endangered species. Fifty-four whole-cut game meat samples were collected from online distributors in the United States and sequenced across the …
Effect Of Phytosanitary Irradiation On The Quality Of Chandler Pummelo (Citrus Maxima (Burm.) Merr.), Akanksha Jain, J.J. Ornelas-Paz, Karina Rodriguez, Anuradha Prakash
Effect Of Phytosanitary Irradiation On The Quality Of Chandler Pummelo (Citrus Maxima (Burm.) Merr.), Akanksha Jain, J.J. Ornelas-Paz, Karina Rodriguez, Anuradha Prakash
Student Scholar Symposium Abstracts and Posters
In this study, we evaluated the chemical and physiological effect of low-dose gamma irradiation on the post-harvest quality of Chandler Pummelos (Citrus maxima (Burm.) Merr.), an emerging crop of interest in the U.S. Chandler pummelos from a local grower in California were irradiated at target doses of 150 Gy and 1000 Gy. Irradiated and untreated pummelos were stored at 12 °C for 3 weeks and at 20 °C for the 4th week to reflect three weeks of sea shipment at ideal temperature for storage of pummelos and an additional week of retail under ambient conditions. Irradiation reduced hardness of the …
Comparison Of Tetrad And Degree Of Difference Sensory Testing Methods In Evaluating The Quality Of Flour Tortillas, Kristine Futalan, Criselda Toto, Heather Mcdonald
Comparison Of Tetrad And Degree Of Difference Sensory Testing Methods In Evaluating The Quality Of Flour Tortillas, Kristine Futalan, Criselda Toto, Heather Mcdonald
Student Scholar Symposium Abstracts and Posters
The Tetrad test is a forced choice discrimination method that has recently gained popularity in the sensory evaluation of foods. It has demonstrated superiority over the triangle test both in theory and practice with its proven relatively large statistical power. Tetrad does have one potential drawback, the use of a fourth sample that may cause panelist fatigue. There have been many studies comparing the Tetrad method with other difference tests such as triangle, 3- AFC, and 2- AFC however, there has been little research comparing the Tetrad and Degree of Difference test (DOD). This project compared the precision and power …
Assessment Of The Effects Of Caffeine, Gallic Acid, And Epigallocatechin-3-Gallate On Cell Inhibition, Pim-3 And E. Cadherin Protein Levels In Two Lines Of Pancreatic Cancer Cells, Lena Haddad, Melissa Rowland-Goldsmith
Assessment Of The Effects Of Caffeine, Gallic Acid, And Epigallocatechin-3-Gallate On Cell Inhibition, Pim-3 And E. Cadherin Protein Levels In Two Lines Of Pancreatic Cancer Cells, Lena Haddad, Melissa Rowland-Goldsmith
Student Scholar Symposium Abstracts and Posters
According to the American Cancer Society, pancreatic cancer is currently the fourth leading cause of cancer related deaths in the United States. In addition to being an exceptionally aggressive form of cancer, it is particularly difficult to treat because it is usually diagnosed in late stages after the onset of metastasis (1). Consequently, the current treatments used, including chemotherapy and radiation, have been rendered ineffective (2). As a result, focus has been placed on using dietary alternatives which are known to possess chemopreventive properties (3). Previous studies have indicated that Gallic acid (an important phytochemical in pomegranates) and Epigallocatechin-3-Gallate (the …
What’S Cookin’ Good Lookin’: The Rise And Phenomena Of The Female Foodie Performer Through Social Media, Alison Weiss
What’S Cookin’ Good Lookin’: The Rise And Phenomena Of The Female Foodie Performer Through Social Media, Alison Weiss
Student Scholar Symposium Abstracts and Posters
Once seen in black and white terms as human sustenance or luxury, eating has become not only a hobby, but an obsession. Whereas chefs and cooks were previously regarded as average, behind-the-scenes workers, they have now stepped out from the kitchen and into the spotlight, becoming celebrated public idols – and performers. With images tailored to different demographics right down to their clothing and hairstyles, chefs and cooks no longer merely prepare food: they put on a show. The foodie phenomena has been pioneered by females, largely in part to the parallel-running infatuation with health, fitness, and food trends that …