Open Access. Powered by Scholars. Published by Universities.®
- Keyword
- Publication Year
Articles 1 - 30 of 35
Full-Text Articles in Life Sciences
Effects Of Storage Conditions On Chemistry And Technological Properties Of Different Cultivars Of Chickpea, Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall
Effects Of Storage Conditions On Chemistry And Technological Properties Of Different Cultivars Of Chickpea, Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall
Dairy Science and Food Science Faculty Publications: 2022 to Present
The impact of storage conditions, such as 40 °C, high humidities (55% and 65%), and storage (360 days), on the nutritional value, pasting, and functional properties, color differences, and quality of protein and starch in five Chickpea (Cicer arietinum) cultivars (Crown, Royal, Sierra, Orion, and Frontier) was determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%), and MC increased over time for all samples stored at 55% and 65% RH and 21 °C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all cultivars during storage. Under the same storage conditions …
Preferential Binding Of Polyphenols In Blackcurrant Extracts With Milk Proteins And The Effects On The Bioaccessibility And Antioxidant Activity Of Polyphenols, Ting Mao, Fnu Akshit, Iresha Matiwalage, Subha Sasidharan, Caren Meyn Alvarez, Philip Wescombe, Maneesha S. Mohan
Preferential Binding Of Polyphenols In Blackcurrant Extracts With Milk Proteins And The Effects On The Bioaccessibility And Antioxidant Activity Of Polyphenols, Ting Mao, Fnu Akshit, Iresha Matiwalage, Subha Sasidharan, Caren Meyn Alvarez, Philip Wescombe, Maneesha S. Mohan
Dairy Science and Food Science Faculty Publications: 2022 to Present
Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of …
Effect Of Different Molecular Weight Hyaluronic Acids On Skim Milk Functional Properties, Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke
Effect Of Different Molecular Weight Hyaluronic Acids On Skim Milk Functional Properties, Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke
Dairy Science and Food Science Faculty Publications: 2022 to Present
Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA—specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa …
Plant Protein Flavor Chemistry Fundamentals And Techniques To Mitigate Undesirable Flavors, Serap Vatansever, Bingcan Chen, Clifford Hall
Plant Protein Flavor Chemistry Fundamentals And Techniques To Mitigate Undesirable Flavors, Serap Vatansever, Bingcan Chen, Clifford Hall
Dairy Science and Food Science Faculty Publications: 2022 to Present
Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile …
Changes In Milk Protein Functionality At Low Temperatures And Rennet Concentrations, Mahmoud E. A. Hamouda, Prafulla Salunke
Changes In Milk Protein Functionality At Low Temperatures And Rennet Concentrations, Mahmoud E. A. Hamouda, Prafulla Salunke
Dairy Science and Food Science Faculty Publications: 2022 to Present
This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was added at different levels at 4 ± 1 °C. The treatments included control (no rennet), T1 (0.001 mL/rennet), T2 (0.01 mL rennet), and T3 (0.1 mL rennet) treatments, which were incubated for 24 h. The sampling was performed at 0, 1, 2, 6, 12, and 24 h, and the SM after incubation time was heated to 73 …
The Effect Of Soluble Soybean Polysaccharide Addition To Permeate Concentrate On Lactose Crystallisation, Growth And Recovery During Lactose Manufacturing, Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E. Metzger
The Effect Of Soluble Soybean Polysaccharide Addition To Permeate Concentrate On Lactose Crystallisation, Growth And Recovery During Lactose Manufacturing, Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E. Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (P > 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery
Storage Stability Of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated With E. Purpurea Flower Extract-Based Nanoparticles, Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat
Storage Stability Of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated With E. Purpurea Flower Extract-Based Nanoparticles, Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat
Dairy Science and Food Science Faculty Publications: 2022 to Present
The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultra- sonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot- based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. …
Editorial: Research Advances Of Modification And Nutrition Properties Of Food Carbohydrates, Volume I, Yanjun Zhang, Jianhua Xie, Bin Li, Srinivas Janaswamy
Editorial: Research Advances Of Modification And Nutrition Properties Of Food Carbohydrates, Volume I, Yanjun Zhang, Jianhua Xie, Bin Li, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
As a group of essential biopolymers, carbohydrates exist widely in living organisms and play many known and unknown biological roles in life activities via different pathways. Carbohydrates are widely used in foodstuffs, pharmaceuticals, biofuels, and biomaterials, to name a few. Parallelly, a growing understanding and deeper investigation drive the development of natural carbohydrates for novel applications, especially for treating chronic diseases, e.g., hyperlipidemia, obesity, and diabetes. The emerging evidence indicates that carbohydrates are effective for modulating gut microbiota, a vital organ in health and diseases. In addition, modifying carbohydrates alters and/or enhances nutrition properties, further expanding their application potential. Notably, …
Development, Analysis, And Sensory Evaluation Of Improved Bread Fortified With A Plant-Based Fermented Food Product, Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai
Development, Analysis, And Sensory Evaluation Of Improved Bread Fortified With A Plant-Based Fermented Food Product, Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai
Dairy Science and Food Science Faculty Publications: 2022 to Present
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly …
Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand
Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand
Dairy Science and Food Science Faculty Publications: 2022 to Present
Separation membranes have a wide application in the food industry, for instance, in the clarification/fractionation of milk, the concentration/separation of selected components, and wastewater treatment. They provide a large area for bacteria to attach and colonize. When a product comes into contact with a membrane, it initiates bacterial attachment/colonization and eventually forms biofilms. Several cleaning and sanitation protocols are currently utilized in the industry; however, the heavy fouling of the membrane over a prolonged duration affects the overall cleaning efficiency. In view of this, alternative approaches are being developed. Therefore, the objective of this review is to describe the novel …
Dairy Digest 2023 : Live Like Someone Left The Gate Open, South Dakota State University Dairy Club
Dairy Digest 2023 : Live Like Someone Left The Gate Open, South Dakota State University Dairy Club
Dairy Digest
This is the 2023 Dairy Digest. The Diary Digest is published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2022 - 2023.
Development Of Value-Added Butter By Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics, Kritika Gaba, Sanjeev Anand, Athira Syamala
Development Of Value-Added Butter By Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics, Kritika Gaba, Sanjeev Anand, Athira Syamala
Dairy Science and Food Science Faculty Publications: 2022 to Present
The probiotic foods market is growing exponentially; however, probiotics’ survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 ◦C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological …
A Review On Biogenic Silver Nanoparticles As Efficient And Effective Antidiabetic Agents, Maryam Wahab, Srinivas Janaswamy
A Review On Biogenic Silver Nanoparticles As Efficient And Effective Antidiabetic Agents, Maryam Wahab, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
The frontiers of nanomedicine are consistently being challenged by the gradually expanding knowledge of the properties of nanoparticles. Toward this end, biogenic synthesis of silver nanoparticles utilizing natural compounds in plants as reducing and capping agents grabbed considerable attention, in lieu of synthetic hazardous physical and chemical techniques. Green synthesis of silver nanoparticles (AgNPs) has proven safe and effective in treating type 2 diabetes mellitus. Currently, biogenic silver nanoparticles have gained importance as safe and efficient antiglycation agents. Therapeutic strategies by employing nanomedicines from natural sources have been initiated to end the limitations of currently available medications for the treatment …
High Protein Powders Fortification Of Nonfat Yoghurt: Impact Of Protein Source, Protein To Total Solids Ratio, Storage, And Seasonality On The Functionality Of Nonfat Yoghurt Made Using Glucono-Δ-Lactone (Gdl), Kartik Shah, Prafulla Salunke, Lloyd Metzger
High Protein Powders Fortification Of Nonfat Yoghurt: Impact Of Protein Source, Protein To Total Solids Ratio, Storage, And Seasonality On The Functionality Of Nonfat Yoghurt Made Using Glucono-Δ-Lactone (Gdl), Kartik Shah, Prafulla Salunke, Lloyd Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
Nonfat yoghurt is a popular fermented product across the world. High protein powders such as Skim Milk Powder (SMP), Nonfat Dry Milk (NDM), and Milk Protein Concentrate (MPC) can be utilized in yoghurt formulations. The final Total Solids (TS), source and amount of protein in the formulation, and the physicochemical changes during storage may impact the functionality of yoghurt-type products. The objective of the study was to evaluate the effects of storage of SMP, NDM, MPC40, and MPC70 on the functionality of nonfat yoghurts at three different protein/ TS levels. Additionally, the impact of SMP and NDM manufactured in different …
A Novel Superabsorbent Material Based On Soybean Straw: Synthesis And Characterization, Jun Gau, Jingsong Huang, Tingguo Liu, Jianbin Chen, Srinivas Janaswamy
A Novel Superabsorbent Material Based On Soybean Straw: Synthesis And Characterization, Jun Gau, Jingsong Huang, Tingguo Liu, Jianbin Chen, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
A novel superabsorbent copolymer (SAP) was developed by grafting acrylic acid onto the pretreated soybean straw (PSBS) using gamma-ray irradiation. The structure of soybean straw, treated soybean straw, and SAP were characterized through Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermo- gravimetric analysis (TG), and scanning electron micro- scopy (SEM). The effect of irradiation dose, the dosage of cross-link agent, and the monomer ratio of the graft copolymer on the water absorbency of the SAP was inves- tigated. The highest water absorbency of 1,489 g/g in dis- tilled water and 56 g/g in 0.9 wt% NaCl solution was obtained, …
The Nexus Of Gut Microbiota, Diet, And Health, Sajal Bhattarai, Srinivas Janaswamy
The Nexus Of Gut Microbiota, Diet, And Health, Sajal Bhattarai, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
The gut microbiome incorporates the ecological niche specific to the totality of the microorganisms in the human gut. Unique to every individual, the blueprint of the microbiome sets up at birth and functions as a human organ and plays a significant role in digestion, detoxification, fighting pathogens, modulating the immune system, and improving health. The gut microbiota and associated health implications are influenced by factors such as birth and age, diseases, use of antibiotics and food components (e.g., complex carbohydrates and dietary fibers, plant proteins, unsaturated fatty acids, and functional compounds of natural origin such as flavones, flavonoids, polyphenols, and …
Dairy Digest 2022 : A Hoofprint In Time, South Dakota State University Dairy Club
Dairy Digest 2022 : A Hoofprint In Time, South Dakota State University Dairy Club
Dairy Digest
This is the 2022 Dairy Digest. The Diary Digest is published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2021 - 2022.
Dairy Digest 2021 : Striving To Support And Sustain, South Dakota State University Dairy Club
Dairy Digest 2021 : Striving To Support And Sustain, South Dakota State University Dairy Club
Dairy Digest
This is the 2021 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2020 - 2021.
Jackrabbit Dairy & Food Review, Winter 2020-2021, Dairy And Food Science Department
Jackrabbit Dairy & Food Review, Winter 2020-2021, Dairy And Food Science Department
The Jackrabbit Dairy & Food Review
This is the Winter 2020- 2021 Jackrabbit Dairy and Food Review.
It contains the following articles and information:
Message from the Department Head
New Personnel
Judging Activities
Dairy Club
Food Science Club
Student Accomplishments
Professional Activities of Faculty and Staff
Dairy Facilities
2020 Graduates
Where Are They Now?
Scholarships
Dairy and Food Science Students
Outreach
Research Highlights
Dairy Digest 2020 : Rooted In Tradition, South Dakota State University Dairy Club
Dairy Digest 2020 : Rooted In Tradition, South Dakota State University Dairy Club
Dairy Digest
This is the 2020 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2019 - 2020.
Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry
Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry
The Jackrabbit Dairy & Food Review
This is the Winter 2019- 2020 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, David A. Thompson Endowment, New Personnel, Judging Activities, Dairy Club, Student Accomplishments, Food Science Club, Career Opportunities, Professional Activities of Faculty and Staff, Dairy Facilities, 2019 Graduates, Where Are They Now?, Scholarships, Dairy and Food Science Students, Outreach, Distinguished Alumnus
Jackrabbit Dairy And Food Review, Vikram V. Mistry
Jackrabbit Dairy And Food Review, Vikram V. Mistry
The Jackrabbit Dairy & Food Review
This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review. It contains the following articles and information: Message from the Department Head, 2017 Graduates, David A. Thompson Endowment, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.
Effects Of Harvest Time On The Aroma Of White Wines Made From Cold-Hardy Brianna And Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell Dr, Jacek A. Koziel
Effects Of Harvest Time On The Aroma Of White Wines Made From Cold-Hardy Brianna And Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell Dr, Jacek A. Koziel
Agronomy, Horticulture and Plant Science Faculty Publications
The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key …
Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club
Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club
Dairy Digest
This is the 2018 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2017 - 2018.
Jackrabbit Dairy And Food Review, Vikram V. Mistry
Jackrabbit Dairy And Food Review, Vikram V. Mistry
The Jackrabbit Dairy & Food Review
This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, 2017 Graduates, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.
Determination Of Selected Aromas In Marquette And Frontenac Wine Using Headspace-Spme Coupled With Gc-Ms And Simultaneous Olfactometry, Somchai Rice, Nanticha Lutt, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell Dr
Determination Of Selected Aromas In Marquette And Frontenac Wine Using Headspace-Spme Coupled With Gc-Ms And Simultaneous Olfactometry, Somchai Rice, Nanticha Lutt, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell Dr
Agronomy, Horticulture and Plant Science Faculty Publications
Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limited knowledge of aroma-imparting compounds in wines made from the lesser-known Frontenac and Marquette cultivars. Headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) with simultaneous olfactometry was used to identify and quantify selected, aroma-imparting volatile organic compounds (VOC) in wines made from grapes harvested at two sugar levels (22° Brix and 24° Brix). Aroma-imparting compounds were determined by aroma dilution analysis (ADA). Odor activity values (OAV) were also used to …
Jackrabbit Dairy & Food Review, Vikram V. Mistry
Jackrabbit Dairy & Food Review, Vikram V. Mistry
The Jackrabbit Dairy & Food Review
No abstract provided.
Quality Changes And Freezing Time Prediction During Freezing And Thawing Of Ginger, Poonam Singha, Kasiviswanathan Muthukumarappan
Quality Changes And Freezing Time Prediction During Freezing And Thawing Of Ginger, Poonam Singha, Kasiviswanathan Muthukumarappan
Agricultural and Biosystems Engineering Publications
Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics. Different freezing rates (slow and fast) and thawing methods significantly (P < 0.05) affected the color and composition of essential oil in ginger. Fresh ginger was found to contain 3.60% gingerol and 18.30% zingerone. A maximum yield of 7.43% gingerol was obtained when slow frozen gingers when thawed by infrared method. Maximum zingerone content of 38.30% was achieved by thawing slow frozen gingers using infrared-microwave method. Microscopic examination revealed that structural damage was more pronounced in slow frozen gingers than fast frozen gingers. Simulated freezing curves were in good agreement with experimental measurements (r = 0.97 for slow freezing and r = 0.92 for fast freezing). Slow freezing damaged ginger’s cellular structure. Data obtained will be helpful in selecting appropriate thawing method to increase desirable essential oil components in ginger. Computer simulation for predicting freezing time may help in developing proper storage system of ginger.
The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries, Marin E. Plumb
The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries, Marin E. Plumb
Undergraduate Honors Papers
Blueberries are rich in a water-soluble class of pigments known as anthocyanins which are known antioxidants. Antioxidants help prevent many diseases by stabilizing free radicals, but are prone to losses in food during storage. The goal of this study was to test the effect of freezing as a storage method on anthocyanin concentration and antioxidant activity over time. Blueberries from Canada and Argentina were frozen for up to 5 months and periodically tested for anthocyanin concentration and antioxidant activity. Anthocyanins were extracted using a mixture of methanol, acetic acid, and water, and evaporation under vacuum. They were separated using column …
Calibrating A Food Thermometer, Lorna Saboe-Wounded Head
Calibrating A Food Thermometer, Lorna Saboe-Wounded Head
SDSU Extension Extra Archives
Using a properly calibrated thermometer is essential to ensure that foods are cooked to the correct temperature, chilled rapidly, or held at proper temperatures after cooking. A thermometer should be calibrated before the first use, after an extreme temperature change (such as going from hot food to frozen food), if the thermometer is dropped, or if it is used many times. Clean thermometers after each use by washing in hot soapy water, rinsing, sanitizing, and air drying.