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Full-Text Articles in Life Sciences
Effect Of Lactose Monolaurate And High Intensity Ultrasound On Crystallization Behavior Of Anydrous Milk Fat, Ashwini Wagh, M. K. Walsh, Silvana Martini
Effect Of Lactose Monolaurate And High Intensity Ultrasound On Crystallization Behavior Of Anydrous Milk Fat, Ashwini Wagh, M. K. Walsh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Crystallization behavior of anhydrous milk fat (AMF) was studied with the addition of 0.025 and 0.05 % lactose monolaurate (LML). The crystallization behavior was studied at low (ΔT = 3 °C) and high supercooling (ΔT = 6 °C). Polarized light microscopy and laser turbidimetry indicated a delay in crystallization on addition of 0.025 % and 0.05 % LML or Tween 20 to AMF. High intensity ultrasound (HIU) was applied to AMF samples with 0.05 % LML and lower supercooling (T c = 31 °C; ΔT = 3 °C). HIU application in AMF and AMF + 0.05 % LML induced crystallization …
Physical Properties Of Pectin Aqueous Solutions Containing Sunflower Wax, Erica R. Baümler, Amalia A. Carelli, Silvana Martini
Physical Properties Of Pectin Aqueous Solutions Containing Sunflower Wax, Erica R. Baümler, Amalia A. Carelli, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
The aim of this study is to investigate the physical properties of aqueous solutions of pectin (PA) containing sunflower wax (SFW), which are used as a basis for producing edible films. The stability and the rheological and microstructural characteristics of SFW/PA mixtures were evaluated. SFW/PA mixtures formed oil-in-water emulsions that were milky and opaque in appearance and were stable towards phase separation. Polarized micrographs revealed the presence of wax crystals, whose size decreased as pectin concentration increased. The rheological behavior of the aqueous solutions of pectin containing different amounts of SFW were best described by the generalized power law model …
Genetic And Physiological Responses Of Bifidobacterium Animalis Subsp. Lactis To Hydrogen Peroxide Stress, T. S. Oberg, Robert E. Ward, J. L. Steele, Jeff Broadbent
Genetic And Physiological Responses Of Bifidobacterium Animalis Subsp. Lactis To Hydrogen Peroxide Stress, T. S. Oberg, Robert E. Ward, J. L. Steele, Jeff Broadbent
Nutrition, Dietetics, and Food Sciences Faculty Publications
Consumer interest in probiotic bifidobacteria is increasing, but industry efforts to secure high cell viability in foods is determined by these anaerobes’ sensitivity to oxidative stress. To address this limitation, we investigated genetic and physiological responses of two fully sequenced Bifidobacterium animalis subsp. lactis strains, BL-04 and DSM 10140, to hydrogen peroxide (H2O2) stress. Although the genome sequences for these strains are highly clonal, prior work showed they differ in both intrinsic and inducible H2O2 resistance. Transcriptome analysis of early stationary phase cells exposed to a sub-lethal H2O2 concentration detected …
Snap-Ed Improves Food Safety Practices Through Nutrition Education, D. Christofferson, K. Allen, J. Smith, Heidi Leblanc
Snap-Ed Improves Food Safety Practices Through Nutrition Education, D. Christofferson, K. Allen, J. Smith, Heidi Leblanc
Nutrition, Dietetics, and Food Sciences Faculty Publications
Snap-Ed nutrition education classes and food demonstrations allow for observation and modeling of correct food safety practices. Through the Utah State University’s Supplemental Nutrition Assistance Program-Education (SNAPEd), low-income participants completing four or more nutrition education lessons completed a retrospective post/pre behavior questionnaire. Results demonstrated increased intent to follow food safety practices by properly cooking, chilling, and separating food items, as well as properly cleaning food preparation surfaces.
Big Bites On A Little Budget, C. Preedy, M. Savoie, Heidi Leblanc
Big Bites On A Little Budget, C. Preedy, M. Savoie, Heidi Leblanc
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Microbiology Of Cheddar Cheese Made With Different Fat Contents Using A Lactococcus Lactissingle-Strain Starter, Jeff Broadbent, C. Brighton, D. J. Mcmahon, N. Farkye, M. E. Johnson, J. L. Steele
Microbiology Of Cheddar Cheese Made With Different Fat Contents Using A Lactococcus Lactissingle-Strain Starter, Jeff Broadbent, C. Brighton, D. J. Mcmahon, N. Farkye, M. E. Johnson, J. L. Steele
Nutrition, Dietetics, and Food Sciences Faculty Publications
Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols …
Snap-Ed Participants Increase Fruit And Vegetable Consumption, Heidi Leblanc, S. Haws, N. Christensen, D. Christensen, D. Christofferson
Snap-Ed Participants Increase Fruit And Vegetable Consumption, Heidi Leblanc, S. Haws, N. Christensen, D. Christensen, D. Christofferson
Nutrition, Dietetics, and Food Sciences Faculty Publications
Benefits of consuming fruits and vegetables are documented, yet more than 75 percent of Americans do not eat the recommended servings advised by the current Dietary Guidelines for Americans and MyPlate. Through a self-reported post/pre behavior checklist, the Utah State University Supplemental Nutrition Assistance Program–Education (SNAP-Ed) demonstrated an increase in fruit and vegetable consumption in low-income individuals through consistent education incorporating four or more lessons over a period of five years.
Snappily Ever After; Utah Food $Ense Online Education, K. Garvin, Heidi Leblanc
Snappily Ever After; Utah Food $Ense Online Education, K. Garvin, Heidi Leblanc
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Food $Ense Website, Heidi Leblanc, D. Christofferson, E. Milligan
Food $Ense Website, Heidi Leblanc, D. Christofferson, E. Milligan
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.