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Full-Text Articles in Life Sciences
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …
The Arkansas Meat Goat Enterprise Budget, Jessica House, H. I. Goodwin
The Arkansas Meat Goat Enterprise Budget, Jessica House, H. I. Goodwin
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Goats have long been the most populous livestock animals on the planet. They have been a staple food for many low-income countries. The United States has a growing demand for goat meat. There is an increase in ethnic cultures that desire goat meat as well as a growing interest from the general population. Goat meat is a healthy alternative compared to traditional red meats. Goats also pair well with other livestock animals due to their wide range of palatable feeds. They are commonly used in cattle operations for weed control because of their ability to consume noxious weeds. There is …
Subcritical Water And Carbonated Water Extraction Of Anthocyanins From Grape Pomace, Lydia Rice, L. R. Howard
Subcritical Water And Carbonated Water Extraction Of Anthocyanins From Grape Pomace, Lydia Rice, L. R. Howard
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Grape pomace, a by-product of juice and wine processing, is a rich source of anthocyanins, antioxidant compounds that may afford protection against cancer and coronary heart disease. Unfortunately, traditional extraction of these antioxidants involves use of organic solvents, which pose serious safety and disposal problems for industry. Clearly a need exists for “green” extraction technologies—such as use of subcritical water—that eliminate or reduce the amount of organic solvents. In this study, we determined the efficacy of subcritical and carbonated water in extraction of anthocyanins from red grape pomace. Extraction variables including particle size, pomace mass, and temperature were optimized, and …