Life Sciences Commons^™

Factors Influencing The Oxidation Of Lipoproteins And Plasma Lipids, Yanshan Ma

Electronic Theses and Dissertations

The hypothesis that antioxidant vitamins (ascorbate and tocopherols) along with urate protect blood plasma lipids from oxidation was tested. Dietary fat is also an important factor influencing plasma lipid peroxidation. The purpose of this study was to investigate the role of plasma antioxidants and dietary fat on low density lipoprotein (LDL) and plasma lipid oxidation. In the first part of this study, we compared the ability of urate and ascorbate to protect human LDL from in vitro oxidation. LDL oxidation was initiated by 15 mM of a water soluble azo-initiator in the presence or absence of ascorbate or urate. The …

Anthocyanin Pigments: Comparison Of Extract Stability, Alan Baublis, Art Spomer, M. Doleres Berber-Jimenez

Liberal Studies

Stabilities of anthocyanins from Concord grapes, red cabbage, tradescantia and ajuga were studied. RP-HPLC analysis was used to characterize individual anthocyanins and spectrophotometric analysis for all pigments. Anthocyanins from tradescantia were much more stable than the other extracts. Such increased stability was attributed to its intrinsic nature.

Glucose Uptake By Listeria Monocytogenes Scott A And Inhibition By Pediocin Jd, Douglas P. Christensen, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Glucose uptake by Listeria monocytogenes Scott A was inhibited by the bacteriocin pediocin JD and by the protonophore carbonyl cyanide m-chlorophenyhydrazone. Experiments with monensin, nigericin, chlorhexidine diacetate, dinitrophenol, and gramicidin, however, showed that glucose uptake could occur in the absence of a proton motive force. L. monocytogenes cell extracts phosphorylated glucose when phosphoenolpyruvate (PEP) was present in the assay mixture, and whole cells incubated with 2-deoxyglucose accumulated 2-deoxyglucose-6-phosphate, indicating the presence of a PEP-dependent phosphotransferase system in this organism. Glucose phosphorylation also occurred when ATP was present, suggesting that a proton motive force-mediated glucose transport system may also be …

Proceedings From The 31st Annual Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

The impact of mixer temperature and mixer screw speeds on fat recovery, protein recovery, and yield of Mozzarella cheese was determined. In the first trial three different cheese temperatures were achieved: 130·F (54.C); 140•F (60.C); and 150.F (66·q. In the mixer temperature trial, a screw speed of 12 rpm (revolutions per minute) was used at all mixer temperatures. In the second trial, three different mixer screw speeds were used for stretching: 5 rpm, slow; 12 rpm, medium (ca. 50o/o of mixer full speed); 19 rpm, fast. Three vats of cheese were made per day. The two trials were conducted at …

Use Of Annual And Perennial Triticeae Species For Wheat Improvement, A. Mujeeb-Kazi

Herbarium Publications

Constraints due to global biotic and abiotic stress continue to exist in wheat germ plasm. Novel genetic diversity resides in several annual/perennial Triticeae species that can be introgressed into wheat through intergeneric hybridization, of which Thinopyrum curvifolium is the principle source as it addresses the emphasis here for achieving wheat derivatives resistant to Helminthosporium leaf blight (Cochliobolus sativus). Some additional sources like Th. elongatum (2n=2x= 14) and Secale cereale are also mentioned. The interspecific hybridization strategy offers alien genetic introgression opportunities, for which the closely related Triticum species have a priority. Of these sources, the D genome T. tauschii (Aegilops …

Plant Germplasm Resources, S. A. Eberhart, H. E. Bockelman

Herbarium Publications

Landraces and wild relatives of crops from centers of diversity have been rich sources of resistance to new pathogens, insect pests, and other stresses as well as for traits to improve food and fiber quality, animal feed, and industrial products. Because very few crops grown in the U.S. are native, plant introductions are vital to our agriculture. The National Plant Germplasm System (NPGS) was established to acquire, preserve, and distribute plant genetic resources from around the world so that scientists have immediate access to these source materials. The active collection is maintained and distributed by 19 national germplasm repositories. The …

The Evaluation On Crossabilities Of Chinese Wheat Landraces, M. C. Luo, C. Yen, J. L. Yang, Z. L. Yang

Herbarium Publications

The total of 865 accessions of Chinese bread wheat landraces (Triticum aestivum L.) has been investigated on their crossabilities with rye (Secale cereale L.), of which 121 land races showed similar crossability to Chinese Spring, 50 accessions had much higher crossability than Chinese Spring, and 693 varieties were non-crossable with rye or had lower crossability than Chinese Spring. The analysis on the geographical distribution indicated that the landraces with high crossability occurred in most parts of China. Some utilization of high crossability resources was also discussed.

Attempts To Produce Alien Addition Lines In Triticum Durum, Domenico Pignone

Herbarium Publications

Aneuploid stocks in durum wheat are few, and alien additions are particularly rare. The present contribution describes the results of a program aimed at the addition of alien chromosomes to tetraploid wheat. Aegilops caudata, Ae. longissima and Dasypyrum villosum were used as chromosome donors. The crossing program involved the production of amphidiploids with the wheat cytoplasm and the recurrent crossing with durum wheat pollen. IS monosomic addition (2n= 29) plants were obtained and partly selfed and/or backcrossed to wheat. Two disomic addition (2n = 30) plants, possessing two different Ae. caudata chromosomes, were obtained; unfortunately they were very weak and …

Evaluation And Utilization Of Biodiversity In Triticeae For Wheat Lmprovement, A. B. Damania, J. Valkoun

Herbarium Publications

To adapt new varieties to a wide spectrum of environments breeders and farmers have emphasized the need for broadening the current narrow genetic base of modern varieties of important cereal crops such as wheat and barley. In response to this need, several thousand samples of indigenously cultivated Triticeae species and their wild relatives have been collected from the centers of diversity. However, gene bank collections are of little use if they are not evaluated and the information disseminated widely. Evaluation is essentially the link between conservation and use. Some of the collected material has been evaluated at the International Center …

Effects Of Soluble Calcium-To-Protein Ratio On Age Gelation Of Ultra, Je Hong Ryue

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Reverse osmosis (RO) and ultrafiltration (UF) retentates were ultra-high temperature (UHT) processed and compared for storage life at room temperature. Viscosity studies indicated that UHT-treated, RO retentate delayed age gelation longer than UF retentate at the same total solids level (26% TS). When compared at 6.4% protein level (2x RO vs 2.7x UF where x=ratio of the feed volume to concentrate volume), the storage life for both RO and UF retentates was about 6 to 8 months.

Sodium hexametaphosphate (SHMP) and disodium phosphate (DSP) at 1, 3, 5, 10, and 20 mM concentrations were incorporated prior to UHT processing …

Influence Of Ultra-High Temperature Process Parameters On Age Gelation Of Mille Concentrate, Mohamed A. Elhilaly

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to investigate the effect of ultra-high temperature process parameters on age gelation of milk concentrate. Skim milk was concentrated to 2X (volume reduction) using reverse osmosis. The milk concentrate was preheated at 75 or 90°C for 20 or 50 s and UHT-processed at 138 or 145°C for 4 or 16 s. Sterilizing methods used were direct steam injection and indirect plate heat exchanger. The samples were aseptically collected in presterilized plastic containers and stored at 15 or 35°C. At 15°C storage temperature, the steam-injected samples gelled in 5 months when 4 s UHT time …

Microstructural Changes In Casein Micelles During Acidification Of Skim Milk, Hongwen Du

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pasteurized skim milk was acidified using glucono-δ-lactone (GDL) at 10, 20, 30, and 40°C or with 1.2% freeze-dried yogurt starter culture at 40°C. Milk coagulation was followed by measuring turbidity, curd firmness, particle size, and casein micelle microstructural changes using transmission electron microscopy .

The pH of milk was gradually lowered during acidification with GDL or starter culture. Acidification rate showed greater influence on turbidity change at 10°C than at 20, 30, or 40°C.

Average casein micelle size increased with decreasing temperature. The patterns of average micelle size versus pH were not affected by temperature. No great variation of average …

Fate Of Β-Lactoglobulin, Α-Lactalbumin, And Casein Proteins In Ultrafiltered Concentrated Milk After Ultra-High Temperature Processing, Mark Christopher Alleyne

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The problem of age gelation in ultra-high temperature (UHT) sterilized milk retentate (ultrafiltered 3x concentrated) is investigated in this work. Transmission electron microscopy (TEM), utilizing the microcube encapsulation technique and protocols for immunolocalization of milk proteins, provides insight into the phenomenon of age gelation of UHT-sterilized, ultrafiltered (UF) milk retentate. Primary antibodies (specific for the native as well as the complexed forms of milk proteins) and secondary antibodies (conjugated to gold probes) are used to elucidate the positions of the milk proteins in various samples of milk from the stage of milking through UHT sterilization and storage for 12 months, …

A Response Surface Study Of Extruded Corn Starch/Skim Milk Powder Blends, Sachin Singh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Skim milk was ultrafiltered to three lactose/protein ratios and spray dried. The skim milk powder was extruded with pearled corn starch at different moisture contents, protein contents, lactose/protein ratios, and feed rates (control variables). Response surface methodology and a central composite in cube experimental design were used. This design required 30 experimental runs with 16 factorial points, 8 axial points, and 6 center points for replication. The physical and functional properties evaluated were expansion ratio, product temperature, bulk density, color, shear stress, viscosity, and water absorption index (response variables). Scanning electron microscopy was done to evaluate the microstructural attributes of …

Effects Of Whey Protein Concentrate, Phosphate, And Sodium Hydroxide On Texture And Acceptability Of Turkey And Beef Rolls, Igor V. Moiseev

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5.80), WPC-60 (pH=4.53) and WPC-75 (pH=6.85} containing 50, 60 and 75% protein along with controls (phosphate and no phosphate). Control rolls made with 0.5% phosphate had the highest bind strength, and sensory evaluation scores. Only WPC-75 (1%) was acceptable as a binding agent and flavor enhancer. WPC-60 reduced pink discoloration of rolls, but flavor, bind and cohesiveness scores were unacceptably low. WPC-50 was not an effective binding agent. In general, rolls made with 3% WPC had lower scores for intensity of turkey flavor.

Bind strength and sensory …

Consumption Of Iron-Fortified Cheese And Lipid Peroxidation In Females, Gene Joseph Giunti

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Dairy products are important sources of calcium and other nutrients but are a poor source of dietary iron. Cheese comprises a substantial portion of dairy food consumption and has been determined an appropriate medium for iron-fortification. However, iron may promote the potentially harmful process in food and biological systems known as lipid peroxidation. Therefore, the safety of consuming iron-fortified cheese was examined.

Commercial-scale batches of Cheddar cheese were iron-fortified to a level of two milligrams of iron per ounce with either ferric chloride, ferric-casein complex, or ferric-whey protein complex. Fifty-four premenopausal females were divided into three treatment groups and supplemented …

Effects Of Nonfat Dry Milk, Whey Protein Concentrate, And Calcium Caseinate On Color And Texture Of Turkey Rolls, Brent Neeley Dobson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two studies were conducted to evaluate the effects of milk solids on restructured and emulsified turkey rolls. the milk solids used were nonfat dry milk (NFDM), whey protein concentrate (WPC), and calcium caseinate (CC). Turkey rolls consisted of 100% breast meat or 90:10 or 70:30 breast-to-thigh, salt (1%), water (10%), internal or cluster fat (10%), and 3% of various milk solids (WPC, NFDM, CC).

The objectives of these studies were to 1) determine which ratio between light and dark meat is preferred; 2) determine which of milk solids evaluated will permit the highest level of dark meat incorporation into evaluated …

Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated the effect on curd firmness and syneresis of giving the concentrate a heat treatment prior to UHT …

The Contribution Of Meats To Energy And Essential Nutrient Intakes Of Women In The United States, C. Dian Martin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study used the 1987-88 USDA Nationwide Food Consumption Survey to investigate the contribution meat products make to intakes of nutrients at risk of inadequate or excessive consumption by women. The study is unique in that meat nutrients were extracted from mixed dishes, providing a more accurate picture of consumption. Cluster analysis was used to classify nonpregnant, nonlactating women 19 years and older based on their consumption patterns of total meat and individual meats (beef, poultry, processed meats, pork and seafoods) as percent of caloric intake.

Total fat and SFA intakes exceeded National Research Council (NRC) goals regardless of meat …

Browning Of Mozzarella Cheese During High Temperature Pizza Baking, Beatriz Matzdorf, Susan L. Cuppett, Laurie J. Keeler, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactobacillus helveticus that release inappreciable amounts of galactose into the cheese curd and was compared with high browning cheese made using cultures that release galactose into the curd. Cheese composition differed only for galactose content. The browning potentials of the cheeses were significantly different. Pizzas were made using 125 g of each cheese type and evaluated for appearance, texture, and flavor by a consumer panel. Panelists could distinguish between pizza …

Isolation Of Galactose-Fermenting Thermophilic Cultures And Their Use In The Manufacture Of Low Browning Mozzarella Cheese, Kamla K. Mukhurjee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The objectives of this study were to isolate galactose-fermenting, galactosenonreleasing strains of Streptococcus and Lactobacillus and to use these strains as starter cultures in the manufacture of low browning Mozzarella cheese. Four Streptococcus isolates having the desirable phenotype, combined with a Lactobacillus helveticus strain, were acceptable as starter cultures based on activity tests. Fifteen vats of Mozzarella cheese were produced, in triplicate, representing four experimental treatments (made with galactose-nonreleasing strains) and one control (made with a galactosefermenting, galactose-releasing Streptococcus). Analyses were performed on cheese after 5 and 28 d of refrigerated storage. The lactose and galactose content of cheese …

1st Biennial Ultra-High Temperature (Uht) Symposium, Various Authors

Other Documents

No abstract provided.

Amelioration Of Subsurface Acidity In Sandy Soils In Low Rainfall Regions. I. Responses Of Wheat And Lupins To Surface-Applied Gypsum And Lime, C. D. A. Mclay, G. S.P. Ritchie, W. M. Porter

Food Science and Nutrition

Amelioration of subsoil acidity using gypsum (CaSO₄·2H₂O) or lime (CaCO₃) was studied on sandy textured soils with low water holding capacity in a low rainfall environment. Field trials were established in 1989 at two sites on yellow sandplain soils to investigate whether different rates, sources and combinations of gypsum and lime application could be used to increase wheat and lupin yields. Gypsum increased wheat yields by up to 45% in the first two growing seasons whereas lime increased wheat yields by up to only 15% in the second season. The highest yields were generally …

Nutrient Uptake And Organic Acid Anion Metabolism In Lupins And Peas Supplied With Nitrate, S. P. Loss, A. D. Robson, G. S.P. Ritchie

Food Science and Nutrition

Unlike many plants reported in the literature, lupins do not excrete OH− in amounts equivalent to the net excess of inorganic anion uptake over inorganic cation uptake. To investigate the mechanisms involved in the maintenance of charge balance, nutrient uptake and organic anion accumulation of lupins and peas supplied with a range of NO3− concentrations, were compared. Lupins absorbed less NO3− than peas on a dry weight basis, which largely ACCOUNTED for the smaller excess of anion uptake over cation uptake in lupins than in peas at the same NO3− supply. When anion uptake exceeded cation uptake, peas excreted an …

Amelioration Of Subsurface Acidity In Sandy Soils In Low Rainfall Regions. Ii. Changes To Soil Solution Composition Following The Surface Application Of Gypsum And Lime, C. D. A. Mclay, G. S.P. Ritchie, W. M. Porter, A. Cruse

Food Science and Nutrition

Two field trials were sampled to investigate the changes to soil solution chemical properties of a yellow sand plain soil with an acidic subsoil following the application of gypsum and lime to the soil surface in 1989. The soils were sandy textured and located in a region of low annual rainfall (300-350 mm). Soil was sampled annually to a depth of 1 m and changes in soil solution composition were estimated by extraction of the soil with 0.005 M KCl.
Gypsum leaching caused calcium (Ca), sulfate (SO₄) and the ionic strength to increase substantially in both topsoil and …

Role Of Dissolution And Precipitation Of Minerals In Controlling Soluble Aluminum In Acidic Soils, G. S. P. Ritchie

Food Science and Nutrition

No abstract provided.

Changes In The Forms Of Cadmium With Time In Some Western Australian Soils, S. S. Mann, G. S.P. Ritchie

Food Science and Nutrition

Changes in the forms of Cd with time could affect its uptake by plants and hence potential toxicity to animals and humans. The effect of time on the forms of native and added Cd was studied in four West Australian soils which differed in their clay, hydrous oxide and organic matter content. Sequential extraction of soluble (KCl), exchangeable (BaCl₂), bound to organic matter (NaOCl), bound to oxides/clays (ammonium oxalate) and residual (concentrated acids) forms of Cd was carried out at different time intervals after the addition of Cd.
The Cd that was added to the soils transformed with …

Phosphorus Leaching In Soils Amended With Piggery Effluent Or Lime Residues From Effluent Treatment, D. M. Weaver, G. S.P. Ritchie

Food Science and Nutrition

Phosphorus (P) in wastes from piggeries may contribute to the eutrophication of waterways if not disposed of appropriately. Phosphorus leaching, from three soils with different P sorption characteristics (two with low P retention and one with moderate P retention) when treated with piggery effluent (with or without struvite), was investigated using batch and leaching experiments. The leaching of P retained in soil from the application of struvite effluent was determined. In addition, P leaching from lime residues (resulting from the treatment of piggery effluent with lime to remove P) was determined in comparison to superphosphate when applied to the same …

Phosphorus Removal From Piggery Effluents Of Varying Quality Using Lime And Physico-Chemical Treatment Methods., D. M. Weaver, G. S. P. Ritchie

Food Science and Nutrition

The choice of management practices for the treatment of piggery effluent prior to its disposal to waterways or land is governed by the desire to simultaneously minimise the cost of treatment whilst minimising pollution of the environment. Laboratory experiments were conducted to compare the removal of total and total filterable phosphorus (P) (μm) from ortho-phosphate solutions or piggery effluent by hydrated lime or lime kiln dust alone, or from recycled piggery effluent by lime and physico-chemical treatment methods. In addition, the ability of lime to remove P from recycled piggery effluent at an intensive piggery was assessed.

Most P …

Menu, 1994, Gallagher's Boxty House

Gallagher's Boxty House

No abstract provided.