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Full-Text Articles in Life Sciences
Probing And Three-Point Bend Methods Compared To Sensory Scales As Measurements For Cookie Texture, Aaron Lee Woody
Probing And Three-Point Bend Methods Compared To Sensory Scales As Measurements For Cookie Texture, Aaron Lee Woody
Masters Theses
Cookies, an important product of the food industry, have distinctive textural attributes that affect consumer perception of quality. Reliable methods of texture evaluation of cookies are important to monitor the manufacture of consistent, consumer acceptable products. Instrumental methods for textural evaluation that correlate with sensory values can help with the speed, cost, and ease of evaluating during processing. A study was conducted to evaluate differences and similarities between two instrumental methods and sensory evaluation of texture evaluation for seven commercially available varieties of cookies (two shortbread, pecan shortbread, a soft and hard sugar cookie, and a soft and hard oatmeal …
Influence Of Chelators On The Antimicrobial Activity Of Lysozyme Against Escherichia Coli O157:H7., Jeffrey Smith Boland
Influence Of Chelators On The Antimicrobial Activity Of Lysozyme Against Escherichia Coli O157:H7., Jeffrey Smith Boland
Masters Theses
The objectives of these studies were to determine the influence of chelator combinations on the effectiveness of the food antimicrobial lysozyme against the foodborne pathogenic bacterium, Escherichia coli O157:H7. By itself, lysozyme has little or no activity against Gram-negative bacteria, however, in the presence of chelating agents, the antimicrobial spectrum of lysozyme can be increased to include Gramnegative bacteria such as E. coli O157:H7. Experiments were three-fold. The first series of experiments examined the effects of lysozyme and three chelating agents (ethylenediamine tetraacetic acid (EDTA), disodium pyrophosphate (DSPP), and pentasodium tripolyphosphate (PSTPP)) on growth inhibition of E. coli O157:H7. The …
“Effect Of Labeling On Consumer Perception Of Commercial And Laboratory-Produced Vanilla Ice Creams, April Rae Parker
“Effect Of Labeling On Consumer Perception Of Commercial And Laboratory-Produced Vanilla Ice Creams, April Rae Parker
Masters Theses
Ice cream, produced in millions of gallons, has been a favorite comfort food to many people since its development centuries ago. Vanilla ice cream has long been a staple in the ice cream industry with its production and consumption being the highest when compared to other flavors. Since many consumers want more “natural” foods, the objective of this study was to study the effect of labeling the type of vanilla flavoring on consumer perception of commercial ice cream and laboratory-produced vanilla ice cream. Four commercial vanilla ice creams, one containing natural vanilla, one with artificial, and two containing both, were …
The Effect Of Ultimate Ph On The Shelflife And Safety Of Fresh Pork Loins, Brandy Lynn Knox
The Effect Of Ultimate Ph On The Shelflife And Safety Of Fresh Pork Loins, Brandy Lynn Knox
Masters Theses
Ultimate pH (the pH of meat 24 hr post-mortem) is one of the most important contributors to defects and reduced sensory and microbial shelflife of pork. The objectives of this study were to determine: (1) the effect of ultimate pH (pHu) of pork loin on its shelflife at the wholesale and retail level and (2) its influence on the growth of Salmonella Typhimurium DT104 in ground pork. Thirty-six pork loins (pH range = 5.56- 6.57) were collected at a commercial slaughter facility 24 hr post-slaughter. All pigs were from the same genetic line. Aerobic (APC), psychrotrophic (PPC), Enterobacteriaceae (EC) and …
Effect Of Gaseous Ozone On Antioxidant Content And Color Of Sliced Tomatoes, Sarah Malone
Effect Of Gaseous Ozone On Antioxidant Content And Color Of Sliced Tomatoes, Sarah Malone
Masters Theses
Sliced tomatoes are used frequently in restaurants and fast-food establishments. Their limited shelf-life has caused scientists to study treatments to prolong their useful life. Previously, treatments for shelf-life extension have included mild heat treatment and modified atmosphere packaging. Although gaseous ozone has been shown to reduce spoilage microorganisms on produce, limited research has been performed regarding the oxidation potential of ozone on antioxidant compounds. Our objective was to evaluate the effect of gaseous ozone on lycopene and ascorbic acid in sliced tomatoes, as well as its effect on tomato color. Two tomatoes of uniform size and color (USDA Stage 5) …
Physical And Chemical Treatments For Control Of Salmonella On Cantaloupe Rinds, Vivian Ann Rash
Physical And Chemical Treatments For Control Of Salmonella On Cantaloupe Rinds, Vivian Ann Rash
Masters Theses
This study was conducted to evaluate the effect of various sanitizing treatments applied to cantaloupe rinds on survival of Salmonella. A five-strain cocktail of nalidixic acid resistant Salmonella was inoculated (~ 6 log cfu/cm2) onto the rinds of whole cantaloupes, which were then treated with tap water (control), chlorine dioxide solution (100 and 200 ppm for 30, 60 and 90 sec), peroxyacetic acid solution (40 and 80 ppm for 45, 90 and 150 sec), dimethyl dicarbonate solution (1000, 5000, and 10,000 ppm for 3 min), ozonated water (~1.66 ppm for 1, 2, 3, and 4 hours), steam …