Life Sciences Commons^™

Effect Of The Addition Of Waxes On The Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, Jiwon Lee

Nutrition, Dietetics, and Food Sciences Faculty Publications

Physicochemical characteristics of lipid-based foods depend, among other factors, on the microstructure and the characteristics of the lipid network formed during crystallization. The objective of this study, was to evaluate the effect of the addition of sunflower oil waxes on the crystallization and melting behavior of anhydrous milk fat (AMF), a lipid with a low content of palmitic and trans-fatty acids. The crystallization and melting behavior of AMF alone and with the addition of 0.25 and 0.5% of waxes was studied using a differential scanning calorimeter. The morphology of the crystallized samples was evaluated with a polarized light microscope. The …

Effect Of Emulsifiers On Shortenings, Silvana Martini, Maria Lidia Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

The quality of a shortening depends on its physicochemical characteristics. These include amount of solids, texture and melting behavior, among others. The type of shortening, the processing and storage conditions strongly affect these characteristics. Different strategies can be used to formulate shortenings with low trans fatty acids content while maintaining their physicochemical characteristics. This article describes some of these strategies and aims to provide information about the different variables that need to be controlled to obtain a high quality shortening.

Effect Of High Intensity Ultrasound On Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, R. W. Hartel

Nutrition, Dietetics, and Food Sciences Faculty Publications

The need to eliminate trans-fatty acids from foods’ formulation resulted in the exploration of new lipid sources and alternative processing conditions that will improve the physicochemical characteristics and nutritional qualities of lipid-based foods. In general, the physicochemical characteristics of lipid networks depend on the microstructure and crystallization behavior of the system. The objective of this work was to use high intensity ultrasound (HIU) as an additional processing condition to alter the crystallization behavior of a lipid model system (anhydrous milk fat). Results show that HIU application not only decreases the induction time of crystallization (faster crystallization) at a constant crystallization …

Strong Navajo Marriages, Linda Skogrand, Mary Lou Mueller, Rachel Arrington, Heidi Leblanc, Davina Spotted Elk, Irine Dazyie, Reva Rosenband

Nutrition, Dietetics, and Food Sciences Faculty Publications

The purpose of this qualitative study, conducted in two Navajo Nation chapters, was to learn what makes Navajo marriages strong because no research has been done on this topic. Twenty-one Navajo couples (42 individuals) who felt they had strong marriages volunteered to participate in the study. Couples identifi ed the following marital strengths: (1) maintain communication, (2) nurture your relationship, (3) learn about marriage, (4) be prepared for marriage, and (5) have a strong foundation.

Control Of Listeria Monocytogenes In Ready-To-Eat Meats Containing Sodium Levulinate, Sodium Lactate, Or A Combination Of Sodium Lactate And Sodium Diacetate, R. L. Thompson, C. E. Carpenter, Silvana Martini, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study investigated the use of sodium levulinate to prevent outgrowth of Listeria monocytogenes in refrigerated ready-to-eat (RTE) meat products. Turkey breast roll and bologna were formulated to contain 1%, 2%, or 3% (w/w) sodium levulinate, 2% sodium lactate, a 2% combination of sodium lactate and sodium diacetate (1.875% sodium lactate and 0.125% sodium diacetate), or no antimicrobial (control). Samples of the RTE products were sliced, inoculated with 102 to 103 CFU/cm2 of a 5-strain cocktail of L. monocytogenes, vacuum packaged, and stored at refrigeration temperature for 0 to 12 wk. Counts reached 108 CFU/cm2 on control turkey roll product …

Susceptibility Of Chlamydia Trachomatis To The Excipient Hydroxy-Ethylcellulose: Ph And Concentration Dependence Of Antimicrobial Activity, Ali A. Abdul-Sater, David M. Ojcius, M. P. Meyer

All Dugoni School of Dentistry Faculty Articles

Hydroxyethyl cellulose (HEC) is used as a neutral excipient in microbicides used against sexually transmitted pathogens. However, HEC inhibits the infection of cervical epithelial cells by Chlamydia trachomatis at pH 5 in a concentration-dependent manner. At pH 7, infection is inversely dependent on the concentration of HEC, possibly due to pH-dependent calcium sequestration.

Physical Properties Of Low-Trans Shortenings As Affected By Emulsifiers And Storage Conditions, Silvana Martini, Maria L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

The quality of shortenings, such as solid fat content (SFC) and texture, strongly depends on temperature fluctuations during storage and handling. The quality of a shortening might be affected not only by temperature fluctuations but also by its chemical composition and the presence of emulsifiers. The objective of this work was to investigate the effect of emulsifier addition and storage conditions on the texture, thermal behavior and SFC of low-trans shortenings formulated with palm oil, palm kernel oil, and vegetable oils such as sunflower and soybean oils. Several conclusions can be drawn from this study: (a) The crystallization behavior of …

Effect Of Processing Conditions On The Crystallization Behavior And Destabilization Kinetics Of Oil-In-Water Emulsions, Silvana Martini, Megan Tippetts

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objective of this research was to systematically study the effect of processing conditions on the crystallization behavior and destabilization mechanisms of oil-in-water emulsions. The effect of crystallization temperature (T c) and homogenization conditions on both thermal behavior and destabilization mechanisms were analyzed. Results show that the crystallization of lipids present in the emulsions was inhibited when compared with bulk lipids as evidenced by a lower onset and peak temperature (T on and Tp, respectively) in differential scanning calorimetry crystallization exotherms. The smaller the droplet size in the emulsion, the more significant the inhibition (lower T on and T p). …

Holyoke Dam, Connecticut River, 2008, Brett Towler

Fish Passage Data Archive

Holyoke Dam

Connecticut River

Massachusetts

Year data collected: 2008

Good (Youth) Sports: Using Benefits-Based Programming To Increase Sportsmanship, Mary Sara Wells, Skye G. Arthur-Banning, Karen P. Paisley, Gary D. Ellis, Mark F. Roark, Kara M. Fisher

Kinesiology and Health Science Faculty Publications

Sportsmanship problems in youth sport have recently become a more prominent issue for parks and recreation professionals. Benefits-based programming is one method these professionals could use to address the issues of sportsmanship in their youth leagues. Recent studies and programs have successfully employed prosocial behavior techniques in this process as a means of improving the sportsmanship atmosphere in youth leagues. Previous research, however, has yet to compare the efficacy of such programs in comparison to a control group. Data for this study were gathered through observations of positive and negative sportsmanship behaviors youth basketball games at two local community centers. …