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Full-Text Articles in Life Sciences
Utilizing Nutritive Sweeteners To Control Lipid Oxidation In Low Moisture Baked Goods, Samantha Vieira
Utilizing Nutritive Sweeteners To Control Lipid Oxidation In Low Moisture Baked Goods, Samantha Vieira
Masters Theses
In this study, we determined the effect of nutritive sweeteners at 0 to 0.50 moles/kg on lipid oxidation in a model cookie system. Confocal microscopy using Bodipy 493 as a fat soluble dye showed that the fat formed a continuous phase surrounding the starch granules regardless of sugar type. The impact of glucose concentration on lipid oxidation was monitored by lipid hydroperoxides and headspace hexanal during storage at 55°C. Low concentrations of glucose (0.09) were strong inhibitors. At equal molar concentrations, reducing sugars (glucose and fructose) inhibited lipid oxidation, greater than a two months increase in lag phase compared to …
Fruit And Vegetable Intake, Attitudes, And Beliefs Of Multicultural Middle School Students In Central Massachusetts, Emily M. Harrington
Fruit And Vegetable Intake, Attitudes, And Beliefs Of Multicultural Middle School Students In Central Massachusetts, Emily M. Harrington
Masters Theses
High fruit and vegetable (FV) intake is associated with healthy weights and decreased risk of chronic disease. Yet, adolescent FV intakes fall below national recommendations. Few studies involve racial/ethnic minority adolescents in formative research, despite their increased risk of poor FV intake. Consequently, the purpose of this study was to describe the type and frequency of FV intake of urban multicultural young adolescents, and to examine their attitudes and beliefs towards increased consumption of FV. A convenience sample (n=79) of racially diverse (e.g., 31% Hispanic/Latino, 27.4% Black/African American) grade seven students, participated in our study comprised of a self-administered survey …