Life Sciences Commons^™

Edible Insects As A Source Of Food Allergens, Lee Palmer

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Increasing global population increasingly limited by resources has spurred interest in novel food sources. Insects may be an alternative food source in the near future, but consideration of insects as a food requires scrutiny due to risk of allergens. Currently, the insect Dactylopius coccus, known as cochineal, is used to produce carmine, a natural red pigment used in food, which has caused allergic reactions. This study investigated allergens of cochineal focusing on purification from the pigment. Mass spectrometry identified a previously described major allergen of cochineal and a tropomyosin, although further work is required.

Tropomyosin is a major cross-reactive allergen …

Engaging Educational Professionals Towards Training The Next Generation Within The Food, Agricultural, And Natural Resources Career Areas, Tyson Sorensen

Funded Research Records

No abstract provided.

The Utilization Of Aquatic Bushmeat From Small Cetaceans And Manatees In South America And West Africa, A. Mel Cosentino, Sue Fisher

Anthropogenics and Population Decline Collection

Aquatic bushmeat can be defined as the products derived from wild aquatic megafauna (e.g., marine mammals) that are used for human consumption and non-food purposes, including traditional medicine. It is obtained through illegal or unregulated hunts as well as from stranded (dead or alive) and bycaught animals. In most South American and West African countries aquatic mammals are or have been taken for bushmeat, including 33 small cetaceans and all three manatee species. Of these, two cetacean species are listed in the IUCN red list as “near threatened,” and one as “vulnerable,” as are all manatee species. Additionally, 22 cetacean …

Identification Of Potential Bacterial Surrogates For Validation Of Thermal Inactivation Processes Of Hepatitis A Virus, Marcel Schmidt

Masters Theses

Thermal treatment is a method for inactivating pathogens in a wide range of food products. Recent studies have shown that hepatitis A virus (HAV) has a D_72°C [D72 degree celcius] of 0.9 min in buffer which is greater than vegetative bacterial pathogens. Common surrogates, such as Listeria innocua, are not resistant enough to be used as surrogates for HAV, thus, new surrogates need to be identified. The purpose of this study was to compare the thermal inactivation kinetics (D- and z-values) of Staphylococcus carnosus in different foods and different incubation temperatures to identify a potential surrogate for HAV. …

Comparison Of Commercial Gecko Food On Growth Of Rhacodactylus Geckos, Kaitlin Leigh Richard

Honors Projects

Available food sources can provide a different effect on the growth rates of Rhacodactylus auriculatus. In this study three food sources were compared, Repashy MRP, Pangea super foods, and GeckoPro New Caledonian blend. These are composed of similar nutrients but tend to have some points where they vary. Thirty-six gargoyle geckos were put through a trial over a 14 week period to determine which commercially available food source provides the best nutrients for growth, as measured by weight gain. Three groups of twelve were chosen based on a variety of ages and sizes to be given three different foods …

Extra Virgin Olive Oil Lecture And Tasting At Dublin Institute Of Technology, Cathal Brugha Street., Diarmuid Cawley

Reports

Extra Virgin Olive Oil (EVOO) is synonymous with great taste, cookery, traditional Mediterranean cuisines and increasingly human health. As part of an ongoing series of extra-curricular events organised by the DIT FOOD FORUM, an interactive round table lecture and tutored tasting took place for a limited number of culinary students at the School of Culinary Arts, DIT.

North American Entomophagy, Joohi Schrader, Dennis G. A. B Oonincx, Maria Pontes Ferreira

Nutrition and Food Science Faculty Research Publications

Eating insects is not a common Northern American practice today. However, in the past a variety of insect species was consumed in Northern America (north of Mexico including Greenland). The aim of this literature review is to provide an historical overview of North American entomophagy based upon both peer and non-peer reviewed sources on this topic. Regional differences in insect consumption and reasons for being underreported are discussed. We show that North American natives, and in certain cases colonists, collected and consumed a large variety of edible insects. These are categorized per order and where available, information on how these …

Influence Of Inoculum Preparation Upon Sensitivity Of Common Food Borne Pathogens To Emulsion Based Antimicrobials, Dillon Sd Murray

Masters Theses

Antimicrobial optimization procedures use the most resistant bacterial culture that could be present in the food to determine the levels of treatment needed to ensure safety. These procedures usually only focus on one method of preparing these inoculums for testing despite prior research showing that the preparation of the culture can influence how the culture reacts to a treatment. In this work, planktonic cells grown in a liquid media and sessile cells grown on a similar solid media were subjected to identical emulsion based antimicrobial systems. The cultures were monitored over time and their numbers periodically enumerated. Weibullian destruction models …

Contemplative Practice In Sustainable Food & Farming, Sarah Berquist

Sustainability Education Resources

PowerPoint presentation at the Institute of Teaching Excellence and Faculty Development at UMass Amherst. Offers contemplative practices applied in the Sustainable Food and Farming program including yoga; breathwork; reflective writing and dialogue; stories and poetry; and exploring personal values.

Effect Of Westernization On Oral Health Among College Students Of Udaipur City, India, Piyush Pujara, Neeraj Sharma, Rujul Jayeshkumar Parikh, Maitri Shah, Shachi Parikh, Vivek Vadera, Manpreet Kaur, Isha Makkar, Mayur Parmar, Pratik Rupakar, Shrikant Patel

HPD Articles

BACKGROUND: There is overwhelming evidence that periodontal disease and dental caries affect the majority of populations and that western culture and lifestyle may have a profound influence on oral health, especially in adults. The present study was performed to determine the effect of westernization on the oral health of college students of Udaipur City, Rajasthan. METHODS: A descriptive cross-sectional study was conducted among students attending various professional and non-professional bachelor's degree colleges of Udaipur City, Rajasthan, India, from March 2013 to May 2013. Eight hundred students were selected based on a two-stage random sampling procedure. Westernization was assessed by a …

Detection And Alleviation Of Pesticide Residue In Food And Water, Olubode James Adeniyi

LSU Doctoral Dissertations

Use of pesticide has become part of modern day agricultural practice. Some pesticides can remain in the environment for decades and contaminate surface water that is used for irrigation of produce. Two studies were conducted- first to examine possible pesticide residue in surface water and some fruits, vegetables and cereals in Louisiana; and second was to alleviate possible pesticide residues in the water using zeolite filtration. Samples of 8 foods (tomato, corn, rice, blueberry, cucumber, cabbage, wheat and melon) and 35 surface waters were studied using a QuEChERS extraction method for food samples and an EPA method for the water …

Molecular Gastronomy, Roisin Burke, Herve This, Alan Kelly

Articles

Molecular gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring during the preparation of dishes. Applications building on the principles of molecular gastronomy, such as ‘Molecular Cooking’ and ‘Note-by-Note cooking’ have emerged in recent years. Food scientists, culinary scientists, food engineers, and chefs are increasingly collaborating within these areas, whether in the kitchen or in industry. This article gives an overview of the …

Effect Of Applied Magnetic Field On Surface Morphology, Optical And Electrical Property Of Tin (Iv) Oxide (Sno2) Nanomaterial For Meat Spoilage Detection, Gil Nonato Santos, Mary Gillian Santos, Jonathan C. Briones, Michael P. Delmo, Eriberta B. Nepumuceno, Joshua Miguel C. Danac

Angelo King Institute for Economic and Business Studies (AKI)

The specter of botcha or “double dead” meat is a persistent, if not underestimated, threat in Filipino markets. In 2014, the National Meat Inspection Service (NMIS) recorded the confiscation of more than 12 metric tons of so-called hot meat, unfit for human consumption. The hazard that consuming this and other forms of spoiled meat poses to human health cannot be overstated, especially because spoiled meat can harbor dangerous pathogens or parasites such as Salmonella, Staphylococcus, Pseudomonas Aeroginosa, and Trichinella.