Food Science Commons^™

Micro-Physiological Models To Mimic Mucosal Barrier Complexity Of The Human Intestine In Vitro, Abhinav Sharma

Doctoral Dissertations

The mucosal barrier in the intestine is vital to maintain selective absorption of nutrients while protecting internal tissues and maintaining symbiotic relationship with luminal microbiota. This bio-barrier consists of a cellular epithelial barrier and an acellular mucus barrier. Secreted mucus regulates barrier function via in situ biochemical and biophysical interaction with luminal content that continually evolves during digestion and absorption. Increasing evidence suggests that a mucus barrier is indispensable to maintain homeostasis in the gastrointestinal tract. However, the importance of mucus barrier is largely underrated for in vitro mucosal tissue modeling. The major gap is the lack of experimental material …

An Impedimetric Aptasensing System For The Rapid Detection Of Salmonella Typhimurium, America Sotero

Graduate Theses and Dissertations

Salmonella Typhimurium is a foodborne pathogen associated with raw and undercooked eggs, poultry, beef, fruits, and vegetables. In the United States, Salmonella is responsible for approximately 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths annually. For many years, conventional detection methods such as culture-dependent and PCR-based methods have been the “golden standards” for the detection of this pathogen due to their high sensitivity and reliability. However, they still have some disadvantages such as long enrichment steps and high costs that need to be overcome. The development of a rapid and reliable method for the detection of S. Typhimurium is needed …

Dynamic Between Biomass, Ph And Acid Lactic By Microorganisms In Fermentation Of Fresh Milk, Emmanuel Rodriguez, Aurelio Castillo, Paul A. Valle, Yolocuauhtli Salazar

Annual Symposium on Biomathematics and Ecology Education and Research

No abstract provided.

Effects Of Period And Temperature On Quality And Shelf-Life Of Cucumber And Garden-Eggs Packaged Using Cassava Starch-Zinc Nanocomposite Film, Adeshina Fadeyibi, Zinash Delebo Osunde, Mohammed Gana Yisa

Journal of Applied Packaging Research

Nanocomposite film can be used to prolong the shelf-life of fruits and vegetables. This research was undertaken to investigate the effects of packaging period and temperature on the quality and self-lives of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film. Hundred grams each of cucumber and garden-eggs were wrapped in a 200× 350 mm size nanocomposite film and low density polyethylene (LDPE) of 2.240± 1.076 × 10^-10 gm^-1Pa^-1s^-1 water vapor and 1.568± 0.084× 10^-10 gm^-1Pa^-1s^-1 oxygen gas permeability. The products were stored at 10−27^oC temperatures …

Maleic Anhydride Compatibilized Peach Waste As Filler In Polypropylene And High Density Polyethylene Biocomposites, Caralyn Wong, Stephanie Jung, Joongmin Shin, Ajay Kathuria

Master's Theses

It is estimated that roughly 103, 515 tons of peach waste is produced annually in the US. The majority of the waste is disposed of in landfills, which contributes to climate change as they release 93 million metric tons of CO₂ equivalent. Peach waste principally consists of remaining stone and seed after flesh removal. The agro-waste includes both cellulose and lignin, which can be utilized as a filler in plastic packaging to reduce carbon footprints and material cost. The objectives of this research are (1) to develop peach flour (PF)-filled biocomposites with a polyolefin matrix using maleic anhydride-g-high density …

Life Cycle Assessment Of The Us Beef Processing Through Integrated Hybrid Approach, Shaobin Li, Yuwei Qin, Jeyamkondan Subbiah, Bruce Dvorak

Department of Civil and Environmental Engineering: Faculty Publications

Hybrid life cycle assessment (LCA) incorporating process-based and economic input-output (EIO)–based inventory data has been applied in various industries (e.g., wind energy, biofuel). Few hybrid LCA studies have been found in the food industry. This work analyzes the life cycle environmental impacts of the US beef processing industry using process-based and integrated hybrid LCA. The process-based inventory includes all resource inputs and waste outputs associated with a beef processing plant. The EIO-based inventory includes key activities missing in the process-based inventory, such as technical and management service, wood and paper, and industrial equipment. Ten environmental impact categories from TRACI v2.1 …

Improving Microbiological Safety Of Low Moisture Food Products Using Radio Frequency And Ethylene Oxide, Long Chen

Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research

Recent foodborne illness outbreaks in US associated with consumption of low-moisture foods (LMF) have heightened concerns of their microbial safety. Salmonella is a pathogen of major concern in LMF due to its ability to persist in low water activity (a_w) environments. The disadvantages of existing decontamination technologies for LMF call for novel and efficient intervention technologies. Radio frequency (RF) and ethylene oxide (EtO) were evaluated in this dissertation for improving microbial food safety and quality of LMF. Cumin seeds and inshell hazelnuts were selected as model foods.

It took < 2 min of stationary RF heating to achieve > 5 log reductions of Salmonella in cumin seeds without …

Does Circularizing Source-Separated Food Waste Present A Risk To Our Food?, Astha Thakali

Electronic Theses and Dissertations

About a third of the food produced annually is wasted. Food waste recycling can be a way to close the loop and attain a more sustainable food system, however, the system must be carefully monitored and managed to avoid the introduction and build-up of contaminants. To study the potential presence of contaminants in food waste, source-separated food waste was collected and screened for five classes of contaminants (physical contaminants, heavy metals, halogenated organic contaminants, pathogens, and antibiotic resistance genes) from two separate regulatory environments (voluntary vs mandated food separation). The regulatory environment did not affect the level of contamination, except …

Elucidating Basis Of Rice Discoloration And Developing Prevention Strategies, Zeinab Mohammadi Shad

Graduate Theses and Dissertations

Economically, discolored rice kernels have less market value, which can seriously impact farm net profit. The reasons for rice discoloration during storage have not been studied extensively and many questions remain. Therefore, the primary goal of this study was to improve understanding of the role and contributions of storage practices on rice quality degradation and discoloration. In this study, three rice cultivars including XL753 (hybrid), Roy J (pureline), and Titan were assessed for changes in quality and microbial kinetics. The rice samples at a high moisture content (MC) of 21% w.b. and a low MC of 16% were stored at …

Comparing Economics Of Traditional Carbonation Method And A Novel Carbonation Invention For Craft Beer, Kira Simonson

Biological and Agricultural Engineering Undergraduate Honors Theses

The traditional method for the carbonation of beer includes bubbling CO₂ through a pressurized brite tank until the desired level of carbonation concentration is reached. The gas either dissolves in the liquid volume or passes through the beer into the gas headspace above the bulk volume of beer. The gas that passes through the liquid can strip the beer of flavors, and this undissolved gas is vented to the atmosphere. To reduce the gas lost to the atmosphere, the CO₂ is dissolved into the beer slowly over a long period of time, which increases gas-use efficiency but sacrifices …

Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau

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

The reputation of low-moisture foods as safe foods has been crumbling over the past decade due to repeated involvement in foodborne illness outbreaks. Although various pasteurization technologies exist, a majority are thermal processes and have not been well-characterized for pasteurizing low-moisture foods. In addition, the nature of a low-moisture food matrix introduces various experimental complications that are not encountered in high-moisture foods. In this dissertation, the development, building instructions, and characterization of various open source tools for studying the inactivation kinetics of microorganisms in low-moisture foods are described. The first tool is the TDT Sandwich, a dry heating device for …

Integration Of Sodium Hypochlorite Pretreatment With Co-Immobilized Microalgae/Bacteria Treatment Of Meat Processing Wastewater, Xinjuan Hu, Yulie Meneses, Ashraf Aly Hassan

Department of Food Science and Technology: Faculty Publications

Wastewater with 0.2, 0.4, 0.8, 1.0 mg/L free chlorine was biologically treated using co-immobilized microalgae/ bacteria. In contrast, non-pretreated wastewater was treated with beads (control) and blank beads (blank) under the same operating condition. Results showed that NaClO pretreatment removed 8–33% total nitrogen (TN), 31–45% true color and 0.7–2.5 log CFU/mL aerobic-bacteria. At the end of treatment, maximum algal biomass (2,027 dry weight mg/L) was achieved with 0.2 mg/L free chlorine. Bacterial growth in wastewater was decreased by NaClO pretreatment before reaching 7.2–7.7 log CFU/mL on the fifth day. Beads with microorganisms (control) removed 15% more chemical-oxygen-demand (COD), 16% more …

Evaluación De La Sustitución De Grasa Por Salvado De Trigo En Un Producto Cárnico Emulsificado Mortadela, Camila Agudelo Bernal, Lina Alejandra Gómez Pardo

Ingeniería de Alimentos

Este proyecto tiene como objetivo desarrollar un producto cárnico (mortadela) sustituyendo la grasa animal por salvado de trigo para el aprovechamiento de este. Como primera medida se realizó una pulverización y tamizado para la obtención de la harina, se realizó una caracterización determinando el tamaño de partícula, capacidad de hinchamiento, capacidad de retención de agua. Se elaboró el producto cárnico utilizando diferentes concentraciones de salvado de trigo, para ello se utilizaron (0%, 10%, 24% y35%), para cada formulación se realizaron análisis fisicoquímicos tales como: textura, color, pH, loncheado. La formulación con mejor comportamiento fisicoquímico se dirigió a una prueba de …

Predicción Del Crecimiento Del Hongo Botrytis Spp En Fresa Fragaria Ananassa Por Medio De Termografía Infrarroja, Carolayn Moreno Quintanilla, Angie Katherin Sotelo Aldana

Ingeniería de Alimentos

El objetivo general de esta experimentación consistió en predecir el crecimiento del hongo más común en fresa Fragaria anannasa, Botrytis spp, mediante imágenes termográficas in vivo e in vitro. Se trabajaron 136 fresas repartidas en dos grupos: M1: (control) y M2 (inoculación de Botrytis spp). Estas fueron almacenadas en condiciones ambientales durante una semana, la cual se realizó seguimiento de: Tomas digitales y termográficas, análisis fisiológico y análisis microbiológico. El procedimiento in vivo consistió en apartar tres fresas de cada grupo (por triplicado) en cajas de Petri, con el fin de mantenerlas fijas para realizar las tomas fotográficas y cambios …

Evaluación De Las Propiedades Fisicoquímicas Y Tecnológicas Del Almidón Nativo De Cubio Aplicado A Una Matriz Cánica Salchicha Frankfurt, Hasbleidy Giseth Cuellar Torres, Jennifer Lizcano Prada

Ingeniería de Alimentos

En la búsqueda de nuevas alternativas para la industria alimentaria, se tomó como base el cubio variedad Tropaeolum tuberosum, por ser un producto nativo de la región Andina. En este proyecto se propuso elaborar y evaluar el almidón nativo de cubio como sustituto en un producto cárnico emulsificado, salchicha tipo Frankfurt comparado con almidón de papa utilizado, se aplicaron 5 sustituciones para definir las dos mejores. Para alcanzar este objetivo, inicialmente se realizó la extracción del almidón, estos tubérculos fueron tratados previamente, rayados, sedimentados y secados, hasta obtener un rendimiento de 1,82% en almidón de cubio. Una vez obtenido se …

Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy

Electronic Theses and Dissertations

According to Mordor Intelligence Research, the new compositional research and moisture content extrusion process are helping the growth of the plant protein market. The demand for plant proteins is growing at a fast rate, owing to change in lifestyle, lack of balanced dietary intake, and improved research and development in order to develop new kinds of plant-protein enriched products. It is necessary to identify the right plant protein sources and choose the right processing methodology to create highly digestible foods which can be consumed by infants and elderly as well. In addition, it is important to support local farmers and …

Modelación De La Síntesis De Galacto-Oligosacáridos (Gos) En La Elaboración De Una Bebida Láctea Fermentada Simbiótica Utilizando Β-Galactosidasa, Yury Paola Amaya Cetina, Sergio Yannick Téllez Guevara

Ingeniería de Alimentos

El descubrimiento de la capacidad prebiótica de los Galacto-oligosacáridos (GOS) y su reconocimiento por parte de la UE y la FDA, ha motivado a explorar el potencial de enzimas de diferentes fuentes para la producción de GOS en la industria alimentaria, principalmente para la prevención de enfermedades gastrointestinales y para el crecimiento selectivo de bacterias probióticas. En este proyecto se propuso elaborar y evaluar una bebida láctea fermentada con microorganismos probióticos y GOS. Para alcanzar este objetivo, inicialmente se realizó la evaluación experimental de la cinética enzimática de producción de GOS a partir de la enzima β-galactosidasa proveniente de Aspergillus …

Ecosystem Of Bagged Grain Stored Under Naturally Ventilated Warehouse: Analysis And Modelling, Michael Ayodele Omodara

Theses and Dissertations--Biosystems and Agricultural Engineering

Grain in Africa and indeed most developing parts of the world are stored in polypropylene or jute bags arranged in stacks of varied dimensions in naturally ventilated warehouses. This practice is, however, associated with high postharvest losses due to poor temperature and moisture management during storage. This constitutes a major economic and food security challenge in these countries. Therefore, this study characterizes changes in moisture content and temperature occurring in a stack of bagged corn by determining the permeability of bag materials that influence moisture transfer and developing a mathematical model of heat and mass transfer which incorporates the unique …

Evaluación De Las Propiedades Fisicoquímicas, Reológicas Y Sensoriales De Un Queso Doble Crema Con Adición Parcial De Harina De Mango (Mangifera Indica Var. Tommy Atkins), Johana Zulay Aguirre Durán, Ana Maria Socha Moreno

Ingeniería de Alimentos

El queso tipo doble crema, es un queso fresco de pasta hilada, elaborado con leche de vaca entera, es considerado un producto graso con un porcentaje de grasa del 24%, en este trabajo se evaluará el efecto de la adición de fibra de cáscara de mango sobre las propiedades sensorial, fisicoquímica y reológicamente en esta matriz alimentaria, aprovechando la composición nutricional de la cáscara de mango que contiene aproximadamente un 50% de fibra total, se realiza una sustitución parcial de grasa por fibra natural en el producto. Los quesos se elaborarán con un porcentaje inicial de grasa en la leche …

Propuesta Preliminar De Diseño Para Un Sistema De Separación De Proteínas Del Lactosuero Usando Ultrafiltración, Natalia Monroy Pedraza

Ingeniería de Alimentos

El lactosuero es un subproducto de la elaboración de quesos, tradicionalmente es usado para alimentación animal y en muchos casos es desechado como efluente, generando un gran impacto ambiental, este cuenta aproximadamente con el 55% de los nutrientes de la leche. Dependiendo del tipo de queso se obtienen diferentes tipos de lactosuero, estos varían en su composición, sin embargo, en todos los casos la lactosa es su componente mayoritario seguido de las proteínas, siendo estas de gran valor biológico. En este trabajo se evaluó experimentalmente la separación de las proteínas contenidas en el lactosuero usando membranas de ultrafiltración, analizando la …

Evaluación Tecnológica Del Almidón De Cubio Modificado Para Su Aplicación En Un Producto Cárnico Tipo Hamburguesa, Stephany Alejandra Martínez Mora, Sara Sánchez Talero

Ingeniería de Alimentos

El presente trabajo se realizó con la finalidad de evaluar el potencial físico que presenta el cubio, para su utilización en la industria cárnica por medio de la extracción del almidón y su modificación química mediante el proceso de acetilación. Se realizó en 5 etapas; en la primera se obtuvo el almidón de cubio (ANC) por medio de lavado, secado, molienda y tamizado, en la segunda etapa se procedió a la modificación química mediante el proceso de acetilación, en la tercera etapa se realizó una caracterización del almidón de cubio modificado (ACM) respecto a temperatura de gelatinización, índice de absorción …

Physicochemical Characterization, Structural Determination, And Molecular Dynamic Modeling Of Proso Millet Proteins For Enhanced Food Functionality, Felix Akharume

Theses and Dissertations--Biosystems and Agricultural Engineering

More than one-third of Americans today incorporate plant-based protein into their diet and about 40% believed that plant-based protein is healthier than animal protein, especially Millennials. The increasing global demand for plant-based proteins driven by the high cost of animal proteins, consumers’ desire for lean protein, vegetarianism, and the need for more sustainable green protein products have necessitated research into alternate emerging and underutilized sources of protein to complement or supplement the major plant protein in the market- soy, pea, and gluten. Therefore, this dissertation is focused on the valorization of the proteins in proso millet. Specifically, this work focused …