Food Science Commons^™

Job Characteristics As Related To Job Satisfaction Of University Foodservice Employees, Kelly M. Duke

Masters Theses

The purpose of this study was to determine the relationship between job characteristics and job satisfaction of university foodservice employees. The relationship of demographic variables to job satisfaction was also explored. A three-part survey was developed including the 30-item Job Characteristics Inventory, six items related to job satisfaction and seven demographic items. Separate written questionnaires were administered to 32 supervisory and 147 non-supervisory employees of a large state university foodservice department. The response rate was 98 percent (n=32 supervisory; n=142 non-supervisory).

The reliability of the instruments using Cronbach's alpha was .88 for employees and .91 for supervisors. Multiple regression analyses …

Betaine Transport Imparts Osmotolerance On A Strain Of Lactobacillus Acidophilus, Robert W. Hutkins, William L. Ellefson, Eva R. Kashket

Department of Food Science and Technology: Faculty Publications

Unlike most Lactobacilus acidophilus strains, a specific strain, L. acidophilus IF0 3532, was found to grow in rich medium containing 1 M sodium acetate, KCI, or NaCl. This strain could also grow with up to 1.8 M NaCl or 3 M nonelectrolytes (fructose, xylose, or sorbitol) added. Thus, this strain was tolerant to osmotic pressures up to 2.8 osM. A search for an intracellular solute which conferred osmoprotection led to the identification of glycine betaine (betaine). Betaine was accumulated to high concentrations in cells growing in MRS medium supplemented with 1 M KCI or NaCl. Uptake of [¹⁴C]betaine …

Effects Of Sire, Ration, And Interaction Of Sire With Ration On Reproductive Performance Of Holstein Dairy Cows, Jen-Hon Justin Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A study was conducted to analyze reproductive data gathered over a ten-year period at the Utah State University Dairy Farm. The study utilized 289 complete first lactations of Holstein cows, including 150 daughters of 10 sires in Trial I and 139 daughters of 8 sires in Trial II. One sire was used in both trials; this was sire 4 in Trial I and sire 18 in Trial II. The study measured ration, season, and sire effects and their interactions on the reproductive performances of dairy cows.

Reproductive traits analyzed were: days from calving to first estrus, days from calving to …

Plasmid-Linked Maltose Utilization In Lactobacillus Spp. Isolated From Meat, Mei-Ling Liu

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Five strains of Lactobacillus plantarum and four strains of Lactobacillus species isolated from fresh meat were examined for the presence of plasmid DNA. All strains examined contained between one and five plasmids ranging in molecular mass from 1.3 to 51.6 (Mdal). Plasmid-curing experiments suggest that maltose utilization is associated with a 51 Mdal plasmid in Lactobacillus sp. DB29 and 42 Mdal plasmids in Lactobacillus spp. DB27, DB28, DB31. Southern blot DNA-DNA hybridization showed homology between the maltose plasmid from Lactobacillus sp. DB29 and several plasmids from the other Lactobacillus spp.

Fluoride Content In Home-Canned Fruits In Utah, Sydney Ann Mcdonald

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to determine whether or not canning fruit using fluoridated water made a difference in the fluoride contents of the juice and the pulp. Four cities in Utah were chosen. Two cities were fluoridated (Brigham City and Helper) and two cities were not fluoridated (North Ogden and Price). Three homes were chosen within each city, and three jars of canned fruit (one jar each of apricots, cherries, and peaches) were selected from each home. The fruit samples were freeze-dried, and then the fluoride was measured with a fluoride ion electrode. A difference was found in …

Cottage Cheese From Ultrafiltered Skimmilk By Direct Acidification, Jorge Ricardo Ocampo-Garcia

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H₃PO₄/100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5°C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added …

Effect Of Proteolytic Enzymes On Transfection And Transformation Of Streptococcus Lactis Protoplasts And Transformation Of Streptococcus Cremoris, Steven A. Woskow

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of proteolytic enzymes on the transformation and transfection of Streptococcus lactis LM2301 protoplasts was examined in an attempt to eliminate the variability observed. By using both chymotrypsin and mutanolysin to form protoplasts followed by spread plating, consistent frequencies of 104 to 105 transformants per μg of pGB301 DNA, and 105 transfectants per μg of c2 bacteriophage DNA where achieved. Optimum transformation and transfection frequencies were obtained when 16 h cultures were treated simultaneously with 25 U/ml mutanolysin and 1.25 U/ml chymotrypsin for 15 min. Trypsin and pronase in conjunction with mutanolysin also increased transformation frequencies higher than when …

The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by measuring biological value (BV), net protein utilization (NPU) and nitrogen efficiency for growth (NEG) over a 14-day period. A 28-day protein efficiency ratio (PER) was determined on the same products at 10% protein level. Effects of added lactose on PER of retentate, regular and UFCC were also evaluated. The most limiting amino acids were cystine + …

Factors Affecting Growth Of Proteinase Positive And Proteinase Negative Streptococcus Cremoris Uc310 In Ultrafiltered Milk Retentate, Brent Karl Pope

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whole milks were adjusted to pH 5.8, 6.2, or 6. 7 with HCl and batch pasteurized at 63°C for 30 min. Each was concentrated 5:1 (40% total solids) through a single tube polysulfone membrane Abcor ultrafiltration unit. Lactose (L), casein hydrolysate (CH), and one of two brands of yeast extract (YE1, YE2) were added into cooled retentates at 0.1, 0.3, 0.5, 0. 7 or 0.9% and equilibrated overnight at 4°C. Five percent proteinase positive (Prt+) Streptococcus cremoris UC 310+ (v/w) milk based culture was added. Unfortified retentate was also inoculated with 0.1, 0.3, 0.5, 0. 7 or 0.9% starter and …

The Effectiveness Of Lime-Based Amendments And Bauxite Residues At Removing Phosphorus From Piggery Effluent, D. M. Weaver, G. S. P. Ritchie

Food Science and Nutrition

Piggery effluent may contribute to the eutrophication of waterways, if it is not treated before disposal, because of high levels of phosphorus. Limes and red muds (a residue from bauxite refining) were used to remove phosphorus from piggery effluent (41 mg litre^-1 total P). Lime-based amendments were more effective than the red muds at removing phosphorus when compared at the same liquid: solid ratios. Based on laboratory data, the cost of treating effluent increased rapidly as the final required phosphorus concentration decreased to less than 4 mg litre^-1. Kiln dust was the cheapest amendment tested down to …

Menu Analysis: Review And Evaluation, Lendal H. Kotschevar

Hospitality Review

In the article - Menu Analysis: Review and Evaluation - by Lendal H. Kotschevar, Distinguished Professor School of Hospitality Management, Florida International University, Kotschevar’s initial statement reads: “Various methods are used to evaluate menus. Some have quite different approaches and give different information. Even those using quite similar methods vary in the information they give. The author attempts to describe the most frequently used methods and to indicate their value. A correlation calculation is made to see how well certain of these methods agree in the information they give.”

There is more than one way to look at the word …

Fast-Food Franchises: An Alternative Menu For Hotel/Casinos, Larry D. Strate, Francis X. Brown

Hospitality Review

In their discussion - Fast-Food Franchises: An Alternative Menu for Hotel/Casinos - by Skip Swerdlow, Assistant Professor of Finance, Larry Strate, Assistant Professor of Business Law, and Francis X. Brown, Assistant Professor of Hotel Administration at the University of Nevada, Las Vegas, their preview reads: Hotel/casino food service operations are adding some non-traditional fare to their daily offerings in the form of fast-food franchises. The authors review aspects of franchising and cite some new Las Vegas food ideas.”

The authors offer that the statewide food and beverage figures, according to the Nevada Gaming Abstract of 1985, exceeded $1.24 billion. Most …

The Effects Of Polysorbate 80 On The Fat Emulsion In Ice Cream Mix: Evidence From Transmission Electron Microscopy Studies, H. D. Goff, M. Liboff, W. K. Jordan, J. E. Kinsella

Food Structure

Emulsifiers are used in ice cream to produce a dry, smooth textured product with desireable melting properties. They function by promoting a partial destabilization of the fat emulsion. Polyoxythylene sorbitan monooleate is used very commonly in the ice cream industry for this purpose. The objective of this research was to examine by transmission electron microscopy the differences in the fat globules in typical ice cream mix emulsions prepared with and without 0.08% polyoxyethylene sorbitan monooleate.

Ice cream mix was combined 3:1 with a 2% solultion of ultralow gelling temperature agarose at 20 degrees C, fixed with 4% glutaraldehyde, postfixed with …

Structural Binding Properties Of Silvercarp (Hypophtalmichthys Molitrix) Muscle Affected By Nacl And Cacl2 Treatments, Ilan Shomer, Zwi G. Weinberg, Roza Vasiliver

Food Structure

The texture of restructured muscle products is well known to be strongly affected by various salts. In the present work the effects of NaCl and CaCl2 on the ultrastructure of both fresh and cooking salted silvercarp (Hypophthalmichthys molitrix) muscle were examined, in order to elucidate the heat-initiated binding phenomenon. Sodium chloride at 0.3 and 1.5% caused swelling and fusion of the myofibrils and loss of arrayed structure. Calcium chloride at all the tested concentrations resulted in shrinkage of myofibrils, The present study demonstrated two main effects of salts on the ultrastructure of fish muscles: (i) swelling of myofibrils which, at …

Microstructural Studies Of Texturized Vegetable Protein Products: Effects Of Oil Addition And Transformation Of Raw Materials In Various Sections Of A Twin Screw Extruder, S. Gwiazda, A. Noguchi, K. Saio

Food Structure

In high-temperature short- time extrusion cooking with a twin screw extruder , effects of oil addition to defatted soybean flour and microstructural transformation of full - fat soybean flour during cooking , were investigated by use of a light microscope. At levels up to 15% , soybean oil was distributed in the protein and carbohydrate matrix as small, spherical drops under the experimental conditions used in this study. However , oil contents above 15% significantly prevented formation of well-aligned fibrous structures in the extrudates . During extrusion cooking , the starting materials began to break down by shearing and kneading …

The Influence Of Ingredients And Processing Variables On The Quality And Microstructure Of Hokkien, Cantonese And Instant Noodles, R. Moss, P. J. Gore, I. C. Murray

Food Structure

Light and scanning electron microscopy have been used as a part of a research program designed to study the influence of flour quality and processing variables on three of the noodle types that are popular in South East Asia . The noodles selected for study were Cantonese, Hokkien and modern instant. They represent the range of cooking and processing variables that are commonly encountered in these products . Flour particle size and the choice of alkaline ingredients influence protein development during the sheeting process . A continuous protein matrix is required in t he raw noodle if it is to …

Seed Microstructure And Its Relationship To Water Uptake In Isogenic Lines And A Cultivar Of Dry Beans (Phaseolus Vulgaris L.), George N. Agbo, George L. Hosfield, Mark A. Uebersax, Karen Klomparens

Food Structure

Comparisons using scanning electron microscopy (SEM) were made among seeds of the isogenic bean strains, 'Nep - 2' and 'San Fernando' and 'Sanilac', a navy bean cultivar, to ascertain interrelationships between seed microstructure and water absorption characteristics. During a 90 min soaking period 1:1 (v /v) tap and distilled water, 'San Fernando' hydrated at the s lowest rate and imbibed water at only 60% and 78% of the percentages of water imbibed by 'Sanilac' and 'Nep-2', respec tively. Among the three bean genotypes, 'Sanilac' hydrated the most rapidly and imbibed the most water (5 2.9% ). 'Nep - 2' was …

Wheat Payments And Protein Content, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

In recent years there has been increasing support from within the Australian wheat industry for the principal of wheat growers recieving payment for their grain according to market value.

Individual loads are now tested for quality characteristics such as hectolitre weight, unmillable material and moisture content.

At present, technology is not sufficiently advanced to enable rapid and accurate analysis of individual loads for all important quality factors.

A more practical system of quality assessment would be one based on allowances for various basic measures (such as hectolitre weight, unmillable material and moisture content), variety (to allow for genetic differences in …

Trends In Wheat Protein/Yield Relationships, G B. Crosbie, Harry Fisher, Bryan Whan

Journal of the Department of Agriculture, Western Australia, Series 4

The major concern of wheat breeders in WesternAustralia has been to increase grain yield while maintaining quality at an acceptable level. There has been no concious effort to select for protein content. It is of interrest, therefore, to compare the relationship between yield and protein of varieties which have been prominent in Western Australia at various times, to see what effects yield increases have had on protein content and the extent of any variation which might exist.

Use Of Acorns For Food In California: Past, Present, Future, David A. Bainbridge

David A Bainbridge

Acorns are a neglected food for people, livestock, domestic fowl, and wildlife in California. Acorns are easy to collect, store, and process. In addition to the nutritious nut and meal, acorns yield an oil comparable in quality and flavor with olive oil. The existing acorn market could be greatly expanded and provide new income for rural people. A serious effort to identify and propagate the best oak acorn cultivars for these products is long overdue. It is particularly appropriate for this research to be done in California, which once had an acorn based economy.

Food Quality And Energy Usage In Foodservice Systems: Convective Thermal Processing Of Turkey Rolls, M. E. Matthews, M. E. Zabik, R. B. Maxcy

Department of Food Science and Technology: Faculty Publications

This study evaluated sensory and nutritional qualities, microbioloqical and chemical safety of turkey rolls and enerqy use durinq convective thermal processing. Turkey rolls were heat processed in home or institutional convection ovens to an internal temperature of 77 to 80°C in the geometric center of the roll. Treatment combinations included three heat-processing temperatures (105, 135, and 165°C) and two holding treatments (not chilled and chilled for 24 hr) and three hot-holding times (0, 60 and 120 min). Sensory studies of white turkey meat roasted at 165°C and reheated showed that juiciness decreased significantly (p<0.05), compared to roasting at 105 or 135°C without reheating. Juiciness was also decreased significantly (p<0.05) as hot-holding progressed (0 to 120 min).

Coagglutination And Enzyme Capture Tests For Detection Of Escherichia Coli Β-Galactosidase, Β-Glucuronidase, And Glutamate Decarboxylase, Charles W. Kaspar, Paul A. Hartman, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Polyclonal antibodies to Escherichia coli β-galactosidase, β-glucuronidase, and glutamate decarboxylase were used in coagglutination tests for identification of these three enzymes in cell lysates. Enzyme capture assays were also developed for the detection of E. coli β-galactosidase and β-glucuronidase. The enzymes were released by using a gentle lysis procedure that did not interfere with antibody-enzyme interactions. All three enzymes were detected in 93% (51 of 55) of the E. coli strains tested by coagglutination; two of the three enzymes were identified in the remaining 7%. Of 42 non-E. coli tested by coagglutination, only four nonspecifically agglutinated either two or …

Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Microbial Cell Division And Separation: Effect Of Citrate On The Growth Of Group N Streptococci, S. Ito, T. Kobayashi, K. Ozaki, T. Morichi, M. Saitoh

Food Structure

In the presence of citrate, some strains of lactic streptococci grow as long chains of innumerable cells. The results with citrate-negative and citrate-resistant variants suggest that citrate is involved in the cell separation system of the streptococci. Observations of the long chains under scanning and transmission electron microscopes suggest that citrate inhibits a certain step near the final cell separation, or that citrate can stimulate initiation of cell division at multiple sites, thereby leading to the cells in long chains.

The Morphology Of Black Tea Cream, R. D. Bee, M. J. Izzard, R. S. Harbron, J. M. Stubbs

Food Structure

The colloidal precipitate known as tea cream, which separates when a hot aqueous infusion of black tea is cooled, is investigated by electron microscopic (EM) techniques of shadowing, sectioning, freeze-etching and scanning and also by optical microscopy. These indicate tea cream to be an association colloid, the morphology of which depends on overall solids concentration. Dilute infusions (0.1% w/w) produce macromolecular aggregates of about 50 run, but at higher tea solids concentrations secondary aggregation of the initial particles results in ill-defined clusters of approximately 1 um in diameter. At 5% w/w, clear , spherical liquid droplets, typically 1-2 um in …

Effect Of Ionizing Irradiation And Storage On Mushroom Ultrastructure Ii. The Stipe And The Upper Part Of The Cap Of Agaricus Bisporus (Lge. Imbach), A. Keresztes, E. Kovacs

Food Structure

After having investigated t he ultra structural effects of ionizing irradiation used for shelf -life extension , on the gills of Agaricus bisporus and Pleurotus ostreatus previously , it was of interest to examine how other parts of the fruit body were affected by t he same treatment . Samples were taken from the lower and upper parts of the stipe and from the upper part of t he cap of the control , stored , and irradiate d (2.5 kGy ) t he n stored A. bisporus fruit bodies. Transmission electron microscopy sh owed that irradiated samples generally retained …

Confocal Scanning Laser Microscopy In Food Research: Some Observations, I. Heertje, P. Van Der Vlist, J. C. G. Blonk, H. A. C. M. Hendrickx, G. J. Brakenhoff

Food Structure

Confocal Scanning Laser Microscopy (CSLM) has advantages over conventional light microscopy and electron microscopy. In particular the possibility to perform optical sectioning, allowing the disturbance free observation of the three-dimensional internal structure, offers new possibilities in microstructural studies of food systems. The technique is further considered to be very valuable in the study of dynamic processes and transport phenomena. Preliminary results are discussed of an investigation into the microstructure of fat spreads, mayonnaise, cheese and rising dough using this CSLM technique.

An Electron Spin Resonance Study Of Stearic Acid Interactions In Model Wheat Starch And Gluten Systems, L. E. Pearce, E. A. Davis, J. Gordon, W. G. Miller

Food Structure

Electron spin resonance (ESR) was used to examine interactions of 16- Doxyl stearic acid in wheat starch-water (starch:water "'1: 1), vital wheat gluten-water and glut en-starch-water model systems, Immobilization of the 16-Doxyl stearic acid, shown by broadIine ESR powder patterns , occurred in wheat starch model systems. In contrast to the starch systems, 16-Doxylstearic acid in gluten-water systems did not display broad line powder patterns. Broadened 3- line ESR spectra were recorded for the gluten-water-16- 0oxyl stearic acid, Th is result was probably due to s pin probe which was bound, and spin probe which was bound in different water …

Cellular Rupture And Release Of Protoplasm And Protein Bodies From Bean And Pea Cotyledons During Imbibition, Stephen C. Spaeth, Joe S. Hughes

Food Structure

Imbibition is a critical phase in germination and processing of legume seeds because cellular disruption during imbibition may influence seedling vigor and processing quality Cellular disruption of cotyledonary surfaces of beans (Phaseolus vulgaris L.) and peas (Pisum sacivum L.) and the cellular contents released during imbibition were examined with scanning electron microscopy. Two types of c e llular disruption we r e observed during imbibition: ruptures and fractures. Individual cells and small groups of cells on t he surfnces of cotyledons ruptured after immersion in water. Ruptured cells had flaps of cell walls which remained attached to intact portions of …

Effects Of Drying Techniques On Milk Powders Quality And Microstructure: A Review, Marijana Caric, Miloslav Kalab

Food Structure

The quality of milk powders is markedly affected by the composition and properties of the milk, the manufacturing procedures, thermal processing during manufacture and, in particular, the drying technique itself. A variety of physico-chemical analytical methods, including scanning electron microscopy, has been used to obtain information on the effects of the various factors on the microstructure of the milk powders. Roller-drying, which has recently lost its commercial importance, produces a sheet of dried milk that is powdered in a hammer mill. The resulting powder consists of compact particles with sharp edges. Powders obtained by spray-drying are in the form of …