Food Science Commons^™

How To Turn Your Kitchen Into A Lab!, Charlotte P. Brennand Ph. D.

Archived Food and Health Publications

Publication goes over the steps to a proper experiment and teaches how to do experiments in your own kitchen.

Food Handling Practices Among Independent-Living Elderly, Judith Dianne Mcdonough

Loma Linda University Electronic Theses, Dissertations & Projects

Food has long been recognized as a vehicle of disease transmission; there are more reported illness associated with the consumption of food than all other environmental factors combined. The handling and storage of food are potentially dangerous and demanding chores for those who may have the sensory losses associated with advancing age, fragile health, and limited resources.

Group-administered questionnaires on the knowledge, attitudes, and practices of food handling were given to 276 seniors, aged 55 to 90, from ten mobile home parks randomly selected from San Bernardino and Riverside counties. As an indicator of possible foodborne illness, the questionnaire asked …

Drug Use In Food Animals, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication provides information on the safe use of drugs and antibiotics in food animals.

Drug Residues And Food Safety, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication discusses drug residues in food animal products and food safety concerning drug residues.

Proceedings From The 28th Annual Marschall Italian Seminar, Various Authors

Cheese Industry Conference

Since 1983, the Wisconsin Milk Marketing Board, funded by the 33,000 dairy farmers, has formed a unique partnership with the Wisconsin cheese manufacturers in their efforts to market the products they make with advertising, promotion, education and research programs.

These marketing programs have focused on Wisconsin's cheese quality and cheese making expertise as the foundation for the strategic direction that WMMB has set for our programs and services. Communications strategy was developed to capitalize on the equity in the name "Wisconsin" which has been confirmed through consumer and foodservice market research.

This presentation will give an overview of WMMB's programs …

Proton-Translocating Adenosine Triphosphatase Activity In Lactic Acid Bacteria, Nancy L. Nannen, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Streptococcus thermophilus 19258 and 573, Luctococcus luctis ssp. lucris C2, Lactococcus luctis ssp. cremoris HP, and Luctobucillus cusei 685 were grown in various media and assayed for protontranslocating ATPase (H⁺-ATPase) activity. The H⁺-ATPase was extracted from the membrane fractions of protoplasted cells using a French pressure cell, and activity was measured by the release of inorganic phosphate from ATP. The pH optima for the H⁺-ATPase, assayed in vitro, were 7.5 for S. thermophilus and Lactococcus luctis ssp. cremoris HP and 5.0 for Lactobacillus casei 685. In contrast, for cells grown in batch …

Intracellular Ph Effects In Lactic Acid Bacteria, Nancy L. Nannen, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The objectives of this research were to determine the effect of lactic acid and low pH on the intracellular pH in three species of lactic acid bacteria. A pH gradient (intracellular pH minus the extracellular pH) of .9 to 1.4 pH units was achieved by several strains of lactic acid bacteria, including Streptococcus thermophilus 19258 and 573, Lactococcus lactis ssp. lactis C2, and Lactococcus lactis ssp. cremoris HP during log phase of growth in various media. A noticeable decline of the pH gradient occurred at an internal pH of 5.5 to 6.0. In late stationary phase, the pH gradient was …

Compliance To Dietary Guidelines In Elementary School Food Service, Martha Anne Henry

Masters Theses

The purpose of this study was to determine compliance to the Dietary Guidelines for Americans and to Recommend Dietary Allowances in Tennessee elementary school lunch programs and to determine training practices as they are related to nutrition. Fifty six of the 145 school food service supervisors in Tennessee participated in the study, a response rate 39%.

A four-part questionnaire was developed for all school food service supervisors in the state of Tennessee. The first three parts of the questionnaire consisted of items about types of food products used in cooking, the school food service supervisors' participation in training, and demographic …

Control Of Salmonella On Beef Tissue Surfaces In A Model System By Pre- And Post-Evisceration Washing And Sanitizing, With And Without Spray Chilling, James S. Dickson, Maynard E. Anderson

James S. Dickson

Beef tissue was inoculated with a nalidixic acid resistant strain of Salmonella California and processed under conditions simulating pre- and post-evisceration carcass washing and sanitizing. These treatments, using distilled water to wash and 2% acetic acid to sanitize, reduced the population of salmonellae by as much as 2-log10 cycles when compared to samples which were washed only in distilled water. Increasing the acid temperature to 55°C reduced the bacterial populations further. Spray chilling, when used in series with the pre- and post-evisceration treatments, apparently resulted in recovery of some injured Salmonella.

Anticarcinogenic, Antitumor, And Antifungal Properties Of Allium Sativum (Garlic), Padma P. Tadi

Loma Linda University Electronic Theses, Dissertations & Projects

In this study the antimutagenic/anticarcinogenic, immune enhancing, antitumor and antifungal effects of a crude extract and organosulfur compounds of garlic were determined. Diallyl sulfide (DAS), and ajoene each at 100 /xg/ml, and garlic extract (GE, 12.5 mg/ml) inhibited rat liver 9000 X g supernatant (S- 9) dependent mutagenesis in Salmonella typhimurium TA100 induced by either aflatoxin B1 (AFB^ or benzo[a]pyrene (B[a]P). The garlic compounds were shown to inhibit the binding of [³H]AFB₁ to calf thymus DNA and the formation of specific AFB_1-DNA adducts. These effects on mutagenesis and DNA binding correlated with an inhibition of …

Influence Of Organizational Culture On Job Satisfaction, Organizational Commitment, Turnover, Absenteeism, And Productivity In Hospital Foodservice, Nancy M. Gilbert

Masters Theses

The study was designed to determine the type of organizational culture (bureaucratic, innovative, or supportive), and to determine the relationships among organizational culture, affective outcomes (job satisfaction and organizational commitment), and behavioral outcomes (turnover, absenteeism, and productivity) in hospital foodservice operations in Canada and the United States. The sample included 436 foodservice employees from ten hospitals in eastern Canada and nine hospitals in East Tennessee. Two research instruments were used for data collection. The historical data instrument obtained information to calculate productivity, turnover, and absenteeism for each hospital. The four-part instrument for employees included a 24-item organizational culture index to …

Meat Effects On Nonheme Iron Absorption, Yunji Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Studies were undertaken to investigate if gastric acidity and iron chelation to a meat component enhance nonheme iron absorption. Cereal meals, with and without added proteins, were gavaged into iron-deficient rats. The role of iron chelation was investigated by adding sodium phytate, an iron chelator implicated with decreased iron absorption, to the meals. The role of gastric acidity was investigated by treating the rats with cimetidine, which inhibits gastric acid production. In rats with normal acid production, beef, pork and chicken enhanced iron absorption when phytate had been added to the meals, suggesting a role for chelation in meat enhancement …

Survival Of Lactobacillus Acidophilus And Bifidobacteria Bifidum In Ice Cream For Use As A Probiotic Food, Sharareh Hekmat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of ẞ-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation, for both L. acidophilus …

Rapid Determination Of Milk Components And Detection Of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied.

Absorbances from 1283 to 1100 cm^-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations …

Factors Affecting Moisture Distribution In 290-Kilogram Stirred-Curd Cheddar Cheese Blocks, Robert S. Reinbold

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this dissertation was to study factors affecting moisture distribution in 290-kilogram stirred-curd Cheddar cheese blocks cooled in stainless steel hoops. Uneven moisture distribution within blocks may create cheese with variable texture and flavor, which can be extremely costly to the producer. The effects of temperature, pH, and vacuum treatment on moisture distribution were investigated. Temperature, pH, moisture, and pressure profiles were presented. Also, comparisons were made between temperature profiles of 290- kilogram stirred-curd Cheddar cheese blocks cooled in stainless steel and in plywood hoops, as well as between temperature profiles of 66-kilogram Swiss cheese blocks cooled in …

An Automated Reflectance Color Meter Instrument For Microbiological And Enzymic Assays, Tsz-Ching Yuan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The development of an automated instrument employing reflectance colorimetry was described. Several models were designed, assembled, and programmed to perform microbial and enzymic tests automatically. Samples were prepared manually or automatically by a Zymate™ II robot. These samples were incubated during the tests to maintain an optimum temperature for reactions and microbial growth. During incubation, color changes of appropriate indicator dyes in the sample/reagent mixtures were measured intermittently, recorded, and compared to previously defined end points. The computer-controlled instrument received data that related time of color changes with the initial numbers of microorganisms or the enzyme activity of the samples. …

Determining The Validity Of Methods Used In Meat Iron Analysis, Padmashri Ummadi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The validity of the Homsey method for heme iron, modified Schricker and sodium pyrophosphate extraction methods for nonheme iron and atomic absorption spectrophotometry (AAS) and ferrozine methods for total iron were determined using spikes of hemoglobin, ground beef baked to different degrees of doneness, proportional beef liver:catfish mixtures and National Institute of Science and Technology reference materials.

The mean spike recoveries of 0.01g and 0.02g Hb in raw beef and raw chicken samples were 96.7% of the heme iron for the Homsey method, 97.9% of the total iron for the ferrozine method, and 85.7% of the total iron for the …

Effects Of Heat Treatment Of Ultrafiltered Milk On Its Rennet Coagulation Time And On Whey Protein Denaturation, Bashir H. Yousif

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to determine the effects of heating (including heating to ultra-high temperatures) homogenized ultrafiltered whole and skim milks on whey protein denaturation and milk's subsequent rennet coagulation properties: coagulation time, curd firmness, and microstructure.

Whole and skim milk samples were ultrafiltered using a spiral wound ultrafiltration membrane system. Samples were preheated to 72°C for 58 s, held for 8 s then heated to 72, 89, 106, 123, or 140°C for more than 97 sand held for 4 s. The milk was then cooled to 60°C and homogenized, further cooled to 30°C, packaged into 120 ml …

Development Of Financial Management Competencies For Entry-Level And Advanced-Level Dietetic Practice: A Survey Of Hospital Foodservice Directors/Chief Dietitians, Elisabeth M. Cochrane

Masters Theses

Purpose: The purpose of this study was to identify competencies related to financial management for entry- and advanced-level dietitians practicing in the area of foodservice systems management. Specifically, this study:

1. Developed a comprehensive list of financial management competencies for entry- and advanced-level dietitians.

2. Determined the importance of financial management competencies for entry- and advanced-level dietetic practice as perceived by hospital foodservice directors/chief dietitians.

3. Identified underlying financial management factors for entry- and advanced-level dietitians.

4. Determined whether foodservice directors/chief dietitians who are Registered Dietitians (RDs) support specialty certification in foodservice management.

Lactose Uptake Driven By Galactose Efflux In Streptococcus Thermophilus: Evidence For A Galactose-Lactose Antiporter, Robert W. Hutkins, Carina Ponne

Department of Food Science and Technology: Faculty Publications

Galactose-nonfermenting (Gal^-) Streptococcus thermophilus TS2 releases galactose into the extracellular medium when grown in medium containing excess lactose. Starved and de-energized Gal^- cells, however, could be loaded with galactose to levels approximately equal to the extracellular concentration (0 to 50 mM). When loaded cells were separated from the medium and re-suspended in fresh broth containing 5 mM lactose, galactose efflux occurred. De-energized, galactose-loaded cells, re-suspended in buffer or medium, accumulated ['4C]lactose at a greater rate and to significantly higher intracellular concentrations than unloaded cells. Uptake of lactose by loaded cells was inhibited more than that by unloaded …

Ferrous Fumarate Fortification Of A Chocolate Drink Powder, Richard F. Hurrell, Manju B. Reddy, Sandra A. Dassenko, James D. Cook, David Shepherd

Manju B. Reddy

An evaluation was made into the usefulness of ferrous fumarate as an iron fortificant for an experimental chocolate drink powder targetted to children and adolescents. Organoleptically ferrous fumarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to < 80". Unacceptable colour changes occurred, however, when boiling milk or water were used. In human Fe absorption studies when the Fe compounds were added to the chocolate drink immediately before consumption, ferrous fumarate was 3.31 % absorbed compared with 2.82% for ferrous sulphate and 2.11 % for ferric pyrophosphate. When the Fe compounds were processed during the manufacture of the chocolate drink powder, the absorption of ferrous fumarate was 5.27 %, ferrous sulphate 2.62 'YO and ferric pyrophosphate 0.55 %. Ascorbic acid had little or no effect on the absorption of ferrous fumarate. It is concluded that food processing can influence the relative absorption of fortification Fe and that, if not reconstituted with boiling milk or water, ferrous fumarate could be a useful compound for the fortification of chocolate drink powders.

Soil Tests For Aluminum Toxicity In The Presence Of Organic Matter: Laboratory Development And Assessment, M. G. Whitten, G. S.P. Ritchie

Food Science and Nutrition

Al toxicity in plants is related to the activity of Al³⁺ and Al-hydroxy monomers in the soil solution, whereas Al complexed with ligands such as fluoride (F), sulphate (SO₄^2-), and oxalate is not toxic. Estimation of toxic Al relies on measurement of “labile”; Al after short contact times with colorimetric reagents or cation-exchange resins. However, shifts in equilibrium may result in non-toxic forms of Al reacting with the complexing agent or resin.

A series of laboratory experiments tested the degree to which labile Al is related to Al³⁺ in simplified media and compared methods of …

Contamination Of Beef Tissue Surfaces By Cattle Manure Inoculated With Salmonella Typhimurium And Listeria Monocytogenes, James S. Dickson

James S. Dickson

Contamination of beef lean and fat tissue surfaces by Salmonella typhimurium and Listeria monocytogenes was evaluated using phosphate buffer or sterilized manure as an inoculation menstruum. Immersion in inoculated phosphate buffer resulted in an increase in numbers of attached cells during the 120 min inoculation for both bacterial species. Tissue immersed in inoculated manure generally showed an increase in cell numbers up to 10 min of immersion with only slight increases in cell numbers from lOto 120 min. Fewer cells attached to either tissue type from the manure inoculum (P<0.05), although actual numerical differences were small.

A Soil Test For Aluminium Toxicity In Acidic Subsoils Of Yellow Earths In Western Australia, S. J. Carr, G. S.P. Ritchie, W. M. Porter

Food Science and Nutrition

Many of the yellow earths in the Western Australian wheatbelt have naturally acidic subsoils which can reduce the yield of wheat grown on them. Current methods of assessing soil acidity cannot identify which soils have subsoil acidity severe enough to restrict wheat yields.

We conducted 53 field experiments at 34 sites in 5 regions over 3 years to determine the relationship between yield of wheat and several different indices for identifying subsoils with toxic concentrations of aluminium, Al. Initially, we identified that the concentration of aluminium, [Al], in the soil solution and in 1 : 5 0.005 M KCl extracts …

Calcium Chloride Extractable Cadmium As An Estimate Of Cadmium Uptake By Subterranean Clover, M. G. Whitten, G. S.P. Ritchie

Food Science and Nutrition

Cadmium (Cd) may accumulate in soils which have been regularly fertilized with phosphate fertilizers which contain Cd originating in rock phosphate. Soil was taken from three sites in the wheatbelt of Western Australia which were estimated to have received different amounts of phosphate fertilizer over the past decade. The pH was adjusted with dilute HCl or CaCO₃. No Cd was added experimentally. The concentration of Cd in the whole tops of Trifolium subterraneum cv Mt Barker grown in a glasshouse pot experiment increased from 0.2-0.8 µg g^-1 dry wt at pH 6.6-6.9 (1:5 0.01 M CaCl …

A Comparison Of Soil Tests To Predict The Growth And Nodulation Of Subterranean Clover In Aluminium-Toxic Topsoils, M. G. Whitten, G. S.P. Ritchie

Food Science and Nutrition

Total Al concentration or pH in 1∶5 10 mM CaCl₂ extracts and exchangeable Al in 100 mM BaCl₂ extracts cannot always distinguish between Al-toxic and Al-nontoxic topsoils. Our objectives were to compare the abilities of different measures of Al and pH in various extracts to predict the effects of acidity on growth and nodulation of subterranean clover. In a glasshouse experiment, Trifolium subterraneum L. cv. Mt Barker was grown in acidic soils from 3 sites in the Western Australian wheatbelt with different histories of phosphate fertilizer application. The pH was adjusted to give a range of …

Relationship Between Microstructure And In Vitro Digestibility Of Starch In Precooked Leguminous Seed Flours, Juscelino Tovar, Alicia De Francisco, Inger Bjorck, Nils-Georg Asp

Food Structure

Precooked flours (PCFs) were prepared by milling boiled and freeze-dried red kidney beans, white beans and lentils. As demonstrated by scanning electron microscopy, PCFs were rich in relatively large particles which contained cell structures filled with starch. In contrast, flours from raw seeds contained a large number of free starch granules. The in vitro a-amylolysis rate ofPCFs was remarkably low, but increased after physical and chemical treatments of the flours. Homogenization resulted in the largest increase of hydrolysis rate. The susceptibility to enzymatic hydrolysis was also enhanced when PCFs were preincubated with pepsin or submitted to additional boiling. These treatments …

Microstructure Of Adzuki Beans (Vigna Angularis Cv. Express), Anup Chilukuri, Barry G. Swanson

Food Structure

Scanning electron microscopy (SEM) was used to study and compare the mic rostructure of adzuki, black and Mexican red bean seeds. The two cotyledons of the beans were separated by a deep fissure. A view of seed coat surface of adzuki beans revealed a characteristic pattern of convolutions and cracks, not observed on the seed coat surfaces of black or red beans. The cro sssection of seed coat of adzuki beans exhibited a thick layer of palisade cells in the epidermal layer followed by underlaid multiple layers of tightly packed parenchyma cells. A sub-epidermal layer comprised of a single layer …

Comparison Of The Effects Of Three Different Grinding Procedures On The Microstructure Of "Old-Fashioned" Non-Stabilized Peanut Butter, Clyde T. Young, William E. Schadel

Food Structure

Three different grinding procedures were utilized to prepare "old-fashioned" non-stabilized peanut butters. A leading commercial brand of stabilized peanut butter was used for comparison. The microstructure of each non-stabilized peanut butter was then evaluated with light microscopy and compared to the microstructure of the commercial brand of stabilized peanut butter. Major findings include: (1) dense spatial relationships of protein bodies, starch grains, and cell and tissue fragments that exist in "old-fashioned " non-stabilized peanut butter as compared to the well-dispersed spatial relationships which exist in commercially prepared stabilized peanut butter; and (2) degree of homogenization in the nonstabilized peanut butters …

Physicochemical And Macromolecular Properties Of Starch-Cellulose Fiber Extrudates, R. Chinnaswamy, M. A. Hanna

Food Structure

Three different pure cellulose fibers (James River Corporation, NJ) with lengths of 22, 60 and 110 pm were used at 1, 2, 4, 6, 8 and 10% concentrations with normal corn starch. The fiber-starch mixtures were extruded (C.W. Brabender Laboratory Extruder) at moisture contents of 14, 18 and 22% (db), 140°C barrel temperature and 140 rpm screw speed. The expansion ratio of the starch-fiber extrudates varied from 5.0 to 13.3. The maximum expansion ratio of 13.3 was obtained with 2%-60 mm fiber and 14% (db) moisture content. Increasing fiber concentration and moisture content generally reduced the expansion volumes. Water solubility …