Food Science Commons^™

Porous Food Microparticles As Carriers Of Lipophilic Bioactive Compounds To Improve Functionalities, Inseob Choi

Doctoral Dissertations

Lipophilic bioactive compounds (LBCs) have been gaining attention due to their antioxidation and health-promotion properties. Although many delivery systems have been studied to encapsulate LBCs to increase stability and bioaccessibility of the LBCs, most of delivery systems lack of practicality for application in the food industry due to energy-extensive encapsulation processes and high-cost carrier materials used. Additionally, while a variety of encapsulating systems exist in nanoscale to achieve efficient encapsulation of LBCs, nanoscale systems with encapsulated LBCs may be subjected to reassessment of toxicity. In this dissertation, freeze-dried potato microparticles (FDPMs) and freeze-dried mushroom microparticles (FDMMs) were studied as carrier …

Physicochemical Properties And Functionality Of Pardina Lentil, Navy Bean, Garbanzo Bean, And Split Pea Starches, Jenna Laughlin, Vermont Dia, Philipus Pangloli

Chancellor’s Honors Program Projects

No abstract provided.

Modeling And Quality Analysis Of Radio Frequency Heating Of Low Moisture Foods, Qianyi Chen

Masters Theses

Low moisture food is usually considered as high safety food. Since its low water activity (aw < 7), this would be a strict environment for pathogen microbes to grow in the low moisture food. However, the recent outbreaks of Salmonella in low moisture foods indicated the possibility of microbiological contamination happened during the harvesting, processing or transportation of food products. Since the bad heat conduction of conventional thermal process on low moisture food, radiofrequency (RF) treatment is a promising technology to improve the heating efficiency with its volumetric heating. Nevertheless, non-uniformity heating is still a challenge in RF technology. There are two research chapters in this study. The first research chapter was to use computer modeling to understand the improvement of applied immersion fluids on the RF heating of the cornflour. The model had a good agreement with the experiment results. The modeling results showed that the soybean oil immersion could reduce the electric field distortion to get the best heating uniformity. Also, the higher sample heating rate caused by soybean oil immersion was mainly because of higher electromagnetic power absorption and lower surface heat loss. The heating efficiency of RF was improved but less study focused on the quality analysis of flour. Therefore, the second research study is to evaluate the effect of RF and extensive hot air oven processing on the quality and functionality of all-purposed flour.

Anti-Inflammatory And Chemopreventive Activity Of Lunasin From Tofu Whey For The Management Of Gastrointestinal Diseases, Cindy Andrea Nieto Veloza

Doctoral Dissertations

Gastrointestinal diseases such as inflammatory bowel diseases (IBD) and colorectal cancer (CRC) are pathological conditions associated with chronic inflammation, characterized by intestinal damage, debilitating symptoms, and detrimental health consequences. The increased risk of CRC in IBD patients, and the adverse effects associated with current therapeutic strategies, point out the need for safer alternatives to reduce chronic inflammation in the bowel. Lunasin is a bioactive peptide naturally occurring in soybeans, with chemopreventive and anti-inflammatory properties demonstrated in several extra-intestinal diseases. However, to date, there is no evidence of the biological activity of lunasin on the gastrointestinal tract as a target site. …

Volume 17, Number 1 (Spring/Summer 2021), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

• The four pillars of the Institute of Agriculture
• Alumna forges partnership amid Waldo Canyon fire
• Fishery biologists revive a river