Food Chemistry Commons^™

Positive Correlation Between A3 Subunit Of Glycinin And Firmness Of Tofu Made From Soybeans Grown In Three Locations Over Two Years, Ruiqi Chen

Theses and Dissertations

Producing desirable firmness is important in manufacturing tofu from soybeans. This study’s objective was to explore the environmental impact (location and year) on soybean chemical components and identify the correlations between chemical composition and the firmness of tofu made from soybeans planted in three locations over two years. Seventeen soybean Plant Introductions (PI) from the USDA Soybean Germplasm Collection and eight check varieties were planted in Mississippi, Virginia and Missouri in 2017 and 2018. Protein subunit composition, protein secondary structure, phytic acid content, Ca²⁺ and Mg²⁺ content were determined. The result showed that A₃ subunit content was …

Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix

Theses and Dissertations

Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …

Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region, Jiahleen Roungchun, Amanda M. Tabb, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …

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 …

Data Analytics For Sustainable Food And Agriculture Systems, Megan Lord Reavis

Graduate Theses and Dissertations

The increasing concentration of anthropogenic greenhouse gases in the atmosphere is altering the climate, posing a serious threat to global agriculture and food security. Agriculture and food production contribute a quarter of all GHG emissions produced, so there is a critical need to limit emissions in this area while increasing food production to feed the anticipated 10 billion people by 2050. To address the needs of the future, data-driven solutions are needed to guide decision-making and provide support for actionable climate mitigation and survival strategies. Research efforts must be focused on analyzing problems on multiple scales, identifying new ways to …

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.

Simulated Annealing-Based Hyperspectral Data Optimization For Fish Species Classification: Can The Number Of Measured Wavelengths Be Reduced?, John Chauvin, Ray Duran, Kouhyar Tavakolian, Alireza Akhbardeh, Nicholas Mackinnon, Jianwei Qin, Diane E. Chan, Chansong Hwang, Insuck Baek, Moon S. Kim, Rachel B. Isaacs, Ayse Gamze Yilmaz, Jiahleen Roungchun, Rosalee S. Hellberg, Fartash Vasefi

Food Science Faculty Articles and Research

Relative to standard red/green/blue (RGB) imaging systems, hyperspectral imaging systems offer superior capabilities but tend to be expensive and complex, requiring either a mechanically complex push-broom line scanning method, a tunable filter, or a large set of light emitting diodes (LEDs) to collect images in multiple wavelengths. This paper proposes a new methodology to support the design of a hypothesized system that uses three imaging modes—fluorescence, visible/near-infrared (VNIR) reflectance, and shortwave infrared (SWIR) reflectance—to capture narrow-band spectral data at only three to seven narrow wavelengths. Simulated annealing is applied to identify the optimal wavelengths for sparse spectral measurement with a …

Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller

Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …

Antioxidant Combination Of High Phosphatidylserine (Ps) Lecithin With Mixed Tocopherol In Soybean Oil-In-Water Emulsion: Effect Of Ph And Salt, Princy Agnihotri

Masters Theses

Lipid oxidation is one of the major challenges faced by the food industry as it contributes to the loss of nutritional quality and loss of flavor in food products. Studies have shown that naturally occurring phospholipids like phosphatidylserine (PS) and phosphatidylethanolamine (PE) can regenerate oxidized tocopherols and help delay the lipid oxidation in bulk oils and oil-in-water emulsions. Since consumers desire simpler and cleaner labels, without chemically synthesized antioxidants, this research is of great interest. The combination of PS and PE with tocopherols has already been studied. However, PS was a better antioxidant in combination with tocopherols in the oil-in-water …

Analysis Of Total Acidity Toward Bacterial And Endophytic Fungi Profile Dur-Ing Black Garlic Processing From Garlic (Allium Sativum L.) And Shallot (Allium Ascalonicum L.), Ayu Rahmania Lestari, Surjani Wonorahardjo, Suharti Suharti

Makara Journal of Science

Black garlic or shallot are products of processed garlic and shallots obtained through a heating process conducted over a certain period. Black garlic/shallots have a mild aroma with a sweet and sour taste. The heating process causes chemical compound transition in the garlic, including acidity. In addition to the chemical process, the garlic’s color and component changes are due to the role of microorganisms during black garlic processing. However, the presence and function of such microorganisms have not been identified. Therefore, this research explores the black garlic’s microorganisms, their role in black garlic processing, and their relation to the total …

Biodegradable Nanocomposite Multifunctional Packaging Film For Fruits, Kalpani Y. Perera, Shubham Sharma, Dileswar Pradhan, Amit Jaiswal, Swarna Jaiswal

Articles

Biopolymers have been used in food packaging in recent years due to high pollution rates and decreased biodegradation of synthetic polymers. Chitosan (CH) and Sodium alginate (SA) are both biodegradable biopolymers with excellent film forming capability. TiO2 nanoparticles have high mechanical strength, degradation ability and antimicrobial properties, which are beneficial in food packaging. The aim of the current work is to develop the biodegradable multifunctional nanocomposite film for fruit (i.e., Pear) packaging applications. Bionanocomposite film was prepared by solvent casting method using CH-SA and various concentrations of TiO2. The multifunctional properties such as UV barrier, thermal, water retention, mechanical, chemical, …

Three Lc-Ms Plant Metabolomics Studies Of Hop (Humulus) Species: Wild H. Neomexicanus, Drought Stress, And Agricultural Terroir, Taylan Morcol

Dissertations, Theses, and Capstone Projects

The hop plant (Humulus L., Cannabaceae) is a dioecious, perennial, twining vine with a long history of human use. Nowadays, hop plants are generally grown for their inflorescences (“cones”), which are used in brewing for their phytochemical metabolites. Many of these metabolites are involved in plant stress response and communication. Genetics and environment are two major factors that affect plant metabolism. In three separate metabolomics studies, this project examined the effects of both genetic and environmental factors on hop phytochemistry.

In the first study, 23 hop genotypes were grown in two different locations in the Pacific Northwest region of …

To Know The Land With Hands And Minds: Negotiating Agricultural Knowledge In Late-Nineteenth-Century New England And Westphalia, Justus Hillebrand

Electronic Theses and Dissertations

Ever since the eighteenth century, experts have tried to tell farmers how to farm. The agricultural enlightenment in Europe marked the beginning of a long arc of new experts aiming to change agricultural knowledge and practice. This dissertation analyzes the pivotal period in the late nineteenth and early twentieth century in Germany and the United States when scientists, improvers, and market agents began to develop comprehensive ways to communicate agricultural innovation to farmers. In a functional approach to analyzing the negotiation of agricultural knowledge through its communication in things, words, and practices, this dissertation argues that the process of change …

Lactic Acid Production Paths From Organic Sources, Julio Alexander Canas Reyes

English Language Institute

The research for better options in the industry of lactic acid production is a modern concern to solve in the most efficient way, in which we achieve the preservation of food security, a sustainable and economic viable production, and solutions to reduce global plastic pollution adopting biodegradable alternatives. There must be a previous critic evaluation to start production that considers the specific substrate and its characteristics, desire product, viability in a social and economic way, and fermentative microorganism.

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. …

Anatomy And Physiology Preparatory Course Textbook (2nd Edition), Carlos Liachovitzky

Open Educational Resources

The goal of this preparatory textbook is to give students a chance to become familiar with some terms and some basic concepts they will find later on in the Anatomy and Physiology course, especially during the first few weeks of the course.

Organization and functioning of the human organism are generally presented starting from the simplest building blocks, and then moving into levels of increasing complexity. This textbook follows the same presentation. It begins introducing the concept of homeostasis, then covers the chemical level, and later on a basic introduction to cellular level, organ level, and organ system level. This …

Irradiation Reduces Superficial Scald By Downregulating Ethylene And Α-Farnesene Biosynthetic Enzymes In ‘Granny Smith’ Apples, Anderson Adriano Martins Melo, Anderson Adriano Martins Melo, Paul Nifemi Olabode, Hagop Atamian, Brian Nyakundi, Criselda Toto Pacioles, Anuradha Prakash

Food Science Faculty Articles and Research

Superficial scald is a postharvest disorder of apples related to increased ethylene production in stored fruit which leads to α-farnesene accumulation and oxidation. Ionizing irradiation inhibits ethylene production and has been shown to reduce superficial scald, but this phenomenon has not been explored at the molecular level. The goal of this study was to determine the effect of irradiation on gene expression of enzymes related to ethylene and α-farnesene in ‘Granny Smith’ apples. Irradiation at 310 Gy controlled scald severity and incidence and inhibited the rise in AFS1 expression up to 90 d of cold storage followed by 7 d …

Improvement Of Solubility, Stability, And Bioaccessibility Of Curcumin Using Colloidal Delivery Systems, Bingjing Zheng

Doctoral Dissertations

Curcumin is a yellow-orange crystalline substance found in certain foods (turmeric) that is claimed to exhibit a broad range of biological activities. Its application as a nutraceutical in functional foods and beverages is often limited by its relatively low solubility in aqueous media, its chemical instability, and its low bioavailability. Recent research suggests that colloidal delivery systems can overcome these hurdles and improve the efficacy and commercial value of curcumin in the food, supplement, and pharmaceutical fields. The purpose of this research was to develop colloidal delivery systems to improve the application of curcumin as a nutraceutical in foods. First, …

Investigation On The Factors Impacting The Bioaccessibility Of Oil-Soluble Vitamins: Food Matrix Effects, Yunbing Tan

Doctoral Dissertations

Food, nutrition, and pharmaceutical scientists are trying to elucidate the major factors impacting the bioavailability of macronutrients (e.g., lipids), micronutrients (e.g., vitamins), and nutraceuticals (e.g., carotenoids) so as to improve their efficacy. Currently, however, there is a limited understanding of how food matrix effects impact nutrient digestion and bioavailability. In this thesis, the impact of food matrix effects was elucidated by systematically examining the influence of several important factors (including oil type, oil concentration, droplet size, emulsifier type, and nutrient type) on lipid digestion and the bioaccessibility of hydrophobic bioactive agents. Oil-in-water emulsions were used as model …

Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo

Doctoral Dissertations

Multilayer coatings have been proposed as a promising nanotechnology for improving the performance of emulsion-based products in numerous research fields. In foods, these multilayer coatings can be used to improve the encapsulation and protection of bioactive ingredients in delivery systems during storage and passage through the gastrointestinal tract (1, 2). Therefore, there is strong interest in understanding the formation, properties, and performance of these novel coatings. Multilayer coatings are formed by layer-by-layer electrostatic deposition of oppositely charged biopolymers, such as proteins and polysaccharides. A better understanding of the formation and properties of biopolymer multilayer coatings could lead to …

Formulation Of Coffee Extract As Polymeric Nanoparticles And Studying Their Potential Biological Activities, Nouran Sharaf

Theses and Dissertations

Coffee extract was prepared and optimized (by solvent extraction) and subsequently entrapped into PLGA nanoparticles using single emulsion-solvent evaporation method (using Design Expert software). Dynamic Light Scattering, Scanning Electron Microscope, Fourier Transform-Infrared Spectroscopy and Folin Ciocalteau assay were used to characterize the NPs and to aid in selecting the optimum formulation conditions. The optimized NPs were in-vitro evaluated for their antimicrobial (by agar-well diffusion method), antioxidant (by DPPH assay) and anticancer (by MTT assay) activities. Finally, the release rate study was conducted for the NP sample showing the highly promising results.

The succeeded NP sample, in terms of the most …

Solanum Jamesii As A Food Crop: History And Current Status Of A Unique Potato, David Kinder, John Bamberg, Lisbeth Louderback, Bruce Pavlik, Alfonso Del Rio

Pharmacy Faculty Scholarship

Solanum jamesii is a wild potato found in the US southwest. There is ample evidence that this potato was used by ancestral Puebloans as a food source, where some researchers think it was used as a starvation food while others consider it to be regular food source. Currently this potato is being grown by Native Americans, notably the Navajo, as a specialty food as well as a food crop. There are several attributes to this potato that make it especially suitable for development as our climate changes and food needs become more demanding, including its drought tolerance and ability to …

The Chemistry Of Fermentation As It Relates To The Art Of Winemaking, Olivia Cochran

Symposium of Student Scholars

The process of fermentation can be traced back to the beginning of civilization. Countries, over time, have learned this scientific process and turned it into the backbone of their culture through the making and manufacturing of wine. While climate-change and global-warming have impacted the commercial marketability of wine, the scientific process has remained constant. This undergraduate project analyses the production, fermentation and analytical approach of producing high quality wine. Beginning from the picking of grapes, to testing the acidity through a series of titrations, winemaking is truly where science and art collide.

Bioanalytical Determination Of Glucose Concentration In Sports Drinks Using Uv/Vis Spectroscopy, Laney Hedgeman, Brianna Bond

Symposium of Student Scholars

Abstract

The purpose of our project is to indirectly monitor the enzymatic activity of glucose oxidase as it reacts with the glucose present in sports drinks through the quantitative analysis of the generated ferricyanide. As glucose oxidase catalyzes the oxidation of beta-D-glucose in the presence of oxygen, D-glucono-1,5-lactone is produced along with hydrogen peroxide. The hydrogen peroxide is used in a subsequent reaction with ferrocyanide catalyzed by horse radish peroxidase to produce water and the chromophore ferricyanide. This compound absorbs in the ultraviolet/visible spectrum at 420 nm, which can be quickly measured using Ultraviolet/Visible Spectroscopy. Since the molar ratio of …

High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana

LSU Master's Theses

Cahokia Rice is a biofortified high protein (10-12%) variety of rice. This rice has been evaluated and studied to create gluten-free products like cakes, muffins, and bread. This study was aimed to develop and analyze a gluten-free pasta using this high protein rice. Different pasta made with high-protein-white-rice-flour (HPWRP), high-protein-brown-rice flour (HPBRP), commercial-white-rice flour (CWRP), commercial-brown-rice flour (CBRP), and wheat-pasta (WP) as control were prepared and dried.

The cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity and cooking loss. Physical properties such as color and texture (firmness, compression energy, and work of …

Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.

Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King

Honors Theses

Communicating the beauty and complexity of biochemistry to students in a large classroom during the pandemic: what a challenge! We undertook a novel endeavor in the Department of Chemistry and Biochemistry by introducing a mandatory kitchen chemistry experiment in a lecture course. Milk, the epitome of our identity as mammals, also contains all of the major biochemical macromolecules studied in Biochemistry I. Further, the making of yogurt invokes physical processes that are the major processes and molecular forces that dominate the content of the course. Here, we report the results of massive parallel experiment conducted in the kitchens of the …

Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan

Honors Theses

Maize (Zea mays ssp. Mays) is a revolutionary cereal grain that has raced to the world’s most popular staple crop, transforming societies and impacting history. This paper aims to build and portray the story maize has created through its journey to world domination. The important details that encompass this literature are maize’s cultural significance in my life’s story, the comparison of various starches broken down into amylose and amylopectin ratios, a summative historical account on maize’s spread throughout numerous parts of the old world, and the genetical analysis of maize that explains the key features that have led …

Color And Structural Modifications Of Alkaline Extracted Sunflower Protein Concentrates And Isolates Using L-Cysteine And Glutathione, Akira Ishii

Food Science (MS) Theses

Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The …

Influence Of Encapsulation Of Supplemental Amino Acids On Their Utilization In Broilers, Ethan A. Collins

Poultry Science Undergraduate Honors Theses

This study was developed to assess whether microencapsulation of amino acids (AA) improves their absorption to increase broiler growth performance and reduce nitrogen excretion compared to standard feed-grade AA. Five hundred and sixty Ross 708 male broilers were randomly distributed to 70 battery cages and reared for 21 days. Reported data is grouped into periods: 0-7 days, 0-14 days, and 0-21 days. A total of 5 treatment diets were fed: an industry-based control and 4 diets with decreased levels of methionine, lysine, and threonine in either encapsulated or free forms, with or without a botanical feed additive. Encapsulated AA increased …