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Social and Behavioral Sciences Commons™
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- Emotion (2)
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- Sensory (2)
- Anti-Inflammation (1)
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Articles 1 - 12 of 12
Full-Text Articles in Social and Behavioral Sciences
Microbiota Metabolic Product Deoxycholic Acid Prevents Campylobacter Jejuni Chicken Colonization Through Modulating Ceca Anaerobes, Bilal Ali Alrubaye
Microbiota Metabolic Product Deoxycholic Acid Prevents Campylobacter Jejuni Chicken Colonization Through Modulating Ceca Anaerobes, Bilal Ali Alrubaye
Graduate Theses and Dissertations
Campylobacter jejuni is a prevalent infectious enteritis mainly foodborne from chickens. Despite of reducing C. jejuni food contamination dramatically decreases campylobacteriosis, few effective approaches are available for the bacterial reduction in chickens. The aim of this study was to use microbial metabolic product deoxycholic acid (DCA) to reduce C. jejuni chicken colonization. Broiler chicks were fed 0 or 1.5 g/kg DCA, lithocholic acid (LCA), or urodeoxycholic acid (UDCA) in diets or orally gavaged with cholic acid (CA, 1.5g/kg body weight). Birds were also transplanted with DCA modulated anaerobes (DCA-Anearo) or aerobes (DCA-Aero). Birds were infected with 109 CFU/bird human clinical …
Aqueous Ozone Inactivation Of Viruses And Bacteria On Biotic And Abiotic Surfaces, Cailin Dawley
Aqueous Ozone Inactivation Of Viruses And Bacteria On Biotic And Abiotic Surfaces, Cailin Dawley
Graduate Theses and Dissertations
Produce is susceptible to contamination by foodborne pathogens. Food service establishments utilize sanitizing agents to reduce microbes on produce surfaces. The research objectives were to evaluate the efficacy of aqueous ozone 1) on the inactivation of viruses and bacteria on produce; 2) on the inactivation of viruses on stainless steel; and 3) against viruses in association with bacteria on produce surfaces. For objective 1, Boston bibb lettuce and cherry tomatoes were spot inoculated with a cocktail of viruses (murine norovirus (MNV) and MS2 bacteriophage) or bacteria (Enterobacter cloacae and Bacillus cereus) and washed for 40 min with samples taken every …
Development Of A Methodology For Predicting Consumer Acceptance And Preference Toward Beverages, Shilpa Shailesh Samant
Development Of A Methodology For Predicting Consumer Acceptance And Preference Toward Beverages, Shilpa Shailesh Samant
Graduate Theses and Dissertations
Consumer behavior toward food/beverages is influenced by multisensory attribute perceptions as well as emotional experiences. Traditional methods of sensory testing lack the ability to capture emotional responses and as a result, measuring food/beverage-evoked emotions remains a research challenge. There were three objectives of this dissertation study. Firstly, this study aimed to develop prediction models of acceptance of and preference for basic taste solutions using sensory attribute intensities and emotional responses. Secondly, this study aimed to extend the findings of the first objective to develop prediction models of commercially-available vegetable juice products in terms of (a) acceptance and preference under blind-tasting …
Consumer Perceptions Of Labeling Claims On Poultry Products, Sarah Townley
Consumer Perceptions Of Labeling Claims On Poultry Products, Sarah Townley
Agricultural Education, Communications and Technology Undergraduate Honors Theses
An increasing number of consumers wants more knowledge of how the food they eat is produced, and specifically, how animals used in the production of their food are raised. One method consumers use to become more aware of production practices behind the food they purchase and consume is simply reading food labels. Labeling claims can be defined as textual, pictorial, graphic, or symbolic representation that either explicitly states or implies that a food product has a specific set of properties supported by a certification process. The purpose of this study is to gather data regarding consumer knowledge and understanding of …
Influences Of Intrinsic And Extrinsic Hand-Feel Touch Cues On Sensory Perception And Emotional Responses Toward Beverage Products, Ragita Cantika Pramudya
Influences Of Intrinsic And Extrinsic Hand-Feel Touch Cues On Sensory Perception And Emotional Responses Toward Beverage Products, Ragita Cantika Pramudya
Graduate Theses and Dissertations
Consumer perception of and preference toward products are influenced by intrinsic product-specific (e.g., product temperature) and extrinsic non-product-specific (e.g., packaging or container) characteristics. Besides communicating information between products and consumers to create expectations toward the content at the point of sale, packaging also influences sensory perception of the content during consumption. Previous cross-modal studies on packaging effects on the content had largely overlooked hand-feel touch cues. Touch closely relates to consumers’ emotional responses to and their quality evaluation of products. One way to manipulate hand-feel touch cues in a beverage consumption setting is to vary materials of cup sleeve, which …
Anti-Inflammatory Effect Of Berry Essences, Inah Gu
Anti-Inflammatory Effect Of Berry Essences, Inah Gu
Graduate Theses and Dissertations
Inflammation is one of defense reactions of our body tissues against harmful stimuli such as infection and tissue injury. However, it has been reported that chronic inflammation can lead to chronic inflammatory diseases including diabetes, cardiovascular diseases and cancer. This transition from acute to chronic inflammation state is usually induced by pro-inflammatory mediators and cytokines including nitric oxide (NO), prostaglandin E2 (PGE2), interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α), which accelerate the development of other chronic diseases. Accordingly, targeting these pro-inflammatory factors is one of the important roles for anti-inflammatory agents. For last two decades, researches about anti-inflammatory …
Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder
Food Science Undergraduate Honors Theses
Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer demands …
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Letter From The Dean, Deacue Fields
Letter From The Dean, Deacue Fields
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
New For Discovery: Scholarworks@Uark, Discovery Editors
New For Discovery: Scholarworks@Uark, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
A Message From The Department Head Of Horticulture And Food Science, Wayne Mackey
A Message From The Department Head Of Horticulture And Food Science, Wayne Mackey
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.