Food Science Commons^™

Peptidomics Analysis Of In Vitro Digested Wheat Breads: Effect Of Genotype And Environment On Protein Digestibility And Release Of Celiac Disease And Wheat Allergy Related Epitopes, Mélanie Lavoignat, Angéla Juhász, Utpal Bose, Thierry Sayd, Christophe Chambon, Miguel Ribeiro, Gilberto Igrejas, Sébastien Déjean, Catherine Ravel, Emmanuelle Bancel

Research outputs 2022 to 2026

Wheat proteins can trigger immunogenic reactions due to their resistance to digestion and immunostimulatory epitopes. Here, we investigated the peptidomic map of partially digested bread samples and the fingerprint of epitope diversity from 16 wheat genotypes grown in two environmental conditions. Flour protein content and composition were characterized; gastric and jejunal peptides were quantified using LC-MS/MS, and genotypes were classified into high or low bread protein digestibility. Differences in flour protein content and peptide composition distinguish high from low digestibility genotypes in both growing environments. No common peptide signature was found between high- and low-digestible genotypes; however, the celiac or …

On-Site Sensory Experience Boosts Acceptance Of Cultivated Chicken, Mark Chong, Angela K. Y. Leung, Tricia Marjorie Fernandez

Research Collection Lee Kong Chian School Of Business

This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro in Singapore – the world's first butchery to serve cultivated meat – from April to June 2023. The findings showed that eating cultivated chicken significantly boosted post-consumption acceptance levels. In addition, cultivated chicken's tastiness may be a more important factor than its integration into a familiar meal or dish in fostering repeat consumption. Implications for the cultivated meat industry, limitations, …

Development Of A Food Composition Database For The Estimation Of Dietary S-Methyl Cysteine Sulfoxide From Vegetables, Caroline R. Hill, Emma L. Connolly, Armaghan Shafaei, Lois Balmer, Liezhou Zhong, Taulant Muka, Antonietta Hayhoe, Shikha Saha, Richard J. Woodman, Joshua R. Lewis, Jonathan M. Hodgson, Lauren C. Blekkenhorst

Research outputs 2022 to 2026

A food composition database estimating S-methyl cysteine sulfoxide (SMCSO) was created following a systematic literature search. SMCSO data (705 entries) from 19 vegetables were summarised: brassicas (n = 10) and alliums (n = 9). The highest SMCSO in brassicas was reported in Brussels sprouts (median [range]: 318 [68−420] mg/100 g fresh weight (FW)) whilst the lowest was in radish (19 [4–45] mg/100 g FW). Brussels sprouts were almost twice as concentrated in SMCSO as cauliflower, followed by cabbage, kale, broccoli, kohlrabi, swede, Chinese cabbage, and turnips. The alliums highest in SMCSO were Chinese chives (271 [185−413] mg/100 g FW) followed …

Comparative Study On Nutrition Knowledge And Consumption Of Dietary Supplements Among Athletes And Fitness Practitioners, Chandana K N, Syeda Farha S, Pallavi R, Veena Bm

International Journal of Health and Allied Sciences

Background: The use of dietary supplements, in the form of protein powders, branched chain amino-aids, multi-vitamins and minerals is widespread in the field of nutrition, fitness and aesthetics to boost nutrition levels, enhance athletic performance or assist in weight loss. The present survey was carried out to study the nutritional knowledge and consumption of dietary supplements among athletes and gym-goers. Methodology: A cross-sectional study was conducted among athletes and gym-goers (n=100) selected from various gym and stadium in the city of Mysore using semi-structured pre-tested questionnaire. Results: The knowledge and consumption of dietary supplements was higher among gym-goers when compared …

Draining Chicago’S Food Swamps: Legal Approaches, Sofia Fernandez

DePaul Journal of Health Care Law

Public health is a collective responsibility of society to improve the health and wellbeing of communities, focusing on preventing disease and promoting health as opposed to providing medical care for those already ill.1 The law consists of rules issued and enforced by government entities “through which populations organize their governments, regulate social and economic interactions, and guide behavior.”2 Public health law exists at the intersection of these two fields, comprising “the legal powers and duties of the state to identify, prevent, and ameliorate risks to the health of populations, as well as the study of legal structures that have a …

On-Farm Hog Processing Demonstration For Teenage Exhibitors: Blending Academic, Laboratory, And Farm-Based Learning, Katherine A. Wells, Chris L. Bruynis, Lyda G. Garcia

The Journal of Extension

COVID-19 challenges induced a U.S. meatpacking industry bottleneck. [University] Extension identified the need and responded by creating a three-step hands-on training for teenage junior fair exhibitors. [University] Extension Meat Scientist and graduate students assisted in demonstrating an on-farm hog harvest and processing event in collaboration with a local Extension office for 4-H and FFA teenagers. To add a practical perspective, a local hog-producing and harvesting family was asked to assist with the event. An online post-survey reflected 90-100% gains in five educational areas and 100% said they would a similar event in the future and recommend it to a friend.

College Students’ Domestic Kitchen Food Safety Perceptions And Knowledge, Kailing Chen, Zhihong Lin, Isabelle Do Prado, Zahra Mohammad, Karla M. Acosta, Sujata A. Sirsat

The Journal of Extension

This study investigates college students’ current food safety knowledge and food-handling perceptions and utilized an online survey which designed based on previous studies as method. The questionnaire measured respondents’ food safety knowledge and perception, and were divided into knowledge, attitudes and perception categories. The results show that college students significantly lacked in basic food safety knowledge as well as food handling skills and implies a high need to develop enhanced food safety resources for college students, especially on topics related to cross-contamination prevention, correct food preparation procedures, time and temperature control, and awareness of pathogens that cause foodborne illness.

The Effect Of Activated Alkaline Earth Bentonite On The Quality Of Vegetable Oils, Nodirbek I. Boyjanov, Islombek I. Boyjanov, Аslbek B. Yulchiev, Kamar P. Serkayev

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the research is to study the adsorption properties and mineralogical structure of alkaline earth bentonites from the Navbakhor deposit, as well as to develop technological regimes for their acid activation for use as bleaching clay in the purification of vegetable oils. The authors, based on the structural structure of the studied bentonites, achieved an increase in adsorption capacity from 35 cm³/g to 100 cm³/g, by treating with hydrochloric and sulfuric acids with a concentration of 15-20% and in a bentonite:acid ratio of 1:2.5 at a temperature below 100°С. Nitrogen adsorption isotherms of activated …

Influence Of Lipolytic Enzymes On The Fractional Composition Of Wheat Alcohol, Bobir S. Kayumov, Saida Sh. Khakimova, Khasan T. Khasanov

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of this work is to study the influence of lipolytic enzymes on the fermentation activity and fractional composition of alcohol by the yeast Saccharamyces cerevisea during alcoholic fermentation. Lipolytic enzymes, intensifying the fermentation process and increasing the yield of the target product, have a positive effect on the physiological activity of yeast cells. Hydrolysis of carboxylic acid esters also occurs due to the hydrolase activity of lipases. In the presence of exogenous lipases, hydrolysis of lipids occurs due to the hydrolase activity of lipases and the fractional composition of alcohol changes. The content of esters is reduced by …

Selection Of Optimal Conditions For The Drying Process Of An Aqueous Extract From The Aerial Part Of Scutellaria Adenostegia, Shohida A. Ergasheva, Muniraxon A. Mamatxanova, Temurbek A. Khajibaev, Ravshanjon M. Khalilov, Akhmatkhon U. Mamatkhanov

CHEMISTRY AND CHEMICAL ENGINEERING

In order to establish optimal drying modes for an aqueous extract from the aboveground part of Scutellaria adenostegia, the following parameters were studied: solution concentration; solution feed rate; temperature of the drying agent at the inlet and outlet; pressure when the solution is fed into the drying chamber. It was found that in order to obtain a dry extract from the aboveground part of Scutellaria adenostegia, antihypoxic action, an aqueous extract obtained with water at a temperature of 60 ° C must be concentrated to a content of 15% of dry substances and dried in a spray dryer of the …

Gaseous Ozone To Improve The Microbial Safety Of Spices, Seeds, And Nuts, Arshpreet Kaur Khattra

Graduate Theses and Dissertations

Due to the increasing number of reported outbreaks of pathogens in low-moisture foods (LMFs), there is a need to investigate novel non-thermal gaseous technologies to increase the microbiological safety of spices, nuts, and seeds without compromising the product quality. The objective of this study was to inactivate Salmonella spp. in different spices, seeds, and nuts using gaseous ozone treatment and evaluate the suitability of Enterococcus faecium as a potential surrogate for Salmonella. Each food product (dried basil leaves, black peppercorn, chia seeds, and walnuts) was separately inoculated with a 5-strain Salmonella and E. faecium cocktail and equilibrated to water activity …

Moisture Sorption And Quality Characteristics Of Instant Rice, Anna Mays, Griffiths Atungulu

Food Science Undergraduate Honors Theses

Market demand for instant rice--a processed form of rice that is cooked and dehydrated before it is sold--has risen tremendously and become a significant component of the rice industry. Compared to freshly cooked rice, the quality of instant rice (in terms of texture, color, aroma, etc.) is much lower. There exists little information regarding how instant rice’s storage conditions affect its quality. Such information may be elucidated by studying sorption isotherms which describe the storage temperature, relative humidity, and instant rice moisture relationships.

The purpose of this study was to generate moisture sorption isotherms of instant rice for temperatures and …

Magnetic Three-Dimensional Graphene: A Superior Absorbent For Selective And Sensitive Determination Of Nitrite In Water Samples By Ion-Pair Based-Surfactant-Assisted Solid-Phase Extraction Combined With Spectrophotometry, Mina Vasheghani Farahani, Sajad Karami, Hassan Sereshti, Shokouh Mahpishanian, Somayeh Koupaei Malek, Shahabaldin Rezania

Nutrition, Dietetics, and Food Science Student Research

A straightforward, fast and efficient analytical method was developed which utilizes a magnetic composite called three-dimensional graphene (3D-G@Fe₃O₄) as an adsorbent to recover nitrite ions (NO₂^–) from environmental water samples. The investigation into the synthesized adsorbent contained an examination of its morphology, chemical composition, structural attributes, and magnetic properties. This comprehensive analysis was conducted using various instrumental techniques, including Fourier transform-infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), Raman spectroscopy, X-ray diffraction (XRD), Brunauer-Emmett-Teller (BET), Barrett-Joyner-Halenda (BJH), and vibrating sample magnetometry (VSM). The adsorbent surface was activated by adding cetyltrimethylammonium bromide (CTAB) to the …

Application Of Near-Infrared Spectroscopy And Chemometrics For The Rapid Detection Of Insect Protein Adulteration From A Simulated Matrix, Dongdong Ni, Joost L. D. Nelis, Amanda L. Dawson, Nicholas Bourne, Pablo Juliano, Michelle L. Colgrave, Angéla Juhász, Utpal Bose

Research outputs 2022 to 2026

The popularity of insect protein as a food and feed supplement is growing. Protein quality, end use and prices vary considerably between different insect species, which may incentivise insect protein adulteration. Here, near-infrared (NIR) spectroscopy and chemometrics were used to detect the presence of cricket, black soldier fly larvae (BSFL) and mealworm proteins in a simulated complex insect protein mixture. Additionally, BSFL protein powders collected from three commercial sources were investigated to determine whether the NIR-based technology can discriminate the proteins obtained from different companies based on their composition. The proximate analysis suggests compositional protein, fat and chitin differences between …

Assessing Impact Of Food Structure On Oral Tribology And In-Vitro Digestion Of Dairy Products, Lamis Ali

All Graduate Theses and Dissertations, Fall 2023 to Present

In this research, we focused on understanding the critical elements impacting consumer experience and the nutritional value of dairy products, specifically their texture, mouthfeel, and protein breakdown in the gastrointestinal tract. Our study aimed to accomplish two main goals. First, we performed analysis of the tribological attributes of various commercially dairy products. The second objective was to investigate the process of disintegration and protein release in selected dairy products.

The study included an assessment of eight dairy products of varied consistencies: solid like cheddar, cheese curd, and parmesan; semi-solid such as cottage cheese, ricotta cheese, and yogurt; and liquid represented …

The Effect Of Chlorine Dioxide On Sliced Tomatoes Used In Retail And Foodservice, Charles Mattocks

All Theses

As food prices continue to rise, many consumers are looking at ways to cut back on spending and many look to how much they spend on food. Food waste in an average American household of four leads to about $1,500 worth of unused/wasted food annually,

This study was conducted to see how the use of Chlorine Dioxide (ClO₂) could be used to treat and extend the shelf life of freshly sliced tomatoes for food service applications. Prior research in this regard has looked at whole tomatoes as opposed to sliced varieties, and many have not utilized a sensory …

Cradle Explorer: Casfer Interactive Platform For Data And Model Visualization, Olatunde D. Akanbi, Vibha S. Mandayam, Haiping Ai, Arafath Nihar, Erika I. Barcelos, Laura S. Bruckman, Jeffrey Yarus, Yinghui Wu, Huichun (Judy) Zhang, Roger H. French

Student Scholarship

No abstract provided.

Inactivation Of Escherichia Coli, Salmonella Enterica, And Listeria Monocytogenes Using The Contamination Sanitization Inspection And Disinfection (Csi-D) Device, Jennifer Mccoy Sanders, Vanessa Alarcon, Grace Marquis, Amanda Tabb, Jo Ann Van Kessel, Jakeitha Sonnier, Brad J. Haley, Insuck Baek, Jianwei Qin, Moon Kim, Fartash Vasefi, Stanislav Sokolov, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The Contamination Sanitization Inspection and Disinfection (CSI-D) device is a handheld fluorescence-based imaging system designed to disinfect food contact surfaces using ultraviolet-C (UVC) illumination. This study aimed to determine the optimal CSI-D parameters (i.e., UVC exposure time and intensity) for the inactivation of the following foodborne bacteria plated on non-selective media: generic Escherichia coli (indicator organism) and the pathogens enterohemorrhagic E. coli, enterotoxigenic E. coli, Salmonella enterica, and Listeria monocytogenes. Each bacterial strain was spread-plated on non-selective agar and exposed to high-intensity (10 mW/cm²) or low-intensity (5 mW/cm²) UVC for 1–5 s. Control …

Cultivating Excellence: A Literature Review On Harnessing The Power Of The Gut Microbiome For Athletic Performance, Maya Katharine Dean

Honors Projects

The interplay between our gut microbiome and health is immense. This literature review analyzes the current research assessing the interplay between gut microbiome and athletic performance. Knowing how to improve gut microbial diversity via nutrition and supplementation can take athletic performance to the next level; namely improvements in immune, mental, and physical health.

Effects Of Uv Filter Pollutants On The Growth Of Cucurbits And Possible Implications For Humans, Leia Staples

Undergraduate Theses

One main area of concern is the use of personal care products and pharmaceuticals in society and their long-term persistence when released into the environment (Chaturvedi et al. 2021). Cucurbits, however, are well-known for taking up pollutants (Namiki et al. 2013, Christou et al. 2019, Komives et al. 2009), so it essential to ensure that these pollutants do not negatively affect growth or productivity of plants. These plants are particularly useful in society because they have many health benefits and are consumed regularly by humans. While much research has been done on how much of the pollutant travels throughout the …