Mexican Consumers' Attitudes Toward Irradiated And Imported Apples, 2024 Washington State University
Mexican Consumers' Attitudes Toward Irradiated And Imported Apples, André D. Murray, Rosa K. Gallardo, Anuradha Prakash
Food Science Faculty Articles and Research
This study centers on analyzing Mexican consumers' willingness to pay (WTP) for imported US fresh apples subjected to irradiation, contrasting it with the more prevalent postharvest chemical treatments. We collect data using a survey tool in Qualtrics designed to explore the impact of information dissemination through two distinct narrative styles: scientific and layman. The study uses a between-subjects approach and apply the propensity score matching to address potential confounding factors across respondents' samples. We apply the generalized multinomial logit models in WTP space, taking into consideration respondent's certainty when answering to the choice experiment questions. Our findings reveal that respondents …
Reducing Food Scarcity: The Benefits Of Urban Farming, 2023 Brigham Young University
Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia
Journal of Nonprofit Innovation
Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.
Imagine Doris, who is …
Effects Of Sous-Vide Processing And Acidic Marination On Physicochemical Quality, Shelf-Life, And Consumer Acceptability Of Blue Mussel (Mytilus Edulis) Meats, 2023 University of Maine
Effects Of Sous-Vide Processing And Acidic Marination On Physicochemical Quality, Shelf-Life, And Consumer Acceptability Of Blue Mussel (Mytilus Edulis) Meats, Sara Gundermann
Electronic Theses and Dissertations
Sous-vide cooking is a thermal processing method in which a raw food is vacuum sealed in a pouch and then placed into water below 100°C for a controlled amount of time. It is particularly good for cooking meats because of its precise control over temperature and time, which results in an ideal food texture for consumers. This method also prevents the food from coming in contact with oxygen, which can lead to spoilage that reduces product quality and shelf life. Acidification is a food preservation method that utilizes acids to lower the pH of foods, making the environment less conducive …
Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, 2023 University of Nebraska-Lincoln
Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The authentication of products with claims regarding protein sources or compositions is a challenge for traditional analytical methods, which generally lack the required specificity whole protein analysis can provide. For example, the establishment of milk as “A2” is achieved through genetic testing of cows before milk production, with no methods to authenticate milk products themselves. Establishment of A2 milk is completed through genetic testing of the cows before milk production, but with no methods to authenticate the milk products themselves. Intact protein mass spectrometry (MS) has the potential to directly authenticate protein products, including specific proteoform claims. The development of …
The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, 2023 Clemson University
The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith
All Theses
Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.
The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …
Analysis Of The Potential Of Rice And Corn In Supporting Food Availability, 2023 Master of Regional and Rural Planning Study Program, Universitas Mahasaraswati, Denpasar, Jl. Kamboja 11 A Denpasar 80233, Bali, Indonesia
Analysis Of The Potential Of Rice And Corn In Supporting Food Availability, Luh Pastiniasih, Ketut Sumantra, Ni Putu Pandawani, Putu Edi Yastika
The Philippine Agricultural Scientist
A region’s agricultural sector plays a strategic role in fulfilling its food needs with ideal nutrition. The potential of cereal commodities, specifically rice and corn, was identified based on the production level and competitiveness by district in Buleleng Regency, Indonesia. The regency’s potential to provide and support food security was also determined through a quantitative descriptive analysis of the Location Quotient (LQ), Shift Share Analysis (SSA), Localization Coefficients, and Levels of Food Availability by utilizing secondary data on cereal commodity production and population numbers over the course of 10 yr (2012–2021). Results showed that Sawan, Seririt, and Sukasada districts were …
Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, 2023 Clemson University
Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, Natalie Sinclair
All Theses
The effect of storage temperature over 12 weeks was studied using dairy and non-dairy frozen desserts. Research was conducted to determine if higher freezer temperatures affect frozen dessert quality to reduce energy use associated with lower freezer temperatures. Samples were analyzed for ice crystal pore size using micrographs, grittiness by a trained sensory panel and weight loss during storage. Ice crystal size was determined using scanning electron microscopy and grittiness was measured on a 5-point ranking scale, with 1 being least gritty and 5 being most gritty. Weight loss was determined by measuring sample weights before and after the 12-week …
A Novel Machine-Learning Framework Based On A Hierarchy Of Dispute Models For The Identification Of Fish Species Using Multi-Mode Spectroscopy, 2023 University of North Dakota
A Novel Machine-Learning Framework Based On A Hierarchy Of Dispute Models For The Identification Of Fish Species Using Multi-Mode Spectroscopy, Mitchell Sueker, Amirreza Daghighi, Alireza Akhbardeh, Nicholas Mackinnon, Gregory Bearman, Insuck Baek, Chansong Hwang, Jianwei Qin, Amanda M. Tabb, Jiahleen Roungchun, Rosalee S. Hellberg, Fartash Vasefi, Moon Kim, Kouhyar Tavakolian, Hossein Kashini Zadeh
Food Science Faculty Articles and Research
Seafood mislabeling rates of approximately 20% have been reported globally. Traditional methods for fish species identification, such as DNA analysis and polymerase chain reaction (PCR), are expensive and time-consuming, and require skilled technicians and specialized equipment. The combination of spectroscopy and machine learning presents a promising approach to overcome these challenges. In our study, we took a comprehensive approach by considering a total of 43 different fish species and employing three modes of spectroscopy: fluorescence (Fluor), and reflectance in the visible near-infrared (VNIR) and short-wave near-infrared (SWIR). To achieve higher accuracies, we developed a novel machine-learning framework, where groups of …
Comparison Of Dna Extraction Methods For The Detection Of Canned Tuna Species With Dna Mini-Barcoding, 2023 Chapman University
Comparison Of Dna Extraction Methods For The Detection Of Canned Tuna Species With Dna Mini-Barcoding, Aubrey J. Emmi, Biola Fatusin, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Tuna is susceptible to species mislabeling due to its high demand, quick rate of production, and wide range of price points. DNA barcoding, a sequencing-based technique, allows for the detection of species mislabeling by targeting a standardized region of DNA. A mitochondrial control region (CR) DNA barcode has been found to be capable of species discrimination for tuna, but it is challenging to recover the entire DNA fragment from canned tuna. While a short fragment of CR, referred to as a “mini-barcode,” has shown some success with canned tuna species identification, more research is needed to improve identification rates. The …
Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, 2023 Chapman University
Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, Anna P. Colella, Anuradha Prakash, John Miklavcic
Food Science Faculty Articles and Research
Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were affected by homogenization and thermal processing of raw bovine milk. Raw milk was processed by homogenization, low-temperature (LT) heat, or pasteurization [high-temperature short-time (HTST) and ultra-high-temperature (UHT)] in a pilot processing facility. EVs were isolated from the raw and processed bovine milk using differential ultracentrifugation and quantified using a nanoparticle tracking analyzer. Bovine milk EVs were assessed for total miRNA and protein concentrations …
Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), 2023 University of Nebraska-Lincoln
Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman
Applied Science Program: Theses
Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.
Arkansas Wheat Performance Tests 2022-2023, 2023 University of Arkansas, Fayetteville
Arkansas Wheat Performance Tests 2022-2023, J. F. Carlin, R. B. Mulloy, R. D. Bond
Arkansas Agricultural Experiment Station Research Series
Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program.
The tests provide information to companies developing cultivars and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests were conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location and cultural practice information accompany each …
Protein Enriched Bread Using Spent Wine Yeast, 2023 University of Nebraska-Lincoln
Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman
Applied Science Program: Theses
Yeast is a common byproduct of wine production. Wine yeast may be used as a food source. It does not contain bitter and astringent compounds such as those present in spent yeast from making beer The use of nutritional yeast and yeast extract for protein enrichment of bread are presented in this article.
Summaries Of Arkansas Cotton Research 2022, 2023 University of Arkansas, Fayetteville
Summaries Of Arkansas Cotton Research 2022, Fred Bourland
Arkansas Agricultural Experiment Station Research Series
The current economic environment continues to drive the need to produce record or near-record yields to be profitable. Price volatility in 2022 added another level of difficulty in the quest for being profitable. The cotton market saw significant movement after reaching a $1.5802 per pound high in May 2022, cotton prices corrected and more than halved in value at the October 2022 low, and then consolidated around the 80 cents per pound level in December 2022 (Cotton is Consolidating). Great uncertainties still exist for the upcoming season, most of which are outside of our control. These include, but are not …
Non-Destructive Evaluation Of White Striping And Microbial Spoilage Of Broiler Breast Meat Using Structured-Illumination Reflectance Imaging, 2023 Mississippi State University
Non-Destructive Evaluation Of White Striping And Microbial Spoilage Of Broiler Breast Meat Using Structured-Illumination Reflectance Imaging, Ebenezer O. Olaniyi
Theses and Dissertations
Manual inspection is a prevailing practice for quality assessment of poultry meat, but it is labor-intensive, tedious, and subjective. This thesis aims to assess the efficacy of an emerging structured illumination reflectance imaging (SIRI) technique with machine learning approaches for assessing WS and microbial spoilage in broiler breast meat. Broiler breast meat samples were imaged by an in house-assembled SIRI platform under sinusoidal illumination. In first experiment, handcrafted texture features were extracted from direct component (DC, corresponding to conventional uniform illumination) and amplitude component (AC, unique to the use of sinusoidal illumination) images retrieved from raw SIRI pattern images build …
B. R. Wells Arkansas Rice Research Studies 2022, 2023 University of Arkansas, Fayetteville
B. R. Wells Arkansas Rice Research Studies 2022, J. Hardke, X. Sha, N. Bateman
Arkansas Agricultural Experiment Station Research Series
Arkansas is the leading rice producer in the United States. The state represents 50.1% of total U.S. rice production and 49.8% of the total acres planted to rice in 2022. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, 2023 University of Nebraska-Lincoln
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera
Department of Animal Science: Dissertations, Theses, and Student Research
Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, 2023 University of Nebraska-Lincoln
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., 2023 University of Louisville
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson
Electronic Theses and Dissertations
Residential ovens are complicated thermal environments capable of delivering convection, conduction, and radiation heat transfer to food. The amount and mode of heat transfer can change based on the design of the oven cavity, cooling systems, and oven cycle algorithms. Studies have shown that the changes in one heat transfer mode can have an impact on the quality of baked goods. The many variables involved make designing residential ovens a time consuming and costly process. The goal of this study is to adapt thermal energy sensing technology to collect energy data from a residential oven and develop correlations to quality …
Multiphysics Modeling To Understand Microwave-Food Interactions In A Multi-Port Solid-State Microwave System., 2023 University of Tennessee, Knoxville
Multiphysics Modeling To Understand Microwave-Food Interactions In A Multi-Port Solid-State Microwave System., Kartik Verma
Masters Theses
Multiphysics modeling plays a crucial role in understanding the complexities of microwave-food interactions, especially in multi-port solid-state microwave systems where microwave parameters can be precisely and dynamically controlled. However, previous models using simplistic or manually measured oven geometries face challenges in accurately simulating the microwave heating process. This study first developed a robust 3-D scanning approach to capture precise geometric details of the oven cavity, incorporating them into multiphysics modeling for solid-state microwave heating. Furthermore, a quantitative validation approach was also developed to characterize modeling accuracy against experimental results. The results showed that multiphysics modeling with 3-D scanned geometry demonstrated …