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A Prototype On-Line Aotf Hyperspectral Image Acquisition System For Tenderness Assessment Of Beef Carcasses, Govindarajan Konda Naganathan, Kim Cluff, Ashok Samal, Chris Calkins, David D. Jones, Carol Lorenzen, Jeyamkondan Subbiah 2015 University of Nebraska - Lincoln

A Prototype On-Line Aotf Hyperspectral Image Acquisition System For Tenderness Assessment Of Beef Carcasses, Govindarajan Konda Naganathan, Kim Cluff, Ashok Samal, Chris Calkins, David D. Jones, Carol Lorenzen, Jeyamkondan Subbiah

Faculty Publications in Food Science and Technology

A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system (λ = 450– 900 nm) was developed for tenderness assessment of beef carcasses. Hyperspectral images of ribeye muscle on stationary hanging beef carcasses (n = 338) at 2-day postmortem were acquired in commercial beef slaughter or packing plants. After image acquisition, a strip steak was cut from each carcass, vacuum packaged, aged for 14 days, cooked, and slice shear force tenderness scores were collected by an independent lab. Beef hyperspectral images were mosaicked together and principal component (PC) analysis was conducted to reduce the spectral dimension. Six different textural feature ...


What’S Cookin’ Good Lookin’: The Rise And Phenomena Of The Female Foodie Performer Through Social Media, Alison Weiss 2014 Chapman University

What’S Cookin’ Good Lookin’: The Rise And Phenomena Of The Female Foodie Performer Through Social Media, Alison Weiss

Undergraduate Student Research Day Abstracts and Posters

Once seen in black and white terms as human sustenance or luxury, eating has become not only a hobby, but an obsession. Whereas chefs and cooks were previously regarded as average, behind-the-scenes workers, they have now stepped out from the kitchen and into the spotlight, becoming celebrated public idols – and performers. With images tailored to different demographics right down to their clothing and hairstyles, chefs and cooks no longer merely prepare food: they put on a show. The foodie phenomena has been pioneered by females, largely in part to the parallel-running infatuation with health, fitness, and food trends that make ...


Comparison Of Tetrad And Degree Of Difference Sensory Testing Methods In Evaluating The Quality Of Flour Tortillas, Kristine Futalan, Criselda Toto, Heather McDonald 2014 Chapman University

Comparison Of Tetrad And Degree Of Difference Sensory Testing Methods In Evaluating The Quality Of Flour Tortillas, Kristine Futalan, Criselda Toto, Heather Mcdonald

Undergraduate Student Research Day Abstracts and Posters

The Tetrad test is a forced choice discrimination method that has recently gained popularity in the sensory evaluation of foods. It has demonstrated superiority over the triangle test both in theory and practice with its proven relatively large statistical power. Tetrad does have one potential drawback, the use of a fourth sample that may cause panelist fatigue. There have been many studies comparing the Tetrad method with other difference tests such as triangle, 3- AFC, and 2- AFC however, there has been little research comparing the Tetrad and Degree of Difference test (DOD). This project compared the precision and power ...


Rolling Harvest Food Rescue, Cathy Snyder 2014 University of Pennsylvania

Rolling Harvest Food Rescue, Cathy Snyder

The Last Food Mile Conference

Rolling Harvest Food Rescue began in 2009 when Founder and Executive Director Cathy Snyder began to volunteer at a food pantry in Hunterdon County, New Jersey. Soon after, a bountiful farmers’ market opened up less than a mile away. Snyder quickly realized that she was able to enjoy the taste and benefits of the market products simply because she had a car and disposable income, a luxury many of the food pantry clients were lacking. Returning to the food pantry the following week, continuing to hand out yet more mac and cheese, high-sodium soups and bruised bananas to struggling, food-insecure ...


All About Leftovers, Jonathan Bloom 2014 University of Pennsylvania

All About Leftovers, Jonathan Bloom

The Last Food Mile Conference

Wasted food is a particularly galling aspect of our broken food system. The juxtaposition of hunger and waste on this planet is both an affront to common sense and morally callous. Food waste is even more appalling when you consider the environmental impact of modern agriculture. Squandering 30 to 40 percent of available calories while 15 percent of American households are food insecure is ethically and ecologically unsustainable.

There is near universal agreement on the scale of the food waste problem, but little accord on what solutions to prioritize. Where shall we push for action on food waste and where ...


Panel Ii: Consumer Level - Overview, Eugenie L. Birch 2014 University of Pennsylvania

Panel Ii: Consumer Level - Overview, Eugenie L. Birch

The Last Food Mile Conference

No abstract provided.


Keynote Presentation: Food, Water, And Energy, Robert Giegengack 2014 University of Pennsylvania

Keynote Presentation: Food, Water, And Energy, Robert Giegengack

The Last Food Mile Conference

While blatant food waste late in the production chain is apparent to most of us, less apparent is the inefficiency of resource use in the processes whereby we produce, harvest, process, package, store, and deliver the food that we eat.

We waste water: 72% of water “used” worldwide is applied directly to cropland, much of it via archaic technology. We move water from where it is plentiful to places where we imagine it will be more useful.

We waste nutrients, even those that we know are in limited supply, by careless or excessive application. Effluent from fertilized cropland has contaminated ...


Case Study: Minimizing Food Wastage From Farm To Consumer Products – A Systems Approach, David Masser 2014 University of Pennsylvania

Case Study: Minimizing Food Wastage From Farm To Consumer Products – A Systems Approach, David Masser

The Last Food Mile Conference

Sterman Masser, Inc. is committed to minimizing food loss throughout the process of growing, harvesting, and packaging a consumer ready product through the use of cutting edge technology industry leading techniques. Combining Integrated Pest Management with crop rotations and more resistant potato varieties, SMI has minimized the potential for crop destroying fungi and insects to propagate. In response to hazards from rocks in the soil and the stresses from harvesting we have acquired rock crushers capable of pulverizing everything down to a powder and new harvesters designed to reduce the stresses of harvesting. Potatoes, coming from the fields, enter our ...


Case Study: Food Packaging For Extended Shelf Life And Reduced Losses, Yasmin Siddiqi 2014 University of Pennsylvania

Case Study: Food Packaging For Extended Shelf Life And Reduced Losses, Yasmin Siddiqi

The Last Food Mile Conference

No abstract provided.


Case Study: A Manufacturer’S Perspective, Dave Stangis 2014 University of Pennsylvania

Case Study: A Manufacturer’S Perspective, Dave Stangis

The Last Food Mile Conference

No abstract provided.


Food Loss And Waste In Distribution: A Retailer’S Perspective, Jihad Rizkallah 2014 University of Pennsylvania

Food Loss And Waste In Distribution: A Retailer’S Perspective, Jihad Rizkallah

The Last Food Mile Conference

Food waste is an expected and inevitable byproduct of any supermarket retailer operation. In the US, the supermarket industry is held to high standards and expected to provide high quality fresh products and make them readily available to consumers during the regular shopping hours and at times, around the clock. These expectations, coupled with the ongoing dilemma of the product shelf life as related to “Best used by XXX date”, or “Sell by XXX date”, along with issues related to efficient packaging have added to the complexity of resolving the food waste problem.

In addition to the waste generated by ...


Study Of A Contemporary Diet In One Household In The Yucatan, Ericka K. Hardin 2014 Western Kentucky University

Study Of A Contemporary Diet In One Household In The Yucatan, Ericka K. Hardin

Honors College Capstone Experience/Thesis Projects

The history of the Yucatan has played a major role in the development of the food system of the area and the nutritional status of the population. Originating from an agricultural based diet, which forms the foundation of the traditional Yucatan diet, there has been a recent shift away from whole and natural foods to a more processed and convenient food supply due to the influx of American products and culture. Coinciding with the influx of these unhealthy foods, there has also been a rise in the health problems of the Mexican population such as heart disease and diabetes, both ...


Improving The Health Impacts Of Whole Grains Through Processing: Resistant Starch, Dietary Fiber Solubility, And Mineral Bioaccessibility, Jennifer A. Arcila Castillo 2014 University of Nebraska-Lincoln

Improving The Health Impacts Of Whole Grains Through Processing: Resistant Starch, Dietary Fiber Solubility, And Mineral Bioaccessibility, Jennifer A. Arcila Castillo

Dissertations & Theses in Food Science and Technology

Whole grains are good sources of starch, dietary fiber, and mineral elements. Starch is an important source of energy but also can be transformed to resistant starch to impart lower caloric value and increase total dietary fiber. Dietary fibers impart physiological benefits to human body once they are fermented by the gut microbiota. Mineral elements are important co-factors of a wide range of enzymes involved for instance in glucose and lipid metabolism. In general human body is capable of absorbing only 21-28% of most mineral elements, and gut bacteria are only able to ferment 34% of the dietary fiber from ...


The Effect Of Soluble Soybean Polysaccharide On Crystallization Behavior Of Lactose, Xueqian Shi 2014 University of Tennessee - Knoxville

The Effect Of Soluble Soybean Polysaccharide On Crystallization Behavior Of Lactose, Xueqian Shi

Masters Theses

Lactose can be recovered from cheese whey permeate concentrate by crystallization, and improving the recovery efficiency and purity of lactose crystals is significant to the profitability of the dairy industry. Lactose is also the major component in spray-dried dairy ingredients such as milk and whey powder. Lactose in spray-dried powder is amorphous and causes quality problems such as caking due to the crystallization of amorphous lactose during storage. Technologies are thus needed to improve the crystallinity of spray-dried lactose. In this study, soluble soybean polysaccharide (SSPS) was studied for the effects on lactose crystallization in aqueous solutions and during spray ...


An Epidemiological Study Of Campylobacter Populations Reveals A Selective Pressure By Roxarsone, Sean Jeffery Pendleton 2014 University of Tennessee - Knoxville

An Epidemiological Study Of Campylobacter Populations Reveals A Selective Pressure By Roxarsone, Sean Jeffery Pendleton

Doctoral Dissertations

Whole genome sequencing (WGS) is the most discriminatory of typing methods and can provide additional information including virulence, antigen targets for vaccine development, and antimicrobial resistance profiles. The first part of this study aimed to determine the application of WGS as a genotyping method for Campylobacter by comparing WGS to two commonly used genotyping methods, Pulsed-field gel electrophoresis (PFGE) and flaA typing. Five Campylobacter strains isolated from conventional and organic poultry, and five additional isolates with published genomes were compared using the three methods. A total of 8 PFGE patterns and 8 flaA alleles were identified from the 10 strains ...


Grocery Store Botany, Laura K. Thompson Dr 2014 Furman University

Grocery Store Botany, Laura K. Thompson Dr

Biology Publications

The vast majority of the plants we consume in our diets are Angiosperms, the most common plants on Earth today. Angiosperms are the plants we encounter most frequently not only in the landscape, but also in the grocery store. In this laboratory, we use grocery store vegetables to examine how Angiosperms are constructed. The study of body form is called morphology, a term coined by the German poet Goethe. As we see in this laboratory, Angiosperms can have diverse morphology. Even among the relatively few domesticated plants we use for food, we find a wide range of forms in the ...


How Red Wine Can Keep You Looking Young, Ava Waktins 2014 SelectedWorks

How Red Wine Can Keep You Looking Young, Ava Waktins

Ava Waktins

There is a common held belief that red wine provides health benefits. This brief post provides a summary of points which have been taken from studies to help reaffirm this position - while also considering the risks of overconsumption.


Effect Of Plasticizer On Oxygen Permeability Of Cast Polylactic Acid (Pla) Films Determined Using Dynamic Accumulation Method, Kurniawan Yuniarto, Bruce A. Welt, ARIS PURWANTO, Hadi Karia Purwadaria, Ayman Abdellatief, Titi C. Sunarti, Setyo Purwanto 2014 Bogor Agricultural University

Effect Of Plasticizer On Oxygen Permeability Of Cast Polylactic Acid (Pla) Films Determined Using Dynamic Accumulation Method, Kurniawan Yuniarto, Bruce A. Welt, Aris Purwanto, Hadi Karia Purwadaria, Ayman Abdellatief, Titi C. Sunarti, Setyo Purwanto

Journal of Applied Packaging Research

Polylactic acid (PLA) is becoming an increasingly important biopolymer for packaging applications. PLA brittleness limits its applicability. This study evaluated PLA properties with increasing amounts of added polyethylene glycol (PEG) plasticizer. Oxygen transmission rate (OTR) of cast films was determined using the newly available Dynamic Accumulation (DA) method. Arrhenius temperature sensitivity of OTR and polymer Permeability was also determined. Permeability of neat PLA is 4.848 ml mm (STP)/m2 s kPa; hence, 4.84 ml mm (STP)/m2 s kPa, 4.07 ml mm (STP)/m2 s kPa and 5.42 ml mm (STP)/m2 ...


Intergenerational Service Learning Program Improves Aging Knowledge And Expectations And Reduces Ageism In Younger Adults, Sarah L. Francis, Jennifer A. Margrett, Kara Hoerr, Marc J. Peterson, Abbie Scott, Warren D. Franke 2014 Iowa State University

Intergenerational Service Learning Program Improves Aging Knowledge And Expectations And Reduces Ageism In Younger Adults, Sarah L. Francis, Jennifer A. Margrett, Kara Hoerr, Marc J. Peterson, Abbie Scott, Warren D. Franke

Food Science and Human Nutrition Publications and Papers

This article discusses a study which evaluated the effects of an intergenerational service-learning exergaming program for older adults on younger adults’ aging knowledge, expectations, and perceptions. Eighteen college students (ages 19-26 years) served as trainers for an 8-week exergaming physical activity program for older adults (12 contact hours). Questionnaires assessing aging knowledge, ageist attitudes and aging expectations were completed at Weeks 1, 8, and 25 (follow-up); program evaluations were completed at Weeks 8 and 25. Significant improvement from Week 1 to Week 25 was found for: Aging knowledge scores (p


Fermented Food: Putting The Power Of Good Health Back Into The Hands Of The People, Marsha L. Thadison 2014 Yesterday's Kitchen 4 Today

Fermented Food: Putting The Power Of Good Health Back Into The Hands Of The People, Marsha L. Thadison

Professional Agricultural Workers Journal

Editors’ Note: At the December 2013 Professional Agricultural Workers Conference, several women were invited to share, information about their unique businesses. One such presenter was Marsha L. Thadison, owner of Yesterday’s Kitchen 4 Today, a company that focuses on promoting functional foods. Thadison shared that food is produce and consumed differently from previous generations. Today's food, she argued, involves many more agricultural inputs that aid in food preservation, extension of shelf life, and promotion of animal health. She espoused the benefits of fermented food.


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