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Influence Of Aba On Calcium Binding In Tomato Fruit And Its Impact On Fruit Texture, Kendall Cressman 2014 University of Tennessee, Knoxville

Influence Of Aba On Calcium Binding In Tomato Fruit And Its Impact On Fruit Texture, Kendall Cressman

University of Tennessee Honors Thesis Projects

No abstract provided.


Fabrication And Analysis Of Soy Flour Filled Polyethylene Fibers, Ozgun Ozdemir, Sam Lukubira, Amod Ogale, Paul Dawson 2014 Clemson University

Fabrication And Analysis Of Soy Flour Filled Polyethylene Fibers, Ozgun Ozdemir, Sam Lukubira, Amod Ogale, Paul Dawson

Graduate Research and Discovery Symposium (GRADS)

Fibers composed of soy flour (soy) and linear low density polyethylene (PE) were produced by melt spinning method. The mixing time of soy flour and PE was adjusted to get better dispersion of soy flour inside the matrix. The inclusion of soy decreased tensile modulus by 35% and tensile strength by 30% of the fibers compared with 950 MPa and 43 MPa, respectively, for PE fibers. Strain to failure for soy-PE fibers was 292% where PE fibers have strain to failure at 513%. Tensile properties of soy-PE fibers are comparable to those of pure PE. Even washing did not deteriorated ...


In-Package Atmospheric Pressure Cold Plasma Treatment Of Cherry Tomatoes, N. N. Misra, Kevin M. Keener, Paula Bourke, J P. Mosnier, P J. Cullen 2014 Dublin Institute of Technology

In-Package Atmospheric Pressure Cold Plasma Treatment Of Cherry Tomatoes, N. N. Misra, Kevin M. Keener, Paula Bourke, J P. Mosnier, P J. Cullen

Articles

Cold plasma is increasingly under research for decontamination of foods, especially fresh fruits and vegetables. The effect of cold plasma on food quality, however, remains under researched. This study investigates the effects of cold plasma generated within a sealed package from a dielectric barrier discharge on the physical quality parameters and respiration rates of cherry tomatoes. Respiration rates and weight loss were monitored continuously, while other parameters are reported at the end of storage period. Differences among weight loss, pH and firmness for control and treated cherry tomatoes were insignificant towards the end of storage life. Changes in respiration rates ...


Molecular Evolution Of Glycoside Hydrolase Genes In The Western Corn Rootworm (Diabrotica Virgifera Virgifera), Seong-il Eyun, Haichuan Wang, Yannick Pauchet, Richard H. ffrench-Constant, Andrew K. Benson, Arnubio Valencia-Jimenez, Etsuko Moriyama, Blair Siegfried 2014 University of Nebraska - Lincoln

Molecular Evolution Of Glycoside Hydrolase Genes In The Western Corn Rootworm (Diabrotica Virgifera Virgifera), Seong-Il Eyun, Haichuan Wang, Yannick Pauchet, Richard H. Ffrench-Constant, Andrew K. Benson, Arnubio Valencia-Jimenez, Etsuko Moriyama, Blair Siegfried

Faculty Publications: Department of Entomology

Cellulose is an important nutritional resource for a number of insect herbivores. Digestion of cellulose and other polysaccharides in plant-based diets requires several types of enzymes including a number of glycoside hydrolase (GH) families. In a previous study, we showed that a single GH45 gene is present in the midgut tissue of the western corn rootworm, Diabrotica virgifera virgifera (Coleoptera: Chrysomelidae). However, the presence of multiple enzymes was also suggested by the lack of a significant biological response when the expression of the gene was silenced by RNA interference. In order to clarify the repertoire of cellulose-degrading enzymes and related ...


In-Package Atmospheric Pressure Cold Plasma Treatment Of Strawberries, N. N. Misra, Paula Bourke, Patrick J. Cullen, Sonal Patil 2014 Dublin Institute of Technology

In-Package Atmospheric Pressure Cold Plasma Treatment Of Strawberries, N. N. Misra, Paula Bourke, Patrick J. Cullen, Sonal Patil

Articles

The ability to generate low temperature plasma at atmospheric pressure offers new opportunities to decontaminate biological materials, including fresh foods. In this study, strawberries were treated with atmospheric cold plasma (ACP), generated with a 60 kV dielectric barrier discharge (DBD) pulsed at 50 Hz, across a 40 mm electrode gap, generated inside a sealed package containing ambient air (42% relative humidity). The current-voltage characteristics revealed that the plasma operated in the filamentary regime. The background microflora (aerobic mesophillic bacteria, yeast and mould) of strawberries treated for 5 min was reduced by 2 log 10 within 24 h of post-ACP treatment ...


In-Package Nonthermal Plasma Degradation Of Pesticides On Fresh Produce, N. N. Misra, Shashi Kishor Pankaj, Tony Walsh, Finbarr O'Regan, Paula Bourke, PJ Cullen 2014 Dublin Institute of Technology

In-Package Nonthermal Plasma Degradation Of Pesticides On Fresh Produce, N. N. Misra, Shashi Kishor Pankaj, Tony Walsh, Finbarr O'Regan, Paula Bourke, Pj Cullen

Articles

In-package nonthermal plasma (NTP) technology is a novel technology for the decontamination of foods and biological materials. This study presents the first report on the potential of the technology for the degradation of pesticide residues. A cocktail of pesticides, namely Azoxystrobin, Cyprodinil, Fludioxonil and Pyriproxyfen was tested on strawberries. The concentrations of these pesticides were monitored in priori and post- plasma treatment using GC-MS/MS. An applied voltage and time dependent degradation of the pesticides was observed for treatment voltages of 60, 70 and 80 kV and treatment durations ranging from 1 to 5 min, followed by 24 h in-pack ...


Surface, Thermal And Antimicrobial Release Properties Of Plasma-Treated Zein Films, Shashi Kishor Pankaj, C. Bueno-Ferrer, N. N. Misra, Luke O'Neill, A. Jiménez, Paula Bourke, Patrick Cullen 2014 Dublin Institute of Technology

Surface, Thermal And Antimicrobial Release Properties Of Plasma-Treated Zein Films, Shashi Kishor Pankaj, C. Bueno-Ferrer, N. N. Misra, Luke O'Neill, A. Jiménez, Paula Bourke, Patrick Cullen

Articles

The effects of dielectric barrier discharge plasma treatment on zein film containing thymol as an active ingredient were evaluated. The plasma discharge was optically characterized to identify the reactive species. A significant increase in the film roughness (p < 0.05) was observed due to the etching effect of DBD plasma, which was correlated with the increase in the diffusion rate of thymol in the food simulant. The diffusion of thymol from the zein film was measured in aqueous solution. The kinetics of thymol release followed the Fick’s law of diffusion as shown by the high correlation coefficients between experimental and theoretical data. No significant change (p > 0.05) was observed for the thermal properties of the antimicrobial films after DBD plasma treatment.


Applications Of Cold Plasma Technology In Food Packaging, Shashi Kishor Pankaj, C. Bueno-Ferrer, N. N. Misra, V. Milosavljević, C. P. O’Donnell, Paula Bourke, Kevin Keener, P. J. Cullen 2014 Dublin Institute of Technology

Applications Of Cold Plasma Technology In Food Packaging, Shashi Kishor Pankaj, C. Bueno-Ferrer, N. N. Misra, V. Milosavljević, C. P. O’Donnell, Paula Bourke, Kevin Keener, P. J. Cullen

Articles

Cold plasma technology is an emerging, green process offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing adhesion and printability, it has recently emerged as a powerful tool for surface decontamination of both foodstuffs and food packaging materials. New trends aim to develop in- package decontamination, offering non-thermal treatment of foods post packaging. This paper provides an overview of cold plasma theory, equipment and summarises recent advances in the modification of polymeric food packaging materials along with potential applications in the food industry.


Atmospheric Cold Plasma Inactivation Of Escherichia Coli, Salmonella Enterica Serovar Typhimurium And Listeria Monocytogenes Inoculated On Fresh Produce, Dana Ziuzina, Sonal Patil, PJ Cullen, Kevin keener, Paula Bourke 2014 Dublin Institute of Technology

Atmospheric Cold Plasma Inactivation Of Escherichia Coli, Salmonella Enterica Serovar Typhimurium And Listeria Monocytogenes Inoculated On Fresh Produce, Dana Ziuzina, Sonal Patil, Pj Cullen, Kevin Keener, Paula Bourke

Articles

Atmospheric cold plasma (ACP) represents a potential alternative to traditional methods for non-thermal decontamination of foods. In this study, the antimicrobial efficacy of a novel dielectric barrier discharge ACP device against Escherichia coli, Salmonella enterica Typhimurium and Listeria monocytogenes inoculated on cherry tomatoes and strawberries, was examined. Bacteria were spot inoculated on the produce surface, air dried and sealed inside a rigid polypropylene container. Samples were indirectly exposed (i.e. placed outside plasma discharge) to a high voltage (70kVRMS) air ACP and subsequently stored at room temperature for 24 h. ACP treatment for 10, 60 and 120 s resulted in ...


Quality Of Milk From Lactating Dairy Cattle Fed Dried Distillers Grains With Solubles, Eric D. Testroet, Gerui Li, Stephanie Clark, Donald C. Beitz 2014 Iowa State University

Quality Of Milk From Lactating Dairy Cattle Fed Dried Distillers Grains With Solubles, Eric D. Testroet, Gerui Li, Stephanie Clark, Donald C. Beitz

Animal Industry Report

Healthy mid-lactation Holstein dairy cows (n=24) were fed total mixed rations containing dried distillers grains with solubles (DDGS). The objective of this study was to examine the effect of feeding DDGS to lactating dairy cows on production parameters and flavor and oxidative stability of milk. Cows were assigned to two groups and fed one of three treatment diets (0% DDGS, 10% DDGS, 25% DDGS by dry matter (DM)) as a total mixed ration. Each group was fed all three of the diets after a wash-out period of 7 days. Milk yield was unaffected by both the 0% and 10 ...


Sensory Characteristics Of Loins From Pigs Divergently Selected For Residual Feed Intake And Fed Diets Differing In Energy, Emily K. Arkfield, Emily Hamman, Jordy E. Berger, Roger Johnson, Jennifer Young, Christine A. Fedler, Kenneth J. Prusa, John F. Patience, Jack C. M. Dekkers, Nicholas K. Gabler, Steven M. Lonergan, Elisabeth J. Huff-Lonergan 2014 Iowa State University

Sensory Characteristics Of Loins From Pigs Divergently Selected For Residual Feed Intake And Fed Diets Differing In Energy, Emily K. Arkfield, Emily Hamman, Jordy E. Berger, Roger Johnson, Jennifer Young, Christine A. Fedler, Kenneth J. Prusa, John F. Patience, Jack C. M. Dekkers, Nicholas K. Gabler, Steven M. Lonergan, Elisabeth J. Huff-Lonergan

Animal Industry Report

The goal of this experiment was to determine the impact of high and low energy diets on sensory traits of pigs divergently selected for residual feed intake (RFI). Diet had little effect on sensory quality of loins. Line did have an impact on sensory rated juiciness of loins. Loins from animals of the LRFI line had greater juiciness than those of the HRFI line. This difference is most likely not numerically large enough to be detected by the untrained consumer.


The Impact Of Divergent Selection For Residual Feed Intake On Meat Quality Traits Of Loins From Pigs On High Or Low Energy Diets, Emily Arkfield, Emily Hamman, Jordy E. Berger, Roger Johnson, Jennifer Young, Christine A. Fedler, Kenneth J. Prusa, John F. Patience, Jack C. M. Dekkers, Nicholas K. Gabler, Steven M. Lonergan, Elisabeth J. Huff-Lonergan 2014 Iowa State University

The Impact Of Divergent Selection For Residual Feed Intake On Meat Quality Traits Of Loins From Pigs On High Or Low Energy Diets, Emily Arkfield, Emily Hamman, Jordy E. Berger, Roger Johnson, Jennifer Young, Christine A. Fedler, Kenneth J. Prusa, John F. Patience, Jack C. M. Dekkers, Nicholas K. Gabler, Steven M. Lonergan, Elisabeth J. Huff-Lonergan

Animal Industry Report

The goal of this experiment was to determine the impact of low and high energy diets on the meat quality of animals selected for divergent residual feed intake (RFI). Low RFI (efficient) and high RFI (less efficient) pigs were fed either a high energy, low fiber (HELF) or low energy, high fiber (LEHF) diet. Diet had little impact on meat quality. Selection for low RFI animals resulted in loins with greater water holding capacity and sensory juiciness. High RFI animals have loins with greater percent lipid, color and marbling scores, and a* values (are more red in color). It is ...


The Effects Of 8 Weeks Of Low Dose Supplementation Of Creatine And Sodium Bicarbonate On Exercise Performance, Amanda Jessica Morris 2013 California Polytechnic State University

The Effects Of 8 Weeks Of Low Dose Supplementation Of Creatine And Sodium Bicarbonate On Exercise Performance, Amanda Jessica Morris

Master's Theses and Project Reports

Short-term (3-7 days), high doses of creatine (20g/d) and/or sodium bicarbonate (0.5g/kg body weight) supplementation increase exercise performance during short term high intensity activities; however, it remains unclear whether long-term, low doses of these supplements have a positive impact on exercise performance. The purpose of this study was to determine the effects of long-term (8 weeks), low dose creatine supplementation on exercise performance, and whether combining creatine and sodium bicarbonate supplementation has an additive effect. Sixty-three healthy, habitually active, adults (28 M, 35 W; 22+2 years; 23+ 3 BMI) were randomly assigned by sex to ...


Effect Of Antimicrobials And Sodium Replacement Agents On The Survival Of Pathogenic Bacteria In Low Sodium Low-Moisture Part-Skim (Lmps) Mozzarella Cheese, Tiffany M J Taylor 2013 California Polytechnic State University

Effect Of Antimicrobials And Sodium Replacement Agents On The Survival Of Pathogenic Bacteria In Low Sodium Low-Moisture Part-Skim (Lmps) Mozzarella Cheese, Tiffany M J Taylor

Master's Theses and Project Reports

Recent increases in chronic cardiovascular diseases, such as hypertension, have put pressure on the food industry to reduce sodium levels. Dairy products, though full of vital nutrients, are perceived as being high in sodium. However, the reduction of salt in dairy products could potentially alter the microbial stability, as well as cause unfavorable changes in flavor. In order to reduce the sodium level, while maintaining acceptable flavor and microbial stability, salt replacers and alternative antimicrobial agents may need to be introduced into the food matrix. To identify potential antimicrobials for use in reduced sodium dairy products, this study evaluated the ...


Characterization Of The Hydrogen Peroxide Stress Responses Of Bifidobacterium Longum And Bifidobacterium Animalis Subsp. Lactis, Taylor S. Oberg 2013 Utah State University

Characterization Of The Hydrogen Peroxide Stress Responses Of Bifidobacterium Longum And Bifidobacterium Animalis Subsp. Lactis, Taylor S. Oberg

All Graduate Theses and Dissertations

Probiotics are living organisms which exert a beneficial health effect when consumed in sufficient numbers. Consumer interest in probiotics has increased dramatically in recent years prompting an increase in production and development of functional foods. One major problem is the decreased viability of probiotic bacteria during functional food production and storage and subsequent digestion due to environmental stresses. The most common probiotic strains belong to the genus Lactobacillus or Bifidobacterium. Due to the anaerobic nature of these bacteria, they lack the required defense mechanisms for oxidative stress inherent in aerobic microorganisms. This study examined the oxidative stress responses of six ...


Whey Proteins Cross-Linked By Transglutaminase Or Glycated With Maltodextrin: Physicochemical Bases Of The Improved Heat Stability, Wan Wang 2013 University of Tennessee, Knoxville

Whey Proteins Cross-Linked By Transglutaminase Or Glycated With Maltodextrin: Physicochemical Bases Of The Improved Heat Stability, Wan Wang

Doctoral Dissertations

Whey protein, as a byproduct in cheese manufacturing, is an ideal source for producing ready-to-drink protein beverages for different market demands, attributed to its high content of essential amino acids and versatile functionalities, bland flavor and good digestibility. Whey protein is a mixture of proteins, which can be categorized into whey protein concentrate (WPC) with a protein content of 50~80% and whey protein isolate (WPI) with a protein content higher than 90%, depending on different separation techniques. Thermal processing is required to ensure microbiological safety and quality of dairy products, leading to denaturation of whey proteins, especially at pH ...


Antimicrobial Activity Of Essential Oils And Their Components Against Lactic Acid Bacteria, Laurel Dunn Gann 2013 University of Tennessee, Knoxville

Antimicrobial Activity Of Essential Oils And Their Components Against Lactic Acid Bacteria, Laurel Dunn Gann

Masters Theses

Efficacy of plant essential oils against spoilage lactic acid bacteria was examined using two different study methods with the goal of determining minimum inhibitory (MIC) and minimum lethal concentrations (MLC) of the essential oils. The initial study included the incorporation of the essential oils, or their major constituents, into agar to allow uniform dispersion of the substance throughout an agar surface. Individual cultures of nine lactic acid bacteria species (Pediococcus acidilactici, Pediococcus damnosus, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc citrovorum) were spot inoculated onto de Man, Rogosa, and Sharpe (MRS) agar containing ...


Aqueous Extracts Of Hibiscus Sabdariffa As Antimicrobials In Foods, Kristen Liane Higginbotham 2013 University of Tennessee, Knoxville

Aqueous Extracts Of Hibiscus Sabdariffa As Antimicrobials In Foods, Kristen Liane Higginbotham

Masters Theses

Hibiscus sabdariffa L. is a tropical shrub species cultivated in multiple countries and is mainly produced for its red calyces that are used for a tea beverage. Aqueous, lyophilized extracts of Hibiscus were examined for their chemical composition and antimicrobial activity against Escherichia coli O157:H7, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), and Listeria monocytogenes.

Lyophilized, dialyzed extracts of commercially aquired calyces were examined in microbiological medium and milk at various fat levels for antimicrobial activity against E. coli O157:H7 and S.aureus. Extracts were either filtered or autoclaved to sterilize and tested in microbiological medium. Autoclaved extracts were ...


Inhibition Of Spoilage Yeasts Using Spice Essential Oils And Their Components, Audra Ann Wallis 2013 University of Tennessee, Knoxville

Inhibition Of Spoilage Yeasts Using Spice Essential Oils And Their Components, Audra Ann Wallis

Masters Theses

Clove bud, cinnamon bark, and thyme oil, along with their components cinnamaldehyde, cinnamic acid, eugenol, carvacrol, and thymol, are widely acknowledged to have antimicrobial properties against bacteria. However, less is know about the inhibitory properties of essential oil components against spoilage yeasts. In this study a minimum inhibitory concentration (MIC) for these essential oils and components was determined using an agar dilution assay for Torulaspora delbrueckii, Candida krusei, Schizosaccharomyces pombe and Zygosaccharomyces bailii. The efficacy of essential oil components eugenol, carvacrol, cinnamaldehyde and thymol then were evaluated in a model salad dressing. The MIC against all yeasts for cinnamaldehyde and ...


Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos 2013 Purdue University

Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos

The Summer Undergraduate Research Fellowship (SURF) Symposium

The dependence of the rate of relaxation of semolina pasta on moisture content and temperature and how it affects shrinkage during drying has not yet been determined. The purpose of this research was to develop an equation that relates moisture content and temperature in order to obtain a master curve for creep of the product. When found, this equation could help to optimize the drying process and increase the quality of the final pasta product. Semolina flour mixed with water and propionic acid to create a 35% wet basis product was extruded on a C.W. Brabender 2523 to obtain ...


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