Open Access. Powered by Scholars. Published by Universities.®

Food Science Commons

Open Access. Powered by Scholars. Published by Universities.®

4,569 Full-Text Articles 5,669 Authors 993,266 Downloads 97 Institutions

All Articles in Food Science

Faceted Search

4,569 full-text articles. Page 1 of 94.

Effects Of Arachidin-1 And Arachidin-3 On Human Colon Cancer Cells, Jessica L. Bettis 2016 University of Arkansas

Effects Of Arachidin-1 And Arachidin-3 On Human Colon Cancer Cells, Jessica L. Bettis

Biological Sciences Undergraduate Honors Theses

Cancer remains a leading cause of death in the state of Arkansas and across the United States. Recent research found that peanuts consumption has been correlated with a decreased risk of cancer. Although limited research has been conducted, phenolic antioxidant compounds found in peanuts, arachidin-1 and arachidin-3, are correlated to a decrease in human leukemia and lung cancer cell growth. The objective of this study was to evaluate the anti-colon cancer effects of these compounds. Experiments were conducted to examine the effects of purified arachidin-1 and arachidin-3 on Caco-2 cell proliferation. Treatment of cells with arachidin-1 (0, 1, 5, 10µM ...


Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney 2016 University of Nebraska-Lincoln

Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney

Dissertations & Theses in Food Science and Technology

Allergen control plans are increasingly used by the food industry to prevent allergen cross-contact and validation of these plans involves methods to detect allergen protein residues. A commonly used rapid allergen detection method is lateral flow devices, although research about their validation is lacking. The objective of this research was to investigate lateral flow devices, their specificity and sensitivity to milk proteins and milk-derived ingredients, swabbing conditions, and applications in cleaning validation.

Several lateral flow devices advertised to detect total milk did not detect whey proteins or whey-derived ingredients. The overload level of the kits was highly variable (ranging from ...


Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses 2016 University of Nebraska-Lincoln

Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses

Dissertations & Theses in Food Science and Technology

Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP ...


Mini Series Presentations, Robert L. Moody IV, Natasha S. Natraj 2016 Otterbein University

Mini Series Presentations, Robert L. Moody Iv, Natasha S. Natraj

SYE Legacies: Student Group Projects

For the month of March, we implemented a mini education program at both EmblemHealth sites to engage, educate and empower members of the fitness center and weight management program. The program was designed to be fifteen minutes in length, allowing for more sessions over the course of 3 hours with one session a week alternating between topics. Upon survey evaluation of the 60 participants, they reported satisfaction with the overall program and validated the worth of EmblemHealth’s Fitness Center. The survey also showed that 10 out of 10 participants recognized sitting disease as a primary health concern after the ...


Synbiotic Ice Cream As A Probiotic Carrier Tested In A Human Blind Crossover Trial, Erin M. McNamara 2016 University of Nebraska-Lincoln

Synbiotic Ice Cream As A Probiotic Carrier Tested In A Human Blind Crossover Trial, Erin M. Mcnamara

Nutrition & Health Sciences Dissertations & Theses

Diet is an important factor in gastrointestinal health. A synbiotic food option utilizing prebiotic and probiotic ingredients may be beneficial for improving gastrointestinal health. To conduct a human subject study of synbiotic ice cream containing prebiotic (inulin) and two strains of probiotics (Lactobacillus casei KE99 and Bifidobacterium bifidum) to determine its effectiveness as a carrier for a these ingredients and to identify any negative gastrointestinal side effects.

The study started with baseline data collection including a food frequency, a three day food recall, and one stool sample. The study was a 12 week crossover design with three weeks consuming placebo ...


Extra Virgin Olive Oil Lecture & Tasting At Dit, Diarmuid Cawley 2016 Dublin Institute of Technology

Extra Virgin Olive Oil Lecture & Tasting At Dit, Diarmuid Cawley

Reports

Extra Virgin Olive Oil (EVOO) is synonymous with great taste, cookery, traditional Mediterranean cuisines and increasingly human health. As part of an ongoing series of extra-curricular events organised by the DIT FOOD FORUM, an interactive round table lecture and tutored tasting took place for a limited number of culinary students at the School of Culinary Arts, DIT.


Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo 2016 University of Nebraska-Lincoln

Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo

Dissertations & Theses in Food Science and Technology

The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing an ...


Stability Of Sorgum Bicolor Alcoholic Extract As Affected By Ph And Temperature, James Jordan Bradwell 2016 University of Tennessee, Knoxville

Stability Of Sorgum Bicolor Alcoholic Extract As Affected By Ph And Temperature, James Jordan Bradwell

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Storage stability of Sorghum bicolor alcoholic extract as affected by pH and temperature

Jordan Bradwell, Philipus Pangloli, Vermont P Dia

Department of Food Science and Technology, University of Tennessee Institute of Agriculture, Knoxville TN

Red sorghum contains phytochemicals such as 3-deoxyanthocyanidins and flavonoids with potential application in food as coloring and health promoting agents. The objective was to determine the stability of methanolic and ethanolic extracts of sorghum as affected by pH (2, 4 and 6) and temperature of storage (4 and 22 °C). The following parameters were measured: polyphenol concentration, absorbance at 490 nm and L*, a* and b ...


Psychological Aspects Of Slaughter: Reactions Of College Students To Killing And Butchering Cattle And Hogs, Harold A. Herzog Jr., Sandy McGee 2016 Mars Hill College

Psychological Aspects Of Slaughter: Reactions Of College Students To Killing And Butchering Cattle And Hogs, Harold A. Herzog Jr., Sandy Mcgee

Harold Herzog

This study examined the reactions of college students involved in slaughtering cattle and hogs as part of their jobs on a college work crew. The 27 students were surveyed on attitudes containing items toward slaughtering animals and toward different uses of animals. Nineteen were later interviewed. Some aspects of slaughtering were reported to be more bothersome than others. There was a relationship between the amount of experience of the subjects in slaughtering and also their general attitudes toward various uses of animals and their responses to several of the items on the questionnaire. The perceived benefits of the slaughtering experience ...


The Archaeology Of Appetites, Molly S. Schonert 2016 University of North Carolina at Charlotte

The Archaeology Of Appetites, Molly S. Schonert

SEWSA 2016 Intersectionality in the New Millennium: An Assessment of Culture, Power, and Society

Through use of examining how food is produced, stored, distributed and consumed, one can take a glimpse into the past, present and even future of this planet–to better understand the complexity of human identity and the social practices or roles that define an individual, community or society. So this begins an exploration of the archaeology of food as a gendered commodity throughout our evolutionary past, emphasizing the infinite ways in which foodway practices exceeds the nutritional value of what our ancestors, family, friends and ourselves consume(d) on a daily basis. Foodways practices is an invaluable tool in any ...


Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri 2016 University of Nebraska-Lincoln

Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri

UCARE Research Products

Acrylamide, a chemical formed from free asparagine and reducing sugars during high-temperature cooking via the Maillard reaction (i.e. frying or baking) of high starch foods is deemed ‘probably carcinogenic to humans’ based on its affect in mice. In April of 2002, a group of Swedish researchers reported findings that presented evidence that heat-treated, starch-rich foods contained high levels of acrylamide, later linking the production of acrylamide to the Maillard reaction. A number of other studies have been done to link dietary intake of acrylamide to human cancers and other health effects, although many have had inconclusive results. Nevertheless, the ...


Identification Of Sporeforming Bacteria In The Milk Chain And Its Potential Sources In Farm Environment, Bismarck Antonio Martinez 2016 University of Nebraska-Lincoln

Identification Of Sporeforming Bacteria In The Milk Chain And Its Potential Sources In Farm Environment, Bismarck Antonio Martinez

Dissertations & Theses in Food Science and Technology

The dairy industry is recently facing a quality problem due to the presence of sporeformer bacteria in different products. These bacteria are members mainly of the Bacillus taxonomic group and due to their abilities to survive pasteurization, can not be controlled by this process technology. Consequently, this bacteria population affects the quality of some products during storage (e.g. fluid milk) and limit their potential markets (e.g. milk powder). Since no technology/interventions are currently available to eliminate this bacteria type once they enter the milk chain, the identification of their entry points and sources is essential information to ...


Studies Of Debaryomyces Hansenii Killer Toxin And Its Effect On Pathogenic Bloodstream Candida Isolates, Rhaisa A. Crespo Ramírez 2016 University of Nebraska-Lincoln

Studies Of Debaryomyces Hansenii Killer Toxin And Its Effect On Pathogenic Bloodstream Candida Isolates, Rhaisa A. Crespo Ramírez

Dissertations & Theses in Food Science and Technology

Candida species are normal commensal organisms found in the skin, mouth, and gastrointestinal and genitourinary tracts of humans. Candida albicans is a normal component of the gut flora, and the oral and genital cavities. However, this organism is an opportunistic pathogen and it is one of the most frequently isolated species from patients with nosocomial fungal infections. Candida infections have grown in recent years due to antimycotics resistance and the extensive use of antibiotics. This has pushed scientists to look for alternative therapeutic agents to treat fungal infections.

Yeasts can produce toxic proteins called “mycocins” or “killer toxins” that can ...


Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Pinto Beans (Baja) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mohammed Alrugaibah 2016 University of Nebraska-Lincoln

Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Pinto Beans (Baja) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mohammed Alrugaibah

Dissertations & Theses in Food Science and Technology

Pinto beans contain high levels of diverse phenols, known mainly for their potent antioxidative properties. However, reports have shown that phenols can inhibit the carbohydrate–hydrolysis enzymes, alpha-amylase and alpha-glucosidase, thereby retarding glucose absorption. Still, a severe gap in knowledge exists on the ability of pinto beans to inhibit these enzymes. Therefore, the objective of this project was to determine the ability of phenolic rich extracts obtained from pinto beans (BaJa) to inhibit alpha-amylase and alpha-glucosidase. The hypothesis was that pinto beans would be able to inhibit these enzymes due to the presence of high levels of chemically diverse phenols ...


The Effect Of Salt Reduction On The Microbial Composition And Quality Characteristics Of Sliced Roast Beef And Turkey, Chad G. Bower 2016 University of Nebraska - Lincoln

The Effect Of Salt Reduction On The Microbial Composition And Quality Characteristics Of Sliced Roast Beef And Turkey, Chad G. Bower

Theses and Dissertations in Animal Science

This study analyzed the effects of salt reduction on microbiological composition and quality characteristics of deli-style turkey breast and roast beef. Turkey breast and roast beef were manufactured with four different salt concentrations: 1.0%, 1.5%, 2.0%, and 2.5% on a meat block basis in addition to sugar, phosphate, and water. Samples were cooked, chilled overnight, sliced, and packaged. On the day of slicing, samples were evaluated for water activity, cooking yield, proximate composition and percent salt. Samples were evaluated throughout 18w of refrigerated storage for pH, texture profile analysis, aerobic plate count (APC), and anaerobic plate ...


Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi 2016 Western Kentucky University

Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi

Masters Theses & Specialist Projects

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 ...


Plantbot Genetics Presents: The Moth Project, Augustana College, Rock Island Illinois 2016 Augustana College

Plantbot Genetics Presents: The Moth Project, Augustana College, Rock Island Illinois

2015-2016

PlantBot Genetics Inc. presents an engaging overview of second shift pollinators such as the moth, along with recent advances in self-pollinating robo-plants. The Moth Project highlights inspired responses to the decline of the honeybee and the hope that Moths and PlantBots will step in and save the day.

As consumers, we no longer know the real price of our food. Present food distribution systems are so complicated that it is unrealistic to expect consumers will make responsible choices based on the knowledge at hand. We encourage people to think more about their food, where it comes from, and where it ...


Public Perceptions Of Food Safety: Assessing The Risks Posed By Genetic Modification, Irradiation, Pesticides, Microbiological Contamination And High Fat/High Calorie Foods, Michael D. Mehta 2016 University of Saskatchewan, College of Biotechnology

Public Perceptions Of Food Safety: Assessing The Risks Posed By Genetic Modification, Irradiation, Pesticides, Microbiological Contamination And High Fat/High Calorie Foods, Michael D. Mehta

University of New Hampshire Law Review

[Excerpt] "In general, people in the developed world have access to a safe and varied supply of food.1 Instead of systemic hunger, many developed countries have problems with obesity and other kinds of eating disorders among their citizenry.2 It is within this context that some find public concerns about the safety of food both paradoxical and misplaced. Nevertheless, understanding how people perceive the risk associated with food is an important exercise in demonstrating accountability and in setting priorities for regulation. With the advent of technologies for producing genetically modified foods, and the development of fat blockers like Olestra ...


Food Processing In Haiti, Maggie R. Del Ponte 2016 Purdue University

Food Processing In Haiti, Maggie R. Del Ponte

Engagement and Service-Learning Summit

No abstract provided.


Hunger Doesn't Take A Spring Break, Jessica Isaacs 2016 Nutrition Society

Hunger Doesn't Take A Spring Break, Jessica Isaacs

Engagement and Service-Learning Summit

The rates of food insecurity amongst Hoosier children is slightly above the national average. For many of these children, school lunches are their primary source of nutrition. During school breaks, these children are at risk of going hungry. While Purdue Nutrition Society wishes that we could help all Hoosier children stay fed with nutritious meals, for now we are focusing on helping 20 local elementary students most at risk of going hungry over spring break. Working with Glen Acres Elementary in Lafayette, Indiana, a school where in 2014, over 71% of the students qualified for free or reduced lunches, we ...


Digital Commons powered by bepress