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Cours Enzymologie Fondamentale Et Appliquée (Niveau Master 1), Mamoudou H. DICKO, Prof. 2016

Cours Enzymologie Fondamentale Et Appliquée (Niveau Master 1), Mamoudou H. Dicko, Prof.

Pr. Mamoudou H. DICKO, PhD

L'objectif principal de ce cours est de rappeler et donner aux étudiants les connaissances indispensables en enzymologie appliquée, à savoir :
- connaître la structure des enzymes, les méthodes d’extraction, de purification, de dosage et de caractérisation (électrophorèse, zymographie, etc.) des enzymes ;
- comprendre les principes fondamentaux de la cinétique chimique et la cinétique enzymatique y compris le rôle des inhibiteurs et autres effecteurs;
- comprendre les méthodes d’immobilisation des enzymes et leurs conséquences positives ou négatives dans la biocatalyse enzymatique;
- comprendre les différends domaines d’utilisation des enzymes en biochimie analytique, bio-industries, industrie agro-alimentaires, analyses bio-médicales, en diagnostic, etc.


Td Enzymo L3s5_2016.Pdf, Mamoudou H. DICKO, Prof. 2016

Td Enzymo L3s5_2016.Pdf, Mamoudou H. Dicko, Prof.

Pr. Mamoudou H. DICKO, PhD

Travaux Dirigés (TD) d'Enzymologie


Going Mainstream Or Just A Passing Fad? The Future Of The Ancestral Health Movement, Hamilton M. Stapell 2016 SUNY New Paltz

Going Mainstream Or Just A Passing Fad? The Future Of The Ancestral Health Movement, Hamilton M. Stapell

Journal of Evolution and Health

The current ancestral health (“paleo”) movement is often thought to be on the verge of going mainstream. Many within the movement believe this would lead to positive health and financial outcomes for both individuals and society as a whole. However, the transition from a small, highly-devoted group of adherents to a mass following will be far more difficult than commonly assumed. This paper argues there are three main obstacles to it becoming a mass phenomenon in the United States. First, Neolithic foods are tightly woven into the fabric of our culture (for example, bread within the Christian tradition). Second, refined ...


Disparate Metabolic Responses In Mice Fed A High-Fat Diet Supplemented With Maize-Derived Non-Digestible Feruloylated Oligo- And Polysaccharides Are Linked To Changes In The Gut Microbiota, Junyi Yang, Laure B. Bindels, Rafael R. Segura Munoz, Inés Martínez, Jens Walter, Amanda Ramer-Tait, Devin J. Rose 2016 Frontage Laboratories, Exton, PA

Disparate Metabolic Responses In Mice Fed A High-Fat Diet Supplemented With Maize-Derived Non-Digestible Feruloylated Oligo- And Polysaccharides Are Linked To Changes In The Gut Microbiota, Junyi Yang, Laure B. Bindels, Rafael R. Segura Munoz, Inés Martínez, Jens Walter, Amanda Ramer-Tait, Devin J. Rose

Faculty Publications in Food Science and Technology

Studies have suggested links between colonic fermentation of dietary fibers and improved metabolic health. The objectives of this study were to determine if non-digestible feruloylated oligo- and polysaccharides (FOPS), a maize-derived dietary fiber, could counteract the deleterious effects of high-fat (HF) feeding in mice and explore if metabolic benefits were linked to the gut microbiota. C57BL/6J mice (n = 8/group) were fed a low-fat (LF; 10 kcal% fat), HF (62 kcal% fat), or HF diet supplemented with FOPS (5%, w/w). Pronounced differences in FOPS responsiveness were observed: four mice experienced cecal enlargement and enhanced short chain fatty acid ...


An Hsus Report: Welfare Issues With The Use Of Hormones And Antibiotics In Animal Agriculture, The Humane Society of the United States 2016 Humane Society Institute for Science and Policy

An Hsus Report: Welfare Issues With The Use Of Hormones And Antibiotics In Animal Agriculture, The Humane Society Of The United States

Farm Animals, Agribusiness, and Food Production

No abstract provided.


Acoustic Emission Of Lactococcus Lactis Ssp. Lactis C2 Infected With Three Bacteriophages C2, Sk1 And Ml3, Luxi Meng 2016 University of Kentucky

Acoustic Emission Of Lactococcus Lactis Ssp. Lactis C2 Infected With Three Bacteriophages C2, Sk1 And Ml3, Luxi Meng

Theses and Dissertations--Animal and Food Sciences

The objective of this research was to monitor the Acoustic Emission (AE) produced by Lactococcus lactis ssp. lactis C2 infected with three bacteriophages (c2, sk1 and ml3 at 90 min) using an acoustic emission-monitoring device which was designed at University of Kentucky in Lexington KY. The acoustic emission data was collected and then analyzed. These Acoustic Emission (AE) data suggested that bacteriophage ml3, sk1 and c2 can easily be distinguished by the differences in Absolute Energy (ABE), Centroid Frequency (CF) and Peak Frequency (PF) signals. The AE data suggested that bacteriophage sk1 and c2 caused greater stress on the lactis ...


Animal Mourning: Précis Of How Animals Grieve (King 2013), Barbara J. King 2016 College of William and Mary

Animal Mourning: Précis Of How Animals Grieve (King 2013), Barbara J. King

Animal Sentience: An Interdisciplinary Journal on Animal Feeling

Abstract: When an animal dies, that individual’s mate, relatives, or friends may express grief. Changes in the survivor’s patterns of social behavior, eating, sleeping, and/or of expression of affect are the key criteria for defining grief. Based on this understanding of grief, it is not only big-brained mammals like elephants, apes, and cetaceans who can be said to mourn, but also a wide variety of other animals, including domestic companions like cats, dogs, and rabbits; horses and farm animals; and some birds. With keen attention placed on seeking where grief is found to occur and where it ...


Implications Of Decreased Nitrite Concentrations On Clostridium Perfringens Outgrowth During Cooling Of Ready-To-Eat Meats, Megan I. Myers, Joseph G. Sebranek, Ph.D., James S. Dickson, Ph.D., Angela M. Shaw, Ph.D., Rodrigo Tarté, Ph.D., Kristin R. Adams, Steve Neibuhr 2015 Iowa State University

Implications Of Decreased Nitrite Concentrations On Clostridium Perfringens Outgrowth During Cooling Of Ready-To-Eat Meats, Megan I. Myers, Joseph G. Sebranek, Ph.D., James S. Dickson, Ph.D., Angela M. Shaw, Ph.D., Rodrigo Tarté, Ph.D., Kristin R. Adams, Steve Neibuhr

Rodrigo Tarté

Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand for preservative-free foods, including processed meats. To meet this consumer demand, meat processors have begun using celery juice concentrate in place of sodium nitrite to create products labeled as no-nitrate or no-nitrite-added meat products while maintaining the characteristics unique to conventionally cured processed meats. Because of flavor limitations, natural cures with celery concentrate typically provide lower ingoing nitrite concentrations for ready-to-eat processed meats than do conventional cures, which could allow for increased growth of pathogens, such as Clostridium perfringens, during cooked product cooling such ...


Rnai-Mediated Control Of Aflatoxins In Peanut: Method To Analyze Mycotoxin Production And Transgene Expression In The Peanut/Aspergillus Pathosystem, Renee S. Arias, Phat M. Dang, Victor S. Sobolev 2015 USDA/ARS National Peanut Research Laboratory

Rnai-Mediated Control Of Aflatoxins In Peanut: Method To Analyze Mycotoxin Production And Transgene Expression In The Peanut/Aspergillus Pathosystem, Renee S. Arias, Phat M. Dang, Victor S. Sobolev

Publications from USDA-ARS / UNL Faculty

The Food and Agriculture Organization of the United Nations estimates that 25% of the food crops in the world are contaminated with aflatoxins. That represents 100 million tons of food being destroyed or diverted to non-human consumption each year. Aflatoxins are powerful carcinogens normally accumulated by the fungi Aspergillus flavus and A. parasiticus in cereals, nuts, root crops and other agricultural products. Silencing of five aflatoxin-synthesis genes by RNA interference (RNAi) in peanut plants was used to control aflatoxin accumulation following inoculation with A. flavus. Previously, no method existed to analyze the effectiveness of RNAi in individual peanut transgenic events ...


Comparative Study Of The D-Values Of Salmonella Spp. And Enterococcus Faecium In Wheat Flour, Didier Dodier 2015 University of Nebraska-Lincoln

Comparative Study Of The D-Values Of Salmonella Spp. And Enterococcus Faecium In Wheat Flour, Didier Dodier

Dissertations & Theses in Food Science and Technology

Low-moisture foods contaminated with Salmonella spp. have been implicated in several foodborne illness outbreaks in the United States. The food industry has to incorporate preventive control in their process and validate thermal processes to assure food safety. The thermal destruction of Enterococcus faecium ATTC 8459 and Salmonella spp. was determined at 3 water activity levels (0.11, 0.18 and 0.33) at 80ºC, 85ºC and 90ºC. Aerobic plates counts petrifilms were used as non-selective medium for both bacteria, Enterobacteriaceae petrifilms were used as selective medium for Salmonella spp., and peptone water modified with sodium azide as a selective medium ...


Inactivation Of Escherichia Coli O157:H7 And Shiga Toxin Producing E. Coli (Stec) Throughout Beef Summer Sausage Production And The Use Of High Pressure Processing As An Alternative Intervention To Thermal Processing, Eric L. Oliver 2015 University of Nebraska-Lincoln

Inactivation Of Escherichia Coli O157:H7 And Shiga Toxin Producing E. Coli (Stec) Throughout Beef Summer Sausage Production And The Use Of High Pressure Processing As An Alternative Intervention To Thermal Processing, Eric L. Oliver

Dissertations & Theses in Food Science and Technology

Escherichia coli O157:H7 and six additional serogroups of Shiga Toxin-producing E. coli (STEC-7) have been implicated in foodborne illness outbreaks related to fermented sausage products and are considered adulterants by the USDA-FSIS. The objective of this study was to evaluate high pressure processing (HPP) as an alternative to thermal treatment to reduce STEC-7 meeting the USDA-FSIS performance standards (5.0-log reduction). A rifampicin-resistant, non-pathogenic E. coli (surrogate) cocktail, was used in manufacturing testing. Sausages were fermented at ~42.2°C, slowly increased to 54.4°C internal temperature, cold showered, and chilled for 6 hours. Sampling occurred post-fermentation (PF ...


Efficacy Of Galactooliosaccharide (Gos) And/Or Rhamnose-Based Synbiotics In Enhancing Ecological Performance Of Lactobacillus Reuteri In The Human Gut And Characterization Of Its Gos Metabolic System, Monchaya Rattanaprasert 2015 University of Nebraska-Lincoln

Efficacy Of Galactooliosaccharide (Gos) And/Or Rhamnose-Based Synbiotics In Enhancing Ecological Performance Of Lactobacillus Reuteri In The Human Gut And Characterization Of Its Gos Metabolic System, Monchaya Rattanaprasert

Dissertations & Theses in Food Science and Technology

Probiotic L. reuteri has potential to produce antimicrobial compounds and secrete immunosuppressive factors. These metabolic attributes could benefit the human host by providing colonization resistance (competitive and metabolic exclusion) against enteropathogens and mitigating inflammation. As metabolically active cells are fundamental to such probiotic properties, synbiotic approaches that supply L. reuteri with a source(s) of carbon, energy, and/or external electron acceptor for cell growth in the gut environment could therefore prompt the probiotic to engage in beneficial activities. In this study, the efficacy of GOS and/or rhamnose-based synbiotic approaches in promoting colonization persistence and metabolic activity of L ...


Assessing The Sociocultural Impact Of Special Events In The Context Of Germanfest In Nebraska, Usa, Yanli Wang 2015 University of Nebraska-Lincoln

Assessing The Sociocultural Impact Of Special Events In The Context Of Germanfest In Nebraska, Usa, Yanli Wang

Nutrition & Health Sciences Dissertations & Theses

The present study examined the sociocultural impact of special events based on the cultural festival of GermanFest in Syracuse, Nebraska. A total of 143 (71.5%) local residents responded to the self-administered survey. The dimensions of the sociocultural impact, the important reasons for celebrating the festival, the relationship among festival stakeholders, the levels of community involvement, and the improvement of the quality of life in the community as impacts of the festival and demographic information were investigated separately.

The Festival Social Impact Attitude Scale (FSIAS) was utilized to identify the dimensions of the sociocultural impact of GermanFest. Three dimensions were ...


Mechanisms By Which Dietary Ellagic Acid Attenuates Obesity And Obesity-Mediated Metabolic Complications, Inhae Kang 2015 University of Nebraska-Lincoln

Mechanisms By Which Dietary Ellagic Acid Attenuates Obesity And Obesity-Mediated Metabolic Complications, Inhae Kang

Public Access Theses and Dissertations from the College of Education and Human Sciences

Ellagic acid (EA) is a polyphenol found in various fruits and plants, such as berries, pomegranates, muscadine grapes, nuts and bark of oak tree. EA has been known to exhibit anti-inflammatory and anti-proliferative effects in various types of cancer. However, little is known about the effects of EA on obesity. Herein, 1) the lipid-lowering role of EA was identified in primary human adipose stem cells (hASCs) and human hepatoma Huh7 cells; 2) the molecular mechanisms by which EA attenuates adipogenesis by epigenetic modification were identified; 3) the effects of EA on high fat and high sucrose-mediated obesity was determined ...


Preference Mapping Of Whole Grain And High Fiber Products: Whole Wheat Bread And Extruded Rice And Bean Snack, Ashley J. Bernstein 2015 University of Nebraska-Lincoln

Preference Mapping Of Whole Grain And High Fiber Products: Whole Wheat Bread And Extruded Rice And Bean Snack, Ashley J. Bernstein

Dissertations & Theses in Food Science and Technology

The rise of unhealthy lifestyles and diets among Americans is leading to an influx of health-conscious consumers on the search for more nutritious, health-promoting food options that match their taste preferences. The aim of this research is to determine consumer preferences and specific attributes of whole grain and high fiber products that drive acceptability through descriptive analysis and preference mapping on whole wheat breads and an extruded pinto bean and brown rice flour snack puff.

Commercial whole wheat breads, characterized by 26 appearance, aroma, flavor, and texture attributes, were separated into two distinct groups. The first group consisted of attributes ...


Identification And Phylogeny Of The First T Cell Epitope Identified From A Human Gut Bacteroides Species, Maria Elisa Perez-Muñoz, Payal Joglekar, Yi-Ji Shen, Kuan Y. Chang, Daniel A. Peterson 2015 University of Nebraska–Lincoln

Identification And Phylogeny Of The First T Cell Epitope Identified From A Human Gut Bacteroides Species, Maria Elisa Perez-Muñoz, Payal Joglekar, Yi-Ji Shen, Kuan Y. Chang, Daniel A. Peterson

Faculty Publications in Food Science and Technology

Host T cell reactivity toward gut bacterial epitopes has been recognized as part of disease pathogenesis. However, the specificity of T cells that recognize this vast number of epitopes has not yet been well described. After colonizing a C57BL/6J germ-free mouse with the human gut symbiotic bacteria Bacteroides thetaiotaomicron, we isolated a T cell that recognized these bacteria in vitro. Using this T cell, we mapped the first known non-carbohydrate T cell epitope within the phylum Bacteroidetes. The T cell also reacted to two other additional Bacteroides species. We identified the peptide that stimulated the T cell by using ...


Distillation Time As Tool For Improved Antimalarial Activity And Differential Oil Composition Of Cumin Seed Oil, Valtcho D. Zheljazkov, Archana Gawde, Charles L. Cantrell, Tess Astatkie, Vicki Schlegel 2015 Oregon State University

Distillation Time As Tool For Improved Antimalarial Activity And Differential Oil Composition Of Cumin Seed Oil, Valtcho D. Zheljazkov, Archana Gawde, Charles L. Cantrell, Tess Astatkie, Vicki Schlegel

Faculty Publications in Food Science and Technology

A steam distillation extraction kinetics experiment was conducted to estimate essential oil yield, composition, antimalarial, and antioxidant capacity of cumin (Cuminum cyminum L.) seed (fruits). Furthermore, regression models were developed to predict essential oil yield and composition for a given duration of the steam distillation time (DT). Ten DT durations were tested in this study: 5, 7.5, 15, 30, 60, 120, 240, 360, 480, and 600 min. Oil yields increased with an increase in the DT. Maximum oil yield (content, 2.3 g/100 seed), was achieved at 480 min; longer DT did not increase oil yields. The concentrations ...


Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman 2015 Clemson University

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure ...


Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe 2015 Clemson University

Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe

All Dissertations

This research studied the effect of packaging geometry changes on heat penetration and quality attributes of a food system processed in a rotary retort vessel. Studies were conducted to determine the effect of package geometry in a rotary retort on heat penetration, analytical, and physical properties of a model food system processed at optimum conditions. Additionally, heat mapping for each shape was used to determine the heating profiles during retorting. Retort-able trays were filled with a tomato based food simulate and thermally processed in a water immersion, automated batch retort system (ABRS) using rotational speeds of 6 RPM and 11 ...


Evaluation Of A Natural Antimicrobial-Based Sanitizer As An Alternative To Chlorine For Reducing Foodborne Pathogenic Bacteria On Organic Produce, Ellen Rebecca Simmons 2015 University of Tennessee - Knoxville

Evaluation Of A Natural Antimicrobial-Based Sanitizer As An Alternative To Chlorine For Reducing Foodborne Pathogenic Bacteria On Organic Produce, Ellen Rebecca Simmons

Masters Theses

There is a need for the development of a “natural” sanitizing agent to reduce or eliminate foodborne pathogens that meets USDA organic standards, as an alternative to chlorine. The sanitizer needs to eliminate foodborne pathogens and prevent cross contamination in rinse liquids in the presence of organic matter. In this study, the focus was to evaluate a natural antimicrobial-based sanitizing (NABS) agent in rinse liquids to determine if it was capable of eliminating foodborne pathogens on organic produce through cross-contamination studies. Five-serovar/strain cocktails of pathogenic bacteria were combined to form an inoculum cocktail, which was used to inoculate the ...


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