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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 ...


A Study Whether Humans Can Produce Free Fatty Acids For Tasting, Emily Bacher 2015 Wofford College

A Study Whether Humans Can Produce Free Fatty Acids For Tasting, Emily Bacher

Student Scholarship

A growing concern throughout the world, especially the United States, is the health of our population. According to the National Health and Nutrition Examination Survey (NHANES) performed in 2009-2010, approximately 35% of both men and women in the United States are obese (Flegal, 2012). In 2005, more than 300,000 deaths in the United States were attributed to obesity. However, the World Health Organization listed obesity as one of ten most preventable health risks (Wilborn, 2005).
Why, then, do we as a society struggle so much with our weight? Some, such as Swinburn, believe this trend of obesity can be ...


Effects Of Degree Of Roast And Application Form Of Incorporated Coffee On Inhibition Of Oxidation In Raw Refrigerated Minced Pork And Sensory Analysis Of Cooked Pork Patties With Added Coffee, Tiffany Hashimoto, Lilian Were, Criselda S. Toto, Fred Caporaso 2015 Chapman University

Effects Of Degree Of Roast And Application Form Of Incorporated Coffee On Inhibition Of Oxidation In Raw Refrigerated Minced Pork And Sensory Analysis Of Cooked Pork Patties With Added Coffee, Tiffany Hashimoto, Lilian Were, Criselda S. Toto, Fred Caporaso

Student Research Day Abstracts and Posters

Roasted coffee is a source of antioxidants, but antioxidant Maillard reaction products and phenolic compound levels vary depending on degree of roast and form of coffee. The research objective was to evaluate the antioxidant effect of light and dark roasted coffee added to refrigerated minced pork (0.1 g/kg) as spent, ground, and lyophilized brewed coffee. After three weeks, all treated pork samples had TBARS values that were significantly lower than that of the negative control and comparable to rosemary. Metmyoglobin levels of meat treated with dark brew were higher than all other treatments after 3 weeks, while light ...


Identification Of Species In Commercially Sold Game Meats Using Dna Barcoding, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellburg 2015 Chapman University

Identification Of Species In Commercially Sold Game Meats Using Dna Barcoding, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellburg

Student Research Day Abstracts and Posters

Game meats represent a multibillion dollar industry in the United States with high economic incentives associated with species substitution and mislabeling. However, there is currently a lack of information regarding the prevalence of mislabeled game meat on the U.S commercial market. The purpose of this study was to conduct a market survey of whole-cut game products sold within the United States to identify incidences of mislabeling using DNA barcoding. Identified species were also examined for classification as a threatened or endangered species. Fifty-four whole-cut game meat samples were collected from online distributors in the United States and sequenced across ...


Effect Of Phytosanitary Irradiation On The Quality Of Chandler Pummelo (Citrus Maxima (Burm.) Merr.), Akanksha Jain, J.J. Ornelas-Paz, Karina Rodriguez, Anuradha Prakash 2015 Chapman University

Effect Of Phytosanitary Irradiation On The Quality Of Chandler Pummelo (Citrus Maxima (Burm.) Merr.), Akanksha Jain, J.J. Ornelas-Paz, Karina Rodriguez, Anuradha Prakash

Student Research Day Abstracts and Posters

In this study, we evaluated the chemical and physiological effect of low-dose gamma irradiation on the post-harvest quality of Chandler Pummelos (Citrus maxima (Burm.) Merr.), an emerging crop of interest in the U.S. Chandler pummelos from a local grower in California were irradiated at target doses of 150 Gy and 1000 Gy. Irradiated and untreated pummelos were stored at 12 °C for 3 weeks and at 20 °C for the 4th week to reflect three weeks of sea shipment at ideal temperature for storage of pummelos and an additional week of retail under ambient conditions. Irradiation reduced hardness of ...


If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk 2015 Kennesaw State University

If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk

Master of Arts in Professional Writing Capstones

If You Don’t Want to Talk About Food, Don’t Sit Next to Me has as its main characters the same qualities taken from the new philosophy of Le Cordon Bleu: “Aspire, Discover, Flourish, Delight, and Thrive, and the memories made while a full-time student.


Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe 2015 University of Nebraska-Lincoln

Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe

Dissertations & Theses in Food Science and Technology

Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their affordable cost, ease of production, and the diversity of products that can be made using similar unit operations. The nixtamal produced after alkaline cooking depends on the processing parameters used during cooking and steeping, as well as the physicochemical properties of the corn hybrids used. Processors incur high costs in narrowing down hybrids suitable for a given process, or they must be able to adjust cooking conditions to obtain the desired end-product characteristics. Improper processing generates large quantities of waste. Researchers have developed small scale ...


Effects Of Blanching On Color, Texture And Sodium Chloride Content During Storage Time Of Frozen Vegetable Soybean Modeling For Commercial Scale, Pimsiree Suwan 2015 University of Nebraska-Lincoln

Effects Of Blanching On Color, Texture And Sodium Chloride Content During Storage Time Of Frozen Vegetable Soybean Modeling For Commercial Scale, Pimsiree Suwan

Dissertations & Theses in Food Science and Technology

Vegetable soybeans [Glycine max (L.) Merrill] are a green stage of soybeans, which have become increasingly popular among health-conscious Americans as an alternative low-fat and heart-healthy food. Vegetable soybeans (VSB) are also an excellent source of protein and fiber. However, the vast majority of the VSB consumed are imported, as they are not extensively grown and processed in the United States. The situation results in short supply and limited processing information.

The purpose of this study was to investigate the effects of water blanching (at 86, 92, 98 °C for 1m30s, 2m, 2m30s) and steam blanching (at 86, 92, 98 ...


Viability Of Lactobacillus Acidophilus Dds 1-10 Encapsulated With An Alginate-Starch Matrix, Liya Mo 2015 University of Nebraska-Lincoln

Viability Of Lactobacillus Acidophilus Dds 1-10 Encapsulated With An Alginate-Starch Matrix, Liya Mo

Dissertations & Theses in Food Science and Technology

L. acidophilus DDS1-10 was encapsulated using an alginate, potato starch and type 4 resistant starch (RS4) matrix. The wall material was optimized by varying levels of alginate (1.6 to 4.4%), while maintaining potato starch and RS4 ratio fixed at 2, and the total solid content at 5%. Particles were prepared using an emulsion and an extrusion method. Particles obtained from the emulsion method were smaller with a non-uniform distribution in size while those obtained by the extrusion method were bigger and uniform in size. The emulsion method did not seem to offer protection to the probiotic cells against ...


Characterization And Investigation Of Fungi Inhabiting The Gastrointestinal Tract Of Healthy And Diseased Humans, Mallory J. Suhr 2015 University of Nebraska-Lincoln

Characterization And Investigation Of Fungi Inhabiting The Gastrointestinal Tract Of Healthy And Diseased Humans, Mallory J. Suhr

Dissertations & Theses in Food Science and Technology

Gastrointestinal microbiome studies have failed to include fungi in total community analyses. As a result, their diversity and function in the gut is poorly understood. Recent work has begun to uncover the role intestinal fungi play in diet, immune system development, interactions with other microorganisms in the gut, and pathogenesis of diseases. Advances in sequencing technologies allow for the ability to profile the fungal gut microbiome (“mycobiome”) in healthy and diseased states. This thesis explores the mycobiome in 1) healthy humans with a vegetarian diet and 2) pediatric small bowel transplant recipients that develop fungal bloodstream infections.

The gut mycobiome ...


The Influence Of The Bovine Fecal Microbiota On The Shedding Of Shiga Toxin-Producing Escherichia Coli (Stec) By Beef Cattle, Nirosh D. Aluthge 2015 University of Nebraska-Lincoln

The Influence Of The Bovine Fecal Microbiota On The Shedding Of Shiga Toxin-Producing Escherichia Coli (Stec) By Beef Cattle, Nirosh D. Aluthge

Dissertations & Theses in Food Science and Technology

During the past three decades, Shiga toxin-producing E.coli (STEC) have emerged as an important food safety concern. Although initially E. coli O157 was the main focus, recent outbreaks and resulting investigations have shown that certain non-O157 STEC are as much a threat to food safety as their O157 counterparts. To the beef industry, STEC have been of particular concern due to the frequent association of beef and beef products as vehicles of STEC infection. As a result, along with E. coli O157, six non-O157 STEC serogroups (known as the ‘big six’) are now regulated as adulterants in certain raw ...


Observing Enzymatic Production Of Fatty Acids In The Mouth, Neelam J. Mulji 2015 Wofford College

Observing Enzymatic Production Of Fatty Acids In The Mouth, Neelam J. Mulji

Student Scholarship

As one of the leading preventable medical conditions in the world, obesity persists to exist within the global population. According to the World Health Organization (WHO), obesity is defined as excessive fat accumulation. A more quantitative definition is Body Mass Index (BMI), which is a ratio of height and mass of an individual. Key benchmark levels, BMI > 25 defining overweight and BMI > 30 defining obese, have been implemented for decades in understanding and defining the population at risk. Figure 1 demonstrates the percentages of each national population's obesity occurrences. Alarmingly increasing rates of obesity within the adult as well ...


A Finite Element Method Based Microwave Heat Transfer Modeling Of Frozen Multi-Component Foods, Krishnamoorthy Pitchai 2015 University of Nebraska at Lincoln

A Finite Element Method Based Microwave Heat Transfer Modeling Of Frozen Multi-Component Foods, Krishnamoorthy Pitchai

Dissertations & Theses in Food Science and Technology

Microwave heating is fast and convenient, but is highly non-uniform. Non-uniform heating in microwave cooking affects not only food quality but also food safety. Most food industries develop microwavable food products based on “cook-and-look” approach. This approach is time-consuming, labor intensive and expensive and may not result in optimal food product design that assures food safety and quality. Design of microwavable food can be realized through a simulation model which describes the physical mechanisms of microwave heating in mathematical expressions. The objective of this study was to develop a microwave heat transfer model to predict spatial and temporal profiles of ...


Ancient Brews: Ethiopia And The Consumption Of Tej., Jenail Marshall 2015 Georgia State University

Ancient Brews: Ethiopia And The Consumption Of Tej., Jenail Marshall

Georgia State Undergraduate Research Conference

No abstract provided.


Micrornas Are Absorbed In Biologically Meaningful Amounts From Nutritionally Relevant Doses Of Cow’S Milk And Chicken Eggs And Affect Gene Expression In Peripheral Blood Mononuclear Cells, Cell Cultures, And Mouse Livers, Scott Baier 2015 University of Nebraska-Lincoln

Micrornas Are Absorbed In Biologically Meaningful Amounts From Nutritionally Relevant Doses Of Cow’S Milk And Chicken Eggs And Affect Gene Expression In Peripheral Blood Mononuclear Cells, Cell Cultures, And Mouse Livers, Scott Baier

Nutrition & Health Sciences Dissertations & Theses

Throughout the twenty-first century, evidence has been continually increasing to show the importance of epigenetic regulation in health. While the term “epigenetics” can be applied to many different processes, the focus of this dissertation will be on microRNAs and chromatin structure. Ultimately, both of these forms of epigenetic regulation can be used to fine tune gene expression based on environmental cues. The first three chapters of the dissertation focus on microRNA bioavailability, stability, and function from two commonly consumed food products: cow’s milk and chicken eggs. This important work has been the first of its kind to demonstrate the ...


Probiotic And Prebiotic Supplementation In Lactose Intolerant Subjects, Haleigh Hemond 2015 Florida State University

Probiotic And Prebiotic Supplementation In Lactose Intolerant Subjects, Haleigh Hemond

Undergraduate Research Symposium 2015

The aims of this study were as follows: o Aim 1: To evaluate the effect of a 5-week probiotic treatment on gastrointestinal symptoms and breath hydrogen exhalation followed by 5 weeks of the same probiotic blend in combination with a prebiotic product in lactose intolerant (LI) subjects. o Aim 2: To determine whether probiotic and prebiotic supplements are feasible to use and acceptable to subjects. o Aim 3: To provide calcium education catered to a lactose intolerant population and measure effectiveness of educational sessions. Twenty female and male LI participants underwent hydrogen breath tests and symptom assessment at baseline, midpoint ...


The Pollution Of River Ibër With Heavy Metals From Landfill Of Kelmend, Innovative Research Publications IRP India, Rafet Zeqiri, Izet Zeqiri, Sadija Nikshiq -Kadriu, Mehush Aliu 2015 Innovative Research Publications

The Pollution Of River Ibër With Heavy Metals From Landfill Of Kelmend, Innovative Research Publications Irp India, Rafet Zeqiri, Izet Zeqiri, Sadija Nikshiq -Kadriu, Mehush Aliu

Innovative Research Publications IRP India

In this paper treated the degree of water pollution that emerges from mining and mixed with industrial wastes and as such in the form of pulp thrown in landfills. From the landfill through drainage and water flows in the river Ibër, penetrate the different pollutants that affect in water quality of this river. The degree of contamination of the river Ibër is monitored at several points, on which it is made water sampling of landfill and where we have reached the conclusion on the possibilities of prevention of water pollution of the river Ibër


Effects Of Panelist Participation Frequency And Questionnaire Design On Overall Acceptance Scoring For Food Sensory Evaluation In Consumer Central Location Tests, Mauresa Bastian 2015 Brigham Young University - Provo

Effects Of Panelist Participation Frequency And Questionnaire Design On Overall Acceptance Scoring For Food Sensory Evaluation In Consumer Central Location Tests, Mauresa Bastian

All Theses and Dissertations

Two studies were conducted to determine the effect of panelist participation frequency and specific aspects of questionnaire design on overall acceptance scoring in consumer central location tests. Regarding participation frequency, research subjects who participate frequently in some survey types are known to provide responses that differ from subjects who participate less frequently, known as panel conditioning. With respect to questionnaire design, overall acceptance (OA) question placement and usage of pre-evaluation instructions (PEI) in questionnaires for food sensory analysis may bias consumers' scores via carry-over effects. To investigate these concerns, data from consumer sensory panels previously conducted at a central location ...


Session B-4: Foods Of The Future, Carmela Minaya, Aziza Darwish, Heather Richardson 2015 Illinois Mathematics and Science Academy

Session B-4: Foods Of The Future, Carmela Minaya, Aziza Darwish, Heather Richardson

Professional Learning Day

Teachers will learn the simple science behind the most recent culinary rage, Molecular Gastronomy. They will have a cost effective example to bring back into their classroom with students.


Diversity Of Yeast And Mold Species From A Variety Of Cheese Types, Nabaraj Banjara, Mallory J. Suhr, Heather E. Hallen-Adams 2015 University of Nebraska-Lincoln

Diversity Of Yeast And Mold Species From A Variety Of Cheese Types, Nabaraj Banjara, Mallory J. Suhr, Heather E. Hallen-Adams

Faculty Publications in Food Science and Technology

To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to the blue ...


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