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Characterisation Of Cold Plasma Treated Beef And Dairy Lipids Using Spectroscopic And Chromatographic Methods, Chaitanya Sarangapani, David Dorran, Julie Dunne, Paula Bourke, Patrick Cullen 2017 Dublin Institute of Technology

Characterisation Of Cold Plasma Treated Beef And Dairy Lipids Using Spectroscopic And Chromatographic Methods, Chaitanya Sarangapani, David Dorran, Julie Dunne, Paula Bourke, Patrick Cullen

Articles

The efficacy of cold plasma for inactivation of food-borne pathogens in foods is established. However, insights on cold plasma-food interactions in terms of quality effects, particularly for oils and fats, are sparse. This study evaluated plasma-induced lipid oxidation of model matrices, namely dairy and meat fats. Product characterisation was performed using FTIR, 1H NMR and chromatographic techniques. The oxidation of lipids by cold plasma followed the Criegee mechanism and typical oxidation products identified included ozonides, aldehydes (hexanal, pentenal, nonanal and nonenal) and carboxylic acids (9-oxononanoic acid, octanoic acid, nonanoic acid), along with hydroperoxides (9- and 13-hydroperoxy-octadecadienoylglycerol species). However, these ...


Seeds From Fresh Conventional Tomatoes Germinate Faster Than Dried Or Organic Seeds, Christopher G. Brown 7131483, Cameron Kilpatrick, Mary Vu, Mallory Weaver 2017 Georgia Gwinnett College

Seeds From Fresh Conventional Tomatoes Germinate Faster Than Dried Or Organic Seeds, Christopher G. Brown 7131483, Cameron Kilpatrick, Mary Vu, Mallory Weaver

Georgia Journal of Science

Conventionally-grown and organically-grown tomato seeds sourced from both fresh tomatoes and store-bought packages were germinated for seven days to evaluate the effect of seed source on germination rates. Seeds from fresh Roma tomatoes were prepared by allowing them to ferment in their own pulp for 24 hours, while commercially packaged dry seeds did not require any preparation. Once prepared, the seeds were spaced evenly on wet paper towels and stored in resealable plastic bags in groups of 10 for a total sample size of 100 seeds in each of four treatments. The number of germinated seeds and the length of ...


Development Of Starch-Polyvinyl Alcohol (Pva) Biodegradable Film: Effect Of Cross-Linking Agent And Antimicrobials On Film Characteristics, Aniket Satish More, Chandani Sen, Madhusweta Das 2017 Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur

Development Of Starch-Polyvinyl Alcohol (Pva) Biodegradable Film: Effect Of Cross-Linking Agent And Antimicrobials On Film Characteristics, Aniket Satish More, Chandani Sen, Madhusweta Das

Journal of Applied Packaging Research

To satisfy the need of developing eco-friendly flexible antimicrobial packaging film with minimum use of synthetic chemical ingredients, the present study examined the efficacy of citric acid (CA) as cross-linking agent and essential oils (EOs), viz., cinnamon essential oil (CEO) and oregano essential oil (OEO) as natural antimicrobials in corn starch-polyvinyl alcohol (CS-PVA) film. Compared to film prepared from filmogenic solution (FS) containing 75 kg CS+8.75 kg PVA+24.6 kg glycerol per m3 FS, film additionally containing CA at 0.07 kg/kg CS indicated 95% higher ultimate tensile strength (UTS) and 27% lower water vapor ...


Species And Varietal Crosses In Cucurbits, A. T. Erwin, E. S. Haber 2017 Iowa State College

Species And Varietal Crosses In Cucurbits, A. T. Erwin, E. S. Haber

Bulletin (Iowa Agricultural Experiment Station)

A preponderance of parthenocarpic fruits is one of the outstanding features of this investigation. Out of approximately 3,000 crosses, 369 fruits were secured, over 99 percent of which were parthenocarpic.

A second significant fact is the pronounced manifestations of impotence of the species hybrids in cucurbits. Sexual derangement, especially of the staminate organs, was clearly evidenced. In a number of the crosses which resulted in fertile seeds, there were pronounced manifestations of physiological weakness. These symptoms of either impotence or physiological weakness characterize the crosses of C. pepo and C. maxima and of C. moschata and C. maxima and ...


Sweet Corn Seed Studies, A. T. Erwin, E. S. Haber 2017 Iowa State College

Sweet Corn Seed Studies, A. T. Erwin, E. S. Haber

Bulletin (Iowa Agricultural Experiment Station)

Sweet corn is the most important canning crop grown in Iowa. The average annual pack in this state for the past five years is approximately 2,500,000 cases. High grade seed, both as to canning quality and vitality, is of primary importance to the canning industry. Due perhaps to its sugary character, sweet corn is more difficult to cure than field corn. Also, it is a plant of less vigor and more subject to diseases. Greater care is therefore required in curing and handling the seed.

This study was undertaken to secure information regarding:

1. Methods of hastening the ...


The Weather And Honey Production, L. A. Kenoyer 2017 Iowa State College

The Weather And Honey Production, L. A. Kenoyer

Bulletin (Iowa Agricultural Experiment Station)

The weather and its changes exert a marked influence on honey production.

That fact stands out clearly in the daily records of the weight of a hive of bees and of the accompanying weather conditions, kept for 29 years by J. L. Strong, a successful beekeeper of Clarinda, Page county, Iowa, and furnished for study to the Iowa Agricultural Experiment station.

The month of June, these records show, is preeminently the honey month of the year, with 56 percent of the entire production of the hive for the period to its credit. Moreover, the honey production in June is an ...


Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner 2017 Purdue University

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the ...


The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai 2017 Purdue University

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai

The Summer Undergraduate Research Fellowship (SURF) Symposium

Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but ...


Effect Of Particle Interactions On Powder Flow Behavior, Ivana A. Penagos, Carolina P. Mora, Teresa Carvajal 2017 Universidad de Los Andes - Colombia

Effect Of Particle Interactions On Powder Flow Behavior, Ivana A. Penagos, Carolina P. Mora, Teresa Carvajal

The Summer Undergraduate Research Fellowship (SURF) Symposium

The study of powder flow behavior is essential for the development of processing technologies in many industries. In fact, powders have a major function in diverse types of manufacturing, such as pharmaceuticals, foods, chemicals, materials, minerals and cosmetics. This leads to an increasing demand for the development of reliable methods to assess powder flow problems in industry. This research intends to provide a general insight into how surface interactions and particle properties may alter powder flowability. The materials used for this study were lactose, starch, milk powder, cocoa and chocolate. These vary in their interparticle forces as well as on ...


Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr. 2017 Purdue University

Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr.

The Summer Undergraduate Research Fellowship (SURF) Symposium

Dried apricots are one of Tajikistan’s major export products. The country wants to expand its production in the southern region. However, the producers don’t have the expertise needed to produce dried apricots that meet the quality requirements of the European Union and other potential export markets. Local producers in southern Tajikistan would benefit from improvements in methods of applying sulfur and drying the apricots. This would allow them to gain a share of global markets. Methods that were studied include sulfur treatment prior to drying and approaches for rapidly drying the apricots while preventing contamination. Because the project ...


Breakfast Foods., J. B. Weems, C. E. Ellis 2017 Iowa State College

Breakfast Foods., J. B. Weems, C. E. Ellis

Bulletin (Iowa Agricultural Experiment Station)

In the last few years various cereal products known as Breakfast Foods have been- placed on the market. Many of these foods have been prepared in an excellent manner, placed in clean boxes and are attractive to the consumer. The breakfast foods are regarded by many as a very expensive form of food material, while others, considering the palatableness of these preparations and the amount of milk and sugar consumed as part of the meal say that they are economical when everything is considered.


Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma 2017 University of Nebraska-Lincoln

Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma

Dissertations, Theses, & Student Research in Food Science and Technology

Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of ...


Modeling The Survival Of Salmonella In Soy Sauce-Based Products Stored At Two Different Temperatures, Ana Cristina Arciniega Castillo 2017 University of Nebraska-Lincoln

Modeling The Survival Of Salmonella In Soy Sauce-Based Products Stored At Two Different Temperatures, Ana Cristina Arciniega Castillo

Dissertations, Theses, & Student Research in Food Science and Technology

Acidified foods are defined in the regulations as “low acid foods to which acid(s) has been added to bring finished pH to 4.6 or below”. As the market for these products expands, an increasing number of them are being processed with reduced heat treatment, relying on acid alone to ensure the destruction of pathogens. When considering the survival rate of microbial pathogens in these products, pH, water activity, temperature, salt content and holding time are integral and must be considered together.

Despite improvements in production, handling, and distribution of food products in recent years, protecting consumers from foodborne ...


Membranes For Food And Bioproduct Processing, Alexandru Marius Avram 2017 University of Arkansas, Fayetteville

Membranes For Food And Bioproduct Processing, Alexandru Marius Avram

Theses and Dissertations

Modified membranes for process intensification in biomass hydrolysis

Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to ...


Persistence Of Enteric Viruses On Surfaces Under Varying Environmental Conditions, Nicole L. Turnage 2017 University of Arkansas, Fayetteville

Persistence Of Enteric Viruses On Surfaces Under Varying Environmental Conditions, Nicole L. Turnage

Theses and Dissertations

Human enteric viruses such as human norovirus (hNoV) and Aichivirus A (AiV) are common foodborne viruses with hNoVs being identified as the leading causative agent of foodborne illnesses in the U.S. Moreover, hNoVs have been identified as the leading cause of nonbacterial acute gastroenteritis in the U.S. and worldwide. Fomite surface contamination is a major transmission route for enteric viruses. The application of an optimized virus recovery method from fomites is essential for better understanding of virus persistence under varying environmental conditions (EC). This study aimed to optimize a surface sampling method for virus recovery from nonporous food ...


Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels, Zephania R. Odek 2017 University of Arkansas, Fayetteville

Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels, Zephania R. Odek

Theses and Dissertations

Fissured rice kernels break during milling, leading to head rice yield (HRY) reductions. Conventional fissure detection instruments cannot be used to observe fissures in rough rice kernels, the form in which rice in normally dried and stored. X-rays can penetrate hulls allowing visualization of the internal structure of a rough rice kernel. This study evaluated the capability of X-ray imaging to adequately detect fissures in rough rice and established a correlation between HRY and the fissured kernel percentage (FKP) in a rough rice sample. Fifteen long-grain rice cultivars, harvested in Arkansas in 2015 and 2016 were dried using heated air ...


Effects Of Chemical And Enzymatic Modifications On Starch And Naringenin Complexation, Ana Isabel Gonzalez Conde 2017 University of Arkansas, Fayetteville

Effects Of Chemical And Enzymatic Modifications On Starch And Naringenin Complexation, Ana Isabel Gonzalez Conde

Theses and Dissertations

Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The ...


Factors Impacting Iron Transfer Into The Rice Kernel During Parboiling, Katherine Wilkes 2017 University of Arkansas, Fayetteville

Factors Impacting Iron Transfer Into The Rice Kernel During Parboiling, Katherine Wilkes

Theses and Dissertations

Efforts to deliver essential micronutrients through existing rice fortification methods are challenged by poor consumer acceptance of fortified rice, production costs, and equipment availability. Current research efforts seek to explore the potential of parboiling to improve nutrient delivery. This study investigates factors that affect iron transfer into the kernel endosperm via parboiling by evaluating the impact of varied milling durations, iron concentrations in the soaking water, and parboiling conditions upon iron penetration into the rice kernel. Long-grain rice grown in Arkansas was parboiled as rough, brown, and milled rice under various soaking and steaming temperature conditions. Visual quality of the ...


Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young 2017 University of Arkansas, Fayetteville

Natural Air Drying And Storage Of Soybean Seed And Implications On Germination Rates, Vigor, And Oil Quality, Zachary Young

Theses and Dissertations

Recently introduced technology-comprising cables used for monitoring grain moisture content (MC) and temperature throughout the entire grain mass during drying offers a means to utilize low-temperature natural air-drying for soybean seed. From an electronic monitor and fan control standpoint, the new technology appears to be very promising for managing drying and storage conditions for soybean seed. The objectives for this study were to simulate conditions typically encountered in on-farm, in-bin drying systems and investigate impact of seed cultivar, temperature, moisture content and duration of storage on seed germination rates and vigor (electrical conductivity). In addition this research addresses the problem ...


Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse 2017 University of Arkansas, Fayetteville

Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse

Theses and Dissertations

The craft beer industry is increasing in popularity in the United States. The craft brewing process typically does not use a pasteurization step, therefore the boiling process is the primary critical control step. Any microorganisms introduced after boiling, or those that are not killed during boiling, are likely to participate in fermentation and persist in the final product. Previous culture-based studies have isolated bacteria and yeast from craft beers at specific time points, but little research has been done on the process as a whole. The objectives of this research are to (1) track bacteria development throughout the brewing process ...


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