Estudios En Biodiversidad, Volumen I, 2015 Universidad Autónoma del Estado de Hidalgo
Estudios En Biodiversidad, Volumen I, Griselda Pulido-Flores, Scott Monks, Maritza López-Herrera
Este libro es el producto del trabajo colegiado que han desarrollado los profesores, investigadores, y estudiantes que conforman la Red Temática de Calidad Ambiental y Desarrollo Sustentable, a través del macroproyecto “Evaluación del impacto ambiental por actividades antropogénicas: Alternativas de mitigación”. El cual fue apoyado con recursos financieros por parte del Programa para el Desarrollo Profesional Docente (PRODEP), de la Secretaria de Educación Pública (SEP) en México. Las instituciones de educación superior y cuerpos participantes en la red temática son la Universidad Autónoma del Estado de Hidalgo (Uso, Manejo y Conservación de la Biodiversidad UAEHCA- 10; Ciencias Ambientales UAEH-CA-59); Universidad ...
The Future Of Farming In Capable And Small Hands: The Young Farmer’S Movement In Waterloo Region 1907-1924, 2015 Wilfrid Laurier University
The Future Of Farming In Capable And Small Hands: The Young Farmer’S Movement In Waterloo Region 1907-1924, Morgan Williams
Laurier Undergraduate Journal of the Arts
No abstract provided.
Use Of Animal Fat As A Symbol Of Health In Traditional Societies Suggests Humans May Be Well Adapted To Its Consumption, Miki Ben-Dor
Journal of Evolution and Health
Background and objectives: Recommendations to limit the dietary consumption of saturated fat have been adopted by public health organizations in most countries. However, recent scientific studies and reviews have questioned the alleged negative health claims regarding saturated fat.
This research aims to provide a historical, evolutionary point of view to the debate through a short review of evidence for animal fat consumption by Paleolithic and recent traditional societies, and the discernment of how recent traditional societies perceived animal fat in terms of health and other lifestyle aspects.
Methodology: Literature review of the importance of animal fat's dietary consumption in ...
Cold Plasma Inactivation Of Internalised Bacteria And Biofilms For Salmonella Enterica Serovar Typhimurium, Listeria Monocytogenes And Escherichia Coli, Dana Ziuzina, Lu Han, Patrick Cullen, Paula Bourke
Microbial biofilms and bacteria internalised in produce tissue may reduce the effectiveness of decontamination methods. In this study, the inactivation efficacy of in-package atmospheric cold plasma (ACP) afterglow was investigated against Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli in the forms of planktonic cultures, biofilms formed on lettuce and associated bacteria internalised in lettuce tissue. Prepared lettuce broth (3%) was inoculated with bacteria resulting in a final concentration of ~ 7.0 log10 CFU/ml. For biofilm formation and internalisation, lettuce pieces (5 × 5 cm) were dip-inoculated in bacterial suspension of ~ 7.0 log10 CFU/ml for 2 h ...
Feeding, Nourishing And Medicating An Exploding Global Population: An Argument For Genetic Modification, 2015 La Salle University
Feeding, Nourishing And Medicating An Exploding Global Population: An Argument For Genetic Modification, William A. Price Phd
No abstract provided.
Scaling Up Fruit And Vegetable Production: Is Machinery Sharing A Possibility?, 2015 Iowa State University
Scaling Up Fruit And Vegetable Production: Is Machinery Sharing A Possibility?, Georgeanne M. Artz, Linda Naeve
Professional Agricultural Workers Journal
Interest in local food is growing among consumers and small-scale farmers, as evidenced by the significant increase in the number of farmers’ markets, community-supported agriculture arrangements, and food hubs, in the last ten years. To meet the demand for locally grown fruits and vegetables, many small-scale farmers are considering scaling up their production. However, to remain profitable they need to balance production with increased labor costs and the need for specialized machinery. A study conducted in Iowa worked with five groups of farmers who shared different pieces of machinery. With help from the researchers, they developed sharing agreements and ...
Magic Milk – A Moving Picture!, 2015 Claremont Colleges
Magic Milk – A Moving Picture!, Elizabeth Park
The STEAM Journal
The art and science behind 'Magic Milk'.
Beer And Brewing In German Culture: Bridging The Gaps Within Steam, 2015 Purdue University
Beer And Brewing In German Culture: Bridging The Gaps Within Steam, John D. Sundquist
The STEAM Journal
A university-level course on science, history, and culture of beer and brewing offers students from a wide range of disciplines a unique opportunity to learn from each other. They gain an appreciation for STEAM and the interaction of a number of disciplines while examining a subject of growing interest. This paper provides a brief description of such a course and includes specific examples of ways in which students explore science, engineering, humanities and the arts, as these areas of research come together in the study of beer and brewing.
Consumer Co-Creation In New Food Product Development: The Case Of High Protein Smoothies, 2015 Dublin Institute of Technology
Consumer Co-Creation In New Food Product Development: The Case Of High Protein Smoothies, Róisín Burke, Mihajlo Vucetic, Sarabjit Kaur, Rossella Dimonaco, Sinead Mccarthy
Consumer co-creation in NPD is the practice of collaborative product development between companies and consumers. Thus co-creation allows consumers to take an active and central role as participants in the NPD process. consumer co-creation represents an attractive approach for companies for a number of reasons. A in particular, ideas generated through co-creation will more closely mirror consumer needs.
For the purpose of this study, a group of protein users and non-users comprising sports scholars, professors and health promotion officers at Dublin a Institute of Technology (Dublin, Ireland) were brought together to co-create the protein smoothie for the Irish market.
Developing Protein Enriched Fruit Smoothie: A Case Study Of Consumer Driven New Food Product Development, 2015 Dublin Institute of Technology
Developing Protein Enriched Fruit Smoothie: A Case Study Of Consumer Driven New Food Product Development, Roisin Burke, Sarabjit Kaur, Mihajlo Vucetic
This research aims at the development of a fruit smoothie enriched in whey protein for people, who are physically active or engaged in sports. The first step of the research was the development of a smoothie that tastes good and does not change upon storage. It was found that the smoothie had phase separation, colour deterioration and flavour deterioration after few hours of production. Through this research, an unpasteurised smoothie was developed by regulating the pH, foam removal, addition of Xanthan gum and use of freeze-dried raspberry powder to enhance flavour and colour of the smoothie.
in the second part ...
Method Development For Vitamin C Quantification In Two Complex Matrices, 2015 University of Maine
Method Development For Vitamin C Quantification In Two Complex Matrices, Hannah D. Hutt
Electronic Theses and Dissertations
The following liquid chromatographic (LC) method developments and applied research studies were done using two complex food matrices, potatoes and elderberries, which are common to the state of Maine. Potatoes are Maine’s largest agricultural crop, a staple food in most U.S. households, and are, from an analytical standpoint, considered a complex matrix due to the high starch content that can be difficult to remove without degrading or removing nutrients in the process. Elderberries are an emerging crop in the U.S. because of their antioxidant and anti-viral properties and are found growing wild, throughout Maine. Elderberries are also ...
Effect Of Aging Time And Retail Displaying Period With A Short-Term Temperature Abuse On Color Stability Of Two Beef Muscles, Derico Setyabrata, Hyun-Wook Kim, Yuan H. Brad Kim
The Summer Undergraduate Research Fellowship (SURF) Symposium
Meat color and tenderness are two most important quality factors affecting consumers’ decision on meat purchasing. Post-mortem meat aging has been widely practiced to improve palatability attributes, but could be adversely related to meat color. In particular, temperature abuse during aging or retail display can negatively affect the color stability of aged meat. The objective of this study was to determine the effect of aging time and short-term temperature abuse during display on color stability of two beef muscles (M. longissimus dorsi, LD and semitendinosus, ST). LD and ST muscles were separated from three beef carcasses, vacuum-packaged and assigned into ...
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, 2015 Purdue University
Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal
The Summer Undergraduate Research Fellowship (SURF) Symposium
Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically affect powder flow. Due to the widespread use of chocolate and coffee powder around the world, and their importance to the food industry, this work investigates two and ...
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, 2015 Purdue University
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
The Summer Undergraduate Research Fellowship (SURF) Symposium
There is a growing need for economical, effective, and safe methods of sterilizing fresh produce. The most common method is a chlorine wash, which is expensive and may introduce carcinogens. High voltage cold atmospheric pressure plasmas are a promising solution that has demonstrated a germicidal effect; however, the responsible chemical mechanisms and reaction pathways are not fully understood. To elucidate this chemistry, we used optical emission spectroscopy to measure the species produced in the plasma generated by a 60 Hz pulsed dielectric barrier discharge in a plastic box containing various fill gases (He, N2, CO2, dry air, or ...
Determining Antimicrobial Activity In Hydrolysates Obtained From Buttermilk Substrates By Trypsin And Pepsin, 2015 California State University - Bakersfield
Determining Antimicrobial Activity In Hydrolysates Obtained From Buttermilk Substrates By Trypsin And Pepsin, Deborah Kim, Karen Ramun, Stephanie Carpintero, Suyapa Padillo, Antonio-Jose Trujillo, Rafael Jimenez-Flores
STAR (STEM Teacher and Researcher) Program Posters
Milk proteins within their structure and sequence, contain peptides that exhibit antithrombotic, immunomodulatory, antimicrobial, antihypertensive, and other bioactivities. These peptides are released as the enzymes cleave milk proteins at certain locations of the amino acid chains. In this research, four different substrates were hydrolyzed with the gastrointestinal enzymes, pepsin and trypsin. The substrates were buttermilk (BM) and whey buttermilk (WBM), which are waste products of butter and cheese production, and supercritical CO2 fluid (SFE) treated buttermilk (S-BM) and whey buttermilk (S-WBM). SFE acts as a solvent which removes triglycerides from the substrates and changes the overall composition of samples ...
Evaluation Of The Thermal Inactivation Kinetics Of Surrogate Vegetative Bacteria, 2015 University of Tennessee - Knoxville
Evaluation Of The Thermal Inactivation Kinetics Of Surrogate Vegetative Bacteria, Amber Lynne Parham Renix
Microbial surrogates are defined as non-pathogenic organisms with behavioral and/or survival characteristics correlating to those of specific pathogens. The purpose of this study was to determine the thermal inactivation kinetics (D and z-values) of Lactobacillus bulgaricus ATCC 11842, Lactobacillus fructivorans ATCC 8288, Lactobacillus plantarum ATCC 4008, Listeria innocua ATCC 33091, ATCC 51742, and 11/97, and Staphylococcus carnosus CS-299 as potential surrogates for hepatitis A virus (HAV; D72°C = 0.9 min). Additionally, the effect of sub-lethal heat on increasing the thermotolerance of L. bulgaricus was investigated. All strains were tested in phosphate buffered saline (PBS) as a ...
Development And Evaluation Of Novel Vaccination Strategies For Campylobacter Control In Poultry, 2015 University of Tennessee - Knoxville
Development And Evaluation Of Novel Vaccination Strategies For Campylobacter Control In Poultry, Xiang Liu
Chicken is the primary natural host of Campylobacter, the leading bacterial cause of human enteritis in the US and other developed countries. Thus, mitigation of Campylobacter in chicken using innovative approaches, such as vaccination, will have a significant impact on food safety and public health. Our previous studies have demonstrated that the two outer membrane proteins, CmeC (the essential component of the CmeABC multi-drug efflux pump) and CfrA (a ferric enterobactin receptor), are feasible candidates for immune intervention against Campylobacter. DNA vaccine has appeared to offer various advantages for poultry, particularly when combined with in ovo vaccination. Chitosan-encapsulated subunit vaccines ...
Gallic Acid-Grafted Chitosan Films As Antioxidant Food Packaging, 2015 University of Tennessee - Knoxville
Gallic Acid-Grafted Chitosan Films As Antioxidant Food Packaging, Ping Guo
Chitosan is the second most abundant natural polysaccharide in the nature. Due to its biodegradability and film forming ability, chitosan has the potential to be used as an alternative to petroleum-based polymers for food packaging. The presence of a primary amine as well as primary and secondary hydroxyl groups enable chitosan to be chemically modified with various functional groups. Gallic acid (GA) is a natural occurring antioxidant (AOX), which can be grafted to chitosan using by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS). The first project deals with the effect of ethanol (EtOH) concentration on efficiency of grafting GA onto ...
Improving Antimicrobial Activity Of Lauric Arginate By Combination With Essential Oils For Novel Applications, 2015 University of Tennessee - Knoxville
Improving Antimicrobial Activity Of Lauric Arginate By Combination With Essential Oils For Novel Applications, Qiumin Ma
Lauric arginate (LAE) and essential oils (EOs) are highly efficacious in broth media but are required at much higher concentrations in food products to inhibit foodborne pathogens. Because high levels of LAE and EOs affect organoleptic properties of food products, this dissertation was studied for the potential of lowering their usage concentrations by using them in combination. Antimicrobial activities of LAE and EO used alone or in combination were characterized in Chapter 2. Synergistic and antagonistic effects of LAE-EO combinations and cinnamon leaf oil/eugnol/thymol were observed for inhibiting Gram-positive Listeria monocytogenes and Gram-negative Salmonella Enteritidis and Escherichia coli ...
Salmonella In Low Water Activity Foods: Physiological, Genetic Modification And Control Methods, 2015 University of Tennessee - Knoxville
Salmonella In Low Water Activity Foods: Physiological, Genetic Modification And Control Methods, Wei Chen
The objective of this study was to evaluate the expression of fatty acid associated genes (fabA, fabD and cfa) of five serovars of Salmonella exposed to sugar over a 14-day period. Changes in the fatty acid composition of Salmonella Tennessee in glycerol solutions of different water activity (aw) (1.0-0.6) and the relationship between survival and fatty acid modification (as altered by exogenously supplied fatty acids) at aw 1.0-0.6 were also determined. Furthermore, the antimicrobial activities of carvacrol, cinnamaldehyde, and lauric arginate (LAE) alone or in combination against Salmonella Tennessee in a laboratory model of ...