What’S Cookin’ Good Lookin’: The Rise And Phenomena Of The Female Foodie Performer Through Social Media, Alison Weiss
Undergraduate Student Research Day Abstracts and Posters
Once seen in black and white terms as human sustenance or luxury, eating has become not only a hobby, but an obsession. Whereas chefs and cooks were previously regarded as average, behind-the-scenes workers, they have now stepped out from the kitchen and into the spotlight, becoming celebrated public idols – and performers. With images tailored to different demographics right down to their clothing and hairstyles, chefs and cooks no longer merely prepare food: they put on a show. The foodie phenomena has been pioneered by females, largely in part to the parallel-running infatuation with health, fitness, and food trends that make ...
Comparison Of Tetrad And Degree Of Difference Sensory Testing Methods In Evaluating The Quality Of Flour Tortillas, Kristine Futalan, Criselda Toto, Heather Mcdonald
Undergraduate Student Research Day Abstracts and Posters
The Tetrad test is a forced choice discrimination method that has recently gained popularity in the sensory evaluation of foods. It has demonstrated superiority over the triangle test both in theory and practice with its proven relatively large statistical power. Tetrad does have one potential drawback, the use of a fourth sample that may cause panelist fatigue. There have been many studies comparing the Tetrad method with other difference tests such as triangle, 3- AFC, and 2- AFC however, there has been little research comparing the Tetrad and Degree of Difference test (DOD). This project compared the precision and power ...
Study Of A Contemporary Diet In One Household In The Yucatan, 2014 Western Kentucky University
Study Of A Contemporary Diet In One Household In The Yucatan, Ericka K. Hardin
Honors College Capstone Experience/Thesis Projects
The history of the Yucatan has played a major role in the development of the food system of the area and the nutritional status of the population. Originating from an agricultural based diet, which forms the foundation of the traditional Yucatan diet, there has been a recent shift away from whole and natural foods to a more processed and convenient food supply due to the influx of American products and culture. Coinciding with the influx of these unhealthy foods, there has also been a rise in the health problems of the Mexican population such as heart disease and diabetes, both ...
Improving The Health Impacts Of Whole Grains Through Processing: Resistant Starch, Dietary Fiber Solubility, And Mineral Bioaccessibility, 2014 University of Nebraska - Lincoln
Improving The Health Impacts Of Whole Grains Through Processing: Resistant Starch, Dietary Fiber Solubility, And Mineral Bioaccessibility, Jennifer A. Arcila Castillo
Dissertations & Theses in Food Science and Technology
Whole grains are good sources of starch, dietary fiber, and mineral elements. Starch is an important source of energy but also can be transformed to resistant starch to impart lower caloric value and increase total dietary fiber. Dietary fibers impart physiological benefits to human body once they are fermented by the gut microbiota. Mineral elements are important co-factors of a wide range of enzymes involved for instance in glucose and lipid metabolism. In general human body is capable of absorbing only 21-28% of most mineral elements, and gut bacteria are only able to ferment 34% of the dietary fiber from ...
Grocery Store Botany, 2014 Furman University
Grocery Store Botany, Laura K. Thompson Dr
The vast majority of the plants we consume in our diets are Angiosperms, the most common plants on Earth today. Angiosperms are the plants we encounter most frequently not only in the landscape, but also in the grocery store. In this laboratory, we use grocery store vegetables to examine how Angiosperms are constructed. The study of body form is called morphology, a term coined by the German poet Goethe. As we see in this laboratory, Angiosperms can have diverse morphology. Even among the relatively few domesticated plants we use for food, we find a wide range of forms in the ...
How Red Wine Can Keep You Looking Young, 2014 SelectedWorks
How Red Wine Can Keep You Looking Young, Ava Waktins
There is a common held belief that red wine provides health benefits. This brief post provides a summary of points which have been taken from studies to help reaffirm this position - while also considering the risks of overconsumption.
Effect Of Plasticizer On Oxygen Permeability Of Cast Polylactic Acid (Pla) Films Determined Using Dynamic Accumulation Method, 2014 Rochester Institute of Technology
Effect Of Plasticizer On Oxygen Permeability Of Cast Polylactic Acid (Pla) Films Determined Using Dynamic Accumulation Method, Kurniawan Yuniarto, Bruce A. Welt, Aris Purwanto, Hadi Karia Purwadaria, Ayman Abdellatief, Titi C. Sunarti, Setyo Purwanto
Journal of Applied Packaging Research
Polylactic acid (PLA) is becoming an increasingly important biopolymer for packaging applications. PLA brittleness limits its applicability. This study evaluated PLA properties with increasing amounts of added polyethylene glycol (PEG) plasticizer. Oxygen transmission rate (OTR) of cast films was determined using the newly available Dynamic Accumulation (DA) method. Arrhenius temperature sensitivity of OTR and polymer Permeability was also determined. Permeability of neat PLA is 4.848 ml mm (STP)/m2 s kPa; hence, 4.84 ml mm (STP)/m2 s kPa, 4.07 ml mm (STP)/m2 s kPa and 5.42 ml mm (STP)/m2 ...
Fermented Food: Putting The Power Of Good Health Back Into The Hands Of The People, 2014 Tuskegee University
Fermented Food: Putting The Power Of Good Health Back Into The Hands Of The People, Marsha L. Thadison
Professional Agricultural Workers Journal
Editors’ Note: At the December 2013 Professional Agricultural Workers Conference, several women were invited to share, information about their unique businesses. One such presenter was Marsha L. Thadison, owner of Yesterday’s Kitchen 4 Today, a company that focuses on promoting functional foods. Thadison shared that food is produce and consumed differently from previous generations. Today's food, she argued, involves many more agricultural inputs that aid in food preservation, extension of shelf life, and promotion of animal health. She espoused the benefits of fermented food.
The Trehalose Pathway In Maize: Conservation And Gene Regulation In Response To The Diurnal Cycle And Extended Darkness, 2014 University of Nebraska - Lincoln
The Trehalose Pathway In Maize: Conservation And Gene Regulation In Response To The Diurnal Cycle And Extended Darkness, Clémence Henry, Samuel W. Bledsoe, Allison Siekman, Alec Kollman, Brian M. Waters, Regina Feil, Mark Stitt, L. Mark Lagrimini
Agronomy & Horticulture -- Faculty Publications
Energy resources in plants are managed in continuously changing environments, such as changes occurring during the day/night cycle. Shading is an environmental disruption that decreases photosynthesis, compromises energy status, and impacts on crop productivity. The trehalose pathway plays a central but not well-defined role in maintaining energy balance. Here, we characterized the maize trehalose pathway genes and deciphered the impacts of the diurnal cycle and disruption of the day/night cycle on trehalose pathway gene expression and sugar metabolism. The maize genome encodes 14 trehalose-6-phosphate synthase (TPS) genes, 11 trehalose-6-phosphate phosphatase (TPP) genes, and one trehalase gene. Transcript abundance ...
The Antimicrobial Activity Of Whey Permeate (Against Escherichia Coli Atcc 25922), 2014 Dublin Institute of Technology
The Antimicrobial Activity Of Whey Permeate (Against Escherichia Coli Atcc 25922), Sahand Mohsen Pour [Thesis]
This project evaluated the antimicrobial activity of whey samples and its potential as a new sanitising agent. Whey samples produced during the manufacture of various cheese types were tested. Different thermal treatments (65°C for 10, 20 and 30 minutes, 72°C for 15 sec and 121°C for 15 minutes) were applied to the whey samples. The impact of the heat treatment on mesophilic, psychrotrophic and lactic acid bacteria, yeast and moulds were monitored. The physio-chemical properties (pH, water activity, moisture content, ash content, soluble solids and turbidity), proximate analysis (protein content using the Bradford assay and peptide pattern ...
Paternal Incarceration And Children's Food Insecurity: A Consideration Of Variation And Mechanisms, 2014 University of Kentucky
Paternal Incarceration And Children's Food Insecurity: A Consideration Of Variation And Mechanisms, Kristen Turney
University of Kentucky Center for Poverty Research Discussion Paper Series
Despite growing attention to the unintended consequences of paternal incarceration for children’s wellbeing across the life course, little is known about whether and how paternal incarceration is related to food insecurity among children, an especially acute and severe form of deprivation. In this article, I use data from the Fragile Families and Child Wellbeing Study, a cohort of children born to mostly unmarried mothers, to examine the relationship between paternal incarceration and three indicators of food insecurity among young children: current food insecurity (at age five), onset of food insecurity (between ages three and five), and exit from food ...
Nisin Resistance Of Bacillus Cerus: Preparation Of Nisin, 2014 Minnesota State University, Mankato
Nisin Resistance Of Bacillus Cerus: Preparation Of Nisin, Peter Weber
Journal of Undergraduate Research at Minnesota State University, Mankato
Nisin is a peptide that is made by the bacterium Lactococcus lactis. Nisin is a small molecule that kills gram positive bacteria by binding to their membrane and by disrupting the proton motive force. When food is processed it is heated to kill bacteria, but some bacteria still survive. Adding nisin to the food provides a second barrier for the growth of the bacteria. Purified nisin has become quite expensive in the current marketplace. Therefore this study is directed at producing nisin and purifying it. L. lactis was grown in five different media (BHI, BHI + 1% glucose, BHI + 1% sucrose ...
Formation Of Lactalbumin Nanoparticles By Desolvation Method, 2014 Purdue University
Formation Of Lactalbumin Nanoparticles By Desolvation Method, Menglu Gao, Jozef Kokini, Luis Fernando Maldonado-Mejia
The Summer Undergraduate Research Fellowship (SURF) Symposium
Protein nanoparticles are ideal carriers for bioactive compounds such as nutraceuticals and drugs because they are biodegradable, less immunogenic and non-toxic and can be nanoparticulated. This study focuses on the desolvation method to form lactalbumin protein nanoparticles. Lactalbumin is soluble in water and insoluble in many organic solvents. Different solvent/non-solvent ratios are evaluated in this research project for the effect they have on the size, PDI and stability of protein nanoparticles. Different methods including sonication and centrifugation were used and compared in terms of their effectiveness to produce small nanoparticles during fabrication of the nanoparticles. Data collected including protein ...
Aquaponics And Basil Plant Density, 2014 California Polytechnic State University
Aquaponics And Basil Plant Density, Danika L. Macmaster, Brook Murphy, Dudley Burton
STEM Teacher and Researcher (STAR) Program Posters
Aquaponics is the use of water from a fish tank to provide nutrients to plants in a soil-less environment. The rocks cultivate the bacteria that turns the ammonia into nitrates that the plants need, and the plant bed functions as a filter for the fish tank. In this study, with the guidance of Doctor Dudley Burton, Doctor Brook Murphy, we researched the optimal plant density for basil in an Aquaponics system. We attempted to control or measure all the other variables to consider, as to isolate the variable of distance between plants. The water flow was spread through the plant ...
Food, Nutrition, Culinary, And Packaging Science Undergraduate Research, Experiential Learning, And Product Development Focusing On Childhood Nutrition, Alexandra Weeks
The objective of this research project was to develop a two-semester Applied Interdisciplinary Product Development (AIPD) course for sophomore students in the Food, Nutrition, and Packaging Science (FNPS) department that would increase students’ confidence in skills pertaining to product development of food products and childhood nutrition, increase their sense of connection with the department, and would better prepare them to enter industry than students that did not participate in the course. A Subject Knowledge Assessment (SKA) was used to evaluate the mean difference value (MDV) of food science, nutrition, packaging science, and general product development knowledge gained through the AIPD ...
Fabrication Of Zein Nanoparticle-Biopolymer Complexes To Deliver Essential Oils In Aqueous Dispersions, 2014 University of Tennessee, Knoxville
Fabrication Of Zein Nanoparticle-Biopolymer Complexes To Deliver Essential Oils In Aqueous Dispersions, Huaiqiong Chen
Zein, alcohol-soluble corn proteins, easily precipitate as nanoparticles after dispersing a stock zein solution with a polar solvent into water. The process can be used to nanoencapsulate essential oils (EOs). However, the stability of hydrophobic zein nanoparticles is a challenge for their application in aqueous food systems. The goal of this dissertation reseach was to stabilize zein nanoparticles in aqueous dispersions by forming complexes with water-soluble biopolymers. The stabilization of zein nanoparticles was first studied using sodium caseinate by dispersing hot 50% aqueous ethanol solution with both polymers in water. The nanoparticles contained κ-casein and zein, and the spray-dried nanoparticles ...
Casein Micelles And Their Properties: Polydispersity, Association With Vitamin A And Effect Of Ultra-High Pressure Homogenization, 2014 University of Tennessee, Knoxville
Casein Micelles And Their Properties: Polydispersity, Association With Vitamin A And Effect Of Ultra-High Pressure Homogenization, Maneesha Sheenu Mohan
The internal structure of casein micelles is not fully understood. In the present work, we explore some of the basic questions about casein micelles in bovine milk including its size distribution, native binding properties and effect of ultra-high pressure homogenization (ultra-HPH) on technological properties of casein micelles. The size distribution of casein micelles was studied by cryo-TEM using skim milk from four cows. The degree of variation in casein micelle sizes (polydispersity) ranged between 0.39 and 0.47 for a size distribution ranging from 10 to 693 nm. These results indicated high polydispersity of casein micelles in milk from ...
Comparison Of Triangle And Tetrad Discrimination Methodology In Applied, Industrial Manner, 2014 University of Tennessee, Knoxville
Comparison Of Triangle And Tetrad Discrimination Methodology In Applied, Industrial Manner, Sara Lyn Carlisle
The triangle method has been widely used in the food industry for many years when conducting sensory discrimination testing. Recently, however, another discrimination testing method, the tetrad, has begun to gain popularity. Based on currently published research, the tetrad method possesses statistical advantages over the triangle and would require fewer panelists, reduce testing time, and use less sample material. More testing is needed to confirm these advantages in an applied, industrial approach on a wider range of products. Over thirty triangles and thirty tetrads with untrained panelists have been completed in order to compare the two methods. Products tested ranged ...
Transfer And Survival Of Microorganisms To Produce From Surface Irrigation Water, 2014 University of Tennessee, Knoxville
Transfer And Survival Of Microorganisms To Produce From Surface Irrigation Water, Stuart Jamison Gorman
Surface water irrigation sources are widely used for fruit and vegetable crop production in the United States. Surface water is inherently prone to direct and indirect contamination with animal fecal material. Hence, the microbial quality of surface water sources can be highly variable. Water used for irrigation is considered a common source for produce contamination. In addition to this, fruits and vegetables are commonly consumed fresh or minimally processed, thus emphasizing the need for preventative measures in production of fresh produce. This study will examine transfer from naturally contaminated irrigation water to cantaloupes using drip and overhead spray irrigation methods ...
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, 2014 Dublin Institute of Technology
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. N. Misra
Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering materials. The treatment of food materials from a soft matter perspective, however, is only at the surface and is gaining importance for understanding the complex phenomena and structure of foods. In this work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration kinetics. We solve the transport equations within a porous matrix and employ the Flory–Huggin’s equation for polymer–solvent mixture to balance the osmotic pressure. The swelling of the legume seed is modelled as a ...