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1,672 full-text articles. Page 1 of 44.

Feeding Condensed Distillers Solubles To Feedlot Finishing Steers And The Effects Of Feed Additives In Adaptation Diets, Marie E. Harris 2014 University of Nebraska - Lincoln

Feeding Condensed Distillers Solubles To Feedlot Finishing Steers And The Effects Of Feed Additives In Adaptation Diets, Marie E. Harris

Theses and Dissertations in Animal Science

By-products from the dry-milling ethanol process can be used in cattle diets to replace corn. There is a significant interaction between corn processing methods as CCDS concentration increases in the diet. Improvements are observed for SFC in final BW, ADG, and G:F over DRC. An experiment was conducted to determine if greater concentrations of CCDS could be fed in SFC based diets and maintain or improve performance. Performance and carcass characteristics were evaluated with increasing concentrations of CCDS at 0, 9, 18, 27, or 36% in place of SFC in feedlot finishing diets. As CCDS concentration increased, DMI decreased ...


Characterization Of Commercial Probiotics: Antibiotic Resistance, Acid And Bile Resistance, And Prebiotic Utilization, Carmen Lucia Cano Roca 2014 University of Nebraska - Lincoln

Characterization Of Commercial Probiotics: Antibiotic Resistance, Acid And Bile Resistance, And Prebiotic Utilization, Carmen Lucia Cano Roca

Dissertations & Theses in Food Science and Technology

Probiotics, live microorganisms that beneficially affect the health of their host, must undergo extensive research to ensure they are safe for consumption and possess certain functional properties. Antibiotic resistance in probiotics has raised concern due to the possibility of its transfer to pathogens. Acid and bile tolerance ensures that organisms will survive passage into the intestines. Prebiotic utilization indicates ability to ferment specific carbohydrates for enhanced growth. The objective of this study was to characterize a group of commercial probiotics for their suitability as probiotics.

Nine commercial probiotic strains (7 Lactobacillus, 1 Lactococcus lactis, and 1 Bifidobacterium longum) were evaluated ...


Aquaponics And Basil Plant Density, Danika L. MacMaster, Brook Murphy, Dudley Burton 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 ...


Adherence Inhibition Of Human Pathogens Campylobacter Jejuni And Campylobacter Coli By Non-Digestible Oligosaccharides, Alejandra Ramirez-Hernandez 2014 University of Nebraska - Lincoln

Adherence Inhibition Of Human Pathogens Campylobacter Jejuni And Campylobacter Coli By Non-Digestible Oligosaccharides, Alejandra Ramirez-Hernandez

Dissertations & Theses in Food Science and Technology

Adherence is the first and one of the most important steps of bacterial pathogenesis. Natural derived components that inhibit the adherence of pathogens to the surface of epithelial cells have received considered interest. The goal of this research was to assess the anti-adherence activity of mannan oligosaccharides (MOS), pectic oligosaccharides (POS) and cranberry high molecular weight component (HMW) against Campylobacter jejuni and Campylobacter coli. First the anti-adherence activity of MOS and their purified fraction (pMOS) was tested against three strains of C. jejuni and two strains of C. coli. Results shown significant reductions in adherence (up to 70%) of all ...


Feeding Alkaline Treated And Processed Crop Residue To Feedlot Cattle, Sarah J. Peterson 2014 University of Nebraska - Lincoln

Feeding Alkaline Treated And Processed Crop Residue To Feedlot Cattle, Sarah J. Peterson

Theses and Dissertations in Animal Science

Chemical treatment and decreased particle size are methods used to improve digestibility and utilization of the available nutrients in low quality forages. Previous research has indicated that chemically treated corn residue can take the place of corn when included in finishing rations containing distillers grains. Also, decreasing particle size utilizing methods such as pelleting has been shown to improve DMI and ADG. However, limited research has been completed on use of chemical treatment and pelleting in growing and receiving rations. Also, an ideal distillers inclusion has not yet been identified when including alkaline treated stalks in finishing rations. Therefore, a ...


Non-Digestible Oligosaccharides: Anti-Adherence And Other Biological Properties, Maria I. Quintero-Villegas 2014 University of Nebraska - Lincoln

Non-Digestible Oligosaccharides: Anti-Adherence And Other Biological Properties, Maria I. Quintero-Villegas

Dissertations & Theses in Food Science and Technology

Bacterial adherence is the first and one of the most important steps in bacterial pathogenesis. Adherence to host cell surfaces requires that the bacteria recognize specific receptors in the surface of epithelial cells. Therefore, agents that act as molecular decoys to interfere with adherence could be useful prophylactic treatments to prevent or mitigate the onset of infections. The goal of this research was to assess the ability of several food grade non-digestible oligosaccharides (NDOs) to act as molecular decoys and prevent bacterial adherence in vitro as well as in vivo. First, the antiadherence effect of specific species chitooligosaccharides (CHOS) at ...


Understanding The Factors Affecting Microbiological Quality Of Wheat Milled Products: From Wheat Fields To Milling Operations, Luis E. Sabillón Galeas 2014 University of Nebraska - Lincoln

Understanding The Factors Affecting Microbiological Quality Of Wheat Milled Products: From Wheat Fields To Milling Operations, Luis E. Sabillón Galeas

Dissertations & Theses in Food Science and Technology

Although regarded as a low-risk commodity, wheat flour-based mixes have been implicated in several food safety incidents. The present thesis is a compilation of five scientific manuscripts on the effect of weather variation, milling steps and implementation of pre-milling interventions on the microbiological quality and safety of wheat and milled products. The first manuscript is a review of the microbiological quality and safety of wheat-based products. Despite the low water activity, wheat flour may harbor dormant but viable microorganisms, which could lead to safety concerns when flour is used to produce refrigerated dough products. The second manuscript illustrates the effect ...


The Effects Of A Multi-Ingredient Dietary Supplement On Body Composition, Adipokines, Blood Lipids, And Metabolic Health In Overweight And Obese Men And Women: A Randomized Controlled Trial, Michael J. Ormsbee, Shweta Rawal, Daniel A. Baur, Amber W. Kinsey, Marcus L. Elam, Maria Spicer, Nicholas T. Fischer, Takudzwa A. Madzima, D David Thomas 2014 The Florida State University

The Effects Of A Multi-Ingredient Dietary Supplement On Body Composition, Adipokines, Blood Lipids, And Metabolic Health In Overweight And Obese Men And Women: A Randomized Controlled Trial, Michael J. Ormsbee, Shweta Rawal, Daniel A. Baur, Amber W. Kinsey, Marcus L. Elam, Maria Spicer, Nicholas T. Fischer, Takudzwa A. Madzima, D David Thomas

Department of Nutrition, Food, and Exercise Sciences Faculty Publications

Background: The present study investigated the effects of a multi-ingredient dietary supplement (MIDS) containing caffeine, conjugated linoleic acid (CLA), green tea, and branched-chain amino acids (BCAA) taken for 8 weeks on body composition, blood lipid profile, glucose, insulin, adiponectin, leptin, and high-sensitivity C-reactive protein (hs-CRP) in overweight and obese men and women. Methods: Twenty-two participants completed the study (PL, n = 11; 7 women, 4 men; age, 34 ± 3.5 years; height, 169.2 ± 3.3 cm; body mass, 96.9 ± 6.8 kg; BMI, 34.1 ± 1.8 kg/m2; MIDS, n = 11; 9 women, 2 men; age, 36 ± 3 ...


Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain., Tricia Cusack 2014 Dublin Institute of Technology

Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain., Tricia Cusack

Dublin Gastronomy Symposium 2014

No abstract provided.


'Parsnip Wine Approaches Nearest To The Malmsey Or Madeira': A Discussion Of Sweet Wines And Cordials Popular In Georgian Ireland, Tara Kellaghan 2014 Dublin Institute of Technology

'Parsnip Wine Approaches Nearest To The Malmsey Or Madeira': A Discussion Of Sweet Wines And Cordials Popular In Georgian Ireland, Tara Kellaghan

Dublin Gastronomy Symposium 2014

No abstract provided.


Confectionery In Georgian Ireland. O'Er Viands Of Delicious Taste, O'Er Cooling Creams, Sweet Fruit And Paste...' An Exploration Of The Sweeter Side Of Our Culinary History., Dorothy Cashman 2014 Dublin Institute of Technology

Confectionery In Georgian Ireland. O'Er Viands Of Delicious Taste, O'Er Cooling Creams, Sweet Fruit And Paste...' An Exploration Of The Sweeter Side Of Our Culinary History., Dorothy Cashman

Dublin Gastronomy Symposium 2014

No abstract provided.


Desire And Fear: Food As Art In 'Babette's Feast.', Carolyn Levy 2014 Dublin Institute of Technology

Desire And Fear: Food As Art In 'Babette's Feast.', Carolyn Levy

Dublin Gastronomy Symposium 2014

No abstract provided.


''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book., Igor Cusack 2014 Dublin Institute of Technology

''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book., Igor Cusack

Dublin Gastronomy Symposium 2014

No abstract provided.


Lust For Leaves., Janet Bezier 2014 Dublin Institute of Technology

Lust For Leaves., Janet Bezier

Dublin Gastronomy Symposium 2014

No abstract provided.


Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien 2014 Dublin Institute of Technology

Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien

Dublin Gastronomy Symposium 2014

No abstract provided.


Craving National Identity: Irish Diplomatic Dining Since 1922, Elaine Mahon 2014 Dublin Institute of Technology

Craving National Identity: Irish Diplomatic Dining Since 1922, Elaine Mahon

Dublin Gastronomy Symposium 2014

No abstract provided.


Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci 2014 Dublin Institute of Technology

Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci

Dublin Gastronomy Symposium 2014

No abstract provided.


Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy 2014 Dublin Institute of Technology

Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy

Dublin Gastronomy Symposium 2014

No abstract provided.


Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong 2014 Dublin Institute of Technology

Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong

Dublin Gastronomy Symposium 2014

No abstract provided.


Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington 2014 Dublin Institute of Technology

Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington

Dublin Gastronomy Symposium 2014

No abstract provided.


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