Coffee Powder Wettability, Flowability And Characterization Thereof, 2016 Universidad de Los Andes - Colombia
Coffee Powder Wettability, Flowability And Characterization Thereof, Natalia Atuesta, Afolawemi Afolabi, Teresa M. Carvajal
The Summer Undergraduate Research Fellowship (SURF) Symposium
The production efficiency and high-quality results in industrial processes usually rely on how well product characteristics are understood as well as how well processes are controlled in order to obtain specific results. Therefore, in a billion-dollar industry as is the case of the instant coffee market, understanding the properties of the compounds produced using different techniques is a very important tool to enhance performance and delivery of high-quality coffee powders. The aim of the present study is to provide a framework of some powder properties such as particle size, shape, diameter, circularity, convexity, aspect ratio and surface energy among others ...
Matrix Effects On The Detection Of Milk And Peanut Residues By Enzyme-Linked Immunosorbent Assays (Elisa), 2016 University of Nebraska-Lincoln
Matrix Effects On The Detection Of Milk And Peanut Residues By Enzyme-Linked Immunosorbent Assays (Elisa), Abigail S. Burrows
Dissertations & Theses in Food Science and Technology
Food matrices are complex systems of lipids, carbohydrates, and proteins in which interactions between matrix components and allergenic proteins are known to have negative effects on the recovery of allergens when analyzed by ELISA. The purpose of this study was to first evaluate the recovery of milk and peanut residues from multiple food matrices and mixes and to secondly evaluate the use of a modified extraction protocol, sequential extractions, on the recovery of milk and peanut allergens.
Pastry dough matrices and pastry dough mixes incurred with milk were prepared at varying concentrations of flour and evaluated for recovery of NFDM ...
Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Black Beans (Phaseolus Vulgaris) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, 2016 University of Nebraska-Lincoln
Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Black Beans (Phaseolus Vulgaris) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mazen Alharbi
Nutrition & Health Sciences Dissertations & Theses
Black beans contain high phenolic contents that are considered potent antioxidants. Relatively little is known about their ability to inhibit the carbohydrate-hydrolyzing enzymes α-amylase and α-glucosidase from releasing glucose from starch and/or disaccharides. The objective of this project was to determine the optimum procedures for extracting total phenols (TP), total flavonoids (TF) and total condensed tannins (TCT) from black beans (Phaseolus vulgaris), and then to determine the ability of the phenolic rich extracts to inhibit α-amylase and α-glucosidase. Due to their high phenolic levels, it was hypothesized that black beans would be an effective inhibitor of α-amylase and α-glucosidase ...
High Intensity Ultrasound Assisted Extraction Of Oak Compounds For Accelerated Aging Of Wines And Whiskies, 2016 University of Tennessee - Knoxville
High Intensity Ultrasound Assisted Extraction Of Oak Compounds For Accelerated Aging Of Wines And Whiskies, Lindsay Elizabeth Rogerson
Aging of wines and whiskies in oak barrels is a timely and expensive process which could be reduced by acceleration. The purpose of this study is to identify if the use of high intensity ultrasound (HIUS) assisted extraction as an alternative, accelerated aging method could be utilized in the production of an oak extract to be used in wine and whiskies. HIUS will also be compared to reflux and room-temperature control extraction treatments as other accelerated aging methods. Secondary objectives of this study were to compare the heat treatment of charred and toasted staves donated by an anonymous donor, their ...
Genetic Diversity In Concentration Of A Protein Subcomponent In Selected Wheat Lines, 2016 Cedarville University
Genetic Diversity In Concentration Of A Protein Subcomponent In Selected Wheat Lines, Andrew B. Berman, Kelsey Gentry, Alexander K. Lee, Molly Yandrofski, Malorie Young, Robert L. Paris
The Research and Scholarship Symposium
Celiac Disease is a hypersensitive response to gluten caused by HLA-DQ2 or HLA-DQ8 T-cell presentation, initiating destruction of intestinal epithelial cells. Studies indicate that an indigestible fragment of the gluten molecule, alpha-gliadin subcomponent 33-mer, rich in proline and glutamine, is responsible for the hypersensitivity response. Determination of 33 mer concentration in wheat lines would be beneficial to future development of wheat lines with reduced 33 mer concentration. Protein from wheat flour was extracted and subjected to western blot in order to quantify the concentration of 33-mer. This will be a valuable tool for future research efforts focused on identification and ...
Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, 2016 University of Nebraska-Lincoln
Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo
Dissertations & Theses in Food Science and Technology
The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing an ...
Stability Of Sorgum Bicolor Alcoholic Extract As Affected By Ph And Temperature, 2016 University of Tennessee, Knoxville
Stability Of Sorgum Bicolor Alcoholic Extract As Affected By Ph And Temperature, James Jordan Bradwell
EURēCA: Exhibition of Undergraduate Research and Creative Achievement
Storage stability of Sorghum bicolor alcoholic extract as affected by pH and temperature
Jordan Bradwell, Philipus Pangloli, Vermont P Dia
Department of Food Science and Technology, University of Tennessee Institute of Agriculture, Knoxville TN
Red sorghum contains phytochemicals such as 3-deoxyanthocyanidins and flavonoids with potential application in food as coloring and health promoting agents. The objective was to determine the stability of methanolic and ethanolic extracts of sorghum as affected by pH (2, 4 and 6) and temperature of storage (4 and 22 °C). The following parameters were measured: polyphenol concentration, absorbance at 490 nm and L*, a* and b ...
Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Pinto Beans (Baja) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, 2016 University of Nebraska-Lincoln
Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Pinto Beans (Baja) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mohammed Alrugaibah
Dissertations & Theses in Food Science and Technology
Pinto beans contain high levels of diverse phenols, known mainly for their potent antioxidative properties. However, reports have shown that phenols can inhibit the carbohydrate–hydrolysis enzymes, alpha-amylase and alpha-glucosidase, thereby retarding glucose absorption. Still, a severe gap in knowledge exists on the ability of pinto beans to inhibit these enzymes. Therefore, the objective of this project was to determine the ability of phenolic rich extracts obtained from pinto beans (BaJa) to inhibit alpha-amylase and alpha-glucosidase. The hypothesis was that pinto beans would be able to inhibit these enzymes due to the presence of high levels of chemically diverse phenols ...
Synthesis, Isolation, And Characterization Of Potentially Carcinogenic Arginine-Based Heterocyclic Amines, Zachary Reichert
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs)—a class of carcinogenic molecules—from burned creatin(in)e and amino acids. However, research performed in our lab, as well as in the peer-reviewed literature, suggests that substituting arginine for creatin(in)e may lead to HCA formation. Arginine is structurally similar to creatin(in)e and can be found abundantly in soy-based food products. Therefore, we have burned arginine and phenylalanine to investigate the potential formation of arginine-based HCAs. The present study attempts to isolate and characterize these potential arginine-HCAs.
Effect Of Feeding Functional Snack “Khakhra” On Blood Glucose And Antioxidant Status Of Type Ii Diabetic Males Residing In Anand, Vimal Jayswal
An Hsus Report: Welfare Issues With The Use Of Hormones And Antibiotics In Animal Agriculture, 2016 Animal Studies Repository
An Hsus Report: Welfare Issues With The Use Of Hormones And Antibiotics In Animal Agriculture, The Humane Society Of The United States
Farm Animals, Agribusiness, and Food Production
No abstract provided.
Optimization Of The Fabrication, Stability, And Performance Of Food Grade Nanoemulsions With Low And High Energy Methods, 2016 University of Massachusetts - Amherst
Optimization Of The Fabrication, Stability, And Performance Of Food Grade Nanoemulsions With Low And High Energy Methods, Jennifer Komaiko
Doctoral Dissertations May 2014 - current
There is interest in the production of emulsions by low-energy methods because no expensive equipment is required thus making emulsion formation inexpensive and simple to implement. The goal of this research is to establish the major factors that affect emulsion formation using low-energy methods and possible applications of the emulsions and nanoemulsions formed by this method. Lastly, the use of natural emulsifiers with low- and high-energy methods was investigated.
Initially, formation of nanoemulsions using isothermal low energy methods was investigated with a model system (hexadecane, Brij 30). Preliminary experiments showed that nanoemulsions could only be formed when the surfactant was ...
Rnai-Mediated Control Of Aflatoxins In Peanut: Method To Analyze Mycotoxin Production And Transgene Expression In The Peanut/Aspergillus Pathosystem, 2015 USDA/ARS National Peanut Research Laboratory
Rnai-Mediated Control Of Aflatoxins In Peanut: Method To Analyze Mycotoxin Production And Transgene Expression In The Peanut/Aspergillus Pathosystem, Renee S. Arias, Phat M. Dang, Victor S. Sobolev
Publications from USDA-ARS / UNL Faculty
The Food and Agriculture Organization of the United Nations estimates that 25% of the food crops in the world are contaminated with aflatoxins. That represents 100 million tons of food being destroyed or diverted to non-human consumption each year. Aflatoxins are powerful carcinogens normally accumulated by the fungi Aspergillus flavus and A. parasiticus in cereals, nuts, root crops and other agricultural products. Silencing of five aflatoxin-synthesis genes by RNA interference (RNAi) in peanut plants was used to control aflatoxin accumulation following inoculation with A. flavus. Previously, no method existed to analyze the effectiveness of RNAi in individual peanut transgenic events ...
Effect Of Drying On Ginger Paste And Optimization Of Evaluated Quality Parameters Of Dried Ginger Paste, 2015 G.B. Pant University of Agriculture & Technology, Pantnagar, India
Effect Of Drying On Ginger Paste And Optimization Of Evaluated Quality Parameters Of Dried Ginger Paste, Javed Ali, Poonam Rani
Phenolic Rich Extracts Obtained From Small Red Beans In Preventing Macrophage Mediated Chronic Inflammation, 2015 University of Nebraska-Lincoln
Phenolic Rich Extracts Obtained From Small Red Beans In Preventing Macrophage Mediated Chronic Inflammation, Nidhi Sharma
Dissertations & Theses in Food Science and Technology
Small red beans, commonly called Mexican beans, are a part of the legume family, the genus Phaseolus vulgaris, i.e., dry edible beans or the common bean. In addition to being a rich source of nutrients, small red beans also contain phenolic compounds, such as ﬂavonoids, tannins, phenolic acids, and anthocyanins that have shown a plethora of health beneﬁts against such conditions as obesity, diabetes, heart disease and cancer. In particular, the phenolic compounds common to the red beans have been reported to protect against chronic inflammation that if left unchecked can lead to various other chronic degenerative diseases. These ...
Determination Of The Gelation Mechanism Of Freeze–Thawed Hen Egg Yolk, 2015 Iowa State University
Determination Of The Gelation Mechanism Of Freeze–Thawed Hen Egg Yolk, Carmen Au, Nuria C. Acevedo, Harry T. Horner, Tong Wang
Food Science and Human Nutrition Publications
A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water 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'.
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 ...
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 ...
Self-Assembled Casein Nanostructures To Deliver Novel Functionalities, 2015 The University of Tennessee, Knoxville
Self-Assembled Casein Nanostructures To Deliver Novel Functionalities, Kang Pan
The nanoscale micellar structure of caseins can be manipulated by mechanical forces, solvent quality, and pH to reduce turbidity, encapsulate hydrophobic compounds, and improve dispersion stability and rheological properties. The goal of this dissertation was to control the nanostructure of self-assembled caseins to deliver functionalities. The combination of treatments at pH 11.0 and acidification with citric acid was first studied to produce translucent skim milk dispersions at pH 5.5-7.0, resulting from the significantly reduced dimensions of reassembled casein nanoparticles. Using sodium caseinate (NaCas), soluble soybean polysaccharide (SSPS), and high-speed homogenization, a food grade delivery system was studied ...