The Effects Of Produce Washes On The Quality And Shelf Life Of "Cantaloupe" (Cucumis Melo Var. Cantalupensis) And "Watermelon" (Cirtullus Lantus Var. Lanatus), Amanda Svoboda, Angela M. Shaw, Lester A. Wilson, Aubrey F. Mendonca, Ajay Nair, Aura Daraba
Angela M. Shaw
Our research objective was to evaluate the ability of produce washes to maintain the texture and color quality attributes of watermelon and cantaloupe while reducing the levels of natural fungi population on the melon surface. Melons were submerged for 2 min into either water control or water containing quaternary ammonium chloride (300 ppm) or an 18% hydrogen peroxide and 12% peroxyacetic acid combination (100 ppm), or an acetic acid, peroxyacetic acid and hydrogen peroxide combination (0.78%). Microbial analysis and instrumental measurements were utilized to assess the melons on day 0, 7, 14 and 21 in three separate trials. The ...
Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim
Theses and Dissertations--Animal and Food Sciences
The effects of dietary ingredients on the proteome profile of postmortem beef longissimus lumborum (LL) muscle were evaluated. In the first experiment, the influence of dietary ractopamine on the whole-muscle proteome of beef LL was examined. Five proteins were differentially abundant between ractopamine-fed (RAC) and non-ractopamine fed (CON) groups. The differentially abundant proteins were over-abundant in RAC and were related to muscle structure development (F-actin-capping protein subunit beta-2 and PDZ and LIM domain protein-3), chaperone (heat shock protein beta-1), oxygen transportation (myoglobin), and glycolysis (L-lactate dehydrogenase A chain). These findings indicated that ractopamine influences the abundance of proteins associated with ...
A Study Of Grape Skin As Support Material For Whole-Cell Immobilization During Malolactic Fermentation In Model Wine, Minyi Xu
Honors Projects and Posters
No abstract provided.
Effects Of Vagotomy And Fenugreek On Hyperlipidemia And Insulin Resistance, 2017 University of Nebraska-Lincoln
Effects Of Vagotomy And Fenugreek On Hyperlipidemia And Insulin Resistance, Rituraj Khound
Nutrition & Health Sciences Dissertations & Theses
Hyperlipidemia is the impairment of lipid metabolism marked by abnormally high levels of lipid in circulation. This has been implicated in a number of metabolic diseases including diabetes, cardiovascular diseases, and nonalcoholic fatty liver disease. Insulin resistance is the impairment of insulin action, which leads to several diseases such as obesity and type 2 diabetes. New clinical and therapeutic approaches are warranted for the prevention and treatment of hyperlipidemia and insulin resistance. In our study, we investigated the mechanism underlying the effect of complete disruption of the sub-diaphragmatic vagus nerve (vagotomy) on hyperlipidemia and insulin sensitivity. We observed that vagotomy ...
Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, 2017 University of Arkansas, Fayetteville
Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins
Theses and Dissertations
Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.
ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order ...
Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, 2017 University of Nebraska - Lincoln
Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma
Dissertations, Theses, & Student Research in Food Science and Technology
Whole grains are a major source of dietary fibers in the human diet that provide specific nutrients to the gut microbiota and thereby plays a major role in modulating microbiota composition and increasing diversity of the gut ecosystem. A common approach of consuming whole grains is in the form of ready-to-eat extruded breakfast cereals. Studies reported herein established that extrusion conditions not only affected the physicochemical properties but also in vitro starch digestibility, β-glucan extractability and in vitro fermentation characteristics of whole grain oats. Moderate screw speed (300 rpm) led to higher slowly digestible starch (SDS) with an accompanying decrease ...
Radiofrequency Processing For Inactivation Of Salmonella Spp. And Enterococcus Faecium Nrrl B-2354 In Whole Black Peppercorn And Ground Black Pepper, 2017 University of Nebraska-Lincoln
Radiofrequency Processing For Inactivation Of Salmonella Spp. And Enterococcus Faecium Nrrl B-2354 In Whole Black Peppercorn And Ground Black Pepper, Xinyao Wei
Dissertations, Theses, & Student Research in Food Science and Technology
Black pepper has been implicated in several foodborne illness outbreaks and food product recalls due to Salmonella contamination. Conventional decontamination methods for black pepper are challenged by harmful residues or quality deterioration. Radiofrequency (RF) heating reduces the come-up time which allows to design a high-temperature short-time processing to inactivate Salmonella with minimal deterioration in product quality. The objectives of this study were to investigate RF heating for inactivation of Salmonella in whole black peppercorn and ground black pepper samples, evaluate Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella, and assess quality deterioration during RF heating of whole black peppercorn ...
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Dissertations, Theses, & Student Research in Food Science and Technology
In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly ...
Mycotoxins, 2017 Iowa State University
Mycotoxins, Suzanne Hendrich
Food Science and Human Nutrition Publications
Mycotoxins, toxins produced by fungi that commonly contaminate food crops, remain an important global food safety concern. Aflatoxins and fumonisins mainly pose a cancer risk, whereas deoxynivalenol poses a risk to gastrointestinal and immune function. Ochratoxin A poses a risk for kidney disease. Grains and some legumes are the predominant sources of these toxins, but they vary in the range of foods that they contaminate. For example, fumonisins occur mainly in corn, whereas deoxynivalenol is mainly found in wheat, barley and corn. Aflatoxins are mainly found in peanuts and corn. The nature of the fungi that produce each toxin seems ...
Enzyme-Assisted De-Emulsification Of Aqueous Lipid Extracts, 2017 Iowa State University
Enzyme-Assisted De-Emulsification Of Aqueous Lipid Extracts, Christopher Penet, Peter Birschbach, Buddhi P. Lamsal, Lawrence A. Johnson, Stephanie E. Glatz, Charles E. Glatz, Cheng Zhang, Jianping Wu
Compositions and processes for destabilizing an oil-in-water emulsion resulting from the aqueous solvent extraction of plant oils are disclosed. The processes comprise the use of one or more enzyme activities including phospholipase and protease activity. The processes are useful for improving the extraction of oil from oilseeds, as well as for obtaining more desirable proteins from those oilseeds.
Attenuating The Antibody Reactivity Of The Shrimp Major Allergen (Tropomyosin) Using Food Processing Methods, Adeseye Lasekan
Electronic Theses and Dissertations
Shrimp is one of the major causes of adverse allergic reactions in both adults and children. Consumers with shrimp allergy have an immune system that is hypersensitive towards certain proteins in shrimp. The immune system of these consumers produces an antibody, immunoglobulin E (IgE), which binds to specific regions on these proteins and activates reactions leading to adverse symptoms. Most shrimp allergic consumers have IgE that binds to a shrimp myofibrillar protein known as tropomyosin. Other than avoidance of shrimp, structural modification of shrimp tropomyosin using food processing methods could influence the capacity of this allergenic protein to bind IgE ...
Effects Of Chemical And Enzymatic Modifications On Starch And Naringenin Complexation, 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 ...
Effect Of Ultrasonication On The Physicochemical Properties Of Sorghum Kafirin And Evaluation Of Its Anti-Inflammatory Properties In Vitro, 2017 University of Tennessee, Knoxville
Effect Of Ultrasonication On The Physicochemical Properties Of Sorghum Kafirin And Evaluation Of Its Anti-Inflammatory Properties In Vitro, Andrew Cullen Sullivan
Sorghum is one of the hardiest, most drought resistent cereal grains known to exist, providing the bulk of nutritional content for many semi-arid regions and developing countries throughout Africa and southwestern Asia. It contains dense nutritional value, but due to inhibition factors within the grain, much of these nutrients are indigestible. Access to these nutrients, which have shown to contain high contents of bioactive molecules linked to the decrease of prevalence of chronic disease, must then be facilitated before consumption. In sorghum, these molecules could include complex carbohydrates, proteins and polyphenols. The overall objective of this study was to determine ...
Changes During Cheese-Ripening., 2017 Iowa State College
Changes During Cheese-Ripening., G. E. Patrick
An investigation conducted by two sections of the station. The cheeses were made, ripened, sampled and weighed at monthly intervals, by the Agricultural Section; the samples were analyzed and all computations made by the Chemical Section.
Anthocyanin, Phenolics And Antioxidant Activity Changes In Purple Waxy Corn As Affected By Traditional Cooking, Bhornchai Harakotr, Bhalang Suriharn, Ratchada Tangwongchai, Marvin P. Scott, Kamol Lertrat
M. Paul Scott
Antioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (p ⩽ 0.05) decreases in each antioxidant compound and antioxidant activity. Steam cooking preserved more antioxidant compounds than boiling. Boiling caused a significant loss of anthocyanin and phenolic compounds into the cooking water. This cooking water is a valuable co-product because it is a good source of purple pigment. By comparing levels of antioxidant compounds in raw and cooked corn, we determined that degradation results in greater loss ...
Development Of An Automated Method For Selected Aromas Of Red Wines From Cold-Hardy Grapes Using Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, 2017 Iowa State University and DuPont Crop Protection
Development Of An Automated Method For Selected Aromas Of Red Wines From Cold-Hardy Grapes Using Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, Lingshuang Cai, Somchai Rice, Jacek A. Koziel, Murlidhar Dharmadhikari
Agricultural and Biosystems Engineering Publications
The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to wines made from cold-hardy cultivars (interspecific hybrids of vinifera and native N. American grapes). The objective of this research was to develop a fully automated solid phase microextraction (SPME) method, using tandem gas chromatography-mass spectrometry (GC-MS)-olfactometry for the simultaneous chemical and sensory analysis of volatile/semi-volatile compounds and aroma in cold-hardy red wines. Specifically, the effects of SPME coating selection, extraction time, extraction temperature, incubation time, sample volume, desorption time ...
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, 2017 Cleveland-Marshall College of Law, Cleveland State University
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee
Journal of Law and Health
The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the ...
Mitigating Ammonia Emissions From Liquid-Sprayed Litter Of Cage-Free Hen House With A Solid Litter Additive, 2017 Iowa State University
Mitigating Ammonia Emissions From Liquid-Sprayed Litter Of Cage-Free Hen House With A Solid Litter Additive, Lilong Chai, Hongwei Xin, Yang Zhao, Tong Wang, Michelle Soupir, Kai Liu
Agricultural and Biosystems Engineering Conference Proceedings and Presentations
A number of restaurant chains, retailers, and grocers in the US have pledged to source cage-free (CF) eggs only in the foreseeable future (e.g., by 2025 or 2030) due to marketing reasons or concerns over animal welfare. However, CF housing has some inherent challenges and a predominant one is poor air quality (ammonia gas â€“ NH3 and particulate matter â€“ PM) and increased emissions. The high NH3 levels primarily arise from the extended accumulation of manure on the litter floor, whereas the high PM levels are generated from dustbathing and foraging activities of the birds on the ...
Antimicrobial Ingredients, 2017 Iowa State University
Antimicrobial Ingredients, Rodrigo Tarté Ph.D.
Effect Of Pretreatment Of Soy Insoluble Fiber And Sscf With Saccharomyces Cerevisiae And Escherichia Coli Ko11 On Ethanol Production In An Integrated Corn-Soy Biorefinery, J. K. Sekhon, D. Maurer, K. A. Rosentrater, T. Wang, Stéphanie Jung
Soy insoluble fiber (IF), co-product of enzyme-assisted aqueous extraction process (EAEP) of soybeans, is rich in carbohydrate and protein. It can be used to enhance ethanol production in an integrated corn-soy biorefinery, which integrates components from soybean processing into corn-based ethanol processing. However, cornstarch and IF have unique carbohydrate compositions that require different treatments for optimal fermentation. The present study investigated the effect of pretreatment method [soaking in aqueous ammonia (SAA), liquid hot water (LHW), and enzymatic hydrolysis], simultaneous saccharification and co-fermentation (SSCF) with Saccharomyces cerevisiae and Escherichia coli KO11, and scaling up from bench scale (150 mL) to pilot ...