Changes During Cheese-Ripening., 2017 Iowa State College
Changes During Cheese-Ripening., G. E. Patrick
Bulletin (Iowa Agricultural Experiment Station)
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.
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 ...
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 ...
Hybrid Thermochemical Processing: Fermentation Of Pyrolysis-Derived Bio-Oil, 2017 Iowa State University
Hybrid Thermochemical Processing: Fermentation Of Pyrolysis-Derived Bio-Oil, Laura R. Jarboe, Zhiyou Wen, Dong Won Choi, Robert C. Brown
Laura R. Jarboe
Thermochemical processing of biomass by fast pyrolysis provides a nonenzymatic route for depolymerization of biomass into sugars that can be used for the biological production of fuels and chemicals. Fermentative utilization of this bio-oil faces two formidable challenges. First is the fact that most bio-oil-associated sugars are present in the anhydrous form. Metabolic engineering has enabled utilization of the main anhydrosugar, levoglucosan, in workhorse biocatalysts. The second challenge is the fact that bio-oil is rich in microbial inhibitors. Collection of bio-oil in distinct fractions, detoxification of bio-oil prior to fermentation, and increased robustness of the biocatalyst have all proven effective ...
Effects Of Ultra-Sonication Process On Digestibility Of Kafirin In Sorghum, 2017 University of Tennessee, Knoxville
Effects Of Ultra-Sonication Process On Digestibility Of Kafirin In Sorghum, Sarah F. Beazley
University of Tennessee Honors Thesis Projects
No abstract provided.
Protein, Methionine, And Cysteine Upregulation In Phaseolus Vulgaris ‘Black Turtle Bean’ Seeds Through Sulfur Fertilization At V2 And R2 Stages Of Growth, 2017 University of Tennessee, Knoxville
Protein, Methionine, And Cysteine Upregulation In Phaseolus Vulgaris ‘Black Turtle Bean’ Seeds Through Sulfur Fertilization At V2 And R2 Stages Of Growth, Hannah Paige Barry
The purpose of this research was to increase protein, methionine, and cysteine content in Phaseolus vulgaris L., common bean in relation to the inhibitory compound tannin. Previous research has shown that sulfur fertilization increases total protein, methionine and cysteine content in various crops, but always in tandem with inhibitory compound increases. If successful, the resulting bean seed will have a better nutrient profile for malnourished populations around the world.
Granular gypsum was applied at 0 kg S ha-1 [kilograms of sulfur per hectare], 10 kg S ha-1, 20 kg S ha-1, 40 kg S ha-1, 60 ...
The Inhibitory Effects Demonstrated By Manuka Honey On Biofilms: How Manuka Honey May Soon Replace Conventional Antibiotic Therapy, Laura Pavelik, Cundell, Phd
CSHLA Scholar Day
The surge of antibiotic-resistant bacteria has raised substantial concerns over how to effectively and efficiently control antibiotic-resistant bacteria capable of secreting biofilms. A biofilm can be defined as a self-producing extracellular matrix (Carter, et, al., 2016). Manuka honey, an alternative to conventional antibiotics, has proven successful in inhibiting planktonic cells and killing bacteria living under the protection of biofilms (Brudzynski & Sjaarda, 2015)
Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric Mclamore, Maurice Marshall, William Pelletier, Amarat Simonne
Journal of Applied Packaging Research
Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods.
In this study, we measured synergistic effects of red cabbage antioxidant and vacuum packaging on lipid oxidation in fresh tilapia patties using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis.
Concentrated red cabbage extract was obtained ...
The Effect Of Natural Compound In Binding And Reducing Off-Flavors Components Of Garlic, 2017 Iowa State University
The Effect Of Natural Compound In Binding And Reducing Off-Flavors Components Of Garlic, Zenia Adiwijaya
Honors Projects and Posters
Garlic breath is one of the pertinent oral malodor caused by garlic off-flavor compounds. Deodorization techniques are needed to reduce and bind off-flavors components of garlic, such as diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide. The effect of natural compounds in the headspace of garlic was investigated using solid phase micro-extraction and gas chromatography. Garlic powder was blended with water (control, 10% m/v), Chlorophyll, Sodium Chlorite, Copper Sulfate, Zinc Sulfate, and Zinc Chloride. The presence of compounds reduced the intensity of the off-flavor garlic compounds. The significance of this project will be useful to address ...
Analysis Of Flavor Compounds In Aronia Berries Over Ripening, 2017 Iowa State University
Analysis Of Flavor Compounds In Aronia Berries Over Ripening, Jessica Marie Schaumburg
Honors Projects and Posters
Chokeberries, or more commonly, aronia berries (Aronia melanocarpa Viking cultivar), are an up and coming fruit with high antioxidant content and a very dark color. They are grown all over the world, including Iowa. Because of their high amount of antioxidants, they have been touted as a “superfruit” and have begun popping up on store shelves. Identifying and quantifying their flavor compounds throughout ripening can help us understand what kinds of flavors exist in aronia berries and how they change over maturation. This can also help us determine optimal harvest time. Studies have identified volatile compounds in aronia berries before ...
Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, 2017 University of Massachusetts Amherst
Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, David Johnson
Doctoral Dissertations May 2014 - current
Consumer concern over synthetic food antioxidants have led researchers to seek alternative natural, or ‘clean’ label, solutions to prevent lipid oxidation. Unfortunately, natural antioxidants are often not as effective as their synthetic counterparts. As a result, there remains a need to develop active packaging strategies and maximize current antioxidant strategies in food applications.
Active packaging, or packaging that has a function beyond being an inert barrier, is an attractive strategy to limit lipid oxidation in foods. Active packaging performs the work of an antioxidant without appearing on the package label. The work presented here builds upon active packaging development as ...
Proteome Basis Of Muscle‐Specific Beef Color Stability, 2017 University of Kentucky
Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair
Theses and Dissertations--Animal and Food Sciences
Fresh beef color is critical to consumers’ purchase decisions, and beef color stability is muscle-specific. Sarcoplasmic proteome plays a critical role in beef color stability. This dissertation focuses on the proteome basis of inter- and intra-muscular variations in beef color.
The first experiment examined the sarcoplasmic proteome of three beef muscles with differential color stability, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), during wet-aging. LL, PM, and ST (n = 8) were subjected to wet-aging for 0, 7, 14, and 21 days. On each aging day, steaks were fabricated, and color and other biochemical attributes were evaluated ...
Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, 2017 University of Massachusetts - Amherst
Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya
Masters Theses May 2014 - current
Research studies show that an average American consumes 3,400 to 4,500 mg/day of sodium in their diet against the dietary recommendation of 1,500 to 2,300 mg/day. The majority of this sodium comes from processed foods. Excess sodium in the diet can potentially cause health issues such as hypertension, heart attack, kidney failure, and bone problems. The objective of this study is to understand sodium diffusion in a protein model using turkey breast meat and determine the opportunities of its reduction by changing the process conditions and combining table salt with other sodium salts.
Reduction Of Particulate Matter And Ammonia By Spraying Acidic Electrolyzed Water Onto Litter Of Aviary Hen Houses: A Lab-Scale Study, Lilong Chai, Yang Zhao, Hongwei Xin, Tong Wang, Atilgan Atilgan, Michelle Soupir, Kai Liu
Agricultural and Biosystems Engineering Publications
Particulate matter (PM) concentrations are high in cage-free aviary hen houses due to accumulation of litter on the floor and hen activities. The use of a spraying agent such as acidic electrolyzed water (AEW) to mitigate PM levels and disinfect houses has been reported, and high spray dosages will reduce PM to a low level. However, spraying a high dose of AEW may generate high levels of ammonia (NH3) due to an increase in litter moisture content (LMC). Lab-scale experiments were conducted to assess the effect of AEW spray dosage and pH on PM and NH3 emissions from ...
The Effects Of Using Cinnamon Leaf And Bark Essential Oils On Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake And Fresh Celery, And Sensory & Shelf Life Studies, 2016 University of Arkansas, Fayetteville
The Effects Of Using Cinnamon Leaf And Bark Essential Oils On Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake And Fresh Celery, And Sensory & Shelf Life Studies, Wafaa Brnawi
Theses and Dissertations
Essential oils derived from the bark and leaves of the cinnamon plant have long been used as natural preservatives and flavoring agents in different types of foods. In this study, we evaluated the antimicrobial effects of cinnamon essential oils (CEOs), obtained from cinnamon leaf or bark, against two foodborne pathogens i.e., Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.). Two different concentrations of microbial loading were used i.e.,109 and 104, cultured in nutrient media broth, strawberry shakes, and on celery sticks. Both CEOs of leaf and bark at 0.5% and 1% were found to completely ...
Edible Insects As A Source Of Food Allergens, 2016 University of Nebraska-Lincoln
Edible Insects As A Source Of Food Allergens, Lee Palmer
Dissertations, Theses, & Student Research in Food Science and Technology
Increasing global population increasingly limited by resources has spurred interest in novel food sources. Insects may be an alternative food source in the near future, but consideration of insects as a food requires scrutiny due to risk of allergens. Currently, the insect Dactylopius coccus, known as cochineal, is used to produce carmine, a natural red pigment used in food, which has caused allergic reactions. This study investigated allergens of cochineal focusing on purification from the pigment. Mass spectrometry identified a previously described major allergen of cochineal and a tropomyosin, although further work is required.
Tropomyosin is a major cross-reactive allergen ...
An Investigation Into Spent Coffee Waste As A Renewable Source Of Bioactive Compounds And Industrially Important Sugars, 2016 Dublin Institute of Technology
An Investigation Into Spent Coffee Waste As A Renewable Source Of Bioactive Compounds And Industrially Important Sugars, Damhan Scully, Amit Jaiswal, Nissreen Abu-Ghannam
Conventional coffee brewing techniques generate vast quantities of spent espresso grounds (SEGs) rich in lignocellulose and valuable bioactives. These bioactive compounds can be exploited as a nutraceutical or used in a range of food products, while breakdown of lignocellulose generates metabolizable sugars that can be used for the production of various high-value products such as biofuels, amino acids and enzymes. Response surface methodology (RSM) was used to optimize the enzymatic saccharification of lignocellulose in SEGs following a hydrothermal pretreatment. A maximum reducing sugar yield was obtained at the following optimized hydrolysis conditions: 4.97 g of pretreated SEGs, 120 h ...
Studies On Asparagine In Nebraska Wheat And Other Grains, 2016 University of Nebraska-Lincoln
Studies On Asparagine In Nebraska Wheat And Other Grains, Sviatoslav Navrotskyi
Dissertations, Theses, & Student Research in Food Science and Technology
Understanding of the contribution of environmental and genetic factors on the chemical composition of different grains is a critical issue in the area of food safety of cereal products. Numerous studies have reported that asparagine can form acrylamide, a toxic and potentially carcinogenic precursor compound, during a Milliard reaction. Therefore, studying the environmental and genetic effects that contribute to accumulation of asparagine in wheat and proso millet lines, which were grown in the state of Nebraska, is important for supporting breeding programs aimed at providing safer crops for consumers. In the realm of reduction of the asparagine concentration in wheat-based ...