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462 full-text articles. Page 1 of 16.

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 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

Charles Glatz

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 2017 University of Maine

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, Ana Isabel Gonzalez Conde 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 ...


Changes During Cheese-Ripening., G. E. Patrick 2017 Iowa State College

Changes During Cheese-Ripening., G. E. Patrick

Bulletin

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, Lingshuang Cai, Somchai Rice, Jacek A. Koziel, Murlidhar Dharmadhikari 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, Lilong Chai, Hongwei Xin, Yang Zhao, Tong Wang, Michelle Soupir, Kai Liu 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 – NH3 and particulate matter – 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 ...


Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer McGee 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 ...


Antimicrobial Ingredients, Rodrigo Tarté Ph.D. 2017 Iowa State University

Antimicrobial Ingredients, Rodrigo Tarté Ph.D.

Rodrigo Tarté

Review of the current state of antimicrobial ingredients that qualify as "clean label"ingredients.


Effects Of Ultra-Sonication Process On Digestibility Of Kafirin In Sorghum, Sarah F. Beazley 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, Hannah Paige Barry 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

Masters Theses

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 2017 Jefferson University

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

Introduction:

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)


The Inhibitory Effects Demonstrated By Manuka Honey On Biofilms: How Manuka Honey May Soon Replace Conventional Antibiotic Therapy, Laura Pavelik, Cundell, PhD 2017 Thomas Jefferson University

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

Introduction:

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 2017 University of Florida

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, Zenia Adiwijaya 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, Jessica Marie Schaumburg 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 ...


Reactivity Of Ketyl And Acetyl Radicals From Direct Solar Actinic Photolysis Of Aqueous Pyruvic Acid, Alexis J. Eugene, Marcelo I. Guzman 2017 University of Kentucky

Reactivity Of Ketyl And Acetyl Radicals From Direct Solar Actinic Photolysis Of Aqueous Pyruvic Acid, Alexis J. Eugene, Marcelo I. Guzman

Chemistry Faculty Publications

The variable composition of secondary organic aerosols (SOA) contributes to the large uncertainty for predicting radiative forcing. A better understanding of the reaction mechanisms leading to aerosol formation such as for the photochemical reaction of aqueous pyruvic acid (PA) at λ ≥ 305 nm can contribute to constrain these uncertainties. Herein, the photochemistry of aqueous PA (5-300 mM) continuously sparged with air is re-examined in the laboratory under comparable irradiance at 38° N at noon on a summer day. Several analytical methods are employed to monitor the time series of the reaction, including (1) the derivatization of carbonyl (C═O) functional ...


Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya 2017 University of Massachusetts - Amherst

Sodium Reduction In Turkey Breast Meat By Using Sodium Anion Species, Janamkumar Pandya

Masters Theses

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.

Since ...


Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion, Victor Ryu 2017 University of Massachusetts Amherst

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion, Victor Ryu

Masters Theses

The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a mixture of essential oil, ripening inhibitor, and surfactant (Tween 80) into 5mM sodium citrate buffer (pH 3.5). Stable nanoemulsions containing small droplets (d < 70 nm) were formed. The antimicrobial activity of the nanoemulsions decreased with increasing ripening inhibitor concentration, which was attributed to a reduction in the amount of hydrophobic antimicrobial constituents transferred to the separated hydrophobic domain, mimicking bacterial cell membranes, by using dialysis and chromatography. The antimicrobial activity of the nanoemulsions also depended on the nature of the ripening inhibitor used: palm ≈ corn > canola > coconut which also depended on their ability to transfer hydrophobic antimicrobial constituents to the separated hydrophobic domain.


Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, David Johnson 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

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 ...


Effects Of High Intensity Ultrasound Frequency And High-Speed Agitation On Fat Crystallization, Roberta Silva, Juhee Lee, V. Gibon, Silvana Martini 2017 Utah State University

Effects Of High Intensity Ultrasound Frequency And High-Speed Agitation On Fat Crystallization, Roberta Silva, Juhee Lee, V. Gibon, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objective of this research was to examine the effect of ultrasound frequency and high-speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high-speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased (p < 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed (p < 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High-speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.


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