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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 ...


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 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.

Since ...


Edible Insects As A Source Of Food Allergens, Lee Palmer 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, Damhan Scully, Amit Jaiswal, Nissreen Abu-ghannam 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

Articles

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, Sviatoslav Navrotskyi 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 ...


Coffee Powder Wettability, Flowability And Characterization Thereof, Natalia Atuesta, Afolawemi Afolabi, Teresa M. Carvajal 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), Abigail S. Burrows 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, & Student Research 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 ...


Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen 2016 University of Arkansas, Fayetteville

Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen

Theses and Dissertations

Within the United States type 2 diabetes is an ever growing health epidemic. The prevalence in the adult population has quadrupled over the past 30 years and is expected to continue on a similar path in the coming decades. While the cause of type 2 diabetes is multifactorial, it is considered to be an acquired condition related to environmental contributors including poor diet, obesity, and physical inactivity, which may be managed to alter the course or progression of the disease. Preventative or maintenance measures emphasize nutritional intervention strategies, including encouraging individuals to follow a nutrient-dense, high-fiber diet with ample whole-grains ...


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 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 ...


The Effect Of Protein Quantity And Quality At Breakfast On Energy Metabolism, Appetite And Metabolic Health, Brianna Lynne Neumann 2016 University of Arkansas, Fayetteville

The Effect Of Protein Quantity And Quality At Breakfast On Energy Metabolism, Appetite And Metabolic Health, Brianna Lynne Neumann

Theses and Dissertations

Obesity is a global health concern and, within the United States, the current obesity rate is 36% and projected to double within the next two decades. Obesity is linked to many chronic diseases such as cancer, heart disease and type 2 diabetes. In young females, weight gain (5-11 kg) between the ages of 20-30 years increases the risk of developing type 2 diabetes and cardiovascular disorders later in life. The cause of obesity is multifactorial in nature, however fundamentally weight gain occurs when energy intake is greater than energy expended (i.e. calories in > calories out). Therefore, identifying and validating ...


The Influences Of Texture And Mastication Pattern On Flavor Perception Across The Lifespan, Curtis Robert Luckett 2016 University of Arkansas, Fayetteville

The Influences Of Texture And Mastication Pattern On Flavor Perception Across The Lifespan, Curtis Robert Luckett

Theses and Dissertations

Texture is an often-overlooked food attribute and is known to influence other food characteristics. More specifically, texture has been repeatedly to influence how we perceive flavor. Several studies have linked this change in flavor perception to the altered mastication patterns that accompany texture changes. This dissertation is composed of four studies that were designed to address how American food consumers view texture and other food attributes as well as characterize how texture and mastication can influence temporal flavor dynamics. The first study was a survey that outlined consumer attitudes towards a variety of different foods. This study solidified that texture ...


Production And Application Of Trans, Trans Cla-Rich Eggs: Chemical And Physiological Properties And Prospects For Value-Added Foods, Sara Shinn 2016 University of Arkansas, Fayetteville

Production And Application Of Trans, Trans Cla-Rich Eggs: Chemical And Physiological Properties And Prospects For Value-Added Foods, Sara Shinn

Theses and Dissertations

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with conjugated double bonds that is naturally present in beef and dairy products. Certain CLA isomers exhibit human bioactivity such as anti-obesity and muscle metabolism effects, as well as prevention of age-associated conditions, and improved immune and inflammatory responses. However, an individual needs to consume 3-4 g CLA/day to realize these potential health benefits, and a Western diet only provides a tenth of this recommendation. Chicken eggs have been used as a commercialized vehicle to deliver other bioactive lipids such as omega-3 fatty acids, because the lipid profile of the ...


High Intensity Ultrasound Assisted Extraction Of Oak Compounds For Accelerated Aging Of Wines And Whiskies, Lindsay Elizabeth Rogerson 2016 University of Tennessee - Knoxville

High Intensity Ultrasound Assisted Extraction Of Oak Compounds For Accelerated Aging Of Wines And Whiskies, Lindsay Elizabeth Rogerson

Masters Theses

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, Andrew B. Berman, Kelsey Gentry, Alexander K. Lee, Molly Yandrofski, Malorie Young, Robert L. Paris 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, Franklin Sumargo 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, & Student Research 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, James Jordan Bradwell 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, Mohammed Alrugaibah 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, & Student Research 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 2016 Andrews University

Synthesis, Isolation, And Characterization Of Potentially Carcinogenic Arginine-Based Heterocyclic Amines, Zachary Reichert

Honors Theses

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 2016 Sardar Patel University

Effect Of Feeding Functional Snack “Khakhra” On Blood Glucose And Antioxidant Status Of Type Ii Diabetic Males Residing In Anand, Vimal Jayswal

VIMAL JAYSWAL

Type II diabetes mellitus is characterized by chronic hyperglycemia. Hyperglycemia is a major cause of secondary complications like coronary and peripheral arterial disease, nephropathy, neuropathy and retinopathy. Dietary approach is one of the ways to prevent hyperglycemia. The present study was planned to find out the effect of functional snack “Khakhra” on blood glucose levels, glycated haemoglobin and blood antioxidant status. Functional khakhra was developed by using wheat, amaranth seed, ragi, oats, soyabean, flaxseed, jambu seed, kadijiri, coriander, tomato and spices at different levels. Sensory evaluation as well as α-amylase inhibitory capacity of control and experimental “Khakhra” was carried out ...


Effect Of Green Tea On Interaction Of Lipid Oxidation Products With Sarcoplasmic And Myofibrillar Protein Homogenates Extracted From Bovine Top Round Muscle, Nahathai Stapornkul, Tatiana Prytkova, Lilian Were 2016 California State University - Northridge

Effect Of Green Tea On Interaction Of Lipid Oxidation Products With Sarcoplasmic And Myofibrillar Protein Homogenates Extracted From Bovine Top Round Muscle, Nahathai Stapornkul, Tatiana Prytkova, Lilian Were

Food Science Faculty Articles and Research

The interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage. The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan ...


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