Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing,
2010
Technological University Dublin
Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-Ghannam, Amit Jaiswal
Articles
Seaweeds or marine macroalgae are renewable living resources which are also used as food, feed and fertilizer in many parts of the world. They are able to produce a great variety of secondary metabolites characterized by a broad spectrum of biological behavior such as antibacterial and antioxidant activities. The effect of heat treatment was investigated on the level of bioactive compounds and changes in the overall antioxidant capacity of edible Irish brown seaweeds namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. In order to make the seaweeds safe and edible, they were heated at 85, 95, 100, 110 and 121°C …
Industry Professionals’ Perceptions Of Crisis Communications Educational Needs For New Professionals And Best Practices For Second Life© Simulations,
2010
University of Arkansas, Fayetteville
Industry Professionals’ Perceptions Of Crisis Communications Educational Needs For New Professionals And Best Practices For Second Life© Simulations, Kristin M. Pennington, Leslie D. Edgar
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Crises impacting agriculture cost the nation billions of dollars in expenses and lost revenues annually. Organizations and governmental agencies continue to refocus energies on improving crisis communication plans in an effort to lessen economic impacts of unanticipated events. This study brought together an advisory team of agricultural communications professionals to gather perceptions of crisis communications educational needs for new professionals and to identify the best practices for using Second Life© (SL), a 3-D virtual world, simulations for training. Advisory team members represented the human, crop, animal, and environmental sectors of the agricultural industry. Perceptions were gathered during a roundtable, open-ended …
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds,
2010
Technological University Dublin
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Articles
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on …
Use Of Fourier Transform Infrared Spectroscopy And Chemometric Data Analysis To Evaluate Damage And Age In Mushrooms (Agaricus Bisporus) Grown In Ireland,
2010
Technological University Dublin
Use Of Fourier Transform Infrared Spectroscopy And Chemometric Data Analysis To Evaluate Damage And Age In Mushrooms (Agaricus Bisporus) Grown In Ireland, Aoife O'Gorman, Gerard Downey, Aoife Gowen, Catherine Barry-Ryan, Jesus Maria Frias
Articles
The aim of this research was to investigate whether the chemical changes induced by mechanical damage and aging of mushrooms can be (a) detected in the mid-infrared absorption region and (b) identified using chemometric data analysis. Mushrooms grown under controlled conditions were bruise-damaged by vibration to simulate damage during normal transportation. Damaged and non-damaged mushrooms were stored for up to 7 days post-harvest. Principal component analysis of FTIR spectra showed evidence that physical damage had an effect on tissue structure and the aging process. Random forest classification models were used to predict damage in mushrooms producing models with error rates …
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice,
2010
Technological University Dublin
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick Cullen, C. O'Donnell, Vasilis Valdramidis
Articles
Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5oC) with an ozone concentration of 0.048 mg O3 min-1 ml-1 and treatment time of 0 to 10 …
Analysis Of Water Soluble Vitamins In Energy Drinks By Hplc,
2010
Longwood University
Analysis Of Water Soluble Vitamins In Energy Drinks By Hplc, Stephen P. Sibley, Sarah E.G. Porter
Theses & Honors Papers
Reversed phase high-performance liquid chromatography with diode array detection (HPLC-DAD) was utilized to analyze the ingredients of various dietary supplements. Dietary supplements are classified by the Food and Drug Administration (FDA) as foods rather than drugs, and as such have very different labeling laws. Specifically, we tested several types of "vitamin water", 5-hour energy, and multi-vitamin supplements to determine if the advertised contents were actually present at the levels specified. Using our method, we were able to simultaneously analyze the B-vitamins present. It was determined that several of the energy drinks contained B-vitamins that were not in agreement with their …
Characterization Of Phenolics Composition In Lamiaceae Spices By Lc-Esi-Ms/Ms,
2010
Technological University Dublin
Characterization Of Phenolics Composition In Lamiaceae Spices By Lc-Esi-Ms/Ms, Mohammad Hossain, Dilip Rai, Nigel Brunton, Ana Belen Martin-Diana, Catherine Barry-Ryan
Articles
A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices such as rosemary, oregano, sage, basil and thyme were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories namely hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids and phenolic terpenes. Among them, the category of flavonoids was the largest with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. In case of unavailability of standards, phenolic compounds were identified based on accurate mass of pseudomolecular [M-H]- ions and …
