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Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma 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, Xinyao Wei 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 2017 University of Nebraska-Lincoln

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 ...


Sequential Online Wellness Programming Is An Effective Strategy To Promote Behavior Change, Lindsay R. MacNab, Sarah L. Francis 2017 Iowa State University

Sequential Online Wellness Programming Is An Effective Strategy To Promote Behavior Change, Lindsay R. Macnab, Sarah L. Francis

Sarah L. Francis

The growing number of United States youth and adults categorized as overweight or obese illustrates a need for research-based family wellness interventions. Sequential, online, Extension-delivered family wellness interventions offer a time- and cost-effective approach for both participants and Extension educators. The 6-week, online Healthy Families Challenge (HFC) resulted in increased daily fruit and vegetable servings and leisure-time physical activity. These findings suggest that an Extension-delivered, sequential, online family wellness program is an effective education strategy.


Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid, Kurniawan Yuniarto, Bruce A. Welt, Foliatini -, Hanafi -, Candra Irawan 2017 University of Mataram

Morphological, Thermal And Oxygen Barrier Properties Plasticized Film Polylactic Acid, Kurniawan Yuniarto, Bruce A. Welt, Foliatini -, Hanafi -, Candra Irawan

Journal of Applied Packaging Research

Introducing plasticizer poly(ethylene glycol) (PEG400) was applied into poly(lactic acid) (PLA) to produce film matrix packaging by direct casting. Non mechanical properties were carried out plasticized PLA including morphology, crystallinity structure and degree, thermal properties and oxygen barrier properties. Plasticized PLA revealed improving surface structure of PLA film matrix form fractures and homogenous film were achieved at 5% PEG 400. Chromatogram PLA and plasticized PLA were categorized crystal structure an α-form crystal. Intercalated and exfoliated structure did not occur significantly due to dispersion PEG 400 in the matrix but indicated dispersion structure. Thermal properties did not improve plasticized ...


Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives 2017 Western Kentucky University

Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1110. Student folk studies project titled: “Butter making” which includes survey sheets with descriptions of the traditional butter making process in Allen County and Warren County, Kentucky. Sheets may include a brief description of pictured equipment, traditional practice, belief and motif index number.


Economic Viability Of Selling Locally Grown Produce To Local Restaurants, Amit Sharma, Catherine Strohbehn, Rama B. Radhakrishna, Allan Ortiz 2017 The Pennsylvania State University

Economic Viability Of Selling Locally Grown Produce To Local Restaurants, Amit Sharma, Catherine Strohbehn, Rama B. Radhakrishna, Allan Ortiz

Catherine Strohbehn

The purpose of this study was to conduct a qualitative comparative analysis of growers' costs for inputs related to production, processing, packaging, and distribution of local foods to independent restaurants. Growers have been motivated to sell locally due to the asymmetry in farm-retail price spreads. Yet selling locally direct to restaurants may imply new types of processes, costs, and investments. While local farm-to-retail markets may provide opportunities to reduce these price spreads and maximize benefits for growers, it is unclear whether such efforts are economically viable for growers when all input costs are considered. Interviews with local food producers found ...


Knowledge Gained From Good Agricultural Practices Courses For Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, Lester A. Wilson 2017 Iowa State University

Knowledge Gained From Good Agricultural Practices Courses For Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, Lester A. Wilson

Catherine Strohbehn

Good Agricultural Practices (GAP) educational courses provide produce growers with the fundamental information for producing and processing safe produce. To determine the effectiveness of the current 7- hour GAP course provided in Iowa, growers were surveyed before and 7-14 days after the course to determine changes in knowledge and opinions. Results show that growers positively changed their knowledge and opinions on key food safety principles and regulations, which provides evidence that Extension programming is an effective method to educate small growers. Food safety educators should focus their training on practical methods for documentation, sanitation, and facilities.


Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives 2017 Western Kentucky University

Collins, Gary & Tammy Pickering (Fa 346), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 346. Paper titled "Hog Killing in Western Kentucky" in which Gary Collins and Tammie Pickering discuss the cultural significance of farm-raising hogs and the foodways traditions that result from the slaughtering process. Using slides and interviews, Collins and Pickering document a hog killing that took place in January 1986 on a farm in Trigg County, Kentucky.


Mycotoxins, Suzanne Hendrich 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 ...


Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives 2017 Western Kentucky University

Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.


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.


Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives 2017 Western Kentucky University

Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1063. Paper titled “Butchering and Rendering: Now and Then” in which Carl Miller describes the lengthy hog butchering process from slaughtering to wrapping and freezing. Paper is based on information collected by Miller from Buddy Crabtree, a butcher in Smiths Grove, Kentucky.


Young, Larry (Fa 1058), Manuscripts & Folklife Archives 2017 Western Kentucky University

Young, Larry (Fa 1058), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1058. Paper titled “Hog Killing and Cutting Process” in which Larry Young discusses the process of slaughtering and butchering hogs on farms in Green County and Taylor County in Kentucky. He interviewed three men, one of whom was his father, about the process they used for processing pork on their farms and how they learned their techniques. The collection contains photos of the informants.


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 ...


The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai 2017 Purdue University

The Effects Of Compaction On Reconstitution Characteristics Of Dairy Powder, Michelle P. Dixon, Rose Prabin Kingsly Ambrose, Dhananjay Ashok Pai

The Summer Undergraduate Research Fellowship (SURF) Symposium

Milk powders are becoming more ubiquitous within the food industry, and they offer consumers a convenient form for direct intake of dairy. The costs associated with dairy are reduced when products are converted to powder, which markedly increases shelf life at ambient temperatures. Creating compacts from powders further improves cost efficiency by reducing volume. However, milk powders typically possess poor rehydration properties, such as a slow dispersion rate and low solubility, and powder compaction additionally prolongs rehydration time, reducing consumer acceptability. Previous studies have shown that modifying dairy products before or during the drying process can improve rehydration properties, but ...


Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr. 2017 Purdue University

Investigation Of Low Cost Solar Drying Of Apricots For Tajikistan, Huimin Wang, Richard L. Stroshine Dr.

The Summer Undergraduate Research Fellowship (SURF) Symposium

Dried apricots are one of Tajikistan’s major export products. The country wants to expand its production in the southern region. However, the producers don’t have the expertise needed to produce dried apricots that meet the quality requirements of the European Union and other potential export markets. Local producers in southern Tajikistan would benefit from improvements in methods of applying sulfur and drying the apricots. This would allow them to gain a share of global markets. Methods that were studied include sulfur treatment prior to drying and approaches for rapidly drying the apricots while preventing contamination. Because the project ...


Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner 2017 Purdue University

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the ...


Factors Impacting Iron Transfer Into The Rice Kernel During Parboiling, Katherine Wilkes 2017 University of Arkansas, Fayetteville

Factors Impacting Iron Transfer Into The Rice Kernel During Parboiling, Katherine Wilkes

Theses and Dissertations

Efforts to deliver essential micronutrients through existing rice fortification methods are challenged by poor consumer acceptance of fortified rice, production costs, and equipment availability. Current research efforts seek to explore the potential of parboiling to improve nutrient delivery. This study investigates factors that affect iron transfer into the kernel endosperm via parboiling by evaluating the impact of varied milling durations, iron concentrations in the soaking water, and parboiling conditions upon iron penetration into the rice kernel. Long-grain rice grown in Arkansas was parboiled as rough, brown, and milled rice under various soaking and steaming temperature conditions. Visual quality of the ...


Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse 2017 University of Arkansas, Fayetteville

Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse

Theses and Dissertations

The craft beer industry is increasing in popularity in the United States. The craft brewing process typically does not use a pasteurization step, therefore the boiling process is the primary critical control step. Any microorganisms introduced after boiling, or those that are not killed during boiling, are likely to participate in fermentation and persist in the final product. Previous culture-based studies have isolated bacteria and yeast from craft beers at specific time points, but little research has been done on the process as a whole. The objectives of this research are to (1) track bacteria development throughout the brewing process ...


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