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Producing Food Packaging Printing Ink Via Green Emulsion Aggregation Method, maryam ataeefard, shohre rouhani 2017 Department of Printing Science and Technology, Institute for Color Science and Technology

Producing Food Packaging Printing Ink Via Green Emulsion Aggregation Method, Maryam Ataeefard, Shohre Rouhani

Journal of Applied Packaging Research

Digital printing will become more and more important in the packaging industry. Digital printing technology is growing because it allows the print suppliers to improve the level of service they offering to their customers, as well as, it opens new opportunities and helps them to make more money. Additives, dyestuffs, resin and other chemicals in packaging printing ink may influence safety of the food. Therefore, choosing suitable materials are very important in food packing ink. Over the last years, many printing ink manufacturers moved toward more sustainable inks. Drivers for this development, besides the resource scarcity and a higher legislative ...


Investigating The Utilization Of Mushrooms In Beef-Based Products For Improved Health, Kristin Wong 2017 University of Massachusetts - Amherst

Investigating The Utilization Of Mushrooms In Beef-Based Products For Improved Health, Kristin Wong

Masters Theses May 2014 - current

This research investigated the use of mushrooms in beef-based products as a means to reduce overall sodium and fat for food service applications. Initial product development used physical characterization analysis (color, moisture, texture, yield, fat, and sodium) to determine initial threshold of mushroom inclusion with minimal differences against an all-meat control. Additional physical analysis then investigated a variety of other factors (mushroom type, blanching, mushroom particle size, salt level, and meat/fat blend) to determine if there were other attributing ingredient characteristics that would yield statistical similarity to the all-meat control. Taco filling formulations with optimized ingredients were then fielded ...


Effects Of Transportation Hazards On High Barrier Flexible Packaging Films, Kyle Dunno 2016 Sealed Air Corporation

Effects Of Transportation Hazards On High Barrier Flexible Packaging Films, Kyle Dunno

Journal of Applied Packaging Research

Two flexible food packaging barrier material film structures were employed for this research study to evaluate the effects of over-the-road truck transport. The films containing different barrier materials, ethylene-vinyl alcohol (EVOH) or aluminum oxide (AlOx), were selected based on their abundant use within the flexible food packaging arena. Pouches were formed and filled with tomato paste before being thermally processed then palletized for shipment. Pouches were shipped over-the-road via truck transport a distance of 2,500 miles. After transport, the oxygen transmission rate (OTR) of the pouches located on the bottom and top layers of the palletized loads were obtained ...


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 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 ...


National Food Safety: Training, Education, Extension, Outreach, And Technical Assistance Program And The National Curriculum Stand For Food Protection Professionals, Gerald Wojtala 2016 International Food Protection Training Institute and the National Coordination Center

National Food Safety: Training, Education, Extension, Outreach, And Technical Assistance Program And The National Curriculum Stand For Food Protection Professionals, Gerald Wojtala

Professional Agricultural Workers Journal

No abstract provided.


Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry 2016 Tuskegee University

Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry

Professional Agricultural Workers Journal

Abstract

Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly ...


Improve Food Safety Of Chinese Restaurants In Kansas Through Multicultural Intervening Measures, Shijun Yan, Autumn Schuck 2016 K-State Confucious Institute

Improve Food Safety Of Chinese Restaurants In Kansas Through Multicultural Intervening Measures, Shijun Yan, Autumn Schuck

Institute for Student Learning Assessment

Chinese restaurants' food safety problems have attracted the attention of food safety regulators. According to the many feedback of the state food safety inspectors, there are more problems in the operations of Chinese restaurants than in those others. The probability of repeating the same mistakes is also high in the review of the violation items in the inspection reports. Due to the number of violating behaviors in Chinese restaurants, food safety inspectors have to do many follow-up inspections, and this causes much waste of human resources.

The purpose of this study was to enable Chinese restaurant practitioners to understand US ...


Testing Predictions Used To Build An Agrivoltaics Installation On A Small-Scale Educational Model, Katie Kinney, Rebecca Minor, Greg Barron-Gafford 2016 University of Montana, Missoula

Testing Predictions Used To Build An Agrivoltaics Installation On A Small-Scale Educational Model, Katie Kinney, Rebecca Minor, Greg Barron-Gafford

STAR (STEM Teacher and Researcher) Presentations

Models are valuable tools for explaining and testing systems. Small-scale models can be especially useful for educational purposes. For models to be useful, they have to accurately depict the larger system that they are describing. A novel man-made system, known as an agrivoltaic structure, is being constructed at Biosphere 2 near Oracle, Arizona. The word agrivoltaic is a combination of agriculture and photovoltaics, or solar farming. My research involved creating a small-scale version of this system for educational purposes. The model of this system tested two predictions: that plants will grow better in the shade of a panel and that ...


What Is The Taste Of Co2? The Sustainability Of Icelandic Food Systems In The Face Of Climate Change, Molly Peek 2016 SIT Study Abroad

What Is The Taste Of Co2? The Sustainability Of Icelandic Food Systems In The Face Of Climate Change, Molly Peek

Independent Study Project (ISP) Collection

Food security in the arctic and subarctic is an area of growing research and concern as climate change continues to alter the availability of traditional foods eaten in remote areas, especially as shipping food has questionable sustainability and contributes to rising CO2 levels. Previous research has noted changes in the Icelandic diet making it more reliant on foreign imports, although there is still strong localized agriculture. Because of its geothermal activity, Iceland has a unique advantage over other highlatitude countries in growing food with a minimal carbon footprint, although that potential is unequal throughout the country. This study utilized available ...


A Three-Year Level Study Of The Profitability Of Corn And Soybean Production, Todd D. Davis, william m. edwards 2016 Iowa State University

A Three-Year Level Study Of The Profitability Of Corn And Soybean Production, Todd D. Davis, William M. Edwards

william edwards

Crop producers face many decisions each year about the quantity and quality of inputs to use, the purchasing of these inputs, and the timing of production operations. Because their time for gathering and analyzing information on which to base management decisions is limited, they need to know which decision, areas have the greatest impact on profitability. A set of detailed and accurate records of production, costs, and returns from a group of producers growing corn and soybeans in Iowa over a three-year period was.available from Iowa State University Extension. This information was used to assess the relative importance of ...


From Milpas To The Market: A Study On The Use Of Metal Silos For Safer And Better Storage Of Guatemalan Maize, José Rodrigo Mendoza 2016 University of Nebraska-Lincoln

From Milpas To The Market: A Study On The Use Of Metal Silos For Safer And Better Storage Of Guatemalan Maize, José Rodrigo Mendoza

Dissertations & Theses in Food Science and Technology

This project aimed to implement the use of metal silos to improve quality and safety of maize consumed by inhabitants of the highlands of Guatemala. This manuscript includes a literature review of the maize production chain in Guatemala, a survey about agricultural practices used in the region of study, as well as a characterization of the analyzed maize regarding its mycoflora, nutritional composition, and insect infestation. To better understand the current situation regarding agricultural practices and maize consumption, a survey was carried out. Sample consisted of 280 families representing 14 rural communities distributed in the townships of Todos Santos and ...


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 ...


From Empty Lot To Garden Plot: Urban Agriculture In Chula Vista, Jennifer E. Gutierrez 2016 University of San Francisco

From Empty Lot To Garden Plot: Urban Agriculture In Chula Vista, Jennifer E. Gutierrez

Undergraduate Honors Theses

This project is an exploration of how agriculture can be incorporated into the fabric of the city of Chula Vista, which has both uniquely urban and suburban areas. The proposal is to integrate agriculture as a design tool to reconnect to the city’s agricultural past and as a model for cities of the future. First, I discuss Chula Vista’s history and contemporary context, including demographics. I review the existing urban agriculture policies Chula Vista has and compare them to other cities in California. The second part of the project is concerned with how to choose and develop a ...


Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses 2016 University of Nebraska-Lincoln

Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses

Dissertations & Theses in Food Science and Technology

Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP ...


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 ...


Evaluation Of Protein Source At Breakfast On Energy Metabolism, Metabolic Health, And Food Intake: A Pilot Study, Lauren A. Cambias 2016 University of Arkansas, Fayetteville

Evaluation Of Protein Source At Breakfast On Energy Metabolism, Metabolic Health, And Food Intake: A Pilot Study, Lauren A. Cambias

Human Nutrition and Hospitality Innovation Undergraduate Honors Theses

Abstract

Over 30% of adults in the US are obese. A primary contributor to obesity is an unhealthy diet related to imbalanced macronutrients. Diets higher in protein (PRO) are associated with increased energy expenditure (EE) and reduced food intake. The objective of this pilot study was to determine if protein source at breakfast influences EE in young men (n=4; ages 18-35). Participants consumed three isocaloric (whey (WP), pea (PP), beef (BP); 275 kcal, 62% PRO, 23% CHO, 15% Fat) drinks in randomized, crossover design with a one-week washout period. Each test day EE, appetite, and cravings were assessed at ...


Odor-Induced Taste Modifications In Teas, Rachel Elizabeth Isaacs 2016 University of Tennessee - Knoxville

Odor-Induced Taste Modifications In Teas, Rachel Elizabeth Isaacs

Masters Theses

Although odorants and tastants are perceived by two different sensory modalities, the perceived taste qualities of a solution may be modified with the addition of an odorant. While many studies have investigated odor-induced taste modifications in model solutions, there is a lack of conducted research examining odor-induced taste modifications in complex food systems. The research objective was to determine the effect of added vapor-phase stimuli on the perceived sweetness of a model solution and complex food system.

Eight vapor-phase stimuli (i.e. blueberry, caramel, ginger, honey, lemon, orange, peach, and strawberry) were selected for investigation. The study was conducted in ...


The Food Industry’S Perception Of Economically Motivated Adulteration And Related Risk Factors, Lindsay Colleen Murphy 2016 University of Tennessee - Knoxville

The Food Industry’S Perception Of Economically Motivated Adulteration And Related Risk Factors, Lindsay Colleen Murphy

Masters Theses

The United States of America has numerous safeguards in place to protect our food supply, including federal regulations and the food and beverage industry’s dedication to food safety. One of the issues that the food and beverage industry continuously battles is the prevalence of intentional adulteration. The Food Safety Modernization Act (FSMA) specifically addresses intentional adulteration and its sub-category of economically motivated adulteration (EMA) by requiring all facilities that supply food to the US to assess the vulnerabilities within their operation in order to prevent events that could cause public harm. The purposes of this study are threefold: (1 ...


Mini Series Presentations, Robert L. Moody IV, Natasha S. Natraj 2016 Otterbein University

Mini Series Presentations, Robert L. Moody Iv, Natasha S. Natraj

SYE Legacies: Student Group Projects

For the month of March, we implemented a mini education program at both EmblemHealth sites to engage, educate and empower members of the fitness center and weight management program. The program was designed to be fifteen minutes in length, allowing for more sessions over the course of 3 hours with one session a week alternating between topics. Upon survey evaluation of the 60 participants, they reported satisfaction with the overall program and validated the worth of EmblemHealth’s Fitness Center. The survey also showed that 10 out of 10 participants recognized sitting disease as a primary health concern after the ...


The Archaeology Of Appetites, Molly S. Schonert 2016 University of North Carolina at Charlotte

The Archaeology Of Appetites, Molly S. Schonert

SEWSA 2016 Intersectionality in the New Millennium: An Assessment of Culture, Power, and Society

Through use of examining how food is produced, stored, distributed and consumed, one can take a glimpse into the past, present and even future of this planet–to better understand the complexity of human identity and the social practices or roles that define an individual, community or society. So this begins an exploration of the archaeology of food as a gendered commodity throughout our evolutionary past, emphasizing the infinite ways in which foodway practices exceeds the nutritional value of what our ancestors, family, friends and ourselves consume(d) on a daily basis. Foodways practices is an invaluable tool in any ...


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