Digital Commons Network^™

Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint, Chen Si, Chen Xiangning, Xu Li, Liu Huijun, Xu Na, Zhou Jing

Food and Machinery

In this research, high quality mints were used in the orthogonal test of different packaging materials, modified atmosphere and volume ratio. The mints of these groups were stored at low temperature (4 ℃) for 12 h. The variation of the sensory quality and the physical and chemical indexes of mints were studied during the storage period. The results showed that the loss rate and VC content of mints were inhibited significantly in group of packing with HDPE, MAP of 6% O₂9% CO₂85% N₂ and having the volume ratio of 15 g. Mints in this group …

Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage, Zhou Wenying, Liu Yamin, Liu Yumin, Guo Ni, Yan Yangyang

Food and Machinery

The preservation of lemon juice and the positive control of 1-MCP were used for Wulongzhuyao jujube fruits were stored at 4 ℃ for 40 d. Over the storage period, decay index, mass loss rate, ascorbic acid (V_C), total soluble solids (TSS), malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD) were measured at 5 day intervals, and then the comprehensive evaluation on fresh-keeping effect was carried out by using principal component analysis. Results showed that both 1-MCP and lemon juice can prolong the shelf life of jujube, and can reduce decay rate, mass loss and the degree of cell membrane …

Effects Of Compound Ripening Agent With Ampelopsis Grossedentata On Color And Nutritional Quality Of Dried Day Lily, Yang Dawei

Food and Machinery

The dried day lily had ugly appearance about color because that the green of day lily had not been faded completely. In order to fade the green and improve the color quality of dried day lily, the lily was soaked with complex ripening agent for some time, then sealed with PVC plastic bags and stored at certain temperature for a period of time before the lily was dried, subsequently, the change of color and nutrient content of day lily were determined and analyzed. The results showed that fading green completely and better nutritional quality was obtained if day lily was …

Effects Of Methionine In Dietary On Hair Growth And Organ Indexes In Mice, Li Xiaofeng, Wang Xin, Yang Bing, Zhang Huaqi

Food and Machinery

The effects of methionine (Met) in dietary on hair growth and organs indexes were investigated. A total of 80 Kunming mice with a similar genetic background and weight were randomly divided into 0.12% (the control), 0.80%, 1.60%, and 2.40% Met treatments with five replicates per treatment, including two female and two male mice per treatment. The hair fibers, heart, liver, spleen, lungs, kidneys and thymus were collected in catagen and telogen, respectively. The results showed that hair diameters of mice were significantly decreased by adding 0.80%, 1.60% and 2.40% Met to diet (P＜0.05) in catagen and telogen. The length of …

Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil, Song Yuanyuan, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao

Food and Machinery

Peony seed oil was obtained by ethanol-assisted aqueous enzymatic extraction after the acid-heat pretreatment on peony seeds. The microstructure of pretreated peony seeds was analyzed by confocal laser scanning microscope. The optimal conditions of this aqueous enzymatic extraction of peony seed oil through the optimization were: finely grounding 8 times (the particle size was 33.62 μm), solid-liquid ratio of 17 (g/mL), the α-amylase enzymolysis at 70 ℃ for 1 h, pH 5.5,dosage 2 mL/100 g·material), and the glucoamylase enzymolysis at 60 ℃ for 1 h, pH 4.5, dosage 3 mL/100 g·material), the ethanol solution extraction at 60 ℃ for 1 …

Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling, Ye Tao, Ding Kaili, Chen Zhina, Yin Linlin, Wang Yun, Lu Jianfeng

Food and Machinery

To enrich the form of tofu deep-processing products, jade-like dumpling, a special traditional tofu dish, was prepared using tofu and minced pork as dumpling paper and stuffing respectively. The effects of different coagulants on quality parameters, including the texture, color, sensory characteristic, water holding capacity and nutritive compositions, of jade-like dumpling were compared. The results indicated that the optimal concentration of MgCl₂, CaSO₄ and GDL for jade-like dumpling was 2.5 g, 2.5 g and 2.0 g per 100 g dried soybeans, respectively. The water holding capacity of CaSO₄-dumpling and GDL-dumpling had no significant difference (P＞0.05), …

How To Be The Perfect Asian Wife!, Sophia Hill

Art and Art History Honors Projects

“How to be the Perfect Asian Wife” critiques exploitative power systems that assault female bodies of color in intersectional ways. This work explores strategies of healing and resistance through inserting one’s own narrative of flourishing rather than surviving, while reflecting violent realities. Three large drawings mimic pervasive advertisement language and presentation reflecting the oppressive strategies used to contain women of color. Created with charcoal, watercolor, and ink, these 'advertisements' contrast with an interactive rice bag filled with comics of my everyday experiences. These documentations compel viewers to reflect on their own participation in systems of power.

Inside Research: An Interview With Caprisse Johnson, Ginni Sisemore

Steeplechase: An ORCA Student Journal

No abstract provided.

Impact Of Uv-C Irradiation On The Quality, Safety, And Cytotoxicity Of Cranberry-Flavored Water Using A Novel Continuous Flow Uv System, Vybhav Vipul Sudhir Gopisetty, Ankit Patras, Agnes Kilonzo-Nthenge, Sudheer K. Yannam, Rishipal R. Bansode, Michael Sasges, S. Mallory Burns, Matthew J. Vergne, Che Pan, Hang Xiao

Agricultural and Environmental Sciences Faculty Research

The influence of short wavelength UV-C irradiation at 254 nm on microbial inactivation, anthocyanins stability, ascorbic acid, and cytotoxicity of formulated cranberry flavored water was studied. Escherichia coli ATCC 25922 and Salmonella enterica serovar Typhimurium ATCC 13311 were inactivated by more than 5 log10 at UV-C fluence of 21 mJ cm−2. At UV-C fluence of 40 mJ cm−2 the content of ascorbic acid was 82% of that in the untreated beverage. The concentrations of the anthocyanins (Cy3Ar, Cy3Ga, Pe3Ar, and Pe3Ga) were not significantly affected at the same treatment level. Cytotoxicity evaluation of the irradiated beverage on normal colon (CCD-18Co), …

The Activity Of Saccharolytic Enzymes In Collembola Is Associated With Species Affinity For Caves, Andrea Parimuchová, Vladimír Šustr, Miloslav Devetter, Ondřej Vošta, Ionuţ Popa, Ľubomír Kováč

International Journal of Speleology

The activity of enzymes associated with digestion can reflect food availability and feeding preferences of invertebrates in a particular habitat. Caves are mostly nutrient-poor habitats lacking primary production. In the present study the enzymatic activity of cellulases, trehalases and chitinases was measured in eight collembolan species differently associated with the cave environment: the troglobionts (obligate cave species) Pseudacherontides spelaeus and Protaphorura janosik; the eutroglophiles Ceratophysella denticulata, Folsomia candida and Heteromurus nitidus; the subtroglophiles Hypogastrura aequepilosa and Orthonychiurus rectopapillatus; and the trogloxene (not associated with caves) Megaphorura arctica. Qualitative enzymatic patterns and quantitative differences in species activity were …

Knowledge, Attitude And Practices Toward Nutrition And Diet During Pregnancy Among Recently Delivered Women Of Syrian Refugees, Dana Harb Msc., Mohamad Younes Abou Haidar Phd, Elie Bou Yazbeck Phd

Journal of Refugee & Global Health

The aim of this study is to assess the nutrition situation in terms of knowledge, attitude and practices (KAP) among recently delivered Syrian refugee women and to identify nutrition related KAP problems of this vulnerable population. An analytical descriptive cross-sectional study was conducted on a non-randomized sample of one hundred recently delivered Syrian women from refugee background aged 18 years old and above who were admitted for delivery to the obstetric unit of a governmental hospital located in Beirut, Lebanon. The study reveals that fifty-six percent of the studied population was not knowledgeable about maternal nutrition during pregnancy, twenty-five percent …

Eating Crickets? Nutrient Mineral Content Of Two Cricket Species And Chapul Cricket Protein Bars Using Mp-Aes, Nathan Hopkins

Student Scholar Showcase

Global agriculture is beset by numerous challenges which must be surmounted to feed a developing world, from combating climate change to the cultivation of sustainable food products. This, in addition to protein and nutrient deficiencies in the developing world, makes considering alternative protein sources, such as a crickets, an attractive option. Crickets use a fraction of the land and water that protein sources like beef cattle do, and can be cultivated in urban environments in stacked boxes. This research investigation aims to quantify the nutrient mineral content (Iron, Sodium, Potassium, Calcium, and Magnesium) of two cricket species (Acheta domesticus …

Enzymatic Extraction Of Fucoxanthin From Brown Seaweeds, Emer Shannon, Nissreen Abu-Ghannam

Articles

Brown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden. The aim of this study was to optimise a fucoxanthin extraction method using enzymes, water, low-temperature dehydration and mechanical blending, to produce yields comparable to those achieved with an organic solvent (acetone). Response surface methodology was applied, using Fucus vesiculosus as a model species. A fucoxanthin yield of 0.657 mg g^-1 (dry mass) was obtained from F. …

Whole Tart Cherry Improves Disease Activity Index In Rat Model Of Dextran Sulfate Solution – Induced Ulcerative Colitis By Downregulating The Janus 1 And Janus 3 Kinases And Tnf - Alpha, Johana Alexandra Coronel

LSU Master's Theses

Ulcerative colitis (UC) is a disabling inflammatory bowel disease. UC is characterized by chronic, relapsing inflammation of the colon and rectum. Current treatments such as monoclonal antibodies against TNF-α, IL-6, IL-12/p40, adhesion molecules, Janus kinases (JAK) inhibitors have side effects or lose their effects over time. Alternative approaches with fewer side effects for patients are needed. Montmorency tart cherries (Prunus cerasus) are a good source of anti-inflammatory flavonoids. We hypothesized that regular consumption whole tart cherry (TC) standardized to its major anthocyanin content, namely cyanidin-3-glucosyl-rutinoside, would be effective in reducing inflammation in UC. The aim of this research was to …

Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club

Dairy Digest

This is the 2018 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2017 - 2018.

Effect Of Heat Treatment On Camel Milk Proteins, Crystal Dcosta Clement

Food Science Theses

Camel milk is important in the dry and arid lands because of its cultural, nutritional, and therapeutic properties. Milk proteins are known to be affected by various treatments including heating. The structure of proteins are known to change upon exposure to temperatures due to unfolding/folding and intra- and inter-molecular interactions. The aim of this thesis was to study the effect of various heating temperatures (60-130 °C) and times (0, 1, 10, and 30 min) on camel milk proteins. Electrophoresis (SDS-PAGE), free thiol groups, and hydroxymethylfurfural were used to observe the changes in proteins after the heat treatments. It was found …

Characterization And Bioactive Properties Of Camel Whey Protein Hydrolysate Generated With Gastric And Pancreatic Proteases, Sabika Jafar

Food Science Theses

Camel milk has been used for its nutritional and therapeutic benefits since ancient times. Previously, whole camel milk and casein proteins have been explored for their potential bioactive properties. However, studies on camel milk whey proteins and their hydrolysates are still scarce. Hence, the aim of the proposed thesis was to evaluate camel whey proteins and their hydrolysates for potential bioactivities like antioxidant, antimicrobial, antidiabetic, antihypertensive, and anti-cholesterol properties. Production of the hydrolysates was carried out using three digestive enzymes – pepsin, trypsin and chymotrypsin for 3 and 6 h of hydrolysis time. Hydrolysates were characterized by degree of hydrolysis …

Probiotic Characterization Of Lactic Acid Bacteria (Lab) Isolated From Dried Emirati Fish And The Health Promoting Benefits Of Fermented Fish Sausages By Selected Isolates, Nadia Salem Al Kalbani

Food Science Theses

Probiotics have great positive impacts on human health. Therefore, finding new probiotics possess novel probiotic characteristics would be greatly appreciated by medical, scientific and food industrial societies. This study aimed to isolate lactic acid bacteria (LAB) from traditionally dried fishes, assess their safety aspects, characterise their probiotic features, and investigate their potential health-promoting benefits of fish sausage fermented by selected LABs, in-vitro.

Out of one hundred and fifty (150) isolates, 85 isolates were considered as a potential probiotic. The 85 isolates achieved a reduction under gastric juicy ranged from 0.5-5.2 log10 CFU/mL during 2h of incubation and they were more …

Physicochemical Characteristics Of Mono Floral Emirati Honey, Maryam Mohammed Alyammahi

Food Science Theses

Honey is a sugar solution used as a food and as a food ingredient. According to Codex standards, honey from different floral sources is regulated by its content of sugar (>60 %), moisture (< 20 %), acidity (< 50 meq/kg), and hydroxymethylfurfural (< 40 mg/kg) and (80 mg/kg) of honey of declared origin from countries or regions with tropical ambient temperatures. The aim of this thesis was to study the physicochemical composition of four types of monofloral honeys collected in UAE: sider (Ziziphus spina-christi), samar (Acacia tortilis), ghaf (Prosopis juliflora), and neem (Azadirachta indica). Twelve pure honey samples (5 sider, 5 samar, 1 ghaf, and 1 neem) were tested for their main physicochemical parameters including sugar composition, moisture content, pH/free acidity, minerals, total phenolic compounds, hydroxymethylfurfural, texture, viscosity, and glass transition temperature. Results of all samples were found to fall …

Antimicrobial Spice Cinnamon At Low Concentrations Has No Effect On The Counts Of Lactococcus Lactis R 604, But At High Concentrations Lowered Its Counts, Madison Hannan

Honors Capstones

No abstract provided.

Milk For Lunch: The History And Health Of Milk In School Lunches, Thomas Shelton 18

Honor Scholar Theses

No abstract provided.

Not So Bizarre Foods: Exploring The Historical And Cultural Traditions Behind The Foods Of France, Germany, And Italy, Kari Pederson Behrends

Capstone Collection

Not So Bizarre Foods is a summer-term program designed for upper-level Culinary Arts students from Johnson and Wales University, Providence. Unlike other programs serving students in the Culinary Arts, this unique model includes multiple locations and an internship. The proposed program features three month-long modules based in Lyon, France; Munich, Germany; and Naples, Italy allow for comparison across locations. Drawing from the theoretical frameworks of Kolb, Vygotsky, and Mezirow, the experiential, transformative curricular design combines an academic seminar, a practical seminar, and an internship placement, emphasizing the interplay between history, culture, and culinary tradition, a concept inspired by the popular …

Wrack Lines Spring-Summer 2018, Judy Benson, Ann Baldelli, Bill Hanrahan, Ellen Johnson

Wrack Lines

From Sea to Table: Fish, Shellfish and sea vegetables from local waters

Insufficient Dha Intake In Pregnant And Lactating Women Of Baton Rouge, Louisiana: Further Nutrition Education Needed, Zoe Wilhelm

Honors Capstones

No abstract provided.

Study Of Rheological, Chemical, And Microbiological Properties Of Chami, A Traditional Emirati Soft Cheese, Aysha Othman Abdullah Al Katheeri

Theses

In this work, ten Emirati Chami cheese samples were collected and analyzed to determine their chemical composition, texture, rheology, and microbiological properties. Chami cheeses showed large variations in moisture (60.9–84.1%), protein (7.5–14.6%), fat (0.5–7.8%), and ash (3.4–8.0%) contents as well as in pH (3.6–4.4), and water activity (0.977–0.999%). The variation in fat content of samples suggested that extra fat was added; this added fat was either butter or vegetable oil as indicated by the fatty acid composition. The different samples showed peaks of variable size for fat melting. The sodium content in the 10 cheese samples varied from 223–2410 mg/kg, …

Development, Acceptability, And Emotional Responses Of Low-Sodium Roasted Peanuts And Flavored Spreads, Kairy Dharali Pujols Martinez

LSU Doctoral Dissertations

The objective of this research was to evaluate the feasibility of developing acceptable low-sodium products by using a salt-replacement technique, an oil-in-water emulsion system, and health benefit information to improve consumers’ awareness of low-sodium diets. Three experiments were conducted: (I) Sensory characteristics and optimization of low-sodium roasted peanuts by substitution of NaCl with KCl, and addition of glycine (Gly) as a bitterness blocker; (II) Rejection threshold (RjT) of KCl added to low-sodium roasted peanuts using a 2AC-test; (III) Development of acceptable low-sodium and sodium-free spreads by flavor modification and their use on turkey salad sandwiches. In study I, results showed …

Food Waste Diversion Programming In Post-Secondary Education, Manar Arica Alattar

Dissertations and Theses

The urgent need for reform of USA and global food systems is evident in the pervasiveness of both food waste and food insecurity. Such an inefficient system strains the environmental, social, and economic systems on which it relies. Although policy and infrastructure changes are essential, consumers can play a significant role by decreasing their food waste, given that consumer waste represents 60% of the waste along the food cycle in developed countries. Incorporation of food literacy and food waste education in school curricula may provide a meaningful entry point for promoting food waste reduction skills.

This dissertation presents context on …

Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei

Food and Machinery

Technology is an important support factor for food safety and plays an important role in controlling food safety risks and ensuring food safety. In recent years, support for food safety R&D in China has been significantly strengthened, and the supporting role of food safety technology has been continuously promoted. From the basic research, R&D of common technology and equipments, and whole controlling of food chain, this article comprehensively expounds the achievements of food safety science and technology innovation in China, analyzes the problems still existing in food safety science and technology, and summarizes the international experience of food safety science …

Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi

Food and Machinery

The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, …

Chemical Mechanism Of Antioxidation Of Theaflavin, Xie Hong, Luo Zhicong, Li Xican

Food and Machinery

To research the antioxidant chemical mechanism of theaflavin, the antioxidant activities of theaflavin were measured in vitro using several chemical models, including DPPH· (1,1-diphenyl-2-picryl-hydrazyl) scavenging, ABTS⁺· \[2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)\] scavenging, and Cu²⁺-reducing power assays, which was compared with the positive control Trolox. In these assays, theaflavin along with positive control Trolox exhibited dose-dependently antioxidant abilities. The relative antioxidant levels of theaflavin vs Trolox (i.e. IC_50,Trolox/IC_{50,theaflavin} value) were calculated as 2.57, 3.13 and 3.74, respectively for DPPH·-scavenging assay, ABTS⁺·-scavenging assay, and Cu²⁺-reducing power assay. In conclusion, theaflavin possessed higher antioxidant …