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Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe

All Dissertations

This research studied the effect of packaging geometry changes on heat penetration and quality attributes of a food system processed in a rotary retort vessel. Studies were conducted to determine the effect of package geometry in a rotary retort on heat penetration, analytical, and physical properties of a model food system processed at optimum conditions. Additionally, heat mapping for each shape was used to determine the heating profiles during retorting. Retort-able trays were filled with a tomato based food simulate and thermally processed in a water immersion, automated batch retort system (ABRS) using rotational speeds of 6 RPM and 11 …

Efficacy Of Galactooliosaccharide (Gos) And/Or Rhamnose-Based Synbiotics In Enhancing Ecological Performance Of Lactobacillus Reuteri In The Human Gut And Characterization Of Its Gos Metabolic System, Monchaya Rattanaprasert

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Probiotic L. reuteri has potential to produce antimicrobial compounds and secrete immunosuppressive factors. These metabolic attributes could benefit the human host by providing colonization resistance (competitive and metabolic exclusion) against enteropathogens and mitigating inflammation. As metabolically active cells are fundamental to such probiotic properties, synbiotic approaches that supply L. reuteri with a source(s) of carbon, energy, and/or external electron acceptor for cell growth in the gut environment could therefore prompt the probiotic to engage in beneficial activities. In this study, the efficacy of GOS and/or rhamnose-based synbiotic approaches in promoting colonization persistence and metabolic activity of L. reuteri was evaluated. …

Preference Mapping Of Whole Grain And High Fiber Products: Whole Wheat Bread And Extruded Rice And Bean Snack, Ashley J. Bernstein

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The rise of unhealthy lifestyles and diets among Americans is leading to an influx of health-conscious consumers on the search for more nutritious, health-promoting food options that match their taste preferences. The aim of this research is to determine consumer preferences and specific attributes of whole grain and high fiber products that drive acceptability through descriptive analysis and preference mapping on whole wheat breads and an extruded pinto bean and brown rice flour snack puff.

Commercial whole wheat breads, characterized by 26 appearance, aroma, flavor, and texture attributes, were separated into two distinct groups. The first group consisted of attributes …

Hydroponics: Creating Food For Today And For Tomorrow, Beth Mcdonald

University Honors Program

In order to analyze how a plant growing technique, hydroponics is currently being utilized and to determine future possible implications for its usage exist I have examined research pertaining to this topic. From this research, I have selected information generated by several universities, a professor who is considered an authority on the subject, and the National Aeronautics and Space Administration (NASA). Despite there being a plethora of knowledge concerning hydroponics, this paper will cover information regarding the basics. For the survey of the literature, I focused on gathering information related to the history of hydroponics, to gain a better understanding …

Strain Hardening And Anisotropy During Tensile Testing Of Sheared Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, E. Allen Foegeding

Nutrition, Dietetics, and Food Sciences Faculty Publications

We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3–73.7 kJ/kg). After manufacture, cheeses were elongated by manual rolling at 65°C followed by tensile testing at 21°C on dumbbell-shaped samples cut both parallel and perpendicular to the rolling direction. Strain hardening parameters were estimated from stress–strain curves using 3 different methods. Fracture stress and strain for longitudinal samples did not vary significantly with shear work input up to 26.3 kJ/kg and then decreased dramatically at 58.2 kJ/kg. Longitudinal samples with shear work input <30 kJ/kg demonstrated significant strain hardening by all 3 estimation methods. At shear work inputs <30 kJ/kg, strong anisotropy was observed in both fracture stress and strain. After a shear work input of 58.2 kJ/kg, anisotropy and strain hardening were absent. Perpendicular samples did not show strain hardening at any level of shear work input. Although the distortion of the fat drops in the cheese structure associated with the elongation could account for some of the anisotropy observed, the presence of anisotropy in the elongated nonfat samples reflected that shear work and rolling also aligned the protein structure.

Orally Administered Extract From Prunella Vulgaris Attenuates Spontaneous Colitis In Mdr1a-/- Mice, Kelley M.K. Haarberg, Meghan J. Wymore Brand, Anne-Marie C. Overstreet, Catherine C. Hauck, Patricia A. Murphy, Jesse M. Hostetter, Amanda Ramer-Tait, Michael J. Wannemuehler

Department of Food Science and Technology: Faculty Publications

AIM: To investigate the ability of a Prunella vulgaris (P. vulgaris) ethanolic extract to attenuate spontaneous typhlocolitis in mdr1a^-/- mice.

METHODS: Vehicle (5% ethanol) or P. vulgaris ethanolic extract (2.4 mg/d) were administered daily by oral gavage to mdr1a^-/- or wild type FVB^WT mice from 6 wk of age up to 20 wk of age. Clinical signs of disease were noted by monitoring weight loss. Mice experiencing weight loss in excess of 15% were removed from the study. At the time mice were removed from the study, blood and colon tissue were collected for analyses that …

Kim Hofmann, Kim Hofmann, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

With over 25 years’ experience, Kim has extensive skills in multiple aspects of management, cost control, training, DISC, and customer service (and she is a past school nutrition director). She is a Trainer/Consultant and eLearning developer for ICN, and a certified trainer for DISC training. She has published numerous articles for Carroll Service’s Child Nutrition Professional’s magazine, has presented at many SNA conferences, taught Food Systems Management at the University of Akron, was a cost control specialist for US Foods, and was a trainer for Career Track/Fred Pryor specializing in management training.

Resistant Starches For The Management Of Metabolic Diseases, Laure B. Bindels, Jens Walter, Amanda E. Ramer-Tait

Department of Food Science and Technology: Faculty Publications

Purpose of review—Recent clinical trials and animal studies indicate that resistant starches (RS) may be beneficial therapeutic tools for the management of metabolic diseases. The purpose of this review is to summarize these findings and discuss the established and proposed mechanisms by which RS exert their benefits. We also examine open questions regarding how RS improve metabolism and propose future research directions for the field.

Recent findings—Data from both humans and animal models clearly support a role for RS in improving a variety of metabolic features; however, discrepancies do exist regarding specific effects. Concomitant improvements in both insulin …

Growth And Gas Formation By Lactobacillus Wasatchensis, A Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, In Cheddar-Style Cheese Made Using A Streptococcus Thermophilus Starter, Western Dairy Center, Utah State University, Megan Jane Ostler, Jeff Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB) Lactobacillus wasatchensis WDC04 was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using St. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~10⁴ cfu/ml. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~10⁹ cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<10² cfu/g). As expected, Lactobacillus wasatchensis counts were 3 x 10 …

Study On Volatile Flavor Compounds In Different Parts Of Dairy Veal Calf, Yuan Qi, Luo Aiping, He Guangzhong, Zhou Guojun

Food and Machinery

Determined the difference of brisket, tenderloin, topside from 120 d dairy veal calf. The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS. The results showed that: the same type of volatile flavor compounds was different in different parts of the veal. Brisket had the least amount of aldehydes, which was only 32.181%. Brisket had the largest amount of hydrocarbons, which is twice as much as tenderloin, and topside. Topside had the lowest level of ketones, which is only 2.928%. Different parts of meat sample had different type and proportion of total volatiles flavor compounds. …

Effect Of Sodium Alginate Composite Film On Preservation Of Shelled Seed Of Xiang Lotus, Li Xianghong, Wang Jianhui, Jin Na, Liu Yongle, Yu Jian, Wang Faxiang

Food and Machinery

The effect of different composite films (citric acid, EDTA-Na₂ and alginate) on preservation of fresh lotus was studied. Soluble solids content (SSC), net photosynthetic rate, polyphenol oxidase (PPO) and peroxidase (POD) activities of fresh lotus seeds and color variation of fresh lotus shell were investigated at the storage temperature of 4 ℃. Preservative formula with better preservation effect was selected through orthogonal design. The results showed that the best formula of the composite film was composed of 0.3% of citric acid, 0.015% of EDTA-Na₂ and 2.5% of alginate, which improved the quality of fresh lotus significantly. The composite …

Effect Of Pulsed High Pressure Treatment On Preservative Properties Of Vacuum-Packed Roast Chicken, Liu Qinhua, Li Bin, Pan Runshu, Ma Hanjun

Food and Machinery

In order to evaluate the effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken, the amount of microorganism, the amount of lactic bacteria, pH value, TBARS value, sensory evaluate were studied. Results showed that pulsed high pressure treatments were effective in reducing microbial populations of roast chicken, and the microbial populations were lower over the storage period; the pH value and the TBARS value increased by pulsed number increasing, and they increased first and then decreased over the storage period; the effect of pulsed high pressure treatment on the sensory quality of roast chicken was negligible. …

Preparation,Separation And Amino Acid Sequence Analysis Of Corn Oligopeptides With Antialcoholism Activity, Ma Wei, Dai Jun, Chen Shangwei, Zhu Song

Food and Machinery

Corn oligopeptides(COP) were prepared via enzymatic hydrolysis of destarched corn proteins by Alcalase 2.4L. By investigated COP antialcoholism activity in vitro and in vivo, it is found that COP has highly antialcoholism activity. Meanwhile, the scavenging rate of blood alcohol concentration is positively correlated with the dose of COP. COP were separated by Sephadex G-15 gel chromatogram and RP—HPLC step by step, then fraction COPⅢ-17 was separated with highly antialcoholism activity. UPLC—Q—TOF—MS analysis showed that its amino acid sequence: P-Y-L-P-L-L-P-S.

Optimization On Enzymatic Hydrolysis Process Of Soybean Protein By Grey Correlation Analysis, Qu Lingling, Guo Changhui, Liu Lijie, Zhang Na

Food and Machinery

Single factor experiments were conducted to explore the influence of different effects on soybean protein enzymolysis. Based on this, the model of proteolytic digestion process was built according to the grey correlation analysis method to expand application of grey correlation analysis method in food field and provide quality soybean polypeptide resources for the food industry. Alcalase alkaline protease (4.4×104 U/g) was used to enzymatic hydrolysis soybean defatted soybean meal to preparate soybean peptides. The correlation coefficient of reaction pH, reaction temperature, reaction time, soybean defatted soybean meal addition and Alcalase alkaline protease addition were calculated by grey correlation analysis method. …

Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method, Liu Jingjing, Jin Linfeng, Han Yaoping, Wang Xuefeng, Dai Yangjun

Food and Machinery

The optimal enzymolysis conditions of preparing antioxidant peptide from Corbicula fluminea were optimized. On the basic of single factor experiment such as kinds of proteases, dosage of protease, the ratio of material to liquid, enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH, the effects of different factors and level on hydroxyl radical scavenging were researched by Box-Behnken center combination experiment and response surface analysis methods. The optimal hydrolysis conditions of preparing antioxidant peptide from Corbicula fluminea were that adding 0.94% neutral protease（by weight of Corbicula fluminea meat）, material to liquid ratio of 1∶2(m∶V), pH of 2.6，enzymatic hydrolysis temperature of 54.70 …

Preparation Of Reconstitute Germination Sorghum Flake, Li Yan, Yi Cuiping, Li Mengting, Yang Yang

Food and Machinery

In order to improve the eating quality and nutrition quality of sorghum, reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press. The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software. The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%, respectively, when the products was prepared by mixing 17.3% of germination red sorghum, 18.1% of amaranth and 64.6% of non-waxy rice. And the contents of protein and dietary fiber were 9.5% …

Comparative Study On Germination Characteristics For Different Varieties Of Unpolished Coix Seed And Optimization Of Germinated Technological Conditions, Dang Juan, Qin Likang, Yang Xianlong, Jin Yi

Food and Machinery

This comparative study to analyze the changes in physiological and biochemical in the same condition by unpolished coix seed of 5 varieties that have been produced in Guizhou or Laos, selecting out optimal germination of varieties, then optimizing the germination rate and germination by using γ-amino butyric acid(GABA) as evaluation index, using single factor experiment and orthogonal design methods, tracing its main nutrients and functional components dynamically. The results showed that the sprouts of GZ-1 from Guizhou had the highest germination rate, free amino acids and γ-amino butyric acid (GABA) levels among the five varieties. Based on the sprouting rate …

Study On Food Nutrition Of Left-Behind Children By Latent Class Model, Zhang Zhenxia

Food and Machinery

The latent class model was used to study the special group of children who lacked food nutrition, the left behind children, and the effects were also studied, including the food nutritional status and the individuals genetic and the food and nutrition intake, mothers care, and basic medical and health services. Through research and analysis, two groups of children who were left behind were identified, the food nutrition malnutrition and the food nutrition condition good, and the proportion of malnourished children was higher with 69.4%. In the Two groups of left behind children, the main difference lies in the mother care, …

Transcriptome Analysis Of Bifidobacterium Longum Strains That Show A Differential Response To Hydrogen Peroxide Stress, Taylor S. Oberg, Robert E. Ward, James L. Steele, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Consumer and commercial interest in foods containing probiotic bifidobacteria is increasing. However, because bifidobacteria are anaerobic, oxidative stress can diminish cell viability during production and storage of bioactive foods. We previously found Bifidobacterium longum strain NCC2705 had signifi- cantly greater intrinsic and inducible resistance to hydrogen peroxide (H₂O₂) than strain D2957. Here, we explored the basis for these differences by examining the transcriptional responses of both strains to sub-lethal H₂O₂ exposure for 5- or 60-min. Strain NCC2705 had 288 genes that were differentially expressed after the 5-min treatment and 114 differentially expressed genes …

Interaction Of Isoflavones And Endophyte-Infected Tall Fescue Seed Extract On Vasoactivity Of Bovine Mesenteric Vasculature, Yang Jia, David L. Harmon, Michael D. Flythe, James L. Klotz

Animal and Food Sciences Faculty Publications

It was hypothesized that isoflavones may attenuate ergot alkaloid-induced vasoconstriction and possibly alleviate diminished contractility of vasculature after exposure to ergot alkaloids. The objective of this study was to determine if prior incubation of bovine mesenteric vasculature with the isoflavones formononetin (F), biochanin A (B), or an ergovaline-containing tall fescue seed extract (EXT) and their combinations affect ergotamine (ERT)-induced contractility. Multiple segments of mesenteric artery and vein supporting the ileal flange of the small intestine were collected from Angus heifers at slaughter (n = 5, bodyweight = 639 ± 39 kg). Duplicates of each vessel …

Effect Of Shear Work Input On Steady Shear Rheology And Melt Functionality Of Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, Robert J. Buwalda

Nutrition, Dietetics, and Food Sciences Faculty Publications

Model Mozzarella cheeses with varied amounts of shear work input were prepared by working molten cheese mass at 70 °C in a twin screw cooker. Rheology and melt functionality were found to be strongly dependent on total shear work input. A non-linear increase in consistency coefficient (K from power law model) and apparent viscosity and decrease in flow behaviour index (n from power law model) were observed with increasing amounts of accumulated shear work, indicating work thickening behaviour. An exponential work thickening equation is proposed to describe this behaviour. Excessively worked cheese samples exhibited liquid exudation, poor melting and poor …

A Tail Of Two Phages: Genomic And Functional Analysis Of Listeria Monocytogenes Phages Vb_Lmos_188 And Vb_Lmos_293 Reveal The Receptor-Binding Proteins Involved In Host Specificity, Aidan Casey, Kieran Jordan, Horst Neve, Aidan Coffey, Olivia Mcauliffe

Department of Biological Sciences Publications

The physical characteristics of bacteriophages establish them as viable candidates for downstream development of pathogen detection assays and biocontrol measures. To utilize phages for such purposes, a detailed knowledge of their host interaction mechanisms is a prerequisite. There is currently a wealth of knowledge available concerning Gram-negative phage-host interaction, but little by comparison for Gram-positive phages and Listeria phages in particular. In this research, the lytic spectrum of two recently isolated Listeria monocytogenes phages (vB_LmoS_188 and vB_LmoS_293) was determined, and the genomic basis for their observed serotype 4b/4e host-specificity was investigated using comparative genomics. The late tail genes of these …

The Niehs Superfund Research Program: 25 Years Of Translational Research For Public Health, Philip J Landrigan, Robert O. Wright, Jose F. Cordero, David L. Eaton, Bernard D. Goldstein, Bernhard Hennig, Raina M. Maier, David M. Ozonoff, Martyn T. Smith, Robert H. Tukey

Animal and Food Sciences Faculty Publications

BACKGROUND: The Superfund Research Program (SRP) is an academically based, multidisciplinary, translational research program that for 25 years has sought scientific solutions to health and environmental problems associated with hazardous waste sites. SRP is coordinated by the National Institute of Environmental Health Sciences (NIEHS). It supports multi-project grants, undergraduate and postdoctoral training programs, individual research grants, and Small Business Innovation Research (SBIR) and Technology Transfer Research (STTR) grants.

RESULTS: SRP has had many successes: discovery of arsenic's toxicity to the developing human central nervous system; documentation of benzene toxicity to hematologic progenitor cells in human bone marrow; development …

Serving The Worldwide Community, Melodie Roschman

Lake Union Herald

No abstract provided.

Growing South Dakota (Fall 2015), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Internships Lead to Career Opportunities
[Page] 4 Pre-Professional Prep: Peer Mentors. Anatomy Lab, Networking Opportunities Provide Students Strong Start
[Page] 7 Difference Maker: Range Science Grad Strives To Inspire Native American Youth
[Page] 8 Profiles In Leadership: Preparing Students For A Lifetime Of Learning And Opportunities
[Page] 9 Investing In The Future: Scholarship Donors Share Commitment To Supporting Student Success
[Page] 10 College News
[Page] 12 Economic Buzz: Real-World Applications Gained Through New e-Trading Lab & Student Organizations
[Page] 14 Lessons In Leadership Student Organizations Help Hone Array Of Skills [Page] 15 Little I - 93 Years Of …

Scaling Up Fruit And Vegetable Production: Is Machinery Sharing A Possibility?, Georgeanne M. Artz, Linda Naeve

Professional Agricultural Workers Journal

Abstract

Interest in local food is growing among consumers and small-scale farmers, as evidenced by the significant increase in the number of farmers’ markets, community-supported agriculture arrangements, and food hubs, in the last ten years. To meet the demand for locally grown fruits and vegetables, many small-scale farmers are considering scaling up their production. However, to remain profitable they need to balance production with increased labor costs and the need for specialized machinery. A study conducted in Iowa worked with five groups of farmers who shared different pieces of machinery. With help from the researchers, they developed sharing agreements and …

Probiotics And Methods Of Obtaining Same, Jens Walter, Bob Thomas, Thomas Burkey

Department of Food Science and Technology: Faculty Publications

This disclosure describes novel probiotics, and also describes novel methods by which such probiotics can be obtained.

Effect Of Processing Technology On Composition And Concentration Of Pahs In Camellia Seed Oil, Zhu Huaming, Dai Xianjun, Zheng Ruihang

Food and Machinery

The camellia seed oil is a kind of Chinese endemic woody oil, which had the higher nutrition value and better healthy function for the body. The Polycyclic aromatic hydrocarbons (PAHs）could be produced with the oil processing progress and affected the safety of camellia seed oil. In the experiment, the 15 ingredients of PAHs were examined in camellia seed crude oil respectively produced through five processing technologies including the low temperature squeezing, high temperature squeezing, leaching, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods. The oil samples including no PAHs (concentrations<0.1 μg/kg) were respectively treated under different higher temperatures for 50 min. The concentrations of 15 PAHs ingredients were little in camellia seed oil respectively produced through the low temperature squeezing, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods, and partially exceeded Chinese or international oil safety standard for the oil from high temperature squeezing and leaching methods. With the increase in processing temperature, the partial PAHs ingredients would be detected and its concentrations showed an upward trend in the treated oil. The above results indicated there was a correlation between the partial PAHs ingredients, concentrations and processing technology, and high temperature could be the main reason leading to the production of PAHs in the camellia seed oil.

Application Of New Type Of Antiseptic Natamycin In Liquid Feed, Lei Dezhu, Huang Yongjian

Food and Machinery

Inhibition effects were investigated for new type of antiseptic natamycin and the combination of natamycin and sodium diacetate on common mildews, including Aspergillus niger, Rhizopus niveus, Mucor corticolus, Penicillium glaucum. The results indicated that the minimal inhibition concentration of natamycin was 3～6 mg/L, while the optimized inhibition ratio was 4 mg/L to 3 g/L in the combination. Destructive storage test was also conducted at 10, 20 and 30 mg/L respectively in this paper, and little difference were observed according to the result by plate counting. 100% inhibition effect of natamycin at 10 mg/L could be expected to last for 18 …

Adulteration Detection Of Honey Based On Electronic Tongue, Jia Hongfeng, Li Wei, Duan Lili, He Lian, Deng Hong

Food and Machinery

An electronic tongue was used to analyze unadulterated and adulterated honey samples. The response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). The results indicated that electronic tongue could recognize unadulterated and adulterated honey samples (the adulterated ratio of high fructose syrup was above 5%). Coefficient of determination between sensors response signals and the ratio of high fructose syrup of PLS model was 0.992 0. The prediction error of PLS model was within 5% (the adulterated ratio of high fructose syrup was between 10% to 70%). It was proved that electronic …