Digital Commons Network^™

Quality Of Olive Oils Available Locally: Chemical, Sensory And Market Investigations, Madeleine M. Gould

Honors Theses and Capstones

Olive oil is a high quality food that comes at a high-quality price. Extra virgin olive oils are obtained through specific methods created to extract the highest quality oil. The world market of olive oil is rife with accusations of adulteration and false claims regarding quality. These are serious accusations, since adulteration results in lower quality oils. True extra virgin olive oils contain higher levels of beneficial compounds including antioxidant phenolic compounds. Specific mechanisms have been identified in which phenolic compounds in the olive oil matrix exhibit antioxidant activity contributing to the prevention of cancer and cardiovascular disease, among other …

Wanda Grant, Wanda Grant, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Wanda Grant is a retired School Nutrition Director with over 35 years of experience. She holds a Bachelor’s degree in Food, Nutrition and Institutional Management from Washington State University and is a registered dietitian. Her career took her from Washington to Alaska and finally to California. She is a credentialed School Nutrition Specialist with the School Nutrition Association (SNA), has served on the Executive Board of SNA, and was honored nationally in 2009 as Outstanding Director of the Year. Wanda is a certified ServSafe^® instructor and a consultant trainer for the National Food Service Management Institute.

Fungal Foam Tested Against Avocado Threat, Jan Suszkiw

Agricultural Research Magazine

Avocados aren’t just nutritional powerhouses; they’re also the chief ingredient in such party favorites as guacamole dip.

More than 99 percent of the nation’s $322 million avocado crop is grown in south Florida and southern California (less than 1 percent is produced in Hawaii), which makes recent infestations of groves there by invasive, wood-boring ambrosia beetles so alarming. A host of counter strategies are in the works, including a biobased foam originally developed by Agricultural Research Service scientists for use against Formosan subterranean termites.

In Miami-Dade County, Florida, avocado growers are contending with Xyleborus glabratus, the redbay ambrosia beetle. …

New Strategies To Thwart Pecan Scab, Sharon Durham

Agricultural Research Magazine

Pecans are great for eating out of the shell or in a myriad of recipes. But abundant pickings of high-quality nuts are only possible if the tree escapes the devastating disease called “pecan scab.” Caused by the fungus Fusicladium effusum, it is the most destructive disease of pecan in the southeastern United States. When scab is severe, most often when rainfall is above average, nut size is reduced, and total crop loss might occur.

Scientists at the Southeastern Fruit and Tree Nut Research Laboratory in Byron, Georgia, are working to help pecan growers mitigate the effect of pecan scab. …

Agricultural Research Magazine August 2013

Agricultural Research Magazine

Table of Contents

4 Prescription for Curing Citrus Greening: Apply Heat and Wait

7 Screening Fresh Oranges With UV: Study Pinpoints New Value of Detection Tactic

8 Breed Matters: Selecting Rams for Rangeland Production

10 Scientific Works of Art Reveal a Hidden World

13 ARS Validates Soil Moisture Data Collected Via Satellite

14 New Strategies To Thwart Pecan Scab

15 Fire Ant Venom Compounds May Be Useful as a Fungicide

16 Possible Links Between Soil Microbial Communities and Stroke Risk

18 Early Weaning: A Good Bet for Beef Producers in Drought-Stricken Areas

20 Fungal Foam Tested Against Avocado Threat

21 …

Effects Of Composition And Separation Techniques On The Structure Of Aggregates In The Milk Fat Globular Membrane, Tristan Dilbeck, Jose Ibarra, Rafael Jimenez-Flores, Tracey Nguyen

STAR Program Research Presentations

The milk fat globular membrane (MFGM) is a complex structure composed mainly of phospholipids, sphingolipids, and membrane specific proteins. The composition and size of the MFGM differs based on the isolation, purification, and techniques used in analysis of the membrane as well as physiological, chemical, and mechanical factors present during its creation. The purpose of this experiment is to analyze the effects of separation techniques and composition of lipids and proteins on the structure of aggregates in the MFGM. The aggregates found in whey protein isolate (95% pure whey protein), whey buttermilk (whey protein and phospholipids), and sweet buttermilk (whey …

The Effects Of Microfluidization And Homogenization On The Composition And Structure Of Liposomal Aggregates From Whey Buttermilk And Commercial Buttermilk, Tracey Mai T. Nguyen

Master's Theses

Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk that comes from the churning of cream into butter. One of the advantages of buttermilk is that it is enriched in milk fat globule components, such as phospholipids and forms emulsions with fat when treated with high shear. The objective of this work was to explore the effects of shear on regular buttermilk and whey buttermilk in terms of liposomal aggregate size and chemical composition. The effects of microfluidization at 2000 psi and homogenization at 2000 …

Effects Of Xanthan/Locust Bean Gum Mixtures On The Physicochemical Properties And Oxidative Stability Of Whey Protein Stabilized Oil-In-Water Emulsions, Goutham Puli

Masters Theses & Specialist Projects

Scientific evidence shows that dietary intake of the omega-3 polyunsaturated fatty acids is beneficial to human health. Fish oil is a rich source of omega-3 fatty acids. However, fish oil with high levels of omega-3 PUFA is very susceptible to oxidative deterioration during storage. The objective of this study was to investigate the effect of xanthan gum (XG)-locust bean gum (LBG) mixtures on the physicochemical properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil. The O/W emulsions containing XG/LBG mixtures were compared to emulsions with either XG or LBG alone. The emulsions were prepared …

Development Of Hplc Methods For The Determination Of Water-Soluble Vitamins In Pharmaceuticals And Fortified Food Products, Hung Khiem Trang

All Theses

Though many HPLC methods have been developed and reported in literature for vitamin analysis for the past two decades, applying certain methods directly from literature more than often fails to reproduce the results reported due to many variables of liquid chromatography. This issue was targeted in this project through the examination of chromatographic behaviors of water-soluble vitamins in order to help the analysts better modify methods from literature or even develop new methods from scratch to fit their analytical need with the resources available (e.g., columns, detectors, etc.) in their lab.
The first part of the project investigated the chromatographic …

An Evaluation Of The Nontarget Effects Of Transgenic Bacillus Thuringiensis Maize On Arbuscular Mycorrhizal Fungi In The Soil Ecosystem, Tanya Elizabeth Amy Cheeke

Dissertations and Theses

My dissertation research examined the effect of the cultivation of insect-resistant Bacillus thuringiensis (Bt) maize on the soil environment with a goal of understanding how to obtain a balance between technological advancement and maintenance of a healthy soil ecosystem. Although Bt plants may help to reduce pesticide use, conferring benefits to farm workers and the environment, there are still unresolved questions about how the cultivation of Bt plants affects soil organisms. For this dissertation project, I used 14 different genotypes of Bt maize and non-Bt maize (Zea mays) to investigate the effects of transgenic Bt plants on the colonization ability, …

Kinetic Studies For The Preparation Of Probiotic Cabbage Juice: Impact On Phytochemicals And Bioactivity, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

A kinetic study for the production of probiotic cabbage juice was carried out under controlled pH and dissolved oxygen using several strains of Lactic acid bacteria (LAB). Furthermore, effect of probiotic fermentation on polyphenolic content and antioxidant capacity was investigated. Results showed significant growth in Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus rhamnosus corresponding to 9.19, 9.47 and 10.6 log CFU/ml after 24 h of fermentation, which is satisfying criteria for a food product to be characterized as probiotic. Lactic acid (LA) was the major end product of the fermented cabbage juice attaining the concentrations of 6.97, 9.69 and 12.2 g/l …

Development Of Rapid Detection Methods And Novel Control Measures For Salmonella In Poultry, Si Hong Park

Graduate Theses and Dissertations

This dissertation consists of three research parts: 1) development of rapid detection methods for foodborne pathogens; 2) immune response of chicken cells against Salmonella and bacteriophage P22; 3) evaluation of novel control measures for poultry productions. In order to develop rapid and accurate detection methods for foodborne pathogens, two types of PCR assays were utilized. Three foodborne pathogens included Campylobacter, Escherichia coli and Salmonella in watershed were qualitatively and quantitatively detected by multiplex PCR and qPCR (chapter 2). Since Salmonella species are commonly present in poultry and poultry products as well as most popular foodborne pathogen in …

Antibacterial Effects Of Proteases On Different Strains Of Escherichia Coli And Listeria Monocytogenes, Hanan Eshamah

All Dissertations

Escherichia coli O157:H7 and Listeria monocytogenes are pathogens that have received special attention by federal agencies, food safety researchers and food industries due to their economic and human health impact. To reduce the presence of these pathogens, alternative interventions have been studied. However, increasing consumer's demand for natural ingredients has made the investigations of effectiveness of natural antimicrobials necessary. In this study, in vitro antimicrobial activity of bromelain and papain against E. coli JM109 and L. monocytogenes was investigated. Furthermore, actinidin and papain were evaluated to reduce populations of L. monocytogenes strain and three mixed strains of E. coli O157:H7 …

Development Of An Enzyme-Linked Immunosorbent Assay (Elisa) For The Detection Of Pecan Residues In Processed Foods, Denise Tran

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

Pecan nuts are becoming increasingly popular due to their link to health benefits. However, the presence of undeclared pecan residues in food products can pose serious health risks for pecan-allergic consumers. Currently, analytical methods for the detection of pecan allergens are limited and have not been validated for use by the food industry to assess the effectiveness of allergen control programs. Therefore, the aim of this study was to develop a sandwich-type ELISA to detect and quantify allergenic pecan residues in processed foods. Several varieties of pecan were mixed, roasted, and ground to immunize a goat, sheep, and rabbits. The …

Excretion Of Phenolic Compounds After Consumption Of Fresh Versus Aged Chokeberry Juice In Rats, Sarah Elizabeth Graves

Graduate Theses and Dissertations

Flavonoids, such as anthocyanins, may be responsible for the health benefits of chokeberries, as they are present in large quantities in chokeberries and are potent antioxidant and anti-inflammatory agents. Despite these health properties, previous investigations on the bioavailability of flavonoids illustrate that little of the ingested amount reaches the bloodstream. This study investigated two factors that may help to explain these inconsistencies. First, storage of berry fruits and berry fruit products leads to extensive polymerization of their anthocyanins with procyanidins. Additionally, after consumption flavonoids may undergo metabolism into phenolic acids and subsequent conjugation to an extent that may explain their …

Mutational Analysis Of Sse1 (Hsp110) Suggests An Integral Role For This Chaperone In Yeast Prion Propagation In Vivo, Ciara Moran, Gemma Kinsella, Zai-Rong Zhang, Sarah Perrett, Gary Jones

Articles

ABSTRACT The yeast Hsp110 chaperone Sse1 is a conserved protein that is a noncanonical member of the Hsp70 protein superfamily. Sse1 influences the cellular response to heat stress and has also been implicated in playing a role in the propagation of prions in yeast. Sse1 can seemingly exert its effects in vivo through direct or indirect actions by influencing the nucleotide exchange activity of canonical cytosolic Hsp70s. Using a genetic screen based on the inability to propagate the yeast [PSI+] prion, we have identified 13 new Sse1 mutants that are predicted to alter chaperone function through a variety of different …

Fearless: Heather Thomas, Heather L. Thomas

SURGE

This week we would like to recognize recent graduate and AmeriCorps VISTA volunteer Heather Thomas ’13, who is returning to Gettysburg as the fearless new coordinator for the Adams County Food Policy Council. [excerpt]

Milking The System: Do Poor People Deserve Fresh Food?, Melanie M. Meisenheimer

SURGE

Poor Americans are all lazy, selfish people who must first prove their worth as human beings if they want to be able to feed their children.

It sounds harsh, stereotypical, and judgmental when you put it like that, and few people would feel comfortable saying that exact phrase. However, it’s a perception of poverty in America that I’ve found still has a strong grip on our way of thinking. [excerpt]

Characterization Of The Gut Microbiota And Colitogenic Bacterial Species In Core 1 O-Glycans Deficient Mice, Maria E. Perez-Munoz

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

Mucus is one important component of the intestinal mucosal barrier, and loss of its functionality is associated with colitis in humans and mice. Mice deficient in core 1 O-glycans (TM-IEC C1galt1^-/-) display a thinner mucus layer upon mutation of the glycosyltransferase enzyme (C1GALT1) responsible for core 1 O-glycans attachment, thus constituting an experimental model for human Ulcerative Colitis (UC). Under conventional conditions, these mice experience spontaneous inflammation of the colon. However, the exact role of the microbiota in colitis development in these mice has not been systematically investigated.

Aimed to gain insights into the role of …

Growing South Dakota (Summer 2013), College Of Agriculture &. Biological Sciences

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

[Page] 2 Fish, Field & Forest: Natural Resource Management Research Covers the Gamut
[Page] 5 Profiles In Leadership: David Willis; Combined Department Creates Interdisciplinary Opportunities
[Page] 6 Research On the Range: Cottonwood Field Station Has Provided Research Data for 106 Years
[Page] 8 Prairie Oasis: Natural Diversity Showcased at Oak Lake Field Station
[Page] 9 Special Section: Investigating in Agriculture & Biological Sciences at SDSU: An Update On the College of Ag’s Enhanced Facilities and Continuing Efforts Important to Helping Address Future Agricultural Challenges and Opportunities.[Page] 13 South Dakota 4-H Update: Skill-a-thons, New Exhibit Hall Planned
[Page] 14 After The …

Kinetics Of Tomato Peroxidase Inactivation By Atmospheric Pressure Cold Plasma Based On Dielectric Barrier Discharge, Patrick J. Cullen, Shashi Pankaj, N. Misra

Articles

Atmospheric pressure cold plasma technology is an emerging nonthermal food technology for microbiological decontamination of food and bio-materials. This study demonstrates the applicability of in-package cold plasma technology as a novel means to inactivation of enzymes. The kinetics of inactivation of tomato peroxidase as a model enzyme was studied at 30, 40 and 50kV, for up to 5’ of atmospheric air dielectric barrier discharge plasma treatments. The enzyme activity was found to decrease with both treatment time and voltage, the former variable exhibiting a more pronounced effect. Kinetic models viz. first-order, Weibull and logistic models were fitted to the experimentally …

Towards A Structured Approach To Reading Historic Cookbooks, Máirtín Mac Con Iomaire

Articles

This article discusses the methodology Barbara Ketchum Wheaton uses in her Reading historic Cookbook Seminars in Harvard and elsewhere and discusses from a participants perspective the strenghts of using this methodology to unlock hidden secrets of historic cookbooks.

Food Security And State: Policy Considerations For The Contemporary Food Crisis, Mangala Subramaniam, Christopher Bunka

Purdue Policy Research Institute (PPRI) Policy Briefs

In 1996, The World Food Summit (WFS) set a target to eradicate hunger in all countries and an immediate goal to half the number of undernourished people by 2015. Backed by the United Nations (UN), international organizations launched a global effort with the intent of achieving food security for all people. A variety of approaches were employed, including the distribution of food aid and farming supplies, skills training in agricultural development, funding for country-specific research, and legal counsel for states. Despite international efforts, over a decade later the number of undernourished was calculated to have risen by nearly 60 million …

Effect Of Enrichment-Bleaching And Low Oxygen Atmosphere Storage On All-Purpose Wheat Flour Quality, Jonathan Myers Swindler

Theses and Dissertations

All-purpose wheat flour is a useful long-term storage commodity, but is subject to off-odor formation. Although flour stored in a low oxygen atmosphere should inhibit rancid odor formation, it elicits consumer complaints about odor. The purpose of this study was to examine off-odor development in all-purpose wheat flour during ambient and elevated storage by determining the effect of low oxygen atmosphere and enrichment-bleaching on quality as measured by, free fatty acids (FFA), flour descriptive sensory analysis, conjugated dienes, headspace volatiles, bread consumer sensory analysis, color, loaf volume, and vitamin analysis. Enriched, bleached (EB) and unenriched, unbleached (UU) flour was stored …

Effects Of Chelating Agents On Texture Of Lowfat Cheddar Cheese, Mariela Fernanda Poveda

Master's Theses

Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C …

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.

Incorporation Of Himanthalia Elongata Seaweed To Enhance The Phytochemical Content Of Breadsticks Using Response Surface Methodology (Rsm), Sabrina Cox, Nissreen Abu-Ghannam

Articles

Optimization of incorporating seaweed into breadsticks was carried out using response surface methodology (RSM). Ten formulations of breadsticks were processed by varying concentrations of seaweed (X₁ = 5 to 15% of overall flour concentration) and white flour (X₂ = 10 to 30% of overall flour concentration) using a central composite design. The remaining flour concentrations were comprised of wholemeal flour. Predicted models were found to be significant (P < 0.05) for total phenolic content (TPC), DPPH radical scavenging activity, texture and color. Predicted values for each of the responses were in good agreement with the experimental values. Seaweed concentration had most significant effect on phytochemical constituents of the breadsticks with TPC and DPPH activity maximized when 17.07% H. elongata was incorporated into the flour (P < 0.05). An acceptable edible texture and color of breadsticks was also achieved at this concentration. Multiple response optimization demonstrated that phytochemical content of H. elongata breadsticks may be maximized with dried seaweed and white flour concentrations of 17.07 and 21.89%, respectively, in the …

Jennifer Jennings, Jennifer Jennings, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

After a number of years in retail food service, Jennifer Jennings saw an ad for a food service director position in her native Wisconsin and applied. Surprised that she got the job, she knew she had a lot to learn about school food service and took advantage of all the classes available through her Department of Public Instruction, as well as becoming involved with the School Nutrition Association of Wisconsin. She has now been a director for six years.

Isolation And Partial Characterization Of Bioactive Fucoxanthin From Himanthalia Elongata Brown Seaweed: A Tlc-Based Approach, Gaurav Rajauria, Nissreen Abu-Ghannam

Articles

Seaweeds are important sources of carotenoids, and numerous studies have shown the beneficial effects of these pigments on human health. In the present study, Himanthalia elongata brown seaweed was extracted with a mixture of low polarity solvents, and the crude extract was separated using analytical thin-layer chromatography (TLC).The separated compounds were tested for their potential antioxidant capacity and antimicrobial activity against Listeria monocytogenes bacteria using TLC bioautography approach. For bio-autography, the coloured band on TLC chromatogram was visualized after spraying with DPPH and triphenyltetrazolium chloride reagents which screen antioxidant and antimicrobial compounds, respectively, and only one active compound was screened …