Digital Commons Network^™

Apricots, Ellen Serfustini

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and canning apricots.

Barry Sackin, Barry Sackin, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Barry Sackin has more than 30 years’ experience in child nutrition programs, including 18 years in program operations, such as school breakfast, school lunch, summer feeding, Head Start, senior feeding, and the commodity program. He is now president of B. Sackin & Associates, a child nutrition consulting business. Barry was staff vice president for SNA, a founding board member of Action for Healthy Kids, former president of the Southern California School Nutrition Association, and member of the SNA executive board. He currently serves on the Board of Directors of the American Commodity Distribution Association and the CSNA Public Policy and …

Craig Weidel, Craig Weidel, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

An Ohio native, Craig Weidel spent his first ten years there, before his family relocated to Phoenix, Arizona. He started out in child nutrition as warehouse supervisor for Mesa Public Schools, before becoming an area supervisor. He currently works with inventory management is cost control, and is very active in the School Nutrition Association.

Filling In The Cracks: Improving The Regulation Of Direct-To-Consumer Genetic Tests, Serra J. Schlanger

The Appendix, Journal of Health Care Law & Policy

No abstract provided.

Soil Composition Of Community Gardens: Are There Quality Concerns?, Shahla Wunderlich, Charles Feldman, K. Latif, P. Punamiya

Department of Nutrition and Food Studies Scholarship and Creative Works

It is suggested, but not confirmed, that soil composition and minerals in soil can affect the nutritional quality of the produce. Determining soil composition of community gardens has therefore become significant for foods that are grown in these gardens as the popularity of community gardens are on the rise. A comparative study of five (5) community garden soils from different regions of New Jersey and New York over a period of 4 months was conducted. A total of nine (9) elements including Al, Cr, Fe, Ni, Cu, Zn, As, Cd, and Pb were analysed using the EPA Method 3051A. Among …

Biodiesel Production From Crude Cottonseed Oil: An Optimization Process Using Response Surface Methodology, Xiaohu Fan, Xi Wang, Feng Chen

Publications

Biodiesel, known as fatty acid methyl ester (FAME), was produced from crude cottonseed oil (triglycerides) by transesterification with methanol in the presence of sodium hydroxide. This process was optimized by applying factorial design and response surface methodology (RSM) with SAS and PSIPLOT programs. A second-order mathematical model was obtained to predict the yield as a function of methanol/oil molar ratio, catalyst concentration, reaction temperature, and rate of mixing. Based on ridge max analysis and RSM, as well as economic cost consideration, the practical optimal condition for the production of biodiesel was found to be: methanol/oil molar ratio, 7.9; temperature, 53 …

Nutrient Management Record Keeping Calendar, July 2011-December 2012, Leslie J. Johnson, Charles Shapiro, Charles Wortmann, Chris G. Henry, Larry Howard, Tamilee D. Nennich

Nebraska Cooperative Extension: Faculty and Staff Publications

Records for Nebraska Concentrated Animal Feeding Operations

Record the initials of the person performing the inspection each time. Check marks will not satisfy the record-keeping requirements.

Record any maintenance and/or repairs.

Correct all deficiencies within 30 days.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Antioxidant And Antihypertensive Activities Of Rice Bran Peptides, Janika Hull, Arvind Kannan, Navam S. Hettiarachchy

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Protein isolates and peptide fractions from food sources (cereal grains), have been shown to exert bioactive properties including antiobesity, anticancer, antiangiogenic, etc. One such food source is rice bran, which is an underutilized co-product of rough rice milling. It contains 90% of the nutrients and nutraceuticals of value to health, including high quality protein. The high quality protein is a potential source to generate peptides that can reduce hypertension and oxidative stress, both being important risk factors for cardiovascular diseases. The objective of this study was to extract peptide hydrolysates from heat stabilized defatted rice bran by enzymatic hydrolysis, evaluate …

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 12 2011, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

The Effect Of Untreated And Enzyme-Treated Commercial Dairy Powders On The Growth And Adhesion Of Streptococcus Mutans, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a common bacterial infection, but the progression of this disease can be delayed by preventing initial attachment of cariogenic bacteria such as Streptococcus mutans to tooth surfaces. This study firstly compares the effect of untreated (UT) and enzyme-treated (ET) dairy powders on the adherence of S. mutans to hydroxylapatite (HA), an analogue of tooth enamel. A fluorescence-based method was used to quantify adherence of S. mutans to HA both in the presence (S-HA) and absence (PBS-HA) of saliva. Secondly, binding of proteins present in the test materials to HA was quantified using bicinchonic acid assays and SDS-PAGE. …

Properties Of Gluten-Free Pasta Prepared From Rice And Different Starches, Alexandria W. Mertz, Ya-Jane Wang

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice is one of the few cereal products that does not contain gluten. However, the absence of gluten poses problems in the structure of and cooking quality of rice pasta. The objective of this project was to investigate the addition of starch on the physicochemical properties and cooking quality of rice-based pasta. Rice-based pasta was prepared from parboiled long-grain rice flour with the addition of 25% cooked starch from different sources. The color and pasting properties of the ground pasta flour were measured by a chroma meter and a Rapid Visco Analyser, respectively. The pasta was cooked to the optimum …

Nutritional And Anti-Nutritional Compositions Of Defatted Nebraska Hybrid Hazelnut Meal, Yixiang Xu, Milford Hanna

Department of Food Science and Technology: Faculty Publications

Defatted meal of hybrid hazelnuts may have potential food and value-added industrial applications. The proximate composition, mineral elements, amino acid profile and anti-nutritional factors (total phenolics, tannins, condensed tannins and phytates) of defatted meals of ten Nebraska hybrid hazelnut genotypes were investigated. Excluding the amino acid profile, the nutritional and anti-nutritional compositions of the meals differed significantly, with high protein, carbohydrate, neutral and acid detergent fibre concentrations and energy value. Mineral concentrations were higher than those previously reported. K was the most abundant mineral element, followed by P, Ca and Mg. Seven essential amino acids accounted for approximately 27.8% of …

Specialized Adaptation Of A Lactic Acid Bacterium To The Milk Environment: The Comparative Genomics Of Streptococcus Thermophilus Lmd-9, Yong Jun Goh, Caitlin Goin, Sarah O'Flaherty, Eric Altermann, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Background: Streptococcus thermophilus represents the only species among the streptococci that has “Generally Regarded As Safe” status and that plays an economically important role in the fermentation of yogurt and cheeses. We conducted comparative genome analysis of S. thermophilus LMD-9 to identify unique gene features as well as features that contribute to its adaptation to the dairy environment. In addition, we investigated the transcriptome response of LMD-9 during growth in milk in the presence of Lactobacillus delbrueckii ssp. bulgaricus, a companion culture in yogurt fermentation, and during lytic bacteriophage infection.

Results: The S. thermophilus LMD-9 genome is …

Environment And Hybrid Influences On Rapid-Visco-Analysis Flour Properties Of Food-Grade Grain Sorghum, Joni K. Griess, Stephen C. Mason, David S. Jackson, Tom D. Galusha, Jeffrey F. Pedersen, Muhammad Yaseen

Department of Food Science and Technology: Faculty Publications

Grain processors would benefi t from information about the production environment and the infl uences of the sorghum [Sorghum bicolor (L.) Moench] hybrid on food-grade fl our properties. The objective of this study was to determine the effects of environment and hybrid on rapid-visco-analysis (RVA) fl our properties of commercially available food-grade sorghum. A randomized complete block experiment was planted in 12 environments, which included the 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central, and west central Nebraska, and a dryland, low-N environment in eastern Nebraska. The environment accounted for 71–85% of the total …

Suggested Improvements For The Allergenicity Assessment Of Genetically Modified Plants Used In Foods, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

Genetically modified (GM) plants are increasingly used for food production and industrial applications. As the global population has surpassed 7 billion and per capita consumption rises, food production is challenged by loss of arable land, changing weather patterns, and evolving plant pests and disease. Previous gains in quantity and quality relied on natural or artificial breeding, random mutagenesis, increased pesticide and fertilizer use, and improved farming techniques, all without a formal safety evaluation. However, the direct introduction of novel genes raised questions regarding safety that are being addressed by an evaluation process that considers potential increases in the allergenicity, toxicity, …

Wild Buckwheat Is Unlikely To Pose A Risk To Buckwheat-Allergic Individuals, Julie A. Nordlee, Rakhi Panda, Joseph L. Baumert, Richard E. Goodman, Steve Taylor

Department of Food Science and Technology: Faculty Publications

Buckwheat (Fagopyrum esculentum) is a commonly allergenic food especially in Asia where buckwheat is more commonly consumed. Wild buckwheat (Polygonum convolvulus, recently changed to Fallopia convolvulus) is an annual weed prevalent in grain-growing areas of the United States. Wild buckwheat is not closely related to edible buckwheat although the seeds do have some physical resemblance. A large shipment of wheat into Japan was halted by the discovery of the adventitious presence of wild buckwheat seeds over possible concerns for buckwheat-allergic consumers. However, IgE-binding was not observed to an extract of wild buckwheat using sera from …

Effect Of Different Drying Temperatures On The Moisture And Phytochemical Constituents Of Edible Irish Brown Seaweed, Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick’s diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6×10−07-12.2×10−07 m2/s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and Henderson-Pabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also …

Freshman Orientation Sessions Can Teach Incoming Students About Healthful Lifestyles, Marjorie Freedman, Jennifer Waldrop

Faculty Publications

Currently, 32% of college students are overweight or obese (body mass index ≥ 25),which is likely because many adolescents enter college with an elevated body mass index. Further, the transition from high school to college is associated with weight gain.On their own for the first time, freshmen have greater independence in all aspects of their lives. Increased independence, in turn, often results in changes in types of food and beverages consumed, and in overall eating and exercise patterns—changes that often affect weight gain. Although the popular media continues to perpetuate the “Freshman 15” myth, a recent meta-analysis reported freshmen gain, …

Point-Of-Selection Nutrition Information Influences Choice Of Portion Size In An All-You-Can-Eat University Dining Hall, Marjorie Freedman

Faculty Publications

There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of different portion sizes with corresponding nutrition information) on students' choice of French fries and salad dressing and portion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p < 0.05) but had a limited effect on salad dressing choice. Surveys indicated that >99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine portion size. Additional studies are needed to support these promising results.

Sodexo Nutrition Services Enhances Communication With Patients And Health Care Team (Poster), Melissa Faura Rd, Ldn, Ann Flickinger Ms, Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Application Of Principal Component And Hierarchical Cluster Analysis To Classify Different Spices Based On In-Vitro Antioxidant Activity And Individual Polyphenolic Antioxidant Compounds, Mohammad Hossain, Ankit Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, Nigel Brunton

Articles

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured …

Direct Marketing Local Foods: Differences In Csa And Farmers' Market Consumers, Kynda R. Curtis

All Current Publications

This publication compares differences in consumer demographics, attitudes, and lifestyle measures between farmers’ market and CSA consumers based upon consumer surveys.

Apples, Kathleen Riggs

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.

Evaluation Of Natural Antimicrobial Phenolic Compounds Against Foodborne Pathogens, Hayriye Cetin-Karaca

University of Kentucky Master's Theses

Raw and processed foods are vulnerable to contamination during their production, distribution and sale. Thus, a wide variety of chemical preservatives are used in the food industry to prevent the growth of food spoilage and pathogenic bacteria. However, health and economic concerns have led to an intensive search for natural alternatives, such as plant extracts, that can safely be used as substitutes for synthetic antimicrobials and preservatives to partially or completely inhibit the growth of bacteria.

This study evaluated the antimicrobial effects of natural phenolic compounds extracted from vegetables, fruits, herbs and spices. The main objective was to determine the …

Growing South Dakota (Winter 2011), College Of Agriculture &. Biological Sciences

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

[Page] 2 Introducing iGrow: New Web Portal Brings Information To One Location
[Page] 4 Crops, Cattle & Much More: Opportunities Farm Cultivates Research, Teaching And Scholarships
[Page] 7 College News
[Page] 8 Funding Fundamentals: Budget Cuts Have Far-Reaching Impact
[Page] 10 The Value Extension: Three Producers Share How They've Benefited [Page] 12 A Vision for Precision: Gregg Carlson Has Helped Guide Agronomy
[Page] 13 A Boost for Beginning Beef Producers: Training Program Offered Through USDA Grant
[Page] 14 Ethanol's Evolution: Promising New Research Goes Beyond Corn
[Page] 16 New Era for Cereal Grains: Seed Technology Lab Inspires Innovation
[Page] 18 …

Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory And Instrumental Comparative Study From Ireland, Clare Gilsenan, Roisin Burke, Catherine Barry-Ryan

Articles

A consumer panel was able to distinguish a perceptible difference between organically farmed and conventionally produced tomatoes, and preferred the taste of the conventional tomatoes. The sensory evaluation results of the trained panel revealed that the conventional tomatoes were sweeter and less sour than the organic tomatoes. In addition to this, the conventional tomatoes showed significant differences for ^oBrix, reducing sugars and electrical conductivity. No significant differences were observed between the organic and conventional tomato samples for color, size, firmness, pH and dry matter values.

Modelling The Effect Of Asparaginase In Reducing Acrylamide Formation In Biscuits, Monica Anese, Barbara Quarta, Jesus Maria Frias

Articles

The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used to model variation of acrylamide concentration. By contrast a fixed effect model was used for colour polynomial analysis. Within the range of study, the overall results allowed the best conditions for minimising acrylamide formation to be found. It can be suggested that acrylamide …