Digital Commons Network^™

Martha S. Walker, Martha S. Walker, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Martha S. Walker is New Orleans native and a graduate of Southern University. She has managed school feeding programs in East Baton Rough Parish for twenty-five years.

Mary Carter, Mary Carter, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Mary Carter in in her third-fourth year career in child nutrition. She started out as an assistant manager, then became a single-unit manager, multi-unit manager, and is now the supervisor of thirty-four schools’ child nutrition programs.

Cyndi Nobles, Cyndi Nobles, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A native of Baton Rouge, by way of New Orleans, Cyndi Nobles has spent her career in food service. After spending five years working for a food service management company, Cyndi has been with the Louisiana State Department of Education child nutrition programs for the last thirty years.

The Development And Pilot Of A Culinary Intervention Designed Using The Social Cognitive Theory To Teach Nutrition To Adolescent Girls, Julie Chessen, Lisa M. Nicholson, Jeff Sklar, Ann Yelmokas Mcdermott

Food Science and Nutrition

Due to the trend of decreased traditional cooking skills, this study investigated the effectiveness of practical cooking classes on diet quality to reduce the prevalence of obesity in adolescent girls.

A Comparative Study Of High-Linoleic Acid Vegetable Oils For The Production Of Conjugated Linoleic Acid, Whitney Gammill

Inquiry: The University of Arkansas Undergraduate Research Journal

Conjugated linoleic acid (CLA) has anti-carcinogenic, anti-diabetic, and anti-atherogenic properties and is present in very small quantities in dairy and beef products. Obtaining optimum dietary CLA levels from these sources requires an undesirable increased intake of saturated fat A 20% CLA soy oil has been produced by UV photoisomerization of linoleic acid (LA) in soy oill, which is naturally low in saturated fat. However, no other high LA vegetable oils have been studied for their potential as CLA-rich oils. The objectives of this research were to: 1) commpare flax, sunflower, corn, soy and high LA safflower oils as sources of …

Antioxidant And Anticancer Activities Of Wampee (Clausena Lansium (Lour.) Skeels) Peel, K. Nagendra Prasad, Jing Hao, Chun Yi, Dandan Zhang, Shengxiang Qiu, Yueming Jiang, Mingwei Zhang, Feng Chen

Publications

Antioxidant activities of wampee peel extracts using five different solvents (ethanol, hexane, ethyl acetate, butanol and water) were determined by using in-vitro antioxidant models including total antioxidant capability, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, reducing power, and superoxide scavenging activity. Ethyl acetate fraction (EAF) exhibited the highest antioxidant activity compared to other fractions, even higher than synthetic antioxidant butylated hydroxyl toluene (BHT). In addition, the EAF exhibited strong anticancer activities against human gastric carcinoma (SGC-7901), human hepatocellular liver carcinoma (HepG-2) and human lung adenocarcinoma (A-549) cancer cell lines, higher than cisplatin, a conventional anticancer drug. The total phenolic content of …

Contents, Discovery Editors

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

No abstract provided.

In Vitro And In Vivo Anthelmintic Activity Of Terminalia Arjuna Bark, Hafiz Allah Bachaya, Zafar Iqbal, Muhammad Nisar Khan, Abdul Jabbar, Anwar Hassan Gilani, Islam-Ud Din

Department of Biological & Biomedical Sciences

The present study was carried out to evaluate the anthelmintic activity of Terminalia arjuna (Roxb.) bark locally used as an anthelmintic. Lethal median concentration (LC50 values) of methanolic extract of T. arjuna bark in egg hatch and larval development tests against Haemonchus contortus ova and larva were found to be 645.65 and 467.74 μg mL-1, respectively. Inadult motility assay, efficacy of the extract was evident by the mortality of H. contortus at different hours post exposure. Invivo results revealed maximum (87.3%) egg count percent reduction (ECR) in sheep treated with crude methanolic extract @ 3 g kg-1 body …

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 10 2009, Several Authors

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

No abstract provided.

The Effects Of Eating Behaviors And Exercise Patterns On The Processing Of Food And Exercise Related Stimuli, Carrie Potter

Honors Theses

The effectiveness of Cognitive Behavioral Therapy (CBT) for eating disorders has established a link between cognitive processes and unhealthy eating behaviors. However, the relationship between individual differences in unhealthy eating behaviors that are not related to clinical eating disorders, such as overeating and restrained eating, and the processing of food related verbal stimuli remains undetermined. Furthermore, the cognitive processes that promote unhealthy and healthy exercise patterns remain virtually unexplored by previous research. The present study compared individual differences in attitudes and behaviors around eating and exercise to responses to food and exercise-related words using a Lexical Decision Task (LDT). Participants …

Instructions For Authors, Discovery Editors

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

No abstract provided.

Letter From The Dean, Lalit Verma

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

No abstract provided.

Application Of Natural Antimicrobials For Food Preservation, Brijesh Tiwari, Vasilis Valdramidis, Colm O' Donnell, Kasiviswanathan Muthukumarappan, Patrick J. Cullen, Paula Bourke

Articles

In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed 10 along with their potential applications in food systems. Chemical and biochemical antimicrobial 11 compounds derived from these natural sources and their activity against a range of pathogenic and 12 spoilage microorganisms pertinent to food, together with their effects on food organoleptic proper- 13 ties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed 14 including extraction methods, molecular weight, and agent origin. These issues are considered in 15 conjunction with the latest developments in the quantification of the minimum inhibitory (and …

Optimization Of A Convective Air Flow Solar Food Dryer, Jonathan K. Russon, Michael L. Dunn, Frost M. Steele

Faculty Publications

A solar food dryer, previously developed for personal and small community use, was the object of this optimization study. Based on previous research of convective solar food dehydrators, several dryer parameters were identified for this study. Chimney height and dryer product load were two factors tested in a central composite experimental design. Dryer product load was found to produce a maximum efficiency of the dryer when fifteen product-filled trays were inserted in the dryer. Maximum efficiency was observed at the maximum chimney height tested. Post-optimization configuration compared with pre-optimization configuration resulted in a 40% increase in final dry product production …

Triacylglyceride Metabolism By Fusarium Graminearum During Colonization And Sexual Development On Wheat, John C. Guenther, Heather E. Hallen-Adams, Heike Bücking, Yair Shachar-Hill, Frances Trail

Department of Food Science and Technology: Faculty Publications

Fusarium graminearum, a devastating pathogen of small grains, overwinters on crop residues and produces ephemeral perithecia. Accumulation of lipids in overwintering hyphae would provide reserves for overwinter survival and perithecium development. Fatty acid composition of cultures during perithecium development indicated a drop in neutral lipid levels during development but little change in fatty acid composition across stages. Microscopic examination of cultures early in sexual development revealed hyphal cells engorged with lipid bodies. In comparison, vegetative hyphae contained few lipid bodies. Microarray analysis was performed on wheat stems at stages of colonization through perithecium development. Gene expression analysis during stages of …

Diet-Induced Metabolic Improvements In A Hamster Model Of Hypercholesterolemia Are Strongly Linked To Alterations Of The Gut Microbiota, Inés Martínez, Chaomei Zhang, Ryan Legge, Andrew K. Benson, Timothy P. Carr, Etsuko N. Moriyama, Jens Walter

Department of Food Science and Technology: Faculty Publications

The mammalian gastrointestinal microbiota exerts a strong influence on host lipid and cholesterol metabolism. In this study, we have characterized the interplay among diet, gut microbial ecology, and cholesterol metabolism in a hamster model of hypercholesterolemia. Previous work in this model had shown that grain sorghum lipid extract (GSL) included in the diet significantly improved the high-density lipoprotein (HDL)/ non-HDL cholesterol equilibrium (T. P. Carr, C. L. Weller, V. L. Schlegel, S. L. Cuppett, D. M. Guderian, Jr., and K. R. Johnson, J. Nutr. 135:2236-2240, 2005). Molecular analysis of the hamsters’ fecal bacterial populations by pyrosequencing of 16S rRNA tags, …

Inactivation Of Escherichia Coli In Orange Juice Using Ozone, Sonal Patil, Paula Bourke, Jesus Maria Frias, Brijesh Tiwari, Patrick J. Cullen

Articles

This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10⁶ CFU mL^-1) as a challenge microorganism was treated with ozone at 75-78µg mL^-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli …

An Investigation Of The Sensory Properties Of Legumes As Influenced By Irish Consumer's Knowledge And Acceptance., Anne O'Leary, Therese G. Cadden, Ivano Caprioli

Conference papers

The health benefits related to legume consumption are many and varied, however the acceptability of this nutritive food has received very little attention.

The aim of this research is to investigate consumer knowledge of the health benefits associated with regular consumption of legumes and to explore consumer acceptability of legumes.

The study highlights how recipe formulation, consumption patterns, health behaviour and sensory properties all intertwine to shape an individuals acceptance of legumes.

Clare Miller, Clare Miller, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Clare Miller spent her career first working for the Louisiana State Department of Education as an Area Supervisor before becoming the Food Service Director for the Diocese of Lafayette. She then went to work for the United States Department of Agriculture in Washington, DC, from where she retired.

Characterization Of Bioactive Phytochemicals From The Stem Bark Of African Mahogany Khaya Senegalensis (Meliaceae), Huaping Zhang

All Dissertations

ABSTRACT
African mahogany Khaya senegalensis (Desr.) A. Juss (Meliaceae) is a large tree growing mainly in the sub-Saharan savannah forests from Senegal to Uganda. This plant is one of the most popular medicinal meliaceous plants in traditional African remedies, used as a bitter tonic, folk and popular medicine against malaria, fever, mucous diarrhea, and venereal diseases as well as an anthelmintic and a taeniacide remedy. Its extracts and chemical constituents have been the subject of extensive phytochemical and pharmacological investigations since 1960s. Anti-inflammatory, anti-bacterial, anthelmintic, and antiplasmodial activities of plant extracts have been reported. Limonoids with anti-feeding, feeding deterrent and …

Optimization Of Biodiesel Production From Crude Cottonseed Oil And Waste Vegetable Oil:Conventional And Ultrasonic Irradiation Methods, Xiaohu Fan

All Dissertations

Biodiesel, derived from the transesterification of vegetable oils or animal fats with simple alcohols, has attracted more and more attention recently. As a cleaner burning diesel alternative, biodiesel has many attractive features including: biodegradability, nontoxicity, renewability and low emission profiles.
Although cottonseed oil was the first commercial cooking oil in the U.S, it has progressively lost its market share to some vegetable oils that have larger production and less cost. However, regarding the active researches on biodiesel production from vegetable oils, there is a promising prospective for the cottonseed oil as a feedstock for biodiesel production, which may enhance the …

Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (T_c = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied.

Emulsions …

Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Liver off-flavor is a sporadic problem that limits the consumer acceptance of several beef chuck muscles, including the infraspinatus (flat iron steak). Residual blood hemoglobin is known to contribute to liver off-flavor development. This study was conducted to evaluate factors affecting development of liver off-flavor after cooking of beef chuck (shoulder) muscles. The study was conducted in three parts.

The objective of part 1 was to determine effects of muscle (infraspinatus, longissimus dorsi, serratus ventralis, supraspinatus, teres major) and processing (with or w/o carcass electrical stimulation) on residual blood hemoglobin content and total pigment content of raw muscle …

Synthesis And Characterization Of Lactose-Amines With Respect To Oil-In-Water Emulsion Stability, Nidhi Garg

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fatty amines (hexadecyl-amine) can be esterified to lactose via Schiff-base formation at temperatures of 60° C. Extending the time of the reaction results in a darker colored product due to the Maillard reaction. Due to the amphiphilic properties of the lactose-amines, the emulsion stabilization characteristics were investigated.

In this study, synthesis of lactose-amines was done at four different heating and cooling cycles from 4 to 24 hours. Lactose-amines processed for 24 hours and 12 hours of constant heating and cooling cycles are named as 24H and 12H, respectively. Lactose-amines 4H and 8H were processed for 4 and 8 hours of …

Mechanisms Of Nutrition Bar Hardening: Effect Of Hydrolyzed Whey Protein And Carbohydrate Source, Shaun P. Adams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The influence of increasing hydrolyzed protein content on the microstructure and hardness of high protein nutrition bars was investigated to determine the mechanism of hardening during storage. Bars with various hydrolyzed protein levels were manufactured using differing ratios of 0, 25, 50, 75, 100% (wt. /wt.) of partially hydrolyzed whey protein isolate (HWPI) to an intact (non-hydrolyzed) whey protein isolate (WPI) which made up approximately 38% of the total bar composition. High fructose corn syrup (HFCS) (42%) and vegetable shortening (20%) constituted the rest of the ingredients. Accelerated aging was performed by storing bars at 32 ^oC for 36 …

Annette Dupard, Annette Dupard, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Annette Dupard is a native of Vacherie, Louisiana. She is a graduate of Southern University and a retired Food Service Manager for the East Baton Rouge Parish Child Nutrition Programs.

Kris M. Chustz, Kris M. Chustz, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Kris M. Chustz, a native of Baton Rouge, Louisiana, is a recently retired school food service professional, having worked as a Manager, Area Supervisor, and Computer Training Coordinator for the Eastern Baton Rouge Parish.

Emma Jo Williamson, Emma Jo Williamson, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Emma Jo Williamson’s first job after college was in social work before making a career change and teaching Home Economics at Plaquemine High School in Iberville Parish for thirteen years. She then decided to go into school food service. She began her new career as an Assistant Director of the parish for two years before assuming the position of Director. Emma Jo is finally retired after twenty-seven years of serving the children of Iberville Parish.

Mary Davis-Palms, Mary Davis-Palms, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Mary Davis-Palms is an Area Supervisor with the East Baton Rough Parish School Nutrition Programs. A graduate of Louisiana State University, Mary has thirty-four years of service in child nutrition.

Nadine Mann, Nadine Mann, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Louisiana native Dr. Nadine Mann is the Director of Operations for the East Baton Rouge Parish Child Nutrition Programs. Nadine holds Bachelor’s and Master’s degrees from Louisiana State University and a Doctorate from Texas Woman’s University in Foods and Nutrition Institution Administration. She has been with the district for thirty-one years.