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Effect Of The Co2 Grinding On Modified Atmosphere And Color Shelf Life Of Ground Beef, Sofiane Ghris

All Theses

Beef ground under air and carbon dioxide (CO2) conditions were evaluated for their storage stability at 2 ± 1¼C starting after 2 days in the dark to simulate transportation, followed by 7 days in lighted display by measuring color (CIE L*, a*, b*, the hue and chroma), gas headspace, microbiological content, and pigment content. AC (ground in air then packaged in 100% CO2 MAP) and CC (ground in CO2 then packaged in 100% CO2 MAP) treatments showed the highest a* and chroma values from day 3 to 9 compared with AV (ground in air then vacuum packaged) and CV (ground …

Development And Evaluation Of Instruments To , Patricia Michaud

All Theses

The objectives of this study are to provide evidence for and demonstrate the processes used to develop and test tools to measure the effectiveness of a culinary and nutrition education program. This study initially involved a review of literature related to the environmental conditions for and components of nutrition education interventions featuring hands-on cooking skill activities. Based on this literature examination, the Cooking Attitude, Cooking Behavior, Produce Consumption Self-Efficacy, Cooking Self-Efficacy, Self-Efficacy for Using Basic Cooking Techniques, and Self-Efficacy for Using Fruits, Vegetables and Seasonings scales and the Knowledge of Cooking Terms and Techniques evaluation were developed. The Availability and …

Fish Gelatin-Nanoclay Composite Film. Mechanical And Physical Properties, Effect Of Enzyme Cross-Linking, And As A Functional Film Layer, Hojae Bae

All Dissertations

The effect of clay content, homogenization RPM, and pH on the mechanical and barrier properties of fish gelatin/nanoclay composite films was investigated. The addition of clay increased the tensile strength (TS) from 30.31±2.37 MPa to 40.71±3.30 MPa. The nanoclay composite film had improved oxygen and water barrier properties when compared to neat fish gelatin film. Oxygen permeability decreased from 0.0004028±0.0000007 gm/m2dayatm to 0.0001144±0.0000162 gm/m2dayatm and the water vapor permeability decreased from 0.0312±0.0016 ngm/m2sPa to 0.0081±0.0001 ngm/m2sPa. The Small angle x-ray scattering (SAXS) and Transmission electron microscopy (TEM) observations confirmed that the ultrasonification treatment (30 min at 40% output) resulted in …

Use Of Near-Infrared Spectroscopy For Qualitative And Quantitative Analyses Of Grains And Cereal Products, Panjama Cheewapramong

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

The purpose of the first part of the study was to develop a simplified near-infrared reflectance (NIR) spectroscopy method for detecting insect larvae in individual wheat kernels. Discriminant analysis, based on Mahalanobis distances calculated from log 1/R data at only four discrete wavelengths, yielded better results for classification of sound and insect infested wheat kernels than principal component analysis (PCA) using the spectral region from 1100 to 1900 nm. This simplified technique was then used to detect 3- and 4-week-old larvae of granary and maize weevils in wheat kernels. A model developed from a calibration set containing sound kernels and …

Registered Dietitian Dress And The Effect Of Dietitian Dress On Perceived Professionalism, Connie Lynn Packer

Theses and Dissertations

People use others' dress to make assumptions, including how they believe the wearer will behave. Observers then adjust their behavior in response to the anticipated behavior of the wearer. Physician or nurse dress affects the degree to which patients perceive the medical professional as confident, experienced, competent, mature, trustworthy, and professional. Dietitian dress has not been studied. Our purpose was to identify 1) the current level of formality of dress of registered dietitians (RD), 2) characteristics of dress codes, 3) the effect of RD dress on patient/client perceptions of professional traits, and 4) the level of formality at which an …

Ora Mae Reeves, Ora Mae Reeves, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Ora Mae Reeves did school lunch before there was school lunch. In the depths of the Great Depression, with four children in public school, Mrs. Reeves walked two miles in rural Vernon, AL, to volunteer to cook hot meals for the students, who brought a canned good from home as payment for their lunch. Update: Ora Mae Reeves, age 101, of Vernon, Alabama, died Jan. 31, 2012, at Aurora Australis Lodge in Columbus, Miss.

Polyphenolic Profile And Antioxidant Activities Of Oolong Tea Infusion Under Various Steeping Conditions, Xinguo Su, Jun Duan, Yueming Jiang, Xuewu Duan, Feng Chen

Publications

The phenolic profile and antioxidant activities of oolong tea extract were investigated after tea was steeped in 90 or 100 oC water for 3 or 10 min. The extraction yield increased with increasing temperature and extended steeping time. However, higher temperature and longer time (100 oC water for 10 min) led to loss of phenolics. The aqueous extract of oolong tea (AEOT) at 100 oC for 3 min exhibited the strongest antioxidant activity. The major polyphenolic components of the AEOT were identified as (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin-3-gallate (ECG). The two major catechins (EGC and EGCG) in the …

1,3,7-Trideacetylkhivorin, Huaping Zhang, Don Vanderveer, Xi Wang, Feng Chen, Michael J. Wargovich

Publications

The title D-seco limonoid, named 1,3,7-trideacetylkhivorin (systematic name: 14,15:21,23-diepoxy-1,3,7-trihydroxy-4,4,8-trimethyl-D-homo-24-nor-17-oxochola-20,22-diene-16-one), C₂₆H₃₆O₇, was isolated from the stem bark of African mahogany Khaya senegalensis (Meliaceae). The four fused six-membered rings adopt chair, chair, boat and half-chair conformations. The five-membered furan ring is disordered by a 180° rotation about the bond linking it to the pyran ring. The crystal structure is stabilized by strong classical O-HO hydrogen-bond interactions to form a network.

Jane Jantz, Jane Jantz, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Like many others who have made child nutrition into a career, Jane Jantz came to the profession in a roundabout way. She and her husband moved from California to Mississippi, where farmland is more affordable. She planned to work one year to tide them over from a bad crop – that was nineteen years ago, and Jane loves serving the children more each year as manager of the Okolona Elementary School cafeteria.

Ann Nicholson, Ann Nicholson, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Ann Nicholson is a role model to all who may want to work their way up through a system. Ann started out in the Okolona Public School System as a cafeteria worker, moved up to be manager of the Okolona Elementary School cafeteria, and has been food service director since 1980. A firm believer in on-the-job training, she is an inspiration to all who work with her.

Food Science & Technology Alumni News, Fall 2007

Department of Food Science and Technology: Public Access Records

CONTENTS:
A message from the Department Head . . .
Graduates of the B.S. Program
Graduates of the M.S. Program
New M.S. Graduate Students
New Ph.D. Graduate Students
Graduate Follow-up
Food Science Club
Sophomore Food Science Major Wins Candy Scholarship
New Faces
Departures
Visiting Faculty
Let us Know how you’re doing!
Hyperspectral Imaging to Predict Beef Tenderness
Food Technology for Companion Animals: Research Grants
2007: The 90th Anniversary of the Dairy Store
Products Available at the Dairy Store
IICA Visits UNL
Fortenberry Holds Educational Conference on Local Foods
Laboratory Services
Meet the Faculty
Conferences and Workshops

Byu Adds "Zing" To New Carbonated Yogurt Product In Stores Nationwide, Byu News

Faculty Publications

A BYU professor invented the "zing" in General Mills' new carbonated yogurt product, now available in stores all over the country. Fizzix(TM), an extension of Yoplait's Go-GURT brand that comes in a tube, adds a tangy tingle to the traditional fruity flavor of yogurt that will "fizzify" the tongues of the 8- to 12-year-olds the company is targeting.

Ruth Jonen, Ruth Jonen, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A Wisconsin native, Ruth Jonen earned a degree in Dietetics at the University of Wisconsin – Stout, and then moved to Chicago. She has worked in school nutrition programs for almost 30 years, 27 of them in the suburban Cook County community in which she lives. Ruth served as School Nutrition Association President in 2005-2006.

Socioeconomic And Racial/Ethnic Differentials Of C-Reactive Protein Levels: A Systematic Review Of Population-Based Studies, Aydin Nazmi, Cesar G. Victora

Food Science and Nutrition

Background:Socioeconomic and racial/ethnic factors strongly influence cardiovascular disease outcomes and risk factors. C-reactive protein (CRP), a non-specific marker of inflammation, is associated with cardiovascular risk, and knowledge about its distribution in the population may help direct preventive efforts. A systematic review was undertaken to critically assess CRP levels according to socioeconomic and racial/ethnic factors.

Methods:Medline was searched through December 2006 for population-based studies examining CRP levels among adults with respect to indicators of socioeconomic position (SEP) and/or race/ethnicity. Bibliographies from located studies were scanned and 26 experts in the field were contacted for unpublished work.

Results:Thirty-two relevant …

Almond Skins As A Natural Antioxidant, Heather Johnson

All Theses

In this thesis, the potential for almond skins in their native state as a natural antioxidant in foods was explored. A literature review of general information on almonds, research done on almond skins, and general information on antioxidants is presented. The almond skins used in this study required an additional heat treatment step to improve their microbiological quality before further treatments and analysis could be performed. A descriptive analysis sensory panel was utilized to identify potential flavor and aroma descriptors and their intensities. The aroma descriptors identified were toasted, bran, and toasted; nutty. The flavor descriptors identified were toasted, bran, …

Sheep Updates 2007 - Part 1, Richard Gunner, Anthony Clarke, Kevin Bell, Hugh Dove, H. M. Burrow, Kevin Goss

Sheep Updates

This session covers six papers from different authors:

PLENARY

1. Life beyond the farmgate - the meat perspective, Richard Gunner – Principal:- Richard Gunner’s Fine Meats

2. Do you need to worry about climate change?, Anthony Clark, Centre for Resource and Environmental Studies, Australian National University and Bureau of Rural Sciences.

3. Ruminant nutrition panel session - The impact of nutrition on animal health and welfare, Kevin Bell, School of Veterinary and Biomedical Studies, Murdoch University

4. Ruminant nutrition panel session - Pasture/animal interactions, Hugh Dove, Chief Research Scientist, CSIRO Plant Industry

5. Precision Cattle Breeding for …

Functional Analysis Of The Fructooligosaccharide Utilization Operon In Lactobacillus Paracasei 1195, Yong Jun Goh, Jong-Hwa Lee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The fosABCDXE operon encodes components of a putative fructose/mannose phosphoenolpyruvate-dependent phosphotransferase system (PTS) and a β- fructosidase precursor (FosE) that are involved in the fructooligosaccharide (FOS) utilization pathway of Lactobacillus paracasei 1195. The presence of an N-terminal signal peptide sequence and a LPQAG cell wall anchor motif at the C-terminal region of the deduced FosE precursor amino acid sequence predicted that the enzyme is cell wall-associated, indicating that FOS may be hydrolyzed extracellularly. In this study, cell fractionation experiments demonstrated that the FOS hydrolysis activity was contained exclusively in the cell wall extract of L. paracasei previously grown on FOS. …

Quality Of Hermetically Packaged Dehydrated Carrots During Long-Term Storage, S. R. Bartholomew, Laura K. Jefferies, Oscar A. Pike

Faculty Publications

There is interest in the long-term storage of food for applications such as space flight, disaster relief, and personal preparedness. Dehydrated carrots packaged in hermetically sealed cans with a reduced oxygen atmosphere are available in the retail market. The quality of dehydrated carrots stored up to two years has been reported, but the effect of longer-term storage on the quality of the product is unknown. Eleven samples of dehydrated carrots representing 6 brands, packaged in size No.10 cans and stored at room temperature, were obtained from donors. Two fresh samples were purchased as controls. Samples ranged in age from < 1 to 34 years. Can headspace oxygen, can seam integrity, and dehydrated carrot water activity and color were evaluated. Samples were rehydrated for 20 minutes in filtered water that was brought to a boil. A 56-member consumer panel evaluated the rehydrated carrots for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Acceptance for use in everyday and emergency situations was also determined. Can headspace oxygen ranged from < 0.01% to 14.7%. All can seams were determined to be satisfactory. Water activity of the dehydrated carrots ranged from 0.31 to 0.38. L*, a* and b* values ranged from 37.8 to 44.0, 17.1 to 30.2 and 23.0 to 37.3, respectively. The orange color of most samples faded during storage. Hedonic scores for overall acceptability of dehydrated carrots declined from 7.1 to 3.4. All samples had an acceptance for use in an emergency situation of over 70%. Results indicate that dehydrated carrots decline in quality during long-term storage but retain sufficient sensory acceptance to be considered for use in long-term storage regimens.

Quality Of Hermetically Packaged Split Peas During Long-Term Storage, J. S. Chapman, Laura K. Jefferies, Oscar A. Pike

Faculty Publications

There is a market for low moisture foods that can be stored for long periods of time for use in disaster relief and other emergency situations. Split peas hermetically sealed in cans with a reduced oxygen atmosphere are available in the retail market, but the effect of long-term storage on the quality of the product is unknown. Ten samples of split peas representing 5 retail brands packaged in size No.10 cans and stored at room temperature were obtained from donors. Two fresh samples of split peas were purchased as controls. Samples ranged in age from <1 to 34 years. Can headspace oxygen, can seam integrity, and split pea water activity and color were evaluated. A 52-member consumer panel evaluated the samples, prepared as split pea soup, for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Acceptance for use in everyday and emergency situations was also determined. Can headspace oxygen ranged from 0.19 to 20.1%. All can seams were determined to be satisfactory. Water activity of the raw split peas ranged from 0.41 to 0.56. The green color of raw split peas decreased over time as shown by increasing CIE a* values. Flavor, appearance, texture, and overall acceptability hedonic scores ranged from 6.7 to 4.4 and decreased over time. Hedonic scores for appearance were correlated with the decrease in raw product green color (r2 = .928). Hedonic scores for texture declined over time, corresponding with increasing hardness of the peas. All samples had an acceptance in an emergency situation of over 75%. Results indicate split pea quality declines over time, but the product maintains sufficient sensory acceptance to be considered for use in applications requiring long-term storage.

Extending And Measuring The Quality Of Fresh-Cut Fruit And Vegetables: A Review, Catherine Barry-Ryan, Ana Belen Martin-Diana, Daniel Rico, J. Barat

Articles

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. …

Jane Logan, Jane Logan, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Dr. Jane Logan, a Pennsylvania native, was educated at Indiana State College, Ohio University, and The Ohio State University, and spent her working career in Ohio, Maryland, Virginia, and Mississippi. She is a former Virginia State Director for the School Nutrition Programs, as well as a past Executive Director of the National Food Service Management Institute.

Polly Holloway, Polly Holloway, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Polly Holloway grew up on a farm in Tasewell County, Virginia. After graduating from a two-room high school, she went on to Virginia Tech, where she earned a degree in Home Economics in 1956. After a brief career as an Assistant Extension Agent, she moved to Roanoke, where she taught Special Ed for Roanoke County Schools. She was soon persuaded to take on the role of Cafeteria Supervisor and credits her state agency with offering valuable training. She returned to Virginia Tech in 1972 and earned her Masters in Nutrition. By now a firm believer in the value of training, …

Offie Karnes, Offie Karnes, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Offie “Mama” Karnes was born and reared in Bedford, Virginia, where she attended a one-room school. After working for the American Viscose Company in the Food Service department, Mrs. Carnes went to work for Roanoke City Schools in 1959. Her salary then was 62¢ per hour. “Mama” Karnes credits excellent training in the Roanoke City system with enabling her to work her way up to Manager and having a very successful and rewarding thirty-year career with this school system.

George Sneller, George Sneller, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

George Sneller has built a child nutrition career on both coasts. George, who hails from Jacksonville, Fl, was State Director of Child Nutrition Programs for the state of Florida before taking early retirement, moving across the entire United States, and taking the same position with the state of Washington. Read George’s story to see some of the similarities and differences in how child nutrition programs are administered from state to state.

Early Stage Detection Of Marine Oil Oxidation, Loren Lapointe

Honors Theses

A method involving overnight stir bar sorptive extraction (SBSE) headspace gas chromatography/mass spectrometry (GC/MS) in negative ion chemical ionization (NICI) mode was developed to determine the presence of aldehydes (cis-4-heptenal, trans,trans-2,4-heptadienal, trans-2-octenal, cis-6-nonenal, trans-2-cis-6-nonadienal, trans-2-nonenal, and trans,trans-2,4-decadienal) in fresh and aged commercial fish oil (untreated and treated with antioxidant blends). Aldehyde standards were quantifiable to >100ppb levels using this method. Only trans,trans-2,4-heptadienal was shown to be present in the commercial fish oil and its presence was used to compare the performance of the two different antioxidant treatments in the fish oil. Includes Powerpoint.

Physiochemical Properties And Bioactivities Of Tea Seed (Camellia Oleifera) Oil, Yen-Hui Chen

All Theses

Tea seed (Camellia oleifera) oil has been used for cooking in China and other Asian countries for more than a thousand years. This study determined the fatty acid composition and tocopherol content through chromatography-flame ionization (GC-FID) and high performance liquid chromatography-UV (HPLC-UV) , respectively. The results showed that the tea seed oil (TSE) was mainly composed of 18.30% palmitic acid (C16:0), 54.95% oleic acid (C18:1), 22.41% linoleic acid (C18:2), and 0.17% linolenic acid (C18:3). Its α-tocopherol content was found the 21.13 mg/100 g oil. Moreover, the antioxidant capacities of methanolic extract of TSE and the remaining meal (Meal)were …

Use Of Fourier Transform Infrared Spectroscopy For The Classification And Identification Of Bacteria Of Importance To The Food Industry, Sarah Pegram

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were …

The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture, and fat content. How well a cheese melts and shreds depend on its texture and physical parameters. Streptococcus thermophilus MR1C produces an exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall. Addition of S. thermophilus MR1C to the cheese make will increase the moisture of the cheese 2-3% …

Development, Evaluation, And Efficacy Of A Heart Healthy Curriculum In Two Different Education Settings; Emphasizing Food Portioning And Cooking Skills, Increased Fruits, Vegetables, Whole Grains, Low-Fat Dairy, And Exercise, Rachel Richins

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cardiovascular disease (CVD) is a leading cause of mortality and morbidity in the United States. The prevalence of CVD will increase in conjunction with the rise in obesity and type 2 diabetes and decrease in physical activity, due to the adverse effects of adiposity and atherosclerosis associated with these syndromes. Excellent inpatient, outpatient, and community-based program s are available to educate and direct healthy behavioral changes, yet the number of programs available is not sufficient for the volume of patients, nor widely distributed in all areas (particularly rural areas). There is a lack of comprehensive education programs for adults directed …

Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties.

Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging.

Cheese was manufactured using Lactococcus lactis starter culture either …