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Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira

Articles

Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.

Calcium For Extending The Shelf Life Of Fresh Whole And Minimally Processed Fruits And Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, Gary Henehan

Articles

The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.

Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan

Articles

The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L⁻¹) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L⁻¹) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin …

Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat

Articles

Short-time steam processing was used as an alternative to chlorine (100 mg L⁻¹) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.

Enterobacter Sakazakii: An Emerging Microbe With Implications For Infant Health, N. R. Mullane, B. Healy, Ciara Walsh, C. Iversen, P. Whyte, P. G. Wall, T. Quinn, Seamus Fanning

Articles

Enterobacter sakazakii (E. sakazakii) is an opportunistic pathogen and the aetiological agent in rare but life-threatening cases of meningitis, necrotizing enterocolitis, and sepsis in infants. Among infants, those at greatest risk are neonates (<28 >days), particularly those born prematurely or of low birth weight (g). Consumption of contaminated powdered infant formula (PIF) has been epidemiologically linked with cases of infection. Contamination can occur during the manufacturing process or during postmanufacture reconstitution of formula. Development of rapid, sensitive and specific detection methods will facilitate manufacturers efforts to reduce the occurrence of E. sakazakii in the final powdered product. Furthermore, since PIF …

Masking Material As A Form Of Food Storage In Tiarinia Cornigera And Micippa Platipes (Brachyura, Majidae), J. Kyomo

Tanzania Journal of Science

Masking or decorating, which means attaching materials to the body, was investigated in two spider crabs Tiarinia cornigera and Micippa platipesin the subtropical waters of Okinawa, Japan. This life strategy was compared between sites over a period of time. All crabs of different ages and sizes attached materials, in one combination or the other, on their bodies proportionate to their carapace sizes. Older or larger crabs had their carapaces more completely covered with the materials than young or smaller crabs. Similar materials were found at all sites and had equal selective precedences by crabs. Red algae, particularly Gelidiella sp, was …

Comparison Of Bioactivities And Composition Of Curcumin-Free Turmeric (Curcuma Longa L.) Oils From Different Sources, Yongxiang Yu

All Theses

Composition, antioxidant capacities and cell inhibition properties of curcumin-free turmeric (Curcuma longa L.) oils from different sources were evaluated by chromatographic method, two different in vitro antioxidative activity assays (DPPH* free radical scavenging assay and reducing power assay) and two different cancer cell lines (Caco-2 and MCF-7). Turmeric oil A (TOA) contains zingiberene, turmerone, and ar-turmerone, while turmeric oil B (TOB) contains 1-phellandrene and α-terpinolene as the major compounds. The antioxidant tests showed that both turmeric oils possessed strong free radical scavenging activities and high reducing powers compared with standard antioxidants such as BHT and commercial rosemary oil (RO). …

Eliminating Listeria Monocytogenes In Packed Ready-To-Eat Poultry Products By Combining In-Package Pasteurization With Nisin And/Or Lysozyme, Sunil Mangalassary

All Dissertations

Listeria monocytogenes is a significant food-borne pathogen particularly associated with ready-to-eat (RTE) meat and poultry products which can grow and multiply at refrigeration temperatures. In-package pasteurization is an effective post-lethality intervention to reduce microbial contamination of RTE meat products. Enhancing the efficiency of in-package pasteurization is vital in reducing the L. monocytogenes population as well as in preserving the quality of the meat product. The first section of the dissertation research evaluated the effect of product thickness on the surface heating rate and final surface temperature during in-package pasteurization of vacuum-packaged bologna. Three thicknesses (4, 12, and 20 mm), corresponding …

Identification Of A Putative Operon Involved In Fructooligosaccharide Utilization By Lactobacillus Paracasei, Yong Jun Goh, Andrew K. Benson, Vicki Schlegel, Jong-Hwa Lee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The growth and activity of some Lactobacillus and Bifidobacterium strains are stimulated by the presence of nondigestible fructooligosaccharides (FOS), which are selectively fermented by specific intestinal bacteria. Consumption of FOS, therefore, enriches for those bacteria that possess metabolic pathways necessary for FOS metabolism. In this study, a DNA microarray consisting of 7,680 random genomic library fragments of Lactobacillus paracasei 1195 was used to examine genes involved in the utilization of FOS in this organism. Differential expression profiles between cells grown on FOS and those grown on glucose provided a basis for identifying genes specifically induced by FOS. Several of the …

Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Schoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Prebiotic oligosaccharides are thought to provide beneficial effects in the gastrointestinal tract of humans and animals by stimulating growth of selected members of the intestinal microflora. Another means by which prebiotic oligosaccharides may confer health benefits is via their antiadhesive activity. Specifically, these oligosaccharides may directly inhibit infections by enteric pathogens due to their ability to act as structural mimics of the pathogen binding sites that coat the surface of gastrointestinal epithelial cells. In this study, the ability of commercial prebiotics to inhibit attachment of microcolony-forming enteropathogenic Escherichia coli (EPEC) was investigated. The adherence of EPEC strain E2348/69 on HEp-2 …

Sadie Booker, Sadie Booker, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Sadie Gilmore Booker has been actively involved in the education process since graduation from Louisiana Tech University in 1945 with a BSE in home economics followed by an MS-R.D. in 1969. Her first job was as an extension home economist teaching nutrition to 4-H and Home Demonstration Club women. After a 10 year hiatus during which she married and had three children, she returned to her career from 1959 to 1995. She taught elementary school, Jr. High Home Economics and science and high school Home Economics for the El Dorado School District #15. She taught the first Occupational Home Economics …

Food Science & Technology Alumni News, Fall 2006

Department of Food Science and Technology: Public Access Records

CONTENTS:
A Message from the Department Head and Center Director...
Dr. Susan L. Hefle
Graduate Information
Graduates of the Ph.D. Program
Graduates of the M.S. Program
Graduates of the B.S. Program
Student Awards
Khem Shahani Professorship in Food Science and Technology
Robert W. Hutkins, Ph.D.
Department of Food Science and Technology honors alumnus at UNL's 2005 Master's Week
Research News
Food Processing Center
New FPC Laboratory &Testing Services

Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke

Electronic Theses and Dissertations

Cholesterol is an important biological molecule with many important functions. However, high serum cholesterol is a health hazard. Thus analysis of cholesterol is important and many analytical techniques have been developed. The objectives of the proposed research are to develop an economical, rapid method for the determination of total cholesterol with good selectivity and enhanced sensitivity. For evaluation of proposed flow injection analysis with peroxyoxalate chemiluminescence (FIA-POCL) method, figures of merit such as accuracy, precision, and linear dynamic range will be assessed. The proposed procedure was then applied to the determination of total cholesterol in foods. The procedure was linear …

Charles Cole & Pat Deckert, Charles Cole, Pat Deckert, Institute Of Child Nutrition. Child Nutrition Archives

Oral History Project (all interviews)

Charles Cole served the state of Texas as a math teacher, school principal, and finally as a Texas Education Agent, where he eventually oversaw the state child nutrition programs. Pat Deckert was a food service director and later a food broker before finishing her career as a consultant with the Texas Education Agency.

Elizabeth Beavers, Elizabeth Beavers, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Elizabeth Beavers is an Oklahoma native who dedicated many years of service to child nutrition in both Oklahoma and Texas. Her double major in home economics and business gave her a solid base on which to build a long and highly rewarding career.

Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan

Articles

The effects of three treatments, 1 mg L⁻¹ ozone at 18–20 °C, 15 g L⁻¹ calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (−1) and at the end of storage (g⁻¹) than CLac samples (4000–4800 units g⁻¹). Ozone also reduced peroxidase activity to ∼300 units g⁻¹ after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that …

Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman

Department of Food Science and Technology: Faculty Publications

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log₁₀ CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 ◦C in 1 h in a temperature-controlled water bath. Thereafter, the products …

Assessing The Acceptability Of Chocolate Chip Cookies Formulated With Fat Substitutes, Marcel R. Gailes

Electronic Dissertations and Theses

The purpose of this study was to investigate consumer acceptance of fat substitutes as replacements for butter in chocolate chip cookies. This experiment was designed with the aim to examine how fat substitutes affect the sensory and physical qualities that contribute to acceptability of chocolate chip cookies. The fat substitutes used in my investigation included flaxseed meal, tofu, nonfat plain yogurt, unsweetened applesauce, white bean paste, and a shortening made of soy protein and canola oil known as Spectrum Spread. The fat content of the cookie dough consisted of 100% butter in the control and 25% butter and 75% substitute …

Changing Maine, 1960-2010: Teaching Guide, Richard Barringer, New England Environmental Finance Center

Maine History & Policy Development

Unlike forty years ago, none of us is now certain what the future holds for Maine – except that it will be different. Maine has been transformed by the events of the recent decades. We have come into a new world, a new time – a new historical era, if you will. This new era, like previous eras in Maine history, will require of us new ways of thinking, new ways of understanding, new ways of organizing ourselves as a community of people, if the values and culture we share and cherish are to endure and flourish.

Planning Guide For Prospective Wineries In Iowa, Minnesota, Missouri, And Nebraska, Food Processing Center

Food Processing Center: Reports

Information contained in this presentation is based upon the following:

• Survey of 13 Midwest wine retailers:
• Survey of 20 Midwest wineries:
• Secondary research data

Quality Of Cornmeal Stored Long-Term In A Low Oxygen Atmosphere, Megan L. Bingham, Heather F. Pahulu, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

The U.S. Department of Homeland Security recommends food be included in efforts to be prepared for natural disasters and other emergencies. Cornmeal packaged in No. 10 cans with a low oxygen atmosphere has been available in the retail market for decades, but the effect of long-term storage on quality is unknown. This study assessed the quality of cornmeal stored up to 33 years at ambient temperatures in a low oxygen atmosphere. Sixteen samples of cornmeal packaged in No. 10 cans ranging in age from < 1 to 33 years were obtained from donors. The cornmeal and products made from the cornmeal (cornbread and cornmeal hot cereal) were evaluated by a 50-member consumer panel using a 9-point hedonic scale for attributes including appearance, aroma, flavor, texture, and overall acceptability. Acceptance for everyday use and emergency situations was also determined. Additional measurements included can headspace oxygen, can seam integrity, color, and water activity. There was no significant decrease over storage time in aroma, texture, flavor, and overall acceptability in cornmeal, cornbread or cornmeal cereal. Hedonic scores for cornmeal aroma and appearance ranged from 5.2 to 6.3 and 5.6 to 7.0, respectively. Hedonic scores for overall acceptability of cornmeal cereal and corn bread varied from 4.5 to 6.0 and 6.0 to 7.1, respectively. Acceptance of the cornmeal in a regular diet ranged from 44 to 76 % and emergency acceptance ranged from 90 to 99 %. Headspace oxygen ranged from 0.309 to 20.4%. CIE L*a*b* color values ranged from 82.0-86.6, 3.2-10.1, and 26.3-50.8, respectively. Cornmeal appearance hedonic scores correlated with CIE b* color values (r2=0.75). Water activity ranged from .28 to .58. Cornmeal, especially as an ingredient in a recipe, is capable of retaining a high percentage of consumer acceptance over long periods of time and can be included in long-term food storage efforts.

Genetically Modified Foods In The International Arena: Trade Conflicts, Labeling Controversy, And The Importance Of Informed Consumer Choice, Ilona M. Deminina

Brigham Young University International Law & Management Review

No abstract provided.

Desulfovibrio Desulfuricans G20 Tetraheme Cytochrome Structure At 1.5 A˚ And Cytochrome Interaction With Metal Complexes, Mrunalini Pattarkine, J J. Tanner, C A. Bottoms, Y H. Lee, Judy D. Wall

Faculty Works

The structure of the type I tetraheme cytochrome c3 from Desulfovibrio desulfuricans G20 was determined to 1.5 A˚ by X-ray crystallography. In addition to the oxidized form, the structure of the molybdate-bound form of the protein was determined from oxidized crystals soaked in sodium molybdate. Only small structural shifts were obtained with metal binding, consistent with the remarkable structural stability of this protein. In vitro experiments with pure cytochrome showed that molybdate could oxidize the reduced cytochrome, although not as rapidly as U(VI) present as uranyl acetate. Alterations in the overall conformation and thermostability of the metal-oxidized protein were investigated …

Assessment Of Whole Grain Intake And Health Correlates In An Aging Population, Alexis Howard

Senior Honors Projects

Research suggests that whole grain intake may decrease the risk of heart disease, type II diabetes, hypertension, obesity, and many types of cancer. The overall goal of this work is to increase the health status of an older adult population through comprehensive nutrition risk assessment and exposure to tailored nutrition education interventions. This project involved assisting in baseline and post-intervention assessment of the knowledge, attitude, and intake of whole grain foods within a convenience sample of fifty-eight older adults residing in low-income housing sites across Rhode Island. Anthropometry, including height, weight, waist circumference, and blood pressure was measured, along with …

Development Of Innovative, Quick-Cook Legume Products: An Investigation Of The Soaking, Cooking And Dehydration Characteristics Of Chickpeas (Cicer Arietinum L.) And Soybeans (Glycine Max L. Merr.), Aoife Gowen

Doctoral

The primary goal of this research was to create new alternatives to the legume products currently available to consumers, i.e. canned and dry beans. Chickpeas and soybeans are well established in the Irish consumer market and possess excellent nutritional quality, such as high protein, fibre and phytochemcial content, low cholesterol and low glycaemic index (G.I.), and therefore have potential for classification as functional foods. The first stage of the research culminated with the development of quick-cook chickpeas and soybeans that could be stored in the chill cabinet or freezer. Water intake and textural attributes during soaking were investigated. Using non-linear …

Electroporation Of Pediococcus Pentosaceus And The Curing Rate Of Plasmids, Heidi E. Shields

Undergraduate Honors Capstone Projects

Genetic engineering is a relatively new process and is a major focus of research in various fields, such as medicine, plant genetics, and food science. The potential applications of genetic engineering include designer drug production, mass protein production, and enhanced food processing. Finding an appropriate host organism to be used in genetic engineering is an important preliminary step. Pediococcus pentosaceus has been suggested as a bacterial species with such potential. Since plasmids are often the vector of choice in genetic recombination, this research tests the ability of P. pentosaceus to take up and incorporate plasmids into its genome. Two plasmids …

Milk Intake In Early And Late Adulthood And Risk Of Osteoporotic Hip Fractures In Utah, Melanie Jean Slavens

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The relationship between milk intake and risk of osteoporotic fractures is uncertain. Associations between milk intake and milk avoidance in relation to osteoporotic hip fracture were examined in the Utah Study of Nutrition and Bone Health (USNBH), a statewide case-control study. Cases were ascertained at Utah hospitals treating 98 percent of hip fractures during 1997-2001 and included 1188 men and women aged 50-89 years. Age- and gender-matched controls were randomly selected from Utah driver's license and Medicare databases (N= 1324). In-person interviews were conducted and participants reported frequency of milk intake per week at age 18 and during pregnancy among …

The Integration Of The Nutrition Screening Tool With The Interdisciplinary Plan Of Care Form, Beth Hyatt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Literature Review

Undernutrition in the hospital setting has been shown to cause adverse outcomes. Screening for nutritional risk assists in the detection of undernutrition with subsequent early intervention to prevent further decline. While many nutrition screening tools exist, none are proven to detect undernutrition. Furthermore, many barriers exist for utilizing nurses as primarily responsible for screening patients for nutritional risk.

Background

A hospital reviewed the nutrition screening process and found that the form used and screening factors were insufficient to adequately detect undernutrition and appropriate referrals for dietitians.

Objectives

1) Determine if nursing compliance improved when the nutrition screening form …

Antimicrobial Properties Of Syringopeptin 25a And Rhamnolipids, Prerak T. Desai

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The increasing bacterial resistance to available antibiotics requires the search for new antibacterial compounds to be broadened. This study investigated the antimicrobial properties of two secondary metabolites from fluorescent pseudomonads -- syringopeptin 25A, a lipodepsipeptide produced by Pseudomonas syringae pv. syringae, and a rhamnolipid mixture produced by Pseudomonas aeruginosa. The rate of antimicrobial action was determined by monitoring the rate of uptake of propidium iodide during exposure to the compounds. Inhibition was also confirmed by the microbroth dilution method to determine the MI Cs. Both the compounds inhibited growth of Gram-positive organisms, including Mycobacterium smegmatis, staphylococci, and …

Use Of Natural Antioxidants To Control Oxidative Rancidity In Cooked Meats, Mihir Vasavada

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties.

The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages. There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and …