Digital Commons Network^™

Porosity, Specific Gravity And Air Content In Blue Cheeses, K. M.K. Kebary, H. A. Morris

Food Structure

Porosity and specific gravity were determined in Blue cheeses made from (A) homogenized 14% fat pasteurized cream standardized to 3.9% fat with pasteurized skim milk, (B) homogenized 14% fat raw cream standardized to 3.9% fat with raw skim milk, and (C) pasteurized milk (3.9% fat). There were no significant differences between cheeses made from (A) a nd (B) in porosity and specific gravity. Cheeses made from (A) and (8) had greater porosity, lower specific gravity and more, but smaller holes than cheese made from (C). The negative linear relation ship between porosity and specific gravity, and the insignificant differences in …

The Role Of Cell Wall Structure In The Hard-To-Cook Phenomenon In Beans (Phaseolus Vulgaris L.), Ilan Shomer, Nachman Paster, Pinhas Lindner, Rosa Vasiliver

Food Structure

Differences in structure, water uptake and efflux of solubles were found between normal and hard-to-cook beans (Phaseolus vulgaris L.) The staining characteristics of hard beans were different from those of the normal in both non-cooked and cooked tissue, especially in the cell walls. The three zones of the cell wall - the middle lamella, the primary and the secondary walls - were found in both normal and hard-to-cook beans. The primary cell wall of both normal and hard beans was partially degraded upon cooking, as seen by bright fields within the fibrillar pattern. The ultrastructure of the non-cooked secondary cell …

Prediction Of Zinc Deficiency In Navy Beans (Phaseolus Vulgaris) By Soil And Plant Analyses, J. D. Armour, A. D. Robson, G. S.P. Ritchie

Food Science and Nutrition

Navy beans (Phaseolus vulgaris cv. Gallaroy) were grown with 7 rates of zinc (Zn) in a Zn-deficient gravelly sandy loam in a glasshouse experiment. The plant shoots were harvested 31 days after sowing and the Zn concentration in each of 4 plant parts (YL, young leaf; YOL, young open leaf; YFEL, youngest fully expanded leaf; and whole shoots) was related to the fresh weight of the shoots. The critical Zn concentrations (mgtkg) in the plant parts determined by the 2 intersecting straight lines model were 21.1 for YL (r² = 0.66), 17.1 for YOL (r² = 0.83), …

Extractable Zinc In Particle Size Fractions Of Soils From Western Australia And Queensland, J. D. Armour, G. S.P. Ritchie, A. D. Robson

Food Science and Nutrition

The zinc (Zn) content of particle size fractions of 12 mainly Zn deficient soils was measured by extraction with three contrasting extractants. The soils, which ranged from sands to a black earth, were from Western Australia and Queensland and particle size fractions (clay, silt, fine sand, coarse sand) were obtained by sieving and sedimentation after ultrasonification of soil suspended in deionized water. The extractants were concentrated HNO₃/H₂SO₄/HClO₄ (acid extractable or AE-Zn), DTPA and 0.002 M CaCl₂. For each extractant, Zn contents of the fractions and whole soils were correlated with organic …

Zinc Adsorption By A Lateritic Soil In The Presence Of Organic Ligands, P. Chairidchai, G. S. P. Ritchie

Food Science and Nutrition

Zinc adsorption by a lateritic podzolic soil was measured in the presence of 0 to 3 mmol/litre of acetate, oxalate, citrate, tricarballylate, salicylate, or catechol, or 0 to 3 mmol_c/litre of humate. Zinc remaining in solution was measured by atomic absorption spectrometry after shaking the soil for 17 h at a soil/liquid ratio of 1:5 in a 0.003 mol/litre KCl solution containing 0 to 500 μmol/litre Zn and the ligands. In the absence of organic ligands, more than 95% of the zinc was adsorbed. The amount of adsorption was linearly correlated with pH and the concentration of ZnOH …

Changes In The Rheology And Microstructure Of Ropy Yogurt During Shearing, J. A. Teggatz, H. A. Morris

Food Structure

Rheological and microstructural changes that occurred in ropy yogurt during shearing were observed. Yogurt made with an exopolymer-producing (ropy) strain of Lactobacillus delbrueckii subsp. bulgaricus and non-ropy strain of Streptococcus thermophilus was subjected to an increasing shear rate from 0-833 s-1 using a Haake Rotovisco RV2. Shear stress niticeably increased to a peak value and then decreased to a plateau value as the shear rate continued to increase. Samples taken at eight different shear rates were examined by scanning electron microscopy (SEM). At low shear rates, the exopolysaccharide (EPS) existed as a filamentous network attached to the lactobacilli and casein …

Scanning Electron Microscopy: Tissue Characteristics And Starch Granule Variations Of Potatoes After Microwave And Conductive Heating, J. Huang, W. M. Hess, D. J. Weber, A. E. Purcell, C. S. Huber

Food Structure

In order to determine cytological effects of microwave heating compared to conductive heating, whole potatoes were heated in a microwave oven in plastic bags for 0.5, 1 and 2 minutes and in boiling water for 5. 10 and 20 minutes. Both heating treatments caused swelling and partial disruption of starch granules. However, as observed with scanning electron microscopy, swelling patterns of starch granules were different in potatoes using the two heating processes. In conductive heating potatoes were heated from the outside to the inside. Microwave heated potatoes were heated fairly uniformly in different regions of tubers. The weight loss of …

The Role Of The Interfacial Protein Film In Meat Batter Stabilization, A. Gordon, S. Barbut

Food Structure

The microstructure of meat batters made with equal ionic strengths of NaCl, MgC1 2 , CaCl2 and KCl (IS- 0.43) and a reduced-NaCl batter (IS- 0.43) were examined by scanning and transmission electron microscopy. Micrographs revealed that fat globules with smooth and rough protein coats were present in all treatments. The roughly-coated globules were prevalent in the unstable batters. Pores were observed in the interfacial protein film (IPF) surrounding the globul es and were more prevalent in the globules with rough protein coats. Fat was seen to exude from the pores in both types of globules, Fat globules were shown …

Effect Of High-Pressure Homogenization On A Sterilized Infant Formula: Microstructure And Age Gelation, Y. Pouliot, M. Britten, B. Latreille

Food Structure

Age thickening and gelation of an Infant formula was Induced by applying high pressure homogenization prior to in-can sterilization. The Initial viscosity of the preparation increased with Increasing homogenization pressure. Thickening rate upon storage, as monitored by viscosity changes, was also proportional to the pressure applied during homogenization. Optical and electron micrographs of 6 month-old samples showed evidence of aggregation. The effect of dissociating agents on the viscosity and microstructure of these samples suggested a contribution of hydrogen bonds and calcium bridges to the gel integrity. The alteration of the mineral balance of aged samples also Indicated a gel strengthening …

The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia

Theses : Honours

The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard …

Effect Of Proteolytic Activity Of The Lactic Cultures On Mozzarella Cheese Quality, Wen-Hsu Amos Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Mozzarella cheese market is growing rapidly. Major concerns with cheese meltability and color have arisen in the fast food industry. Pre starter culture was used in this study to improve the physical properties of Mozzarella cheese. Three tests (stretch test, melt test, and browning test) were modified to evaluate the quality of cheese.

A stretch test using the Brookfield helipath viscometer to stretch the cheese sample at 60°C was successful in distinguishing cheeses from different make procedures and from different proteolytic strains. A melt test using a glass tube to hold the cheese flow at 110°C for 60 min …

Influence Of Processing Parameters On Nutrient Recovery During Ultrafiltration Of Milk And Meltability Of Pasteurized Process Cheese Food Made From The Retentate, Susan Kay Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three batches of milk were ultrafiltered to 60, 65, or 70% volume reduction before diafiltration. Starting diafiltration at 70% volume reduction took less time and water without affecting nutrient recovery.

Whole milk was heated to 60, 72, and 82°C for 16 s. Milk representing each heat treatment was divided into three batches, one unacidified (pH 6.6), the others acidified to pH 6.2 and 5.8. The milk was ultrafiltered, diafiltered, and concentrated to 5x (80% volume reduction). Retentate was inoculated with .5% lactic culture and incubated at 28°C to pH 5.1. Each lot of fermented retentate was evaporated under 76 kPa …

Plasmin In Milk: Activity Measurement, Effect Of Environmental Factors, And Correlation With Milk Coagulation, Eric D. Bastian

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Bovine plasmin activity was measured on H-D-valyl-L-leucyl-L-lysyl-4-nitroanilide by following absorbance changes at 405 nm. Steady-state kinetic parameters V_max, K_m, K_I, and K_I' were estimated. Bovine plasmin is competitively inhibited by casein and has a K_cat of .0158 ΔA₄₀₅/min/nM, K_m of .107 mM substrate, and K_I of .86 mg/ml casein. Bovine plasmin can be measured directly in bovine milk without interference from casein.

A total of 380 milk samples from nineteen Holstein (one herd) and nineteen Jersey (one herd) cows was collected monthly during one lactation period. Samples …

Chemical Evaluation And Biological Vitamin A Activity Of The Major Carotenoids In The Hybrid Carrot Beta Iii, Cynthia M. Schweitzer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Genetically enhanced high-carotene Beta III hybrid carrot was compared to a commercial carrot cultivar, Nantes Coreless, for carotene content and macronutrient composition. Beta III contained more than twice the total carotene content of Nantes Coreless, with α-carotene/β-carotene ratios higher in Beta III. Total solids from protein, lipids, and carbohydrate were greater in Beta III than in Nantes Coreless. Beta III contained about five times the amount of sucrose and one-fifth the amount of glucose and fructose than Nantes Coreless or reported literature values.

Comparison of the bioavailability of carotenes in Beta III and Nantes Coreless to purified β-carotene and retinyl …

Proteolytic Activity Of Some Milk-Clotting Enzymes On K-Casein And K-Casein Macropeptide, Khalid M. Shammet

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This work reviews studies of bovine K-casein and specifically K-casein macropeptide. Properties of K-casein, its structure and heterogeneity, proteolytic activity of some milk clotting enzymes on K-casein, and K-casein sensitive bonds are discussed. Macropeptides of other species are also presented. The carbohydrate moieties of bovine macropeptide together with their biological and physiological functions are reviewed.

Macropeptides were produced by enzymic hydrolysis from whole casein solution using crystalline chymosin (EC 3.4.23.4). Trichloroacetic acid (final concentrations 2, 8 and 12%) was added after 5, 30 and 60 min of incubation to precipitate protein and inactivate the enzyme. The filtrate was then exhaustively …

A Quantitative Assessment Of Minerals Of Toxicological Importance In Utah Fast Foods, Lisa R. Williams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

X-ray flourescence (XRF) and atomic absorption spectrophotometry (AAS) measurements for manganese, iron, copper, and zinc were compared for 96 samples of 21 foods from different sources. Correlation coefficients were 0.94 for manganese, 0.99 for iron, 0.93 for copper, and 0.91 for zinc for XRF vs. AAS determinations.

Similiar comparisons were performed on 228 samples of fast foods purchased in Utah retail outlets. Correlation coefficients ranged from 0.91 for copper to 0.97 for iron and zinc. Comparisons of values generated by XRF for manganese, iron, copper, zinc, selenium, arsenic, and aluminum to values certified by the National Bureau of Standards indicated …

Soluble And Insoluble Dietary Fiber In Cooked Common Bean (Phaseolus Vulgaris) Seeds, Joe S. Hughes, Barry G. Swanson

Food Structure

The common bean (Phaseolus vulgaris) requires cooking for extended periods of time prior to consumption. In this investigation both quantitative and microstructural changes in common bean dietary fiber as a result of cooking were examined. Cooking resulted in a slight decrease in soluble dietary fiber and a marked increase in insoluble dietary fiber. The increase in insoluble dietary fiber was responsible for a 15 -30 percent increase in total dietary fiber.

Scanning electron microscopy was used to examine the microstructure of uncooked and cooked bean flours and the insoluble and soluble dietary fiber fractions of these two fl ours. In …

Enjoy Yeast Breads, Elna Miller, Georgia Lauritzen

All Archived Publications

No abstract provided.

Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Cost Of Home Canning, Marilyn B. Noyes

Archived Food and Health Publications

Publication is a cost analysis of estimated costs involved with home canning.

Storage Of Dry Milk, Charlotte P. Brennand

Archived Food and Health Publications

Publication gives instructions on how to properly store dry milk.

Brussels Sprouts Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication gives information on the proper growing, harvesting, cooking, and eating brussels sprouts.

Broccoli Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication provides information about broccoli, including broccoli varieties, the best soil for growing broccoli, and ways to store and cook it.

An Electron Microscopic Study Of The Adherence Of Lactobacillus Acidophilus To Human Intestinal Cells In Vitro, S. K. Hood, E. A. Zottola

Food Structure

In this study, transmission electron microscopy was used to visualize the adherence of Lactobacillus acidophilus to human intestinal tissue cells (HITC) in vitro. There appeared to be a layer of electron dense material on the bacterial cell and on the intestinal cell which may mediate adherence. When L. acidophilus attached to intestinal tissue cells after a short contact period, it did not appear to disrupt the integrity of the intestinal cell. Treatment of the bacterium with sodium periodate and concanavalin A reduced the adherence to HITC, suggesting that a carbohydrate was involved. Electron micrographs of periodate-treated cells revealed that the …

Cereal Structure And Its Relationship To Nutritional Quality, S. H. Yiu

Food Structure

Factors that determine the digestibility of carbohydrates and minerals in cereals are examined . Most carbohydrates and minerals in cereals are structurally bound, either surrounded by or associated with cell wall components not easily digested by non-ruminant animals and humans. Treatments such as mechanical grinding and heat improve the digestibility of nutrient s . Further processing and cooking result in structural and physeochemical changes of cereal starch, phytate, and dietary fiber. Such changes greatly Influence the physiological and metabolic effects in animals and humans. The digestive breakdown of most nutrient components is also dependent on the activities of enzymes in …

Effects Of Protein Concentration In Ultrafiltration Milk Retentates And The Type Of Protease Used For Coagulation On The Microstructure Of Resulting Gels, Dragoljub D.J. Gavaric, Marijana Caric, Miloslav Kalab

Food Structure

Milk retentates (35~ total solids, 13~ protein) obtained by ultrafiltration were diluted with the permeate to 3 . 2, 5.0, 6.5, 10.0, and 13.0% protein and coagulated using conrnerc1al proteases. Rennet or one of microbial proteases isolated from Bacillus potymlxa , Endothla parasfttca, Mucor mtehel, or Mucor pusfllus were used . Coagulation times were decreased with the Mucor proteases as the protein concentrations in the retentates were increased but the coagulation times were increased with B. potymlxa and f. parasltlca proteases under similar conditions . Firmness was higher in gels made from homogenized retentates than from nonhomogenized retentates of the …

Fluorescence Microscopy Studies On (1,3) - B-D-Glucan In Barley Endosperm, A. W. Macgregor, G. M. Ballance, L. Dushnicky

Food Structure

Development of (1,3;1,4)-B-D-glucan and (1,3)-B-D-glucan in kernels of Himalaya and Bonanza barley has been followed by fluorescence microscopy using calcofluor and aniline blue fluorochromes. Specific enzymes were used to confirm the identity of these two polysaccharides in sections of endosperm tissue. All barley lines tested contained both types of B-glucan but (1,3;1,4)-B-glucan was synthesized at an earlier stage of development than was (1,3)-BGlucan. Small bead-like deposits of (1,3)-B-glucan were detected in all cultivars examined. These deposits were present throughout the endosperm and appeared to be associated with the inner walls of endosperm cells. After treatment of sections with (1,3)-B-glucanase, these …

Safe Kitchen Rules, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives tips and instructions on how to be safe in the kitchen.

Elderberries, Georgia C. Lauritzen Phd, Carl M. Johnson

Archived Food and Health Publications

Publication gives identification characteristics of elderberries and how to make syrup, jelly, and pie using elderberries.

Changes With Time In The Availability Of Soil Applied Zinc To Navy Beans And In The Chemical Extraction Of Zinc From Soils, J. D. Armour, G. S.P. Ritchie, A. D. Robson

Food Science and Nutrition

The effect of the incubation of zinc (Zn) applied to the soil on Zn uptake and the Zn concentrations in chemical extractants was studied. In a glasshouse experiment using a Zn-deficient gravelly sandy loam, the effect of recently applied Zn was compared with that of Zn incubated with the soil for 15 days at 40°C on growth and Zn uptake by navy beans (Phaseolus vulgaris cv. Gallaroy). At the second harvest (33 days after sowing), the dry weight of shoots of recently applied Zn was consistently higher than that of incubated Zn, except at the highest rate of 1 …