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Update On Rapidrise Yeast, Georgia C. Lauritzen Ph. D

Archived Food and Health Publications

Factsheet talks about RapidRise yeast and the benefits to using it.

Effect Of Dietary Carbohydrates And Biotin Level On Cecal Size And Biotin Concentration Of Growing Chickens, Kathleen Bauer, P. Griminger

Department of Nutrition and Food Studies Scholarship and Creative Works

Growing chickens were fed three levels of biotin, 0, 20, and 100 micrograms/kg diet, and four different carbohydrates, glucose, dextrin, sucrose, and sorbitol, in order to study the effect of dietary carbohydrates on the level of cecal biotin. Dietary sorbitol was found to enhance the concentration of cecal biotin at suboptimal levels of dietary biotin, while dietary dextrin had the opposite effect. When the dietary requirement of biotin was met, cecal biotin greatly increased in the presence of dietary glucose, sorbitol, and sucrose but remained at a low level when dextrin was the dietary carbohydrate. Dietary sorbitol increased significantly the …

Subject And Author Index For Bulletins Of The Storrs Agricultural Experiment Station, Mohini Mundkur

Storrs Agricultural Experiment Station

Storrs Agricultural Experiment Station Bulletin #453, 68 pages.

Quantitation Of Formaldehyde Resulting From Oxidative Deterioration Of Unsaturated Fatty Acids, Stanley J. Andrews

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Derivatives of 3-methyl-1-2-benzothiazolinone hydrazone were formed from the oxidation products of three oxidized unsaturated fatty acids. Aeration with oxygen and heat (65C) was used as a means of accelerating deterioration of lipid samples. Formaldehyde was recovered from oxidized pure standards of oleic, linoleic and linolenic acid methyl esters, and identified using gas chromatography. Formaldehyde was also recovered from oxidized lipid extracts of mechanic ally deboned turkey meat and turkey cluster fat. Gas chromatography was used to measure concentrations of unsaturated fatty acids during the oxidation of extracted lipids. Linoleic and linolenic fatty acids significantly decreased (p < .005) in oxidized lipid extracts from turkey cluster fat stored frozen for six months.

Measurement of the amounts …

Comparative Analysis Of Wic Participants In The Bear River Health District, Cynthia S. Israelsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A thorough collection of data was completed on Women, Infants, and Children (WIC) particpants in the Bear River Health District to help determine the nutrition education needs of that WIC population. Data were also collected on education, income, and ethnic groups form other states and districts in the nation for comparison with results of this study.

The data collected in this study will provide an adequate data base for the future development of nutrition education materials for this district and perhaps other similar districts nationwide.

The Bear River district participants, Logan clinic participants in particular, appear to be quite atypical …

Biochemical Investigations Of Black Gram (Phaseolus Mungo L.) And Rice (Oryza Sativa L.) Proteins And Their Improved Nutritional Functionality In The Fermented Product—Idli, Vinodkumar W. Padhye

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objectives of this investigation have been to characterize black gram (Phaseolus mungo L.) and rice (Oryza sativa L.) proteins and to study changes in their nutritional value due to fermentation. Black gram, the legume chosen for this work, is one of the most important legume crops throughout a large part of the tropics.

The protein content of 60 mesh, dehydrated, defatted black gram meal was 28.5 percent. Sodium carbonate (0.5-1.0 percent), tetra-sodium pyrophosphate (0.5 percent), and sodium dodecyl sulfate (SDS) (0.5-5 percent) proved to be the potential protein solubilizers as they extracted more than 76 grams of …

The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes mellitus, the study was designed to investigate the possibility of fructose as an alternative sweetener.

Taste panel members were used to evaluate the products. All products were served in duplicate and only data from those judges who had sampled both replications were used for the statistical analysis. Each product was prepared at 100%, 50% and 25% of …

Proceedings From The 15th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors

Cheese Industry Conference

No abstract provided.

Effect Of Chitosan As A Stabilizer In Hot Sauce, Richard Arnold Schlottmann

LSU Historical Dissertations and Theses

By the use of mild demineralization in the purification of chitin from shrimp shells and optimizing the deacetylation of this chitin, chitosan capable of producing viscosities of 9600 cps were produced. This is substantially higher than the viscosity of the commercial product, whose viscosity is only 1000 cps. The effectiveness of this high quality chitosan as a stabilizer in hot sauces was then investigated. From prelim­inary studies using the commercially produced chitosan, it was concluded that the method of incorporating the gum into the hot sauces was very important. Therefore, three methods of adding the chitosan to the hot sauces …

A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A process which incorporates whey sol ids, primarily protein, into cheese to increase cheese yield and eliminate whey handling problems was evaluated. Whey was concentrated by ultrafiltration to levels of 9.8 to 20.3 percent total solids (4.3 to 7.1 percent protein), heated at 70 C for 30 minutes and added to cheese milk with the coagulating enzyme.

Increase in cheese yield, on the basis of 39 percent moisture, for 10 pairs of samples was 4.0 ± 2.8 (S.D.) percent. This increase was significant at alpha less than 0.001. Moisture and protein content increased while fat content decreased. Setting time and …

Energy Usage Trends, Energy-Food Conversion Efficiency, And Relative Energy Efficiency Of Primary Crop Agriculture, Estimated From Energy-Nutrient Conversion Ratios In Mexico, India, United States, And Japan, Gerald L. Blight

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Energy-nutrient conversion ratios, as a measure of relative agricultural efficiency for Mexico, India, in the United States, and Japan between 1951 and 1974, were calculated for protein, B-vitamins, calcium, iron and food energy production. Estimates from the different nutrient ratios showed a range in percent change of production efficiency over the twenty-four year period. Indian estimates were the most consistent with only a 7 percent variability. Japan (23 percent), United States (42 percent), and Mexico (43 percent) each showed greater variability in their efficiency estimate ranges from aggregate energy-nutrient conversion ratios. Japan was the only country for which negative trends …

The Iron Bioavailability Of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two separate experiments were used to investigate iron bioavailability of mechanically-deboned meats using hemoglobin regeneration to measure iron utilization. In both studies, male weanling rats were made anemic by bleeding and being fed a low-iron diet. Experimental diets were control fed to the animals and final hemoglobin concentrations were recorded. Animals were sacrificed and liver iron concentrations determined. The first experiment measured the iron bioavailability of mechanically-deboned and hand-deboned beef plate was better utilized by rats than the iron from mechanically- deboned shank and mechanically-deboned plate. The effect of lipid source and level on iron bioavailability of mechanically-deboned turkey meat …

Persistence Of Mucor Miehei Protease In Cheddar Cheese And Pasteurized Whey And Its Effect On Sterile Milk Products, Randall Kirk Thunell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whey from a commercial cheese plant, taken at draining on five separate days, from cheese made with a Mucor miehei coagulant was cooled within 1 h to 4 C. Portions were adjusted from pH 4.2 to 6.4 at .2 pH intervals and subjected to HTST pasteurization at 73.9, 76.6, and 79.5 C for 25 sec. Milk clotting activity in whey was determined before and after pasteurization. Resistance to heat in-activation increased with decreasing pH. All measurable activity was destroyed above pH 5.4 by pasteurization at 79.5 C, above pH 5.8 at 76.6 C and above pH 6.0 at 73.9 C. …

Proceedings From The 14th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors

Cheese Industry Conference

No abstract provided.

Some Effects Of Mechanical Deboning On The Composition And The Bioavailability Of Protein And Iron In Turkey Frame Meat, Lowell C. Allred

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Meat was obtained from a single daily lot of turkey frames by mechanically deboning with a Beehive AU 4171 deboner and by hand deboning. The meat was analyzed for protein, fat, moisture, ash, iron, calcium, and 19 amino acids. Mechanically deboned turkey had 68 percent more ash, 74 percent more iron, and nine times more calcium than the hand deboned turkey meat. Other constituents were about equal in the two products. Protein bioavailability tests, including protein efficiency ratio, biological value, net protein utilization, and nitrogen efficiency for growth, did not reveal significant differences between mechanically deboned and hand deboned turkey. …

Heat Stability Of Residual Milk Clotting Enzymes In Cheese Whey, James Winter Duersch

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eliminating calcium chloride and replacing whole casein with k-casein eliminated clouding and sharpened diffusion boundaries in casein-agar gels used for the estimation of residual milk clotting enzymes in curd and whey. It also eliminated the need for a highly purified calcium-free agar. The substrate contained .54 percent k-casein, 3.6 percent sodium acetate, .73 percent bacto-agar and 95.13 percent water. The pH was adjusted to 5.9 with .1N hydrochloric acid.

Proteases derived from Mucor pusillus var Lindt, Mucor Miehei and Endothia parasitica, as well as rennet, procine and bovine pepsins were used at recommended levels to set milk for …

Quantitation Of Aliphatic Aldehydes In Rancid Turkey Meat Using A Substituted Hydrazone, Stanley J. Andrews

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Many objective chemical tests have attempted to correlate with organoleptic evaluation of oxidative rancidity. Major chemical tests used to detect oxidative rancidity of lipids measure nonvolatile high molecular weight carbonylic substances which make no considerable contribution to rancid flavors. High molecular weight carbonyls are present at much greater concentrations than volatile low molecular weight carbonyls. Peroxides and other unknown substances also react in these chemical tests to give at best an empirical evaluation. A 3-methyl-2-benzothiazolinone hydrazone chemical test is proposed which corrected some deficiencies of earlier procedures, and was correlated with organoleptic evaluation of rancid turkey samples. The proposed test …

The Role Of Zinc In Insulin Metabolism In The Pancreas Of The Rat, Chih-Chi Liaw

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A series of in vitro trials have been conducted to determine what relationship exists between zinc and the insulin mechanism.

There were no significant differences of the zinc contents in total pancreases excised from the rats thirty minutes after the intraperitoneal glucose dose or from the non-dosed controls. When pancreases were cut into three pieces, and treated in three ways: Incubated without glucose (IWG) followed by isolation of the islets; incubated with glucose (IWG) followed by isolation of the islets; islets were isolated, then incubated with glucose (IWG). The zinc content in the islets was significantly higher (p < 0.01) in the first group than the others.

The insulin …

Proceedings From The 13th Annual Marschall Invitational Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Bulletin No 3963 - Raising Quail, P Smetana

Bulletins - 3000 - 3999

Quail were first domesticated about a thousand years ago, but it was not until the beginning of this century that they were used for meat and egg production.

Commercial quail production is common in many parts of Asia, particularly where there are Chinese communities. In 1965, it was reported that the quail industry in Japan was second in size only to that of the domestic fowl in terms of avian species. Fried or roasted quail and hard boiled eggs are commonly offered for sale in various parts of Asia. Quail eggs are also sought after for sharks fin soup.

A …

Anthocyanins Of Fresh And Stored Freeze-Dried Sour Cherries In Compressed Form, Suwan Potewiratananond

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Anthocyanin pigments of sour cherry (prunus cerasus L., cultivar Montmorency) fruit were studied by spectrophotometry, paper and two-dimensional thin layer chromatography and disc electrophoretic method. Mature and wholesome fresh sour cherries and freeze-dried compressed sour cherries stored at 70 F and 100 F for 6 months were used.

A total of seven anthocyanin pigments were observed in both paper and thin layer chromatograms of the fresh and freeze-dried compressed samples stored for O month whereas the freeze-dried compressed samples stored at 70 F and 100 F for 6 months showed the retention of three to six pigments. All of …

Evaluation Of A Vapor Pressure Osmometer For Determination Of Added Water In Milk, Kietipong Pensiripun

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A Wescor Vapor Pressure Osmometer measured the osmolality of a solution by sensing the vapor pressure above the solution in a closed chamber. The instrument sensing element comprised a precision thermocouple which measured the dew point temperature depression, a function of the water vapor pressure in the chamber. It used approximately 5-7 microliter samples to saturate a 0.64 cm filter paper disc. The instrument fixed a milliosmolal digital reading and signaled test completion in 110 seconds. The instrument weighed approximately 3. 62 kilograms, was 26. 7 x 24. 1 x 10. 2 cms in size and had a range of …

Effect Of Processing On Aliphatic Aldehyde Content Of Turkey Meat, Carolyn G. Ponce

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nitrite at the level found in turkey frankfurter formulations vii did not interfere in the hydrazone test as developed by Andrews (1975). The aldehyde levels of frankfurters made principally from MD turkey meat were, on the average, twice as high as the levels in the raw meat. Aldehyde levels generally increased as the frozen storage time of the raw meat increased. There were some variations from this trend due to variation in the fat content of the raw meat. Sixty days was recommended as a maximum frozen storage time. However, because of variation in the fat content from sample to …

Manufacture Of Cottage Cheese Utilizing A Ph-Controlled, Whey-Based Lactic Culture, Yen-Luon Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eleven strains of lactic cultures were used to determine their effectiveness in different bulk culture media for the manufacture of Cottage cheese. The acid phosphate-treated whey-based medium (APWM) made from Cottage cheese whey was found to be as effective as sweet phosphate-treated whey-based medium (PWM) made from Swiss cheese whey in supporting the development of lactic cultures. The relative activity of cultures in APWM with pH control was higher than phage inhibitory medium and nonfat dry milk without pH control. APWM was used successfully in the manufacture of Cottage cheese. Greater reliability and shorter cutting time resulted, and the product …

Applicability Of An Electronic Semiautomatic Somatic Cell Counter To Dairy Herd Improvement Milk Sample Testing, Nianwei Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Technicon OSCC II was evaluated for application in dairy herd improvement central laboratories. Dilution using a Fisher Autodiluter made sample preparation for assay less time consuming and more convenient and resulted in the same accuracy as with the manual syringe technique.

Sample storage and the presence of a potassium dichromate preservative tablet had little effect on somatic cell count when tested within two days at room temperatures (20-23 C) or within four days at refrigeration temperatures (4-7 C). The preservative tablet caused an average increase of 14,000 cells/ml. The average cell count dropped 26 percent following two days at …

Mechanical Desinewing Of Meat, Kamchorn Tantikarnjathep

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of mechanical desinewing on yield, proximate analyses and connective tissue content of pork and beef have been examined and its influence on the appearance and palatability of cooked salami was evaluated. Mechanical desinewing removed approximately half of the connective tissue and reduced the tendency for formation of gelatin pockets in cooked salami. Yields from the desinewer ranged from 71 to 87 percent, however, cooking yield defined as cooked weight divided by uncooked weight from the desinewed salami were 6 to 7 percent higher than from the nondesinewed salami. For both the beef and pork there was no significant …

Effect Of Zinc Nutriture And Contraceptive Steroid Injection On Body Composition Of Young Female Rats, Sang Ai Hahn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Forty-nine female rats initially weighing about 95 grams were used in this experiment to determine the effect of contraceptive hormones on body composition in zinc deficient and zinc supplemented rats. Four treatment groups were: 2 ppm of dietary zinc with daily contraceptive steroid injections, or with placebo injection, and 140 ppm of dietary zinc with contraceptive steroid injection or with placebo. The daily injected steroids consisted of 0.1ug of Ethynyl Estradiol and 0.1mg of Medroxyprogesterone in 0.1ml of corn oil. Non-hormone treated groups received 0.1ml of plain corn oil. All injections were administered into the Gluteus Maximus muscle. Food intake, …

Milk Protein Analysis By Automated Ultraviolet Spectroscopy, R. Ford Wilkinson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An automated continuous flow analysis for milk protein utilizing ultraviolet spectroscopy resulted in a correlation coefficient of 0.972 and a standard estimate of error of 0.082 percent protein when 30 samples were compared with the acid orange 12 dye binding method. Milk was solubilized in 95-105 volumes of acetic acid using the Technicon Auto Analyzer II and measured for absorbance at 274 nanometers. No deviation from the standard method due to mastitis and varying milk fat concentration was observed. A theoretical model indicated a possible standard estimate of error 0.059 percent protein due to inter- and intra-breed variation in milk …

Comparison Of Compatibility Of Streptococcus Starters In Reconstituted Nonfat Dry Milk And A Whey-Based Bacteriophage Inhibitory Medium, Clinton K. Searle

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Compatibility of mixed cultures of Streptococcus lactis and Streptococcus cremoris were studied by the phage tracer technique in 10% nonfat dry milk and a whey-based phage inhibitory medium. Methods of membrane dialysis and differential enumeration were tried and abandoned. Dominance occurred in nonfat dry milk and in the whey-based medium during a continuous fermentation period within a pH range 6.8 to 5.2. The dominance pattern of two-strain combinations in 10% nonfat dry milk was different from that in the whey-based media. Dominance varied from one strain to another in no consistent sequence in some combinations. Dominance patterns of combinations were …

A Five-Year Follow-Up Study: Relationship Of The High Pufa Diet Used In Original Study Of Middle-Aged Adults To Present Dietary Choices, Rate Of Erythrocyte Hemolysis And Serum Cholesterol And Triglyceride Values, Jeanette Parsons Egan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was a follow-up of the Christiansen study which was completed in 1967. Dr. Christiansen's 26 subjects ranged in age from 33 to 60 years. Ten were designated as controls and the other 16 were placed on a high polyunsaturated fatty acid (PUFA) diet for a period of 26 weeks.

The purpose of doing a follow-up was to determine what effect the study had on present dietary patterns, serum lipid levels and rate of erythrocyte hemolysis.

Eighteen of the original subjects participated in this study. Of these 18, nine were from the control group and nine were from the …