Digital Commons Network^™

Food Microscopy And The Nutritional Quality Of Cereal Foods, Suk Hing Yiu

Food Structure

The nutritional quality of cereal foods is directly related to the nature of nutrient storage in cereal grains. Most cereal nutrients, such as carbohydrates and minerals , are st ructurally bound. Processing alters the structural organization of the cereal grain. Results obtained from many nutritional studies indicate that the structure and physical form of a cereal food greatly influence the availability of its nutrients.

Using oats and wheat as examples, this review demonstrates how microscopy contributes to understanding the relationship between cereal structures and the availability of nutrients in cereal foods. Various forms of food microscopy play important roles in …

Water-Holding Properties Of Milk Protein Products - A Review, W. Kneifel, A. Seiler

Food Structure

Water-holding properties have been well recognized by food technologists among !he diversity of functional properties attributed to milk protein products. In general , water-holding is accomplished by a complexity of interactions between water and milk proteins. Besides the term water-holding, synonyms such as water retention, imbibing and hydration have been used to describe this phenomenon. This paper provides a clearer understanding of this parameter by considering some fundamentals of both the molecular structure of milk proteins and the physical in terrelationships between water and milk protein powder particles. Differences in water-holding properties of milk protein products are frequently observed and …

Baking Properties And Microstructure Of Yeast-Raised Breads Containing Wheat Bran: Carrageenan Blends Or Laminates, P. R. Belisle, B. A. Rasco, K. Siffring, B. Bruinsma

Food Structure

Breads prepared using a commercial prototype sponge-and·dough formulation with no added gluten and containing white wheat bran:carrageenan blends or white wheat bran:carragcenan laminates (I 0% by weight nour replacement) had acceptable loaf volumes and crumb grain scores. Doughs con taining white wheat bran:carragccnan blends had a hi gher water absorption and longer mi xing time than doughs con taining wheat bran: carragecnan laminates wi th the same quantity of carrageenan . The addi tion of carrageenan to doughs resu lted in a hi gher water absorpti on va lue compared to the doughs contai ning wheat bran only. Breads made …

High-Resolution Scanning Electron Microscopy Of Milk Products: A New Sample Preparation Procedure, William R. Mcmanus, Donald J. Mcmahon, Craig J. Oberg

Food Structure

A metal-impregnation technique (tannin-ferrocyanide- osmium tetroxide) and thin metal coating imparted excellent preservation , and electric and thermal properties to milk products for scanning electron microscopy, resulting in high- resolution images. Three nanometer resolution was obtained, with minimal edge effects, charging , thermal drift, and decoration. Samples were fixed in 2% gluta raldehyde, cryoprotected in 70% ethanol, and cryofractured, exposing internal structure. Fat was extracted with Freon 113 and the sample were metal -impregnated with 1.0% osmium tetroxide and 1.5% potassium ferrocyanide, reduced with 1% hydroquinone, dried using !he critical-point drying melhod , and ion beam sputter-coated with 2-5 nm …

Mineralized Matrix Synthesis By Isolated Mouse Odontoblast-Like Cells In Vitro, P. B. Andrews, A. R. Ten Cate, J. E. Davies

Cells and Materials

First mandibular molar tooth germs were dissected from 17 day mouse embryos. The dental papilla was isolated using both mechanical separation and enzymatic digestion. The cells of the papilla were then enzymatically disaggregated and cultured in 35 mm polystyrene dishes containing alpha minimum essential medium supplemented with 15 % fetal calf serum, 50 μglml ascorbic acid, 1 o-8 M dexamethasone and 10 mM Na-13-glycerophosphate. The cultures were maintained for 23 days. The cultured cells initially appeared as large flat cells having numerous cell processes. Multilayered cell nodules, distributed randomly in the cultures, were apparent after 5 days. Matrix was visible …

Microstructure Of Black, Green And Red Gram, Enamuthu Joseph, Shelly G. Crites, Barry G. Swanson

Food Structure

The three most commonly consumed legumes (grams or pulses) in India, black gram (Vigna mungo (L.) Hepper), or urd , green gram (Vigna radiata (L.) Wilczek) or mung, and red gram (Cajanus cajan (L.) Millsp.) or tur, were examined by scanning electron microscopy . Seed coat and internal features were examined to differentiate these legumes from common beans (Phaseolus vulgaris) , adzuki beans (Vigna angu/aris) and lentils (Lens culinaris). Cross-sections of the seed coats of black, green and red gram contained single layers of columnar palisade cells extending as double palisade layers at the hilum regions. The funiculi located above …

Evaluation Of Drug Delivery Systems By Electron Microscopy Techniques, Y. V. Pathak, V. D. Labhashetwar

Cells and Materials

This review covers the applications of electron microscopic techniques to the characterization and evaluation of drug delivery systems. Various electron microscopic (EM) related techniques such as transmission electron microscopy, scanning electron microscopy (SEM), SEM with energy dispersive X-ray microanalysis, and freeze-fracture electron microscopy are extensively used for this purpose. Microcapsules, microspheres, nanocapsules, liposomes , polymeric carriers and other drug delivery systems are characterized using EM related techniques for their surface topography, size and shape analysis, biodegradation, in vitro - in vivo evaluation and drug excipient interactions and characterization. Electron microscopy methods are very useful in understanding the mechanism of drug …

Microstructural Approach To Legume Seeds For Food Uses, Kyoko Saio, Michiko Monma

Food Structure

This review summarizes the microstructures of several seed legumes based on previous work and some new findings. Fifteen species of tropically grown legumes , adzuki bean and soybeans (a leading variety and two local va rietie s) were examined by light and transmission electron microscopy in relation to food uses. Processing of adzuki beans to form Q!l bean paste is dis cussed to illustrate the effects of processing on microstructure of starch g rains. Differences in contents, shape and size of starch grains are emphasized in a comparison of soybeans wi th other legumes.

Microstructure Of Idli, Enamuthu Joseph, Shelly G. Crites, Barry G. Swanson

Food Structure

The microstructure of idli prepared from seeds of common beans (Phaseolus vulgaris) and rice, and Indian black gram seeds ( Vigna mungo) and rice in the ratio 1:2 was examined . Intact starch granules and protein bodies were observed in the unfermented idli batter. Starch granules disappeared as fermentation time increased to 18 hours and 36 hours. The surface of idli prepared from 36-hour fermented batter was cohesive , dense and sponge- or foam-like. The microstructure of idli prepared from common beans and rice was similar to the microstructure of idli prepared from Indian black gram and rice. Common beans …

An Overview Of The Role Of Fat In Nutrition And Formulation And Its Measurement In The Live Animal, Meat Carcass And Processed Meat Products, Paul B. Newman

Food Structure

The role of fat in nutrition and health is complex but one about which consumers have only recently become aware. As a consequence of changing consumer attitudes and because fat affects many physical attributes in food, raw material suppliers and food manufacturers have attempted to improve the range and nutritional composition of available foodstuffs. However, with a substantial price difference between fat and lean, and ever-increasing demands for improved throughputs and operational cost performance, producer and manufacturing sectors require rapid, accurate methods of fat measurement suitable for commercial application. These are only just beginning to become available but should ultimately …

1993 Annual Report, Various Authors

Annual Reports

No abstract provided.

Frequently Asked Food Safety Questions, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Technology: Its Influence In The Secondary School Upon Achievement In Academic Subjects And Upon Students' Attitude Toward Technology, Dan L. Householder, Barbara Bolin

Engineering Education Faculty Publications

Many programs in the United States have undertaken to show the benefits to students of integrating academic disciplines. The TEC-Lab project, however, is unique among them because of its innovative approach. First, the TEC-Lab students are in senior high school, grades 9 to 12, while most innovative efforts are concentrated at the elementary and middle school levels. Second, the TEC-Lab approach uses technology as a means of meeting the usual academic requirements, rather than attempting to integrate the other academic areas into technology. The difference between these two approaches is subtle but profound. The first semester of the project was …

Distribution And Intracellular Localization Of Titanium In Plants After Titanium Treatment, G. Kelemen, A. Keresztes, E. Bacsy, M. Feher, P. Fodor, I. Pais

Food Structure

The physiological role of titanium in plants has not been elucidated yet, but a higher rate of growth , greater chlorophyll content and higher productivity, among others , may be attributed to this element. We have investigated the distribution of titanium in wheat seedlings after Titavit (a Ti ·ascorbate containing plant conditioner) treatment applied either through the leaf or through the root. In field experiments, we also sprayed spinach plants with Titavit. We have found a practically unidirectional tran slocation of Ti from the shoot into the root, and a preferential local ization of Ti in the nuclear cell fraction …

Microstructure Of Mozzarella Cheese During Manufacture, Craig J. Oberg, William R. Mcmanus, Donald J. Mcmahon

Food Structure

Scanning electron microscopy was used to examine structural developments during the manufacture of low-moisture, part-skim Mozzarella cheese made by a stirred curd procedure. The micrographs showed changes in the protein matrix , dispersion of fat globules, and bacteria during processing. Most curd knitting occurred during the curd stirring step, particularly dry stirring. A thin (5 ,urn) curd skin was observed on curd particles at the end of dry stirring. Dry salting prior to stretching resulted in the rapid loss of whey from the curd particle. Protein fibers were aligned and longitudinal columns of whey and fat were formed when the …

Vegetable Freezing Methods, Georgia C. Lauritzen, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Utah Fertilizer Guide, D. W. James, K. F. Topper

All Archived Publications

No abstract provided.

Critical Point Drier As A Source Of Contamination In Food Samples Prepared For Scanning Electron Microscopy, Gisele Larocque, A. F. Yang

Food Structure

A valve in a critical-point drier regulating the flow of liquid carbon dioxide was found to be the source of minute metal particles which contaminated the fragments resulting from freeze-fracturing of food samples.

Interfacial Interactions, Competitive Adsorption And Emulsion Stability, Jianshe Chen, Eric Dickinson, Graeme Iveson

Food Structure

Food emulsion stability is strongly influenced by the interactions in the adsorbed layer around emulsion droplets. Competitive adsorption of pure milk proteins (13-casein or 13 -lactoglobulin) with nonionic surfactants in oil-in-water emulsions is shown to depend on the age of the adsorbed protein layer. Evidence is presented for slow accumulation of protein at the oil-water interface and/or partition of protein into the oil phase of emulsion droplets containing oil-soluble surfactant associated in reversed micelles. Small amounts of added water-soluble surfactant or calcium ions are shown to have a pronounced effect on the droplet coalescence rate under turbulent shear flow conditions. …

An Apparatus For A New Microcube Encapsulation Of Fluid Milk In Preparation For Transmission Electron Microscopy, M. C. Alleyne, D. J. Mcmahon, N. N. Youssef, S. Hekmat

Food Structure

A simple apparatus has been developed for a new "microcube" encapsulation of fluid milk samples in their prefixation preparation for electron microscopy. The new technique is based on making cubic wells in an agar gel layer, filling them with fluid milk samples, and sealing them with another agar gel layer . The individual wells are then separated by cutting from the initial block, providing 0.5 mm walls around the samples. The embedded material (milk, buttermilk, yogurt, etc.) is fixed, dehydrated , and embedded in a resin for transmission electron microscopy. The procedure is simpler, and more versatile, reliable, and reproducible …

A Comparative Study Of Normal And Hard-To-Cook Brazilian Common Bean (Phaseolus Vulgaris): Ultrastructural And Histochemical Aspects, Elisabeth Garcia, Franco M. Lajolo, Barry G. Swanson

Food Structure

Legume seeds stored under high temperature and humidity develop a texture defect known as hard-to-cook (HTC). Structural and histochemical characteristics of normal and HTC beans (Phaseolus vulgaris) were studied after storing them at 5°C/40% relative humidity (RH) or 40°C/75% RH for 60 days. Cotyledonary cells of HTC beans showed contraction of the cell content, whereas the cytoplasm of normal seeds occupied the total cell volume. Cell walls of HTC beans appear more compact, showing smaller intercellular spaces. In normal beans the cell walls of adjacent cells had larger spaces between them. Pectic material of sections of hard beans stained more …

Microstructure And Rheological Properties Of Composites Of Potato Starch Granules And Amylose: A Comparison Of Observed And Predicted Structures, K. Svegmark, A.-M. Hermansson

Food Structure

Potato starch granules were gelatinised in amylose solution to study the effect of adding amylose to a highswelling granular starch system. The effects of varying the amount of potato starch from 1-10% , added to a solution of 2% amylose, were studied by means of dynamic viscoelastic measurements and light microscopy.

The granules gelatinised in amylose solution had a lower degree of swelling than those gelatinised in water. The restricted swelling in amylose was reflected in a decrease in the complex shear modulus (G*) at 75'C. GeJatinisation in 2% amylopectin also caused a decrease in G*, but gelatinisation in 2% …

Practical Aspects Of Electron Microscopy In Dairy Research, Miloslav Kalab

Food Structure

Milk products are based mostly on casein micelles, fat globules, and whey proteins. The former two constituents are corpuscular and whey proteins become corpuscular when coagulated. Structural changes in these basic constituents during processing have been studied by electron microscopy. This review discusses the structures of yoghurt, curd, cheeses (hard cheeses, mould-ripened cheeses, cream cheeses, and process cheese), cream, milk powders, and nontraditional dairy products. Defects and deviations from traditional structures of these products are explained where the causes are known. Examples of such causes are foaming of milk, presence of unusual ingredients (bacterial polysaccharides, whey protein concentrates), and alterations …

Fluidization And Its Applications To Food Processing, N. C. Shilton, K. Niranjan

Food Structure

This paper is a comprehensive review of the science behind fluidization of food materials, and its applications in food processing. Fluidization is a process by which a bed of particulate materials exhibts fluid -like behaviour as a result of fluid flowing through it. Fluidization can be carried out by liquids or gases and different forms of fluidization occur depending on the type of fluidizing medium and the properties of the particulate material , this can have an important effect on the type of processes that can be carried out using fluidization.

Typical food processing applications of fluidization include freezing and …

Hydrocolloids As Food Emulsifiers And Stabilizers, Nissim Garti, Dov Reichman

Food Structure

Hydrocolloids are water-soluble biopolymers consisting of high molecular weight polysaccharides known as viscosity builders, gelification agents and stabilizers of food systems.

Several hydrocolloids such as gum arabic (acacia), tragacanth, xanthan and certain modified gums have been mentioned as food additives having special functions such as: "retardation of precipitation of dispersed solid particles and coalescence of oil droplets". The role of these gums as emulsifiers remained somewhat obscure. The present review is an attempt to bring the relevant studies together and to throw some light on the functionalities of the gums as surface active agents and food emulsifiers. In addition, some …

In Vitro Studies Of Encrustations On Catheters, A Model Of Infection Stone Formation, W. Schmitz, A. Nolde, G. Marklein, A. Hesse

Cells and Materials

Deposition of infection-induced stone material on urinary catheters is a common problem in urological patients. Therefore, a crystallization model was developed in order to form this material in a reproducible manner. Furthermore, the dissolving potency of two solutions (Suby-G® and Solution-R®) was investigated with this model. The encrustations were examined by infrared (IR) spectroscopy, chemical encrustation analysis , scanning electron microscopy (SEM) and X-ray microanalysis. In addition, the encrustations were calculated from the results of the urine analysis, before and after each experiment, as contents remaining in each artificial bladder. The model conditions changed during the experiment and led to …

This Is Not Like That Martin Luther King Guy, Martha Taylor Dever

Teacher Education and Leadership Faculty Publications

No abstract provided.

Moose (Alces Alces L.) Browsing In Young Scots Pine Stands In Relation To The Characteristics Of Their Winter Habitats, Risto Heikkila, Sauli Harkonen

Aspen Bibliography

Moose (Alces alces L.) browsing was studied in young Scots pine (Pinus sylvestris L.) stands mixed with deciduous trees in high-density winter ranges. The proportional use of twig biomass decreased as the availability increased. The total as well as proportional biomass consumption were higher on the moist than on the dry type of forest. The per tree consumption of pine was higher on the moist type, where the availability of pine was lower. Deciduous trees were more consumed on the moist type, where their availability was relatively high. The consumption of pine saplings increased as the availability of …

Thermophilic Starter Cultures: Another Set Of Problems, C. J. Oberg, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Increased consumer demand for yogurt and Italian cheeses, particularly Mozzarella, over the past decade has intensified production demands on thermophilic starter cultures. Dramatically elevated production rates within existing facilities have created problems analogous to those experienced years ago by the dairy industry for mesophilic lactococci when Cheddar cheese production increased dramatically. In contrast to mesophilic lactococci, however, diversity among lactic genera that contain thermophilic species has impeded the progress of microbiological research required to meet these challenges. For example, the bacteriophages that attack these cultures are becoming an important commercial problem, yet little is known about them. Another unique characteristic …

Retinol Deficiency And Urinary Stone Disease: Clinical Evidence Is Missing, P. P. Singh, R. Kiran

Scanning Microscopy

Serum retinal levels were studied in : (a) 95, 56 and 43 normal subjects belonging to lower, middle and upper socio-economic groups respectively, (b) 35 adult males suffering from night blindness, (c) 27 subjects with low retinal levels, (d) 8 retinal deficient subjects (e) 17 male infants suffering from overt retinal deficiency, (f) 43 radiologically confirmed stone patients and (g) age and sex matched controls (infants 20; adults 120). The subjects included in groups b to f were clinically and radiologically examined for stone disease. Some inhibitors and promoters of stone disease were estimated in urine in groups b to …