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Full-Text Articles in Life Sciences
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears, Matthew Garcia
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears, Matthew Garcia
Food Science (MS) Theses
The objective of this study was to investigate the effects of gamma and x-ray treatment on ‘Bartlett’ pear physiology during postharvest storage. Freshly harvested ‘Bartlett’ pears were irradiated with gamma irradiation at 0.412 and 0.819 kGy and x-ray irradiation at 1.03 and 1.94 kGy, then stored at 0-1 ⁰C and 95% relative humidity. The pears were removed from cold storage at 45 and 75 days and allowed to ripen at room temperature for four and two days, respectively. Respiration rate and ethylene production were measured during fruit ripening. Color, firmness, titratable acidity, soluble solids contents, and occurrence of superficial scald …
Application Of A Dna Mini-Barcoding System Based On The Mitochondrial Control Region For The Identification Of Raw And Processed Tuna Products, Jiahleen Roungchun
Application Of A Dna Mini-Barcoding System Based On The Mitochondrial Control Region For The Identification Of Raw And Processed Tuna Products, Jiahleen Roungchun
Food Science (MS) Theses
Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …
Assessing The Efficacy Of Bacteriological Analytical Manual (Bam) Enrichment Broths For Detection Of Salmonella Spp. In Meat Analogs, Georgia Sampson
Assessing The Efficacy Of Bacteriological Analytical Manual (Bam) Enrichment Broths For Detection Of Salmonella Spp. In Meat Analogs, Georgia Sampson
Food Science (MS) Theses
Plant-based meat alternatives are gaining popularity as the number of market options increases. However, the recent appearance of these products on the market post-dates the validation of the current approach for isolating Salmonella from meat analogs. Therefore, the objective of this study was to compare the efficacy of the currently used Bacteriological Analytical Manual (BAM) pre-enrichment broth (lactose broth) with two additional broths (universal pre-enrichment broth and buffered peptone water) for the detection of Salmonella in five plant-based burger products. Each burger product was spiked with a Salmonella serotype (S. Enteritidis or S. Agona) that has previously been linked …
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
Food Science (MS) Theses
Bovine milk (BM)-based formula is an alternative for many newborns who do not consume human milk. BM contains extracellular vesicles (EVs), bioactive compounds involved in intercellular communication which regulate critical developmental processes in early life. It was hypothesized that the industrial processing of raw BM affected the content and composition of BM EVs. It is critical to understand how industrial processing affects EVs in BM since changes in the content and composition may attenuate the functions of these bioactive compounds in human health. EVs from raw BM were isolated and characterized in accordance with the Minimal Information for Studies of …
Color And Structural Modifications Of Alkaline Extracted Sunflower Protein Concentrates And Isolates Using L-Cysteine And Glutathione, Akira Ishii
Food Science (MS) Theses
Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The …