Life Sciences Commons^™

Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

Sliceability is a cheese’s ability to cut cleanly into thin slices, resist breakage or fracture at slices edges, and undergo a high level of bending before breaking. Intuitively, sliceability depends on the chemistry, microstructural, and rheological properties of the casein network. Currently there is no reported scientific research investigating evaluation methods of cheese slice quality, as well as properties that influence a cheese’s ability to slice.

In this study, a method for slice quality evaluation was developed on purchased cheese and performed on commercial cheeses and experimental cheeses manufactured at three different moisture contents (40.6%, 37.0%, and 33.9%). In addition, …

Parent Nutrition Education And The Influence On Family Lifestyle Behavior Changes, Kelsey Rich

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Utah State University in the collaboration with the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) proposes to develop and implement a program to help families develop healthy eating habits and lifestyle behaviors. Recently, childhood overweight and obesity has reached epidemic proportions. The diseases associated with adult obesity are now being seen in the pediatric population; therefore, there is a call for preventative efforts. A diet high in fruits, vegetables, and whole grains in combination with an active lifestyle discourages the presence of obesity. Currently, most childhood obesity prevention efforts have taken place in the school setting and have only had short term …

Isolation And Purification Of Anthocyanins From Black Bean Wastewater Using Macroporous Resins, Xiaoxi Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Isolation and purification of anthocyanins from black bean canning wastewater by column chromatography with macroporous resins were investigated in this study. Different adsorption materials and adsorption conditions were compared and the most effective material and adsorption conditions were selected to purify anthocyanins. Purified anthocyanins then were identified by high performance liquid chromatography electrospray tandem mass spectrometry. The most effective macroporous resin was selected by comparing the adsorption performance of five different types of macroporous resins (Diaion Hp20, Sepabeads Sp70, Sepabeads Sp207, Sepabeads Sp700, and Sepabeads Sp710). Equilibrium adsorption isotherms of five resins with wastewater were measured and analyzed using Langmuir …

Integration Of Nutrition Education Classes Into English As Second Language Classes For Refugees, Sarah Gunnell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Each year approximately 73,000 refugees are resettled into the United States because it is unsafe for them to return to their country of origin. Resettlement agencies help refugees learn about their new environment and provide assistance with housing, food, English classes, and job skills training. The goal of resettlement programs is to help refugees become self-sufficient as quickly as possible.

Recently resettled refugees face many challenges that make it difficult to eat healthy food. Transportation, English skills, and conflicting work hours are some of the barriers to receiving nutrition education. This research evaluated the integration of nutrition lessons into English …

Grapefruit, Marie Stosich, Emily Morales, Heidi Leblanc

All Current Publications

This publication guide to eating, selecting, cooking, and storing grapefruit.

Kale, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing kale.

Brussels Sprouts, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing brussels sprouts.