Life Sciences Commons^™

Comparison Of Bioactivities And Composition Of Curcumin-Free Turmeric (Curcuma Longa L.) Oils From Different Sources, Yongxiang Yu

All Theses

Composition, antioxidant capacities and cell inhibition properties of curcumin-free turmeric (Curcuma longa L.) oils from different sources were evaluated by chromatographic method, two different in vitro antioxidative activity assays (DPPH* free radical scavenging assay and reducing power assay) and two different cancer cell lines (Caco-2 and MCF-7). Turmeric oil A (TOA) contains zingiberene, turmerone, and ar-turmerone, while turmeric oil B (TOB) contains 1-phellandrene and α-terpinolene as the major compounds. The antioxidant tests showed that both turmeric oils possessed strong free radical scavenging activities and high reducing powers compared with standard antioxidants such as BHT and commercial rosemary oil (RO). …

Application Of Nanotechnology To Pathogen Detection And Inactivation, Hua Yang

All Dissertations

Listeria monocytogenes is a psychrotrophic, gram-positive pathogen frequently involved in outbreaks of food-borne disease in which milk, cheese, meat, and vegetables represent the incriminated foodstuffs. L. monocytogenes biofilms formed on food contact surfaces and processing environments are the major sources of contamination to ready-to-eat food products. Nanotechnology as an emerging new technology has many biological applications. The objectives of this study were to apply immunonanoparticles, carboxyl modified nanoparticles covalently bound with anti-L. monocytogenes, for L. monocytogenes detection and inactivation. Immunonanopaticles and fluorescent immunonanoparticles were applied to indirect fluorescent immunoassay and direct fluorescent immunoassay, respectively, for sensitive detection of L. monocytogenes …

Eliminating Listeria Monocytogenes In Packed Ready-To-Eat Poultry Products By Combining In-Package Pasteurization With Nisin And/Or Lysozyme, Sunil Mangalassary

All Dissertations

Listeria monocytogenes is a significant food-borne pathogen particularly associated with ready-to-eat (RTE) meat and poultry products which can grow and multiply at refrigeration temperatures. In-package pasteurization is an effective post-lethality intervention to reduce microbial contamination of RTE meat products. Enhancing the efficiency of in-package pasteurization is vital in reducing the L. monocytogenes population as well as in preserving the quality of the meat product. The first section of the dissertation research evaluated the effect of product thickness on the surface heating rate and final surface temperature during in-package pasteurization of vacuum-packaged bologna. Three thicknesses (4, 12, and 20 mm), corresponding …

Physicochemical Characterization And Antibacterial Potential Of Naturally-Occurring Antimicrobial Polypeptide-Bearing Phospholipid Liposomes Against The Foodborne Pathogens Listeria Monocytogenes And Escherichia Coli O157:H7, Thomas Matthew Taylor

Doctoral Dissertations

Liposomes are spherical bilayer vesicles formed from dispersion of polar lipids in aqueous solvents and have been studied for their ability to act as drug delivery vehicles by shielding reactive or sensitive compounds prior to release. In the food industry, liposomes have been used to deliver food flavors and nutrients; more recently they have been investigated for their ability to incorporate food antimicrobials.

Thermal stability of liposomes, in the presence and absence of nisin, was evaluated using differential scanning calorimetry (DSC) and low-intensity ultrasonic spectroscopy (US). Observed phase transition temperatures for liposomes measured via DSC and US were in close …

Identification Of A Putative Operon Involved In Fructooligosaccharide Utilization By Lactobacillus Paracasei, Yong Jun Goh, Andrew K. Benson, Vicki Schlegel, Jong-Hwa Lee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The growth and activity of some Lactobacillus and Bifidobacterium strains are stimulated by the presence of nondigestible fructooligosaccharides (FOS), which are selectively fermented by specific intestinal bacteria. Consumption of FOS, therefore, enriches for those bacteria that possess metabolic pathways necessary for FOS metabolism. In this study, a DNA microarray consisting of 7,680 random genomic library fragments of Lactobacillus paracasei 1195 was used to examine genes involved in the utilization of FOS in this organism. Differential expression profiles between cells grown on FOS and those grown on glucose provided a basis for identifying genes specifically induced by FOS. Several of the …

Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Schoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Prebiotic oligosaccharides are thought to provide beneficial effects in the gastrointestinal tract of humans and animals by stimulating growth of selected members of the intestinal microflora. Another means by which prebiotic oligosaccharides may confer health benefits is via their antiadhesive activity. Specifically, these oligosaccharides may directly inhibit infections by enteric pathogens due to their ability to act as structural mimics of the pathogen binding sites that coat the surface of gastrointestinal epithelial cells. In this study, the ability of commercial prebiotics to inhibit attachment of microcolony-forming enteropathogenic Escherichia coli (EPEC) was investigated. The adherence of EPEC strain E2348/69 on HEp-2 …

The Effects Of Processing On Hydrophilic Antioxidant Capacity Of Black Beans, Elizabeth Roberson Mcgee

Masters Theses

Dry, uncooked black beans have been found to contain a significantly high amount of antioxidants compared to many other foods. There is little information available on the influence of thermal processing on antioxidant capacity of foods. The antioxidant capacity, reported in μmol Trolox Equivalents per gram of uncooked, blanched, or retorted black beans was evaluated using the oxygen radical absorbance capacity (ORAC) assay. A boiling water blanch of black beans for 30, 60 or 90 sec resulted in a 33% reduction in antioxidant capacity compared to uncooked beans. There was no significant difference among antioxidant capacity of beans blanched for …

Effect Of Prebiotic Oligosaccharides On Enteropathogenic Escherichia Coli Adherence, Kari Shoaf

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Antiadhesion therapy has been found to be a very promising means to prevent and treat infections in the respiratory, urinary, and gastrointestinal tract. Despite the considerable research interest in antiadhesives, relatively little is known about the ability of commercial dietary oligosaccharides, such as prebiotics, to inhibit pathogen adherence. The goal of this research was to determine if commercially available prebiotic oligosaccharides could function as antiadhesive agents against enteropathogenic E. coli (EPEC).

To investigate the ability of prebiotics to inhibit EPEC adherence, inhibition assays were performed by comparing adherence rates of EPEC on HEp-2 and Caco-2 cells in the presence of …

Qim Method Scores Quality, Shelf Life Of Pangasius Fillets, Huynh Nguyen Duy Bao

Huynh Nguyen Duy Bao

A Quality Index Method developed to assess the freshness of Pangasius hypophthalmus fillets stored on ice showed a high correlation between the index score and storage time. With cross referencing of total viable microbial count and ammonia content analysis, the shelf life of iced fillets was estimated at 12 days based on evaluation of eight sensory parameters.

Ethyleneproduction As An Indicator Of Stress Conditions In Hydroponically-Grown Strawberries, Justin D. Hogan, Elizabeth E. Murray, Marcia Harrison-Pitaniello Phd

Biological Sciences Faculty Research

As a soilless system, hydroponics eliminates competing weeds and soil-born pests while conserving water and providing conditions that can be quickly altered to suit specific crops. However, stress-induced physiological conditions may arise within the system from factors such as mechanical injury, pests, or inconsistent nutrient flow rates that result in some plants receiving too much or too little water. Most abiotic stress conditions result in increased production of the plant hormone ethylene. High levels of ethylene inhibit growth, cause premature ripening, and induce the onset of senescence, potentially reducing the productivity of hydroponically-grown crops. In this study, we demonstrate that …

Sadie Booker, Sadie Booker, Institute Of Child Nutrition

Oral History Project (all interviews)

Sadie Gilmore Booker has been actively involved in the education process since graduation from Louisiana Tech University in 1945 with a BSE in home economics followed by an MS-R.D. in 1969. Her first job was as an extension home economist teaching nutrition to 4-H and Home Demonstration Club women. After a 10 year hiatus during which she married and had three children, she returned to her career from 1959 to 1995. She taught elementary school, Jr. High Home Economics and science and high school Home Economics for the El Dorado School District #15. She taught the first Occupational Home Economics …

Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico

Doctoral

The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process …

Food Science & Technology Alumni News, Fall 2006

Department of Food Science and Technology: Public Access Records

CONTENTS:
A Message from the Department Head and Center Director...
Dr. Susan L. Hefle
Graduate Information
Graduates of the Ph.D. Program
Graduates of the M.S. Program
Graduates of the B.S. Program
Student Awards
Khem Shahani Professorship in Food Science and Technology
Robert W. Hutkins, Ph.D.
Department of Food Science and Technology honors alumnus at UNL's 2005 Master's Week
Research News
Food Processing Center
New FPC Laboratory &Testing Services

The Lobster Bulletin, Fall 2006, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Fall 2006 issue include:

• Lobster Institute C.O.R.E. Campaign Receives $100,000 Riverdale Challenge
• Maine Aquatic Animal Health Laboratory to be Outfitted with State-of-the Art Equipment
• A Region-Wide Organization
• Research Report: Equipping the Maine Aquatic Animal Health Laboratory
• Research Report: Immunology Response of Lobster Hemolymph
• Research Report: The New England Lobster Research Initiative Announces 2006 Grant …

Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor

Joseph Okai Ashong

Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …

Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke

Electronic Theses and Dissertations

Cholesterol is an important biological molecule with many important functions. However, high serum cholesterol is a health hazard. Thus analysis of cholesterol is important and many analytical techniques have been developed. The objectives of the proposed research are to develop an economical, rapid method for the determination of total cholesterol with good selectivity and enhanced sensitivity. For evaluation of proposed flow injection analysis with peroxyoxalate chemiluminescence (FIA-POCL) method, figures of merit such as accuracy, precision, and linear dynamic range will be assessed. The proposed procedure was then applied to the determination of total cholesterol in foods. The procedure was linear …

Charles Cole & Pat Deckert, Charles Cole, Pat Deckert, Institute Of Child Nutrition

Oral History Project (all interviews)

Charles Cole served the state of Texas as a math teacher, school principal, and finally as a Texas Education Agent, where he eventually oversaw the state child nutrition programs. Pat Deckert was a food service director and later a food broker before finishing her career as a consultant with the Texas Education Agency.

Elizabeth Beavers, Elizabeth Beavers, Institute Of Child Nutrition

Oral History Project (all interviews)

Elizabeth Beavers is an Oklahoma native who dedicated many years of service to child nutrition in both Oklahoma and Texas. Her double major in home economics and business gave her a solid base on which to build a long and highly rewarding career.

Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan

Articles

The effects of three treatments, 1 mg L⁻¹ ozone at 18–20 °C, 15 g L⁻¹ calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (−1) and at the end of storage (g⁻¹) than CLac samples (4000–4800 units g⁻¹). Ozone also reduced peroxidase activity to ∼300 units g⁻¹ after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that …

Accumulation Of Phycotoxins In The Mussel Mytilus Galloprovincialis From The Central Adriatic Sea, Maja Pavela-Vrančić, Ivana Ujević, Živana Ninčević Gladan, Ambrose Furey

Physical Sciences Publications

Surveys of DSP (Diarrheic Shellfish Poisoning) toxin profiles in the mussel Mytilus galloprovincialis from coastal waters of the central Adriatic Sea, over the years 1995 to 2001, demonstrate that incidents of shellfish toxicity in this area are dominated by the occurrence of okadaic acid (OA) and a PTX derivative, 7-epi-pectenotoxin-2-seco acid (7-epi-PTX-2SA). Toxin composition and the relative ratio of toxic components in shellfish is in correlation with the occurrence of DSP producing organisms from the Dinophysis species along with Prorocentrum micans and Lingulodinium polyedrum. The occurrence of D. sacculus shortly before the appearance of OA in shellfish implicates its possible …

Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman

Department of Food Science and Technology: Faculty Publications

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log₁₀ CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 ◦C in 1 h in a temperature-controlled water bath. Thereafter, the products …

The Lobster Bulletin, Summer 2006, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Summer 2006 issue include:

• Lobster Institute Christens Its "New" Research Vessel
• CSI: Lobster Institute
• Research Report: Using Sensor Technology to Gauge Lobster Quality
• Research Report: Maine's Zone C Lobster Hatchery Ready for Production
• Select Lobster Institute Oral History Interviews Now Available Online
• Maine Begins Groundline Exchange Pilot Program

Assessing The Acceptability Of Chocolate Chip Cookies Formulated With Fat Substitutes, Marcel R. Gailes

Electronic Dissertations and Theses

The purpose of this study was to investigate consumer acceptance of fat substitutes as replacements for butter in chocolate chip cookies. This experiment was designed with the aim to examine how fat substitutes affect the sensory and physical qualities that contribute to acceptability of chocolate chip cookies. The fat substitutes used in my investigation included flaxseed meal, tofu, nonfat plain yogurt, unsweetened applesauce, white bean paste, and a shortening made of soy protein and canola oil known as Spectrum Spread. The fat content of the cookie dough consisted of 100% butter in the control and 25% butter and 75% substitute …

Changing Maine, 1960-2010: Teaching Guide, Richard Barringer, New England Environmental Finance Center

Maine History & Policy Development

Unlike forty years ago, none of us is now certain what the future holds for Maine – except that it will be different. Maine has been transformed by the events of the recent decades. We have come into a new world, a new time – a new historical era, if you will. This new era, like previous eras in Maine history, will require of us new ways of thinking, new ways of understanding, new ways of organizing ourselves as a community of people, if the values and culture we share and cherish are to endure and flourish.

Planning Guide For Prospective Wineries In Iowa, Minnesota, Missouri, And Nebraska, Food Processing Center

Food Processing Center: Reports

Information contained in this presentation is based upon the following:

• Survey of 13 Midwest wine retailers:
• Survey of 20 Midwest wineries:
• Secondary research data

Farmer's Market Food Safety, Dianne Peters

Food Processing Center: Reports

Discussion Topics:

• Food Microbiology Overview
• Acidified Foods
• Hazards of Fresh Fruit and Vegetables

Quality Of Cornmeal Stored Long-Term In A Low Oxygen Atmosphere, Megan L. Bingham, Heather F. Pahulu, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

The U.S. Department of Homeland Security recommends food be included in efforts to be prepared for natural disasters and other emergencies. Cornmeal packaged in No. 10 cans with a low oxygen atmosphere has been available in the retail market for decades, but the effect of long-term storage on quality is unknown. This study assessed the quality of cornmeal stored up to 33 years at ambient temperatures in a low oxygen atmosphere. Sixteen samples of cornmeal packaged in No. 10 cans ranging in age from < 1 to 33 years were obtained from donors. The cornmeal and products made from the cornmeal (cornbread and cornmeal hot cereal) were evaluated by a 50-member consumer panel using a 9-point hedonic scale for attributes including appearance, aroma, flavor, texture, and overall acceptability. Acceptance for everyday use and emergency situations was also determined. Additional measurements included can headspace oxygen, can seam integrity, color, and water activity. There was no significant decrease over storage time in aroma, texture, flavor, and overall acceptability in cornmeal, cornbread or cornmeal cereal. Hedonic scores for cornmeal aroma and appearance ranged from 5.2 to 6.3 and 5.6 to 7.0, respectively. Hedonic scores for overall acceptability of cornmeal cereal and corn bread varied from 4.5 to 6.0 and 6.0 to 7.1, respectively. Acceptance of the cornmeal in a regular diet ranged from 44 to 76 % and emergency acceptance ranged from 90 to 99 %. Headspace oxygen ranged from 0.309 to 20.4%. CIE L*a*b* color values ranged from 82.0-86.6, 3.2-10.1, and 26.3-50.8, respectively. Cornmeal appearance hedonic scores correlated with CIE b* color values (r2=0.75). Water activity ranged from .28 to .58. Cornmeal, especially as an ingredient in a recipe, is capable of retaining a high percentage of consumer acceptance over long periods of time and can be included in long-term food storage efforts.

Application Of Response Surface Methodology For Studying The Influence Of Soaking, Blanching And Sodium Hexametaphosphate Salt Concentration On Some Biochemical And Physical Characteristics Of Cowpeas (Vigna Unguiculata) During Canning, Emmanuel Ohene Afoakwa, Samuel Yenyi

Professor Emmanuel Ohene Afoakwa

Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0–12 min), soaking time (0–24 h) and sodium hexametaphosphate [(NaPO3)6] salt concentration (0–1%) on moisture, ash, leached solids, phytates, tannins and hardness (texture) of cowpeas during canning. Regression models were developed to predict the effects of variables on the studied indices. Blanching, soaking and salt concentration all had significant positive effects on moisture content, ash content, leached solids, phytates, tannins and hardness of the canned cowpeas with significant interaction between all the factors with high regression coefficients (72.0–91.4%). The …

Genetically Modified Foods In The International Arena: Trade Conflicts, Labeling Controversy, And The Importance Of Informed Consumer Choice, Ilona M. Deminina

Brigham Young University International Law & Management Review

No abstract provided.

Desulfovibrio Desulfuricans G20 Tetraheme Cytochrome Structure At 1.5 A˚ And Cytochrome Interaction With Metal Complexes, Mrunalini Pattarkine, J J. Tanner, C A. Bottoms, Y H. Lee, Judy D. Wall

Faculty Works

The structure of the type I tetraheme cytochrome c3 from Desulfovibrio desulfuricans G20 was determined to 1.5 A˚ by X-ray crystallography. In addition to the oxidized form, the structure of the molybdate-bound form of the protein was determined from oxidized crystals soaked in sodium molybdate. Only small structural shifts were obtained with metal binding, consistent with the remarkable structural stability of this protein. In vitro experiments with pure cytochrome showed that molybdate could oxidize the reduced cytochrome, although not as rapidly as U(VI) present as uranyl acetate. Alterations in the overall conformation and thermostability of the metal-oxidized protein were investigated …