Life Sciences Commons^™

Multiphysics Modeling To Understand Microwave-Food Interactions In A Multi-Port Solid-State Microwave System., Kartik Verma

Masters Theses

Multiphysics modeling plays a crucial role in understanding the complexities of microwave-food interactions, especially in multi-port solid-state microwave systems where microwave parameters can be precisely and dynamically controlled. However, previous models using simplistic or manually measured oven geometries face challenges in accurately simulating the microwave heating process. This study first developed a robust 3-D scanning approach to capture precise geometric details of the oven cavity, incorporating them into multiphysics modeling for solid-state microwave heating. Furthermore, a quantitative validation approach was also developed to characterize modeling accuracy against experimental results. The results showed that multiphysics modeling with 3-D scanned geometry demonstrated …

Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal

Articles

Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products”. This Special Issue focuses on one of the most critical challenges facing our world today—the efficient management and utilisation of food waste. It presents a variety of scientific investigations from renowned scholars and researchers worldwide to address this challenge, covering an array of topics ranging from fundamental research to real-world applications. Food waste is a global dilemma that requires urgent attention. According to the Food and Agriculture Organization (FAO), approximately one-third of food produced for human consumption worldwide, or around 1.3 billion tons, is …

A Study On Plant-Derived Small Proteins And Peptides With Antiyeast Activity And Preliminary Investigations In Food Materials, Giulia Mignone

Theses

The discovery of novel antimicrobial molecules would benefit considerably different biotechnological fields, including medicine, agriculture and the food industry, on which this thesis work focuses. Specifically, here are presented fundamental studies on plant-derived antimicrobial proteins for the reduction of food spoilage caused by yeast microorganisms. Small proteins and peptides from the plant innate immune system possess several characteristics which could make them ideal candidates for a novel and natural antispoilage agent. The first Chapter reviews proteins families associated with the plant innate immune system that exhibit antiyeast activity and low molecular weight (<30 kDa), focusing on their structure and antiyeast mode of action. Chapter 2 investigates two peptides, Pn-AMP1 and Pn-AMP2 belonging to the hevein-type peptides family; peptides were synthetically generated using their native amino acid sequence. Synthetic Pn-AMP1 showed fast action activity against common food spoilage yeasts, it resulted potentially safe for consumption, and it was successfully incorporated in UHT milk and Fanta Orange, where it contained the growth of Kluyveromyces lactis and Zygosaccharomyces bailii, respectively. A different family of antimicrobial plant proteins (2S albumins) was studied in Chapters 3, 4, 5 and 6. Chapter 3 describes the selective extraction of an antiyeast protein (labelled WMS1 in this thesis work) of ~14 kDa from white mustard (Brassica hirta) seeds. The protein was purified in a relatively high yield, using a simple protocol that included only one chromatographic method step. In Chapter 4, bioinformatics tools and wet-lab techniques are used to study the structure and classify the antiyeast protein. The WMS1 antiyeast protein was identified as an isoform of the Napin protein Allergen Sin a 1 belonging to the 2S albumins family, characterised by high structural stability which donates to the protein resistance heat treatment and proteolytic degradation. Chapter 5 describes the antimicrobial spectrum of WMS1 , its antiyeast mechanism of action and its validity as preservative agent. Although WMS1 resulted potentially safe for consumption and inhibited the growth of Z. bailii in several beverage systems, its biotechnological potential is limited by its allergic properties. In Chapter 6, the protein WMS1 was cloned in a pET28a-MBP vector and expressed in an E. coli BL21 system. Interestedly, recombinant WMS1 and native WMS1 showed similar activity against the yeast Z. bailii. Thesis abstract 2 Chapter 7 includes a protocol for the rational design of ultra-short antimicrobial peptides. Since ultra-short antimicrobial sequences can be found within the sequence of any larger protein, the protocol was applied using WMS1 primary sequence, and seven ultra-short SinA-AMPs were chemically generated. Among the various SinA-AMPs, the peptide labelled SinA-pepIII had in vitro activity against several common yeast spoilage strains via membrane permeabilisation and it could be employed as a food preservative as it was pH- and heat- stable, potentially safe in terms of human consumption and it prevented the growth of Z. bailii in cranberry juice. The results obtained in this work offer new perspectives in the research for novel and clean-label food preservatives to fight the food waste phenomenon.

School Of Culinary Arts & Food Technology – Winter Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Winter period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7). Take care and stay safe !!

Dairy Digest 2021 : Striving To Support And Sustain, South Dakota State University Dairy Club

Dairy Digest

This is the 2021 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2020 - 2021.

Efficacy Of A Mushroom Derived Saltiness Enhancer In Increasing Saltiness And Consumer Acceptance In Low Sodium Applications, Lindsay Jenkinson

Masters Theses

The average American consumes sodium at excessive levels resulting in a multitude of adverse health effects. To reduce these risks, it is imperative to lower consumption rates. When sodium is reduced in a product, the main effect is decreased saltiness and often corresponds with reduced consumer acceptance. In addition to addressing the issue of sodium reduction, attenuating effects such as reduced consumer acceptance is also of importance.

Consuming and perceiving food is a multimodal experience, involving tastes, smells, and trigeminal sensations to produce a singular percept of flavor. This is an example of multisensory integration. When stimuli through different sensory …

Dairy Digest 2020 : Rooted In Tradition, South Dakota State University Dairy Club

Dairy Digest

This is the 2020 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2019 - 2020.

Food Frontiers: An Academically Sponsored New Journal, Li-Shu Wang, Jesus Simal-Gandara, Ming Du, Baiyi Lu, José L. Quiles, Zhen-Yu Chen, Bernhard Hennig, Mingfu Wang, Hang Xiao, Jayashree Arcot, Tianli Yue, Baodong Zheng, Xiaobo Zou, Yoshinori Marunaka, Lianzhong Ai, Weibin Bai, Maurizio Battino, Francesca Giampieri, Milen I. Georgiev, Xiaojun Liao, Youling L. Xiong

Superfund Research Center Faculty Publications

No abstract provided.

49th. Annual Food Science And Technology Conference: Book Of Abstracts, Ifsti: Institute Of Food Science & Technology In Ireland, Jesus Maria Frias, Graham O'Neill, Kaye Burgess, Catherine Barry-Ryan

Conference papers

The Institute of Food Science and Technology of Ireland, Technological University Dublin and the Environmental Sustainability Health Institute (ESHI) will host the 49th Annual Food Science & Technology Conference virtually on Tuesday 15th December 2020. This years conference will focus on the topic of food sustainability and has six themes. • Alternative food sources and processing • Targeted nutrition • Bioeconomy • Food Security • Improving Sustainability of Food Systems • Improving the Healthiness of Food Systems 70 submissions were received and the Scientific Committee selected 16 of them for Oral presentations. Following the long lasting tradition of this conference, …

Postharvest Heat Treatments To Inhibit Penicillium Digitatum Growth And Maintain Quality Of Mandarin (Citrus Reticulata Blanco), Diana B. Queb-Gonzalez, Aurelio Lopez-Malo, María E. Sosa-Morales, Rossana Villa-Rojas

Department of Food Science and Technology: Faculty Publications

Use of fungicides is a common practice as a postharvest treatment to control fruit decay. Nowadays, environment-friendly technologies, such as heat treatments, are viable replacements. This study evaluated the effects of post-harvest heat treatments (traditional and microwave-assisted) on mandarins intentionally inoculated with Penicillium digitatum. For the studied heat treatments, the target temperature was 50C, which was held for 2.5 min. After heating, mandarins were cooled and stored at 25C for 13 days. MW treatments effectively prevented mold growth during storage, while HW only delayed it. Control mandarins (without treatment) showed the highest significant weight loss. Neither thermal treatment nor storage …

S1e2: Would You Feed Your Dog Biscuits That Were Made With Green Crabs?, Ron Lisnet, Angela Myracle, Denise Skonberg

The Maine Question

The green crab is a voracious invasive species that is wreaking havoc on many popular types of seafood species and in Maine’s fishing communities. What if a use could be found for this invasive species that turned them into a desirable product? Food scientists at UMaine are attempting to do just that and if they are successful it could mean a special treat for a land-based animal- none other than man’s best friend. Beyond that it could make for some tasty options on the menu the next time you visit your favorite seafood restaurant.

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review. It contains the following articles and information: Message from the Department Head, 2017 Graduates, David A. Thompson Endowment, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.

Local Food Entrepreneurship Support, Needs And Gap Analysis, Karin E. Allen, Ruby Ward

All Current Publications

This study looks at the current needs as well as resources available to identify gaps in services and provide recommendations about how programs could be improved or added in support of the Utah food production system. An in-depth background on FICs is presented, followed by a brief description of Utah’s food climate. The methodology used and the analysis, followed by .final recommendation is included.

Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom

Chancellor’s Honors Program Projects

No abstract provided.

Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club

Dairy Digest

This is the 2018 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2017 - 2018.

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, 2017 Graduates, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.

Novel Spectral And Spatial Process Analytical Tools For Meat Quality And Safety Assessment, Yash Dixit

Doctoral

Meat and meat products are highly nutritious, containing important levels of protein, vitamins, minerals and micronutrients, which are important for human growth and development. Beef has emerged as an important protein source in human diets. Minced beef is the primary ingredient for a variety of products such as burgers, meat balls, meat pastes, sausages and so on. Authenticity of the meat is a major requirement to meet the demands of consumers and assuring compliance with the government regulations and safety standards. Near-Infrared (NIR) spectroscopy and Hyperspectral Imaging (HSI) are sensing solutions which provide real time quality control and assurance. Laser …

Dairy Digest 2017, South Dakota State University Dairy Club

Dairy Digest

No abstract provided.

Jackrabbit Dairy & Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.

Arkansas Animal Science Department Report 2016, Paul Beck, Jason Apple, Shane Gadberry, Beth Kegley, Charles Rosenkrans Jr.

Arkansas Agricultural Experiment Station Research Series

No abstract provided.

Functionalized Electrospun Nanofibers For Food Science Applications, Minhui Dai

Doctoral Dissertations

This work is separated into two individual parts. The first part demonstrates the ability to electrospin reagents into water-soluble nanofibers resulting in a stable on-chip enzyme and a microphage storage format. 1a) Polyvinylpyrrolidone (PVP) nanofibers were spun incorporating the enzyme horseradish peroxidase (HRP). Scanning electron microscopy of the spun nanofibers was used to confirm the non-woven structure with an average diameter of 155±34 nm. The HRP containing fibers were tested for a change in activity following electrospinning and during storage. A colorimetric assay was used to characterize the activity of HRP reacting with the nanofiber mats in a microtiter plate …

Odor-Induced Taste Modifications In Teas, Rachel Elizabeth Isaacs

Masters Theses

Although odorants and tastants are perceived by two different sensory modalities, the perceived taste qualities of a solution may be modified with the addition of an odorant. While many studies have investigated odor-induced taste modifications in model solutions, there is a lack of conducted research examining odor-induced taste modifications in complex food systems. The research objective was to determine the effect of added vapor-phase stimuli on the perceived sweetness of a model solution and complex food system.

Eight vapor-phase stimuli (i.e. blueberry, caramel, ginger, honey, lemon, orange, peach, and strawberry) were selected for investigation. The study was conducted in two …

Dairy Digest 2016, South Dakota State University Dairy Club

Dairy Digest

No abstract provided.

The Jackrabbit Dairy Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.

Arkansas Animal Science Department Report 2015, Paul Beck, Jason Apple, Beth Kegley, Charles Rosenkrans Jr.

Arkansas Agricultural Experiment Station Research Series

No abstract provided.

Dairy Digest 2015, South Dakota State University Dairy Club

Dairy Digest

No abstract provided.

Arkansas Animal Science Department Report 2014, David L. Kreider, Paul Beck

Arkansas Agricultural Experiment Station Research Series

No abstract provided.

Dairy Digest 2014, South Dakota State University Dairy Club

Dairy Digest

No abstract provided.

2013 Wild Blueberry Project Reports, Vivian Wu, Dorothy J. Klimis-Zacas, Frank A. Drummond, Judith A. Collins, Alex Bajcz, Lee Beers, Brianne Looze, Cyndy Loftin, Aaron Hoshide, Sara Bushmann, Kalyn Bickerman, Alison Dibble, Lois Berg Stack, Gabriel Al-Najjar, Elissa Ballman, Seanna L. Annis, Caleb Slemmons, David E. Yarborough, Jennifer L. D'Appollonio, Mary Ellen Camire, Jennifer R. Chadbourne, Michael Dougherty, Katherine Davis-Dentici, Edward Bernard, Tamara Levitsky, Tsutomu Ohno, Erika Lyon, Ellen Mallory, Katie Mcphee, Hannah Griffin, Marianne Sarrantonio

Wild Blueberry Research Reports

The 2013 edition of the Wild Blueberry Project Reports was prepared for the Wild Blueberry Commission of Maine and the Wild Blueberry Advisory Committee by researchers at the University of Maine, Orono. Projects in this report include:

1. Development of effective intervention measures to maintain and improve food safety for wild blueberries

2. Do wild blueberries alleviate risk factors related to the Metabolic Syndrome?

3. Wild Blueberry consumption and exercise-induced Oxidative Stress: Inflammatory Response and DNA damage

4. Control tactics for blueberry pest insects, 2013

5. Pesticide residues on wild blueberry, 2013

6. Biology of pest insects and IPM, 2013 …