Food Science Commons^™

Mechanisms Of Nutrition Bar Hardening: Effect Of Hydrolyzed Whey Protein And Carbohydrate Source, Shaun P. Adams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The influence of increasing hydrolyzed protein content on the microstructure and hardness of high protein nutrition bars was investigated to determine the mechanism of hardening during storage. Bars with various hydrolyzed protein levels were manufactured using differing ratios of 0, 25, 50, 75, 100% (wt. /wt.) of partially hydrolyzed whey protein isolate (HWPI) to an intact (non-hydrolyzed) whey protein isolate (WPI) which made up approximately 38% of the total bar composition. High fructose corn syrup (HFCS) (42%) and vegetable shortening (20%) constituted the rest of the ingredients. Accelerated aging was performed by storing bars at 32 ^oC for 36 …

Synthesis And Characterization Of Lactose-Amines With Respect To Oil-In-Water Emulsion Stability, Nidhi Garg

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fatty amines (hexadecyl-amine) can be esterified to lactose via Schiff-base formation at temperatures of 60° C. Extending the time of the reaction results in a darker colored product due to the Maillard reaction. Due to the amphiphilic properties of the lactose-amines, the emulsion stabilization characteristics were investigated.

In this study, synthesis of lactose-amines was done at four different heating and cooling cycles from 4 to 24 hours. Lactose-amines processed for 24 hours and 12 hours of constant heating and cooling cycles are named as 24H and 12H, respectively. Lactose-amines 4H and 8H were processed for 4 and 8 hours of …

Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Liver off-flavor is a sporadic problem that limits the consumer acceptance of several beef chuck muscles, including the infraspinatus (flat iron steak). Residual blood hemoglobin is known to contribute to liver off-flavor development. This study was conducted to evaluate factors affecting development of liver off-flavor after cooking of beef chuck (shoulder) muscles. The study was conducted in three parts.

The objective of part 1 was to determine effects of muscle (infraspinatus, longissimus dorsi, serratus ventralis, supraspinatus, teres major) and processing (with or w/o carcass electrical stimulation) on residual blood hemoglobin content and total pigment content of raw muscle …

Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (T_c = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied.

Emulsions …

Boiling Water Canning Lemon Or Lime Curd, Brian Nummer

All Current Publications

This publication includes recipe and instructions on canning lemon and lime curd using boiling water method.

Onion Thrips (Thrips Tabaci), Dan Drost, Diane Alston

All Current Publications

This publication includes a description and tips for management of onion thrips in Utah.