Food Science Commons^™

Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze

Nutrition, Dietetics, and Food Sciences Faculty Publications

Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating …

Colorants In Cheese Manufacture: Production, Chemistry, Interactions, And Regulation, Prateek Sharma, Annalisa Segat, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray‐dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants …

Antioxidant Activity Of Sesame Seed Lignans In Sunflower And Flaxseed Oils, S. Y. Hadeel, S. A. Khalida, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. …

Data From: Cavitation Clusters In Lipid Systems – The Generation Of A Bifurcated Streamer And The Dual Collapse Of A Bubble Cluster, Silvana Martini, Peter Birkin, Tadd T. Truscott

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Over the past decade several studies have reported the use of high intensity ultrasound (HIU) to induce the crystallization of lipids. The effect that HIU has on lipid crystallization is usually attributed to the generation of cavities but acoustic cavitation has never been fully explored in lipids. The dynamics of a particular cavitation cluster next to a piston like emitter in an oil, was investigated in this study. The lipid systems, which are important in food processing, are studied with high-speed camera imaging, laser scattering and pressure measurements. A sequence of stable clusters were noted. In addition, a bifurcated streamer …

Effect Of Supplemental Prebiotics, Probiotics And Bioactive Proteins On The Microbiome Composition And Gut Physiology In C57bl6/J Mice, Ye Li

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The composition and metabolic activity of the microbiome affect many aspects of health, and there is current interest in dietary constituents that may affect this system. The purpose of this study was to evaluate the effects of a mix of probiotics, a mix of prebiotics and a bioactive protein fraction on the microbiome, when fed to mice individually and in combination. Mice were fed the total western diet (TWD) supplemented with prebiotics, probiotics, and Tri-Factor (bioactive proteins) individually and in combination for four weeks. Subsequently, effects on the composition of gut microbiome, gut short chain fatty acids (SCFAs) concentration, gut …

The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks. The “Prime” eating experience must be marketed to compete with cheaper protein sources, and so palatability is a major concern with beef products. Thermal and physical properties help shed light on the impacts various components have on beef palatability, mainly tenderness and juiciness. Warner-Bratzler shear force (WBSF) and the textural property of springiness are both influenced by a combination of QG and DOD. This is also true for viscoelasticity and the degradation of myosin and sarcoplasmic …

Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such as Maasdam and other eye-type cheeses, remain unclear. In this study, the hydrolysis patterns of casein were selectively altered by adding a chymosin inhibitor to the curd/whey mixture during cheese manufacture, by substituting fermentation-produced bovine chymosin (FPBC) with fermentation-produced camel chymosin (FPCC), or by modulating ripening temperature. Moreover, the level of insoluble calcium during ripening was quantified in all cheeses. Addition of a chymosin inhibitor, substitution of FPBC with FPCC, or ripening of cheeses at a consistent low temperature (8 …

Effects Of The Fit Game On Physical Activity In Sixth Graders: A Pilot Reversal Design Intervention Study, Damon Joyner, Heidi Wengreen, Sheryl Aguilar, Gregory J. Madden

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: The FIT Game is a low-cost intervention that increases fruit and vegetable consumption in elementary school children. For this study, the FIT Game was adapted into an intervention designed to increase children’s physical activity at school.

Objective: We aimed to evaluate if the FIT Game could increase children’s physical activity relative to their baseline levels.

Methods: A total of 29 participants were recruited from a sixth-grade classroom. An ABAB reversal design was used. Participants wore an accelerometer while at school during pre/postintervention baseline (A) and intervention (B) phases. During the FIT Game intervention, daily physical activity goals encouraged the …

Mitochondria Modulation Of Postmortem Proteolysis And Tenderization, Sulaiman K. Matarneh

Funded Research Records

No abstract provided.

The Development, Implementation, And Assessment Of A Home Component To The Fit Game Healthy Eating Program, Hali King Obray

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Researchers at Utah State University created a school intervention called the FIT Game that has successfully increased children’s vegetable intake during lunchtime. The aim of this project was to create a home aspect to the FIT Game for parents that would increase the availability of vegetables within the home. Studies within this thesis discuss the development and revision of parent newsletters for the FIT Game program, as well as the implementation and assessment of the revised newsletters. Results from the assessments indicate that providing parent newsletters is not enough to change the vegetable availability at home.

This home component was …

The Total Western Diet And Vancomycin Treatment Increase Inflammation-Mediated Colorectal Cancer, Niklas David Joakim Aardema

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Prior work by our research group showed that the total Western diet (TWD), a rodent diet which models the typical American diet, promoted the development of colon tumors when fed to mice. Other researchers previously showed that vancomycin, an antibiotic that changes the gut microbiome composition, causes differential changes in the severity of colon inflammation and CRC. Our goal was to determine the combined effects of feeding the TWD and vancomycin treatment on colitis and CRC, and if these factors interact. We hypothesized that vancomycin treatment would mitigate colitis and CRC in mice fed the TWD. To this end, mice …

Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana.

The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk.

We performed twelve …

Pilot Test Of An Online Asa24 Training With Efnep Educators, Lori Andersen Spruance, Abiodun Atoloye, Deirdre Douglass, Thea Palmer Zimmerman, Patricia M. Guenther, Karen Franck, Teresa Henson, Carla J. Moore, Gina Wood, Carrie M. Durward

Nutrition, Dietetics, and Food Sciences Faculty Publications

The purpose of this study was to evaluate the acceptability and usability of an online training to prepare Expanded Food and Nutrition Education Program (EFNEP) educators to collect 24-hr dietary recalls using the Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24). Fifty-eight educators in 17 states were recruited to take the training; 29 completed the online training, assisted two individuals in completing a 24-hr recall using ASA24, and completed a survey about their experiences. The sample included 26 respondents. The majority (n = 16; 61.5%) of the sample was EFNEP educators with college education. The majority of the respondents indicated …

The Total Western Diet And Vancomycin Treatment Increase Inflammation-Mediated Colorectal Cancer--Microbiome Sequencing Data, Korry Hintze, Niklas Aardema

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Data includes .biom and mapping files (.txt) of microbiome data sequenced via 16s rRNA sequencing and processed using the latest version of QIIME. A complete dataset of 16S rRNA sequencing of terminal fecal samples is provided as a digital data .biom file. Biom files are readable through QIIME software, available at Qiime.org. A mapping file, formatted as a tab-delimited .txt file, is also available.

Modifying The Physical Properties Of Butter Using High-Intensity Ultrasound, Jiwon Lee, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical properties of cream and butter. High-intensity ultrasound (frequency: 20 kHz, amplitude: 108 µm), often called sonication, was applied for 0, 10, 30, 60, and 90 s using a 1.27-cm-diameter tip to heavy cream (40% fat; 300 g) that was aged at 7.5°C with low agitation (40 rpm) for 90 min. Sonicated cream was churned at 7.5°C until butter grains were formed. The solid fat content …

An Efficient Process For Co-Production Of Γ-Aminobutyric Acid And Probiotic Bacillus Subtilis Cells, Hongbo Wang, Jinge Huang, Lei Sun, Fuchao Xu, Wei Zhang, Jixun Zhan

Biological Engineering Faculty Publications

This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and Bacillus subtilis ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and initial pH value for GABA production in B. subtilis were found to be 30 °C and 8.0, respectively. A variety of carbon and nitrogen sources were tested, and potato starch and peptone were the preferred carbon and nitrogen sources for GABA production, respectively. The concentrations of carbon source, nitrogen source and substrate (sodium L-glutamate) were then optimized using the response surface methodology. The …

Cilantro/Coriander In The Garden, Dan Drost, Colt Miller

All Current Publications

This fact sheet describes cilantro/coriander in the garden, varieties, how to grow, problems, harvesting and storage, nutrition, and frequently asked questions.

Growth Characteristics Of Lactobacillus Wasatchensis And Its Detection And Enumeration Using Quantitative Polymerase Chain Reaction, Isaac Brockbank Bowen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There are numerous challenges encountered during the manufacturing and storage of cheese by both the large-scale and artesian producers. One such challenge has been the formation of late gassy defect, which occurs when gas is produced by certain lactic acid bacteria found in the cheese block during storage and aging over a three month time period. Negative consequences of late gas production are slits and cracks in the cheese block and puffy cheese packaging, which cause significant financial losses for manufacturers along with poor consumer acceptance.

Lactobacillus wasatchensis is one such lactic acid bacterium shown to produce gas during cheese …

Whole Cell Cross-Linking To Discover Host-Microbe Protein Cognate Receptor/Ligand Pairs, Bart C. Weimer, Poyin Chen, Prerak T. Desai, Dong Chen, Jigna Shah

Biological Engineering Faculty Publications

Bacterial surface ligands mediate interactions with the host cell during association that determines the specific outcome for the host–microbe association. The association begins with receptors on the host cell binding ligands on the microbial cell to form a partnership that initiates responses in both cells. Methods to determine the specific cognate partnerships are lacking. Determining these molecular interactions between the host and microbial surfaces are difficult, yet crucial in defining biologically important events that are triggered during association of the microbiome, and critical in defining the initiating signal from the host membrane that results in pathology or commensal association. In …

Food Waste Posing A Serious Threat To Sustainability In The Kingdom Of Saudi Arabia – A Systematic Review, Mirza B. Baig, Khodran H. Al-Zahrani, Felicitas Schneider, Gary S. Straquadine, Marie Mourad

Applied Sciences, Technology and Education Faculty Publications

Worldwide, food waste is one of the prime issues threatening food security and the Kingdom of Saudi Arabia (KSA) is not an exception. With 427 kg of food wasted per capita per year, the country ranks among the top food wasters. Ironically, the Kingdom has limited arable lands and scarce water resources to support mass-scale agriculture and to feed its increasing population, KSA relies heavily on imports and subsidized food to meet needs. Yet, food is wasted at restaurants, caterers, cafeterias and, especially, by households such that food waste is the single-largest component of the landfills. The review article is …

Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Sugar esters, substances made from bonding fatty acid tails to a sugar head, can play a number of key roles in food systems from antimicrobial agents to emulsifiers. These unique and very useful properties result from their water-loving and water-avoiding ends. Lactose, a sugar found in milk, based esters are important, as they are environmentally friendly and inexpensive, however, they are not very well understood. I created four different types of lactose esters: lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM), and then compared them to each other to see which would be the best …

Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The process of partial hydrogenation produces trans fats and the fats that undergo this process are called partially hydrogenated fats (PHF). Clinical studies have shown a strong association between PHF and coronary heart diseases. In 2015 The U.S. Food and Drug Administration removed the Generally recognized as safe or "GRAS" status of PHF. These fats were used in confectionary, margarines, shortenings, doughnuts, cookies, cakes, etc. The PHF serve a function in food by providing a higher shelf life and a desired harder structure due to their higher melting point. Hence, the food industry is currently looking for PHF alternatives which …

Pepperoni Pizza, Hawkins Kyanne

Food History Podcasts Spring 2018

No abstract provided.

Country Style Ribs With A Side Of Asian, Colton Fairchild

Food History Podcasts Spring 2018

No abstract provided.

Oatmeal Chocolate Chip Cookies, Jacob Bishop

Food History Podcasts Spring 2018

No abstract provided.

Cream Peas And Potatoes, Ross Garner

Food History Podcasts Spring 2018

No abstract provided.

Smoked Bbq Ribs, Tyler Gudmundson

Food History Podcasts Spring 2018

No abstract provided.

Mexican Stuffed Shells, Kelly Haws

Food History Podcasts Spring 2018

No abstract provided.

Steven's Chocolate Chip Cookies, John Sluder

Food History Podcasts Spring 2018

No abstract provided.

A Legacy Of Potatoes, Cole Castleberry

Food History Podcasts Spring 2018

No abstract provided.