Food Science Commons^™

Self-Learning, Dvd-Based Education Versus Traditional Education Approaches To Improve The Safety Of Warfarin Use Among Patients With Atrial Fibrillation, Jessica Oliver Hatch

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Atrial fibrillation (AF) is a common cardiac arrhythmia that requires extensive medical and pharmaceutical management. The coagulation antagonist warfarin is commonly prescribed to reduce AF-associated stroke. Although warfarin effectively mediates thromboembolitic risk, its management is complex as many factors influence its therapeutic range including: genetics, diet, medication, and herbal and dietary supplement (HDS) interactions. Lack of patient knowledge regarding these factors contributes to poor patient outcomes. With the emerging epidemic of AF, readily available educational tools are necessary to improve patient outcomes while reducing clinician burden.

The purpose of this study was to develop both a self-learning, DVD-based and one-on-one …

Measurement Techniques For Steady Shear Viscosity Of Mozzarella-Type Cheeses At High Shear Rates And High Temperature, Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Peter G. Wiles, Graeme Gillies, Matt Golding, Bryony James, Patrick Janssen

Nutrition, Dietetics, and Food Sciences Faculty Publications

While measuring steady shear viscosity of Mozzarella-type cheeses in a rotational rheometer at 70 °C, three main difficulties were encountered; wall slip, structural failure during measurement and viscoelastic time dependent effects. Serrated plates were the most successful surface modification at eliminating wall slip. However, even with serrated plates shear banding occurred at higher shear rates. Because of the viscoelastic nature of the cheeses, a time dependent viscous response occurred at shear rates <1 >s−1, requiring longer times to attain steady shear conditions. Prolonged continuous shearing altered the structure of the molten cheeses. The effects of structural change were greatly reduced by …

Gas-Forming Nonstarter Lactorbacilli, Megan Jane Ostler, Jeff Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

An obligatory heterofermentative lactic acid bacterium Lactobacillus wasatchii sp. nov. isolated from gassy Cheddar cheese was studied for growth, gas formation, salt tolerance and survival against pasteurization treatments at 63°C and 72°C. Initially, Lb. wasatchii was thought to only use ribose as a sugar source and we were interested in whether it could utilize galactose. Experiments to determine rate and extent of growth and gas production in carbohydrate restricted (CR) de Man, Rogosa, and Sharpe (MRS) medium under anaerobic conditions with various combinations of ribose and galactose at 12, 23, and 37°C were conducted with 23°C being the more optimum …

Growth And Gas Production Of A Novel Obligatory Heterofermentative Cheddar Cheese Nonstarter Lactobacilli Species On Ribose And Galactose, Western Dairy Center, Utah State University, Megan Jane Ostler, Jeff Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

An obligatory heterofermentative lactic acid bacterium, Lactobacillus wasatchii sp. nov., isolated from gassy Cheddar cheese was studied for growth, gas formation, salt tolerance, and survival against pasteurization treatments at 63°C and 72°C. Initially, Lb. wasatchii was thought to use only ribose as a sugar source and we were interested in whether it could also utilize galactose. We conducted experiments to determine the rate and extent of growth and gas production in carbohydraterestricted (CR) de Man, Rogosa, and Sharpe (MRS) medium under anaerobic conditions with various combinations of ribose and galactose at 12, 23, and 37°C, with 23°C being the optimum …

Growth Inhibitory Properties Of Lactose Fatty Acid Esters, Seung-Min Lee, Guneev Sandhu, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

Sugar esters are biodegradable, nonionic surfactants which have microbial inhibitory properties. The influence of the fatty acid chain length on the microbial inhibitory properties of lactose esters was investigated in this study. Specifically, lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM) were synthesized and dissolved in both dimethyl sulfoxide (DMSO) and ethanol. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) were determined in growth media. LML was the most effective ester, exhibiting MIC values of

Tensile Testing To Quantitate The Anisotropy And Strain Hardening Of Mozzarella Cheese, Ramona Bast, Prateek Sharma, Hannah K.B. Easton, Tzvetelin T. Dessev, Mita Lad, Peter A. Munro

Nutrition, Dietetics, and Food Sciences Faculty Publications

We explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because the location and mode of failure were clear. Mozzarella cheese cut direct from the block showed no significant anisotropy, though confocal microscopy showed good structure alignment at a microscale. Deliberately elongated mozzarella cheese showed strong anisotropy with tensile strength in the elongation or fibre direction ∼3.5× that perpendicular to the fibres. Temperature of elongation had a marked impact on anisotropy with maximum anisotropy after elongation at 70 °C. We suggest the disagreement on anisotropy in the literature is related to …

Inhibition Of L. Monocytogenes Growth In Dairy Products With Lactose Monolaurate, Yao Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Foodborne illness is a very severe problem, and it is now a serious issue throughout the world. Within the 5 pathogens that cause more than 90 percent of foodborne illnesses, Listeria monocytogenes ranks the third. L. monocytogenes causes the highest death rate among all foodborne pathogens, and it represents high risks to pregnant women, fetuses and people with weak immune systems. Therefore, inhibition of Listeria in food becomes a relevant topic in food industry and scientific field nowadays.

Adding antibacterial agents into food products is considered as an effective method to inhibit Listeria growth. My research was focused on characterization …

Nutrition And Genes Associated With Orofacial Cleft Birth Defects In Utah, Huong Dieu Meeks

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Orofacial clefts (OFCs) are facial malformations that happen during early pregnancy and have a complex and heterogeneous etiology, involving both genetic and environmental risk factors. This project examined the association between maternal nutrition, folate-related biomarkers, candidate genes involved in one-carbon metabolism (OCM), and OFCs in order to achieve more comprehensive knowledge of how nutrition and genetics influence OFC risk. All studies performed in this project used the data collected in the Utah Child and Family Health Study (UCFHS) and the Johns Hopkins International Cleft Consortium.

Neither maternal periconceptional multivitamin use nor healthy dietary pattern score alone was individually associated with …

Effects Of Processing And Packaging Modifications On The Quality And Shelf Life In Meats, Abdulla Khan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Shelf life of foods, mainly meat and meat products, is affected by its physical and chemical properties like color, pH, water holding capacity etc. In developed countries
food losses occur at production, retail and consumer levels with meat commodities accounting for 41% of the total loss in US during 2008. These losses are because of
spoilage due to inappropriate packaging, improper storage conditions, food wastage, and lack of consumer awareness. By focusing on shelf life and quality issues at the production level, we can overcome some of the major problems faced by the food manufacturers.

Active packaging is an innovative …

The Triad Trial: Online Education For Coaches On The Prevention Of The Female Athlete Triad, Megan Jane Ostler

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

High school coaches play a huge role in establishing a healthy environment for their athletes and often students. The coach‐athlete relationship has proven to be a strong and useful bond in prevention of adverse behaviors of athletes or in prevention of health problems such as concussions. The female athlete triad (triad) is a common health problem among female athletes. Many high school coaches are unaware of the triad or the serious health and performance consequences for their athletes. The triad is a syndrome marked by 3 interrelated adverse effects: decreased energy availability, menstrual dysfunction, and decreased bone mineral density.

The …

Genome -Scale Reconstruction Of Metabolic Networks Of Lactobacillus Casei Atcc 334 And 12a, Elena Vinay-Lara, Joshua J. Hamilton, Buffy Stahl, Jeff Broadbent, Jennifer L. Reed, James L. Steele

Nutrition, Dietetics, and Food Sciences Faculty Publications

Lactobacillus casei strains are widely used in industry and the utility of this organism in these industrial applications is straindependent. Hence, tools capable of predicting strain specific phenotypes would have utility in the selection of strains forspecific industrial processes. Genome-scale metabolic models can be utilized to better understand genotype-phenotyperelationships and to compare different organisms. To assist in the selection and development of strains with enhancedindustrial utility, genome-scale models for L. casei ATCC 334, a well characterized strain, and strain 12A, a corn silage isolate,were constructed. Draft models were generated from RAST genome annotations using the Model SEED database and refined …

Characterization Of The Hydrogen Peroxide Stress Responses Of Bifidobacterium Longum And Bifidobacterium Animalis Subsp. Lactis, Taylor S. Oberg

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Probiotics are living organisms which exert a beneficial health effect when consumed in sufficient numbers. Consumer interest in probiotics has increased dramatically in recent years prompting an increase in production and development of functional foods. One major problem is the decreased viability of probiotic bacteria during functional food production and storage and subsequent digestion due to environmental stresses. The most common probiotic strains belong to the genus Lactobacillus or Bifidobacterium. Due to the anaerobic nature of these bacteria, they lack the required defense mechanisms for oxidative stress inherent in aerobic microorganisms. This study examined the oxidative stress responses of …

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

An Online Customer Service Survey To Determine Current Levels Of Customer Satisfaction At A Crossfit Gym, Sarah Lewis

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

A study was conducted by researchers from Utah State University at Northland Strength and Conditioning/Combat CrossFit to determine the customer satisfaction levels at a CrossFit gym in Liberty, Missouri. A survey was created and sent to current and previous members and responses were analyzed for trends and areas of strengths and weaknesses in the business. Of 194 surveys sent, 67 (35%) were returned. Data was analyzed using the survey administration platform provided by Constant Contact and also by Excel spreadsheet and statistical analyses.

Several areas of improvement were identified, including advertising opportunities with exterior signage, offering more classes or different …

The Effect Of Implementing A Weight Loss Program On Participant Attendance, Club Usage, And Gym Membership Attrition, Stephanie Bonkemeyer Haymond

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

The purpose of this research study was to evaluate the effect of a weight loss program on individual participant attendance, total club usage and membership attrition. This retrospective study involved a fitness gym located in Utah County, Utah with a total membership of 1,100. The number of clients participating in the weight loss program between December 2011 and May 2012 was 36 (32 females and 4 males). A total of 11 clients were analyzed for the individual attendance data as this analysis was limited to only those clients who were gym members one year prior to the implementation of the …

Items To Be Included In A Food Safety Handbook For Artisan Cheese Makers, David A. Irish

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

Current written resources for artisan cheese makers include topics concerning cheese history, cheese recipes, budget planning, culture selection, processing parameters, and only limited discussion of food safety associated with cheese manufacturing. Most often food safety discussions center on HACCP, which typically are not included in artisan cheese operation planning. Recent changes in the regulatory landscape, including the Food Safety Modernization Act, make this information timely and needed. This research is designed to identify and collect a majority of topical ideas that should be included in a Food Safety Handbook for Artisan Cheese Makers. Where possible, expansion of the ideas has …

Peach Fruit Quality Analysis In Relation To Organic And Conventional Cultivation Techniques, Varun Chandra Koneru

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The USA is the third major world producer of peaches but consumption has decreased over the last two decades. Consumers have cited mealy texture, fruit browning and lack of sweetness as some undesirable characteristics in peaches, which may be related to the decline. The focus of this study was to evaluate the effect of farm management practices on fruit quality. Physical parameters (color, firmness and size), volatiles and metabolite data was collected.
Sensory evaluation indicated transitional organic peaches were liked the best and organically grown peaches were least liked. All the treatments were significantly different from each other and consumers …

Ebt At Farmer's Markets Is A Snap, Amanda Spackman

Undergraduate Honors Capstone Projects

Research Question: How can farmers' markets best implement the Supplemental Nutrition Assistance Program (SNAP) to increase sales and provide low income individuals with access to fresh, local produce?

This paper will discuss the use of SNAP benefits (formerly known as food stamps) at farmers' markets, with particular emphasis on the Cache Valley Gardener's Market as an example. Lack of access to adequate food is a major issue in the US. When farmers' markets work in conjunction with the federal SNAP program they can help individuals who struggle with food security to gain access to local food. There are many benefits …

Characterization Of Lactose Monolaurate For Its Antimicrobial And Emulsification Properties And Its Effect On Crystallization Behavior Of Anhydrous Milk Fat, Ashwini Wagh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A major class of synthetic emulsifiers used in food is sucrose esters. However, the use of lactose esters in foods is not very well known. Lactose monolaurate was characterized in our laboratory with respect to its antimicrobial, emulsification and fat crystallization modifier properties. The benefits of this study were multifold. A single compound was explored for multiple functionalities. Enzymatic synthesis and characterization of lactose monolaurate was carried out in the laboratory using food grade solvents. This process utilized lactose, a major byproduct of the dairy industry which is cheaper than sucrose.

In the first study, lactose monolaurate was explored for …

Nutrition Education To Minimize Health Risk: Approaches For Teaching College Students And Female High School Athletes, Katie Nicole Brown

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Obesity, heart disease, and osteoporosis are among the major health concerns facing Americans today. Obesity, elevated blood cholesterol, and even atherosclerosis are affecting America’s children and adolescents and putting them at increased risk for heart disease later in life. Similarly, low bone mineral density is seen among some adolescents including female athletes, increases their risk for immediate and lifetime fracture. Female athletes who do not consume enough calories to compensate for calories expended during physical activity are in a state of low energy availability which can lead to menstrual dysfunction, as well as bone loss, and injury (the female athlete …

Bioactivities Of Milk Polar Lipids In Influencing Intestinal Barrier Integrity, Systemic Inflammation, And Lipid Metabolism, Albert Lihong Zhou

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of lactation is for nutrient provision and also importantly for protection from various environmental stressors. Milk polar lipids reduce cholesterol, protect against bacterial infection, reduce inflammation and help maintain gut integrity. Dynamic interactions within dietary fat, lipid metabolism, gut permeability and inflammatory cytokines remain unclear in the context of obesity and systemic inflammation. A rat model and three mouse models were developed to test the hypotheses that dietary milk polar lipids may affect lipid metabolism and intestinal integrity and may protect against systemic inflammation in the context of stressful diet, systemic inflammation, and obesity.

The milk polar lipids …

Factors Affecting The Oxidative Stability Of Foods-Interesterified Soybean Oil With High Intensity Ultrasound Treatment And Trona Mineral In Packaged Fresh Meats, Jiwon Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Oxidation leads to rancid flavors or odors in oils and meat and causes discoloration in muscle foods. There is a great concern about economic loss when oxidation is not effectively controlled. Novel processing and storage methods such as ultrasound, interesterification, or gas emitter sachet in meat packaging have been studied to provide desirable quality properties of oils and meat products. However, there are not enough studies to explain their effect on oxidative stability. Better understanding of new techniques is required to manage the oxidative stability and even other quality properties.

High intensity ultrasound is an effective method to improve physical …

Genetic And Physiological Responses Of Bifidobacterium Animalis Subsp. Lactis To Hydrogen Peroxide Stress, T. S. Oberg, Robert E. Ward, J. L. Steele, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Consumer interest in probiotic bifidobacteria is increasing, but industry efforts to secure high cell viability in foods is determined by these anaerobes’ sensitivity to oxidative stress. To address this limitation, we investigated genetic and physiological responses of two fully sequenced Bifidobacterium animalis subsp. lactis strains, BL-04 and DSM 10140, to hydrogen peroxide (H₂O₂) stress. Although the genome sequences for these strains are highly clonal, prior work showed they differ in both intrinsic and inducible H₂O₂ resistance. Transcriptome analysis of early stationary phase cells exposed to a sub-lethal H₂O₂ concentration detected …

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, …

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 …

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 …

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.