Food Science Commons^™

Risk Factors Associated With Multiple-Gestation Pregnancies: Nutrition In Maternal And Infant Complications, Vallarie B. Nuttall

Undergraduate Honors Capstone Projects

This paper discusses the maternal and neonatal risk factors associated with multiple birth pregnancies. Nutrition implications associated with nutritional care of the high-risk infant and obstetric population are emphasized. Statistical information was gathered concerning the population growth of multiple births over the past twenty years. Literature to identify both maternal and neonatal risk factors associated with multiple gestation pregnancies was also reviewed. Studies conducted over the past twenty years have shown that there has been an increase (25%-50%) in the amount of twin births throughout the world. Studies indicate that this increase was actually greater in the U.S. when compared …

Phytochemicals And Health, Heather Rebecca Stone

Undergraduate Honors Capstone Projects

Objectives: Define phytochemicals as currently recognized in the United States and discuss food sources. Identify aims and challenges of current research. Review touted health effects of phytochemicals in cancer, cardiovascular disease (CVD), immune function, and other benefits. Present dietary recommendations. Methods: A literature search was conducted through Medline to find peer-reviewed journal articles from the past five years. Articles were found that identified the compounds and highlighted recent research relating phytochemicals to disease. The review of literature focused on an introductory understanding of phytochemicals. Results: Studies show that phytochemicals are undefined under current U.S. food regulations. They are biologically …

Biochemistry And Application Of Exopolysaccharide Production In Mozzarella Cheese Starter Cultures, Brent Petersen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study sought to investigate the role of the C₅₅ undecaprenol lipid carrier in the production of exopolysaccharide (EPS), the effect of exopolysaccharide producing (EPS⁺) starter cultures on the viscosity of Mozzarella cheese whey, and the possible protective characteristics of capsular EPS against freezing and freeze drying. Efforts to investigate the role of the lipid carrier in EPS production employed pAMbacA, a plasmid that encodes an enterococcallipid kinase that confers bacitracin resistance by increasing intracellular levels of undecaprenol phosphate lipid carrier. Unfortunately, this avenue of study was thwarted by the inability to demonstrate bacA …

Table Manners That Matter, Margie P. Memmott

All Archived Publications

No abstract provided.

The Effect Of Exopolysaccharide-Producing Cultures On The Moisture Retention And Functional Properties Of Low Fat Mozzarella Cheese, David B. Perry

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Low fat Mozzarella cheese was made using exopolysaccharide-producing starter cultures consisting of single strains of Streptococcus thermophilus MR-1C and Lactobacillus delbrueckii ssp. bulgaricus MR-1R with or without the addition of mesophilic exopolysaccharide-producing adjunct mixed culture consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris. A control cheese was made using a non-exopolysaccharide-producing starter culture consisting of S. thermophilus TA061 and Lactobacillus helveticus LH100. Cheeses were analyzed for moisture, melt, fat, and protein. Cheeses made with the addition of the mesophilic exopolysaccharide-producing adjunct culture showed significant differences in moisture, but not in melting properties when compared to cheeses …

The Effect Of Buttermilk Fraction Concentrates On Growth And Iron Uptake And Transport By Caco-2 Cell Cultures, Yoo-Hyun Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

To examine the effect of buttermilk fractions on growth, iron transport, and uptake, Caco-2 cells (human colon adenocarcinoma) were grown in a bicameral chamber. The Caco-2 cell culture system is a useful model to study micronutrient utilization in the human enterocyte, because Caco-2 cells continuously differentiate and form a monolayer, which has high polarity, a well-developed brush border, and a tight junction.

Iron bioavailabilty in various milks is very different depending upon milk composition. The fat fraction especially is known to be associated with iron absorption, because the fat fraction has milk fat globule membrane (MFGM), which contains bioactive molecules …

Affinity Purification Of Bovine Lactoferrin And Bovine Transferrin From Using Immobilized Gangliosides, Seung-Hee Nam

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Bovine lactoferrin (BLF) and bovine transferrin (BTF) are major-iron transport and regulation proteins found in bovine whey. BLF and BTF must interact with the eukaryotic cell surface to mediate their biological function of iron delivery and cellular functions of inflammatory and immunological modulation. As common components of the eukaryotic cell surface, gangliosides were used for affinity purification of BLF and BTF.

Bovine gangliosides were isolated from fresh buttermilk and covalently immobilized onto controlled-pore glass beads (66 μg/g beads). After the matrix was loaded with whey protein (WPI or WPC), lactoferrin was eluted with 1 M NaCl and identified by N-terminal …

Influence Of Limited Proteolysis, Heat Treatment, And Ph On The Whiteness Of Skim Milk, Xiaoshan Li

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Health consciousness drives people to drink skim milk. Yet, improving the blue-white appearance and watery texture of skim milk is necessary to make consumers happy with skim milk. In this study, the influence of limited proteolysis with soluble or immobilized proteases, heat treatment, and pH on the whiteness of skim milk were examined to meet this goal.

Limited proteolysis with milk-clotting enzymes increased the whiteness of skim milk. the proteases porcine pepsin and chymosin were immobilized onto nonporous ceramic, glass, and controlled pore glass (CPG) beads. The enzymes were coupled to beads either directly or via crosslinker proteins. Pepsin, immobilized …

The Ins And Outs Of Fluoride In Human Nutrition, Georgia C. Lauritzen, Deloy G. Hendricks, Ann Baker

All Archived Publications

No abstract provided.

The Potato, Utah State University

All Archived Publications

No abstract provided.

Vegetable Canning Methods In The Pressure Cooker, Georgia C. Lauritzen

Archived Food and Health Publications

This publication is estimated to have been produced in 2000 but the exact date is unknown.

Influence Of Commercial Starter Media On Biochemical Characteristics Of Lactococcus Lactus, Norman Bart Devries

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Five strains of Lactococcus lactis were inoculated individually into six commercial bulk set growth media, 11% non-fat dry milk (NDM), and Elliker's broth. After growth in each medium the strains were tested for rate of acid production, and activities of proteinase, aminopeptidase, and lipase/esterase. Growth in commercial starter media significantly influenced acid production rate (P = 0.040), aminopeptidase activity (P < 0.0001), and lipase/esterase activity (P < 0.0001) .

For selected strain/media combinations, the duration of induced aminopeptidase and lipase/esterase activity was followed. The chosen strains were grown in selected commercial bulk set media, reinoculated into 11% NDM, and enzyme activity was examined for five successive …

Studies On The Utilization Of Deboned Trout (Oncorhynchus Mykiss) Frames In Fish Snack, S. Muralidharan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Snack food development studies were conducted to iii utilize trout (Oncorhynchus mykiss) frames, a by-product of the filleting operation, using extrusion and conventional technology. Twin screw extrusion studies were conducted to study the effect of fish mince, non-fat dry milk, process temperature, and moisture content on the physicochemical properties of the extruded snack food. Response surfaces were plotted to understand the effects of the independent variables on dependent variables such as bulk density, expansion ratio, shear strength, and water absorption index. Quadratic models expressed the relationship between the dependent and independent variables.

Based on the extrusion studies, conditions …

The Development Of Pediococcus Species As Starters For Mozzarella Cheese, Shelby L. Caldwell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Bacteriophage infection of Streptococcus thermophilus is a growing concern in the mozzarella cheese industry. One method to control this problem may be to replace S. thermophilus with a starter coccus from a different genus of lactic acid bacteria. This work evaluated the possibility of using genetically modified Pediococcus spp. for this approach. Electroporation was used to introduce genes for lactose utilization from Lactococcus lactis into strains of P. acidilactici and P. pentosaceus. The resulting lactose-positive transformants, P. acidilactici SAL and P. pentosaceus SPL-2, rapidly reduced the pH of lactose broth, accumulated [¹⁴C]lactose at a rate higher than …

Methanethiol And Cheddar Cheese Flavor, Benjamin Dias

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds. The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/esterase, and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The activity of each enzyme decreased with NaCl addition and pH reduction to approximate a Cheddar cheese environment (5% NaCl and pH 5.2).

The mechanism for methanethiol …

Heat-Stable Extracellular Enzymes Of Pseudomonas, Ramarathna Koka

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Psychotrophic bacteria produce heat-stable lipase, protease, and phospholipase. Pervious studies indicate the production of multiple enzymes in several strains of Pseudomonas fluorescens, but conclusive evidence is lacking.

The influence of culture conditions on the production and thermostability of phospholipase, protease, and lipase was investigated in 17 raw milk and environmental isolates. Production and thermostability of the enzymes were influenced by strain, stage of growth, and the culture medium. Cross-reactivity of antibodies raised to a purified protease and a commercial lipase indicated the immunological diversity of the enzymes.

Protease purification was undertaken to investigate the production of multiple proteases within a …

Growth Of Clostridium Sporogenes Pa3679 In A Vacuum-Packaged Meat-Vegetable Product, Julie M. Racz

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Clostridium sporogenes PA 3679 spores were inoculated into a meat-vegetable mixture before extrusion, cooking, and vacuum packaging into "stewsticks" to simulate Clostridium botulinum growth. The experiment was a 3 x 5 x 2 x 3 factorial which determined the influence of pH, water activity, initial spore load, and storage period on spore survival. Spore levels decreased throughout storage for all treatments. Spore levels decreased linearly (P = 0.02) as water activity increased, in samples that were heated to kill vegetative cells and activate spores. Other significant interactions of heat-treated samples were observed with inoculum level (P < 0.01) and storage time (P < 0.01). Spore levels in stored products were also significantly affected by water activity * inoculum level (P = 0.03), pH * time, water activity * time (P = 0.01), inoculum level * time (P < 0.01), and water activity * inoculum levels * time (P < 0.01). The interaction between pH * water activity * time tended towards significance (P = 0.06). Most probable number estimates in nonheated samples accounted for naturally occurring viable cells and spores, and added spores and were significantly affected by the main effects of inoculum level (P < 0.01) and time (P < 0.01). The two-way interactions of water activity * inoculum level (P = 0.04), pH * inoculum level (P < 0.01), water activity * time (P < 0.01), and three-way interaction of pH * inoculum level * time (P = 0.03) were significant. Spore levels approached 10², or less …

In Vitro Growth Of Muscle Satellite Cells Isolated From Normal And Callipyge Lambs, Beatriz T. Rodriguez

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The muscle hypertrophy of lambs expressing the Callipyge phenotype is possibly linked to characteristics of their muscle satellite cells. Therefore, characteristics (proliferation, fusion %, and protein accretion) of cultured satellite cells isolated from the longissimus muscle of Callipyge (n = 3) and normal (n = 3) lambs were compared in this study. In the first experiment, we tested whether or not the lll proliferation rates differ for satellite cells isolated from Callipyge or normal sheep when cultured in the presence of different serum types (horse, normal lamb, or Callipyge lamb). The average population doubling time (PDT, h) during log phase …

Influence Of Carbohydrate Starvation On The Culturability And Amino Acid Utilization Of Lactococcus Lactis, Mark R. Stuart

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lactococci are widely used in the cheese industry as a starter culture. Starter cultures face carbohydrate starvation due to the absence of a fermentable carbohydrate in the cheese curd after pressing. Starvation leads to a decreased ability to synthesize ATP, generate a proton motive force, and accumulate nutrients necessary to maintain viability. The aim of this work was to investigate the culturability of lactococci grown with and without lactose in a chemically defined medium, and to define the metabolic changes that occur during carbohydrate starvation.

Lactose metabolism provided energy for logarithmic phase growth and greater cell density in L. lactis …

A Product Development Study: Rainbow Trout Bologna, Marshall Dean Smith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (P < 0.001). Sausages were made of fish and various non-meat ingredients including egg whites, collagen, soy protein isolate, starch, cellulose, and wheat gluten. Adhesiveness, cohesiveness, hardness, shear and springiness of the cooked sausages were measured to describe texture. The data were fit to linear and quadratic models. Adhesiveness data did not fit the model (F(6,50)=1.1, P > {F{=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (C_p= 3200 J/kg·K).

A Study Of The Effects Of Proteolytic Adjunct Culture On The Physical And Functional Properties Of Low-Fat Mozzarella Cheese, Roxanne Stone

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

As fat is removed from Mozzarella cheese, the resulting increase in protein content causes the cheese to become tough, thus decreasing the desired physical characteristics of meltability and stretch. Low-fat (6% fat) Mozzarella cheese was manufactured with the addition of several levels of a Lactococcus lactis adjunct culture that was proteinase positive and lactose deficient in an attempt to improve these physical properties. During cheese manufacture, milk was acidified to pH 6.0, then inoculated with Lactobacillus helveticus and Streptococcus thermophilus. Experimental vats were also inoculated with either 0.25, 0.50, or 1.0% of the adjunct culture. Cheeses made with the …

Heat-Induced Gelation Of Ultrafiltered Whole Milk Concentrate And Product Applications, Hector Alejandro Solorio

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The heat-induced gelation properties of ultrafiltered (UF) whole milk concentrate were studied under different physical and chemical conditions. total solids concentration, homogenization pressures, heating temperatures, and heating times were found to have a positive correlation with gel strength. The addition of calcium chloride, sodium chloride, or trisodium citrate produced gels of higher strengths and textural properties than the gels obtained with non-salt-treated concentrate. Calcium chloride produced the strongest gels with a cheese-like texture and poor spreadability. Sodium chloride produced gels of intermediate strength with a firm, elastic texture and poor spreadability. Trisodium citrate produced the softest gels with a smooth, …

Food Storage Cooking School, Rebecca Low, Deloy G. Hendricks

All Archived Publications

No abstract provided.

Bovine Somatotropin In Milk, Charlotte P. Brennand Phd, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication discusses the controversy associated with Bovine Somatotropin in milk.

Water Storage, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Food Canning-Major Canning Sins, Charlotte P. Brennand

Archived Food and Health Publications

Factsheet gives tips for practicing proper safety techniques while canning a variety of foods.

Herbs: What Is My Choice?, Brooke Dipoma Bouwhuis

Undergraduate Honors Capstone Projects

Medicating oneself with herbal remedies has become and increasing popular phenomenon. It is estimated sales of herbal products were $3.2 million in 1997 (8). One third of educated, upper income Americans aged 25-49 years old are using these products each year (8). This paper is a compilation of information regarding the herbal industry. An overview of food and drug regulations as well as reviewing the 1994 Dietary Supplement Health Education Act clarify where industry is at today. A discussion regarding Germany's Commission E and their contribution to the herbal industry as well as reasons why the US is not following …

Antioxidants And Alcohol In The Progression Of Acquired Immunodeficiency Syndrome, Laura Lynne Prestwich

Undergraduate Honors Capstone Projects

Wasting syndrome in acquired immunodeficiency syndrome (AIDS) appears to play a role in decline of immune function. Along with poor appetite, HIV infected individuals seem to have a tendency to be heavy alcohol drinkers which may be immunosuppressive and cause malnutrition. Altered macronutrient metabolism visibly contributes to wasting; however, micronutrient deficiencies also appear to play a role. Micronutrient deficiency has also been known to decrease immune function. As part of their role as antioxidants, P-carotene, vitamin C, vitamin E, and selenium may be helpful in altering cell production and response to cytokines and other secretions. This may decrease viral replication …

Syndrome X: A Review Of The Cluster Of Abnormalities, Diagnosis, And Treatment, Kathryn Lundgren Gurney

Undergraduate Honors Capstone Projects

Syndrome X is a cluster of abnormalities including insulin resistance, hypertension, dyslipidemia, upper-body obesity, increased levels of plasminogen activator inhibitor 1, decreased levels of tissue plasminogen activator, and hyperuricemia. The combined effect of these abnormalities greatly increases risk for Type 2 diabetes and coronary artery disease. Individuals at risk for Syndrome X are those with any of the abnormalities (not necessarily all) or with a family history of diabetes, hypertension, or early-onset coronary artery disease. Treatment of Syndrome X should be early and aggressive, starting with lifestyle changes. Exercise, proper diet, and weight loss all improve insulin resistance and thereby …

Vegetarianism, Kimberly A. Folkman

Undergraduate Honors Capstone Projects

Although vegetarian eating has been around throughout recorded history, in recent years, interest in this eating style has gone up dramatically. As the number of individuals adopting vegetarian dietary practices increases, healthcare professionals are called upon to provide guidance and advice. It is the position of The American Dietetic Association that appropriately planned vegetarian diets are healthful, are nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Both vegetarian and nonvegetarian eating patterns can be healthful-or detrimental to your health. Studies indicate that vegetarians often have lower morbidity and mortality rates from several chronic degenerative …