Open Access. Powered by Scholars. Published by Universities.®

Food Science Commons™

Open Access. Powered by Scholars. Published by Universities.®

All Theses

2012

Articles 1 - 8 of 8

Full-Text Articles in Food Science

Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley Dec 2012

Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley

All Theses

In response to concerns about an increasingly globalized food system in the United States, and increasing interest in the connections between small- and medium-scale (SMS) farms and institutional foodservice operations (IFO), the U.S. has recently developed legislation to link farmers to institutional markets (Joshi, Azuma, & Feenstra, 2008; Poulton, Dorward, & Kydd, 2010; USDA, 2010; Wootan, 2012). The purpose of this study is to determine if these connections are viable, sustainable and ultimately if the food is safe for consumption in the IFO. There are significant logistical, contractual and food safety concerns when sourcing food for IFOs from SMS farms. …

Go to article

Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena Aug 2012

Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena

All Theses

Functional foods serve nutrients and physiologically active components for a healthy living. In most countries, the products related to having a healthy gut dominate the functional foods market. These products are prebiotics, probiotics and synbiotics. Concerning the health benefits, various probiotics are introduced to food matrices. Though dairy is the ideal food matrix for probiotics, the trend of non-dairy probiotics is growing among consumers.
This study included two research objectives: surveying the commercial probiotic containing products for probiotic level and developing a practical home-made probiotic fermentation process. The first part of this study was mainly based on assessing viability of …

Go to article

Developing Value-Added Peptide Antioxidants From Rendering Products, Xiaoting Xing Aug 2012

Developing Value-Added Peptide Antioxidants From Rendering Products, Xiaoting Xing

All Theses

Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), Vitamin E and ethoxyquin, have been commonly added to formulated animal feeds in order to delay discoloration and deterioration due to oxidation. However, these synthetic antioxidants have been limited in their applications as food additives because of potential health hazards. Specifically, synthetic antioxidants have been considered to be linked to various forms of cancer, most commonly kidney, liver and bladder cancer. In this work, value-added peptide antioxidants from rendering products were developed for use in potential aquaculture and pet food markets as natural antioxidant substitutes for synthetic antioxidants. The antioxidant …

Go to article

Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb Aug 2012

Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb

All Theses

Twenty semi-trained subjects determined the effect of temperature on basic tastes sweet, salty and sour. The sensory evaluations were performed on each basic taste and on various combinations of the three tastes at serving temperatures 3, 23 and 60¡C. A single intensity level was used for all sensory evaluations and 3 replications of each panel were performed. Results from the panels provided some evidence of temperature affect, both when evaluated singularly and in combination.
The perceived intensity of some sweet and sour samples was affected by a change in temperature. Sensing intensity of the salty samples was not significantly affected …

Go to article

Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines Aug 2012

Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines

All Theses

The effects of media type and culture selection on the aroma profile of Blue cheese flavorings produced using submerged culture fermentation were studied. Fermentations were carried out for 16 hours then compared using sensory analysis and GC/MS SPME. The differences between samples were minimal. Samples produced with adjunct media were found to have higher concentrations of methyl ketones and more &ldquo'creamy'&rdquo aroma character than samples produced from standard media. Higher levels of free fatty acids were found in standard media samples. Adjunct cultures appear to enhance the &ldquo'creamy'&rdquo character of Blue cheese flavorings.
Near-critical and supercritical carbon dioxide were used …

Go to article

Extraction And Identification Of Volatile Constituents Of Oplopanax Horridus , Gregory Jones May 2012

Extraction And Identification Of Volatile Constituents Of Oplopanax Horridus , Gregory Jones

All Theses

O. horridus is an important medicinal and spiritual plant for native peoples where it natively grows. Secondary volatile metabolites which compose the essential oil were isolated by atmospheric simultaneous distillation-solvent extraction (SDE) and headspace solid phase microextraction (HS-SPME) from the bark and leaves of Oplopanax horridus. The differences between the two extraction methods was investigated for their sensitivity, precision and use in separating volatile compounds from sample matrices.The extracts were analyzed by capillary gas chromatography with mass spectrometric detection. Compounds were identified according to their non-isothermal Kovats indexes, mass spectra, or by comparison with analytical standard substances. The bark essential …

Go to article

Effects Of Soy Supplementation On Bone Characteristics And Egg Quality In Peak Production Laying Hens, Kealani Izquierdo May 2012

Effects Of Soy Supplementation On Bone Characteristics And Egg Quality In Peak Production Laying Hens, Kealani Izquierdo

All Theses

In the last few decades equol, a metabolite of the isoflavone daidzein, has become the target of various animal and human studies. Coined the key to health benefits associated with soy foods, equol formation been implicated in the healthy profiles associated with Asian populations. As a metabolite of daidzein, equol must be synthesized from its precursor by intestinal bacteria; however, clinical and epidemiological studies indicate that only about a third of the general human population possess the microflora necessary to metabolize equol. Research indicates that by supplementing laying hens with soybean meal, equol deposition into table eggs can be stimulated, …

Go to article

Analysis Of The Relationship Between Sweetener Properties And Variations In Both Functionality And Final Product Characteristics, Danielle Lynn May 2012

Analysis Of The Relationship Between Sweetener Properties And Variations In Both Functionality And Final Product Characteristics, Danielle Lynn

All Theses

Scientific research and media attention regarding possible health concerns related to high fructose corn syrup (HFCS) consumption has led to a negative consumer perception of this ingredient. Therefore, the baking industry, which commonly uses HFCS as a sweetener, needs to identify appropriate replacements. Even though invert sugar (IS) is nutritionally similar to HFCS, its use in product formulations would allow HFCS to be removed from ingredient lists. Light agave nectar (LA) and amber agave nectar (AA) are two potential replacement ingredients, with the added benefit of low glycemic indexes for products targeting the diabetic community. This study was designed to …

Go to article