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Articles 1 - 30 of 87
Full-Text Articles in Food Science
Effects Of Storage Conditions On The Composition, Physical Properties, And Functionalities Of Peas And Lentils, Fatimah Alsaeed
Effects Of Storage Conditions On The Composition, Physical Properties, And Functionalities Of Peas And Lentils, Fatimah Alsaeed
Electronic Theses and Dissertations
Peas (Pisum sativum L.) and lentils (Lens culinaris) are nutritionally rich pulses valued for their high protein, fiber, and starch content. Although their composition and health advantages are widely known, little is known about the effects of long-term storage on their functional qualities and nutritional value. The purpose of this study was to investigate the impact of storage conditions and duration on the proximate composition, physical attributes, and techno-functional traits of lentils and peas. Storage conditions included bin (BIN; -30 to 41°C, 20–98% RH), non-environmentally controlled warehouse (NECW; -23 to 32°C, 25–84% RH), and environmentally controlled warehouse (ECW; 19–21°C, 50–53% …
Innovative Approaches To Enhancing The Functional Properties Of Dairy Products: Evaluating Water Hydration Effects On Fat-Free Mozzarella Baking Performance And Impact Of Hyaluronic Acid On The Functional Properties Of Milk, Suresh Ganpatbhai Sutariya
Innovative Approaches To Enhancing The Functional Properties Of Dairy Products: Evaluating Water Hydration Effects On Fat-Free Mozzarella Baking Performance And Impact Of Hyaluronic Acid On The Functional Properties Of Milk, Suresh Ganpatbhai Sutariya
Electronic Theses and Dissertations
In recent years, the dairy sector has experienced a significant rise in the healthy eating trend, with consumers increasingly seeking products that are fat-free, free from added sugars, and high in protein. Additionally, specialized health dairy items enriched with functional ingredients such as probiotics, prebiotics, and bioactive peptides are gaining traction for their added health benefits. This dissertation covers three studies in two domains: the first on water hydration's impact on fat-free mozzarella baking, and the second on the influence of hyaluronic acid, and its combination with kappa-carrageenan, on the physical properties of milk. One such product, Fat-free mozzarella is …
Comparative Evaluation Of Fungal Strains For The Bioprocessing Of Soybean Hulls Using Cheese Whey As Fermentation Medium, Ruchita Bhattarai
Comparative Evaluation Of Fungal Strains For The Bioprocessing Of Soybean Hulls Using Cheese Whey As Fermentation Medium, Ruchita Bhattarai
Electronic Theses and Dissertations
Globally, soybean is the most widely cultivated oilseed crops, and serve as the primary source of cooking oil, contributing to around 50% of global oilseed production. During the industrial processing of soybean oil, a significant amount of soybean hull (SH) is produced, which makes up about 8% of the grain yield, resulting in approximately 18–20 million tons of hulls, one of the largest by-products in the soybean industry. The hulls have limited commercial value and are primarily used as fiber additives in dairy cattle feed, but a large portion is still discarded as agricultural waste. Similarly, cheese whey (CW), a …
Effect Of Six-Day Germination On Chemical Composition, Functional, And Nutritional Properties Of Pea Varieties, Hojjat Abdollahikhamene
Effect Of Six-Day Germination On Chemical Composition, Functional, And Nutritional Properties Of Pea Varieties, Hojjat Abdollahikhamene
Electronic Theses and Dissertations
Pulses, particularly peas, have long been a crucial source of protein in vegetarian and cost-effective diets worldwide. They have gained popularity in Western diets as more people turn to plant-based proteins as alternatives to animal products. Peas are known for their high protein content; however, their use in food products has been limited due to factors like poor solubility and digestibility. Germination improves the nutritional profile of peas by enhancing protein content and digestibility. The objective of this study was to determine the effects of six days of germination on the nutritional composition and functional properties of different varieties of …
Assessing Sustainability Within The Brewing Industry: A Literature Review And Benchmarking Analysis., Elijah Thomas Miller
Assessing Sustainability Within The Brewing Industry: A Literature Review And Benchmarking Analysis., Elijah Thomas Miller
Electronic Theses and Dissertations
The goals of this study were twofold: to further examine sustainability within the brewing industry through a literature analysis across four academic journals, and a benchmarking analysis of a Louisville, Kentucky brewery’s resource consumption and emissions production. Publications related to the brewing industry were examined for the presence of sustainability keywords: “efficiency, sustainability, carbon footprint, climate change and greenhouse gas”. Benchmarking examined the local brewery’s primary production facility to determine their performance compared to other surveyed breweries pursuing sustainability across the country. Literature examination found noticeable discrepancies between the appearance of sustainability topics within article abstracts and their discussion within …
Physicochemical And Functional Properties Of Different Varieties Of Spring And Winter Peas Of South Dakota, Prakriti Dhakal
Physicochemical And Functional Properties Of Different Varieties Of Spring And Winter Peas Of South Dakota, Prakriti Dhakal
Electronic Theses and Dissertations
Peas are a good source of nutrients for both humans and animals, and they are the world's second most significant and sustainable legume. There have been studies on different kinds of pea grown in other parts of the world, but there is no information on the compositional and functional characteristics of pea varieties grown specifically in South Dakota. The objective of the study was to evaluate the proximate composition and functional properties of various pea varieties and determine if the pea variety impacted cookie properties. The proximate composition (moisture, protein, starch, and amylose), functional capacities (water holding, oil holding capacity, …
Influence Of Reduced Salt In Fully Cooked Ham And Sausage Cured With Natural Celery Powder On The Growth Of Listeria Monocytogenes At 4⁰C, Anne Sherod
Electronic Theses and Dissertations
This research evaluated the influence of reducing salt on outgrowth of L. monocytogenes on ready to eat (RTE) deli-style sliced ham cured with natural celery powder, fully cooked sausage links cured with traditional sodium nitrite and sausage links cured with natural celery powder, vacuum packaged and stored at 4⁰C on the outgrowth of L. monocytogenes. Experiment 1 evaluated L. monocytogenes outgrowth on ham over 153 days on the following treatments, current retail ham (HC) 2.0% salt; reduced salt 1 (HRS1) 1.5% salt; reduced salt 2 (HSR2) 1.35% salt; and reduced salt 2 without antimicrobials (HRS2WA) 1.35% salt without potassium lactate …
Development And Characterization Of Transparent Soil Using Biodegradable Polysaccharides, Said Badshah
Development And Characterization Of Transparent Soil Using Biodegradable Polysaccharides, Said Badshah
Electronic Theses and Dissertations
No abstract provided.
Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki
Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki
Electronic Theses and Dissertations
Chickpea (cicer arietinum) samples from five distinct varieties (crown, royal, orion, sierra, and frontier) were subjected to varying storage conditions to investigate the impact of temperature and relative humidity (rh) on their chemical, functional, physical properties, and vitamin b profile. over 360 days, samples were stored at two temperatures (21°c and 40°c) and three rh levels (40%, 55%, 65%), with collections made every 90 days. initial observations focused on key chemical properties including moisture, protein, fat, and total starch content. subsequently, protein and starch fractions were isolated for further analysis, employing techniques such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page) …
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson
Electronic Theses and Dissertations
Residential ovens are complicated thermal environments capable of delivering convection, conduction, and radiation heat transfer to food. The amount and mode of heat transfer can change based on the design of the oven cavity, cooling systems, and oven cycle algorithms. Studies have shown that the changes in one heat transfer mode can have an impact on the quality of baked goods. The many variables involved make designing residential ovens a time consuming and costly process. The goal of this study is to adapt thermal energy sensing technology to collect energy data from a residential oven and develop correlations to quality …
Inhibiting Survival Of Salmonella During Desiccation Through The Use Of Naturally Occurring Signals, Joseph Headrick
Inhibiting Survival Of Salmonella During Desiccation Through The Use Of Naturally Occurring Signals, Joseph Headrick
Electronic Theses and Dissertations
A rising problem in agriculture is the increase of antibiotic-resistant Salmonella cases associated with chicken eggs, which transmit infection to humans. To counter this, new approaches to combat Salmonella in chickens and desiccated on eggshells are vital in the prevention of human foodborne illness. Disrupting signaling pathways with naturally occurring compounds provides a potential novel avenue for prevention of Salmonella infections, as this would disrupt sensing of these environments and inhibit subsequent optimal gene expression. Starting with signals identified in previous studies, salicylic acid was found to inhibit Salmonella desiccation survival on both eggshells and plastic. To expand upon this, …
Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah
Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah
Electronic Theses and Dissertations
Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35–40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, …
Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi
Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi
Electronic Theses and Dissertations
In the food processing industry, Cold Plasma (CP) is an emerging green process with a number of potential applications. Cold plasma has mostly been used to reduce microbial counts in foodstuffs and biological materials as well as in different levels of packaging, particularly in cases where there is thermal sensitivity. Recent studies have demonstrated that CP technology is being developed for use in the food and agriculture industries. The primary focus is on the interactions between reactive species and food-borne microbes to inactivate them. The literature review discusses both proven and potential applications for cold plasma in food processing, as …
Polysaccharide-Based Hydrogel Beads For Biological Nitrogen Fixation, Prashant Dahal
Polysaccharide-Based Hydrogel Beads For Biological Nitrogen Fixation, Prashant Dahal
Electronic Theses and Dissertations
No abstract provided.
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki
Electronic Theses and Dissertations
No abstract provided.
Novel Delivery Systems Of Curcumin And Resveratrol, Mohamed Salem Elfaruk
Novel Delivery Systems Of Curcumin And Resveratrol, Mohamed Salem Elfaruk
Electronic Theses and Dissertations
No abstract provided.
Development Of Probiotic Whipped Cream And Butter Using Whey Protein Hydrolysate-Encapsulated Probiotic Organisms, Kritika Gaba
Development Of Probiotic Whipped Cream And Butter Using Whey Protein Hydrolysate-Encapsulated Probiotic Organisms, Kritika Gaba
Electronic Theses and Dissertations
No abstract provided.
Control Of Persistent Environmental Listeria Monocytogenes Using Phenotypic And Genomic Approaches, Bhaswati Chowdhury
Control Of Persistent Environmental Listeria Monocytogenes Using Phenotypic And Genomic Approaches, Bhaswati Chowdhury
Electronic Theses and Dissertations
No abstract provided.
Impact Of Storage Conditions And Varieties On The Composition, Physical Properties, And Functionality Of Dry Peas, Sushmita Karki
Impact Of Storage Conditions And Varieties On The Composition, Physical Properties, And Functionality Of Dry Peas, Sushmita Karki
Electronic Theses and Dissertations
Dry peas are sustainable, healthy, and nutritious pulse crop and are excellent source of protein and complex carbohydrates as well as micronutrients. The effects of storage conditions on composition of beans and cereals have been widely reported. The information gained contributed significantly to better storage practices for these commodities. However, literature addressing the chemical composition, functionality, and physical characteristics of dry pea seeds upon storage is scarce. This study was designed to address the impact of storage conditions and varieties on the nutrient profile, functionality, and physical properties of dry pea seeds. Six different varieties of dry peas were stored …
Prairie Cordgrass Cellulose: A Sustainable Resource To Develop Biodegradable Films, Mominul Hoque
Prairie Cordgrass Cellulose: A Sustainable Resource To Develop Biodegradable Films, Mominul Hoque
Electronic Theses and Dissertations
Plastics are versatile and cost-effective materials with a wide variety of functionalities. Their non-biodegradability, however, is an environmental concern. Plastic waste accumulation in landfills and natural habitats results in health issues, mainly due to the leaching of chemicals from plastic products that further transfer to humans and wildlife. Many countries around the globe have imposed restrictions on plastic use. Despite these concerted efforts, a pressing scientific need exists to find an alternative to plastics. Cellulose from abundant agricultural biomass stands out as a viable alternative due to its robust structure, biocompatibility, biodegradability, low density, and non-toxicity. This research aims to …
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera
Electronic Theses and Dissertations
This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ºC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (𝑅2>0.98, 𝑅2 𝑎𝑑𝑗>0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content.
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber
Electronic Theses and Dissertations
Cheddar cheese is a commodity and a top-selling cheese in the United States. Enhanced flavors of cheddar cheese requires aging, which will allow proteolysis increase. Proteolysis is the most complex process that happens in cheese manufacturing and can be difficult to control because of environmental factors and compositional characteristics. The ripening process, which is the most timely and costly procedure in cheese manufacturing, can also be unpredictable when aspects, such as cheese composition, are changed. The coagulant is responsible for the first stage in proteolysis, which will produce large peptides. Small peptides are subsequentially produced during the second stage by …
Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam
Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam
Electronic Theses and Dissertations
Micellar casein concentrate (MCC) is a high protein ingredient that can be used in several applications, such as manufacture of acid curd and process cheese products (PCP). Acid curd is one of the casein (CN) products, which can be obtained by precipitating the CN at a pH of 4.6 (isoelectric point) using starter cultures or direct acids. Acid curd has low mineral and calcium content due to the solubility of colloidal calcium phosphate at the isoelectric point in the whey. Acid curd and MCC can be utilized in manufacture of clean label PCP formulations. PCP is a dairy food prepared …
Preparation And Characterization Of Cellulose-Based Biodegradable Films From Switchgrass And Spent Coffee Grounds, Sajal Bhattarai
Preparation And Characterization Of Cellulose-Based Biodegradable Films From Switchgrass And Spent Coffee Grounds, Sajal Bhattarai
Electronic Theses and Dissertations
Plastic packaging materials, which take more than 700 years to degrade, have polluted land, water, and the atmosphere. The consequent environmental and life hazards require attention to alleviate plastic concerns. Developing plastic-replacing materials could be a viable option. To this end, lignocellulosic fraction from inexpensive and widespread agricultural biomass switchgrass (SG) and biowaste spent coffee grounds (SCG) offer a possible solution, mainly to prepare biodegradable packaging films. Herein, lignocellulosic fraction from SG and SCG has been extracted, solubilized in ZnCl2 solution, and crosslinked through Ca2+ ions to prepare gels and cast biodegradable films. The SG was subjected to three extraction …
Impact Of Storage And Different Variety On Proximate Composition And Functionality Of Lentils, Hussain Al Naser
Impact Of Storage And Different Variety On Proximate Composition And Functionality Of Lentils, Hussain Al Naser
Electronic Theses and Dissertations
Lentil (Lens culinaris) is an edible pulse and is a nutritious legume. The nutrient value and the application of lentils in other food resources have been well documented. However, there exists a lack of studies that focus on the storage impact of pulses on lentil composition and functionality. The focus of most studies has been on the composition of lentils while the composition relative to and functionality of stored lentils has not been sufficiently evaluated. Therefore, the objective of this research was to determine the effect of storage conditions on the nutrient composition and the functional properties of lentils. Four …
To Study The Factors Influencing The Sampling Variability On Microbiological Analysis Of Milk And Whey, Ratul Kalita
To Study The Factors Influencing The Sampling Variability On Microbiological Analysis Of Milk And Whey, Ratul Kalita
Electronic Theses and Dissertations
Sampling and analysis are integral parts of dairy processing in quality control, process monitoring and control, and meeting regulatory standards. Accurate sampling is vital to avoid erroneous analysis results and interpretation. The sampling process depends on the appropriateness of sample collection, transportation, storage, and analysis conditions. The bacterial heterogeneity and cluster formation, structural heterogeneity of food, sample unit and size, frequency, and sampling methods, are also crucial in sampling. We aimed to evaluate the influence of sample volume, sampling frequency, and sampling methods in experimental processing lines of whole milk, skim milk, and whey. To standardize the experimental protocols, a …
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
Electronic Theses and Dissertations
Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …
Beta Glucan Enriched Oat-Wheat Naan - Nutritional, Sensory, And Rheological Evaluation Of Par-Baked Leavened Flatbreads, Anjana Adhikari
Beta Glucan Enriched Oat-Wheat Naan - Nutritional, Sensory, And Rheological Evaluation Of Par-Baked Leavened Flatbreads, Anjana Adhikari
Electronic Theses and Dissertations
No abstract provided.
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Electronic Theses and Dissertations
Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …
Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar
Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar
Electronic Theses and Dissertations
Phospholipids (PLs) found in milk are of great interest due to their health and nutritional benefits associated with their consumption. By-products generated during the manufacture of dairy products represent a source of PLs with potential for value-added opportunities. Currently, the extraction of PLs from by-products results in overall lowefficiencies, and it involves subsequent solvent separation and lipid recovery. This dissertation studied the extraction of milk PLs from by-product streams with a tertiary anime (N, N-dimethyl cyclohexylamine, CyNMe2) as a switchable hydrophilicity solvent. This type of solvents can be reversibly switched between a hydrophobic and hydrophilic form in the presence or …