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Full-Text Articles in Food Science
Improving Extraction Of Allergenic Soy Proteins From Soy Products, Amma Konadu Amponsah
Improving Extraction Of Allergenic Soy Proteins From Soy Products, Amma Konadu Amponsah
Electronic Theses and Dissertations
With recent increase in the utilization of soy proteins, there are mounting concerns of the escalation of soy allergies. It is, therefore, important to improve current methods of allergen detection to ensure accurate labeling of foods, produce more reliable and representative results in studies to create hypoallergenic food and establish allergen thresholds. The conditions used to extract proteins from foods are important determinants for appropriate detection and interpretation of the allergenicity of food materials. The extraction of soy proteins for soy allergen detections is conventionally performed with phosphate buffered saline (PBS) buffer for an extraction period of at least 2 …
Influence Of Lactobacillus Rhamnosus Isolated From “Amabere Amaruranu” Cultured Milk On Adipogenesis, Justin E. Kotala
Influence Of Lactobacillus Rhamnosus Isolated From “Amabere Amaruranu” Cultured Milk On Adipogenesis, Justin E. Kotala
Electronic Theses and Dissertations
This study was performed to test the in vitro effects of a Lactobacillus rhamnosus isolate from “amabere amaruranu”, a traditional Kenyan cultured milk, on 3T3-L1 and Caco-2 cell lines. Cultures of fully mature 3T3-L1 adipocytes were treated with bacterial isolate cell extract (CE), filtered spent broth (FSB) from overnight bacterial culture, or with a PBS control. Expression levels of PPAR³1 and 2, C/EBP±, and ATGL proteins in 3T3-L1 cells were upregulated by FSB treatment. CE treatment did not affect protein expression levels. Expression of MTTP and SREBP-1c proteins in Caco-2 cells showed no change with either treatment. Optical density measurements …
Method Development For Vitamin C Quantification In Two Complex Matrices, Hannah D. Hutt
Method Development For Vitamin C Quantification In Two Complex Matrices, Hannah D. Hutt
Electronic Theses and Dissertations
The following liquid chromatographic (LC) method developments and applied research studies were done using two complex food matrices, potatoes and elderberries, which are common to the state of Maine. Potatoes are Maine’s largest agricultural crop, a staple food in most U.S. households, and are, from an analytical standpoint, considered a complex matrix due to the high starch content that can be difficult to remove without degrading or removing nutrients in the process. Elderberries are an emerging crop in the U.S. because of their antioxidant and anti-viral properties and are found growing wild, throughout Maine. Elderberries are also considered a complex …
Increasing The Nutritional Value Of Canola Meal Via Fungal Bioprocessing, Jason R. Croat
Increasing The Nutritional Value Of Canola Meal Via Fungal Bioprocessing, Jason R. Croat
Electronic Theses and Dissertations
The main limitation of meals from canola and other Brassica spp. is the presence of glucosinolates (GLS), which are anti-nutritional and can even be toxic at high ingestion levels. Furthermore, large amounts of GLS can reduce palatability for livestock and thus reduce intake and growth rates. For this reason canola was bred to contain lower levels of GLS (<30 >μmol/g) and erucic acid (< 2%). However, feed inclusion rates are still limited to ~30%, and this reduces the value of canola meal. The goal of this thesis was to optimize a pretreatment and fungal conversion process to enhance the nutritional value of canola meal. Various combinations of physical/chemical pretreatments, fungal cultures, and incubation methods were investigated to metabolize GLS into cell mass, CO2, or other non-toxic components. These treatments also served to hydrolyze canola meal fiber into carbohydrates which were then metabolized by the fungi into single cell protein. Solid-state incubation conditions were initially tested, since filamentous fungi are well adapted to grow at lower moisture levels, and this would potentially reduce contamination issues with bacteria. Flask trials were performed using 50% moisture, hexane extracted (HE) or cold pressed (CP) canola meal, with incubation for 168 h at 30ºC. On HE canola meal Trichoderma reesei (NRRL-3653) achieved the greatest increase in protein content (23%), while having the lowest residual levels of sugar (8% w/w) and GLS (0.4 μM/g). On CP canola meal T. reesei (NRRL-3653), Aureobasidium pullulans (NRRL-58522), and …
Studies Related To Microbially Induced Corrosion Of Stainless Steel 304 And 316, Somil Gupta
Studies Related To Microbially Induced Corrosion Of Stainless Steel 304 And 316, Somil Gupta
Electronic Theses and Dissertations
Pitting corrosion of stainless steel (SS) is observed in many different industries including the dairy industry. It is of concern, because it weakens the steel, and can cause cracking. Any replacement or repair of SS equipment is very costly and also causes delays in product manufacture. Microbial Induced Corrosion (MIC) is a possible accelerator of natural corrosion seen in galvanized steel pipes. Studies have shown a correlation between surface roughness and the ability of bacteria to colonize and form biofilms. Dairy industry utilizes higher food grade SS 304 and 316. However, even these relatively corrosion resistant stainless steel grades may …