Food Science Commons^™

Exploring Google Trends In Assessing Personal Finance Needs For Cooperative Extension Service Programming, Megan Wells

Graduate Theses and Dissertations

The Cooperative Extension Service (CES) relies on systematic needs assessments to guide program development; yet, traditional approaches often depend heavily on stakeholder input and professional judgment, offering limited insight into consumer level needs. This mixed methods study explored Google Trends as a complementary, consumer driven data source for assessing Family Resource Management (FRM) needs within the Arkansas CES. Grounded in Witkin and Altschuld’s three level needs assessment framework and Uses and Gratifications Theory, the study integrated three data sources representing stakeholders, service providers, and consumers: (1) Family and Consumer Sciences (FCS) advisory committee reports, (2) survey of Family Consumer Science …

Exploring A 'Fishy' Solution: Uncovering Human Norovirus Using A Zebrafish Model, Sahaana Chandran

Graduate Theses and Dissertations

Human norovirus (HuNoV) is the leading cause of acute gastroenteritis worldwide; however, the lack of robust laboratory culture systems and reliable animal models has limited progress in understanding viral replication and developing effective intervention strategies. While alternative models such as the zebrafish system have been explored, gaps remain in evaluating their ability to support replication across diverse HuNoV strains and in identifying factors that influence infectivity. This dissertation provides a comprehensive investigation into the use of the zebrafish model for studying viral replication, host interactions, and potential inhibition strategies. Initial studies focused on optimizing viral delivery methods using Tulane virus …

Assessment Of The Quality, Practicality, And Economic Viability Of Malted Rice, Bernardo Pontes Guimaraes

Graduate Theses and Dissertations

Climate change threatens the global supply of malting barley, creating a need for sustainable, climate-resilient alternative grains for the brewing industries. This dissertation investigated the chemical, sensorial, practical, and economic viability of using rice as a malting material. First, the malting and brewing qualities of 20 rice samples were evaluated. Results indicated malted rice (MR) had good malting and brewing qualities, including adequate levels of free amino nitrogen (FAN), high amyloglucosidase and limit dextrinase activities. Furthermore, pigmented rice varieties displayed a novel reddish-purple wort color. To identify rice cultivars suited for malting and brewing, the relationship between starch chemistry and …

Micro-Greens, Not Micro-Yellows: Evaluating Dehydration-Based Preservation Techniques For Reducing Foodborne Pathogens And Quality Preservation On Microgreens, Travis S. Sananikone

Graduate Theses and Dissertations

Microgreens are increasingly popular among consumers due to their high nutritional value. However, their limited shelf-life remains a significant challenge. To extend their usability, small-scale growers increasingly apply home preservation methods like warm air drying or freeze-drying. However, the effects of these methods on common foodborne pathogens are not well understood. Radish and alfalfa microgreens were inoculated with cocktails of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes 4b (ca. 8.0 log CFU/g). Treatments included dehydration in a commercial dehydrator, freeze-drying (-20°C, 24 h), and convective drying in an oven (60°C for 4 h), and convective drying in an oven …

Using Color And Fluorescent Spectrometry As A New Rapid Cleaning Verification Method In Poultry Processing Plants, Clark Griscom

Graduate Theses and Dissertations

The poultry industry is expected to be growing at 3% in the total global market with the U.S. being the largest producer of poultry meat. Poultry processing plants are expected to produce 140 birds per minute with the potential of up to 175 birds per minute to meet the market demand. With the growing market and need for faster production, maintaining food safety needs to be a priority to ensure the safety of consumers. Over 9.9 million foodborne illness cases are reported each year in the United States. A change in food safety is needed, and one area lacking is …

Predictive Modeling Of Listeria Monocytogenes Growth In Ready-To-Eat Meat Products, Manjari Singh

Graduate Theses and Dissertations

Listeria monocytogenes remains a significant food safety concern in ready-to-eat (RTE) meat and poultry products due to its persistence under refrigerated and stressed conditions. Predictive models play a vital role in risk assessment and food safety management; broth models are highly conservation & results in overprocessing. This thesis focuses on developing and validating meat-specific predictive models for Listeria monocytogenes growth and lag for RTE beef, pork, and poultry products. Matrix-specific secondary models were built to predict the maximum specific growth rate (μmax) of Listeria monocytogenes under varying environmental conditions, including temperature, pH, water activity, salt, organic acids, and nitrites. Growth …

Effect Of Peracetic Acid Dip Frequency On The Quality And Functional Properties Of Non-Marinated And Marinated Broiler Tenderloins, Joaquin Jose Esquivel Vergara

Graduate Theses and Dissertations

The poultry industry continues to balance the need for effective antimicrobial interventions with the preservation of meat quality. Among the most widely used antimicrobial agents, peracetic acid (PAA) has proven effective for reducing foodborne pathogens in poultry products. However, excessive or repeated exposure to PAA can influence meat functionality by altering protein structure, color, and water-holding capacity. Therefore, the broad objective of this study was to evaluate the effect of PAA dip frequency and post-treatment marination timing on the physicochemical and functional quality of broiler tenderloins (Pectoralis minor), in order to provide processing insights that optimize both microbial safety and …

Effect Of Marination And Storage Time On The Properties And Meat Quality Of Broiler Breast, Mayra Mabel Herrera Rivera

Graduate Theses and Dissertations

Abstract The poultry industry has implemented numerous methods, as marination and aging, to improve meat quality and satisfy consumer demands. Three experiments were developed to assess the effects of vacuum tumble marination and aging on the proteins of chicken breast. These experiments utilized 0.75 % sodium chloride, 0.45 % phosphate, and water in a marinade. In experiment one, 270 fillets were allocated into six treatment groups, each comprising 45 fillets. Six days of storage time were used, marinating and storing the fillets in each group at a temperature of 4°C. Following each day of storage period, the fillets underwent a …

The Bacteria Who Lived: Uncovering And Mitigating The Persistence Of Pathogens In Low-Moisture Food Processing, Kavita Shripati Patil

Graduate Theses and Dissertations

Low-moisture food (LMF) processing environments pose a persistent food safety risk due to Salmonella survival and harborage on surfaces. This work investigates persistent bacterial populations (PBPs) in LMF production environments, focusing on identifying a suitable surrogate and evaluating sanitation strategies. Three potential surrogates, Escherichia coli MP 26, Enterococcus faecium, and Pediococcus acidilactici, were compared to Salmonella PBPs formed in nonfat dry milk (NFDM) on stainless steel coupons stored at 25°C under 30% or 70% relative humidity (RH) using two different inoculation methods. E. faecium showed survival patterns most similar to Salmonella, with no significant differences in log reductions (p > 0.05), …

Flexible Microelectrode-Based Impedance Immunosensor For Rapid Detection Of E. Coli O157:H7, Sonatan Kumar Biswas

Graduate Theses and Dissertations

Abstract Food contamination poses a significant threat to public health, the economy, and human health worldwide, occurring at any stage of the food supply chain, from farm to fork. Escherichia coli 0157:H7, recognized as one of the principal causes of foodborne illness, poses a considerable risk to food safety. The primary objective of this investigation is to devise a flexible microelectrode-based immunosensor capable of swiftly identifying E. coli O157:H7 cells without the need for incubation in a pure culture environment. In the development of the biosensor, the gold electrode (composed of 50% Au) underwent an initial coating process involving 2-aminoethanethiol/cysteamine, …

Crispy Not Risky: Effects Of Environmental Conditions On Low-Moisture Food Persistent Bacterial Pathogens, Manita Adhikari

Graduate Theses and Dissertations

Low-moisture foods (LMFs) were not historically seen as safety risks due to their ability to inhibit pathogen growth, but evidence shows pathogens can survive in LMFs long-term, causing outbreaks and recalls. Previous studies have lacked the ability to replicate real-world contamination scenarios in LMF processing environments. This research aimed to develop inoculation methods to form LMF persistent bacterial populations (LMF PBPs) and assess pathogen responses to environmental factors, culturing methods (broth vs. lawn), and matrix type and ratio. Inoculation methods tested were “direct” (combining bacterial culture and powder on a stainless-steel coupon) and “slurry” (premixing culture and powder). Matrices included …

The Efficacy Of Foam-Based Hand Sanitizers For The Control Of Enveloped And Non-Enveloped Virus Transmission, Francis Torko

Graduate Theses and Dissertations

Infectious disease transmission due to viruses such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), influenza virus, human noroviruses (HuNoV), and hepatitis A, can occur via person-to-person contact or contaminated surfaces. Effective hand hygiene, including hand washing and use of hand sanitizers, is considered a critical tool for the control of infectious disease transmission, as recommended by the United States Centers for Disease Control and Prevention and the World Health Organization. However, while research on hand washing efficacy is well-documented, research on hand sanitizer efficacy, particularly for foam-based products, remains limited. This research addressed critical gaps in the area of …

Polyphenol-Protein Interactions In Pigmented Cereals – A Clean-Label Approach To Tailor Starch Viscosity, Annegret Jannasch

Graduate Theses and Dissertations

Viscosity plays an important role in the food industry as it affects the quality, processing stability, and shelf-life of food and impacts physiological responses such as satiation and satiety. Greater viscosity reduces food intake by increasing the perception of satiety, primarily by delaying gastric emptying and increasing tactile stimulation. Starch is commonly added to food products as a viscosifying ingredient, which often involves chemically modifying the starch via cross-linking, to enhance its resistance to high shear, temperature and acidity. However, chemically modified starches are not “clean-label” ingredients due to the use of toxic chemicals. Therefore, further exploration is needed to …

Comparisons Between Traditional And Gluten-Free Cookies In Sensory Attributes, Acceptance, And Evoked Emotions, Eniola Ola

Graduate Theses and Dissertations

The rise in food allergies and intolerances, notably conditions like Celiac disease, as well as a general shift of consumers to a more health-conscious lifestyle has significantly increased the demand for gluten-free products. Consumers increasingly seek gluten-free products, yet these alternatives often face challenges in replicating the sensory qualities of traditional gluten-containing foods. This study explores the sensory attributes, emotional responses, and labeling impacts on consumer perception of gluten-free and gluten-containing cookies. The main objective of this thesis was to address the gap in research on sensory evaluation of gluten free foods, specifically in terms of commercially available products. The …

Integrating Sustainability And Food Safety Through Quantitative Microbial Risk Assessment And Life Cycle Assessment Of Low-Moisture Foods, Jessica Bain

Graduate Theses and Dissertations

Food safety and sustainability are critical concerns in the food industry. However, these areas are often evaluated separately, leading to an incomplete understanding of the overall impact of food production on human health. This dissertation aims to integrate food safety with sustainability to provide a comprehensive assessment of the impact of low-moisture foods on human health, using the almond processing supply chain as a case study.

In addition to conducting life cycle assessments (LCA) of almond processing, wheat flour production, and dried apple processing, this dissertation aims to create a framework to bridge the gap between sustainability and food safety. …

Analyzing Milled Rice Breakage Patterns Under Diverse Environmental Settings, Devisree Chukkapalli

Graduate Theses and Dissertations

This study comprehensively evaluates the effects of environmental conditions, transportation, and storage practices on the quality of milled rice using three cultivars: CLL16 (long grain pureline), XP753 (long grain hybrid), and Titan (medium grain pureline). Three distinct objectives guided the research: (1) assessing the impact of relative humidity (RH), temperature, and exposure duration on rice quality post-milling and post-storage; (2) analyzing seasonal and locational influences on rice quality during transportation and storage; and (3) investigating the effects of subfreezing storage on key quality attributes.
Under controlled environmental conditions, post-milling exposure (PME) caused significant quality degradation at higher RH (75% and …

Investigating Consumer Perception And Wine Quality Impact On Alternative Packaging On Grape (Vitis), Mark Walker Bartz

Graduate Theses and Dissertations

The grape (Vitis species) and wine industry has major global economic impacts but faces issues with sustainability. The use of glass bottles for wine production is environmentally unsustainable due to energy-intensive manufacturing and poor recycling rates. However, wine consumers tend to associate glass bottles with higher quality over alternative wine packaging materials such as aluminum, polyethylene terephthalate (PET), and flexible bags/pouches. Since wine price and packaging influence consumers perception of wine quality, wine producers need to understand consumers to maximize profits. Thus, the overall objectives of this research were to investigate consumer perception and wine quality impact of alternative …

Blend Matters: Interactions Of Rice Cultivars On Milling, Physico-Chemical & End Use Traits, Bindu Regonda

Graduate Theses and Dissertations

Rice blending or mixing of different rice cultivars, a common practice in the industry, significantly impacts processing efficiency and end-product quality, yet its effects on end products remain understudied. This research investigated the implications of blending contemporary Arkansas rice cultivars through two comprehensive studies focusing on milling yields and physicochemical properties, instantization, and parboiling processes. Five long-grain cultivars, including hybrids (RT 7521 FP, RT 7321 FP, XP 753) and purelines (Ozark, CLL 16), were blended in various combinations and different drying.

The first study revealed that blending significantly affected milling yields and physicochemical attributes. Pre-drying blending yielded better results compared …

Atypical Responses To Sensory Stimuli Or Eating Environments In Children With Autism Spectrum Disorder, Lydia Rockers

Graduate Theses and Dissertations

Children with autism spectrum disorder (ASD) often encounter challenges in processing sensory inputs. Children with ASD may experience feeding difficulties and over- or under- stimulation during food-related activities such as eating or shopping. These have impacts on the health and well-being of individuals with ASD in childhood and throughout their lives. Further research is needed to address the impact of ambient sound levels in a retail or restaurant setting. The main objective of this thesis was to address these gaps by identifying responses to various environmental and food related stimuli. The findings of this research addressed differences in responses between …

Gaseous Ozone To Improve The Microbial Safety Of Spices, Seeds, And Nuts, Arshpreet Kaur Khattra

Graduate Theses and Dissertations

Due to the increasing number of reported outbreaks of pathogens in low-moisture foods (LMFs), there is a need to investigate novel non-thermal gaseous technologies to increase the microbiological safety of spices, nuts, and seeds without compromising the product quality. The objective of this study was to inactivate Salmonella spp. in different spices, seeds, and nuts using gaseous ozone treatment and evaluate the suitability of Enterococcus faecium as a potential surrogate for Salmonella. Each food product (dried basil leaves, black peppercorn, chia seeds, and walnuts) was separately inoculated with a 5-strain Salmonella and E. faecium cocktail and equilibrated to water activity …

Determination Of Factors Influencing Microbial Food Safety Risks Of Additive Manufacturing And 3d Printing Of Food, Allyson Nichole Hamilton

Graduate Theses and Dissertations

The burgeoning field of 3D food printing introduces opportunities for customizing the physicochemical properties of food, offering tailored solutions in color, shape, and texture. Despite its potential, the implications of this technology on food safety, particularly the efficacy of manufacturer-recommended cleaning protocols for stainless steel food ink capsules, the transferability of pathogens from a contaminated food ink capsule into the food ink based on macronutrient composition of the food, and the impact of storage conditions on pathogen viability, have not been thoroughly investigated. This dissertation provides a comprehensive analysis of these aspects, focusing on the control of foodborne pathogens and …

Exploring The Potential Of Electromagnetic-Driven Energy Technologies In Preventing Microbial And Aflatoxin Contamination Of Grains, Abass A. Oduola

Graduate Theses and Dissertations

Electromagnetic-driven energy such as infrared (IR) technology holds great potential in deactivating Aspergillus flavus spores and prevents aflatoxin B1 (AFB1) contamination. Aflatoxins, highly toxic secondary metabolites primarily produced by Aspergillus species within the Flavi section (A. flavus, A. parasiticus, and A. nomius), pose substantial health risks to both humans and animals due to their significant toxicity and carcinogenic properties. Detecting and quantifying the presence and proliferation of these harmful fungi on food materials can be achieved by measuring the concentration of ergosterol. Ergosterol is a sterol compound produced in the cell membranes of fungi during their growth, providing …

Effect Of Onion Peel Bioactive Compounds On Gut Microbiome Of Obese Adults, Saad Al-Din Sifat

Graduate Theses and Dissertations

Obesity, a pervasive global health concern, involves a complex interplay between genetic factors, dietary patterns, and the gut microbiota. Onion peels are rich in polyphenols and known for their antioxidant properties. However, the effects of in-vitro digested onion peel extract has not been investigated thus far. This study therefore assesses the effects of digested bioactive compounds from onion peels, emphasizing gut microbiota shift and metabolites. Onion peel extract (OPE), digested onion peel extract (DOPE), and solid-phase-extracted digested onion peel extracts (SPE-DOPE) were analyzed for total phenolic content (TPC) and antioxidant activity. SPE-DOPE exhibited the highest TPC and antioxidant activity. Fecal …

Solar Cooking Solutions For Haiti, Isaac Mergner

Graduate Theses and Dissertations

This study focuses on enhancing the efficiency of solar cooking through the use of solar cookers and heat retention boxes. The research involved testing various cooking vessels and lids in a solar cooking experiment, with a specific focus on the performance of different materials and their heat retention capabilities. The experiment aimed to increase the efficiency of solar cookers, which are popular in developing nations due to their relatively low cost. The findings indicate that the combination of a solar cooker and a heat retention box can significantly improve the cooking process, particularly in areas with limited access to cooking …

Health Beneficial Effects Of Black Raspberry, Blueberry, And Blackberry Volatile Extracts In Lung And Colon, Inah Gu

Graduate Theses and Dissertations

Berries are one of the most consumed fruits in our diet, and rich in dietary fiber, vitamins, minerals, polyphenols, and volatiles. Volatiles are responsible for the aroma of berries, and are widely used in food, perfumery, and cosmetic industries. However, the potential health beneficial effects of berry volatiles have not been extensively studied. Recently, we found that berry volatiles from cranberries, black and red raspberries, strawberries, blueberries, and blackberries have an anti-inflammatory effect on inflamed murine macrophage cells. Since inflammation can develop into many chronic diseases, and berry volatiles can be inhaled or consumed and pass through the lungs or …

Explicit And Implicit Measurements Of Sensory And Emotional Responses To Stimuli In Children With Autism Spectrum Disorder, Asmita Singh

Graduate Theses and Dissertations

Autism Spectrum Disorder (ASD) is a developmental disability that causes significant social, communication, and behavioral challenges and it is often involved in sensory processing issues that lead to feeding problems. While our understanding of how sensory responses differ in people with ASD is limited, past studies indicated atypical responses to certain stimuli. If these stimuli can be identified, they could be good indicators to identify the risk of autism in young children. The main objective of this dissertation was to identify a specific stimulus leading autistic children to exhibit atypical responses in terms of sensory or emotional aspects. Children between …

Rice Material State Diagrams: Trends Of Contemporary Cultivars And Influence Of Nitrogen Application During Production, Evans Ameyaw Owusu

Graduate Theses and Dissertations

Rice is typically harvested at high moisture content (MC) levels which necessitates drying to low MC levels for safe storage. However, drying at inappropriate temperatures and durations can lead to deterioration of kernel quality such as fissure formation. Kernels with these fissures are typically associated with reduced head rice yields and significant economic losses. Material state diagrams for rice have been created by the University of Arkansas Rice Processing Program (UARPP) as a tool to aid in predicting the ideal temperatures to use during drying and tempering (a process of holding rice at the drying temperature for some duration). The …

Use Of X-Ray Imaging To Elucidate Impacts Of Drying Approach On Rice Seed Health, Samuel Olayiwola Olaoni

Graduate Theses and Dissertations

Improper drying, which causes fissuring of rice kernels, may influence the overall seed health. This study evaluated the impacts of various drying conditions on rice fissures, seed germination and vigor. A long – grain rice cultivar with a moisture content (MC) of 15.5% w.b. (wet basis) was used during the experiments. Samples were dried as thin layers at temperatures of 30 ℃, 40 ℃ and 50 ℃ with a constant relative humidity (RH) of 50% and air velocities (AV) of 0.66 m/s and 1.65 m/s. X – ray imaging was used for fissure detection before and after drying the samples …

Radiofrequency And Gaseous Technologies For Enhancing The Microbiological Safety Of Low Moisture Food Ingredients, Surabhi Wason

Graduate Theses and Dissertations

High heat resistance and long survival of Salmonella in low moisture food ingredients (LMFIs) such as spices and seeds are concerning as they are typically consumed without cooking. Therefore, it is challenging to effectively inactivate pathogenic bacteria without negatively impacting the quality of the treated product. This dissertation aimed to develop and evaluate novel intervention technologies: in-package radiofrequency steaming and non-thermal gaseous technologies to improve the microbial safety of LMFIs. The dissertation can be divided into three parts. The first part of this dissertation on the thermal inactivation kinetics of Salmonella and a surrogate, Enterococcus faecium NRRL B-2354on black pepper …

Use Of Microorganisms For The Enrichment Of Zn And Se By Using Solid-State Fermentation, Rashmi Rangaswamaiah

Graduate Theses and Dissertations

Zinc (Zn) and selenium (Se) are essential minerals for human health and naturally found in many food sources. However, the risk of Zn and Se deficiency has been recognized in several countries. As most people throughout the world consume rice, grains, and cereals as staple foods in their daily diet, which contain a certain amount of phytic acid (antinutrients), the phytic acid content inhibits mineral absorption (Zn and Se) by the human body. Moreover, the low levels of Zn and Se content found in the crop's soil also reduce the amount of minerals in the food sources. Therefore, it is …