Food Science Commons^™

Evaluation Of Vacuum Packaging On The Physical Properties, Solubility, And Storage Space Of Dairy Powders, Hadi Eshpari

Master's Theses

As many of the dairy powders manufactured have to travel long distances to reach their customers, both domestically and internationally, there is considerable interest among dairy powder manufacturers to maintain the quality of their products for relatively long storage periods. Dairy powders can have a long shelf life if packaged and stored properly. Vacuum packaging can be an attractive packaging strategy to maintain the quality of dairy powders and provide added value by improving the efficiency of using the storage space; because of the inherent compactness of these products. Vacuum packaged dry dairy ingredients may also have added ease of …

Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote

Master's Theses

ABSTRACT

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Xiomara E. Elías-Argote

The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. …

The Effect Of Processing Parameters And Methylcellulose On Texture And Consumer Acceptability Of A Non-Melting Dairy Protein Gel, Joshua Goldman

Master's Theses

The overall goal was to understand the capabilities of a dairy based meat alternative. This was done in three phases: 1) the production of a dairy protein gel as a base for a dairy based meat alternative, 2) texturization of the dairy protein gel base to produce a nugget like texture, and 3) a consumer test to determine the acceptability of the dairy based nugget compared to meat and meat alternatives on the market.

For phase I, a dairy protein gel base was tested to understand the textural attributes. Milk to whey percentages and level of acidification were examined to …

Estimation Of The Number Of Days Required To Determine Usual Antioxidant Intakes And Assessment Of The Prevalence Of Nutrient Inadequacy Among College Students, Catherine G. Davis

Master's Theses

High intake of antioxidant rich foods has been shown to decrease risk factors of chronic disease. Young adulthood may be crucial in establishing healthy lifestyles including adequate nutrient consumption.

The present study was designed 1) to estimate usual nutrient intakes, 2) to calculate the number of days required to estimate usual antioxidant intake, and 3) to assess intake adequacy from diet and diet + supplement sources by using the Estimated Average Requirement (EAR). The USDA Flavonoid and Proanthocyanidin databases, food consumption data, and dietary supplement use data from 60 students aged 18-25 years at the University of Connecticut were utilized. …

Angiostatin Like Peptides In Milk: Potential Development For Dairy Products Capable Of Cancer Prevention, Erin Stefanutti

Master's Theses

For the past 40 years, antiangiogenic approaches have been of major interest in the development of methods to cure and prevent cancer. Angiogenesis, the development of blood vessels from pre-existing vascularization, is essential for cancer growth and spread of metastasis through the delivery of nutrients and oxygen essential to sustain the metabolic activity of these malignant cells. Blocking access to blood will cause cancerous cells to assume a dormant state creating inactive micro-tumors innocuous to the host. Angiostatin, the internal fragment of the fibrinolytic zymogen plasminogen, has shown great potential in reducing cancer size and number of metastatic colonies in …