Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Microbiology (7)
- Biology (4)
- Agriculture (3)
- Food Chemistry (3)
- Food Processing (3)
-
- Food Studies (2)
- Medicine and Health Sciences (2)
- Microbiology (2)
- Nutrition (2)
- Pathogenic Microbiology (2)
- Physical Sciences and Mathematics (2)
- Social and Behavioral Sciences (2)
- Alternative and Complementary Medicine (1)
- Analytical Chemistry (1)
- Animal Sciences (1)
- Applied Mechanics (1)
- Arts and Humanities (1)
- Business (1)
- Chemistry (1)
- Cultural History (1)
- Dairy Science (1)
- Electrical and Computer Engineering (1)
- Electrical and Electronics (1)
- Engineering (1)
- Environmental Health and Protection (1)
- Environmental Sciences (1)
- Food Biotechnology (1)
- Genetics (1)
- Institution
- Keyword
-
- Ireland (5)
- Attitudes (3)
- Food science (3)
- Lactic acid bacteria (3)
- Yeast (3)
-
- Antibiotic-resistance (2)
- Antimicrobial (2)
- Baby formula (2)
- Breast milk (2)
- Camel milk (2)
- Consumers (2)
- Fermentation (2)
- Food (2)
- Food microbiology (2)
- Growth profile (2)
- Microbiology (2)
- Practices (2)
- Rheology (2)
- 2 (1)
- 4-Dihydroxybenzoic acid (1)
- Acidification (1)
- Agaricus bisporus (1)
- Allergen (1)
- American Brewer (1)
- Analysis (1)
- Analysis and examination (1)
- Animal Protein (1)
- Anti - Cancer (1)
- Anti - Hypertensive (1)
- Antibiofilm (1)
- Publication Year
- Publication Type
Articles 1 - 30 of 55
Full-Text Articles in Food Science
Valorisation Potential Of Microalgae As A Sustainable Source Of Lipids And Health Promoting Compounds, Bozena Mccarthy
Valorisation Potential Of Microalgae As A Sustainable Source Of Lipids And Health Promoting Compounds, Bozena Mccarthy
Theses
The transition toward a circular bioeconomy requires sustainable strategies for managing and valorising food industry effluents while reducing reliance on environmentally damaging raw materials such as palm oil, which is associated with deforestation, biodiversity loss and greenhouse gas (GHGs) emissions. Microalgae represent a promising platform for converting nutrient rich industrial by-products into biomass and high-value compounds for food, nutraceutical and bio-based applications. Dairy processing generates large quantities of whey, creating environmental challenges due to its high organic load. Improved whey treatment and valorisation strategies are therefore essential for enhancing sustainability in food production systems. In this study, the biomass productivity …
Comparative Evaluation Of Five Bacterial Strains For The Fermentation Of Camel Milk, Sifatun Nesa Ali
Comparative Evaluation Of Five Bacterial Strains For The Fermentation Of Camel Milk, Sifatun Nesa Ali
Theses
In this study, the comparative fermentation performance of lactic acid bacteria Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lb. helveticus, Lb. casei, and Lactiplantibacillus plantarum in Camel Milk (CM) and Bovine Milk (BM) was investigated. Fermentations were carried out at 42°C for 48 hours, and was monitored through bacterial growth, titratable acidity, pH evolution, proteolytic activity, microstructural properties, and rheological characteristics. Although comparable bacterial viability was observed in CM and BM, acidification kinetics varied significantly between CM and BM (p < 0.05). Proteolysis was significantly higher in fermented CM than in BM (p < 0.001), with consistently greater o-Phthalaldehyde Assay (OPA) values in CM across all strains during fermentation (p < 0.001). Scanning electron microscopy revealed more porous, loose protein matrices in fermented CM than in BM, which supports the rheological results showing weaker gel networks and lower rheological strength in fermented CM. Among the tested bacteria, Lb. casei demonstrated superior adaptability, enhanced viability, balanced acidification, and favorable rheological properties in both milks. Overall, the results of this thesis demonstrate strain-specific fermentation responses and support the possible suitability of different starter cultures for improving the technological performance of fermented camel milk products.
Physicochemical And Structural Optimization Of Date (Phoenix Dactylifera L.) Syrup: Impact Of Extraction Temperatures And Pectin Addition, Afna Thaivalappil Abdul Asiz
Physicochemical And Structural Optimization Of Date (Phoenix Dactylifera L.) Syrup: Impact Of Extraction Temperatures And Pectin Addition, Afna Thaivalappil Abdul Asiz
Theses
This thesis focuses on the optimization of date (Phoenix dactylifera L.) syrup, an emerging natural sweetener rich in glucose, fructose, and bioactive compounds, by investigating how extraction temperature and pectin incorporation influence its physicochemical and structural properties. Therefore, the main objective of this study was to examine how extraction temperatures (25°C, 50°C, 75°C, and 90°C), and the incorporation of lowmethoxyl pectin (LMP, DE 31%) and high-methoxyl pectin (HMP, DE 85%) prior to concentration, affect the quality, stability, and functionality of date syrup. The results showed that increasing extraction temperatures increased the total soluble solids (16 °Brix at 25°C to …
Electrospun Membranes From Bio-Renewable Poly (Ethylene Furanoate)/Poly (Ethylene Teraphthalate) (Pef/Pet) Blend For Emulsification Application, Aya Ismat Sayed
Electrospun Membranes From Bio-Renewable Poly (Ethylene Furanoate)/Poly (Ethylene Teraphthalate) (Pef/Pet) Blend For Emulsification Application, Aya Ismat Sayed
Theses
This thesis focuses on manufacturing electrospun fibrous membranes from a blend of poly (ethylene terephthalate) and poly (ethylene furanoate) and using in premix emulsification. Poly (ethylene furanoate), which is a 100% bio-renewable polymer being blended with synthetic poly (ethylene terephthalate) for membrane fabrication contributes towards sustainability in the production of food and pharmaceutical emulsions. The primary objective of this research is to optimize the fabrication conditions of poly (ethylene terephthalate)/poly (ethylene furanoate) porous membranes, characterize their properties, and evaluate their performance in emulsification. This study compares poly (ethylene terephthalate) / poly (ethylene furanoate) blend membranes with individual poly (ethylene terephthalate) …
Encapsulation Of Lactobacillus Reuteri Dsm 17938 In W/O/W Emulsion: Influence Of Oil Type On Viability And Oxidative Stability, Nora Mohamed Alantali
Encapsulation Of Lactobacillus Reuteri Dsm 17938 In W/O/W Emulsion: Influence Of Oil Type On Viability And Oxidative Stability, Nora Mohamed Alantali
Theses
Probiotics, known for their wide range of health benefits, have been gaining recognition on their effects on the gut-brain axis. This axis, operated via various pathways, can be modulated by the type and functions of probiotics found in the gut microflora. However, probiotics face several stress factors before reaching the gut which hinders them from being functional. The main objective of this thesis was to construct a stable double-emulsion-based delivery system for probiotics, which can act as a barrier against the harsh conditions of the digestive system. Lactobacillus reuteri DSM 17938 was loaded in a water-in-oil-in-water Pickering double emulsion system, …
Practices And Perceptions Of Uae Residents: Food Safety In Handling And Preparation Of Fish, Consumption, And Nutrition From Fish, Noof Ahmad Al Marzooqi
Practices And Perceptions Of Uae Residents: Food Safety In Handling And Preparation Of Fish, Consumption, And Nutrition From Fish, Noof Ahmad Al Marzooqi
Theses
Background: UAE is uniquely located with an extensive seafront, which has led to the development of fishing and fisheries in the country. As a result, the UAE's diverse population has become one of the highest fish consumers among the Gulf countries. The high fish consumption in the UAE was a part of the traditional diet; however, a better understanding of UAE residents' practices and perceptions of fish food safety, fish preparation, and nutrition from fish consumption was needed. Objective: This study investigates food safety practices in handling and preparation of fish, consumption trends, and perceptions of nutrition from fish among …
Polyphenol Profiling And Bioactivities Of Date Seed: A Comparative Assessment Of Extraction Techniques In Different Date Seed Varieties, Fatima Ibrahim Albedwawi
Polyphenol Profiling And Bioactivities Of Date Seed: A Comparative Assessment Of Extraction Techniques In Different Date Seed Varieties, Fatima Ibrahim Albedwawi
Theses
Plant-waste-derived bioactive compounds have generated growing interest recently. In this context, this project examined the phenolic content, antioxidant capacity, antimicrobial activity, and antibiofilm capability of the seed extract of Phoenix dactylifera. Six date seed varieties (Fardh, Sukarri, Negal, Majdool, Zahidi, and Khadrawy) were studied. In this study, a novel ultrasound-assisted extraction technique is compared with the conventional extraction method (maceration using 80% ethanol), taking into account both the quality and quantity of polyphenols. Among the primary objectives, the ultrasound-assisted extraction (UAE) of polyphenols was optimized using response surface methodology (RSM), aiming for maximum TPC and DPPH radical scavenging. By …
Characteristics Of Lactobacillus Helveticus Fermentation Of Camel And Bovine Milks, Kobika Chelladhurai
Characteristics Of Lactobacillus Helveticus Fermentation Of Camel And Bovine Milks, Kobika Chelladhurai
Theses
In this study, the fermentation of low-fat camel milk (CM) and bovine milk (BM) with Lactobacillus helveticus was compared to fermentation with L. delbrueckii subsp. bulgaricus, and S. thermophilus at 28°C, 35°C, and 42°C. The fermentation activities were followed by measuring bacterial counts, titratable acidity, pH, and changes in lactose, organic acids, and proteolysis for 96 hours. Although bacterial growth was comparable in CM and BM, the fermented milks showed differences in acidification and proteolysis. Negative correlations between TA (%) and pH were consistent in both CM and BM suggesting similar buffering capacities. In both milks, L. helveticus …
Pea And Hemp Protein-Polyphenol Complexes For Improved Curcumin Delivery Via Emulsion System, Muhammed Suhail Ashraf
Pea And Hemp Protein-Polyphenol Complexes For Improved Curcumin Delivery Via Emulsion System, Muhammed Suhail Ashraf
Theses
This study focuses on producing and characterizing protein-polyphenol complexes derived from pea and hemp proteins, paired with a variety of polyphenols including 2,4-Dihydroxybenzoic acid, Ferulic acid, and Rutin. The complexes were characterized using various techniques: UV-visible spectroscopy, fluorescence spectroscopy, total phenolic content analysis, and radical scavenging activities. Further, oil-in-water emulsions stabilised using these protein-polyphenol complexes and starch were explored as delivery systems for curcumin respectively. The formation of complexes was revealed by UV-visible spectroscopy, which indicated significant changes in the spectra of hemp and pea proteins upon complexation with polyphenols. The findings from UV-visible spectroscopy were supported by data from …
The Association Between Total And Types Of Dietary Protein Intake And Prevelence Of Impaired Fasting Glucose And Type 2 Diabetes, Afra Salah Alsammach
The Association Between Total And Types Of Dietary Protein Intake And Prevelence Of Impaired Fasting Glucose And Type 2 Diabetes, Afra Salah Alsammach
Theses
People with impaired fasting glucose (IFG) and type 2 diabetes (T2D) need to modify their dietary composition. This could assist in the management and prevention of the disease. However, the role played by the composition of specific dietary macronutrients on the risk of IFG & T2D needs further research. This study sought to examine the association between total and type of dietary protein (animal and plant) consumption with prevalence of T2D and IFG. Aims: To investigate the association between total intake and types (animal vs plant) of dietary protein intake and prevalence of IFG & T2D in adults. Data …
The Use Of Membrane Filtration To Increase Native Whey Protein In Infant Formula, And Effects On Bioaccessibility And Bioactivity, Yihong Chen
Theses
Breastfeeding is recognised as the gold standard for feeding newborns and infants. However, infants who cannot be breast-fed or for whom breast milk is not available, can be fed with bovine infant milk formula (IMF) as a substitute. Researchers and producers of IMF strive to continually improve or “humanise” the composition and functionality of IMF. During production of IMF it must undergo several heat treatment steps, e.g. heat-sterilisation or spray-drying, in order to provide a safe product to the infant. These heat treatments denature the globular whey proteins in IMF. In contrast, breast milk is by its nature unheated, so …
Investigating Optimal Lipid:Protein Profiles For Infant Milk Formula, Valentina Ivanova
Investigating Optimal Lipid:Protein Profiles For Infant Milk Formula, Valentina Ivanova
Theses
From the early twentieth century onward, much research has focused on improving infant milk formula (IMF). During the development of IMF, breast milk is commonly considered as the reference and IMF manufacturers are thriving to mimic the composition and/or to match the functionality of breast milk as closely as possible. A variety of bioactive ingredients, found in human breast milk, have been isolated and investigated for their potential functionality and utilised in the production of IMF. This study evaluated the current knowledge on compositional differences between human breast milk and IMF, and recent advances and developments in IMF production. Following …
Enhancement Of Phenolic Recovery And Bioactivity Of Date Palm Leaf Extract Using Natural Deep Eutectic Solvents And Green Extraction Technology, Raghad Shehadeh Abdal Rahman
Enhancement Of Phenolic Recovery And Bioactivity Of Date Palm Leaf Extract Using Natural Deep Eutectic Solvents And Green Extraction Technology, Raghad Shehadeh Abdal Rahman
Theses
This study was designed to explore date palm leaves, an agro by-product, as a potential source of natural polyphenolic compounds using appropriate green Natural Deep Eutectic Solvent (NADES) and emerging green extraction technologies. Herein, six different NADES were prepared using six different hydrogen donors and choline chloride as hydrogen bond acceptor at a molar ratio of 1:2 (w/w) and different NADES concentrations (10, 20, 40, and 80%, in water, at 40°C). Among the studied NADES, Glycerol-based NADES showed higher phenolic yield compared to saccharide and organic acid-based NADES. Afterward, to enhance the extraction efficiency, NADES were coupled with microwave (MAE-NADES) …
Lactic Acid Bacteria Isolated From Fresh Vegetable Products: Potential Probiotic And Postbiotic Characteristics Including Immunomodulatory Effects, Fatima Khaled Alameri
Lactic Acid Bacteria Isolated From Fresh Vegetable Products: Potential Probiotic And Postbiotic Characteristics Including Immunomodulatory Effects, Fatima Khaled Alameri
Theses
The ability to perform effectively in the gastrointestinal system (GIT) is one of the most significant criteria for selecting the best probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). Out of 46 isolates, 17 isolates that exhibited remarkable survivability under gastrointestinal conditions were selected for further analysis. Almost all …
A Study On Plant-Derived Small Proteins And Peptides With Antiyeast Activity And Preliminary Investigations In Food Materials, Giulia Mignone
A Study On Plant-Derived Small Proteins And Peptides With Antiyeast Activity And Preliminary Investigations In Food Materials, Giulia Mignone
Theses
The discovery of novel antimicrobial molecules would benefit considerably different biotechnological fields, including medicine, agriculture and the food industry, on which this thesis work focuses. Specifically, here are presented fundamental studies on plant-derived antimicrobial proteins for the reduction of food spoilage caused by yeast microorganisms. Small proteins and peptides from the plant innate immune system possess several characteristics which could make them ideal candidates for a novel and natural antispoilage agent. The first Chapter reviews proteins families associated with the plant innate immune system that exhibit antiyeast activity and low molecular weight (<30 kDa), focusing on their structure and antiyeast mode of action. Chapter 2 investigates two peptides, Pn-AMP1 and Pn-AMP2 belonging to the hevein-type peptides family; peptides were synthetically generated using their native amino acid sequence. Synthetic Pn-AMP1 showed fast action activity against common food spoilage yeasts, it resulted potentially safe for consumption, and it was successfully incorporated in UHT milk and Fanta Orange, where it contained the growth of Kluyveromyces lactis and Zygosaccharomyces bailii, respectively. A different family of antimicrobial plant proteins (2S albumins) was studied in Chapters 3, 4, 5 and 6. Chapter 3 describes the selective extraction of an antiyeast protein (labelled WMS1 in this thesis work) of ~14 kDa from white mustard (Brassica hirta) seeds. The protein was purified in a relatively high yield, using a simple protocol that included only one chromatographic method step. In Chapter 4, bioinformatics tools and wet-lab techniques are used to study the structure and classify the antiyeast protein. The WMS1 antiyeast protein was identified as an isoform of the Napin protein Allergen Sin a 1 belonging to the 2S albumins family, characterised by high structural stability which donates to the protein resistance heat treatment and proteolytic degradation. Chapter 5 describes the antimicrobial spectrum of WMS1 , its antiyeast mechanism of action and its validity as preservative agent. Although WMS1 resulted potentially safe for consumption and inhibited the growth of Z. bailii in several beverage systems, its biotechnological potential is limited by its allergic properties. In Chapter 6, the protein WMS1 was cloned in a pET28a-MBP vector and expressed in an E. coli BL21 system. Interestedly, recombinant WMS1 and native WMS1 showed similar activity against the yeast Z. bailii. Thesis abstract 2 Chapter 7 includes a protocol for the rational design of ultra-short antimicrobial peptides. Since ultra-short antimicrobial sequences can be found within the sequence of any larger protein, the protocol was applied using WMS1 primary sequence, and seven ultra-short SinA-AMPs were chemically generated. Among the various SinA-AMPs, the peptide labelled SinA-pepIII had in vitro activity against several common yeast spoilage strains via membrane permeabilisation and it could be employed as a food preservative as it was pH- and heat- stable, potentially safe in terms of human consumption and it prevented the growth of Z. bailii in cranberry juice. The results obtained in this work offer new perspectives in the research for novel and clean-label food preservatives to fight the food waste phenomenon.
Physicochemical, Techno-Functional And Bioactive Properties Of Camel Whey Protein Concentrate As Affected By Spray-Drying And Ultrasonication Treatment, Alanoud Muhsen Al Thaibani
Physicochemical, Techno-Functional And Bioactive Properties Of Camel Whey Protein Concentrate As Affected By Spray-Drying And Ultrasonication Treatment, Alanoud Muhsen Al Thaibani
Theses
Whey protein concentrates (WPCs) are gaining importance as a functional ingredient due to their nutritional, techno-functional and bioactive properties. In this study, WPCs were prepared from skimmed camel milk, then either spray-dried (SD) at 170, 185 and 200°C, or treated by ultrasonication (US) (20 kHz) for 5, 10 and 15 min followed by freeze-drying to obtain powders. The characterization of WPC powders was carried out by Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Reverse-Phase Ultra Performance Liquid Chromatography (RP-UPLC) which showed that the US treatment degraded the proteins more than SD. The morphology, particle size, and surface charge of WPC …
Multifunctional Bioactive Properties Of Plant-Based Protein Hydrolysates Derived From Citrullus Colocynthis (Bitter Apple) And Pennisetum Glaucum (Pearl Millet) Seeds, Munira Jassem Alblooshi
Multifunctional Bioactive Properties Of Plant-Based Protein Hydrolysates Derived From Citrullus Colocynthis (Bitter Apple) And Pennisetum Glaucum (Pearl Millet) Seeds, Munira Jassem Alblooshi
Theses
Protein hydrolysates (PH) from plant-based proteins (PBP) are gaining importance due to the availability, sustainable and economical production when compared to their an-imal origin counterpart. Therefore, this study explored under-utilized PBP hydroly-sates derived from Bitter apple (BA) and Pearl millet (PM) and determined their bio-active properties. Enzymatic hydrolysis (EH) of BA and PM proteins was carried out by enzymes such as alcalase (A), bromelain (B), and chymotrypsin (C) for 3, 6, and 9 h to produce PH possessing high bioactive properties. Highest degree of hydrolysis (DH) was reported in BAPH generated with C9 (87.8%) whereas for PMPH highest DH was …
Health - Promoting Benefits (Antioxidants, Antihypertensive, Antidiabetic) And Probiotic Survivability Of Fermented Camel Milk After In - Vitro Digestion By Infogest 2.0: Comparative Study With Fermented Bovine Milk, Ahlam Faisal Al Hammadi
Health - Promoting Benefits (Antioxidants, Antihypertensive, Antidiabetic) And Probiotic Survivability Of Fermented Camel Milk After In - Vitro Digestion By Infogest 2.0: Comparative Study With Fermented Bovine Milk, Ahlam Faisal Al Hammadi
Theses
This study investigated probiotic survival and biological functionality of the bio accessible fraction of fermented Camel milk (FCM) and fermented Bovine milk (FBM) after in - vitro digestion using INFOGEST 2.0 model. Both Camel and Bovine milk were fermented by starter culture only (SC), probiotic Lactococcus lactis (Pro), and a mixture of SC+Pro followed by storage for 21 days. The obtained water - soluble extract (WSE), excreta, and bio accessible fraction during the in - vitro digestion were assessed for it's health benefits. The probiotic survival, proteolysis rate, antioxidant activities, ability to inhibit Į - Amylase and Į - Glucosidase, …
Sensory Evaluation Of Camel Milk, Reem Amer Al Kaabi
Sensory Evaluation Of Camel Milk, Reem Amer Al Kaabi
Theses
Camel milk is one of the most important sources of nutrients for humans in numerous arid and semiarid environments. Consumer acceptability and sensory analysis are decisive for the commercialization of camel milk. It is essential to understand the sensory qualities of camel milk because of its unfamiliarity and its typical sensory profile, which is different from that of bovine milk. This study aimed to evaluate a trained panel qualitative description of sensory characteristics as well as consumer acceptability and attitude towards pasteurized non-flavoured, flavoured, and camel milk powders. In the consumer acceptability test, samples were evaluated based on acceptability with …
Evaluation Of Chili Pepper (Capsicum Annuum), Tiger Nuts (Cyperus Esculentus), And Turmeric (Curcuma Longa) As Sources Of Antioxidant Compounds For The Potential Of Antiaging-Like Activity, Chelsea Toyer
Theses
Aging is a natural process that living organisms go through as they become older. In humans and other animals, aging is accompanied by several morphological changes, including the formation of wrinkles. Wrinkles are also caused by various environmental factors such as excessive exposure to sun or pollution, and continuous sleep deprivation. These environmental factors cause oxidation of skin cells and the degradation of subcutaneous fatty acids, leading to the formation of wrinkles. Skin care and wrinkle treatment products are part of a multimillion-dollar industry. Plant-based products are an alternative method for treating wrinkles and premature aging. Several antioxidants naturally found …
Production And Characterization Of Natural Date Fruit Powder (Pheonix Dactylifera L.), Fayeza Hasan
Production And Characterization Of Natural Date Fruit Powder (Pheonix Dactylifera L.), Fayeza Hasan
Theses
The aim of this thesis was to study the possibilities for production and the characterization of powder from ripened date fruits (Phoenix dactylifera L.). Various techniques including tray drying, freeze-drying, vacuum drying, microwave drying, convection drying were tested for their ability to dry the dates sufficiently to produce a dated powder. Six varieties of dates namely Barhi and Khalas (soft varieties), Sagi and Sukari (semi-dry varieties), and Barakawi and Gundeila (dry varieties) were evaluated for their drying characteristics. The drying parameters and the physicochemical characteristics were compared and a storage study for the date powder was conducted. It …
Effectiveness Of Food Safety Training On Knowledge, Atitude, And Practices (Kap) Of Homebased Food Business (Hfb) In Al Ain, Uae, Mariam Mohammed Al Kaabi
Effectiveness Of Food Safety Training On Knowledge, Atitude, And Practices (Kap) Of Homebased Food Business (Hfb) In Al Ain, Uae, Mariam Mohammed Al Kaabi
Theses
This research aimed at evaluating the levels of knowledge, relevant attitudes, and food safety practices (KAP) of food handlers that have home food businesses (HFB) in Al Ain city, UAE. It examined the effectiveness of the Essential Food Safety Training Program (EFST) in providing food safety Knowledge, attitude, and practices. A quantitative research method was conducted using a sample of 68 participants who responded to the questionnaires. Three research questions were used to guide the study and explore the differences of the level of Knowledge, Attitudes, and Practice (KAP) before and after training program by using a paired-samples t-test. This …
Effect Of High-Pressure Processing On Quality And Shelf Life Of Green Fresh Juice Produced From A Blend Of Fruit And Vegetable, Ahlam Abdulla Al Hammadi
Effect Of High-Pressure Processing On Quality And Shelf Life Of Green Fresh Juice Produced From A Blend Of Fruit And Vegetable, Ahlam Abdulla Al Hammadi
Theses
Background: The technology of high hydrostatic pressure (HPP) in food processing started to take a huge attention in food industries due to its ability to increase the shelf life of processed products by inactivating food-borne microorganisms and undesired enzymes that cause changes not acceptable by the consumers. Because of the treatments take place at low temperature and because no chemical preservatives are added, advantageous and gives more value to the product and matches consumer demand for healthy products.
Aims: The aim of this thesis was to study the effect of HPP on certain quality parameters of green fruit juice compared …
Investigating The Antioxidant, Immunomodulatory And Anti-Obesogenic Propertiesof Novel Bsg-Derived Extracts And Their Potential As Ingredients In Functional Foods For Older Adults, Suzanne O Brien
Theses
Brewer’s Spent Grain (BSG) represents a substantial waste product of the brewing industry, with 39 million tonnes generated globally every year. To date the primary use of BSG is as animal feed but there is significant interest in identifying alternative uses for this agro-industry by-product. BSG is rich in protein and fibre and is known to contain health-promoting bioactive compounds, thus one application would be in the area of functional foods. People are living longer and as the older adult population continues to increase globally so too is the prevalence of age-related chronic conditions. Diet plays an essential role in …
Prevalence, Antibiotic-Resistance And Growth Profile Of Vibrio Spp., Isolated From Imported Shellfish In The Local Markets, Hind Obaid Al Rumaithi
Prevalence, Antibiotic-Resistance And Growth Profile Of Vibrio Spp., Isolated From Imported Shellfish In The Local Markets, Hind Obaid Al Rumaithi
Theses
Seafood-related human illness caused by Vibrio species is a major problem. Seafood is prone to contamination by pathogenic Vibrio bacteria especially, Vibrio mimicus, Vibrio parahaemolyticus, and Vibrio vulnificus. The study on the prevalence of this microorganism in seafood of the United Arab Emirates is vital due to the cultural background of the Emiratis as a coastal heritage. A study was conducted to assess the prevalence of Vibrio spp. in imported shellfish from local markets and to identify the Vibrio spp. examine the antimicrobial resistance and profile growth conditions of the isolated Vibrio. In the present study, …
Comparative Study On Chinese Network Imported Food Safety Supervision System, Jingquan Wang
Comparative Study On Chinese Network Imported Food Safety Supervision System, Jingquan Wang
Theses
This paper aims to improve the efficiency of food safety supervision and the effective way to ensure food safety through the comparative study of the imported food safety supervision system of China's network, and the comparative study of the main methods to ensure food safety. In this paper, according to the basic theory of food safety, for the world's major developed countries government food safety regulatory system, the Chinese government's food safety regulatory system research, China's food regulatory measures related to a new model idea, several parts, and discover network imported food safety supervision system in our country's own insufficiency, …
Vitamin D Fortification Of Processed Meat To Reduce Self-Reported Deficiencies: Consumer Acceptance In The Irish Market, Emma Lynn Donaldson
Vitamin D Fortification Of Processed Meat To Reduce Self-Reported Deficiencies: Consumer Acceptance In The Irish Market, Emma Lynn Donaldson
Theses
It is believed that many areas of the world are experiencing a Vitamin D deficiency pandemic. With Ireland’s geographic location, genetic characteristics, and the reemergence of rickets in Ireland in the early noughties; Ireland is a part of the deficiency pandemic. Vitamin deficiencies have historically been handled effectively through food fortification schemes, however additional food products, like processed meats, need to be assessed for their ability to address the deficiency and consumer acceptance. Aim: The aim of this study is to analyse the general consumer acceptance of future Vitamin D fortified, processed meats in the Irish market, in order to …
A Study Of Food Safety Training And Associated Barriers To Effective Training Outcomes, Diane Fox
A Study Of Food Safety Training And Associated Barriers To Effective Training Outcomes, Diane Fox
Theses
The safety of food is fundamental to public health, businesses and wider society and effective food safety training is an essential element to ensure safe food reaches our consumers. This is true for all food business operators in all sectors of the food industry including food service, retail and manufacturing facilities. Not complying with food safety obligations can have a serious impact on human health and serious consequences for the food business operator. In 2015 the World Health Organisation reported that almost 1 in 10 people fall ill every year from eating contaminated food and 420,000 die as a result. …
The Efficacy Of Lactic Acid And Steam Vacuum Applications In Reducing Microbial Load And Prolonging The Shelf Life Of Beer Carcases, Rachel Smith
Theses
Many foodborne outbreaks occur globally each year compromising consumer confidence and highlighting the need for continued improvements with regards to product safety. Therefore, intervention decontamination applications are currently gaining a lot of attention within the beef industry as an additional measure to improve the microbiological condition of finished products. Many studies have shown decontamination methods to be effective, however variations within the published literature makes scientific comparison difficult. This aim of this study is to determine the efficacy of a 2-3% lactic acid solution and steam vacuum technologies as intervention methods in reducing the microbial load and extending the shelf …
Assessing The Food Safety Culture Of A Dairy Processing Facility In Ireland, Emer Marie Hughes
Assessing The Food Safety Culture Of A Dairy Processing Facility In Ireland, Emer Marie Hughes
Theses
ood safety culture has become a prominent topic, with food safety management systems (FSMS), food safety regulations, training and auditing being challenged due to the reoccurrence of foodborne outbreaks. Due to its link with food safety performance, food organisations must have the ability to accurately measure their food safety culture to ensure it is an integral part of the company’s culture. The food safety culture of a dairy processing facility in Ireland was measured quantitatively using a questionnaire which was an adaptation of a food safety climate self-assessment tool. The questionnaire assessed the human dimension of food safety culture such …