Food Science Commons^™

Chemical Evaluation And Biological Vitamin A Activity Of The Major Carotenoids In The Hybrid Carrot Beta Iii, Cynthia M. Schweitzer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Genetically enhanced high-carotene Beta III hybrid carrot was compared to a commercial carrot cultivar, Nantes Coreless, for carotene content and macronutrient composition. Beta III contained more than twice the total carotene content of Nantes Coreless, with α-carotene/β-carotene ratios higher in Beta III. Total solids from protein, lipids, and carbohydrate were greater in Beta III than in Nantes Coreless. Beta III contained about five times the amount of sucrose and one-fifth the amount of glucose and fructose than Nantes Coreless or reported literature values.

Comparison of the bioavailability of carotenes in Beta III and Nantes Coreless to purified β-carotene and retinyl …

Effect Of Proteolytic Activity Of The Lactic Cultures On Mozzarella Cheese Quality, Wen-Hsu Amos Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Mozzarella cheese market is growing rapidly. Major concerns with cheese meltability and color have arisen in the fast food industry. Pre starter culture was used in this study to improve the physical properties of Mozzarella cheese. Three tests (stretch test, melt test, and browning test) were modified to evaluate the quality of cheese.

A stretch test using the Brookfield helipath viscometer to stretch the cheese sample at 60°C was successful in distinguishing cheeses from different make procedures and from different proteolytic strains. A melt test using a glass tube to hold the cheese flow at 110°C for 60 min …

Plasmin In Milk: Activity Measurement, Effect Of Environmental Factors, And Correlation With Milk Coagulation, Eric D. Bastian

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Bovine plasmin activity was measured on H-D-valyl-L-leucyl-L-lysyl-4-nitroanilide by following absorbance changes at 405 nm. Steady-state kinetic parameters V_max, K_m, K_I, and K_I' were estimated. Bovine plasmin is competitively inhibited by casein and has a K_cat of .0158 ΔA₄₀₅/min/nM, K_m of .107 mM substrate, and K_I of .86 mg/ml casein. Bovine plasmin can be measured directly in bovine milk without interference from casein.

A total of 380 milk samples from nineteen Holstein (one herd) and nineteen Jersey (one herd) cows was collected monthly during one lactation period. Samples …

Influence Of Processing Parameters On Nutrient Recovery During Ultrafiltration Of Milk And Meltability Of Pasteurized Process Cheese Food Made From The Retentate, Susan Kay Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three batches of milk were ultrafiltered to 60, 65, or 70% volume reduction before diafiltration. Starting diafiltration at 70% volume reduction took less time and water without affecting nutrient recovery.

Whole milk was heated to 60, 72, and 82°C for 16 s. Milk representing each heat treatment was divided into three batches, one unacidified (pH 6.6), the others acidified to pH 6.2 and 5.8. The milk was ultrafiltered, diafiltered, and concentrated to 5x (80% volume reduction). Retentate was inoculated with .5% lactic culture and incubated at 28°C to pH 5.1. Each lot of fermented retentate was evaporated under 76 kPa …

A Quantitative Assessment Of Minerals Of Toxicological Importance In Utah Fast Foods, Lisa R. Williams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

X-ray flourescence (XRF) and atomic absorption spectrophotometry (AAS) measurements for manganese, iron, copper, and zinc were compared for 96 samples of 21 foods from different sources. Correlation coefficients were 0.94 for manganese, 0.99 for iron, 0.93 for copper, and 0.91 for zinc for XRF vs. AAS determinations.

Similiar comparisons were performed on 228 samples of fast foods purchased in Utah retail outlets. Correlation coefficients ranged from 0.91 for copper to 0.97 for iron and zinc. Comparisons of values generated by XRF for manganese, iron, copper, zinc, selenium, arsenic, and aluminum to values certified by the National Bureau of Standards indicated …

Proteolytic Activity Of Some Milk-Clotting Enzymes On K-Casein And K-Casein Macropeptide, Khalid M. Shammet

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This work reviews studies of bovine K-casein and specifically K-casein macropeptide. Properties of K-casein, its structure and heterogeneity, proteolytic activity of some milk clotting enzymes on K-casein, and K-casein sensitive bonds are discussed. Macropeptides of other species are also presented. The carbohydrate moieties of bovine macropeptide together with their biological and physiological functions are reviewed.

Macropeptides were produced by enzymic hydrolysis from whole casein solution using crystalline chymosin (EC 3.4.23.4). Trichloroacetic acid (final concentrations 2, 8 and 12%) was added after 5, 30 and 60 min of incubation to precipitate protein and inactivate the enzyme. The filtrate was then exhaustively …

Soluble And Insoluble Dietary Fiber In Cooked Common Bean (Phaseolus Vulgaris) Seeds, Joe S. Hughes, Barry G. Swanson

Food Structure

The common bean (Phaseolus vulgaris) requires cooking for extended periods of time prior to consumption. In this investigation both quantitative and microstructural changes in common bean dietary fiber as a result of cooking were examined. Cooking resulted in a slight decrease in soluble dietary fiber and a marked increase in insoluble dietary fiber. The increase in insoluble dietary fiber was responsible for a 15 -30 percent increase in total dietary fiber.

Scanning electron microscopy was used to examine the microstructure of uncooked and cooked bean flours and the insoluble and soluble dietary fiber fractions of these two fl ours. In …

Image Analysis Of The Fat Dispersion In A Comminuted Meat System, Peter A. Koolmees, Piet C. Moerman, Monique H.G. Zijderveld

Food Structure

In a series of experiments on a comminuted meat system, image analyses were conducted to quantify changes in structure as affected by polyphosphate, fat level, and chopping time and temperature. Four batches of comminuted meat were investigated which contained neck beef, pig head meat, rino, ice, salt (2%), fat at a level of either 27 or 40%, and polyphosphate at a level of either 0 or 0. 5%. Structural changes in different stages of comminution coincided with a shift in size distribution, shape factor, density and area percentage of fat particles. The density of the protein matrix (matrix defined as …

Vacuole Formation In Wheat Starchy Endosperm, D. B. Bechtel, A. Frend, L. A. Kaleikau, J. D. Wilson, P. R. Shewry

Food Structure

The formation of vacuoles in wheat (Triticum aestivum cv. Highbury) starchy endosperm cells was studied using electron microscopy. Some vacuoles were always present, even in the coenocytic cytoplasm. The first formed endosperm cells were highly vacuolated, but became filled with cytoplasm as they grew older. Various-sized pieces of cytoplasm were found in vacuoles of developing endosperm cells, probably as a result of autophagic sequestration. The membranes of the autographic vacuoles appeared to originate from the rough endoplasmic reticulum and from extensions of already-formed vacuoles. Autographic activity was confirmed by localizing the hydrolytic enzyme acid phosphatase within the vacuoles. The rough …

Effect Of Heating To 200 C On Casein Micelles In Milk: A Metal Shadowing And Negative Staining Electron Microscope Study, V. R. Harwalkar, Paula Allan-Wojtas, Miloslav Kalab

Food Structure

Milk was heated to 200 C for 3 min in sealed inverted-Y-shaped glass vials and reacted with a glutaraldehyde solution at that temperature. Electron microscopy of the metal-shadowed and negatively stained samples revealed that casein micelles in the milk did not disintegrate extensively at the high-temperature used but, rather, became enlarged. Some of them were found to be either clustered or distorted.

Enjoy Yeast Breads, Elna Miller, Georgia Lauritzen

All Archived Publications

No abstract provided.

Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Where Are The Risks In Food And What Can You Do About Them?, Charlotte P. Brennand Ph. D.

Archived Food and Health Publications

Publication discusses dangers in foods and how to safely handle and prepare food.

Cost Of Home Canning, Marilyn B. Noyes

Archived Food and Health Publications

Publication is a cost analysis of estimated costs involved with home canning.

Storage Of Dry Milk, Charlotte P. Brennand

Archived Food and Health Publications

Publication gives instructions on how to properly store dry milk.

Brussels Sprouts Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication gives information on the proper growing, harvesting, cooking, and eating brussels sprouts.

Broccoli Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication provides information about broccoli, including broccoli varieties, the best soil for growing broccoli, and ways to store and cook it.

An Electron Microscopic Study Of The Adherence Of Lactobacillus Acidophilus To Human Intestinal Cells In Vitro, S. K. Hood, E. A. Zottola

Food Structure

In this study, transmission electron microscopy was used to visualize the adherence of Lactobacillus acidophilus to human intestinal tissue cells (HITC) in vitro. There appeared to be a layer of electron dense material on the bacterial cell and on the intestinal cell which may mediate adherence. When L. acidophilus attached to intestinal tissue cells after a short contact period, it did not appear to disrupt the integrity of the intestinal cell. Treatment of the bacterium with sodium periodate and concanavalin A reduced the adherence to HITC, suggesting that a carbohydrate was involved. Electron micrographs of periodate-treated cells revealed that the …

Microstructure And Texture Of Meat Emulsions Supplemented With Plant Proteins, Allan T. Paulson, Marvin A. Tung

Food Structure

A model meat emulsion system was used to evaluate the effects of cooking time and temperature on texture, microstructure and cook stability of meat emulsions containing soy or canola protein isolate. The plant proteins were incorporated either dry or rehydrated at replacement levels of 33.3% and 66.7% of the meat protein, and the emulsions were cooked at 70 or 95 C tor 25 or 50 min. Texture of the cooked emulsions was assessed by an instrumental texture profile analysis (TPA) using an lnstron tester . Analysis of TPA and stability data revealed several complex Interactions between experimental variables; however, level …

Advanced Techniques For Preparation And Characterization Of Small Unilamellar Vesicles, G. Masson

Food Structure

Lipid vesicles have become of considerable importance as model membranes and drug delivery systems . Recently , applications in the food industry have been suggested for microencapsulation and immobilization of enzymes.

A number of methods for the preparation and characterization of liposomes have long been available. For the production of small unilamellar vesicles we have used a microfluidization technique. Microfluidization is based on a submerged jet principle in which two fluidized streams collide at extremely high velocities in a precisely designed interaction chamber.

Advantages of this technique include the absence of organic solvents or detergents, the high lipid concentrations that …

Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy

Food Structure

Ultrastructural changes in meat incubated with different concentrations of acetic acid were investigated by transmission electron microscopy. Discs of bovine M. longissimus dorsi (48 h postmortem) were incubated at 46 C for 48 h in various acetlc acid solutions, giving discs with pH values ranging from 5.1 to 3.9 . Below pH 4. 5 , the volume of the discs increased markedly due to water absorption.

Discs incubated in 0.01M acetic acid had a pH of 5.1, lower swelling ratios and shorter sarcomeres than control samples at pH 5. 5. Structural studies of the samples at pH 5.1 revealed that …

The Size Distribution Of Casein Micelles In Camel Milk, Z. Farah, M. W. Ruegg

Food Structure

The size distribution of casein micelles in camel milk has been determined by electron microscopy. Individual and pooled samples were cryo-fixed by rapid freezing and freeze-fractured. Electron micrographs of the freeze-fracture replica revealed a relatively broad size distribution, with an average micelle dimeter around 280 nm in the volume distribution curve. The distribution was significantly broader than that of the particles of cow's or human milk and showed a greater number of large particles. The submicelles were also somewhat larger than those observed in cow's and human milk (approx. 15, 10 and 7 nm, respectively). The average values for the …

Cereal Structure And Its Relationship To Nutritional Quality, S. H. Yiu

Food Structure

Factors that determine the digestibility of carbohydrates and minerals in cereals are examined . Most carbohydrates and minerals in cereals are structurally bound, either surrounded by or associated with cell wall components not easily digested by non-ruminant animals and humans. Treatments such as mechanical grinding and heat improve the digestibility of nutrient s . Further processing and cooking result in structural and physeochemical changes of cereal starch, phytate, and dietary fiber. Such changes greatly Influence the physiological and metabolic effects in animals and humans. The digestive breakdown of most nutrient components is also dependent on the activities of enzymes in …

Heat-Set Gels Based On Oil/Water Emulsions: An Application Of Whey Protein Functionality, R. Jost, F. Dannenberg, J. Rosset

Food Structure

The microstructure of portein/lipid gels produced by heat treatment of whey protein stabilized oil-in-water(O/W) emulsions was studied. Scanning electron microscopy as well as transmission electron microscopy was performed on glutaraldehyde/osmium tetroxide fixed, and critical point-dried samples. Microstructure analysis showed that in the case of homogenized O/W emulsions, extensive coating of the fat globule surface with coagulated protein led to a "cauliflower - like" structure. In such gels, uncoated fat globules having smooth surfaces were not present. This specific microstructure was not obtained with protein/lipid gels in which whey protein was added in the continuous phase and mixed with a O/W …

Effects Of Protein Concentration In Ultrafiltration Milk Retentates And The Type Of Protease Used For Coagulation On The Microstructure Of Resulting Gels, Dragoljub D.J. Gavaric, Marijana Caric, Miloslav Kalab

Food Structure

Milk retentates (35~ total solids, 13~ protein) obtained by ultrafiltration were diluted with the permeate to 3 . 2, 5.0, 6.5, 10.0, and 13.0% protein and coagulated using conrnerc1al proteases. Rennet or one of microbial proteases isolated from Bacillus potymlxa , Endothla parasfttca, Mucor mtehel, or Mucor pusfllus were used . Coagulation times were decreased with the Mucor proteases as the protein concentrations in the retentates were increased but the coagulation times were increased with B. potymlxa and f. parasltlca proteases under similar conditions . Firmness was higher in gels made from homogenized retentates than from nonhomogenized retentates of the …

Influence Of The Extrusion Process On Characteristics And Structure Of Pasta, M. Ambrogina Pagani, Plerpaolo Resmini, Gerardo Dalbon

Food Structure

The effects of the kneading and forming process or pasta quality have been investigated. Using the same blend of wheat flour and keeping mixing and drying conditions constant, three types of spaghetti were produced using the following three kneading and forming processes: A) kneading with a continuous press and forming by pressure-extrusion; B) kneading and forming by sheeting-rolls; C) kneading by hand and forming with sheeting-rolls. These three processes impart different mechanical work on the dough.

The three types of dried spaghetti exhibited differences in cooking requirements and in cooing quality. Spaghetti (A) absorbed water more slowly and showed poor …

Use Of Image Analysis To Predict Milling Extraction Rates Of Wheats, A. D. Evers, R. P. Withey

Food Structure

Image analysis of grain morphological characteristics was examined as a possible means of predicting extraction rates of a wide variety of wheat types.

Two elevations of grain were examined and measured for the top view whole grains were used, while for the lateral view grains were sagittally bisected in the plane of the crease. Extraction rate was assessed on laboratory mills and expressed as flour yield.

Milling extraction rate correlated with one shape factor with a coefficient of 0.78. Inclusion of a second factor in a stepwise regression increased the correlation coefficient to 0.925.

No satisfactory predictor of extraction rate …

Fluorescence Microscopy Studies On (1,3) - B-D-Glucan In Barley Endosperm, A. W. Macgregor, G. M. Ballance, L. Dushnicky

Food Structure

Development of (1,3;1,4)-B-D-glucan and (1,3)-B-D-glucan in kernels of Himalaya and Bonanza barley has been followed by fluorescence microscopy using calcofluor and aniline blue fluorochromes. Specific enzymes were used to confirm the identity of these two polysaccharides in sections of endosperm tissue. All barley lines tested contained both types of B-glucan but (1,3;1,4)-B-glucan was synthesized at an earlier stage of development than was (1,3)-BGlucan. Small bead-like deposits of (1,3)-B-glucan were detected in all cultivars examined. These deposits were present throughout the endosperm and appeared to be associated with the inner walls of endosperm cells. After treatment of sections with (1,3)-B-glucanase, these …

Safe Kitchen Rules, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives tips and instructions on how to be safe in the kitchen.

Elderberries, Georgia C. Lauritzen Phd, Carl M. Johnson

Archived Food and Health Publications

Publication gives identification characteristics of elderberries and how to make syrup, jelly, and pie using elderberries.