Food Science Commons^™

The Lobster Bulletin, Fall 2008, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Fall 2008 Special Edition announcing the MTAF Challenge issue include:

• The MTAF Challenge
• Heannsler Family Helps to Meet MTAF Challenge
• Research Report: Gifts of Property: How they work and How They Can Benefit the Donor
• Basil & Harriet Heannsler Help the Lobster Institute Meet the MTAF Challenge With a Gift of Property

Effects Of Filtration Temperature And Heat Treatment On Composition And Rheological Properties Of Whole Milk Ultrafiltration Retentates, John W. Montella

Master's Theses

ABSTRACT

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates

John William Montella

For the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied. Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can also …

Got Controversy - Milk Does, Margaret Sova Mccabe

Law Faculty Scholarship

This article analyzes ongoing controversy over how to best label rBST-free milk. Recombinant bovine somatotropin is a genetically engineered drug administered by some farmers to their dairy herds to increase milk production. FDA first approved its use in 1994, despite great controversy. The FDA also issued labeling guidelines that allowed voluntary disclosure of rBST-free milk, so long as it carried the disclaimer that no difference could be detected between milk produced with rBST and rBST-free. The controversy continues today as consumers express a preference for rBST-free milk and many rBST-free producers label their milk this way. "Conventional" milk (with rBST) …

Synthesis And Antimicrobial Evaluation Of Carbohydrate And Polyhydroxylated Non-Carbohydrate Fatty Acid Ester And Ether Derivatives, Aoife Smith, Patricia Nobmann, Gary Henehan, Paula Bourke, Julie Dunne

Articles

A series of fatty acid ester and ether derivatives have been chemically synthesised based on carbohydrate and non-carbohydrate polyhydroxylated scaffolds. The synthesised compounds, along with their corresponding fatty acid monoglyceride antimicrobials, were evaluated for antimicrobial activity against Staphylococcus aureus and Escherichia coli. Of the derivatives synthesised several of the carbohydrate based compounds have antimicrobial efficacy comparable with commercially available antimicrobials. The results suggest that the nature of the carbohydrate core plays a role in the efficacy of carbohydrate fatty acid derivatives as antimicrobials.

Boiling Water Canning Lemon Or Lime Curd, Brian Nummer

All Current Publications

This publication includes recipe and instructions on canning lemon and lime curd using boiling water method.

Modelling Tempering Behaviour Of Dark Chocolates From Varying Particle Size Distribution And Fat Content Using Response Surface Methodology, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Central Composite Rotatable Design (CCRD) for K=2 was used to study the combined effects of multi-stage heat exchangers for Stages 1 (14–30 °C) and 2 (12–28 °C) coolant temperatures at constant Stage 3 coolant and holding temperatures during tempering of dark chocolates using laboratory-scale mini-temperer. Quantitative data on chocolate temper index (slope) were obtained for products with varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 μm) and fat (30% and 35%) content. Regression models generated using stepwise regression analyses were used to plot response surface curves, to study the tempering behaviour of products. The results showed …

454 Applications: Just How Creative Can You Be?

Core for Applied Genomics and Ecology (CAGE)

CONTENTS:
Deep Sequencing and Variant analysis
Microbial Population Structures in the Deep Marine Biosphere
Direct Selection of Human Genomic Loci by Microarray Hybridization
Whole Genome Sequencing and Resequencing
Transcriptome mapping
Specialized methods for cDNA sequencing
Library Normalization by dsDNA nuclease digestion

Next Generation Dna Sequencing And The Birth Of A Golden Era For Microbial Ecology

Core for Applied Genomics and Ecology (CAGE)

In 2005, a breakthrough technology was Announced that provided a quantum leap In DNA sequencing capacity.

This technology differed from the Sanger method In many ways:
1. Eliminates cloning—completely circumvents cloning bias
2. Uses bead technology—DNA templates are attached to sepharose beads
3. Relies on pyrosequencing chemistry—synthesis is sequential not partial
4. Parallelizes the sequencing process—hundreds of thousands of beads can be sequenced in parallel

The bottom line: it makes production-scale sequencing available to the common man.

Bioinformatics And Data Analysis

Core for Applied Genomics and Ecology (CAGE)

CONTENTS:
Run-time applications
Post-run applications
Image processing
Signal processing
de novo Assembly
Reference Mapper
Variant analysis

Syble T. Jones, Syble T. Jones, Institute Of Child Nutrition

Oral History Project (all interviews)

Syble T. Jones is the former Food Service Director for Rapides Parish, Louisiana. When Syble started her career in 1968 she had 27,000 students spread across 54 schools.

Inhibition Of Adhesion Of Streptococcus Mutans To Hydroxylapatite By Commercial Dairy Powders And Individual Milk Proteins, Rachel Halpin, Maeve O'Connor, Dolores O'Riordan, Michael O'Sullivan, Damien Brady

Articles

The aim of this study was to investigate the inhibitory effect of various dairy powders and milk constituents on the adhesion of a clinical isolate of Streptococcus mutans to hydroxylapatite (HA), an analogue of tooth enamel. Adhesion of a microorganism to a cell surface such as epithelial cells or tooth enamel is considered to be the first step in pathogenesis. Inhibiting this process may have therapeutic effects in vivo. The adherence assays were performed by incubating S. mutans with HA in the presence of each test material for 45 min, followed by centrifugal separation of the HA. Unbound bacteria were …

Design And Synthesis Of Carbohydrate Based Derivatives As Antimicrobial Compounds, Aoife Smith

Doctoral

Investigations into the design of analogues of GlcNAc-Ins, the substrate for the enzyme GlcNAc-Ins deacetylase (mshB), a therapeutic target on the pathway to mycothiol biosynthesis in Mycobacterium tuberculosis are described. Initial studies directed towards the design of a substrate analogue were based on the 3-D structure and a proposed mechanism of action of mshB (deduced by Dr. Andrew McCarthy, EMBL). The compounds were designed with the aim to produce an analogue which could better mimic the natural substrate for mshB (GlcNAc-Ins) for crystallisation and mechanistic studies to further improve the knowledge of this enzyme. A series of fatty acid ester …

Flavor Formation And Character In Cocoa And Chocolate: A Critical Review, Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Angela Ryan

Professor Emmanuel Ohene Afoakwa

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to variations in flavor character would …

Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor

INTSORMIL Scientific Publications

Malt (dried, sprouted cereal grain) is the major ingredient in most beers and in certain hot and cold beverages. It is also a useful ingredient in some cereal food products such as bread and infant porridges. In terms of nutrients, malt contains mainly complex carbohydrates (starch and dietary fiber), but also protein of reasonable quality and availability, B vitamins and minerals. Malt is a source of hydrolytic enzymes, especially amylases. In brewing, the malt amylases produce the sugars which the yeast ferments to alcohol and carbon dioxide The amylases also increase the sweetness and improve the texture of food products …

Mattie Bradley, Mattie Bradley, Institute Of Child Nutrition

Oral History Project (all interviews)

Mattie Bradley was hired as the Food Service Director/Cafeteria Manager for the Weiner School District, Weiner, AR in 1996. She was a local restaurant owner who decided to sell her business and retire. When the local school district found itself in need of a Food Services Director, Ms. Mattie’s reputation as an excellent cook and manager got the attention of the school district and she was immediately offered the position. Working within the guidelines of the Arkansas School Nutrition Program, Mattie and her staff provide wholesome meals, both breakfast and lunch, to over 300 students daily. For many students these …

Characterization And Performance Improvement Of Chitosan Films As Affected By Preparation Method, Synthetic Polymers, And Blend Ratios, Jiajie Li

Doctoral Dissertations

Chitosan films prepared with addition of other polymers have been widely studied for their modified properties. In this dissertation, poly (ethylene oxide) (PEO) and poly (N-vinyl-2- pyrrolidone) (PVP) were blended with chitosan. The objectives of the study were (1) to investigate the the effects of film thickness, blend ratios, and preparation methods on the physical, and mechanical properties and functional performance of chitosan/PEO films, and (2) to compare characteristics and functional properties of chitosan/PVP and chitosan/PEO films.

The results demonstrated that regular cast chitosan/PEO films have altered properties than films produced from either polymer alone. Regardless of molecular weight, chitosan …

The Effect Of Wild Blueberries On Endothelium-Dependent Vasodilation In Spontaneously Hypertensive Rats, Aleksandra S. Kristo

Electronic Theses and Dissertations

The effect of wild blueberries on major endothelium-dependent vasodilation pathways and arterial blood pressure (BP) was examined in the young adult Spontaneously Hypertensive rat (SHR), used as a model of endothelial dysfunction, and the Wistar Kyoto (WK) rat, with functional endothelium, used as the control. Male SHR and WK rats were fed a control (SHR-C and WK-C), or a wild blueberry-enriched (SHR-B and WK-B) diet for nine weeks. By the age of 21 weeks, thoracic aortae were excised and 3mm arterial rings were prepared and immersed in Radnoti tissue baths. Rings were precontractred with phenylephrine (Phe) (10"6M), followed by cumulative …

Application Of High Pressure Homogenization And Ultrafiltration For The Manufacture Of Skim Milk Acid Gels And Isolation Of Casein, Aarón Hernández

Masters Theses

The dairy industry has experienced an important growth around the world in the last decades. Along with this growth, advances in scientific research and technology have opened the possibility for new applications of dairy products. These topics are discussed in Chapter I as a literature review and introduction.

Emerging non-thermal technologies can offer many advantages when compared to thermal technologies. High Pressure Homogenization (HPH) is an emerging technology applied in the study of dairy science. Chapter II of this thesis describes the study of HPH (0-350 MPa) in combination with thermal processing (90°C, 5 min) to improve the rheological properties …

Sustained Release Of Lysozyme Encapsulated In Zein Micro- And Nanocapsules, Minfeng Jin

Masters Theses

A hydrophobic biopolymer, corn zein, was studied as a carrier for manufacturing particulate delivery systems of antimicrobials with sustained release. Three techniques, i.e., solvent attrition, supercritical anti-solvent and spray drying, were investigated to produce lysozyme-loaded zein micro- or nanocapsules. The work was focused on particle synthesis and in vitro release kinetics as affected by formulations and processes.

The size (100-200 nm) and morphology (separated or connected) of the zein nanoparticles produced using solvent attrition were significantly affected by shear force, ethanol and zein concentrations in stock solutions during synthesis. Zein nanoparticles showed gradual release of lysozyme at pH 7 and …

Mechanisms Of Calcium-Induced Firmness In Fruits, Vegetables, And Mushrooms, Xiaoyun Deng

Masters Theses

Six fractions from mushrooms (MFs), as cytoplasmic proteins (F1), cell membrane proteins (F2), alkali-soluble cell wall glucans (F3a), cell wall proteins (F3b), cell wall beta-glucans (F4a), and chitin (F4b) and five fractions from both apples (AFs) and cucumbers (CFs), as cytoplasmic proteins (F1), cell membrane proteins (F2), cell wall proteins (F3), pectic substances (F4), and cellulose (F5) were extracted and analyzed for their neutral carbohydrates, proteins, aminosugar material, soluble phenolics, and pectic substances. The dominant compounds consisted of the following: proteins in MF1, proteins and neutral polysaccharides in MF2, neutral polysaccharides in MF3a, neutral polysaccharides in MF3b, neutral polysaccharides and …

Characterization Of Melting Properties In Dark Chocolates From Varying Particle Size Distribution And Composition Using Differential Scanning Calorimetry, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50 lm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and DHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, …

Assessment Of A Pilot Nutrition Education Program For Hispanic Youth And Their Parents, Maria Rossi

All Theses

Obesity and overweight are increasing at epidemic proportions in South Carolina for both adults and children, particularly affecting minority groups. Hispanic populations residing in South Carolina are not the exception. It is important to provide nutrition education, exercise, and behavior interventions as they are the foundations to treat parents and children who are overweight, obese, or are at risk for overweight and obesity. This study used quantitative and qualitative methods to examine the effectiveness of a nutrition and physical activity program, 'Jump into Food and Fitness' with the Hispanic population and to determine the effectiveness of the program on knowledge, …

Frances L. Self, Frances L. Self, Institute Of Child Nutrition

Oral History Project (all interviews)

Frances L. Self was asked to “sub” for a few weeks in the cafeteria of Dickson County Tennessee Schools back in 1973. She is still there, and has been Manager for the last thirty-two years. She credits her ability to adapt and her dedication to lifelong learning as keys to her success.

Marilyn Rylie, Marilyn Rylie, Institute Of Child Nutrition

Oral History Project (all interviews)

Marilyn Rylie was born in Ohio and grew up in Wisconsin before settling in Arkansas. She is currently the Food Service Director in Sheridan, Arkansas. Another firm believer in the value of training, she also credits Ms. Ernestine Camp as an invaluable asset to her career development.

Hester Dye, Hester Dye, Institute Of Child Nutrition

Oral History Project (all interviews)

Lifelong Arkansas resident Hester Dye is a very active member of her local, state, and national food service associations, and is a past recipient of the Louise Sublette Award. She is currently the Food Service Director in Brinkley, Arkansas. She credits Ernestine Camp’s mentoring as playing a vital role in the success of her nearly 40-year career in child nutrition.

Phyllis Hodges, Phyllis Hodges, Institute Of Child Nutrition

Oral History Project (all interviews)

Phyllis Hodges of Dickson, Tennessee, spent fifteen years as Food Service Director, and was instrumental in founding a local nutrition association in Dickson County. She is a firm believer in training and networking. For the past five years Phyllis has been the Director of Procurement and an Educational Consultant for her state agency.

Kathy Talley, Kathy Talley, Institute Of Child Nutrition

Oral History Project (all interviews)

Kathy Talley spent twenty years teaching Home Economics in West Virginia. Since then she has served for nearly another twenty years in the Nutrition Education and Training position at the West Virginia Department of Education. She is proud that her state was the first in the nation to mandate the School Breakfast Program.

Rita Hamilton, Rita Hamilton, Institute Of Child Nutrition

Oral History Project (all interviews)

Rita Hamilton comes from a family with a history in child nutrition. Hamilton’s mother worked at the food service manager at Hamilton’s elementary school in rural Arkansas. After majoring in Home Economics at the University of Arkansas and working as an Arkansas Home Economics extension agent, Rita went on to serve as a state supervisor in the school nutrition programs at the Arkansas Department of Education.

Sandra Fisher, Sandra Fisher, Institute Of Child Nutrition

Oral History Project (all interviews)

Sandra Fisher, a graduate of Penn State and Hood College, has spent her career working in Pennsylvania and Maryland. She started out as a hospital dietitian before getting involved with the development of the NET Program in Pennsylvania. She later spent twenty years in Maryland as a Processing Specialist for the Commodity Program.

Diane E. Duncan, Diane E. Duncan, Institute Of Child Nutrition

Oral History Project (all interviews)

Diane E. Duncan was, as a teenager, an original member of the National Youth Advisory Council for the American School Food Service Association. The ASFSA started this group to learn more about the student perspective regarding school food service. This experience led Diane to decide to make the nutrition field her career. After working with the Rice Council, ConAgra Foods, and the Florida Department of Citrus, Diane is currently with McKee Foods.