Food Science Commons^™

Barbara Smith, Barbara Smith, Institute Of Child Nutrition

Oral History Project (all interviews)

Barbara Smith taught Home Economics for six years before becoming Food Service Director in Russellville, Arkansas, for four years. She then worked for the Arkansas Department of Education until her retirement is early 2008.

Characteristics Of Volunteer Leaders In The American Dietetic Association Compared To Non-Volunteer Registered Dietitians, Samantha Payne Rasmussen

Theses and Dissertations

Objective To identify characteristics of dietitians who serve as leaders in the American Dietetic Association (ADA) and their managers, and to compare them to registered dietitians not in volunteer leadership roles and their managers.
Design A cross-sectional survey of volunteer leaders and those who have never volunteered as leaders in ADA.
Subjects/setting The study sample included elected officers in ADA and executive board members of ADA state affiliates (volunteer leaders) (n=259) and their managers (n=115), as well as a sample of registered dietitians not in ADA leadership roles (control) (n=273) and their managers (n=221).
Statistical analyses performed The variables examined …

The Lobster Bulletin, Summer 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 Summer 2008 issue include:

• Lobstermen's Town Meeting Draws Comments from Australia
• The Lobster Institute's C.O.R.E. Initiative Receives NOAA Funding
• Lobster College at Kenniston Hill Inn B&B
• Research Report: Lobster Health Coalition
• Research Report: Determining the Health Risks of Lobster Bait to Marine Animals
• Research Report: Study to Investigate Lobster Stressors
• Pat and Herb Hodgkins …

Josephine Martin - Chapter 1, Josephine Martin, Institute Of Child Nutrition

Oral History Project (all interviews)

Josephine Martin has been an area school nutrition consultant, a USDA regional nutritionist in the Southeast, and Georgia’s state child nutrition director. Prior to her retirement from the Georgia Department of Education in 1991, she was an Associate State Superintendent of Schools. She then served as the first Executive Director of the National Food Service Management Institute, The University of Mississippi.

Since retirement from the National Food Service Management in 1996, she has taught courses in food service management at Georgia State University and in child nutrition management at the University of Georgia. She is actively involved as a consultant …

Assessing The Effect Of Product Variability On The Management Of The Quality Of Mushrooms (Agaricus Bisporus), Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan

Articles

To study the shelf-life of mushrooms, over 25 batches were subjected to three storage temperatures (T) (5, 15 and 25 ◦ C) and three storage relative humidity (RH) levels (70, 80 and 90%). The effect of T and the RH on the kinetics of quality attributes of the batches was studied by measuring water activity, turgor, colour (L, a* and b* in the Hunter Scale) and weight loss of three different tissues (cap, gills and stipe) of the mushroom. Linear mixed effect models, comprising polynomial models to describe quality kinetics and allowing for batch-to-batch and inside-batch nested variabilitystructure, were built. …

Effect Of Iron Source On Color And Appearance Of Micronutrient-Fortified Corn Flour Tortillas, A. T. Richins, K. E. Burton, Heather F. Pahulu, Laura K. Jefferies, Michael L. Dunn

Faculty Publications

Iron deficiency anemia is a widespread occurrence. Consequently, iron is commonly added in cereal fortification programs. However, many iron sources cause undesirable sensory changes, especially color changes, in the food being fortified. This study evaluated the effect of different iron sources on CIE L*a*b* color values and sensory color perception in fortified corn tortillas. Corn masa flour was fortified with micronutrient premix containing vitamins, zinc, and one of eight iron compounds. Iron sources included ferrous fumarate (F), ferrous sulfate (S), ferric orthophosphate (OP), ferrous lactate (L), ferrous gluconate (G), ferric pyrophosphate (PP), sodium iron (III)-EDTA, and A-131 electrolytic iron (E), …

North Atlantic Vibrio Vulnificus Surveillance From Postharvest Oysters At A Us Shellfish Processing Facility, Kenneth Lavalley, Joseph Dealteris, Michael Rice, Marta Gomez-Chiarri

Michael A Rice

Postharvest surveillance for Vibrio vulnificus by a commercial processing facility was conducted from May 2001 to September 2003. Harvest areas included the Delaware Bay, Long Island Sound and Prince Edward Island. Occurrence followed a seasonal distribution. Low densities were observed in June, increased through August, and became rare by September. Given the ubiquitous nature of marine Vibrios, it was not surprising to find V. vulnificus everywhere, which was investigated. Observations confirmed the importance of strict time/temperature and product handling practices by shellfish harvesters, dealers and processors. Mishandling led to a potentially dangerous and uncharacteristically high V. vulnificus observation.

Effects Of Tempering And Fat Crystallisation Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolates, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

No abstract provided.

Factors Influencing Quality Charateristics Of Chocolate Systems During Industrial Manufacture, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

No abstract provided.

Effects Of Tempering And Fat Crystalization Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolate Systems., Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 µm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their effects on mechanical properties and appearance evaluated. Microstructures of derived products were determined using stereoscopic binocular microscopy. Wide variations in mechanical properties and appearance were noted in products from different particle size and temper regimes. Particle size (PS) was inversely related with texture and colour, with the greatest effects noted in hardness, stickiness and lightness at all temper regimes. Over-tempering caused significant increases in product …

Stamps, Rosalyn Marie (Gourley), 1919-2008 - Collector (Mss 223), Manuscripts & Folklife Archives

MSS Finding Aids

Finding aid only for Manuscripts Collection 223. Three recipe books collected by Rosalyn Marie (Gourley) Stamps; eight yearbooks, correspondence, and miscellaneous items from the Mabel Thomas Garden Club, Bowling Green, Kentucky.

Secondary Metabolism Inducing Treatments During In Vitro Development Of Turmeric (Curcuma Longa L.) Rhizomes, Matthew M. Cousins, Jeffrey W. Adelberg, Feng Chen, James Rieck

Publications

Turmeric (Curcuma longa L.) plants that were grown in vitro for 17 or 22 weeks as a fed-batch culture in 2.5 L vessels yielded 39 to 43 g and 62 to 70 g of fresh rhizomes per vessel, respectively (95 % confidence interval). The MS liquid medium was maintained at 6 % sucrose through media addition twice during the experiment. Various methods were employed in attempts to increase secondary metabolism. Antioxidant and total phenolics assays were employed to characterize phytochemical activity. A first experiment exposed four clones to phenylalanine and/or methyl jasmonate (MeJa) from week 12 to 17 in …

Josephine Martin - Chapter 2, Josephine Martin, Institute Of Child Nutrition

Oral History Project (all interviews)

Josephine Martin has been an area school nutrition consultant, a USDA regional nutritionist in the Southeast, and Georgia’s state child nutrition director. Prior to her retirement from the Georgia Department of Education in 1991, she was an Associate State Superintendent of Schools. She then served as the first Executive Director of the National Food Service Management Institute, The University of Mississippi.

Since retirement from the National Food Service Management in 1996, she has taught courses in food service management at Georgia State University and in child nutrition management at the University of Georgia. She is actively involved as a consultant …

Josephine Martin - Chapter 3, Josephine Martin, Institute Of Child Nutrition

Oral History Project (all interviews)

Josephine Martin has been an area school nutrition consultant, a USDA regional nutritionist in the Southeast, and Georgia’s state child nutrition director. Prior to her retirement from the Georgia Department of Education in 1991, she was an Associate State Superintendent of Schools. She then served as the first Executive Director of the National Food Service Management Institute, The University of Mississippi.

Since retirement from the National Food Service Management in 1996, she has taught courses in food service management at Georgia State University and in child nutrition management at the University of Georgia. She is actively involved as a consultant …

Josephine Martin - Chapter 4, Josephine Martin, Institute Of Child Nutrition

Oral History Project (all interviews)

Josephine Martin has been an area school nutrition consultant, a USDA regional nutritionist in the Southeast, and Georgia’s state child nutrition director. Prior to her retirement from the Georgia Department of Education in 1991, she was an Associate State Superintendent of Schools. She then served as the first Executive Director of the National Food Service Management Institute, The University of Mississippi.

Since retirement from the National Food Service Management in 1996, she has taught courses in food service management at Georgia State University and in child nutrition management at the University of Georgia. She is actively involved as a consultant …

Virginia Webb, Virginia Webb, Institute Of Child Nutrition

Oral History Project (all interviews)

Virginia Webb is currently working as an independent consultant. Her previous employment includes several positions at the National Food Service Management Institute, culminating as director of education and training in 2007. A registered dietitian, Virginia has worked as food service director at Rapides Regional Medical Center and Natchitoches Parish Hospital in Louisiana. Virginia completed her bachelor’s degree in dietetics at Louisiana Tech University and her master’s in food service management from Colorado State University. She is a certified ServSafe instructor, certified director Level III with the School Nutrition Association, and has numerous training experiences. She served on the School Meals …

Shelia Brown And Mike Harris Oral History, Shelia Brown, Mike Harris, Institute Of Child Nutrition

Oral History Project (all interviews)

Shelia Brown and Mike Harris have worked in school nutrition at the Maryland School for the Blind since the 1960s. Shelia is now a supervisor and Mike is an assistant supervisor.

Writing Research Proposal: Literature Review And Database Search, Mamoudou H. Dicko Prof.

Pr. Mamoudou H. DICKO, PhD

Analysis And Application Of Key Modeling Concepts Utilized In Predictive Microbiology For Food Processing, Darryl G. Black

Doctoral Dissertations

The use of modeling techniques for safety and risk prediction in the food supply is a common practice. Factors affecting microbial heat resistance include those inherent to the organism, environmental conditions and the intrinsic properties of the heating menstruum. Varying physiological states of microorganisms could affect the measured response and add uncertainty to results from predictive models. Inactivation tests were performed using Escherichia coli strain K12 and E. coli O157:H7 for various growth conditions: traditionally or statically grown cells, chemostat‐grown cells, and chemostatgrown cells with buffered feed media. Heating menstruum was non‐buffered 0.1% peptone, 0.1 M phosphate buffer (pH 7.0), …

Enterobacter Sakazakii Growth Profile And Tolerance To Chlorine Sanitizers, Diana Carolina Naar Cifuentes

Doctoral Dissertations

Enterobacter sakazakii is considered an emerging opportunistic pathogen associated with sporadic life-threatening bacterial infections in neonates linked to the compsumption of contaminated infant formula [Stoll et al., 2004]. In 2001 a neonate fatal infection associated with the presence of E. sakazakii in infant formula occurred in the neonatal intensive care unit (NICU) of the University of Tennessee Hospital [Himelright et al., 2002], as a result of this outbreak, the hospital made several policy changes and requested the Food Safety Center of Excellence of University of Tennessee to analyze the growth pattern of this microorganism at the conditions maintained in the …

Correlates Of C-Reactive Protein Levels In Young Adults: A Population-Based Cohort Study Of 3827 Subjects In Brazil, Aydin Nazmi, I. O. Oliveira, Cesar G. Victora

Food Science and Nutrition

The socio-demographic, behavioral and anthropometric correlates of C-reactive protein levels were examined in a representative young adult Brazilian population. The 1982 Pelotas Birth Cohort Study (Brazil) recruited over 99% of births in the city of Pelotas that year (N = 5914). Individuals belonging to the cohort have been prospectively followed up. In 2004-2005, 77.4% of the cohort was traced, members were interviewed and 3827 individuals donated blood. Analyses of the outcome were based on a conceptual model that differentiated confounders from potential mediators. The following independent variables were studied in relation to levels of C-reactive protein in sex-stratified analyses: skin …

Characterization Of Food Safety Knowledge, Attitudes, And Behaviors Of Adolescents In East Tennessee, Ashley S. Pedigo

Masters Theses

Educational research suggests that middle school is an ideal time to teach food safety since adolescents are in the process of setting life-long behaviors and are, therefore, more likely to synthesize new food safety knowledge into positive behaviors.

The objectives of this study were to: 1) Describe the baseline food safety knowledge and attitudes/ behaviors of 7^th grade students in East Tennessee 2) determine the relationship with geographic location, socioeconomic status, race, and gender; and 3) compare the current data (Study 2) to a previous study (Study 1) that pre-tested 7^th grade students prior to an education intervention. …

The Anti-Microbial Efficacy Of Plant Essential Oil Combinations And Interactions With Food Ingredients, Jorge Gutierrez, Catherine Barry-Ryan, Paula Bourke

Articles

The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using the spot-on-agar test. The influence of varying concentrations of EO combinations on efficacy was also monitored using E. coli. These preliminary studies showed promising results for oregano in combination with basil, thyme or marjoram. The checkerboard method was then used …

Recent Applications Of Chemical Imaging To Pharmaceutical Process Monitoring And Quality Control, A. A. Gowen, Colm O'Donnell, Patrick Cullen, S. Bell

Articles

Chemical Imaging (CI) is an emerging platform technology that integrates conventional imaging and spectroscopy to attain both spatial and spectral information from an object. Vibrational spectroscopic methods, such as Near Infrared (NIR) and Raman spectroscopy, combined with imaging are particularly useful for analysis of biological/pharmaceutical forms. The rapid, non-destructive and non-invasive features of CI mark its potential suitability as a process analytical tool for the pharmaceutical industry, for both process monitoring and quality control in the many stages of drug production. This paper provides an overview of CI principles, instrumentation and analysis. Recent applications of Raman and NIR-CI to pharmaceutical …

In Vitro And In Vivo Techniques For Screening New Natural Product-Based Fungicides For Control Of Strawberry Anthracnose, Maritza Abril

Dissertations

Seven plant pathogenic fungi (Botrytis cinerea, Colletotrichum acutatum, C. fragariae, C. gloeosporioides, Fusarium oxysporum, Phomopsis obscurans, and P. viticola) valuable in screening fungicide efficacy were tested. Optimal and reproducible conditions for germination of these selected fungi were established by incorporating Roswell Park Memorial Institute 1640 (RPMI) as a medium of known composition and washing conidia to remove innate germination inhibitors. This step reduced average fungal germination times between 3.5 h and 21.2 h. The natural product-based fungicide, sampangine, seven sampangine analogs (4-bromo-sampangine, 4-methoxysampangine, benzo[4,5]sampangine, liriodenine Mel AMC-XIII-103, onychine, cryptolepine, and liriodenine CDH-II-37), plus seven conventional fungicides (benomyl, captan, cyprodinil, fenbuconazole, …

Food Science & Technology Alumni News, Spring 2008

Department of Food Science and Technology: Public Access Records

CONTENTS:
A message from the Department Head . . .
Graduates of the B.S. Program
Graduates of the M.S. Program
Graduates of the Ph.D. Program
Steve Beckman, Baccalaureate and Future Ph.D.
Help Us Find New Students
Recent Graduate Wee Chin Low
Dr. Taylor at Work in the Netherlands
New B.S. Students
New M.S. Graduate Students
Visiting Faculty and New Opportunities from Costa Rica
Busy Autumn for the Food Science Club
Graduate Student Spotlight: Inés Martínez
FSC Roster
Undergraduate Spotlight: Melanie Downs
New and Improved Sensory Analysis Lab
Selected Grants
New Faces
Departures
Visiting Faculty
Food Science Alumna Wins Folsom Award …

Nutrition And Tuberculosis: A Review Of The Literature And Considerations For Tb Control Programs, Peggy Papathakis, Ellen Piwoz

Food Science and Nutrition

No abstract provided.

The Lobster Bulletin, Spring 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 Spring 2008 issue include:

• Lobster Institute Hosts 5^th Canadian/U.S. Lobstermen's Town Meeting
• The Business of Lobstering
• Research Report: Assessing Affects of the Lobster Culture on Coastal Tourism
• Even Lobsters Need Friends

Lynn Parker, Lynn Parker, Institute Of Child Nutrition

Oral History Project (all interviews)

Lynn Parker recently retired from Food Research and Action Center, FRAC, after thirty years of dedicated service to improving the nutrition of the nation’s children. She has now moved to the Institute of Medicine, where she is heading up a standing committee on childhood obesity prevention.

Use Of Origanum Vulgare Essential Oil To Combat Human Pathogenic Yeasts, Amber Adams

Mahurin Honors College Capstone Experience/Thesis Projects

With the outbreak of autoimmune diseases, pathogenic yeasts have begun to pose a serious medical threat. This threat is compounded as more of these yeasts evolve resistance to existing antifungal drugs. In the ever-widening search for new, effective antifungal treatment, the realm of herbal medicine offers some interesting and potentially valuable alternatives. Origanum vulgare is one herb that has demonstrated broad spectrum antimicrobial activity against bacteria and fungi alike. This study undertook to examine the effects of the essential oil of Origanum vulgare on Candida albicans, Cryptococcus neoformans, Rhodotorula rubrum, and Cryptococcus albidus, with the hypothesis that Essential Oil of …