Food Science Commons^™

Direct Marketing Local Foods: Food Safety Considerations, Kynda R. Curtis

All Current Publications

This publication provides an overview of the food safety issues relevant to direct marketers of fresh and processed foods, as well as suggestions for establishing food safety controls and increasing consumer confidence in local products.

Metabolic Profiling And Fingerprinting For The Detection And Discrimination Of Mechanical Damage In Mushrooms (Agaricus Bisporus) During Storage, Aoife O'Gorman

Doctoral

Horticultural products such as mushrooms are exposed to external agents during their postharvest life, which are going to affect product quality. Loss of whiteness during storage is particularly important in the mushroom industry. Rough handling and distribution of crops, fruiting body senescence, bacterial and viral infection are among the causes of mushroom discolouration. The aim of this work was to study the use of metabolic fingerprinting and metabolic profiling tools for the detection and discrimination of mechanical damage on mushrooms. This research involved: 1. Investigating whether the chemical changes induced by mechanical damage and ageing of mushrooms could be (a) …

The Human Oral Microbiome, Floyd E. Dewhirst, Tuste Chen, Jacques Izard, Bruce J. Paster, Anne C. R. Tanner, Wen-Han Yu, Abirami Lakshmanan, William G. Wade

Department of Food Science and Technology: Faculty Publications

The human oral cavity contains a number of different habitats, including the teeth, gingival sulcus, tongue, cheeks, hard and soft palates, and tonsils, which are colonized by bacteria. The oral microbiome comprises over 600 prevalent taxa at the species level, with distinct subsets predominating at different habitats. The oral microbiome has been extensively characterized by cultivation and culture-independent molecular methods such as 16S rRNA cloning. Unfortunately, the vast majority of unnamed oral taxa are referenced by clone numbers or 16S rRNA GenBank accession numbers, often without taxonomic anchors. The first aim of this research was to collect 16S rRNA gene …

Strategies For The Elimination Of Matrix Effects In The Lc-Ms/Ms Analysis Of The Lipophilic Toxins Okadaic Acid And Azaspiracid-1 In Molluscan Shellfish, Jane Kilcoyne, Elie Fux

Articles

Considerable efforts are being made worldwide to replace in vivo assays with instrumental methods of analysis for the monitoring of marine biotoxins in shellfish. Analysis of these compounds by the preferred technique of LC-MS/MS is challenged by matrix effects associated with shellfish tissue components. In methods validation, assessment of matrix interferences is imperative to ensure the accuracy of analytical results. We evaluated matrix interferences in the analysis of okadaic acid (OA) and azaspiracid 1 (AZA1) in mollucscan shellfish by using a conventional acidic method on electrospray triple stage quadrapole (TSQ) and hybrid quadrupole time of flight (QToF) instruments, with matrix …

Particle Size On Respiratory Protection Provided By Two Types Of N95 Respirators On Agricultural Settings, Jacob Cho Kyungmin, M. Susan Jones, Gordon Jones, Roy Mckay, Sergey A. Grinshpun, Alok Swivedi, Rakesh Shukla, Umesh Singh, Tiina Reponen

Nursing Faculty Publications

The objective of this study was to compare size-selective workplace protection factors (WPFs) of an N95 elastomeric respirator (ER) and an N95 filtering facepiece respirator (FFR) in agricultural environments. Twenty-five healthy farm workers ranging in age from 20 to 30 years voluntarily participated in the study. Altogether eight farms were included representing three different types: two horse farms, three pig barns, and three grain handling sites. Subjects wore the ER and FFR while performing their daily activities, such as spreading hay, feeding livestock, and shoveling. Aerosol concentrations in an optical particle size range of 0.7–10 µm were determined simultaneously inside …

A “Healthy Pizza Kitchen” Nutrition Education Program At A Children's Health Museum, Marjorie Freedman

Faculty Publications

For nutrition education to be successful in changing behavior, schools, families, and communities must participate in or provide a variety of diverse, creative, accessible, and culturally appropriate programs. One venue for provision of nutrition education is a health and science education center that has exhibits and special programs not found in an average school. Establishing relationships with these organizations could greatly enhance a school health curriculum.1 Although nutrition information, displays, and programming are often found in these centers, studies examining whether provision of nutrition education in these venues increases knowledge or changes behavior are lacking. The purpose of this study, …

Quantification Of Aflatoxin B1 In Ready-To-Use Food Thickeners In South-East Geo-Political Zone In Nigeria, G. I. Okwu, Premila N. Achar, Santosh K. Sharma

Faculty Articles

A total of 150 ready to use food thickeners were randomly collected from various markets in both urban and rural settings. Four of the samples tested Achi (Brachystegia eurycoma), Akpalata (Afzelia africana), Ofor (Detarium microcarpum), and Ukpo (Mucuna flagellipes) were contaminated with fungal flora. The most common and prevalent fungi observed on incubated powdered form of food thickeners on media, were the Aspergillus group namely Aspergillus flavus, Aspergillus parasiticus and Aspergillus niger. Pure isolates of A. flavus and A. parasiticus from various food thickeners from open markets in Nigeria were screened for their potential to produce aflatoxin B-1 (AFB(1)) on …

Beta Galactosidose Activity Of Commercial Lactase Samples In Raw And Pasteurized Milk At Refrigerated Temperatures, Trenton W. Horner

Theses and Dissertations

Many consumers are unable to enjoy the benefits of milk, due to lactose-intolerance. Lactose-free milk is available, but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is in part due to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or package, could increase the flexibility of the process, and potentially reduce the cost. A rapid β-galactosidase assay was used to determine the relative activity of commercially available lactase samples at different temperatures. Four enzymes …

Barley For Brewing: Characteristic Changes During Malting, Brewing And Applications Of Its By-Products, Mahesh Gupta, Nissreen Abu-Ghannam, Eimear Gallaghar

Articles

Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of non starch polysaccharides as mixed linkage (1-3),(1-4)-β-D-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are α-amylase, β-amylase, α-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, …

Effects Of Duration Of Proton Pump Inhibitor (Ppi) Therapy On Markers Of Bone Health In Men And Postmenopausal Women, Zarina Maria Pabin

Theses and Dissertations

This observational study compared bone health biomarkers, bone mineral density (BMD),dietary habits, and physical activity levels of men (n=31) and non-estrogen supplementing postmenopausal women (n=23) divided according to duration of proton pump inhibitor (PPI) therapy; more than 5 years (n=16), less than 5 years (n=15), and no PPI therapy (n=23). The shortest duration of PPI therapy was 2 months and the longest duration of PPI therapy was 25 years with a mean duration of 7.5 years. No significant differences were found between measures of spine BMD, urinary deoxypyridinoline (bone resorption), urinary calcium and magnesium, serum osteocalcin (bone formation), serum parathyroid …

Ribosomal Biosynthesis Of The Cyclic Peptide Toxins Of Amanita Mushrooms (Invited Review), Jonathan D. Walton, Heather E. Hallen-Adams, Hong Luo

Department of Food Science and Technology: Faculty Publications

Some species of mushrooms in the genus Amanita are extremely poisonous and frequently fatal to mammals including humans and dogs. Their extreme toxicity is due to amatoxins such as α- and β-amanitin. Amanita mushrooms also biosynthesize a chemically related group of toxins, the phallotoxins, such as phalloidin. The amatoxins and phallotoxins (collectively known as the Amanita toxins) are bicyclic octa- and heptapeptides, respectively. Both contain an unusual Trp-Cys cross-bridge known as tryptathionine. We have shown that, in Amanita bisporigera, the amatoxins and phallotoxins are synthesized as proproteins on ribosomes and not by nonribosomal peptide synthetases. The proproteins are 34–35 …

Effects Of Common Culinary Cooking Techniques On The Antioxidants In Collard Greens, Alexander Clifford

All Theses

This thesis explores the effects of different cooking techniques on the antioxidant activity in collard greens. Chapter 1 is a literature review covering the topics of antioxidants, nutrition, cooking techniques and the effect of thermal treatment on antioxidants. Chapter 2 is a research manuscript evaluating collard greens from a local South Carolina farm exposed to seven different thermal treatments along with an untreated raw group. The thermal treatments utilized were sautŽ, both long and short simmer, the sautŽ treatment applied to both a long and short simmer treated group and the reserved cooking water from both a long and short …

Synthesis Of Opinions From The Food Manufacturing Industry, Academia Representatives, And Undergraduate Students Reviewed To Highlight The Skills, Knowledge And Attitudes Applied To The Product Development Process, Emilia Saad

All Theses

Satisfying the market needs for new food products is a challenge that every food processing company faces as consumers have diversified into many groups and necessities. Higher education institutions confront the same challenge in order to deliver
the precise knowledge and skills to prepare students to undertake the challenge of being integrated to industry as new product developers.
Industry and academia were surveyed and responses were used to compare their opinions about the importance of competencies currently taught in product development courses, and their relevance to the process. Fisher's Exact Test was used to compare the
distribution of the survey's …

The Effects Of High Pressure Processing On Peanut Sauce Inoculated With Salmonella, Tara K. Stiles

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Recent Salmonella outbreaks have prompted the need for new processing options for peanut products. Traditional heating kill-steps have shown to be ineffective in lipid-rich matrices such as peanut products. High pressure processing is one such option for peanut sauce because it has a high water activity, which has proved to be a large contributing factor in microbial lethality due to high pressure processing. Four different formulations of peanut sauce were inoculated with a five strain Salmonella cocktail and high pressure processed. Results indicate that increasing pressure or increasing hold time increases log₁₀ reductions. The Weibull model was fitted to …

Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna

All Dissertations

During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument …

Change In Eating Competence In College Students Enrolled In Basic Nutrition Courses, Katrina J. Larsen

Theses and Dissertations

Objective: Determine change in eating competence (EC) and factors related to EC in students enrolled in basic nutrition courses at a major private university. Design: Eating competence was measured by administering the ecSatter Inventory (ecSI) both before and after class intervention. Additional data on eating disorder prevalence, food security, and general demographics were also collected in the same structured survey. Significance identified with p value <0.01. Setting/Participants: This survey was administered to 566 students enrolled in basic nutrition courses at a major private university in the western United States. Analysis: ANOVA was used to determine relationships between ecSI end scores and participant characteristics. ANCOVA was used to determine relationships between change in ecSI scores over time and participant characteristics. Results: Enrollment in NDFS 100 is associated with an overall increase in eating competence (EC). However, students with current eating disorders had a significant decrease in EC during enrollment. Current or past eating disorders and low or very low Food Security Status were associated with lack of EC. Females and younger participants were not eating competent at the course end. Enrollment in NDFS 201 was not associated with significant change in EC. Conclusions: Basic nutrition instruction improves EC among students without eating disorders. Low food security status and presence of an eating disorder may be a barrier to improving EC.

Effect Of Hydrothermal Processing On Colour, Antioxidant And Free Radical Scavenging Capacities Of Edible Irish Brown Seaweeds, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

The effect of heat processing on change in colour (ΔE), level of bioactive compounds and overall antioxidant capacity in raw and heat processed Irish brown seaweeds was investigated. Raw seaweeds were heated at 85, 95, 100, 110 and 121 °C for 15 min in an autoclave and the samples were extracted with 60% methanol. Total phenol (TPC), total tannin (TTC), DPPH• scavenging and metal chelating ability (FIC) were significantly higher (p < 0.05) at 85 °C while the value of ΔE, total flavonoid (TFC), total sugar (TSC), lipid peroxidation and H2O2 scavenging capacity were higher at 95 °C, as compared to raw seaweeds, in all the species studied. Results showed that heat treatment affects not only the content of bioactive compounds in seaweeds but also beneficial biological activity associated with these compounds which can suggest new processing for the application of seaweeds extract as nutraceutical.

Development And Use Of A Physiologically Based Mathematical Model Describing The Relationships And Contributions Of Macronutrients To Weight And Body Composition Changes, Saori Sakita

Theses and Dissertations

The effect of the dietary macronutrient composition on weight loss has been a controversial issue for decades. During that time, a high-protein, high-fat, and low-carbohydrate diet has been one of the more popular weight loss diets with the public. We hypothesized that a computer simulation model using STELLA software could help to better understanding the effect of the dietary macronutrient composition on weight loss. We calculated daily total oxidation instead of total energy expenditure as others have done based on the facts that carbohydrate, fat, and protein intake influence carbohydrate, fat, and protein oxidation. In order to create a simple …

Environment And Hybrid Influences On Food-Grade Sorghum Grain Yield And Hardness, Joni K. Griess, Stephen C. Mason, David S. Jackson, Tomie D. Galusha, Muhammad Yaseen, Jeffrey F. Pedersen

Department of Food Science and Technology: Faculty Publications

Few studies have examined grain quality of food-grade sorghum hybrids. The objective of this study was to determine the effects of environment and hybrid on grain quality of commercially available food-grade sorghums. A randomized complete block experiment with three replications was planted in 12 environments, which included the 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central, and west central Nebraska and a dryland low-N environment in eastern Nebraska. Environment accounted for 5 to 140 times greater variation in measured parameters than hybrid, and the hybrid × environment interaction accounted for less than 2% of …

Rapid Multi-Class Multi-Residue Method For The Confirmation Of Chloramphenicol And Eleven Nitroimidazoles In Milk And Honey By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Sheila Martin, Michael Doyle, Edward Malone

Articles

A confirmatory method has been developed to allow for the analysis of eleven nitroimidazoles and also chloramphenicol in milk and honey samples. These compounds are classified as A6 compounds in annex IV of council regulation 2377/90 and therefore prohibited for the use in animal husbandry. Milk samples are extracted by acetonitrile with addition of NaCl, while honey samples are first dissolved in water before a similar extraction. Honey extracts undergo a hexane wash to remove impurities. Both milk and honey extracts are evaporated to dryness and reconstituted in initial mobile phase. These are then injected onto an LC-MS/MS system and …

Chemopreventive Effects Of Dietary Selenium And Soy Isoflavones In A Mouse Model Of Prostate Cancer, Trevor Elisha Quiner

Theses and Dissertations

Prostate cancer is the most commonly diagnosed non-skin cancer in men and the second leading cause of cancer death in the United States. Prostate cancer, like many cancers, is a disease that generally requires a long period of time to develop and grow before it becomes detectable. This long period of latency makes prostate cancer a candidate for dietary chemoprevention. Soy and selenium (Se), are associated with a decreased risk of prostate cancer. We previously showed that high dietary intake of selenium (Se) and soy isoflavones decreased the expression of the androgen receptor (AR) and AR-regulated genes in the prostates …

Probiotic Therapy - Recruiting Old Friends To Fight New Foes, Roy D. Sleator

Department of Biological Sciences Publications

Against a backdrop of increasing antibiotic resistance, and the emergence of new and evolving pathogens, clinicians are increasingly forced to consider alternative therapies - probiotics are one such alternative.

Empirical Study Of Carbon Dioxide Released To The Atmosphere During Commercial Red Grape Fermentation, Steven D. Colome, David M. Goldfarb, Marci Norkin, Geraldine S. P. Ritchie

Food Science and Nutrition

Carbon dioxide (CO2) is a pollutant (greenhouse gas) that is emitted during winemaking but not currently regulated by the Environmental Protection Agency. While winery CO2 emissions have been modeled, they have never been measured continuously or confirmed during a commercial fermentation. As international interest increases in greenhouse gases, it is important to know the amount of CO2 release and the determining factors; yeast strain, temperature, and dissolved CO2 are potentially important parameters. The study was designed to quantify emissions and test a theoretical model for atmospheric release of CO2 during alcoholic fermentation in a commercial winery. Gas release was channeled …

Quantifying Dissolved Carbon Dioxide Concentrations In Fermenting Red Musts, David M. Goldfarb, Steven D. Colome, Marci Norkin, Geraldine S. P. Ritchie

Food Science and Nutrition

The concentration of dissolved carbon dioxide (DCOn₂) is recognized as being high during alcoholic fermentation, but there is little data to indicate the actual concentrations and how they vary with extent of the fermentation or winemaking operations. The presence of the inert gas is important in protecting the juice or must from oxidation. In addition, carbon dioxide (COn₂) is a recognized greenhouse gas, and the contribution of fermenting juice and musts to atmospheric COn₂ cannot be put in perspective or modeled unless one has a better idea of DCOn₂ and whether supersaturation is occurring …

Effect Of Bentonite Additions Prior To Fermentation On Protein Stability In Edna Valley Sauvignon Blanc, Tymari Lore, Matthew Brain, Geraldine S. P. Ritchie

Food Science and Nutrition

Sauvignon blanc often requires large amounts of bentonite in order to remove haze proteins and make the wine heat stable. However, large bentonite additions can affect the sensory perception of the wine. We studied the effect of adding small amounts of bentonite before fermentation on the subsequent amount required after fermentation to heat stabilize the wine. Protein stability was evaluated in two lots of Sauvignon blanc juice from two blocks of the same Edna Valley vineyard. Bentonite (Volclay KWK, American Colloid Co.), 4.6 g suspended in 200 mL water, was added to 19 L of juice prior to fermentation. The …

Contributing Factors To Excess Weight Gain During Pregnancy Among Low Income Women In Utah, Tianna Noelle Watson

Theses and Dissertations

Objective: To evaluate factors influencing excessive weight gain during pregnancy and changes in eating patterns from the pre-pregnancy period among low-income women (<185% poverty level). Design, Setting, & Participants: Low-income women who were at least 7-months pregnant and gained excess weight (n= 14) or normal weight (n=15) were interviewed. Questions pertained to previous nutritional knowledge, eating patterns, and sources for obtaining nutrition information.
Outcome Measures and Analysis: Transcripts were coded independently by two researchers, with any differences reconciled. Common themes were discussed and tallied to determine the most commonly re-occurring topics reported in the interviews.
Results: Most of the excess weight gainers …

A Comprehensive Index For Assessing Environmental Stress In Animals, Terry L. Mader, Leslie J. Johnson, John B. Gaghan Dr

Nebraska Cooperative Extension: Faculty and Staff Publications

Numerous models and indices exist that attempt to characterize the effect of environmental factors on the comfort of animals and humans. Heat and cold indices have been utilized to adjust ambient temperature (Ta) for the effects of relative humidity (RH) or wind speed (WS) or both for the purposes of obtaining a “feels-like” or apparent temperature. However, no model has been found that incorporates adjustments for RH, WS, and radiation (RAD) over conditions that encompass hot and cold environmental conditions. The objective of this study was to develop a comprehensive climate index (CCI) that has application under a wide range …

The Human Oral Microbiome Database: A Web-Accessible Resource For Investigating Oral Microbe Taxonomic And Genomic Information, Tsute Chen, Wen-Han Yu, Jacques Izard, Oxana V. Baranova, Abirami Lakshmanan, Floyd E. Dewhirst

Department of Food Science and Technology: Faculty Publications

The human oral microbiome is the most studied human microflora, but 53% of the species have not yet been validly named and 35% remain uncultivated. The uncultivated taxa are known primarily from 16S rRNA sequence information. Sequence information tied solely to obscure isolate or clone numbers, and usually lacking accurate phylogenetic placement, is a major impediment to working with human oral microbiome data. The goal of creating the Human Oral Microbiome Database (HOMD) is to provide the scientific community with a body site-specific comprehensive database for the more than 600 prokaryote species that are present in the human oral cavity …

Effect Of Upward Feedback On The Gap Between Manager And Subordinate Perception Of Manager Behavior, Jessica Beesley Zetterquist

Theses and Dissertations

Objective: To assess the effect of upward feedback on the perception gap of manager-rated and subordinate-rated managerial behavior scores using the Multifactor Leadership Questionnaire (MLQ).

Design: Phase I questionnaires assessed the use of upward (subordinate to manager) feedback and were used to form Feedback and Comparison groups. Phase II questionnaires included feedback, attitudinal, and demographic questions and the MLQ. MLQ scores were compared between the two groups.

Subjects/setting: Directors of Food and Nutrition Services and Clinical Nutrition Managers and their respective subordinates in a hospital setting.

Statistical analyses performed: General Linear Model (using SAS Version 9.2, Cary, NC) was used …

Sylvia Dunn, Sylvia Dunn, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Sylvia Dunn taught in Georgia and Texas before returning to her native Louisiana, where she also taught before going to work in nutrition programs at the State Department of Education. After four and a half years with the Department of Education she became the food service director for St. Tammany Parish, where she has worked for the last twenty-five years.