Food Science Commons^™

Maine’S Food System: An Overview And Assessment, D. Robin Beck, Nikkilee Carleton, Hedda Steinhoff, Daniel Wallace, Mark Lapping

Maine Policy Review

From an agrarian and seafaring past, Maine’s food system has seen profound changes over the past two centuries. Grain, milk, livestock, fish, potatoes, vegetables and fruits used to come from small, family farms. Today, most people in Maine don’t know where their food comes from. Many are dependent on federal, state and local “emergency food systems” such as food stamps, food pantries, and childhood nutrition programs. Food-processing facilities, distribution systems, and value-added products are in short supply. Nevertheless, Maine has a diversity and abundance of food prod­ucts. In this article, the authors provide a historical overview and current analysis of …

Modelling The Effect Of Asparaginase In Reducing Acrylamide Formation In Biscuits, Monica Anese, Barbara Quarta, Jesus Maria Frias

Articles

The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used to model variation of acrylamide concentration. By contrast a fixed effect model was used for colour polynomial analysis. Within the range of study, the overall results allowed the best conditions for minimising acrylamide formation to be found. It can be suggested that acrylamide …

Assessing The Microbial Oxidative Stress Of Ozone: Significant Role Of The Oxidative Stress Proteins In The Survival Of E. Coli In Ozone Treatment, Sonal Patil, Vasilis Valdramidis, A. Katratzas, Patrick Cullen, Paula Bourke

Articles

Aims: To investigate the effect of the oxidative stress of ozone on microbial inactivation, cell membrane integrity, membrane permeability and morphology changes of Escherichia coli during ozone treatment.

Methods and Results: E. coli BW 25113 and its isogenic mutants in soxR, soxS, oxyR, rpoS, dnaK genes were treated with ozone at a concentration of 6 µg mL^-1 for a period up to 4 min. A significant effect of ozone exposure on microbial inactivation was observed. After ozonation, minor effects on the cell membrane integrity and permeability were observed. Scanning Electron Microscopy (SEM) analysis showed slightly altered cell …

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 12 2011, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Storage Effects Of Gel Encapsulation On Stability Of Chokeberry Monomeric Anthocyanins, Procyanidins, Color Density, And Percent Polymeric Color, Mary Kordsmeier, Luke Howard

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Chokeberries (Aronia melanocarpa) are an antioxidant-rich plant product due to their high content of polyphenols, especially anthocyanins and procyanidins. These polyphenols have been shown to provide protection against coronary heart disease, stroke, and lung cancer, as well as against oxidative stress, the main cause behind chronic diseases promoted by free radicals. The objective of this study was to determine the storage effects of gelatin encapsulation on monomeric anthocyanins, procyanidins, color density, and percent polymeric color of three gummy candies of different strengths formulated with a base of 25.4% chokeberry concentrate, 47.6% sucrose, 1.3% Splenda, and 0.025% potassium sorbate. The gum …

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Properties Of Gluten-Free Pasta Prepared From Rice And Different Starches, Alexandria W. Mertz, Ya-Jane Wang

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice is one of the few cereal products that does not contain gluten. However, the absence of gluten poses problems in the structure of and cooking quality of rice pasta. The objective of this project was to investigate the addition of starch on the physicochemical properties and cooking quality of rice-based pasta. Rice-based pasta was prepared from parboiled long-grain rice flour with the addition of 25% cooked starch from different sources. The color and pasting properties of the ground pasta flour were measured by a chroma meter and a Rapid Visco Analyser, respectively. The pasta was cooked to the optimum …

Filling In The Cracks: Improving The Regulation Of Direct-To-Consumer Genetic Tests, Serra J. Schlanger

The Appendix

No abstract provided.

Effect Of Different Drying Temperatures On The Moisture And Phytochemical Constituents Of Edible Irish Brown Seaweed, Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick’s diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6×10−07-12.2×10−07 m2/s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and Henderson-Pabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also …

Application Of Principal Component And Hierarchical Cluster Analysis To Classify Different Spices Based On In Vitro Antioxidant Activity And Individual Polyphenolic Antioxidant Compounds, M. Hossain, A. Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton

Articles

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured …

Assessing The Mechanism Of Microbial Inactivation During Ozone Pocessing, Sonal Patil, Vasilis Valdramidis, Kimon Karatzas, Patrick Cullen, Paula Bourke

Articles

Ozone has numerous applications in food industry because of its advantages over traditional preservation techniques. Damage to cell membranes and cytoplasmic contents was proposed as involved in ozone inactivation but there is no available information concerning oxidative stress effect of ozone on regulated knockout genes and the protection or sensitivity of microbial mutants (lacking these genes) against ozone or ozone generated radicals. The aim of this work was to investigate the mechanism of action of ozone on microbial populations during the treatment of liquid food systems. E. coli BW25113 and its isogenic mutants in soxR, soxS, oxyR, …

The Effect Of Untreated And Enzyme-Treated Commercial Dairy Powders On The Growth And Adhesion Of Streptococcus Mutans, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a common bacterial infection, but the progression of this disease can be delayed by preventing initial attachment of cariogenic bacteria such as Streptococcus mutans to tooth surfaces. This study firstly compares the effect of untreated (UT) and enzyme-treated (ET) dairy powders on the adherence of S. mutans to hydroxylapatite (HA), an analogue of tooth enamel. A fluorescence-based method was used to quantify adherence of S. mutans to HA both in the presence (S-HA) and absence (PBS-HA) of saliva. Secondly, binding of proteins present in the test materials to HA was quantified using bicinchonic acid assays and SDS-PAGE. …

Phenolic Composition, Antioxidant Capacity And Antibacterial Activity Of Selected Irish Brassica Vegetables, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was 33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had …

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour
of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic
content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

Application Of Principal Component And Hierarchical Cluster Analysis To Classify Different Spices Based On In-Vitro Antioxidant Activity And Individual Polyphenolic Antioxidant Compounds, Mohammad Hossain, Ankit Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, Nigel Brunton

Articles

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured …

Direct Marketing Local Foods: Differences In Csa And Farmers' Market Consumers, Kynda R. Curtis

All Current Publications

This publication compares differences in consumer demographics, attitudes, and lifestyle measures between farmers’ market and CSA consumers based upon consumer surveys.

Apples, Kathleen Riggs

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.

Food Safety, Alfred A. Bushway, Beth Calder, Jason Bolton

Maine Policy Review

The authors describe the importance of food safety regulations and practices in this era of global food systems and illustrate some of the challenges facing Maine’s small food producers and processors.

Meat And Poultry Processing, Henrietta Beaufait

Maine Policy Review

This article discusses Maine meat and poultry processing and the need for increased safety inspection capacity to allow this important food sector to continue to grow.