Food Science Commons^™

Katie Johnson, Katie Johnson, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Katie Johnson has spent her entire life in Griffin, Georgia. Fifty-four of those years were spent working in school nutrition programs. This interview was conducted the day after her seventy-seventy birthday, and she has recently started her well-deserved retirement.

Thermal Destruction Of Geobacillus Stearothermophilus In Rendered Animal Co-Products, Yubo Zhang

All Theses

The non-pathogenic, heat stabile organism Geobacillus stearothermophilus was used during thermal death time testing of rendered poultry materials from three different rendering plants. G. stearothermophilus is an endospore–forming, Gram positive, thermophilic bacterium that is commonly used in the canning industry. A modification of the method of Kim and Naylor (1966) was used to prepare a G. stearothermophilus spore suspension. Uninoculated and inoculated rendering samples containing 50% fat and rendered crax were prepared. Lecithin and 2,3,5–triphenyl–2H–tetrazolium chloride (TTC) were used during sample enumeration to emulsify the high fat samples and to aid in detection of colonies, respectively. Commercial rendering cookers are …

Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah

Graduate Theses and Dissertations

Functional foods offer consumers added benefits beyond the sole nutritional content of the food. Food companies are aggressively seeking new and cheaper sources of functional ingredients. Kannan et al. (2008) characterized anticancer peptides and peptide fraction from rice bran. However, information about their application and stability in food is lacking. In this study the stability of the peptide fraction in water at pH 7.2, at pH 3.5, and in orange juice was studied. The effect of the addition of the peptide fraction on the quality parameters of orange juice including sensory was also assessed. The results showed that the peptide …

Pulsed Electric Field (P.E.F.) And Pectinase For The Extraction Of Polyphenols From Grape Pomace And Peel, Julien Khalil

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

Grapes are an important source of bioactive compounds such as gallic acid, resveratrol, and catechin. The consumption of grapes is associated with a lower risk of diseases such as cardiovascular diseases and some types of cancer. Grape pomace and skins are good sources of many phytochemicals known for their antioxidant potential.

In this research, the peel of the Chilean “Flame” grape cultivar and the pomace of St. Croix, Frontenac and St. Pepin grape cultivars were subjected to a pulsed electric field (5 KV, 1 μFarad, 20 Pulses) and to an enzymatic treatment (Pectinase, 5KU). The total phenolic content, determined in …

A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The nutritional status of children is declining as evidenced by the steady rise in childhood obesity rates over the last three decades. Consuming five servings of fruit and vegetables (FV) daily has shown to help with weight maintenance, but children are consuming far less than the recommended servings. This study was designed to test the efficacy of a sensory-focused multi-component school-based program at increasing vegetable intake among fifth-graders. Classroom, family, and community components allowed children to explore thirteen target vegetables with their senses including taste. Vegetable consumption was measured by digitalized observations of lunchtime vegetable selection and consumption. Vegetable acceptance …

Investigation Of In-Package Ozonation: The Effectiveness Of Ozone To Inactive Salmonella Enteritidis On Raw, Shell Eggs, Austin Donner

The Journal of Purdue Undergraduate Research

Food production, handling, and distribution practices pose a constant threat to the quality and safety of food products. The objective of this research is to evaluate an innovative in-package ozonation process to reduce Salmonella enteritidis on raw, shell eggs. Previous research has shown that in-package ozonation eliminates contaminants from outside sources, reduces pathogens, and extends shelf life. In this study, raw, shell eggs were inoculated with Salmonella enteritidis and exposed to ozonation treatment. Microbial recoveries were then tested to determine bacterial reductions. Measurements included: relative humidity (34 percent at 5^oC), surface temperatures (^oC), ozone concentrations, bacterial …

Child Care Center Garden, Patricia Sowell, Linda Jenkins

Education for Sustainability Summer Institute

No abstract provided.

Emerging Dynamics Of Human Campylobacteriosis In Southern Ireland, Susan Bullman, Daniel Corcoran, James O'Leary, Derry O'Hare, Brigid Lucey, Roy D. Sleator

Department of Biological Sciences Publications

Infections with Campylobacter spp. pose a significant health burden worldwide. The significance of Campylobacter jejuni/Campylobacter coli infection is well appreciated but the contribution of non-C. jejuni/C. coli spp. to human gastroenteritis is largely unknown. In this study, we employed a two-tiered molecular study on 7194 patient faecal samples received by the Microbiology Department in Cork University Hospital during 2009. The first step, using EntericBio® (Serosep), a multiplex PCR system, detected Campylobacter to the genus level. The second step, utilizing Campylobacter species-specific PCR identified to the species level. A total of 340 samples were confirmed as Campylobacter genus positive, 329 of …

Putting The Student In Charge: Adding Value To The Food Chemistry Laboratory Through Student Generated Experiments, Integration Of Transferable Skills And Peer And Audio Feedback, Julie Dunne

Conference papers

This paper describes the implementation of an alternative laboratory practical for a group of third year BSc Nutraceuticals students. The main objectives were to prepare students for the more independent final year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and audio feedback podcasts. The feedback has been particularly well received, and there …

Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote

Master's Theses

ABSTRACT

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Xiomara E. Elías-Argote

The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. …

Evaluation Of Vacuum Packaging On The Physical Properties, Solubility, And Storage Space Of Dairy Powders, Hadi Eshpari

Master's Theses

As many of the dairy powders manufactured have to travel long distances to reach their customers, both domestically and internationally, there is considerable interest among dairy powder manufacturers to maintain the quality of their products for relatively long storage periods. Dairy powders can have a long shelf life if packaged and stored properly. Vacuum packaging can be an attractive packaging strategy to maintain the quality of dairy powders and provide added value by improving the efficiency of using the storage space; because of the inherent compactness of these products. Vacuum packaged dry dairy ingredients may also have added ease of …

Improved Keratinase Production For Feather Degradation By Bacillus Licheniformis Zjuel31410 In Submerged Cultivation, Hui Ni, Qi-He Chen, Feng Chen, Ming-Liang Fu, Ya-Chen Dong, Hui-Nong Cai

Publications

Optimal medium was used to improve the production of keratinase by Bacillus licheniformis ZJUEL31410, which has a promising application in the transformation of feather into soluble protein. The results of single factor design revealed that the concentration of feather at 20 g/l and the initial pH at value 8 was the best for the production of keratinase and the degradation of feather. Ammonia salt and nitrate salt strongly restricted the production of keratinase and the degradation of feather. Result of Box-Behnken design (BBD) experiment which was used to optimize concentrations of glucose, corn steep flour and K₂HPO_{4 …}

A Study On Facility Planning Using Discrete Event Simulation: Case Study Of A Grain Delivery Terminal, Sarah M. Asio

Department of Industrial and Management Systems Engineering: Dissertations, Theses, and Student Research

The application of traditional approaches to the design of efficient facilities can be tedious and time consuming when uncertainty and a number of constraints exist. Queuing models and mathematical programming techniques are not able to capture the complex interaction between resources, the environment and space constraints for dynamic stochastic processes. In the following study discrete event simulation is applied to the facility planning process for a grain delivery terminal. The discrete event simulation approach has been applied to studies such as capacity planning and facility layout for a gasoline station and evaluating the resource requirements for a manufacturing facility. To …

Cantaloupe, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing cantaloupe melons.

A Study Of The Factors That Influence Early Stages Technology Investment By Food Enterprises, Grainne Kavanagh

Masters

To promote industry sustainability and to catalyze links between publicly-funded knowledge providers and companies, the Irish government has invested significantly in food-orientated research and development. This project aims to facilitate a greater understanding of the motivations and barriers influencing the decision by small and medium-sized food enterprises (SME) to invest in technological innovation, emanating from research conducted in publicly-funded organisations. A critical review of the literature was used to develop a framework for investigating the uptake of technological innovations from sources external to the company. In order to ground this framework within the specific context of the Irish food industry, …

Polyanhydride Microparticles Enhance Dendritic Cell Antigen Presentation And Activation, Maria P. Torres, Jennifer H. Wilson-Welder, Senja K. Lopac, Yashdeep Phanse, Brenda Carillo-Conde, Amanda E. Ramer-Tait, Bryan H. Bellaire, Michael J. Wannemeuhler, Balaji Narasimhan

Department of Food Science and Technology: Faculty Publications

The present studies were designed to evaluate the adjuvant activity of polyanhydride microparticles prepared in the absence of additional stabilizers, excipients, or immune modulators. Microparticles composed of varying ratios of either 1,6-bis(p-carboxyphenoxy)hexane (CPH) and sebacic acid (SA) or 1,8-bis(p-carboxyphenoxy)-3,6-dioxaoctane (CPTEG) and CPH were added to in vitro cultures of bone marrow-derived dendritic cells (DCs). Microparticles were efficiently and rapidly phagocytosed by DCs in the absence of opsonization and without centrifugation or agitation. Within 2 h, internalized particles were rapidly localized to an acidic, phagolysosomal compartment. By 48 h, only a minor reduction in microparticle size was …

Winter Squash, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing winter squash.

Mushrooms, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing mushrooms.

Lemons, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing lemons.

Metagenomic Biomarker Discovery And Explanation, Nicola Segata, Jacques Izard, Levi Waldron, Dirk Gevers, Larisa Miropolsky, Wendy S. Garrett, Curtis Huttenhower

Department of Food Science and Technology: Faculty Publications

This study describes and validates a new method for metagenomic biomarker discovery by way of class comparison, tests of biological consistency and effect size estimation. This addresses the challenge of finding organisms, genes, or pathways that consistently explain the differences between two or more microbial communities, which is a central problem to the study of metagenomics. We extensively validate our method on several microbiomes and a convenient online interface for the method is provided at http://huttenhower.sph.harvard.edu/lefse/.

Includes supplemental materials.

Understanding Of Functions Of Selenoproteins And Dietary Selenium By Using Animal Models, Marina V. Kasaikina

Department of Biochemistry: Dissertations, Theses, and Student Research

Selenium (Se) is a trace element that is incorporated into proteins in the form of the 21^st amino acid, selenocysteine (Sec). Se supplementation was reported to have beneficial roles in prevention of cardiovascular and muscle disorders, cancer prevention and enhancement of the immune function. However, recent studies also showed that excessive dietary Se increases the risk of development of type 2 diabetes mellitus. Thus, better understanding of Se and selenoprotein functions is required. We used three approaches to address this problem.

First, we used high-throughput sequencing to examine composition of the gut microflora in mice maintained on selenium-deficient, selenium-sufficient, …

Hines-Park Foods, Inc. - Ithaca, New York (Sc 2460), Manuscripts & Folklife Archives

Manuscript Collection Finding Aids

Finding aid only for Manuscripts Small Collection 2460.  Two files containing documentation relating to registrations 629,236 and 623,168 of the trademark “Duncan Hines” by Hines-Park Foods, Inc. of Ithaca, New York.  Includes certificates of trademark registration dated 13 March and 19 June 1956, correspondence and records of U.S. registrations.  Also includes a Duncan Hines buttermilk pancake mix box.

Frank A. Harris, Frank A. Harris, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Frank A. Harris fled Germany as an adolescent shortly before World War II, arriving in England. The family later made their way to the United States. Coming of age during the war, Harris joined the US Army and became a cook, serving in North Africa and Europe. After the war Harris built a career working in many different aspects of food service. He eventually became a school food service director and president of the Connecticut School Food Service Association.

The Effect Of Processing Parameters And Methylcellulose On Texture And Consumer Acceptability Of A Non-Melting Dairy Protein Gel, Joshua Goldman

Master's Theses

The overall goal was to understand the capabilities of a dairy based meat alternative.  This was done in three phases: 1) the production of a dairy protein gel as a base for a dairy based meat alternative, 2) texturization of the dairy protein gel base to produce a nugget like texture, and 3) a consumer test to determine the acceptability of the dairy based nugget compared to meat and meat alternatives on the market.

For phase I, a dairy protein gel base was tested to understand the textural attributes.  Milk to whey percentages and level of acidification were examined to …

Soil Test And Phosphorus Rate For High Rainfall Clover Pastures, Robert Summers, David Weaver

Bulletins 4000 -

When new land was first developed, phosphatic fertilisers had to be applied at high rates to overcome Phosphorus (P) deficiency, and to increase P fertility. Once good P fertility has been established after a number of years of applying P, the requirement for applying high rates of P falls. After that you only need to apply enough fertiliser P to replace that removed in products, fixed by the soil, eroded and leached, that is a maintenance rate of P.

In relation to P fertiliser decisions for pastures you need to ask:

• Do I need P?

• How do I …

The Human Gut Microbiome: Ecology And Recent Evolutionary Changes, Jens Walter, Ruth Ley

Department of Food Science and Technology: Faculty Publications

The human gastrointestinal tract is divided into sections, allowing digestion and nutrient absorption in the proximal region to be separate from the vast microbial populations in the large intestine, thereby reducing conflict between host and microbes. In the distinct habitats of the gut, environmental filtering and competitive exclusion between microbes are the driving factors shaping microbial diversity, and stochastic factors during colonization history and in situ evolution are likely to introduce intersubject variability. Adaptive strategies of microbes with different niches are genomically encoded: Specialists have smaller genomes than generalists, and microbes with environmental reservoirs have large accessory genomes. A shift …

Anaphylaxis From Passive Transfer Of Peanut Allergen In A Blood Product, Joannes F.M. Jacobs, Joseph L. Baumert, Paul P. Brons, Irma Joosten, Stef J. Koppelman, Elisabeth C.M. Van Pampus

Department of Food Science and Technology: Faculty Publications

Anaphylactic reactions to blood transfusions are rare and their causes often remain elusive.¹ The inducement of clinically relevant allergic reactions by means of the passive transfer of IgE in blood products has been well documented^.2 In an editorial comment written in 2003, Erick speculated on the possibility that allergic transfusion reactions could be induced by the passive transfer of food allergens.³ We present such a case.

A 6-year-old boy with acute lymphoblastic leukemia had an anaphylactic reaction while receiving a leukoreduced pooled buffy-coat product with ABO-identical platelets. During transfusion, rash, angioedema, hypotension, and difficult breathing occurred. The …

Point-Of-Purchase Nutrition Information Influences Food-Purchasing Behaviors Of College Students: A Pilot Study, Marjorie Freedman, Rachel Conners

Faculty Publications

The goal of point-of-purchase (POP) nutrition information is to help consumers make informed, healthful choices. Despite limited evaluation, these population-based approaches are being advocated to replace traditional, more expensive, individual behavior-change strategies. Few studies have examined the effect of POP information on buying patterns of college students, a group with high obesity rates and poor eating habits. This quasi-experimental pilot project sought to determine whether the “Eat Smart” POP program affected food-purchasing habits of multiethnic college students shopping at an on-campus convenience store. Baseline sales data of foods in the cereal, soup, cracker, and bread categories were collected for 6 …

Sensory Evaluations Of Usda Select Strip Loin Steaks Enhanced With Sodium And Potassium Phosphates And Usda Choice Strip Loin Steaks For Comparable Palatability Factors, Lindsey Reynolds

Masters Theses & Specialist Projects

The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A common practice used by beef processors to extend …

Recetario De Productos Elaborados A Base De Sorgo (Sorghum Bicolor, L. Moench), Kimberly Christiansen

INTSORMIL Scientific Publications

El Centro Nacional de Tecnologia Agropecuaria y Forestal (CENTA), “Enrique Álvarez Córdova”, a través del Laboratorio de Tecnología de Alimentos, ha venido desarrollando por más de una década, investigaciones relacionadas al uso de sorgo en la alimentación humana, con la colaboración del instituto para la investigación en Sorgo y Mijo de los Estados Unidos de América (INTSORMIL). A partir del año 2000, las investigaciones en el cultivo del sorgo han tomado más auge, por lo que el Programa de Granos Básicos, como apoyo al trabajo que realiza el Laboratorio de Tecnología de Alimentos, ha desarrollado una serie de variedades mejoradas, …