Food Science Commons^™

Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong

Dublin Gastronomy Symposium

No abstract provided.

Suppressing Desire As Culinary Discipline: Can Culinary Education Be Hedonistic? Should It Be?, Jonathan Deutsch

Dublin Gastronomy Symposium

No abstract provided.

Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci

Dublin Gastronomy Symposium

No abstract provided.

Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy

Dublin Gastronomy Symposium

No abstract provided.

Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington

Dublin Gastronomy Symposium

No abstract provided.

Craving Alcohol., James Peter Murphy

Dublin Gastronomy Symposium

No abstract provided.

The Rise Of Supper Clubs., Sandra Hamilton

Dublin Gastronomy Symposium

No abstract provided.

An Exploration Into The Desire For Creative And Innovative Methods Of Investigative Educative Research Through The Medium Of The 'Curated Meal'., Emma Clarke

Dublin Gastronomy Symposium

No abstract provided.

The Desire For Magnificence : The Aquisition And Use Of Silver For Dining In Seventeenth Century Ireland., Jessicia Cunningham

Dublin Gastronomy Symposium

No abstract provided.

Craving Difference In Late 14th Century England., Adrian Bregazzi

Dublin Gastronomy Symposium

No abstract provided.

Craving Food : A Multi-Perspective Approach., Róisín Curtin

Dublin Gastronomy Symposium

No abstract provided.

Do Monks And Nuns Crave Pizza? The Korean Monastic Lifestyle And Food Preferences, Jin Kyung Kim

Dublin Gastronomy Symposium

No abstract provided.

Exploring The 'Food Motif' In Songs From The Irish Tradition., Máirtín Mac Con Iomaire

Dublin Gastronomy Symposium

No abstract provided.

Development, Implementation, And Validation Of The Health Density Vending Machine Audit Tool (Hdvmat), Melissa Matthews

Theses - ALL

Vending machines may be contributing to the obesogenic food environment. The Health Density Vending Machine Audit Tool (HDVMAT) was developed to comprehensively evaluate and score vending machines based on machine accessibility, product healthfulness, price, and promotion. A novel nutrient-dense scoring system was created to determine the healthfulness of vended snacks based upon calories and macro/micro-nutrients and of beverages based on type and/or calories. The HDVMAT was implemented in snack and beverage university machines in different states. Nutrition Environment Measures Survey-Vending (NEMS-V) was used to validate the nutrient-density score. Significant differences in HDVMAT snack and beverage scores were found between states. …

Mexican Cuisine - From The Maya To Mcdonalds, Irving W. Levinson

History Faculty Publications

The food a people place on their tables tells us much about their history and their culture. In México, we have two very different traditions of cooking that came together gradually during the past hundred or so years. The traditions were those of the Spaniards on the one hand and of the Indians and mestizos who comprised the majority of Mexicans during the colonial era.

Lamb Bacon: How The Method Of Brine Distribution And Addition Of A Dry Rub Influences Yields, Morgan Metheny

Animal Science

This study was conducted to test the whether lamb breasts can substitute as the raw material in producing a bacon product. Due to the difference in fat saturation between pork and lamb, this research was used to test how successful lamb absorbs the brine in order to make bacon. The yield results of two different processing techniques, injection and tumbling, were compared along with comparing the affect of adding a dry rub of seasonings to the lamb surface. The 120 lambs breasts were split into four groups of 30. Each group received a different treatment: plain tumbled, plain injected, seasoned …

Dorothy Caldwell, Dorothy Caldwell, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

After teaching home economics for two years, and then taking several years off to raise her five children, Dorothy Caldwell spent twenty years as food service director for Marianna, Arkansas schools. She then worked as the state director of child nutrition for the Arkansas Department of Education for another decade, serving as the president of the School Nutrition Association toward the end of this period. After a brief retirement Dorothy was recruited to come to USDA in Washington, DC, to work in Food, Nutrition, and Consumer Services for another four years.

Four Past-Presidents, Bowens Martin Caldwell Nix, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Oral History interview with American School Food Service Association Past-Presidents (now the School Nutrition Association), Shirley Watkins Bowden, Dorothy Caldwell, Josephine Martin, and Mary Nix, regarding the founding of the National Food Service Management Institute (now the Institute of Child Nutrition), May 21, 2014, at the National Food Service Management Institute (now the ICN), The University of Mississippi.

Detection Of Pahs In Commercial And Wild Caught Fish Oil Using Scanning Fluorescence Spectroscopy, Edwin Antonio Pena

Seton Hall University Dissertations and Theses (ETDs)

The DeepWater Horizon (DWH) oil spill contaminated a large area in the Gulf of Mexico in summer 2010. It is likely that many aquatic species in the Gulf were affected by the spill. Crude oil contains polycyclic aromatic hydrocarbon (PAHs). Some PAHs are carcinogenic to fish and humans. The purpose of this project was to develop menhaden fish oil as a biomonitoring tool for crude oil contaminants such as PAHs using scanning fluorescence spectroscopy (SFS). Menhaden (Genus Brevoortia) is one of the most ecologically and economically important marine fish species along the Atlantic and Gulf coast; however, it is …

Urban Farm And Community Garden Hybrid Models: A Case Study Of The Huerta Del Valle Community Garden, Leah Hochberg

Scripps Senior Theses

This study examines models of community gardens and urban farms and determined a successful hybrid model for future implementation at the Huerta del Valle Community Garden. This was accomplished through analyzing the unique benefits and drawbacks of community gardens and urban farms as defined by the author, and then determining the components of each model that would maximize Huerta del Valle’s social and economic potential. Community gardens are defined in this thesis as places where community members can grow their own food in individual plots, and these spaces often contribute to community building, hands-on gardening education, and improved food access. …

Harvest Incentives: A Tool For Managing Aquatic Invasive Species, Bob Wiltshire, Nathan Stone, Marshall Meyers, Bill Hyatt, Lori Williams, Jason Goldberg, Susan Pasko, Leah Elwell

National Invasive Species Council

Conclusion

The success of any harvest incentive program to address aquatic invasive species will depend upon numerous biological, socioeconomic, and legal considerations. Programs that encourage harvest may be a successful management tool in targeting small, distinct populations; in high priority areas within a larger invasion; or they may play a supplementary role within larger control programs. Their use, however, will require careful review, planning, and monitoring to ensure success and that they do not unintentionally lead to further spread of invasive species, cause additional harm to native species, or waste valuable resources.

The Chemistry Of Baking, Jillian Claire

Senior Theses

The processes of cooking and baking can be described by molecular-level chemical reactions. By identifying the key variables of flour-based baked goods, it is possible to manipulate recipes and create an improved overall final product. This thesis explores the effects of manipulating proteins, water, lipids, air, and the biochemical reactions of yeast in baked goods.

Candy Flavorings In Tobacco, Jessica E. Brown, Wentai Luo, Lorne M. Isabelle, James F. Pankow

Chemistry Faculty Publications and Presentations

Professor James F. Pankow reveals striking similarities between the patterns in the flavoring chemicals used in flavored tobacco products and those in popular candy and Kool-Aid products. The authors analyzed 12 artificially flavored candy and fruit drink products and compared them to 15 widely-available flavored tobacco products. They found significant overlap in the chemical signatures of the flavor chemicals. Several of the tobacco products contained flavor chemicals at much higher concentrations than in the non-tobacco products.

Characterizing And Improving The Oral Sensations And Preference Of Polyphenol-Rich Aronia Berry Juice, Jeeha Park

Honors Scholar Theses

Background: Aronia berries (chokeberries) have very high levels of health-promoting polyphenols yet cause "choking" sensations due to bitterness and astringency. We aimed to describe oral sensations and palatability of aronia juice by variations in harvest time and oral sensory phenotype. Sensory blocking combinations were tested to improve juice acceptability. Methods: Ripe aronia berries were harvested at 7 time points and juiced for oral sampling by 50 adults who underwent bitter taste phenotyping. The adults reported quality intensities of prototypical tastes, foods, and aronia juices. Ethyl butyrate (10ppm) and/or sucrose (0.15 and 0.3M) were added to prototypical oral stimuli and aronia …

Investigating Antibiotic Resistance Levels Of Salmonella Internalized In Lettuce Leaves, Jason B. Thomas

McNair Scholars Research Journal

Contamination of food crops by the human pathogen Salmonella is a food safety threat worldwide. Though using treated wastewater for irrigation is a sustainable practice, it may introduce trace levels of Salmonella that may contaminate food crops. Salmonella could develop resistance to antibiotics present in wastewater. The overall goal of the project is to increase the understanding of the public health risk associated with the use of treated wastewater to irrigate food crops. The objective of this particular study is to determine the antibiotic resistance level of Salmonella internalized in lettuce leaves. In this experiment, thirty-six plants of the lettuce …

Analysis Of Volatile Compounds And Their Changes During Liquor Aging Of Chinese Liquor 'Gujing Gongjiu', Qingchuan Liu

All Theses

Chinese liquor 'Gujing Gongjiu' is a traditional Chinese distilled alcoholic beverage that is categorized into a strong-aromatic fragrance liquor. It has a strong mixed floral, fruity, and sweet flavor with a smooth taste. Volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) from Gujing liquors that were aged for 1, 5, 10, and 20 years. Optimization of HS-SPME method was performed to determine the best experimental condition for extraction of liquor volatiles. Gas chromatography-mass spectrometry (GC-MS) was used for quantitative and qualitative analysis of liquor volatiles. Volatile compounds were identified by Kovat's retention indices and their mass spectrum. The influence …

An Evaluation Of The East Indianapolis Food Desert, Angelina Qin

Undergraduate Honors Thesis Collection

The Indy East Food Desert (IEFD) appears to suffer from many common conditions noted by various scholars as food desert identifiers. Yet, its situation still remains unique. Though there is a prevalence of minority populations, low-income households, and low-education attainment levels, there are also factors of low-access, poor food options (within the limited food outlets in the neighborhoods), and poor eating habits which shape the situation of the community. In an attempt to alleviate the food desert problems, the Indy East Food Desert Coalition (IEFDC) was formed. IEFDC partnered with Butler University's Center for Urban Ecology in order to assess …

Effect Of Low And High Molecular Weights Water Soluble Chitosan On Oxidation Of Whole Milk Powder, Wesam Al-Jeddawi

All Theses

Autoxidation significantly decreases the shelf life of whole milk powder due to primary and secondary oxidation products such as hydroperoxides, aldehydes, ketones, alcohols and hydrocarbons. Water soluble chitosan has been shown to reduce oxidation by chelating metals or combining with lipids resulting in a significant antioxidative effect. The objective of this study was to determine the antioxidative effects of different concentrations of low (L) and high (H) molecular weight water soluble chitosan (9 and 90 kDa, respectively) on whole milk powder (WMP). Commercially dried WMP was obtained and rehydrated 50% (wt/wt) with various aqueous chitosan solutions (2% L2, 4% L4, …

The Detection Of The Norovirus In A Wastewater Treatment Plant As A Potential Source Of Environmental Contamination, Dorothee Goettert

Honors Capstones

No abstract provided.

Development, Implementation, And Evaluation Of A Media-Awareness Wellness Program For High School Students, Rachel Firmin Johnson

Honors Capstones

No abstract provided.