Food Science Commons^™

Effect Of Olive Mill Wastewater Phenolic Extract, Whey Protein Isolate And Xanthan Gum On The Behaviour Of Olive O/W Emulsions Using Response Surface Methodology., Nicola Caporaso, Alessandro Genovese, Roisin Burke, Catherine Barry-Ryan, Raffaele Sacchi

Articles

Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points. The effects of OMW phenolics, WPI and xanthan gum were …

'Against All Odds': Head Chefs Profiled, Máirtín Mac Con Iomaire, Hannah Allen

Articles

This study based on a survey of 170 head chefs provides the first comprehensive empirical data on the profile of head chefs in the Republic of Ireland. Eighty-four percent of head chefs were male and the majority (48.8%) were in their thirties. There is an increased rise in the attainment of degrees (currently at 35%), but findings showed that it takes years to advance in the industry, where there is a high rate of turnover. This article both reviews and adds to the international literature on the occupation of chef and raises questions for further research such as: Why are …

Development And Validation Of Gas Chromatographic Methods For Free Fatty Acid Determination In Dairy Products, David Mannion

Theses

Quantification of free fatty acids (FFA) in dairy products by gas chromatography flame ion'^ation detection is an important requirement for qua'ity, research, nutritional, authenticity and legislative purposes. Common procedures are typically variants of either the fatty acid methyl esterification (FAME) or direct on-column injection methods developed more than two decades ago. This study involved the development of an alternative novel derivatization method using butylation, incorporating automation, reducing solvent usage that is applicable for a wide range of dairy products. The accuracy, precision, linearity, limits of detection and limits of quantification of all three methods were assessed for the quantification of …

Proteomics Study Of Pre-Harvest Sprouting In Wheat, Pramod Khadka

Electronic Theses and Dissertations

Pre-harvest sprouting (PHS) of wheat (Triticum aestivum L.) is a condition characterized by the early germination of spikes during moist environmental conditions. PHS lowers yield, degrades the quality of grain and thus limits the profits of wheat producers groups. During this investigation, proteomics studies of PHS-resistant and PHS-susceptible wheat embryos were conducted at different imbibition time periods via a cutting-edge technology called iTRAQ. Proteomic analysis revealed that 190 differentially expressed proteins might be involved in various cellular functions, such as carbohydrate metabolism, nitrogen metabolism, stress response, redox regulation, ATP synthesis, and protein translation, during this untimely germination of the wheat …

Use Of Extraction Technologies In Food Safety Studies, Changling Qiu

Electronic Theses and Dissertations

Food safety has become a top concern in our society. The public in general is increasingly concerned about the safety of the food products they consume every day as more and more food contamination incidents and widespread recalls arise. It is necessary to trace any presence and/or the concentration levels of contaminants, pesticides, herbicides, or other harmful substances in food samples. Sample preparation is a crucial step in a food analytical method, as it takes up most of the total analysis time, contributing highly to the total cost of analysis and greatly influencing the results of the analysis. Traditional extraction …

Contents, Discovery Editors

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

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 17 2016, Several Authors

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

No abstract provided.

Bumpers College Students In Action, Discovery Editors

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

No abstract provided.

Pharmacological Activity Of Costus Spicatus In Experimental Bothrops Atrox Envenomation, Leide Caroline Dos Santos Picanço, José Adolfo Homobono Machado Bittencourt, Shayanne Vanessa Correia Henriques, Juliane Silva Da Silva, Juliana Maria Da Silva Oliveira, José Renato Ribeiro, Antony-Babu Sanjay, José Carlos Tavares Carvalho, Didier Stien, Jocivânia Oliveira Da Silva

Department of Food Science and Technology: Faculty Publications

Context: Medicinal plants encompass a rich source of active compounds that can neutralize snake venoms or toxins. Costus spicatus (Jacq.) Sw. (Costaceae) is used by the Amazonian population to treat inflammation, pain and other pathological manifestations.

Objective: To evaluate the influence of C. spicatus aqueous extract on edema, peritonitis, nociception, coagulation, haemorrhage and indirect haemolytic activity induced by Bothrops atrox venom (BAV).

Materials and methods: Dried and pulverized leaves were extracted with distilled water. Envenoming was induced by administration of B. atrox snake venom in Swiss Webster mice. The experimental groups consisted of BAV (at the minimum dose to induce …

Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra

Electronic Theses and Dissertations

The purpose of this research was to study the differences in the quality of 100% whole wheat flour (WWF) when the bran fraction was subjected to mild solvent treatment before reconstitution with the endosperm. The bran treatments included water washing and washing with ethanol solutions (50% and 100%). WWF prepared with untreated bran served as the control. Effects of these treatments on particle size, chemical composition, color, dough rheology, product formulation, and sensory characteristics of 100% whole wheat flour were studied. Grains of five HRSW cultivars (Advance, Prevail, Select, Brick and Forefront) were milled using a Quadrumat Senior mill. Gluten …

Successful Weight Management: Barriers And Facilitators To Maintaining Weight After Weight Loss Via A Meal Replacement Program, Hope D. Kleine

Electronic Theses and Dissertations

Purpose: Meal replacement programs (MRPs) facilitate weight loss. Unfortunately, a large percentage of individuals that lose weight through MRP are not successful at maintaining their weight. Weight regain one year following weight loss via meal replacements has been as high as 40-50%, demonstrating a critical need to improve weight maintenance in MRP participants. Therefore, the purpose of this study is to identify barriers and facilitators of weight maintenance after reaching a goal weight in MRP participants.

Methods: Seven focus groups of ≤8 clients were conducted to discuss barriers and facilitators of weight maintenance prior to reaching a point of …

Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski

Electronic Theses and Dissertations

Distiller’s dried grains (DDG) are a coproduct of ethanol production. DDG has been used historically as animal feed. However, in the past decade, ethanol production has dramatically increased causing a surplus of distiller’s grains and saturating the market. The use of DDG, which is high in both protein and fiber, to fortify baked goods is one option to reduce the excess of DDG while enhancing its economic value. The purpose of this study was first, to evaluate the washing process for DDG to make it food grade, and second to evaluate the effects of incorporation of food-grade DDG from two …

Novel Fermented Marine-Based Products, Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit Jaiswal

Books/Book Chapters/ Proceedings

Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. Though the fermentation process was initially used as a tool for food preservation but nowadays it is commonly applied to improve the sensory properties, shelf life and nutritional quality of food products. Either in traditional foods or as new opportunities, the global scenario indicates that the consumers are more inclined towards such savoury products. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either …

Project Oasis: Optimizing Aquaponic Systems To Improve Sustainability, Siddharth Nigam, Paige Balcom

Honors Theses and Capstones

Started in Fall 2015, Project OASIS (Optimizing Aquaponic Systems to Improve Sustainability) is an interdisciplinary capstone project with the goal of designing a sustainable and affordable small-scale aquaponic system for use in developing nations to tackle the problems of malnutrition and food insecurity. Aquaponics is a symbiotic relationship between fish and vegetables growing together in a recirculating system. The project’s goals were to minimize energy consumption and construction costs while using universally available materials. The computational fluid dynamics (CFD) software OpenFOAM was used to create transient and steady-state models of fish tanks to visualize velocity profiles, streamlines, and particle movement. …

Robotics In Meat Processing, Kompal Joshi, Tomas Norton, Jesus Maria Frias, Brijesh K. Tiwari

Books/Book Chapters/ Proceedings

Scientists are currently investigating micro-robotics in the medical field with a potential to provide better medical technology in the near future. When it comes to the food industry, the use of robots has been traditionally limited to picking and palletization. Today, however, robots are used in material handling and secondary or tertiary packing. Recent developments with faster computers and sophisticated sensors have made it possible to use robotics in the meat processing sectors, where their application has reduced processing costs, occupational injuries, improved efficiency and hygiene associated with meat products. Compared to other industries, the working environment in the meat …

Enzymes In Synthesis Of Novel Functional Food Ingredients, Amit Jaiswal, Samriti Sharma

Books/Book Chapters/ Proceedings

No abstract provided.

Histological Evidence Of The Effect Of Oil Palm Phenolics In Atherogenic Diet Induced Rat Model Of Alzheimer’S Disease, Kenechukwu Monplaisir Monplaisir

Wayne State University Theses

BACKGROUND: Alzheimer’s disease (AD) is a neurodegenerative disease with the clinical presentation of memory loss and cognitive impairment. Alzheimer's disease pathology is the accumulation of beta amyloid plaques and neurofibrillary tangles.

METHOD: In this study atherogenic diet was used to induce AD in aged Brown Norway rats. The rats were assigned to the following four groups fed isocaloric diets; control group (C ),high cholesterol diet (H), high cholesterol + oil palm phenolics group (HP), high cholesterol + curcumin group (HC). The impact of oil palm phenolics (OPP) on neuronal health and its effect on amyloid deposition was evaluated using histology …

In Vitro Gastrointestinal Digestion Model To Monitor The Antioxidant Properties And Bioaccessbility Of Phenolic Extracts From Elderberry (Sambucus Nigra L.), Ninghui Zhou

Wayne State University Theses

This study performed an in vitro gastrointestinal digestion model to monitor the antioxidant properties of phenolic extracts derived from the elderberry (Sambucus nigra L.). The stability and antioxidant qualities of phenolic compounds from elderberry were assessed by an in vitro gastrointestinal digestion model involving pepsin digestion (to simulate gastric digestion) and pancreatin digestion (to simulate small i22ntestine conditions). Digested and undigested elderberry were subject to antioxidant assays including total phenolic content (TPC) assay, DPPH radical scavenging assay, and oxygen radical absorbance capacity (ORAC) assay. Our result showed that digestion process significantly reduced DPPH radical scavenging activity but had no significant …

Letter From The Dean, Lona Robertson

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

No abstract provided.

Evaluation Of Protein Source At Breakfast On Energy Metabolism, Metabolic Health, And Food Intake: A Pilot Study, Lauren A. Cambias, Brianna L. Neumann, Charlayne Mitchell, Jamie I. Baum

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

Over 30% of adults in the U.S. are obese. A primary contributor to obesity is an unhealthy diet related to imbalanced macronutrients. Diets higher in protein (PRO) rather than carbohydrate (CHO) are associated with increased energy expenditure (EE) and reduced food intake. The objective of this pilot study was to determine if protein source at breakfast influences EE in young men (n = 4; ages 18-35). Participants consumed three isocaloric (whey (WP), pea (PP), beef (BP); 275 kcal, 62% PRO, 23% CHO, 15% Fat) drinks in a randomized, crossover design study with a one-week washout period (time between the administration …

Aptameric Sensors: In Vitro Selection Of Dna That Binds Bromocresol Purple, Derek B. Miller

Honors Undergraduate Theses

Aptamers being used as sensors is an emerging field that has capabilities of being tomorrow’s diagnostic tools. As aptameric sensors have become more popular, their visualization systems have been limited. The majority of today’s aptameric sensors require expensive machinery such as a fluorometer in order to visualize results. We propose a system that will cut the need for instrumentation and be detected via the naked eye. With the selection of an aptamer to bind the pH indicating dye bromocresol purple (BCP) this may be achieved. When rendered active, the binding towards BCP will facilitate a color change from yellow to …

Physico-Chemical, Rheological And Baking Properties Of Proso Millet, Manjot Singh

Theses and Dissertations--Biosystems and Agricultural Engineering

Due to climate change, water scarcity, increasing population and rising food prices, agriculture and food security has been affected worldwide. Cereal grains being a major part of world food supply also act as important energy source in human diet. In order to counter food insecurity, alternative grains are being explored, and millet being drought-resistant has the potential to serve as an alternative grain due to its comparable nutritional composition with other major cereals and its gluten free proteins. The evidence that gluten sensitivity is one of the increasing food intolerances is driving an increasing demand for gluten-free foods. However, gluten …

Message From The Faculty Editor, Mary Savin

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

No abstract provided.

Instructions For Authors, Discovery Editors

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

No abstract provided.

Evaluation Of Plasma, High-Pressure And Ultrasound Processing On The Stability Of Fructooligosaccharides, Elenilson Alves Filho, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke, Brijesh Tiwari, Edy Brito, Sueli Rodrigues, Fabiano Fernandes

Articles

Fructooligosaccharides (FOS) are among the main carbohydrates with prebiotic activity, and they are the most applied functional carbohydrate ingredient in the food industry. FOS are known to hydrolyse when subjected to thermal processing, thus partially losing its functional properties. In this study, we evaluate whether three nonthermal technologies are suitable for processing FOS regarding its stability after processing. FOS were subjected to ultrasound, high-pressure processing (HPP) and atmospheric cold plasma (ACP). The FOS solution, 70 g L−1, was set at a concentration recommended for human intake. The treatments were carried out at operating conditions usually used for microbial inactivation in …

Unraveling The Dose-Response Puzzle Of L. Monocytogenes: A Mechanistic Approach, S. M.Ashrafur Rahman, Daniel Munther, Aamir Fazil, Ben Smith, Jianhong Wu

Mathematics and Statistics Faculty Publications

Food-borne disease outbreaks caused by Listeria monocytogenes continue to impose heavy burdens on public health in North America and globally. To explore the threat L. monocytogenes presents to the elderly, pregnant woman and immuno-compromised individuals, many studies have focused on in-host infection mechanisms and risk evaluation in terms of dose-response outcomes. However, the connection of these two foci has received little attention, leaving risk prediction with an insufficient mechanistic basis. Consequently, there is a critical need to quantifiably link in-host infection pathways with the dose-response paradigm. To better understand these relationships, we propose a new mathematical model to describe the …

Effect Of Phytosanitary Irradiation And Methyl Bromide Fumigation On The Physical, Sensory, And Microbiological Quality Of Blueberries And Sweet Cherries, Karen Thang, Kimberly Au, Cyril Rakovski, Anuradha Prakash

Food Science Faculty Articles and Research

Background

The objective of this study was to determine whether irradiation could serve as a suitable phytosanitary treatment alternative to methyl bromide (MB) fumigation for blueberries and sweet cherry and also to determine the effect of phytosanitary irradiation treatment on survival of Salmonella spp. and Listeria monocytogenes on these fruit. ‘Bluecrop’ blueberries (Vaccinium corymbosum) and ‘Sweetheart’ cherries (Prunus avium) were irradiated at 0.4 kGy or fumigated with methyl bromide and evaluated for quality attributes during storage.

Results

Irradiation caused an immediate decrease in firmness of both fruit without further significant change during storage. Fumigated fruit, in …

Success Stories And Emerging Themes In Conservation Physiology, Christine L. Madliger, Steven J. Cooke, Erica J. Crespi, Jennifer L. Funk, Kevin R. Hultine, Kathleen E. Hunt, Jason R. Rohr, Brent J. Sinclair, Cory D. Suski, Craig K. R. Willis, Oliver P. Love

Biology, Chemistry, and Environmental Sciences Faculty Articles and Research

The potential benefits of physiology for conservation are well established and include greater specificity of management techniques, determination of cause–effect relationships, increased sensitivity of health and disturbance monitoring and greater capacity for predicting future change. While descriptions of the specific avenues in which conservation and physiology can be integrated are readily available and important to the continuing expansion of the discipline of ‘conservation physiology’, to date there has been no assessment of how the field has specifically contributed to conservation success. However, the goal of conservation physiology is to foster conservation solutions and it is therefore important to assess whether …

Monitoring Yogurt Culture Fermentation And Predicting Fermentation Endpoint With Fluorescence Spectroscopy, Timothey P. Mains, Frederick Alan Payne, Michael P. Sama

Biosystems and Agricultural Engineering Faculty Publications

Determination of the endpoint of yogurt culture fermentation is a process parameter that could benefit from automation. The feasibility of using a fluorescence sensor technology based on 280 nm excitation and 350 nm emission to predict the endpoint of yogurt culture fermentation was investigated and compared with the endpoint prediction from a near-infrared (880 nm) light backscatter sensor. Yogurt cultures with three levels of milk solids (8%, 10%, and 12%) and three temperatures (40°C, 43°C, and 46°C) were tested with three replications in a 3 x 3 factorial design (n = 27). Prediction models were developed for each optical measurement …

Relative Reactivity Of Protein And Lipid To Oxidants In Different Bi-Phasic Systems And Its Implication In Sausage Quality, Jiayi Yang

Theses and Dissertations--Animal and Food Sciences

This study investigated the progression of protein and lipid oxidation in different bi-phasic model systems: simple aqueous dispersions, liposome, and oil-in-water (O/W) emulsions. Varied concentrations of isolated pork myofibrillar protein (MFP) were mixed with free fatty acids (C18:1, C18:2, C18:3), lecithin, or vegetable oil to construct different lipid-protein dispersion systems, then subjected to hydroxyl radical stress at 4 °C. Comparison of the evolution of lipid oxidation with protein modification markers in all dispersion systems showed noteworthy attenuation of tryptophan fluorescence, protein carbonyl formation, and extensive polymerization of myosin in 2 h. This process preceded lipid oxidation which exhibited notable accumulations …