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2019

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Articles 721 - 750 of 818

Full-Text Articles in Food Science

Isolation, Identification And Characterisation Of Enterococcus Faecalis Isolates For The Generation Of Multifuctional Bioactive Peptides From Milk, Kenneth Patrick Graham Jan 2019

Isolation, Identification And Characterisation Of Enterococcus Faecalis Isolates For The Generation Of Multifuctional Bioactive Peptides From Milk, Kenneth Patrick Graham

Theses

Enterococci are lactic acid bacteria (LAB) that have the paradoxical position of possessing biochemical properties of technological importance, but are also considered as opportunistic pathogens capable of causing infection in immunocompromised patients. However, they have a long history of safe use in foods and have been evaluated in several studies for their role as starter, adjunct, probiotic and protective cultures. They show higher proteolytic activities than other LAB and have demonstrated the ability to produce bioactive peptides during the fermentation of milk. The aim of this project was to identify proteolytic Enterococcus faecalis isolates capable of generating health-promoting bioactive peptides …

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Influence Of Sporulation And Germination Behavior Of Bacillus Licheniformis On Microbial Quality Of Skim Milk Powder, Nancy Awasti Jan 2019

Influence Of Sporulation And Germination Behavior Of Bacillus Licheniformis On Microbial Quality Of Skim Milk Powder, Nancy Awasti

Electronic Theses and Dissertations

This dissertation includes modeling of sporulation and germination behavior of Bacillus licheniformis strains during raw milk holding, tracking the survival of sporeformers and spores of high sporulating Bacillus strain during skim milk powder manufacturing. In addition, preliminary studies were done to standardize a rapid spore detection technique by using ratiometric fluorescence. To understand the role of strain variability during raw milk holding conditions, population dynamics of two strains of Bacillus licheniformis, ATCC 6634 and 14580, were modeled as a function of temperature (4.0 -12.0˚ C) and duration (0 - 72 h), using regression analysis. Based on initial spiking of vegetative …

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Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary Jan 2019

Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary

Electronic Theses and Dissertations

Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …

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Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey Jan 2019

Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey

Electronic Theses and Dissertations

Products are analyzed in major sectors of food industry to meet regulatory standards, food safety, quality control, and research and development. Analytical and extraction techniques have been applied for simultaneous investigation of multiple product characteristics. Food analysis faces critical challenges due to the complex composition of food, leading to matrix effects that result in loss of accuracy and reliability. The analytical techniques require an efficient sample preparation to avoid or minimize matrix effects. Solid-phase extraction has been widely used to address this issue. In this dissertation, the aim is to apply analytical techniques in food product development. To accomplish this, …

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Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh Jan 2019

Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh

Electronic Theses and Dissertations

Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). Evidence about the presence of injured cells in ice …

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Effects Of Oats And Distiller’S Dried Grains Fibers On Fortification Of Asian Noodles – Evaluation Of Glycemic Response, Noodle Quality And Nutritional Composition, Kara Konst Jan 2019

Effects Of Oats And Distiller’S Dried Grains Fibers On Fortification Of Asian Noodles – Evaluation Of Glycemic Response, Noodle Quality And Nutritional Composition, Kara Konst

Electronic Theses and Dissertations

The objective of this study was to develop Asian wheat noodle formulations enriched with oat flour and corn DDG at 10, 20 and 30 % wheat flour replacement levels and to evaluate the effects of this fiber and protein enrichment on the glycemic response of human subjects. We hypothesized that the addition of high-fiber oats and high-fiber, high-protein DDG will have synergistic effects in lowering the glycemic response in human subjects. In this study, steamed instant Asian noodles were prepared with DDG(D) and oats(OF) in combination with all-purpose wheat flour(W) in the following flour blends: (W:D) 90:10, (W:OF) 90:10, (W:D) …

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Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel Jan 2019

Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel

Electronic Theses and Dissertations

Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health significantly. Their supplementation through diet is prudent and carbohydrates standout as favorable choice. Carbohydrates, starches and polysaccharides, exhibit unique chemical structures and functionalities, and interact with mineral ions in several ways. The aim of this research is to investigate the effect of mineral ions on the physicochemical properties, tensile strength and in vitro starch digestion of starch-films. Corn starch and potato starch along with Fe2+, Mn2+, Cu2+ and Zn2+ ions have been chosen as model starch …

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Letter From The Dean, Deacue Fields Jan 2019

Letter From The Dean, Deacue Fields

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

No abstract provided.

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A Message From The Associate Dean Of The Honors College And Co-Chair Of The Service Learning Initiative, Jennie Popp Jan 2019

A Message From The Associate Dean Of The Honors College And Co-Chair Of The Service Learning Initiative, Jennie Popp

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

No abstract provided.

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Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 20 2019, Several Authors Jan 2019

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 20 2019, Several Authors

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

No abstract provided.

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Recovering Our Roots: The Importance Of Salish Ethnobotanical Knowledge And Traditional Food Systems To Community Wellbeing On The Flathead Indian Reservation In Montana., Mitchell Rose Bear Don't Walk Jan 2019

Recovering Our Roots: The Importance Of Salish Ethnobotanical Knowledge And Traditional Food Systems To Community Wellbeing On The Flathead Indian Reservation In Montana., Mitchell Rose Bear Don't Walk

Graduate Student Theses, Dissertations, & Professional Papers

This thesis provides a culturally-comprehensive review of the plants utilized for food in the Bitterroot Salish tribe of northwestern Montana. As part of the larger Confederated Salish and Kootenai Tribes (CS&KT) of the Flathead Indian Reservation, the Bitterroot Salish historically utilized hundreds of plants for food, medicine and hygiene. This thesis aims to highlight food plants and their important cultural components. The information herein is a combination of history, ethnography, linguistics, ethnobotany, and first-hand experience with the current Salish community to provide a holistic framework of understanding traditional food plants today. A comprehensive plant list is provided with Latin, Salish …

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Characterization Of Aroma Compounds In Whole Dried Chili During Storage, Ersa Aurora Ria Diani Jan 2019

Characterization Of Aroma Compounds In Whole Dried Chili During Storage, Ersa Aurora Ria Diani

Chulalongkorn University Theses and Dissertations (Chula ETD)

Dried chili is one of the world-famous spices due to its unique flavor, spicy character, and beneficial nutrients. Odd-aroma formation of dried chili during storage is one of the most important problem for dried chili producers and/or food manufacturers. The objective of this study is to characterize the volatile compounds related to odd-aroma development in dried chili during storage. This study was divided into three parts, including 1) comparison of solvent free extraction techniques for dried chili 2) comparison of aroma volatile profiles in dried chili at different time of storage 3) identification of odd-aroma in dried chili produced by …

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Innovative Use Of Alkalis In The Ancient Americas, Robert C. Bradley Jan 2019

Innovative Use Of Alkalis In The Ancient Americas, Robert C. Bradley

School of Art & Design Faculty Publications

Nixtamalization, from the Náhuatl nixtamalli, is a process in which maize is soaked in a vessel containing an alkali solution. The alkali processing of maize is essential in preparing corn for human consumption because it releases lysine and tryptophan and, most importantly, niacin. Without these, when the primary dietary staple is unprocessed maize, the result is malnutrition and disease, pellagra. Nixtamalization originated in pre-Columbian Mesoamerica but there was a paucity of corn processing in pre-Hispanic South America, even though corn was ubiquitous in both regions at a very early date. However, coca was similarly soaked in an alkali solution, …

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Developing Food Quality Standards For Distiller’S Dried Grains – Evaluating Composition Quality And Safety, Tanvee Deshpande Jan 2019

Developing Food Quality Standards For Distiller’S Dried Grains – Evaluating Composition Quality And Safety, Tanvee Deshpande

Electronic Theses and Dissertations

Introduction: Distillers Grains represent a major co-product of corn ethanol production. At the production rate of 44 million tons/year and a price of $95/ton, this co-product has potential as a food ingredient (solvent-treated dried products) owing to its high protein content (38%) and high fiber content (40%TDF). The aim of the research was to determine the composition, quality and safety of several initial moisture types of distiller’s grains – distiller’s grains without solubles (DG) and distiller’s grains with solubles (DGS) in wet and freeze-dried form (FrD) from 2017 and 2018.
Method: Processing methods were optimized for raw DG & DGS …

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Calculating Restaurant Failure Rates Using Longitudinal Census Data, J. J. Healy, Máirtín Mac Con Iomaire Jan 2019

Calculating Restaurant Failure Rates Using Longitudinal Census Data, J. J. Healy, Máirtín Mac Con Iomaire

Articles

Failure rates in the restaurant industry are popularly perceived to be far higher than they actually are. This paper calculates failure rates in the Irish Food and Drinks Sector (IFDS), for the first time, using longitudinal census data from the Central Statistics Office (CSO) in Ireland, which follows the European statistical classification of economic activity (NACE). The results are compared with previously published literature on restaurant failure rates in the United States of America. This study also compares IFDS failure rates with other industry sectors in Ireland (construction, manufacturing). Drawing on Stinchcombe’s ’liability of newness’ theory, the informal fallacies theory …

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Assessment Of Physicochemical Characteristics, Thermal Stability And Release Profile Of Ascorbic Acid Microcapsules Obtained By Complex Coacervation, Michele Cristina Rodrigues Da Cruz, João Luiz Andreotti Dagostin, Camila Augusto Perussello, Maria Lúcia Masson Jan 2019

Assessment Of Physicochemical Characteristics, Thermal Stability And Release Profile Of Ascorbic Acid Microcapsules Obtained By Complex Coacervation, Michele Cristina Rodrigues Da Cruz, João Luiz Andreotti Dagostin, Camila Augusto Perussello, Maria Lúcia Masson

Articles

The aim of this study was to determine the physicochemical characteristics, thermal stability and release profile of ascorbic acid (AA) microcapsules obtained by complex coacervation. Gelatin and gum arabic were used as wall materials in concentrations of 2.5, 5.0 and 7.5 g% (w/v). The coacervate microcapsules were freeze-dried and assessed for physicochemical characteristics, thermal behavior and stability during 60 days of storage. The release profile was evaluated at different pH values (1.1, 2.2, 5.4, 7.4, 9.6 and 12). The encapsulation efficiency ranged from 27.3 to 93.8%. The microcapsules of AA presented good characteristics for application in food matrices, such as …

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Predicting Quality Attributes Of Strawberry Packed Under Modified Atmosphere Throughout The Cold Chain, Kompal Joshi, Brijesh Tiwari, P. J. Cullen, Jesus Maria Frias Jan 2019

Predicting Quality Attributes Of Strawberry Packed Under Modified Atmosphere Throughout The Cold Chain, Kompal Joshi, Brijesh Tiwari, P. J. Cullen, Jesus Maria Frias

Articles

Modified Atmosphere Packaging (MAP) is used commercially to extend the shelf life of strawberries. The attainment of desired gas (O2, CO2) concentrations inside MAP relies on the product respiration and the mass transfer through packaging and will affect the quality. The objective of this work is to build a mathematical model for strawberries to assess the effect of the uncertainties on headspace gas concentration and quality: 1) cold chain related temperature and relative humidity variations and 2) variability associated to product respiration and quality based on literature. Weight loss was more influenced by the cold chain storage conditions (temperature and …

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Eating Insects: A Community Action Toolkit, Lily X. Chumrau, Charlotte Langner, Freya Sargent, Ellen Sears, Mary Mccormick Jan 2019

Eating Insects: A Community Action Toolkit, Lily X. Chumrau, Charlotte Langner, Freya Sargent, Ellen Sears, Mary Mccormick

Undergraduate Theses, Professional Papers, and Capstone Artifacts

The world’s human population has risen exponentially over the last 100 years and is expected to reach nine billion by 2050. Ensuring food security and resource sustainability is of global concern. The United Nations Food and Agriculture Organization endorses insect farming as an alternative to cattle, pork, sheep, and poultry industries because of their higher food conversion rate. Insect farming requires less arable land, less water, and produces less greenhouse gases than traditional livestock. The practice of eating insects, known as entomophagy, is not a new idea as two billion people around the world include insects in their diets. Unfortunately, …

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A Modified Rcm Medium For The Growth Of Lactobacillus Bulgaricus, Ayowole Caleb Oyeniran Jan 2019

A Modified Rcm Medium For The Growth Of Lactobacillus Bulgaricus, Ayowole Caleb Oyeniran

Theses

In this study, we modified reinforced clostridial medium (RCM) to selectively enumerate and isolate Lactobacillus bulgaricus, a probiotic and an important starter culture in the dairy industry. The disparity in the reported carbohydrate fermentation pattern of L. bulgaricus was used to develop a growth medium not only selective for L. bulgaricus but significantly inhibitory to the growth of other lactic acid bacteria. A recently modified RCM (mRCM) was optimized for this study by the addition of 0.5% fructose, 0.5% dextrose, 1% maltose and 0.25% sodium pyruvate while replacing lactose as a carbohydrate source. The cell recovery and bacterial counts of …

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การพัฒนาแผ่นปรุงรสน้ำจิ้มแจ่วลดปริมาณโซเดียมโดยการเสริมความเค็มด้วยกลิ่น, กรคณา ธนารุ่งโรจน์ Jan 2019

การพัฒนาแผ่นปรุงรสน้ำจิ้มแจ่วลดปริมาณโซเดียมโดยการเสริมความเค็มด้วยกลิ่น, กรคณา ธนารุ่งโรจน์

Chulalongkorn University Theses and Dissertations (Chula ETD)

งานวิจัยนี้มีวัตถุประสงค์เพื่อลดเกลือโซเดียมคลอไรด์ (โดยลดปริมาณน้ำปลา) ในผลิตภัณฑ์แผ่นปรุงรสน้ำจิ้มแจ่วโดยการเสริมความเค็มด้วยกลิ่น การทดลองส่วนแรกเพื่อหากลิ่นที่เหมาะสม โดยศึกษาโพรไฟล์กลิ่นรสและทดสอบการยอมรับของน้ำจิ้มแจ่ว ในการศึกษาโพรไฟล์กลิ่นรสของน้ำจิ้มแจ่ว 11 สูตร ได้แก่ น้ำจิ้มแจ่วสูตรควบคุมที่ไม่ลดเกลือโซเดียมคลอไรด์ (N100) น้ำจิ้มแจ่วสูตรลดเกลือโซเดียมคลอไรด์สูตรที่ใช้น้ำปลาและน้ำเกลือที่ลดเกลือในสูตรลง 40% (N60 และ S60) และน้ำจิ้มแจ่วสูตรลดเกลือโซเดียมคลอไรด์ที่ใช้กลิ่นเสริมความเค็ม 8 สูตร ซึ่งแปรชนิดสารให้รสเค็ม 2 ชนิด (น้ำปลาและน้ำเกลือ) ชนิดกลิ่น 2 กลิ่น (กลิ่นหมูย่างและกลิ่นน้ำปลา) และความเข้มข้นของกลิ่น 2 ระดับ จากการทดลองพบว่าน้ำจิ้มแจ่วสูตร N60 ที่เติมกลิ่นหมูย่างความเข้มข้น 0.1%v/w (N60P0.1) มีโพรไฟล์กลิ่นรสใกล้เคียงกับน้ำจิ้มแจ่วสูตร N100 มากที่สุด และได้รับคะแนนความชอบมากที่สุดจากการทดสอบการยอมรับทางประสาทสัมผัส การทดลองส่วนที่ 2 เพื่อคัดเลือกสูตรที่เหมาะสมในการขึ้นรูปแผ่นปรุงรส จึงศึกษาอิทธิพลของปริมาณเกลือโซเดียมคลอไรด์ (น้ำปลา) ชนิดของกรดในน้ำจิ้มแจ่ว และอิทธิพลของชนิดสารก่อฟิล์มต่อสมบัติทางกายภาพและเคมีของของแผ่นปรุงรสน้ำจิ้มแจ่ว 12 สูตร ซึ่งเตรียมจากน้ำจิ้มแจ่ว ที่แปรปริมาณน้ำปลาเพื่อให้มีเกลือโซเดียมคลอไรด์ในสูตร 3 ระดับ คือ 60% 80% และ 100% และแปรชนิดของกรด 2 ชนิดในน้ำจิ้มแจ่ว คือ น้ำมะนาวผสมน้ำมะขามเปียก (LT) และน้ำมะขามเปียกล้วน (T) ผสมกับสารก่อฟิล์ม 2 ชนิด ได้แก่ มอลโทเดกซ์ทรินผสมแซนแทนกัม (X) หรือมอลโทเดกซ์ทรินผสม GelproTM (G) จากการทดลองพบว่าแผ่นปรุงรสน้ำจิ้มแจ่วจากสารก่อฟิล์ม X สูตรน้ำมะนาวผสมน้ำมะขามเปียกที่ลดเกลือโซเดียมคลอไรด์เหลือ 60% (X-LT60) มีสมบัติเชิงกลที่ดี คือ สามารถฉีกขาดได้ง่าย แต่ไม่เปราะจนเกินไป และสามารถละลายน้ำได้มากกว่า 90% ภายในเวลา 3 นาที จึงเลือกแผ่นฟิล์มปรุงรสน้ำจิ้มแจ่วสูตร X-LT60 และกลิ่นหมูย่างเพื่อพัฒนาเป็นผลิตภัณฑ์แผ่นปรุงรสน้ำจิ้มแจ่ว ในการทดลองส่วนที่ 3 เพื่อหาเวลาในการอบแห้ง และศึกษาสมบัติด้านต่าง ๆ เมื่อโรยข้าวคั่ว และพริกป่นลงบนผลิตภัณฑ์แผ่นปรุงรสน้ำจิ้มแจ่ว พบว่า เมื่ออบที่ …

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Greenhouse Aquaponics: Custom Aquaponic Systems At Home, Jesse L. Blanchard, David G. Hyatt, Jennie Popp, Leah English Jan 2019

Greenhouse Aquaponics: Custom Aquaponic Systems At Home, Jesse L. Blanchard, David G. Hyatt, Jennie Popp, Leah English

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

Taking advantage of inherent natural systems, aquaponic practices hold the potential to serve as an educational, sustainable, and profitable hobby for home gardeners facing common constraints such as temperature, space, and pests. The goal of this research was to assess the feasibility of implementing a small scale (4,542-liter) home -based aquaponic system in a small (48.768 square meter) greenhouse to produce fresh produce and fish protein. System construction and maintenance costs were compared to the value of crops and fish produced to determine whether this aquaponic system is a feasible option for the home grower. It was hypothesized that this …

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The Effects Of Eicosapentaenoic Acid (Epa) And Docosahexaenoic Acid (Dha) On Brown Adipogenesis In Stem Cell Culture, Darynne A. Dahlem, Yan Huang Jan 2019

The Effects Of Eicosapentaenoic Acid (Epa) And Docosahexaenoic Acid (Dha) On Brown Adipogenesis In Stem Cell Culture, Darynne A. Dahlem, Yan Huang

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

Polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are major maternal dietary supplements due to their positive benefits on neurological tissue growth during the first 12 weeks of gestation. Previous studies show that EPA and DHA inhibit muscle formation but promote adipogenesis. However, no research has addressed the question whether high intake of EPA and DHA affects brown fat development during gestation. The objective of this study was to measure the effect of EPA and DHA supplement on brown adipogenesis and potential pathways related to mitochondrial biosynthesis using fibroblasts as in vitro model. Using Oil-Red-O staining …

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Impact Of Selected Infrared Wavelengths On Inactivation Of Microbes On Rough Rice, Rebecca L. Bowie, Griffiths Atungulu, Abass Oduola, Shantae Wilson, Zeinab Mohammadi-Shad Jan 2019

Impact Of Selected Infrared Wavelengths On Inactivation Of Microbes On Rough Rice, Rebecca L. Bowie, Griffiths Atungulu, Abass Oduola, Shantae Wilson, Zeinab Mohammadi-Shad

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

Formation of harmful microbes and their associated mycotoxins on rough rice during storage presents negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) samples of rice were treated at different IR wavelengths (λ), 3.2, 4.5, and 5.8 …

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Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha R. Findley, Luke Howard Jan 2019

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha R. Findley, Luke Howard

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

This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in losses of anthocyanins (50 and 31%, respectively). An eight-week storage time also resulted in a decrease in anthocyanins (7 to 51%) in products stored at ambient temperature. The ice pop, which was stored …

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Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali Jan 2019

Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali

Theses and Dissertations--Biosystems and Agricultural Engineering

Forced convective drying using a wind turbine mechanically connected to a ventilation fan was hypothesized for low cost and rapid grain drying in developing countries. The idea was tested using an expandable wind turbine blade system with variable pitch, at low wind speeds in a wind tunnel. The design was based on empirical and theoretical models embedded in a graphical user interface (GUI) created to estimate airflow-power requirements for drying ear corn. Output airflow (0.0016 - 0.0052 m3kg-1s-1) increased within the study wind speed range (2.0 - 5.5 m/s). System efficiency peak (8.6%) was …

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The Effect Of Sodium Selenate Biofortification On Plant Yield, Mineral Content, And Antioxidant Capacity Of Culinary Herb Microgreens, Rachel G. Newman Jan 2019

The Effect Of Sodium Selenate Biofortification On Plant Yield, Mineral Content, And Antioxidant Capacity Of Culinary Herb Microgreens, Rachel G. Newman

Graduate Theses, Dissertations, and Problem Reports (ETD)

Selenium (Se) biofortification of plants has been suggested as a method for enhancing dietary Se intake. Popular herbs such as basil (Ocimum basilicum), cilantro (Coriandrum sativum), and scallions (Allium fistulosum) are used for enhancing flavors. Microgreens are young seedlings harvested with one to two true leaves and are increasingly popular in the consumer marketplace. In this study, basil, cilantro, and scallion microgreens were treated with various concentrations of Se as sodium selenate in hydroponic conditions to investigate the effect on plant yield, mineral content (selenium, sulfur, sodium, potassium, phosphorus, calcium, magnesium, copper, iron, manganese, zinc, and boron), total phenolic compounds, …

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Metabolic And Morphological Evaluation Of Two Brewer’S Yeast Strains Throughout Serial Re-Pitching In Beer Fermentation, Anh Pham Jan 2019

Metabolic And Morphological Evaluation Of Two Brewer’S Yeast Strains Throughout Serial Re-Pitching In Beer Fermentation, Anh Pham

All Graduate Theses, Dissertations, and Other Capstone Projects

Beer fermentation is the process of growing yeast anaerobically in a malt-based medium, ultimately resulting in alcohol and carbon dioxide production. In order to reduce the cost and waiting time, serial repitching has been practiced among microbrewers. The technique emphasizes transferring yeast from one batch of beer to the subsequent brewing cycles. It has been shown that aged yeast cultures have higher fermentation efficiency and shorter lag period, thereby resulting in shorter fermentation times, faster pH drop, and lower concentrations of unwanted products. Despite the advantages of serial repitching, one can only practice repitching for approximately 5-6 times with a …

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Degradation Kinetics Of Cold Plasma-Treated Antibiotics And Their Antimicrobial Activity, Chaitanya Sarangapani, Dana Ziuzina, Patrice Behan, Daniela Boehm, Brendan F. Gilmore, Patrick J. Cullen, Paula Bourke Jan 2019

Degradation Kinetics Of Cold Plasma-Treated Antibiotics And Their Antimicrobial Activity, Chaitanya Sarangapani, Dana Ziuzina, Patrice Behan, Daniela Boehm, Brendan F. Gilmore, Patrick J. Cullen, Paula Bourke

Articles

Antibiotics, such as ofloxacin (OFX) and ciprofloxacin (CFX), are often detected in considerable concentrations in both wastewater effluents and surface water. This poses a risk to non-target organisms and to human health. The aim of this work was to study atmospheric cold plasma (ACP) degradation of antibiotics in water and meat effluent and to explore any residual antimicrobial activity of samples submitted to the plasma process. The results revealed that ACP successfully degraded the studied antibiotics and that the reaction mechanism is principally related to attack by hydroxyl radicals and ozone. According to the disk diffusion assay, the activity of …

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Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment, Rajeev Ravindran, Gwilym Williams, Amit Jaiswal Jan 2019

Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment, Rajeev Ravindran, Gwilym Williams, Amit Jaiswal

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In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of sporestodeterminetheoptimalfermentationcondition. Thebestfermentationconditionsforxylanase productionwerefound to beincubation at30◦Cwith aninitial moisture contentof 70%and usingan inoculum of 6.5×106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g …

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Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck Jan 2019

Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck

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The susceptibility of Candida albicans biofilms to a non-thermal plasma treatment has been investigated in terms of growth, survival and cell viability by a series of in vitro experiments. For different time periods , the C. albicans strain SC5314 was treated with a microwave-induced plasma torch (MiniMIP). The MiniMIP treatment had a strong effect (reduction factor (RF) = 2.97 after 50 s treatment) at a distance of 3 cm between the nozzle and the superior regions of the biofilms. In addition, a viability reduction of 77% after a 20 s plasma treatment and a metabolism reduction of 90% after a …

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