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Articles 1 - 6 of 6
Full-Text Articles in Food Science
Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson
Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Listeria monocytogenes and Escherichia coli are both among the most common microbial pathogens that cause foodborne illnesses and death. They both are capable of growing over a wide range of conditions. Organic acids are widely employed in the food industry to control growth of these pathogens to help prevent foodborne illnesses. There is substantial evidence that intracellular accumulation of organic acid anions is a major inhibitor to cell growth, and that many bacteria may combat anion accumulation by lowering their intracellular pH (pHi). In this study, we followed the accumulation of acid anion into the cell pellet and …
Injection Of Iodoacetic Acid Into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler
Injection Of Iodoacetic Acid Into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Following the harvest of an animal, muscle will continue to produce energy in an attempt to stay alive, primarily through the pathway of glycolysis. This occurs in the form of anaerobic (oxygen-free) metabolism of glucose and glycogen, which causes the meat to acidify. This acidification process is important for proper meat quality development and when insufficient glycolysis occurs it can cause a meat defect known as dark cutting. This defect causes the color of the muscle to become very dark, increases the water-holding capacity of the meat, and causes it to feel firm and dry on the surface because the …
Antioxidant Combination Of High Phosphatidylserine (Ps) Lecithin With Mixed Tocopherol In Soybean Oil-In-Water Emulsion: Effect Of Ph And Salt, Princy Agnihotri
Antioxidant Combination Of High Phosphatidylserine (Ps) Lecithin With Mixed Tocopherol In Soybean Oil-In-Water Emulsion: Effect Of Ph And Salt, Princy Agnihotri
Masters Theses
Lipid oxidation is one of the major challenges faced by the food industry as it contributes to the loss of nutritional quality and loss of flavor in food products. Studies have shown that naturally occurring phospholipids like phosphatidylserine (PS) and phosphatidylethanolamine (PE) can regenerate oxidized tocopherols and help delay the lipid oxidation in bulk oils and oil-in-water emulsions. Since consumers desire simpler and cleaner labels, without chemically synthesized antioxidants, this research is of great interest. The combination of PS and PE with tocopherols has already been studied. However, PS was a better antioxidant in combination with tocopherols in the oil-in-water …
Effect Of Ph And Heat Treatment On Physicochemical And Functional Properties Of Spray-Dried Whey Protein Concentrate Powder, Thao M. Ho, Jinlei Zhu, Nidhi Bansal, Mary C. Boyce, Thao T. Le
Effect Of Ph And Heat Treatment On Physicochemical And Functional Properties Of Spray-Dried Whey Protein Concentrate Powder, Thao M. Ho, Jinlei Zhu, Nidhi Bansal, Mary C. Boyce, Thao T. Le
Research outputs 2014 to 2021
Effects of pH and heating on deamidation of whey protein concentrate (WPC) solution and functional properties of resultant spray-dried WPC powder were investigated. Temperature and heating time affected deamidation rates with the highest reactivities for WPC solutions heated at 120 °C for 15 min and 145 °C for 120 s. Deamidation sites were pH dependent: pH 3 induced more glutamine deamidation; pH 10 induced more asparagine deamidation. The functional properties of spray-dried WPC powders were also pH dependent. WPC solution adjusted to pH 3 and heated at 145 °C for 120 s (prior to spray drying) exhibited a reduction in …
Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow
Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow
Department of Food Science and Technology: Dissertations, Theses, and Student Research
There is general consensus among the scientific community that dietary fibers reduce the risk of Western diseases through their fermentation by beneficial microbial communities in the human gut. However, dietary fibers in wheat bran (WB) and pinto bean (PB) are incompletely fermented by the gut microbiota. Therefore, there is a critical need to identify gut microbial communities that can increase fermentation of dietary fibers from these foods to maximize their disease-preventing properties. The goal of this study was to identify such communities with increased capacity to ferment the dietary fibers in WB and PB. To accomplish these goals, a stepwise …
Utilization Of Polysaccharide-Based High Internal Phase Emulsion For Nutraceutical Encapsulation: Enhancement Of Carotenoid Loading Capacity And Stability, Chi Yan, Xiaolin Wu, Yi Wang, Shengfeng Peng, Jun Chen, Liqiang Zou, David Julian Mcclements, Wei Liu
Utilization Of Polysaccharide-Based High Internal Phase Emulsion For Nutraceutical Encapsulation: Enhancement Of Carotenoid Loading Capacity And Stability, Chi Yan, Xiaolin Wu, Yi Wang, Shengfeng Peng, Jun Chen, Liqiang Zou, David Julian Mcclements, Wei Liu
Food Science Department Faculty Publication Series
The main goal of the present work was to access the ability of high internal phase emulsions (HIPEs) to encapsulate fl-carotene. The carotenoid loading capacity of the HIPEs was around 20-fold higher when OSAstarch/chitosan complexes were used than when only OSA-starch was used. This impact could be mainly assigned to the capacity of the former HIPEs to trap carotenoid caystals in a stable form. The OSA-starch/chitosan complexes were shown to absorb on the oil droplets interface and form a 3D network in the aqueous phase, which helped to prevent droplet coalescence induced by fl-carotene crystal. The incorporation of fl-carotene within …