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Full-Text Articles in Food Science
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 …
Factors Affecting Sensory Acceptance Of Thickened Liquids Used In Dysphagia Management, Allison N. Cox
Factors Affecting Sensory Acceptance Of Thickened Liquids Used In Dysphagia Management, Allison N. Cox
Masters Theses
Between 4-16% of adults in the United States have experienced difficulty swallowing at some point during their lives. Difficulty swallowing, or clinically referred to as dysphagia, poses increased concern when drinking beverages. While no treatment is currently available, it is often recommended that liquids be thickened to improve the safety of swallowing and prevent liquids from being aspirated in the lungs. However, thickened liquids are poorly accepted by individuals with dysphagia. Taste and flavor suppression has been shown in various thickened liquid matrices, but the mechanisms for understanding these changes in perception are quite complex. Additionally, literature focused on dysphagic …
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.
Date Fruit Fiber Variability In Composition, Tissue Distribution, And Contribution To Hardness Of Date Fruits (Phoenix Dactylifera L.), Navomy George
Date Fruit Fiber Variability In Composition, Tissue Distribution, And Contribution To Hardness Of Date Fruits (Phoenix Dactylifera L.), Navomy George
Dissertations
Date fruit (Phoenix dactylifera L.) is a major desert crop and is an integral part of the United Arab Emirates. This study is on the various aspects of dietary fiber of ten Emirati date varieties. The main objective of this dissertation is to analyze the content and composition of mature date fruits and to study their microstructure. The aspects of biomineralization with particular importance to silica phytoliths and lignification are also studied. Finally, the date fruit dietary composition and microstructure are related to the textural attributes of the fruit. Uppsala method of dietary fiber analysis (AOAC 994.13) is used …
Animal And Plant Protein Oxidation: Chemical And Functional Property Significance, Youling L. Xiong, Anqi Guo
Animal And Plant Protein Oxidation: Chemical And Functional Property Significance, Youling L. Xiong, Anqi Guo
Animal and Food Sciences Faculty Publications
Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant …
Physicochemical And Functional Property Modification Of Myofibrillar Protein By Phenolic Compounds Under Oxidative Stress, Anqi Guo
Theses and Dissertations--Animal and Food Sciences
Polyphenol-rich spices and extracts of phenolic compounds are widely utilized in meat processing to modify product flavors. Chemically, polyphenols are reactive with myofibrillar protein (MP), the most functional fraction of all muscle proteins responsible for texture development in comminuted meat products. Such protein–polyphenol interaction is prevalent under oxidative conditions that are common in meat processing. As a large group of phytochemicals with diverse structures, phenolic compounds are known to interact with MP with varying efficacies. Yet, the structure-function relationship of polyphenols in eliciting modification of MP is poorly understood. The overall objective of this dissertation research was to elucidate the …