Food Science Commons^™

Single-Laboratory Validation For The Detection Of Salmonella Enterica In Meat Analog Products, Amanda Tabb

Food Science (MS) Theses

Meat analogs are becoming increasingly popular for health, environmental, and ethical reasons. However, these products are at risk for contamination with Salmonella enterica. Therefore, it is important to ensure that detection methods for S. enterica in meat analog products are effective. Currently, the Bacteriological Analytical Manual (BAM) chapter on Salmonella detection calls for pre-enrichment of meat analogs using lactose broth (LB) with added surfactants, Tergitol Anionic 7 or Triton X-100. However, it remains to be determined whether surfactants are necessary for pre-enrichment of meat analogs. Following pre-enrichment, screening with VIDAS is typically performed. While VIDAS is an effective screening method, …

Kinetic And Mass Spectrometric Characterization Of Anti-Greening Mechanisms Of Cysteine And Glutathione In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker

Food Science (MS) Theses

Effective decolorization methods mitigating green compound formation from alkaline chlorogenic acid-amino acid reactions can facilitate greater consumption of chlorogenic acid-rich products. While thiols show promise as decolorization agents to replace sulfites, their application has not been optimized. In this work, cysteine and glutathione were probed for their varying kinetic effects on the onset of chlorogenic acid-lysine induced greening. A six-parameter model developed from a reparametrized Weibull cumulative distribution function accurately captured the time- and thiol concentration-dependence of greening in chlorogenic acid-lysine-thiol solutions at pH 8.0 and 9.0, illustrating the pH-dependence of each thiol’s effectiveness at lowering terminal greening magnitude as …

Use Of Protective Lactic Acid Bacteria Adjunct Cultures To Decrease The Incidence Of Gas Defects In Cheddar Cheese, Rhees T. Crompton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Gas production in cheese making is becoming increasingly prevalent in the dairy industry. This gas is produced by microbes that are naturally found in the cheese, and when they metabolize sugar or other sources of energy, they can produce gas. This gas causes slits and cracks in the cheese, which causes the cheese to be worth less and causes issues during slicing and shredding. There are many microbes that cause unwanted gas in cheese, this research focuses on four know gas producers and five other protective microbes that use the same energy sources or have the ability to inhibit the …

Starch Granule And Crystalline Structures With Relation To Enzyme Digestibility, Ana Isabel Gonzalez Conde

Graduate Theses and Dissertations

Porous starch produced by enzyme hydrolysis has attracted much attention for its adsorption and delivery properties. Porous starch has been successfully prepared from A-type starch, but not from B-type and C-type starches, which is partly attributed to the surface and crystalline structure. The present study aimed to characterize the role of the crystalline structure and the structure-function relationship impacting the susceptibility of starch with different crystalline polymorphs to amylase digestion. The starches were subjected to chemical modification (acid hydrolysis or surface gelatinization), physical modification (heat-moisture treatment, HMT, or high-pressure processing, HPP) or their combinations prior to amylase digestion, and the …

Potential Control Of Invasive Mesquite Through Improving The Consumer’S Understanding Of Liquid Smoke Applications., Seth W. Ellsworth

Graduate Theses and Dissertations

Mesquite trees continue to invade forests and range lands in many countries across the world. The cost to remove these trees is staggering. In Texas, landowners spent $25 million over a 10- year period to clear 300,000 ha of mesquite trees, a fraction of the 22 million ha of Texas land affected by this invasion. Estimates are that the mesquite continues to negatively impact one to two percent of additional land in selected counties each year in Texas. However, the problem is not unique to Texas, but rather to the 44 species of mesquite trees, belonging to the genus Prosopis …

Attitudes Towards Gluten Free Foods And Celiac Disease In Italy, Joellyn Speredelozzi

Senior Honors Projects

This project addresses the perception and realities of living with Celiac’s Disease in Italy. I combine a literature review with my own anecdotal experiences as an individual with Celiac’s Disease who has lived and studied in Italy. In my paper, I first describe the high awareness of gluten-free living that I noted the first time I studied abroad, being the impetus of this project. I follow this with the history and science of Celiac’s Disease for those who may be unaware of this serious chronic medical condition. I then continue to describe personal experiences I had while living in Naples, …

The Antioxidant Content Of Wong Lo Kat Tea, Valerie Kwong

Theses, Dissertations and Culminating Projects

Wong Lo Kat (or Wanglaoji in Mandarin) is a popular soft drink containing herbal tea that is often used as a Chinese folk remedy for mild ailments. The herbs included in the drink are the following: Chinese Mesona, White Frangipani, Microcos, Chrysanthemum, Japanese Honeysuckle, Heal All, and Chinese Licorice. While there is research on the individual plants, there is limited information on the combined mixture of the herbs included in the Wong Lo Kat drink, particularly in published English literature. Antioxidant content for the individual herbs and a combined mixture of equal parts of each herb was tested using the …

Effects Of Time, Temperature, And Cooking Vessel On Antioxidant Potential, Ph, And Degrees Brix In The Processing Of Black Garlic, Victoria Gargano

Theses, Dissertations and Culminating Projects

Garlic, from the allium family, is known to contain organosulfur compounds. These compounds contain antioxidants, which provide a plethora of potential health benefits. Black garlic is created by processing regular garlic at temperatures ranging between 60-90°C, with high humidity for upwards of one month. The process of making black garlic alters these components, potentially increasing the antioxidant capacity. This end product yields a garlic that is a deep black color with a sweet flavor, pungent aroma, and a soft malleable texture. Black garlic is increasing popularity within the culinary world with more products making it to market shelves. PURPOSE: To …

Study Of Weight Gain In Freshman Students At The University Of Arkansas, Lily Maleknia

Graduate Theses and Dissertations

This study was designed to examine the poor (non-nutritional) food choices that college freshman make when living on-campus and eating at on-campus dining facilities. These poor choices lead to excessive weight gain, eating disorders, declining health and wellness, and mental health issues (i.e. depression, anxiety, lack of self-confidence). These side effects can lead to a less than desirable 1st year college experience and lack of academic success. Based on these concerns, different investigations have been performed to determine the causes of this phenomena. Given adolescent weight gain is highly linked to being overweight and obesity in adults, a better understanding …

Development Of An Intervention For Improving Food Acceptance Of People With Hearing Loss, Sara Esther Jarma Arroyo

Graduate Theses and Dissertations

Hearing loss, defined as the partial or total inability to hear sound in one or both ears, is the most common sensory deficit in adults to date. Approximately 15% of American adults aged 18 and over report some trouble hearing. The impact of hearing loss may be profound, with consequences for the social, functional, and psychological well-being of the person. Surprisingly, very little attention has been paid on whether auditory loss can significantly impact consumers’ sensory perception and overall enjoyment of food. There were four objectives of this dissertation study. Chapter 1 aimed to determine the impacts of hearing loss …

Optimizing Soil Nutrient Management To Improve Dry Edible Bean Yield And Protein Quality, Emily Jundt

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Soil nutrient management is of the utmost importance to ensure crop yields are maximized to feed the world’s growing population. Micro and macronutrient deficiencies can be detrimental to plant growth and cause a drastic reduction in yield. Optimization of nutrient management needs extensive research. Nutrients such as nitrogen increase crop yield, even in legumes capable of using a large amount of nitrogen (N) via biological N fixation. Iron (Fe) fertilizers are also crucial for legumes as they are susceptible to Fe deficiency induced chlorosis.

Dry edible beans (Phaseolus vulgaris) are leguminous plants and excellent dietary protein sources. Great …

Inhibiting Survival Of Salmonella During Desiccation Through The Use Of Naturally Occurring Signals, Joseph Headrick

Electronic Theses and Dissertations

A rising problem in agriculture is the increase of antibiotic-resistant Salmonella cases associated with chicken eggs, which transmit infection to humans. To counter this, new approaches to combat Salmonella in chickens and desiccated on eggshells are vital in the prevention of human foodborne illness. Disrupting signaling pathways with naturally occurring compounds provides a potential novel avenue for prevention of Salmonella infections, as this would disrupt sensing of these environments and inhibit subsequent optimal gene expression. Starting with signals identified in previous studies, salicylic acid was found to inhibit Salmonella desiccation survival on both eggshells and plastic. To expand upon this, …

Higher Well-Being Individuals Are More Receptive To Cultivated Meat: An Investigation Of Their Reasoning For Consuming Cultivated Meat, Angela K. Y. Leung, Mark Chong, Tricia Marjorie Fernandez, Shu Tian Ng

Research Collection School of Social Sciences

It is evident that over-consumption of meat can contribute to the emission of hazardous greenhouse gases. One viable way to address such climate impact is to make people become more aware of more sustainable diet options, such as cultivated meat. However, it is challenging to instigate change in people's meat-eating habit, and empirical works have been examining the psychological factors that are related to consumers' willingness to consume cultivated meat. Research has suggested that psychological well-being can play a role in the meaning-making of food consumption, with higher well-being individuals showing more recognition of other sociocultural benefits of consuming food …

Estimating The Functional Consequences Of Intra-Specific Trichome Variation Of Tomato, Solanum Lycopersicum On The Specialist Herbivore, Manduca Sexta, Satinderpal Kaur

Theses and Dissertations

Chapter 1: Plants have a wide array of defenses against herbivores and hence they must confer trade-offs between growth and defense related traits. By using Solanum as a model genus, the major plant defense fitness trade-off hypotheses are reviewed in this chapter along with their assumptions and examples.

Chapter 2: This chapter provides an overview of the enormous intra-specific diversity in trichome morphology in tomato, Solanum lycopersicum. Also, the trichome sub-types are analyzed for the variations in density and dimensions in 10 varieties of tomato by using desktop scanning electron microscope.

Chapter 3: This chapter examines the functional consequences …

Filth Flies As A Vector For Some Pathogenic Bacteria Transfer, Ahmet Buyukyavuz

All Dissertations

Two separate sets of experiments were conducted to determine the transfer of bacteria by flies. An Escherichia coli ampicillin-resistant strain with a fluorescent gene was used during the experiments. The first set of experiments were divided into two trials to measure the transfer of E. coli by fruit flies to apple slices and bologna during short term exposure. Short time exposure (1, 5 and 15 min) of flies to inoculated apple slices were tested in the first trial to determine the transfer of E. coli to flies. No difference (P>0.05) in the number of bacteria transferred to flies were …

A New Method For Reducing Salmonella In Poultry Meat, Regis Yizerwe

Honors Program: Senior Projects (Public)

An important approach to decreasing the transmission of Salmonella into the food chain is to treat raw chicken after processing. This can be, and has been done, by using antibiotics and chemical disinfectants. Using antibiotics is not a viable option due to the issue of antimicrobial resistance. Although some chemical disinfectants have been used effectively, they are restricted due to the amounts that can be used safely, the acceptance of their use and resistance to implementation in various parts of the world. This study has revealed that using a naturally occurring saponin–Quillaja Saponaria– in small concentrations under certain conditions of …

Meat Quality Attributes Of Male And Female Broilers From 4 Commercial Strains Processed For 2 Market Programs, C. J. Maynard, A. R. Jackson, J. P. Caldas-Cueva, A. Mauromostakos, M. T. Kidd, S. J. Rochell, C. M. Owens

Poultry Science Faculty Publications and Presentations

In recent times, meat quality has become a key aspect of poultry production. In the current study, 2,400 sex separate broilers from 4 commercial strains were placed in 6 replications to evaluate various meat quality characteristics when grown to 2 market weights. Broilers were fed 1 of 2 diets with varying degrees of amino acid inclusion to evaluate meat quality of broiler raised on varying planes of nutrition. Birds were processed to meet 2 specified target weights (2.5 and 3.8 kg) representing small bird and big bird debone markets in the United States, respectively. Birds were processed using commercial methods, …

Using Genome Analysis Methods To Screen Lactococcus Starter Cultures For Bitter‐Related Genes And Establish A Differentiation Method Using Qpcr For Lactococcus Lactis And Lactococcus Cremoris Species In Cheddar Cheese, Brantzen R. Wood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Consumers of Cheddar cheese expect consistent flavor and texture in the cheese they eat. Cheese flavor and texture is highly influenced by the bacteria cheese makers add during cheese production. These bacteria are generally responsible for the flavors and textures consumers associate with Cheddar cheese and are referred to as starters.

Sometimes during cheese manufacture off-flavors and textures can arise that make the cheese unappealing to eat. One such flavor that is off putting is bitterness. The bitter taste in cheese arises while the cheese is aging and is largely due to the same flavor producing starters added to the …

The Beautiful Day Cookbook And Nutrition Program, Brianna Ariz

Public & Community Service Studies Student Scholarship

Brianna Ariz ’25
Major: Business Economics
Mentor: Carlene Fonseca, Feinstein Institute

At Beautiful Day Organization in Providence, RI, I was able to learn about different cultures through culinary arts. As a culinary arts graduate from Johnson and Wales University, I admired the tool that cooking gave me to express my creativity, culture, and values. When I cook with others, I am not only inspired to record the recipes to their unique dishes, but to learn about who they are and what they feel represented by.

Combination Of Hs-Spme-Gc-O-Ms And E-Nose Revealed The Characteristic Aroma Differences Of Watermelon Seeds Under Various Thermal Processing Treatments, Zhang Ru-Ru, Yu Xiong-Wei, Ouyang Hui, Peng Wu, Xu Wei-Jian, Fu Qin-Li, Li Shu-Gang

Food and Machinery

Objective: This study aimed to explore the differences in the aroma of watermelon seeds under different thermal processes. Methods: The analysis technics such as Headspace-Solid Phase Micro Extraction-Gas Chromatography-Olfactory-Mass Spectrometry (HS-SPME-GC-O-MS) and Electronic Nose (E-nose) were applied. Results: Thermal processing changed the flavor of watermelon seeds from light fragrance to strong roasted flavor; A total of 18 categories including 115 volatile compounds were detected with the help of HS-SPME-GC-O-MS, among which pyrazines, alcohols and aldehydes accounted for 34.25%, 21.07% and 10.99% of the total volatile compounds, respectively; In addition, 63 volatile compounds were discovered in watermelon seeds after microwave treatment, …

Construction And Research Of Bioreactor Simulation Scale-Up Model, Hu Yi-Wen, Han Fei-Fei, Jin Kui-Qi, Sun Yang

Food and Machinery

Objective: Building a perfect bioreactor scale-up model provides convenience for enterprise production, and a guidance for reactor manufacturers. Methods: Through the test of 1.5, 5, 20, 200 L scale reactor, the correlation and parameters of the volume dissolved oxygen coefficient kLa and mixing time tm were optimized and explored, the simulation amplification model of bioreactor was established, and the Scaleuper amplification system was built by MATLAB. Results: Compared with the test results, the simulation deviation of kLa was within ±15%. By introducing the definition of critical speed into the correlation of tm, the overall simulation deviation of tm was reduced …

Preparation And Analytical Application Of Molecularly Imprinted Polymer Electrochemical Sensor Forganoderic Acid A, Huang Gui-Zhen, Wang Qing-Xiang, Chen Jin-Mei, Zhan Feng-Ping, Wei Lan, Zheng Wan-Rong

Food and Machinery

Objective: Construction of a simple and rapid method for the analysis of ganoderic acid A （GAA）. Methods: The molecular imprinted polymer （MIP） that can specifically recognize ganoderic acid A （GAA） were prepared by cyclic voltammetric deposition using GAA as template molecule and o-phenylenediamine as functional monomer. The structure, morphology and electrochemical behavior of MIP were characterized by infrared spectroscopy, scanning electron microscopy and electrochemical methods. Using [Fe（CN）₆]^3-/4- as the active indicator, the analytical performance of the sensor for GAA was investigated. Porous MIP for GAA can be prepared on the electrode surface by one-step electropolymerization. Results: The …

Determination Of Bisphenol A And Nonylphenol In Food Packaging Material By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Tang Ji-Wang, Yuan Lie-Jiang, Xiao Yong, Wang Shu-Xia, Pan Zhao, Deng Hang

Food and Machinery

Objective： A method based on high-performance liquid chromatography-mass spectrometry was developed for the simultaneous determination of bisphenol A and nonylphenol in food packaging material. Methods: The extraction solvent and extraction method were investigated. Solid-phase extraction （SPE） conditions were optimized. The effects of solid phase extraction column, loading solvent, eluting solvent and elution solvent on the purification effect were systematically analyzed. The samples were ultrasonic extracted with dichloromethaneand cleaned up on a solid-phase extraction （SPE） cartridge equipped with packing material of silicone. The separation was performed on a Venusil MP C₁₈（2）（100 mm×2.1 mm,2.6 μm）by gradient elution with 0.1% ammonia …

Simultaneous Determination Of 24 Kinds Of Pesticide Residues In Coffee Peel By Solid Phase Extraction-Gas Chromatography-Mass Spectrometry, Liu Chao, Mei Li-Bao, Yin Hai-Fei, Li Shu-Zhen, Long Yu-Zhou

Food and Machinery

Objective: A solid phase extraction-gas chromatography/mass spectrometry （GC-MS） method was developed for the simultaneous determination of 24 pesticide residues in coffee peel. Methods: The sample was wetted with water, extracted with acetonitrile, the extract solution is concentrated and then purified with ProElut TPC solid phase extraction column, eluted with acetonitrile and toluene=3∶1, after concentration, the sample was determinated by GC-MS and the peak area was measured by internal standard method. Results: The 24 pesticides were separated well within 28 minutes. The residue of pesticide was in the range of 0.016～0.400 mg/kg, the linearity of the method was good, the correlation …

Quality And Safety Management Research Of Traditional Fermented Meat Products, Zhao Ya-Li, Zhang Xiang-Mei, Lu Han, Yang Bei, Wen Gang

Food and Machinery

The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process, standardizing the standard system, refining supervision standards, standardizing workshop production, optimizing product markets, strengthening the awareness of social participation, and promoting social co-governance, in order to improve the overall quality and safety level of the traditional fermented meat products industry.

Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology, Yu Hui-Li, Liu Deng-Pan

Food and Machinery

Objective: Solving the problem of poor information exchange among the governance subjects will help to improve the governance effect. Methods: By sorting out the typical food safety crisis events of catering services in China in 2021, and analyzing the relationship between blockchain technology and food safety collaborative governance of catering services. Results: Governance information fragmentation, information asymmetry and difficulty in information traceability were realistic dilemma of multi-agent collaborative governance. Blockchain technology and multi-agent collaborative governance had the coupling of information decentralization, security, transparency and traceability. Conclusion: Construct the multi-agent collaborative governance framework enabled by blockchain technology, promote the in-depth integration …

Optimization On Extraction Of Cherry Seed Oil By Aqueous Enzymatic Method And Analysis Of Its Physical-Chemical Properties, He Lin-Feng, Wang Jing, Li Li-Qin, Xiao Di, Li Shang-Ze, Hu Yu

Food and Machinery

Objective: To improve the availability of cherry seed, cherry seed oil was extracted by the aqueous enzymatic method. Methods: the ratio of mixed enzymes was optimized by mixture design on the basis of single factor experiment. The basic indexes of oil such as fatty acid composition and physical and chemical properties were detected. Results: the optimum extraction conditions were a 2.0% addition of mixed enzyme comprising cellulase, pectinase and acid protease （0.67∶0.10∶0.23）, liquid to material ratio of 10∶1 (mL/g), enzymolysis temperature of 45 ℃, pH of 4.0 and time of 4.0 h. The recovery of oil was 93.18% and the …

Study On Supercritical Co2 Extraction Process, Volatile Components And Antioxidant Activity Of Rose Oil From Dianhong Rose, Liu Jin-Yun, Chang Jian, Jiang Zhuo-Fang, Xu Chong-Jun, Cheng Wan, Wu Heng

Food and Machinery

Objective: Comprehensive utilization of Dianhong rose resources to improve the added value of products. Methods: The single-factor experiment and response surface experiment were used to optimize the extraction process of supercritical CO₂ with essential oil yield as the measurement index. The composition and relative content of different rose oils were analyzed by GC-MS. The components and relative contents of different rose oils were analyzed by GC-MS, and the antioxidant activities of different rose oils were evaluated. Results: The results showed that the optimal extraction parameters were as followed: particle size of 40 mesh, extraction pressure of 25.5 MPa, extraction …

Study On Preparation Technology And Amino Acid Composition Of Ultrasonic-Assisted Seaweed Iodine, Liu Wen-Qian, Yue Yuan-Yuan, Li Jia-Xing, Ouyang Hua-Feng, Wang Ru, Wang Yi-Ping

Food and Machinery

Objective: This study aimed to improve the preparation efficiency seaweed iodine and reduce the cost. Methods: The ultrasonic assisted technology was applied in kelp extraction section. The ultrasonic-assisted extraction technology of seaweed iodine was optimized by single factor and response surface test design. The amino acid composition in the final product was analyzed by high performance liquid chromatography (HPLC). Results: The optimal extraction conditions were as follows: ultrasonic power 125 W, ultrasonic time 130 min and ultrasonic temperature 57 ℃. Under the control of these conditions, the extraction yield was 39.85%, which was 1.6 times higher than that without ultrasonic-assisted …

Study On The Anti-Fatigue Activity Of Chickpea Peptide, Dong Jing-Ru, Mo Jun-Ming, Wang Sheng

Food and Machinery

Objective: This study aimed to investigate the anti-fatigue activity of chickpea polypeptide and its anti-fatigue mechanism. Methods: Weight-bearing swimming test, fatigue-related biochemical index analysis and immune activity determination were analyzed in mice. Results: In the weight-bearing swimming test, the swimming time of the chickpea polypeptide-fed group was significantly longer than that of the control group (P<0.01). The test results of biochemical indicators showed that chickpea polypeptide significantly reduced the levels of urea nitrogen and blood lactic acid in the blood of mice, and also significantly increased the contents of liver glycogen, muscle glycogen and insulin (P<0.01). Chickpea polypeptide also significantly improved the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and lactate dehydrogenase (LDH). In addition, chickpea polypeptide supplementation improved the immunity by increasing phagocyte activity, stimulating sIgA secretion and reducing proinflammatory cytokines in mice. Conclusion: Chickpea polypeptide has a strong anti-fatigue effect on mice.