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Articles 541 - 552 of 552
Full-Text Articles in Food Science
Conceptualizing Sustainability And Resilience In Value Chains In Times Of Multiple Crises—Notes On Agri-Food Chains, Alexander Follmann, Peter Dannenberg, Nina Baur, Boris Braun, Grit Walther, Amelie Bernzen, Jan Börner, Michael Brüntrup, Martin Franz, Emmanuel Sulle
Conceptualizing Sustainability And Resilience In Value Chains In Times Of Multiple Crises—Notes On Agri-Food Chains, Alexander Follmann, Peter Dannenberg, Nina Baur, Boris Braun, Grit Walther, Amelie Bernzen, Jan Börner, Michael Brüntrup, Martin Franz, Emmanuel Sulle
Arusha Climate and Environmental Research Centre
Global and regional agri-food value chains feed societies and are an income source for hundreds of millions of farmers around the world. They are also target areas for action to achieve a global sustainability transformation. Agri-food chains are highly vulnerable in the context of multiple crises, including the global environmental crisis, geopolitical fragmentation, armed conflicts and wars, and the aftermath of the COVID-19 pandemic. Measures to increase chain resilience are widely discussed; however, some such measures contradict sustainability measures. While there has been considerable research on the sustainability and resilience of agri-food chains, few studies have integrated both perspectives or …
A Review Of Rattlesnake Venoms, Phuc Phan, Anant Deshwal, Tyler Anthony Mcmahon, Matthew Slikas, Elodie Andrews, Brian Becker, Thallapuranam Krishnaswamy Suresh Kumar
A Review Of Rattlesnake Venoms, Phuc Phan, Anant Deshwal, Tyler Anthony Mcmahon, Matthew Slikas, Elodie Andrews, Brian Becker, Thallapuranam Krishnaswamy Suresh Kumar
Chemistry & Biochemistry Faculty Publications and Presentations
Venom components are invaluable in biomedical research owing to their specificity and potency. Many of these components exist in two genera of rattlesnakes, Crotalus and Sistrurus, with high toxicity and proteolytic activity variation. This review focuses on venom components within rattlesnakes, and offers a comparison and itemized list of factors dictating venom composition, as well as presenting their known characteristics, activities, and significant applications in biosciences. There are 64 families and subfamilies of proteins present in Crotalus and Sistrurus venom. Snake venom serine proteases (SVSP), snake venom metalloproteases (SVMP), and phospholipases A2 (PLA2) are the standard components in Crotalus …
Upcycling Imperfect Broccoli And Carrots Into Healthy Snacks Using An Innovative 3d Food Printing Approach, Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, Ali Ubeyitogullari
Upcycling Imperfect Broccoli And Carrots Into Healthy Snacks Using An Innovative 3d Food Printing Approach, Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
Vegetables are healthy foods with nutritional benefits; however, nearly one-third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze-dried powders to improve their shelf-life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at …
Development And Characterization Of Transparent Soil Using Biodegradable Polysaccharides, Said Badshah
Development And Characterization Of Transparent Soil Using Biodegradable Polysaccharides, Said Badshah
Electronic Theses and Dissertations
No abstract provided.
Anti-Listeria Of H2o2-Peroxyacetic Acid Anti-Listeria Efficacy Of A Hydrogen Peroxide-Peroxyacetic Acid Mixer In Bacterial Buffered Solution And On Bell Peppers, Peighton Denae Foster
Anti-Listeria Of H2o2-Peroxyacetic Acid Anti-Listeria Efficacy Of A Hydrogen Peroxide-Peroxyacetic Acid Mixer In Bacterial Buffered Solution And On Bell Peppers, Peighton Denae Foster
Graduate Theses, Dissertations, and Problem Reports (ETD)
This study aims to 1) evaluate the efficacy of H2O2-peroxyacetic acid (PAA) mixer to inactivate Listeria monocytogenes in 0.1% buffered-peptone-water; 2) evaluate the reduction and mitigation of cross-contamination on peppers. For the study-1, aliquots of 1.0-ml mixer solutions (0.25, 0.50 and 0.84%) were added to the first 3-well of 8-strip-deep-well microplates. Then, the 0.1 ml of 10-fold dilution the Nalidixic-acid-resistant (NaL) L. monocytogenes was added and mixed immediately with a multichannel pipette. After exposure for 0, 5, 15, 30, and up to 120-s, 1 ml of 2×D/E neutralized solution was added to terminate the reaction followed …
Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki
Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki
Electronic Theses and Dissertations
Chickpea (cicer arietinum) samples from five distinct varieties (crown, royal, orion, sierra, and frontier) were subjected to varying storage conditions to investigate the impact of temperature and relative humidity (rh) on their chemical, functional, physical properties, and vitamin b profile. over 360 days, samples were stored at two temperatures (21°c and 40°c) and three rh levels (40%, 55%, 65%), with collections made every 90 days. initial observations focused on key chemical properties including moisture, protein, fat, and total starch content. subsequently, protein and starch fractions were isolated for further analysis, employing techniques such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page) …
From Grain To Malt: Tracking Changes Of Ultra-Low-Gluten Barley Storage Proteins After Malting, Mahya Bahmani, Angéla Juhász, Utpal Bos, Mitchell G. Nye-Wood, Malcolm Blundell, Crispin A. Howitt, Michelle L. Colgrave
From Grain To Malt: Tracking Changes Of Ultra-Low-Gluten Barley Storage Proteins After Malting, Mahya Bahmani, Angéla Juhász, Utpal Bos, Mitchell G. Nye-Wood, Malcolm Blundell, Crispin A. Howitt, Michelle L. Colgrave
Research outputs 2022 to 2026
Barley (Hordeum vulgare L.) is a major cereal crop produced globally. Hordeins, the major storage proteins in barley, can trigger immune responses leading to celiac disease or symptoms associated with food allergy. Here, proteomics approaches were employed to investigate the proteome level changes of grain and malt from the malting barley cultivar, Sloop, and single-, double- and triple hordein-reduced lines. The triple hordein-reduced line is an ultra-low gluten barley cultivar, Kebari®. Using discovery proteomics, 2,688 and 3,034 proteins in the barley and malt samples were detected respectively. Through the application of targeted proteomics, a significant reduction in the quantity …
Review Of Detection Limits For Various Techniques For Bacterial Detection In Food Samples, Xinyi Zhao Nanolab Research Centre, Abhijnan Bhat, Christine O’Connor School Of Food Science And Environmental Health, James Curtin Faculty Of Engineering And Built Environment, Baljit Singh, Micra Biodiagnostics Technology Gateway And Health, Engineering & Materials Sciences (Hems) Research Hub, Furong Tian Nanolab Research Centre
Review Of Detection Limits For Various Techniques For Bacterial Detection In Food Samples, Xinyi Zhao Nanolab Research Centre, Abhijnan Bhat, Christine O’Connor School Of Food Science And Environmental Health, James Curtin Faculty Of Engineering And Built Environment, Baljit Singh, Micra Biodiagnostics Technology Gateway And Health, Engineering & Materials Sciences (Hems) Research Hub, Furong Tian Nanolab Research Centre
Articles
Foodborne illnesses can be infectious and dangerous, and most of them are caused by bacteria. Some common food-related bacteria species exist widely in nature and pose a serious threat to both humans and animals; they can cause poisoning, diseases, disabilities and even death. Rapid, reliable and cost-effective methods for bacterial detection are of paramount importance in food safety and environmental monitoring. Polymerase chain reaction (PCR), lateral flow immunochromatographic assay (LFIA) and electrochemical methods have been widely used in food safety and environmental monitoring. In this paper, the recent developments (2013–2023) covering PCR, LFIA and electrochemical methods for various bacterial species …
Salmonella Detection In Food Using A Hek-Htlr5 Reported Cell-Based Sensor, Esma Eser, Victoria A. Felton, Rishi Drolia, Arun K. Bhunia
Salmonella Detection In Food Using A Hek-Htlr5 Reported Cell-Based Sensor, Esma Eser, Victoria A. Felton, Rishi Drolia, Arun K. Bhunia
Biological Sciences Faculty Publications
The development of a rapid, sensitive, specific method for detecting foodborne pathogens is paramount for supplying safe food to enhance public health safety. Despite the significant improvement in pathogen detection methods, key issues are still associated with rapid methods, such as distinguishing living cells from dead, the pathogenic potential or health risk of the analyte at the time of consumption, the detection limit, and the sample-to-result. Mammalian cell-based assays analyze pathogens’ interaction with host cells and are responsive only to live pathogens or active toxins. In this study, a human embryonic kidney (HEK293) cell line expressing Toll-Like Receptor 5 (TLR-5) …
Flavor Extraction From Dried Lavender Flower Lavandula Angustifolia By Enfleurage Method And Its Application In Pasteurized Milk, Techin Chantarachai
Flavor Extraction From Dried Lavender Flower Lavandula Angustifolia By Enfleurage Method And Its Application In Pasteurized Milk, Techin Chantarachai
Chulalongkorn University Theses and Dissertations (Chula ETD)
Enfleurage is a technique that uses fat or oil as an adsorbent to extract essential oils and aromas from flowers. In this study, butter was used to adsorb the aroma from dried lavender flowers (Lavandula angustifolia). The aim of the study was to determine the optimal conditions for extracting the aroma from lavender flowers using the response surface methodology (RSM). The effects of temperature (40–65°C), extraction time (20–70 min), and the ratio of dried lavender flowers (15–27.6 g) to butter (200 g) on the linalool content and aroma liking scores were investigated. The study found that the optimal conditions were …
Effect Of Non-Thermal Plasma On Postharvest Quality Of Tomato, Aishwarya Pant
Effect Of Non-Thermal Plasma On Postharvest Quality Of Tomato, Aishwarya Pant
Chulalongkorn University Theses and Dissertations (Chula ETD)
Microbial attack is a major factor in fruit and vegetable deterioration. One non-thermal method that has shown promise in overcoming these limitations is cold plasma (CP) technology. This study evaluates the impact of dielectric barrier discharge (DBD) cold plasma treatment on the quality, shelf life, and disease incidence of tomatoes. This study was conducted in two stages in this research. Using argon as the working gas, tomatoes were subjected to CP treatment in the first stage for varied power levels (5–20 kV) and times (1–10 minutes). Over a 72-day period, non-destructive studies were conducted to determine disease incidence, marketability, and …
An Overview Of The Relationships Between The Food Industry And Nanotechnology, Mehdi Koushki, Nasrin Amiri-Dashatan, Hossein Pourghadamyari, Hadi Khodabandehloo, Fatemeh Bagheri, Masoumeh Farahani, Lobat Tayebi
An Overview Of The Relationships Between The Food Industry And Nanotechnology, Mehdi Koushki, Nasrin Amiri-Dashatan, Hossein Pourghadamyari, Hadi Khodabandehloo, Fatemeh Bagheri, Masoumeh Farahani, Lobat Tayebi
Electrical & Computer Engineering Faculty Publications
Background and Objective: Due to the growth of the global population, food demands are increasing. Hence, the need to develop more efficient methods for producing better quality, safer, and more sustainable food seems essential. In the past decades, the use of nanoscale materials has increased greatly due to the unique chemical, physical, and biological characteristics of nanomaterials compared to bulk materials. This research presents nanotechnology role in improving sensorial properties (taste, appearance, and texture) and safety aspects as well as processing and packaging of foods. The use of nano-omics-based technologies and artificial intelligence-nanotechnology-based technologies in the food industry is also …