Food Science Commons^™

Clinical Use Of Probiotics In Pediatric Allergy (Cuppa): A World Allergy Organization Position Paper, Alessandro Fiocchi, Wesley Burks, Sami L. Bahna, Leonard Bielory, Robert J. Boyle, Renata Cocco, Sten Dreborg, Richard E. Goodman, Mikael Kuitunen, Tari Haahtela, Ralf G. Heine, Gideon Lack, David A. Osborn, Hugh Sampson, Gerald W. Tannock, Bee Wah Lee

Department of Food Science and Technology: Faculty Publications

Background: Probiotic administration has been proposed for the prevention and treatment of specific allergic manifestations such as eczema, rhinitis, gastrointestinal allergy, food allergy, and asthma. However, published statements and scientific opinions disagree about the clinical usefulness.

Objective: A World Allergy Organization Special Committee on Food Allergy and Nutrition review of the evidence regarding the use of probiotics for the prevention and treatment of allergy.

Methods: A qualitative and narrative review of the literature on probiotic treatment of allergic disease was carried out to address the diversity and variable quality of relevant studies. This variability precluded systematization, and an expert …

Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi

Department of Food Science and Technology: Faculty Publications

Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …

Green Tea As An Agricultural Based Health Promoting Food: The Past Five To Ten Years, Qin-Yin Shi, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

The consumption of tea originated in ancient China over 4000 years ago and is currently the second most popular beverage in the world after water. Tea is an aromatic beverage prepared by pouring hot water over cured leaves of the Camellia sinensis plant. The link between tea intake, most notably green tea, and health has resulted in intense research on the components responsible for preventing the onset of several chronic diseases, including atherosclerosis, cancer, obesity and diabetes. In particular, the high levels of chemically diverse phenols (e.g., phenolic acids, flavonoids) present in tea exhibit potent protective properties against many of …

Efficient And Robust Rna-Seq Process For Cultured Bacteria And Complex Community Transcriptomes, Georgia Giannoukos, Dawn M. Ciulla, Katherine Huang, Brian J. Haas, Jacques Izard, Joshua Z. Levin, Jonathan Livny, Ashlee M. Earl, Dirk Gevers, Doyle V. Ward, Chad Nusbaum, Bruce W. Birren, Andreas Gnirke

Department of Food Science and Technology: Faculty Publications

We have developed a process for transcriptome analysis of bacterial communities that accommodates both intact and fragmented starting RNA and combines efficient rRNA removal with strand-specific RNA-seq. We applied this approach to an RNA mixture derived from three diverse cultured bacterial species and to RNA isolated from clinical stool samples. The resulting expression profiles were highly reproducible, enriched up to 40-fold for non-rRNA transcripts, and correlated well with profiles representing undepleted total RNA.

Agriculture And Food In Crisis: Conflict, Resistance, And Renewal [Book Review], Charles A. Francis

Department of Agronomy and Horticulture: Faculty Publications

Edited by Fred Magdoff and Brian Tokar. 2010. Monthly Review Press, New York, New York, United States. 348 p. Paperback, cloth US$ 75.00, paper US$ 18.95, ISBN-13 978-1-58367-226-6.

That doubling of food production over the next four decades will be needed to adequately nourish our human population is not news, but the incredible steps essential to achieve that goal and their political and social implications are less well reported. In this series of 16 essays edited by Fred Magdoff and Brian Tokar, several thoughtful specialists in global food issues explore the historical, biological, economic, energy, political and social dimensions of …

Development And Application Of Methods Used To Source Prehistoric Southwestern Maize: A Review, Larry Benson

United States Geological Survey: Staff Publications

Archaeological cobs free of mineral contaminants should be used to source the soils in which they were grown. Mineral contaminants often contain much higher concentrations of metals than vegetal materials and can alter a cob’s apparent metal and heavy-isotope content. Cleaning a cob via immersion in an acid solution for more than a few minutes will result in the incongruent and sometimes complete leaching of metals, including strontium (Sr), from the cob. When using ⁸⁷Sr/⁸⁶Sr to determine the location of potential agriculture fields, it is best to either integrate several depth-integrated soil samples or to integrate several …

A New Mouse Model For The Study Of Human Breast Cancer Metastasis, Elizabeth Iorns, Katherine Drews-Elger, Toby M. Ward, Sonja Dean, Jennifer Clarke, Deborah Berry, Dorraya El Ashry, Marc Lippman

Department of Food Science and Technology: Faculty Publications

Breast cancer is the most common cancer in women, and this prevalence has a major impact on health worldwide. Localized breast cancer has an excellent prognosis, with a 5-year relative survival rate of 85%. However, the survival rate drops to only 23% for women with distant metastases. To date, the study of breast cancer metastasis has been hampered by a lack of reliable metastatic models. Here we describe a novel in vivo model using human breast cancer xenografts in NOD scid gamma (NSG) mice; in this model human breast cancer cells reliably metastasize to distant organs from primary tumors grown …

Cajun And Creole Culture And Cooking, Mark Lavern Badeaux

A with Honors Projects

A PowerPoint presentation on Southern Culture and Cooking.

Supportive Weight Loss Program, Jenny Koscho Rd, Ldn, Cde

Clinical Nutrition Service

No abstract provided.

Parenteral Nutrition Order Entry Privileges For Registered Dietitians: Unique Approach To Improve Patient Outcomes (Poster), Judy Holaska Rd, Ms, Cnsc , Ldn

Clinical Nutrition Service

No abstract provided.

Parenteral Nutrition Web-Based Order Writing: Educating Prescribers And Registered Dietitians, Judy Holaska Rd, Ms, Cnsc , Ldn

Clinical Nutrition Service

No abstract provided.

Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial growth, …

Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved fastest at 100 °C …

Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher

Articles

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf-life, as changes in texture, moisture and aw progressed at …

Water At Room Temperature As A Solvent For The Extraction Of Apple Pomace Phenolic Compounds, Sofia Reis, Dilip Rai, Nissreen Abu-Ghannam

Articles

A fractionation method was used for the extraction of phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained presented high amounts of phenolic compounds with high antioxidant capacity however, the second and third extractions of the same residue still extracted considerable amounts of remaining phenolic compounds with significant antioxidant capacities. Liquid chromatography – electrospray ionization mass spectrometry (LC-ESI/MS) studies showed water to be a good solvent to extract hydroxycinnamic acids, flavonols, flavanols, dihydrochalcones and flavones present in the AP. However, water …

The Impact Of Delactosed Whey Permeat Treatment On Shelf-Life And Antioxidant Contents Of Strawberries, Catherine Barry-Ryan, Lubna Ahmed, Ana Belen Martin-Diana, Daniel. Rico

Articles

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) 27 treatment on antioxidant and physico-chemical properties of strawberries. Fresh strawberries 28 treated with 3 % DWP were analyzed for different quality, nutritional and microbiological 29 markers during 10 days of storage at 5 °C. The results showed that DWP treatment 30 significantly reduced incidences of decay (70 %) and numbers of total aerobic counts (~1.4 31 Log10 CFU/g) and yeast and moulds (~1.8 Log10 CFU/g). DWP treatment also inhibited the 32 loss of firmness (15 %) and maintained significantly (p

Brussels Sprouts, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing brussels sprouts.

Kale, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing kale.

Probability Of Identification: A Statistical Model For The Validation Of Qualitative Botanical Identification Methods, Robert A. Labudde, James M. Harnly

Mathematics & Statistics Faculty Publications

A qualitative botanical identification method (BIM) is an analytical procedure that returns a binary result (1 = Identified, 0 = Not Identified). A BIM may be used by a buyer, manufacturer, or regulator to determine whether a botanical material being tested is the same as the target (desired) material, or whether it contains excessive nontarget (undesirable) material. The report describes the development and validation of studies for a BIM based on the proportion of replicates identified, or probability of identification (POI), as the basic observed statistic. The statistical procedures proposed for data analysis follow closely those of the probability of …

Characterisation Of Rapeseed Oil Based Resins Using Infrared And Thermogravimetry Techniques, L. Y. Mwaikambo

Tanzania Journal of Science

Rapeseed oil which is a triglyceride had undergone chemical modification on its structure to obtain hydroxyl groups. The hydroxylated chemical structure was crosslinked using methylene-pphenyl diisocyanate to produce a thermoset rapeseed oil resin. The cross linking process was monitored in situ using the Attenuated Total Internal Reflectance Fourier Transform-Infrared spectroscopy and the thermogravimetric analysis techniques. The infrared technique was also used to monitor chemical groups of the unmodified rapeseed oil. A reduction of the absorption band around 3300 cm-1 which is due to the presence of hydroxyl groups was observed indicating the occurrence of the reaction between the hydroxylated rapeseed …

Rational Design Of Pathogen-Mimicking Amphiphilic Materials As Nanoadjuvants, Bret D. Ulery, Latrisha K. Petersen, Yashdeep Phanse, Chang Sun Kong, Scott R. Broderick, Devender Kumar, Amanda E. Ramer-Tait, Brenda Carrillo-Conde, Krishna Rajan, Michael J. Wannemeuhler, Bryan H. Bellaire, Dennis W. Metzger, Balaji Narasimhan

Department of Food Science and Technology: Faculty Publications

An opportunity exists today for cross-cutting research utilizing advances in materials science, immunology, microbial pathogenesis, and computational analysis to effectively design the next generation of adjuvants and vaccines. This study integrates these advances into a bottom-up approach for the molecular design of nanoadjuvants capable of mimicking the immune response induced by a natural infection but without the toxic side effects. Biodegradable amphiphilic polyanhydrides possess the unique ability to mimic pathogens and pathogen associated molecular patterns with respect to persisting within and activating immune cells, respectively. The molecular properties responsible for the pathogen-mimicking abilities of these materials have been identified. The …

Changes In Fruit And Vegetable Household Food Availability Among Low-Income Families Over A One-Month Period Of Time, Ann Alicia Wells

Theses and Dissertations

Objective: There is little evidence of how fruit and vegetable (FV) household food availability changes over a one-month period among low-income households. The objective of this study was to analyze how FV variety and sustainability changes over a 4-week period.
Design: Inventories were conducted in low-income family households (n=49) once a week over a 4-week period. Trained researchers gathered the weights of all FV, including legumes, within the home. Previously determined mean container weights were subtracted to obtain the estimated weight of the FV. All weights were then converted to edible cups of FV, taking into account the weight that …

Distinct Peripheral Blood Rna Responses To Salmonella In Pigs Differing In Salmonella Shedding Levels: Intersection Of Ifng, Tlr And Mirna Pathways, Ting-Hua Huang, Jolita J. Uthe, Shawn M. D. Bearson, Cumhur Yusuf Demirkale, Dan Nettleton, Susan Knetter, Curtis Christian, Amanda Ramer-Tait, Michael J. Wannemuehler, Christopher K. Tuggle

Department of Food Science and Technology: Faculty Publications

Transcriptomic analysis of the response to bacterial pathogens has been reported for several species, yet few studies have investigated the transcriptional differences in whole blood in subjects that differ in their disease response phenotypes. Salmonella species infect many vertebrate species, and pigs colonized with Salmonella enterica serovar Typhimurium (ST) are usually asymptomatic, making detection of these Salmonella-carrier pigs difficult. The variable fecal shedding of Salmonella is an important cause of foodborne illness and zoonotic disease. To investigate gene pathways and biomarkers associated with the variance in Salmonella shedding following experimental inoculation, we initiated the first analysis of the whole …

Statistical Optimization Of Blanching Time And Temperature Of Irish York Cabbage Using Desirability Function, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

The effect of different heat treatments, as a means of preprocessing, on the phytochemicals present in Irish York cabbage was studied. A comparison of blanching (by immersing in water) and microwaving (using water as a medium) indicated that microwaving is detrimental to the phytochemicals present in cabbage. To achieve a blanching time and temperature combination that would result in minimal loss of phytochemicals, central composite design that integrates a desirability approach was used. A second-order polynomial equation was developed, indicating the effect of the blanching time and temperature on the total phenol content (TPC), total flavonoid content (TFC) and 2,2-diphenyl-1-picrylhydrazyl …

Use Of The Health Belief Model To Assess Hand Hygiene Knowledge, Perceptions, And Practices Of Saudi Students Studying In The U.S., Najla Khateeb

All Theses

Many factors influence hygiene but those that have the greatest impact vary widely across population groups. Our aim was to characterize hand hygiene practices of Saudi students studying in the U.S. by completing two objectives: (1) assess hand hygiene knowledge, perceptions, and practices of Saudi students studying in the U.S. and (2) determine the relationship among knowledge, perceptions, and practices.
A modified version of the Health Belief Model was the theoretical framework to characterize hand hygiene practices. A web-based instrument was posted to the ¬DSaudis Studying in USAÁÂ Facebook page. The instrument was prepared in English then translated into Arabic. …

Can Antioxidant-Rich Berries Improve Risk Factors Associated With Cardiovascular Disease In Postmenopausal Smokers?, Jordan Alaine Teeple

Graduate Theses and Dissertations

The purpose of this study was to examine the effects of smoking on risk factors associated with cardiovascular disease (CVD) and determine the efficacy of antioxidant-rich berries in ameliorating these risk factors in postmenopausal smokers. Menopause and cigarette smoking have been identified as major risk factors for CVD due to a decrease in antioxidant protection, increase in inflammation and oxidative stress, and adverse changes in serum lipids. Antioxidants, specifically flavonoid compounds found in blackberries and blueberries, have been shown to prevent low-density lipoprotein cholesterol oxidation and thus prevent downstream inflammation and oxidative stress. Healthy, postmenopausal nonsmokers (n=14) and smokers (n=31) …

Improvements On Just-About-Right (Jar) Scales As Product Optimization Tools Using Kano Modeling Concepts, Bangde Li

Graduate Theses and Dissertations

Attribute Kano characteristics are useful in product design to prioritize development efforts. However, attribute Kano characteristics have not been discussed and applied to product optimization when using Just-About-Right (JAR) scales. Product optimizations without identifying attributes Kano characteristics can be misleading. The two objectives in this research were: 1. Determine attribute Kano categories using a modified classic Kano classification methodology. 2. Propose a method to measure attribute performance and identify attribute Kano characteristics to direct product optimization. Two methodologies of attribute Kano classification were investigated. In experiment one, a modified classic Kano methodology was employed to determine attribute Kano categories through …

Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni

Graduate Theses and Dissertations

Lactic acid bacteria (LAB) are important industrial microorganisms involved in fermentation of food and beverage products. The strict fermentative growth of LAB has complex requirements of various nutrients including amino acids, vitamins and minerals. Information about the effect of these nutrients on the growth of LAB in cucumber fermentation is not readily available. It is evident, from previous research that certain nutrients like; leucine, isoleucine, tryptophan, valine, biotin, nicotinic acid, pantothenic acid, riboflavin, manganese and magnesium are beneficial for LAB growth, but are not provided in sufficient quantities by the cucumber in the brine. The objective of this study was …

Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer

Graduate Theses and Dissertations

Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in …

Adaptation And Validation Of Food Product Specific Analytical Methods For Monitoring Prebiotics Present In Different Types Of Processed Food Matrices, Rebbeca M. Duar

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

Prebiotic carbohydrates are now added to a variety of processed foods to beneficially affect the gut microbial composition and activities. However, published data remain limited on the stability of prebiotics during food processes, such as baking, extrusion, pasteurization, high temperature heating, low pH condition, etc. As the complexity of the food matrix may also affect the ability to test for prebiotics, product specific analytical methods, including UV-vis spectroscopy, GC and HPLC, were developed and validated to monitor the stability of FOS, inulin and GOS in different types of processed food (breakfast cereal, cookie, muffin, sports drink and a nutritional bar). …