Food Science Commons^™

Chemopreventive Effects Of Dietary Selenium And Soy Isoflavones In A Mouse Model Of Prostate Cancer, Trevor Elisha Quiner

Theses and Dissertations

Prostate cancer is the most commonly diagnosed non-skin cancer in men and the second leading cause of cancer death in the United States. Prostate cancer, like many cancers, is a disease that generally requires a long period of time to develop and grow before it becomes detectable. This long period of latency makes prostate cancer a candidate for dietary chemoprevention. Soy and selenium (Se), are associated with a decreased risk of prostate cancer. We previously showed that high dietary intake of selenium (Se) and soy isoflavones decreased the expression of the androgen receptor (AR) and AR-regulated genes in the prostates …

Probiotic Therapy - Recruiting Old Friends To Fight New Foes, Roy D. Sleator

Department of Biological Sciences Publications

Against a backdrop of increasing antibiotic resistance, and the emergence of new and evolving pathogens, clinicians are increasingly forced to consider alternative therapies - probiotics are one such alternative.

Empirical Study Of Carbon Dioxide Released To The Atmosphere During Commercial Red Grape Fermentation, Steven D. Colome, David M. Goldfarb, Marci Norkin, Geraldine S. P. Ritchie

Food Science and Nutrition

Carbon dioxide (CO2) is a pollutant (greenhouse gas) that is emitted during winemaking but not currently regulated by the Environmental Protection Agency. While winery CO2 emissions have been modeled, they have never been measured continuously or confirmed during a commercial fermentation. As international interest increases in greenhouse gases, it is important to know the amount of CO2 release and the determining factors; yeast strain, temperature, and dissolved CO2 are potentially important parameters. The study was designed to quantify emissions and test a theoretical model for atmospheric release of CO2 during alcoholic fermentation in a commercial winery. Gas release was channeled …

Quantifying Dissolved Carbon Dioxide Concentrations In Fermenting Red Musts, David M. Goldfarb, Steven D. Colome, Marci Norkin, Geraldine S. P. Ritchie

Food Science and Nutrition

The concentration of dissolved carbon dioxide (DCOn₂) is recognized as being high during alcoholic fermentation, but there is little data to indicate the actual concentrations and how they vary with extent of the fermentation or winemaking operations. The presence of the inert gas is important in protecting the juice or must from oxidation. In addition, carbon dioxide (COn₂) is a recognized greenhouse gas, and the contribution of fermenting juice and musts to atmospheric COn₂ cannot be put in perspective or modeled unless one has a better idea of DCOn₂ and whether supersaturation is occurring …

Effect Of Bentonite Additions Prior To Fermentation On Protein Stability In Edna Valley Sauvignon Blanc, Tymari Lore, Matthew Brain, Geraldine S. P. Ritchie

Food Science and Nutrition

Sauvignon blanc often requires large amounts of bentonite in order to remove haze proteins and make the wine heat stable. However, large bentonite additions can affect the sensory perception of the wine. We studied the effect of adding small amounts of bentonite before fermentation on the subsequent amount required after fermentation to heat stabilize the wine. Protein stability was evaluated in two lots of Sauvignon blanc juice from two blocks of the same Edna Valley vineyard. Bentonite (Volclay KWK, American Colloid Co.), 4.6 g suspended in 200 mL water, was added to 19 L of juice prior to fermentation. The …

Contributing Factors To Excess Weight Gain During Pregnancy Among Low Income Women In Utah, Tianna Noelle Watson

Theses and Dissertations

Objective: To evaluate factors influencing excessive weight gain during pregnancy and changes in eating patterns from the pre-pregnancy period among low-income women (<185% poverty level). Design, Setting, & Participants: Low-income women who were at least 7-months pregnant and gained excess weight (n= 14) or normal weight (n=15) were interviewed. Questions pertained to previous nutritional knowledge, eating patterns, and sources for obtaining nutrition information.
Outcome Measures and Analysis: Transcripts were coded independently by two researchers, with any differences reconciled. Common themes were discussed and tallied to determine the most commonly re-occurring topics reported in the interviews.
Results: Most of the excess weight gainers …

A Comprehensive Index For Assessing Environmental Stress In Animals, Terry L. Mader, Leslie J. Johnson, John B. Gaghan Dr

Nebraska Cooperative Extension: Faculty and Staff Publications

Numerous models and indices exist that attempt to characterize the effect of environmental factors on the comfort of animals and humans. Heat and cold indices have been utilized to adjust ambient temperature (Ta) for the effects of relative humidity (RH) or wind speed (WS) or both for the purposes of obtaining a “feels-like” or apparent temperature. However, no model has been found that incorporates adjustments for RH, WS, and radiation (RAD) over conditions that encompass hot and cold environmental conditions. The objective of this study was to develop a comprehensive climate index (CCI) that has application under a wide range …

The Human Oral Microbiome Database: A Web-Accessible Resource For Investigating Oral Microbe Taxonomic And Genomic Information, Tsute Chen, Wen-Han Yu, Jacques Izard, Oxana V. Baranova, Abirami Lakshmanan, Floyd E. Dewhirst

Department of Food Science and Technology: Faculty Publications

The human oral microbiome is the most studied human microflora, but 53% of the species have not yet been validly named and 35% remain uncultivated. The uncultivated taxa are known primarily from 16S rRNA sequence information. Sequence information tied solely to obscure isolate or clone numbers, and usually lacking accurate phylogenetic placement, is a major impediment to working with human oral microbiome data. The goal of creating the Human Oral Microbiome Database (HOMD) is to provide the scientific community with a body site-specific comprehensive database for the more than 600 prokaryote species that are present in the human oral cavity …

Effect Of Upward Feedback On The Gap Between Manager And Subordinate Perception Of Manager Behavior, Jessica Beesley Zetterquist

Theses and Dissertations

Objective: To assess the effect of upward feedback on the perception gap of manager-rated and subordinate-rated managerial behavior scores using the Multifactor Leadership Questionnaire (MLQ).

Design: Phase I questionnaires assessed the use of upward (subordinate to manager) feedback and were used to form Feedback and Comparison groups. Phase II questionnaires included feedback, attitudinal, and demographic questions and the MLQ. MLQ scores were compared between the two groups.

Subjects/setting: Directors of Food and Nutrition Services and Clinical Nutrition Managers and their respective subordinates in a hospital setting.

Statistical analyses performed: General Linear Model (using SAS Version 9.2, Cary, NC) was used …

Sylvia Dunn, Sylvia Dunn, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Sylvia Dunn taught in Georgia and Texas before returning to her native Louisiana, where she also taught before going to work in nutrition programs at the State Department of Education. After four and a half years with the Department of Education she became the food service director for St. Tammany Parish, where she has worked for the last twenty-five years.

Investigation Of Yield And Quality Of Grafted Heirloom And Hybrid Tomatoes, Stephen T. Flomo

Masters Theses & Specialist Projects

Tomatoes (Lycopersicon esculentum Mill) are one of the most popular vegetable crops grown for fresh market and processing in the U.S. Grafting involves the uniting of a shoot or bud scion with a rootstock to form a compound plant, mainly for managing soil-borne diseases and increasing crop yield. The objectives were to examine the effects of reciprocal and self grafts on tomato fruits, number of fruits, weight, and quality of the cultivars, ‘Cherokee Purple’, ‘Mister Stripey’, ‘Crista’, and ‘Maxifort’. Grafted seedlings were planted at WKU Farm on raised beds, protected with red or black plastic mulch under drip …

Effects Of Dietary Fat On Resistant Starch Fermentation In Mice, Diana Badkoobeh

Honors Capstones

No abstract provided.

Comparative Performance Of Fluorometry And High Performance Liquid Chromatography In The Detection Of Aflatoxin M1 In Two Commercial Cheeses, Gustavo Peña

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Aflatoxin M1 (AFM₁) is frequently found in milk and dairy products. It is a metabolite formed in cows from aflatoxin B1 (AFB₁), contained in animal feeds. In cheese production AFM₁ distributes between curds and whey. In this study, cows were fed 64 µg/AFB₁/d for the high treatment, and 5 µg/AFB₁/d for the low treatment, to obtain milk contaminated with AFM1 over the 0.5 µg/L and under 0.05 µg/L restrictions, respectively. Cheese was manufactured with milk contaminated with AFM₁ at 0.8 and 0.03 ìg/kg by the higher and lower …

Changes In Microbiological, Physicochemical, Biochemical And Therapeutical Characteristics Of Yoghurt Upon The Addition Of Selected Medicinal Herbs., Afsaneh Najarian

Student Works (2010-2019)

The effects of herbs on the changes in probiotic growth and metabolism in yoghurt during storage were studied. Angelica sinensis, Codonopsis pilosula, Illicium verum, Lycium barbarum, Momorsdica grosvenori and Psidium gujava water-extracts were co-incubated with pasteurized full cream milk containing Lactobacillus acidophilus, Bifidobacterium, Streptococcus thermophilus and L.casei as starter culture. The addition of herbal water extracts stimulated Lactobacillus sp. growth in P. guajava–yoghurt (126.3±26.3 × 106 CFUml-1) only on day 0 and in L. barbarum–yoghurt from 0 to 3 days (109.3±21.5 to 112.7±28.8×106 CFUml-1 respectively) of refrigerated storage. The growth of S. thermophilus were recorded higher than plain yoghurt for …

Effects Of Dietary Fat On Resistant Starch Fermentation In Mice, Diana Badkoobeh

Honors Capstones

No abstract provided.

Effect Of Refrigerated Vacuum Storage On The Shelf Life Of Comingled Broccoli, Cauliflower, And Carrots, Ashley Spokowski

All Theses

The objective of this research was to study the interaction of comingled vegetables (broccoli, cauliflower, and carrots) in a refrigerated 30% vacuum system at various temperatures for 15 days. The vegetables were trimmed, washed, and randomly separated into 200 gram lots. They were placed into vacuum chambers and sealed. Each chamber was labeled with a temperature, sampling day, and treatment identification (vacuum vs non-vacuum). Samples were stored refrigerated set at 3, 7, and 11¡C. Samples were evaluated at (0, 5, 10, and 15 days). Analytical testing included; microbial population, texture, color, and gas headspace composition. There was no evidence that …

Impact Of After-School Nutrition Workshops In A Public Library Setting, Marjorie Freedman, Audrey Nickell

Faculty Publications

Objective: To determine if after-school nutrition workshops conducted in public libraries were related to lasting changes in food choice.Methods: “Snack Smart” workshops, based on Social Cognitive Theory, were conducted in 8 branch libraries (49 ethnically diverse children, ages 9 to 14) to assess changes in consumption of targeted food items by pretest, posttest, and follow-up food frequency questionnaires. Results were analyzed using the Friedman test for repeated measures and Wilcoxon signed rank test.Results: Intake of milk, vegetables, and water significantly increased at 3-week posttest (P < .05), but only water intake showed a significant change from pretest to follow-up 3 months later.Conclusions and Implications: This low-intensity program did not produce lasting behavior change, as measured by changes in food frequency at 3 months post- intervention. The study supports the need to critically evaluate out-of-school nutrition programs for lasting impact.

An Evaluation Of Lead In Imported Candies Within Clark County, Nevada, Usa, Lee Reuben Ibarra

UNLV Theses, Dissertations, Professional Papers, and Capstones

Imported candies from Latin America pose a danger to children because of the potential for those candies to contain harmful levels of lead. This study sought to identify characteristics of imported candies that typically display higher concentrations of lead. This study also explored the Integrated Exposure Uptake Biokinetic model developed by the EPA. Using lead exposure data specific to Clark County, Nevada, the IEUBK model was used to estimate the amounts of candy a child would have to consume in order to raise his blood lead level to over 10µg/dL (the federal allowable limit).

The results showed that candies with …

4-H Fun With Foods, Level 1 -Complete Book, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is a complete guide to the basics of Level 1 cooking, includes recipes, instructions, and food safety tips.

Diabetes Facts, Carolyn Washburn

All Current Publications

This publication outlines the different types of diabetes and the complications that can occur with each one.

Development Of Fourier Transform Mid-Infrared Spectroscopy As A Metabolomic Technique For Characterizing The Protective Properties Of Grain Sorghum Against Oxidation, Emily Diane Sitorius

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

DEVELOPMENT OF FOURIER TRANSFORM MID-INFRARED SPECTROSCOPY AS A METABOLOMIC TECHNIQUE FOR CHARACTERIZING THE PROTECTIVE PROPERTIES OF GRAIN SORGHUM AGAINST OXIDATION

Emily D. Sitorius, M.S. University of Nebraska, 2010 Advisor: Vicki L. Schlegel

Cellular oxidative damage has been linked to many chronic diseases including Alzheimer’s, diabetes, and cancer. Recent studies have shown that foods rich in antioxidants (i.e., grain sorghum) can protect against oxidative stress and thus reduce the risk of disease. However, a significant gap in knowledge exists in that dietary antioxidants are usually characterized by methods that determine free radical and reactive oxygen species’ scavenging capacity that are not …

Dynamic Predictive Model For The Growth Of Salmonella Spp. In Liquid Whole Egg And Risk Evaluation Of Egg White Hydrolysates Manufacturing Process For Spore Formers: Bacillus Cereus And Clostridium Perfringens, Aikansh Singh

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

A dynamic model for the growth of Salmonella spp. in liquid whole egg under continuously varying temperature was developed and validated. A primary model (Baranyi model) was fitted to each temperature growth data and corresponding maximum growth rates were estimated. Pseudo-R² values were greater than 0.97 for primary models. The maximum growth rates obtained from each primary model were then plotted against temperature and modeled using the modified Ratkowsky model. The pseudo-R² and root mean square error were 0.99 and 0.06 h^-1, respectively for the secondary model. A dynamic model for the prediction of Salmonella spp. …

Financial Feasibility Of High Performance Low Rise Steel Buildings, Yolanda Maria Baez Batista

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Comparative performance evaluation including life cycle cost is currently being conducted on a series of conventional and base-isolated case study buildings. Alternative design approaches and their influence in cost were to be evaluated. This investigation is intended to contribute in the development of isolated structures by allowing engineers to communicate the cost of higher performance systems to their clients. The reported effort is part of a larger cost-benefit study for isolated steel buildings, and the purpose of this thesis is to compare initial investment of 3-story conventional and isolated steel buildings and determine how isolation affects the cost of the …

The History Of Canned Food, Lisa Couture

Academic Symposium of Undergraduate Scholarship

No abstract provided.

Lynda Snow, Lynda Snow, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Lynda Snow is a native Alabamian and has worked in school nutrition for thirty-five years in Birmingham and Bessemer, Alabama. She holds bachelor’s and master’s degrees from Alabama A&M University. She is currently Child Nutrition Director for Bessemer City Schools.

Mary Alexiou, Mary Alexiou, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Mary Alexiou, a native Alabamian, recently retired as the Director of Child Nutrition Programs for Vestavia City Schools. She holds a bachelor’s degree from Jacksonville State University and a master’s degree from University of Alabama, Birmingham. Prior to going into child nutrition she worked first as a consultant for various hospitals and nursing homes and then at the Guntersville Hospital. She has also been a very active member of the School Nutrition Association.

Susan Wood, Susan Wood, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Susan Wood, a Nebraska native, has spent her entire working career in Alabama. She is a Registered Dietitian and spent a number of years working in hospitals and nursing homes, as well as teaching at the University of Alabama, Birmingham. In her current position Susan is the Director of Child Nutrition Programs for Hoover City Schools, where she has served the district’s children for the past twenty-two years.

Effects Of Feeding Distillers' Grains On Beef Quality, Amilton S. De Mello Jr.

Department of Animal Science: Dissertations, Theses, and Student Research

This research was conducted to understand the effects of feeding finishing diets containing distillers grains on beef quality. In the first and second studies, feeding wet distillers grains plus solubles (WDGS) increased proportions of PUFA, omega 6, omega 6/omega3, and trans fatty acids when compared to corn (P ≤ 0.05). Lipid oxidation was higher in muscles from animals fed WDGS when compared to corn (P ≤ 0.05). The third study examined the effects of feeding levels up to 50% of modified distillers grains plus solubles (MDGS) on fatty acid composition in beef. Linear increase (P ≤ 0.05) …

Factors Influencing Shopping, Cooking, And Eating Behaviors Among Low-Income Families During A One-Month Period Of Time, Janice Darko

Theses and Dissertations

Objective: To evaluate changes in shopping behaviors among low-income families over a one-month period of time in Utah County, Utah.

Design: Two researchers conducted thirteen 90-minute focus groups.

Setting: Two community organizations serving low-income populations and a university campus.

Participants: Seventy-two low-income adults who were the primary household food shoppers and who had at least one child less than 18 years in their household.

Main Outcome Measures: Shopping behavior changes during one month period of time.

Analysis: Focus groups were recorded and transcribed, and then coded independently by two researchers with any differences reconciled. Paired t-tests were used to test …

Qualitative Description Of College Students' Dinner Groups, Brita Michelle Ball

Theses and Dissertations

Objective: The purpose of this study was to discover how college students conduct dinner groups and students' perceptions of the benefits and difficulties of participation.

Design: Qualitative study conducted with seven focus groups.

Setting: A university campus.

Participants: Thirty-six college students participating in dinner groups. Dinner groups were defined as a group of ≥3 people cooking for each other (or together) and eating together ≥4 times a week.

Analysis: The focus groups were recorded, transcribed, coded, and reconciled. NUDIST® NVivo software was used in identifying themes and subthemes.

Results: Dinner groups were composed of roommates and/or other students living nearby. …