Food Science Commons^™

Sheep Updates 2007 - Part 1, Richard Gunner, Anthony Clarke, Kevin Bell, Hugh Dove, H. M. Burrow, Kevin Goss

Sheep Updates

This session covers six papers from different authors:

PLENARY

1. Life beyond the farmgate - the meat perspective, Richard Gunner – Principal:- Richard Gunner’s Fine Meats

2. Do you need to worry about climate change?, Anthony Clark, Centre for Resource and Environmental Studies, Australian National University and Bureau of Rural Sciences.

3. Ruminant nutrition panel session - The impact of nutrition on animal health and welfare, Kevin Bell, School of Veterinary and Biomedical Studies, Murdoch University

4. Ruminant nutrition panel session - Pasture/animal interactions, Hugh Dove, Chief Research Scientist, CSIRO Plant Industry

5. Precision Cattle Breeding for …

Functional Analysis Of The Fructooligosaccharide Utilization Operon In Lactobacillus Paracasei 1195, Yong Jun Goh, Jong-Hwa Lee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The fosABCDXE operon encodes components of a putative fructose/mannose phosphoenolpyruvate-dependent phosphotransferase system (PTS) and a β- fructosidase precursor (FosE) that are involved in the fructooligosaccharide (FOS) utilization pathway of Lactobacillus paracasei 1195. The presence of an N-terminal signal peptide sequence and a LPQAG cell wall anchor motif at the C-terminal region of the deduced FosE precursor amino acid sequence predicted that the enzyme is cell wall-associated, indicating that FOS may be hydrolyzed extracellularly. In this study, cell fractionation experiments demonstrated that the FOS hydrolysis activity was contained exclusively in the cell wall extract of L. paracasei previously grown on FOS. …

Quality Of Hermetically Packaged Dehydrated Carrots During Long-Term Storage, S. R. Bartholomew, Laura K. Jefferies, Oscar A. Pike

Faculty Publications

There is interest in the long-term storage of food for applications such as space flight, disaster relief, and personal preparedness. Dehydrated carrots packaged in hermetically sealed cans with a reduced oxygen atmosphere are available in the retail market. The quality of dehydrated carrots stored up to two years has been reported, but the effect of longer-term storage on the quality of the product is unknown. Eleven samples of dehydrated carrots representing 6 brands, packaged in size No.10 cans and stored at room temperature, were obtained from donors. Two fresh samples were purchased as controls. Samples ranged in age from < 1 to 34 years. Can headspace oxygen, can seam integrity, and dehydrated carrot water activity and color were evaluated. Samples were rehydrated for 20 minutes in filtered water that was brought to a boil. A 56-member consumer panel evaluated the rehydrated carrots for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Acceptance for use in everyday and emergency situations was also determined. Can headspace oxygen ranged from < 0.01% to 14.7%. All can seams were determined to be satisfactory. Water activity of the dehydrated carrots ranged from 0.31 to 0.38. L*, a* and b* values ranged from 37.8 to 44.0, 17.1 to 30.2 and 23.0 to 37.3, respectively. The orange color of most samples faded during storage. Hedonic scores for overall acceptability of dehydrated carrots declined from 7.1 to 3.4. All samples had an acceptance for use in an emergency situation of over 70%. Results indicate that dehydrated carrots decline in quality during long-term storage but retain sufficient sensory acceptance to be considered for use in long-term storage regimens.

Quality Of Hermetically Packaged Split Peas During Long-Term Storage, J. S. Chapman, Laura K. Jefferies, Oscar A. Pike

Faculty Publications

There is a market for low moisture foods that can be stored for long periods of time for use in disaster relief and other emergency situations. Split peas hermetically sealed in cans with a reduced oxygen atmosphere are available in the retail market, but the effect of long-term storage on the quality of the product is unknown. Ten samples of split peas representing 5 retail brands packaged in size No.10 cans and stored at room temperature were obtained from donors. Two fresh samples of split peas were purchased as controls. Samples ranged in age from <1 to 34 years. Can headspace oxygen, can seam integrity, and split pea water activity and color were evaluated. A 52-member consumer panel evaluated the samples, prepared as split pea soup, for appearance, aroma, texture, flavor, and overall acceptability using a 9-point hedonic scale. Acceptance for use in everyday and emergency situations was also determined. Can headspace oxygen ranged from 0.19 to 20.1%. All can seams were determined to be satisfactory. Water activity of the raw split peas ranged from 0.41 to 0.56. The green color of raw split peas decreased over time as shown by increasing CIE a* values. Flavor, appearance, texture, and overall acceptability hedonic scores ranged from 6.7 to 4.4 and decreased over time. Hedonic scores for appearance were correlated with the decrease in raw product green color (r2 = .928). Hedonic scores for texture declined over time, corresponding with increasing hardness of the peas. All samples had an acceptance in an emergency situation of over 75%. Results indicate split pea quality declines over time, but the product maintains sufficient sensory acceptance to be considered for use in applications requiring long-term storage.

Extending And Measuring The Quality Of Fresh-Cut Fruit And Vegetables: A Review, Catherine Barry-Ryan, Ana Belen Martin-Diana, Daniel Rico, J. Barat

Articles

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. …

Jane Logan, Jane Logan, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Dr. Jane Logan, a Pennsylvania native, was educated at Indiana State College, Ohio University, and The Ohio State University, and spent her working career in Ohio, Maryland, Virginia, and Mississippi. She is a former Virginia State Director for the School Nutrition Programs, as well as a past Executive Director of the National Food Service Management Institute.

Polly Holloway, Polly Holloway, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Polly Holloway grew up on a farm in Tasewell County, Virginia. After graduating from a two-room high school, she went on to Virginia Tech, where she earned a degree in Home Economics in 1956. After a brief career as an Assistant Extension Agent, she moved to Roanoke, where she taught Special Ed for Roanoke County Schools. She was soon persuaded to take on the role of Cafeteria Supervisor and credits her state agency with offering valuable training. She returned to Virginia Tech in 1972 and earned her Masters in Nutrition. By now a firm believer in the value of training, …

Offie Karnes, Offie Karnes, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Offie “Mama” Karnes was born and reared in Bedford, Virginia, where she attended a one-room school. After working for the American Viscose Company in the Food Service department, Mrs. Carnes went to work for Roanoke City Schools in 1959. Her salary then was 62¢ per hour. “Mama” Karnes credits excellent training in the Roanoke City system with enabling her to work her way up to Manager and having a very successful and rewarding thirty-year career with this school system.

George Sneller, George Sneller, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

George Sneller has built a child nutrition career on both coasts. George, who hails from Jacksonville, Fl, was State Director of Child Nutrition Programs for the state of Florida before taking early retirement, moving across the entire United States, and taking the same position with the state of Washington. Read George’s story to see some of the similarities and differences in how child nutrition programs are administered from state to state.

Novel Copper(Ii) And Silver(I) Complexes Incorporating Benzimidazole And Related Nitrogen Donor Ligands: Synthesis, Biomimetic, Anticancer And Antifungal Activities, Mark O'Connor

Doctoral

This project describes the synthesis and biomimetic/biological properties of sixty nine copper (II) and silver (I) complexes. The complexes were derived from reactions of four copper (II) carboxylate compounds along with copper(II) and silver(I) salts with various nitrogen donor ligands. Approximately sixty of the complexes are novel. X-ray crystal structures for five of the novel copper (II) complexes are reported. [Cu9salH)2 (1) [Cu2(asp)4(H2O)2].H2O (2) [Cu(dipsH)2(H2O) (3) and {Cu(msal)(H2))}n (4) were generated when copper (II) hydroxide was reacted with the relevant carboxylic acid. Complexes (1) – (4) reacted with simple benzimidazoles to yield twelve complexes with three of them being structurally …

Reversed-Phase Hplc Determination Of Cholesterol In Food Items., David Christian Essaka

Electronic Theses and Dissertations

Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4.22%, 2.71%, 4.8%, and 3.7% …

Early Stage Detection Of Marine Oil Oxidation, Loren Lapointe

Honors Theses

A method involving overnight stir bar sorptive extraction (SBSE) headspace gas chromatography/mass spectrometry (GC/MS) in negative ion chemical ionization (NICI) mode was developed to determine the presence of aldehydes (cis-4-heptenal, trans,trans-2,4-heptadienal, trans-2-octenal, cis-6-nonenal, trans-2-cis-6-nonadienal, trans-2-nonenal, and trans,trans-2,4-decadienal) in fresh and aged commercial fish oil (untreated and treated with antioxidant blends). Aldehyde standards were quantifiable to >100ppb levels using this method. Only trans,trans-2,4-heptadienal was shown to be present in the commercial fish oil and its presence was used to compare the performance of the two different antioxidant treatments in the fish oil. Includes Powerpoint.

Downy Mildew In Vineyards, Diana Fisher, Andrew Taylor, Colin Gordon, Peter Magarey

Bulletins 4000 -

Downy mildew, caused by Plasmopara viticola, is a major fungal disease of grapevines that originates from North America. This disease was first detected in a commercial Western Australian vineyard in October 1998 and has since been found in most grape growing areas within the State. It is found in all other grape growing areas of Australia.

Plasmopara viticola is specific to grapevines (e.g. Vitis vinifera), although not all Vitis spp. are susceptible. The American rootstock species and hybrids are less susceptible or are resistant (refer to ‘Varietal susceptibility’). Other species of downy mildew, such as those found on …

Physiochemical Properties And Bioactivities Of Tea Seed (Camellia Oleifera) Oil, Yen-Hui Chen

All Theses

Tea seed (Camellia oleifera) oil has been used for cooking in China and other Asian countries for more than a thousand years. This study determined the fatty acid composition and tocopherol content through chromatography-flame ionization (GC-FID) and high performance liquid chromatography-UV (HPLC-UV) , respectively. The results showed that the tea seed oil (TSE) was mainly composed of 18.30% palmitic acid (C16:0), 54.95% oleic acid (C18:1), 22.41% linoleic acid (C18:2), and 0.17% linolenic acid (C18:3). Its α-tocopherol content was found the 21.13 mg/100 g oil. Moreover, the antioxidant capacities of methanolic extract of TSE and the remaining meal (Meal)were …

Use Of Fourier Transform Infrared Spectroscopy For The Classification And Identification Of Bacteria Of Importance To The Food Industry, Sarah Pegram

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were …

The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture, and fat content. How well a cheese melts and shreds depend on its texture and physical parameters. Streptococcus thermophilus MR1C produces an exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall. Addition of S. thermophilus MR1C to the cheese make will increase the moisture of the cheese 2-3% …

Development, Evaluation, And Efficacy Of A Heart Healthy Curriculum In Two Different Education Settings; Emphasizing Food Portioning And Cooking Skills, Increased Fruits, Vegetables, Whole Grains, Low-Fat Dairy, And Exercise, Rachel Richins

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cardiovascular disease (CVD) is a leading cause of mortality and morbidity in the United States. The prevalence of CVD will increase in conjunction with the rise in obesity and type 2 diabetes and decrease in physical activity, due to the adverse effects of adiposity and atherosclerosis associated with these syndromes. Excellent inpatient, outpatient, and community-based program s are available to educate and direct healthy behavioral changes, yet the number of programs available is not sufficient for the volume of patients, nor widely distributed in all areas (particularly rural areas). There is a lack of comprehensive education programs for adults directed …

Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties.

Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging.

Cheese was manufactured using Lactococcus lactis starter culture either …

The Economics Of Water Utilization: Tools And Applications, Matt Bogard

Agriculture Department Seminar Series

Given worldwide problems of access to safe potable water, this presentation examines how tools of economics can aid in drafting appropriate mitigating policies. Utilizing partial equilibrium analysis, it demonstrates the role that prices play in social coordination and then applies the framework to real world examples. In addition it examines Pigouvian Taxation and Coasean Bargaining as two classic methods for dealing with externalities in the context of water pollution. Second-best solutions such as tradable permits and metered pricing by public utilities are discussed. This presentation concludes by examining the issues and challenges that policy makers face when trying to implement …

Milling Oat And Feed Oat Quality - What Are The Differences?, Kellie Winfield, Maurice Hall, Blakely Paynter

Bulletins 4000 -

This Bulletin explains the differences between oat products used for human and animal consumption and the importance of the quality parameter to the quality of the end product. It also indicates why different varieties are suited to different end markets.

Investigating The Effect Of Diet On Nutrient Concentration In Eggs: How Your Breakfast Might Be Healthier Than You Think, Gwen Stewart

Inquiry Journal 2007

No abstract provided.

Food Science & Technology Alumni News, Spring 2007

Department of Food Science and Technology: Public Access Records

CONTENTS:
A message from the Department Head...
FPC Workshop Overview
Whole Foods Conference News¬
Graduates of the B.S. Program
Graduates of the M.S. Program
Graduates of the Ph.D. Program
New M.S. Graduate Students
Help Us Find New Students
Let us Know where you are now!
Development of Functional Foods and Nutraceuticals at the University of Nebraska-Lincoln
Food Science Extension Program
2006 Japan Trade Mission
New Staff
New Faculty
2007: The 90th Anniversary of the Dairy Store
Products Available at the Dairy Store
Research Grants
Printed Microarray Core Facility
New Aflatoxin Test at FPC Laboratory Servic¬es
Conferences and Workshops

Characterisation Of The Aldo Keto Reductase From Helicbacter Pylori., Denise Cornally

Doctoral

Aldo keto reductases reversibly reduce toxic aldehydes to their corresponding alcohol products. The aldo-keto reductase from Helicobacter pylori (HpAKR) was cloned and expressed in Escherichia coli as a His-tag fusion protein and purified using nickel chelate chromatography. The enzyme is a monomer with a molecular mass of approximately 39 kDa. It reduces a broad range of aldehyde substrates with a high catalytic efficiency and exhibits dual co-factor specificity for both NADH and NADPH. HpAKR can function over a broad pH range (pH 4-9) with a pH optimum of 5.5. Inhibition of AKR activity was observed with sodium valproate. Generation of …

Doris (Yaeko) Mau, Doris Yaeko Mau, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Doris Mau is a retired School Food Service Manager and a past president of the Oahu School Food Service Association. Mrs. Mau was President-elect of her association when Hawaii hosted the Annual National Convention in 1976. The youngest of Mrs. Mau’s three daughters followed her into the school food service profession and is currently a School Food Service Manager on Oahu.

Sue Uyehara, Sue Uyehara, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Sue Uyehara is a Louisiana native and a registered dietitian. She worked with the Women, Infants, and Children Program (WIC) in Louisiana, before relocating to Hawaii, where she works with the Office of Hawaii Child Nutrition Programs.

Donna Matsufuru, Donna Matsufuru, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Donna Matsufuru is currently the School Food Service Supervisor for the state of Hawaii, and has held a variety of positions within the child nutrition field during her thirty-five years of service.

Peggy Nakamoto, Peggy Nakamoto, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Peggy Nakamoto is a retired School Food Service Manager and a past president of the Oahu School Food Service Association. Peggy is very interested in child nutrition and continues to attend the School Nutrition Association’s Annual National Conventions.

Nancy Miura, Nancy Miura, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Nancy Miura is a retired School Food Service Manager and a past president of the Oahu School Food Service Association, having served several terms as president of the Oahu association. Nancy remains very interested in child nutrition and continues to attend the School Nutrition Association’s Annual National Conventions, along with Peggy Nakamoto, another Oahu School Food Service Association past president.

Nancy Miura & Peggy Nakamoto, Nancy Miura, Peggy Nakamoto, Institute Of Child Nutrition. Child Nutrition Archives

Oral History Project (all interviews)

After Nancy Miura & Peggy Nakamoto finished their individual oral history interviews they felt they had more to share, and sat down later the same day for a join interview.

Janice Low, Janice Low, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Janice Low is a former Food Service Manager who started her career on the island of Lanai. Janice now works with the School Food Authority for the State of Hawaii. Janice is based in Honolulu.