Food Science Commons^™

Particle Characteristics Of Flake-Cut Meat, P. R. Sheard, A. Cousins, P. D. Jolley, C. A. Voyle

Food Structure

The size of flake-cut meat is an Important quality determinant of comminuted meat products which. potentially. depends upon a large number of factors. Temperature and whether or not the meat is pre-broken have a major Influence on the resulting particle size distribution, as does aperture size. Meat flaked at -7'C produced two to three times more flakes than at -3' C. Under some conditions the particles produced were as little as 0.4 mm thick and characteristically were thicker at one end.

High speed photography, used to visualise the cutting action. Indicated that size reduction occurs In a controlled manner providing …

Preparation Of Cereals And Grain Products For Transmission Electron Microscopy, Donald B. Bechtel

Food Structure

This tutorial specifically addresses the techniques used in the processing of cereals and grain products for various aspects of transmission electron microscopy. Methods covered include sample treatment, chemical and physical fixation, dehydration, embedding, sectioning techniques, immunocytochemistry, enzymatic digestions, carbohydrate localization, and lectin binding. The primary goal is to provide information on the preparation of cereals and cereal-based products for microscopic analysis and to assist the reader in solving technical problems associated with studying cereals or other difficult-to-prepare samples.

Encapsulation Of Viscous High-Fat Foods In Calcium Alginate Gel Tubes At Ambient Temperature, Ivan A. Veliky, Miloslav Kalab

Food Structure

Viscous high-fat foods such as cream, egg yolk, or mayonnaise are co-extruded with a 3% sodium alginate solution from a syringe into a 50 mM calcium chloride solution. The food sample passes through the inner tube of a double needle assembly while the alginate solution is simultaneously extruded through a mantle surrounding the inner needle. As the sodium alginate solution forms a gel on contact with calcium ions, the food sample becomes encapsulated in the calcium alginate gel formed on the surface of the food sample. The encapsulation procedure may be carried out within a temperature range between 0 C …

The Segregation Of Wheat For Noodles, Graham Crosbie

Journal of the Department of Agriculture, Western Australia, Series 4

The Western Australian segregation of wheat of selected varieties to cater for the requirements of the established Japanese noodle wheat market and an emerging market for this type of wheat in South Korea started in the 1989-90 season. In this article, Graham Crosbie, who pressed strongly for this segregation, explains the background behind its introduction and the need to ensure its success.

Wheat Quality For The Japanese Flour Milling And Noodle Industries, Graham Crosbie, Dianne Miskelly, Tim Dewan

Journal of the Department of Agriculture, Western Australia, Series 4

About one-third of Australia's wheat production is used in the manufacture of Asian noodles. Japan is one of our most important noodle wheat markets. In that country much of the 900,000 to 1,000,000 tonnes of Australian wheat bought each year is used for noodle production. About 70 per cent of this wheat is Australian Standard White (ASW)from Western Australia. ASWis highly regarded for its suitability for the production of white, Japanese-style noodles. The remainder comprises mainly Australian Prime Hard (APH) which is valued for the production of yellow, Chinese-style noodles and for various breads. This article discusses quality aspects associated …

The Accumulation And Run-Down Of Dieldrin In Wethers Grazed On Paddocks Previously Treated With Dieldrin, Tony Albertsen, Roy Casey, Keith Croker

Journal of the Department of Agriculture, Western Australia, Series 4

In mid 1987, the organochlorines (O/Cs) DDT, dieldrin, heptachlor and chlordane were deregistered for agricultural and horticultural use in Australia. These chemicals had been used widely, and land on several hundred Western Australian farms, particularly where potatoes had been grown, was contaminated with chemical residues. Livestock grazing pastures on such land was also contaminated, and our beef exports were threatened. In 1988, the Western Australian Department of Agriculture started a two-year project to collect information from sheep which were grazed on land that had previously been treated with O/Cs, particularly dieldrin. The levels of O/Cs in body and wool fats …

The Pesticide Residue Problem In Beef Cattle : Success With Contaminated Power Poles In South Coastal Areas, Bob Mitchell

Journal of the Department of Agriculture, Western Australia, Series 4

Western Australian beef producers faced a major crisis in 1987 because of organochlorine pesticide residues in some Australian beef cattle. We had to react quickly to find the sources of these residues and to keep contaminated cattle out of our abattoirs. Trace-backs led to 269 Western Australian properties in quarantine by the end of 1987. About 85 per cent of quarantined properties had cattle contaminated with pesticide residues from 'broadacre' sources, especially from potato and other horticultural crops. Another 10 per cent of properties were in quarantine because of contamination from basal treatment of timber power poles

Comparison Of Methods For Purification Of Dna From Rice, Theresa L. Hines, Neela R. Patel, Daoud Abu-Diab, Michael Sikes, Alvan K. Karlin

Journal of the Arkansas Academy of Science

Three techniques were employed to purify genomic DNA from deomstic rice (Oryza sativa L). Following extraction, the DNA was electrophoresed through agarose to determine its integrity. We determined that spooling yielded better quality, through lower quantity DNA than either of the other two techniques.

Screening Rice (Oryza Sativa L.) Genotypes For Drought Tolerance Under Field Conditions, Mazo Price, Md. Jalaluddin, R. H. Dilday

Journal of the Arkansas Academy of Science

We evaluated the root pulling resistance (RPR) technique developed at the International Rice Research Institute (IRRI) for transplanted rice (Oryza sativa L.) to determine its applicability for assessing the drought tolerance of direct seeded rice. Experiments were conducted in 1988 and 1989 at the University of Arkansas at Pine Bluff Agricultural Research Farm. Fifty genotypes from four countries were grown with and without irrigation. The genotypes identified as drought tolerant germplasm by the RPR method in both years were significantly correlated. In both 1988 and 1 989, RPR was directly related to maximum root length, root number, and root dry …

The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia

Theses : Honours

The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard …

Effect Of Proteolytic Activity Of The Lactic Cultures On Mozzarella Cheese Quality, Wen-Hsu Amos Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Mozzarella cheese market is growing rapidly. Major concerns with cheese meltability and color have arisen in the fast food industry. Pre starter culture was used in this study to improve the physical properties of Mozzarella cheese. Three tests (stretch test, melt test, and browning test) were modified to evaluate the quality of cheese.

A stretch test using the Brookfield helipath viscometer to stretch the cheese sample at 60°C was successful in distinguishing cheeses from different make procedures and from different proteolytic strains. A melt test using a glass tube to hold the cheese flow at 110°C for 60 min …

Influence Of Processing Parameters On Nutrient Recovery During Ultrafiltration Of Milk And Meltability Of Pasteurized Process Cheese Food Made From The Retentate, Susan Kay Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three batches of milk were ultrafiltered to 60, 65, or 70% volume reduction before diafiltration. Starting diafiltration at 70% volume reduction took less time and water without affecting nutrient recovery.

Whole milk was heated to 60, 72, and 82°C for 16 s. Milk representing each heat treatment was divided into three batches, one unacidified (pH 6.6), the others acidified to pH 6.2 and 5.8. The milk was ultrafiltered, diafiltered, and concentrated to 5x (80% volume reduction). Retentate was inoculated with .5% lactic culture and incubated at 28°C to pH 5.1. Each lot of fermented retentate was evaporated under 76 kPa …

Plasmin In Milk: Activity Measurement, Effect Of Environmental Factors, And Correlation With Milk Coagulation, Eric D. Bastian

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Bovine plasmin activity was measured on H-D-valyl-L-leucyl-L-lysyl-4-nitroanilide by following absorbance changes at 405 nm. Steady-state kinetic parameters V_max, K_m, K_I, and K_I' were estimated. Bovine plasmin is competitively inhibited by casein and has a K_cat of .0158 ΔA₄₀₅/min/nM, K_m of .107 mM substrate, and K_I of .86 mg/ml casein. Bovine plasmin can be measured directly in bovine milk without interference from casein.

A total of 380 milk samples from nineteen Holstein (one herd) and nineteen Jersey (one herd) cows was collected monthly during one lactation period. Samples …

Chemical Evaluation And Biological Vitamin A Activity Of The Major Carotenoids In The Hybrid Carrot Beta Iii, Cynthia M. Schweitzer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Genetically enhanced high-carotene Beta III hybrid carrot was compared to a commercial carrot cultivar, Nantes Coreless, for carotene content and macronutrient composition. Beta III contained more than twice the total carotene content of Nantes Coreless, with α-carotene/β-carotene ratios higher in Beta III. Total solids from protein, lipids, and carbohydrate were greater in Beta III than in Nantes Coreless. Beta III contained about five times the amount of sucrose and one-fifth the amount of glucose and fructose than Nantes Coreless or reported literature values.

Comparison of the bioavailability of carotenes in Beta III and Nantes Coreless to purified β-carotene and retinyl …

Proteolytic Activity Of Some Milk-Clotting Enzymes On K-Casein And K-Casein Macropeptide, Khalid M. Shammet

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This work reviews studies of bovine K-casein and specifically K-casein macropeptide. Properties of K-casein, its structure and heterogeneity, proteolytic activity of some milk clotting enzymes on K-casein, and K-casein sensitive bonds are discussed. Macropeptides of other species are also presented. The carbohydrate moieties of bovine macropeptide together with their biological and physiological functions are reviewed.

Macropeptides were produced by enzymic hydrolysis from whole casein solution using crystalline chymosin (EC 3.4.23.4). Trichloroacetic acid (final concentrations 2, 8 and 12%) was added after 5, 30 and 60 min of incubation to precipitate protein and inactivate the enzyme. The filtrate was then exhaustively …

A Quantitative Assessment Of Minerals Of Toxicological Importance In Utah Fast Foods, Lisa R. Williams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

X-ray flourescence (XRF) and atomic absorption spectrophotometry (AAS) measurements for manganese, iron, copper, and zinc were compared for 96 samples of 21 foods from different sources. Correlation coefficients were 0.94 for manganese, 0.99 for iron, 0.93 for copper, and 0.91 for zinc for XRF vs. AAS determinations.

Similiar comparisons were performed on 228 samples of fast foods purchased in Utah retail outlets. Correlation coefficients ranged from 0.91 for copper to 0.97 for iron and zinc. Comparisons of values generated by XRF for manganese, iron, copper, zinc, selenium, arsenic, and aluminum to values certified by the National Bureau of Standards indicated …

Soluble And Insoluble Dietary Fiber In Cooked Common Bean (Phaseolus Vulgaris) Seeds, Joe S. Hughes, Barry G. Swanson

Food Structure

The common bean (Phaseolus vulgaris) requires cooking for extended periods of time prior to consumption. In this investigation both quantitative and microstructural changes in common bean dietary fiber as a result of cooking were examined. Cooking resulted in a slight decrease in soluble dietary fiber and a marked increase in insoluble dietary fiber. The increase in insoluble dietary fiber was responsible for a 15 -30 percent increase in total dietary fiber.

Scanning electron microscopy was used to examine the microstructure of uncooked and cooked bean flours and the insoluble and soluble dietary fiber fractions of these two fl ours. In …

Image Analysis Of The Fat Dispersion In A Comminuted Meat System, Peter A. Koolmees, Piet C. Moerman, Monique H.G. Zijderveld

Food Structure

In a series of experiments on a comminuted meat system, image analyses were conducted to quantify changes in structure as affected by polyphosphate, fat level, and chopping time and temperature. Four batches of comminuted meat were investigated which contained neck beef, pig head meat, rino, ice, salt (2%), fat at a level of either 27 or 40%, and polyphosphate at a level of either 0 or 0. 5%. Structural changes in different stages of comminution coincided with a shift in size distribution, shape factor, density and area percentage of fat particles. The density of the protein matrix (matrix defined as …

Vacuole Formation In Wheat Starchy Endosperm, D. B. Bechtel, A. Frend, L. A. Kaleikau, J. D. Wilson, P. R. Shewry

Food Structure

The formation of vacuoles in wheat (Triticum aestivum cv. Highbury) starchy endosperm cells was studied using electron microscopy. Some vacuoles were always present, even in the coenocytic cytoplasm. The first formed endosperm cells were highly vacuolated, but became filled with cytoplasm as they grew older. Various-sized pieces of cytoplasm were found in vacuoles of developing endosperm cells, probably as a result of autophagic sequestration. The membranes of the autographic vacuoles appeared to originate from the rough endoplasmic reticulum and from extensions of already-formed vacuoles. Autographic activity was confirmed by localizing the hydrolytic enzyme acid phosphatase within the vacuoles. The rough …

Effect Of Heating To 200 C On Casein Micelles In Milk: A Metal Shadowing And Negative Staining Electron Microscope Study, V. R. Harwalkar, Paula Allan-Wojtas, Miloslav Kalab

Food Structure

Milk was heated to 200 C for 3 min in sealed inverted-Y-shaped glass vials and reacted with a glutaraldehyde solution at that temperature. Electron microscopy of the metal-shadowed and negatively stained samples revealed that casein micelles in the milk did not disintegrate extensively at the high-temperature used but, rather, became enlarged. Some of them were found to be either clustered or distorted.

Enjoy Yeast Breads, Elna Miller, Georgia Lauritzen

All Archived Publications

No abstract provided.

Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Where Are The Risks In Food And What Can You Do About Them?, Charlotte P. Brennand Ph. D.

Archived Food and Health Publications

Publication discusses dangers in foods and how to safely handle and prepare food.

Cost Of Home Canning, Marilyn B. Noyes

Archived Food and Health Publications

Publication is a cost analysis of estimated costs involved with home canning.

Storage Of Dry Milk, Charlotte P. Brennand

Archived Food and Health Publications

Publication gives instructions on how to properly store dry milk.

Brussels Sprouts Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication gives information on the proper growing, harvesting, cooking, and eating brussels sprouts.

Broccoli Fact Sheet, Alvin R. Hamson

Archived Food and Health Publications

Publication provides information about broccoli, including broccoli varieties, the best soil for growing broccoli, and ways to store and cook it.

An Electron Microscopic Study Of The Adherence Of Lactobacillus Acidophilus To Human Intestinal Cells In Vitro, S. K. Hood, E. A. Zottola

Food Structure

In this study, transmission electron microscopy was used to visualize the adherence of Lactobacillus acidophilus to human intestinal tissue cells (HITC) in vitro. There appeared to be a layer of electron dense material on the bacterial cell and on the intestinal cell which may mediate adherence. When L. acidophilus attached to intestinal tissue cells after a short contact period, it did not appear to disrupt the integrity of the intestinal cell. Treatment of the bacterium with sodium periodate and concanavalin A reduced the adherence to HITC, suggesting that a carbohydrate was involved. Electron micrographs of periodate-treated cells revealed that the …

Microstructure And Texture Of Meat Emulsions Supplemented With Plant Proteins, Allan T. Paulson, Marvin A. Tung

Food Structure

A model meat emulsion system was used to evaluate the effects of cooking time and temperature on texture, microstructure and cook stability of meat emulsions containing soy or canola protein isolate. The plant proteins were incorporated either dry or rehydrated at replacement levels of 33.3% and 66.7% of the meat protein, and the emulsions were cooked at 70 or 95 C tor 25 or 50 min. Texture of the cooked emulsions was assessed by an instrumental texture profile analysis (TPA) using an lnstron tester . Analysis of TPA and stability data revealed several complex Interactions between experimental variables; however, level …

Advanced Techniques For Preparation And Characterization Of Small Unilamellar Vesicles, G. Masson

Food Structure

Lipid vesicles have become of considerable importance as model membranes and drug delivery systems . Recently , applications in the food industry have been suggested for microencapsulation and immobilization of enzymes.

A number of methods for the preparation and characterization of liposomes have long been available. For the production of small unilamellar vesicles we have used a microfluidization technique. Microfluidization is based on a submerged jet principle in which two fluidized streams collide at extremely high velocities in a precisely designed interaction chamber.

Advantages of this technique include the absence of organic solvents or detergents, the high lipid concentrations that …