Food Science Commons^™

Development Of An Intervention For Improving Food Acceptance Of People With Hearing Loss, Sara Esther Jarma Arroyo

Graduate Theses and Dissertations

Hearing loss, defined as the partial or total inability to hear sound in one or both ears, is the most common sensory deficit in adults to date. Approximately 15% of American adults aged 18 and over report some trouble hearing. The impact of hearing loss may be profound, with consequences for the social, functional, and psychological well-being of the person. Surprisingly, very little attention has been paid on whether auditory loss can significantly impact consumers’ sensory perception and overall enjoyment of food. There were four objectives of this dissertation study. Chapter 1 aimed to determine the impacts of hearing loss …

Optimizing Soil Nutrient Management To Improve Dry Edible Bean Yield And Protein Quality, Emily Jundt

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

Soil nutrient management is of the utmost importance to ensure crop yields are maximized to feed the world’s growing population. Micro and macronutrient deficiencies can be detrimental to plant growth and cause a drastic reduction in yield. Optimization of nutrient management needs extensive research. Nutrients such as nitrogen increase crop yield, even in legumes capable of using a large amount of nitrogen (N) via biological N fixation. Iron (Fe) fertilizers are also crucial for legumes as they are susceptible to Fe deficiency induced chlorosis.

Dry edible beans (Phaseolus vulgaris) are leguminous plants and excellent dietary protein sources. Great …

Inhibiting Survival Of Salmonella During Desiccation Through The Use Of Naturally Occurring Signals, Joseph Headrick

Electronic Theses and Dissertations

A rising problem in agriculture is the increase of antibiotic-resistant Salmonella cases associated with chicken eggs, which transmit infection to humans. To counter this, new approaches to combat Salmonella in chickens and desiccated on eggshells are vital in the prevention of human foodborne illness. Disrupting signaling pathways with naturally occurring compounds provides a potential novel avenue for prevention of Salmonella infections, as this would disrupt sensing of these environments and inhibit subsequent optimal gene expression. Starting with signals identified in previous studies, salicylic acid was found to inhibit Salmonella desiccation survival on both eggshells and plastic. To expand upon this, …

Higher Well-Being Individuals Are More Receptive To Cultivated Meat: An Investigation Of Their Reasoning For Consuming Cultivated Meat, Angela K. Y. Leung, Mark Chong, Tricia Marjorie Fernandez, Shu Tian Ng

Research Collection School of Social Sciences

It is evident that over-consumption of meat can contribute to the emission of hazardous greenhouse gases. One viable way to address such climate impact is to make people become more aware of more sustainable diet options, such as cultivated meat. However, it is challenging to instigate change in people's meat-eating habit, and empirical works have been examining the psychological factors that are related to consumers' willingness to consume cultivated meat. Research has suggested that psychological well-being can play a role in the meaning-making of food consumption, with higher well-being individuals showing more recognition of other sociocultural benefits of consuming food …

Estimating The Functional Consequences Of Intra-Specific Trichome Variation Of Tomato, Solanum Lycopersicum On The Specialist Herbivore, Manduca Sexta, Satinderpal Kaur

Theses and Dissertations

Chapter 1: Plants have a wide array of defenses against herbivores and hence they must confer trade-offs between growth and defense related traits. By using Solanum as a model genus, the major plant defense fitness trade-off hypotheses are reviewed in this chapter along with their assumptions and examples.

Chapter 2: This chapter provides an overview of the enormous intra-specific diversity in trichome morphology in tomato, Solanum lycopersicum. Also, the trichome sub-types are analyzed for the variations in density and dimensions in 10 varieties of tomato by using desktop scanning electron microscope.

Chapter 3: This chapter examines the functional consequences …

Filth Flies As A Vector For Some Pathogenic Bacteria Transfer, Ahmet Buyukyavuz

All Dissertations

Two separate sets of experiments were conducted to determine the transfer of bacteria by flies. An Escherichia coli ampicillin-resistant strain with a fluorescent gene was used during the experiments. The first set of experiments were divided into two trials to measure the transfer of E. coli by fruit flies to apple slices and bologna during short term exposure. Short time exposure (1, 5 and 15 min) of flies to inoculated apple slices were tested in the first trial to determine the transfer of E. coli to flies. No difference (P>0.05) in the number of bacteria transferred to flies were …

A New Method For Reducing Salmonella In Poultry Meat, Regis Yizerwe

Honors Program: Senior Projects (Public)

An important approach to decreasing the transmission of Salmonella into the food chain is to treat raw chicken after processing. This can be, and has been done, by using antibiotics and chemical disinfectants. Using antibiotics is not a viable option due to the issue of antimicrobial resistance. Although some chemical disinfectants have been used effectively, they are restricted due to the amounts that can be used safely, the acceptance of their use and resistance to implementation in various parts of the world. This study has revealed that using a naturally occurring saponin–Quillaja Saponaria– in small concentrations under certain conditions of …

Meat Quality Attributes Of Male And Female Broilers From 4 Commercial Strains Processed For 2 Market Programs, C. J. Maynard, A. R. Jackson, J. P. Caldas-Cueva, A. Mauromostakos, M. T. Kidd, S. J. Rochell, C. M. Owens

Poultry Science Faculty Publications and Presentations

In recent times, meat quality has become a key aspect of poultry production. In the current study, 2,400 sex separate broilers from 4 commercial strains were placed in 6 replications to evaluate various meat quality characteristics when grown to 2 market weights. Broilers were fed 1 of 2 diets with varying degrees of amino acid inclusion to evaluate meat quality of broiler raised on varying planes of nutrition. Birds were processed to meet 2 specified target weights (2.5 and 3.8 kg) representing small bird and big bird debone markets in the United States, respectively. Birds were processed using commercial methods, …

Using Genome Analysis Methods To Screen Lactococcus Starter Cultures For Bitter‐Related Genes And Establish A Differentiation Method Using Qpcr For Lactococcus Lactis And Lactococcus Cremoris Species In Cheddar Cheese, Brantzen R. Wood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Consumers of Cheddar cheese expect consistent flavor and texture in the cheese they eat. Cheese flavor and texture is highly influenced by the bacteria cheese makers add during cheese production. These bacteria are generally responsible for the flavors and textures consumers associate with Cheddar cheese and are referred to as starters.

Sometimes during cheese manufacture off-flavors and textures can arise that make the cheese unappealing to eat. One such flavor that is off putting is bitterness. The bitter taste in cheese arises while the cheese is aging and is largely due to the same flavor producing starters added to the …

The Beautiful Day Cookbook And Nutrition Program, Brianna Ariz

Public & Community Service Studies Student Scholarship

Brianna Ariz ’25
Major: Business Economics
Mentor: Carlene Fonseca, Feinstein Institute

At Beautiful Day Organization in Providence, RI, I was able to learn about different cultures through culinary arts. As a culinary arts graduate from Johnson and Wales University, I admired the tool that cooking gave me to express my creativity, culture, and values. When I cook with others, I am not only inspired to record the recipes to their unique dishes, but to learn about who they are and what they feel represented by.

Combination Of Hs-Spme-Gc-O-Ms And E-Nose Revealed The Characteristic Aroma Differences Of Watermelon Seeds Under Various Thermal Processing Treatments, Zhang Ru-Ru, Yu Xiong-Wei, Ouyang Hui, Peng Wu, Xu Wei-Jian, Fu Qin-Li, Li Shu-Gang

Food and Machinery

Objective: This study aimed to explore the differences in the aroma of watermelon seeds under different thermal processes. Methods: The analysis technics such as Headspace-Solid Phase Micro Extraction-Gas Chromatography-Olfactory-Mass Spectrometry (HS-SPME-GC-O-MS) and Electronic Nose (E-nose) were applied. Results: Thermal processing changed the flavor of watermelon seeds from light fragrance to strong roasted flavor; A total of 18 categories including 115 volatile compounds were detected with the help of HS-SPME-GC-O-MS, among which pyrazines, alcohols and aldehydes accounted for 34.25%, 21.07% and 10.99% of the total volatile compounds, respectively; In addition, 63 volatile compounds were discovered in watermelon seeds after microwave treatment, …

Construction And Research Of Bioreactor Simulation Scale-Up Model, Hu Yi-Wen, Han Fei-Fei, Jin Kui-Qi, Sun Yang

Food and Machinery

Objective: Building a perfect bioreactor scale-up model provides convenience for enterprise production, and a guidance for reactor manufacturers. Methods: Through the test of 1.5, 5, 20, 200 L scale reactor, the correlation and parameters of the volume dissolved oxygen coefficient kLa and mixing time tm were optimized and explored, the simulation amplification model of bioreactor was established, and the Scaleuper amplification system was built by MATLAB. Results: Compared with the test results, the simulation deviation of kLa was within ±15%. By introducing the definition of critical speed into the correlation of tm, the overall simulation deviation of tm was reduced …

Preparation And Analytical Application Of Molecularly Imprinted Polymer Electrochemical Sensor Forganoderic Acid A, Huang Gui-Zhen, Wang Qing-Xiang, Chen Jin-Mei, Zhan Feng-Ping, Wei Lan, Zheng Wan-Rong

Food and Machinery

Objective: Construction of a simple and rapid method for the analysis of ganoderic acid A （GAA）. Methods: The molecular imprinted polymer （MIP） that can specifically recognize ganoderic acid A （GAA） were prepared by cyclic voltammetric deposition using GAA as template molecule and o-phenylenediamine as functional monomer. The structure, morphology and electrochemical behavior of MIP were characterized by infrared spectroscopy, scanning electron microscopy and electrochemical methods. Using [Fe（CN）₆]^3-/4- as the active indicator, the analytical performance of the sensor for GAA was investigated. Porous MIP for GAA can be prepared on the electrode surface by one-step electropolymerization. Results: The …

Determination Of Bisphenol A And Nonylphenol In Food Packaging Material By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Tang Ji-Wang, Yuan Lie-Jiang, Xiao Yong, Wang Shu-Xia, Pan Zhao, Deng Hang

Food and Machinery

Objective： A method based on high-performance liquid chromatography-mass spectrometry was developed for the simultaneous determination of bisphenol A and nonylphenol in food packaging material. Methods: The extraction solvent and extraction method were investigated. Solid-phase extraction （SPE） conditions were optimized. The effects of solid phase extraction column, loading solvent, eluting solvent and elution solvent on the purification effect were systematically analyzed. The samples were ultrasonic extracted with dichloromethaneand cleaned up on a solid-phase extraction （SPE） cartridge equipped with packing material of silicone. The separation was performed on a Venusil MP C₁₈（2）（100 mm×2.1 mm,2.6 μm）by gradient elution with 0.1% ammonia …

Simultaneous Determination Of 24 Kinds Of Pesticide Residues In Coffee Peel By Solid Phase Extraction-Gas Chromatography-Mass Spectrometry, Liu Chao, Mei Li-Bao, Yin Hai-Fei, Li Shu-Zhen, Long Yu-Zhou

Food and Machinery

Objective: A solid phase extraction-gas chromatography/mass spectrometry （GC-MS） method was developed for the simultaneous determination of 24 pesticide residues in coffee peel. Methods: The sample was wetted with water, extracted with acetonitrile, the extract solution is concentrated and then purified with ProElut TPC solid phase extraction column, eluted with acetonitrile and toluene=3∶1, after concentration, the sample was determinated by GC-MS and the peak area was measured by internal standard method. Results: The 24 pesticides were separated well within 28 minutes. The residue of pesticide was in the range of 0.016～0.400 mg/kg, the linearity of the method was good, the correlation …

Quality And Safety Management Research Of Traditional Fermented Meat Products, Zhao Ya-Li, Zhang Xiang-Mei, Lu Han, Yang Bei, Wen Gang

Food and Machinery

The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process, standardizing the standard system, refining supervision standards, standardizing workshop production, optimizing product markets, strengthening the awareness of social participation, and promoting social co-governance, in order to improve the overall quality and safety level of the traditional fermented meat products industry.

Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology, Yu Hui-Li, Liu Deng-Pan

Food and Machinery

Objective: Solving the problem of poor information exchange among the governance subjects will help to improve the governance effect. Methods: By sorting out the typical food safety crisis events of catering services in China in 2021, and analyzing the relationship between blockchain technology and food safety collaborative governance of catering services. Results: Governance information fragmentation, information asymmetry and difficulty in information traceability were realistic dilemma of multi-agent collaborative governance. Blockchain technology and multi-agent collaborative governance had the coupling of information decentralization, security, transparency and traceability. Conclusion: Construct the multi-agent collaborative governance framework enabled by blockchain technology, promote the in-depth integration …

Optimization On Extraction Of Cherry Seed Oil By Aqueous Enzymatic Method And Analysis Of Its Physical-Chemical Properties, He Lin-Feng, Wang Jing, Li Li-Qin, Xiao Di, Li Shang-Ze, Hu Yu

Food and Machinery

Objective: To improve the availability of cherry seed, cherry seed oil was extracted by the aqueous enzymatic method. Methods: the ratio of mixed enzymes was optimized by mixture design on the basis of single factor experiment. The basic indexes of oil such as fatty acid composition and physical and chemical properties were detected. Results: the optimum extraction conditions were a 2.0% addition of mixed enzyme comprising cellulase, pectinase and acid protease （0.67∶0.10∶0.23）, liquid to material ratio of 10∶1 (mL/g), enzymolysis temperature of 45 ℃, pH of 4.0 and time of 4.0 h. The recovery of oil was 93.18% and the …

Study On Supercritical Co2 Extraction Process, Volatile Components And Antioxidant Activity Of Rose Oil From Dianhong Rose, Liu Jin-Yun, Chang Jian, Jiang Zhuo-Fang, Xu Chong-Jun, Cheng Wan, Wu Heng

Food and Machinery

Objective: Comprehensive utilization of Dianhong rose resources to improve the added value of products. Methods: The single-factor experiment and response surface experiment were used to optimize the extraction process of supercritical CO₂ with essential oil yield as the measurement index. The composition and relative content of different rose oils were analyzed by GC-MS. The components and relative contents of different rose oils were analyzed by GC-MS, and the antioxidant activities of different rose oils were evaluated. Results: The results showed that the optimal extraction parameters were as followed: particle size of 40 mesh, extraction pressure of 25.5 MPa, extraction …

Study On Preparation Technology And Amino Acid Composition Of Ultrasonic-Assisted Seaweed Iodine, Liu Wen-Qian, Yue Yuan-Yuan, Li Jia-Xing, Ouyang Hua-Feng, Wang Ru, Wang Yi-Ping

Food and Machinery

Objective: This study aimed to improve the preparation efficiency seaweed iodine and reduce the cost. Methods: The ultrasonic assisted technology was applied in kelp extraction section. The ultrasonic-assisted extraction technology of seaweed iodine was optimized by single factor and response surface test design. The amino acid composition in the final product was analyzed by high performance liquid chromatography (HPLC). Results: The optimal extraction conditions were as follows: ultrasonic power 125 W, ultrasonic time 130 min and ultrasonic temperature 57 ℃. Under the control of these conditions, the extraction yield was 39.85%, which was 1.6 times higher than that without ultrasonic-assisted …

Study On The Anti-Fatigue Activity Of Chickpea Peptide, Dong Jing-Ru, Mo Jun-Ming, Wang Sheng

Food and Machinery

Objective: This study aimed to investigate the anti-fatigue activity of chickpea polypeptide and its anti-fatigue mechanism. Methods: Weight-bearing swimming test, fatigue-related biochemical index analysis and immune activity determination were analyzed in mice. Results: In the weight-bearing swimming test, the swimming time of the chickpea polypeptide-fed group was significantly longer than that of the control group (P<0.01). The test results of biochemical indicators showed that chickpea polypeptide significantly reduced the levels of urea nitrogen and blood lactic acid in the blood of mice, and also significantly increased the contents of liver glycogen, muscle glycogen and insulin (P<0.01). Chickpea polypeptide also significantly improved the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and lactate dehydrogenase (LDH). In addition, chickpea polypeptide supplementation improved the immunity by increasing phagocyte activity, stimulating sIgA secretion and reducing proinflammatory cytokines in mice. Conclusion: Chickpea polypeptide has a strong anti-fatigue effect on mice.

Study On The Processing For Mackerel-Yam Fish-Chips, Lu Xue-Ning, Chen Huai-Yu, Guo Feng-Xian, Zheng Zong-Ping

Food and Machinery

Objective: This study aimed to solve the problem of the low utilization rate of mackerel and the single taste of fish chips. Methods: The specific volume, crispness, hardness, color, fat and acrylamide content of mackerel-yam fish chips made by frozen mackerel, starch and yam powder were determined to study the effects of different aging time, frying time, frying temperature and amount of yam powder on the quality of fish-chips. Results: With the extension of the aging time, the specific volume of the fish-chips gradually increased, when the aging time was 48 h, the specific volume reached 4.14 mL/g, and the …

Effect Of Different Soaking Conditions On The Quality Of Tartary Buckwheat Wine, Bai Jia-Jia, Ji De-Rong, He Yu-Zhen, Zhong Qiu, Duan Li-Li

Food and Machinery

Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds of tartary buckwheat wines (A, B and C) were investigated. The effects of different tartary buckwheat varieties on wine quality characteristics were explored. Results: The contents of total flavone, total phenol, soluble solid and the scavenging rate of DPPH and ABTS free radicals of tartary buckwheat B were the highest. The color difference showed that the content of total flavonoids and total phenols had a …

Optimization Of Preparation And In-Vitro Activity Of Uricate-Lowering Peptide From Dorsal Belly Meat Of Skipjack, Chu Yu-Rou, Sun Ji-Peng, Zhu Qiu-Yu, Yao Wei, Song Ru, Wang Jia-Xing

Food and Machinery

Objective: This study aimed to develop an auric-lowering peptide of skipjack byproducts (SPBp) with Xanthine oxidase (XOD) inhibition activity and improve the utilization rate of byproducts of skipjack. Methods: Based on the response surface methodology, several parameters affecting this process were investigated, including protease types and enzymatic dosages, pH, temperature, time and their interactions on the content of amino-nitrogen, solid content and XOD inhibition activity. Results: The results showed that trypsin was the best protease. The optimal process parameters were as follows: the dosage of the enzyme was 4%, pH 8.0, temperature 55 ℃, time 5 h, solid-liquid ratio 1∶3 …

Packaging Design Of Tanyang Congou Black Tea Based On Geographical Indication Product Protection, Qiu Han-Zhou

Food and Machinery

Taking the packaging design of Tanyang Gongfu Black Tea, a product protected by geographical indication, as the core content, the paper adopts the method of combining case study with data investigation to deeply interpret and refine the regional cultural characteristics of Tanyang Village, and further integrate the regional geographical and cultural factors of Tanyang Village into the design to enhance the added value and influence of the product.

Effects Of Carbon Quantum Dot-Chitosan Coating On Preservation Of Fresh-Cut Shiitake Mushroom, Yang Na, Wei Qi-Min, Yang Wei-Ling, Huang Qun

Food and Machinery

Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiitake mushrooms were studied, and stored at 4 ℃ for 10 d after coating with 0.0, 1.5, 3.0 and 4.5 mL/100 mL carbon quantum dots-chitosan （N-CDs/CH） for preservation treatment. During the period of preservation, the weight loss, color difference, soluble solids and polyphenol oxidase were measured every 24 h to evaluate the preservation effect of the composite films. Results: The synthesized N-CDs had the typical characteristics, which had …

Effects Of Aqueous Extracts From Ficus Pumila On Pulmonary Dysfunction And Inflammation In Rats With Chronic Obstructive Pulmonary Disease, Yao Mei-Xiang, Wang Cheng-Yuan, Xie Jian-Hua, Zhu Xiao-Juan, Zhou Ming, Nie Shao-Ping, Zhong Hong-Guang

Food and Machinery

Objective: The preventive and therapeutic effects of the aqueous extract of Ficus pumila on COPD model rats were observed and its mechanism was also discussed. Methods: COPD model was established by intratracheal injection of lipopolysaccharide and smoking. Using the pulmonary function test, the level of related inflammatory factors detection in the BALF by ELISA, the blood gas analysis and HE staining for lung pathological observation. Results: The results showed that the indexes of the model rats were consistent with the pathological characteristic of COPD. The model group animals had obvious airflow obstruction, while the high dose of F. pumila aqueous …

Characteristics Of Freeze-Infrared Combined Drying Of Jujube Slices, Liu De-Cheng, Zheng Xia, Xiao Hong-Wei, Yao Xue-Dong, Shan Chun-Hui

Food and Machinery

Objective： Optimized the drying process of jujube slices and improved the product quality. Methods： Taking jujube slices as the research object, the correlation between conversion moisture content, infrared temperature and slice thickness and drying time and drying rate was studied, and the change rule of effective moisture diffusion coefficient of jujube slices in FD-IRD with conversion moisture content, infrared temperature and slice thickness was calculated, and the drying activation energy of jujube slices in FD-IRD was calculated according to the test data. Results： The lower the conversion moisture content is, the shorter the infrared drying time was. But the lower …

Research Progress On Degradation Of Aflatoxin B1 By Microbial Method According To Toxicity Sites Of Aflatoxin B1, Lian Sheng-Qing, Qian Xin, Liu Chu-Cen, Li Liang-Yi, Sun Chang-Po, Zhou Wen-Hua

Food and Machinery

The toxicity sites and toxicity mechanism of aflatoxin B₁（AFB₁） were explored in this study, and aiming at the toxicity sites of AFB₁, the advantages of microbial degradation of AFB₁ were compared. Then the degradation mechanism of AFB₁ by detoxifying enzyme method in microbial method was reviewed. Moreover, the composite application of detoxification enzyme method combined with other methods is prospected.

Research Progress Of Quality Evaluation Technology In Black Tea Fermentation Process, Xia Chang-Yi, Ran Qian-Song, Li Rui, Liu Ya-Bing

Food and Machinery

Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intelligent biomimetic technology, data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed, and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected.