Food Science Commons^™

Recognition Method Of Jujube Defects Based On Pca-Svm, Chu Song-Feng, Zhao Feng-Xia, Fang Shuang, Wu Zhen-Hua

Food and Machinery

In this study, three kinds of disease images of jujubes, black spots, broken heads and dry strips with high classification difficulty were used as research materials. The color moment and gray level co-occurrence matrix were used to extract 14-dimensional eigenvectors of the color and texture features of jujube, and the principal component analysis method was used to optimize the features. Four principal factors of eigenvectors were obtained and then used as the input of support vector machine. The crossover algorithm was used to determine the optimal support vector machine penalty parameter c and kernel function parameter g, which was used …

Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu

Food and Machinery

The basic physical and chemical indexes, cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied. The results showed that the content of amylose had an important influence on food quality. In terms of cooking characteristics, the lower the amylose content and the smaller the water absorption and expansion volume was, the higher the rice soup pH , the rice soup iodine color value and the rice soup dry matter content would be, and the better the cooking and brewing properties was. In terms of gelatinization characteristics, the lower the amylose content …

Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang

Food and Machinery

The principles, advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated, and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized. The development direction of freezing and thawing technologies was then prospected in this review.

Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari

Department of Food Science Faculty Publications

Increasing incidence of chronic diseases in the 21st century has emphasized the importance of developing crops with enhanced nutritional value. Plant-based diets are associated with reduced incidence of many chronic diseases. The growing population and increased food demand have prioritized the development of high-yielding commercial crop varieties at the expense of natural flavors as well as health-benefiting compounds including polyphenols. Flavonoids are a large subfamily of polyphenols abundant in the plant kingdom with known health-promoting effects, making them a promising trait to be re-introduced into elite lines. Given the vast array of flavonoids and the complexity of plant food metabolome …

Broiler Genetics Influences Proteome Profiles Of Normal And Woody Breast Muscle, Xue Zhang, K. Virellia To, Tessa R. Jarvis, Yan L. Campbell, Jasmine D. Hendrix, Surendranath Suman, Shuting Li, Daniel S. Antonelo, Wei Zhai, Jing Chen, Haining Zhu, M. Wes Schilling

Animal and Food Sciences Faculty Publications

Wooden or woody breast (WB) is a myopathy of the pectoralis major in fast-growing broilers that influences the quality of breast meat and causes an economic loss in the poultry industry. The objective of this study was to evaluate growth and proteome differences between 5 genetic strains of broilers that yield WB and normal breast (NB) meat. Eight-week-old broilers were evaluated for the WB myopathy and divided into NB and WB groups. Differential expression of proteins was analyzed using 2-dimensional gel electrophoresis and LC-MS/MS to elucidate the mechanism behind the breast myopathy because of the genetic …

Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff

Funded Research Records

No abstract provided.

Fighting Food Waste: A Comparative Study Of Germany And The U.S. (A Research Report), Rollins College Students

Global Sustainable Development Projects

This report is a comparative study of actions taken against food waste in both Germany and the U.S. on the retail and consumer level. It overs a summary, analysis, and further suggestions for enhancing the success of current measures in fighting food waste in both practice and policy on a national and global level.

Jackrabbit Dairy & Food Review, Winter 2020-2021, Dairy And Food Science Department

The Jackrabbit Dairy & Food Review

This is the Winter 2020- 2021 Jackrabbit Dairy and Food Review.

It contains the following articles and information:
Message from the Department Head
New Personnel
Judging Activities
Dairy Club
Food Science Club
Student Accomplishments
Professional Activities of Faculty and Staff
Dairy Facilities
2020 Graduates
Where Are They Now?
Scholarships
Dairy and Food Science Students
Outreach
Research Highlights

Dairy Digest 2021 : Striving To Support And Sustain, South Dakota State University Dairy Club

Dairy Digest

This is the 2021 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2020 - 2021.

New Beginnings In Reading (Irish) Literature: A Gastrocritical Look At George Moore's 'Home Sickness' And Colm Toibin's Brooklyn, Anke Klitzing

Conference papers

This chapter showcases gastrocriticism as a new beginning in literary theory and criticism, offering new readings of (Irish) literature. Gastrocriticism is an emerging form of literary criticism focused on human relationships with each other and to the natural world through food. It is informed by the concepts and insights of gastronomical scholarship and Food Studies and pays particular attention to the role food and foodways play in literary writing. The texts investigated here explore new beginnings themselves. In George Moore’s ‘Homesickness’ (1903), an emigrant on a return visit from America must decide between a farmer’s life in Ireland and his …

Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne

Reusable Resources

This OER is a Food Analysis module descriptor that has been reviewed to embed sustainability learning outcomes, activities, and reading material. This is an output from the IMPACT project Sustainable-Food-Curriculum CoCreate. It includes learning outcomes related to green chemical analysis, and impact of climate change on food analysis.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Effects Of Splits Content On Dry Matter Loss Rates Of Soybeans Measured Using A Static Grain Respiration Measurement System, Ana B. Gatsakos, Thomas B. Scatolini, Mary-Grace C. Danao, Richard S. Gates, Kent D. Rausch

Food Processing Center: Reports

The objectives of this study were to compare effects of 0-16% (w/w) splits content (xs) of soybeans stored at 35°C and 18% moisture content (w.b.) on dry matter loss rates (v_DML), and to determine a splits multiplier (M_S) for soybeans stored at these conditions, similar to the damage multiplier (M_D) utilized in ASABE Standard D535 for shelled corn. Effects of percentage by weight splits (x_s) on M_S and safe storage time are expected to be greater than M_D for corn because soybeans are prone to cracking and splitting, lipid oxidation, …

Craft A Cold One, Lennon Sullivan, Noah Christy

Undergraduate Honors Theses

A demo for a four to five episode mini series on how to brew your own beer at home, with affordable materials. This would help translate very complicated craft brewing techniques into an easy-to-understand guide.

The Inhibition Of Growth Of S. Cerevisiae, U. Maydis, And M. Lychinidis-Dioicae By Apiaecea Plant Extracts, Jackson M Hoffman, Jared Scott, David Schultz Phd

Undergraduate Arts and Research Showcase

The Apiaceae family of plants contains over 3,500 species, many of which are used as food crops: vegetables (carrot, parsnip, celery, etc.), herbs (cilantro, fennel, dill, etc.), and spices (cumin, anise, caraway, etc.). Many spices have been shown to exhibit antimicrobial properties against both bacteria and fungi. We set out to determine if the Apiaceae spice extracts currently used in our lab for anticancer studies exhibit any antimicrobial properties. Ethanolic extracts were made from several Apiaceae seeds: Apium graveolens (celery), Cuminum cyminum (cumin), Anethum graveolens(dill), Foeniculum vulgare (fennel), Coriandrum satvium (coriander), Pimpinella ansium (anise), Trachyspermum ammi (ajwain), Carum carvi …

Characterization Of Clostridium Cochlearium As A Potential Probiotic For Obesity Management, Paba Edirisuriya

Wayne State University Dissertations

ABSTRACTCHARACTERIZATION OF CLOSTRIDIUM COCHLEARIUM AS A POTENTIAL PROBIOTIC FOR OBESITY MANAGEMENT

ByPABA EDIRISURIYA MAY 2021 Advisor: Dr. Kequan Zhou Major: Nutrition and food science Degree: Doctor of Philosophy Emerging evidence indicates that manipulation of gut microflora is a potential therapeutic approach for managing obesity. Probiotic effects on host weight reduction have repeatedly been revealed through previous studies. Clostridium cochlearium is a butyrate-producing, spore-forming bacteria that have been reported to present in the mammalian gut. Our simulated Invitro digestion model revealed that C. cochlearium could survive in the unfavorable conditions of the human gastrointestinal tract, including low pH (pH2), high bile …

Baseline Sensitivity To Demethylation Inhibitors Fungicides In Cercospora Spp. And Corynespora Spp. In Arkansas Soybeans, Evan Buckner, Alejandro Rojas

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Cercospora spp. and Corynespora spp. are two common foliar fungal pathogens in Arkansas and other soybean-producing areas. Two primary diseases caused by Cercospora spp. are Cercospora Leaf Blight (CLB, caused mainly by C. kikuchii) and Frogeye Leaf Spot (C. sojina). Over time, many fungicides used to combat these diseases have become ineffective as the pathogens have developed a resistance to them. The class of the fungicide in question is Triazoles [Demethylation Inhibitors (DMI)–FRAC 3]. Fifteen isolates consisting of Corynespora cassiicola, Cercospora sojina, and Cercospora flagellaris were tested to determine baseline sensitivities using serial dilutions (0, 0.01, 1, 10, 50 mg/L) …

Physicochemical And Functional Property Modification Of Myofibrillar Protein By Phenolic Compounds Under Oxidative Stress, Anqi Guo

Theses and Dissertations--Animal and Food Sciences

Polyphenol-rich spices and extracts of phenolic compounds are widely utilized in meat processing to modify product flavors. Chemically, polyphenols are reactive with myofibrillar protein (MP), the most functional fraction of all muscle proteins responsible for texture development in comminuted meat products. Such protein–polyphenol interaction is prevalent under oxidative conditions that are common in meat processing. As a large group of phytochemicals with diverse structures, phenolic compounds are known to interact with MP with varying efficacies. Yet, the structure-function relationship of polyphenols in eliciting modification of MP is poorly understood. The overall objective of this dissertation research was to elucidate the …

Animal And Plant Protein Oxidation: Chemical And Functional Property Significance, Youling L. Xiong, Anqi Guo

Animal and Food Sciences Faculty Publications

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant …

Parametrat Mikrobilogjik Të Djathit Në Rajonin E Prizrenit, Valentina Dani

Theses and Dissertations

Djathi është një nga ushqimet kryesore në Republikën e Kosovës. Mikrooganizmat patogjen (Salmonella dhe Listeria monocytogenes) shumë lehtë mund të kontaminojnë dhe rikontaminojnë djathin nëse nuk zbatohen të gjitha masat e sigurisë gjatë gjithë zinxhirit ushqimor. Në këtë studim janë përzgjedhur për tu hulumtuar dy mikroorganizma që kanë patogjenitet të lartë (Salmonella dhe Listeria monocytogenes), nëse këta gjenden në ushqim kanë shkallë të lartë patogjeniteti, për rrjedhoj dëmtojnë konsumatorin dhe prodhuesin duke humbur besimin e konsumatorit. Mostrat janë marrë në periudha të ndryshme kohore dhe fatmirësisht në asnjë mostër nga pesë njësi mostra të anlizuar nuk janë gjetur Salmonella dhe …

Vlerёsimi I Cilёsisё Nё Prodhimin E Chipsit “Vipa Chips”, Elbasane Sadiku

Theses and Dissertations

Patatja (Solanum tuberosum L.) është kultura e katërt më e rëndësishme e perimeve në botë si një kulturë ushqimore për konsum njerëzor. Patatet e kultivuara janë përhapur nga Amerika e Jugut ku kanë origjinën në 160 vende të botës. Konsumi i patateve të freskëta ka rënë ndërsa produktet e përpunuara të patates janë rritur në popullaritet. Ndërsa patatja bëhet element kryesor në dietat e e numrit në rritje të njerëzve, ndryshimet e vogla në përbërjen ushqyese të patates do të kenë ndikime të mëdha në shëndetin e popullatës. Patatja është një ushqim i pasur me karbohidrate, që siguron energji me …

Problemet Në Rritje Dhe Zhvillim Të Fëmijëve Në Institucionet Parashkollore Si Pasojë E Ushqyeshmërisë Jo Adekuate, Agon Begaj

Theses and Dissertations

Kequshqyerja tek fëmijët mund të shkaktojë zhvillim dhe rritje të dobët. Ushqyeshmëria adekuate është kyçe për shëndetin dhe zhvillimin e çdo gjenerate. Qëllimi i këtij hulumtimi është për të vlerësuar nivelin e nën-ushqyerjes dhe kequshqyerjes te fëmijët nën moshën 6 vjeçare në Republikën e Kosovës. Hulumtimi është kryer duke marrë për mostër 200 fëmijë në institucionet parashkollore publike dhe private. Instrumentet e përdorura për kryerjen e hulumtimit ishin: pyetësori socio-demografikë, matjet antropometrike duke përfshirë peshë dhe gjatësi, si dhe fleta kontrolluese për zhvillimin e fëmijëve. Rezultatet e arritura treguan se 59% të respodentëve kanë rritje dhe zhvillim mesatar, 20% ishin …

Vlerësimi I Parametrave Fiziko-Kimik Të Qumështit Në Disa Pika Grumbulluese Në Komunën E Sharrit, Alban Halimi

Theses and Dissertations

Qumështi i cili prodhohet në fermat e qumështores Sharri është i kompletuar si në aspektin fizik, kimik ashtu dhe në aspektin organoleptik. Parametrat fiziko-kimik të qumështit kanë rëndësi të madhe në procesin e përpunimit të qumështit. Kontrolli i këtyre parametrave është pjësë e sigurisë ushqimore dhe përfshin proces tekonologjik si dhe lëndë shtesë të aprovuara nga standardi shtetëror. Me anë të paisjeve moderne kam hulumtuar në 4 pikat grumbulluese të qumështores Sharri. Për vlerësimin e këtyre parametrave kam kaluar një eksperiencë mjaftë të mirë dhe shumë të suksesshme në këtë qumështore me paisje dhe me anë të metodave të reja …

การยืดอายุการเก็บของกะทิด้วยนาโนอิมัลชันน้ำมันหอมระเหยวานิลลาและกระบวนการพลาสมาที่ไม่ใช้ความร้อน, ชนิกานต์ ชูสิทธิ์

Chulalongkorn University Theses and Dissertations (Chula ETD)

งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของนาโนอิมัลชันน้ำมันหอมระเหยวานิลลา (NE) และพลาสมาที่ไม่ใช้ความร้อน (PT) ต่อคุณภาพและอายุการเก็บของกะทิ เริ่มจากเตรียม NE โดยแปรอัตราส่วนของน้ำมันหอมระเหยวานิลลา (EO) และสารให้ความคงตัว (Tween 80) เป็น 3 ระดับ คือ 1:1 (NE1:1), 4:1 (NE4:1) และ 5:1(NE5:1) โดยวัดขนาดของอนุภาค (particle size), การกระจายตัวของอนุภาค (polydispersity index; PDI), สมบัติการต้านออกซิเดชัน ด้วยวิธี Ferric reducing antioxidant power (FRAP) และวิธี 2,2-diphenyl-1-picrylhydrazyl (DPPH) และสมบัติการยับยั้งจุลินทรีย์ ด้วยการหาความเข้มข้นต่ำสุดที่สามารถยับยั้งการเจริญของจุลินทรีย์ (Minimal inhibitory concentration: MIC) และความเข้มข้นต่ำสุดที่สามารถฆ่าจุลินทรีย์ (Minimal bactericidal concentration: MBC) โดยทดสอบกับจุลินทรีย์ 4 สายพันธุ์ ได้แก่ จุลินทรีย์แกรมบวก (S.aureus และ B. licheniformis) และจุลินทรีย์แกรมลบ (E.coli และ S. typhimurium) พบว่า NE1:1 มีขนาดอนุภาคเล็กกว่าและการกระจายตัวของอนุภาคดีกว่า NE4:1 และ NE5:1 ในระหว่างการเก็บรักษาที่อุณหภูมิ 30 ºC เป็นเวลา 30 วัน และพบว่า NE1:1 มีค่าการต้านออกซิเดชัน FRAP สูงกว่าสูตรอื่น แต่ค่า DPPH ต่ำที่สุด อาจเนื่องมาจากการเกิดปฏิกิริยาย้อนกลับของอนุมูล DPPH และสารฟีนอลิกบางชนิดที่อยู่ในวานิลลา และมีค่า MIC และ MBC ต่ำกว่า NE4:1 และ NE5:1 ดังนั้น NE1:1 จึงเป็นสูตรที่เหมาะสมสำหรับ NE การทดลองขั้นที่สองเป็นการหาปริมาณที่เหมาะสมของ …

Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar

Electronic Theses and Dissertations

Phospholipids (PLs) found in milk are of great interest due to their health and nutritional benefits associated with their consumption. By-products generated during the manufacture of dairy products represent a source of PLs with potential for value-added opportunities. Currently, the extraction of PLs from by-products results in overall lowefficiencies, and it involves subsequent solvent separation and lipid recovery. This dissertation studied the extraction of milk PLs from by-product streams with a tertiary anime (N, N-dimethyl cyclohexylamine, CyNMe2) as a switchable hydrophilicity solvent. This type of solvents can be reversibly switched between a hydrophobic and hydrophilic form in the presence or …

Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann

Electronic Theses and Dissertations

Yellow peas are a rich source of protein and phytochemicals. Peas are compatible with many diets restricted by sensitivities, allergies, or personal choice. As a result, peas are gaining popularity in food markets, despite the challenges they present. The biggest challenges for pea proteins in food markets are high content of fiber, starch, and saponins. These components cause processing challenges and create undesirable textures and bitter flavors. Pea proteins are typically extracted with alkaline extraction or air classification methods which result in 80% and 50% protein products respectively. With low protein purity, these products are not competitive with other, more …

Letter From The Dean, Deacue Fields

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 22 2021, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Effect Of Simulated Storage And Distribution On Listeria Innocua Growth In Non-Traditional Salad Ingredients, Emma L. Sandquist

Master's Theses

The fresh-cut produce industry has seen expansive growth in recent years, to meet consumer demand ready-to-eat (RTE) salads have included the use of non-traditional ingredients. Uncommon ingredients include beet greens, kale, broccoli stalk, and Brussels sprouts, since these ingredients have not historically been consumed raw, potential food safety issues should be reassessed. Current processing technologies include produce washes that can reduce microbial levels but do not eradicate all populations. The lack of a kill step in produce processing emphasizes the need to minimize pathogen contamination during production and growth during a product’s shelf life. Listeria monocytogenes, a leading cause …