Food Science Commons^™

Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali

Theses and Dissertations--Biosystems and Agricultural Engineering

Forced convective drying using a wind turbine mechanically connected to a ventilation fan was hypothesized for low cost and rapid grain drying in developing countries. The idea was tested using an expandable wind turbine blade system with variable pitch, at low wind speeds in a wind tunnel. The design was based on empirical and theoretical models embedded in a graphical user interface (GUI) created to estimate airflow-power requirements for drying ear corn. Output airflow (0.0016 - 0.0052 m³kg^-1s^-1) increased within the study wind speed range (2.0 - 5.5 m/s). System efficiency peak (8.6%) was …

Metabolic And Morphological Evaluation Of Two Brewer’S Yeast Strains Throughout Serial Re-Pitching In Beer Fermentation, Anh Pham

All Graduate Theses, Dissertations, and Other Capstone Projects

Beer fermentation is the process of growing yeast anaerobically in a malt-based medium, ultimately resulting in alcohol and carbon dioxide production. In order to reduce the cost and waiting time, serial repitching has been practiced among microbrewers. The technique emphasizes transferring yeast from one batch of beer to the subsequent brewing cycles. It has been shown that aged yeast cultures have higher fermentation efficiency and shorter lag period, thereby resulting in shorter fermentation times, faster pH drop, and lower concentrations of unwanted products. Despite the advantages of serial repitching, one can only practice repitching for approximately 5-6 times with a …

Degradation Kinetics Of Cold Plasma-Treated Antibiotics And Their Antimicrobial Activity, Chaitanya Sarangapani, Dana Ziuzina, Patrice Behan, Daniela Boehm, Brendan F. Gilmore, Patrick J. Cullen, Paula Bourke

Articles

Antibiotics, such as ofloxacin (OFX) and ciprofloxacin (CFX), are often detected in considerable concentrations in both wastewater effluents and surface water. This poses a risk to non-target organisms and to human health. The aim of this work was to study atmospheric cold plasma (ACP) degradation of antibiotics in water and meat effluent and to explore any residual antimicrobial activity of samples submitted to the plasma process. The results revealed that ACP successfully degraded the studied antibiotics and that the reaction mechanism is principally related to attack by hydroxyl radicals and ozone. According to the disk diffusion assay, the activity of …

Spent Coffee Waste As A Potential Media Component For Xylanase Production And Potential Application In Juice Enrichment, Rajeev Ravindran, Gwilym Williams, Amit Jaiswal

Articles

In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of sporestodeterminetheoptimalfermentationcondition. Thebestfermentationconditionsforxylanase productionwerefound to beincubation at30◦Cwith aninitial moisture contentof 70%and usingan inoculum of 6.5×106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g …

Antimicrobial Effects Of Microwave-Induced Plasma Torch (Minimip) Treatment On Candida Albicans Biofilms, Oliver Handorf, Uta Schnabel, André Bösel, Thomas Weihe, Sander Bekeschus, Alexander C. Graf, Jörg Ehlbeck

Articles

The susceptibility of Candida albicans biofilms to a non-thermal plasma treatment has been investigated in terms of growth, survival and cell viability by a series of in vitro experiments. For different time periods , the C. albicans strain SC5314 was treated with a microwave-induced plasma torch (MiniMIP). The MiniMIP treatment had a strong effect (reduction factor (RF) = 2.97 after 50 s treatment) at a distance of 3 cm between the nozzle and the superior regions of the biofilms. In addition, a viability reduction of 77% after a 20 s plasma treatment and a metabolism reduction of 90% after a …

Proximate Composition And Anti-Nutritional Factors Of Fava-Bean (Vicia Faba), Green-Pea And Yellow-Pea (Pisum Sativum) Flour, Kim A. Millar, Eimear Gallagher, Roisin Burke, Sinead Mccarthy, Catherine Barry-Ryan

Articles

Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source …

Dough Properties And Baking Characteristics Of White Bread, As Affected By Addition Of Raw, Germinated And Toasted Pea Flour, Kim A. Millar, Catherine Barry-Ryan, Roisin Burke, Sinead Mccarthy, Eimear Gallagher

Articles

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p < 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p < 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content.

Development Of Spray Dried Encapsulated Curcumin Powder As Functional Food Ingredient, Alwani Hamad

Chulalongkorn University Theses and Dissertations (Chula ETD)

This study investigated the development of the spray-dried encapsulated curcumin powder from an oil-water-emulsion with better functional properties and evaluated its stability characters during storage and reconstitution. This research was conducted in four parts. The first part was the selection and optimization of curcumin solubility in edible oil. It was found that MCT oil was the best carrier oil with curcumin solubility of 17.01 mg/mL, which was achieved by heating at 80oC for 10 min. The curcumin solubility in MCT oil was further applied to nanoemulsion and conventional emulsion, in which the conventional one showed shorter stability...

Operational Efficiency In The Food And Beverage Industry Through Sustainable Water Consumption, Christopher Weber

Walden Dissertations and Doctoral Studies

The scarcity of water poses a threat to domestic and global economic sustainability while inhibiting the operational efficiency of food and beverage industry firms. The purpose of this multiple case study was to explore the strategies some food and beverage industry leaders in the United States used for implementing sustainable water consumption practices to improve operational efficiency. The conceptual framework for the study was stakeholder theory. The primary data source was semistructured interviews with 4 food and beverage industry leaders in Wisconsin who have responsibility for implementing their firms' sustainability practices, and the secondary data source was corporate sustainability reports. …

Predicting Quality Attributes And Waste Of Strawberry Packed Under Modified Atmosphere Throughout The Cold Chain, Kompal Johsi, Brijesh Tiwari, Patrick J. Cullen, Jesus Maria Frias

Articles

Modified Atmosphere Packaging (MAP) is used commercially to extend the shelf life of strawberries. The attainment of desired gas (O2, CO2) concentrations inside MAP relies on the product respiration and the mass transfer through packaging and will affect the quality. The objective of this work is to build a mathematical model for strawberries to assess the effect of the uncertainties on headspace gas concentration and quality: 1) cold chain related temperature and relative humidity variations and 2) variability associated to product respiration and quality based on literature. Weight loss was more influenced by the cold chain storage conditions (temperature and …

Island Invasion: The Silent Crisis In Hawaii, Sophia Janssen

Pomona Senior Theses

Keeping out invasive species may, upon first review, seem like a trivial environmental cry from ecologists and deep environmentalists; a belated wish to return to an undeveloped world where nature was pristine. However invasive species create problems that impact all of us and can have far more severe consequences than changing a stunning landscape. These problems are heightened in islands like Hawaii, where the fragile ecosystems have developed over centuries of evolution and adaptation. The introduction of a disease-carrying mosquito can put the people of Hawaii at risk to many vector-born illnesses and create an epidemic, taking human life. The …

Why Csas Matter: (Re)Localizing For People-Based Food Networks, Gretchen Alexander

Scripps Senior Theses

This thesis details the history of Claremont Market Shares, a Community Sourced Agriculture (CSA) project based out of Claremont, California. By using this project as a jumping off point for discussing local food networks, buzzwords such as "organic" and "local" are analyzed and re-defined. I argue for a people-based food network model over the currently popular 'place-based' that prioritizes producer-consumer relationships. The CSA functions as a sustainable model of this ideology.

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted …

Thermal, Interfacial, And Application Properties Of Pea Protein Modified With High Intensity Ultrasound, Aeneas Koosis

Theses and Dissertations--Animal and Food Sciences

The overall objective of the study was to investigate different food ingredient conditions and ultrasound treatment on pea protein in terms of surface morphology and thermal characteristics. The motivation of this work was based on previous studies focusing on non-chemical physical modifications of plant proteins and the increasing demand for functional alternative proteins.

Ultrasonication time and amplitude, pH, protein concentration, and salt concentration all influenced the thermal and interfacial properties of pea protein. Ultrasound treatment altered the quaternary and tertiary structure of the storage protein and disrupted non-covalent bonds. The structural altercations and a reduction in particle size led to …

Gut Microbiota Dependent Anti-Tumor Immunity Restricts Melanoma Growth In Rnf5−/− Mice, Yan Li, Roberto Tinoco, Lisa Elmén, Igor Segota, Yibo Xian, Yu Fujita, Avinash Sahu, Raphy Zarecki, Kerrie Marie, Yongmei Feng, Ali Khateb, Dennie T. Frederick, Shiri K. Ashkenazi, Hyungsoo Kim, Eva Guijarro Perez, Chi-Ping Day, Rafael S. Segura Muñoz, Robert Schmaltz, Shibu Yooseph, Miguel A. Tam, Tongwu Zhang, Emily Avitan-Hersh, Lihi Tzur, Shoshana Roizman, Ilanit Boyango, Gil Bar-Sela, Amir Orian, Randal J. Kaufman, Marcus Bosenberg, Colin R. Goding, Bas Baaten, Mitchell P. Levesque, Reinhard Dummer, Kevin Brown, Glenn Merlino, Eytan Ruppin, Keith Flaherty, Amanda Ramer-Tait, Tao Long, Scott N. Peterson, Linda M. Bradley, Ze’Ev A. Ronai

Department of Food Science and Technology: Faculty Publications

Accumulating evidence points to an important role for the gut microbiome in anti-tumor immunity. Here, we show that altered intestinal microbiota contributes to anti-tumor immunity, limiting tumor expansion. Mice lacking the ubiquitin ligase RNF5 exhibit attenuated activation of the unfolded protein response (UPR) components, which coincides with increased expression of inflammasome components, recruitment and activation of dendritic cells and reduced expression of antimicrobial peptides in intestinal epithelial cells. Reduced UPR expression is also seen in murine and human melanoma tumor specimens that responded to immune checkpoint therapy. Co-housing of Rnf5−/− and WT mice abolishes the anti-tumor immunity and tumor inhibition …

Mycoprotein: The Future Of Nutritious Nonmeat Protein, A Symposium Review, Tim Ja Finnigan, Benjamin T. Wall, Peter J. Wilde, Francis B. Stephens, Steve Taylor, Marjorie R. Freedman

Department of Food Science and Technology: Faculty Publications

Mycoprotein is an alternative, nutritious protein source with a meat-like texture made from Fusarium venenatum, a naturally occurring fungus. Its unique method of production yields a significantly reduced carbon and water footprint relative to beef and chicken. Mycoprotein, sold as Quorn, is consumed in 17 countries, including the United States. In line with current dietary guidelines, mycoprotein is high in protein and fiber, and low in fat, cholesterol, sodium, and sugar. Mycoprotein may help maintain healthy blood cholesterol levels, promote muscle synthesis, control glucose and insulin levels, and increase satiety. It is possible that some susceptible consumers will become sensitized, …

In Vitro Bioaccessibility Of Low-Crystallinity Phytosterol Nanoparticles Generated Using Nanoporous Starch Bioaerogels, Ali Ubeyitogullari, Regis Moreau, Devin J. Rose, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

Phytosterols are natural health-promoting bioactive compounds; however, phytosterols have very limited bioavailability due to their crystalline lipophilic structure. With the aim of improving bioaccessibility, low-crystallinity phytosterol nanoparticles were generated by supercritical carbon dioxide (SC-CO2) impregnation of phytosterols into nanoporous starch aerogels (NSAs). The in vitro bioaccessibility of the phytosterol nanoparticles (35%) was significantly higher than that of the crude phytosterols (3%) after sequential oral, gastric, and intestinal digestion. The percentages of starch hydrolysis were not different among the various NSA preparations and reached to 64% after sequential digestion. The zeta potential of the phytosterol nanoparticles was higher compared to that …

Formation Of Low-Density And Free-Flowing Hollow Microparticles From Butter And Fractionated Palm Oil Mixture, Joshua Gudeman, Junsi Yang, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

The use of solid fats is challenging due to difficulty in incorporating into foods, handling during industrial food production, and relatively high-calorie contributions. The objective of this study was to form free-flowing and low-density hollow microparticles from nonhydrogenated fats, namely, butter and fractionated palm oil, using a novel method based on atomization of a carbon dioxide (CO₂)- expanded lipid mixture. The melting point of the fractionated palm oil decreased from 66.2 to 47.3°C above 120 bar in the presence of pressurized CO₂. The density of the particles decreased five-folds compared to that of the original oils. …

Extraction Of Astaxanthin From Engineered Camelina Sativa Seed Using Ethanol-Modified Supercritical Carbon Dioxide, Liyang Xie, Edgar B. Cahoon, Yue Zhang, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

Natural astaxanthin, a high-value carotenoid that is currently extracted mainly from marine organisms, was extracted from engineered camelina seed using ethanol-modified supercritical carbon dioxide (SC-CO₂) for the first time, and compared with hexane and accelerated solvent extraction using hexane and ethanol. Response surface methodology (RSM) based on central composite rotatable design was employed to investigate the effect of pressure (30–45 MPa), temperature (40–60 °C), and ethanol concentration (10–35%, w/w). RSM-optimized conditions (41.6 MPa, 36.6 °C and 42.0% ethanol concentration) predicted the astaxanthin concentration as 437 μg/g oil, whereas the actual concentration was 421 ± 14 μg/g oil. Astaxanthin …

Histone Acetylation Increases In Response To Ferulic, Gallic, And Sinapic Acids Acting Synergistically In Vitro To Inhibit Candida Albicans Yeast‐To‐Hyphae Transition, Cristiane R. S. Câmara, Qin-Yin Shi, Matthew Pedersen, Richard Zbasnik, Kenneth Nickerson, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

Novel treatments are needed to prevent candidiasis/candidemia infection due to the emergence of Candida species resistant to current antifungals. Considering the yeast-to‐hyphae switch is a critical factor to Candida albicans virulence, phenols common in plant sources have been reported to demonstrating their ability to prevent dimorphism. Therefore, phenols present in many agricultural waste stress (ferulic (FA) and gallic (GA) acid) were initially screened in isolation for their yeast‐to‐hyphae inhibitory properties at times 3, 6, and 24 hr. Both FA and GA inhibited 50% of hyphae formation inhibitory concentration (IC₅₀) but at a concentration of 8.0 ± 0.09 and …

Genomic Variations Underlying Speciation And Niche Specialization Of Shewanella Baltica, Jie Deng, Jennifer M. Auchtung, Konstantinos T. Konstantinidis, Ingrid Brettar, Manfred G. Höfle, James M. Tiedje

Department of Food Science and Technology: Faculty Publications

Shewanella baltica was the dominant culturable nitrate-reducing bacterium in the eutrophic and strongly stratified Baltic Sea in the 1980s, where it primar- ily inhabited the oxic-anoxic transition zone. The genomic structures of 46 of these isolates were investigated through comparative genomic hybridization (CGH), which revealed a gradient of genomic similarity, ranging from 65% to as high as 99%. The core genome of the S. baltica species was enriched in anaerobic respiration-associated genes. Auxiliary genes, most of which locate within a few genomic islands (GIs), were nonuniformly distributed among the isolates. Specifically, hypothet- ical and mobile genetic element (MGE)-associated genes dominated …

The Microbiomes Of Pancreatic And Duodenum Tissue Overlap And Are Highly Subject Specific But Differ Between Pancreatic Cancer And Non-Cancer Subjects, Erika Del Castillo, Richard Meier, Mei Chung, Devin C. Koestler, Tsute Chen, Bruce J. Paster, Kevin P. Charpentier, Karl T. Kelsey, Jacques Izard, Dominique S. Michaud

Department of Food Science and Technology: Faculty Publications

Background: In mice, bacteria from the mouth can translocate to the pancreas and impact pancreatic cancer progression. In humans, oral bacteria associated with periodontal disease have been linked to pancreatic cancer risk. It is not known if DNA bacterial profiles in the pancreas and duodenum are similar within individuals.

Methods: Tissue samples were obtained from 50 subjects with pancreatic cancer or other conditions requiring foregut surgery at the Rhode Island Hospital (RIH), and from thirty-four organs obtained from the National Disease Research Interchange. 16S rRNA gene sequencing was performed on 189 tissue samples (pancreatic duct, duodenum, pancreas), 57 …

Physicochemical Properties And Rheological Behavior Of Flours And Starches From Four Bean Varieties For Gluten-Free Pasta Formulation, Hollman Motta Romero, Yue Zhang

Department of Food Science and Technology: Faculty Publications

The rheological behavior of gluten-free flour dispersions from four pulse market classes, including great northern, navy, red kidney (Phaseolus vulgaris L.), and garbanzo beans (Cicer arietinum) were evaluated and compared to soft wheat as a gluten-containing control. Their starches were isolated and the relationships between flour behavior and starch characteristics were studied. Soft wheat (56%) and garbanzo (39%) flours presented higher starch contents than the Phaseolus vulgaris beans (33–35%), which resulted in the development of stronger gel network structures. It was found that starch amylose content and granule size affected the swelling and pasting properties of both starches and flours. …

N-Glycans From Human Milk Glycoproteins Are Selectively Released By An Infant Gut Symbiont In Vivo, Sercan Karav, Giorgio Casaburi, Aysenur Arslan, Merve Kaplan, Berfin Sucu, Steven Frese

Department of Food Science and Technology: Faculty Publications

Complex, indigestible free oligosaccharides as well as conjugated glycans are found in milk that shape the gut microbiome of infants. The activity of an endo-β-N-acetylglucosaminidase from B. longum subsp. infantis (B. infantis) is known to release N-glycans from native milk glycoproteins under physiological conditions. We investigated whether this enzyme is active in vivo in breastfed infants fed B. infantis EVC001. Using mass spectrometry, we found 19 N-glycans related to human milk glycoproteins increased in abundance, similar to previous work using bovine milk glycoproteins, and these 19 N-glycans matched unique specificities of this enzyme. Twenty N …

Unorthodox Synthesis, Biological Activity And Dft Studies Of Novel And Multifunctionalized Naphthoxocine Derivatives, Mohamed Ahmed Abozeid, Aya Atef El-Sawi, Mohamed Ramadan Elmorsy, Mohamed Abdelmoteleb, Abdel-Rahman Hassan Abdel- Rahman, El-Sayed Ibrahim El-Desoky

Department of Food Science and Technology: Faculty Publications

A new promising protocol has been developed for the synthesis of scarce oxocine derivatives 3a–e and 6 through addition of amine-based nucleophiles such as hydroxylamine hydrochloride, primary amine and hydrazide to chromonylidene benzothiazol-2-ylacetonitrile 2 in refluxing dioxane under metal free reaction conditions in moderate to good yields. Other nitrogen nucleophiles such as piperidine, hydrazine and thiosemicarbazide failed to afford the corresponding oxocinols, and instead pyridine derivatives 7, 8 and 10 were obtained exclusively. Predictive study for the biological activities using PASS (prediction of activity spectra for biologically active substances) online software showed optimistic activities for oxocinols 3a–e in the treatment …

Development And Diagnostics Of Novel Non-Thermal Plasmatreatment Systems, Laurence Scally

Doctoral

Non-thermal plasma (NTP) has been a point of interest in many areas over the last few decades. Much research has been,and continues to beundertaken,to understand the fundamentals of plasma discharges. This is such a broad topic due to the very nature and variable dependencies that set the conditions for plasma discharge to occur. This can come in the form of electrode geometry and spacing, dielectric barrier thickness, humidity of environment, material selection for electrodes and dielectric barriers, the power supply used, and the operating gas(es) used. A lot of these influencing factors can be set and kept constant, but still …

In Vitro Bioaccessibility Of Novel Low-Crystallinity Phytosterol Nanoparticles In Non-Fat And Regular-Fat Foods, Ali Ubeyitogullari, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

Crystalline structure of phytosterols leads to poor bioavailability and makes their incorporation into foods challenging. Bioaccessibility of first-of-their-kind low-crystallinity phytosterol nanoparticles impregnated in nanoporous starch aerogels (PS-NSA) was evaluated in non-, low-, and regular-fat solid and aqueous food formulations, namely, granola bars and puddings for the first time. Bioaccessibility of the phytosterol nanoparticles was significantly higher than that of crude phytosterols in all food formulations (p < .05); it was 88.2 and 91.8% for low- or regular-fat granola bars, respectively, whereas bioaccessibility of crude phytosterols was ca. 30% in those formulations. However, decreasing the lipid content to zero resulted in lower phytosterols' bioaccessibilities from both PS-NSA (53%) and crude phytosterols (ca. 16%) in non-fat granola bars. Bioaccessibility of crude phytosterols (2%) was significantly enhanced with PS-NSA (19%) in the pudding formulation. PS-NSA allows preparation of low- and non-fat foods enriched with phytosterols while enhancing the health benefits of phytosterols with smaller doses.

Strategies To Minimize Perishable Food Loss In The Retail Grocery Business, Thankgod Chukwumeka Aleruchi

Walden Dissertations and Doctoral Studies

Supply chain managers in the retail grocery industry face significant challenges in reducing the wastage of perishable food. Perishable food spoilage and deterioration in the retail grocery industry result in a significant loss of profitability and consumer satisfaction. The purpose of this multiple case study was to explore the strategies that supply chain managers in the retail grocery business used to minimize perishable food loss. The perishable inventory theory was used as the conceptual framework. Data were collected from semistructured interviews with 6 Pennsylvania retail grocery supply chain managers who implemented strategies to minimize perishable food loss and from organizational …

Healthy Skepticism: The Relationship Between Funding Source And Conclusion In Nutrition-Related Scientific Articles On Saturated Fat, Lili Muskal

CMC Senior Theses

Recently published scientific articles have led to mixed nutritional advice on dietary saturated fatty acids. Lesser et. al (2007) identified that mixed conclusions in scientific articles on sweetened beverages might be attributed industry funding, as articles funded by the beverage industry are four to eight times more likely to report conclusions in favor of the sponsor’s products. This thesis applies Lesser’s methods to determine whether industry funding influences the inconsistent conclusions on saturated fatty acids. This thesis analyzes 100 articles on foods high in dietary saturated fatty acids. While studies with food industry funding are more likely to produce favorable …

Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam

Electronic Theses and Dissertations

Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for 16 …