Food Science Commons^™

Isolation And Characterization Of Natural Protease Producers Of Bacillus Spp. From Soil Samples, Ylberinë Baliu, Bahtir Hyseni, Shkëlqim Hyseni, Aida Rushiti, Flora Ferati, Fatos Rexhepi, Rifat Morina, Sabri Hajdini, Emrah Nikerel

UBT International Conference

Proteases are group of enzymes that catalyze the hydrolysis of proteins, resulting in peptide and amino acid production. These are considered as commercially most significant among industrial enzymes, consisting about 60% of the total enzyme market. Proteases have wide areas of application in several industries like food, detergent, textile, pulp and paper, and pharmaceutical industries, as these offer environmentally benign, sustainable solutions to several challenges in the corresponding industry.Enzymes can be produced by plants, animals or microorganisms, yet the majority is produced by (recombinant) microorganisms, typically with modified features for high enzyme production. However, for e.g. food industry, the use …

Modeling The Effect Of Temperature On Rheological Properties Of Red Wine, Anisa Dhroso, Hasime Manaj, Ilirjan Malollari, Berisha Varvara

UBT International Conference

Wine is an alcoholic beverage produced through the partial or total fermentation of grapes. Wine is characterized by color: white, pink or rose, and red. Red wine available in Albanian market was characterized for physicochemical and rheological properties. In the first phase, the physicochemical parameters were determined: density, total acidity, volatile acids, content of the alcohol, reduced sugars, free SO2, total SO2, pH and electric conductivity. In the second phase of the study, density and dynamic viscosity were experimentally determined as a function of temperature from 5 to 40°C. Kinematic viscosity and fluidity were determined according to the definitions. The …

Interaction Of Nanofibers With Epithelial Cells In The Digestive System, Agron Millaku

UBT International Conference

In this study, we provide the evidence of interaction of tungsten nanofibres (NF- WOx) with epithelial cells in the digestive tube of a test organism, woodlouse Porcellio Scaber studied by scanning electron microscopy (SEM). When the nanofibers enter the body through food, not all of them pass through the digestive system, without an interaction with the epithelial cells. The result has provided us that in some areas nanofibers can react with epithelial cells on the digestive tube very fast. The images which were taken in the treated samples through scanning electron microscopy and energy dispersive spectroscopy analysis clearly show such …

Study Of Foods Declared As Gmo Free In The Market Of Republic Of Kosovo, Ismail Ferati, Namik Durmishi, Diellëz Arifi, Sara Selim, Ardit Hoti

UBT International Conference

In this study, several samples from two different producers that are present in the Kosovo market and which are declared as GMO free are analyzed, the method of analysis is Agrastrip® GMO - Romer labs®. Samples were taken on a random basis in the market and the focus of the study were two products (corn and soy). As this problem is relatively new in the Republic of Kosovo, some theoretical and practical issues will be addressed by referring to the researchers in this field: what are GMOs and why GM foods are produced, the distinction to be made (myths and …

The Impact Of Activated Carbon At Some Water Wells Parameters, Fidane Feka, Fisnik Laha, Syzana Aliu, Hyzer Rizani, Valon Durguti

UBT International Conference

Increasingly, the demand for quality water is growing, and finding alternative ways for wells water treatment is under way.The purpose of this study is to apply activated carbon at the wells water treatment, whereby several parameters are measured such as pH, electric conductivity, total chlorine and iron, before carbon-activated treatment and after being treated with activated carbon.From the observed testing results, a change in results after the treatment phase was observed: a decrease in electrical conductivity in all samples, as well as in all samples treated we got an increase in pH value and total chlorine, whereas in the iron …

Identification Of Shark Species In Commercial Products Using Dna Barcoding, Rosalee S. Hellberg, Rachel B. Isaacs, Eduardo L. Hernandez

Food Science Faculty Articles and Research

Sharks are harvested globally and sold in a variety of commercial products. However, they are particularly vulnerable to overfishing and many species are considered protected or endangered. The objective of this study was to identify species in various commercial shark products and to assess the effectiveness of three different DNA barcoding primer sets. Thirty-five products were collected for this study, including fillets, jerky, soup, and cartilage pills. DNA barcoding of these products was undertaken using two full-length primer sets and one mini-barcode primer set within the cytochrome c oxidase subunit (COI) gene. Successfully sequenced samples were then analyzed and identified …

Rodney Taylor, Rodney Taylor, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Rodney Taylor is the Director of Food and Nutrition Services for Fairfax County, Virginia, Public Schools. He was formerly Director of Nutrition Services for the Riverside Unified School District in Riverside, California. He holds a B.S. degree in Public Administration from California State University. A noted pioneer and expert in farm-to-school salad bars, Rodney is known for establishing the “Farmers Market Salad Bar” program in 1997 while working as Director of Food and Nutrition Services in the Santa Monica-Malibu Unified School District. Rodney served on the California State Board of Food and Agriculture, the University of California President’s Advisory Commission …

Antonini, Virginia (Fa 1221), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1221. Student paper titled “Moonshining” in which Virginia Antonini details the process of distilling moonshine from harvest to bottling. Antonini describes the equipment used to produce moonshine and includes several stories told by her informant, a man only referred to as “Jim,” about his methods and various run-ins with the law. The author also includes her mother’s wine recipe and additional “home brew” stories.

Use Of Uv Treated Milk Powder To Increase Vaccine Efficacy In The Elderly, Sara Schaefer, Kasper Arthur Hettinga, James Cullor, J. Bruce German, University Of Nebraska - Lincoln

Department of Food Science and Technology: Faculty Publications

Aging populations experience a decline in adaptive immune system function also known as immunosenesence. Protein nutrition has been shown to stimulate and strengthen the immune system, and such approaches are needed for this growing segment of the population. A controlled, randomized, double blind pilot study was conducted to compare two different protein sources (soy and dairy) as nutritional supplementation to enhance vaccine response. Our objective was to examine the immune stimulating effects of dairy protein subjected to ultraviolet radiation (UV-C) radiation treatment process instead of pasteurization. Participants were 21 healthy individuals over 60 years of age who consumed 6 g …

Acidulant Effect On Greening, Reducing Capacity, And Tryptophan Fluorescence Of Sunflower Butter Cookie Dough During Refrigerated Storage, Joele Tsopkeng Atonfack, Zeynep Akyol Ataman, Lilian M. Were

Food Science Faculty Articles and Research

BACKGROUND: Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone-amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol-amino acids. Acidulants were tested as potential anti-greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (»ex=280nm, »em=300-500), color (hunter LAB), reducing capacity (DPPH and Folin-Ciocalteu reagent reducing capacity/FCRC), and hydroxycinnamic acids were measured.

RESULTS: The pH range of acidified doughs was 4.83–6.98 compared to 7.65- 9.18 in nonacidified leavened doughs after 24 days. …

Jamal Hazzan, Jamal Hazzan, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Jamal Hazzan is a retired school nutrition program administrator with a strong track record in effectively managing stakeholders, revenue, and profit growth in multiple school districts. He has successfully led and participated on strategic planning committees. Many schools under his direction are recipients of HealthierUS School Challenge awards. Jamal holds a bachelor’s degree in Economics from State University of New York at Buffalo and an MBA from Sam Houston State University. He is a member of the Texas Association for School Nutrition, and his program has been recognized by the association as a “Program of Excellence.” He has held office, …

Computational Modeling And Functional Characterization Of A Ggchi: A Class Iii Chitinase From Corms Of Gladiolus Grandiflorus, Maria Rafiq, Ashiq Hussain, Kausar Hussain Shah, Qamar Saeed, Muhammad Umair Sial, Zahid Ali, Friedrich Buck, Richard E. Goodman, Binish Khaliq, Uzma Ishaq, Mirza Ahsen Baig, Aisha Munawar, Seema Mahmood, Ahmed Akrem

Department of Food Science and Technology: Faculty Publications

The present study describes the predicted model and functional characterization of an endochitinase (30 kDa) from corms of Gladiolus grandiflorus. ESI-QTOF-MS generated peptide showed 96% sequence homology with family 18, Class III acidic endochitinase of Gladiolus gandavensis. Purified G. grandiflorus chitinase (GgChi) hydrolyzed 4-methylumbelliferyl b-DN, N0,N00-triacetylchitotriose substrate showing specific endochitinase activity. Since no structural details of GgChi were available in the Protein Data Bank (PDB), a homology model was predicted using the coordinate information of Crocus vernus chitinase (PDB ID: 3SIM). Ramachandran plot indicated 84.5% in most favored region, 14.8% in additional and 0.6% in generously allowed region while no …

Quality Of High-Protein Diet Bar Plus Chia (Salvia Hispanica L.) Grain Evaluated Sensorially By Untrained Tasters, Natalie Veggi, Fabrício Azevedo Voltarelli, Jeann Marcos Nascimento Pereira, Wanessa Costa Silva, James Wilfred Navalta, Daniela Fernanda Lima De Carvalho Cavenaghi, Wander Miguel De Barros

Kinesiology and Nutrition Sciences Faculty Research

The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was analyzed of PB, for microbiological quality of Bacillus cereus, Filamentous fungi and yeast count, total fecal coliforms, and Salmonella ssp. search. Sensory analysis was performed utilizing acceptance testing of characteristics on a nine-point hedonic scale for various attributes, including purchasing intention of the tested PB. Bars showed 20% …

Using Clinical Technology In Epic To Impact Malnutrition Reimbursement, Melissa Faura Rd, Ldn, Catherine Carter Rd, Ldn, Melinda Polk Ms, Rd, Cnsc, Ldn, Suzanne Ickes Rd, Ldn, Kimberly Procaccino Mba, Rd, Ldn, Ann Flickinger Ms, Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Technology At Your Fingertips: Allocation Of Clinical Resources Across Multi-Site Network, Ann Flickinger Ms, Rd, Ldn, Melissa Faura Rd, Ldn

Clinical Nutrition Service

No abstract provided.

With-In Host Dynamics Of L. Monocytogenes And Thresholds For Distinct Infection Scenarios, Ashrafur Rahman, Daniel Munther, Aamir Fazil, Ben Smith, Jianhong Wu

Mathematics and Statistics Faculty Publications

The case fatality and illness rates associated with L. monocytogenes continue to pose a serious public health burden despite the significant efforts and control protocol administered by private and public sectors. Due to the advance in surveillance and improvement in detection methodology, the knowledge of sources, transmission routes, growth potential in food process units and storage, effect of pH and temperature are well understood. However, the with-in host growth and transmission mechanisms of L. monocytogenes, particularly within the human host, remain unclear, largely due to the limited access to scientific experimentation on the human population. In order to provide insight …

Synergism Of Mild Heat And High-Pressure Pasteurization Against Listeria Monocytogenes And Natural Microflora In Phosphate-Buffered Saline And Raw Milk, Abimbola Allison, Shahid Chowdhury, Aliyar Fouladkhah

Agricultural and Environmental Sciences Faculty Research

As many as 99% of illnesses caused by Listeria monocytogenes are foodborne in nature, leading to 94% hospitalizations, and are responsible for the collective annual deaths of 266 American adults. The current study is a summary of microbiological hurdle validation studies to investigate synergism of mild heat (up to 55 °C) and elevated hydrostatic pressure (up to 380 MPa) for decontamination of Listeria monocytogenes and natural background microflora in raw milk and phosphate-buffered saline. At 380 MPa, for treatments of 0 to 12 min, d-values of 3.47, 3.15, and 2.94 were observed for inactivation of the pathogen at 4, 25, …

Genau, Charles (Fa1212), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1212. Student paper titled “Winemaking: The Old and New Way” in which Charles Genau details the process of wine production from harvest, to fermentation, bottling, and distribution. Genau compares and contrasts methods of traditional winemaking with contemporary approaches. He also gathered his information from two winemakers of different ages and ethnic backgrounds. The paper contains two illustrations of the winemaking process.

Griggs, Joe (Fa 1208), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1208. Student paper titled “Moonshine” in which Joe Griggs interviews E.Y. Hurt, a native of Todd County, about his varied business ventures including owning motels, grocery stores, and, eventually, a moonshine still. Hurt describes the fermentation process, production, and running of moonshine in Kentucky during the Prohibition era. The paper also contains a brief biographical background of the informant as well as two fully transcribed interviews with Hurt.

The Cal Poly Basic Needs Task Force Report - Fall 2018, Aydin Nazmi

Food Science and Nutrition

No abstract provided.

Health And Nutrition, Sydney Williams, Lauren Larson

Honors Program: Expanded Learning Clubs

The goal of this club was to inform and build upon the knowledge about health and nutrition of 4th and 5th graders. We did different activities to engage the children in a fun way of learning about health and nutrition so that it wouldn't feel like an extension of school.

A Risk-Based Approach To Evaluate The Impact Of Interventions At Reducing The Risk Of Foodborne Illness Associated With Wheat-Based Products, Luis Sabillon

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

Pathogens are emerging on previously unrecognized food vehicles, such as wheat flour, which is a widely consumed commodity. Despite its low water activity, wheat-based ingredients and products have been implicated in several foodborne outbreaks over the last few years, resulting not only in the recall of food products but also in consumer illnesses. As a raw agricultural commodity, wheat is exposed to naturally occurring microbiological contamination that may compromise the overall safety of flour and other derived products. To address the increased concern regarding the safety of wheat-based foods, the objectives of the present research study were designed to develop …

Mind The Gaps: How Can Food Safety Gaps Be Addressed In Developing Nations?, Jessie L. Vipham, Byron D. Chaves, Valentina Trinetta

Department of Food Science and Technology: Faculty Publications

As global food systems integrate, to meet the demands of a growing global population, safe and healthy agriculture value-chains will be essential to maintaining public health worldwide. In many ways, the current global food production landscape is made up of “mice and men.” Meaning that the food sector within and across most countries includes both large-scale corporate agriculture production and varying degrees of small-scale agriculture production; the variation being the interpretation of small scale, which is highly dependent upon the country. This structure presents challenges for the creation of effective food safety systems in many countries, and can contribute to …

Purification And Characterization Of Naturally Occurring Post-Translationally Cleaved Ara H 6, An Allergen That Contributes Substantially To The Allergenic Potency Of Peanut, Govardus A. H. De Jong, Shyamali Jayasena, Philip Johnson, Justin Marsh, Danijela Apostolovic, Marianne Van Hage, Julie A. Nordlee, Joe Baumert, Steve L. Taylor, Camille Roucairol, Harmen De Jongh, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

The 2S albumin Ara h 6 is one of the most important peanut allergens. A post-translationally cleaved Ara h 6 (pAra h 6) was purified from Virginia type peanuts, and the cleavage site was mapped using high-resolution mass spectrometry. Compared to intact Ara h 6, pAra h 6 lacks a 5-amino acid stretch, resembling amino acids 43−47 (UniProt accession number Q647G9) in the nonstructured loop. Consequently, pAra h 6 consists of two chains: an N-terminal chain of approximately 5 kDa and a C-terminal chain of approximately 9 kDa, held together by disulfide bonds. Intermediate post-translationally cleaved products, in which this …

Parental Perspective And Feeding Practices Effects On Food Neophobia In Elementary-Age School Children, Farnoosh Ayoughi

Master's Theses

The Food neophobia (FN) behaviors in children are developed during childhood and can be influenced by parental FN and feeding behaviors. The objective of this study was to evaluate the relationship between FN and fruit and vegetable neophobia (FVN) among parents, the parents-reports on child's behavior and child self-reports. The effect of parental feeding practices and demographic variables on children’s FN and FVN were evaluated. Sixty-eight parents paired with their elementary school children (aged 7-12 years) in San Luis Coastal Unified School District participated in this study. Results indicated that parents reported their children more neophobic than children self-reported neophobia; …

Determinants Factors And The Strategies Of Improving Thermostability Of Thermophilic Α-Amylase, Li Caiming, Chen Shuangdi, Gu Zhengbiao, Hong Yan, Cheng Li, Li Zhaofeng

Food and Machinery

This review clarified the microbial origin and properties of thermophilic α-amylase, and analyzed eight factors affecting their thermostability. The strategies to improve the thermostability of thermophilic α-amylase were proposed, which provided a reference for improving the thermostability technology of thermophilic α-amylase.

Effect Of Enzymatic Glycosylation Modification On Partial Structural And Rheological Properties Of Zein, Qu Yue, Wang Xiaojie, Liu Xiaolan, Cong Wansuo

Food and Machinery

In order to improve the bioavailability of zein, which was modified by using the microbial transglutaminase and chitosan. Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied. Compared to original zein, the free sulfhydryl groups of the glycosylated zein decreased by 32.37 μmoL/g, the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11 ℃ and 72.3 J/g, respectively. These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s^-1, the dispersions of zein and …

Extraction Of Soybean Oil Body Based On Soymilk Model System, Tian Qiying, Hua Yufei, Chen Yeming, Kong Xiangzhen, Zhang Caimeng, Wang Jing

Food and Machinery

In order to study the volatile flavor of soymilk, a soymilk simulation system with soybean oil body as substrate was constructed, The effects of different pH on the components, particle size and flavor of soybean oil body extracted from soybean milk were studied in the oil body extraction process. The results showed that when the extraction pH increased from 7 to 11, the content of oil body protein decreased by 38.40%, the neutral fat content increased by 7.26%, and the phospholipid content decreased by 49.31%. The oil particle size decreased gradually by 89.2 nm and tended to be stable. Volatile …

Study On Replacement Of Nitrite By Peony Extract And Lactic Acid Bacteria In Low-Temperature Emulsion Sausage, Yuan Ling, Zhuge Bin, Yu Sida, Zong Hong, Lu Xinyao

Food and Machinery

The effects of peony extracts and lactobacillus fermentation broth as nitrite substitute were investigated on color, texture characteristics, lipid-oxidation, microbiological properties and flavor of low-temperature emulsion sausages. The results showed that 0.3% peony extracts and 3% lactobacillus fermentation broth could replace two-thirds of dosage of sodium nitrite in low-temperature emulsion sausages, and its redness value (a^*) and the degree of fat oxidation were similar to the effect of sausage with 150 mg/kg sodium nitrite, which could maintain good texture characteristics of the sausage. In addition, the total bacteria number of sausage containing peony extract and lactobacillus fermentation broth …

Study On Edible Quality And Protein Stability Of Beef And Goat In Shaanxi Province, Wei Yanchao, Cao Jianxin, Liu Manshun, Liu Yongfeng

Food and Machinery

The differences were studied including color, tenderness, pH, protein degradation, and other indicators of beef and mutton at the best slaughter ages of cattle and sheep and the high and low-grade parts of the meat. Samples of longissimus dorsi (YH, NH) and abdominal muscles (YL, NL) of post-mortem Qinchuan beef and horizontal goat meat were taken for determination of pH, color, shear, sarcoplasmic and myofibrillar proteins, the solubility and degradation polymerization conditions. The results shown that the pH value of YL was significantly higher than that of YH (P＜0.05), there was no significant difference between the two parts of beef …