Food Science Commons^™

The United States Department Of Agriculture Policies To Improve School Food Quality While Protecting The Environment, Shahla Wunderlich, Yeon Bai, S. Chung

Department of Nutrition and Food Studies Scholarship and Creative Works

In the United States, the Farm Bill is the primary agriculture and food policy legislation and its administration is under the preview of the United States Department of Agriculture (USDA). The USDA has established policies and programs aimed at providing school children with better food and at the same time, supporting local farmers. The Farm to School Program connects schools and local farms with the objectives of serving healthy meals in school and supporting local and regional farmers. It is believed that local and regional farmers are deeply committed to social and environmental concerns. The Farm to School Program is …

Ua66/5 Department Of Agriculture 2013 Newsletter, Department Of Agriculture And Food Science

Agriculture Department Publications

No abstract provided.

Improved Growth Of Lactobacillus Bulgaricus And Streptococcus Thermophilus As Well As Increased Antioxidant Activity By Biotransforming Litchi Pericarp Polysaccharide With Aspergillus Awamori, Sen Lin, Lingrong Wen, Bao Yang, Guoxiang Jiang, John Shi, Feng Chen, Yueming Jiang

Publications

This study was conducted to increase the bioactivity of litchi pericarp polysaccharides (LPPs) biotransformed by Aspergillus awamori. Compared to the non-A. awamori-fermented LPP, the growth effects of A. awamori-fermented LPP on Lactobacillus bulgaricus and Streptococcus thermophilus were four and two times higher after 3 days of fermentation, respectively. Increased 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and DNA protection activity of litchi pericarp polysaccharides were also achieved after A. awamori fermentation. Moreover, the relative content of glucose and arabinose in LPP after fermentation decreased from 58.82% to 22.60% and from 18.82% to 10.09%, respectively, with a concomitant increase in the relative contents of …

African Probiotic Yoghurt Network : Western Heads East Internship Report, Emily Trudell

Business and Social Enterprise

The purpose of this report is to explain to all stakeholders, and especially Western Heads East (WHE), the progression of my internship work with APYN alongside the progression of APYN’s establishment as an organization during the second half of my internship,to provide APYN with a recordof the activities we worked on together, and tohand over the documents APYN and I produced collaboratively to APYN to help guide future organizational decisions. I will begin with a review of my planning workshop, from which my two main activities stemmed, and then provide descriptions and analysis surrounding each one in the body of …

Contents, Discovery Editors

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 14 2013, Several Authors

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

No abstract provided.

Letter From The Dean, Michael Vayda

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.

Crop-Friendly Bacteria Tapped To Battle Fungal Marauders, Patricia Okubara, Jan Suszkiw

Agricultural Research Magazine

Soil-dwelling bacteria that depend on wheat and barley roots for their “room and board” could soon make good on their debt. Researchers are investigating the microbes’ potential to biologically control root-rot fungi that cause crop yield losses of 10-30 percent annually in the U.S. Pacific Northwest and other parts of the world.

The bacteria are members of the genus Pseudomonas and include 11 strains that stymie the growth of Pythium and Rhizoctonia fungi, which are responsible for dampingoff and root-rot diseases of wheat and barley. The pathogens thrive in cool, moist soils and can reach especially high levels in crop …

Characterization Of Antimicrobial-Resistant Staphylococcus Spp. In Food Animals And Retail Meat, Kanika Bhargava

Wayne State University Dissertations

Antimicrobial resistance in Staphylococcus spp. is a worldwide epidemic concern in hospital and community settings. Food animals and retail meat are important reservoirs of these pathogens that can pose potential threat to humans. In this dissertation, we aimed to investigate the molecular epidemiology of methicillin-resistant Staphylococcus aureus (MRSA) and methicillin-resistant Coagulase-negative Staphylococci (MRCoNS) in food animals and retail meat to provide insight into the role of agricultural environment in transmitting bacteria of human clinical significance. Furthermore, the potential application of phytochemicals as antimicrobials and antimicrobial adjuvants to control MRSA infections was explored.

CoNS recovered from food animals were characterized by …

Chlorine Dioxide Gas Treatment Of Cantaloupe And Residue Analysis, Simran Kaur

Open Access Theses

Chlorine dioxide is a selective oxidant and powerful antimicrobial agent. Previous work has shown that treatment of cantaloupe with chlorine dioxide gas at 5 mg/L for 10 minutes results in a 4.6 and 4.3 log reduction of E. coli O157:H7 and L. monocytogenes respectively. A significant reduction (p

Current analytical methods for chlorine dioxide and chloroxyanions are only applicable to aqueous samples. Some of these methods have been used to determine surface residues in treated products by analyzing rinse-water. In order to quantify residues in the tissues of a more complex food matrix, while reducing interference from natural organic matter, …

Coca: An Andean Daily Chew, Robert C. Bradley

School of Art & Design Faculty Publications

“Coca: An Andean Daily Chew” distinctly separates the benign tradition of coca chewing in South America, an 8,000 year old practice, from the modern plague of cocaine addiction. The article specifically addresses Western misconceptions about coca. The text goes on to detail many aspects of the process of coca chewing, from the fields of the Andes to the mouths of the chewer. Coca is chewed with quick lime and this process is compared to the preparation of corn tortillas in Mexico. The most celebrated variety of coca, Erythroxylum novogranatense var. truxillense, or Tupa Coca in Quechua, is positioned as the …

Aqueous Extract Of Nigella Sativa Seeds Suppresses Testicular Steroidogenesis In Mice Leydig Cells In Vitro., 5sheikh A. Saeed, Naheed Anwar, Qaiser Jabeen, Anwar Hassan Gilani

Department of Biological & Biomedical Sciences

10ABSTRACT 11Nigella sativa (black seed) is an important medicinal herb with folkloric use in wide range of diseases. It is 12well studied for its biological activities. However, there is limited information regarding its effect on the 13male reproductive system. This study describes the effect of the aqueous extract of N. sativa (NSE) on 14 testicular steroidogenesis from mice Leydig cells in vitro. Mice testicular cells were incubated in a media 15 containing either no treatment or NSE or LH alone or combination of LH and NSE. Incubations were 16 carried out for three hours in a shaking water bath at …

Formation And Stability Of An Oil In Water Emulsion Containing Lecithin, Xanthan Gum And Sunflower Oil, Mark Traynor, Roisin Burke, Jesus Maria Frias, Edurne Gaston, Catherine Barry-Ryan

Articles

The optimisation of the formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil was evaluated using Response Surface Methodology (RSM) and nonlinear regression. The main and combined effects of three independent variables; concentration of sunflower oil (10-20% v/v), soy lecithin (1-5% w/v) and xanthan gum (0.01-3% w/v) on the responses were examined. The main objectives of the study were to model and optimise maximum emulsion storage stability and to study interactive effects of emulsion ingredient. Emulsion stability and mean droplet diameter were measured over 14 days of storage using an image processing procedure …

Acoustic Emission Signal Of Lactococcus Lactis Before And After Inhibition With Nan3 And Infection With Bacteriophage C2, Debasish Ghosh, John M. Stencel, Clair D. Hicks, Frederick Payne, Didem Ozevin

Animal and Food Sciences Faculty Publications

The detection of acoustic emission (AE) from Lactococcus lactis, ssp lactis is reported in which emission intensities are used to follow and define metabolic activity during growth in nutrient broths. Optical density (OD) data were also acquired during L. lactis growth at 32°C and provided insight into the timing of the AE signals relative to the lag, logarithmic, and stationary growth phases of the bacteria. The inclusion of a metabolic inhibitor, NaN₃, into the nutrient broth eliminated bacteria metabolic activity according to the OD data, the absence of which was confirmed using AE data acquisition. The OD …

Specific Salt Effects On The Formation And Thermal Transitions Among Β-Lactoglobulin And Pectin Electrostatic Complexes, Stacey Ann Hirt

Open Access Theses

Factors of ion specificity and ionic strength (I~0-100) were studied in the electrostatic complex formation and protein particle formation by thermal treatment for a β-lactoglobulin and pectin system. ζ-potential showed β-lactoglobulin and pectin began to interact near pH 5.50 and interactions were strengthened with decrease in pH. Visible light turbidimetry and light scattering at 90° revealed a trend in critical pH transitions for electrostatic complex formation based on both the ionic strength and the anion of the salt species, while effects of the monovalent cation was insignificant. Critical pH values for complex formation and separation (pHc and pHΦ) decreased with …

The Effect Of Individual Milk Proteins On Bioaccessibility Of Green Tea Flavan-3-Ols, Sydney Elizabeth Moser

Open Access Theses

While information regarding the impact of flavan-3-ol-protein interactions on food quality attributes (flavor, texture, and physical stability) exists, insight into the potential consequence of these interactions on bioavailability of health-promoting flavan-3-ols remains unclear. The ability of nonspecific protein interactions in flavan-3-ol rich foods and beverages to alter digestive stability and/or digestive release (bioaccessibility) of flavan-3-ols has been previously proposed but unconfirmed. The primary objective of this study was to characterize effects of individual milk proteins and the milk matrix on in vitro bioaccessibility of green tea flavan-3-ols from model beverage systems. As a secondary objective, the impact of protein gastrointestinal …

Impact Of Microwave Processing On Quality Of High Value Shelf Stable Fruit Products, Milena Maria Leon Garcia

Open Access Theses

Fruits and vegetables are a rich source of health promoting micronutrients and phytochemicals, and their consumption has been associated with reduction of many chronic and degenerative disease. Thermal processing techniques are used to preserve quality and extent of the shelf life of foods, although these traditional processes are associated with specific quality changes in fruits and vegetables. Compared to traditional thermal processing methods, microwave heating provides the potential to improve product quality by virtue of its energy transfer mechanism that provides rapid volumetric heating of food and can potentially enhance overall quality of processed fruit and vegetable products. Though direct …

Rheological Properties Of Gluten Free Dough Systems, Stephany Aurea Tandazo

Open Access Theses

Bread is the one of the oldest processed foods and a major wheat based product. The basic process involves mixing of ingredients until the flour is converted into dough, followed by baking the dough into a loaf. A very important step in breadmaking is to know how to make good quality dough. However, the increasing knowledge of people being diagnosed with celiac disease (gluten intolerance) has encouraged scientists to develop healthier and better quality gluten-free products that would greatly improve the quality of life of celiac patients. The main objective of this study was to create a dough system composed …

Pickering Stabilization Of Oil-Water Interfaces By Heated B-Lactoglobulin/Pectin Particles, Laura Kathryn Zimmerer

Open Access Theses

The use of natural biopolymer particles as Pickering stabilizers for oil-in-water emulsions was investigated. B-lactoglobulin microgels and B-lactoglobulin/pectin complexes were created by heating appropriate biopolymer solutions at pH 5.8 and 4.75, respectively. Resultant particles exhibited spherical morphology with diameters of 100-300 nm and possessed significant negative surface charge. Particles were first homogenized with 1% corn oil at 0.05%, 0.1% or 0.25% (wt/ wt) particle concentrations. All emulsions appeared stable over seven days with only a thin, creamed ring forming after several hours. Corn oil emulsions were most stable with 0.25% heated complexes, with volume-weighted mean droplet diameter remaining around 480 …

Evaluating Food Safety Systems Development And Implementation By Quantifying Haccp Training Durability, Marienne A. Anandappa

Theses and Dissertations--Animal and Food Sciences

HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion …

Seaweed-Based Functional Foods, Nissreen Abu-Ghannam, Sabrina Cox

Books/Book Chapters/ Proceedings

Functional foods are foods that provide health benefits in addition to basic nutrition. They are categorized through identification, characterization, and evaluation of the health-promoting properties they present. New high-value nutrition and wellness products, manufactured by reformulation of existing products through development of nutraceutical or functional foods, present an exciting opportunity for the food industry worldwide. Many bioactive constituents to which a beneficial physiological function has been directly or indirectly attributed, originating mainly from plant extracts, have been incorporated in already existing food products or have been commercialized in the form of pharmaceutical products such as pills, capsules, solutions, and gels …

Selenium Supplementation Increases Antioxidant Response In Vitro, Yasmin Fakhereddin

Wayne State University Theses

Reactive oxygen species and free radicals are associated with the negative effects of aging. Enzymatic and non-enzymatic mechanisms can defend cell structures from free radical damage. Selenium is an essential trace element necessary for cellular functions in the human body. A positive correlation between low serum selenium levels with the morbidity and mortality of a range of cancers has been illustrated in numerous studies. Glutathione Peroxidase catalyzes a reaction in which H2O2 oxidizes the reduced form of GSH and forms H2O. NADPH further reduces GSSG, the oxidized structure of glutathione, in a reaction catalyzed by glutathione reductase. Tissue culture was …

Innovative Food Product Development Using Molecular Gastronomy: A Focus On Flavour And Sensory Evaluation, Mark Traynor

Doctoral

The primary goal of this research was to develop novel ice cream products using the principles of molecular gastronomy. An ice cream model system (emulsion) was developed, in which the effects of ingredient levels on stability and formation were investigated and optimised using Response Surface Methodology (RSM). Two characteristic volatiles of banana (isoamyl acetate and furfuryl acetate) were added to the optimised emulsion, and their headspace emission was quantified using Solid Phase Microextraction with Gas Chromatography Mass Spectrometry. RSM was used to investigate the main and interactive effects of ingredient, salt and pH levels on the headspace emission of these …

Utilisation Of Spent Dairy Yeast Kluyveromyces Marxianus For The Production Of Flavoured Yeast Extracts., Brendan Mccarra

Theses

Spent dairy yeast Kluyveromyces marxianus (SDYK), a by-product of whey to ethanol fermentations, was investigated as a natural biomass source for the production of alternative flavoured yeast extracts. SDYK which was characterised by a high protein content (55.3% (w/w) ± 0.8) and comparable levels of flavor enhancing amino acids to that of S. cerevisiae was prepared for induced autolysis at different pH values in the presence of inductors sodium chloride and the proteolytic enzyme papain. An induced autolysis process was developed for the production of flavoured yeast extracts in which pH and autolytic treatment applied were found to have a …

Antilisterial Characteristics Of Volatile Essential Oils, Leeann L. Slaughter

Theses and Dissertations--Animal and Food Sciences

This study explored the in vitro and in situ antilisterial inhibitory activity of 16 essential oils during indirect exposure: Spanish Basil oil (Ocimum basilicum), Bay oil (Pimenta racemosa), Italian Bergamot oil (Citrus bergamia), Roman Chamomile oil (Anthemis nobilis), Sir Lanka Cinnamon oil (Cinnamomum zeylanicum), Citral, Clove Bud oil (Syzygium aromaticum), Cumin Seed oil (cuminum cyminum), Eucalyptus oil (Eucalyptus globulus), Eugenol, Geranium extract (Pelargonium graveolens), Marjoram oil (Origanum majorana), Neroli extract (Citrus aurantium), Peppermint oil (Mentha piperita L.), …

Effect Of Amylose And Protein Oxidation On The Thermal, Rheological, Structural, And Digestive Properties Of Waxy And Common Rice Flours And Starches, Jing Liu

Theses and Dissertations--Animal and Food Sciences

The effects of oxidation by sodium hypochlorite (0, 0.8, 2, and 5%, NaOCl), the presence of endogenous proteins, and amylose content on waxy and common rice flours (WF, CF) and starches (WS, CS) were investigated in terms of in vitro starch digestibility, morphology and surface properties, and thermal and rheological characteristics.

The concentration of NaOCl had an effect on all the samples including WF, CF, WS, and CS. The carbonyl and carboxyl group contents increased up to 25 and 10 folds (P < 0.05) of oxidized starches (WS, CS), respectively. Only mild oxidation (P < 0.05) occurred in flours (WF, WS). In addition, endogenous proteins were oxidized according to amino acid analysis and SDS–PAGE results. Glu+Gln, Gly, His, Arg, Tyr, and Lys were more sensitive to NaOCl oxidation. Disulfide bonds, hydrophobic force, and hydrogen bonds were involved in protein polymerization after NaOCl oxidative modification. In granular state, the in vitro starch digestibility of WF, WS, and CS decreased by 5% NaOCl oxidation. After gelatinization, …

Analysis Of Antiviral And Chemoprotective Effects Of Strawberry Anthocyanins, Jennifer A. Willig

Theses and Dissertations--Animal and Food Sciences

This study investigated the antiviral, chemoprotective and proliferative effects of strawberry anthocyanins on herpes simplex virus type-1, cancerous cell lines HT-29 and AGS, and normal cell lines Hs 738.St/Int and CCD-18Co. Antiviral properties were measured by infecting vero cells from adult grivet (Cercopithecus aethiops) with herpes simplex virus type-1 (HSV-1) and treating with a concentration of 1.25-20 µg/mL of strawberry anthocyanins. Infectivity and replication were quantified for herpes simplex virus type-1 using the direct plaque assay and reporting PFU/mL. Strawberry anthocyanins (>20 µg/mL) inhibited the herpes simplex virus infectivity in vero cells by 100% (p<0.05). Strawberry anthocyanins at concentrations of 5, 10 and 20 μg/mL were reduced to 75.36, 57.98, and 31.46 percent of the control (100%) (p<0.05).

Chemoprotective and …

Dietary Antioxidant Supplementation (Economase–Bioplex) To Alleviate Adverse Impacts Of Oxidized Oil On Broiler Meat Quality: A Chemical, Textural, Enzymatic, And Proteomic Study, Rebecca Delles

Theses and Dissertations--Animal and Food Sciences

This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler meat stored in an oxygen-enriched package (HiOx: 80% O₂/20% CO₂) in comparison with air-permeable polyvinylchloride (PVC) or skin (SK) packaging systems during retail display 2–4 °C for up to 14, 7, and 21 d, respectively. Broilers were fed a diet either with a low-oxidized oil (peroxide vale POV 23 meq O₂/kg) or with a high-oxidized oil (POV 121 meq O₂/kg), supplemented with an antioxidant pack (200 ppm EconomasE and organic minerals …

Textural And Sensory Qualities Of Muffins Prepared With Fermented Rice Bran, Breeanna Williams, Navam Hettiarachchy, Srinivas J. Rayaprolu

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

Rice is one of the most popular cereal grains in the world. Rice bran, a by-product of the rice milling process, contains an abundance of nutrients including protein, fiber, vitamin B complex, vitamin E, and other nutraceuticals. However, rice bran is underutilized in the food industry. In this project muffins were prepared with varying concentrations (2.5%, 5.0%, 7.5%, 10.0%, 15.0%, 20.0%, and 25.0%) of 60 mesh (250 µm) fermented rice bran (60 mFRB) and 80 mesh (180 µm) fermented rice bran (80 mFRB). A cappuccino muffin formulation was used as flavor for all the samples. The control sample was prepared …