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Articles 1 - 5 of 5
Full-Text Articles in Food Chemistry
Design And Development Of Seed Hydration Analyzing Device And Its Utilization In Studying Cereal And Legume Hydration, Vinay Kumar Mannam
Design And Development Of Seed Hydration Analyzing Device And Its Utilization In Studying Cereal And Legume Hydration, Vinay Kumar Mannam
Doctoral Dissertations
Cereals and legumes are important sources of vegetable-based human nutrition. Together they account for 48.6 % of protein and 8.7 % carbohydrate consumption around the world. During preparation, majority of these agricultural staples are re-hydrated to aid in their digestibility, palatability and the bio-availability of the nutrients.
Study of hydration kinetics of cereals and legumes is an important and valuable necessity for industry and academia to understand and gain insights into seed hydration characteristics. An automatic seed hydration analyzing system is developed as a solution for lack of instruments with broad capabilities to study variety of seed properties. The device …
Compositional Analysis Of Carbohydrates Of A Family Of Legumes, Arvind Raghothama, Bruce Hamaker
Compositional Analysis Of Carbohydrates Of A Family Of Legumes, Arvind Raghothama, Bruce Hamaker
The Summer Undergraduate Research Fellowship (SURF) Symposium
Legumes, most commonly identified as beans or lentils, provide a good source of both protein and carbohydrates. Many legumes contain the polysaccharide arabinogalactans, classified as dietary fiber and have unique functional properties in foods. However, these, and other plant polysaccharides have not been well characterized. A preliminary collaborative study between Florida State University and the Whistler Center at Purdue indicated that isolated legume arabinogalactans appear to have high texturizing capability through formation of viscoelastic structures. Their soluble property may also present unique fiber nutritional trait. These properties of arabinogalactans and their variability among different legumes are yet to be analyzed. …
Transparent Dispersions Of Milk Fat-Based Solid Lipid Nanoparticles For Delivery Of Beta-Carotene, Linhan Zhang
Transparent Dispersions Of Milk Fat-Based Solid Lipid Nanoparticles For Delivery Of Beta-Carotene, Linhan Zhang
Masters Theses
Solid lipid nanoparticles (SLNs) are a category of delivery systems applicable to various bioactive compounds in the food industry. Compared to conventional emulsions that have a fluidic oil phase, the mobility and release of bioactive compounds can be controlled by encapsulation in the solid lipid matrix with appropriate properties. Common approaches of preparing SLNs are high energy methods and solvent evaporation methods, which have can lead to degradation of compounds during processing and residues of organic solvent, respectively. In this thesis, a low energy approach based on the phase inversion temperature method has been used to prepare SLNs based on …
A Study Of Cooking And Varietal Effects On Potato In Vitro Bile Acid Binding Capacity, Emily Hinkle
A Study Of Cooking And Varietal Effects On Potato In Vitro Bile Acid Binding Capacity, Emily Hinkle
Honors College
Potatoes have received negative press about being unhealthy due to having high starch content, but these vegetables contain many healthful components. Many compounds in food, such as soluble dietary fiber, help reduce serum cholesterol levels by binding to bile acids in the digestive tract and causing the body to draw from serum cholesterol to create new bile acids. Potatoes were prepared three different ways (raw, steamed, steamed then cooled) and different varieties of potatoes were used, each with different chemical compositions (King Harry, Elba, Yukon Gold and All-Blue). The potatoes were subjected to an in vitro digestion to simulate the …
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 …