Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Processing (15)
- Other Food Science (12)
- Physical Sciences and Mathematics (10)
- Food Microbiology (9)
- Chemistry (8)
-
- Food Biotechnology (7)
- Nutrition (7)
- Agriculture (5)
- Animal Sciences (5)
- Biochemistry, Biophysics, and Structural Biology (5)
- Plant Sciences (5)
- Biochemistry (3)
- Bioresource and Agricultural Engineering (3)
- Biotechnology (3)
- Education (3)
- Engineering (3)
- Environmental Sciences (3)
- Food Studies (3)
- Molecular, Genetic, and Biochemical Nutrition (3)
- Other Life Sciences (3)
- Pharmacology, Toxicology and Environmental Health (3)
- Science and Mathematics Education (3)
- Social and Behavioral Sciences (3)
- Agricultural Economics (2)
- Agricultural Science (2)
- Agronomy and Crop Sciences (2)
- Analytical Chemistry (2)
- Institution
-
- University of Arkansas, Fayetteville (7)
- University of Nebraska - Lincoln (6)
- Chapman University (3)
- Technological University Dublin (3)
- Clemson University (2)
-
- Mississippi State University (2)
- New Jersey Institute of Technology (2)
- University of Kentucky (2)
- American University in Cairo (1)
- Brigham Young University (1)
- Cal Poly Humboldt (1)
- City University of New York (CUNY) (1)
- Embry-Riddle Aeronautical University (1)
- JSS Academy of Higher Education and Research (1)
- South Dakota State University (1)
- Taiwan Food and Drug Administration (1)
- Tennessee State University (1)
- Universitas Indonesia (1)
- University of Texas Rio Grande Valley (1)
- University of the Philippines Los Baños (1)
- Wright State University (1)
- Keyword
-
- Protein (3)
- Amino acids (2)
- Beef (2)
- Bread (2)
- Chemistry (2)
-
- Food waste (2)
- Nutrition (2)
- 2-MCPD ester (1)
- 3-MCPD ester (1)
- ABSL lignin (1)
- Acid hydrolysis; Heat -moisture treatment; Crystallinity; Thermal stability; Enzyme susceptibility (1)
- Amla (1)
- Analogue (1)
- Aneurinibacillus; bacteriocin; flgM; Campylobacter jejuni; Listeria monocytogenes (1)
- Anti-tumor (1)
- Antilipidemic (1)
- Antioxidant activity (1)
- Antioxidants (1)
- Antioxidative components (1)
- Apoptosis (1)
- Arabinoxylan (1)
- Arkansas (1)
- Aromatic amino acids (1)
- Baking (1)
- Banana peels (1)
- Beads (1)
- Berry volatiles (1)
- Bio-based packaging (1)
- Bioactive (1)
- Bioactive compounds (1)
- Publication
-
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (4)
- Articles (3)
- Theses and Dissertations (3)
- All Theses (2)
- Applied Science Program: Theses (2)
-
- Food Science Faculty Publications and Presentations (2)
- Graduate Theses and Dissertations (2)
- STEM for Success Showcase (2)
- Theses and Dissertations--Animal and Food Sciences (2)
- AAES Research Reports and Research Bulletins (1)
- Agricultural and Environmental Sciences Faculty Research (1)
- Biology, Chemistry, and Environmental Sciences Faculty Articles and Research (1)
- Cal Poly Humboldt theses and projects (1)
- Chemistry & Biochemistry Faculty Publications and Presentations (1)
- Electronic Theses and Dissertations (1)
- Food Science (MS) Theses (1)
- Food Science Faculty Articles and Research (1)
- Inquiry: The University of Arkansas Undergraduate Research Journal (1)
- International Journal of Health and Allied Sciences (1)
- Introduction to Research Methods RSCH 202 (1)
- Journal of Bioresource Management (1)
- Journal of Food and Drug Analysis (1)
- Journal of Nonprofit Innovation (1)
- Makara Journal of Science (1)
- Publications and Research (1)
- Research Symposium (1)
- The Philippine Agricultural Scientist (1)
- Publication Type
Articles 31 - 40 of 40
Full-Text Articles in Food Chemistry
Extraction Of Phenolic Compounds From Rice Husk Via Ethanol-Water-Modified Supercritical Carbon Dioxide, Sumanjot Kaur, Ali Ubeyitogullari
Extraction Of Phenolic Compounds From Rice Husk Via Ethanol-Water-Modified Supercritical Carbon Dioxide, Sumanjot Kaur, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
Rice husk, a rice processing byproduct generated in large quantities (∼20% of the grain weight), creates a major disposal problem for the rice industry. However, rice husk contains high-value bioactive compounds that can provide potential health benefits. The objective of this study was to extract high-value phenolic compounds from rice husk using supercritical carbon dioxide (SC–CO2) technology. In this study, the effects of different extraction conditions, namely, temperature (40 and 60 °C), pressure (30 and 40 MPa), and ethanol concentration (15 and 25%, w/w) on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) …
Comparative Metabolite Profiling And Fingerprinting Of Mature And Immature Grains Of Different Species Using A Multiplex Approach Of Lc-Ms And Gc-Ms Coupled To Chemometrics, Doaa Bahaa Abdelhalim Saied
Comparative Metabolite Profiling And Fingerprinting Of Mature And Immature Grains Of Different Species Using A Multiplex Approach Of Lc-Ms And Gc-Ms Coupled To Chemometrics, Doaa Bahaa Abdelhalim Saied
Theses and Dissertations
The objective of the current study was the assessment of heterogeneity amongst metabolites of 5 cereal and leguminous grains of different species, and cultivars i.e., Triticum aestivum L., Hordeum vulgare L., Vicia faba L. & Cicer arietinum L. at different maturity stages. Gas chromatography mass-spectrometry (GC-MS) post silylation technique was employed for nutrients profiling. A total of 70 peaks belonging to sugars, fatty acids/esters/steroids and organic acids were identified including sucrose, melibiose, glucose and fructose as major sugars, butyl caprylate, hydroxybutanoic acid and malic acid to contribute for the discrimination between grain species and different maturity …
High Order Structures Formed By The Natural Aromatic Amino Acids, Gabriel Alexander Kupovics, Zeina Alraawi
High Order Structures Formed By The Natural Aromatic Amino Acids, Gabriel Alexander Kupovics, Zeina Alraawi
Inquiry: The University of Arkansas Undergraduate Research Journal
Excessive concentrations of the natural aromatic amino acids phenylalanine and tyrosine are characteristic of the severe genetic abnormalities known as phenylketonuria (PKU) and tyrosinemia, respectively. Within this context, this feature article authenticates claims that tryptophan can form amyloid-like supramolecular structures in vitro and is the first to propose potential mechanisms of tryptophan self-assembly, including hydrophobic and electrostatic interactions. Thioflavin T (ThT) fluorescence kinetics and transmission electron microscopy (TEM) data suggest the formation of amyloid-like fibrillar structures by natural aromatic amino acids in vitro. Additionally, the propensity of amino acid aggregation increases in the presence of sodium dodecyl sulfate (SDS). The …
Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal
Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal
Articles
Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products”. This Special Issue focuses on one of the most critical challenges facing our world today—the efficient management and utilisation of food waste. It presents a variety of scientific investigations from renowned scholars and researchers worldwide to address this challenge, covering an array of topics ranging from fundamental research to real-world applications. Food waste is a global dilemma that requires urgent attention. According to the Food and Agriculture Organization (FAO), approximately one-third of food produced for human consumption worldwide, or around 1.3 billion tons, is …
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Articles
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …
Polysaccharide-Based Hydrogel Beads For Biological Nitrogen Fixation, Prashant Dahal
Polysaccharide-Based Hydrogel Beads For Biological Nitrogen Fixation, Prashant Dahal
Electronic Theses and Dissertations
No abstract provided.
Plant Cell Wall Composition And In Vitro Fermentation Characteristics Of Cool-Season Forage Grasses From Two Growing Seasons In Central Kentucky, Sophia Danielle Newhuis
Plant Cell Wall Composition And In Vitro Fermentation Characteristics Of Cool-Season Forage Grasses From Two Growing Seasons In Central Kentucky, Sophia Danielle Newhuis
Theses and Dissertations--Animal and Food Sciences
Grass cell walls are rich in cellulose, hemicellulosic arabinoxylan (AX) polysaccharides, and lignin. AX structural differences such as degree and pattern of branching and the ester-linked phenolic acid content could affect plants’ digestibility when used as forage for livestock. However, there is little information about how these structural elements change over the growing season in the vegetative tissue of cool-season perennial grasses. Enhanced information about the cell wall composition and carbohydrate structure of forage material will provide a foundation for expanding our knowledge of how forage cell wall carbohydrate structures are utilized by ruminants. The objectives of this study were …
Ultrasound-Based Structural And Functional Modifications Of Oat Protein: Complementary Effects Of High Pressure, Cysteine, And Flavonoids, Runnan Li
Theses and Dissertations--Animal and Food Sciences
Oat (Avena sativa L.), a specialty cereal grain belonging to the Poaceae family, is relatively abundant in nutritious protein (12–20%) and dietary fiber (β-glucan). The balanced hydrophilic/hydrophobic amino acid profile in oat protein relative to other plant sources provides numerous possibilities for formulating oat protein isolate (OPI) into a wide range of food products. Yet, there has been limited research on OPI and the application of this valuable protein source is hampered by its low solubility at neutral and mildly acidic conditions. This dissertation research aimed to elucidate the efficacy of high-intensity ultrasound (HIU) for structural modification of OPI …
Chemical, Microbial And Safety Profiling Of A Standardized Withania Somnifera (Ashwagandha) Extract And Withaferin A, A Potent Novel Phytotherapeutic Of The Millennium, Pawan Kumar, Samudra P. Banik, Apurva Goe, Sanjoy Chakraborty, Manashi Bagchi, Debasis Bagchi
Chemical, Microbial And Safety Profiling Of A Standardized Withania Somnifera (Ashwagandha) Extract And Withaferin A, A Potent Novel Phytotherapeutic Of The Millennium, Pawan Kumar, Samudra P. Banik, Apurva Goe, Sanjoy Chakraborty, Manashi Bagchi, Debasis Bagchi
Publications and Research
Background:Withania somnifera (L.) Dunal, popularly known as Ashwagandha, is an ethnomedicinal plant with multiple pharmacotherapeutic applications. The diverse medicinal properties of the plant are largely due to the presence of withanolides, a group of C28 ergostane based steroidal lactones, with several sites of unsaturation and oxygenation. Withaferin A, a major with anolide present in Ashwagandha plant accounts for its emerging new roles to treat cancer, arthritis, inflammatory responses, immunomodulatory properties, and neuronal disorders. The root and leaf extracts are specifically important constituent materials for the development of phytotherapeutics, mostly intended for oral consumption. Several studies have been carried out …
Food Waste Storage Gaseous Emissions Detection And Quantification Using Infrared Spectroscopy, Ryley A. Burton-Tauzer
Food Waste Storage Gaseous Emissions Detection And Quantification Using Infrared Spectroscopy, Ryley A. Burton-Tauzer
Cal Poly Humboldt theses and projects
A growing interest in sustainable waste management and the implementation of new policies have prompted a shift towards alternative resource recovery methods for organic waste, including food waste. To effectively assess alternative food waste treatment scenarios, it is important to evaluate the life cycle impacts associated with each scenario. The storage phase of food waste, encompassing its accumulation in kitchens, and storage in bins for collection and transportation, has been overlooked as a source of greenhouse gases in previous studies. This investigation aimed to identify the greenhouse gases emitted during the initial five-day period of low-oxygen storage. An open dynamic …