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Articles 1 - 18 of 18
Full-Text Articles in Food Chemistry
The Effects Of Using Cinnamon Leaf And Bark Essential Oils On Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake And Fresh Celery, And Sensory & Shelf Life Studies, Wafaa Brnawi
Graduate Theses and Dissertations
Essential oils derived from the bark and leaves of the cinnamon plant have long been used as natural preservatives and flavoring agents in different types of foods. In this study, we evaluated the antimicrobial effects of cinnamon essential oils (CEOs), obtained from cinnamon leaf or bark, against two foodborne pathogens i.e., Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.). Two different concentrations of microbial loading were used i.e.,109 and 104, cultured in nutrient media broth, strawberry shakes, and on celery sticks. Both CEOs of leaf and bark at 0.5% and 1% were found to completely inhibit S.T. and L.m., immediately after …
Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen
Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen
Graduate Theses and Dissertations
Within the United States type 2 diabetes is an ever growing health epidemic. The prevalence in the adult population has quadrupled over the past 30 years and is expected to continue on a similar path in the coming decades. While the cause of type 2 diabetes is multifactorial, it is considered to be an acquired condition related to environmental contributors including poor diet, obesity, and physical inactivity, which may be managed to alter the course or progression of the disease. Preventative or maintenance measures emphasize nutritional intervention strategies, including encouraging individuals to follow a nutrient-dense, high-fiber diet with ample whole-grains, …
The Influences Of Texture And Mastication Pattern On Flavor Perception Across The Lifespan, Curtis Robert Luckett
The Influences Of Texture And Mastication Pattern On Flavor Perception Across The Lifespan, Curtis Robert Luckett
Graduate Theses and Dissertations
Texture is an often-overlooked food attribute and is known to influence other food characteristics. More specifically, texture has been repeatedly to influence how we perceive flavor. Several studies have linked this change in flavor perception to the altered mastication patterns that accompany texture changes. This dissertation is composed of four studies that were designed to address how American food consumers view texture and other food attributes as well as characterize how texture and mastication can influence temporal flavor dynamics. The first study was a survey that outlined consumer attitudes towards a variety of different foods. This study solidified that texture …
Production And Application Of Trans, Trans Cla-Rich Eggs: Chemical And Physiological Properties And Prospects For Value-Added Foods, Sara Shinn
Graduate Theses and Dissertations
Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with conjugated double bonds that is naturally present in beef and dairy products. Certain CLA isomers exhibit human bioactivity such as anti-obesity and muscle metabolism effects, as well as prevention of age-associated conditions, and improved immune and inflammatory responses. However, an individual needs to consume 3-4 g CLA/day to realize these potential health benefits, and a Western diet only provides a tenth of this recommendation. Chicken eggs have been used as a commercialized vehicle to deliver other bioactive lipids such as omega-3 fatty acids, because the lipid profile of the egg …
Effects Of Soybean Pectin On Blood Glucose And Insulin Responses In Healthy Men, Melissa Ann Jones
Effects Of Soybean Pectin On Blood Glucose And Insulin Responses In Healthy Men, Melissa Ann Jones
Graduate Theses and Dissertations
The goal of this study was to examine the effects of soy pectin on postprandial plasma glucose and insulin responses in healthy adult males␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣ intestinal microbiota to determine if differences in weight or body mass index would be linked to differences in microbiota populations. Pectin is a soluble fiber with demonstrated health benefits such as the ability to lower blood glucose and cholesterol, increase satiety leading to lower caloric intake, improve insulin resistance and lower inflammation. These benefits suggest that pectin may help in prevention and treatment of type II diabetes. Soy pectin is extracted from hulls, a waste product …
Application Of Essential Oil Compounds And Bacteriophage To Control Staphylococcus Aureus, Anisha Ghosh
Application Of Essential Oil Compounds And Bacteriophage To Control Staphylococcus Aureus, Anisha Ghosh
Graduate Theses and Dissertations
Staphylococcus aureus is one of the most important pathogens, causing various diseases in humans and animals. In addition, S. aureus is a common foodborne pathogen. As methicillin- resistant S. aureus (MRSA) becomes increasingly prevalent, controlling this pathogen in animals and humans with standard antibiotic treatment has become challenging. Combinations of different antimicrobial agents represent one of the most promising approaches for combating multidrug - resistant bacteria both for treatment of clinical disease as well as in food. Two such antimicrobials with potential application in the food industry include essential oils (EO) and host-specific bacteriophage (phage). The objectives of this study …
Characterization Of Cellulase Enzyme Inhibitors Formed During The Chemical Pretreatments Of Rice Straw, Kalavathy Rajan
Characterization Of Cellulase Enzyme Inhibitors Formed During The Chemical Pretreatments Of Rice Straw, Kalavathy Rajan
Graduate Theses and Dissertations
Production of fuels and chemicals from a renewable and inexpensive resource such as lignocellulosic biomass is a lucrative and sustainable option for the advanced biofuel and bio-based chemical platform. Agricultural residues constitute the bulk of potential feedstock available for cellulosic fuel production. On a global scale, rice straw is the largest source of agricultural residues and is therefore an ideal crop model for biomass deconstruction studies. Lignocellulosic biofuel production involves the processes of biomass conditioning, enzymatic saccharification, microbial fermentation and ethanol distillation, and one of the major factors affecting its techno-economic feasibility is the biomass recalcitrance to enzymatic saccharification. Preconditioning …
Effect Of Modified Starch On Bake-Only Chicken Nuggets, Sarah Purcell
Effect Of Modified Starch On Bake-Only Chicken Nuggets, Sarah Purcell
Graduate Theses and Dissertations
The food industry has become increasingly focused on healthier items. Fried foods especially are actively pursuing non-fried alternatives to attract health conscience consumers. This study investigated the bake-only chicken nugget formulation in attempts to provide characteristics of fried items. Starch was hydrolyzed by amyloglucosidase to create a porous structure that had the ability to absorb oil. Oil was plated into the enzyme-treated starch and blended into nugget formulation, and the coated nuggets were steam-baked until fully cooked. The enzyme-treated starches showed a decrease in gelatinization range and pasting viscosities for all starch types. The addition of oil-plated enzyme modified starch …
Effect Of Functional Starch In Brown Rice And Grain Sorghum On Plasma Glucose And Insulin Responses In Humans, Nicole Marie Poquette
Effect Of Functional Starch In Brown Rice And Grain Sorghum On Plasma Glucose And Insulin Responses In Humans, Nicole Marie Poquette
Graduate Theses and Dissertations
Diabetes and obesity are chronic illnesses increasing at dramatic rates in the U.S. and around the world. Research has looked to prevent or control diabetes and obesity through functional ingredients such as healthy-dietary carbohydrates to control blood glucose levels. Starch is a principle carbohydrate, which influences blood glucose levels, and measuring starch digestibility fractions can help predict the glucose response in the body. The objectives of this study were to investigate the functional starch content of parboiled brown rice flour and grain sorghum flour, and measure the effects on postprandial plasma glucose and insulin levels of 14 and 10 healthy …
Excretion Of Phenolic Compounds After Consumption Of Fresh Versus Aged Chokeberry Juice In Rats, Sarah Elizabeth Graves
Excretion Of Phenolic Compounds After Consumption Of Fresh Versus Aged Chokeberry Juice In Rats, Sarah Elizabeth Graves
Graduate Theses and Dissertations
Flavonoids, such as anthocyanins, may be responsible for the health benefits of chokeberries, as they are present in large quantities in chokeberries and are potent antioxidant and anti-inflammatory agents. Despite these health properties, previous investigations on the bioavailability of flavonoids illustrate that little of the ingested amount reaches the bloodstream. This study investigated two factors that may help to explain these inconsistencies. First, storage of berry fruits and berry fruit products leads to extensive polymerization of their anthocyanins with procyanidins. Additionally, after consumption flavonoids may undergo metabolism into phenolic acids and subsequent conjugation to an extent that may explain their …
Extraction And Purification Of Gamma-Tocotrienol From Rice Bran Oil Deodorizer Distillate, Mary Kordsmeier
Extraction And Purification Of Gamma-Tocotrienol From Rice Bran Oil Deodorizer Distillate, Mary Kordsmeier
Graduate Theses and Dissertations
The tocols (alpha-, beta-, gamma- and delta- tocopherols (T); alpha-, beta-, gamma- and delta-tocotrienols (T3)) make up the vitamin E family of antioxidants. Tocols have many health benefits. Gamma-T3 has been shown to protect against harmful radiation effects in mice. During rice bran oil refining up to 90% of tocols in rice bran are lost to the deodorizer distillate. The objective of this study was to optimize parameters for analyzing and isolating tocols from rice bran oil deodorizer distillate (RBODD). NP-HPLC analysis of tocol standards was optimized by testing ten mobile phases. Tocol extraction was optimized by testing three concentration …
Evaluation Of Prebiotic Fibers And Pectin On Probiotic Strains And Effect Of Bacteriocin-Like Substance On The Survival Of Listeria Monocytogenes, Dolar Pak
Graduate Theses and Dissertations
Probiotics and prebiotics have been shown to provide beneficial effects on the host health and there are numerous research efforts being conducted on a variety of specific applications. However, most prebiotic carbohydrates are lower molecular weight oligosaccharides; and the health benefits of higher molecular weight pectins have not been fully evaluated. According to reviews, pectins are fermented in the large intestine due to the cooperative activities of colonic bacteria with complementary enzymatic activities. There are very few studies that demonstrate the fermentability of high methoxy pectin and low methoxy pectin by pure cultures of human isolates or probiotic bacteria. Thus, …
The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume
The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume
Graduate Theses and Dissertations
Postmenopausal osteoporosis is the most prevalent form of osteoporosis and results in fragility fractures. Smoking is one of the major risk factors for osteoporosis and is known to aggravate bone loss in postmenopausal women due to increased oxidative stress and inflammation. Diet-based interventions using berries have shown bone protective affects in animal studies partially due to antioxidant and anti-inflammatory properties of their phenolic compounds. The goal of this research was to determine the effects of antioxidant-rich fruits in the prevention of postmenopausal bone loss. Our first study examined the dose dependent effects of blackberries in preventing bone loss in an …
Utilization Of Natural Green Tea And Grape Seed Extracts And Nisin To Reduce Conventional Chemical Preservatives And To Inhibit The The Growth Of Listeria Monocytogenes In Ready To Eat Low And High Fat Chicken And Turkey Hotdogs, Amara Venkata Sunil Perumalla
Utilization Of Natural Green Tea And Grape Seed Extracts And Nisin To Reduce Conventional Chemical Preservatives And To Inhibit The The Growth Of Listeria Monocytogenes In Ready To Eat Low And High Fat Chicken And Turkey Hotdogs, Amara Venkata Sunil Perumalla
Graduate Theses and Dissertations
Ready-to-eat meat (RTE) products such as hotdogs represent a popular segment in convenience food purchases. Increased demand has led the processors to extend the shelf life by minimizing lipid oxidation and post-processing contaminants such as Listeria monocytogenes. There is a growing interest in the food processors and consumers regarding the use of natural alternatives in place of synthetic food additives to control the growth of foodborne pathogens and (or) lipid oxidation. In recent years, green tea (GTE) and grape seed extracts (GSE) are increasing choices as they have demonstrated antioxidant as well as antimicrobial properties in various food applications. …
Biological Strategies And Mathematical Approaches For Limiting Bacterial Contaminants And Chemical Pollutants In Bioethanol Fermentations, Alia Chahed Ep Limayem
Biological Strategies And Mathematical Approaches For Limiting Bacterial Contaminants And Chemical Pollutants In Bioethanol Fermentations, Alia Chahed Ep Limayem
Graduate Theses and Dissertations
During the most recent decades increased interest in fuel from biomass in the United States and worldwide has emerged each time petroleum derived-gasoline registered well publicized spikes in price. The willingness of the U.S. government to face the issues of more heavily high-priced foreign oil and climate change has led to more investment on plant-derived sustainable biofuel sources. Biomass derived from corn has become one of the primary feedstocks for bioethanol production for the past several years in the U.S. However, the argument of whether to use food as biofuel has led to a search for alternative non-food sources. Consequently, …
Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni
Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni
Graduate Theses and Dissertations
Lactic acid bacteria (LAB) are important industrial microorganisms involved in fermentation of food and beverage products. The strict fermentative growth of LAB has complex requirements of various nutrients including amino acids, vitamins and minerals. Information about the effect of these nutrients on the growth of LAB in cucumber fermentation is not readily available. It is evident, from previous research that certain nutrients like; leucine, isoleucine, tryptophan, valine, biotin, nicotinic acid, pantothenic acid, riboflavin, manganese and magnesium are beneficial for LAB growth, but are not provided in sufficient quantities by the cucumber in the brine. The objective of this study was …
Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer
Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer
Graduate Theses and Dissertations
Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in …
Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah
Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah
Graduate Theses and Dissertations
Functional foods offer consumers added benefits beyond the sole nutritional content of the food. Food companies are aggressively seeking new and cheaper sources of functional ingredients. Kannan et al. (2008) characterized anticancer peptides and peptide fraction from rice bran. However, information about their application and stability in food is lacking. In this study the stability of the peptide fraction in water at pH 7.2, at pH 3.5, and in orange juice was studied. The effect of the addition of the peptide fraction on the quality parameters of orange juice including sensory was also assessed. The results showed that the peptide …