Food Processing Commons^™

Enzyme Stabilization In Hierarchical Biocatalytic Food Packaging And Processing Materials, Dana Erin Wong

Doctoral Dissertations

The partnership of biocatalysts and solid support materials provides many opportunities for bioactive packaging and bioprocessing aids beneficial to the agricultural and food industries. Biocatalysis, or reactions modulated by enzymes, allows bioactive materials to assist in bringing a substrate to product. Enzymes are proteins which catalyze reactions by lowering the activation energy required to drive the production of a desired product. Enzymes are commonly utilized in food processing as catalysts with specificity in order to enhance product quality through the production of beneficial food components, and to break down undesirable components that may be harmful or may decrease product quality. …

A Competitive Assessment Of Commercial Elderberry (Sambucus Sp.) Products And The Evaluation Of Copigmentation Within Elderberry Tinctures, Joseph A. Galetti Phd

Electronic Theses and Dissertations

Elderberry (Sambucus sp.) fruit is a healthful food with a variety of reported curative properties and is among the richest sources of anthocyanic pigmentation, which are the primary factors for its commercial use. Although a variety of value-added elderberry products are available to consumers, it is questionable as to which product form contains the highest nutrient levels and color stability characteristics, and represents the best value to consumers. It was the objectives of this research to evaluate a variety of commercial elderberry products, and to develop a value-added elderberry product with enhanced nutrient and color stability.

The first part …

Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo

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

The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing …

Comparative Evaluation Of The Effect Of Methyl Bromide Fumigation And Phytosanitary Irradiation On The Quality Of Fresh Strawberries, Tamar Serapian, Anuradha Prakash

Food Science Faculty Articles and Research

Fresh strawberries are highly perishable and have a short shelf-life especially when the cold chain is not maintained. Strawberries exported to Asia are currently fumigated with methyl bromide for phytosanitary purposes, which exposes strawberries to warm temperatures for several hours and air freight without temperature control, resulting in a shelf life of just a few days in the destination country. Irradiation offers an efficacious alternative to fumigation and can be performed on cold fruit. This study was conducted to compare the quality of strawberries subject to methyl bromide fumigation or irradiation followed by simulated commercial air freight shipment of strawberries …