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Articles 1 - 16 of 16
Full-Text Articles in Food Processing
Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan
Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan
Doctoral Dissertations
The fermentation of tempeh, a traditional source of protein originated in Indonesia, has been reported to enhance the health-promoting potentials of various grains, legumes, and beans. Tempeh fermentation on soybeans can modulate the bioavailability of phenolic compounds, particularly isoflavones, bioactive compounds that have been found to be protective against lung, prostrate, and colon cancers. However, the mechanism of the protective benefits was unknown. Using whole-food and in vitro models, this study addressed this research gap by investigating the effects of tempeh fermentation using various cultures on the compositions of soy free, bound, and minor phenolics, as well as their antioxidative, …
Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel
Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel
Electronic Theses and Dissertations
Lipid carriers such as emulsions and liposomes have been widely studied as carriers for different nutraceuticals. However, lipid carriers' physicochemical instability results in the leakage of loaded nutraceuticals and the low solubility into the digestion medium, thus reducing the bioaccessibility. Cellulose nanocrystals (CNC) are nano-sized cellulose derivatives obtained after hydrolysis of cellulosic matrices that possess potential applications in functional foods and nutraceuticals. However, hydrophilicity, anionic surface potential, and poor re-dispersibility limit CNC’s applications. The primary objectives of this research were 1) to modify CNC via adsorbing polyethylene glycol (PEG) to stabilize liposomes and to study its physiochemical stability at different …
Bovine Liver Supplement Labeling Practices And Compliance With U.S. Regulations, Anthony J. Silva, Olive J. Dahm, Rosalee S. Hellberg
Bovine Liver Supplement Labeling Practices And Compliance With U.S. Regulations, Anthony J. Silva, Olive J. Dahm, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Bovine liver supplements are sought after by consumers due to their nutrient-dense profile and high protein content. However, there is a lack of information regarding bovine liver supplement labeling practices. The objective of this study was to assess labeling practices and compliance with U.S. regulatory standards among commercially sold bovine liver supplements. The product labels for 49 bovine liver supplements were examined for required information, including a statement of identity; net quantity of contents; “Supplement Facts” label; ingredient statement; and name and place of business of manufacturer, packer, or distributor with domestic address or telephone number. Any claims made on …
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Articles
Active packaging improves food safety and quality with the incorporation of certain additives such as antimicrobial agents. The PLA/PBAT films were prepared with two essential oils—eucalyptus oil and cinnamon oil of various concentrations (1%, 5%, and 10% w/w) and characterized their optical and mechanical properties, surface hydrophobicity, chemical composition, and antimicrobial activity. Cinnamon oil composite films were observed as thicker films (88.88 µm) than the eucalyptus oil films (54.46 µm). The highest UV-blocking properties were observed in cinnamon oil films. However, transparency and tensile properties of the cinnamon oil films decreases as the concentration increases. The tensile strength of the …
Effects Of Period And Temperature On Quality And Shelf-Life Of Cucumber And Garden-Eggs Packaged Using Cassava Starch-Zinc Nanocomposite Film, Adeshina Fadeyibi, Zinash Delebo Osunde, Mohammed Gana Yisa
Effects Of Period And Temperature On Quality And Shelf-Life Of Cucumber And Garden-Eggs Packaged Using Cassava Starch-Zinc Nanocomposite Film, Adeshina Fadeyibi, Zinash Delebo Osunde, Mohammed Gana Yisa
Journal of Applied Packaging Research
Nanocomposite film can be used to prolong the shelf-life of fruits and vegetables. This research was undertaken to investigate the effects of packaging period and temperature on the quality and self-lives of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film. Hundred grams each of cucumber and garden-eggs were wrapped in a 200× 350 mm size nanocomposite film and low density polyethylene (LDPE) of 2.240± 1.076 × 10-10 gm-1Pa-1s-1 water vapor and 1.568± 0.084× 10-10 gm-1Pa-1s-1 oxygen gas permeability. The products were stored at 10−27oC temperatures …
Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding, Rachel B. Isaacs, Rosalee S. Hellberg
Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding, Rachel B. Isaacs, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Red snapper (Lutjanus campechanus) is a historically overfished and highly valued species that is commonly substituted with other fish, such as tilapia, rockfish, and other snapper species. The objective of this study was to assess the ability of real-time PCR to be used as a screening tool to rapidly test commercial fillets for the presence of red snapper, followed by species identification of negative samples with DNA barcoding. A total of 24 frozen, fresh, or thawed (previously frozen) fillets labeled as “red snapper” were tested with real-time PCR, along with 54 fillets from fish that are common substitutes …
Inspecting Species And Freshness Of Fish Fillets Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim
Inspecting Species And Freshness Of Fish Fillets Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim
Food Science Faculty Articles and Research
This study developed multimode hyperspectral imaging techniques to detect substitution and mislabeling of fish fillets. Line-scan hyperspectral images were collected from fish fillets in four modes, including reflectance in visible and nearinfrared (VNIR) region, fluorescence by 365 nm UV excitation, reflectance in short-wave infrared (SWIR) region, and Raman by 785 nm laser excitation. Fish fillets of six species (i.e., red snapper, vermilion snapper, Malabar snapper, summer flounder, white bass, and tilapia) were used for species differentiation and frozen-thawed red snapper fillets were used for freshness evaluation. A total of 24 machine learning classifiers were used for fish species and freshness …
Detection Of Fish Fillet Substitution And Mislabeling Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim
Detection Of Fish Fillet Substitution And Mislabeling Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim
Food Science Faculty Articles and Research
Substitution of high-priced fish species with inexpensive alternatives and mislabeling frozen-thawed fish fillets as fresh are two important fraudulent practices of concern in the seafood industry. This study aimed to develop multimode hyperspectral imaging techniques to detect substitution and mislabeling of fish fillets. Line-scan hyperspectral images were acquired from fish fillets in four modes, including reflectance in visible and near-infrared (VNIR) region, fluorescence by 365 nm UV excitation, reflectance in short-wave infrared (SWIR) region, and Raman by 785 nm laser excitation. Fish fillets of six species (i.e., red snapper, vermilion snapper, Malabar snapper, summer flounder, white bass, and tilapia) were …
Microplate Immunocapture Coupled With The 3m Molecular Detection System And Selective Plating For The Rapid Detection Of Salmonella Infantis In Dry Dog Food And Treats, Danielle K. Rosen, Miguel Gallardo, Mcclain Vail, Rosalee S. Hellberg
Microplate Immunocapture Coupled With The 3m Molecular Detection System And Selective Plating For The Rapid Detection Of Salmonella Infantis In Dry Dog Food And Treats, Danielle K. Rosen, Miguel Gallardo, Mcclain Vail, Rosalee S. Hellberg
Food Science Faculty Articles and Research
The objective of this study was to use microplate immunocapture (IC) to reduce the enrichment time required for detection of Salmonella in pet food with the 3 M Molecular Detection System (MDS) or selective plating on XLD. Dog food and pig ear treats were inoculated with Salmonella Infantis at concentrations of 100–104 CFU/25 g, followed by a 3-h enrichment, then microplate IC and 3 M MDS or microplate IC and selective plating on XLD. Another set of samples underwent a traditional 24-h enrichment followed by 3 M MDS or selective plating. Based on the results of three …
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The focus of this article is the cultivation of a food grade yeast for the production of fatty acids without the restrictions of climate or growing season. Torula yeast (Candida utilis) was selected since it can grow on a wide variety of culture media and has over 60 years of use in the food industry. The fatty acid composition of Candida utilis grown on two different media are presented in this article; the first example using completely synthetic media and another using distiller’s vinasse. Also, the effect of different culturing conditions on the percentage of various fatty acids will be …
Moisture Sorption Behavior And Shelf Life Prediction Of Teff Seed And Flour, Baba Abdissa, Rudrayya Math, Kodandaramreddy Desham, Srinivasulu Korra
Moisture Sorption Behavior And Shelf Life Prediction Of Teff Seed And Flour, Baba Abdissa, Rudrayya Math, Kodandaramreddy Desham, Srinivasulu Korra
Journal of Applied Packaging Research
Moisture sorption isotherms of Teff seed and its flour were determined over the range of relative humidity (11–92%) using a gravimetric technique at constant temperature (27°C). The results obtained showed that the moisture sorption isotherm of both is almost similar and sigmoid with increasing equilibrium water content at the constant temperature. The curves start raising high above 64% RH indicating the products deteriorates faster above 64% RH. Hence the moisture content equilibrating to 64% RH was taken as critical for both Teff seed and flour variants. The sorption isotherm fits the GAB equation as per GAB generalized equation for sorption …
Labeling Compliance And Species Authentication Of Fish Fillets Sold At Grocery Stores In Southern California, Priscila Liou, Angela Banda, Rachel B. Isaacs, Rosalee S. Hellberg
Labeling Compliance And Species Authentication Of Fish Fillets Sold At Grocery Stores In Southern California, Priscila Liou, Angela Banda, Rachel B. Isaacs, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Seafood mislabeling has numerous consequences, including economic deception and food safety risks. The focus of this study was to investigate fish species labeling, use of acceptable market names, and Country of Origin Labeling (COOL) compliance for fresh fish fillets sold at grocery store seafood counters in Southern California. A total of 120 fillets representing 16 different categories of fish were collected from 30 Perishable Agricultural Commodities Act (PACA)-listed grocery stores. Each sample underwent DNA barcoding to identify the species. Acceptable market names were confirmed using the FDA Seafood List. Samples were determined to be compliant with COOL if both …
Creating Bespoke Note By Note Dishes And Drinks Inspired By Traditional Foods, Roisin Burke, Pauline Danaher, David Hurley
Creating Bespoke Note By Note Dishes And Drinks Inspired By Traditional Foods, Roisin Burke, Pauline Danaher, David Hurley
Articles
No abstract provided.
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Articles
stract: For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescensbiofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescensbiofilms, microbiological assays …
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke
Articles
Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results …
Temperature Stability And Effectiveness Of Plasma-Activated Liquids Over An 18 Months Period, Evanthia Tsoukou, Paula Bourke, Daniela Boehm
Temperature Stability And Effectiveness Of Plasma-Activated Liquids Over An 18 Months Period, Evanthia Tsoukou, Paula Bourke, Daniela Boehm
Articles
Non-buffered plasma-activated liquids such as water and saline have shown bactericidal effects. In the present study, we investigated the anti-bacterial efficacy and stability of plasma-activated water (PAW) and plasma-activated saline (PAS), generated using a high voltage dielectric barrier discharge system. This study compares the potential of non-buffered plasma-activated liquids (PAL) for the inactivation of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) after storage of the solutions at five different temperatures for a storage time up to 18 months after their generation. The temperatures used were room temperature, 4 °C, −16 °C, −80 °C, −150 °C. Both PAW and …