Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Chemistry (4)
- Animal Sciences (2)
- Environmental Sciences (2)
- Food Microbiology (2)
- Meat Science (2)
-
- Other Food Science (2)
- Physical Sciences and Mathematics (2)
- Chemistry (1)
- Education (1)
- Environmental Indicators and Impact Assessment (1)
- Family and Consumer Sciences (1)
- Human and Clinical Nutrition (1)
- Nutrition (1)
- Oil, Gas, and Energy (1)
- Organic Chemistry (1)
- Other Animal Sciences (1)
- Water Resource Management (1)
- Keyword
-
- Biological sciences (10)
- Antimicrobials (2)
- Applied sciences (2)
- Health and environmental sciences (2)
- Ace-I inhibition (1)
-
- Acetylation (1)
- Amylolytic lactic acid bacteria (1)
- Atomization (1)
- Beef safety (1)
- Bioactive peptides (1)
- Biomass deconstruction challenges (1)
- Byproducts (1)
- Carbon footprint (1)
- Cellulase inhibitors (1)
- Cellulosic ethanol (1)
- Commingled rice (1)
- Diabetes (1)
- Drying (1)
- Education (1)
- Electrostatic spraying (1)
- Equilibrium moisture content (1)
- Fermentation (1)
- Flour type (1)
- Food preservation (1)
- Food safety (1)
- Fried food (1)
- Functional unit (1)
- Global warming potential (1)
- Glucose (1)
- Ground beef (1)
- Publication
- Publication Type
Articles 1 - 14 of 14
Full-Text Articles in Food Processing
A Life Cycle Analysis Of Land Use In Us Pork Production, Greg Thoma, Marty Matlock, Ben Putman, Jasmina Burek
A Life Cycle Analysis Of Land Use In Us Pork Production, Greg Thoma, Marty Matlock, Ben Putman, Jasmina Burek
Food Systems
The goal of this study was to analyze land use in the production of US pork using Life Cycle Assessment (LCA). LCA is a comprehensive methodology for quantitatively analyzing potential environmental impacts associated with complex systems. Identification of processes contributing to high environmental impacts often highlights opportunities for gains in efficiency, which can increase the profitability and sustainability of US pork. The environmental impact category analyzed in this assessment was land use. After reviewing existing information regarding land use in agriculture and livestock production, analysis for US pork production was performed at two scales: cradle-to-grave and cradle-to-farm gate. The cradle-to-grave …
Composition Of Four Selected Arkansas-Grown Non-Gmo Soybean Cultivars And The Development Of High Protein Beverage Using A Selected Soybean Protein Hydrolysate, Quyen Tran Phuong Nguyen
Composition Of Four Selected Arkansas-Grown Non-Gmo Soybean Cultivars And The Development Of High Protein Beverage Using A Selected Soybean Protein Hydrolysate, Quyen Tran Phuong Nguyen
Graduate Theses and Dissertations
Protein beverages made with non-genetically modified (non-GM) ingredients have been in demand due to the increasing consumers’ interest in healthy eating habit. Beverages formulated with non-GM soy protein are rare in the United States market since 93% soybeans planted in U.S (2013) are labeled as GM. This study aimed to develop protein hydrolysate beverages using one cultivar among the four Arkansas grown non-GM soybean cultivars including Osage, R95-1705, R08-4004 and R05-4969. R08-4004 was selected since it had the highest amounts of the three branched amino acids including Phenylalanine (51.4 mg/g), Leucine (74.9 mg/g), and Isoleucine (49.7 mg/g) with lowest amount …
Impacts Of Feedstock And Parboiling Conditions On Quality Characteristics Of Parboiled Rice, Kanokporn Leethanapanich
Impacts Of Feedstock And Parboiling Conditions On Quality Characteristics Of Parboiled Rice, Kanokporn Leethanapanich
Graduate Theses and Dissertations
Parboiling involves soaking, steaming, and drying, and is known to improve head rice yield (HRY), remove chalkiness, and retain nutrients. Because of an increasing number of rice cultivars developed, commingling of rice may happen during harvesting, distributing, or storage. Using commingled rice with a wide range of gelatinization temperatures (To) as a feedstock may cause inconsistent parboiled rice products. Therefore, this study was aimed at investigating the effect of soaking temperature and steaming duration on the quality of parboiled, commingled rice. Rough rice samples of individual or commingled rice cultivars with different To ranges were soaked at different temperatures (25, …
Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over
Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over
Graduate Theses and Dissertations
Contamination of poultry products with food borne pathogens is a consistently recurring problem in the United States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, contamination events are still uncomfortably frequent. Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation dose-dependent quality characteristic defects associated …
Extraction, Purification And Characterization Of A Pure Peptide From Soybean To Demonstrate Anti-Proliferation Activity On Human Cancer Cells And Test The Ability Of Soy Peptide Fractions In Reducing The Activity Of Angiotensin-I Converting Enzyme, Srinivas Jairam Rayaprolu
Graduate Theses and Dissertations
Proteins are of major interest for nutritional value, functionality and sensory characteristics in foods, and biological activity as health-promoting ingredients. A large number of potential biological activities are encrypted within the primary structures of animal and plant proteins. This research has been based on utilizing a legume by-product, soybean meal, to obtain value-added protein products. Forty four Arkansas grown soybean lines were subjected to analysis for protein and amino acid (profile) content to select lines that have high protein attributes. Three soybean lines, R95-1705 (high yielding, non-transgenic and high protein), N98-445A and S03-543CR (bred for high oleic acid - monounsaturated …
A Simulation Platform For Accurate Prediction Of In-Bin Drying And Storage Of Rough Rice, Houmin Zhong
A Simulation Platform For Accurate Prediction Of In-Bin Drying And Storage Of Rough Rice, Houmin Zhong
Graduate Theses and Dissertations
Natural air (NA), in-bin drying and storage of rough rice generally maintains high grain quality, but the associated slow movement and occasional stagnation of the drying front during the process may result in problems of rice quality reduction, mold growth, and mycotoxin development, especially for rough rice in the top layers of the bin. Using modeling techniques to simulate in-bin rough rice drying in typically-encountered field scenarios may provide a tool for rapidly predicting the grain condition as drying progresses. The objectives for this study were to (1) investigate accurate models for predicting equilibrium moisture content (EMC) of rough rice …
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 …
Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant
Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant
Graduate Theses and Dissertations
Recently, sustainability and process-related label claims have gained immense popularity especially for meat products like chicken. Apart from providing consumers with required product information, these labels have an impact on consumer perception and purchase behavior. The objective of this study was to determine whether providing label information affects consumers’ awareness and attitude toward the claims found on chicken products. Additionally, it was analyzed if enhanced label understanding affects consumers’ sensory and quality perceptions along with purchase intent. A total of 110 participants were randomly distributed into 1 of 3 types of education sessions: (1) reading a flyer (passive learning), (2) …
Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun
Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun
Graduate Theses and Dissertations
This study investigated the impact of different flour-batter types on protein rich food in regard to people’s overall liking and sensory preferences (saltiness, flavor, texture, moisture, and color). In addition, all battered fried chicken, fish, shrimp, pork, and beef were analyzed for fat, calories, and protein content in the Central Analytical Laboratory at the University of Arkansas. Two hundred thirty-five participants completed the questionnaire containing five major sections. Respondents evaluated samples of battered fried chicken, fish, shrimp, pork, and beef using all-purpose flour (APF), rice-flour (RF), and potato flour (PF). Data was analyzed using binomial analysis and paired sample t-test …
Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos
Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos
Graduate Theses and Dissertations
The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for …
Effects Of Chemical And Enzymatic Modifications On The Starch-Inclusion Complex Formation, Emily Arijaje
Effects Of Chemical And Enzymatic Modifications On The Starch-Inclusion Complex Formation, Emily Arijaje
Graduate Theses and Dissertations
Starch-inclusion complexes have been proposed as delivery tools for bioactive molecules; however complexation yield is generally low with low solubility, which may limit the bioavailability of the included molecule. It was proposed that chemical (acetylation) and/or enzymatic (isoamylase and beta-amylase) modifications of starches prior to complex formation with fatty acids of different structures, including stearic, oleic and linoleic acid, may help increase complexation yield and solubility of the resulting starch complexes. Potato starch had a significantly higher complexation yield than common corn and high amylose (~70%) corn starches after debranching combined with a beta-amylase treatment. Debranched waxy maize starch and …
Direct Fermentation Of Sweet Potato Starch Into Lactic Acid By Lactobacillus Amylovorus: The Prospect Of An Adaptation Process, Winifred Akoetey
Direct Fermentation Of Sweet Potato Starch Into Lactic Acid By Lactobacillus Amylovorus: The Prospect Of An Adaptation Process, Winifred Akoetey
Graduate Theses and Dissertations
Several studies have verified that lactic acid bacteria are capable of directly producing lactic acid from starch. One of these bacteria, L. amylovorus, has been studied using corn, potato, and cassava starches. However, the use of sweet potato starch, a widely available starch, has not been considered. Furthermore, there exists the possibility that the efficiency of lactic acid production can benefit from the systematic exposure of bacteria to increasing concentrations of a particular starch. In this work, fermentation studies were conducted to understand the adaptation of L. amylovorus to rising concentrations of sweet potato starch. L. amylovorus was cultured in …
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 …
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …