Food Processing Commons^™

Comparison Of Methods For Defatted Human Milk And Nutrient Composition: An Experimental Study, Kristin Cheng, Gina O'Toole, Stephanie Chang, Richard Chang, John Miklavcic

Food Science Faculty Articles and Research

Background

Human milk is considered the gold standard for infant nutrition; however, it is often discontinued in chylothorax and severe very long-chain acyl-CoA dehydrogenase (VLCAD) deficiency. As an alternative to complete human milk restriction, defatted human milk may be fed, though it may not fully support optimal infant growth and development. This study aimed to assess the micronutrient profile of defatted human milk.

Methods

Human milk was obtained from UCSD Human Milk Research Biorepository (San Diego, CA). Thirty samples representing 10 independent expressions in the morning, afternoon, and evening were pooled for analysis. Fat removal was performed by centrifugation at …

Evaluating Variety- And Market-Class-Specific Effects Of Dietary Pulses On Human Health, Jiayu Tang

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

While pulses are globally recognized for their high levels of dietary fibers, protein, and polyphenols, research often focuses on characterizing the physiological effects of a single variety. This approach overlooks the substantial genetic and compositional diversity that exists across pulse varieties and individual market classes, which can differ extensively in nutrient content and structure. These compositional differences have the potential to produce distinct physiological and microbial responses in humans, yet variety- and market-class-specific effects remain poorly characterized.

This thesis uses two complementary research methodologies to investigate the health-relevant effects of different pulse varieties and market classes, providing foundational knowledge to …

Preserving The Harvest: How To Preserve Chokecherries, Callahan K. Adams, Andrea Schmutz

All Current Publications

A treasured wild fruit in Utah and across the Intermountain West, chokecherries offer both cultural heritage and culinary versatility. With proper handling and research-tested preservation methods, you can safely transform them into delicious jellies, syrups, and more. Whether using a steam juicer or stovetop method, following tested recipes and adjusting for elevation ensures both safety and quality. This fact sheet provides information and recipes to safely preserve chokecherries.

Arkansas Soybean Research Studies 2024, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

The 2024 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations. Several research reports in this publication will appear in other University of Arkansas Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research being …

Application Of High-Pressure Processing To Improve The Color Of Dark Beef, Kara Ann Reynolds

Department of Animal Science: Dissertations, Theses, and Student Research

Deviation of beef from the bright cherry-red color preferred by consumers is often discounted or discarded at retail, resulting in substantial annual economic loss to the beef industry. One such deviation is dark cutting beef, which is characterized by a darker lean appearance that is undesirable to consumers and often rejected. Similarly, beef from mature cattle tends to exhibit a darker surface color, which can also reduce consumer acceptability. High-Pressure processing (HPP) has been investigated as a strategy to improve the color of dark cutting beef. Previous studies have focused on identifying pressure levels and holding times that optimize color …

Advancing Targeted Food Allergen Detection: Extraction Optimization And Sample Preparation Method Comparison Using Lc-Ms/Ms, Zhenhao Wang

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

Accurate quantification of food allergens in processed foods by liquid chromatography-tandem mass spectrometry (LC-MS/MS) requires effective protein extraction and sample cleanup. However, no single sample preparation workflow has shown consistent performance across diverse food matrices. This study evaluated extraction buffer formulations and post-extraction cleanup strategies for quantification of milk, soy, and peanut allergens in multiple processed food matrices.

Six extraction buffers with varying combinations of SDS, urea, and thiourea alongside a common Tris-HCl/DTT/PVPP base were evaluated across five food matrices. No significant differences in extraction efficiency were observed among buffer formulations for nonfat dry milk (NFDM), non-roasted soy flour, peanut …

Detection And Quantification Of Allergen Cross-Contact In Shared Frying Oil Using Targeted Mass Spectrometry, Francisca Asigri

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

Cow’s milk and egg allergies are prevalent IgE-mediated food allergies that pose significant public health concerns worldwide. Although strict avoidance remains the primary management strategy, unintended exposure can still occur through allergen cross-contact, particularly in commercial and industrial food operations that utilize shared frying oils. The objective of this study was to identify and quantify allergen transfer in shared frying oil and assess the robustness of existing targeted mass spectrometry methods (LC-MS/MS) for detecting milk and egg proteins in heated oil matrices.

Heated oil spikes were developed by incorporating non-fat dry milk (NFDM) and whole egg powder (WEP) into oil …

Utah Altitude Adjustments For Home Canning, Margie Memmott, Ariel Petersen, Callahan Adams, Andrea Schmutz

All Current Publications

Knowing your altitude is critical for canning. Safe home food preservation depends on adjusting processing times and pressures for altitude. This fact sheet provides a county-by-county and town-by-town listing of elevations across Utah, paired with the boiling-water and pressure canner adjustments recommended by the U.S. Department of Agriculture (USDA) and the National Center for Home Food Preservation. By referencing this resource, Extension educators, food preservation instructors, and home canners can quickly identify the correct processing adjustment for their location.

Exploring The Influence Of Environmental Motivations On Consumer Attitudes And Purchase Intentions Toward Upcycled Foods, Peng Lu, Jennifer Waldeck, Keith Weber, Hualu Zhou

Communication Faculty Articles and Research

Food loss and waste (FLW) present pressing environmental and economic challenges. Upcycling technologies provide a sustainable pathway by transforming food by-products into value-added products; however, consumer acceptance remains a critical barrier. Guided by Self-Determination Theory (SDT), this study investigates how environmental motivations influence consumers’ attitudes and purchase intentions toward milk enriched with upcycled peanut skins. Data were collected from a nationally representative sample of 1488 U.S. adults. Structural equation modeling (SEM) was employed to test hypothesized relationships among motivational constructs, and cluster analysis was used to identify consumer segments based on motivational profiles. The results show that intrinsic motivation and …

From Waste To Sustainability: Exploring Consumer Purchase Intentions Of Milk Enriched With Upcycled Peanut Skins, Peng Lu, Fan Xu, Jennifer Waldeck, Keith Weber, Hualu Zhou

Communication Faculty Articles and Research

Highlights

• National survey investigated consumer acceptance of milk enriched with upcycled peanut skins.
• Developed a conceptual model based on Technology Acceptance Model.
• Identified that consumer attitudes and emotions are essential in the purchase intentions of upcycled foods.
• Identified social influence as a determinator of consumers' attitudes and purchase intentions.
• Inform and advance research, practice, and policy that promotes upcycled food products.

Ultra-Processed Foods And The Cardiovascular-Kidney-Metabolic Continuum: Integrating Epidemiological, Multi-Omics, And Translational Evidence, Saiful Singar, Amirhossein Ataei Kachouei, Leandro Lantigua-Somoano, David Manley, Anthony Cardinale, Muhammad Zulfiqah Sadikan, Saurabh Kadyan, Donya Shahamati, Lorena Dias, Amber Wood, Cinthia Chavarria, Sara K. Rosenkranz, Neda S. Akhavan

Department of Medicine Faculty Publications

Cardiovascular-kidney-metabolic (CKM) syndrome integrates excess adiposity, metabolic dysfunction, kidney impairment, subclinical cardiovascular diseases, and clinical events along a staged continuum that invites unified prevention and treatment. Ultra-processed foods (UPFs) are a complex, high-prevalence exposure that may influence risk across CKM stages through nutrient profiles, additives, processing-induced compounds, and packaging-related contaminants. This review synthesizes epidemiologic, mechanistic, and translational evidence with attention to exposure definition and analytic rigor. We summarize NOVA-based UPF operationalization across dietary assessment tools, highlighting misclassification of mixed dishes, brand heterogeneity, and energy under-reporting, and we propose further examination of energy-adjusted models, calibration, and harmonized metrics. Observational studies consistently …

Comparative Effects Of Gamma Irradiation And Chemical Treatments On Superficial Scald And Quality Of ‘Granny Smith’ Apples, Francisco E. Loayza, Michelle Tu, Hagop S. Atamian, Anuradha Prakash

Food Science Faculty Articles and Research

Fresh produce is highly perishable, necessitating various postharvest treatments to minimize quality loss, extend shelf-life, and facilitate international trade. This study investigated the potential of a single low-dose gamma irradiation treatment as an alternative to commercially used chemical treatments for protecting ‘Granny Smith’ apples against insect pests and postharvest disorders. ‘Granny Smith’ apples harvested in 2019 and 2020 were treated with gamma irradiation at doses of 240 or 860 Gray (Gy) or with commercial chemical applications of 1-methylcyclopropene (1-MCP), diphenylamine (DPA), or methyl bromide (MeBr). The impact on fruit quality, physiology, and the development of postharvest disorders was evaluated after …

Defining The Causal Contribution Of The Gut Microbiota To Cardiomyopathy Pathogenesis As A Basis For Developing Microbiome-Targeted Therapies, Xu Shi

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

Heart failure (HF) is a leading cause of morbidity and mortality worldwide, placing substantial clinical and economic burdens on society. Although advances in therapy have improved patient outcomes, the biological mechanisms that drive HF onset and progression remain incompletely understood. Increasing evidence suggests that the gut microbiota, the trillions of microorganisms residing in the gastrointestinal tract, plays a key role in some forms of heart disease, especially cardiovascular disease. Moreover, gut microbial dysbiosis has been associated with systemic inflammation, metabolic imbalance, and immune dysregulation, all of which contribute to the pathophysiology of HF. Cardiomyopathy, a primary disorder of the heart …

Preserve The Harvest: Canning Goat Meat At Home, Callie Adams, Andrea Schmutz

All Current Publications

Due to its lean composition and nutritional profile similar to those of other tested meats, goat is well-suited for pressure canning. Follow USDA and Utah State University (USU) Extension altitude guidelines. This fact sheet provides guidelines for selecting high-quality meat, using proper equipment, and adhering to tested methods. Home canners can safely preserve goat meat and enjoy its benefits year-round.

Fish-Spec: Fast Identification System For Handheld Spectroscopy And Species Classification, Mitchell Sueker, Nicholas Mackinnon, Gregory Bearman, Amanda Tabb, Diane Kim, Rosalee S. Hellberg, Alireza Akhbardeh, Hamid Reza Marateb, Jianwei Qin, Moon Kim, Fartash Vasefi, Hossein Kashani Zadeh

Food Science Faculty Articles and Research

Accurate fish species identification is critical to prevent mislabeling and fraud in the seafood industry. We present a handheld multi-mode point spectroscopy system that combines fluorescence (365 and 395 nm excitation) and reflectance measurements in the visible to near-infrared (∼350–900 nm) and short-wave infrared (∼900–1700 nm) regions for rapid, non-destructive classification of fish fillets. Tissue spectra were acquired at 25 positions on 68 fillets from 11 species, in both frozen and thawed states. Feature-level fusion across all four modes enabled higher classification accuracy than any single mode alone. A global machine-learning model classified all species with 85 ± 2.8 %, …

Assessment Of Microbial Quality And Safety, Including Aflatoxin B1, In Buckwheat Flour And Groats, La Fontaine Bahatsi

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

Buckwheat (Fagopyrum esculentum), a gluten-free pseudocereal, has gained popularity in global food markets for its nutritional value and functional properties. However, despite its health-promoting potential, buckwheat is vulnerable to microbial contamination and mycotoxin accumulation during cultivation, processing, and storage. These factors present significant food safety concerns that remain understudied, particularly in North America.

This study investigated the microbiological quality and mycotoxin contamination of buckwheat flour and groats collected from different suppliers via online sourcing. Samples were collected in two consecutive years (2024-2025). Microbiological quality, including aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, yeasts, and molds, was evaluated …

Cazyme Gene Cluster Diversity In Human Gut Microbiome, Yi Xing

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

In gut microbiome research, carbohydrate-active enzyme gene clusters (CGCs) have emerged as key functional units for understanding microbial glycan degradation. Unlike taxonomic or broad pathway annotations, CGCs offer gene-cluster-level resolution and capture substrate-specific microbial functions. However, their diversity and distribution in relation to host metabolic phenotypes, such as obesity, remain poorly characterized. This study tests the hypothesis that the composition and abundance of fiber-targeting CGCs vary between obese and healthy human gut microbiomes, reflecting distinct microbial carbohydrate utilization strategies. To examine this, we constructed a high-quality reference CGC dataset comprising 94,019 clusters from the Unified Human Gastrointestinal Genome and profiled …

Identification Of Antigens For Food Allergy And Food Allergen Detection, Ellenor Sell

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

Antibody-based allergen testing is an essential part of allergen management in the food industry. These methods directly detect one or more molecules of the allergenic foodstuff (target’ molecule(s)) and the presence of the allergenic foodstuff is inferred. The identity of these target molecules is crucial to the performance of the method and the interpretation of results. The goal of this study was to develop protein/antibody capture methodology for the identification of antibody binding partners using mass spectrometry.

This study is broken down into three separate projects: the characterization of the antigen-antibody complexes present in sandwich ELISAs, LFDs, and human sera. …

Inactivation Of E. Faecium Nrrl B-2354 In Whole Black Pepper By Fluidization With Hydrogen Peroxide Vapor, Daniela Segura

Department of Food Science and Technology: Master of Science with Project Option

This study evaluated Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella inactivation in black peppercorns treated with hydrogen peroxide (HP) vapor via fluidization. The selected parameter for dwell temperature was 60ºC for 60 minutes. The reduction of both Salmonella and E. faecium, along with changes in water activity, color, and residual hydrogen peroxide, were measured before, immediately after treatment and at 24 and 48 hours post-treatment. Results showed that E. faecium exhibited a significantly greater reduction (4.63 ± 0.55 log CFU/g) compared to Salmonella (2.94 ± 0.16 log CFU/g) (p < 0.05), making E. faecium unsuitable as …

Impact Of Fresh-Cut Onion Types And Flavonoid Profiles On The Survival Kinetics Of Foodborne Pathogen During Refrigerated Storage, Veerachandra Yemmireddy, Matthew Mancias

School of Earth, Environmental, & Marine Sciences Faculty Publications

This study investigated the effect of onion flavonoid profiles on the growth, survival, and/or death kinetics of foodborne pathogens in fresh-cut onions at 4 °C. Fresh-cut white, yellow, red, and sweet onions were inoculated with separate four-strain cocktail(s) of nalidixic acid-adapted Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes achieving a 4 to 5 log CFU g−1. The samples were stored in clam shell containers at 4 °C and 70 ± 2 % relative humidity for 14 days. Additionally, flavonoid profiles were determined on uninoculated control samples stored under similar conditions using standard chromatography techniques, with quercetin derivatives identified as …

Arkansas Soybean Performance Tests 2024, J. F. Carlin, R. D. Bond, T. C. Swanson, J. C. Mccoy

Arkansas Agricultural Experiment Station Research Series

Soybean variety and strain performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program. The tests provide information to companies developing varieties and/ or marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for soybean producers.

Arkansas Soybean Research Studies 2023, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

The 2023 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations.

Several research reports in this publication will appear in other University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research …

Effects Of Starter Cultures On The Metabolite Profile, Antioxidant Activities, And Anti-Aging Properties Of Tapuy Lees, Edward Kevin B. Bragais, Paul Mark B. Medina

Biology Faculty Publications

The Philippine rice wine (tapuy) and tapuy lees making process utilizes bubod, the traditional starter culture. The bubod contains variable number and species of microorganisms and influences the physical and chemical properties of tapuy and tapuy lees, resulting in inconsistent quality products. Hence, improvement and standardization of local starter culture are significant. Here, we examined the effects of well-defined starter cultures (Rhizopus oryzae (RO), Mucor indicus (MI), and Saccharomyces cerevisiae (SC)) and bubod on the metabolite profile, antioxidant, and anti-aging activities of tapuy lees. Our results showed the presence of polyphenols (102.36 ± 2.84 to 173.92 …

A Meta-Analysis Of Seafood Species Mislabeling In The United States, Sarah Ahles, Christina A. Mireles Dewitt, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Seafood is vulnerable to mislabeling due to complex global supply chains, varying prices, and the similar appearance of species. While numerous studies have been published on seafood mislabeling, the focus is often on species known to be commonly substituted. Therefore, the overall mislabeling rates of seafood sold in the U.S. remain unknown, especially for the most consumed species. The objective of the current study was to compile the results of seafood mislabeling studies into a single resource to provide informative statistics on U.S. seafood mislabeling. A meta-analysis was conducted on U.S. seafood mislabeling studies that tested commercial samples of bony …

Development Of Fortified Blended Food Using Great Northern Bean, Aemiro Tadesse Zula

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

Undernutrition is a global health challenge affecting people across all stages of life. While everyone is susceptible, certain groups face a significant burden. These include those living in poverty, young children, adolescents, older people, and lactating and pregnant women. Food insecurity is another primary global concern affecting billions of individuals worldwide and is closely associated with undernutrition. Implementing interventions to address these two significant global burdens is critical, and international organizations are playing a crucial role through food aid programs using Fortified Blended Foods such as corn-soy blend (CSB), corn-soy blend plus (CSB+), and corn-soy blend plus plus (CSB++). CSB+ …

Effects Of Heat Moisture Treatment On Dietary Fiber Utilization By The Gut Microbiota, Yichen Bai

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

The present study investigates the impact of heat moisture treatment (HMT) on the utilization of dietary fibers from red lentil hulls and wheat bran and its subsequent effect on gut microbiota and short-chain fatty acid production. HMT significantly decreased the water absorption index in red lentil hulls but increased it in wheat bran. For resistant starch (RS), HMT elevated its content in red lentil hulls but diminished it in wheat bran. In terms of dietary fiber content, HMT increased soluble dietary fiber in red lentil hulls. However, carbohydrate utilization and SCFA production by gut microbiota did not significantly change after …

Microbial Transfer And Cross-Contamination In Milling Facilities And Pathogen Survival In Milled Products And Baking Mixes, Aryany Leticia Peña-Gomez

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

Wheat-based products, traditionally considered low-risk due to their low moisture content, have been involved in numerous foodborne outbreaks in recent decades. Salmonella and Shiga toxin-producing Escherichia coli (STEC) present in these products have caused significant numbers of hospitalizations and massive product recalls. The microbiological quality of flour is highly dependent on the incoming wheat, which is vulnerable to contamination from field to milling. Once pathogens are present in flour, they can survive for extended periods. Implementing strategies to mitigate the risk of pathogen contamination throughout the wheat processing chain is critical.

This study evaluated the distribution of E. coli …

Development And Validation Of Aronia Melanocarpa Berry Recipes For Home Canning: Integrating Thermal Lethality Studies, Microbiological Safety, And Antioxidant Analysis, Juan Diego Villegas Posada

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

Aronia melanocarpa, also known as chokeberry, is gaining popularity for its high antioxidant content and health benefits, including reducing oxidative stress and inhibiting cancer gene expression. However, its characteristic bitterness and astringency limit its broader appeal. Chokeberry's low pH places it in the acid foods category, making it ideal for safe home canning. An acidic environment combined with heat treatment inhibits harmful bacteria like Clostridium botulinum. Home canning preserves food by sealing it in airtight containers and heating it to destroy spoilage microorganisms.

Developing safe and palatable recipes is essential for making chokeberries suitable for home canning. A …

The Effect Of Fat Content On The Inactivation And Recovery Of Listeria Spp. In Ready-To-Eat Foods After High Pressure Processing, Yhuliana Kattalina Niño Fuerte

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

High-pressure processing (HPP) is recognized by the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) as a post-lethality treatment to control Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. A scoping review of 603 journal articles, which ultimately was narrowed down to 16 articles, revealed that the efficacy of HPP varies with fat content. The studies demonstrated that L. monocytogenes inactivation by HPP tends to be lower in RTE meats with greater than 5% fat content, compared to products with lower than 5% fat. The wide range of HPP parameters used in these studies …

Development Of An Egg-Specific Mass Spectrometry Targeted Method For Processed Food Matrices, Liyun Zhang

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

Egg is a major food allergen in the United States, causing symptoms from mild reactions to severe anaphylaxis. An egg-free diet remains the only management approach for egg allergy. Therefore, individuals and families living with egg allergies rely heavily on allergen statements on packaged food products for informed food choices. Currently, no labeling regulations exist for unintentionally introduced allergens, posing risks to consumers with egg allergies. Therefore, it is critical to have an accurate and reliable detection method in allergen control and management to determine the concentration of total protein from allergenic food sources. Traditional enzyme-linked immunosorbent assays are routinely …