Food Processing Commons^™

The Cost Of Affordable Food, Candice L. Cobuzzi

SURGE

When someone puts a piece of food in front of me, I don’t just see a piece of food.

Instead, I see an innocent cow being cornered by a forklift and slaughtered, its limp, moist tissue hung on a long conveyer belt with hundreds of others.

I see hundreds of chemically-injected chickens packed into a dark barn with no hope of seeing sunlight in their lifetime.

I see immigrants pulled from their houses like criminals, taken away from the lives they’ve spent years building for themselves and their families, working for the same food company that courted them into the …

The Lobster Bulletin, Fall 2013, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Fall 2013 issue include:

• Marine Lobster Panel Releases Report
• Atlantic States Marine Fisheries Commission Mandated Fall Closure in Long Island Sound
• Research Report: Lobster Research Fleet Pilot Project
• Research Report: Fractions, Models and Resource Regulations Prospects for Lowering the Maine Lobster Trap Limit
• Seabourn Cruis Lines Hosts Lobster College

Kinetic Studies For The Preparation Of Probiotic Cabbage Juice: Impact On Phytochemicals And Bioactivity, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

A kinetic study for the production of probiotic cabbage juice was carried out under controlled pH and dissolved oxygen using several strains of Lactic acid bacteria (LAB). Furthermore, effect of probiotic fermentation on polyphenolic content and antioxidant capacity was investigated. Results showed significant growth in Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus rhamnosus corresponding to 9.19, 9.47 and 10.6 log CFU/ml after 24 h of fermentation, which is satisfying criteria for a food product to be characterized as probiotic. Lactic acid (LA) was the major end product of the fermented cabbage juice attaining the concentrations of 6.97, 9.69 and 12.2 g/l …

The Lobster Bulletin, Summer 2013, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Summer 2013 issue include:

• Lobster Intitute & Atlantic Lobster Sutainability Foundation Building a Working Relationship
• Belize Fishermen Visit Maine
• Editorial — More Questions than Answers
• Editor's Notes on Shell Diseased Lobsters
• Research Report: Scientists Share Research Plans and Results at Lobster Science Symposium
• Lobster Grip Study
• Policy Makers Meet and Share Thoughts on Sustainability …

Issues In Organic Crop Labeling: Food Processing Procedures May Decertify Organic Crops, Chelsea Person

Student Articles and Papers

No abstract provided.

Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.

Incorporation Of Himanthalia Elongata Seaweed To Enhance The Phytochemical Content Of Breadsticks Using Response Surface Methodology (Rsm), Sabrina Cox, Nissreen Abu-Ghannam

Articles

Optimization of incorporating seaweed into breadsticks was carried out using response surface methodology (RSM). Ten formulations of breadsticks were processed by varying concentrations of seaweed (X₁ = 5 to 15% of overall flour concentration) and white flour (X₂ = 10 to 30% of overall flour concentration) using a central composite design. The remaining flour concentrations were comprised of wholemeal flour. Predicted models were found to be significant (P < 0.05) for total phenolic content (TPC), DPPH radical scavenging activity, texture and color. Predicted values for each of the responses were in good agreement with the experimental values. Seaweed concentration had most significant effect on phytochemical constituents of the breadsticks with TPC and DPPH activity maximized when 17.07% H. elongata was incorporated into the flour (P < 0.05). An acceptable edible texture and color of breadsticks was also achieved at this concentration. Multiple response optimization demonstrated that phytochemical content of H. elongata breadsticks may be maximized with dried seaweed and white flour concentrations of 17.07 and 21.89%, respectively, in the …

Food Defense Among Meat Processing And Food Service Establishments In Kentucky, Morgan Webb-Yeates

Masters Theses & Specialist Projects

Agroterrorism is the deliberate introduction of a plant or animal disease with the
goal of causing fear, economic instability, illness, or death. After the 2002 terrorist
attacks on the World Trade Center, the security of the food supply is of increasing
concern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service …

Slow Food: From Farm To Healthy Body, Hannah L. Ruhl

Honors College

Slow Food is a movement devoted to the preservation and promotion of personal, environmental and community health through lifestyle changes which focus on good, clean and fair food. Good refers to food that is healthy and nutritious for the body. Food grown sustainably as in organic agriculture contains higher levels of beneficial compounds such as vitamins, minerals and phytochemicals. Clean food contains no toxic or harmful compounds that can cause detrimental effects on health. Pesticides and other chemicals are often used in food production; as a result they are found in the final product and are often detected in the …

The Lobster Bulletin, Spring 2013, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Spring 2013 issue include:

• "Sharing a Common Resource" Theme of Lobster Institute's 2013 Canadian/U.S. Lobstermen's Town Meeting
• Nova Scotia Sets Up Panel to Develop Rules for Fish Farms by End of 2014
• Downeast Maine Fisheries Inspire Online Literary Journal
• Research Report: Wind Farm Sites Tested as Possible Habitat for European Lobsters
• Research Report: Refresher …

Production, Culture, And Representation: An Anthropological Exploration Of Food In Kathmandu, Nepal, Blair Brady

Independent Study Project (ISP) Collection

This paper explores various food-­‐related narratives, including meat production in Kathmandu, organic farming, the separate experiences of American researchers and American missionaries, "haute cuisine" in a luxury hotel, and a nutritional rehabilitation clinic for malnourished children. Accompanying these narratives are my own experiences that are made communicable through making, or watching food being made. The result of these narratives is a growing picture of the various roles food plays within our lives-­‐ generated by what was communicated by the people who source, cook, and eat food, but also infused by my own observations. Included narratives primarily concern food's ability to …

Cultivating Change: Women Transforming Holland’S Food System, Meg Vandeusen

Independent Study Project (ISP) Collection

Women are influential in the production and reproduction of food systems. Historically, domesticity positioned women as gatekeepers to their family’s food consumption; these food practices have in turn informed cultural codes that construct personal identity. Feminist scholars have investigated how cooking and feeding practices affect a woman’s perception of self and interaction with society. Both practices are viewed as a simultaneous burden and pleasure, as an act of victimization and empowerment. These binaries must be deconstructed in order to create change within the food system. The impact of women taking control of the full cycle – gaining knowledge of where …

Los Agroquímicos Usados En Las Plantaciones Bananeras Y Sus Efectos En El Agua, La Gente, Y El Ambiente En La Comunidad De Changuinola, Bocas Del Toro, Panamá., Daniela Rossi

Independent Study Project (ISP) Collection

Esta investigación analiza los efectos de los químicos que se usan en forma de fertilizantes, nematicidas, insecticidas, y pesticidas en las plantaciones bananeras en Changuinola, Panamá. Esta investigación analiza la relación entre estos químicos y la salud de la gente de la comunidad que vive adentro de las bananeras, la salud de los trabajadores de los bananales, y los efectos en el ambiente, específicamente el agua. Este estudio se realizo por medios de entrevistas informales y por analices de muestras de agua en fincas bananeras en el laboratorio de IDAAN. Los posos de agua analizados fueron de Fincas 03, 04, …

A Portrait Of A Farm: A Short Film Documenting Small-Scale Livestock Production On Hayters Hill Farm In Byron Bay, Noah Throop

Independent Study Project (ISP) Collection

Over the past two-hundred years, the industrialization and mechanization of agriculture has slowly dissolved the centuries-old bond between human beings, the land and their food. Today, this disconnect threatens to exacerbate wide scale environmental degradation and a wide array of chronic diseases. However small, local farms that sell their produce directly to consumers are in a position to reverse this trend and reconnect consumers with their food. Small-scale farmers are able to see the health of the environment as instrumental to their economic and personal wellbeing and are able to be held accountable for their farming practices by their customers. …

Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount

Food, Nutrition and Food Safety

No abstract provided.

Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer

Food, Nutrition and Food Safety

No abstract provided.

The Lobster Bulletin, Winter 2013, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in this edition include:

• Unprecidented Lobster Landings in Maine in 2012
• Endowment Funds Support the Work of the Lobster Institute
• 2012 Friends of the Lobster Institute
• Research Report: Size at Maturity Study Reviewed
• Research Report: Atlantic Lobster Moult & Quality
• Research Report: Temperature Changes
• Fishermen & Scientist Research Society Celebrates 20 Years
• 2013 Canadian/U.S. Lobstermen's Town …

Guia Tecnica Para La Produccion Artesanal De Semilla De Variedades De Polinizacion Libre De Sorgo En America Central, René Clará Valencia

INTSORMIL Scientific Publications

La producción de semilla artesanal de sorgo es un complemento en la producción y uso de semilla certificada y tiene como objetivo el de atender a los agricultores que por diversas razones no acceden a la semilla certificada, pero son sujetos potenciales de producción y desarrollo del cultivo de sorgo. En términos generales son los agricultores de menos recursos, que representan la mayoría de productores de sorgo en América Central, los que se ven limitados a la utilización de las variedades mejoradas. Debemos de meditar sobre la utilización de las variedades mejoradas de polinización libre y probablemente el poco acceso …

The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci

Articles

In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm⁻¹ and 32 kV cm⁻¹, respectively). In addition, …

Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …

Antioxidant Capacity, Arabinoxylans Content And In Vitro Glycaemic Index Of Cereal-Based Snacks Incorporated With Brewer’S Spent Grain, Sofia Reis, Nissreen Abu-Ghannam

Articles

Extruded snacks and breadsticks were formulated with increasing levels of brewer’s spent grain (BSG). The phenolic content increased by 4 and 7 fold with BSG addition in extrudates (40g/100g) and in breadsticks (35g/100g), respectively. Consequently, antioxidant capacity (DPPH, FRAP) also increased despite a recorded loss of phenolic compounds in extruded snacks. Arabinoxylans content increased up to 20 and 25g of BSG addition /100g of formulated extruded snacks and breadsticks, respectively. Further addition of BSG did not improve the content of arabinoxylans due to the possible formation of polysaccharide-protein complexes. Medium GI breadsticks were obtained with 35g of BSG incorporation /100g …

Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Vegetables as an essential component of the human diet usually undergo some type of processing before being consumed. In the present study, impact of microwave (MW) processing on various physiochemical properties of York cabbage was studied. York cabbage was processed at 400, 560 and 800W for 0 to 14 min with an increment of 2 min followed by a kinetic study for the degradation of polyphenols, flavonoids, antioxidant capacity, colour and texture were carried out. Results showed that MW processing leads to significant reductions in the texture, colour, polyphenols and antioxidant capacity. For all the MW processing power studied total …