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Articles 631 - 642 of 642
Full-Text Articles in Food Processing
Research Progress On The Extraction Of Natural Astaxanthin From Haematococcus Pluvialis, Yan Li, Jing Gao
Research Progress On The Extraction Of Natural Astaxanthin From Haematococcus Pluvialis, Yan Li, Jing Gao
Food and Machinery
Natural astaxanthin has stronger stability, biological activity and safety than chemically synthesized astaxanthin. Haematococcus pluvia-lis is the most important biological source of natural astaxanthin and more attentions have been paid to the extraction of astaxanthin from H. pluvialis. This work focuses on the development methods of cell-wall disruption of H. pluvialis and the extraction of astaxanthin, which can provides a theoretical basis for the efficient extraction and comprehensive utilization of natural astaxanthin from H. pluvialis.
Efficacy Of Manufacturer Recommendations For The Control Of Salmonella Typhimurium And Listeria Monocytogenes In Food Ink Capsules Utilized In 3d Food Printing Systems, Allyson N. Hamilton, Kristen E. Gibson
Efficacy Of Manufacturer Recommendations For The Control Of Salmonella Typhimurium And Listeria Monocytogenes In Food Ink Capsules Utilized In 3d Food Printing Systems, Allyson N. Hamilton, Kristen E. Gibson
Food Science Faculty Publications and Presentations
The adoption of 3D food printing systems has allowed for the personalization of food properties such as color, shape, and texture. This study aimed to determine if manufacturer cleaning recommendations for stainless steel food ink capsules utilized in 3D food printers adequately control foodborne pathogens of concern, as the recommendations have not been tested. A cocktail of ∼9 log10 CFU/mL each of Salmonella Typhimurium and Listeria monocytogenes was inoculated onto the interior surface of the capsules. Capsules were either unsoiled or soiled with one of the following: butter, protein powder solution, powdered sugar solution, or a mixture …
Effect Of Operating Parameters On Performance Of Finger Millet Pearling Machine, Ranjit Powar, Vijay Aware, Prasad Chavan, Amit K. Jaiswal
Effect Of Operating Parameters On Performance Of Finger Millet Pearling Machine, Ranjit Powar, Vijay Aware, Prasad Chavan, Amit K. Jaiswal
Articles
The effect of operational parameters such as feed rate (FR), drum speed (DS), and concave clearance (CC) was studied on the performance of a pearling drum. The pearling drum consists of pearling cylinder, pearling sieve, concave, and outer casing of the drum. The response surface method with CCRD experimental design was used to study the effect of operational parameters on pearling drum. The considered levels for optimizing operational parameters viz., FR, DS, and CC were 40–80 kg/h, 5– 10 m/s, and 3–15 mm, respectively. The maximum pearling efficiency (PE) and minimum grain damage (GD) were found to be 98.40%, and …
Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 2: A Phenomenological Exploration Of The Consequences And Handling Of Food Production Failure, Mohamed Fawzi Afifi, J.J. Healy, Mairtin Mac Con Iomaire
Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 2: A Phenomenological Exploration Of The Consequences And Handling Of Food Production Failure, Mohamed Fawzi Afifi, J.J. Healy, Mairtin Mac Con Iomaire
Articles
This paper explores the consequences of food production failure (FPF) and its handling in foodservice operations from the perspective of chefs. A phenomenological epistemology and qualitative methodology were followed. Fifteen semi-structured interviews with chefs working in independent restaurants and hotels were carried out using purposive sampling, and employing an emic posture. Interviews were transcribed verbatim, read repetitively, and coded. Thematic analysis yielded themes on the consequences of FPF, on operation and staff, handling failures with kitchen staff, front of the house (FOH), and management. The findings revealed that the major ramification of FPF is financial through food loss. Representing both …
Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal
Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal
Articles
Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products”. This Special Issue focuses on one of the most critical challenges facing our world today—the efficient management and utilisation of food waste. It presents a variety of scientific investigations from renowned scholars and researchers worldwide to address this challenge, covering an array of topics ranging from fundamental research to real-world applications. Food waste is a global dilemma that requires urgent attention. According to the Food and Agriculture Organization (FAO), approximately one-third of food produced for human consumption worldwide, or around 1.3 billion tons, is …
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Articles
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …
Applying Hermetic Storage And Multiple Abiotic-Stressed Germinations To Actuate Desirable Effects In Wheat Phytochemistry, Food, And Biological Functionalities, Bababode Kehinde
Applying Hermetic Storage And Multiple Abiotic-Stressed Germinations To Actuate Desirable Effects In Wheat Phytochemistry, Food, And Biological Functionalities, Bababode Kehinde
Theses and Dissertations--Biosystems and Agricultural Engineering
Wheat is one of the most widely consumed staple foods in the world, supplying both nutritional and caloric requirements for billions of people. The rising global population and increased food demand behooves all stakeholders across the wheat supply chain to significantly increase their output and efficiency. Beyond the target for increased farm yields, dietary, nutritional, and health requirements along with their continuous supply must be satisfied with improved storage and processing schemes. Post-harvest changes in wheat can result in a significant reduction in its quality. Such losses could be qualitative and/or quantitative, impacting its physical, physiological, organoleptic, and nutritional attributes. …
Krill Protein Fortified Extrudates: A Pilot Study, Avery S. Fleeharty
Krill Protein Fortified Extrudates: A Pilot Study, Avery S. Fleeharty
Graduate Theses, Dissertations, and Problem Reports (ETD)
Antarctic krill (Euphausiacea superba) is an abundant and sustainable but underutilized natural resource with well-studied protein isolation methodology using Isoelectric solubilization-precipitation (ISP). The resulting krill protein isolate (KPI) has high yield and sufficient impurity removal in addition to desirable nutritional and functional properties but has yet to be used in food systems. Extrusion is a versatile and scalable food processing method with many benefits; thus, the aim of this study was to determine the impact of KPI as an additive in extrusion processing with the eventual goal of introducing it to human and animal food systems. KPI was …
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki
Electronic Theses and Dissertations
No abstract provided.
Biodiversity Of Philippine Marine Fishes: A Dna Barcode Reference Library Based On Voucher Specimens, Katherine E. Bemis, Matthew G. Girard, Mudjekeewis D. Santos, Kent E. Carpenter, Jonathan R. Deeds, Diane E. Pitassy, Nicko Amor L. Flores, Elizabeth S. Hunter, Amy C. Driskell, Kenneth S. Macdonald Iii, Lee A. Weigt, Jeffrey T. Williams
Biodiversity Of Philippine Marine Fishes: A Dna Barcode Reference Library Based On Voucher Specimens, Katherine E. Bemis, Matthew G. Girard, Mudjekeewis D. Santos, Kent E. Carpenter, Jonathan R. Deeds, Diane E. Pitassy, Nicko Amor L. Flores, Elizabeth S. Hunter, Amy C. Driskell, Kenneth S. Macdonald Iii, Lee A. Weigt, Jeffrey T. Williams
Biological Sciences Faculty Publications
Accurate identification of fishes is essential for understanding their biology and to ensure food safety for consumers. DNA barcoding is an important tool because it can verify identifications of both whole and processed fishes that have had key morphological characters removed (e.g., filets, fish meal); however, DNA reference libraries are incomplete, and public repositories for sequence data contain incorrectly identified sequences. During a nine-year sampling program in the Philippines, a global biodiversity hotspot for marine fishes, we developed a verified reference library of cytochrome c oxidase subunit I (COI) sequences for 2,525 specimens representing 984 species. Specimens were primarily purchased …
Ultrasound-Based Structural And Functional Modifications Of Oat Protein: Complementary Effects Of High Pressure, Cysteine, And Flavonoids, Runnan Li
Theses and Dissertations--Animal and Food Sciences
Oat (Avena sativa L.), a specialty cereal grain belonging to the Poaceae family, is relatively abundant in nutritious protein (12–20%) and dietary fiber (β-glucan). The balanced hydrophilic/hydrophobic amino acid profile in oat protein relative to other plant sources provides numerous possibilities for formulating oat protein isolate (OPI) into a wide range of food products. Yet, there has been limited research on OPI and the application of this valuable protein source is hampered by its low solubility at neutral and mildly acidic conditions. This dissertation research aimed to elucidate the efficacy of high-intensity ultrasound (HIU) for structural modification of OPI …
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning
Graduate Theses, Dissertations, and Problem Reports (ETD)
The purpose of this experiment is to determine the thermal kinetic parameters of Salmonella in moisture-enhanced, reconstructed ground chicken patties as affected by temperatures and salt concentrations. Salmonella is responsible for 35% of the foodborne illnesses associated with poultry products (Batz et al., 2011). Nonintact reconstructed chicken meat is mixed with brine solutions containing various salt and polyphosphate concentrations to increase water-holding capacity, decrease cooking losses, improve sensory tasting scores, and maintain the good quality of completed chicken products (Gill et al., 2004). Increasing salt concentrations within meats can increase the thermal inactivation of pathogens. In this study, Salmonella Typhimurium …