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- 3D food printing; broccoli; carrot; food loss and waste; imperfect vegetables; snacks (1)
- Aquaponic; FSMA Produce Safety Rule; Hydroponic; Lettuce; Preventive controls; Soilless culture; Training (1)
- COVID-19; hedonic; in-home testing; sensory; utensil; fork; spoon; bowl (1)
- Emotion; food; image; check-all-that-apply; valence; arousal; CEQ (1)
- Supercritical carbon dioxide; Ethanol; Water; Extraction; Rice husk; Phenolic compounds (1)
Articles 1 - 5 of 5
Full-Text Articles in Other Food Science
Upcycling Imperfect Broccoli And Carrots Into Healthy Snacks Using An Innovative 3d Food Printing Approach, Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, Ali Ubeyitogullari
Upcycling Imperfect Broccoli And Carrots Into Healthy Snacks Using An Innovative 3d Food Printing Approach, Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
Vegetables are healthy foods with nutritional benefits; however, nearly one-third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze-dried powders to improve their shelf-life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at …
Growing Safer Greens: Exploring Food Safety Practices And Challenges In Indoor, Soilless Production Through Thematic Analysis Of Leafy Greens Grower Interviews, Allyson N. Hamilton, Zeynal Topalcengiz, Kristen E. Gibson
Growing Safer Greens: Exploring Food Safety Practices And Challenges In Indoor, Soilless Production Through Thematic Analysis Of Leafy Greens Grower Interviews, Allyson N. Hamilton, Zeynal Topalcengiz, Kristen E. Gibson
Food Science Faculty Publications and Presentations
Indoor, soilless production—often referred to more broadly as controlled environment agriculture (CEA)—is increasingly used for the cultivation of leafy greens. Minimal information is currently available regarding food safety practices during production and distribution of leafy greens grown within indoor, soilless environments in the United States (U.S.). This study aimed to describe production challenges and implementation of good agricultural practices among CEA growers. Data collection methods included semi‐structured interviews (N = 25) and a supplemental online survey completed by growers (N = 12) in the U.S. Out of 18 total responses (i.e., multiple responses allowed per completed survey), survey data indicated …
The Effect Of Response Conditions On Food Images-Evoked Emotions Measured Using The Valence X Arousal Circumplex-Inspired Emotion Questionnaire (Ceq), Han-Seok Seo, Lydia Rockers, Young-Gab Kim
The Effect Of Response Conditions On Food Images-Evoked Emotions Measured Using The Valence X Arousal Circumplex-Inspired Emotion Questionnaire (Ceq), Han-Seok Seo, Lydia Rockers, Young-Gab Kim
Food Science Faculty Publications and Presentations
In 2020, a single-response-based, valence × arousal circumplex-inspired emotion questionnaire (CEQ) was developed. Using a between-participants design, previous studies have found that a multiple response (MR) condition better discriminated test samples (e.g., written food names) based on their evoked emotions than a single response (SR) condition. This research, comprising Studies 1 and 2, aimed to determine the effect of response conditions (i.e., SR vs. MR) on emotional responses to food image samples, using a within-participants design. In Study 1, 105 Korean participants were asked to select a pair of emotion terms (i.e., SR condition) or select all pairs representing their …
Impacts Of Utensil Conditions On Consumer Perception And Acceptance Of Food Samples Evaluated Under In-Home Testing During The Covid-19 Pandemic, Asmita Singh, Han-Seok Seo
Impacts Of Utensil Conditions On Consumer Perception And Acceptance Of Food Samples Evaluated Under In-Home Testing During The Covid-19 Pandemic, Asmita Singh, Han-Seok Seo
Food Science Faculty Publications and Presentations
Sensory professionals are looking for alternative ways to conduct laboratory sensory testing, especially central location testing (CLT), during the COVID-19 pandemic. One way could be conducting CLTs at home (i.e., in-home testing). It is questionable whether food samples under in-home testing should be presented in uniform utensils, as it does so under laboratory sensory testing. This study aimed to determine whether utensil conditions could affect consumer perception and acceptance of food samples evaluated under in-home testing. Sixty-eight participants (40 females and 28 males) prepared chicken-flavored ramen noodle samples and evaluated them for attribute perception and acceptance, under two utensil conditions, …
Extraction Of Phenolic Compounds From Rice Husk Via Ethanol-Water-Modified Supercritical Carbon Dioxide, Sumanjot Kaur, Ali Ubeyitogullari
Extraction Of Phenolic Compounds From Rice Husk Via Ethanol-Water-Modified Supercritical Carbon Dioxide, Sumanjot Kaur, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
Rice husk, a rice processing byproduct generated in large quantities (∼20% of the grain weight), creates a major disposal problem for the rice industry. However, rice husk contains high-value bioactive compounds that can provide potential health benefits. The objective of this study was to extract high-value phenolic compounds from rice husk using supercritical carbon dioxide (SC–CO2) technology. In this study, the effects of different extraction conditions, namely, temperature (40 and 60 °C), pressure (30 and 40 MPa), and ethanol concentration (15 and 25%, w/w) on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) …