Food Science Commons^™

Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman

Theses, Dissertations, and Student Research in Agronomy and Horticulture

This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.

Evaluation Of Chili Pepper (Capsicum Annuum), Tiger Nuts (Cyperus Esculentus), And Turmeric (Curcuma Longa) As Sources Of Antioxidant Compounds For The Potential Of Antiaging-Like Activity, Chelsea Toyer

Theses

Aging is a natural process that living organisms go through as they become older. In humans and other animals, aging is accompanied by several morphological changes, including the formation of wrinkles. Wrinkles are also caused by various environmental factors such as excessive exposure to sun or pollution, and continuous sleep deprivation. These environmental factors cause oxidation of skin cells and the degradation of subcutaneous fatty acids, leading to the formation of wrinkles. Skin care and wrinkle treatment products are part of a multimillion-dollar industry. Plant-based products are an alternative method for treating wrinkles and premature aging. Several antioxidants naturally found ...

Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King

Honors Theses

Communicating the beauty and complexity of biochemistry to students in a large classroom during the pandemic: what a challenge! We undertook a novel endeavor in the Department of Chemistry and Biochemistry by introducing a mandatory kitchen chemistry experiment in a lecture course. Milk, the epitome of our identity as mammals, also contains all of the major biochemical macromolecules studied in Biochemistry I. Further, the making of yogurt invokes physical processes that are the major processes and molecular forces that dominate the content of the course. Here, we report the results of massive parallel experiment conducted in the kitchens of the ...

Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan

Honors Theses

Maize (Zea mays ssp. Mays) is a revolutionary cereal grain that has raced to the world’s most popular staple crop, transforming societies and impacting history. This paper aims to build and portray the story maize has created through its journey to world domination. The important details that encompass this literature are maize’s cultural significance in my life’s story, the comparison of various starches broken down into amylose and amylopectin ratios, a summative historical account on maize’s spread throughout numerous parts of the old world, and the genetical analysis of maize that explains the key features that ...

A Systematic Literature Review Of Sanitizer Efficacy To Remove Listeria Monocytogenes, Salmonella Spp., And Shiga Toxin-Producing Escherichia Coli Biofilms From Food Processing Surfaces, Ashlynn Robinson

Food Science Undergraduate Honors Theses

Sanitizing in food production environments is essential to prevent, reduce, and/or eliminate foodborne pathogens. Biofilms consist of one or more different types of microorganisms and can grow on numerous types of surfaces (Costerton,1999). SLRs provide transparency about what steps were taken to acquire the sources included in the analysis (Liberati et al.,2009; Moher et al., 2009). The references obtained from the databases were based on specific eligibility criteria to ensure reproducible results. The inclusion criteria included six surface types (stainless steel, glass, plastic, polyurethane, PVC, rubber), seven sanitizer types (anionic acid, benzalkonium chloride, iodine, iodophor, peracetic acid ...

Combatting Inefficient Food Waste In Nwa With Food Loops, Davis Ehlers

Economics Undergraduate Honors Theses

It is no longer a speculation that the actions of the human race have had detrimental impacts on the environment. As consumers become increasingly aware of this fact- and the fact that many of the issues are caused by bad business and environmental management, many individuals are wondering what they can do about it. This growing area of demand is where many businesses have begun to take on the challenge of being profitable while benefiting the environment at the same time, and some have even found ways to create a profit by engaging in activities that directly benefit the environment ...

Novel Sources Of Food Allergens, Lee Palmer

Dissertations, Theses, & Student Research in Food Science and Technology

Technological advancement and globalization have led to the spread of foods to countries where the food does not yet have a documented history of consumption, in other words, novel foods. Novel foods also encompass truly novel foods, foods that have been processed in a novel manner, and novel means of exposure. With novel foods comes the potential of food allergens that pose an uncharacterized risk to those with food allergies. Food allergies are an increasingly important facet of public health. Therefore, a deeper understanding of novel foods as well as methods to evaluate consumers’ potential risk is necessary. Literature reviews ...

Trunctrimmer: A First Step Towards Automating Standard Bioinformatic Analysis, Z. Gunner Lawless, Dana Dittoe, Dale R. Thompson, Steven C. Ricke

Computer Science and Computer Engineering Undergraduate Honors Theses

Bioinformatic analysis is a time-consuming process for labs performing research on various microbiomes. Researchers use tools like Qiime2 to help standardize the bioinformatic analysis methods, but even large, extensible platforms like Qiime2 have drawbacks due to the attention required by researchers. In this project, we propose to automate additional standard lab bioinformatic procedures by eliminating the existing manual process of determining the trim and truncate locations for paired end 2 sequences. We introduce a new Qiime2 plugin called TruncTrimmer to automate the process that usually requires the researcher to make a decision on where to trim and truncate manually after ...

Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow

Dissertations, Theses, & Student Research in Food Science and Technology

There is general consensus among the scientific community that dietary fibers reduce the risk of Western diseases through their fermentation by beneficial microbial communities in the human gut. However, dietary fibers in wheat bran (WB) and pinto bean (PB) are incompletely fermented by the gut microbiota. Therefore, there is a critical need to identify gut microbial communities that can increase fermentation of dietary fibers from these foods to maximize their disease-preventing properties. The goal of this study was to identify such communities with increased capacity to ferment the dietary fibers in WB and PB. To accomplish these goals, a stepwise ...

Effects Of Retail Case Environment And Led Lighting Temperature On Color Of Ground Beef Patties, Mesa Kutz

Animal Science Undergraduate Honors Theses

The objective of this study was to explore different type of retail cases and case environments, primarily lighting, to quantify the impact on shelf life. Coarse ground 80:20 beef from a local retail establishment was acquired between 7 and 10 d from the box date and fine ground through a 9.5 mm grinder plate, and then formed into 150.25 g patties with an automatic patty forming machine. Each patty was then individually packaged in PVC-overwrap packages and randomly assigned to one of the four different treatments: open, multideck cases with 3000 K lighting (OPEN3000),open 3500 K ...

The Return To A More Basic And Traditional Approach To Foodways And The Three Pillars Of Sustainability, Tommy Benedetti

Nutrition Student Work

The declining health of the planet, of humans and even of local economies can all be traced directly back to where our food comes from and how it is prepared. Returning to more basic and traditional food practices would benefit the issues stated previously in a multitude of ways. Putting an emphasis on local, fresh and in turn mainly healthier foods will allow individuals to form a deeper connection with where their food comes from. Through developing this deeper association with and understanding of the origins of their food, people will be able to revisit a more meaningful relationship with ...

Declining Knowledge On Paper Food Storage And Preparation Household Food Waste And Sustainability, Luke Ramirez-Bryan, Amir Golmohamadi

Nutrition Student Work

In 2020 in the U.S alone over 40 million tons of food was wasted. Part of this this waste is attributed to discarded fruits and vegetables and equals to 7% of croplands’ yearly production. Reducing food waste can be an important factor in improving environmental and social sustainability. Lack, or inadequate, knowledge of food preparation, storage, and cooking has contributed to this loss. One method of reducing food wastes is decreasing the amount of waste in households by using nutrition education intervention such as training local communities to improve their cooking skills and general food storage and preparation knowledge ...

Low Sugar Oat Products Are More Sustainable, Why Are They Not On The Shelves Of Supermarkets?, Nicole Heth

Nutrition Student Work

Excess sugar in individuals’ diets may lead to weight related health problems such as obesity and diabetes. Sugar in processed foods is used to add sweetness and intensify flavor this is common in products such as oatmeal and granola bars. Reducing the amount of sugar in food products can contribute to all three pillars of sustainability environmental, economic and social. The goal of this report is to show the steps of developing a reduced sugar oatmeal food product up to the point that it is ready for conducting a sensory evaluation. This report and possible presentation at the WCU’s ...

Water Footprint And The Impact On Food Production And Environmental Sustainability, Syreeta Morgan, Amir Golmohamadi

Nutrition Student Work

Freshwater is in short supply but the demand for it is constantly growing. Water footprint is used to indicate the amount of fresh water that any given process or activity uses. Growing and processing animal products have a much higher water footprint than crops such as fruits and vegetables. More information and research must be carried out regarding water footprints to improve overall sustainability and use of fresh water. Continuous research on developing policies, and more sustainable habits, must be developed to conserve the current freshwater resources. The objective of this research is preparing a report that can be used ...

Simulation Of The Extrusion Process Oil Crops Waste, On The Example Of Flax., Mukhtar Tultabaev, Umyt Zhumanova, Aleksandr Borovski, Marzhan Kizatova

CHEMISTRY AND CHEMICAL ENGINEERING

The modern fodder base does not allow organizing a full and balanced feeding of animals, which leads to the use of the genetic potential of livestock productivity by only 40-60%. As a result of the work, the extrusion of waste of post-harvest processing of oilseeds growing in Northern Kazakhstan (flax) was carried out. In the process of work, an experiment planning matrix was drawn up, on the basis of which experiments were carried out on the extrusion of oilseed waste. The research results were processed and mathematical models of optimization were obtained.

Technology Of Obtaining A Food Additive From Citrullus Colocynthis And Its Hypoglycemic Activity, Isomiddin Bobaev, Маrkhаbоkhон Makhmudova, Khayrulla Bobakulov, Vladimir Syrov, Nasrulla Abdullaev

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to develop a technology for obtaining a food additive for the extract of the pulp of bitter watermelon - Citrullus colocynthis, introduced in Uzbekistan as a hypoglycemic agent. Pharmacological studies have shown the presence of a hypoglycemic effect for aqueous and alcoholic extracts and 2-O-β-glucopyranosyl-cucurbitacin E in rats with alloxan diabetes mellitus. Cucurbitacins were isolated from the extract - cucurbitacin E, 2-O-β-glucopyranosyl-cucurbitacin E and other bioactive substances.

The food supplement obtained from bitter watermelon (Citrullus colocynthis (family Cucurbitaceae)) according to the developed technology showed a higher hypoglycemic activity compared to the drug arfazetin.

Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen

Journal of Bioresource Management

Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent ...

Process Interventions For Improving The Microbiological Safety Of Low Moisture Food Ingredients, Tushar Verma

Dissertations, Theses, & Student Research in Food Science and Technology

The recurrence of Salmonella in low moisture foods and the implementation of the FSMA rule requires a need to validate legacy and novel processing technologies. In this dissertation, a legacy thermal (extrusion), a novel thermal (radiofrequency (RF) heating), and a non-thermal (chlorine dioxide) technology, were evaluated as intervention technologies for Salmonella in low moisture foods. The twin-screw extruder was performed at different levels of screw speeds, temperatures, moisture contents, and fat contents to understand the impact of processing conditions on Salmonella inactivation in oat flour. At temperature >65°C, the Salmonella population was below the detection limit. At 55°C ...

Microbial Challenge Studies Of Radio Frequency Heating For Dairy Powders And Gaseous Technologies For Spices, Xinyao Wei

Dissertations, Theses, & Student Research in Food Science and Technology

Persistence, thermal resistance, and survival of Salmonella in low moisture foods (LMF) have resulted in several foodborne illness outbreaks. Both existing and novel pasteurization technologies need to be validated for microbial safety of LMF. In this dissertation, a framework for using radio frequency (RF) heating to enhance microbial safety of milk powders and egg white powder was established. Thermal inactivation kinetics of Salmonella in milk powders were determined to guide the dairy industry for identifying thermal processing conditions for pasteurization. Storage time showed no effect on the thermal resistance of Salmonella, which can simplify the process validation study in the ...

Preceptorship Within Accredited Nutrition And Dietetics Programs: A Pragmatic Mixed Methods Study, Angela K. Brekken

Dissertations, Theses, and Projects

The purpose of this pragmatic mixed-methods study was to identify the factors that impact a nutrition professional’s preceptorship decision and potential solutions to combat preceptor shortages within accredited nutrition and dietetics programs. Homan’s social exchange theory provided the theoretical framework that if perceived costs of preceptorship outweigh the perceived benefits, then the activity will cease.

Phase one of the study included an online mixed-methods questionnaire. Phase two included a qualitative focus group and interview with self-identified volunteers from phase one. Quantitative analysis through SPSS included descriptive statistics (means and standard deviations) and inferential statistics (one-way ANOVA). Qualitative data ...