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Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia 2023 Brigham Young University

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …


Effects Of Sous-Vide Processing And Acidic Marination On Physicochemical Quality, Shelf-Life, And Consumer Acceptability Of Blue Mussel (Mytilus Edulis) Meats, Sara Gundermann 2023 University of Maine

Effects Of Sous-Vide Processing And Acidic Marination On Physicochemical Quality, Shelf-Life, And Consumer Acceptability Of Blue Mussel (Mytilus Edulis) Meats, Sara Gundermann

Electronic Theses and Dissertations

Sous-vide cooking is a thermal processing method in which a raw food is vacuum sealed in a pouch and then placed into water below 100°C for a controlled amount of time. It is particularly good for cooking meats because of its precise control over temperature and time, which results in an ideal food texture for consumers. This method also prevents the food from coming in contact with oxygen, which can lead to spoilage that reduces product quality and shelf life. Acidification is a food preservation method that utilizes acids to lower the pH of foods, making the environment less conducive …


Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell 2023 University of Nebraska-Lincoln

Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell

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

The authentication of products with claims regarding protein sources or compositions is a challenge for traditional analytical methods, which generally lack the required specificity whole protein analysis can provide. For example, the establishment of milk as “A2” is achieved through genetic testing of cows before milk production, with no methods to authenticate milk products themselves. Establishment of A2 milk is completed through genetic testing of the cows before milk production, but with no methods to authenticate the milk products themselves. Intact protein mass spectrometry (MS) has the potential to directly authenticate protein products, including specific proteoform claims. The development of …


Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, PAUL ALTEO BAGABALDO, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio 2023 Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, 4031, Philippines

Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio

The Philippine Agricultural Scientist

This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …


Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley 2023 Clemson University

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …


Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook 2023 Clemson University

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …


Analysis Of Antioxidant Synergism And Its Mechanisms In Different Food Systems, Ipek Bayram 2023 University of Massachusetts Amherst

Analysis Of Antioxidant Synergism And Its Mechanisms In Different Food Systems, Ipek Bayram

Doctoral Dissertations

Lipid oxidation results in off-flavors, toxic aldehydes, and co-oxidation of proteins and color compounds. Combining antioxidants to achieve synergistic interactions has been practiced for decades to improve oxidative stability. Nevertheless, synergism mechanisms have been poorly understood and rarely studied. This dissertation examines the mechanisms of antioxidant synergism in a model system with α-tocopherol (α-TOC) and myricetin (MYR). The interactions between α-tocopherol and taxifolin (TAX) were also tested because it has structural similarities to myricetin but has a higher redox potential. The first part of this research focused on the antioxidant interactions between α-tocopherol and myricetin in stripped soybean oil-in-water emulsions …


Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman 2023 University of Nebraska-Lincoln

Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman

Applied Science Program: Theses

Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.


Piperine Encourages Apoptosis In Human Cervical Adenocarcinoma Cells Through Ros Generation, Dna Fragmentation, Caspase-3 Activation And Cell Cycle Arrest, Asif Jafri, Juhi Rais, Sudhir Kumar, Md Arshad 2023 University of Lucknow

Piperine Encourages Apoptosis In Human Cervical Adenocarcinoma Cells Through Ros Generation, Dna Fragmentation, Caspase-3 Activation And Cell Cycle Arrest, Asif Jafri, Juhi Rais, Sudhir Kumar, Md Arshad

Research Symposium

Background: Cancer is one of the most common destructive diseases and the second leading cause of death in humans. Among cancer, cervical cancer is the second most common malignancy among women globally. Thus, there is a continuous need to search for chemotherapeutic chemicals or naturally occurring drugs to resolve this global health problem. Piperine (1-piperoylpeperdine) is present in the fruits of black pepper (Piper nigrum Linn.) and long pepper (Piper longum Linn.). It possesses several pharmacological properties and in the present study we have evaluated its anti-cancer potential on human cervical adenocarcinoma (HeLa) cells.

Methods: The anti-proliferative effect …


Determination Of Vitamin C Stability In Different Packaging Materials At Refrigerated Conditions By Hplc Analysis, Pallavi R, Sushmitha KC, Anilakumar KR, Vanitha Reddy P 2023 Department of Nutrition & Dietetics, JSS Academy of Higher Education & Research, Mysuru, Karnataka, India

Determination Of Vitamin C Stability In Different Packaging Materials At Refrigerated Conditions By Hplc Analysis, Pallavi R, Sushmitha Kc, Anilakumar Kr, Vanitha Reddy P

International Journal of Health and Allied Sciences

The stability of Vitamin C depends on storage temperature, time, and packaging material. Vitamin C is known to prevent the oxidation of low-density lipoprotein primarily by scavenging the free radicals and other reactive oxygen species in the aqueous milieu, ascorbic acid combats cancer by promoting collagen synthesis and thus prevents tumors from invading other tissues. Aim: The present study aims at investigating the Vitamin C content of two citrus fruits under refrigerated conditions after a specific time interval, in different packaging materials. Material: In the present study, two citrus fruits – Amla & Lemon were used to study the stability …


Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman 2023 University of Nebraska-Lincoln

Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman

Applied Science Program: Theses

Yeast is a common byproduct of wine production. Wine yeast may be used as a food source. It does not contain bitter and astringent compounds such as those present in spent yeast from making beer The use of nutritional yeast and yeast extract for protein enrichment of bread are presented in this article.


Impact Of Animal Protein And Plant Protein On The Gut Microbiota And Metabolites Of C57bl/6j Mice, Levina Soetyono 2023 University of Massachusetts Amherst

Impact Of Animal Protein And Plant Protein On The Gut Microbiota And Metabolites Of C57bl/6j Mice, Levina Soetyono

Masters Theses

Plant-derived protein has gained popularity in recent years due to its health and environmental impact. Studies comparing the health benefits of animal and plant protein have mostly focused on soy as a plant protein representative due to its popularity. Demand for other protein sources such as peas and fava beans has been increasing; thus, the health impact of plant protein sources other than soy must be assessed. Evidence has shown that diet influences the gut microbiota and the metabolites in the body. Metabolites associated with amino acids are strong contributors to the metabolite distinction between dietary animal and plant foods. …


Development Of Domestic Oleochemicals For Coating Applications, Caleb M. Metzcar 2023 Food Science Graduate Student

Development Of Domestic Oleochemicals For Coating Applications, Caleb M. Metzcar

Masters Theses

The overall objective of the present work is to explore new applications of soybean oil based oleochemicals. Two main applications are developed; one using soybean oil, acrylic acid, and nonthermal plasma (NTP) treatment to dye para-aramids with cationic and non-ionic pigments, the other using fatty acids to synthesize waxes with bound quaternary ammonium compounds (QAC), an antimicrobial functional group, for fruit and vegetable postharvest coating. The color strength of the dyed fabric was quantified and the effect of the dyeing on material strength was evaluated to identify the optimal treatment condition. Antimicrobial waxes have been successfully developed that some structures …


Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding 2023 University of Nebraska-Lincoln

Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding

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

Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …


Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat 2023 University of Nebraska-Lincoln

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat

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

Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.

The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …


Hydrolysis Of Chlorogenic Acid In Sunflower Flour Increases Consumer Acceptability Of Sunflower Flour Cookies By Improving Cookie Color, Christine Lo Verde, Criselda Toto Pacioles, Natalie Paterson, Jamie Chin, Cedric P. Owens, Lilian W. Senger 2023 Chapman University

Hydrolysis Of Chlorogenic Acid In Sunflower Flour Increases Consumer Acceptability Of Sunflower Flour Cookies By Improving Cookie Color, Christine Lo Verde, Criselda Toto Pacioles, Natalie Paterson, Jamie Chin, Cedric P. Owens, Lilian W. Senger

Food Science Faculty Articles and Research

Sunflower meal, a byproduct of sunflower oil pressing, is not commonly used in alkaline baking applications. This is because chlorogenic acid, the main phenolic antioxidant in sunflower seeds, reacts with protein, giving the baked product a green discoloration. Our group previously demonstrated that a chlorogenic acid esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower dough cookie formulations, resulting in cookies that were brown instead of green. This study presents a sensory analysis to determine the acceptability of enzymatically upcycled sunflower meal as an alternative protein source for those allergic to meals from legumes or tree nuts. We hypothesized that …


Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti 2023 Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia

Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti

Makara Journal of Science

Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a …


International Rice Outlook: International Rice Baseline Projections 2022-2032, A. Durand-Morat, S. Bairagi, W. Mulimbi 2023 University of Arkansas, Fayetteville

International Rice Outlook: International Rice Baseline Projections 2022-2032, A. Durand-Morat, S. Bairagi, W. Mulimbi

Research Reports and Research Bulletins

Rice prices in Asia increased since the Summer of 2022 mainly due to worries about a reduction in rice production in India caused by an abnormal monsoon season (Fig. 1). The upward trend in export prices solidified after India implemented a 20% export tariff on brown and milled long-grain rice, and a complete ban on exports of broken rice, in September 2022 to curve down exports and release the pressure on domestic rice prices. India’s rice export prices increased since then and proportionally to the value of the export tax. The latest estimates put rice production at 128 million metric …


Does Caffeine Consumption Affect Work Performance Across Different Job Types?, Bryan JS Goh, Joshua Tan, Cleavon Chong, Sean Ker 2023 Embry-Riddle Aeronautical University

Does Caffeine Consumption Affect Work Performance Across Different Job Types?, Bryan Js Goh, Joshua Tan, Cleavon Chong, Sean Ker

Introduction to Research Methods RSCH 202

We propose executing a panel series case study for a large organization in Singapore over a year to examine how caffeine impacts work performance across different job types. Our research question is how does caffeine affect work performance under different conditions due to work type differences. Our dependent variable would be work performance as measured by employees’ Key Performance Indicators (KPIs). We propose to gather data for two of our important independent variables: caffeine use through a recorded pantry system and average sleep hours from a survey. We will analyze the data by using two-factor ANOVA with replication to find …


Cooking With Chemistry: Marshmallows, Admin STEM for Success 2023 NJIT CSLA

Cooking With Chemistry: Marshmallows, Admin Stem For Success

STEM for Success Showcase

This lesson plan teaches students thermodynamics, foam, and other chemistry topics by cooking marshmallows.


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