Food Chemistry Commons^™

Impact Of Algae Supplemented Diets Combined With Antioxidants On The Nutritional Profile, Quality Attributes, And Storage Stability Of Chicken Breast Meat, Rebecca G. Norcross

Theses and Dissertations--Animal and Food Sciences

Consumers’ demands for ω-3 polyunsaturated fatty acids (PUFAs) are at all-time high. Algae, a common source of PUFAs, and antioxidants are both used as supplements in livestock feeds, are known to affect the overall quality of meat. To implement PUFA deposits into broiler meat, this study evaluated combining antioxidants and algae in broiler feed to enhance the breast meat quality. Broilers were fed diets supplemented with 50 IU Vitamin E or 200 g/ton EconomasE (EcoE, an antioxidant pack) plus 10 IU Vitamin E, with or without 0.5% algae extract (SP-1). The feed oil was partially oxidized soybean oil (POV: 86 …

Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Walle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …

Human Anatomy And Physiology Preparatory Course (1st Edition), Carlos Liachovitzky

Open Educational Resources

The overall purpose of this preparatory course textbook is to help students familiarize with some terms and some basic concepts they will find later in the Human Anatomy and Physiology I course.

The organization and functioning of the human organism generally is discussed in terms of different levels of increasing complexity, from the smallest building blocks to the entire body. This Anatomy and Physiology preparatory course covers the foundations on the chemical level, and a basic introduction to cellular level, organ level, and organ system levels. There is also an introduction to homeostasis at the beginning.

Blanching As A Treatment Process: Effect On Polyphenols And Antioxidant Capacity Of Cabbage, Nissreen Abu-Ghannam, Amit Jaiswal

Books/Book Chapters/ Proceedings

Cabbage is considered an excellent source ofpolyphenolswith substantial antioxidant properties associated with the alleviation of oxidative stress and the prevention of free-radical mediated diseases. Many cabbage varieties are typically blanched prior to consumption mainly to enhance associated sensory attributes. Conventional hot water (80-100°C) or steam blanching are the most industrially applied methods. Blanching causes adverse losses in the antioxidant capacity of cabbage with over 70% resultingwithin the first few minutes. Blanching time, water to cabbage ratio and cabbage variety are the main determinants of the extent of antioxidant losses. The effect of the blanching temperature is of a lesssignificance particularlywithin …

The Contribution Of Non-Thermal And Advanced Oxidation Technologies Towards Dissipation Of Pesticide Residues, N. Misra

Articles

Background

The use of pesticides has stabilised the food production to a great extent and their usage cannot be avoided anymore. Nevertheless, common food processing operations always allowed dissipating pesticide residues in foods to some extent. Within the food science community and the food processing sector, non-thermal food technologies are being researched and commercialised at a great pace over the past three decades.

Scope and Approach

In this review we provide a critical analysis of the literature pertinent to the fate of pesticide residues during non-thermal processing of solid and liquid foods. We also identify the opportunities for further development …

Assessment Of The Effects Of Caffeine, Gallic Acid, And Epigallocatechin-3-Gallate On Cell Inhibition, Pim-3 And E. Cadherin Protein Levels In Two Lines Of Pancreatic Cancer Cells, Lena Haddad, Melissa Rowland-Goldsmith

Student Scholar Symposium Abstracts and Posters

According to the American Cancer Society, pancreatic cancer is currently the fourth leading cause of cancer related deaths in the United States. In addition to being an exceptionally aggressive form of cancer, it is particularly difficult to treat because it is usually diagnosed in late stages after the onset of metastasis (1). Consequently, the current treatments used, including chemotherapy and radiation, have been rendered ineffective (2). As a result, focus has been placed on using dietary alternatives which are known to possess chemopreventive properties (3). Previous studies have indicated that Gallic acid (an important phytochemical in pomegranates) and Epigallocatechin-3-Gallate (the …

Seasonal Variation Of Milk In Central Valley California And The Association Of Milk Variation With The Composition And Texture Of Low Mositure Part Skim Mozzarella, Vaideki Jai

Master's Theses

The chemical composition of milk (specifically casein, fat, and calcium) is known to affect the quality and functional properties of Mozzarella cheese. Therefore, concentrations of total nitrogen, casein nitrogen, non-casein nitrogen, non-protein nitrogen, true nitrogen, casein nitrogen to total nitrogen ratio, casein nitrogen to true nitrogen ratio, fat, total calcium, total solids, somatic cells, and pH were measured in silo milk samples collected weekly over 18-months from a large dairy plant in Central Valley, California from July 2008 to December 2009 to verify changes and correlate to low moisture part skim Mozzarella (LMPS) characteristics. LMPS mozzarella cheese from the same …

Protein Turnover In Broiler, Layers, And Broiler Breeders, Karen Vignale Lake

Graduate Theses and Dissertations

Protein turnover in skeletal tissue for broiler breeders has shown to increase at sexual maturity and then decline with increased egg production. Regarding broiler chickens the industry is facing two situations that need to be clarified: the appearance of white stripes in birds over 56 days of age and the positive effect in breast meat yield that supplementation of 25OH-D3 is causing. A series of studies were conducted to determine the effect of sexual maturity in protein turnover in broiler breeders and laying hens and to understand the effect of 25OHD3 in breast meat yield in broiler chickens and why …

Effects Of Grain Sorghum Muffin On Blood Glucose And Insulin Responses In Prediabetic Men, Xuan Gu

Graduate Theses and Dissertations

Prediabetes is a sub-health condition in the development to type 2 diabetes, which has been long overlooked. Grain sorghum contains functional starch fractions, which have been widely reported for their potential on blood glucose control and diabetes prevention. A human study with prediabetic men was conducted to investigate the effects of sorghum starch on postprandial blood glucose and insulin levels. Grain sorghum and wheat (control) muffins containing 50 g total starch were consumed by 15 prediabetic male subjects on two mornings with a 1-week washout period. Plasma samples were collected on -15 (baseline), 0, 15, 30, 45, 60, 75, 90, …

Cross-Cultural Comparison In The Emotional Responses Elicited By Wine Odors, Aimee Hasenbeck

Graduate Theses and Dissertations

To remain competitive in the wine market, wine companies must strive for a deeper understanding of the factors that influence consumers at an emotional level in order to sustain consumer satisfaction. Evaluating the wine odor-induced emotional response, in addition to hedonic response and descriptive analysis, may provide valuable information into the perspective of the consumer and potentially insight to repeat purchases. The objectives of this research were to measure the emotional responses elicited by odor attributes in wine samples and determine whether these emotional responses vary as function of cultural and experiential backgrounds, as well as sensory characteristics of wine …

Oxidative Stability Of Conjugated Linoleic Acid Rich Soy Oil Obtained By Heterogeneous Ruthenium Catalysis, Saurabh Ravindra Lele

Graduate Theses and Dissertations

Conjugated linoleic acid (CLA) has multiple health benefits but it is difficult to obtain sufficient CLA in a healthy diet to obtain the clinical effects. A CLA rich-soy oil (CLARSO) with up to 20% CLA has been produced by heterogenous catalysis but no studies of its oxidative stability have been reported. CLARSO and soy oil primary and secondary oxidation products were measured at 50oC in the dark. The CLARSO was less stable than soy oil but adsorption bleaching improved its oxidative stability. However, induction times were dependent on the analytical method used. Fatty acid oxidation kinetics was determined by measuring …

Influences Of Contexts On Consumers' Visual Attention Towards Food Images: Eye-Tracking Studies, Baoyue Zhang

Graduate Theses and Dissertations

Food perception is influenced not only by sensory properties of the food itself, but also by individuals- or environment-related contexts. Visual cue appears to be the most dominant factor in modulating food perception. This research aimed to determine whether individuals' visual attention towards food images can vary as a function of contextual variables such as hunger/fullness (Chapter 3), chronic stress (Chapter 4), and culture (Chapter 5). In Chapter 3 and Chapter 4, participants were asked to freely view visual slides, including four different images per slide, shown on the monitor. Using eye-tracking techniques, participants' visual attention towards food images (e.g., …

Peer Teaching In The Food Chemistry Laboratory: Student-Produced Experiments, Peer And Audio Feedback And Integration Of Employability, Julie Dunne

Articles

This paper describes the author’s experience over the last several years of implementing an alternative Food Chemistry laboratory practical for a group of third-year BSc Nutraceuticals students. The initial main objectives were to prepare students for the more independent final-year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The first year of the project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and …

Fermented Food: Putting The Power Of Good Health Back Into The Hands Of The People, Marsha L. Thadison

Professional Agricultural Workers Journal

Editors’ Note: At the December 2013 Professional Agricultural Workers Conference, several women were invited to share, information about their unique businesses. One such presenter was Marsha L. Thadison, owner of Yesterday’s Kitchen 4 Today, a company that focuses on promoting functional foods. Thadison shared that food is produce and consumed differently from previous generations. Today's food, she argued, involves many more agricultural inputs that aid in food preservation, extension of shelf life, and promotion of animal health. She espoused the benefits of fermented food.

The Trehalose Pathway In Maize: Conservation And Gene Regulation In Response To The Diurnal Cycle And Extended Darkness, Clémence Henry, Samuel W. Bledsoe, Allison Siekman, Alec Kollman, Brian M. Waters, Regina Feil, Mark Stitt, L. Mark Lagrimini

Department of Agronomy and Horticulture: Faculty Publications

Energy resources in plants are managed in continuously changing environments, such as changes occurring during the day/night cycle. Shading is an environmental disruption that decreases photosynthesis, compromises energy status, and impacts on crop productivity. The trehalose pathway plays a central but not well-defined role in maintaining energy balance. Here, we characterized the maize trehalose pathway genes and deciphered the impacts of the diurnal cycle and disruption of the day/night cycle on trehalose pathway gene expression and sugar metabolism. The maize genome encodes 14 trehalose-6-phosphate synthase (TPS) genes, 11 trehalose-6-phosphate phosphatase (TPP) genes, and one trehalase gene. Transcript abundance of most …

Gmos: Are They A Regulatory Or Food Safety Issue?, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

Most of the genetic diversity that has improved agricultural production throughout the history of farming was developed through natural mutations and selective breeding. However, since the early 1900s plant scientists have used chemical and radiation mutagenesis to increase genetic diversity (18). We know that the majority of mutations are harmful, and plant breeders work hard to select only those that are beneficial. This process has helped feed a growing human population, which is estimated to have been 300 million 2,000 years ago and is now more than 7 billion. However, methods used in the past to improve agricultural production are …

Traceability Implementation In Organic Farming: Case Study, Chamomile Tea Production, Shaima Abdelfattah Ibrahim

Theses and Dissertations

Implementing a traceability plan in an herbal production plant is a complex task. In this study an attempt to integrate food safety, quality and traceability through the different stages of the organic German Chamomile (Matricaria recutita) production chain was made. First, all the current relevant international laws, regulations and standards regarding traceability, safety and quality, with emphasis on how and why they are necessary for any food production chain, were set forward. Second, physico-chemical and microbiological analyses were run throughout the different processing stages of production, for four different Chamomile batches produced over the same season using the same farming …

Detection Of Pahs In Commercial And Wild Caught Fish Oil Using Scanning Fluorescence Spectroscopy, Edwin Antonio Pena

Seton Hall University Dissertations and Theses (ETDs)

The DeepWater Horizon (DWH) oil spill contaminated a large area in the Gulf of Mexico in summer 2010. It is likely that many aquatic species in the Gulf were affected by the spill. Crude oil contains polycyclic aromatic hydrocarbon (PAHs). Some PAHs are carcinogenic to fish and humans. The purpose of this project was to develop menhaden fish oil as a biomonitoring tool for crude oil contaminants such as PAHs using scanning fluorescence spectroscopy (SFS). Menhaden (Genus Brevoortia) is one of the most ecologically and economically important marine fish species along the Atlantic and Gulf coast; however, it is …

The Chemistry Of Baking, Jillian Claire

Senior Theses

The processes of cooking and baking can be described by molecular-level chemical reactions. By identifying the key variables of flour-based baked goods, it is possible to manipulate recipes and create an improved overall final product. This thesis explores the effects of manipulating proteins, water, lipids, air, and the biochemical reactions of yeast in baked goods.

Candy Flavorings In Tobacco, Jessica E. Brown, Wentai Luo, Lorne M. Isabelle, James F. Pankow

Chemistry Faculty Publications and Presentations

Professor James F. Pankow reveals striking similarities between the patterns in the flavoring chemicals used in flavored tobacco products and those in popular candy and Kool-Aid products. The authors analyzed 12 artificially flavored candy and fruit drink products and compared them to 15 widely-available flavored tobacco products. They found significant overlap in the chemical signatures of the flavor chemicals. Several of the tobacco products contained flavor chemicals at much higher concentrations than in the non-tobacco products.