The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens,
2013
Technological University Dublin
The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci
Articles
In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm−1 and 32 kV cm−1, respectively). In addition, …
Innovative Food Product Development Using Molecular Gastronomy: A Focus On Flavour And Sensory Evaluation,
2013
Technological University Dublin
Innovative Food Product Development Using Molecular Gastronomy: A Focus On Flavour And Sensory Evaluation, Mark Traynor
Doctoral
The primary goal of this research was to develop novel ice cream products using the principles of molecular gastronomy. An ice cream model system (emulsion) was developed, in which the effects of ingredient levels on stability and formation were investigated and optimised using Response Surface Methodology (RSM). Two characteristic volatiles of banana (isoamyl acetate and furfuryl acetate) were added to the optimised emulsion, and their headspace emission was quantified using Solid Phase Microextraction with Gas Chromatography Mass Spectrometry. RSM was used to investigate the main and interactive effects of ingredient, salt and pH levels on the headspace emission of these …
Cloning, Expression, And Characterization Of Ara H 3, A Major Peanut Allergen,
2012
University of New Orleans
Cloning, Expression, And Characterization Of Ara H 3, A Major Peanut Allergen, Cathryn E. Garvey
LSU New Orleans Theses and Dissertations
Abstract There are eight foods that contribute to food allergies in the western world and peanut is the most common. Currently, there are no medical treatments that can cure an individual of food allergy, so avoidance of the allergic food is the only option. In the United States, there are three immunodominant allergic proteins accountable for patient sensitization to peanut, Arachis hypogea 1, 2, and 3 (Ara h 1, Ara h 2, Ara h 3). Therefore, research into why peanuts are more allergic than other foods that have homologous proteins is critical and may be obtained by studying the structural …
New Technologies For Whole Wheat Processing: Addressing Milling And Storage Issues,
2012
University of Nebraska-Lincoln
New Technologies For Whole Wheat Processing: Addressing Milling And Storage Issues, Andres F. Doblado-Maldonado
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Whole wheat flour production and demand has increased dramatically during the last decade due to evidence supporting the benefits of whole grains in the diet. Hence, the food industry has provided a wide variety of new whole grain products. There are unique challenges that accompany whole wheat flour production, especially related to milling and storage. The present thesis provides new strategies on the adaptation of new technologies to overcome whole wheat processing issues. These issues are first discussed in a literature review and then followed by three research studies. In the first study, retail whole wheat flours were evaluated for …
Quality And Nutritional Status Of Fresh-Cut Tomato As Affected By Spraying Of Delactosed Whey Permeate Compared To Industrial Washing Treatment.,
2012
Technological University Dublin
Quality And Nutritional Status Of Fresh-Cut Tomato As Affected By Spraying Of Delactosed Whey Permeate Compared To Industrial Washing Treatment., Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan
Articles
The aim of this study was to examine the applicability of delactosed whey permeate 28 (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut 29 tomato. Tomatoes were treated with 3 % DWP by dipping, spraying and a 30 combination of both, stored at 4 °C for 10 days and compared with the industrial 31 standard, chlorine. The combination of dipping and spraying of DWP showed the best 32 results for all the markers tested. The combined treatment of dipping and spraying of 33 DWP significantly lowered total counts (~ 1.0 log cfu/g), yeast and moulds (~ 1.2 …
The Effect Of Delactosed Whey Permeate On Phytochemical Content Of Canned Tomatoes.,
2012
Technological University Dublin
The Effect Of Delactosed Whey Permeate On Phytochemical Content Of Canned Tomatoes., Lubna Ahmed, Ankit Patras, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan
Articles
The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical 26 components of canned Irish plum tomatoes were investigated. Tomatoes were sterilized for 5 27 min (F0) at 120 °C and stored for 6 months. The DWP treatment retained significantly 28 (p
The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss,
2012
University of Arkansas, Fayetteville
The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume
Graduate Theses and Dissertations
Postmenopausal osteoporosis is the most prevalent form of osteoporosis and results in fragility fractures. Smoking is one of the major risk factors for osteoporosis and is known to aggravate bone loss in postmenopausal women due to increased oxidative stress and inflammation. Diet-based interventions using berries have shown bone protective affects in animal studies partially due to antioxidant and anti-inflammatory properties of their phenolic compounds. The goal of this research was to determine the effects of antioxidant-rich fruits in the prevention of postmenopausal bone loss. Our first study examined the dose dependent effects of blackberries in preventing bone loss in an …
Evaluation Of Prebiotic Fibers And Pectin On Probiotic Strains And Effect Of Bacteriocin-Like Substance On The Survival Of Listeria Monocytogenes,
2012
University of Arkansas, Fayetteville
Evaluation Of Prebiotic Fibers And Pectin On Probiotic Strains And Effect Of Bacteriocin-Like Substance On The Survival Of Listeria Monocytogenes, Dolar Pak
Graduate Theses and Dissertations
Probiotics and prebiotics have been shown to provide beneficial effects on the host health and there are numerous research efforts being conducted on a variety of specific applications. However, most prebiotic carbohydrates are lower molecular weight oligosaccharides; and the health benefits of higher molecular weight pectins have not been fully evaluated. According to reviews, pectins are fermented in the large intestine due to the cooperative activities of colonic bacteria with complementary enzymatic activities. There are very few studies that demonstrate the fermentability of high methoxy pectin and low methoxy pectin by pure cultures of human isolates or probiotic bacteria. Thus, …
Biological Strategies And Mathematical Approaches For Limiting Bacterial Contaminants And Chemical Pollutants In Bioethanol Fermentations,
2012
University of Arkansas, Fayetteville
Biological Strategies And Mathematical Approaches For Limiting Bacterial Contaminants And Chemical Pollutants In Bioethanol Fermentations, Alia Chahed Ep Limayem
Graduate Theses and Dissertations
During the most recent decades increased interest in fuel from biomass in the United States and worldwide has emerged each time petroleum derived-gasoline registered well publicized spikes in price. The willingness of the U.S. government to face the issues of more heavily high-priced foreign oil and climate change has led to more investment on plant-derived sustainable biofuel sources. Biomass derived from corn has become one of the primary feedstocks for bioethanol production for the past several years in the U.S. However, the argument of whether to use food as biofuel has led to a search for alternative non-food sources. Consequently, …
Utilization Of Natural Green Tea And Grape Seed Extracts And Nisin To Reduce Conventional Chemical Preservatives And To Inhibit The The Growth Of Listeria Monocytogenes In Ready To Eat Low And High Fat Chicken And Turkey Hotdogs,
2012
University of Arkansas, Fayetteville
Utilization Of Natural Green Tea And Grape Seed Extracts And Nisin To Reduce Conventional Chemical Preservatives And To Inhibit The The Growth Of Listeria Monocytogenes In Ready To Eat Low And High Fat Chicken And Turkey Hotdogs, Amara Venkata Sunil Perumalla
Graduate Theses and Dissertations
Ready-to-eat meat (RTE) products such as hotdogs represent a popular segment in convenience food purchases. Increased demand has led the processors to extend the shelf life by minimizing lipid oxidation and post-processing contaminants such as Listeria monocytogenes. There is a growing interest in the food processors and consumers regarding the use of natural alternatives in place of synthetic food additives to control the growth of foodborne pathogens and (or) lipid oxidation. In recent years, green tea (GTE) and grape seed extracts (GSE) are increasing choices as they have demonstrated antioxidant as well as antimicrobial properties in various food applications. …
Response Surface Methodology Approach For The Optimization Of Lab Fermentation Using Vegetable Based Substrate,
2012
Technological University Dublin
Response Surface Methodology Approach For The Optimization Of Lab Fermentation Using Vegetable Based Substrate, Amit Jaiswal, Nissreen Abu-Ghannam, Juan Valverde
Conference papers
In the present studies, an attempt was made to optimize the conditions for the lactic acid bacteria (LAB) fermentation using Irish York cabbage (Brassica oleracea var. capitata alba subvar. conica) as a substrate. Prior to fermentation with Lactobacillus plantarum, York cabbage was blanched at 95°C for 12 min to inactivate surface microflora. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant capacity in the broth, Box-Behnken design integrating a desirability approach was used. The optimized factors (fermentation time 36h, solid/liquid ratio 0.25 g/ml and agitation rate 100 rpm) were used for …
Effect Of Solvents On The Extractability Of Phenolic Constituents And Their Antioxidant Capacity From Irish Seaweed,
2012
Technological University Dublin
Effect Of Solvents On The Extractability Of Phenolic Constituents And Their Antioxidant Capacity From Irish Seaweed, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam
Conference papers
Seaweeds are being used for human consumption in the Orient and help them live longer with low levels of hypertension, cancer and other ailments. The study aimed at extraction of principle constituents using a wide range of solvents and their mixtures on the basis of polarity, from Irish brown seaweeds namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. All the extracts were screened for total phenolic content (TPC) and their potential antioxidant capacity, using 2, 2´-diphenyl-1-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP) assay. Among all the solvents tested, 60% methanolic extract and equi-volume mixture of chloroform, …
Bioactive Potential Of Marine And Terrestrial Vegetables: A Comparative Study,
2012
Technological University Dublin
Bioactive Potential Of Marine And Terrestrial Vegetables: A Comparative Study, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam
Conference papers
Polyphenols are extensively used in food, beverage, pharmaceuticals and nutraceutical industry for their positive effects on human health. Present study was designed to estimate the differences in polyphenols level and antioxidant capacity between marine and terrestrial vegetables. Considerable variations in the total phenolic content (TPC) and total flavonoid content (TFC) were observed, which ranges from 20.4 to 140.2 mg GAE/g of extracts (dw) for TPC and 15.4 to 50.4 mg QE/g of extracts (dw) for TFC. Furthermore, antioxidant capacity was confirmed by all the extracts. Results showed that marine vegetables had significantly higher polyphenols content and antioxidant property compared to …
Analysis Of Zinc And Copper In Foods,
2012
Stephen F Austin State University
Analysis Of Zinc And Copper In Foods, Merlly Zavala
Undergraduate Research Conference
Deficiencies in vitamins and calcium have always been known and a remedy for it has always been around. The deficiency of copper (Cu) and zinc (Zn) are not very popular and some people do not understand how important the two metals are for one’s health. If one tends to encounter such deficiency the goal is to give foods that contain these metals in order to add to the diet. In this study, various foods were analyzed for Cu or Zn concentration levels using absorptions spectrophotometer Shimadzu AA-6800 flame. The samples were crushed, digested with nitric acid, and then analyzed through …
Strawberry Growth, Yield, Fruit Nutrition, And Control Of Verticillium Wilt With Pre-Plant Soil Fumigants, Ozone, And Biological Control,
2012
California Polytechnic State University, San Luis Obispo
Strawberry Growth, Yield, Fruit Nutrition, And Control Of Verticillium Wilt With Pre-Plant Soil Fumigants, Ozone, And Biological Control, Justin J. Scurich
Master's Theses
Verticillium wilt is a widespread soilborne disease of strawberry historically controlled by soil fumigation with methyl bromide (MB). MB was banned by the United Nations in 1995 and will be completely phased out by 2015. Research has concentrated on alternative methods of disease control without finding a single alternative able to replace MB in widespread disease control and yield increase. For the current study, strawberries were greenhouse grown in container pots filled with soil from both infested and non-infested areas of a commercial strawberry field in Watsonville, CA. Treatments included pre-plant soil fumigation with commercially available formulations of methyl bromide, …
Delicious-Ology: The Science Of Delicious Food,
2012
Washington University in St Louis
Delicious-Ology: The Science Of Delicious Food, Sasha Yan
Undergraduate Theses—Unrestricted
You can read this book two ways. If you want to “just cook,” flip to the recipe index, pick a recipe, and skip straight to that page. The surrounding text will explain some aspects of the science behind the recipe. While the recipes in this book are chosen to complement and provide examples of the science, they’re also recipes that are fantastic in and of themselves.
Evaluation And Identification Of Markers Of Damage In Mushrooms (Agaricus Bisporous) Postharvest Using A Gc/Ms Metabolic Profiling Approach.,
2012
Technological University Dublin
Evaluation And Identification Of Markers Of Damage In Mushrooms (Agaricus Bisporous) Postharvest Using A Gc/Ms Metabolic Profiling Approach., Aoife O'Gorman, Catherine Barry-Ryan, Jesus Maria Frias
Articles
The aim of this research was to use the gas mass spectrometry (GC/MS) profiling method coupled with chemometric tools to profile mechanically damaged and undamaged mushrooms during storage and to identify specific metabolites that may be used as markers of damage. Mushrooms grown under controlled conditions were bruise damaged by vibration to simulate damage during normal transportation. Three damage levels were evaluated; undamaged, damaged for 20 min and damaged for 40 min and two time levels studied; day zero and day one after storage at 48C. Applying this technique over 100 metabolites were identified, quantified and compiled in a library. …
Investigation Of Factors Influencing Trichloromethane Levels In Milk And Its Control.,
2012
Department of Chemistry, Cork Institute of Technology, Cork, Ireland.
Investigation Of Factors Influencing Trichloromethane Levels In Milk And Its Control., Siobhan Ryan
Theses
Trichloromethane (TCM) is an undesirable chemical residue that can develop in milk. While TCM levels in milk are not within ranges of public health concern, it is important that minimal levels are maintained in order to promote the marketing of Irish dairy products abroad. Germany has enacted strict regulations on TCM concentrations in foodstuffs with a recommended level of0.002 mg/kg and re-analyse those milks, subsequent to cause identification and provision of advice on reducing TCM levels in milk. Milk samples were analysed using Gas chromatography (GC) with electron capture detection. The GC method was adapted and a standard curve was …
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products,
2012
Technological University Dublin
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Articles
In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial growth, …
Antimicrobial, Antioxidant And Free Radical-Scavenging Capacity Of Brown Seaweed Himanthalia Elongata From Western Coast Of Ireland,
2012
Technological University Dublin
Antimicrobial, Antioxidant And Free Radical-Scavenging Capacity Of Brown Seaweed Himanthalia Elongata From Western Coast Of Ireland, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta
Articles
Water,methanol and mixtures (20–80%) thereof have been used for the extraction of phenolic compounds from Irish brown seaweed Himanthalia elongata for studying its antimicrobial and antioxidant properties.The 60%methanolic extract exhibited significantly (P < 0.05) the highest value of yield (6.8 6 0.24%), total phenol (286.0 6 4.61 mg gallic acid equivalents/g), flavonoid (109.8 6 2.68 mg quercetin equivalents/g) and condensed tannin content (35.6 6 1.03 mgcatechin equivalents/ g). Antimicrobial activity of 60% methanolic extract tested from disc diffusion and broth dilution methods was effective against various food spoilage and pathogenic bacteria studied.The same extract exhibited statistically highest reducing power and antioxidant capacity againstDPPHradical,metal ions, lipid peroxides and hydrogen peroxide radicals. The UV-visible spectroscopy showed absorption maxima at 205 and 260 nm and the presence of hydroxyl group (3,431 cm-1) and an aromatic ring (around 1,465, 1,505 and 1,624 cm-1) in Fourier Transform Infrared spectroscopy, suggested the presence of phenolic compounds in the extract.
