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Determining Kinetic Parameters Of Thiamine Degradation In Three Nasa Spaceflight Foods In Thermal Processing And Long-Term Storage And Methods For Analyzing Microstructure And Precipitant Development In Real And Model Wines, Timothy R. Goulette 2019 University of Massachusetts Amherst

Determining Kinetic Parameters Of Thiamine Degradation In Three Nasa Spaceflight Foods In Thermal Processing And Long-Term Storage And Methods For Analyzing Microstructure And Precipitant Development In Real And Model Wines, Timothy R. Goulette

Doctoral Dissertations

The current NASA spaceflight food program encompasses a wide variety of commercial and custom-made edible products. These foods are designed to ensure each crewmember receives the Recommended Dietary Allowance (RDA) of vitamins and minerals to maintain adequate health during the entire spaceflight mission. With the desire for long-duration and exploration-class missions, such as the impending mission to Mars, the retention of important nutrients such as labile vitamins in spaceflight foods is critically important. For this reason, multiple studies were conducted to determine the vitamin degradation behavior of thiamine (vitamin B1) within three spaceflight foods which demonstrated both significant presence ...


Sustainability Assessment Of U.S. Beef Processing And Its Antimicrobial Systems, Shaobin Li 2019 University of Nebraska-Lincoln

Sustainability Assessment Of U.S. Beef Processing And Its Antimicrobial Systems, Shaobin Li

Civil and Environmental Engineering Theses, Dissertations, and Student Research

With the increasing meat demand and awareness of sustainability, concerns have been raised regarding the sustainability of beef production and processing. However, scarce data and inadequate sustainability assessment frameworks for the U.S. beef processing industry limit the ability to develop new technologies and policies comprehensively without shifting sustainability burdens. To fill those gaps, various assessments of the U.S. beef processing industry were conducted from multiple perspectives regarding the environmental, economic, microbial effectiveness of its antimicrobial systems, and human health impacts from foodborne illness, occupational hazards, and environmental pollution.

First, process-level water and energy usage at a typical large-size ...


Genetic Analysis Of Production, Physiological, And Egg Quality Traits In Heat-Challenged Commercial White Egg-Laying Hens Using 600k Snp Array Data, Kaylee Rowland, Chris M. Ashwell, Michael E. Persia, Max F. Rothschild, Carl Schmidt, Susan J. Lamont 2019 Iowa State University

Genetic Analysis Of Production, Physiological, And Egg Quality Traits In Heat-Challenged Commercial White Egg-Laying Hens Using 600k Snp Array Data, Kaylee Rowland, Chris M. Ashwell, Michael E. Persia, Max F. Rothschild, Carl Schmidt, Susan J. Lamont

Animal Science Publications

Background: Heat stress negatively afects the welfare and production of chickens. High ambient temperature is considered one of the most ubiquitous abiotic environmental challenges to laying hens around the world. In this study, we recorded several production traits, feed intake, body weight, digestibility, and egg quality of 400 commercial white egg-laying hens before and during a 4-week heat treatment. For the phenotypes that had estimated heritabilities (using 600k SNP chip data) higher than 0, SNP associations were tested using the same 600k genotype data.

Results: Seventeen phenotypes had heritability estimates higher than 0, including measurements at various time points for ...


Plasmids Contribute To Food Processing Environment–Associated Stress Survival In Three Listeria Monocytogenes St121, St8, And St5 Strains, Annabel L. Naditz, Monika Dzieciol, Martin Wagner, Stephan Schmitz-Esser 2019 Iowa State University

Plasmids Contribute To Food Processing Environment–Associated Stress Survival In Three Listeria Monocytogenes St121, St8, And St5 Strains, Annabel L. Naditz, Monika Dzieciol, Martin Wagner, Stephan Schmitz-Esser

Animal Science Publications

Listeria monocytogenes is a food-borne pathogen responsible for the disease listeriosis and is commonly isolated from food and food production facilities. Many L. monocytogenes strains contain plasmids, though the contributions of plasmids to survival in food production environments is unknown. Three L. monocytogenes ST5, ST8, and ST121 strains containing plasmids, which harbor putative stress response genes, were cured of their plasmids. Wildtype (WT) and plasmid-cured strains were exposed to disinfectant, oxidative, heat, acid, or salt stress. After stress exposure, cells were plated for colony forming unit (CFU) counts to determine survivors. L. monocytogenes WT strains exposed to 0.01% (vol ...


Postmortem Biochemical And Textural Changes In The Patinopecten Yessoensis Adductor Muscle (Pyam) During Iced Storage, Xin Xiong, Baoyu He, Di Jiang, Xiufang Dong, Aeneas Koosis, Chenxu Yu, Hang Qi 2019 Dalian Polytechnic University

Postmortem Biochemical And Textural Changes In The Patinopecten Yessoensis Adductor Muscle (Pyam) During Iced Storage, Xin Xiong, Baoyu He, Di Jiang, Xiufang Dong, Aeneas Koosis, Chenxu Yu, Hang Qi

Agricultural and Biosystems Engineering Publications

Postmortem characteristics of Patinopecten yessoensis adductor muscle (PYAM) were evaluated by biochemical, chemical and textural changes during iced storage for 14 days. Triphosphate (ATP) and its breakdown products, K-value, total volatile basic nitrogen (TVB-N), pH, water-holding capacity (WHC), color, texture, protein degradation and cathepsin activities were monitored. K-value increased linearly from 5.9 ± 0.9% at day 0 to 28.1 ± 2.4% at day 2 and 70.2 ± 1.8% at day 12. Spoilage indicator TVB-N (mg/100 g) increased from 10.0 ± 0.6 to 34.6 ± 3.1 at day 12. Textural parameters (e.g., hardness, chewiness ...


Assisting Food Processors With Food Safety Modernization Act Compliance, Jacques L. A. Overdiep, Angela M. Shaw 2019 Iowa State University

Assisting Food Processors With Food Safety Modernization Act Compliance, Jacques L. A. Overdiep, Angela M. Shaw

Food Science and Human Nutrition Publications

The Food Safety Modernization Act (FSMA) Human Food Audit Checklist was developed as a tool for assisting food processors with implementation of FSMA. This 70-page checklist incorporates Title 21 Code of Federal Regulations (CFR) Part 1 Subparts H (Registration of Food Facilities) and O (Sanitary Transportation of Human and Animal Food) and 21 CFR 117 (Preventive Controls for Human Food Hazard Analysis and Risk-Based Preventive Controls and Current Good Manufacturing Practices) with hints, comments, and definitions. The checklist was reviewed by Food and Drug Administration experts and food company personnel to validate its usefulness. It can be modified to fit ...


Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg 2019 California Polytechnic State University, San Luis Obispo

Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg

Master's Theses

Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less ...


Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung 2019 Chapman University

Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung

Food Science (MS) Theses

While the presence of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study was to quantify the effect of sanitation procedures on the crosscontamination of animal species in ground meat products, using undeclared pork in ground beef. Pork (13.6 kg) was processed using a commercial grinder, then one of three sanitation treatments was completed (“no cleaning”, “partial cleaning”, or “complete cleaning”). Next, beef (13.6 kg) was ground using ...


Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives 2019 Western Kentucky University

Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.


Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation, Chuqiao Mai 2019 University of Arkansas, Fayetteville

Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation, Chuqiao Mai

Food Science Undergraduate Honors Theses

Anthocyanins are well known for their health-promoting benefits. The goal of this study was to evaluate a distillation-based membrane technology to concentrate aqueous anthocyanins extracted from muscadine grape pomace using polypropylene (PP) or ethylene chlorotrifluoroethylene (ECTFE) membranes. A hot water extraction method was utilized to extract the anthocyanins from the pomace. A pre-experimental run using DI water as feed was conducted to optimize the NaCl brine concentration for osmotic distillation and it was determined that 4M was the optimal concentration. The aqueous anthocyanins extraction was filtrated through a series of filter of different pore sizes before the distillation process. Membrane ...


Implications Of Rice Cultivar Selection To Optimize Returns From Crop Insurance, David Ethan Branscum 2019 University of Arkansas, Fayetteville

Implications Of Rice Cultivar Selection To Optimize Returns From Crop Insurance, David Ethan Branscum

Theses and Dissertations

Rice production differs from most other field crops by distinct differences in yields across cultivars and rice producers being paid for yield after post-harvest milling. Using eleven years (2003-2013) of Arkansas harvest data from performance trials in six different locations, hybrids have 19% higher paddy yields and head rice yield rate 1.7% lower than conventional cultivars. Given the 2014 Farm Bill’s emphasis on crop insurance as a risk management tool for producers, these variations in yield among cultivars have significant implications for rice producers. Comparing national level, crop insurance data on corn, soybeans and rice indicates rice producers ...


Validation Of Lethality Processes For Products With Slow Come Up Time: Bacon And Bone-In Ham, J. Sindelar, K. Glass, R. Hanson, J. G. Sebranek, J. Cordray, J.S. Dickson 2019 Meat Science & Muscle Biology Laboratory, Madison, WI

Validation Of Lethality Processes For Products With Slow Come Up Time: Bacon And Bone-In Ham, J. Sindelar, K. Glass, R. Hanson, J. G. Sebranek, J. Cordray, J.S. Dickson

Animal Science Publications

Pork bellies and boneless hams were smoked or cooked using unusually long processes to determine the impact of extended come-up times on the populations of Clostridium perfringens, Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes. The products were formulated using brine formulations representative of what might be used in commercial production, and the thermal processes were more than doubled in length. Pork bellies and boneless hams were inoculated on the surface as well as 1 cm below the surface, and samples were collected every 3 h. The populations of C. perfringens (spores and vegetative cells) at internal locations of pork bellies ...


The Potential Role Of Nitrite-Embedded Film Technology In Extending The Color Stability And Shelf Life Of A Cured, Cooked Meat Product, Michael S. Cropp, James S. Dickson, Rodrigo Tarté, Joseph G. Sebranek 2019 Iowa State University

The Potential Role Of Nitrite-Embedded Film Technology In Extending The Color Stability And Shelf Life Of A Cured, Cooked Meat Product, Michael S. Cropp, James S. Dickson, Rodrigo Tarté, Joseph G. Sebranek

Animal Science Conference Proceedings and Presentations

Objectives

Alternatively-cured meats often contain lower amounts of nitrate and/or nitrite in the formulation, which can lead to decreased color stability and reduced shelf life. Alternatively-cured meats rely on natural sources of nitrate and/or nitrite which are primarily derived from vegetable sources, but these natural sources can result in vegetablelike flavors; thus, processors often decrease the relative ingoing level of nitrite and/or nitrate. This reduction can potentially lead to decreased color stability and negatively affect the product’s shelf life. Furthermore, consumer perception of natural sources of nitrite has led to consideration of other nitrite alternatives. The ...


Regulatory Disclosure Policies And Potential Induced Changes In Behavior: An Outcome Evaluation Of Santa Clara County’S Enhanced Food Safety Program Elements, Christian Cruz 2019 San Jose State University

Regulatory Disclosure Policies And Potential Induced Changes In Behavior: An Outcome Evaluation Of Santa Clara County’S Enhanced Food Safety Program Elements, Christian Cruz

Master's Projects

Despite countless advances in food microbiology and public health regulations, foodborne illness continues to be a major strain on public health outcomes and a costly economic burden. In the United States, many agencies are responsible for ensuring the quality of food, both domestically produced and imported. States and localities are delegated the responsibility of identifying and ensuring sound practices in the latter stages of the food production process, namely the retail distribution of food products to consumers.

Regulatory policies across the nation have only recently incorporated the evidenced-based principles of hazard risk management (Law, 2003). Still, food-related acute gastrointestinal illnesses ...


Overview Of Some Recent Advances In Improving Water And Energy Efficiencies In Food Processing Factories, Nooshin Nikmaram, Kurt A. Rosentrater 2019 University of Manitoba

Overview Of Some Recent Advances In Improving Water And Energy Efficiencies In Food Processing Factories, Nooshin Nikmaram, Kurt A. Rosentrater

Agricultural and Biosystems Engineering Publications

Rapid development of food factories in both developed and developing countries, owing to continued growth in the world population, plays a critical role in the food supply chain, including environmental issues such as pollution, emissions, energy and water consumption, and thus food system sustainability. The objective of this study was to briefly review various environmental aspects of food processing operations, including aquatic, atmospheric, and solid waste generation, and also to discuss several strategies that many companies are using to reduce these negative impacts as well as to improve water and energy efficiency. To obtain higher energy efficiencies in food processing ...


Encapsulation Of Astaxanthin-Enriched Camelina Seed Oil Obtained By Ethanol-Modified Supercritical Carbon Dioxide Extraction, Liyang Xie 2019 University of Nebraska - Lincoln

Encapsulation Of Astaxanthin-Enriched Camelina Seed Oil Obtained By Ethanol-Modified Supercritical Carbon Dioxide Extraction, Liyang Xie

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

Astaxanthin is a high-value carotenoid widely used in the food, feed, nutraceutical, and pharmaceutical industries. Natural sources of astaxanthin are preferable to synthetic sources. However, current sources of natural astaxanthin are limited and fall short of global demand. In addition, effective extraction and stabilization strategies are needed before the utilization of natural astaxanthin in food applications. This work investigated 1) the feasibility of ethanol-modified supercritical carbon dioxide (SC-CO2) extraction of astaxanthin from engineered camelina seed, a potential source of natural astaxanthin, and 2) the potential of an emulsion-based system to protect astaxanthin after extraction. The physical properties of the emulsion ...


Whole Egg Consumption Impairs Insulin Sensitivity In Rat Model Of Obesity And Type 2 Diabetes, Cassondra J. Saande, Megan A. Steffes, Joseph L. Webb, Rudy J. Valentine, Matthew J. Rowling, Kevin Schalinske 2019 Iowa State University

Whole Egg Consumption Impairs Insulin Sensitivity In Rat Model Of Obesity And Type 2 Diabetes, Cassondra J. Saande, Megan A. Steffes, Joseph L. Webb, Rudy J. Valentine, Matthew J. Rowling, Kevin Schalinske

Rudy Valentine

Background: The literature regarding the relation between egg consumption and type 2 diabetes (T2D) is inconsistent and there is limited evidence pertaining to the impact of egg consumption on measures of insulin sensitivity. Objective: The objective of this study was to investigate the effect of dietary whole egg on metabolic biomarkers of insulin resistance in T2D rats. Downloaded from https://academic.oup.com/cdn/advance-article-abstract/doi/10.1093/cdn/nzz015/5374517 by Iowa State University user on 28 March 2019 Methods: Male Zucker diabetic fatty rats (n=12; 6 wk of age) and their lean controls (n=12; 6 wk ...


Prediction And Control Of Vitamin C Loss In Spaceflight Foods, William Dixon 2019 University of Massachusetts Amherst

Prediction And Control Of Vitamin C Loss In Spaceflight Foods, William Dixon

Doctoral Dissertations

Shelf stable foods that require no refrigeration or freezing are the predominant food source for astronauts. Due to its high impact on astronauts’ health, it is crucial to know if the astronauts are getting all the necessary nutrients from shelf stable foods, specifically vitamins. With limited knowledge on vitamin degradation in spaceflight foods during storage and processing, our team decided to tackle this issue focusing on unstable vitamins, which included vitamin C (ascorbic acid) and vitamin B1 (thiamine); however, this thesis will specifically focus on vitamin C.

A two-year storage and retort processing study was conducted on 5 different foods ...


Neither Thermosonication Nor Cold Sonication Is Better Than Pasteurization For Milk Shelf Life, Seung-Yong Lim, Lily C. Benner, Stephanie Clark 2019 Kunsan National University

Neither Thermosonication Nor Cold Sonication Is Better Than Pasteurization For Milk Shelf Life, Seung-Yong Lim, Lily C. Benner, Stephanie Clark

Food Science and Human Nutrition Publications

High-power, low-frequency ultrasound has been suggested as a novel processing technique with the potential to extend milk shelf life via inactivation of bacteria and spores that survive standard pasteurization. The primary objective of this research was to determine whether short-duration (≤60 s) sonication treatment, in conjunction with pasteurization, can increase shelf life while producing no adverse aroma effect. Skim milk was inoculated with Paenibacillus amylolyticus, a spore-forming, thermotolerant and psychrophilic milk contamination bacterium. Milk was sonicated under 6 selected amplitude and time conditions, except for control. Both cold sonicated (C-S) and thermosonicated (T-S) milk and milk treatments were pasteurized; however ...


Whole Egg Consumption Impairs Insulin Sensitivity In Rat Model Of Obesity And Type 2 Diabetes, Cassondra J. Saande, Megan A. Steffes, Joseph L. Webb, Rudy J. Valentine, Matthew J. Rowling, Kevin Schalinske 2019 Iowa State University

Whole Egg Consumption Impairs Insulin Sensitivity In Rat Model Of Obesity And Type 2 Diabetes, Cassondra J. Saande, Megan A. Steffes, Joseph L. Webb, Rudy J. Valentine, Matthew J. Rowling, Kevin Schalinske

Food Science and Human Nutrition Publications

Background: The literature regarding the relation between egg consumption and type 2 diabetes (T2D) is inconsistent and there is limited evidence pertaining to the impact of egg consumption on measures of insulin sensitivity. Objective: The objective of this study was to investigate the effect of dietary whole egg on metabolic biomarkers of insulin resistance in T2D rats. Downloaded from https://academic.oup.com/cdn/advance-article-abstract/doi/10.1093/cdn/nzz015/5374517 by Iowa State University user on 28 March 2019 Methods: Male Zucker diabetic fatty rats (n=12; 6 wk of age) and their lean controls (n=12; 6 wk ...


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