A Cookbook For The Trendy Chef,
2022
University of Nebraska - Lincoln
A Cookbook For The Trendy Chef, Katja Roberts
Honors Program: Senior Projects (Public)
A Cookbook for the Trendy Chef contains a compilation of recipes which fall under 8 major food trends for 2021. These trends were determined to be vegan, keto, and gluten-free diets, along with “viral foods”, easy recipes, functional foods, international flavors, and comfort foods. These trends were selected based on predictions made by the Institute of Food Technologists (IFT) and the Washington Post.
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food,
2022
University of Nebraska-Lincoln
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, Steve Zhang, Firnaaz Ahamed, Hyun-Seob Song
UNL Student Research Days Posters, Graduate
Prevention of the growth of harmful microorganisms in food products is an important requirement for ensuring food safety and quality. Mathematical models to predict the quantitative changes in microbial populations in food to the variations of environmental conditions are useful tools in this regard. Current approaches that use empirical formulation generate arbitrary forms of model equations, impeding systematic analysis towards identifying key factors governing microbial growth and inactivation in food. To address this challenge, we present a data-driven modeling pipeline that enables automatic discovery of model equations (through parsimonious selection of relevant terms in a pre-built library) without having to …
Physicochemical And Pasting Properties Of Flour And Starch From Two New Cassava Accessions,
2022
Kwame Nkrumah University of Science and Technology
Physicochemical And Pasting Properties Of Flour And Starch From Two New Cassava Accessions, Raphael Aidoo, Ibok Nsa Oduro, Jacob K. Agbenorhevi, William Otoo Ellis, Nana Baah Pepra-Ameyaw
Food Science Faculty Articles and Research
Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated …
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System,
2022
University of Arkansas, Fayetteville
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System, Safoura Ahmadzadeh, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration …
Community Solar Dehydrator Plans,
2022
Utah State University
Community Solar Dehydrator Plans, Kate Weigel, Roslynn Mccann
All Current Publications
As interest in home gardening and self sufficiency surged during the pandemic, many are looking for ways to preserve foods from their newfound harvests. This fact sheet provides an overview of how to build a community solar food dehydrator for food preservation, based on our experience doing so for the community of Moab, Utah. A list of needed building materials, tools, and specific plans are included.
Effect Of Very High Frequency Microwave Light On Bread Properties,
2022
Andijan Machine-Building Institute, Andijan, Uzbekistan
Effect Of Very High Frequency Microwave Light On Bread Properties, Dilrabo Tuychieva, Gulnoza Djakhangirova, Yodgorbek Ismoiljonov
CHEMISTRY AND CHEMICAL ENGINEERING
The purpose of the research was to study the effect of microwave on the baking properties of flour obtained from disinfected wheat grain. Trial laboratory baking from grain decontaminated by microwave was carried out. The main physical and chemical indicators of the quality of bakery products are humidity; acidity and porosity. As the object of the study, we used shaped and hearth bread from flour of the 1st grade, made from grain disinfected by microwave. The most acceptable parameters of neutralization were identified, in particular, the duration of exposure to microwave and the amount of power at which the studied …
Investigation Of The Process Of Cotton Cake Extraction Under The Influence Of Pulsed Electric Current,
2022
Bukhara Engineering-Technological Institute, Bukhara, Uzbekistan
Investigation Of The Process Of Cotton Cake Extraction Under The Influence Of Pulsed Electric Current, Fazliddin Kayimov, Kakhramon Majidov, Nargiza Sabirova
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of work is study the process of cotton cake extraction by exposure to pulsed electric current. The kinetic equations determined the dependences of technological parameters on external and internal factors. It is established that the technological parameters determine the choice of appropriate dependencies for calculating the parameters of the kinetic equation. Mathematical processing and planning of the experimental data results conducted for extraction of cotton cake.
Activation Of Water Used In The Preparation Of Wheat Grain For Varietal Milling,
2022
Shakhrisabz branch of the Tashkent Chemical-Technological Institute, Shakhrisabz, Uzbekistan
Activation Of Water Used In The Preparation Of Wheat Grain For Varietal Milling, Suvankul Ravshanov, Ismoil Isabaev
CHEMISTRY AND CHEMICAL ENGINEERING
The purpose of the study is to change the properties of water in order to achieve the optimum impact on wheat grain in preparation for variety milling. The results of influence on the properties of drinking water by acoustic waves in the frequency range of 10-1000 Hz for 1 minute were determined. It is established that the optimal range of exposure is the interval of 80-100 Hz. At the same time water activation is achieved, leading to changes in its properties, such as specific water resistance, electric conductivity, content of dissolved salts, which positively affects the technological indicator - the …
The Poultry Industry And Its Environmental Impacts,
2022
The American University in Cairo AUC
The Poultry Industry And Its Environmental Impacts, Mohamed Taha El-Barbary M.A. Omar
Archived Theses and Dissertations
No abstract provided.
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples,
2022
University of Arkansas, Fayetteville
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo
Food Science Faculty Publications and Presentations
A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples could be changed by the addition of a thickness fraction into the rice process stream. Each of four long-grain rice cultivar lots was assigned into two groups: unfractionated and thickness-fractionated. For the thickness-fractionated group, thin rice kernels (
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture,
2022
South Dakota State University
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
Electronic Theses and Dissertations
Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …
Autonomous Coffee Brewing System,
2022
The University of Akron
Autonomous Coffee Brewing System, Lillian Gonzalez, Landon Miller, Tyler Moff, Benjamin Vitu
Williams Honors College, Honors Research Projects
Coffee consumers want an affordable, high-quality cup of coffee that takes minimal time to brew and does not excessively contribute plastic to landfills. A fully autonomous system which utilizes whole coffee beans, water, and filters to brew coffee was designed to meet this need. This system accepts user requests which specify the brew’s portion size, water temperature, and brew strength, as well as the time which the system should begin the brewing process. Occasional maintenance to empty the system’s built-in waste receptacle or resupply the system with water, coffee beans, or filters is the only user intervention required. This report …
The Relationship Between Food Retailers And Distributors,
2022
University of Montana
The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty
Undergraduate Theses, Professional Papers, and Capstone Artifacts
Our understanding of the science of anthropogenic climate change and its immediate and indirect impacts has grown within the last decade.Alongside anincrease in concern for the inequities within the industrialized food system, climate change is impacting agriculture and the communities that depend on it in myriad ways. These challenges have catalyzed investment in sustainable agriculture, “eat local” food movements, and rethinking of all aspects of food systems, including consumers, producers, retailers, and distributors. The body of literature on food systems primarily focuses on the connection between consumers and retailers; however, there is a notable absence of literature on the relationships …
High Resistant Starch Rice: Variation In Starch Related Snps, And Functional, And Sensory Properties,
2022
USDA Agricultural Research Service
High Resistant Starch Rice: Variation In Starch Related Snps, And Functional, And Sensory Properties, Ming Hsuan Chen, Karen Bett-Garber, Jeanne Lea, Anna Mcclung, Christine Bergman
Hospitality Faculty Research
Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste …
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products,
2022
South Dakota State University
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Electronic Theses and Dissertations
Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing,
2021
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China; Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Ｒesource Utilization, Nanjing, Jiangsu 211171, China
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing, Wang Hai-Ou, Duan Xiao-Jie, Wu Yu-Long, Ben Ai-Ling, Zhang Wei, Hua Chun
Food and Machinery
Objective： The variation characteristics of volatile flavor compounds in lemon pulp during vacuum freezing were investigated in this study, aiming to provide theoretical guidance for the regulation of the volatile flavor quality of the vacuum frozen lemon pulp. Methods： The analysis technologies of the electronic nose （E-nose） and gas-mass spectrometry （GC-MS） were employed to measure the volatile flavor compounds in fresh samples and frozen samples after 10, 20, and 30 minutes of vacuum-freezing, respectively. Results： The results showed that E-nose could be used to analyze different types of volatile flavor compounds in lemon pulp. The samples with different freezing time …
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine,
2021
Guizhou University, Guiyang, Guizhou 520025, China
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu
Food and Machinery
Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in …
Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking,
2021
National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking, Wu Yong-Kang, Lin Qin-Lu, Jiang Zhi-Rong, Chen Chen, He Yi-Rong, Li Jiang-Tao, Cheng Yun-Hui, Ding Yu-Qin
Food and Machinery
Objective: This study aimed to investigate the effect of milling rate on the composition of volatile substances in indica rice. Methods: Indica rice with the ideal milling rate of 0%～14% was prepared from indica rice " Longkezao 1", and the effect of milling degree on the sensory quality of indica rice after cooking was investigated. The volatiles of indica rice after cooking were determined by gas chromatography-ion mobility spectrometry （GC-IMS）. The differences of volatiles of rice with different milling rates were analyzed by fingerprinting and multivariate statistics. Results: The highest sensory scores were obtained for indica rice at a milling …
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding,
2021
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun
Food and Machinery
Objective: This study aimed to explore the effect of L-theanine on intestinal immunity of rats under resistant starch feeding. Methods: Different doses of L-theanine [100, 300, 500 mg/（kg·d）] was performed for 28 days in 4-week-old SD male rats by filling the stomach once daily under resistant starch feeding, in order to investigate the regulation of resistant starch combined with L-theanine on intestinal immunity. Results: The results were shown as follows the medium and high dose groups of L-theanine significantly increased the weight of rats, and improved the activities of ileum SOD, GSH-Px with reducing the content of MDA under resistant …
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing,
2021
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing, Zhao Dian-Bo, Li Jun-Guang, Liu Hong-Li, Bai Yan-Hong
Food and Machinery
Objective: It was expected to provide guidance for the improvement of production technology and standardization of industrial production of dapanji. Methods: The intelligent frying machine was used to make Dapanji according to the traditional frying and stewing technique. The contents of free amino acid were measured by amino acid analyzer, Kjeldahl method was used to measure the content of total nitrogen and non-protein nitrogen, the degradation of myofibrillar protein and the transform of microstructure in Dapanji during the stir-fried and stewed processing were investigated by the SDS-PAGE and Scanning electron microscope. Results: The results indicated that the content of free …
