Other Food Science Commons^™

Key Performance Indicators Detection Based Data Mining, Fatma Abogabal, Shimaa Mohamed Ouf, Amira M. Idrees Ami

Future Computing and Informatics Journal

One of the most prosperous domains that Data mining accomplished a great progress is Food Security and safety. Some of Data mining techniques studies applied several machine learning algorithms to enhance and traceability of food supply chain safety procedures and some of them applying machine learning methodologies with several feature selection methods for detecting and predicting the most significant key performance indicators affect food safety. In this research we proposed an adaptive data mining model applying nine machine learning algorithms (Naive Bayes, Bayes Net Key -Nearest Neighbor (KNN), Multilayer Perceptron (MLP), Random Forest (RF), Support Vector Machine (SVM), J48, Hoeffding …

Antibacterial, Antioxidant, And Repellency Potential Of The Essential Oil From Spartium Junceum L. Grown In Lebanon, Hawraa Zahrddin, Mahmoud Khalil, Akram Hijazi

BAU Journal - Science and Technology

The goal of our present study is to assess the pharmacological potential of essential oil extracted from Spartium junceum cultivated in Lebanon. This oil was obtained by hydrodistillation using the Clevenger apparatus. Then, an organoleptic characterization and an evaluation of its antioxidant, repellent/insecticidal, and antibacterial activities have been evaluated. The obtained results showed that this oil had an antioxidant activity reaching 82 % dependent on the dilution used. In addition, it showed an insecticidal effect and an antibacterial effect.

Aa And Dha Are Decreased In Paediatric Ad/Hd And Inattention Is Ameliorated By Increased Plasma Dha, John J. Miklavcic, Ellen Ivity, Ian M. Macdonald, Liana Urichuk, Vera C. Mazurak, Christina Rinaldi, Michael T. Clandinin

Food Science Faculty Articles and Research

The purpose of this study was to assess long chain polyunsaturated fatty acid (LCPUFA) status in relation to socio-behavioral outcomes in children with Attention Deficit/Hyperactivity Disorder (AD/HD). In a case-control design, plasma phospholipid fatty acid content was assessed in children aged 5–12 years with AD/HD and in typically functioning children. Dietary intakes of LCPUFAs arachidonic acid (AA; 20:4n6) and docosahexaenoic acid (DHA; 22:6n3) were quantified using a four-day food record, polymorphisms were determined in FADS1 and FADS2, and socio-behavioral outcomes were assessed using the Conners 3 Parent Rating Scales in a cross section of children with AD/HD. Compared to …

Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio

The Journal of Extension

Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.

Cold Plasma Technology In Food Packaging, Kalpani Y. Perera, Jack Prendeville, Amit K. Jaiswal, Swarna Jaiswal

Articles

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion …

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

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

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

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

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

Developing Tasty And Nutritious Sustainable Foods Using Note By Note Cooking And 3d Food Printing, Roisin Burke, Pauline Danaher, Maria Peña Niebuhr

Conference papers

Aim:

Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the creation of customized nutritious foods. NbN cooking involves making foods from pure compounds or mixtures of compounds and allows for reduction of food spoilage and increase of the global output of agriculture.

Method:

NbN recipes were developed using pure compounds and mixtures of pure compounds, and printed with a Procusini® 3D food printer. The food item was selected. In this study, “Pasta” was selected for the soya and hemp samples and “Chocolate” for the pea protein sample. The recipes were prepared and the …

Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh

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

The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …

Effects Of Sensory Cues On Product Acceptability And Consumer Perceptions, Emotions, And Behavior, Cristhiam Gurdian Curran

LSU Doctoral Dissertations

Visual and cognitive cues can affect overall liking (OL) and consumer perceptions, emotions, and behavior. The first study explored the effect of product color difference on the liking, perception, and purchase intent (PI) of cheese-flavored-tortilla chips (CFTC) formulations (A and B) on serving plates (plastic, foam, and paper). Color differences between formulations influenced crunchiness and saltiness liking and perception, which together with overall flavor liking and formulation, mainly determined CFTC OL. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and …

Zoned Leasing Impact On Shellfish Aquaculture Industry Development, Rebekah Woodburn

All Theses And Dissertations

Shellfish aquaculture is a growing industry in the United States that supports many individuals and communities. An important step in establishing or growing a shellfish aquaculture operation is obtaining a lease in which to cultivate shellfish. While many states allow aquaculturists to find their own lease location, the often time-intensive and expensive process to have the lease approved and permitted can be a great barrier for new entrants to the industry. Zoned leasing is a way for state agencies to establish large areas and pre-approve them for shellfish aquaculture, then divide the areas into smaller parcels of leases to be …

Comparative Assessment Of Human Exposure To Antibiotic-Resistant Salmonella Due To The Consumption Of Various Food Products In The United States, Yifan Wu

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

Antibiotic resistance (AR) was increasingly recognized as a global and national problem. Prevention efforts are hampered by a lack of complete understanding of how transmission pathways contribute to human AR exposure. Many reports have indicated the presence of antibiotic-resistant bacteria in foods at retail, suggesting that food consumption, animal-derived foods in particular, can represent a significant source of AR exposure among consumers. The presence of Salmonella, including antibiotic-resistant Salmonella, has been frequently reported in terrestrial animal-derived foods such as meat, poultry, and dairy products, as well as in aquaculture products. Identification of the significant food sources that harbor …

Developing A Customised Note By Note Prototype Recipe Which Can Be 3d Printed, Roisin Burke, Pauline Danaher

Articles

Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the creation of customized foods. A NbN recipe was developed and printed using a Procusini 3.0, 3D food printer. The recipe was adapted from a commercial powdered pastry dough recipe, to create two versions of a prototype food, containing in each case a different plant-based protein, i.e., soya (Glycine max L.) or hemp (Cannabis sativa). The printed foods were identical in shape and had a crisp consistency following cooking. They had different colours and contained different proteins in the amounts of 10.3 % of soya …

The Adaptation Of Export-Scale Urban Farmers Amid The Covid-19 Pandemic In Bandung Metropolitan, Kinanti Indah Safitri, Oekan Soekotjo Abdoellah, Budhi Gunawan, Parikesit -, Yusep Suparman, Akhmad Zainal Mubarak, Margareth Pardede

The Qualitative Report

These days, urban agriculture is more than a hobby. It has expanded into a local commercial business, even to an export scale. However, urban farmers who have commercialized their products must adapt to the COVID-19 pandemic situation, which has impacted many aspects of global life. This research used a mixed-method approach. We collected quantitative data from 107 respondents on the household commercialization index, income level, and education level of export-scale-urban farmers in the Bandung metropolitan area, West Java, Indonesia. We also used qualitative data to determine how farmers were adapting to difficult situations due to the COVID-19 pandemic. This information …

The Effects Of Vitamin D Supplementation On Athletic Performance And Injury Prevention, Amani Adeeb Abushamma

Journal of Sports Medicine and Allied Health Sciences: Official Journal of the Ohio Athletic Trainers Association

Vitamin D supplementation has numerous effects on athletic performance and plays a significant role in preventing an athlete’s risk of getting injuries. Vitamin D has an impact on numerous physiological functions such as: bone health, muscle function, inflammatory response, and immune function. An athlete’s bone and muscle health are essential for maximum performance and career success. A bone fracture due to vitamin D deficiency can delay an athlete’s training and ultimately inhibit obtaining a collegiate scholarship and/or contract. A cross sectional study found that more than half of athletic trainers did not view 25-hydroxyvitamin D(25[OH]) testing and vitamin D supplementation …

High Pressure Processing Of Cashew Milk, Rachel Coggins

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

Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua, a commonly used surrogate for Listeria monocytogenes in HPP research, in …

Market Pressure Based On International Food Standards In Export-Scale Urban Farming: Political Ecology Perspective, Kinanti Indah Safitri, Oekan Soekotjo Abdoellah, Budhi Gunawan, Yusep Suparman, Parikesit Parikesit

The Qualitative Report

Urban farming has been transformed into urban agricultural activities oriented towards optimizing economic benefits through export market involvement. However, the expansion of the market has consequences for farmers. The involvement of urban farmers in export trade causes market pressures that affect agricultural production practices. This research used qualitative research methods. There were 27 informants in this study. Researchers collected data to determine market pressures faced by export-scale urban farmers in Bandung Metropolitan. Data collection techniques used in-depth interviews, observation, and documentation. The results showed that the market had put pressure on export-scale urban farmers in Bandung Metropolitan to meet international …

Effects Of Cognitive Style On Food Perception And Eating Behavior, Thadeus Lyndon Beekman

Graduate Theses and Dissertations

Within the fields of psychology, notably cultural psychology, the analytic-holistic cognitive style theory has been introduced, developed, fine-tuned, and validated across a wide range of situations, stimuli, and populations. This research, combined with recent applications of the analytic-holistic theory, suggests that the differences in analytic or holistic tendencies of individuals in food, sensory, and consumer tests can impact food perception and associated behaviors. This dissertation aimed to investigate the impact of analytic-holistic cognitive styles of consumers in food situations. The first objective to accomplish this goal was to conduct exploratory research to identify if and where the analytic-holistic theory may …

Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge

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

Research conducted in the past couple of decades has showcased the importance of the gut microbiota in human health and well-being. While many studies have reported on the differences in community membership between a disease state and a healthy state, few have investigated the mechanisms through which an aberrant microbiota contributes to a disease phenotype. One of the primary reasons for this are the many technical and ethical barriers to conducting the necessary studies directly in human individuals. Human microbiota-associated (HMA) porcine models have the potential to become important research tools which can enable the testing of hypotheses regarding host-microbiota …

Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes

All Theses

The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …