Other Food Science Commons^™

A Comprehensive Review On Metal Oxide-Nanocellulose Composites In Sustainable Active And Intelligent Food Packaging, Kalpani Y. Perera, Amit Jaiswal, Swarma Jaiswal, Dileswar Pradhan

Articles

The aim of this article is to provide an overview of the potential advantages and drawbacks of nanocellulose and metal oxide-based composites in food packaging. These materials offer improved mechanical and barrier properties, as well as antioxidant and antimicrobial benefits that extend the shelf life of food products. Nanocomposite structures protect food from various physiological factors and immobilize enzymes, while metal oxide nanoparticles provide antibacterial effects against Gram-positive and Gram-negative bacteria. However, there are concerns regarding the safety of nanoparticles and their potential migration into packaged food during processing and storage. This article explores these issues and highlights the need …

Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, Anna P. Colella, Anuradha Prakash, John Miklavcic

Food Science Faculty Articles and Research

Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were affected by homogenization and thermal processing of raw bovine milk. Raw milk was processed by homogenization, low-temperature (LT) heat, or pasteurization [high-temperature short-time (HTST) and ultra-high-temperature (UHT)] in a pilot processing facility. EVs were isolated from the raw and processed bovine milk using differential ultracentrifugation and quantified using a nanoparticle tracking analyzer. Bovine milk EVs were assessed for total miRNA and protein concentrations …

Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman

Theses & Dissertations in Applied Science

Yeast is a common byproduct of wine production. Wine yeast may be used as a food source. It does not contain bitter and astringent compounds such as those present in spent yeast from making beer The use of nutritional yeast and yeast extract for protein enrichment of bread are presented in this article.

Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding

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

Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …

How Does Increasing The Darkness Of A Plate Affect The Perception Of Both Bitter And Sweet Flavors?, Jessica Williams

Food Science Undergraduate Honors Theses

Extrinsic cues like plate color have been shown to effect taste perception. Previous studies conducted show a consensus that plate colors can modulate taste perception (Piqueras-Fizman et al., 2012, Stewart & Gross, 2013). No studies, however, have investigated varying color hues and their effect on taste perception. This study aims to determine whether the change in the black to white ratio of plate color can affect consumer perception of sweetness or bitterness.

We presented a group of volunteers two different brownies on plates varying from 100% white to 0% white in 25% increments. A 30:70 male to female gender ratio …

Effect Of Authentic Kefir And Nigella Sativa On Broilers Challenged By Coccidia And Clostridium Perfringens, Julian E. Nixon

All Dissertations

Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk inoculated with kefir grains and incubated at 25°C for 22 h. The pH and microbial count indicated 1% black seed oil caused low inhibition (P > 0.05) of fermentation, but 5% black seed oil caused significant inhibition of the kefir microorganisms (P < 0.05).

Cobb 500 male chicks (n = 256) were distributed in a randomized block design and received one of four treatments: CTRL1 (Non-medicated, no kefir, no Clostridium perfringens), CTRL2 (Non-medicated, no kefir, C. perfringens inoculated), CTRL3 (BMD medicated, no kefir, C. perfringens inoculated), KTRT (Non-medicated, …

An Investigation Of The Impact Of Entrepreneurship Programs On Student Interest In Entrepreneurship Competitions, Toni Sharp

All Theses

According to a survey by ACNielsen International Research, over half of Americans want to start their own business to build wealth and achieve independence (Bygrave & Zacharakis, 2011). In the research community, most entrepreneurship education research happens in business schools (Matlay, 2006). As a result of continually researching one form of entrepreneurship, less attention has been paid to other forms contributing to the “definitional obscurity with important consequences for the direction of the field” of entrepreneurship (Baker & Welter, 2017). This has created a need for research on entrepreneurship at the college level in fields outside of business.

Clemson University …

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat

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

Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.

The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …

Hydrolysis Of Chlorogenic Acid In Sunflower Flour Increases Consumer Acceptability Of Sunflower Flour Cookies By Improving Cookie Color, Christine Lo Verde, Criselda Toto Pacioles, Natalie Paterson, Jamie Chin, Cedric P. Owens, Lilian W. Senger

Food Science Faculty Articles and Research

Sunflower meal, a byproduct of sunflower oil pressing, is not commonly used in alkaline baking applications. This is because chlorogenic acid, the main phenolic antioxidant in sunflower seeds, reacts with protein, giving the baked product a green discoloration. Our group previously demonstrated that a chlorogenic acid esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower dough cookie formulations, resulting in cookies that were brown instead of green. This study presents a sensory analysis to determine the acceptability of enzymatically upcycled sunflower meal as an alternative protein source for those allergic to meals from legumes or tree nuts. We hypothesized that …

The Examination Of Potato Starch Granules Under The Microscope, Roisin Burke

Articles

No abstract provided.

Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, And Applications, Kalpani Y. Perera, Amit Jaiswal, Swarna Jaiswal

Articles

Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers—such as starch, chitosan, carrageenan, polylactic acid, etc.—have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved …

Rapid Assessment Of Fish Freshness For Multiple Supply-Chain Nodes Using Multi-Mode Spectroscopy And Fusion-Based Artificial Intelligence, Hossein Kashani Zadeh, Mike Hardy, Mitchell Sueker, Yicong Li, Angela Tzouchas, Nicholas Mackinnon, Gregory Bearman, Simon A. Haughey, Alireza Akhbardeh, Insuck Baek, Chansong Hwang, Jianwei Qin, Amanda M. Tabb, Rosalee S. Hellberg, Shereen Ismail, Hassan Reza, Fartash Vasefi, Moon Kim, Kouhyar Tavakolian, Christopher T. Elliott

Food Science Faculty Articles and Research

This study is directed towards developing a fast, non-destructive, and easy-to-use handheld multimode spectroscopic system for fish quality assessment. We apply data fusion of visible near infra-red (VIS-NIR) and short wave infra-red (SWIR) reflectance and fluorescence (FL) spectroscopy data features to classify fish from fresh to spoiled condition. Farmed Atlantic and wild coho and chinook salmon and sablefish fillets were measured. Three hundred measurement points on each of four fillets were taken every two days over 14 days for a total of 8400 measurements for each spectral mode. Multiple machine learning techniques including principal component analysis, self-organized maps, linear and …

Assessing The Release Of Microplastics And Nanoplastics From Plastic Containers And Reusable Food Pouches: Implications For Human Health, Kazi Albab Hussain, Svetlana Romanova, Ilhami Okur, Dong Zhang, Jesse Kuebler, Xi Huang, Bing Wang, Lucia Fernandez-Ballester, Yongfeng Lu, Mathias Schubert, Yusong Li

Civil and Environmental Engineering Faculty Publications

This study investigated the release of microplastics and nanoplastics from plastic containers and reusable food pouches under different usage scenarios, using DI water and 3% acetic acid as food simulants for aqueous foods and acidic foods. The results indicated that microwave heating caused the highest release of microplastics and nanoplastics into food compared to other usage scenarios, such as refrigeration or room-temperature storage. It was found that some containers could release as many as 4.22 million microplastic and 2.11 billion nanoplastic particles from only one square centimeter of plastic area within 3 min of microwave heating. Refrigeration and room-temperature storage …

Creating An Emulsion From Onions, Roisin Burke

Articles

No abstract provided.

Advancing Agroecological Agroforestry: A Vermont Participatory Storytelling And Story Mapping Project, Sydney Blume

Food Systems Master's Project Reports

Agroforestry is the intentional integration of trees into agricultural landscapes. Advancing agroforestry has the potential to support just food system transition, but it must take direction from traditional approaches (culturally-embedded, millennia-old agroforestry practices in forest ecosystems) and agroecology (the movement, science, and practice for just and sustainable food and agricultural systems). An agroecological approach to agroforestry is essential to avoid agroforestry replicating the logics and harms of industrial agriculture and to encourage learning from traditional agroforestry practices, and likewise, traditional approaches to agroforestry can support a transformative agroecological transition through redesign of agroecosystems and shifting perspectives and ethics. This paper …

Optimizing Soil Nutrient Management To Improve Dry Edible Bean Yield And Protein Quality, Emily Jundt

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

Soil nutrient management is of the utmost importance to ensure crop yields are maximized to feed the world’s growing population. Micro and macronutrient deficiencies can be detrimental to plant growth and cause a drastic reduction in yield. Optimization of nutrient management needs extensive research. Nutrients such as nitrogen increase crop yield, even in legumes capable of using a large amount of nitrogen (N) via biological N fixation. Iron (Fe) fertilizers are also crucial for legumes as they are susceptible to Fe deficiency induced chlorosis.

Dry edible beans (Phaseolus vulgaris) are leguminous plants and excellent dietary protein sources. Great …

Multilingual Zambia - Language Issues In Primary/Secondary Schools Of The Eastern/Southern Provinces, Kenzie Steiner

NUTR/GLST 498b: Global Research Experiences in Nutrition & Health

Introduction: Zambia is a multilingual country that uses 8 different languages for instruction including English and 7 other indigenous languages.

Methods: Survey research conducted between May-June 2022 on 6-7th graders within 9 Zambian schools. Classroom observations made and teachers interviewed.

Results: In Eastern and Southern Provinces, Zambian teachers speak an average of 5 languages while students speak an average of 2. Both teachers and students say English remains the most important language followed by first languages.

Conclusion: Continued research on language-in-education policies and impacts on student performance must be conducted if “One Zambia, One Nation” is meant to promote all …

Evaluating Sensory Quality, Willingness To Try, Risk And Product Appropriateness Of Seafood Byproducts, Silvia Jessenia Murillo Miguez

LSU Master's Theses

Valorization of food wastes/byproducts has become a major subject of research to increase sustainability of the global food supply chain. Seafood industries generate a substantial quantity of byproducts. An online survey was used to evaluate Willingness-to-try (WTT), the effect of a Consumer Safety Statement (CSS) on WTT, perceived risks and product appropriateness associated with seafood byproducts in food as influenced by gender and race. Based on the finding from this survey, a clean label catfish bone powder (CBP) was developed and used for breaded catfish sticks which were evaluated for sensory liking, emotional profile, and purchase intent. Previous consumers of …

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 …

The Most Environmentally Sustainable Diet For Adolescents In Terms Of Land Use, Food Waste, And Greenhouse Gas Emissions., Lina Elsehelly

Papers, Posters, and Presentations

The current food system is directly responsible for much environmental damage including severe climate change, biodiversity loss, and land scarcity. This research aims to find some strategies to mitigate these damages through diet by specifically targeting adolescents because they are potential problem-solvers. This period is also when personality and habits are articulated. By focusing on reducing greenhouse gas emissions, land use, and food waste, a more environmentally sustainable diet can be formulated. The key findings of the research can be summarized by reducing ultra-processed foods, choosing sustainably produced food, generally reducing meat consumption from the current rate, substituting red and …