Other Food Science Commons^™

Foraging Culture In Iceland: Understanding The Transfer Of Plant Knowledge And Personal Views On Foraging, Ella Jane Maurer

Whittier Scholars Program

Foraging is a broad topic, practiced in different locations throughout history. This study looks into the specific practices, values, and views of foraging in Iceland. There is little previous research that has been done, working with Icelanders, and hearing their stories. Through conducting several interviews of local Icelanders with different backgrounds and a brief six-question survey via the Inaturalist application, this study looks into exactly that. By compiling stories from the interview and survey data, themes were highlighted collecting similar and contrasting statements on ways plants are foraged, opinions on Icelandic foraging culture as a whole, and ways knowledge is …

Evaluation Of Yield And Physicochemical Quality Of Pentadesma Butyracea Butter Obtained By Different Traditional Extraction Methods In Ghana, Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Jacob K. Agbenorhevi, Nana Baah Pepra-Ameyaw

Food Science Faculty Articles and Research

Pentadesma butyracea seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the P. butyracea plant. The butter has potential use in the food, pharmaceutical, and cosmetic industries. The study investigated traditional PBSB processing methods in Ghana and evaluated their effects on yield, physicochemical parameters, and fatty acid composition. Four traditional extraction methods were identified and evaluated, and these methods are direct wet extraction of PBSB from a fresh mixture of the seed paste and water (DEW); wet extraction of PBSB from a 12-hour fermented mixture of the seed paste and water (FWO); direct wet extraction …

Impact Of Fads Genotype On Polyunsaturated Fatty Acid Content In Human Milk Extracellular Vesicles: A Genetic Association Study, John J. Miklavcic, Natalie Paterson, Jennifer Hahn-Holbrook, Laura M. Glynn

Food Science Faculty Articles and Research

Background

Extracellular vesicles in human milk are critical in supporting newborn growth and development. Bioavailability of dietary extracellular vesicles may depend on the composition of membrane lipids. Single-nucleotide polymorphisms (SNPs) in the fatty acid desaturase gene cluster impact the content of long-chain polyunsaturated fatty acids in human milk phospholipids. This study investigated the relation between variation in FADS1 and FADS2 with the content of polyunsaturated fatty acids in extracellular vesicles from human milk.

Methods

Milk was obtained from a cohort of mothers (N = 70) at 2–4 weeks of lactation. SNPs in the FADS gene locus were determined using …

Mexican Consumers' Attitudes Toward Irradiated And Imported Apples, André D. Murray, Rosa K. Gallardo, Anuradha Prakash

Food Science Faculty Articles and Research

This study centers on analyzing Mexican consumers' willingness to pay (WTP) for imported US fresh apples subjected to irradiation, contrasting it with the more prevalent postharvest chemical treatments. We collect data using a survey tool in Qualtrics designed to explore the impact of information dissemination through two distinct narrative styles: scientific and layman. The study uses a between-subjects approach and apply the propensity score matching to address potential confounding factors across respondents' samples. We apply the generalized multinomial logit models in WTP space, taking into consideration respondent's certainty when answering to the choice experiment questions. Our findings reveal that respondents …

Development Of Yoghurt Incorporated With Beetroot Puree And Its Effect On The Physicochemical Properties And Consumer Acceptance, Mercia Lionel Adjei, Abena Boakye, Godwin Deku, Nana Baah Pepra-Ameyaw, Antoinette Simpah Anim Jnr, Ibok Nsa Oduro, William Otoo Ellis

Food Science Faculty Articles and Research

Background

Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food additives has necessitated the need to explore more natural colour and flavour as food additives.

Methods

This study evaluated the effect of beetroot puree as flavouring and colourant in yoghurt production and quality. To develop the yoghurt product, incubation time and proportion of beetroot puree were optimized based on the resulting pH, titratable acidity, colour, and viscosity using response surface methods.

Results

Optimum yoghurt formulations were …

Food Additive Evidence In Food Supplements Most Commonly Consumed By Cancer Patients, Safa Mazouzi, Samira Djekoun Bensoltane, Sabiha Bouzbid, Nesrine Adjabi

Journal of Bioresource Management

The goal of this research is to highlight food additives in the formulations of food supplements consumed by cancer patients. It is a survey conducted at the Cancer treatment center in Annaba to collect a list of food supplements used by these patients. Following a screening of their ingredients for incorporated food additives, which we then classified according to the degree of toxicity, these supplements were classified according to their origin (local or imported). Our findings show that these various groups of dietary supplements contain a variety of food additives with varying degrees of toxicity, such as colorants (E422), acidity …

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 …

Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The authentication of products with claims regarding protein sources or compositions is a challenge for traditional analytical methods, which generally lack the required specificity whole protein analysis can provide. For example, the establishment of milk as “A2” is achieved through genetic testing of cows before milk production, with no methods to authenticate milk products themselves. Establishment of A2 milk is completed through genetic testing of the cows before milk production, but with no methods to authenticate the milk products themselves. Intact protein mass spectrometry (MS) has the potential to directly authenticate protein products, including specific proteoform claims. The development of …

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …

Investigation Of Physicochemical Properties, Nutritional Status, And Volatile Compounds Profiling Of Four Underutilized Spices Of Cameroon Origin, Stève Djiazet, Digambar Kavitake, Ramasamy Ravi, Laurette B. Mezajoug Kenfack, Ragu Pullakhandam, Bethala L.A. Prabhavathi Devi, Clergé Tchiégang, G. Bhanuprakash Reddy, Prathapkumar Halady Shetty

Agricultural and Environmental Sciences Faculty Research

In this study, four underutilized spices (fruit and ulb of Aframomum sulcatum, fruit of Xylopia africana, and bark of Hypodaphnis zenkeri) were analyzed for their physical properties, nutrients composition, and profile of volatile compounds using standard analytical methods. The protein, fat, sugar, and dietary fiber contents were analyzed. The spices were revealed to be a good source of essential amino acids and fatty acids including pentadecanoic acid. Several minerals (Mn, Mg, Ca, Fe, and K) of nutritional importance were found at various proportions. Electronic nose analysis revealed the presence of fifty-six different compounds, belonging to ten major classes (phenylpropenes, acids, …

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …

The Evaluation Of Feed Additives On Reducing Enteric Methane Production From Cattle, Reba L. Colin

Department of Animal Science: Dissertations, Theses, and Student Research

Environmental sustainability can be positively impacted by the inclusion of feed additives to reduce enteric methane production from cattle. Methane production can be affected by feed additives that either alter the rumen environment or act as methanogenesis inhibitors. A reduction in methane from cattle can contribute to meeting carbon neutrality.

A metabolism study was conducted to evaluate Alga 1.0, a product containing bromoform, fed to cattle to evaluate the effects on gas emissions. Treatments were (0, 69, or 103 g/d Alga 1.0) fed in a corn-based diet. Headbox-style indirect calorimeters were used to measure gas emissions. Feeding Alga 1.0 linearly …

Exploring Pathways To Food Science Careers In Southern California: A Case Study In Food Science Career Development, Jeremy L. Hsu, Sarah Ahles, Lilian W. Senger, Anuradha Prakash

Food Science Faculty Articles and Research

Southern California is a diverse region that is home to a high concentration of food science companies, with an increasing demand for additional food scientists and technologists to join this workforce. Despite this abundance of food science companies and the high demand for jobs, there is currently a shortage in the number of qualified food scientists and technologists in the region. This shortage is also observed within higher education, with declining enrollments in the food science graduate and undergraduate programs across Southern California. Here, we conduct a case study to explore the factors that influence students from Southern California to …

A Novel Machine-Learning Framework Based On A Hierarchy Of Dispute Models For The Identification Of Fish Species Using Multi-Mode Spectroscopy, Mitchell Sueker, Amirreza Daghighi, Alireza Akhbardeh, Nicholas Mackinnon, Gregory Bearman, Insuck Baek, Chansong Hwang, Jianwei Qin, Amanda M. Tabb, Jiahleen Roungchun, Rosalee S. Hellberg, Fartash Vasefi, Moon Kim, Kouhyar Tavakolian, Hossein Kashini Zadeh

Food Science Faculty Articles and Research

Seafood mislabeling rates of approximately 20% have been reported globally. Traditional methods for fish species identification, such as DNA analysis and polymerase chain reaction (PCR), are expensive and time-consuming, and require skilled technicians and specialized equipment. The combination of spectroscopy and machine learning presents a promising approach to overcome these challenges. In our study, we took a comprehensive approach by considering a total of 43 different fish species and employing three modes of spectroscopy: fluorescence (Fluor), and reflectance in the visible near-infrared (VNIR) and short-wave near-infrared (SWIR). To achieve higher accuracies, we developed a novel machine-learning framework, where groups of …

Comparison Of Dna Extraction Methods For The Detection Of Canned Tuna Species With Dna Mini-Barcoding, Aubrey J. Emmi, Biola Fatusin, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Tuna is susceptible to species mislabeling due to its high demand, quick rate of production, and wide range of price points. DNA barcoding, a sequencing-based technique, allows for the detection of species mislabeling by targeting a standardized region of DNA. A mitochondrial control region (CR) DNA barcode has been found to be capable of species discrimination for tuna, but it is challenging to recover the entire DNA fragment from canned tuna. While a short fragment of CR, referred to as a “mini-barcode,” has shown some success with canned tuna species identification, more research is needed to improve identification rates. The …

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

Applied Science Program: Theses

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.

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, …

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 …