Multi-Instrument Evaluation Of A Real-Time Pcr Assay For Identification Of Atlantic Salmon: A Case Study On The Use Of A Pre-Packaged Kit For Rapid Seafood Species Identification,
2019
University of Guelph
Multi-Instrument Evaluation Of A Real-Time Pcr Assay For Identification Of Atlantic Salmon: A Case Study On The Use Of A Pre-Packaged Kit For Rapid Seafood Species Identification, Amanda A. Naaum, Rosalee S. Hellberg, Tara A. Okuma, Robert H. Hanner
Food Science Faculty Articles and Research
Protecting the seafood supply chain from species substitution is critical for economic, health, and conservation reasons. DNA-based methods represent an effective means to detect species substitution, but current methods can be time consuming or costly, and require specialized instruments and operators. Real-time PCR provides an alternative that can be performed quickly, and in some cases even on-site. The use of commercial kits reduces the expertise required by the operator and therefore increases accessibility to testing. This potentially increases the likelihood of adoption into the supply chain, but only if the kits are robust across multiple operators, instruments, and samples. In …
Prediction And Evaluation Of Breast Myopathy,
2019
University of Arkansas, Fayetteville
Prediction And Evaluation Of Breast Myopathy, Barbara De Almeida Mallmann
Graduate Theses and Dissertations
Broiler breast myopathies, including woody breast, white striping, and spaghetti breast, negatively impact the industry. Therefore, evaluation, prediction, and frequency of these muscle abnormalities on modern birds are important for decision making. Modern broilers are not highly active and often sit with the breast of the bird resting on the floor. Therefore, the first experiment was to promote bird movement and explore the impact on the breast myopathies. The movement was stimulated by human interaction (walking through pen) and higher light intensity so that birds walked around the pen more often throughout the day. The control group had normal low …
Real-Time Pcr Combined With Dna Barcoding For The Authentication Of Red Snapper (Lutjanus Campechanus) Fillets,
2019
Chapman University
Real-Time Pcr Combined With Dna Barcoding For The Authentication Of Red Snapper (Lutjanus Campechanus) Fillets, Rachel Isaacs
Food Science (MS) Theses
Seafood substitution is a worldwide problem due to factors such as limited monitoring coupled with complex supply chains. Red snapper (Lutjanus campechanus) is a highly valued and overfished species that is commonly substituted with other fish, such as tilapia, rockfish, and other snapper species. DNA barcoding is typically used by regulatory agencies to detect seafood substitution; however, it is expensive and time-consuming. A rapid, real-time PCR assay targeting red snapper was developed previously for use in fisheries management; however, it has not been tested for its ability to detect red snapper species substitution. The objective of this study …
Physiological Response Of ‘Fuji’ Apples To Irradiation And The Effect On Quality,
2019
Chapman University
Physiological Response Of ‘Fuji’ Apples To Irradiation And The Effect On Quality, Nasim Kheshti, Anderson Adriano Martins Melo, Alan Baquero Cedeno, David Obenland, Anuradha Prakash
Food Science Faculty Articles and Research
The objective of this study was to determine the influence of irradiation-induced physiological responses on quality parameters in ‘Fuji’ apples. Apples were treated at 377 and 1148 Gy, stored for 7 days at 1 °C to mimic ground transportation to Mexico and another 7 days at ambient temperature to simulate retail and consumer storage conditions. Irradiation suppressed ethylene production, especially in the 1148 Gy treated apples, which was consistent with lower activities of 1-aminocyclopropane-1-carboxylate oxidase (ACO). A dose-dependent increase in respiration rate corresponded with decreases in titratable acidity (TA) and organic acids. Higher electrolyte leakage in apples irradiated at the …
Saponin Removal From Quinoa By Abrasion Processing,
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 than 10 …
Sodium Reduction Through Salt Substitute Mixtures, Visual Cues, And Salt Level Statements, And Its Effects On Consumer Perception: A Case Of Barbecue Sauce,
2019
Louisiana State University and Agricultural and Mechanical College
Sodium Reduction Through Salt Substitute Mixtures, Visual Cues, And Salt Level Statements, And Its Effects On Consumer Perception: A Case Of Barbecue Sauce, Jose Ramon Alonso Marenco
LSU Doctoral Dissertations
Cardiovascular diseases are the leading causes of death in the USA and associated with excessive sodium (Na) intake. Thus, reducing the Na intake is vital to alleviate health concerns. One serving of the average Barbecue sauce (BBQs) may contribute around 15%-20% of the daily Na allowance (2,300 mg). No research has evaluated salt substitutes or visual cues on salty taste perception of BBQs, thus it was the aim of this research. Consumer studies followed a Balanced Incomplete Block (BIB) designs. For Study I, BBQs prototypes followed a 3-components (NaCl : KCl : Glycine) mixture design, with 38% - 87% less …
Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products,
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 the same …
Introduction To Sorghum Paper Production,
2019
University of Nebraska-Lincoln
Introduction To Sorghum Paper Production, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
Sorghum is a tall grass used for many commercial products such as fodder and syrup. The 10 to 15 feet stalk of the plant has lower lignin than wood and provides a fiber length of 2.31 mm in the outer covering and 1.38 mm for the leaf. Sorghum fiber makes a high quality, strong paper suitable for printing, packaging and paperboard.
Rising Rural Body-Mass Index Is The Main Driver Of The Global Obesity Epidemic In Adults,
2019
Department of Sport, Leisure & Childhood Studies, Cork Institute of Technology, Cork, Ireland
Rising Rural Body-Mass Index Is The Main Driver Of The Global Obesity Epidemic In Adults, Con Burns, Tara Coppinger, Janette Walton, Et Al
Publications
Body-mass index (BMI) has increased steadily in most countries in parallel with a rise in the proportion of the population who live in cities1,2. This has led to a widely reported view that urbanization is one of the most important drivers of the global rise in obesity3,4,5,6. Here we use 2,009 population-based studies, with measurements of height and weight in more than 112 million adults, to report national, regional and global trends in mean BMI segregated by place of residence (a rural or urban area) from 1985 to …
Effect Of Resistant Starch On The Glycemic Effect Of A Meal,
2019
University of the Incarnate Word
Effect Of Resistant Starch On The Glycemic Effect Of A Meal, Sofia Maragoudakis
Theses & Dissertations
The purpose of this study was to determine if supplementation of a high glycemic load breakfast with resistant starch attenuates the glycemic response in young healthy adults. Twenty-one subjects, 23.8 + 3.3 yrs, reported for two days of data collection, having fasted 8-12h. On day 1(control), fasting BG was measured using glucometers, then subjects consumed 2 slices white bread and 250mL apple juice within 15min, the repeated BG measurement at 15, 30, 60, 90, and 120min after baseline. Day 2, the protocol was repeated, except that 10g of resistant starch supplement was added to the apple juice. There was no …
Smartphone Ecological Momentary Assessment: Adherence, Stress, And Sleep Study,
2019
University of Connecticut - Storrs
Smartphone Ecological Momentary Assessment: Adherence, Stress, And Sleep Study, David Massabni
Honors Scholar Theses
It is known that lack of sleep correlates with more stress throughout the day. In this unique study, we utilize participants smartphones to complete surveys through a hyperlink via text message. The use of smartphones could help because stress and sleep can only be measured at a moment’s notice. A sample of 8 participants were assessed for Pittsburgh Sleep Quality Index (PSQI), Perceived Stress Scale (PSS), College Student’s Stressful Event Checklist (CSSEC) along with their height, weight, and blood pressure at baseline. Next, participants were asked to respond to five scheduled surveys over the next two days where they completed …
Characterization And Evaluation Of The Probiotic Properties Of The Sporeforming Bacteria, Bacillus Coagulans Unique Is-2,
2019
University of Nebraska-Lincoln
Characterization And Evaluation Of The Probiotic Properties Of The Sporeforming Bacteria, Bacillus Coagulans Unique Is-2, Amy Garrison
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Probiotics are live organisms, that when consumed in adequate amounts, confer a health benefit to the host. To achieve probiotic status, each potential strain’s functional properties and their safety to the consumer must be comprehensively evaluated. Probiotic effects have been observed to be strain specific, therefore each new strain of interest must be characterized according to their phenotypic and genetic characteristics. There is a list of characteristics that potential probiotic strains should have to be considered as a probiotic. Potential probiotic strains should be evaluated for their acid and bile salt resistance, antimicrobial activity and adherence and colonization to intestinal …
Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation,
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 …
Comparison Of Organic Food Packaging In Denmark, Finland, Germany, Great Britain And Italy,
2019
VTT Technical Research Institute of Finland Ltd
Comparison Of Organic Food Packaging In Denmark, Finland, Germany, Great Britain And Italy, Sara Paunonen, Marja Pitkänen, Mika Vähä-Nissi, Ville Leminen, Mika Kainusalmi
Journal of Applied Packaging Research
The objective of this study was to provide a snapshot of organic food assortments in supermarkets in Denmark, Finland, Germany, Great Britain, and Italy, and compare the packages used for five organic food products (eggs, meat, fish, mushrooms, berries). In addition, a comparison was made between packaging for regular and organic whole eggs. The highest number of organic products was found in the Danish supermarket. The main difference between the countries was in the use of national organic logos. Of the different food products, egg cartons had the most variation in materials and visual design. In all countries the product …
Sensory Analysis For Determining The Influence Of Visual Stimuli Upon Eating Experiences,
2019
Louisiana State University and Agricultural and Mechanical College
Sensory Analysis For Determining The Influence Of Visual Stimuli Upon Eating Experiences, Pitchayapat Chonpracha
LSU Doctoral Dissertations
Consumers are currently more conscious about salt and sugar intake than they were in the past. Visual cues have been shown to impact consumers’ cognitive and their taste perceptions. Current research information about visual cues enhancing human’s tastes expectation of saltiness and sweetness is limited. The sophisticated sensory analysis for products containing a reduced amount of salt and sugar is undoubtedly time–consuming and costly if the sensory experiment is designed with many samples. Therefore, the following three studies were achieved: I) an examination of how intrinsic and extrinsic visual cues affect the overall consumer eating experiences; II) a comparison of …
Combined Effects Of Calcium Ascorbate Treatment And Modified Atmosphere Packaging To Improve Quality Retention Of Fresh-Cut Cantaloupes,
2019
California
Combined Effects Of Calcium Ascorbate Treatment And Modified Atmosphere Packaging To Improve Quality Retention Of Fresh-Cut Cantaloupes, Joongmin Shin, Kevin Mis Solval, Bob Xiang, Youn Suk Lee
Journal of Applied Packaging Research
The impact of passive modified atmosphere packaging technique (MP) and calcium ascorbate (CA) on the extension of freshness and shelf life in fresh-cut cantaloupe was studied at two storage temperatures (4 and 10°C). Fresh cantaloupes were cut into uniform size cubes (25.4 mm x 25.4mm x 25.4mm). Then, half of the fresh cut cubes was dipped into the treatment solution, and the others were not. Clamshell tray with snap-on lid (control) and micro-perforated sealable lid (MP) was used as the fresh cut fruits packaging. Fresh cut cantaloupes in CA and MP combination (CA-MP) observed the highest quality preservation among the …
Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes,
2019
Louisiana State University
Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles
LSU Doctoral Dissertations
Berry fruits are rich sources of polyphenolic compounds (PCs), which can promote health benefits. Anthocyanin concentrations of red raspberry (RR)(Rubus idaeus) extracts were determined to be a total of 887.6 ± 262.8 μg/g cyanidin-3-sophoroside (C3S) equivalents with C3S being the most prevalent. Ellagitannin analysis by MALDI-TOF indicated sanguiin H-6 and lambertianin C were the major ellagitannins present in RR. To explore the efficacy of RR in modulating diabetes, seven type 2 diabetes mellitus (T2DM) and two pre-diabetic patients were given drinks delivering one RR serving (123 g) per day in a smoothie for two weeks. Blood samples were …
Thermostable Phytase In Feed And Fuel Industries,
2019
CSIR-National Institute for Interdisciplinary Science and Technology, Kerala, India
Thermostable Phytase In Feed And Fuel Industries, Ushasree Mrudula Vasudevan, Amit Jaiswal, Shyam Krishna, Ashok Pandey
Articles
Phytase with wide ranging biochemical properties has long been utilized in a multitude of industries, even so, thermostability plays a crucial factor in choosing the right phytase in a few of the sectors. Mesophilic phytases are not considered to be a viable option in the feed industry owing to its limited stability in the required feed processing temperature. In the recent past, inclusion of thermostable phytase in fuel ethanol production from starch based raw material has been demonstrated with economic benefits. Therefore, considerable emphasis has been placed on using complementary approaches such as mining of extremophilic microbial wealth, encapsulation and …
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients,
2019
Teagasc Food Research Centre
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick J. Cullen, Brijesh K. Tiwari
Articles
Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found …
Proximate Composition And Anti-Nutritional Factors Of Fava-Bean (Vicia Faba), Green-Pea And Yellow-Pea (Pisum Sativum) Flour,
2019
Technological University Dublin
Proximate Composition And Anti-Nutritional Factors Of Fava-Bean (Vicia Faba), Green-Pea And Yellow-Pea (Pisum Sativum) Flour, Kim A. Millar, Eimear Gallagher, Roisin Burke, Sinead Mccarthy, Catherine Barry-Ryan
Articles
Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source …
