Other Food Science Commons^™

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 …

Evaluation Of Brewer's Spent Grain Hydrolysate As A Substrate For Production Of Thermostable Α-Amylase By Bacillus Stearothermophilus, Rajeev Ravindran, Gwilym A. Williams, Amit Jaiswal

Articles

In the present study, BSG was hydrolysed using cellulolytic enzymes and used as a growth medium supplement for cultivation of the thermophilic bacterium, Bacillus stearothermophilus in the production of α-amylase. A central composite design involving five parameters and four levels viz. starch, peptone, KCl, and MgSO4 along with BSG hydrolysate was used to derive the optimal media composition. The fermentation was conducted using shake flasks for 36 h at a temperature of 50 °C and pH 7.0 at 220 rpm. Optimization trials revealed that maximal amylase production (198.09 U/ml) occurred with a medium composition of starch (0.2% w/v), peptone (0.2% …

Consumer Perceptions Of Labeling Claims On Poultry Products, Sarah Townley

Agricultural Education, Communications and Technology Undergraduate Honors Theses

An increasing number of consumers wants more knowledge of how the food they eat is produced, and specifically, how animals used in the production of their food are raised. One method consumers use to become more aware of production practices behind the food they purchase and consume is simply reading food labels. Labeling claims can be defined as textual, pictorial, graphic, or symbolic representation that either explicitly states or implies that a food product has a specific set of properties supported by a certification process. The purpose of this study is to gather data regarding consumer knowledge and understanding of …

Energy And Water Assessment And Plausibility Of Reuse Of Spent Caustic Solution In A Midwest Fluid Milk Processing Plant, Carly Rain Adams

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

The Food Energy and Water Nexus (FEW Nexus) is the inseparable connection linking these resources. The concept of the FEW Nexus within the food industry addresses the connection of water and energy as key members of food production. The steady increase in population and the increase in food demand are directly related, therefore, the need for water and energy. Immediately taking on this critical challenge will lead to tangible impacts on the water and energy crisis facing the food system. To reduce the distance between process productivity and resource efficiency it must first be determined, within food processing, where water …

Food Safety Knowledge And Practices Among Saudi Mothers, Wafa O. Ayaz, Anushree Priyadarshini, Amit Jaiswal

Articles

This study examines food safety knowledge and practices of mothers in Saudi Arabia. A total of 979 respondents participated in the study and completed a questionnaire that accessed their knowledge of food storage, food handling, usage and maintenance of kitchen facilities, personal hygiene and food poisoning. Results showed that mothers in Saudi Arabia had moderate knowledge of food storage (passing rate 64.9%) and usage and maintenance of kitchen facilities (passing rate 66.5%). While they had good knowledge of personal hygiene (passing rate 83.8%) and food poisoning (passing rate 78.5%), their knowledge with regard to food handling was poor (passing rate …

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans, Hollman Andres Motta Romero

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

Pulses represent a rich source of nutrition and have several potential health benefits such as the reduction of the risk of developing cardiovascular diseases, obesity, and diabetes. Beans from the species Phaseolus vulgaris and Cicer arietinum are important crops raised in some regions of the United States, including Western Nebraska. Nevertheless, the traditional preparation procedures involved in the cooking of these beans are tedious and time-consuming, thus leading to the underutilization of these resources. Therefore, the present work focused on evaluating alternative utilizations of these beans in order to improve their economic value.

One alternative to improve the consumption of …

Identification Of Shark Species In Commercial Products Using Dna Barcoding, Rosalee S. Hellberg, Rachel B. Isaacs, Eduardo L. Hernandez

Food Science Faculty Articles and Research

Sharks are harvested globally and sold in a variety of commercial products. However, they are particularly vulnerable to overfishing and many species are considered protected or endangered. The objective of this study was to identify species in various commercial shark products and to assess the effectiveness of three different DNA barcoding primer sets. Thirty-five products were collected for this study, including fillets, jerky, soup, and cartilage pills. DNA barcoding of these products was undertaken using two full-length primer sets and one mini-barcode primer set within the cytochrome c oxidase subunit (COI) gene. Successfully sequenced samples were then analyzed and identified …

Acidulant Effect On Greening, Reducing Capacity, And Tryptophan Fluorescence Of Sunflower Butter Cookie Dough During Refrigerated Storage, Joele Tsopkeng Atonfack, Zeynep Akyol Ataman, Lilian M. Were

Food Science Faculty Articles and Research

BACKGROUND: Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone-amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol-amino acids. Acidulants were tested as potential anti-greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (»ex=280nm, »em=300-500), color (hunter LAB), reducing capacity (DPPH and Folin-Ciocalteu reagent reducing capacity/FCRC), and hydroxycinnamic acids were measured.

RESULTS: The pH range of acidified doughs was 4.83–6.98 compared to 7.65- 9.18 in nonacidified leavened doughs after 24 days. …

Using Clinical Technology In Epic To Impact Malnutrition Reimbursement, Melissa Faura Rd, Ldn, Catherine Carter Rd, Ldn, Melinda Polk Ms, Rd, Cnsc, Ldn, Suzanne Ickes Rd, Ldn, Kimberly Procaccino Mba, Rd, Ldn, Ann Flickinger Ms, Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Technology At Your Fingertips: Allocation Of Clinical Resources Across Multi-Site Network, Ann Flickinger Ms, Rd, Ldn, Melissa Faura Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Genau, Charles (Fa1212), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1212. Student paper titled “Winemaking: The Old and New Way” in which Charles Genau details the process of wine production from harvest, to fermentation, bottling, and distribution. Genau compares and contrasts methods of traditional winemaking with contemporary approaches. He also gathered his information from two winemakers of different ages and ethnic backgrounds. The paper contains two illustrations of the winemaking process.

Griggs, Joe (Fa 1208), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1208. Student paper titled “Moonshine” in which Joe Griggs interviews E.Y. Hurt, a native of Todd County, about his varied business ventures including owning motels, grocery stores, and, eventually, a moonshine still. Hurt describes the fermentation process, production, and running of moonshine in Kentucky during the Prohibition era. The paper also contains a brief biographical background of the informant as well as two fully transcribed interviews with Hurt.

Health And Nutrition, Sydney Williams, Lauren Larson

Honors Program: Expanded Learning Clubs

The goal of this club was to inform and build upon the knowledge about health and nutrition of 4th and 5th graders. We did different activities to engage the children in a fun way of learning about health and nutrition so that it wouldn't feel like an extension of school.

Justice Served Fresh: Associations Between Food Insecurity, Community Gardening, And Property Value, Micajah Daniels, Courtney Coughenour Ph.D

McNair Poster Presentations

Numerous stakeholders in Nevada have used a variety of efforts to combat the growth of food insecurity facing Nevadans. The purpose of this research project is to understand the association between food insecurity, community gardens, and property value. Following the wealth of scholarship on these topics and data collected from community garden agencies in Southern Nevada, the research questions for this project include: (1) Where are community gardens located in SNV? (2) What efforts community gardens agencies are doing to address food insecurity (most interested in their efforts using community gardens)? (3) What are the perceptions of supports and barriers …

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 10⁰ to 10⁶ colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco samples. Following …

Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges, Karina Cruz Rodriguez (Friscia), José De Jesús Ornelas-Paz, Vrani Ibarra-Junquera, Maria Criselda Toto, Akanksha Jain, Anuradha Prakash

Food Science Faculty Articles and Research

The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ‘Barnfield’ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15, or 1 kGy of gamma irradiation. The fruit were stored for 3 weeks at 5 °C and then for 1 week at 20 °C. After storage, the fruit from the top and bottom layers were separately evaluated for quality. The development of stem-end rind breakdown (SERB) was the main cause of quality loss and was greater …

Interactions Between Mushroom Powder, Sodium Chloride, And Bovine Proteins And Their Effects On Lipid Oxidation Products And Consumer Acceptability, Natalie Tom, Hatouf Ahmed Alnoumani, Lilian Were

Food Science Faculty Articles and Research

The antioxidant capacity of dried Agaricus bisporus mushrooms (DAB) in beef has previously been assessed. However, interactions between lipid oxidation products, mushroom polyphenols, and bovine proteins present in beef to explain the mushroom's antioxidative effect, has not been determined. Oven-dried or lyophilized DAB with and without 15 g NaCl/kg beef (1.5%) or 20 g NaCl/kg beef (2%) were added to sarcoplasmic protein homogenates from top round beef. Malondialdehyde and volatile aldehyde binding to sarcoplasmic protein (SP) were monitored. Oven dried had 64% higher total phenolic compared to lyophilized DAB, leading to ∼50% lower malondialdehyde content in beef with oven …

Influences Of Intrinsic And Extrinsic Hand-Feel Touch Cues On Sensory Perception And Emotional Responses Toward Beverage Products, Ragita Cantika Pramudya

Graduate Theses and Dissertations

Consumer perception of and preference toward products are influenced by intrinsic product-specific (e.g., product temperature) and extrinsic non-product-specific (e.g., packaging or container) characteristics. Besides communicating information between products and consumers to create expectations toward the content at the point of sale, packaging also influences sensory perception of the content during consumption. Previous cross-modal studies on packaging effects on the content had largely overlooked hand-feel touch cues. Touch closely relates to consumers’ emotional responses to and their quality evaluation of products. One way to manipulate hand-feel touch cues in a beverage consumption setting is to vary materials of cup sleeve, which …

Modifying The Mineral Profile Of Crickets (Acheta Domesticus) Using A Supplemented Diet, Rhianne Morgan Le Maxwell

Master's Theses

Captive insectivores may consume invertebrates as all, or part of their overall diet. The challenge with feeding captive insectivores involves the limited number of invertebrate species that are commercially available, and the lack of key nutrients provided by these insects. Among these insects, a naturally occurring low concentration of calcium and an inverse calcium to phosphorus ratio may put insectivores at the risk of developing hypocalcemia. A strategy to correct this nutrient imbalance involves supplementing the insect diet with high concentrations of targeted nutrients – a term referred to as gut-loading. Current industry guidelines recommend feeding a supplemented diet for …

Almond Milk Powder Fortification With Flaxseed Oil (Linum Usitatissimum) As An Alternative Non-Dairy Milk Powder For Infants And Toddlers, Federico Bueno

LSU Master's Theses

Lactose intolerances in toddlers have become a major concern. Almond milk (AM) has nutritional benefits and a texture like dairy milk without the content of lactose. Because of longer stability and storage, milk is often stored in powdered form. An almond milk fortified with flaxseed oil in powdered form may be an alternative. Flaxseed oil (FO) contains high amounts of alpha-linolenic acid (ALA) which is a precursor to DHA and EPA. The objectives of this study were: the development of an AM spray-dried powder with microencapsulated FO (AMFOP), the determination of the mass and energy balance of that AMFOP production, …