Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay,
2015
Chapman University
Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …
New Functionally-Enhanced Soy Proteins As Food Ingredients With Anti-Viral Activity,
2015
Institute of Microbiology and Virology
New Functionally-Enhanced Soy Proteins As Food Ingredients With Anti-Viral Activity, Aizhan Sabirzhanovna Turmagambetova, Nadezhda Sergeevna Sokolova, Andrey Pavlinovich Bogoyavlenskiy, Vladimir Eleazvich Berezin, Mary Ann Lila, Diana M. Cheng, Vyacheslav Dushenkov
Publications and Research
Respiratory viruses are a major public health problem because of their prevalence and high morbidity rate leading to considerable social and economic implications. Cranberry has therapeutic potential attributed to a comprehensive list of phytochemicals including anthocyanins, flavonols, and unique A-type proanthocyanidins. Soy flavonoids, including isoflavones, have demonstrated anti-viral effects in vitro and in vivo. Recently, it was demonstrated that edible proteins can efficiently sorb and concentrate cranberry polyphenols, including anthocyanins and proanthocyanins, providing greatly stabilized matrices suitable for food products. The combination of cranberry and soy phytoactives may be an effective dietary anti-viral resource. Anti-viral properties of both cranberry juice-enriched …
How Good Is Good Enough? Data Requirements For Reliable Crop Yield Simulations And Yield-Gap Analysis,
2015
University of Nebraska-Lincoln
How Good Is Good Enough? Data Requirements For Reliable Crop Yield Simulations And Yield-Gap Analysis, Patricio Grassini, Lenny G.J. Van Bussel, Justin Van Wart, Joost Wolf, Lieven Claessens, Haishun Yang, Hendrik Boogaard, Hugo De Groot, Martin K. Van Ittersum, Kenneth Cassman
Department of Agronomy and Horticulture: Faculty Publications
Numerous studies have been published during the past two decades that use simulation models to assess crop yield gaps (quantified as the difference between potential and actual farm yields), impact of climate change on future crop yields, and land-use change. However, there is a wide range in quality and spatial and temporal scale and resolution of climate and soil data underpinning these studies, as well as widely differing assumptions about cropping-system context and crop model calibration. Here we present an explicit rationale and methodology for selecting data sources for simulating crop yields and estimating yield gaps at specific locations that …
Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must,
2015
Central Washington University
Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams
All Master's Theses
The use of shortwave ultraviolet (UVc) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the …
Food And Identity Formation Among Jain Laywomen,
2014
SIT Study Abroad
Food And Identity Formation Among Jain Laywomen, Kristin Mcconnell
Independent Study Project (ISP) Collection
The Jains are a small but influential minority community in India. Their religion is structured around the concept of ahimsa, the strict adherence to nonviolence in one’s every under taking. The ideal Jain diet does the least amount of harm to both oneself and one’s environment, including plants and microscopic organisms. Many foods — including meat, honey, alcohol, and underground vegetables — are forbidden. While Jain philosophy is adamant about avoiding foods that are obtained through violence, it says little about the perspectives and lifestyles of those most often charged with maintaining this diet: Jain laywomen. Because these women are …
Seasonal Variation Of Milk In Central Valley California And The Association Of Milk Variation With The Composition And Texture Of Low Mositure Part Skim Mozzarella,
2014
California Polytechnic State University, San Luis Obispo
Seasonal Variation Of Milk In Central Valley California And The Association Of Milk Variation With The Composition And Texture Of Low Mositure Part Skim Mozzarella, Vaideki Jai
Master's Theses
The chemical composition of milk (specifically casein, fat, and calcium) is known to affect the quality and functional properties of Mozzarella cheese. Therefore, concentrations of total nitrogen, casein nitrogen, non-casein nitrogen, non-protein nitrogen, true nitrogen, casein nitrogen to total nitrogen ratio, casein nitrogen to true nitrogen ratio, fat, total calcium, total solids, somatic cells, and pH were measured in silo milk samples collected weekly over 18-months from a large dairy plant in Central Valley, California from July 2008 to December 2009 to verify changes and correlate to low moisture part skim Mozzarella (LMPS) characteristics. LMPS mozzarella cheese from the same …
The Antimicrobial Activity Of Whey Permeate (Against Escherichia Coli Atcc 25922),
2014
Technological University Dublin
The Antimicrobial Activity Of Whey Permeate (Against Escherichia Coli Atcc 25922), Sahand Mohsen Pour [Thesis]
Other resources
This project evaluated the antimicrobial activity of whey samples and its potential as a new sanitising agent. Whey samples produced during the manufacture of various cheese types were tested. Different thermal treatments (65°C for 10, 20 and 30 minutes, 72°C for 15 sec and 121°C for 15 minutes) were applied to the whey samples. The impact of the heat treatment on mesophilic, psychrotrophic and lactic acid bacteria, yeast and moulds were monitored. The physio-chemical properties (pH, water activity, moisture content, ash content, soluble solids and turbidity), proximate analysis (protein content using the Bradford assay and peptide pattern using SDS-PAGE) of …
Aquaponics And Basil Plant Density,
2014
CSU-Sacramento
Aquaponics And Basil Plant Density, Danika L. Macmaster, Brook Murphy, Dudley Burton
STAR Program Research Presentations
Aquaponics is the use of water from a fish tank to provide nutrients to plants in a soil-less environment. The rocks cultivate the bacteria that turns the ammonia into nitrates that the plants need, and the plant bed functions as a filter for the fish tank. In this study, with the guidance of Doctor Dudley Burton, Doctor Brook Murphy, we researched the optimal plant density for basil in an Aquaponics system. We attempted to control or measure all the other variables to consider, as to isolate the variable of distance between plants. The water flow was spread through the plant …
Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain.,
2014
University of Birmingham
Regulation And Excess : Women And Tea-Drinking In Nineteenth-Century Britain., Tricia Cusack
Dublin Gastronomy Symposium
No abstract provided.
Desire And Fear: Food As Art In 'Babette's Feast.',
2014
Vancouver, Canada.
Desire And Fear: Food As Art In 'Babette's Feast.', Carolyn Levy
Dublin Gastronomy Symposium
No abstract provided.
Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir,
2014
Central Queensland University
Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien
Dublin Gastronomy Symposium
No abstract provided.
''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book.,
2014
University of Birmingham, UK.
''The Aroma Produced This Time Is Inviting'' : Variations In Gustatory Enthusiasm In The African Cookery Book., Igor Cusack
Dublin Gastronomy Symposium
No abstract provided.
Lust For Leaves.,
2014
Harvard University
Craving National Identity: Irish Diplomatic Dining Since 1922,
2014
Technological University Dublin
Craving National Identity: Irish Diplomatic Dining Since 1922, Elaine Mahon
Dublin Gastronomy Symposium
No abstract provided.
Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products.,
2014
Galway-Mayo Institute of Technology
Acorn : Staple Food From The Past Or Novel Food For The Future? An Investigation Into The Desirability And Acceptability Of Flour Products., Francesco Noci
Dublin Gastronomy Symposium
No abstract provided.
Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs.,
2014
Cork Institute of Technology
Craving Success : Introduction To Critical Success Factors In The Restaurant Industry And An Overview Of Two Successful Restaurateurs., J. J. Healy
Dublin Gastronomy Symposium
No abstract provided.
Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet.,
2014
University College Dublin
Recalibrating Cravings And Desires Towards A Whole-Food Plant-Based Diet., Frank Armstrong
Dublin Gastronomy Symposium
No abstract provided.
Craving Alcohol.,
2014
Technological University Dublin
Craving Alcohol., James Peter Murphy
Dublin Gastronomy Symposium
No abstract provided.
Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking.,
2014
University of Arkansas
Music Preferences In Casual Restaurants : The Relationship Between Experience Quality With Music Characteristics, Type And Liking., Robert Harrington
Dublin Gastronomy Symposium
No abstract provided.
Suppressing Desire As Culinary Discipline: Can Culinary Education Be Hedonistic? Should It Be?,
2014
Drexel University
Suppressing Desire As Culinary Discipline: Can Culinary Education Be Hedonistic? Should It Be?, Jonathan Deutsch
Dublin Gastronomy Symposium
No abstract provided.
