Food Science Commons^™

Development Of Add-On Materials To Supplement Food Safety Modernization Act Trainings In The Western U.S., Jovana Kovacevic

Journal of Extension

During the 2017 annual meeting of the Western Regional Center to Enhance Food Safety, 52 representatives from 15 western states/territories, regional centers funded through USDA-NIFA Food Safety Outreach Program, federal and state government agencies, and non-governmental organizations prioritized topics for the Food Safety Modernization Act (FSMA) training materials that address region-specific agricultural production and processing systems. This article describes supplemental materials or “add-ons” developed to support FSMA-related food safety trainings. Although the materials were developed for the western region stakeholders, they can be applied or adapted to other regions in or outside the U.S. to enhance food safety trainings.

Community Solar Dehydrator Plans, Kate Weigel, Roslynn Mccann

All Current Publications

As interest in home gardening and self sufficiency surged during the pandemic, many are looking for ways to preserve foods from their newfound harvests. This fact sheet provides an overview of how to build a community solar food dehydrator for food preservation, based on our experience doing so for the community of Moab, Utah. A list of needed building materials, tools, and specific plans are included.

Challenges In Gluten Analysis: A Comparison Of Four Commercial Sandwich Elisa Kits, Plaimein Amnuaycheewa, Lynn Niemann, Richard E. Goodman, Joseph L. Baumert, Steve L. Taylor

Department of Food Science and Technology: Faculty Publications

Gluten is composed of prolamin and glutelin proteins from several related grains. Because these proteins are not present in identical ratios in the various grains and because they have some differences in sequence, the ability to accurately quantify the overall amount of gluten in various food matrices to support gluten-free labeling is difficult. Four sandwich ELISAs (the R-Biopharm AG R5 RIDASCREEN®, the Neogen Veratox® R5, the Romer Labs AgraQuant® G12, and the Morinaga Wheat kits) were evaluated for their performance to quantify gluten concentrations in various foods and ingredients. The Morinaga and AgraQuant® G12 tests yielded results comparable to the …

Enhancing The Bioaccessibility Of Lycopene From Tomato Processing Byproducts Via Supercritical Carbon Dioxide Extraction, Ali Ubeyitogullari, Ozan N. Ciftci

Department of Food Science and Technology: Faculty Publications

Tomato peel and seed from tomato processing industry are treated as waste; however, they contain lycopene, a high-value bioactive compound. In this study, lycopene was extracted from tomato peel and seed using supercritical carbon dioxide (SC–CO₂) and hexane, and the bioaccessibilities of lycopene in the SC-CO₂- and hexaneextracted oleoresins were investigated for the first time. The (Z)-lycopene content of the SC-CO₂-extracted oleoresin (69%) was higher than that of hexane-extracted oleoresin (45%). Separation of the insoluble fraction from the oleoresins increased the (Z)-lycopene contents of the SC-CO₂- and hexane-extracted oil fractions to 80% …

Biogeosciences Perspectives On Integrated, Coordinated, Open, Networked (Icon) Science, D. Dwivedi, A. L. D. Santos, M. A. Barnard, T. M. Crimmins, A. Malhotra, K. A. Rod, K. S. Aho, S. M. Bell, B. Bomfim, F. Q. Brearley, H. Cadillo-Quiroz, J. Chen, C. M. Gough, E. B. Graham, C. R. Hakkenberg, L. Haygood, G. Koren, E. A. Lilleskov, L. K. Meredith, S. Naeher, Z. L. Nickerson, O. Pourret, H.-S. Song, M. Stahl, N. Taş, R. Vargas, S. Weintraub-Leff

Department of Food Science and Technology: Faculty Publications

This article is composed of three independent commentaries about the state of Integrated, Coordinated, Open, Networked (ICON) principles in the American Geophysical Union Biogeosciences section, and discussion on the opportunities and challenges of adopting them. Each commentary focuses on a different topic: (a) Global collaboration, technology transfer, and application (Section 2), (b) Community engagement, community science, education, and stakeholder involvement (Section 3), and (c) Field, experimental, remote sensing, and real-time data research and application (Section 4). We discuss needs and strategies for implementing ICON and outline short- and long-term goals. The inclusion of global data and international …

The Online Ordering Behaviors Among Participants In The Oklahoma Women, Infants, And Children Program: A Cross-Sectional Analysis, Qi Zhang, Kayoung Park, Junzhou Zhang, Chuanyi Tang

Department of Marketing Faculty Scholarship and Creative Works

The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is a nutrition assistance program in the United States (U.S.). Participants in the program redeem their prescribed food benefits in WIC-authorized grocery stores. Online ordering is an innovative method being pilot-tested in some stores to facilitate WIC participants’ food benefit redemption, which has become especially important in the COVID-19 pandemic. The present research aimed to examine the online ordering (OO) behaviors among 726 WIC households who adopted WIC OO in a grocery chain, XYZ (anonymous) store, in Oklahoma (OK). These households represented approximately 5% of WIC households who redeemed …

Effect Of Very High Frequency Microwave Light On Bread Properties, Dilrabo Tuychieva, Gulnoza Djakhangirova, Yodgorbek Ismoiljonov

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the research was to study the effect of microwave on the baking properties of flour obtained from disinfected wheat grain. Trial laboratory baking from grain decontaminated by microwave was carried out. The main physical and chemical indicators of the quality of bakery products are humidity; acidity and porosity. As the object of the study, we used shaped and hearth bread from flour of the 1st grade, made from grain disinfected by microwave. The most acceptable parameters of neutralization were identified, in particular, the duration of exposure to microwave and the amount of power at which the studied …

Investigation Of The Process Of Cotton Cake Extraction Under The Influence Of Pulsed Electric Current, Fazliddin Kayimov, Kakhramon Majidov, Nargiza Sabirova

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of work is study the process of cotton cake extraction by exposure to pulsed electric current. The kinetic equations determined the dependences of technological parameters on external and internal factors. It is established that the technological parameters determine the choice of appropriate dependencies for calculating the parameters of the kinetic equation. Mathematical processing and planning of the experimental data results conducted for extraction of cotton cake.

Activation Of Water Used In The Preparation Of Wheat Grain For Varietal Milling, Suvankul Ravshanov, Ismoil Isabaev

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the study is to change the properties of water in order to achieve the optimum impact on wheat grain in preparation for variety milling. The results of influence on the properties of drinking water by acoustic waves in the frequency range of 10-1000 Hz for 1 minute were determined. It is established that the optimal range of exposure is the interval of 80-100 Hz. At the same time water activation is achieved, leading to changes in its properties, such as specific water resistance, electric conductivity, content of dissolved salts, which positively affects the technological indicator - the …

The Nexus Of Gut Microbiota, Diet, And Health, Sajal Bhattarai, Srinivas Janaswamy

Dairy Science and Food Science Faculty Publications: 2022 to Present

The gut microbiome incorporates the ecological niche specific to the totality of the microorganisms in the human gut. Unique to every individual, the blueprint of the microbiome sets up at birth and functions as a human organ and plays a significant role in digestion, detoxification, fighting pathogens, modulating the immune system, and improving health. The gut microbiota and associated health implications are influenced by factors such as birth and age, diseases, use of antibiotics and food components (e.g., complex carbohydrates and dietary fibers, plant proteins, unsaturated fatty acids, and functional compounds of natural origin such as flavones, flavonoids, polyphenols, and …

Donna Martin - Covid 19 Oral History Project, Donna Martin, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experience of Donna Martin, nutrition director for Burke County (Georgia) Public Schools.

Should Panelists Refrain From Wearing A Personal Fragrance Prior To Sensory Evaluation? The Effect Of Using Perfume On Olfactory Performance, Thadeus L. Beekman, Kaushik Luthra, Shady Afrin Jeesan, Rebecca Bowie, Han-Seok Seo

Food Science Faculty Publications and Presentations

It is typically recommended that panelists should refrain from wearing personal fragrances, such as perfume or cologne, prior to sensory evaluation. Interestingly, no study has been reported as to whether panelists' perceptions of test samples could be affected by personal fragrances worn by themselves. The objective of this study was, therefore, to determine the effect of such a personal fragrance on olfactory performance. Nineteen untrained participants were screened, recruited for, and underwent the Sniffin' Sticks test designed for measuring olfactory performances that included the odor threshold, discrimination, and identification (TDI). The olfactory performance tasks were conducted under three fragrance level …

Chris Burkhardt – Covid 19 Oral History Project, Chris Burkhardt, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Chris Burkhardt, who is the executive director of school nutrition for the Cleveland (Ohio) Metropolitan School District.

The Poultry Industry And Its Environmental Impacts, Mohamed Taha El-Barbary M.A. Omar

Archived Theses and Dissertations

No abstract provided.

Snp-Based Breeding For Broiler Resistance To Ascites And Evaluation Of Correlated Production Traits, Katie Pepper Lee, Nicholas B. Anthony, Sara K. Orlowski, Douglas D. Rhoads

Biological Sciences Faculty Publications and Presentations

Background

The goal of this study was to evaluate marker-assisted selection (MAS) in broiler chickens using previously mapped gene regions associated with ascites syndrome incidence. The second-generation MAS products were assessed for impact on ascites phenotype and whether there were associated changes in important production traits. Previously, we used whole genome resequencing (WGR) to fine-map 28 chromosomal regions as associated with ascites phenotype in our experimental ascites broiler line (Relaxed, REL) based on a hypobaric chamber challenge. Genotypes for single nucleotide polymorphisms (SNPs) in mapped regions on chromosomes 2 and 22, were used for MAS in our REL line. After …

Annette Derouin – Covid 19 Oral History Project, Annette Derouin, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Annette Hendrickx Derouin, who is the Director of Food and Nutrition Services for Willmar, New London-Spicer, Montevideo and Community Christian Schools in Minnesota. These four districts offer the Child Nutrition Programs to the fullest extent possible. Annette has worked in School Nutrition for over 25 years. She is a Registered Dietitian and has her Master’s Degree in Health and Nutrition Administration. She holds the …

Form Of Supplemental Selenium Affects The Expression Of Mrna Transcripts Encoding Selenoproteins, And Proteins Regulating Cholesterol Uptake, In The Corpus Luteum Of Grazing Beef Cows, Sarah N. Carr, Benjamin R. Crites, Joy L. Pate, Camilla H. K. Hughes, James C. Matthews, Phillip J. Bridges

Animal and Food Sciences Faculty Publications

Selenium (Se)-deficient soils necessitate supplementation of this mineral to the diet of forage-grazing cattle. Functionally, Se is incorporated into selenoproteins, some of which function as important antioxidants. We have previously shown that the source of supplemental Se; inorganic (sodium selenite or sodium selenate; ISe), organic (selenomethionine or selenocysteine; OSe) or 1:1 mix of ISe and OSe (MIX), provided to Angus-cross cows affects concentrations of progesterone (P4) during the early luteal phase of the estrous cycle. In this study, we sought to investigate (1) the effect of form of Se on the expression of mRNA encoding selenoproteins in the corpus luteum …

Effects Of Antimicrobial Addition On Lipid Oxidation Of Rendered Chicken Fat, Janak Dhakal, Dalton Holt, Charles G. Aldrich, Carl Knueven

Department of Food Science and Technology: Faculty Publications

This study evaluated the effects of antimicrobial acidulant addition on lipid oxidation of rendered chicken fat. Chicken fat was untreated (control) or treated with either sodium bisulfate (SBS) or lactic acid (LA) at 0.5% w/w and incubated for 6 wk at 40 °C. Peroxide value (PV), p-anisidine value (AV), and free fatty acid (FFA) levels were measured at days 0 (D0), 1(D1), 3 (D3), 5 (D5), and 7 (D7), and weeks 2 (W2), 3 (W3), 4 (W4), 5 (W5), and 6 (W6). The FFA level of untreated-control fat was ~7% and remained consistent throughout the incubation until W6 (~8.5%; P …

Gay Anderson – Covid 19 Oral History Project, Gay Anderson, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Gay Anderson, School Nutrition Director in the Sioux Falls School District in South Dakota. Gay has almost 40 years of experience in food service.

Lonnie Burt - Covid 19 Oral History Project, Lonnie Burt, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Lonnie Burt, who is presently employed as the Senior Food & Child Nutrition Services Director for the Hartford Public Schools where she oversees the school meal program, including Breakfast, Lunch, Afterschool Snacks, At-Risk Supper, Summer Feeding and the Fresh Fruit and Vegetable Program Grant. She has worked in Child Nutrition for the past 33 years and has been in Hartford since 2004. Lonnie also …