Food Science Commons^™

Community Interventions To The Food Insecurity Crisis Inuit Currently Face In Nunangat, Alyssia R. Getschow

Honors Theses

Inuit living in Nunangat, a northern territory in Canada, are facing unprecedented rates of food insecurity. The increasing impacts of anthropogenic climate change are rapidly changing the Arctic landscape in Nunangat, posing challenges to Inuit hunters who hunt and live completely self-sufficient off of the land. This lack of access to country foods and the impacts these conditions are having on Inuit communities are forcing Inuit to consider aid propositions from the Canadian government. Due to a long history of conflict with white settlers during the colonization of Canada, there is a feeling of distrust and cultural distaste between Canada …

Some Fermentation Parameters Affecting The Cell Growth Of Saccharomyces Cerevisiae And The Qualities Of Black Rice Beverage, Aung Pyae

Chulalongkorn University Theses and Dissertations (Chula ETD)

Black rice (Hom Nil: Oryza sativa) is well-known for their health benefits thanks to their high content in proteins, fibers, vitamins and minerals as well as their abundance in phenolic compounds. These compounds contribute to the color and antioxidant properties of the black rice. Thus, the aim of the study was to conduct fermentation on black rice using two varieties of yeast strains, Saccharomyces cerevisiae SC90 and M30, over the course of 10 days comparing temperature and sucrose adding. The obtained data can be utilized in designing and developing a functional fermented beverage with black rice. In the process, black …

Effect Of Cinnamon And Nutmeg Essential Oils On The Smoked Meat (Se'i Sapi) Quality, Ulil Afidah

Chulalongkorn University Theses and Dissertations (Chula ETD)

Se’i sapi is a traditional Indonesian smoked meat product that is normally degraded by both microorganisms and lipid oxidation. The aim of this study was to determine the effect of essential oils on the quality of sterilized se’i sapi. Firstly, antioxidant activity and total phenolic compounds of cinnamon (CEO) and nutmeg (NEO) essential oils, and liquid smoke were investigated. It was found that CEO and NEO had good potential on their antioxidant activities, while liquid smoke exhibited very low antioxidant activity. Total phenolic content of CEO and NEO showed a high value, which were 110.64 and 109.13 mg GAE/g, respectively. …

การผลิตน้ำทุเรียนที่มีปริมาณฟรักโทโอลิโกแซ็กคาไรด์สูง, นันทัชพร ไชยชนะ

Chulalongkorn University Theses and Dissertations (Chula ETD)

งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของเอนไซม์ Pectinex® Ultra SL-L ต่อการลดปริมาณน้ำตาลซูโครสในน้ำทุเรียนเข้มข้น 15% w/w โดยศึกษาที่อุณหภูมิ 55 องศาเซลเซียส และแปรระยะเวลาในการบ่ม 2, 4, 8, 24 และ 48 ชั่วโมง ศึกษาผลของการเติมนมต่อความคงตัวของฤทธิ์การต้านอนุมูลอิสระในน้ำทุเรียนที่เก็บรักษาที่อุณหภูมิ 4 องศาเซลเซียส เป็นเวลา 15 วัน และศึกษาหาภาวะที่เหมาะสมต่อการผลิตไมโครแคปซูลน้ำทุเรียนด้วยการทำแห้งแบบพ่นฝอย โดยแปรชนิดสารห่อหุ้ม (มอลโตเด็กซ์ตรินต้านทานการย่อย, มอลโตเด็กซ์ตรินต้านทานการย่อยผสมกับกัมอาระบิก และกัมอาระบิก) และอุณหภูมิขาเข้า (140 และ 160 องศาเซลเซียส) โดยผลการทดลองพบว่าการใช้เอนไซม์ Pectinex® Ultra SP-L ส่งผลทำให้ปริมาณน้ำตาลซูโครสในน้ำทุเรียนมีปริมาณลดลงและมีปริมาณ fructooligosaccharide (FOS) เพิ่มขึ้น โดยระยะเวลาการบ่มไม่ส่งผลต่อปริมาณ FOS อย่างมีนัยสำคัญ (p>0.05) และเลือกระยะการบ่มที่เวลา 2 ชั่วโมง ไปใช้ในขั้นตอนต่อไป และจากผลการศึกษาผลของการเติมนมต่อความคงตัวของฤทธิ์การต้านอนุมูลอิสระในน้ำทุเรียนพบว่าน้ำทุเรียน น้ำทุเรียนเติมเอนไซม์ น้ำทุเรียนผสมนม และน้ำทุเรียนผสมนมเติมเอนไซม์ มีปริมาณน้ำตาลซูโครสและ FOS ปริมาณสารประกอบฟีนอลิกทั้งหมด และฤทธิ์การต้านอนุมูลอิสระที่ลดลงอย่างมีนัยสำคัญทางสถิติ (p≤0.05) เมื่อมีระยะเวลาการเก็บรักษาที่เพิ่มขึ้น ในขณะที่ปริมาณจุลินทรีย์ทั้งหมดและปริมาณยีสต์และรามีปริมาณเพิ่มขึ้นน้อยกว่า 4 log CFU/mL โดยน้ำทุเรียนผสมนมเติมเอนไซม์มีค่าพรีไบโอติกแอกทิวิตีมากที่สุด และเลือกน้ำทุเรียนเติมเอนไซม์ไปใช้ในการศึกษาหาภาวะที่เหมาะสมต่อการผลิตไมโครแคปซูลน้ำทุเรียนด้วยการทำแห้งแบบพ่นฝอย จากการทดลองพบว่าทุกปัจจัยในภาวะการผลิตผงไมโครแคปซูลน้ำทุเรียนส่งผลต่อสมบัติทางกายภาพ เคมี และฤทธิ์การต้านอนุมูลอิสระของไมโครแคปซูลน้ำทุเรียนอย่างมีนัยสำคัญทางสถิติ (p≤0.05) และพบว่าผงไมโครแคปซูลมีสีเหลืองสว่างปนเขียวอ่อน มีร้อยละผลผลิตอยู่ในช่วง 48.94±0.90% ถึง 64.50±1.86% มีความชื้นและค่ากิจกรรมของน้ำต่ำกว่า 6% และ 0.3 ตามลำดับ ซึ่งเป็นไปตามมาตรฐานผลิตภัณฑ์อาหารแห้ง ความสามารถในการละลายอยู่ในช่วง 81.53±4.65% ถึง 94.21±5.58% มีประสิทธิภาพในการกักเก็บสารต้านอนุมูลอิสระอยู่ในช่วง 88.63±0.20% ถึง 97.28±0.14% และผลจากกล้องจุลทรรศอิเล็กตรอนแบบส่องกราดพบว่าผงไมโครแคปซูลที่ใช้มอลโตเด็กซ์ตรินต้านทานการย่อยเป็นสารห่อหุ้มมีลักษณะรูปร่างทรงกลม พื้นผิวเรียบมากกว่าสารห่อหุ้มชนิดอื่น ในขณะที่ผงไมโครแคปซูลที่ใช้มอลโตเด็กซ์ตรินต้านทานการย่อยผสมกัมอาระบิกและกัมอาระบิกเป็นสารห้อหุ้มมีลักษณะพื้นผิวไม่เรียบและมีรอยบุบโดยรอบ เมื่อพิจารณาปริมาณสารประกอบฟีนอลิกและฤทธิ์การต้านอนุมูลอิสระพบว่าผงไมโครแคปซูลน้ำทุเรียนที่ใช้กัมอาระบิกเป็นสารห่อหุ้มและมีอุณหภูมิขาเข้า 140 องศาเซลเซียส มีปริมาณสารประกอบฟีนอลิกและฤทธิ์การต้านอนุมูลอิสระด้วยวิธี DPPH และ FRAP …

Impact Of Storage Conditions And Varieties On The Composition, Physical Properties, And Functionality Of Dry Peas, Sushmita Karki

Electronic Theses and Dissertations

Dry peas are sustainable, healthy, and nutritious pulse crop and are excellent source of protein and complex carbohydrates as well as micronutrients. The effects of storage conditions on composition of beans and cereals have been widely reported. The information gained contributed significantly to better storage practices for these commodities. However, literature addressing the chemical composition, functionality, and physical characteristics of dry pea seeds upon storage is scarce. This study was designed to address the impact of storage conditions and varieties on the nutrient profile, functionality, and physical properties of dry pea seeds. Six different varieties of dry peas were stored …

Prairie Cordgrass Cellulose: A Sustainable Resource To Develop Biodegradable Films, Mominul Hoque

Electronic Theses and Dissertations

Plastics are versatile and cost-effective materials with a wide variety of functionalities. Their non-biodegradability, however, is an environmental concern. Plastic waste accumulation in landfills and natural habitats results in health issues, mainly due to the leaching of chemicals from plastic products that further transfer to humans and wildlife. Many countries around the globe have imposed restrictions on plastic use. Despite these concerted efforts, a pressing scientific need exists to find an alternative to plastics. Cellulose from abundant agricultural biomass stands out as a viable alternative due to its robust structure, biocompatibility, biodegradability, low density, and non-toxicity. This research aims to …

Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera

Electronic Theses and Dissertations

This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ºC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (𝑅2>0.98, 𝑅2 𝑎𝑑𝑗>0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content.

Finding The Best Predictors For Foot Traffic In Us Seafood Restaurants, Isabel Paige Beaulieu

Honors Theses and Capstones

COVID-19 caused state and nation-wide lockdowns, which altered human foot traffic, especially in restaurants. The seafood sector in particular suffered greatly as there was an increase in illegal fishing, it is made up of perishable goods, it is seasonal in some places, and imports and exports were slowed. Foot traffic data is useful for business owners to have to know how much to order, how many employees to schedule, etc. One issue is that the data is very expensive, hard to get, and not available until months after it is recorded. Our goal is to not only find covariates that …

Assessing The Environmental And Economic Sustainability Of Functional Food Ingredient Production Process, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria

Articles

Development and application of novel technologies in food processing is vital for ensuring the availability of adequate, safe, and convenient food with the desired quality and functional properties. Environmental and economic sustainability of technologies is essential prior to their application in the food processing sector. The objective of this research is to determine the environmental and economic feasibility of ultrasound-assisted extraction (UAE) for recovering functional food ingredients from seaweed. Experimental data is used to conduct a life cycle assessment (LCA) to investigate the environmental performance with a functional unit (FU) of obtaining 1 g of extracted polyphenols, measured as gallic …

Application Of High-Intensity Ultrasound To Improve Food Processing Efficiency: A Review, Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit Jaiswal

Articles

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications …

Advances In Emerging Technologies For The Decontamination Of The Food Contact Surfaces, Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal

Articles

Foodborne pathogens could be transferred to food from food contact surfaces contaminated by poor hygiene or biofilm formation. The food processing industry has various conditions favouring microbes' adherence, such as moisture, nutrients, and the microbial inoculums obtained from the raw material. The function of the ideal antimicrobial surface is preventing initial attachment of the microbes, killing the microbes or/and removing the dead bacteria. This review article provides detail about the challenges food industries are facing with respect to food contact materials. It also summarises the merits and demerits of several sanitizing methods developed for industrial use. Furthermore, it reviews the …

Food Environment, Food Acquisition Behavior, And Fruit And Vegetable Consumption Among Burmese Immigrants And Refugees : A Socio-Ecological Study, Hnin Wai Lwin Myo

Legacy Theses & Dissertations (2009 - 2024)

Background: Using the framework of the Socio-Ecological Model, the current study aimed to investigate the associations between nutritional knowledge, food environment, food acquisition behavior, and daily recommended fruit and vegetable consumption (≥5 cups of fruits and vegetables) among Burmese refugees and immigrants in the Capital Region, New York. Methods: During July - November 2018, a cross-sectional survey with face-to-face interviews was conducted among Burmese refugees and immigrants aged 18 years and older living in Albany and Rensselaer counties (n=173, 52.0% female, mean age = 42.8). Daily recommended fruit and vegetable consumption was determined as ≥5 cups of fruit and vegetable …

Don’T Forget To Wash! Water, Sanitation, And Hygiene Among Zambian Students, Katie Schmitz

NUTR/GLST 498b: Global Research Experiences in Nutrition and Health

Introduction: Water, sanitation, and hygiene practices in sub-Saharan Africa, including Zambia, have not met the Millennium Development Goals (MDGs) and remain inadequate to improve the overall health and wellbeing of most populations.

Methods: Survey research, interviews, WASH observations, and anthropometric assessment were conducted between May-June 2022 on 6-7th grade students within 6 Zambian schools.

Results: While hygiene knowledge was prominent, and handwashing stations and pit latrines were available, schools rarely supplied soap or toilet paper. Diarrheal and respiratory diseases were common and water shortages remain problematic with some students traveling long distances to reach a water source.

Discussion: As in …

Dental Decay In Zambian School Children In Eastern And Southern Provinces, Elizabeth Graham

NUTR/GLST 498b: Global Research Experiences in Nutrition and Health

Introduction: Dental caries is the most prevalent and infectious disease worldwide. Zambia has a high rate of vitamin A deficiency, and this deficiency is associated with dental caries.

Methods: Visual dental checks, interviewing, and anthropometric assessments were done on 781 Zambian primary school children.

Results: Caries rates are 20% among sample populations, males have more decay than females, first molars are the most decayed, a majority use toothbrushes to clean their teeth, and children who eat vitamin A rich foods are less likely to have dental caries.

Discussion: Caries’ rates in the Southern and Eastern provinces are higher than in …

Letter From The Dean, Jean-Francois Meullenet

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Consumers' Perception Of Quality For Ladies' Swimwear Based On Price And Brand, Jennifer Avila, Laurie M. Apple, Lance M. Cheramie, Leigh Southward

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Consumers shop at multiple retailers for different needs, and it is understood that many choose a retailer for an experience and others will shop at another retailer for better savings. In a time where E-commerce is at an all-time high, retailers need to consider how they compare against online retailers in the apparel sector. In this study, three retailers were compared against one another since they are all swimwear competitors. As these retailers adjust to store and production shortages, it is important to understand how the quality of clothing will keep sales consistent. Consumers are likely to keep shopping at …

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences- Volume 23 2022, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Featured Faculty Mentor And Student Explore The Dynamics Of This Research Relationship, Matt Bertucci, Gracie Morrison

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber

Electronic Theses and Dissertations

Cheddar cheese is a commodity and a top-selling cheese in the United States. Enhanced flavors of cheddar cheese requires aging, which will allow proteolysis increase. Proteolysis is the most complex process that happens in cheese manufacturing and can be difficult to control because of environmental factors and compositional characteristics. The ripening process, which is the most timely and costly procedure in cheese manufacturing, can also be unpredictable when aspects, such as cheese composition, are changed. The coagulant is responsible for the first stage in proteolysis, which will produce large peptides. Small peptides are subsequentially produced during the second stage by …

Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam

Electronic Theses and Dissertations

Micellar casein concentrate (MCC) is a high protein ingredient that can be used in several applications, such as manufacture of acid curd and process cheese products (PCP). Acid curd is one of the casein (CN) products, which can be obtained by precipitating the CN at a pH of 4.6 (isoelectric point) using starter cultures or direct acids. Acid curd has low mineral and calcium content due to the solubility of colloidal calcium phosphate at the isoelectric point in the whey. Acid curd and MCC can be utilized in manufacture of clean label PCP formulations. PCP is a dairy food prepared …