Risk Based Simulations Of Sporeformers Population Throughout The Dairy Production And Processing Chain: Evaluating On-Farm Interventions In Nebraska Dairy Farms,
2021
University of Nebraska-Lincoln
Risk Based Simulations Of Sporeformers Population Throughout The Dairy Production And Processing Chain: Evaluating On-Farm Interventions In Nebraska Dairy Farms, Rhaisa A. Crespo Ramírez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Sporeformer bacteria are ubiquitous in the farm environment. These bacteria produce enzymes that negatively affect the quality of dairy products representing a problem for the dairy industry. Two major issues associated with high levels of sporeformers in raw milk are shelf-life reduction of fluid milk and market limitations for milk powder. Specific attention has been given to the contamination of milk powders with sporeformers due to their ability to survive pasteurization and milk powder processing conditions. Hence, the control of sporeformers is crucial to benefit the whole dairy industry. Researchers have suggested that certain management practices could decrease sporeformers in …
Fish Gelatin Coating As An Antimicrobial Agent On Wild-Caught Louisiana Shrimp,
2021
Louisiana State University and Agricultural and Mechanical College
Fish Gelatin Coating As An Antimicrobial Agent On Wild-Caught Louisiana Shrimp, Hunter S. Songy
LSU Master's Theses
Seafood has a short shelf-life because of its unstable nature. Shrimp has a shelf-life of only eight days. Edible coatings, like those made from gelatin, have been used to apply antimicrobial agents to food product surfaces. Organic acids are naturally occurring, low-cost options that have been proven to effectively reduce bacterial loads on food products and extend their shelf-life. Gelatin can be extracted from catfish skin, helping to reduce product waste. The purpose of this study was to determine the potential effectiveness of fish skin gelatin as an antimicrobial coating alone and in combination with lactic acid, and then compare …
Evaluation Of The Effectiveness Of Aeration During Washing To Dislodge Microorganisms From Cucumbers And Bell Peppers,
2021
Louisiana State University
Evaluation Of The Effectiveness Of Aeration During Washing To Dislodge Microorganisms From Cucumbers And Bell Peppers, Julysa Benitez
LSU Master's Theses
Microorganisms may attach firmly to produce matrices and could affect the efficacy of disinfectants. The purpose of this study is to evaluate the effectiveness of aeration to reduce microbial risk during washing and sanitizing of fresh produce. Bell peppers and cucumbers were spot inoculated with Listeria innocua, E. coli O157:H7, and Salmonella; after drying in the biosafety cabinet for 1h, these were washed with water or sanitized with 100 ppm of chlorine for 3 min with or without aeration. Bell pepper and cucumber samples were placed in sterile bags with PBS after treatment. Bell peppers were processed in the stomacher …
Consumers' Perception Of Food Containing Insect Protein Affected By Serving Condition And Questionnaire Protocol,
2021
Louisiana State University
Consumers' Perception Of Food Containing Insect Protein Affected By Serving Condition And Questionnaire Protocol, Yupeng Gao
LSU Master's Theses
Edible insects are a new sustainable protein source compared to meat. Western consumers show aversion to the prospect of insects as food due to unfamiliarity, food neophobia, and negative emotions. This dissertation research explored consumers’ emotional perception of insect-based food products presented under different testing conditions and examined the influence of other people’s emotional expressions towards consumers’ purchase decisions. To identify and rate emotion intensities, tests were conducted using three presenting formats including text, image, and an actual product; all of which were applied for both cookies containing insects and without insects. In addition to these presenting formats, news of …
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020,
2021
University of Arkansas, Fayetteville
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
AAES Research Reports and Research Bulletins
Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …
Development Of A Quality-Of-Life Survey For Patients With Succinic Semialdehyde Dehydrogenase Deficiency, A Rare Disorder Of Gaba Metabolism,
2021
Montclair State University
Development Of A Quality-Of-Life Survey For Patients With Succinic Semialdehyde Dehydrogenase Deficiency, A Rare Disorder Of Gaba Metabolism, Mousumi Bose, Jean Baptiste Roullet, K. Michael Gibson, William B. Rizzo, Hana M. Mansur, Alice Mcconnell, Carolyn A. Hoffman, Melissa L. Dibacco, Phillip L. Pearl
Department of Nutrition and Food Studies Scholarship and Creative Works
Succinic semialdehyde dehydrogenase deficiency (SSADHD), a rare disorder of GABA metabolism, presents with significant neurodevelopmental morbidity. Although there is a growing interest in the concept of quality of life through patient reports as a meaningful outcome in rare disease clinical trials, little is known about the overall impact of SSADHD from the patient/family perspective. The purpose of this study was to determine issues related to quality of life and patient/family experience through a focus group discussion with family caregivers of patients with SSADHD. The discussion included the input of 5 family caregivers, and highlighted concerns related to physical function, cognitive …
Dietary Fiber Utilization In The Gut: The Role Of Human Gut Microbes In The Degradation And Consumption Of Xylose-Based Carbohydrates,
2021
University of Nebraska-Lincoln
Dietary Fiber Utilization In The Gut: The Role Of Human Gut Microbes In The Degradation And Consumption Of Xylose-Based Carbohydrates, Elizabeth Drey
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Xylans are a family of xylose-based polysaccharides naturally present in fruits, vegetables, and cereal grains. Resistant to digestion by host enzymes, xylans reach the large intestine intact, where they are utilized by members of the gut microbiome. They are initially hydrolyzed by primary degraders that utilize extracellular xylanases to cleave xylan into smaller oligomers. These xylooligosaccharides (XOS) can then either be further hydrolyzed by primary degraders or can cross-feed secondary consumers, including Bifidobacterium. While several Bifidobacterium species have metabolic systems for XOS, studies have shown these species grow poorly on longer XOS and xylan substrates. In this thesis, …
Dry Pet Food Flavor Enhancers And Their Impact On Palatability: A Review,
2021
University of Arkansas, Fayetteville
Dry Pet Food Flavor Enhancers And Their Impact On Palatability: A Review, Shilpa S. Samant, Philip Glen Crandall, Sara E. Jarma Arroyo, Han-Seok Seo
Food Science Faculty Publications and Presentations
Pet foods are a vital component of the global food industry. Pet food's success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability tests using panels of both trained and untrained pets are often used to measure the preference and acceptability of pet foods. Human perception of pet foods is usually determined by descriptive sensory analysis. Since dry pet foods (also known as kibbles), while being the most popular, are the least palatable, palatants as a flavor enhancer are generally added to dry pet foods to increase their acceptability to pets. Pet foods can …
Persistence And Transfer Of Foodborne Pathogens To Sunflower And Pea Shoot Microgreens During Production In Soil-Free Cultivation Matrix,
2021
University of Arkansas, Fayetteville
Persistence And Transfer Of Foodborne Pathogens To Sunflower And Pea Shoot Microgreens During Production In Soil-Free Cultivation Matrix, Wenjun Deng, Gina M. Misra, Christopher A. Baker, Kristen E. Gibson
Food Science Faculty Publications and Presentations
Microgreens are an emerging salad crop with properties similar to those of sprouted seeds and lettuce. This study aimed to determine bacterial pathogen persistence during microgreen cultivation and transfer from soil-free cultivation matrix (SFCM) to mature microgreens. Salmonella enterica subsp. enterica ser. Javiana and Listeria monocytogenes were inoculated onto biostrate mats as well as peat SFCM and sampled (day 0). Next, sunflower and pea shoot seeds were planted (day 0) and grown in a controlled environment until the microgreen harvest (day 10). On day 10, SFCM and microgreens were sampled to determine the pathogen levels in the SFCM and the …
Health - Promoting Benefits (Antioxidants, Antihypertensive, Antidiabetic) And Probiotic Survivability Of Fermented Camel Milk After In - Vitro Digestion By Infogest 2.0: Comparative Study With Fermented Bovine Milk,
2021
United Arab Emirates University
Health - Promoting Benefits (Antioxidants, Antihypertensive, Antidiabetic) And Probiotic Survivability Of Fermented Camel Milk After In - Vitro Digestion By Infogest 2.0: Comparative Study With Fermented Bovine Milk, Ahlam Faisal Al Hammadi
Theses
This study investigated probiotic survival and biological functionality of the bio accessible fraction of fermented Camel milk (FCM) and fermented Bovine milk (FBM) after in - vitro digestion using INFOGEST 2.0 model. Both Camel and Bovine milk were fermented by starter culture only (SC), probiotic Lactococcus lactis (Pro), and a mixture of SC+Pro followed by storage for 21 days. The obtained water - soluble extract (WSE), excreta, and bio accessible fraction during the in - vitro digestion were assessed for it's health benefits. The probiotic survival, proteolysis rate, antioxidant activities, ability to inhibit Į - Amylase and Į - Glucosidase, …
Aqueous Formulations Of 1h-Cyclopropabenzene Modulate Ethylene Production And Fruit Quality In Japanese Plums,
2021
Edith Cowan University
Aqueous Formulations Of 1h-Cyclopropabenzene Modulate Ethylene Production And Fruit Quality In Japanese Plums, Poe N. Kyaw, Zora Singh, Vijay Y. Tokala
Research outputs 2014 to 2021
The efficacy of aqueous formulations of 1H-cyclopropabenzene (BC) containing different adjuvants to retard ethylene production and maintain fruit quality of Japanese plums (Prunus salicina Lindl. cvs. ‘Angeleno’, ‘Fortune’ and ‘Tegan Blue’) following 25 d and 40 d cold storage (1 °C) was evaluated. Plum fruit were sprayed with different solutions of 2 μM BC (i.e., aqueous solutions containing distilled water only or 5 % ethanol or 0.02 % Tween® 20 or 5 % β-cyclodextrin) or fumigated with 1 μM BC at ambient temperature. Plum fruit without any treatment were regarded as control. Regardless of the cultivars tested, all formulations of …
Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism,
2021
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; College of Life Sciences and Environment, Hengyang Normal University, Hengyang, Hunan 421008, China; Nanyue College of Hengyang Normal University, Hengyang, Hunan 421002, China; Hunan Key Laboratory for Conservation and Utilization of Biological Resources of Nanyue Mountainous Region, Hengyang Normal University, Hengyang, Hunan 421008, China
Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping
Food and Machinery
Objective: In this study, Pseudomonas aeruginosa （PA） was used as the indicator bacteria, and based on the quorum sensing system, the lactic acid bacteria （LAB） that antagonized the effect of PA were screened and the antagonistic mechanism was preliminarily discussed. Methods: The mechanism of LAB antagonizing PA was explored by the tests of Oxford Cup Method screening LAB to inhibit the growth of PA, AI-2 expression of LAB, biofilm formation ability of PA, pyocyanin expression and the AI-2 expression of PA with LAB sterile supernatants, and the analysis of Pearson correlation. Results: The results showed that Lactobacillus gasseri LGchen and …
Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis,
2021
School of Biological Engineering, Sichuan University of Technology, Yibin, Sichuan 644000, China; Sichuan University of Science & Engineering, Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, Sichuan 644000, China
Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang
Food and Machinery
Objective: In order to develop and utilize the resource utilization rate of cellulase producing strains. Methods: A Bacillus subtilis XWS-A with complete cellulase production system and high activity was used as the starting strain to make bacterial Fuqu. Box-Behnken response surface design was used to optimize the technology of Fuqu, and its enzyme production characteristics were explored. Results: The optimum conditions of Fuqu making were fixed inoculum amount of 7.5%, culture temperature of 46 ℃, water content of 46%, Under these conditions, Bacillus subtilis XWS-A was effectively proliferated, and the biomass reached （4.5±0.3）×1011 CFU/g; Fuqu had three kinds of …
Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang,
2021
School of Life Science, Xinjiang Normal University, Urumqi, Xinjiang 830054, China
Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire
Food and Machinery
Objective: To understand the characteristics of the microbial flora in Karez Xinjiang. Methods: Four different kinds of drinking water from Karez in Turpan, Xinjiang were collected, and they were sequenced using Illumina-Hiseq high-throughput sequencing technology. Majiorbio Shengxin Cloud Platform was used to analyze the diversity of microbial community structure. Results: After quality control, there were 446 700 effective bacterial sequences and 407 376 effective fungal sequences. A total of 2 586 OTUs were obtained based on 97% identity. At the phylum level, Proteobacteria was the common dominant bacteria phyla of the four samples. At the genus level, the common dominant …
Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods,
2021
Glyn O Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan, Hubei 430068, China
Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang
Food and Machinery
Objective: This study focuses on investigating the effects of different methods on the determination of adsorption isotherm of bread and the relationship between moisture content and water activity of bread at 25 ℃. Methods: The water adsorption isotherms of bread at 25 ℃ and in the range of 0.100~0.902 water activity (AW) were measured by saturated salt solution method (SSS), dynamic water transfer analyzer (DWT) and dynamic vapor adsorption method (DVS), and then seven different kinds of adsorption models were used to fit the results. Results: The adsorption isotherm of the bread belongs to the II curve. Halsey …
The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour,
2021
Tibet Academy of Agricultural and Animal Husbandry Sciences, Food Science Institute, Lasa, Tibet 850000, China
The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour, Yan Ying-Ying, Meng Sheng-Ya, Zhang Wen-Hui
Food and Machinery
Objective: To explore the effect of peeling rate on the content of different nutrient active substances, antioxidant capacity, noodle quality and texture characteristics in Tibetan No. 27 highland barley flour. Methods: By controlling the peeling time, Tibetan No. 27 highland barley flour with different peeling rates could be obtained. The “National Food Safety Standard” and Megzyme kit were used to detect the content of fat, protein, minerals, dietary fiber and β-glucan and so on. Compared the effects of different peeling rates on the digestibility, antioxidant activity, noodle quality, and texture characteristics of Tibetan No. 27 highland barley flour. Results: ① …
Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor,
2021
Luoyang Pplytechnic, Luoyang, Henan 471099, China; Changyuan Cuisine Vocatinal and Technical College, Xinxiang, Henan 453400, China
Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing
Food and Machinery
Objective: Detect lead ions in water using Fe3O4@C/[BSMIM]HSO4/GCE. Methods: The Fe3O4@C that had core-shell structure was synthesized based on Fe3O4 which was compounded with 1-methyl-3-butanesulphonic acid imidazole bisulfate ionic liquid for preparing the Fe3O4@C/[BSMIM]HSO4 sensor that using the glassy carbon electrode as carrier. Results: The study found that Fe3O4@C had a good conductivity and dispersion. The Fe3O4@C/[BSMIM]HSO4/GCE has a good electrochemical stability and electrocatalytic activity. The quantitative analysis of lead ion in drinking water was done using the Fe3O4@C/[BSMIM]HSO4/GCE. The result showed that there was a good linear relationship between the concentration of lead ion and its oxidation peak current …
Analysis And Simulation Of Corn Vibrating Screen Based On Dem,
2021
Maritime Department of Henan Vocational and Technical College of Communications, Zhengzhou, Henan 450005, China
Analysis And Simulation Of Corn Vibrating Screen Based On Dem, Wang Bing
Food and Machinery
Objective: Analyze the movement of the material particles on the linear vibrating screen to optimize the mechanism of the linear vibrating screen. Methods: Based on the discrete element method, the EDEM software is used to simulate and analyze the movement of the material particles on the linear vibrating screen. In response to the stacking angle, the discrete element simulation parameters of the simulated material particles were calibrated in the form of batch processing. The SolidWorks software was used to establish the three-dimensional model of the linear vibrating screen, and the material falling height on the screen surface and the shape …
Design And Test Of The Grading System For Kernel-Free White Grapes With Support Vector Machine,
2021
College of Mechanical and Electronic Engineering, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Design And Test Of The Grading System For Kernel-Free White Grapes With Support Vector Machine, Li Ze-Ping, Guo Jun-Xian, Guo Yang, Li Xue-Lian, Zhang Liang-Liang, Huang Hua
Food and Machinery
Objective: A support vector machine （SVM）-based grading system for kernel-free white grape bunches was designed to counter the problems of low accuracy and efficiency of manual grading of kernel-free white grape bunches. Methods: The images were preprocessed using Gaussian filtering, edge detection, contour detection and other pre-processing methods, and the SVM model was used to extract the contour, color and other feature parameters of the kernel-free white grape bunches and compared the recognition effects under different parameters based on the SVM model. Results: It was shown that the best parameters of the model were Best c=2.00, Best g=0.24, coef （）=0 …
Microwave-Vacuum Drying Characteristics Of Kiwifruit Slice Based On Controlling Temperature,
2021
College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China; National Research & Development Center of Apple Processing Technology, Xi’an, Shaanxi 710062, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an, Shaanxi 710119, China
Microwave-Vacuum Drying Characteristics Of Kiwifruit Slice Based On Controlling Temperature, Song Shu-Jie, Huang Xue, Guo Yu-Rong
Food and Machinery
Objective: To improve the dry product quality and drying efficiency of kiwifruit slices (KS), the effects of microwave-vacuum drying conditions with controlling temperature on the drying characteristics of KS were studied and the drying kinetics model was established to predict the moisture change in the drying process. Methods: Using KS as raw materials, the effects were studied, including in different setting temperature, vacuum degree and microwave power density on the drying characteristics of KS and its effective moisture diffusion coefficient (EMDC) of water, and the activation energy was also calculated. With the R2, RMSE and χ2 as the evaluation …
