Food Science Commons^™

It's All About The Land: How Plan Colombia Contributed To Oil Palm Expansion And Forced Displacement In Colombia, Camila Ferguson-Sierra

Theses - ALL

Between the 1960s and 1980s, global land dedicated to monocultures for biofuels tripled and continues to increase (Gerber, 2011). While biofuels are considered sustainable alternatives to their nonrenewable counterparts (Pye, 2018), concerns have been raised regarding their environmental impact. Some of these crops, such as soybeans and corn, are known as flex crops, or crops with uses extending beyond the fuel industry and into food and other sectors. Another such crop is African or oil palm (Elaeis guineensis). Palm oil in its various forms is found virtually everywhere, extending from biodiesel blends to food and household items. Plantations have spread …

Obesity Prevention Toolkit To Combat Weight Gain Related To Sedentary Behavior And Dietary Habits In College Students: An Evidence-Based Project, Maria Amos, Martha Fuller

Doctor of Nursing Practice Final Manuscripts

Abstract

Background: Forty percent of the US population ages 20-39 are categorized as obese,

their BMI is over 30, and 35% of college age students are obese or overweight. Issues related to obesity cost the US $147 billion annually. Between 40%-50% of college students are reported to be inactive. Inactivity can lead to increased morbidity and mortality related to increased risks of cardiovascular disease, diabetes, hypertension, musculoskeletal issues, and depression. Providing dietary and physical activity education and access to nutritional information promotes behavior change in young adults.

Aims of Service Change: This evidence-based project proposal aims to provide a toolkit …

It's All About The Land: How Plan Colombia Contributed To Oil Palm Expansion And Forced Displacement In Colombia, Camila Ferguson-Sierra

Theses - ALL

Between the 1960s and 1980s, global land dedicated to monocultures for biofuels tripled and continues to increase (Gerber, 2011). While biofuels are considered sustainable alternatives to their nonrenewable counterparts (Pye, 2018), concerns have been raised regarding their environmental impact. Some of these crops, such as soybeans and corn, are known as flex crops, or crops with uses extending beyond the fuel industry and into food and other sectors. Another such crop is African or oil palm (Elaeis guineensis). Palm oil in its various forms is found virtually everywhere, extending from biodiesel blends to food and household items. Plantations have spread …

The Chemistry Of Fermentation As It Relates To The Art Of Winemaking, Olivia Cochran

Symposium of Student Scholars

The process of fermentation can be traced back to the beginning of civilization. Countries, over time, have learned this scientific process and turned it into the backbone of their culture through the making and manufacturing of wine. While climate-change and global-warming have impacted the commercial marketability of wine, the scientific process has remained constant. This undergraduate project analyses the production, fermentation and analytical approach of producing high quality wine. Beginning from the picking of grapes, to testing the acidity through a series of titrations, winemaking is truly where science and art collide.

Bioanalytical Determination Of Glucose Concentration In Sports Drinks Using Uv/Vis Spectroscopy, Laney Hedgeman, Brianna Bond

Symposium of Student Scholars

Abstract

The purpose of our project is to indirectly monitor the enzymatic activity of glucose oxidase as it reacts with the glucose present in sports drinks through the quantitative analysis of the generated ferricyanide. As glucose oxidase catalyzes the oxidation of beta-D-glucose in the presence of oxygen, D-glucono-1,5-lactone is produced along with hydrogen peroxide. The hydrogen peroxide is used in a subsequent reaction with ferrocyanide catalyzed by horse radish peroxidase to produce water and the chromophore ferricyanide. This compound absorbs in the ultraviolet/visible spectrum at 420 nm, which can be quickly measured using Ultraviolet/Visible Spectroscopy. Since the molar ratio of …

High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana

LSU Master's Theses

Cahokia Rice is a biofortified high protein (10-12%) variety of rice. This rice has been evaluated and studied to create gluten-free products like cakes, muffins, and bread. This study was aimed to develop and analyze a gluten-free pasta using this high protein rice. Different pasta made with high-protein-white-rice-flour (HPWRP), high-protein-brown-rice flour (HPBRP), commercial-white-rice flour (CWRP), commercial-brown-rice flour (CBRP), and wheat-pasta (WP) as control were prepared and dried.

The cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity and cooking loss. Physical properties such as color and texture (firmness, compression energy, and work of …

Evaluation Of Food Safety Practices At Louisiana Summer Feeding Sites And Food Safety Communication Via Social Media During Crises, Peyton E. Haynes

LSU Master's Theses

The United States Department of Agriculture’s Summer Food Service Program (SFSP) provided children under the age of 18 in low-income areas 145 million free meals in 2018 through summer feeding sites. Food safety issues arise for Louisiana feeding sites due to time-temperature controlled foods served, weather patterns in Louisiana, seasonal staff and short operation time, and lack of equipment. The purpose of this study was to assess food safety practices at Louisiana feeding sites through observational study with intention to compare food practices at institutional and noninstitutional sites. A rubric following USDA food safety guidelines based on categories: hot holding, …

Vegetarian Diets, Maybe Not As Healthy As You Think, Darryl Goh, Debbie Chan, Merson Hoo, Ian Wong

Introduction to Research Methods RSCH 202

Many are approaching vegetarianism as a viable diet option in recent years, presuming that adopting a vegetarian diet would provide health benefits. This paper explores the possibilities of physical and mental effects that vegetarianism may have on humans and its extent by the use of regression analysis. To measure the possible impacts vegetarian diets may hold on both the physiology and physical aspects of humans, we have utilized the measures of life expectancy and prevalence of depression respectively. Cross-sectional data were examined from sources such as the World Health Organization, Our World In Data and the World Bank, with figures …

Nile Tilapia (Oreochromis Niloticus) Fried In Recycled Palm Oil: Implications For Nutrition And Health, Aemiro Tadesse Zula, Derese Tamiru Desta, Mary S. Willis

Department of Food Science and Technology: Faculty Publications

Fish constitutes a occasional food for the Sidama people of Hawassa, the capital city of Ethiopia’s Sidama Region and the site of a large endorheic lake. Freshly-caught fish, especially Nile tilapia or koroso in Local name, are typically fried prior to consumption. Despite the sensory qualities, fried foods are not always advisable due to the impact of frying on the nutritional quality of food. This study was designed to assess the nutritional quality of Nile tilapia that had been fried in the same palm oil over six consecutive frying cycles. The raw fish were purchased from the Lake Hawassa fish …

A Living City: Food Accessibility And Urban Growth In New York City, Kat Coleman

Student Theses 2015-Present

This paper examines the way in which food equity and localization initiatives, specifically in New York City, are a vital response to urban growth and sustainable food demand. Improvements to the current food system in the form of changing the way food is produced, procured, stored, transported, and distributed improves nutrition and contributes to urban sustainability. Chapter 1 provides data on urban environmental justice issues related to food equity, drawing on research from the United Nations and food justice organizations in New York City. Chapter 2 explores the ethical issues surrounding food access and food justice in an increasingly urban …

Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.

Evaluation Of Chili Pepper (Capsicum Annuum), Tiger Nuts (Cyperus Esculentus), And Turmeric (Curcuma Longa) As Sources Of Antioxidant Compounds For The Potential Of Antiaging-Like Activity, Chelsea Toyer

Theses

Aging is a natural process that living organisms go through as they become older. In humans and other animals, aging is accompanied by several morphological changes, including the formation of wrinkles. Wrinkles are also caused by various environmental factors such as excessive exposure to sun or pollution, and continuous sleep deprivation. These environmental factors cause oxidation of skin cells and the degradation of subcutaneous fatty acids, leading to the formation of wrinkles. Skin care and wrinkle treatment products are part of a multimillion-dollar industry. Plant-based products are an alternative method for treating wrinkles and premature aging. Several antioxidants naturally found …

Cahs Researchers Receive Provisional Patent For Potential Plant Sweetener, Aruna Weerasooriya, Godson Osuji, Laura Carson, Peter Ampim, Subhani Bandara, Eric Obeng, Sela Woldesenbet

Datasets Collection

The plant is a perennial herb native to southern Mexico, the Caribbean, Central America, Colombia, and Venezuela. It is commonly known as the Aztec sweet herb, bushy lippia, honey herb, or hierba dulce, used as a natural sweetener and medicinal herb in its native Mexico and parts of Central America. The Aztecs used it and introduced it to the Spanish when they arrived. A compound called Hernandulcin, whose sweetness is about 1,000 times higher than in sucrose, provides the plant’s sweet taste.The plant has low Hernandulcin production in its tissues. Despite its sweetness, it isn’t used in the natural sweetener …

Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan

Honors Theses

Maize (Zea mays ssp. Mays) is a revolutionary cereal grain that has raced to the world’s most popular staple crop, transforming societies and impacting history. This paper aims to build and portray the story maize has created through its journey to world domination. The important details that encompass this literature are maize’s cultural significance in my life’s story, the comparison of various starches broken down into amylose and amylopectin ratios, a summative historical account on maize’s spread throughout numerous parts of the old world, and the genetical analysis of maize that explains the key features that have led …

Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King

Honors Theses

Communicating the beauty and complexity of biochemistry to students in a large classroom during the pandemic: what a challenge! We undertook a novel endeavor in the Department of Chemistry and Biochemistry by introducing a mandatory kitchen chemistry experiment in a lecture course. Milk, the epitome of our identity as mammals, also contains all of the major biochemical macromolecules studied in Biochemistry I. Further, the making of yogurt invokes physical processes that are the major processes and molecular forces that dominate the content of the course. Here, we report the results of massive parallel experiment conducted in the kitchens of the …

Trunctrimmer: A First Step Towards Automating Standard Bioinformatic Analysis, Z. Gunner Lawless, Dana Dittoe, Dale R. Thompson, Steven C. Ricke

Computer Science and Computer Engineering Undergraduate Honors Theses

Bioinformatic analysis is a time-consuming process for labs performing research on various microbiomes. Researchers use tools like Qiime2 to help standardize the bioinformatic analysis methods, but even large, extensible platforms like Qiime2 have drawbacks due to the attention required by researchers. In this project, we propose to automate additional standard lab bioinformatic procedures by eliminating the existing manual process of determining the trim and truncate locations for paired end 2 sequences. We introduce a new Qiime2 plugin called TruncTrimmer to automate the process that usually requires the researcher to make a decision on where to trim and truncate manually after …

Influence Of Encapsulation Of Supplemental Amino Acids On Their Utilization In Broilers, Ethan A. Collins

Poultry Science Undergraduate Honors Theses

This study was developed to assess whether microencapsulation of amino acids (AA) improves their absorption to increase broiler growth performance and reduce nitrogen excretion compared to standard feed-grade AA. Five hundred and sixty Ross 708 male broilers were randomly distributed to 70 battery cages and reared for 21 days. Reported data is grouped into periods: 0-7 days, 0-14 days, and 0-21 days. A total of 5 treatment diets were fed: an industry-based control and 4 diets with decreased levels of methionine, lysine, and threonine in either encapsulated or free forms, with or without a botanical feed additive. Encapsulated AA increased …

Effects Of Retail Case Environment And Led Lighting Temperature On Color Of Ground Beef Patties, Mesa Kutz

Animal Science Undergraduate Honors Theses

The objective of this study was to explore different type of retail cases and case environments, primarily lighting, to quantify the impact on shelf life. Coarse ground 80:20 beef from a local retail establishment was acquired between 7 and 10 d from the box date and fine ground through a 9.5 mm grinder plate, and then formed into 150.25 g patties with an automatic patty forming machine. Each patty was then individually packaged in PVC-overwrap packages and randomly assigned to one of the four different treatments: open, multideck cases with 3000 K lighting (OPEN3000),open 3500 K lighting (OPEN3500),enclosed, …

Color And Structural Modifications Of Alkaline Extracted Sunflower Protein Concentrates And Isolates Using L-Cysteine And Glutathione, Akira Ishii

Food Science (MS) Theses

Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The …

Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson

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

Immunoglobulin G (IgG) against food proteins has become the subject of much discussion with regards to its role in adverse food reactions. An estimated 20% of the population suffers from some type of food intolerance. Food sensitivity can present with a vast range of symptoms and severities. Diet can have a substantial impact on the wellbeing of individuals with diseases of the gastrointestinal tract, such as Crohn’s disease or ulcerative colitis. Incidentally, these diseases have been associated with elevated levels of food-specific IgG as well an increased likelihood of food sensitivity. The presence of food-specific IgG and food sensitivity in …