Food Science Commons^™

Rejection Of African Indigenous Food: The Case Of Rwanda, Eugene Baraka

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

Rwanda has one of the highest stunting rates among children globally, and malnutrition remains one of the most pressing public health issues. Lack of diversified diets, due to colonialization and nutrition transition, is the leading cause of the double burden of malnutrition in the country where the progress to reduce undernutrition is slow and obesity rates are rapidly rising. Consumption of indigenous foods has proven to diversify diets, but very few studies have been conducted to assess which ones are available for consumption in Rwanda. The purpose of this study was to assess the availability and use of indigenous foods …

Fecal Findings: Investigating Eastern Massasauga Rattlesnake Diet Using Dna Metabarcoding, Alyssa Swinehart

Masters Theses

Characterizing the diet of imperiled species using minimally invasive methods is crucial to understanding their conservation requirements. DNA metabarcoding methods have been used to characterize the diet primarily in mammalian systems, while reptiles are heavily underrepresented in this literature. Here, we apply a DNA metabarcoding approach to study the diet of the eastern massasauga rattlesnake (Sistrurus catenatus); a Federally Threatened snake found throughout the Great Lakes Region. Eighty-three fecal samples collected across 10 different massasauga populations located in Michigan were sequenced. We use universal metazoan primers and develop a host-specific oligonucleotide blocker to uncover the full potential diet …

Mixed Dish Recognition With Contextual Relation And Domain Alignment, Lixi Deng, Jingjing Chen, Chong-Wah Ngo, Qianru Sun, Sheng Tang, Yongdong Zhang, Tat-Seng Chua

Research Collection School Of Computing and Information Systems

Mixed dish is a food category that contains different dishes mixed in one plate, and is popular in Eastern and Southeast Asia. Recognizing the individual dishes in a mixed dish image is important for health related applications, e.g. to calculate the nutrition values of the dish. However, most existing methods that focus on single dish classification are not applicable to the recognition of mixed dish images. The main challenge of mixed dish recognition comes from three aspects: a wide range of dish types, the complex dish combination with severe overlap between different dishes and the large visual variances of same …

Growing South Dakota (Spring 2021), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the 2020 SDSU Extension Annual Report and 2020 South Dakota Agricultural Experiment Station Annual Report.

[Page] 3 COVID-19 Impacts
[Page] 9 Precision Agriculture: What's New
[Page] 13 Featured Research
[Page] 19 SDSU Extension 2020 Annual Report
[Page] 45 South Dakota Agricultural Experiment Station 2020 Annual Report
[Page] 55 CAFES News and Updates
[Page] 67 Alumni News
[Page] 75 Alumni Gone Down in History
[Page] 81 Jackrabbits Now and Then: A Current Student and Alumni Q&A

Date Fruit Fiber Variability In Composition, Tissue Distribution, And Contribution To Hardness Of Date Fruits (Phoenix Dactylifera L.), Navomy George

Dissertations

Date fruit (Phoenix dactylifera L.) is a major desert crop and is an integral part of the United Arab Emirates. This study is on the various aspects of dietary fiber of ten Emirati date varieties. The main objective of this dissertation is to analyze the content and composition of mature date fruits and to study their microstructure. The aspects of biomineralization with particular importance to silica phytoliths and lignification are also studied. Finally, the date fruit dietary composition and microstructure are related to the textural attributes of the fruit. Uppsala method of dietary fiber analysis (AOAC 994.13) is used …

Variability Of The Proximate And Protein Composition Of Camel Milk (Camelus Dromedarius), Huda Musa Elsayed Mohamed

Dissertations

Dromedary camel milk (Camelus dromedarius) has unique physical, nutritional, and technological properties when compared with other milk. Unlike bovine milk, the processing of camel milk into fermented products and its treatment using ultra-high temperatures is technically challenging. Therefore, this research aimed to determine the variability in the proximate composition and the protein composition of camel milk collected from individual animals that are reared under intensive management in the UAE. To determine the proximate composition of samples (n = 217) were analyzed by NIR and MIR spectroscopy methods. The results obtained by the two methods were also compared. The …

Evaluation Of The Inactivation Kinetics Of Cronobacter Sakazakii In Infant Formula Treated By Radio Frequency Dielectric Heating And Uvc Light [Research Note], Yun Deng, Yuwei Wu, Yuanrong Zheng, Danfeng Wang, Zhenmin Liu

The Philippine Agricultural Scientist

We studied the inactivation kinetics of Cronobacter sakazakii (CS) in infant formula subjected to radio frequency dielectric heating (RF) alone or sequential RF-UVC irradiation for 30 min. We used one linear model and two nonlinear models to fit the data and compared the results. Our findings revealed that CS was more susceptible to the combined treatment than to RF alone at the same temperature and that inactivation rate increased with increasing temperature. The sequential RF (90°C, 5 min) - UVC (25 min) treatment was the most effective at inactivating CS. The survival curves of CS were non-linear. …

16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro

The Philippine Agricultural Scientist

Basi, a traditional sugarcane wine of the Philippines, was studied. Here, we used molecular- and cultural-based methods to isolate, identify and characterize acid-producing bacteria, specifically acetic and lactic acid bacteria, from basi. Acid producers were focused on owing to the rapid spoilage of basi via acidification with air exposure. Two strains each of acetic and lactic acid bacteria were isolated. DNA was extracted from these isolates. PCR-amplified DNA products were subjected to 16S rRNA gene sequencing. The sequences of the isolates were then aligned with BLAST database sequences and found to have high similarities to Acetobacter malorum (99%), …

Postharvest Salicylic Acid And Melatonin Dipping Delay Ripening And Improve Quality Of ‘Sensation’ Mangoes, Mohamed A. Awad, Adel D. Al-Qurashi

The Philippine Agricultural Scientist

Freshly harvested mature-green ‘Sensation’ mangoes were dipped for 10 min in 2 mM salicylic acid (SA) and 0.2 mM melatonin (MT) alone or in combination and stored at 23±1°C and 60–70%RH. SA or MT delayed ripening measured as higher green peel color (lower a* values), firmness, titratable acidity (TA) and membrane stability index (MSI) and lower weight loss, total soluble solids (TSS), TSS/TA ratio and hydrolytic enzyme activities (polygalacturonase, xylanase and α-amylase) compared to that of untreated fruit. Total phenolic content (TPC) in peel of treated fruit increased with fluctuations during ripening and was higher than the control. In pulp, …

Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal

LSU Master's Theses

Bacterial attachment or biofilm formation on produce surfaces may result in limited penetration ability of sanitizers. This study examined the wet and dry contact time (WCT or DCT) of produce during washing with sanitizer and evaluated the effect of attachment level of Listeria monocytogenes during storage on the efficacy of chlorine treatment. Spinach and bell peppers were inoculated with Listeria monocytogenes and Salmonella enterica. The produce was then washed by dipping into a 100 ppm of chlorine solution for 1 min and an additional 1, 3, or 5 minutes (WCT) or removed from the chlorine solution and held for 1, …

Postharvest Fruit Quality Of Apple Influenced By Ethylene Antagonist Fumigation And Ozonized Cold Storage, Vijay Y. Tokala, Zora Singh, Poe N. Kyaw

Research outputs 2014 to 2021

The effects of two new ethylene antagonists namely 1H-cyclopropabenzene (BC) and 1H-cyclopropa[b]naphthalene (NC), as well as 1-methylcyclopropene (1-MCP) on ethylene production and fruit quality of Cripps Pink and Granny Smith apple in ozonized cold storage, were investigated. When compared to control, Cripps Pink fruit fumigated with BC and NC exhibited significantly lowest ethylene production and respiration, whilst the Granny Smith fruit treated with 1-MCP exhibited lowest ethylene production followed by NC and BC treatments. Application of ozone in cold storage maintained higher levels of sugars but elevated ethylene production in both the apple cultivars. No significant interaction was recorded between …

Stability Of Sheep Liver Protein And Effects Of Nacl Concentration On Its Functional Characteristics, Zhang Xiao-Yan, Wu Zi-Jian, Lu Jian-Kang, Hou Hui-Jing, Liu Hao-Jie, Meng Ling-Li, Zhao Ying-Tao

Food and Machinery

Differential scanning calorimetry, laser particle size distribution instrument and other instrumental analysis methods were used to study the stability of sheep liver protein, as well as effects of NaCl content (0.0%, 1.8%, 3.6%) on sheep liver protein. Emulsifying & foaming properties, molecular weight distribution and surface hydrophobicity were evaluated. Results showed that with the increase of NaCl content, the surface hydrophobicity of water soluble liver proteins (WSLP) and salt soluble liver proteins (SSLP) also increased; the denaturation temperature of SSLP was 87.9 ℃, higher than that of WSLP (74.4 ℃), showing that SSLP had better thermal stability; and the particle …

Isolation, Identification And Growth Characteristics Of Yeast In The Air Of Luzhou-Flavor Liquor Brewing Workshop, Huang Zhi-Guo, Peng Si-Jie, Li Hao, Zhong Shu-Xia, Deng Jie, Ren Zhi-Qiang, Wei Chun-Hui

Food and Machinery

In this study, four yeast strains in the Luzhou-flavor liquor brewing workshop were isolated and purified from the air. The colony physiological, biochemical and molecular identifica-tion were performed to obtain two kinds of yeast, R. mucilaginosa and M. guilliermondii. The growth characteristics of the two kinds of yeasts were studied, and the optimal growth time were found to be 29 to 30 h. The tolerance of M. guilliermondii to ethanol, temperature and acid is higher than that of R. mucilaginosa. By using GC-MS to analyze the metabolites, the dominant products of the two yeasts were determined to be ethanol and …

Isolation, Identification And Growth Characteristics Of A Strain Of Lactic Acid Bacteria With Efficient Antimicrobial Activity, Xu Yun-Feng, Zhang Xin, Chu Ze-Jun, Zhang Meng, Zhang Min, Chen Jun-Liang

Food and Machinery

A strain of lactic acid bacteria with high antibacterial activity was isolated from home-made sauerkraut in Inner Mongolia, and its growth characteristics were determined. The strain was identified as Lactobacillus plantarum by colony morphology observation, physiological and biochemical identification and 16S rDNA sequence analysis. This strain had good antibacterial effects on Staphylococcus aureus and Escherichia coli with the diameters of inhibition zone of 15.5 and 14.5 mm, respectively. The results of growth curve showed that the OD_{600 nm} value began to increase rapidly when the strain grew to about 8 h, and entered the logarithmic growth phase; the pH …

Effect Of Low Dose X Ray On Barley Germination And Analysis Of System Dynamics Mechanism, Dong Chen, Wang Wei, Zhang Yi, Zhang Zhi-Yong

Food and Machinery

In this study, barley germination test was carried out in an apparatus that could simulate low-dose X ray environment, and the quality parameters of barley were detected to analyze the relationship between the radiation dose received by barley seeds and the germination process of barley. The study found that the X ray of barley seed germination stage of bud length, root length and biomass to produce inhibition, accept the dose of 1 059.65 μSv/s experimental Ⅰ starch, protein and fat in 3 days delay. which compared with the control group increased 19.8%, 31.6% and 33.3%, respectively and the soluble dietary …

The Change Of Volatile Flavor Substances In The Processing Of Continuous Immobilization Of Banana Vinegar, Wei Lu, Sun Qin-Ju, Yang Chang-Peng, Du Li-Juan, Huang Jie, Ling Min-Min

Food and Machinery

Using banana fruit wine with an alcohol content of 5%~6% as raw material, the banana fruit vinegar is brewed by continuous immobilization fermentation method, and the headspace solid phase microextraction-gas chromatography-mass spectrometry is used to analyze and identify the volatile components in different stages of banana vinegar fermentation, and analyze the dynamic changes of main aroma substances. A total of 79 compounds were isolated in banana vinegar, and the main flavor components of banana vinegar were ethyl acetate, ethyl octanoate, ethyl hexanoate, ethyl decanoate, ethyl phenylacetate, ethanol, isobutanol, phenylethyl alcohol, α-terpineolacetic acid, caproic acid, octanoic acid, 3-hydroxy-2-butanone, furfural, 2-heptanone, furfural, …

Effects Of Temperature And Humidity Control On Physical And Chemical Properties And Flavor Of Fermented Ham, Liu Xin, Piao Chun-Xiang, Li Min, Liu Dong-Min, Li Guan-Hao

Food and Machinery

Using pig hind legs as raw material, ham was fermented under temperature and humidity control conditions. Study the effects of temperature and humidity control technology on the moisture content, pH, color, ash content, salt content, total protein content and other physical and chemical indicators and flavor substances of fermented ham. Results: the moisture content of the ham after temperature and humidity control fermentation was 50.16%, which was significantly higher than that of the control group (P＜0.05); compared with the control group ham, the temperature and humidity control group ham color was brighter and redder; The salt mass fraction of the …

Comparison On The Drying And Shrinkage Characteristic Of Different Size Tobacco Strips By A Cylinder Dryer, Duan Kun, Han Li-Feng, Zhao Ya-Heng, Liu Huan, Liu Kai-Li

Food and Machinery

In order to study the drying and shrinkage characteristic of different size tobacco strips during cylinder dryer, redrying experiments of three kinds of tobacco leaves were performed in a lab-scale rotary dryer. The results showed that that the size of tobacco trips had no significant influence on the drying rate and temperature of dried materials. For the tobacco strips with the size more than screen mesh 25.40 mm and the trips with size between screen mesh 12.70 to 25.40 mm, the percentage of samples with the size of 225~625 mm² significantly increased after cylinder redrying. For the tobacco strips …

Subcellular Distribution And Risk Assessment Of Aluminum In Seaweed And Tea, Song Zheng, Ma Li-Xia, Peng Qing-Zhi, Huang Hui, Cheng Yin-Qi

Food and Machinery

The subcellular distribution of aluminium in seaweed and tea leaves was analyzed by differential centrifugation with microwave digestion and inductively coupled plasma mass spectrometer. The results showed that the proportion of aluminium in cell wall, organelle and cytoplasm of tea leaves were 78.4%, 11.2% and 9.5%, respectively; the proportion of aluminium in cell wall, organelle and cytoplasm of seaweed were 91.60%, 6.95% and 1.33%, respectively. Using transmission electron microscope with energy dispersive spectroscopy, surface scanning analysis was carried out on the distribution of aluminum in the single cell of tea leaves and seaweed, intuitively revealing that aluminum was mainly distributed …

Study On Quantitative Detection Of Soluble Solids And Firmness Of Yellow Peach Chips By Near-Infrared Spectroscopy, Cao Nian-Nian, Liu Qiang, Peng Jing, Tu Kang, Zhao Bao-Ming, Zhu Jin-Xing, Pan Lei-Qing

Food and Machinery

The spectral data was collected by using two different infrared spectroscopies with 400 to 1 000 nm (visible-shortwave) and 1 000 to 2 500 nm (longwave) from yellow peach chips. Then four mathematic algorithms, i. e. standard normal variate transformation (SNV), multiplicative scatter correction (MSC), moving-average smoothing (MS) and 1st-derivative (1-Der), were utilized in data preprocessing. Regression models by linear partial least squares (PLS) and non-liner support vector machine (SVM) were constructed for the predicting the soluble solids content (SSC) and firmness in yellow peach chips, respectively. Moreover, the feasibility analysis for prediction of SSC and firmness were vitrificated by …