Food Science Commons^™

A Comparative Study On The Hydration Ability Of Three Commercial Sports Drinks On Experimental Rats, A-Bu-Li-Mi-Ti Ha-Si-Mu

Food and Machinery

In this study, using the deuterium dilution technique, the hydration abilities of three kinds of sports drinks commercially available and drinking water (control group) under rest and exercise conditions were compared. The results showed that significant differences were found, in the rest state, including the time points as the absorption rate of the three beverages reached the maximum value, 50% of the maximum absorption rate, and the maximum absorption amount. However, no significant difference was found in the time when the absorption rate was 0. In the exercise status, a significant difference between the time when the absorption rate of …

Analysis Of Components And Functionality Of Fruit Wine, Zhang Qian-Ru, Yin Long-Long, Yin Rong, Wang Xian-Ping, Liang Zhi-Hong

Food and Machinery

This main components and functions of various types of fruit wines were analyzed. The clarification of the nutritional components was elaborated, which helped to find the nutritional and healthy selling points of fruit wine and its precision marketing concepts. This would strengthen the brand building of Chinese fruit wine enterprises in the future.

Effects Of Freeze-Thaw Pretreatment On The Characteristics Of Hot-Air Drying In Malus Domeri (Bois) Chev., Guo Ting, Wu Yan, Chen Yi-Neng, Duan Zhen-Hua, Chen Zhen-Lin, Cai Wen, Deng Chun-Li

Food and Machinery

The effects of freeze-thaw processing on the characteristics of hot-air drying and the coefficients of moisture diffusion in Malus domeri (Bois) chev were investigated. The results showed that the freeze-thaw pre-treatments had significant effects on drying characteristics. It was found that freeze-thaw pre-treatments could significantly shorten the drying period and increasing the drying rate. Logarithmic model provided better simulation of drying curves for freeze-thaw M. domeri (Bois) chev. at different drying conditions. The results indicated that Deff increased with the increasing of times of freeze-thaw.

Effects Of Preservatives Combined With Low-Voltage Lectrostatic Field On The Storage Quality Of Prunus Armeniaca L. And The Analysis Of Its Relative Correlation, Yang Ya-Li, Liu Hui-Yan, Yang Wen-Li, Zhang Hao-Yu, Jiang Chang, Fang Hai-Tian, Zhang Guang-Di

Food and Machinery

Red plum apricot was used as the test material, and 0.5 μL/L of 1-MCP drip irrigation fumigation was used in combination with 3 different sustained release rates (1/2 tablets, 1 tablet and 2 tablets were py1, py2, and py3 treatment groups, respectively. ) SO₂ preservative treated red plum apricot and stored at low temperature (0.0±0.8) ℃ low voltage (200 mV) electrostatic field (LVEF). The results showed that all three treatments could effectively improve the postharvest storage quality of red plum apricot and reduce the degree of cold damage. During the entire storage period, the browning index of the py3 …

Changes In Microbiota Community Structure And Antioxidant Activity Of Polyphenols From Litchi Pericarp During Degradation With Human Fecal Microbiota In Vitro, Huang Xiao-Xia, Li Xiao-Le, Li Wu, Yang Rui-Li

Food and Machinery

To reveal the changes in microbiota community structure and antioxidant activity of polyphenols from litchi pericarp during culture with human fecal microbiota, litchi pericarp polyphenols were added into the mixed medium of intestinal microbiota solution prepared from fresh feces of healthy volunteers for the anaerobic culture in vitro. The total phenol content and antioxidant activities were measured at 0, 4, 8, 12, 24 and 48 h. The change of intestinal microbiota was analyzed by high-throughput sequencing. The results showed that the total phenol content significantly decreased within 0~48 h and the antioxidant activity was also reduced but did not attain …

Development Of High-Fiber Belgian Waffles And Evaluation Of Product Acceptance, Product-Elicited Emotion, And Purchase Intent By Millennial Consumers, 2253299685 Velasquez

LSU Master's Theses

Dietary fiber may help reduce LDL cholesterol levels and prevent cardiovascular diseases. The US-FDA recommends 14g of fiber/1000kcal consumed, but Americans consume/day. A product containing ≥5 grams of fiber/serving can be claimed as a high-fiber product. Adding dietary fiber to food affects their physicochemical properties and sensory quality, possibly leading to less product acceptability. This study was performed to assess selected physicochemical properties and consumer perception of “high-fiber” Belgian waffles. Waffles were formulated to have fiber contents of

Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui

Food and Machinery

This article reviews the surface structure of LAB and their positive effects derived from their interaction with the gastrointestinal tract. Some lactic acid bacteria (LAB) can colonize the human gastrointestinal tract (GIT) and exert their physiological functions beneficial to the host. Among them, the surface structure of LAB cells can promottheir survival and colonization in the GIT, and many physiological functions are also related to surface structure.

Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau

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

The reputation of low-moisture foods as safe foods has been crumbling over the past decade due to repeated involvement in foodborne illness outbreaks. Although various pasteurization technologies exist, a majority are thermal processes and have not been well-characterized for pasteurizing low-moisture foods. In addition, the nature of a low-moisture food matrix introduces various experimental complications that are not encountered in high-moisture foods. In this dissertation, the development, building instructions, and characterization of various open source tools for studying the inactivation kinetics of microorganisms in low-moisture foods are described. The first tool is the TDT Sandwich, a dry heating device for …

Inspecting Species And Freshness Of Fish Fillets Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim

Food Science Faculty Articles and Research

This study developed multimode hyperspectral imaging techniques to detect substitution and mislabeling of fish fillets. Line-scan hyperspectral images were collected from fish fillets in four modes, including reflectance in visible and nearinfrared (VNIR) region, fluorescence by 365 nm UV excitation, reflectance in short-wave infrared (SWIR) region, and Raman by 785 nm laser excitation. Fish fillets of six species (i.e., red snapper, vermilion snapper, Malabar snapper, summer flounder, white bass, and tilapia) were used for species differentiation and frozen-thawed red snapper fillets were used for freshness evaluation. A total of 24 machine learning classifiers were used for fish species and freshness …

Development Of A Sandwich Elisa Targeting Cashew Ana O 2 And Ana O 3, Morganne Schmidt

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

Cashew nut is the second leading tree nut allergy in the US. Cross-contact of cashew nut poses potential food safety risks for individuals with cashew allergies. Highly-processed foods, such as HTST/UHT cashew milks may lead to problems in cashew protein detection by current allergen detection methods. Therefore, the aim of this study was to develop a robust sandwich ELISA for detection of highly processed cashew proteins. Commercial cashew ELISAs were evaluated for their robustness and sensitivity in detecting cashew milk cashew protein. After unreliable results were determined, cashew Ana o 2 (11S) and Ana o 3 (2S) were semi-purified using …

The Role Of Diet In The Onset Of Depression: A Biochemical Connection Between Nutrition And Mental Health, Katlin Wildeman

Senior Honors Theses

Depression is a major clinical concern, having a complex onset and the presence of multiple, often unidentifiable causes. Depression affects millions of individuals worldwide, with a high prevalence in regions of the world with a Western-style diet as compared to regions with a Mediterranean diet. A Western-style diet consists of foods high in sugar, fat, and processed meats and grains, whereas the Mediterranean diet contains significantly more vegetables, fruits, lean meats, and whole grains. The link between diet and mental health disorders has implications for individuals of all ages who are hesitant to turn to medication. In addition to presenting …

Edible Films Made Of Corn Zein Protein And Cellulose Derivatives, Gloria Dukuzeyesu, Changmou Xu, Zhang Yue

UCARE: Research Products

A composite edible film made of corn zein protein (Z) and cellulose derivatives (C) was successfully fabricated. Edible films are coatings used to wrap food products to protect them against microbial deterioration, loss of moisture, and to extend the shelf life of the product. These edible films are consumed together with the product . The mechanical properties, water vapor permeability, application on fruits, and shelf life of the composite film were studied. Zein demonstrated excellent packing characteristics; due to its high no polar contents and hydrophobic nature, zein film served as a moisture barrier. Hydroproxy methylcellulose (HPM) is tasteless, odorless …

Structure And Stability Of W1/O/W2 Emulsions As Influenced By Wpc And Nacl In Inner Aqueous Phase, Vivek Prakash Wankhede, Prateek Sharma, Shaik Abdul Hussain, Ram Ran Bijoy Singh

Nutrition, Dietetics, and Food Sciences Faculty Publications

Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using salt exhibited uniform droplet size distribution and structural integrity. WPC at 6% and NaCl at 2 or 4% levels demonstrated better sedimentation stability (> 99%) and encapsulation stability (> 95%) during preparation and storage of double emulsions. Samples without added NaCl showed poor emulsion stability and structural integrity. Higher level of WPC i.e. 8% resulted in poor stability and encapsulation efficiency of double emulsions at …

Spinach In The Garden, Dan Drost

All Current Publications

This fact sheet describes spinach, recommended varieties, how to grow, planting and spacing, problems, harvest and storage, and nutrition.

Influence Of Health Beneficial Monk Fruit Sweetener On Microbial And Physicochemical Characteristics Of Camel Milk Yogurt, Alina Buchilina

LSU Master's Theses

Camel milk contains all the essential nutrients found in cow’s milk and has potentially health beneficial compounds such as anti-carcinogenic, anti-hypertensive, anti-inflammatory, and insulin and insulin-like substances. Camel milk has been reported as a treatment for diseases such as diabetes and autism. Camel milk favorably alters gut microbiota to a higher abundance of bifidobacteria.

Sweetness is one of the most desirable tastes in people’s diet; however, the surplus consumption of sugar has a negative effect on human health. Monk fruit sweetener is a natural zero caloric sweetener with many health beneficial properties, namely, prevention of asthma, prevention of oxidation, liver …

Dairy Digest 2020 : Rooted In Tradition, South Dakota State University Dairy Club

Dairy Digest

This is the 2020 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2019 - 2020.

Simpler Method To Compare Starch Hydrolysis Rate And In Vitro Expected Glycemic Index Of Flours, Courtney Simons, Charles Ciampaglio

Lake Campus Research Symposium Abstracts and Posters

In vitro expected glycemic index (eGI) is a reliable tool to predict postprandial blood glucose concentrations. Making these predictions is important particularly for diabetespatients who must manage their health condition by consuming products with more slowly digestible carbohydrates. Current methods require lengthy preparation time and expensive equipment. In this study, a cheaper and faster in vitro method was developed. Legume samples were digested with continuous agitation for 3 hours with the help of alpha-amylase enzyme. Glucose production was monitored by measuring changes in refractive index using a refractometer. Relative hydrolysis rates of flours demonstrated effectiveness of the method to differentiate …

Got Science? Club, Nora Husein, Randa Ismail

Honors Program: Expanded Learning Clubs

Got Science? Club allows students to learn about the science that can be found in our daily lives using everyday items such as food and school supplies. Students will learn about these sciences through hands-on experiments, allowing them to truly experience the science around them.

Periodic Table Club, Makayla Gill, Kailynn Jensen

Honors Program: Expanded Learning Clubs

This club is dedicated to teaching the generation of future scientists the periodic table. This is designed to be a unique take on a STEM club that uses the periodic table as a backbone for a solid foundation in chemistry.

Predicting Anthocyanin Content In Canned Black Beans Based On Color, Courtney Simons, Juan Osorno, Lauren Fuelling

Lake Campus Research Symposium Abstracts and Posters

The dark color of black beans is associated with the presence of anthocyanins. These are phytochemicals known to contribute to improved health due to their antioxidant, anti-inflammatory, anti-viral and anti-cancer benefits. Therefore, the color of canned black beans could potentially predict the total concentration of anthocyanins present. To test this hypothesis, 12 black bean varieties obtained from North Dakota State University Bean Breeding Program were cooked and evaluated for anthocyanin content and color characteristics (L*, hue and chroma) of end-product. Pearson Correlation statistics was applied to determine if color values could be used as a reliable index to predict relative …