Food Science Commons^™

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

A Novel And Green Nanoparticle Formation Approach To Forming Low-Crystallinity Curcumin Nanoparticles To Improve Curcumin’S Bioaccessibility, Ali Ubeyitogullari, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

Health-promoting effects of curcumin are well-known; however, curcumin has a very low bioavailability due to its crystalline structure. The main objective of this study was to develop a novel green nanoparticle formation method to generate low-crystallinity curcumin nanoparticles to enhance the bioavailability of curcumin. Nanoporous starch aerogels (NSAs) (surface area of 60 m2/g, pore size of 20 nm, density of 0.11 g/cm3, and porosity of 93%) were employed as a mold to produce curcumin nanoparticles with the help of supercritical carbon dioxide (SC-CO2). The average particle size of the curcumin nanoparticles was 66 nm. Impregnation into NSAs decreased the crystallinity …

Postharvest Heat Treatments To Inhibit Penicillium Digitatum Growth And Maintain Quality Of Mandarin (Citrus Reticulata Blanco), Diana B. Queb-Gonzalez, Aurelio Lopez-Malo, María E. Sosa-Morales, Rossana Villa-Rojas

Department of Food Science and Technology: Faculty Publications

Use of fungicides is a common practice as a postharvest treatment to control fruit decay. Nowadays, environment-friendly technologies, such as heat treatments, are viable replacements. This study evaluated the effects of post-harvest heat treatments (traditional and microwave-assisted) on mandarins intentionally inoculated with Penicillium digitatum. For the studied heat treatments, the target temperature was 50C, which was held for 2.5 min. After heating, mandarins were cooled and stored at 25C for 13 days. MW treatments effectively prevented mold growth during storage, while HW only delayed it. Control mandarins (without treatment) showed the highest significant weight loss. Neither thermal treatment nor storage …

Total Phenolic And Flavonoid Contents Of Anacyclus Pyrethrum Link Plant Extracts And Their Antioxidant Activity, Hanane Elazzouzi, Nadia Zekri, Touriya Zair, Mohamed Alaoui El Belghiti

Karbala International Journal of Modern Science

In this study, Anacyclus pyrethrm Link (roots) is a medicinal plant from the Asteraceae family, endemic to Morocco and is widely used in traditional medicine; was investigated for their total phenolics, flavonoids contents and antioxidant activities. The quantitative estimation of total flavonoids and phenols by the colorimetric method showed that the extracts were prepared by fractionation of the crude hydromethanolic extract (ethyl acetate and n-butanol). The phenol content of various extracts, estimated by the Folin-Ciocalteu method, was between 1,44 and 12,82 mg EAG / g extract of A. pyrethrum. Moreover, it is clear that ethyl acetate was the …

Estimation Of Minimum Inhibitory Concentration (Mic) And Minimum Bactericidal Concentration (Mbc) Of Antimicrobial Peptides Of Saccharomyces Boulardii Against Selected Pathogenic Strains, Venkateswarulu T.C, Krupanidhi Srirama, Indira Mikkili, Nazneen Bobby Md., John Babu Dulla, Venkata Narayana Alugunulla, Dasari Sweety, Abraham Peele Karlapudi

Karbala International Journal of Modern Science

Saccharomyces boulardii is used for antimicrobial peptide production and so can be termed as bacteriocin molecules with probiotic potential. Antimicrobial peptides are extracted from the culture broth and followed the purification using Sephadex G-50 column. Further, the inhibition activity was determined against selected microorganisms and inhibition zone against streptococcus pneumoniae was found to be highest among selected microbes. The fourth fraction of the peptide after purification was shown a 26 mm bacterial inhibition zone determined by agar well diffusion method. SDS-PAGE analysis revealed the protein band corresponding to 18 kDa was observed. The MBC/MIC study proved that the peptide extract …

Effectiveness Of Individual Nutrition Education Compared To Group Education, In Improving Anthropometric And Biochemical Indices Among Hypertensive Adults With Excessive Body Weight: A Randomized Controlled Trial, Danuta Gajewska, Alicja Kucharska, Marcin Kozak, Shahla M. Wunderlich, Joanna Niegowska

Department of Nutrition and Food Studies Scholarship and Creative Works

Objective: The study aims to compare the effectiveness of individual and group nutrition education methods in improving key anthropometric and biochemical markers in drug-treated, overweight-obese hypertensive adults. Methods: The randomized trial included 170 patients with pharmacologically well-controlled primary hypertension and body mass index (BMI) ≥ 25 kg/m². For six months, the patients received six sessions, either one-to-one individual nutrition education (IE, n = 89) or group education (GE, n= 81), developed by dietitians. Anthropometric measurements, body composition, and fasting measures of biochemical parameters were obtained at baseline and after six months of intervention. Results: 150 patients completed the …

Roli Dhe Rëndësia E Kompleksit Të Vitaminave B, Almire Shala

Theses and Dissertations

Vitaminat janë substanca organike, të përhapura në të gjitha ushqimet, si tek bimët, shtazët dhe mikroorganizmat ndërsa njeriu i merr ato nëpërmjet ushqimit. Vitaminat kanë rëndësi të madhe sepse ruajnë dhe mirëmbajnë metabolizmin e organizmit, janë thelbësore për të gjitha funksionet e organizmit përfshirë metabolizmin, rigjenerimin e indeve dhe mirëmbajtjen e shëndetit të njeriut si pjesë aktive e metabolizmit të organizmit. Qëllimi kryesor i punimit ka qenë analizimi i vitaminave B kompleks, roli dhe rëndësisa që kan këto vitamina në organizëm.

Materiali i përdorur për këtë punim është siguruar kryesisht nga interneti, nga faqja me e madhe e publikimeve mjekësore …

Përcaktimi I Baktereve Mezofile Aerobe Si Dhe Koliformeve Në Qumështin E Papërpunuar Në Regjionin E Prizrenit, Suharekës Dhe Rahovecit, Duresa Ukaj

Theses and Dissertations

Cilësia mikrobiologjike e qumështit të papërpunuar është thelbësore për prodhimin cilësor të produkteve të qumështit. Alternimi është një term që përshkruan ndryshimin e përbërjes, shijes dhe erës në ato pika ku është i pangrënshëm për konsumatorin. Alternimi mikrobial i qumështit shpesh përfshin degradimin e proteinave, karbohidrateve dhe yndyrnave të organizmave dhe enzimave të tyre. Konsumimi i qumështit dhe qumështit është rritur në mënyrë të konsiderueshme në Kosovë gjatë dekadës së fundit, dhe një pjesë e madhe e prodhimit vendor vjen nga shpërndarësit në shkallë të vogël në të gjithë vendin. Në këtë hulumtim, janë marrë 50 mostra qumështi në disa …

Bowles, Hunter Joe, B. 1996 (Fa 1384), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1384. Interviews with honey and mushroom producers in southcentral Kentucky, conducted by Hunter Bowles in fall 2019 for a WKU folk studies class in foodways.

Evaluating The Efficacy Of Whole Cooked Enriched Egg In Modulating Health-Beneficial Biological Activities, Emerson Nolasco

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

The whole egg is known as nutritious food in the human diet with a wide reach due to its accessibility. It’s highly bioavailable proteins and dietary compounds, and their health-beneficial properties make the egg a potential functional food. Still, little is known about how the production and processing methods can modulate its potential health-beneficial properties. To attend the knowledge gaps, the study established objectives look to evaluate the effect of the hen breed, egg enrichment, and cooking methods. The hen breed and egg enrichment maintained overall the egg quality. Confirming the capacity of the egg industry of improving the egg …

Production Of Biscuits By Substitution With Different Ratios Of Yellow Pea Flour, Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng Wang

School of Earth, Environmental, & Marine Sciences Faculty Publications

To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color (L*) of biscuits reduced as …

An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat, Zachary James Winn

Graduate Theses and Dissertations

Wheat (Triticum aestivum L.) is a self-pollinating species that is most often bred as a recombinant inbred line. When two inbred individuals are crossed, they produce progeny which experience heterosis; heterosis is the increased robustness experienced due to the reintroduction of heterozygosity. Hybrid wheat may be produced through the use of chemical hybridization agents, yet the structure of wheat flowers decreases the efficiency of outcrossing. The objectives of this study were to: assess the amount of heterosis experienced by a population of hybrid wheat and observe the effect of major gene loci on yield and yield components, phenotype anthers extruded …

Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber

Graduate Theses and Dissertations

Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 …

The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards

Graduate Theses and Dissertations

Soy protein isolate (SPI) and probiotics can serve as a functional ingredient and beneficial supplement, respectively, to food formulations, but few studies focus on the compatibility of these two ingredients. The objective of this study was to prepare soy protein isolate (SPI) from defatted soybean flour and identify an optimal hydrolysis protocol to create soy protein hydrolysates (SPH) with improved solubility and functional properties and achieve an optimum encapsulation technique for probiotics and to determine the in vitro viability of encapsulated probiotic cells with SPH in a gastrointestinal environment. The SPI was prepared using an alkaline extraction procedure for solubility …

Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan

Food and Machinery

It is widely accepted that glucose homeostasis is of great importance for vital activity. Dietary polyphenols take part in the regulation of glucose homeostasis through inhibiting activities of digestive enzymes for carbohydrates and glucose transporting, improving insulin resistance, etc. This paper reviewed the compounds and distribution of dietary polyphenols, and their glucose homeostasis regulation activities and correlated mechanism. And also provide outlook for the future research highlights of dietary polyphenols.

Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong

Food and Machinery

Different treatments of alkali (AK), heating alkali (HA), alkali heating (AH), and alkali twin-screw extrusion (AT) were employed to prepare insoluble soybean fiber (ISF) from defatted okara. The effect of dry heat treatment on the emulsifying properties of ISF was studied by the O/W emulsions prepared by self-made ISF. The ζ-potential of ISF emulsions sorted by magnitude were AH-ISF＞AK-ISF＞AT-ISF＞HA-ISF, and the storage modulus (G′) were AT-ISF＞AH-ISF＞HA-ISF＞AK-ISF. Four kinds of emulsions all exhibited shear-thinning properties, and tanδ of the dry heat treated ISF emulsions were less than 1. During emulsion storage. AK-ISF was found to have the largest increasing ranges in …

Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake, Zou Qibo, Wang Jiabao, Chen Cheng, Liang Liting, Cao Weichao, Chen Junmin, Huang Weining, Akihiro Ogawa

Food and Machinery

The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied. The results showed that compared with the cake containing only the monoglyceride type emulsifier, the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased, the viscosity and surface tension of cake batter increased, and stability of cake batter was improved. The cake specific volume was 4.01 mL/g, compared with the cake containing only the monoglyceride type emulsifier, the specific volume of the sponge cake containing the …

Texture And Rheological Properties Of Compourd System Of Tara Gum And Xanthan Gum, Niu Haijia, Liu Aiguo, Liu Lizeng, Gao Xiaoxiayue, Wang Pengcheng, Qiang Feng

Food and Machinery

The TG and XTG with a total concentration of 1% were compounded according to different quality ratios. Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer, and flow curves were analyzed by using Carreau model. the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM). The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 6∶4, Moreover, there was the maximum G’ in frequency scanning and temperature scanning. As a result, the best compound quality ratio between TG and XTG …

Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu

Food and Machinery

In this paper, the Patatin protein was extracted from potato fruit juice, and the enzymatic properties of Patatin protein as ester acyl hydrolase were studied using p-nitrophenyl acetate as the substrate. The results showed that the lipid acyl hydrolase had the highest activity at 37 ℃, and had thermal stability at 40～50 ℃. The enzyme was inactivated after treatment at 70 ℃ for 120 min. The optimal pH of lipid acyl hydrolase was 8.2. The lipase activity was activated by Fe²⁺, Fe³⁺ and Mg²⁺ , inhibited by K⁺ and Ca²⁺ . In addition, low …

Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping

Food and Machinery

Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, …