Novel Approaches For Preventing Lipid Oxidation In Emulsion-Based Food Systems,
2022
University of Massachusetts Amherst
Novel Approaches For Preventing Lipid Oxidation In Emulsion-Based Food Systems, Mitchell D. Culler
Doctoral Dissertations
Consumer interest in “clean” labels has continued to be a key driver of consumer behavior and purchasing habits over the past decade. Food manufacturers are therefore eager to replace synthetic antioxidants such as ethylenediaminetetraacetic acid (EDTA) with natural alternatives, however alternative chelators that will bind iron at low pH remain elusive. Coupled with the current oil shortages and supply chain challenges that have arisen recently, there is an urgent need for innovative solutions to increase the oxidative stability of edible oils. One available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying …
A Highly Active Esterase From Lactobacillus Helveticus Hydrolyzes Chlorogenic Acid In Sunflower Meal To Prevent Chlorogenic Acid Induced Greening In Sunflower Protein Isolates,
2022
Chapman University
A Highly Active Esterase From Lactobacillus Helveticus Hydrolyzes Chlorogenic Acid In Sunflower Meal To Prevent Chlorogenic Acid Induced Greening In Sunflower Protein Isolates, Christine Lo Verde, Nana Baah Pepra-Ameyaw, Charles T. Drucker, Tracie L. S. Okumura, Katherine A. Lyon, Julia C. Muniz, Chloe S. Sermet, Lilian Were Senger, Cedric P. Owens
Food Science Faculty Articles and Research
Chlorogenic acid (CGA) is an ester between caffeic and quinic acid. It is found in many foods and reacts with free amino groups in proteins at alkaline pH, leading to the formation of an undesirable green pigment in sunflower seed-derived ingredients. This paper presents the biochemical characterization and application of a highly active chlorogenic acid esterase from Lactobacillus helveticus. The enzyme is one of the most active CGA esterases known to date with a Km of 0.090 mM and a kcat of 82.1 s−1. The CGA esterase is easily expressed recombinantly in E. coli in …
Role Of Bifidobacterium Pseudocatenulatum In Degradation And
Consumption Of Xylan-Derived Carbohydrates,
2022
University of Nebraska—Lincoln
Role Of Bifidobacterium Pseudocatenulatum In Degradation And Consumption Of Xylan-Derived Carbohydrates, Elizabeth Drey, Car Reen Kok, Robert Hutkins
Faculty Publications in Food Science and Technology
Xylans, a family of xylose-based polysaccharides, are dietary fibers resistant to digestion. They therefore reach the large intestine intact; there, they are utilized by members of the gut microbiota. They are initially broken down by primary degraders that utilize extracellular xylanases to cleave xylan into smaller oligomers. The resulting xylooligosaccharides (XOS) can either be further metabolized directly by primary degraders or cross-feed secondary consumers, including Bifidobacterium. While several Bifidobacterium species have metabolic systems for XOS, most grow poorly on longer- chain XOS and xylan substrates. In this study, we isolated strains of Bifidobacterium pseudocatenulatum and observed that some, including …
Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk,
2022
Chapman University
Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash
Food Science Faculty Data Sets
This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.
Local Food In The Menus: The Case Of Denizli,
2022
Pamukkale University
Local Food In The Menus: The Case Of Denizli, Sule Demirbas, Serkan Bertan
University of South Florida (USF) M3 Publishing
Local cuisine is an important element in the destination selection of tourists. In this study, the place of local dishes in the menus of restaurant businesses was examined. Semi-structured interviews were conducted with hotel and restaurant business managers and chefs in Denizli. As a result of this study, it is seen that businesses partially include local dishes in their menus, and businesses take into account profitability, price, value and customers' taste while determining their menus. It has been determined that customers prefer familiar dishes more, they tend to other dishes instead of local dishes due to the fast à la …
Determination Of Tourists’ Raw Food Perceptions,
2022
Eskisehir Osmangazi University
Determination Of Tourists’ Raw Food Perceptions, Duran Cankul, Aleyna Kol
University of South Florida (USF) M3 Publishing
In this study, it is aimed to determine the perceptions of domestic tourists towards Raw food diet, which is one of the trends that emerge in line with the preferences of conscious consumers in the science of gastronomy. For this purpose, the phenomenological research type, which is one of the qualitative research methods, was used in the study. The participants of the research are domestic tourists. In the research, the data were collected through a semi-structured interview form with 12 tourists determined by the purposeful sampling method. In order to analyze the data obtained in the research in the best …
The Role Of Women In Migration And Urbanization-Culinary Culture Interaction,
2022
Kocaeli University
The Role Of Women In Migration And Urbanization-Culinary Culture Interaction, Gozde Yilmaz, Selda Uca, Emrah Ozkul
University of South Florida (USF) M3 Publishing
The kitchen is one of the most important components reflecting the culture of a society. Individuals and communities have first fronted to getting know culinary cultures in order to adapt to new places of life due to migration. Women have been seen as an important factor in ensuring the interaction and continuity of culinary cultures. In this study, how can women have a role on culinary culture in the interaction of migration and urbanization- culinary culture based on the question of migration and culture in this context, it is aimed to evaluate the research conducted on culinary culture and women …
Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine,
2022
Kocaeli University
Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine, Busra Erilmez Ilter, Dilek Dulger Altiner
University of South Florida (USF) M3 Publishing
It is very important to include animal foods in the human diet. When the animal production data in the world is examined, it is seen that poultry meat farming is increasing every day. Poultry meat is the name given to poultry animals whose meat can be consumed, such as chicken, turkey, quail, goose, duck, partridge. Poultry meat is consumed by billions of people all over the world every year. Poultry meat consumption amounts vary according to growing conditions, consumer income level, local cuisine culture, differences in rural or urban lifestyles, consumption frequency and amount. Since poultry meats have strategic importance …
Metabolite Signature Of Fresh And Long-Term Stored Coffee Pulp And Husk,
2022
Faculty of Medicine, Universitas Syiah Kuala, Aceh 23111, Indonesia
Metabolite Signature Of Fresh And Long-Term Stored Coffee Pulp And Husk, Wahyu Lestari, Kartini Hasballah, Muhammad Yulianto Listiawan, Sofia Sofia
Makara Journal of Science
Every product from the food and agriculture industry produces waste that can cause environmental pollution when carelessly discarded. Coffee husk and pulp are the main wastes generated by coffee processing. The secondary metabolites in these wastes can still be utilized, but their level can be affected by long storage. This research aims to determine the differences in the compounds obtained from old and fresh Gayo Arabica coffee pulp and husk. Coffee husk and pulp samples from Gayo Arabica coffee are extracted for GC-MS analysis to determine similarities between fresh and long-term stored Gayo Arabica coffee husk and pulp. Results show …
Effect Of Drying Method On Biochemical Composition And Nutritional Quality Of Sandfish (Scincus Scincus) Consumed In South-East Algeria,
2022
Department of Cellular and Molecular Biology, University of Hamma Lakhdar El Oued, 39000, Algeria.
Effect Of Drying Method On Biochemical Composition And Nutritional Quality Of Sandfish (Scincus Scincus) Consumed In South-East Algeria, Ikram Toumi, Ifriqya Medila, Hamdi Bendif
Journal of Bioresource Management
Sandfish is highly consumed in South-East of Algeria for its gustative and nutritional qualities. The aim of this study was to evaluate the influence of drying methods on fatty acids and amino acids sandfish quality. Biochemical analyzes were performed using the analytical methods adopted by the Association of Official Analytical Chemists (AOAC) method. The fatty acid composition was evaluated using the gas chromatography and the high-performance liquid chromatography (HPLC) method was used for the amino acids analysis. Significant differences were found in the moisture, ash, protein and fat content. Chromatogram analysis revealed the existence of nine (9) fatty acids the …
Genetic Analysis Of Seed Traits In Sorghum
Bicolor That Affect The Human Gut
Microbiome,
2022
University of Nebraska - Lincoln
Genetic Analysis Of Seed Traits In Sorghum Bicolor That Affect The Human Gut Microbiome, Quinnan Yang, Mallory J. Suhr Van Haute, Nate Korth, Scott E. Sattler, John Toy, James C. Schnable, Andrew K. Benson
Faculty Publications in Food Science and Technology
Prebiotic fibers, polyphenols and other molecular components of food crops significantly affect the composition and function of the human gut microbiome and human health. The abundance of these, frequently uncharacterized, microbiome-active components vary within individual crop species. Here, we employ high throughput in vitro fermentations of pre-digested grain using a human microbiome to identify segregating genetic loci in a food crop, sorghum, that alter the composition and function of human gut microbes. Evaluating grain produced by 294 sorghum recombinant inbreds identifies 10 loci in the sorghum genome associated with variation in the abundance of microbial taxa and/or microbial metabolites. Two …
End-Use Quality Of Historical And Modern Winter Wheats Adapted To The Great Plains Of The United States,
2022
University of Nebraska-Lincoln
End-Use Quality Of Historical And Modern Winter Wheats Adapted To The Great Plains Of The United States, Sujun Liu, Lan Xu, Yifan Wu, Senay Simsek, Devin J. Rose
Faculty Publications in Food Science and Technology
Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a single location (Mead, NE, USA) over two crop years (2018 and 2019). Grain yield and kernel hardness index increased by release year (p < 0.05). The observed increase in hardness index was accompanied by a decrease in percent soft kernels (p < 0.05). Diameter and weight decreased with release year in 2019 (p < 0.05), and their standard deviation increased with the release year (p < 0.05). Flour protein content decreased with release year (p < 0.05) and dough mixing quality increased (p < 0.05). No significant relationship was found for baking property variables, but bran water retention capacity (BWRC), which is correlated with whole wheat bread quality, increased with release year (p < 0.05). In conclusion, wheat kernels have become harder but more variable in shape over a century of breeding. Mixing quality showed significant improvements, and loaf volume and firmness remained constant, even in the presence of a decrease in protein concentration. Bran quality decreased across release year, which may have implications for whole grain baking quality and milling productivity.
Cooperative Extension’S Capacity To Address Food Insecurity By Supporting Food Recovery Organizations,
2022
Virginia Polytechnic Institute and State University
Cooperative Extension’S Capacity To Address Food Insecurity By Supporting Food Recovery Organizations, H. Lester Schonberger, Lily L. Yang, Melissa Chase, Tiffany Drape, Sarah Misyak, Renee Boyer
The Journal of Extension
Virginia Cooperative Extension (VCE) educators are uniquely positioned to support the food recovery organizations (FROs) which address hunger-related needs resulting from food insecurity. Based on an online survey to measure how VCE educators have engaged with FROs and their experiences, respondents who previously supported FROs did so across multiple programming areas, and those who had not indicated an interest while also experiencing barriers. Respondents also reported the need for context- and audience-specific resources particular to the spectrum of food recovery. Addressing barriers and resource needs through a transdisciplinary eXtension Food Recovery Community of Practice may support educators in doing this …
Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems,
2022
Rutgers Cooperative Extension
Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems, Lauren B. Errickson, Ethan D. Schoolman, Virginia Quick, Sarah Davis, Anthony Capece
The Journal of Extension
Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals.
Discussion On Approaches To Improving Soybean Supply Capacity In China,
2022
College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
Discussion On Approaches To Improving Soybean Supply Capacity In China, Feng Feng, Zhinan Zhang, Yongzhe Gu, Junpeng He, Zhixi Tian
Bulletin of Chinese Academy of Sciences (Chinese Version)
Soybean is one of the most important crops for food and oil. The soybean demand has been increased in recent years in China. Since China has limited soybean production capacity, it has been importing increasing amount of soybean from abroad. It is a critical topic for China to develop the soybean production and expand the import channels to ensure food security. Based on the soybean demand-supply situation from 2011 to 2020, this paper discussed the problems including severely insufficient domestic production and supply, high level of reliance on international supply, and limited import channels. It put forward suggestions on approaches …
Impact Of Major Emergencies On Food Security Risks,
2022
Center for Forecasting Science, Chinese Academy of Sciences, Beijing 100190, China
Academy of Mathematics and Systems Science, Chinese Academy of Sciences, Beijing 100190, China
CAS Key Laboratory of Management, Decision and Information Systems, Beijing 100190, China
School of Economics and Management, University of Chinese Academy of Sciences, Beijing 100049, China
Impact Of Major Emergencies On Food Security Risks, Cuihong Yang, Kang Lin, Xiang Gao
Bulletin of Chinese Academy of Sciences (Chinese Version)
In recent years, the probability and frequency of international major emergencies are on the rise, which have threatened the global food security. The study decomposes the food supply chain into production section, consumption section, and circulation section; and then analyzes the risks of food security in each section when facing the major emergencies. In the production section, major emergencies restrict the inputs of labor and agricultural production materials, limiting food supply directly. In the consumption section, major emergencies usually increase the food price and decrease the resident income, and thus, decline the purchasing power of food and exacerbate the food …
Diallyl Disulfide Inhibits Proliferation, Epithelial—Mesenchymal Transition, And Invasion Through Rorα-Mediated Downregulation Of Wnt1/Β-Catenin Pathway In Gastric Cancer Cells,
2022
Department of Pathology, Second Affiliated Hospital, University of South China, China
Diallyl Disulfide Inhibits Proliferation, Epithelial—Mesenchymal Transition, And Invasion Through Rorα-Mediated Downregulation Of Wnt1/Β-Catenin Pathway In Gastric Cancer Cells, Jian Su, Hui He, Yu-Kun Li, Hong Xia, Fang Liu, Ying Zeng, Xi Zeng, Hui Ling, Bo Su, Qi Su
Journal of Food and Drug Analysis
Overactivation of Wnt/β-catenin pathway due to dysfunction of retinoid-related orphan receptor α (RORα) is related to cancer development and progression. Diallyl disulfide (DADS), an active component of garlic, has been reported in our previous study for upregulation of RORα expression in gastric cancer (GC) cells. It remains to be elucidated the role and mechanism of RORα in DADS against GC. This study revealed that DADS treatment resulted in reduced expression levels of Wnt1, β-catenin, TCF-4, intranuclear β-catenin and p-β-catenin in GC cells, concomitant with the compromised expression of β-catenin target genes (Axin, c-Jun, and c-Myc). RORα overexpression augmented DADS-induced downregulation …
Melatonin Exerts Anti-Fibrinolytic Effects By Regulating Il-1Β-Induced Changes In Upa, Upar, And Pai-1 Expression/Production In Human Dental Pulp Cells,
2022
Biomedical Science Team, Chang Gung University of Science and Technology, Kwei-Shan, Taoyuan City, Taiwan
Melatonin Exerts Anti-Fibrinolytic Effects By Regulating Il-1Β-Induced Changes In Upa, Upar, And Pai-1 Expression/Production In Human Dental Pulp Cells, Mei-Chi Chang, Bor-Hao Zhong, Hui-Na Lee, Fu-Hsiung Chuang, Ming-Shu Lee, Hsiao-Hua Chang, Yu-Hwa Pan, Jiiang-Huei Jeng
Journal of Food and Drug Analysis
Interleukin-1b (IL-1β) is a pro-inflammatory cytokine and its expression is increased in inflamed dental pulp. IL-1β affects plasminogen activation system molecules, which are crucial for tissue inflammation, fibrinolysis, matrix turnover, and cell adhesion and migration. Melatonin, which provides circadian and seasonal signals, is a physiological endocrine generated by the pineal gland. It has anti-oxidant and anti-inflammatory properties. Studies are warranted to determine whether melatonin prevents IL-1β-induced expression/production of plasminogen system molecules. Human dental pulp cells (HDPCs) were exposed to IL-1β or melatonin alone or to IL-1β with/without pretreatment with melatonin or other inhibitors. The mRNA expression of uPA, uPAR, and …
Stress Amelioration And Anti-Inflammatory Potential Of Shiikuwasha (Citrus Depressa Hayata) Essential Oil, Limonene, And Γ-Terpinene,
2022
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Japan
Stress Amelioration And Anti-Inflammatory Potential Of Shiikuwasha (Citrus Depressa Hayata) Essential Oil, Limonene, And Γ-Terpinene, Yonathan Asikin, Kuniyoshi Shimizu, Hironori Iwasaki, Hirosuke Oku, Koji Wada
Journal of Food and Drug Analysis
Shiikuwasha (Citrus depressa Hayata) essential oil (SEO) extracted from Shiikuwasha fruit pulp contains two major volatile components, limonene and γ-terpinene (56.56–57.31 and 24.41–24.98%, respectively). In this study, we showed that the aroma streams of SEO, limonene, and γ-terpinene exhibited significant physiological stress amelioration effects in nine healthy female panelists tested in a 30-min visual display task. While SEO administration significantly reduced work errors by 15 min compared to the odorless control condition, the limonene stream reduced work errors only at the first and fourth 5-min intervals, and the γ-terpinene effect lasted only for the initial 5-min. However, γ-terpinene inhalation …
Composition Decipherment Of Ficus Pumila Var. Awkeotsang And Its Potential On Covid-19 Symptom Amelioration And In Silico Prediction Of Sars-Cov-2 Interference.,
2022
Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Taiwan
Composition Decipherment Of Ficus Pumila Var. Awkeotsang And Its Potential On Covid-19 Symptom Amelioration And In Silico Prediction Of Sars-Cov-2 Interference., Hao-Chun Hu, Szu-Yin Yu, Xiao-Shan Hung, Chun-Han Su, Yu-Liang Yang, Chien-Kei Wei, Yuan-Bin Cheng, Yang-Chang Wu, Chia-Hung Yen, Tsong-Long Hwang, Shu-Li Chen, István Szatmári, Attila Hunyadi, Yi-Hong Tsai, Fang-Rong Chang
Journal of Food and Drug Analysis
The jelly from achenes of Ficus pumila var. awkeotsang (FPAA) is a famous beverage ingredient in Taiwan. In this work, ficumarin (1), a new compound was obtained from its twigs (FPAT) and elucidated with comprehensive spectroscopic data. The biosynthetic origin was proposed from the p‐coumaroyl‐CoA pathway. Alloxanthoxyletin, betulinic acid, and catechin were identified as the major and active constituents responsible for relieving neutrophilic inflammation by FPAT. Among them, the most potent alloxanthoxyletin was found to interact with PRO350 and GLU377 of human INOSOX. Further, Nrf2 activating capacity of the FPAT fraction and its coumarins was confirmed. With …
