Food Science Commons^™

Cell Wall Enzymes In Zygnema Circumcarinatum Utex 1559 Respond To Osmotic Stress In A Plant-Like Fashion, Elisabeth Fitzek, Lauren Orton, Sarah Entwistle, W. Scott Grayburn, Catherine Ausland, Melvin R. Duvall, Yanbin Yin

Department of Food Science and Technology: Faculty Publications

Previous analysis of charophyte green algal (CGA) genomes and transcriptomes for specific protein families revealed that numerous land plant characteristics had already evolved in CGA. In this study, we have sequenced and assembled the transcriptome of Zygnema circumcarinatum UTEX 1559, and combined its predicted protein sequences with those of 13 additional species [five embryophytes (Emb), eight charophytes (Cha), and two chlorophytes (Chl) as the outgroup] for a comprehensive comparative genomics analysis. In total 25,485 orthologous gene clusters (OGCs, equivalent to protein families) of the 14 species were classified into nine OGC groups. For example, the ChaCEmb group contains 4,174 OGCs …

Messy Eating: Conversations On Animals As Food [Table Of Contents], Samantha King, R. Scott Carey, Isabel Macquarie, Victoria Millious, Elaine Power

Sociology

Literature on the ethics and politics of food and that on human–animal relationships have infrequently converged. Representing an initial step toward bridging this divide, Messy Eating features interviews with thirteen prominent and emerging scholars about the connections between their academic work and their approach to consuming animals as food. The collection explores how authors working across a range of perspectives—postcolonial, Indigenous, black, queer, trans, feminist, disability, poststructuralist, posthumanist, and multispecies—weave their theoretical and political orientations with daily, intimate, and visceral practices of food consumption, preparation, and ingestion.

Each chapter introduces a scholar for whom the tangled, contradictory character of human–animal …

Messy Eating, Samantha King, R Scott Carey, Isabel Macquarie, Victoria Millious, Elaine Power

Environment

Literature on the ethics and politics of food and that on animal-human relationships have infrequently converged. Representing an initial step towards bridging this divide, Messy Eating features interviews with thirteen prominent and emerging scholars about the connections between their academic work and their approach to consuming animals as food. The collection explores how authors working across a range of perspectives—postcolonial, Indigenous, Black, queer, trans, feminist, disability, poststructuralist, posthumanist, and multispecies—weave their theoretical and political orientations with daily, intimate, and visceral practices of food consumption, preparation, and ingestion.

Contributors: Neel Ahuja, Billy Ray Belcourt, Matthew Calarco, Lauren Corman, Naisargi Dave, Maneesha …

Chemical Changes In Almonds Throughout Storage: Modeling The Effects Of Common Industry Practices, Daniel R. Parrish, Ronald B. Pegg, William L. Kerr, Ruthann B. Swanson, Guangwei Huang, Adrian Kerrihard

Department of Nutrition and Food Studies Scholarship and Creative Works

Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high-barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models …

Emotional Experience In Parents Of Children With Zellweger Spectrum Disorders: A Qualitative Study, Mousumi Bose, Meena Mahadevan, Dana R. Schules, Rory K. Coleman, Kelly M. Gawron, Melissa B. Gamble, Jean Baptiste Roullet, K. Michael Gibson, William B. Rizzo

Department of Nutrition and Food Studies Scholarship and Creative Works

Zellweger spectrum disorders (ZSDs) are rare, debilitating genetic diseases of peroxisome biogenesis that require constant management and lifelong care. Nevertheless, the experience of family caregivers for children diagnosed with ZSD is not well understood. In this study, we sought to characterize the emotional experience of ZSD family caregivers. Three 90-min focus groups were conducted with thirty-seven parents (25 mothers and 12 fathers) of children with ZSD during a family advocacy conference. Focus groups were arranged by age of proband (Group 1: 0–4 years, Group 2: 5–10 years, Group 3: >11 years). Audio recordings of focus groups were transcribed and analyzed …

Crystal Structure Of Zymonic Acid And A Redetermination Of Its Precursor, Pyruvic Acid, Dominik Heger, Alexis J. Eugene, Sean R. Parkin, Marcelo I. Guzman

Chemistry Faculty Publications

The structure of zymonic acid (systematic name: 4-hy­droxy-2-methyl-5-oxo-2,5-di­hydro­furan-2-carb­oxy­lic acid), C₆H₆O₅, which had previously eluded crystallographic determination, is presented here for the first time. It forms by intra­molecular condensation of parapyruvic acid, which is the product of aldol condensation of pyruvic acid. A redetermination of the crystal structure of pyruvic acid (systematic name: 2-oxo­propanoic acid), C₃H₄O₃, at low temperature (90 K) and with increased precision, is also presented [for the previous structure, see: Harata et al. (1977). Acta Cryst. B33, 210–212]. In zymonic acid, the hy­droxy­lactone ring …

Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg

Master's Theses

Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 …

Chemical Characterization Of Trichoderma Reesei Degraded Date Pits And Its Effect On Growth Performance And Intestinal Bacterial Population And Antioxidant Status - A Comparative Study With Mannose And Mannan -Oligosaccharide On Broiler, Salem Rashed Ali Rashed Al Yileili

Dissertations

With the increasing apprehension over food safety nowadays, there have been relentless efforts aiming for subrogating antibiotic growth promoters (AGPs) in poultry feeds. Thus, this research study aims at investigating the potential effects of using degraded date pits (DDP) as feedstuff and as a natural alternative for antibiotics in poultry feeding. Two feeding experiments were conducted. In experiment 1, the minimum time of feeding a diet containing 10% DDP is required to induce growth-promoting effects on broiler performance. In experiment 2, the influence of feeding 10% DDP was examined as feedstuff at 10% in broilers diets and a growth-promoting agent …

Sodium Reduction Through Salt Substitute Mixtures, Visual Cues, And Salt Level Statements, And Its Effects On Consumer Perception: A Case Of Barbecue Sauce, Jose Ramon Alonso Marenco

LSU Doctoral Dissertations

Cardiovascular diseases are the leading causes of death in the USA and associated with excessive sodium (Na) intake. Thus, reducing the Na intake is vital to alleviate health concerns. One serving of the average Barbecue sauce (BBQs) may contribute around 15%-20% of the daily Na allowance (2,300 mg). No research has evaluated salt substitutes or visual cues on salty taste perception of BBQs, thus it was the aim of this research. Consumer studies followed a Balanced Incomplete Block (BIB) designs. For Study I, BBQs prototypes followed a 3-components (NaCl : KCl : Glycine) mixture design, with 38% - 87% less …

Validation Of A Commercial Automated Body Condition Scoring System On A Commercial Dairy Farm, Israel L. Mullins, Carissa M. Truman, Magnus R. Campler, Jeffrey M. Bewley, Joao H. C. Costa

Animal and Food Sciences Faculty Publications

Body condition scoring (BCS) is the management practice of assessing body reserves of individual animals by visual or tactile estimation of subcutaneous fat and muscle. Both high and low BCS can negatively impact milk production, disease, and reproduction. Visual or tactile estimation of subcutaneous fat reserves in dairy cattle relies on their body shape or thickness of fat layers and muscle on key areas of the body. Although manual BCS has proven beneficial, consistent qualitative scoring can be difficult to implement. The desirable BCS range for dairy cows varies within lactation and should be monitored at multiple time points throughout …

Effects Of Four Kinds Of Functional Oligosaccharides On The Batter And The Baking Quality Of Sponge Cake, Wang Yongjun, Deng Wenting, Zheng Jianxian, Huang Weining

Food and Machinery

To avoid various issues brought by high-sugar intake from sponge cake, we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides, whose effects on the batter and the baking quality were compared with each other. The results showed that the batters of isomaltooligosaccharide, fructooligosaccharide, and galactooligosaccharide were similar to that of the sucrose group, illustrating promises of introducing healthier formula without sacrificing product quality. The sponge cakes of the three substitute candidates maintained good taste after three-day storage. However, the fourth candidate, inulin, was too strong in water absorption, resulting in low quality …

Structure Analysis Of Whole Wheat Yeast Bacteria And Its Effects On Flavor Substances, Shang Ying, Xiong Rongyuan

Food and Machinery

In order to develop and improve the utilization of whole grains, the macrogenomics method was used to analyze the structural composition of the whole wheat traditional fermentative dough, and the result shows that the core fermentation genus was Lactobacillaceae Lactobacillus brevis. According to the relevant literature, the flavor substances of whole wheat traditional fermentative dough and commercial fermentative dough were determined. The traditional fermentative dough contains 9 more flavor substances than commercial fermentation and there were also differences in the content, with the hydrocarbon content was showing the highest. It was indicated that the traditional fermentation strain was more conducive …

Rapid Detection Of Imidan In Apple Juice With Surface Enhanced Raman Spectroscopy, Xu Nianwei, Huang Yiqun, Lai Keqiang

Food and Machinery

Au-Ag nanoparticles (NPs) varying in size (35~91 nm, Au core 19 nm; 66~127 nm, Au core 43 nm) were synthesized via a typical seed growth method and characterized for their morphology and optical properties. The Au-Ag NPs were then applied as surface-enhanced Raman scattering (SERS) substrates for imidan analysis and the influences of particle size and gold-silver ratio for SERS detection were investigated. The results showed that 42 nm Au-Ag NPs with 19 nm Au core and 78 nm Au-Ag NPs with 43 nm Au core had the highest SERS enhancement effect for imidan standard solutions, and could be used …

Rapid Detection Method Of Sausage Nitrite Based On Hyperspectral Technology, Liu Zheng, Yin Yong

Food and Machinery

Seven different storage period sausages were selected for nitrite content detection and corresponding spectral data collection，and uses Savitzky-Golary method to preprocess spectral data to reduce the noise of spectral data. Then based on the pre-processed spectral data, 29 characteristic wavelengths were extracted by partial least squares regression coefficient method. Finally, the detection accuracy of the prediction model of nitrite in sausages at characteristic wavelength and full wavelength were analyzed. The results showed that the prediction results of the regression model based on full wavelength were all higher than that based on characteristic wavelength, and the full-wavelength partial least squares regression …

Study On Rapid Determination Of Tobacco Blending Uniformity By Near Infrared Spectroscopy, Li Ruili, Liu Yuye, Li Wenwei, Li Tiancheng, Wang Jianmin

Food and Machinery

Based on the principal component analysis, we established F score statistics to reflect comprehensive information about main chemical composition and their ratio and used F score as the characteristic value to characterize the homogeneity of formula tobacco. We detected the near-infrared spectral of tobacco samples with different formula tobacco and founded the near-infrared spectral model of F score by using the partial least square method based on the range of 4 281.2~4 485.6，5 542.4~6 024.5，6 043.8~7 135.3 cm^-1 spectroscopy pretreated by multiplicative signal correction and first-order derivative and Savitzkyt-Golay smoothing. The determinant coefficient of F score model was 0.996, …

Simultaneous Determination Of Nine Female-Steroid Hormones In Brown Sugar By Uplc-Ms/Ms, Han Zhi, Wang Huixia, Gong Lei, Zhu Xiaoling, Cao Qi, Wang Bin, Zhang Miao

Food and Machinery

A ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the determination of female-steroid hormones in brown sugar. Brown sugar samples were dissolved in water, and extracted by acetonitrile, then cleaned-up using an HLB column. The analytes were separated on a ACQUITY UPLC HSS T3 column with acetonitrile-water (containing 2 mmol/L ammonium acetate) as mobile phase by gradient elution. The mass spectrometer was detected in multiple reaction monitoring mode(MRM) using positive-ion and negative-ion electrospray ionizations(ESI), respectively. The quantitative analysis was carried out by external standard method. The results showed that the calibration curves had good linearity for 9 …

Residual Dynamics And Dietary Risk Assessment Of 33% Λ-Cyhalothrin-Imidacloprid Suspension In Citrus Fruits, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Zhao Qiyang, An Jiao

Food and Machinery

In this study, QuEChERS technology combined with UPLC-MS/MS was used to detect the active ingredients of 33% λ-cyhalothrin-imidacloprid suspension in citrus. Residue and degradation dynamics of the compound in citrus field residue test was studied for the first time. The residual digestion of λ-cyhalothrin and imidacloprid on whole fruit of citrus accorded with the first-order kinetic relationship, and correlation coefficient was 0.956 0～0.992 3. The half-lives of imidacloprid are 5.5～7.6 d while λ-cyhalothrin are 8.2～9.8 d, final degradation rate is above 92%. The terminal residues indicated that the amounts of final residues was positively correlated with the dosage, the number …

Uncertainty Evaluation In Determination Of Ca In Areca By Atomic Absorption Spectrophotometer, Kang Zhijiao, Zhao Zhiyou, Yuan He, Liu Jia, Xia Yanbin

Food and Machinery

In order to improve the accuracy in measurement, the uncertainty of determination of Ca in Areca by atomic absorption spectrophotometer (AAS) was evaluated according to “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”. First, a mathematical model of determination of Ca in Areca was established at first. Then, the source of uncertainty was analyzed and the uncertainty components were quantified. Finally, the synthetic uncertainty and expanded uncertainty were calculated. The uncertainties of standard curve fitting and AAS had a greater influence on the expanded uncertainty. When the content of Ca in Areca was 3.16 mg/kg, the expanded uncertainty was …

Study On The Gelatin-Pullulan Composite Films For Performance Evaluation Of Gelatin Hard Capsules, Xu Xing, Tong Qunyi

Food and Machinery

The gelatin-pullulan composite films were prepared. Then the properties of composite films were determined to provide a direction to evaluate the performance of hard capsules, optimize the ratio between capsule materials， and reduce the brittleness and water vapor permeability (WVP). The compatibility between gelatin and pullulan was characterized by light transmittance, Fourier transform infrared spectroscopy and scanning electron microscopy. The results indicated that it could be used for the blending modification of gelatin hard capsules when the glycerol addition was 10% (dry basis percentage), and the mass ratio between gelatin and pullulan was 9∶1. The WVP of the composite films, …

Research On The Change Of Quality Of Pork Longissimus Dorsi During The Frozen Period Based On Low Field Nuclear Magnetic Resonance Technology, Li Jing, Yuan Yiping, Liu Ting, Yue Wenting, He Yujie, Ma Yuan, Jang Zhenju

Food and Machinery

Using low-field NMR, nuclear magnetic imaging and one dimensional frequency coding techniques to study changes in water content and migration of pork longissimus dorsi at -18 ℃ after frozen storage for 0d and 1, 3, 6, 9, 12 and 15 months. Regularity, the changes in TVB-N, TBARS, drop loss, and protein solubility during the storage of pork were determined, and a comprehensive analysis of the correlation between changes in water and quality indicators was performed. The results showed that there were 3 components of water in the longissimus dorsi muscle: T₂₀, T₂₁, and T₂₂. …