Food Science Commons^™

Biological Variation, Imsa Fusion

An Epidemiological Approach to Addressing Food Insecurity

Objectives:

• Identify different phenotypes of corn (maize) kernels.
• Use ratios and sampling to determine which of two different ears of corn is most likely to have produced a given sample of kernels.
• Use Punnett Squares to determine the genotypes of the “parents” that produced the different kernel samples.
• Compare and contrast traditional selective breeding techniques with genetically engineering a desired trait in corn.
• Model the regulation of gene expression in a hypothetical cell.
• Discuss the potential role that epigentic variation may play in improving corn crops of the future.

Food For Thought, Beenish M. Chaudhry

School of Computing and Informatics

Healthy eating is essential to avoid many health problems, but identifying health-promoting foods and behaviors is difficult for most individuals. Fooducate is a diet tracking app that comes with a variety of tools, features and support mechanisms that claim to simplify the task of eating healthy. Based on our analysis of the user reviews, we identified five benefits that Fooducate users have reported experiencing in relation to achieving good health: improved food choices, increased awareness, weight loss personalized care and “ever-present” human support. Fooducate can align itself more closely with users’ goal of achieving healthy lifestyle by expanding its database, …

What Will You Do When A Disaster Strikes? A Quick Reference Guide To Help Keep You And Your Food Safe, Sandria L. Godwin, Leslie Speller-Henderson

Extension Publications

This curriculum is a series of 8 lessons designed to be used to educate consumers on how to keep themselves and their food safe before, during, and after a disaster. Each lesson supports an educational approach that is in-depth, interactive, and flexible to the needs of the educational setting.

Influence Of Sporulation And Germination Behavior Of Bacillus Licheniformis On Microbial Quality Of Skim Milk Powder, Nancy Awasti

Electronic Theses and Dissertations

This dissertation includes modeling of sporulation and germination behavior of Bacillus licheniformis strains during raw milk holding, tracking the survival of sporeformers and spores of high sporulating Bacillus strain during skim milk powder manufacturing. In addition, preliminary studies were done to standardize a rapid spore detection technique by using ratiometric fluorescence. To understand the role of strain variability during raw milk holding conditions, population dynamics of two strains of Bacillus licheniformis, ATCC 6634 and 14580, were modeled as a function of temperature (4.0 -12.0˚ C) and duration (0 - 72 h), using regression analysis. Based on initial spiking of vegetative …

Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary

Electronic Theses and Dissertations

Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …

Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey

Electronic Theses and Dissertations

Products are analyzed in major sectors of food industry to meet regulatory standards, food safety, quality control, and research and development. Analytical and extraction techniques have been applied for simultaneous investigation of multiple product characteristics. Food analysis faces critical challenges due to the complex composition of food, leading to matrix effects that result in loss of accuracy and reliability. The analytical techniques require an efficient sample preparation to avoid or minimize matrix effects. Solid-phase extraction has been widely used to address this issue. In this dissertation, the aim is to apply analytical techniques in food product development. To accomplish this, …

Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh

Electronic Theses and Dissertations

Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). Evidence about the presence of injured cells in ice …

Effects Of Oats And Distiller’S Dried Grains Fibers On Fortification Of Asian Noodles – Evaluation Of Glycemic Response, Noodle Quality And Nutritional Composition, Kara Konst

Electronic Theses and Dissertations

The objective of this study was to develop Asian wheat noodle formulations enriched with oat flour and corn DDG at 10, 20 and 30 % wheat flour replacement levels and to evaluate the effects of this fiber and protein enrichment on the glycemic response of human subjects. We hypothesized that the addition of high-fiber oats and high-fiber, high-protein DDG will have synergistic effects in lowering the glycemic response in human subjects. In this study, steamed instant Asian noodles were prepared with DDG(D) and oats(OF) in combination with all-purpose wheat flour(W) in the following flour blends: (W:D) 90:10, (W:OF) 90:10, (W:D) …

Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel

Electronic Theses and Dissertations

Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health significantly. Their supplementation through diet is prudent and carbohydrates standout as favorable choice. Carbohydrates, starches and polysaccharides, exhibit unique chemical structures and functionalities, and interact with mineral ions in several ways. The aim of this research is to investigate the effect of mineral ions on the physicochemical properties, tensile strength and in vitro starch digestion of starch-films. Corn starch and potato starch along with Fe2+, Mn2+, Cu2+ and Zn2+ ions have been chosen as model starch …

Preparation And Characterization Of Avenin-Enriched Oat Protein By Chill Precipitation For Feeding Trials In Celiac Disease, Greg Tanner, Angéla Juhász, Christakis George Florides, Mitchell Nye-Wood, Frank Békés, Michelle L. Colgrave, Amy K. Russell, Melinda Y. Hardy, Jason A. Tye-Din

Research outputs 2014 to 2021

The safety of oats for people with celiac disease remains unresolved. While oats have attractive nutritional properties that can improve the quality and palatability of the restrictive, low fiber gluten-free diet, rigorous feeding studies to address their safety in celiac disease are needed. Assessing the oat prolamin proteins (avenins) in isolation and controlling for gluten contamination and other oat components such as fiber that can cause non-specific effects and symptoms is crucial. Further, the avenin should contain all reported immunogenic T cell epitopes, and be deliverable at a dose that enables biological responses to be correlated with clinical effects. To …

Innovative Use Of Alkalis In The Ancient Americas, Robert C. Bradley

School of Art & Design Faculty Publications

Nixtamalization, from the Náhuatl nixtamalli, is a process in which maize is soaked in a vessel containing an alkali solution. The alkali processing of maize is essential in preparing corn for human consumption because it releases lysine and tryptophan and, most importantly, niacin. Without these, when the primary dietary staple is unprocessed maize, the result is malnutrition and disease, pellagra. Nixtamalization originated in pre-Columbian Mesoamerica but there was a paucity of corn processing in pre-Hispanic South America, even though corn was ubiquitous in both regions at a very early date. However, coca was similarly soaked in an alkali solution, …

Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam

Electronic Theses and Dissertations

Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for 16 …

Developing Food Quality Standards For Distiller’S Dried Grains – Evaluating Composition Quality And Safety, Tanvee Deshpande

Electronic Theses and Dissertations

Introduction: Distillers Grains represent a major co-product of corn ethanol production. At the production rate of 44 million tons/year and a price of $95/ton, this co-product has potential as a food ingredient (solvent-treated dried products) owing to its high protein content (38%) and high fiber content (40%TDF). The aim of the research was to determine the composition, quality and safety of several initial moisture types of distiller’s grains – distiller’s grains without solubles (DG) and distiller’s grains with solubles (DGS) in wet and freeze-dried form (FrD) from 2017 and 2018.
Method: Processing methods were optimized for raw DG & DGS …

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted …

Thermal, Interfacial, And Application Properties Of Pea Protein Modified With High Intensity Ultrasound, Aeneas Koosis

Theses and Dissertations--Animal and Food Sciences

The overall objective of the study was to investigate different food ingredient conditions and ultrasound treatment on pea protein in terms of surface morphology and thermal characteristics. The motivation of this work was based on previous studies focusing on non-chemical physical modifications of plant proteins and the increasing demand for functional alternative proteins.

Ultrasonication time and amplitude, pH, protein concentration, and salt concentration all influenced the thermal and interfacial properties of pea protein. Ultrasound treatment altered the quaternary and tertiary structure of the storage protein and disrupted non-covalent bonds. The structural altercations and a reduction in particle size led to …

Eating Insects: A Community Action Toolkit, Lily X. Chumrau, Charlotte Langner, Freya Sargent, Ellen Sears, Mary Mccormick

Undergraduate Theses, Professional Papers, and Capstone Artifacts

The world’s human population has risen exponentially over the last 100 years and is expected to reach nine billion by 2050. Ensuring food security and resource sustainability is of global concern. The United Nations Food and Agriculture Organization endorses insect farming as an alternative to cattle, pork, sheep, and poultry industries because of their higher food conversion rate. Insect farming requires less arable land, less water, and produces less greenhouse gases than traditional livestock. The practice of eating insects, known as entomophagy, is not a new idea as two billion people around the world include insects in their diets. Unfortunately, …

Characterization Of Polyphenols In Australian Sweet Lupin (Lupinus Angustifolius) Seed Coat By Hplc-Dad-Esi-Ms/Ms, Liezhou Zhong, Gangcheng Wu, Zhongxiang Fang, Mark L. Wahlqvist, Jonathan M. Hodgson, Michael W. Clarke, Edwin Junaldi, Stuart K. Johnson

Research outputs 2014 to 2021

Seeds of the legume lupin (Lupinus spp.) are becoming increasingly important as human food. The seed coat, at ~25% of the whole seed of Lupinus angustifolius (Australian sweet lupin, ASL), is the main by-product of lupin kernel flour production. The primary market for lupin seed coat is low value feed with very limited use in foods. In this study, seed coats of six ASL commercial varieties from two growing sites were sampled for identification and quantification of polyphenols using a high-performance liquid chromatography (HPLC) with diode array detector (DAD) and coupled with a triple quadrupole mass spectrometer which equipped with …

The Effects Of Germination And Roasting On Nutraceutical And Antioxidant Properties Of Jirani Variety Of Millet, Oluwatoyin Oluwole, Binosha W. M. A. D. Fernando, Keiron Audain, Olufemi Fasanmade, Oluwatosin Ijabaadeniyi, Kolawole Falade, Adjei M. Yaakwaah, Vijay Jayasena

Research outputs 2014 to 2021

The objective of this study was to determine the effects of processing variables (germination time, roasting temperature and time) on the phytonutrients and antioxidants activity of millet. The germination time employed in this study ranged from 24 - 72 h, roasting temperature ranged from 112.5 -120.0°C and the roasting time ranged from 15-21 min based on an earlier preliminary study. All samples exhibited antioxidant properties and these properties were dose dependent. Positive correlations were obtained between the antioxidant activity of the samples and the content of the phytochemicals. Both germination and roasting time had an effect on the total antioxidant …

Operational Efficiency In The Food And Beverage Industry Through Sustainable Water Consumption, Christopher Weber

Walden Dissertations and Doctoral Studies

The scarcity of water poses a threat to domestic and global economic sustainability while inhibiting the operational efficiency of food and beverage industry firms. The purpose of this multiple case study was to explore the strategies some food and beverage industry leaders in the United States used for implementing sustainable water consumption practices to improve operational efficiency. The conceptual framework for the study was stakeholder theory. The primary data source was semistructured interviews with 4 food and beverage industry leaders in Wisconsin who have responsibility for implementing their firms' sustainability practices, and the secondary data source was corporate sustainability reports. …

A Modified Rcm Medium For The Growth Of Lactobacillus Bulgaricus, Ayowole Caleb Oyeniran

Theses

In this study, we modified reinforced clostridial medium (RCM) to selectively enumerate and isolate Lactobacillus bulgaricus, a probiotic and an important starter culture in the dairy industry. The disparity in the reported carbohydrate fermentation pattern of L. bulgaricus was used to develop a growth medium not only selective for L. bulgaricus but significantly inhibitory to the growth of other lactic acid bacteria. A recently modified RCM (mRCM) was optimized for this study by the addition of 0.5% fructose, 0.5% dextrose, 1% maltose and 0.25% sodium pyruvate while replacing lactose as a carbohydrate source. The cell recovery and bacterial counts of …