Food Science Commons^™

Milk For Lunch: The History And Health Of Milk In School Lunches, Thomas Shelton 18

Honor Scholar Theses

No abstract provided.

Not So Bizarre Foods: Exploring The Historical And Cultural Traditions Behind The Foods Of France, Germany, And Italy, Kari Pederson Behrends

Capstone Collection

Not So Bizarre Foods is a summer-term program designed for upper-level Culinary Arts students from Johnson and Wales University, Providence. Unlike other programs serving students in the Culinary Arts, this unique model includes multiple locations and an internship. The proposed program features three month-long modules based in Lyon, France; Munich, Germany; and Naples, Italy allow for comparison across locations. Drawing from the theoretical frameworks of Kolb, Vygotsky, and Mezirow, the experiential, transformative curricular design combines an academic seminar, a practical seminar, and an internship placement, emphasizing the interplay between history, culture, and culinary tradition, a concept inspired by the popular …

Wrack Lines Spring-Summer 2018, Judy Benson, Ann Baldelli, Bill Hanrahan, Ellen Johnson

Wrack Lines

From Sea to Table: Fish, Shellfish and sea vegetables from local waters

Using 3d Models And Virtual Reality To Foster Learning Of Carcass Anatomy, Renae Sieck

UCARE: Research Products

In meat science and carcass anatomy, an often-debated topic is the methodology educators should follow for effective and efficient learning of carcass anatomy among students. Many traditional learning environments utilize monolithic methods for teaching anatomy that fail to engage students or pedagogically enhance their cognitive development to the fullest potential. Access is also limited because of the need for specialized facilities’ and equipment. We are interested in understanding and measuring the success of learning tools such as Virtual Reality (VR) and 3D Visualization in student learning. Our study’s results would be useful to indicate if student attitudes and student performance …

Insufficient Dha Intake In Pregnant And Lactating Women Of Baton Rouge, Louisiana: Further Nutrition Education Needed, Zoe Wilhelm

Honors Capstones

No abstract provided.

Ethically Sourced Vanilla: Certifications In The Production Of Vanilla In The Sava Region Of Madagascar, Maisie Campbell

Independent Study Project (ISP) Collection

Vanilla is an orchid whose beans are harvested after ten months on the vine. About eighty percent of the world’s vanilla is produced in Madagascar and the SAVA region is the capital of vanilla production within the country. The changing demand of vanilla, damage from cyclones, and the three-year development of the vanilla plants before they begin producing beans causes a boom and bust cycle of prices of vanilla. Some organizations have tried to ameliorate the problems these cycles and low prices pose to vanilla farmers by creating certifications for companies that promise that they will not pay less than …

Development, Acceptability, And Emotional Responses Of Low-Sodium Roasted Peanuts And Flavored Spreads, Kairy Dharali Pujols Martinez

LSU Doctoral Dissertations

The objective of this research was to evaluate the feasibility of developing acceptable low-sodium products by using a salt-replacement technique, an oil-in-water emulsion system, and health benefit information to improve consumers’ awareness of low-sodium diets. Three experiments were conducted: (I) Sensory characteristics and optimization of low-sodium roasted peanuts by substitution of NaCl with KCl, and addition of glycine (Gly) as a bitterness blocker; (II) Rejection threshold (RjT) of KCl added to low-sodium roasted peanuts using a 2AC-test; (III) Development of acceptable low-sodium and sodium-free spreads by flavor modification and their use on turkey salad sandwiches. In study I, results showed …

Food Waste Diversion Programming In Post-Secondary Education, Manar Arica Alattar

Dissertations and Theses

The urgent need for reform of USA and global food systems is evident in the pervasiveness of both food waste and food insecurity. Such an inefficient system strains the environmental, social, and economic systems on which it relies. Although policy and infrastructure changes are essential, consumers can play a significant role by decreasing their food waste, given that consumer waste represents 60% of the waste along the food cycle in developed countries. Incorporation of food literacy and food waste education in school curricula may provide a meaningful entry point for promoting food waste reduction skills.

This dissertation presents context on …

Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei

Food and Machinery

Technology is an important support factor for food safety and plays an important role in controlling food safety risks and ensuring food safety. In recent years, support for food safety R&D in China has been significantly strengthened, and the supporting role of food safety technology has been continuously promoted. From the basic research, R&D of common technology and equipments, and whole controlling of food chain, this article comprehensively expounds the achievements of food safety science and technology innovation in China, analyzes the problems still existing in food safety science and technology, and summarizes the international experience of food safety science …

Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi

Food and Machinery

The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, …

Influence Of Alkaline-Ethanol Filming System For Wheat Gluten-Based Films Containing Wheat-Bran Cellulose, Yu Guoxian, Xiao Liyuan, Wu Hejun, Li Shanshan, Luo Qingying, Liu Xingyan, Chen Anjun, Shen Guanghui, Zhang Zhiqing

Food and Machinery

Wheat gluten and wheat-bran cellulose were mixed into alkaline-ethanol system. The blend dispersions were used to prepare composite films using a film casting method in this study. The effects of solid-liquid ratio, wheat-bran cellulose content, the additive amount of glycerol, ethanol concentration, pH values and xanthan gum content in film forming system on physical properties of composite films were investigated. The physical properties contain tensile strength, elongation at break, water vapor permeability, water solubility and light transmittance etc. In the results, wheat-bran cellulose could significantly enhance the tensile strength, and decreased the water vapor permeability and water solubility. The highest …

Study On Properties Of Cross-Linked Oxidized Acetylated Waxy Corn Starch, Huang Xiujin, Tong Qunyi

Food and Machinery

The cross-linked oxidized acetylated compound modified starch was prepared by using waxy corn starch as raw material, sodium trimetaphosphate as cross-linking agent, sodium hypochlorite as oxidant and acetic anhydride as acetylation reagent. The morphology and structure of the starch granules were analyzed by scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR). The whiteness, transparency, gelatinization characteris-tics, acid and shear resistance of the compound modified starch were measured. The results showed that the whiteness of the modified starch was increased to 97.2, the light transmittance of the paste was up to 71.0% as well as the acid and shear …

Chemical Mechanism Of Antioxidation Of Theaflavin, Xie Hong, Luo Zhicong, Li Xican

Food and Machinery

To research the antioxidant chemical mechanism of theaflavin, the antioxidant activities of theaflavin were measured in vitro using several chemical models, including DPPH· (1,1-diphenyl-2-picryl-hydrazyl) scavenging, ABTS⁺· \[2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)\] scavenging, and Cu²⁺-reducing power assays, which was compared with the positive control Trolox. In these assays, theaflavin along with positive control Trolox exhibited dose-dependently antioxidant abilities. The relative antioxidant levels of theaflavin vs Trolox (i.e. IC_50,Trolox/IC_{50,theaflavin} value) were calculated as 2.57, 3.13 and 3.74, respectively for DPPH·-scavenging assay, ABTS⁺·-scavenging assay, and Cu²⁺-reducing power assay. In conclusion, theaflavin possessed higher antioxidant …

Study Of Inhibition Of Black Tea Theabrownin And Tea Polysaccharides On Lipase, Li Xianglong, Li Xiaomei, Yang Xu, Tang Lei, Xu Jingyi

Food and Machinery

In order to investigate the inhibition of lipase by theabrownin and polysaccharide of black tea, the theabrownin and polysaccharides were extracted from the same black tea in different regions. The inhibition rate of lipase activity of theabrownin and polysaccharide was analyzed by p-nitrophenol method, and the inhibitory mechanism of theabrownin and polysaccharide on lipase was discussed. The results showed that the inhibition of lipase by theabrownin and polysaccharide of black tea was significant. The IC₅₀ of Pu-er theabrownin and polysaccharide were 25.96 and 47.57 mg/mL, respectively, which were the minimum, and the inhibitory effect was the best, secondly for …

Effect Of Different Broken Methods On Gel Structure Of Silver Carpsurimi, Wang Lei, Fan Daming, Huang Jianlian, Zhao Jianxin, Yan Bowen, Zhou Wenguo, Zhang Wenhai, Zhang Hao

Food and Machinery

Compared with chopping method, the effect of stirring method on the gel properties of surimi products was studied. The results showed that this method of stirring-broken method increased the gel strength and water holding capacity of silver carp surimi, increased the hardness, adhesiveness, adhesiveness and chewiness, but had no effect on the whiteness. Under the conditions of 2% and 3% of salt addition, this kind of stirring-broken method had a significant effect on texture improvement of the surimi product, with the gel strength increasing by 70.2% and 66.7% respectively. The results of the content of salt-soluble protein, active sulfhydryl group, …

Study On The Effect Of Protease On The Quality Of Biscuits, Yao Xiaodan, Xu Xueming, Wu Fengfeng, Zhou Xing

Food and Machinery

The effect of Papaya protease(PAP), Neutral protease(NEP) and Bromelain protease(BRP) on the qualities of biscuit with different dosages were studied on specific volume, texture and color of hard biscuit compared with the addition of Sodium metabisulfite (SMS) and cysteine(CYS), respectively. The results showed that all the 3 proteases could improve the specific volume, texture of biscuit. With the same amount of addition, PAP has the best effect of improving the qualities of biscuit than SMS and CYS. NEP and BRP were weaker than SMS, but better than CYS. It was found that degradation of glutenin macromolecule polymer in gluten was …

Study On Physical Properties And Oxidation Stability Of Oil-In-Water Emulsions Based On Different Vegetable Oils, Liu Ning, Cui Junjie, Jin Yuchen, Li Cheng, Chen Qiannan, Dai Chunji

Food and Machinery

In the present study, four types of O/W emulsions were prepared by using perilla oil, olive oil, palm oil and sunflower oil as the oil phase, and whey protein isolate was, as the emulsifier. The physical properties were studied, containing particle size, ζ-poten-tial, flocculation index and others. Meanwhile, the oxidation stabilities of different emulsions in storage were compared. The results showed that among the selected emulsions, perilla oil emulsion showed the smaller volume average diameter D_4,3 (0.824 μm) and higher ζ-potential absolute value (37.5 mV), which resulted in a good storage stability. However, due to the perilla oil was …

Study On Adsorption Of Lead By Two Lactobacillus Strains, Xu Ying, Li Jie, He Dandan, Lu Jiali

Food and Machinery

Bifidobacterium and Lactobacillus rhamnosus were studied about their the tolerance and adsorption of lead. The single-factor experiments were carried out by pH, the initial amount of bacteria and the initial lead concentration. The process of two strains combined with lead ion was simulated by thermodynamics and kinetic models. The state of lead ion was analyzed by scanning electron microscopy (SEM) and energy dispersive spectroscopy. The results showed that two strains had good tolerance to lead. The optimal conditions of adsorption were as follows: pH was 6, initial amount of bacteria was 1 g/L, initial concentration of lead was 50 mg/L, …

Screening Of Lipase Producing Yeast And Optimization Of Fermentation Conditions From Kazak Artisanal Cheese In Xinjiang Uighur Autonomy Region, Liu Fei, Zheng Xiaoji, Li Baokun, Shi Xuewei, Dong Juan, Li Kaixiong, Zhuge Bin

Food and Machinery

100 strains were isolated from traditional Kazak cheese in different parts of Xinjiang Uygur Autonomous Region. Four yeast strains Y-2, Z-5, S-6 and N-5 of producing lipase were screened by RB and Rhodamine B medium and they were identified by 26S rRNA gene D1/D2 and internal transcribed spacers. The results showed that strains Y-2 and Z-5 were belonged to Kluyveromyces marxianus, while S-6 and N-5 belonged to Pichia kudriavzevii and Kluyveromyces lactis, respectively. The lipase producing activities of the 4 strains were determined by p-nitrophenol method, and the K. marxianus Z-5 was the highest, up to 23.00 U/mL. The optimum …

Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa, Yang Xu

Food and Machinery

The contents of total phenolics, flavonoids, ascorbic acid, glutathione and carotenoid were examined in five different processed and utilized parts, which were peels, pulps, juices, pomaces and seeds. The optimum extraction process of inorganic selenium was determined by single factor and response surface design. Combining with total selenium and inorganic selenium contents, analyzed the ratio of organic selenium in various parts. Results indicated that there were significant differences in the contents of these functional nutrients, while the peels had the highest contents. When the materials were extracted with the ratio of 115.20 (material to water) at 91.22 ℃ for 7.42 …