Food Science Commons^™

Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez

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

In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly …

Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma

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

Whole grains are a major source of dietary fibers in the human diet that provide specific nutrients to the gut microbiota and thereby plays a major role in modulating microbiota composition and increasing diversity of the gut ecosystem. A common approach of consuming whole grains is in the form of ready-to-eat extruded breakfast cereals. Studies reported herein established that extrusion conditions not only affected the physicochemical properties but also in vitro starch digestibility, β-glucan extractability and in vitro fermentation characteristics of whole grain oats. Moderate screw speed (300 rpm) led to higher slowly digestible starch (SDS) with an accompanying decrease …

Effects Of Vagotomy And Fenugreek On Hyperlipidemia And Insulin Resistance, Rituraj Khound

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Hyperlipidemia is the impairment of lipid metabolism marked by abnormally high levels of lipid in circulation. This has been implicated in a number of metabolic diseases including diabetes, cardiovascular diseases, and nonalcoholic fatty liver disease. Insulin resistance is the impairment of insulin action, which leads to several diseases such as obesity and type 2 diabetes. New clinical and therapeutic approaches are warranted for the prevention and treatment of hyperlipidemia and insulin resistance. In our study, we investigated the mechanism underlying the effect of complete disruption of the sub-diaphragmatic vagus nerve (vagotomy) on hyperlipidemia and insulin sensitivity. We observed that vagotomy …

Experimental Approaches To Understand And Control Salmonella Infection In Poultry, Yichao Yang

Graduate Theses and Dissertations

Salmonella is a major foodborne pathogen around the world and chickens are the major reservoir to transmit Salmonella into the human food chain. For decreasing the infection of Salmonella, we developed six attenuated live vaccines based on Salmonella Enteritidis (SE) and Typhimurium (ST) for testing the cross-serovar and cross-serogroup protection from the challenge of Salmonella Heidelberg and Campylobacter jejuni. One of the constructed vaccine strain showed ability to protect against challenge from Salmonella Heidelberg. Even though some preventive approaches are able to decrease Salmonella colonization in the gastrointestinal tract of chickens or other farm animals, Salmonella transmission mechanisms remain unclear. …

Experimental Simulation Of A Cross-Flow Rice Dryer, Sangeeta Mukhopadhyay

Graduate Theses and Dissertations

After harvest, rough rice is dried, then dehulled and typically milled before consumption. A broad objective of the “rice drying process”, which comprises drying and tempering, is to maximize the yield of “whole, intact milled kernels”, quantified by the “head rice yield” (HRY). Since rough rice is commonly dried using cross-flow (CF) dryers in the United States of America, the aim of this research was to assess the effect of drying and tempering treatments on milling yields when rice was dried in an experimentally-simulated CF drying column. First, because airflow rate was found to be the least-studied “drying variable”, its …

A Road Out Of Naknek Part One: The Tide Turns, Keith Wilson

All NMU Master's Theses

I make an annual summertime return to Naknek, a town on Bristol Bay where the salmon have made their own annual summertime return for thousands of years. My thesis is a series of nonfiction essays about my background there, both as a commercial fisherman and my upbringing. It is something I consider the “Part One” of a book still under the process of writing. It is a series of essays, alternating these two motifs of the salmon and of my experiences growing up somewhere like Naknek.

I constructed this thesis to read like the tide. Bristol Bay salmon go out …

A Comparative Life Cycle Assessment Of Nutritionally Equivalent Meals With And Without Pork, Kelli Young

Graduate Theses and Dissertations

The following report details a life cycle assessment of several dietary and meal scenarios with and without pork. The goal of the LCA was to identify the impacts of greenhouse gas emissions, water use, and land use of pork containing and porkless diets and meal plans in a field-to-fork analysis. The dietary and meal plan scenarios are iso-caloric meaning they contain the same number of calories. The first set of diets is based on a USDA consumption pattern, 2000 kcal per day. This diet was used to create three other dietary scenarios with and without pork. The USDA recommended food …

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins

Graduate Theses and Dissertations

Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.

ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order …

Role Of Incompatibility Group 1 (Inci1) Plasmid-Encoded Factors On Salmonella Enterica Antimicrobial Resistance And Virulence, Pravin Raghunath Kaldhone

Graduate Theses and Dissertations

Foodborne illnesses are a leading cause of infectious diseases in the world. Among enteric organisms Salmonella is a key pathogen. It’s high prevalence in poultry and other food-animal sources make it imperative to study. Salmonella has the ability to modify its genetic content with help of mobile genetic elements such as plasmids. Incompatibiltiy group 1 (IncI1) plasmids are commonly reported in Salmonella. This study evaluates role on IncI1 plasmids in antimicrobial resistance and virulence in Salmonella. Genetic determinants of resistance and virulence are noted among our IncI1-containing Salmonella isolates. These genetic elements are also transferable and reported to carry respective …

Ph Effect On The Formation Of Thm And Haa Disinfection Byproducts And Potential Control Strategies For Food Processing, Yen-Con Hung, Brian W. Waters, Veerachandra K. Yemmireddy, Ching-Hua Huang

School of Earth, Environmental, & Marine Sciences Faculty Publications

Chlorine-based sanitizers have seen wide spread use in food sanitation. The reaction of chlorine species with organic matter is a concern for two reasons. Available chlorine can be “used up” by organic compounds resulting in a lower amount of chlorine available for disinfection. Another concern is that some forms of chlorine can react with some organic compounds to form toxic halogenated disinfection byproducts (DBPs). Many studies have been conducted to evaluate the role of hypochlorous acid (HOCl) and hypochlorite ion (OCl−) in the production of DBPs with a particular interest in the production of trihalomethanes (THMs) and haloacetic acids (HAAs). …

Linkage, Whole Genome Sequence, And Biological Data Implicate Variants In Rab10 In Alzheimer’S Disease Resilience, Perry G. Ridge, Celeste M. Karch, Simon Hsu, Ivan Arano, Craig C. Teerlink, Mark T. W. Ebbert, Josue D. Gonzalez Murcia, James M. Farnham, Anna R. Damato, Mariet Allen, Xue Wang, Oscar Harari, Victoria M. Fernandez, Rita Guerreiro, Jose Bras, John Hardy, Ronald G. Munger, Maria Norton, Celeste Sassi, Andrew Singleton, Steven G. Younkin, Dennis W. Dickson, Todd E. Golde, Nathan D. Price, Nilüfer Ertekin-Taner, Carlos Cruchaga, Alison M. Goate, Chris D. Corcoran, Joann T. Tschanz, Lisa A. Cannon-Albright, John S. Kauwe, Alzheimer’S Disease Neuroimaging Initative

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background

While age and the APOE ε4 allele are major risk factors for Alzheimer’s disease (AD), a small percentage of individuals with these risk factors exhibit AD resilience by living well beyond 75 years of age without any clinical symptoms of cognitive decline.

Methods

We used over 200 “AD resilient” individuals and an innovative, pedigree-based approach to identify genetic variants that segregate with AD resilience. First, we performed linkage analyses in pedigrees with resilient individuals and a statistical excess of AD deaths. Second, we used whole genome sequences to identify candidate SNPs in significant linkage regions. Third, we replicated SNPs …

Research On Detection For The Storage Quality Of Orange Juice Based On The Electronic Tongue, Shi Qingrui, Guo Tingting, Yin Tingjia, Wang Zhiqiang, Li Caihong, Guo Yemin, Sun Xia

Food and Machinery

The aim of this work was to fulfill the objective and rapid assessment of quality and flavor of fresh orange juice with different storage time. An electronic tongue system that based on virtual instrument technology was developed and used to the qualitative and quantitative analysis of fresh orange juice samples with six kinds of storage time. According to the characteristics of electronic tongue respond signal, it was first preprocessed by the principal component analysis (PCA) method and discrete wavelet transform (DWT) method, respectively. According to the classification result, the DWT was selected as a recommended feature extraction method. Then the …

Graded Ethanol Method Extraction And The Antioxidant Activity Comparison Of Flavonoids From Crude Propolis, Jiang Hongyu, Pan Xue, Li Muwu, Wang Zongcheng

Food and Machinery

The active ingredients of crude propolis from Yongzhou were extracted by graded ethanol method and investigated the scope of their activity. With flavonoids content as index, content and the antioxidant activity of them in the crude propolis from different extraction conditions was evaluated. The results showed that the quality and content of flavonoids in the crude propolis extracted with 40%～60% ethanol were higher. The content of flavonoids in the extracts by graded ethanol method reached 41.2% and the extraction yield of flavonoids was 25.81%. The antioxidant activity of flavonoids of crude propolis extracted with 50% and 60% ethanol were better …

Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam, Lu Xuezhong, Liu Yanan, Zhang Debang, Guo Guixia, Li Heng, Ren Guangyue

Food and Machinery

The effect of the drying properties on hot air drying by relative humidity control of Chinese yam was studied. The test material was treated with high humidity after the hot air drying, and factors on the drying characteristics and rehydration characteristics were investigated, including the treatment time of humidity, slice thickness, dying temperature, and drying air velocity. The L9(3⁴) orthogonal test was used to get the best drying process parameters on energy consumption. the content of polysaccharide and the color of two kind of yam (prepared by the best drying process parameters on energy consumption and hot air …

Effects Of Different Drying Methods On The Quality And Antioxidant Activity Of Seedless Purple Grape, Li Xiaoli, Wang Cheng, Tao Yongxia, Chen Jiluan, Quan Longfeng, Qiao Kunyun, Yan Shuyun, Liu Fengjuan

Food and Machinery

The effects of different drying methods on the quality and antioxidant properties of seedless purple grapes were investigated in this study. Four different drying techniques including natural drying, hot-air drying, drying in the shade and vacuum freeze drying was used to dry fresh seedless purple grapes. Moreover, the total sugar, reducing sugar, fructose glucose, total acid, vitamin C, total phenol, total phenolics, total flavonoid, total flavanols, anthocyanins and sensory indicators, antioxidant capacity were detected, in order to compare the effects of different drying methods. The results showed that different drying methods obviously influenced the quality and antioxidant properties of the …

Study On Extraction And Toxicity Of Lipopolysaccharide From Aeromonas Hydrophila, Jiang Donglei, Liu Yan, Ge Panwei, Wu Mangang, Ge Qingfeng, Fang Weiming

Food and Machinery

To study the lipopolysaccharide (LPS) of Aeromonas hydrophila, LPS was extracted by hot phenol-water method, purified by enzymatic hydrolysis and chloroform/methanol precipitation. The yield of LPS and the contents of protein, DNA were determined. The purity of LPS was analyzed by SDS-PAGE and silver staining．Ana-1 cell model was established to evaluate the toxicity and biological activity of LPS samples. The results showed that the yield of LPS was 1.22%, and the contents of protein and nucleic acid were 1.53% and 0.79% respectively. The main bands of SDS-PAGE were clear and located at same position as the LPS standard. After LPS …

The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity, Wang Shuanghui, Zhang Li, Zhong Yuanyuan, Jin Chenzhong

Food and Machinery

The ultrasonic-assisted ethanol-ammonium sulfate aqueous two-phase system was adopted to extract polyphenols from finger millet. The extraction process was optimized by single factor test and response surface analysis, polyphenols yield as the index. The results showed that the optimum extraction process was determined as follows: ethanol volume fraction of 41%, ammonium sulfate concentration of 0.3 g/mL, ultrasonic temperature of 42 ℃, liquid-solid ratio of 60 mL/g, and treated for 29 min. By adopting the process, the extraction yield of polyphenols was 319.15 mg/100 g. Finger millet polyphenols had strong antioxidant activity in vitro, the total reducing capacity, DPPH radical scavenging …

Optimization On Process Of Microwave Assisted Extraction And Antioxidant Activities Of Polysaccharides From Germinated Brown Rice, Pan Shuxuan, Wang Jiayi, Chen Jian, Xia Chen, Deng Junlin, Pu Biao

Food and Machinery

This research studied microwave assisted extraction process of germinated brown rice polysaccharides (GBRP). The extraction process was optimized by response surface methodology. Antioxidant activities of the germinated brown rice polysaccharides (GBRP) were also studied. On the basis of single factor experiment, the microwave assisted extraction rate of GBRP from germinated brown rice was optimized by Box-Behnken model. The antioxidant activities of the GBRP (in vitro) were investigated based on reducing force to Fe³⁺, scavenging rate to DPPH·, O-2·, and ·OH, and inhibition to lipid peroxidation five testing factors. The results showed that the optimal conditions were as followed: …

Study On The Extraction Technology And Functional Properties Of Gliadin From Sorghum, Liu Dan, Liu Jianli, Wang Shuai, Cao Xiangyu

Food and Machinery

The optimum conditions for the preparation of sorghum gliadin by ultrasonic assisted enzymatic method were studied by single factor and response surface test. The effects of standing time and temperature on the oil retention and water holding capacity of gliadin were studied. The results showed that the optimum conditions were as followed: enzyme dosage 1%, enzyme action time 3 h, ultrasonic action time 19 min, ethanol concentration 60%, the maximum extraction rate under the conditions of (7.19±0.36)%. At the temperature of 35 ℃and standing time of 40 min, the maximum oil holding capacityof sorghum gliadin was (2.84±0.15) g/g and the …

Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L., Li Ling, Yan Xuyu

Food and Machinery

The pigments were obtained from leaves of Ginkgo biloba L. using ultrasound-assisted ethanol extraction method. The main influence factors of pigments extraction were selected from the results of single factor test and optimized by orthogonal experimental design, and its stability to pH, temperature, metal ions and light was studied. The optimum extraction technology was using the ethanol concentration of 95%, with the pH value 6.0, extracted at 60 ℃ for 2 h. Under this condition, the absorbance of pigments was 0.831. The stability results indicated that the pigments was stable in acidic and alkine media, and was stable to Na …