Food Science Commons^™

Table Of Contents

Professional Agricultural Workers Journal

No abstract provided.

Improving Agricultural Workers Food Safety Knowledge Through An Online Curriculum, Angela M. Shaw, John Dzubak, Catherine Strohbehn, Linda Naeve

Professional Agricultural Workers Journal

Abstract

A one-hour online food safety curriculum was developed to inform university farm workers on food safety hazards associated with production and harvesting of fresh produce. The farm curriculum consists of five sections (food safety importance, pre-harvest hazards, post-harvest hazards, personal hygiene, and regulations). Engagement activities and a user manual were developed to support the curriculum. Curriculum content was validated by an expert panel and a convenience panel of farm workers. The developed curriculum was piloted at two land grant universities (n=50). Multiple-choice quizzes were used to assess knowledge changes in each of the sections. Results indicated significant knowledge gains …

The Archaeology Of Appetites, Molly S. Schonert

SEWSA 2016 Intersectionality in the New Millennium: An Assessment of Culture, Power, and Society

Through use of examining how food is produced, stored, distributed and consumed, one can take a glimpse into the past, present and even future of this planet–to better understand the complexity of human identity and the social practices or roles that define an individual, community or society. So this begins an exploration of the archaeology of food as a gendered commodity throughout our evolutionary past, emphasizing the infinite ways in which foodway practices exceeds the nutritional value of what our ancestors, family, friends and ourselves consume(d) on a daily basis. Foodways practices is an invaluable tool in any archaeologists’ tool …

Plantbot Genetics Presents: The Moth Project, Augustana College, Rock Island Illinois

2015-2016

PlantBot Genetics Inc. presents an engaging overview of second shift pollinators such as the moth, along with recent advances in self-pollinating robo-plants. The Moth Project highlights inspired responses to the decline of the honeybee and the hope that Moths and PlantBots will step in and save the day.

As consumers, we no longer know the real price of our food. Present food distribution systems are so complicated that it is unrealistic to expect consumers will make responsible choices based on the knowledge at hand. We encourage people to think more about their food, where it comes from, and where it …

Decay Of Macroalgae And Leaves And Their Relation To Detrital Food Webs, Megan E. Grandinetti

Masters Theses & Specialist Projects

This project addressed if decaying macroalgae and leaf detritus play a major role in the detrital pool of a 7th-order karst riverine system. Decay rates, macroinvertebrates colonization patterns, and change in δ13C values of Cladophora, Platanus occidentalis, and a mix of Acer negundo and A. saccharinum were tracked during summer and autumn months for portions of multiple years.

Packs of air-dried Cladophora, Acer, and P. occidentalis were placed in mesh bags and put in groups (n=4) in wire baskets. Seven baskets were submerged in riffle (0.5 m) and deeper run (2 m) habitats. Benthic organic matter was collected with each …

Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi

Masters Theses & Specialist Projects

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 …

An Analysis Of Bacterial Contamination Of Chicken Eggs And Antimicrobial Resistance, Holly Spitzer

All College Thesis Program, 2016-2019

Chicken eggs are a major component of American diets, with an average yearly consumption of approximately 250 eggs per person (American Humane Society). While highly nutritious, eggs are also one of the leading causes of food poisoning and food borne illness in the United States. Eggs may become contaminated by a number of different types of bacteria during production, including Salmonella, a group of bacteria that, according to the CDC, causes more than 1.2 million cases of food borne illness in the United States every year. In an effort to decrease the frequency of bacterial contamination, many food producers …

Traditional Fresh Markets And The Supermarket Revolution: A Case Study On Châu Long Market, Carly Giddings

Independent Study Project (ISP) Collection

In many middle income countries throughout the world, yet particularly in Asia, public markets face pressure from the simultaneous forces of globalization, commercialization, and urbanization. One such country is Vietnam due to its rapid rates of urban growth since opening its doors to the global economy in 1986. In Hanoi, public markets face particularly intense pressure because the Hanoi People Committee’s Market Redevelopment Plan is systemically redeveloping its traditional fresh markets into commercial centers and building supermarkets and hypermarkets throughout the city. The purpose of this plan is to civilize the city and combat food safety concerns through modernizing retail …

Failure To Achieve Recommended Omega-3 Dha Intake During Pregnancy: Nutrition Education Needed, Carly Thaxton

Honors Capstones

No abstract provided.

Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri

UCARE: Research Products

Acrylamide, a chemical formed from free asparagine and reducing sugars during high-temperature cooking via the Maillard reaction (i.e. frying or baking) of high starch foods is deemed ‘probably carcinogenic to humans’ based on its affect in mice. In April of 2002, a group of Swedish researchers reported findings that presented evidence that heat-treated, starch-rich foods contained high levels of acrylamide, later linking the production of acrylamide to the Maillard reaction. A number of other studies have been done to link dietary intake of acrylamide to human cancers and other health effects, although many have had inconclusive results. Nevertheless, the World …

Antibacterial Effects Of Peppermint, Mentha Piperita Essential Oil In Free-Form And In Nanoparticles On Pseudomonas Fluorescens, Car Reen Kok, Junsi Yang, Ozan Ciftci, Robert W. Hutkins

UCARE: Research Products

Mentha piperita, commonly known as peppermint originally came from Europe and the Middle East and its oil is commonly used in traditional medicine and aromatherapy. Like many other free essential oils (EO), peppermint oil is believed to possess antimicrobial properties.

However, the application of EO in food as an antimicrobial agent has yet to be established. This would require proper formulation of the EO for it to be viable in foods. This study aims to test the effects of both free Mentha piperita EO and Mentha piperita EO nanoparticles against Pseudomonas fluorescens and compare their inhibitory effects. We used nanoparticles …

Growing South Dakota (Winter 2016), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue includes the 2015 SDSU Extension Annual Report.

[Page] 2 Contours Program Launched: Aims to Provide Insights & Prompt Discussions
[Page] 4 Local Momentum: Formation of State's First “Food Hub” Comes To Fruition [Page] 6 Spotlight On Soil Health: New Coalition Formed
[Page] 8 Exploring A Range Of Options: Youth Programs Cultivate Interest In Natural Resource Careers
[Page] 9 Profiles In Leadership: Our Mission Continues… Ensuring All Citizens Have Access To Education & Emerging Innovation
[Page] 10 Encouraging Animal Well-Being Workshops & Trainings Help Livestock Producers Become Better Stewards
[Page] 12 Wellness Wisdom: Variety Of Efforts Available To Encourage …

Song Of The Dzopa: A Case Study Of Traditional Farming, Food, And, Isabella Pezzulo

Independent Study Project (ISP) Collection

In a plane high above the snow-capped jagged peaks and cracked earth of Ladakh, I stared down below with awe, wondering how people ever coaxed life from the soil in this mountain-desert landscape. The intention of this study is to see how traditional subsistence farming actually takes place and the social settings formed by these practices. Living in the village of Tar for a little over twenty days allowed me to observe the age-old practices in which nourishment is produced and community formed through working the land. Working with my hands and resting with cups of butter tea alongside villagers …

Effect Of Reduced Sodium Cheese On The Growth Of Pathogenic Bacteria And Inactivation Of Listeria Innocua Using Supercritical Fluid Extraction With Co2, Suyapa Padilla Antunez

Master's Theses

Listeria monocytogenes continues to challenge the dairy industry in causing post-process contamination of cheeses. To reduce risk of contamination, it is crucial to understand the growth and survival of pathogenic bacteria in cheese products and to develop post-process mitigation strategies. This study evaluated the fate of pathogens in reduced and regular sodium Mozzarella cheese, and the potential of Supercritical Fluid Extraction with CO₂ (SFE) to reduce Listeria innocua on Mozzarella and Queso Fresco. The survival of L. monocytogenes, Salmonella, and E.coli O157:H7 (2-3 log CFU/g) in reduced sodium Mozzarella (1.62%), compared to regular sodium Mozzarella cheese (2.15%) …

Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Pinto Beans (Baja) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mohammed Alrugaibah

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

Pinto beans contain high levels of diverse phenols, known mainly for their potent antioxidative properties. However, reports have shown that phenols can inhibit the carbohydrate–hydrolysis enzymes, alpha-amylase and alpha-glucosidase, thereby retarding glucose absorption. Still, a severe gap in knowledge exists on the ability of pinto beans to inhibit these enzymes. Therefore, the objective of this project was to determine the ability of phenolic rich extracts obtained from pinto beans (BaJa) to inhibit alpha-amylase and alpha-glucosidase. The hypothesis was that pinto beans would be able to inhibit these enzymes due to the presence of high levels of chemically diverse phenols. Response …

Studies Of Debaryomyces Hansenii Killer Toxin And Its Effect On Pathogenic Bloodstream Candida Isolates, Rhaisa A. Crespo Ramírez

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

Candida species are normal commensal organisms found in the skin, mouth, and gastrointestinal and genitourinary tracts of humans. Candida albicans is a normal component of the gut flora, and the oral and genital cavities. However, this organism is an opportunistic pathogen and it is one of the most frequently isolated species from patients with nosocomial fungal infections. Candida infections have grown in recent years due to antimycotics resistance and the extensive use of antibiotics. This has pushed scientists to look for alternative therapeutic agents to treat fungal infections.

Yeasts can produce toxic proteins called “mycocins” or “killer toxins” that can …

Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp., Feng Na, Zhong Haiyan, Zhou Bo, Zhong Jinjing, Ma Li, Yu Jiao

Food and Machinery

The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid …

Relevance Features Of Rice Protein And Its Components To Physical And Sensory Properties Of Cooked Rice, Wang Pengyue, Shen Qingxia, Lu Xinghua, Pang Linjiang, Chen Zhongxiu

Food and Machinery

Taking the rice both with similar amylose and different protein contents as the research materials, the relevant characteristics of rice protein and protein component (PC) to physical property and sensory quality were studied. The results showed that the crude protein content of cooked rice changed little, and each PC content decreased to different degrees, in which a substantial reduction in albumin, and globulin changes little. And the rice glutelin content have a significant positive correlation with the total contents of protein components (TCPC) of rice, reduced percentage of glutelin content and TCPC in cooked rice. Most cooked rice physical parameters …

Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao

Food and Machinery

The components of basic nutritional、functional active and characteristic ingredients in six representative naked oats were detected and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected samples, and the amplitude of variation ranged from 51.50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The variation coefficient of rude fat was 26.29%, ranged from 3.13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the highest, and …

Application Of Maillard Reaction To Improve The Quality Of Tobacco Sheets, Zhang Peng, Yu Jingyang, Long Zhangde, Li Zhihua, Zhang Xiaoming

Food and Machinery

According to the principles，the influences of conditions of the maillard reaction, such as reaction time and ratios of exogenous amino acids to sugars, on the improving effects of tobacco sheets were evaluated. The results showed that when the initial pH being 7.0～8.0 and thermal reaction temperature of 70 ℃, the optimum conditions for maillard reaction of extracts were as follows: reaction time of 13h, and the ratios of exogenous amino acids to carbohydrates being Pro︰Gly︰Phe︰Cys︰peptides︰fructose as 13︰13︰13︰2︰0.3︰70. GC—MS was used to analyze the main flavor components of the reaction mixture, and the tobacco sheet samples were sensory evaluated by professionally …