Food Science Commons^™

An Unprecedented Research Project Into The Alcohol Retention Variation Of Flavored Spirits, Armanda Fae Mcfadden

Online Theses and Dissertations

Accurate determination of alcohol by volume (ABV) is necessary, but previously used techniques are proving inaccurate with new flavored spirits. Specifically, control experiments showed that increasing concentrations of sugar led to increasingly inaccurate ABV determination. We hypothesize the intermolecular forces present in these beverages are significantly altered by the presence of sugar, which in turn leads to the observed inaccuracies in ABV measured through distillation. We used additives such as NaCl and NaOH to strategically and systematically vary intermolecular interactions and the influences of these additives on ABV were tested through distillation, densitometry, and nuclear magnetic resonance spectroscopy (NMR). Given …

Evaluation Of The Performance Of The Blight Resistant Bionca And Carrier Oils In Comparison To Rooster Potatoes And Traditional Oils In The Production Of Healthier Crisps, Aoife Mitchell

Students Learning with Communities

No abstract provided.

Acoustic Emission Of Lactococcus Lactis Ssp. Lactis C2 Infected With Three Bacteriophages C2, Sk1 And Ml3, Luxi Meng

Theses and Dissertations--Animal and Food Sciences

The objective of this research was to monitor the Acoustic Emission (AE) produced by Lactococcus lactis ssp. lactis C2 infected with three bacteriophages (c2, sk1 and ml3 at 90 min) using an acoustic emission-monitoring device which was designed at University of Kentucky in Lexington KY. The acoustic emission data was collected and then analyzed. These Acoustic Emission (AE) data suggested that bacteriophage ml3, sk1 and c2 can easily be distinguished by the differences in Absolute Energy (ABE), Centroid Frequency (CF) and Peak Frequency (PF) signals. The AE data suggested that bacteriophage sk1 and c2 caused greater stress on the lactis …

Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA …

Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and retail sources, including both supermarkets and specialty meat retailers. DNA was extracted from each sample in duplicate and tested using DNA barcoding of the cytochrome c oxidase I (COI) gene. The resulting sequences were identified at the species level using the Barcode of Life Database (BOLD). Any samples that failed DNA barcoding went through repeat extraction and sequencing, and due to the possibility of a …

A Review Of Non-Destructive Methods For Detection Of Insect Infestation In Fruits And Vegetables, Nader Ekramirad, Akinbode A. Adedeji, Reza Alimardani

Biosystems and Agricultural Engineering Faculty Publications

Insect damage in fruits and vegetables cause major production and economic losses in the agriculture and food industry worldwide. Monitoring of internal quality and detection of insect infestation in fruits and vegetables is critical for sustainable agriculture. Early detection of an infestation in fruits can facilitate the control of insects and the quarantine operations through proper post-harvest management strategies and can improve productivity. The present review recognizes the need for developing a rapid, cost-effective, and reliable insect infestation monitoring system that would lead to advancements in agriculture and food industry. In this paper, an overview of non-destructive detection insect damages …

Physical And Oxidative Stability Of Functional Olive Oil-In-Water Emulsions Formulated Using Olive Mill Wastewater And Whey Proteins, Nicola Caporaso, Alessandro Genovese, Roisin Burke, Catherine Barry-Ryan, Raffaele Sacchi

Articles

The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through …

Effect Of Olive Mill Wastewater Phenolic Extract, Whey Protein Isolate And Xanthan Gum On The Behaviour Of Olive O/W Emulsions Using Response Surface Methodology., Nicola Caporaso, Alessandro Genovese, Roisin Burke, Catherine Barry-Ryan, Raffaele Sacchi

Articles

Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points. The effects of OMW phenolics, WPI and xanthan gum were …

'Against All Odds': Head Chefs Profiled, Máirtín Mac Con Iomaire, Hannah Allen

Articles

This study based on a survey of 170 head chefs provides the first comprehensive empirical data on the profile of head chefs in the Republic of Ireland. Eighty-four percent of head chefs were male and the majority (48.8%) were in their thirties. There is an increased rise in the attainment of degrees (currently at 35%), but findings showed that it takes years to advance in the industry, where there is a high rate of turnover. This article both reviews and adds to the international literature on the occupation of chef and raises questions for further research such as: Why are …

Development And Validation Of Gas Chromatographic Methods For Free Fatty Acid Determination In Dairy Products, David Mannion

Theses

Quantification of free fatty acids (FFA) in dairy products by gas chromatography flame ion'^ation detection is an important requirement for qua'ity, research, nutritional, authenticity and legislative purposes. Common procedures are typically variants of either the fatty acid methyl esterification (FAME) or direct on-column injection methods developed more than two decades ago. This study involved the development of an alternative novel derivatization method using butylation, incorporating automation, reducing solvent usage that is applicable for a wide range of dairy products. The accuracy, precision, linearity, limits of detection and limits of quantification of all three methods were assessed for the quantification of …

Proteomics Study Of Pre-Harvest Sprouting In Wheat, Pramod Khadka

Electronic Theses and Dissertations

Pre-harvest sprouting (PHS) of wheat (Triticum aestivum L.) is a condition characterized by the early germination of spikes during moist environmental conditions. PHS lowers yield, degrades the quality of grain and thus limits the profits of wheat producers groups. During this investigation, proteomics studies of PHS-resistant and PHS-susceptible wheat embryos were conducted at different imbibition time periods via a cutting-edge technology called iTRAQ. Proteomic analysis revealed that 190 differentially expressed proteins might be involved in various cellular functions, such as carbohydrate metabolism, nitrogen metabolism, stress response, redox regulation, ATP synthesis, and protein translation, during this untimely germination of the wheat …

Use Of Extraction Technologies In Food Safety Studies, Changling Qiu

Electronic Theses and Dissertations

Food safety has become a top concern in our society. The public in general is increasingly concerned about the safety of the food products they consume every day as more and more food contamination incidents and widespread recalls arise. It is necessary to trace any presence and/or the concentration levels of contaminants, pesticides, herbicides, or other harmful substances in food samples. Sample preparation is a crucial step in a food analytical method, as it takes up most of the total analysis time, contributing highly to the total cost of analysis and greatly influencing the results of the analysis. Traditional extraction …

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 17 2016, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Bumpers College Students In Action, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Pharmacological Activity Of Costus Spicatus In Experimental Bothrops Atrox Envenomation, Leide Caroline Dos Santos Picanço, José Adolfo Homobono Machado Bittencourt, Shayanne Vanessa Correia Henriques, Juliane Silva Da Silva, Juliana Maria Da Silva Oliveira, José Renato Ribeiro, Antony-Babu Sanjay, José Carlos Tavares Carvalho, Didier Stien, Jocivânia Oliveira Da Silva

Department of Food Science and Technology: Faculty Publications

Context: Medicinal plants encompass a rich source of active compounds that can neutralize snake venoms or toxins. Costus spicatus (Jacq.) Sw. (Costaceae) is used by the Amazonian population to treat inflammation, pain and other pathological manifestations.

Objective: To evaluate the influence of C. spicatus aqueous extract on edema, peritonitis, nociception, coagulation, haemorrhage and indirect haemolytic activity induced by Bothrops atrox venom (BAV).

Materials and methods: Dried and pulverized leaves were extracted with distilled water. Envenoming was induced by administration of B. atrox snake venom in Swiss Webster mice. The experimental groups consisted of BAV (at the minimum dose to induce …

Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra

Electronic Theses and Dissertations

The purpose of this research was to study the differences in the quality of 100% whole wheat flour (WWF) when the bran fraction was subjected to mild solvent treatment before reconstitution with the endosperm. The bran treatments included water washing and washing with ethanol solutions (50% and 100%). WWF prepared with untreated bran served as the control. Effects of these treatments on particle size, chemical composition, color, dough rheology, product formulation, and sensory characteristics of 100% whole wheat flour were studied. Grains of five HRSW cultivars (Advance, Prevail, Select, Brick and Forefront) were milled using a Quadrumat Senior mill. Gluten …

Successful Weight Management: Barriers And Facilitators To Maintaining Weight After Weight Loss Via A Meal Replacement Program, Hope D. Kleine

Electronic Theses and Dissertations

Purpose: Meal replacement programs (MRPs) facilitate weight loss. Unfortunately, a large percentage of individuals that lose weight through MRP are not successful at maintaining their weight. Weight regain one year following weight loss via meal replacements has been as high as 40-50%, demonstrating a critical need to improve weight maintenance in MRP participants. Therefore, the purpose of this study is to identify barriers and facilitators of weight maintenance after reaching a goal weight in MRP participants.

Methods: Seven focus groups of ≤8 clients were conducted to discuss barriers and facilitators of weight maintenance prior to reaching a point of …

Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski

Electronic Theses and Dissertations

Distiller’s dried grains (DDG) are a coproduct of ethanol production. DDG has been used historically as animal feed. However, in the past decade, ethanol production has dramatically increased causing a surplus of distiller’s grains and saturating the market. The use of DDG, which is high in both protein and fiber, to fortify baked goods is one option to reduce the excess of DDG while enhancing its economic value. The purpose of this study was first, to evaluate the washing process for DDG to make it food grade, and second to evaluate the effects of incorporation of food-grade DDG from two …

Novel Fermented Marine-Based Products, Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit Jaiswal

Books/Book Chapters/ Proceedings

Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. Though the fermentation process was initially used as a tool for food preservation but nowadays it is commonly applied to improve the sensory properties, shelf life and nutritional quality of food products. Either in traditional foods or as new opportunities, the global scenario indicates that the consumers are more inclined towards such savoury products. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either …