Food Science Commons^™

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure …

Identification And Phylogeny Of The First T Cell Epitope Identified From A Human Gut Bacteroides Species, Maria Elisa Perez-Muñoz, Payal Joglekar, Yi-Ji Shen, Kuan Y. Chang, Daniel A. Peterson

Department of Food Science and Technology: Faculty Publications

Host T cell reactivity toward gut bacterial epitopes has been recognized as part of disease pathogenesis. However, the specificity of T cells that recognize this vast number of epitopes has not yet been well described. After colonizing a C57BL/6J germ-free mouse with the human gut symbiotic bacteria Bacteroides thetaiotaomicron, we isolated a T cell that recognized these bacteria in vitro. Using this T cell, we mapped the first known non-carbohydrate T cell epitope within the phylum Bacteroidetes. The T cell also reacted to two other additional Bacteroides species. We identified the peptide that stimulated the T cell by …

Distillation Time As Tool For Improved Antimalarial Activity And Differential Oil Composition Of Cumin Seed Oil, Valtcho D. Zheljazkov, Archana Gawde, Charles L. Cantrell, Tess Astatkie, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

A steam distillation extraction kinetics experiment was conducted to estimate essential oil yield, composition, antimalarial, and antioxidant capacity of cumin (Cuminum cyminum L.) seed (fruits). Furthermore, regression models were developed to predict essential oil yield and composition for a given duration of the steam distillation time (DT). Ten DT durations were tested in this study: 5, 7.5, 15, 30, 60, 120, 240, 360, 480, and 600 min. Oil yields increased with an increase in the DT. Maximum oil yield (content, 2.3 g/100 seed), was achieved at 480 min; longer DT did not increase oil yields. The concentrations of the …

The Human Gut Mycobiome: Pitfalls And Potentials — A Mycologist's Perspective, Mallory J. Suhr, Heather E. Hallen-Adams

Department of Food Science and Technology: Faculty Publications

We have entered the Age of the Microbiome, with new studies appearing constantly and whole journals devoted to the human microbiome. While bacteria outnumber other gut microbes by orders of magnitude, eukaryotes are consistently found in the human gut, and are represented primarily by the fungi. Compiling 36 studies spanning from 1917 to 2015, we found at least 267 distinct fungal taxa have been reported from the human gut, and seemingly every new study includes one or more fungi not previously described from this niche. This diversity, while impressive, is illusory. If we examine gut fungi, we will quickly observe …

Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe

All Dissertations

This research studied the effect of packaging geometry changes on heat penetration and quality attributes of a food system processed in a rotary retort vessel. Studies were conducted to determine the effect of package geometry in a rotary retort on heat penetration, analytical, and physical properties of a model food system processed at optimum conditions. Additionally, heat mapping for each shape was used to determine the heating profiles during retorting. Retort-able trays were filled with a tomato based food simulate and thermally processed in a water immersion, automated batch retort system (ABRS) using rotational speeds of 6 RPM and 11 …

Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over

Graduate Theses and Dissertations

Contamination of poultry products with food borne pathogens is a consistently recurring problem in the United States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, contamination events are still uncomfortably frequent. Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation dose-dependent quality characteristic defects associated …

Composition Of Four Selected Arkansas-Grown Non-Gmo Soybean Cultivars And The Development Of High Protein Beverage Using A Selected Soybean Protein Hydrolysate, Quyen Tran Phuong Nguyen

Graduate Theses and Dissertations

Protein beverages made with non-genetically modified (non-GM) ingredients have been in demand due to the increasing consumers’ interest in healthy eating habit. Beverages formulated with non-GM soy protein are rare in the United States market since 93% soybeans planted in U.S (2013) are labeled as GM. This study aimed to develop protein hydrolysate beverages using one cultivar among the four Arkansas grown non-GM soybean cultivars including Osage, R95-1705, R08-4004 and R05-4969. R08-4004 was selected since it had the highest amounts of the three branched amino acids including Phenylalanine (51.4 mg/g), Leucine (74.9 mg/g), and Isoleucine (49.7 mg/g) with lowest amount …

A Simulation Platform For Accurate Prediction Of In-Bin Drying And Storage Of Rough Rice, Houmin Zhong

Graduate Theses and Dissertations

Natural air (NA), in-bin drying and storage of rough rice generally maintains high grain quality, but the associated slow movement and occasional stagnation of the drying front during the process may result in problems of rice quality reduction, mold growth, and mycotoxin development, especially for rough rice in the top layers of the bin. Using modeling techniques to simulate in-bin rough rice drying in typically-encountered field scenarios may provide a tool for rapidly predicting the grain condition as drying progresses. The objectives for this study were to (1) investigate accurate models for predicting equilibrium moisture content (EMC) of rough rice …

Phenolic Rich Extracts Obtained From Small Red Beans In Preventing Macrophage Mediated Chronic Inflammation, Nidhi Sharma

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

Small red beans, commonly called Mexican beans, are a part of the legume family, the genus Phaseolus vulgaris, i.e., dry edible beans or the common bean. In addition to being a rich source of nutrients, small red beans also contain phenolic compounds, such as flavonoids, tannins, phenolic acids, and anthocyanins that have shown a plethora of health benefits against such conditions as obesity, diabetes, heart disease and cancer. In particular, the phenolic compounds common to the red beans have been reported to protect against chronic inflammation that if left unchecked can lead to various other chronic degenerative diseases. These …

Hydroponics: Creating Food For Today And For Tomorrow, Beth Mcdonald

University Honors Program

In order to analyze how a plant growing technique, hydroponics is currently being utilized and to determine future possible implications for its usage exist I have examined research pertaining to this topic. From this research, I have selected information generated by several universities, a professor who is considered an authority on the subject, and the National Aeronautics and Space Administration (NASA). Despite there being a plethora of knowledge concerning hydroponics, this paper will cover information regarding the basics. For the survey of the literature, I focused on gathering information related to the history of hydroponics, to gain a better understanding …

Estudios En Biodiversidad, Volumen I, Griselda Pulido-Flores, Scott Monks, Maritza López-Herrera

Zea E-Books Collection

Este libro es el producto del trabajo colegiado que han desarrollado los profesores, investigadores, y estudiantes que conforman la Red Temática de Calidad Ambiental y Desarrollo Sustentable, a través del macroproyecto “Evaluación del impacto ambiental por actividades antropogénicas: Alternativas de mitigación”. El cual fue apoyado con recursos financieros por parte del Programa para el Desarrollo Profesional Docente (PRODEP), de la Secretaria de Educación Pública (SEP) en México. Las instituciones de educación superior y cuerpos participantes en la red temática son la Universidad Autónoma del Estado de Hidalgo (Uso, Manejo y Conservación de la Biodiversidad UAEHCA- 10; Ciencias Ambientales UAEH-CA-59); Universidad …

The Future Of Farming In Capable And Small Hands: The Young Farmer’S Movement In Waterloo Region 1907-1924, Morgan Williams

Laurier Undergraduate Journal of the Arts

No abstract provided.

Strain Hardening And Anisotropy During Tensile Testing Of Sheared Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, E. Allen Foegeding

Nutrition, Dietetics, and Food Sciences Faculty Publications

We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3–73.7 kJ/kg). After manufacture, cheeses were elongated by manual rolling at 65°C followed by tensile testing at 21°C on dumbbell-shaped samples cut both parallel and perpendicular to the rolling direction. Strain hardening parameters were estimated from stress–strain curves using 3 different methods. Fracture stress and strain for longitudinal samples did not vary significantly with shear work input up to 26.3 kJ/kg and then decreased dramatically at 58.2 kJ/kg. Longitudinal samples with shear work input <30 kJ/kg demonstrated significant strain hardening by all 3 estimation methods. At shear work inputs <30 kJ/kg, strong anisotropy was observed in both fracture stress and strain. After a shear work input of 58.2 kJ/kg, anisotropy and strain hardening were absent. Perpendicular samples did not show strain hardening at any level of shear work input. Although the distortion of the fat drops in the cheese structure associated with the elongation could account for some of the anisotropy observed, the presence of anisotropy in the elongated nonfat samples reflected that shear work and rolling also aligned the protein structure.

Orally Administered Extract From Prunella Vulgaris Attenuates Spontaneous Colitis In Mdr1a-/- Mice, Kelley M.K. Haarberg, Meghan J. Wymore Brand, Anne-Marie C. Overstreet, Catherine C. Hauck, Patricia A. Murphy, Jesse M. Hostetter, Amanda Ramer-Tait, Michael J. Wannemuehler

Department of Food Science and Technology: Faculty Publications

AIM: To investigate the ability of a Prunella vulgaris (P. vulgaris) ethanolic extract to attenuate spontaneous typhlocolitis in mdr1a^-/- mice.

METHODS: Vehicle (5% ethanol) or P. vulgaris ethanolic extract (2.4 mg/d) were administered daily by oral gavage to mdr1a^-/- or wild type FVB^WT mice from 6 wk of age up to 20 wk of age. Clinical signs of disease were noted by monitoring weight loss. Mice experiencing weight loss in excess of 15% were removed from the study. At the time mice were removed from the study, blood and colon tissue were collected for analyses that …

Kim Hofmann, Kim Hofmann, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

With over 25 years’ experience, Kim has extensive skills in multiple aspects of management, cost control, training, DISC, and customer service (and she is a past school nutrition director). She is a Trainer/Consultant and eLearning developer for ICN, and a certified trainer for DISC training. She has published numerous articles for Carroll Service’s Child Nutrition Professional’s magazine, has presented at many SNA conferences, taught Food Systems Management at the University of Akron, was a cost control specialist for US Foods, and was a trainer for Career Track/Fred Pryor specializing in management training.

Resistant Starches For The Management Of Metabolic Diseases, Laure B. Bindels, Jens Walter, Amanda E. Ramer-Tait

Department of Food Science and Technology: Faculty Publications

Purpose of review—Recent clinical trials and animal studies indicate that resistant starches (RS) may be beneficial therapeutic tools for the management of metabolic diseases. The purpose of this review is to summarize these findings and discuss the established and proposed mechanisms by which RS exert their benefits. We also examine open questions regarding how RS improve metabolism and propose future research directions for the field.

Recent findings—Data from both humans and animal models clearly support a role for RS in improving a variety of metabolic features; however, discrepancies do exist regarding specific effects. Concomitant improvements in both insulin …

Effect Of Binder On The Physical Stability And Bactericidal Property Of Titanium Dioxide (Tio2) Nanocoatings On Food Contact Surfaces, Veerachandra K. Yemmireddy, Yen-Con Hung

School of Earth, Environmental, & Marine Sciences Faculty Publications

TiO2 is a promising photocatalyst for use in food processing environment as an antimicrobial coating. The purpose of this study was to determine the effect of different binding agents on the physical stability and bactericidal property of TiO2 nanocoatings created on stainless steel surfaces. A total of six different coating suspensions were prepared by mixing TiO2 (Aeroxide® P-25) nanoparticles (NPs) with three different types of binders (Shellac (A), polyuretahne (B), and polycrylic (C)) at a 1:4 to 1:16 NP to binder weight ratio. Bactericidal activity of these TiO2 coatings against Escherichia coli O157:H7 (5-strain) was determined at three different UV-A …

Growth And Gas Formation By Lactobacillus Wasatchensis, A Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, In Cheddar-Style Cheese Made Using A Streptococcus Thermophilus Starter, Western Dairy Center, Utah State University, Megan Jane Ostler, Jeff Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB) Lactobacillus wasatchensis WDC04 was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using St. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~10⁴ cfu/ml. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~10⁹ cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<10² cfu/g). As expected, Lactobacillus wasatchensis counts were 3 x 10 …

Pemanfaatan Jenis-Jenis Pisang (Banana Dan Plantain) Lokal Jawa Barat Berbasis Produk Sale Dan Tepung, T. K. Putri, D. Veronika, Ade Ismail, Agung Karuniawan, Yudithia Maxiselly, Aep Wawan Irwan, Wawan Sutari

Jurnal Kultivasi

Pisang merupakan komoditas hortikultura (buah) yang dapat dimakan langsung atau diolah. Pisang merupakan buah yang tidak tahan lama, oleh karena itu perlu dilakukan upaya untuk menjadikannya lebih tahan lama adalah diolah menjadi sale dan tepung.Tujuan dari penelitian ini adalah untuk menganalisis pemanfaatan beberapa jenis pisang untuk sale atau tepung. Pengujian dilakukan secara organoleptik (uji deskripsi dan uji hedonik) beberapa sampel sale dan tepung pisang. Jumlah panelis yaitu lima orang yang diambil secara acak. Hasil yang diperoleh adalah sale yang terbuah dari pisang Siem/Kepok pada sampel 2 memiliki rasa manis, aroma khas, dan tekstur yang disukai oleh panelis yang berjumlah 5 …

Effect Of Matrix On Glassy Carbohydrate Products Comprising Sweet Orange Oil, Chang Dawei, Liu Shuxing, Liu Ning

Food and Machinery

Encapsulation in glassy carbohydrates via extrusion is the low temperature technology and considered to be suitable for encapsulating heat-sensitive materials. The selection of matrix is the important factor. The temperatures of extruder barrel were T₁ (65 ℃)，T₂ (85 ℃)，T₃ (105 ℃) and T₄ (95 ℃). Screw speed was 60 r/min and the feeding speed was 1.2 kg/h. The effects of matrix including maltodextrin, maltodextrin added sucrose and maltodextrin added modified starch on the extrudates was investigated. The results showed that the extruded products were the glassy state. The glass transition temperature (T_g) of the …