Food Science Commons^™

Observing Enzymatic Production Of Fatty Acids In The Mouth, Neelam J. Mulji

Student Scholarship

As one of the leading preventable medical conditions in the world, obesity persists to exist within the global population. According to the World Health Organization (WHO), obesity is defined as excessive fat accumulation. A more quantitative definition is Body Mass Index (BMI), which is a ratio of height and mass of an individual. Key benchmark levels, BMI > 25 defining overweight and BMI > 30 defining obese, have been implemented for decades in understanding and defining the population at risk. Figure 1 demonstrates the percentages of each national population's obesity occurrences. Alarmingly increasing rates of obesity within the adult as well as …

Effect Of Sensory Cues On Hand Hygiene Habits Among A Diverse Workforce In Food Service, Robert Pellegrino

Graduate Theses and Dissertations

Poor hand hygiene is a leading cause of foodborne illnesses in the foodservice industry. A series of complex motivational interventions must be employed to permanently change the behavior of workers, to increase their compliance and sustain appropriate levels of proper hand hygiene. Unlike the healthcare industry, which uses large, costly multi-modal behavior modification strategies, the foodservice industry must deploy rapid, cost-efficient strategies that are focus on accommodating these goals with the constraints of high employee turnover rates and diverse demographics. This research was twofold, 1) examining differences in emotions and hand hygiene behavior among participants of two cultures when handling …

Cla-Rich Soy Oil Shortening, Chocolate Paste, And Chocolate Bar Production And Characterization, Elizabeth Sarah Mayfield

Food Science Undergraduate Honors Theses

Conjugated linoleic acid-rich soy oil (CLARSO) has been shown to have numerous health benefits, including anti-obesity and anti-carcinogenic properties. This oil was previously used to produce CLA-rich margarine that provided the recommended daily value of CLA and showed physical characteristics similar to commercially available margarine. The objectives of this study were to produce CLA-rich shortenings and analyze their physical properties relative to commercially available shortenings and soy oil control shortenings and to produce CLA-rich chocolate bars and pastes by replacing a portion of the fat with CLARSO and compare the physical properties of these pastes/bars to controls made with either …

Valorization Of Fish By-Products: Rheological, Textural And Microstructural Properties Of Mackerel Skin Gelatins, Zied Khiari, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally-friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and …

The Effects Of Electrostatic Spraying With Organic Acids In The Disintegration Of Biofilms Formed By E.Coli O157:H7 And Salmonella Typhimurium On Spinach And Cantaloupe, Ahmad Almasoud

Graduate Theses and Dissertations

Outbreaks from the consumption of fresh produce are a concern in the United States. The consumptions of fresh produce have increased recently which expose a large segment of society to such outbreaks. Spinach and cantaloupe are minimally heated or processed before consumption which makes them a possible source of foodborne illness. The objective of this research was to investigate the effect of organic acids alone and in combination to reduce attached Salmonella Typhimurium (S.T) and Escherichia coli O157:H7 (E.coli) on spinach and cantaloupe, and to disintegrate biofilm formed by these pathogens by electrostatically spraying with two organic acids. To quantify …

Effects Of Beef Finishing Diets And Muscle Type On Meat Quality, Fatty Acids And Volatile Compounds, Arkopriya Chail

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Consumer evaluation, proximate data, Warner-Bratzler shear force (WBSF), fatty acid (FA) composition and volatile compounds were analyzed from the ribeye steaks (LT) finished on conventional feedlot (FL) and forages, including a perennial legume, birdsfoot trefoil (BFT; Lotus corniculatus), and a grass, meadow brome (Bromus riparius Rehmann, Grass). Representative retail forage (USDA Certified Organic Grass-fed, COGF) and conventional beef (USDA Top Choice, TC) were investigated (n = 6) for LT. Additionally, the effects of diet on round (GM) and chuck (TB) muscles FL, BFT and Grass were explored. Forage-finished beef was less liked in most of the affected …

Direct Fermentation Of Sweet Potato Starch Into Lactic Acid By Lactobacillus Amylovorus: The Prospect Of An Adaptation Process, Winifred Akoetey

Graduate Theses and Dissertations

Several studies have verified that lactic acid bacteria are capable of directly producing lactic acid from starch. One of these bacteria, L. amylovorus, has been studied using corn, potato, and cassava starches. However, the use of sweet potato starch, a widely available starch, has not been considered. Furthermore, there exists the possibility that the efficiency of lactic acid production can benefit from the systematic exposure of bacteria to increasing concentrations of a particular starch. In this work, fermentation studies were conducted to understand the adaptation of L. amylovorus to rising concentrations of sweet potato starch. L. amylovorus was cultured in …

Characterization And Investigation Of Fungi Inhabiting The Gastrointestinal Tract Of Healthy And Diseased Humans, Mallory J. Suhr

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

Gastrointestinal microbiome studies have failed to include fungi in total community analyses. As a result, their diversity and function in the gut is poorly understood. Recent work has begun to uncover the role intestinal fungi play in diet, immune system development, interactions with other microorganisms in the gut, and pathogenesis of diseases. Advances in sequencing technologies allow for the ability to profile the fungal gut microbiome (“mycobiome”) in healthy and diseased states. This thesis explores the mycobiome in 1) healthy humans with a vegetarian diet and 2) pediatric small bowel transplant recipients that develop fungal bloodstream infections.

The gut mycobiome …

The Influence Of The Bovine Fecal Microbiota On The Shedding Of Shiga Toxin-Producing Escherichia Coli (Stec) By Beef Cattle, Nirosh D. Aluthge

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

During the past three decades, Shiga toxin-producing E.coli (STEC) have emerged as an important food safety concern. Although initially E. coli O157 was the main focus, recent outbreaks and resulting investigations have shown that certain non-O157 STEC are as much a threat to food safety as their O157 counterparts. To the beef industry, STEC have been of particular concern due to the frequent association of beef and beef products as vehicles of STEC infection. As a result, along with E. coli O157, six non-O157 STEC serogroups (known as the ‘big six’) are now regulated as adulterants in certain raw beef …

Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N.O. Sahasrabudhe

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

Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their affordable cost, ease of production, and the diversity of products that can be made using similar unit operations. The nixtamal produced after alkaline cooking depends on the processing parameters used during cooking and steeping, as well as the physicochemical properties of the corn hybrids used. Processors incur high costs in narrowing down hybrids suitable for a given process, or they must be able to adjust cooking conditions to obtain the desired end-product characteristics. Improper processing generates large quantities of waste. Researchers have developed small …

Effects Of Blanching On Color, Texture And Sodium Chloride Content During Storage Time Of Frozen Vegetable Soybean Modeling For Commercial Scale, Pimsiree Suwan

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

Vegetable soybeans [Glycine max (L.) Merrill] are a green stage of soybeans, which have become increasingly popular among health-conscious Americans as an alternative low-fat and heart-healthy food. Vegetable soybeans (VSB) are also an excellent source of protein and fiber. However, the vast majority of the VSB consumed are imported, as they are not extensively grown and processed in the United States. The situation results in short supply and limited processing information.

The purpose of this study was to investigate the effects of water blanching (at 86, 92, 98 °C for 1m30s, 2m, 2m30s) and steam blanching (at 86, 92, …

Viability Of Lactobacillus Acidophilus Dds 1-10 Encapsulated With An Alginate-Starch Matrix, Liya Mo

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

L. acidophilus DDS1-10 was encapsulated using an alginate, potato starch and type 4 resistant starch (RS4) matrix. The wall material was optimized by varying levels of alginate (1.6 to 4.4%), while maintaining potato starch and RS4 ratio fixed at 2, and the total solid content at 5%. Particles were prepared using an emulsion and an extrusion method. Particles obtained from the emulsion method were smaller with a non-uniform distribution in size while those obtained by the extrusion method were bigger and uniform in size. The emulsion method did not seem to offer protection to the probiotic cells against pH, bile …

Transport Of Bovine Milk Exosomes By Human Colon Carcinoma Caco-2 Cells And Rat Small Intestinal Iec-6 Cells, Tovah Wolf

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

We have reported that microRNAs (miRNAs, miRs) in bovine milk regulate human genes. In milk, many miRNAs are encapsulated in exosomes, thereby conferring protection against degradation and a pathway for intestinal transport of miRNAs. We hypothesized that the uptake of bovine exosomes in human intestinal colon carcinoma Caco-2 cells and rat primary small intestinal IEC-6 cells is mediated by endocytosis. Transport studies were carried out using fluorophore-labeled exosomes purified from bovine milk. The transport of bovine exosomes exhibited saturation kinetics at 37°C (K_m= 55.5±48.6 µg/200 µL, V_max= 0.083±0.057 ng exosomal protein x 81,750 cells⁻¹ x …

Application Of Essential Oil Compounds And Bacteriophage To Control Staphylococcus Aureus, Anisha Ghosh

Graduate Theses and Dissertations

Staphylococcus aureus is one of the most important pathogens, causing various diseases in humans and animals. In addition, S. aureus is a common foodborne pathogen. As methicillin- resistant S. aureus (MRSA) becomes increasingly prevalent, controlling this pathogen in animals and humans with standard antibiotic treatment has become challenging. Combinations of different antimicrobial agents represent one of the most promising approaches for combating multidrug - resistant bacteria both for treatment of clinical disease as well as in food. Two such antimicrobials with potential application in the food industry include essential oils (EO) and host-specific bacteriophage (phage). The objectives of this study …

Comparison Of Item Response Theory Models For Data Fit Of Quality Control Measurements For Maillard Reaction Browning In Foods, Polly Barrett

Dissertations

In foods, browning is a complex set of reactions known as the Maillard Reaction (MR). As food is cooked, MR yields flavor, color and changes to the chemical properties of the initial food item. It is possible to undercook or overcook the food item, resulting in a less browned or burnt product. Item response theory (IRT) is often used to place subjects and instruments on the same continuum of the measured latent trait. IRT has been widely used in the fields of educational measurement and psychology, but few studies combine IRT and food science. This research tested IRT modeling for …

Effects Of Chemical And Enzymatic Modifications On The Starch-Inclusion Complex Formation, Emily Arijaje

Graduate Theses and Dissertations

Starch-inclusion complexes have been proposed as delivery tools for bioactive molecules; however complexation yield is generally low with low solubility, which may limit the bioavailability of the included molecule. It was proposed that chemical (acetylation) and/or enzymatic (isoamylase and beta-amylase) modifications of starches prior to complex formation with fatty acids of different structures, including stearic, oleic and linoleic acid, may help increase complexation yield and solubility of the resulting starch complexes. Potato starch had a significantly higher complexation yield than common corn and high amylose (~70%) corn starches after debranching combined with a beta-amylase treatment. Debranched waxy maize starch and …

Phenotypic And Functional Genomics Analyses Of Salmonella For Food Safety Applications, Turki Dawoud

Graduate Theses and Dissertations

Non-typhoidal Salmonella species have been major foodborne zoonotic pathogens causing serious problems in public health and food industry for several decades. Numerous Salmonella species have frequently been associated with different food commodities mainly poultry meat, eggs, and their products. This dissertation begins with a literature reviews discussing many aspects of Salmonella generally; and subsequently focused on two serotypes, Salmonella Enteritidis and S. Typhimurium as they are at the top of all other serovars responsible for most illness cases and outbreaks. In addition, some Salmonella strains have exhibited their ability to tolerate and survive many food processing treatments. We can divide …

Characterization Of Cellulase Enzyme Inhibitors Formed During The Chemical Pretreatments Of Rice Straw, Kalavathy Rajan

Graduate Theses and Dissertations

Production of fuels and chemicals from a renewable and inexpensive resource such as lignocellulosic biomass is a lucrative and sustainable option for the advanced biofuel and bio-based chemical platform. Agricultural residues constitute the bulk of potential feedstock available for cellulosic fuel production. On a global scale, rice straw is the largest source of agricultural residues and is therefore an ideal crop model for biomass deconstruction studies. Lignocellulosic biofuel production involves the processes of biomass conditioning, enzymatic saccharification, microbial fermentation and ethanol distillation, and one of the major factors affecting its techno-economic feasibility is the biomass recalcitrance to enzymatic saccharification. Preconditioning …

Analysis Of Quality Of Two Different Varieties Of Peaches With Respect To Organic And Conventional Cultivation Techniques, Shruti D. Sawant

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The worldwide demand for organic produce has been on the rise in recent years. This is a result of consumer concerns about the environment and chemicals used in food production. In addition, consumers have demonstrated that they are willing to pay premium prices for organic produce based on the general assumption that organic produce is more nutritious, environmentally friendly, and better-tasting. There have been several studies that have reported significant differences with organic and conventionally grown produce. Organic fruits and vegetables have been shown to have higher dry matter, antioxidants. In addition, it has also been shown to be smaller …

Effect Of Germination And Parboiling On Milling, Physicochemical, And Textural Properties Of Medium- And Long-Grain Rough Rice, Ashley Han

Graduate Theses and Dissertations

Germinated brown rice is commonly consumed in Asia for its enhanced nutritional properties such as gamma-aminobutyric acid (GABA) and softer cooked texture. However germination decreases milling yield and alters some physicochemical properties, and most germinated rice studies evaluated medium-grain and aromatic rice cultivars. This study compared the effects of germination duration and parboiling on milling, physicochemical, and textural properties of a medium- (Jupiter) and a long-grain (Wells) rice cultivars. Rough rice was soaked in water at 25°C for 12 hr, and then incubated at 30-34°C for varying germination durations, or combined with parboiling at 120°C for 20 min prior to …