Food Science Commons^™

Optimizing Care Through Rd Checks, Suzanne Ickes Rd, Ldn, Melissa Faura Rd, Ldn, Ann Flickinger Ms, Rd, Ldn, Kristin Titus Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Understanding Perceptions Of Genetically Modified Food Among Natural Food Shoppers In Southern Nevada, Christian Murua-Aceves

UNLV Theses, Dissertations, Professional Papers, and Capstones

Today, 85% of corn, 93% of soybeans, and 88% of cotton in the U.S. are genetically modified (GM). Using laboratory methods, genes from one species, such as a plant, can be transferred to an unrelated species, such as an animal. Genetically modified crops may lead to higher yields, have improved food quality, texture, and nutritional value, and have an increased shelf life.

Despite these promising benefits, the potential health risks relating to the consumption of GM food remain inadequately assessed. Genetically modified food is not subjected to rigorous safety testing, such as epidemiologic studies, to identify potential health risks. Two …

Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos

Graduate Theses and Dissertations

The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for …

Self-Learning, Dvd-Based Education Versus Traditional Education Approaches To Improve The Safety Of Warfarin Use Among Patients With Atrial Fibrillation, Jessica Oliver Hatch

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Atrial fibrillation (AF) is a common cardiac arrhythmia that requires extensive medical and pharmaceutical management. The coagulation antagonist warfarin is commonly prescribed to reduce AF-associated stroke. Although warfarin effectively mediates thromboembolitic risk, its management is complex as many factors influence its therapeutic range including: genetics, diet, medication, and herbal and dietary supplement (HDS) interactions. Lack of patient knowledge regarding these factors contributes to poor patient outcomes. With the emerging epidemic of AF, readily available educational tools are necessary to improve patient outcomes while reducing clinician burden.

The purpose of this study was to develop both a self-learning, DVD-based and one-on-one …

Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Western Dairy Center (WDC) at Utah State University demonstrated opportunities to improve the quality of high-protein snack foods that becoming more prevalent in western diets. Previously, such high-protein nutrition bars became too hard during storage and they had a limited shelf life, resulting in disappointment by consumers or loss of product as older products needed to be discarded.

With sponsorship as a doctoral student by the Iraq Ministry of Higher Education and Scientific Research and in conjunction with WDC researchers, an investigation was conducted into the chemistry of high-protein nutrition bars and how the various components (protein, carbohydrate and …

Pregenomic And Genomic Effects Of 24,25-Dihydroxyvitamin D3, Yang Zhang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In the United States, the major dietary source of protein is poultry meat, particularly chicken. Phosphorus absorption in chickens is a critical problem in poultry production. It therefore is important to understand the cellular and molecular regulation of phosphorous absorption in intestine to increase efficiency of the process. This would provide the benefits of reducing feed costs and reducing phosphorous excretion, thereby contributing to the sustainability of agriculture in the United States. Therefore, the focus of this thesis is determining the effect of vitamin D metabolites involved in phosphate homeostasis using the chicken as a model.

Local Food Innovation In A World Of Wicked Problems: The Pitfalls And The Potential, Danielle Lake, Lisa Sisson, Lara Jaskiewicz

Open Access Publishing Support Funded Articles

Food-oriented markets, such as food innovation districts (FIDs), have been touted as potential methods to address complex societal issues involving the environment, poverty, and health. On this front the Grand Rapids Downtown Market (DTM) was created in 2013, envisioned as a vibrant public space for local food, entrepreneurship, community health, and jobs. An innovative, collective response to the interconnected and urgent problems of poverty, access, health, diet, and environment, the DTM can serve as a case study through which the value and necessity of a wicked problems framework become apparent. Wicked problems literature demonstrates that collaborative and iterative processes are …

Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming

Food and Machinery

Peanut protein isolates (PPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the secondary structure of oxidized PPI were evaluated. Structural changes of PPI were elucidated using Fourier transform infrared spectroscopy (FTIR). Fourier deconvolution combined with iterative curve fitting was used to analyze the amide I of FTIR. After deconvolved amide I FTIR bands, ten major bands associated with conformation of proteins were distinctly observed. Changes in the bands at 1 618 cm^-1 and 1 682 cm^-1, which arise from the aggregated intermolecular β-sheets, indicated that protein aggregation occurred during PPI oxidation. Quantitative …

Screening Of Facultative Anaerobic Bacteria From Luzhou-Flavor Daqu And Determination Of Its Volatile Constituents, Ming Hongmei, Yu Huan, Zhou Jian, Guo Zhi, Xu Defu, Yao Xia

Food and Machinery

The facultative anaerobic bacteria in Luzhou-flavor Daqu were isolated and screened to study the species distribution of this kind of bacteria in the fermentation environment of Daqu. Then, the screened bacteria were further researched for the formation ability of the flavor components and their volatile constituents in order to improve the quality of Daqu. Through separation and purification of microorganism in the samples of Daqu by Candle jar method, 9 facultative anaerobic bacteria were obtained. Among them, the one which was coded as X₃ provided with the prominent formation ability of the flavor components and was assigned as Corynebacterium …

Titratable Acidity And Antioxidant Activities Of Fermented Tofu Whey, Liu Li, Li Li

Food and Machinery

In order to obtain tofu coagulator of high quality, investigated the titratable acidity and antioxidant activities of the fermented tofu whey by 3 strains of Lactobacillus amylolyticus L5, L6 and Pichia amethionina Y, which were separated and purified from natural fermented tofu whey, with the single, double and three strains as starters. The results indicated that both of the Lactobacillus were able to grow and produce acid in the tofu whey, the titratable acidity of fermented tofu whey by L6 for 60 h reached 65.11 ^oT at the temperature of 35 ℃, displaying a better capacity in producing acids, …

Study On Properties Of Cross-Linking Hydroxypropylated Waxy Maize Starch, Cao Yu, He Shaokai, Tian Yingliang, Sun Chen, Guo Zhenfu

Food and Machinery

Cross-linking hydroxypropylated waxy maize starches with different DS and MS were prepared by using sodium hydroxide as a catalyst, propylene oxide as an ether reagent, sodium sulfate as a swelling inhibitor, and sodium trimetaphosphate (STMP) as a cross-linking reagent. The properties such as acid resistance, salt resistance, transparencies, and freeze-thaw stability were also studied. The result showed that：the anti-acid stability, anti-salt stability, paste transparency and freeze-thaw stability of cross-linking hydroxypropyl compound modified waxy corn starches were effect by the degree of cross-linking and hydroxypropylation. The hydroxypropylation can improve the anti-acid stability, anti-salt stability and freeze-thaw stability of starches, and cross-linking …

Determination Of Release Behaviour Of Flue-Cured Tobacco By Simulated Pyrolysis Technology, Chen Yaoqi, Hong Yuan, Zeng Lingjie, Xie Wenyan, Luo Changrong

Food and Machinery

In order to investigate the heating-release behaviour of heated tobacco products, powdered Virginia tobaccos were decomposed at the temperature of 150, 200, 250, 300, 350 and 400 ℃ by pyrolytic technology respectively. It was shown that total volatiles increased with the increasing heating temperature. Compared with burned tobacco, only 5 percent of nicotine was released at 200 ℃, while 62% and 82% at 200 and 250 ℃ respectively. The heating temperature had obvious effects on the release of nicotyrine, myosmine, cotinine and 2,3'-dipyridyl. The content of nicotyrine reached the highest level at 350 ℃, up to 15.68% of the released …

Preparation Of Corn Gluten Hydrolysate With Anti-Oxidative Activity By Synergistic Action Of Alcalase And Flavourzyme, Jin Duxin, Liu Xiaolan, Zheng Xiqun

Food and Machinery

Corn protein hydrolysates of high concentration were prepared by optimizing the hydrolyzing conditions of alcalase and flavourzyme respectively. Both of which were applied synergistically to hydrolyze corn gluten to obtain antioxidative corn protein hydrolysates. The results showed that the optimal hydrolysis by Alcalase was obtained at 50 ℃, pH 7.7 and E/S of 2% (V/m) for reaction time of 75 minutes, and under the optimized conditions, DPPH radical scavenging activity and reducing power of the hydrolysate were 74.34% and 0.984 respectively; the optimal hydrolysis by Flavourzyme was reacted at 53 ℃, pH 6.4 and E/S of 5% (m/m) for reaction …

Effect Of Compound Hydrocolloids On Quality Of Beef Meat Fillet, Su Bo, Nie Qianzhong, Shi Xiuqing

Food and Machinery

In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness, water-holding capacity and gel strength of produced beef meat fillet. The differences between these two adding modes concerning these quality parameters proved to be significant (P＜0.05). By adopting the Design of Mixture Experiments, an optimized proportion of the compound hydrocolloids among these three were: carrageenan 59%，locust bean gum 22%，guar gum 19%, and …

Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui

Food and Machinery

The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.

Studies On Prokaryotic Expression Conditions Of Peanut Allergen Ara H 2.02, Cai Qin, Zhang Wenju, Chen Qin

Food and Machinery

The recombinant protein was induced by transforming recombinant plasmid pET-32a (+)-Ara h 2.02 into Rosetta (DE3)，and identified by SDS—PAGE and Western Blotting. The results showed that the molecule weight of His-Ara h 2.02 fusion protein was about 38 kDa. At the same time, effect of IPTG concentration, shaking speed, induced temperature and time on the production of soluble recombinant protein were determined. The best conditions were as followed, the IPTG concentration was 0.3 mmol/L, the shaking speed was 220 r/min, the induction temperature was 37 ℃and the induction time was two hours, respectively.

Influents Of Gas On Degradation Of Chitosan With Swirling Cavitation, Yang Feng, Liu Ting, Huang Yongchun, Ren Xiane

Food and Machinery

In the present work, degradation of chitosan with swirling cavitation was investigated to strengthen the effect of degradation, reduce the molecular weight of chitosan and expand the range of application. Different operating parameters such as initial concentration, initial pH, solution temperature, outlet pressure, treatment time and the method of ventilate was investigate on the degradation of chitosan. And different gas such as air, oxygen and nitrogen was used to compare the effect of gas on the effect of cavitation. The results show that: Air has an obvious influence on the degradation of chitosan on the different reaction condition, and the …

Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe

Food and Machinery

With cotton seed hull as raw material, the influence was studied about the enzymatic properties and microstructure of cottonseed hull by four pretreatment methods of the dilute acid, acid pretreatment after alkali, alkali and alkaline H₂O₂. The results showed that the lignin content of cotton seed hull by the pretreatment method of alkaline H₂O₂ was decreased by 67.5%; the rate of xylan extraction about enzymatic hydrolysis for 12 hours was 21.4%; and more Xylobiose was obtained; at the same time, the microscopic structure appeared clear and loose.

Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru

Food and Machinery

The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The …

Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian

Food and Machinery

The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame …