Food Science Commons^™

Message From The Editorial Board, John R. Clark

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

No abstract provided.

Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Walle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel

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

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …

Bumpers College Students In Action, Discovery Editors

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

No abstract provided.

Instructions For Authors, Discovery Editors

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

No abstract provided.

Student Perceptions Of Organic Food In Relation To Health, Environment And Pricing, Stacey Paterson

Theses and Dissertations--Nutrition and Food Systems

The organic industry is full of opinions and perceptions, which influence consumer purchasing decisions. A convenience sample of 69 college students between the ages of 19-23 registered in a basic food preparation class participated in this study. A sensory analysis of organic and conventional fruits, vegetables, meat and poultry, eggs and dairy measuring categorical taste differences between the two types of food. Student perceptions of organic foods in relation to health, environment and pricing and the likelihood of purchase were also studied. The influence of Diet and Well-being on organic purchases predominantly mattered somewhat to students, while price mattered completely. …

How Good Is Good Enough? Data Requirements For Reliable Crop Yield Simulations And Yield-Gap Analysis, Patricio Grassini, Lenny G.J. Van Bussel, Justin Van Wart, Joost Wolf, Lieven Claessens, Haishun Yang, Hendrik Boogaard, Hugo De Groot, Martin K. Van Ittersum, Kenneth Cassman

Department of Agronomy and Horticulture: Faculty Publications

Numerous studies have been published during the past two decades that use simulation models to assess crop yield gaps (quantified as the difference between potential and actual farm yields), impact of climate change on future crop yields, and land-use change. However, there is a wide range in quality and spatial and temporal scale and resolution of climate and soil data underpinning these studies, as well as widely differing assumptions about cropping-system context and crop model calibration. Here we present an explicit rationale and methodology for selecting data sources for simulating crop yields and estimating yield gaps at specific locations that …

The Contribution Of Non-Thermal And Advanced Oxidation Technologies Towards Dissipation Of Pesticide Residues, N. Misra

Articles

Background

The use of pesticides has stabilised the food production to a great extent and their usage cannot be avoided anymore. Nevertheless, common food processing operations always allowed dissipating pesticide residues in foods to some extent. Within the food science community and the food processing sector, non-thermal food technologies are being researched and commercialised at a great pace over the past three decades.

Scope and Approach

In this review we provide a critical analysis of the literature pertinent to the fate of pesticide residues during non-thermal processing of solid and liquid foods. We also identify the opportunities for further development …

A Mathematical Model Of Meat Cooking Based On Polymer-Solvent Analogy, M. Chapwanya, Nissreen Misra

Articles

Mathematical modelling of transport phenomena in food processes is vital to understand the process dynamics. In this work, we study the process of double sided cooking of meat by developing a mathematical model for the simultaneous heat and mass transfer. The constitutive equations for the heat and mass transport are based on Fourier conduction, and the Flory–Huggins theory respectively, formulated for a two-phase transport inside a porous medium. We investigate a reduced one-dimensional case to verify the model, by applying appropriate boundary conditions. The results of the simulation agree well with experimental findings reported in literature. Finally, we comment upon …

Exploiting Bacteriophages And Associated Peptidoglycan Hydrolases With Potential For Biocontrol In Food Related Applications, Lorraine Endersen

Theses

The work presented in this thesis describes the isolation and characterisation of novel bacteriophages, and the subsequent exploitation of their bactericidal properties against two opportunistic food related pathogens, Mycobacterium avium subsp. paratuberculosis (MAP) and Cronobacter sakazakii.

MAP is a proven animal pathogen known to cause Johne’s disease in cattle but has been implicated as a causative agent of Crohn’s disease in humans. Despite the fact that this association has yet to be proven, significant focus has been directed towards evaluating the consequences of consuming milk contaminated with MAP. Accordingly, six mycobacteriophages were isolated and characterised in terms of temperature and …

Human Anatomy And Physiology Preparatory Course (1st Edition), Carlos Liachovitzky

Open Educational Resources

The overall purpose of this preparatory course textbook is to help students familiarize with some terms and some basic concepts they will find later in the Human Anatomy and Physiology I course.

The organization and functioning of the human organism generally is discussed in terms of different levels of increasing complexity, from the smallest building blocks to the entire body. This Anatomy and Physiology preparatory course covers the foundations on the chemical level, and a basic introduction to cellular level, organ level, and organ system levels. There is also an introduction to homeostasis at the beginning.

Food Fish Identification From Dna Extraction Through Sequence Analysis, Heather E. Hallen-Adams

Department of Food Science and Technology: Faculty Publications

This experiment exposed third and fourth year undergraduates and graduate students taking a course in advanced food analysis to DNA extraction, polymerase chain reaction (PCR), and DNA sequence analysis. Students provided their own fish sample, purchased from local grocery stores, and the class as a whole extracted DNA, which was then subjected to PCR, gel electrophoresis and Sanger sequencing. Students retrieved their sequences and identified their fish using the NCBI BLAST nucleotide database. Slightly more than half of the samples yielded sequences identical or close to expected (based on the identification of the fish on the packaging); some other samples …

Sourdough Lactic Acid Bacteria As Antifungal And Mycotoxin-Controlling Agents, Yousef I. Hassan, Ting Zhou, Lloyd B. Bullerman

Department of Food Science and Technology: Faculty Publications

Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will …

Processing Effects On Four Prebiotic Carbohydrates Supplemented In An Extruded Cereal And A Low Ph Drink, Rebbeca M. Duar, Pei Tze Ang, Michelle Hoffman, Randy Wehling, Robert W. Hutkins, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

Prebiotic carbohydrates are added as functional ingredients to a variety of processed foods. Data on the stability of prebiotics during food processing in complex matrices remain limited. The objective of this project was to determine the stability of fructooligosaccharides (FOS), inulin, galactooligosaccharides (GOS), and resistant starch (RS₂), when added as ingredients (1% w/w) to an extruded cereal and a low pH drink. The cereal was prepared using different screw speeds and barrel temperatures. GOS was not affected by any of the extrusion conditions, whereas inulin decreased significantly at 140 and 170°C. FOS levels decreased in all extrusion conditions, …

Alignment Behaviors Of Short Peptides Provide A Roadmap For Functional Profiling Of Metagenomic Data, Rohita Sinha, Jennifer L. Clarke, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Background: Functional assignments for short-read metagenomic data pose a significant computational challenge due to perceived unpredictability of alignment behavior and the inability to infer useful functional information from translated protein-fragments/peptides. To address this problem, we have examined the predictability of short peptide alignments by systematically studying alignment behavior of large sets of short peptides generated from well-characterized proteins as well as hypothetical proteins in the KEGG database.

Results: Using test sets of peptides modeling the length and phylogenetic distributions of short-read metagenomic data, we observed that peptides from well-characterized proteins had indistinguishable alignments to proteins from the same orthologous family …

Host Genetic Architecture And The Landscape Of Microbiome Composition: Humans Weigh In, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Comparative analyses of the control of mammalian microbiomes by host genetic architecture reveal striking conserved features that have implications for the evolution of host–microbiome interactions.

Quantitative Real-Time Polymerase Chain Reaction For Detecting Mycoplasma Hyosynoviae And Mycoplasma Hyorhinis In Pen-Based Oral, Tonsillar, And Nasal Fluids, João Carlos Gomes Neto, Leslie Bower, Barbara Z. Erickson, Chong Wang, Matthew Raymond, Erin L. Strait

Department of Food Science and Technology: Faculty Publications

Mycoplasma (M.) hyorhinis and M. hyosynoviae are pathogens known to cause disease in pigs post-weaning. Due to their fastidious nature, there is increased need for culture-independent diagnostic platforms to detect these microorganisms. Therefore, this study was performed to develop and optimize quantitative real-time PCR (qPCR) assays to rapidly detect M. hyorhinis and M. hyosynoviae in pen-based oral fluids as well as nasal and tonsillar fluids as proxies for samples used in swine herd surveillance. Two methods of genomic DNA extraction, automated versus manual, were used to compare diagnostic test performance. A wean-to-finish longitudinal study was also carried out to demonstrate …

In Vivo Selection To Identify Bacterial Strains With Enhanced Ecological Performance In Synbiotic Applications, Janina A. Krumbeck, Maria X. Maldonado-Gomez, Ines Martınez, Steven Frese, Thomas E. Burkey, Karuna Rasineni, Amanda E. Ramer-Tait, Edward N. Harris, Robert W. Hutkins, Jens Walter

Department of Food Science and Technology: Faculty Publications

One strategy for enhancing the establishment of probiotic bacteria in the human intestinal tract is via the parallel administration of a prebiotic, which is referred to as a synbiotic. Here we present a novel method that allows a rational selection of putative probiotic strains to be used in synbiotic applications: in vivo selection (IVS). This method consists of isolating candidate probiotic strains from fecal samples following enrichment with the respective prebiotic. To test the potential of IVS, we isolated bifidobacteria from human subjects who consumed increasing doses of galactooligosaccharides (GOS) for 9 weeks. A retrospective analysis of the fecal microbiota …

Sandwich Enzyme-Linked Immunosorbent Assay For Detecting Sesame Seed In Foods, Stef J. Koppelman, Gülsen Söylemez, Lynn Niemann, Ferdelie E. Gaskin, Joseph L. Baumert, Steve L. Taylor

Department of Food Science and Technology: Faculty Publications

Small amounts of sesame can trigger allergic reactions in sesame-allergic patients. Because sesame is a widely used food ingredient, analytical methods are needed to support quality control and food safety programs in the food industry. In this study, polyclonal antibodies against sesame seed proteins were raised, and an enzyme-linked immunosorbent assay (ELISA) was developed for the detection and quantification of sesame seed residue in food. A comparison was made between this ELISA and other assays, particularly focusing on recovery of sesame seed residue from different food matrices. The developed ELISA is sensitive with a lower limit of quantification of 0.5 …

Effect Of Chemical Modifications On Allergenic Potency Of Peanut Proteins, Ramon Bencharitiwong, Hanneke P. M. Van Der Kleij, Stef J. Koppelman, Anna Nowak-Wegrzyn

Department of Food Science and Technology: Faculty Publications

Background: Modification of native peanut extracts could reduce adverse effects of peanut immunotherapy.

Objective: We sought to compare native and chemically modified crude peanut extract (CPE) and major peanut allergens Ara h 2 and Ara h 6 in a mediator-release assay based on the rat basophilic leukemia (RBL) cell line transfected with human Fce receptor.

Methods: Native Ara h 2/6 was reduced and alkylated (RA), with or without additional glutaraldehyde treatment (RAGA). CPE was reduced and alkylated. Sera of subjects with peanut allergy (16 males; median age 7 years) were used for overnight RBL-passive sensitization. Cells were stimulated …

Food Processing And Allergenicity, Kitty C. M. Verhoeckx, Yvonne M. Vissers, Joseph L. Baumert, Roland Faludi, Marcel Feys, Simon Flanagan, Corinne Herouet-Guicheney, Thomas Holzhauser, Ryo Shimojo, Nieke Van Der Bolt, Harry Wichers, Ian Kimber

Department of Food Science and Technology: Faculty Publications

Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed.

In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows’ milk, hens’ eggs, soy, wheat and mustard) have been reviewed.

The overall conclusion drawn is that processing does not completely abolish the allergenic …