Food Science Commons^™

Issues In Organic Crop Labeling: Food Processing Procedures May Decertify Organic Crops, Chelsea Person

Student Articles and Papers

No abstract provided.

Incorporation Of Himanthalia Elongata Seaweed To Enhance The Phytochemical Content Of Breadsticks Using Response Surface Methodology (Rsm), Sabrina Cox, Nissreen Abu-Ghannam

Articles

Optimization of incorporating seaweed into breadsticks was carried out using response surface methodology (RSM). Ten formulations of breadsticks were processed by varying concentrations of seaweed (X₁ = 5 to 15% of overall flour concentration) and white flour (X₂ = 10 to 30% of overall flour concentration) using a central composite design. The remaining flour concentrations were comprised of wholemeal flour. Predicted models were found to be significant (P < 0.05) for total phenolic content (TPC), DPPH radical scavenging activity, texture and color. Predicted values for each of the responses were in good agreement with the experimental values. Seaweed concentration had most significant effect on phytochemical constituents of the breadsticks with TPC and DPPH activity maximized when 17.07% H. elongata was incorporated into the flour (P < 0.05). An acceptable edible texture and color of breadsticks was also achieved at this concentration. Multiple response optimization demonstrated that phytochemical content of H. elongata breadsticks may be maximized with dried seaweed and white flour concentrations of 17.07 and 21.89%, respectively, in the …

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.

Jennifer Jennings, Jennifer Jennings, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

After a number of years in retail food service, Jennifer Jennings saw an ad for a food service director position in her native Wisconsin and applied. Surprised that she got the job, she knew she had a lot to learn about school food service and took advantage of all the classes available through her Department of Public Instruction, as well as becoming involved with the School Nutrition Association of Wisconsin. She has now been a director for six years.

Isolation And Partial Characterization Of Bioactive Fucoxanthin From Himanthalia Elongata Brown Seaweed: A Tlc-Based Approach, Gaurav Rajauria, Nissreen Abu-Ghannam

Articles

Seaweeds are important sources of carotenoids, and numerous studies have shown the beneficial effects of these pigments on human health. In the present study, Himanthalia elongata brown seaweed was extracted with a mixture of low polarity solvents, and the crude extract was separated using analytical thin-layer chromatography (TLC).The separated compounds were tested for their potential antioxidant capacity and antimicrobial activity against Listeria monocytogenes bacteria using TLC bioautography approach. For bio-autography, the coloured band on TLC chromatogram was visualized after spraying with DPPH and triphenyltetrazolium chloride reagents which screen antioxidant and antimicrobial compounds, respectively, and only one active compound was screened …

High Occurrence Of Functional New Chimeric Genes In Survey Of Rice Chromosome 3 Short Arm Genome Sequences, Chengjun Zhang, Jun Wang, Nicholas C. Marowsky, Manyuan Long, Rod A. Wing, Chuanzhu Fan

Biological Sciences Faculty Research Publications

In an effort to identify newly evolved genes in rice,we searched the genomes of Asian-cultivated rice Oryza sativa ssp. japonica and its wild progenitors, looking for lineage-specific genes. Using genome pairwise comparison of approximately 20-Mb DNA sequences from the chromosome 3 short arm (Chr3s) in six rice species, O. sativa, O. nivara, O. rufipogon, O. glaberrima, O. barthii, and O. punctata, combined with synonymous substitution rate tests and other evidence, we were able to identify potential recently duplicated genes, which evolved within the last 1 Myr. We identified 28 functional O. sativa genes, which …

Identification Of Shiga Toxin - Producing Escherichia Coli In Beef Cattle Of Northeast - Arkansas Using Cultural Methods, Harneet Kaur

Student Theses and Dissertations

Pathogenic E.coli that produce a class of cytotoxins, called shiga toxin, are known as shiga toxigenic E. coli (STEC). Beef cattle and its products are the main vehicle for STEC transmission. These bacteria cause human illnesses ranging from mild diarrhea to life-threatening diseases such as hemorrhagic colitis, and hemolytic uremic syndrome. The purpose of this study is to use effective methods to determine STEC prevalence in northeast Arkansas. Samples (rectal swabs, feed, soil, and water) were collected from 18 farms. STEC strains were identified using cultural methods involving enrichment, and plating on CT-SMAC and CT-Rainbow agar. Isolate identities were confirmed …

Cited For More Than 60 Years Of Flavor Research, Dennis O’Brien

Agricultural Research Magazine

It’s a unique scientific niche that touches the lives of everyone.

Flavor chemistry is one of several areas of research conducted at the Agricultural Research Service’s Western Regional Research Center (WRRC) in Albany, California. The WRRC’s achievements in flavor chemistry have earned it the distinction of being named a 2013 National Historic Chemical Landmark by the American Chemical Society (ACS). The ACS is the world’s largest society of chemists, and its prestigious National Historic Chemical Landmarks program grants landmark status to seminal achievements in the history of chemical science in the United States that have had a significant impact on …

Providing More—And Better—Food By 2050, John W. Finley

Agricultural Research Magazine

The world in 2050 is predicted to have 9 billion people, who will differ in almost every way but one: They will all need to eat on a daily basis.

Their nutritional needs will be similar, too. Nutrition means eating, eating means food, and food means agriculture. Many people speak of the increased food needed for 9 billion, but in reality, the increased need is for nutrition. Thus, the world of 2050 will force a melding of two disciplines that have diverged in recent years—agriculture and nutrition.

We need to change our focus. We need sustainable nutrition as much as …

May/June 2013- Locations Featured In This Magazine Issue

Agricultural Research Magazine

The Agricultural Research Service has about 100 labs all over the country.

Locations Featured in This Magazine Issue

Albany, California 9 research units ■ 230 employees

Pullman, Washington 6 research units ■ 136 employees

Small Grains and Potato Germplasm Research Unit, Aberdeen, Idaho 1 research unit ■ 57 employees

U.S. Sheep Experiment Station, Dubois, Idaho 1 research unit ■ 10 employees

Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 6 research units ■ 117 employees

Grand Forks Human Nutrition Research Center, Grand Forks, North Dakota 2 research units ■ 51 employees

Children’s Nutrition Research Center, Houston, Texas …

Agricultural Research Magazine, May-June 2013

Agricultural Research Magazine

Table of Contents

4 Olives! Scientists Take a New Look at an Ancient Crop

8 Getting Hooked on Farmed Salmon: A Good Source of Omega-3s

10 Nematode-Filled Capsules Tested Against Corn Rootworms

12 Viral Infection in Sheep Linked to Gene

14 Cited for More Than 60 Years of Flavor Research

17 Dogs, Pine Trees, and Carbs: Studies Lead to New Pet- Food Ingredient

18 Nourishing America’s Preemies: Scientists Confront the Challenges of IV Feeding

20 Mapping the Way to Even Healthier Rice

22 New Bioenergy Yeast Is an Overachiever

23 Locations Featured in This Magazine Issue

Olives! Scientists Take A New Look At An Ancient Crop, Talwinder S. Kahlon, Jiann-Tsyh Lin, Rebecca R. Milczarek, Mendel Friedman, Marcia Wood

Agricultural Research Magazine

Though the price makes you wince, you might just buy that bottle of your favorite olive oil anyway. Perhaps it’s exactly what you want for the salad dressing you’re making tonight and for your special stir-fry on the weekend. But are you really getting what you paid for?

A bottle proclaiming that it is olive oil might actually include another, lessexpensive vegetable oil derived from, for example, safflower or canola. Mislabeling is of concern not just to shoppers, retailers, and chefs, but also to America’s olive growers, olive oil processors, and more—especially those newly entering the U.S. olive oil market. …

Mapping The Way To Even Healthier Rice, Shannon Pinson, Jan Suszkiw

Agricultural Research Magazine

With the aid of high-tech tools, Agricultural Research Service and collaborating scientists are closing in on the genes in rice that regulate the uptake and storage of important minerals—a pursuit that could bolster the nutritional value of this cereal grain crop as a staple food for roughly half the world’s population.

Ultimately, the team envisions biofortifying rice using traditional plant breeding methods to develop new varieties whose kernels (grain) boast exceptionally high concentrations of essential minerals, including zinc, iron, and calcium.

Rice is a mainstay of the human diet for good reason. It is a rich source of energy, free …

Nematode-Filled Capsules Tested Against Corn Rootworms, Jan Suszkiw

Agricultural Research Magazine

Each spring, the western corn rootworm (Diabrotica virgifera) awakens from its winter slumber to wreak havoc on corn crops across the United States. The pest emerges in larval form, hatching from small white eggs deposited beneath the soil and causing significant feeding damage to the grain crop’s roots. The toll on U.S. farmers: an estimated $1-2 billion annually in yield losses and chemical control.

European growers face a similar threat from the pest, which was first reported in a corn field near the Belgrade international airport in Serbia (formerly Yugoslavia) in 1992, but is presumed to have arrived …

Getting Hooked On Farmed Salmon: A Good Source Of Omega-3s, Susan Raatz, Matthew Picklo, William Wolters, Rosalie Marion Bliss

Agricultural Research Magazine

Nearly 85 percent of seafood enjoyed by U.S. consumers is imported, and almost half of that is farm raised through a process called “aquaculture,” according to the National Aquaculture Association, based in Pine Bluff, Arkansas. In 2011, the United States imported $16.6 billion of seafood and exported $5.4 billion, a difference of $11.2 billion.

As the world’s population grows and demand for seafood increases, many seafood species are overfished or fully exploited. That means the world’s oceans cannot turn out more fish than are currently being produced. As the ceiling is being reached on seafood availability from the wild, U.S. …

New Bioenergy Yeast Is An Overachiever, Zonglin Lewis Liu, Ann Perry

Agricultural Research Magazine

There's a lot that can be done with a corn cob after the kernels have been removed. Farmers leave the cobs on the field to boost soil quality. Enterprising cooks use the cobs to make jelly. In China, the sugar xylose is extracted from the cob for industrial uses.

Liu worked with technician Scott Weber and supervisory microbiologist Michael Cotta on this project. All three researchers are in the Bioenergy Research Unit at the National Center for Agricultural Utilization Research in Peoria, Illinois.

The team started the project with a strain of yeast that had been identified in earlier studies …

An Educational Video And Research Experiment On The Longevity Of Chicken Eggs, Kyle Patrick Mcdonald

Agricultural Education and Communication

The purpose of this project was to create a video designed to educate the public about chicken egg storage and refrigeration. The information in the video was based on a research experiment performed by the author, which was designed to measure the chronological decline of internal egg quality over a ten-week period. By creating an educational video about the longevity of chicken eggs, it is hoped that consumers will learn to keep their eggs past their sell-by dates. This project includes an educational video as well as an outline for a research project.

Food Defense Among Meat Processing And Food Service Establishments In Kentucky, Morgan Webb-Yeates

Masters Theses & Specialist Projects

Agroterrorism is the deliberate introduction of a plant or animal disease with the
goal of causing fear, economic instability, illness, or death. After the 2002 terrorist
attacks on the World Trade Center, the security of the food supply is of increasing
concern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service …

An Online Customer Service Survey To Determine Current Levels Of Customer Satisfaction At A Crossfit Gym, Sarah Lewis

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

A study was conducted by researchers from Utah State University at Northland Strength and Conditioning/Combat CrossFit to determine the customer satisfaction levels at a CrossFit gym in Liberty, Missouri. A survey was created and sent to current and previous members and responses were analyzed for trends and areas of strengths and weaknesses in the business. Of 194 surveys sent, 67 (35%) were returned. Data was analyzed using the survey administration platform provided by Constant Contact and also by Excel spreadsheet and statistical analyses.

Several areas of improvement were identified, including advertising opportunities with exterior signage, offering more classes or different …