Food Science Commons^™

Single-Pass Drying Of Rough Rice Using Glass Transition Principles, George Owira Ondier

Graduate Theses and Dissertations

The objective of this research was to study the drying characteristics, milling quality, and functional properties of rough rice subjected to single-pass drying while controlling kernel material states. Drying experiments were conducted at 60, 70, and 80C and relative humidities ranging from 13 to 83%. High drying air relative humidities (greater than 63%) maintained both the kernel surface and core in a rubbery state during drying, whereas low drying air relative humidities caused rapid transitioning of the surface layers from a rubbery to a glassy state. Long-grain pureline cultivar, Wells, medium-grain pureline cultivar, Jupiter, and long-grain hybrid cultivar, CL XL729, …

The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume

Graduate Theses and Dissertations

Postmenopausal osteoporosis is the most prevalent form of osteoporosis and results in fragility fractures. Smoking is one of the major risk factors for osteoporosis and is known to aggravate bone loss in postmenopausal women due to increased oxidative stress and inflammation. Diet-based interventions using berries have shown bone protective affects in animal studies partially due to antioxidant and anti-inflammatory properties of their phenolic compounds. The goal of this research was to determine the effects of antioxidant-rich fruits in the prevention of postmenopausal bone loss. Our first study examined the dose dependent effects of blackberries in preventing bone loss in an …

Consumer Sensory Preferences And Willingness-To-Pay For Nutraceutical-Rich Fruit, Lydia Lawless

Graduate Theses and Dissertations

Health-oriented juices are prime candidates for the nutraceutical market due to their inherent healthfulness and convenience. Fruits such as açaí berries, blueberries, blackberries, black cherries, Concord grapes, cranberries, and pomegranates are rich in potentially health-supporting polyphenolics, which makes the juices of these fruits attractive for nutraceutical optimization. The compositional, sensory, and stability properties of blueberry, blackberry, and Concord grape juice blends were explored in an extended shelf-life study. Initially, 100% blueberry juice had the highest total monomeric anthocyanins (67.40 mg/100mL), 100% blackberry juice had the highest total phenolics (249.24 mg/100mL), and 100% Concord juice had the highest polymeric color (23.21%). …

Nature's Perfect Food, Geoffrey D. Reynolds

Faculty Publications

Nature's Perfect Food is an article that describes the history of local beekeeper Jack Hartman and the benefit of local honey bees to agriculture and honey consumers.

Host-Microbe-Diet Interplay: Dietary Modulation Of The Gut Microbiota In Relation To Health, Inés Martínez

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

Vertebrates are associated with trillions of bacteria, with the densest populations residing in the large intestine. The symbiosis between vertebrates and their gut microbiota has resulted in important implications of the gut microbiome on host health. Diet is an important factor that shapes gut microbiota composition, and because of the interplay between host-microbiome-diet, dietary strategies that modulate gut microbiome structure are deemed a relevant tool to improve host health. However, gaps in knowledge exist with respect to these interactions, and it is essential to obtain a mechanistic understanding of how these relations take place to develop successful therapeutic strategies that …

Evaluation Of A Social Marketing Campaign: 4 Day Throw Away, Katie J. James

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

Children are at a heightened risk for foodborne illness. Handling leftover food safely was identified as a concern from focus groups with the main food preparer in families with young children in two Midwestern states. To design, implement, and evaluate a theory-based food safety education intervention to raise awareness of the USDA guideline for handling leftover food. The food safety social marketing campaign “4 Day Throw Away” launched in towns throughout Nebraska and Iowa. The campaign included both traditional and social media methods to relay the message of discarding leftovers after four days. A total of 600 guardians of young …

Seasonal Population Dynamics Of The Potato Psyllid (Hemiptera: Triozidae) And Its Associated Pathogen “Candidatus Liberibacter Solanacearum” In Potatoes In The Southern Great Plains Of North America, John A. Goolsby, John J. Adamczyk Jr., J. M. Crosslin, Noel N. Troxclair, J. R. Ancisco, Gerhard G. Bester, J. D. Bradshaw, Edsel D. Bynum Jr., L. A. Carpio, Don C. Henne, Ankush Joshi, Joseph E. Munyaneza, Pat Porter, Phillip E. Sloderbeck, J. R. Supak, C. M. Rush, F. J. Willett, B. J. Zechmann, B. A. Zens

Department of Entomology: Faculty Publications

The potato psyllid, Bactericera cockerelli (Sulc) (Hemiptera: Triozidae), and its associated pathogen “Candidatus Liberibacter solanacearum” (Ca. L. solanacearum), the putative causal agent of zebra chip (ZC) disease in potatoes (Solanum tuberosum L.), were sampled in commercial potato fields and untreated control plots for 3 yr in multiple locations in Texas, Kansas, Nebraska, and Colorado. Populations of the potato psyllid varied across years and across potato growing regions. However, the percentage of potato psyllids infected with Ca. L. solanacearum although variable across years, was consistently highest in the Lower Rio Grande Valley of Texas (LRGV), the reported overwintering …

Gene Expression In Intestinal Mucosal Biopsy Specimens Obtained From Dogs With Chronic Enteropathy, Vicki L. Wilke, Dan Nettleton, Meghan J. Wymore, Jack M. Gallup, Cumhur Yusuf Demirkale, Mark R. Ackermann, Chris K. Tuggle, Amanda E. Ramer-Tait, Michael J. Wannemeuhler, Albert E. Jergens

Department of Food Science and Technology: Faculty Publications

Objective—To characterize mucosal gene expression in dogs with chronic enteropathy (CE). Animals—18 dogs with CE and 6 healthy control dogs.

Procedures—Small intestinal mucosal biopsy specimens were endoscopically obtained from dogs. Disease severity in dogs with CE was determined via inflammatory bowel index scores and histologic grading of biopsy specimens. Total RNA was extracted from biopsy specimens and microchip array analysis (approx 43,000 probe sets) and quantitative reverse transcriptase PCR assays were performed.

Results—1,875 genes were differentially expressed between dogs with CE and healthy control dogs; 1,582 (85%) genes were downregulated in dogs with CE, including neurotensin, fatty …

Is Local Food In Your Future?: An Analysis Of The Viability Of The Local Food Movement, Jennifer A. Sliney

Pell Scholars and Senior Theses

The Local Food Movement has arisen in recent decades as a proposed solution to problems in the current food distribution system. Proponents of the movement look to solve problems such as unsustainable farming practices, greenhouse gas emissions, and unhealthy communities. Skeptics raise questions as to whether local food is truly capable of accomplishing any of those. The author proposes that as a solution, aspects of the Local Food Movement such as urban agriculture and attempts at community development should be taken more seriously in order to create a better future for the land and people alike.

Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines

All Theses

The effects of media type and culture selection on the aroma profile of Blue cheese flavorings produced using submerged culture fermentation were studied. Fermentations were carried out for 16 hours then compared using sensory analysis and GC/MS SPME. The differences between samples were minimal. Samples produced with adjunct media were found to have higher concentrations of methyl ketones and more &ldquo'creamy'&rdquo aroma character than samples produced from standard media. Higher levels of free fatty acids were found in standard media samples. Adjunct cultures appear to enhance the &ldquo'creamy'&rdquo character of Blue cheese flavorings.
Near-critical and supercritical carbon dioxide were used …

Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena

All Theses

Functional foods serve nutrients and physiologically active components for a healthy living. In most countries, the products related to having a healthy gut dominate the functional foods market. These products are prebiotics, probiotics and synbiotics. Concerning the health benefits, various probiotics are introduced to food matrices. Though dairy is the ideal food matrix for probiotics, the trend of non-dairy probiotics is growing among consumers.
This study included two research objectives: surveying the commercial probiotic containing products for probiotic level and developing a practical home-made probiotic fermentation process. The first part of this study was mainly based on assessing viability of …

Developing Value-Added Peptide Antioxidants From Rendering Products, Xiaoting Xing

All Theses

Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), Vitamin E and ethoxyquin, have been commonly added to formulated animal feeds in order to delay discoloration and deterioration due to oxidation. However, these synthetic antioxidants have been limited in their applications as food additives because of potential health hazards. Specifically, synthetic antioxidants have been considered to be linked to various forms of cancer, most commonly kidney, liver and bladder cancer. In this work, value-added peptide antioxidants from rendering products were developed for use in potential aquaculture and pet food markets as natural antioxidant substitutes for synthetic antioxidants. The antioxidant …

Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana

Graduate Theses and Dissertations

Organic waste generated from industrial sweet potato canning is estimated to be 30% of incoming raw material. This waste contains carbohydrates (sugars and starch) that could be used as substrates for the production of useful compounds via fermentation (e.g. lactic acid), resulting in the production of value-added products. The goal of this research project is to produce a substrate from the sweet potato processing waste material that supports the growth of lactic acid bacteria, which results in the production of lactic acid. The sweet potato waste product was characterized, and found to contain 16.5% solids. The solids components were 18.5% …

Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan

Graduate Theses and Dissertations

White striping is an emerging issue in the broiler meat industry which causes concerns among the producers. The condition is characterized by the occurrence of white striations, parallel to the direction of muscle fibers, mainly in broiler breast fillets and thighs. Fillets can be categorized as NORM (normal or no striping), MOD (moderate) and SEV (severe) depending on the degree of white striping. As a result of few previous research studies on the condition, there is no information available on the impact of white striping on the consumer acceptance and various meat quality attributes. Our hypothesis was that the occurrence …

Plains Gerbils (Gerbilliscus Robusta) As Food Of The Barn Owl (Tyto Alba) In The Serengeti Plains (Tanzania): Thirty-Six Years Later, Rbm Senzota

Tanzania Journal of Science

The barn owl (Tyto alba (Blyth 1862) roosts and nests in crevices and caves of kopjes (rock outcrops) of the Serengeti plains. Its major food in the 1970’s was found to be Gerbilliscus robusta (Cretschmer 1826) which inhabits the expansive grasslands surrounding the kopjes. In October 2012, pellets of the owl were collected from one of its roosting cave in the Gol Kopjes at the plains; the roosting cave was the same as one where a 1976 pellet collection was made. Collected intact and disintegrated pellets were weighed and sorted to identify and enumerate their contents. Morphometrics of sorted out …

Melba Hollingsworth, Melba Hollingsworth, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Melba Hollingsworth earned a BS degree in Dietetics from Louisiana State University and a Master’s degree in Institution Management from Texas Women’s University. She has worked over 25 years in Child Nutrition Programs. She served as a school food service manager and a district director in the state of Louisiana before becoming an Education and Training Specialist for the National Food Service Management Institute (NFSMI) at The University of Mississippi. During her career at NFSMI, Melba served as project coordinator for the Orientation to School Nutrition Management Seminars and developed various resources for school nutrition professionals. She was instrumental in …

The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor

Other resources

Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, …

Growing South Dakota (Summer 2012), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 150 Years and Counting: 2012 Marks a Significant Milestone for Land-Grant Universities [Page] 4 Summer College News
[Page] 6 Ready, Set, Grow: Gardening Programs Offer bevy of Benefits to Community
[Page] 8 SDSU Extension Staff Directory: Pull Out and Save for Future Reference
[Page] 13 Bugs Beware!: SDSU Assembles Talented Team of Entomologists
[Page] 14 High-Tech Teaching: Curriculums Now Integrate iPads, Social Media & Peer Mentoring
[Page] 16 A Lesson in Chinese: SDSU Contingent Experiences World's Largest Marketplace
[Page] 18 Here and There
[Page] 20 Adapting with Apps: Technological Advancements Offer Opportunities for Farming's Future
[Page] 21 A …

Microbial Co-Occurrence Relationships In The Human Microbiome, Karoline Faust, J. Fah Sathirapongsasuti, Jacques Izard, Dirk Gevers, Jeroen Raes, Curtis Huttenhower

Department of Food Science and Technology: Faculty Publications

The healthy microbiota show remarkable variability within and among individuals. In addition to external exposures, ecological relationships (both oppositional and symbiotic) between microbial inhabitants are important contributors to this variation. It is thus of interest to assess what relationships might exist among microbes and determine their underlying reasons. The initial Human Microbiome Project (HMP) cohort, comprising 239 individuals and 18 different microbial habitats, provides an unprecedented resource to detect, catalog, and analyze such relationships. Here, we applied an ensemble method based on multiple similarity measures in combination with generalized boosted linear models (GBLMs) to taxonomic marker (16S rRNA gene) profiles …

Structure, Function And Diversity Of The Healthy Human Microbiome, Curtis Huttenhower, Jacques Izard

Department of Food Science and Technology: Faculty Publications

Studies of the human microbiome have revealed that even healthy individuals differ remarkably in the microbes that occupy habitats such as the gut, skin and vagina. Much of this diversity remains unexplained, although diet, environment, host genetics and early microbial exposure have all been implicated. Accordingly, to characterize the ecology of human-associated microbial communities, the Human Microbiome Project has analysed the largest cohort and set of distinct, clinically relevant body habitats so far. We found the diversity and abundance of each habitat’s signature microbes to vary widely even among healthy subjects, with strong niche specialization both within and among individuals. …