Food Science Commons^™

Point-Of-Selection Nutrition Information Influences Choice Of Portion Size In An All-You-Can-Eat University Dining Hall, Marjorie Freedman

Faculty Publications

There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of different portion sizes with corresponding nutrition information) on students' choice of French fries and salad dressing and portion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p < 0.05) but had a limited effect on salad dressing choice. Surveys indicated that >99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine portion size. Additional studies are needed to support these promising results.

Assessing The Microbial Oxidative Stress Of Ozone: Significant Role Of The Oxidative Stress Proteins In The Survival Of E. Coli In Ozone Treatment, Sonal Patil, Vasilis Valdramidis, A. Katratzas, Patrick J. Cullen, Paula Bourke

Articles

Aims: To investigate the effect of the oxidative stress of ozone on microbial inactivation, cell membrane integrity, membrane permeability and morphology changes of Escherichia coli during ozone treatment.

Methods and Results: E. coli BW 25113 and its isogenic mutants in soxR, soxS, oxyR, rpoS, dnaK genes were treated with ozone at a concentration of 6 µg mL^-1 for a period up to 4 min. A significant effect of ozone exposure on microbial inactivation was observed. After ozonation, minor effects on the cell membrane integrity and permeability were observed. Scanning Electron Microscopy (SEM) analysis showed slightly altered cell …

Evolutionary History And Spread Of Multidrug Resistant Inchi1 Plasmids In Salmonella Typhi, Kathryn Holt, Minh Duy Phan, Stephen Baker, Pham Thanh Duy, Tran Vu Thieu Nga, Satheesh Nair, Arthur Keith Turner, Ciara Walsh, Seamus Fanning, Sinrad Farrell-Ward, Shanta Dutta, François-Xavier Weill, Julian Parkhill, Gordon Dougan, John Wain

Articles

Typhoid fever, infection with Salmonella enterica serovar Typhi (S. Typhi), remains a serious health concern in many parts of the world, particularly where sanitation is poor. While vaccines against S. Typhi are available, coverage in endemic regions is low, leaving antimicrobial therapy central to disease control. Unfortunately, drug resistant S. Typhi emerged in the mid-1970s and multi-drug resistance (MDR) is now a significant problem in many typhoid endemic areas. In the S. Typhi population, MDR is almost exclusively conferred by self-transmissible IncHI1 plasmids carrying a suite of antimicrobial resistance genes. We compared eight IncHI1 plasmid sequences and identified single nucleotide …

Sodexo Nutrition Services Enhances Communication With Patients And Health Care Team (Poster), Melissa Faura Rd, Ldn, Ann Flickinger Ms, Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Direct Marketing Local Foods: Differences In Csa And Farmers' Market Consumers, Kynda R. Curtis

All Current Publications

This publication compares differences in consumer demographics, attitudes, and lifestyle measures between farmers’ market and CSA consumers based upon consumer surveys.

Apples, Kathleen Riggs

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.

Determination Of The Effect Of Dairy Powders On Adherence Of Streptococcus Sobrinus And Streptococcus Salivarius To Hydroxylapatite And Growth Of These Bacteria, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a highly prevalent disease caused by colonisation of tooth surfaces by cariogenic bacteria, such as Streptococcus sobrinus and Streptococcus salivarius. Reducing initial adherence of such bacteria to teeth may delay onset of caries. Many foods, such as milk, can inhibit microbial adherence. In this investigation, the effect of untreated (UT) and enzyme-treated (ET) dairy powders on adherence of S. sobrinus and S. salivarius to hydroxylapatite (HA), an analogue of tooth enamel, was examined. Untreated (UT) acid whey protein concentrate (AWPC) 80 inhibited streptococcal adherence to phosphate-buffered saline-coated HA (PBS-HA) and saliva-coated HA (S-HA) by >80% at …

Growth Inhibition Of Common Food Spoilage And Pathogenic Microorganisms In The Presence Of Brown Seaweed Extracts, Shilpi Gupta, Sabrina Cox, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

The possibility of using extracts from brown seaweed, Himanthalia elongata, as a natural antimicrobial agent for food preservation is presented. The effect of different concentrations of seaweed extract on the growth kinetics of four common food spoilage (Pseudomonas aeruginosa and Enterococcus faecalis) and food pathogenic micro-organisms (Listeria monocytogenes and Salmonella abony) was examined. Seaweed extract at a concentration of 6% inhibited the growth of all four of the studied organisms. Lower concentrations of seaweed extract prolonged the lag phase and reduced both the exponential growth rate and final population densities of the culture. Suitability of three kinetic models, Baranyi-Roberts, Modified …

The Effects Of Chronic Ampk Activation On Hepatic Triglyceride Accumulation And Glycerol-3-Phosphate Acyltransferaseactivity With High Fat Feeding, Mary E. Curtis

Theses and Dissertations

High fat feeding increases hepatic fat accumulation and is associated with hepatic insulin resistance. AMP Activated Protein Kinase (AMPK) is thought to inhibit lipid synthesis by the acute inhibition of glycerol-3-phosphate acyltransferase (GPAT) activity and transcriptional regulation via SREBP-1c. The purpose of this study was to determine if chronic activation of AMPK prevented an increase in GPAT1 activity in rats fed a high fat diet. Rats were fed a control (C), or a high fat (HF) diet (60% fat) for 6 weeks and injected with saline or a daily AICAR dose of 0.5 mg/g body weight. Chronic AMPK activation by …

The Importance Of Sorghum Grain Colour And Hardness, And Their Causes And Measurement, Doreen Mwiita Hikeezi

INTSORMIL Presentations

Discusses sorghum grain color and kernel hardness, assessment methods, and the importance of each to the overall quality of the grain.

Industrial Sorghum Malting: Technologies That Can Be Used And Practical Considerations, Gyebi Duodu

INTSORMIL Presentations

What is malting?

– Germination of grain in moist air under controlled conditions

Objectives for opaque beer brewing

–Mobilization of endogenous enzymes of the grain

–Use of the endogenous enzymes to modify grain constituents for ready solubilisation

–Use of the endogenous enzymes to solubilise starchy adjunct during mashing

Market Development In Support Of Sorghum And Millet Farmers In Tanzania And Zambia, J. Mark Erbaugh, Emmanuel R. Mbiha, Fredy T.M. Kilima, Precious Hamukwala, Gelson Tembo, Donald W. Larson

INTSORMIL Presentations

Problem: Sorghum and millet productivity, production and consumption have been stagnant or declining for 20 years.

Challenge: How to increase the productivity and incomes of sorghum and millet farmers to improve food security and accelerate economic growth.

Solution: Better technology and linking producers to markets are important parts of the solution to the problem.

Objectives

Examine the effects of new production and marketing technology on sorghum and millet producers’ income and productivity in Tanzania and Zambia.

Identify better technologies, enhance market linkages between producers and buyers, improve quality and diversify utilization to ensure food security and increase farm income.

Conclusions: …

Sorghum Malting: Introduction, Objectives, And Scientific Principles, John R.N. Taylor

INTSORMIL Presentations

What is malting? It is limited germination of cereal grains in moist air under controlled conditions.

Why malt sorghum products?

Sorghum malt for home brewing

For brewing opaque beer, lager and stout

For “brewing” malt (malta) type non-alcoholic beverages

To produce malt extract for hot malted beverages,cereal and confectionery flavoring and coloring

For breakfast cereals

For “power flour”–enzyme active flour to “thin” infant porridges

Also explains the science of malting, and the importance of using high-quality grain.

Eagle Lager: A Sorghum Success Story On Many Levels, Ian Mackintosh

INTSORMIL Presentations

In 1999 in Uganda we were faced with a static but highly competitive market.

Needed to grow our market and to do this we needed to make beer cheaper

It was felt that a suitable local ingredient would reduce the cost of manufacture and stimulate local agriculture and the economy as well as provide opportunities for growth and profit for the company.

An extensive base line study of the Ugandan agricultural sector was undertaken to determine what was “out there.”

It was clear that there was enormous potential but little else.

Sorghum seemed the logical starting point because there was …

Improvements In Sorghum Milling Technologies, Martin M. Kebakile

INTSORMIL Presentations

Discusses in some detail various sorghum milling techniques.

Sorghum Malting, Luke Mugode

INTSORMIL Presentations

Malting is defined as the germination of grain in moist air under controlled conditions. Malting occurs in three stages: steeping (soaking), germination, and drying or kilning, then milling can take place. Malting changes the chemistry of the grain.

Virtues Of Sorghum: Utilization And Supply Chain Management, Lloyd W. Rooney

INTSORMIL Presentations

Discusses the consumer demands, value-added supply chain, strategy for value-added products, functionality of sorghums and millets, sorghum food use in Central America, plant breeding and improvement of grain quality, sorghum image, special sorghums as a particularly healthy food item, food utilization, improving sorghum quality, effect of molds, insects, and weathering on grain quality, and mycotoxins.

Breeding Sorghum Cultivars For Processing, Gary Perterson

INTSORMIL Presentations

Discusses the diversity of traits in sorghum and details some aspects of breeding techniques.

Mycotoxins In Grains – Causes, Prevention And Control, Hester F. Vismer

INTSORMIL Presentations

Discusses mycotoxins, their effect on grain, mitigation considerations, and resulting human toxicology.

Effect Of Sodium Chloride Addition During Diafiltration On The Solubility Of Milk Protein Concentrate, Scott J. Gualco

Master's Theses

There is considerable interest among food manufacturers to incorporate protein into food products in both developed and developing countries. Dairy proteins are excellent choices for many different applications, as they are known to have several nutritional and functional benefits. Membrane filtration techniques are often utilized as the preferred method of fractionation, due to the high throughput and continuous nature of the process. One such product produced from membrane filtration of skim milk is called milk protein concentrate. This product is valued for its high protein content, but it has historically exhibited poor solubility when reconstituted into water, which severely restricts …