Food Science Commons^™

Effects Of Malting And Fermentation On The Composition And Functionality Of Sorghum Flours, Onesmo N.O. Mella

INTSORMIL Presentations

Includes information about the sorghum market in Tanzania, and provides an overview of the chemical components present in sorghum grain and their effects on the nutritional qualities of the grain with respect to human consumption. Explains that malting and fermentation improve the nutritional profile of sorghum grain, and describes the methods used to test this hypothesis.

Controlling The Mineral Content Of Sweet Whey Powder In An Industrial Setting, Matthew W. Sawyer

Dairy Science

The objective of this project was to reduce the final ash content of sweet whey powder. The data for this project was collected over a two-week period, from July 13th to July 27th 2010 in a dairy plant in the Mid-West of the United States. The data is composed of particle size test, ash test, and pH test. The conclusions of this study are that multiple pre-heat treatment tank changes contribute to mineral content by requiring more buffering than usual. The low pH of this pre-heat liquid forces a need for more buffering. Particle segregation may play a role in …

Developing Entrepreneurship, The Tanzania Experience: Sua-Intsormil Project, Joseph J. Mpagalile, Wenceslaus R. Ballegu

INTSORMIL Presentations

Project Title: Building a Sustainable Infrastructure for Product Development and Food Entrepreneur/Industry Technical Support: A Strategy to Promote Increased Use of Sorghum and Millet in East Africa.

Long Term Program Objectives: Development of successful entrepreneurial businesses that add-value to sorghum and millet such that:

~Farmers have an established outlet for cash sales of high-quality sorghum and millet

~Small businesses or cooperatives develop processing capabilities enabling the incorporation of sorghum and millet into a wide variety of food products

~Markets and market channels for sorghum and millet-based products develop.

Further develop research, extension and marketing expertise of National Agricultural Research Institutes …

Shelf Life Studies On Processed Peaches, Divija Unhale

All Theses

A series of experiments were conducted on the preservation of fresh peaches using freezing and heat (hot-filled packaging). In the first experiment, the effects of four calcium salts (calcium chloride, calcium lactate, calcium citrate, calcium phosphate) on the texture of processed peach slices were determined. Peach slices were immersed in solutions containing dissolved calcium salts at levels of 0.5, 1 and 2 % for 1 minute then stored at 4 ¡C for 3 days. Treatments with calcium salts were firmer than non calcium treated peach slices at all levels. Calcium lactate at 2 % level was best in terms of …

Development And Validation Of A Rapid Multi-Class Method For The Confirmation Of Fourteen Prohibited Medicinal Additives In Pig And Poultry Compound Feed By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Marella Gallagher, Sean Earley, Paula Shearan, Edward Malone

Articles

A confirmatory method has been developed to allow for the analysis of fourteen prohibited medicinal additives in pig and poultry compound feed. These compounds are prohibited for use as feed additives although some are still authorised for use in medicated feed. Feed samples are extracted by acetonitrile with addition of sodium sulphate. The extracts undergo a hexane wash to aid with sample purification. The extracts are then evaporated to dryness and reconstituted in initial mobile phase. The samples undergo an ultracentrifugation step prior to injection onto the LC-MS/MS system and are analysed in a run time of 26 minutes. The …

Examination Of Egg White Proteins And Effects Of High Pressure On Select Physical And Functional Properties, Andrew Hoppe

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

Egg white proteins have become an important and desirable ingredient to the food industry due to their functional properties which include gelling, foaming, and emulsification. Egg white is also well recognized as an excellent source of nutrition. The goal of this work was to determine the effects of high pressure (HP) treatment on egg white proteins. Specifically, experiments were conducted using Raman spectroscopy and pepsin digestibility to investigate structural changes. Pressure treatment at 400 to 800 MPa (5 minutes at 4°C) resulted in increased pepsin digestibility of egg white proteins ovalbumin, ovotransferrin, and lysozyme compared to heat-treated (85 to 95°C) …

The Bifidogenicity Of The Prebiotic Galactooligosaccharides, Lauren M. G. Davis

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

The goal of this research was to determine the effect of different doses of galactooligosaccharide (GOS) on the fecal microbiota of healthy adults, with a focus on bifidobacteria. The study was designed as a single-blinded study, with eighteen subjects consuming GOS-containing chocolate chews at four increasing dosage levels; 0, 2.5, 5.0, and 10.0 g. Subjects consumed each dose for 3 weeks, with a two-week baseline period preceding the study and a two-week washout period at the end. Cultural methods were used for bifidobacteria, Bacteroides, enterobacteria, enterococci, lactobacilli, and total anaerobes; culture-independent methods included denaturing gradient gel electrophoresis (DGGE) and …

4-H Fun With Foods - Lesson 7: Sandwiches, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Ronda Olsen, Naomi Weeks, Debra Proctor

All Current Publications

This publication is part of the 4-H Fun with Foods Guide, Lesson 7 provides recipes and instructions for making a variety of sandwiches.

Development And Validation Of A Light Weight, Energy Dense, Ready To Eat (Rte) Bar, Jacob Wilhelm-Maria Heick

Master's Theses

DEVELOPMENT AND VALIDATION OF A LIGHT WEIGHT, ENERGY DENSE, READY TO EAT (RTE) BAR

Jacob Wilhelm-Maria Heick

Providing additional calories in the form of an RTE bar to endurance athletes will increase performance and muscle re-synthesis, reduce muscle breakdown, and shorten recovery time. An RTE bar containing a blend of dairy proteins and carbohydrates will create a product with superior functionality, including bioactive and immunity enhancing properties from dairy derived ingredients. The protein will provide benefits in the form of easily digestible calories, essential amino acids and physical satiate.

A formulation was developed and optimized, resulting in a final product …

Chemical Composition And Antioxidant Properties Of Maya Nut (Brosimum Alicastrum), Hatice Kubra Tokpunar

All Theses

ABSTRACT
Maya nut was investigated in term of its moisture, ash content, antioxidant activities, phenolic components by high pressure liquid chromatography-ultraviolet detector (HPLC-UV) and fatty acid composition by gas chromatography-flame ionization detector (GC-FID). The results showed that Maya nut was mainly composed of 55.06% linoleic acid (C18:2 n6), 27.2% palmitic acid (C16:0), 6.26% stearic acid (C18:0), 9.9% linolenic acid (C18:3 n3), and 3.36% Cis-11-Eicosenoic (C20:1). Maya nut possesses a higher content of polyunsaturated fatty acids (PUFAs) (linoleic and linolenic acid), but lower content of monounsaturated fatty acids (MUFAs) than canola oil and olive oil. The antioxidant capacities and total phenolic …

Effect Of Crust Freezing On The Quality And Survival Of Escherichia Coli And Salmonella Typhimurium In Raw Poultry Products, Byron Chaves-Elizondo

All Theses

Industry has widely used freezing as a strategy to halt pathogen growth and more recently, crust freezing has been suggested as a means to improve mechanical operations, quality, and safety of poultry products. Two separate studies were conducted to evaluate the effect of crust freezing (20 min, -85 ¡C) on the survival of Escherichia coli and Salmonella Typhimurium and on quality and shelf life of raw chicken breasts, with or without skin. For the first study, ampicillin-resistant E. coli JM 109 and nalidixic acid-resistant S. Typhimurium were used in the experiments. A set of cultures was subjected to cold-shock stress …

Isolation, Characterization And Application Of Bacteriophage To Treat Hydrogen Sulfide Producing Bacteria In Raw Animal Materials Destined For The Rendering Process, Chao Gong

All Theses

In the United States, billions of pounds of animal by-products are generated by the food processing industry every year. Hydrogen sulfide producing bacteria (SPB) can utilize the sulfur-containing proteins and amino acids in the raw animal materials destined for the rendering process to produce harmful hydrogen sulfide (H2S) gas rapidly under the ambient conditions, resulting in hazardous working environments and inferior quality of finished products. In this study, the application of bacteriophage was explored as an effective solution for the elimination of H2S production in the rendering industry. The objectives of this study were to: 1) isolate and characterize strains …

4-H Fun With Foods - Lesson 4: Beverages, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of the 4-H Fun with Foods Guide, Lesson 4 provides tips and recipes for making beverages.

4-H Fun With Foods - Lesson 8: Plan A Party, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of the 4-H Fun with Food Guide, Lesson 8 provides ideas, instructions, checklists, and recipes for planning a party.

4-H Fun With Foods - Lessons 9 And 10: Smart Shopping, Have A Party, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Debra Proctor, Ronda Olsen, Naomi Weeks

All Current Publications

This publication is part of the 4-H Fun with Food Guide, Lesson 9 and 10 provide smart tips for grocery shopping and executing party plans.

Dutch Oven Cooking, Susan Haws

All Current Publications

This is a how-to publication on dutch oven cooking details.

Pharmacokinetic Evaluation Of The Blood: Tissue Relationship In Poultry: Screening For Antibiotic Residues In Chicken Muscle, Ixchel Reyes Herrera

Graduate Theses and Dissertations

During their life, humans are exposed to numerous substances that are naturally present in the environment or that are the result of man made processes, including heavy metals, persistent organic pollutants, pesticides and veterinary drugs. Some of these substances can leave residues in food products and possibly expose consumers to their potential toxic effects. To address these problems extensive regulatory efforts are devoted to prevent, detect and control these substances from reaching the food supply. However, given the vast diversity of food products that requires monitoring and the immense diversity of potential chemical contaminants, the need for an efficient and …

4-H Fun With Foods - Lesson 1: Getting Ready To Cook, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of 4-H Fun with Foods Guide, Lesson 1 focuses on the steps needed when getting ready to cook.

4-H Fun With Foods - Lesson 6: Cookies: Molded, Refrigerator & Rolled, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of the 4-H Fun with Foods Guide, Lesson 6 provides recipes and instructions for molded, refrigerator, and rolled cookies.

4-H Fun With Foods - Lesson 5: Microwave Munchies, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of the 4-H Fun with Foods Guide, Lesson 5 provides recipes and instructions for microwave munchies.