Food Science Commons^™

Effects Of Storage Conditions On Chemistry And Technological Properties Of Different Cultivars Of Chickpea, Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall

Dairy Science and Food Science Faculty Publications: 2022 to Present

The impact of storage conditions, such as 40 °C, high humidities (55% and 65%), and storage (360 days), on the nutritional value, pasting, and functional properties, color differences, and quality of protein and starch in five Chickpea (Cicer arietinum) cultivars (Crown, Royal, Sierra, Orion, and Frontier) was determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%), and MC increased over time for all samples stored at 55% and 65% RH and 21 °C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all cultivars during storage. Under the same storage conditions …

Assessment Of The Impact Of Humic Acids On Intestinal Microbiota, Gut Integrity, Ileum Morphometry, And Cellular Immunity Of Turkey Poults Fed An Aflatoxin B1-Contaminated Diet, Jesus A. Maguey-Gonzalez, Jing Liu, Guolong Zhang, Juan D. Latorre, Juan O. Hernandez-Ramirez, Maria De Jesus Nava-Ramirez, Roberto Señas-Cuesta, Sergio Gomez-Rosales, Maria De Lourdes Angeles, Andressa Stein, Bruno Solis-Cruz, Daniel Hernandez-Patlan, Ruben Merino-Guzman, Xochitl Hernandez-Velasco, Inkar Castellanos-Huerta, Santiago Uribe-Diaz, Alma Vazquez-Duran, Abraham Mendez-Albores, Victor Petrone-Garcia, Guillermo Tellez Jr., Billy M. Hargis, Guillermo Tellez-Isaias

Poultry Science Faculty Publications and Presentations

A recent study published data on the growth performance, relative weights of the organs of the gastrointestinal tract, liver histology, serum biochemistry, and hematological parameters for turkey poults fed an experimental diet contaminated with aflatoxin B₁ (AFB₁) and humic acids (HA) extracted from vermicompost. The negative effects of AFB₁ (250 ng AFB₁/g of feed) were significantly reduced by HA supplementation (0.25% w/w), suggesting that HA might be utilized to ameliorate the negative impact of AFB₁ from contaminated diets. The present study shows the results of the remaining variables, as an extension of …

Knowledge Gaps About Micronutrient Deficiencies In Tanzania And The Effect Of Information Interventions, Pius Kilasy, Brandon R. Mcfadden, Kelly A. Davidson, Leah H. Palm-Forster

Agricultural Economics and Agribusiness Faculty Publications and Presentations

Reducing micronutrient malnutrition (“hidden hunger”) in low-income countries is a global challenge, particularly among women, children, and high-poverty households. Countries like Tanzania have developed diverse strategies to combat malnutrition, including the biofortification of staple foods. However, broad awareness and knowledge of micronutrient deficiencies and beneficial foods are needed for these strategies to be effective. The objectives of this study were to (i) examine Tanzanian consumers' initial awareness and knowledge of deficiencies for four micronutrients and associated biofortified foods, and (ii) to examine the effectiveness of targeted communication approaches (i.e., information and branding) to improve knowledge. Data were collected from 1029 …

Non-Binary Evaluation Of Next-Basket Food Recommendation, Yue Liu, Palakorn Achananuparp, Ee-Peng Lim

Research Collection School Of Computing and Information Systems

Next-basket recommendation (NBR) is a recommendation task that predicts a basket or a set of items a user is likely to adopt next based on his/her history of basket adoption sequences. It enables a wide range of novel applications and services from predicting next basket of items for grocery shopping to recommending food items a user is likely to consume together in the next meal. Even though much progress has been made in the algorithmic NBR research over the years, little research has been done to broaden knowledge about the evaluation of NBR methods, which is largely based on the …

Effects Of Black Raspberry, Blueberry, And Blackberry Volatile Extracts On Intestinal Barrier Dysfunction And Inflammation In A Caco-2/Raw264.7 Cells Co-Culture Model, Inah Gu, Cindi Brownmiller, Luke Howard, Sun-Ok Lee

Food Science Faculty Publications and Presentations

Berry volatiles are responsible for the aroma of berries. However, their impacts on intestinal inflammation are unclear. Thus, this study investigated the effects of black raspberry, blueberry, and blackberry volatile extracts (BVEs) on intestinal barrier dysfunction and inflammation using a Caco-2/RAW264.7 cells co-culture model. BVE treatments significantly enhanced integrity and decreased permeability in LPS-damaged epithelial monolayers with increased tight junctions. Blueberry and blackberry volatile extract treatments significantly inhibited the LPS-induced overproduction of NO, IL-6, and TNF-α (p < 0.05). BVEs also suppressed the LPS-induced phosphorylation of p65, IKKα, and IκBα. These findings revealed that volatile extracts from black raspberries, blueberries, and blackberries improve intestinal barrier dysfunction by enhancing intestinal epithelial monolayer integrity and exhibit intestinal anti-inflammatory effects by suppressing pro-inflammatory mediator and cytokines through modulating NF-κB signaling pathway. It suggests that the three berry volatile extracts have the potential as functional food components with gastrointestinal protective effects with anti-inflammatory properties.

Antioxidant Properties Of Kombucha Beverage Infused With Ganoderma Lucidum And Green Tea From Camellia Sinensis (L.) Kuntze With Several Fermentation Times, Rizki Rabeca Elfirta, Pamungkas Rizki Ferdian, Iwan Saskiawan, Tri Hadi Handayani, Kayla Faza Gustafri Mandalika, Rini Riffiani, Kasirah Kasirah, Ukhradiya Magharaniq Safira Purwanto

Karbala International Journal of Modern Science

Kombucha is a functional beverage produced through the fermentation of infused tea or Camelia sinensis (L.) Kuntze (CS) by a symbiotic culture of bacteria and yeast. Apparently, the substrate of kombucha can be substituted to enhance its functional properties. Ganoderma lucidum (GL) is a potential substrate reported to have health benefits. This study aims to evaluate antioxidant properties by comparing different formulations and fermentation times. The formulations prepared in the present study varied in the compositions of GL and CS substrates, namely F1 (100% GL), F2 (75% GL: 25% CS), F3 (50% GL: 50% CS), F4 (25% GL: 75% CS), …

Bermad: Batch Effect Removal For Single-Cell Rna-Seq Data Using A Multi-Layer Adaptation Autoencoder With Dual-Channel Framework, Xiangxin Zhan, Yanbin Yin, Han Zhang

Department of Food Science and Technology: Faculty Publications

Motivation: Removal of batch effect between multiple datasets from different experimental platforms has become an urgent problem, since single-cell RNA sequencing (scRNA-seq) techniques developed rapidly. Although there have been some methods for this problem, most of them still face the challenge of under-correction or over-correction. Specifically, handling batch effect in highly nonlinear scRNA-seq data requires a more powerful model to address under-correction. In the meantime, some previous methods focus too much on removing difference between batches, which may disturb the biological signal heterogeneity of datasets generated from different experiments, thereby leading to over-correction.

Results: In this article, we …

Current Perspectives And Challenges In The Estimation Of Fruit Juice Consumption Across The Lifecycle In Europe, Janette Walton

Department of Biological Sciences Publications

Fruit juice (FJ) is typically low in energy, contains natural sugars, important amounts of micronutrients and is not permitted to have added sugars/sweeteners. However, its role in a healthy diet is under scrutiny partly due to the wider adoption of the definition for free sugars in nutrition policy. This review aimed to identify data on FJ consumption from national food consumption surveys across Europe, to examine current intakes, percent consumers and its contribution to intakes of energy, total sugars, free sugars, vitamin C, folate and potassium. Data were extracted on the population mean intake of FJ and its contribution to …

Quality Characteristic Of Instant Rice Produced Using Microwave-Assisted Hot Air Drying, Anne Adhiambo Okeyo, Kaushik Luthra, Alan R. Vazquez, Griffiths Atungulu

Food Science Faculty Publications and Presentations

Background and Objectives

It is of utmost importance for the instant rice processing sector to reassess its methodologies to enhance the overall quality of instantized rice products. This study aimed to analyze how the combination of microwave (MW) drying and convective heated air drying influences the quality of instantized rice. Novel approaches for drying precooked rice were explored, involving the utilization of an industrial MW operating at a frequency of 915 MHz with treatment conditions set at 4 kW power for 8 min. This was followed by two distinct convective oven drying strategies, each lasting 4 min. Specifically, stepwise convective …

Mexican Consumers' Attitudes Toward Irradiated And Imported Apples, André D. Murray, Rosa K. Gallardo, Anuradha Prakash

Food Science Faculty Articles and Research

This study centers on analyzing Mexican consumers' willingness to pay (WTP) for imported US fresh apples subjected to irradiation, contrasting it with the more prevalent postharvest chemical treatments. We collect data using a survey tool in Qualtrics designed to explore the impact of information dissemination through two distinct narrative styles: scientific and layman. The study uses a between-subjects approach and apply the propensity score matching to address potential confounding factors across respondents' samples. We apply the generalized multinomial logit models in WTP space, taking into consideration respondent's certainty when answering to the choice experiment questions. Our findings reveal that respondents …

Data From: Unveiling The Physical Properties Predictive Of Oil Binding Capacity In An Interesterified Palm-Based Fat, Melissa Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini

Browse all Datasets

This paper identifies physical properties of an interesterified palm-based fat (EIEPO) that predict oil binding capacity (OBC). A 100% EIEPO sample, 50% EIEPO sample diluted with 50% soybean oil (SBO), and a 20% EIEPO sample diluted with 80% SBO were used to test how saturation level impacts OBC. All samples were crystallized using either a fast (6.4°C/min) or slow (0.1°C/min) cooling rate as well as with or without the application of high-intensity ultrasound (HIU; 20kHz) to generate a wide range of physical properties. Immediately after crystallization, the sample's physical properties, including crystal microstructure, solid fat content (SFC), viscoelasticity (G', G", …

Effects Of Extraction Methods On The Structural Characteristics And Functional Properties Of Dietary Fiber Extracted From Papaya Peel And Seed, Xiaoyu Feng, Kashif Ameer, Guihun Jiang, Karna Ramachandraiah

School of Medicine Faculty Publications

This study aimed to characterize dietary fibers (DF) produced from papaya peel (PP) and seed (PS) using three different extraction methods (acidic: AC, enzymatic: EN and alkaline: AL). The scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), thermal and rheological properties, X-ray diffraction (XRD), monosaccharide composition were adopted for characterizing DF samples. All the DF samples showed representative infrared spectral features and crystalline structure, whereas DF derived from PP and PS extracted by AC had looser and more complicated structures. DF derived from PP and PS extracted by EN displayed greater thermal stability among DFs. DF extracted by PP-AC …

Development Of Yoghurt Incorporated With Beetroot Puree And Its Effect On The Physicochemical Properties And Consumer Acceptance, Mercia Lionel Adjei, Abena Boakye, Godwin Deku, Nana Baah Pepra-Ameyaw, Antoinette Simpah Anim Jnr, Ibok Nsa Oduro, William Otoo Ellis

Food Science Faculty Articles and Research

Background

Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food additives has necessitated the need to explore more natural colour and flavour as food additives.

Methods

This study evaluated the effect of beetroot puree as flavouring and colourant in yoghurt production and quality. To develop the yoghurt product, incubation time and proportion of beetroot puree were optimized based on the resulting pH, titratable acidity, colour, and viscosity using response surface methods.

Results

Optimum yoghurt formulations were …

High-Fat Diet Feeding Exacerbates Hiv-1 Rectal Transmission, Saroj Chandra Lohani, Amanda E. Ramer-Tait, Qingsheng Li

Department of Food Science and Technology: Faculty Publications

High-fat diet (HFD) is well known to impact various aspects of gut health and has been associated with many diseases and inflammation. However, the impact of HFD feeding on HIV-1 rectal transmission has not yet been well addressed. With an increasing threat of HIV-1 infection in men who have sex with men (MSM), where the rectal route is the primary mode of infection, it is imperative to understand the impact of HFD on gut microbiota and inflammation and consequently, its effect on HIV-1 rectal transmission. Here, we utilized our double humanized bone marrow, liver, thymus (dHu-BLT) mouse model to assess …

Effect Of Different Molecular Weight Hyaluronic Acids On Skim Milk Functional Properties, Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke

Dairy Science and Food Science Faculty Publications: 2022 to Present

Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA—specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa …

Preferential Binding Of Polyphenols In Blackcurrant Extracts With Milk Proteins And The Effects On The Bioaccessibility And Antioxidant Activity Of Polyphenols, Ting Mao, Fnu Akshit, Iresha Matiwalage, Subha Sasidharan, Caren Meyn Alvarez, Philip Wescombe, Maneesha S. Mohan

Dairy Science and Food Science Faculty Publications: 2022 to Present

Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of …

Plant Protein Flavor Chemistry Fundamentals And Techniques To Mitigate Undesirable Flavors, Serap Vatansever, Bingcan Chen, Clifford Hall

Dairy Science and Food Science Faculty Publications: 2022 to Present

Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile …

Perspective Of Us Farmers On Collaborative On-Farm Agronomic Research, Carlos B. Pires, Fernanda S. Krupek, Gabriela I. Carmona, Osler A. Ortez, Laura Thompson, Daniel J. Quinn, Andre F. B. Reis, Rodrigo Werle, Péter Kovács, Maninder P. Singh, J. M. Shawn Hutchinson, Dorivar Ruiz Diaz, Charles W. Rice, Ignacio A. Ciampitti

Nebraska Cooperative Extension: Faculty and Staff Publications

On-farm research has emerged in recent years as a unique approach to involve farmers and other agricultural stakeholders as active participants in knowledge development and as an effective method of technology and innovation transfer across farms. This study assessed the perspective and knowledge of US farmers regarding on-farm research via the implementation of a 24-question survey distributed across most of the US Midwest and South-Central regions.We found that farmers generally are willing to engage with universities to conduct on-farm research and were 40% more likely to adopt practices supported by on-farm research findings than research not conducted on-farm. Notably, a …

Foodmask: Real-Time Food Instance Counting, Segmentation And Recognition, Huu-Thanh Nguyen, Yu Cao, Chong-Wah Ngo, Wing-Kwong Chan

Research Collection School Of Computing and Information Systems

Food computing has long been studied and deployed to several applications. Understanding a food image at the instance level, including recognition, counting and segmentation, is essential to quantifying nutrition and calorie consumption. Nevertheless, existing techniques are limited to either category-specific instance detection, which does not reflect precisely the instance size at the pixel level, or category-agnostic instance segmentation, which is insufficient for dish recognition. This paper presents a compact and fast multi-task network, namely FoodMask, for clustering-based food instance counting, segmentation and recognition. The network learns a semantic space simultaneously encoding food category distribution and instance height at pixel basis. …

Investigating The Malting Suitability And Brewing Quality Of Different Rice Cultivars, Bernardo P. Guimaraes, Florian Schrickel, Nils Rettberg, Shannon R. M. Pinson, Anna M. Mcclung, Kaushik Luthra, Griffiths G. Atungulu, Xueyan Sha, Christian De Guzman, Scott Lafontaine

Food Science Faculty Publications and Presentations

Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars …