Food Science Commons^™

Effect Of Authentic Kefir And Nigella Sativa On Broilers Challenged By Coccidia And Clostridium Perfringens, Julian E. Nixon

All Dissertations

Black seed oil concentrations of 0%, 0.1%, 1% and 5% were added to milk inoculated with kefir grains and incubated at 25°C for 22 h. The pH and microbial count indicated 1% black seed oil caused low inhibition (P > 0.05) of fermentation, but 5% black seed oil caused significant inhibition of the kefir microorganisms (P < 0.05).

Cobb 500 male chicks (n = 256) were distributed in a randomized block design and received one of four treatments: CTRL1 (Non-medicated, no kefir, no Clostridium perfringens), CTRL2 (Non-medicated, no kefir, C. perfringens inoculated), CTRL3 (BMD medicated, no kefir, C. perfringens inoculated), KTRT (Non-medicated, …

How Does Increasing The Darkness Of A Plate Affect The Perception Of Both Bitter And Sweet Flavors?, Jessica Williams

Food Science Undergraduate Honors Theses

Extrinsic cues like plate color have been shown to effect taste perception. Previous studies conducted show a consensus that plate colors can modulate taste perception (Piqueras-Fizman et al., 2012, Stewart & Gross, 2013). No studies, however, have investigated varying color hues and their effect on taste perception. This study aims to determine whether the change in the black to white ratio of plate color can affect consumer perception of sweetness or bitterness.

We presented a group of volunteers two different brownies on plates varying from 100% white to 0% white in 25% increments. A 30:70 male to female gender ratio …

The Effect Of Package Types On Fresh Peaches In The Direct-To-Consumer Distribution Environment, Brennan Lytle

All Theses

The direct-to-consumer (DTC) shipping mode presents new opportunity for fresh peach sales in North America where demand over the past four decades has steadily declined. The hazards in this distribution mode are severe, and fresh peaches are fragile emphasizing the need for proper protection. A full analysis that not only encompasses the effects of the direct-to-consumer distribution environment, but also incorporates analyses of the environmental and economic impact of the packages utilized for transit of peaches is necessary. In this study, we use the metrics of peach grade, firmness, soluble solids concentration, and percent softness before and after the distribution …

An Investigation Of The Impact Of Entrepreneurship Programs On Student Interest In Entrepreneurship Competitions, Toni Sharp

All Theses

According to a survey by ACNielsen International Research, over half of Americans want to start their own business to build wealth and achieve independence (Bygrave & Zacharakis, 2011). In the research community, most entrepreneurship education research happens in business schools (Matlay, 2006). As a result of continually researching one form of entrepreneurship, less attention has been paid to other forms contributing to the “definitional obscurity with important consequences for the direction of the field” of entrepreneurship (Baker & Welter, 2017). This has created a need for research on entrepreneurship at the college level in fields outside of business.

Clemson University …

The Effect Of Entrepreneurial Traits On Career Planning In Food Processing Enterprises, Ali S. Cetinkaya

University of South Florida (USF) M3 Publishing

Economic, social, and technological changes create new demands and opportunities for people's jobs. Entrepreneurship is one way to deal with these demands and take advantage of new opportunities. Career planning assists an individual in becoming aware of various career options, including entrepreneurial intent. Even if they have all of the necessary resources, not everyone wants to start a new business. Some people have specific entrepreneurial characteristics that motivate them to pursue a career investing in new businesses. The purpose of this study was to determine the impact of individuals' entrepreneurial traits on their career planning. The survey technique was used …

B. R. Wells Arkansas Rice Research Studies 2022, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 50.1% of total U.S. rice production and 49.8% of the total acres planted to rice in 2022. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

Investigating Mitochondrial Influence On The Rate Of Anaerobic Glycolysis In An In Vitro Model, Mackenzie Jenna' Taylor

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The rate at which the muscle acidifies after an animal is harvested has a profound effect on the quality of the resulting pork. When acidification increases gradually, desirable pork quality characteristics are developed. In contrast, rapid acidification deteriorates pork quality, exemplified by the pale, soft, and exudative (PSE) pork defect. The rate of acidification is determined by the rate of anaerobic metabolism in postmortem muscle. Yet the processes controlling postmortem anaerobic metabolism are not well understood. Recent research suggests that mitochondria, the powerhouse of the cell, may influence this process by competing for substrate (pyruvate) with anaerobic metabolism, thereby reducing …

Effect Of Pre-Growth Conditions On Foodborne Pathogen Survival Kinetics In Fresh Produce, Avninder Kaur

Theses and Dissertations

World-wide consumption of fresh-cut produce has seen a dramatic increase over the past few decades. However, fresh-cut produce has been implicated in several illness outbreaks due to contamination with foodborne bacterial pathogens. Post-harvest contamination during handling and processing is considered rare but several influencing factors are often overlooked. Specifically, studies have reported the growth, survival, and death kinetics of foodborne bacterial pathogens such as E. coli O157: H7, Salmonella and Listeria monocytogenes in different fresh and fresh-cut produce. The effect of various factors such as storage temperature, time, and relative humidity are widely explored. It is increasingly evident that microbial …

Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera

Department of Animal Science: Dissertations, Theses, and Student Research

Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …

Use Of Microorganisms For The Enrichment Of Zn And Se By Using Solid-State Fermentation, Rashmi Rangaswamaiah

Graduate Theses and Dissertations

Zinc (Zn) and selenium (Se) are essential minerals for human health and naturally found in many food sources. However, the risk of Zn and Se deficiency has been recognized in several countries. As most people throughout the world consume rice, grains, and cereals as staple foods in their daily diet, which contain a certain amount of phytic acid (antinutrients), the phytic acid content inhibits mineral absorption (Zn and Se) by the human body. Moreover, the low levels of Zn and Se content found in the crop's soil also reduce the amount of minerals in the food sources. Therefore, it is …

Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding

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

Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …

Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson

Electronic Theses and Dissertations

Residential ovens are complicated thermal environments capable of delivering convection, conduction, and radiation heat transfer to food. The amount and mode of heat transfer can change based on the design of the oven cavity, cooling systems, and oven cycle algorithms. Studies have shown that the changes in one heat transfer mode can have an impact on the quality of baked goods. The many variables involved make designing residential ovens a time consuming and costly process. The goal of this study is to adapt thermal energy sensing technology to collect energy data from a residential oven and develop correlations to quality …

Explicit And Implicit Measurements Of Sensory And Emotional Responses To Stimuli In Children With Autism Spectrum Disorder, Asmita Singh

Graduate Theses and Dissertations

Autism Spectrum Disorder (ASD) is a developmental disability that causes significant social, communication, and behavioral challenges and it is often involved in sensory processing issues that lead to feeding problems. While our understanding of how sensory responses differ in people with ASD is limited, past studies indicated atypical responses to certain stimuli. If these stimuli can be identified, they could be good indicators to identify the risk of autism in young children. The main objective of this dissertation was to identify a specific stimulus leading autistic children to exhibit atypical responses in terms of sensory or emotional aspects. Children between …

Rice Material State Diagrams: Trends Of Contemporary Cultivars And Influence Of Nitrogen Application During Production, Evans Ameyaw Owusu

Graduate Theses and Dissertations

Rice is typically harvested at high moisture content (MC) levels which necessitates drying to low MC levels for safe storage. However, drying at inappropriate temperatures and durations can lead to deterioration of kernel quality such as fissure formation. Kernels with these fissures are typically associated with reduced head rice yields and significant economic losses. Material state diagrams for rice have been created by the University of Arkansas Rice Processing Program (UARPP) as a tool to aid in predicting the ideal temperatures to use during drying and tempering (a process of holding rice at the drying temperature for some duration). The …

Use Of X-Ray Imaging To Elucidate Impacts Of Drying Approach On Rice Seed Health, Samuel Olayiwola Olaoni

Graduate Theses and Dissertations

Improper drying, which causes fissuring of rice kernels, may influence the overall seed health. This study evaluated the impacts of various drying conditions on rice fissures, seed germination and vigor. A long – grain rice cultivar with a moisture content (MC) of 15.5% w.b. (wet basis) was used during the experiments. Samples were dried as thin layers at temperatures of 30 ℃, 40 ℃ and 50 ℃ with a constant relative humidity (RH) of 50% and air velocities (AV) of 0.66 m/s and 1.65 m/s. X – ray imaging was used for fissure detection before and after drying the samples …

Generating Health-Promoting Bioactive Compounds And Nanoporous Materials From Rice Processing Byproducts Via Supercritical Carbon Dioxide Technology, Sumanjot Kaur

Graduate Theses and Dissertations

Rice husk and bran, byproducts of rice processing, are generated in large quantities (~30-40% of the total rice weight) and are discarded as waste or burned in an open field, creating a major disposal problem for the rice industry. However, these byproducts contain high-value compounds, including phytochemicals, fiber, and proteins. Therefore, the goal of this study was to generate high-value food ingredients from rice processing byproducts using a green, innovative approach based on supercritical carbon dioxide (SC-CO2) technology. Specific objectives were to (i) extract health-promoting phytochemicals from rice husk and (ii) convert rice bran into nanoporous materials using SC-CO2. First, …

Radiofrequency And Gaseous Technologies For Enhancing The Microbiological Safety Of Low Moisture Food Ingredients, Surabhi Wason

Graduate Theses and Dissertations

High heat resistance and long survival of Salmonella in low moisture food ingredients (LMFIs) such as spices and seeds are concerning as they are typically consumed without cooking. Therefore, it is challenging to effectively inactivate pathogenic bacteria without negatively impacting the quality of the treated product. This dissertation aimed to develop and evaluate novel intervention technologies: in-package radiofrequency steaming and non-thermal gaseous technologies to improve the microbial safety of LMFIs. The dissertation can be divided into three parts. The first part of this dissertation on the thermal inactivation kinetics of Salmonella and a surrogate, Enterococcus faecium NRRL B-2354on black pepper …

Estudio Termoquímico Asistido Por Computadora De Los Polifenoles Presentes En La Fresa [Thermochemical Computer Assisted Study Of Polyphenols Presented In Strawberry], Federico Lopez, Jeimmy Rocio Bonilla Méndez, Luis Ricárdez Sandoval, Hiram Moya, Daniela Mainardi, Arturo González Quiroga, Jeffrey Leon-Pulido

Manufacturing & Industrial Engineering Faculty Publications

Las fresas son un alimento importante en Latinoamérica debido a sus componentes químicos, puesto que son una considerable fuente de calorías y polifenoles. Estos elementos son útiles por su capacidad antioxidante y otras propiedades beneficiosas para la salud. Sin embargo, la presión y la temperatura pueden llegar a afectar la integridad molecular de estos componentes, por lo tanto, en el proceso de producción de diferentes productos basados en fresas, se requiere estudiar las propiedades termoquímicas de los diferentes polifenoles presentes en esta fruta. Para ello, se extrajeron datos de las principales familias de polifenoles, antocianinas, flavanoles, flavonoles, ácidos hidroxibenzoicos y …

Nutritional Characteristics, Microbial Loads And Consumer Acceptability Of Cookies Enriched With Insect (Ruspolia Differens) Meal, Brian O. Ochieng, Joseph O. Anyango, Fathiya M. Khamis, Sunday Ekesi, James Peter Egonyu, Sevgan Subramanian, John M. Nduko, Dorothy Nakimbugwe, Xavier Cheseto, Chrysantus M. Tanga

All Peer-Reviewed Publications

Utilization of Ruspolia differens Serville as functional food ingredient is rapidly gaining popularity. This study evaluated the nutrient quality, microbial safety and consumers’ acceptability of cereal-based cookies fortified with various processed products of R. differens meals. Cookies fortified with blanched, boiled, and toasted R. differens meals had higher protein, fat and energy levels, respectively, than the control cookies. Enrichment of cookies with differentially processed R. differens meals had elevated levels of isoleucine and leucine. Omega-3 fatty acid, methyl (9Z,12Z,15Z)-octadecatrienoate, was detected only in cookies prepared from wheat-insect meals blends. Blanched and boiled R. differens meal significantly (p < 0.05) boosted iron (1.70-folds) and zinc (1.12–1.16-folds) contents of the cookies. The cookie products had reduced Enterobacteriaceae, S. aureus, yeast and mould with permissible exposure limits for human consumption. The overall acceptability of insect-enriched cookie product by male and female respondents ranged between 57 and 80%. The survey revealed that the flavour, colour, mouthfeels and texture of the cookie products were important motivation for consumers to accept grasshoppers as a food source. Further research on the flavour of cookie products enriched with grasshopper meal would be required to increase acceptability to market-driven consumer appealing food products.

Lonnie Burt, Lonnie Burt

Oral History Project (all interviews)

Lonnie Burt recently retired as the Senior Food & Child Nutrition Services Director for the Hartford Public Schools where she oversaw the school meal program, including Breakfast, Lunch, Afterschool Snacks, At-Risk Supper, Summer Feeding and the Fresh Fruit and Vegetable Program Grant. She has worked in Child Nutrition for the nearly 35 years and has been in Hartford since 2004. Lonnie also works as an Adjunct Professor for Manchester Community College where she teaches classes in Nutrition, Human Resources, and Food Service Safety and Sanitation for the Hospitality Program. Lonnie is a Registered Dietitian who earned a Bachelor’s Degree in …