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Food Science

University of Tennessee, Knoxville

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Articles 1 - 5 of 5

Full-Text Articles in Life Sciences

Developing A Hands-On Food Science Curriculum With Bilingual, Elementary-Aged, Hispanic Heritage Students, Jaime Leia Ragos May 2019

Developing A Hands-On Food Science Curriculum With Bilingual, Elementary-Aged, Hispanic Heritage Students, Jaime Leia Ragos

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

In the United States alone there are over 48 million cases of foodborne illness, with most of these cases deriving from food cooked in the home (Young 2016). Many themes have been assessed such as confidence, knowledge, habits, taste in food preferences, and societal/social influences (Young 2016). However, when food safety curricula are targeted toward younger populations, including young adults and children, attitudes and behavior change (Mullan 2018 and Young 2016). As there is a lack in home economics education in today’s current curriculum, students and their families may not know food safety behaviors (Finch 2005; Young 2016 ...


Impact Of Ultrasonication On Physicochemical Properties And Digestibility Of Sorghum Starch, Zhihong Wang May 2018

Impact Of Ultrasonication On Physicochemical Properties And Digestibility Of Sorghum Starch, Zhihong Wang

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Sorghum, a highly nutritious grain, is usually not considered as a main staple in many families because it is not as easy to be digested as other grains such as rice or maize. But recent studies of ultrasonication shed a light on potential utilization of this world’s fifth important cereal other than being raw material source of biofuel or liquor. This experiment was meant to compare the differences between unsonicated and sonicated sorghum starch in terms of their physical chemical properties and digestion ability. Despite their similarities in shapes under microscopes and their thermal properties, but sonicated sorghum starch ...


Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom May 2018

Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Momordica charantia is a perennial plant with reported health benefits. Food-derived molecules, like the novel peptide BG-4 found in Momordica charantia, have been shown to have anticancer properties by promoting apoptosis in colon cancer cells. Ovarian cancer (OVCA) is the deadliest form of all gynecological cancers. The high fatality rate of OVCA is due to late presentation of the disease, cancer persistence, and recurrence in patients. The objective of this study was to determine the ability of BG-4 to cause cytotoxicity to ovarian cancer cells (A27801AP and COV318) and determine the mechanism involved by measuring proteins associated with apoptosis. BG-4 ...


Sorghum Phenolic Extracts: Chemical Characterization And Biological Activity Determination, James Jordan Bradwell Aug 2016

Sorghum Phenolic Extracts: Chemical Characterization And Biological Activity Determination, James Jordan Bradwell

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Red sorghum contains phytochemicals such as 3-deoxyanthocyanidins and flavonoids with reported health benefits. The objective was to determine the chemical composition of sorghum phenolic extracts that were extracted with acidified methanol and separated into co-pigments and anthocyanin fraction by chromatographic procedure. In addition, the ability of sorghum extract to modify activation of the inflammasomes, a macromolecular protein complex involved in several malignancies, was evaluated. The total polyphenols, total flavonoids and total anthocyanins of the sorghum phenolic extract was quantified and phenolic profile was determined by high performance liquid chromatography. The ability to modify the inflammasomes was evaluated using THP-1 human ...


Stability Of Sorgum Bicolor Alcoholic Extract As Affected By Ph And Temperature, James Jordan Bradwell Apr 2016

Stability Of Sorgum Bicolor Alcoholic Extract As Affected By Ph And Temperature, James Jordan Bradwell

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Storage stability of Sorghum bicolor alcoholic extract as affected by pH and temperature

Jordan Bradwell, Philipus Pangloli, Vermont P Dia

Department of Food Science and Technology, University of Tennessee Institute of Agriculture, Knoxville TN

Red sorghum contains phytochemicals such as 3-deoxyanthocyanidins and flavonoids with potential application in food as coloring and health promoting agents. The objective was to determine the stability of methanolic and ethanolic extracts of sorghum as affected by pH (2, 4 and 6) and temperature of storage (4 and 22 °C). The following parameters were measured: polyphenol concentration, absorbance at 490 nm and L*, a* and b ...