Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

University of Tennessee, Knoxville

2009

Articles 1 - 6 of 6

Full-Text Articles in Life Sciences

The Casein Micelle As An Encapsulation System For Triclosan: Methods Of Micelle Dissociation, Encapsulation, Release, And In Vitro Delivery, Adrienne L. Roach Dec 2009

The Casein Micelle As An Encapsulation System For Triclosan: Methods Of Micelle Dissociation, Encapsulation, Release, And In Vitro Delivery, Adrienne L. Roach

Doctoral Dissertations

This dissertation reports on the use of the casein micelle as an encapsulation and potential delivery system for a low molecular weight hydrophobic compound, triclosan. The ability of the casein micelle to serve in this capacity was tested in a series of experiments investigating: 1) micelle dissociation to expose hydrophobic binding sites of interaction, 2) encapsulation of triclosan, 3) the release of triclosan under various conditions, and 4) the intercellular delivery of triclosan to human liver cells in vitro for the inactivation of a malaria-causing parasite. Casein micelle dissociation and reassociaiton was achieved through high pressure homogenization and solvent-mediated pressure-induced ...


Casein Micelles From Bovine Milk: Ethanol Induced Changes In Hydrophobicity And Interaction With Native Whey Proteins, Raymundo Trejo Dec 2009

Casein Micelles From Bovine Milk: Ethanol Induced Changes In Hydrophobicity And Interaction With Native Whey Proteins, Raymundo Trejo

Masters Theses

Caseins, in the form of micelles, are the most abundant milk protein. The nature of these micelles is still not fully understood and several models have been proposed. The first chapter discusses this topic, along with the importance of milk proteins to the food industry, and their allergenic properties.

In the second chapter the changes in the hydrophobicity of dissociated casein micelles are explored. As new applications for milk proteins are discovered, it becomes more important to understand their physicochemical properties when subjected to different treatments. It has been reported that casein micelles disassociate when heated in the presence of ...


Survival Of Salmonella Strains In Ground Beef Containing Varying Fat Contents And Heated At Varying Calculated Lethalities, Christopher Jerome Williams Dec 2009

Survival Of Salmonella Strains In Ground Beef Containing Varying Fat Contents And Heated At Varying Calculated Lethalities, Christopher Jerome Williams

Masters Theses

Americans consume 28 lbs of ground beef annually. Beef can become contaminated with Salmonella during the initial slaughter process. Whole cuts of meat are ground into other products and the contamination spreads. This increases the risk of food borne illness for many Americans that consume ground beef products. The purpose of this study is to determine if adequate microbial destruction of Salmonella populations in ground beef of different fat levels can be achieved at temperatures that are lower than government guidelines.

Ground beef was inoculated with a four-strain mixture of Salmonella. Three fat levels of ground beef were used (10 ...


Commercial Household Disinfectant Inactivation Of Bacillus Cereus Spores On Fruit And Vegetable Surfaces, Helen Kerr Aug 2009

Commercial Household Disinfectant Inactivation Of Bacillus Cereus Spores On Fruit And Vegetable Surfaces, Helen Kerr

Masters Theses

Studies were conducted to test the efficacy of several common household products containing antimicrobial compounds for inactivating spores of Bacillus cereus, as a surrogate for B. anthracis, on fresh fruit or vegetables. Additionally, the effect of storage time on hypochlorite activity of household products was determined. Bacillus cereus ATCC 33018 and ATCC 49064 were used in a cocktail for all tests. Household disinfectant and/or cleaning products with potential for sanitization were purchased in a retail market and were selected based upon efficacy against B. cereus in previous tests in milk. The active components were NaOCl, HCl or H2 ...


Volume 6, Number 2 (2009), Ut Institute Of Agriculture Jan 2009

Volume 6, Number 2 (2009), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

  • Developing Safer Sports Turfs


Volume 6, Number 1 (2009), Ut Institute Of Agriculture Jan 2009

Volume 6, Number 1 (2009), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

  • Innovations in Learning