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Full-Text Articles in Life Sciences

Physical And Chemical Stability Of Fish Oil-In-Water Emulsions Prepared With Preheated Wpi And Maltodextrins, Sutida Watthanapimol Dec 2011

Physical And Chemical Stability Of Fish Oil-In-Water Emulsions Prepared With Preheated Wpi And Maltodextrins, Sutida Watthanapimol

Masters Theses

Fish oil has abundant polyunsaturated fatty acids that are important to health but are oxidized easily during shelf-life storage. Engineering oil/water interfaces of emulsions has been studied extensively, but practical technologies are still demanded by the food industry. Whey proteins aggregate during heating, and the preheated whey protein/aggregate may increase the robustness of interfaces and in turn improve oxidative and physical stability of fish oil emulsions. In this study, whey protein isolate (WPI) solutions were prepared at 0-100 mM NaCl and pH 7.0 and preheated at 85 °C for 5-30 min. The preheated WPI was used to ...


Nano-Dispersing Lipophilic Antimicrobials For Improved Food Safety, Bhavini Dipak Shah Dec 2011

Nano-Dispersing Lipophilic Antimicrobials For Improved Food Safety, Bhavini Dipak Shah

Doctoral Dissertations

Naturally occurring food antimicrobials such as plant essential oils are receiving tremendous interest as intervention systems to enhance microbiological safety and quality. Poor water solubility of essential oils makes it difficult to incorporate them in foods, impacting visual appearance, antimicrobial effectiveness, and possibly organoleptic properties. Engineered nanoscale delivery systems can principally solve these challenges, but those based on low-cost food ingredients and inexpensive and scalable processes are currently scarce. This dissertation presents a simple and scalable two-step technology to prepare nano-delivery systems. The first encapsulation step, based on emulsion-evaporation, involves preparing emulsions composed of an oil phase with thymol or ...


Sp734 Dietary Guidelines 2010 - Selected Messages For Consumers, Betty Greer, Janie Burney, Michelle Vineyard Nov 2011

Sp734 Dietary Guidelines 2010 - Selected Messages For Consumers, Betty Greer, Janie Burney, Michelle Vineyard

Food, Nutrition and Food Safety

Version 2.0


Sp733 Let's Eat For The Health Of It, Betty Greer, Janie Burney, Michelle Vineyard Nov 2011

Sp733 Let's Eat For The Health Of It, Betty Greer, Janie Burney, Michelle Vineyard

Food, Nutrition and Food Safety

Version 1.0


Sp732 Eat Smart: Cooking Basics, Janie Burney Nov 2011

Sp732 Eat Smart: Cooking Basics, Janie Burney

Food, Nutrition and Food Safety

Expanded Food; Nutrition Education Program

Version 3.0


Sp401-H Take The Guesswork Out Of Roasting A Turkey, Janie Burney Nov 2011

Sp401-H Take The Guesswork Out Of Roasting A Turkey, Janie Burney

Food, Nutrition and Food Safety

Version 3.0


Pb1420 A Quick Guide To Safe Food Handling, Janie Burney Oct 2011

Pb1420 A Quick Guide To Safe Food Handling, Janie Burney

Food, Nutrition and Food Safety

Version 2.0


Sp719-H Create A "Brown Bag Special", Carrie Barker Oct 2011

Sp719-H Create A "Brown Bag Special", Carrie Barker

Food, Nutrition and Food Safety

Quick Bites series

Version 2.0


Sp719-G Let's Grow Together, Luke Fisher, Tom Stebbins, Anne Olson Oct 2011

Sp719-G Let's Grow Together, Luke Fisher, Tom Stebbins, Anne Olson

Food, Nutrition and Food Safety

Quick Bite series

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Sp719-F Searching For Savings, Carrie Barker Oct 2011

Sp719-F Searching For Savings, Carrie Barker

Food, Nutrition and Food Safety

Quick Bites series

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Sp719-C Holiday Meals: Never Fear, Carrie Barker Oct 2011

Sp719-C Holiday Meals: Never Fear, Carrie Barker

Food, Nutrition and Food Safety

Quick Bites series

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Sp719-D Plan Meals - Save $$$, Carrie Barker Oct 2011

Sp719-D Plan Meals - Save $$$, Carrie Barker

Food, Nutrition and Food Safety

Quick Bites series

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Sp719-E Explore The Magic Of Color, Carrie Barker Oct 2011

Sp719-E Explore The Magic Of Color, Carrie Barker

Food, Nutrition and Food Safety

Quick Bites series

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Sp719-A Let The Food Label Be Your Guide Through The Grocery Store Jungle, Carrie Barker Oct 2011

Sp719-A Let The Food Label Be Your Guide Through The Grocery Store Jungle, Carrie Barker

Food, Nutrition and Food Safety

Quick Bites series

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Sp719-B Unit Pricing: Compare Apples To Apples, Carrie Barker Oct 2011

Sp719-B Unit Pricing: Compare Apples To Apples, Carrie Barker

Food, Nutrition and Food Safety

Quick Bites series

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Pb1591 Food And Safety At Home, School And When Eating Out, Janie Burney Aug 2011

Pb1591 Food And Safety At Home, School And When Eating Out, Janie Burney

Food, Nutrition and Food Safety

An activity book for children to color.

Version 3.0


Sp712 Is It Done Yet?, Janie Burney Aug 2011

Sp712 Is It Done Yet?, Janie Burney

Food, Nutrition and Food Safety

You can't tell by looking. Use a food thermometer to be sure.

Version 2.0


The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington Aug 2011

The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington

Masters Theses

Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox ...


Enhancement Of The Antimicrobial Activity Of Eugenol And Carvacrol Against Escherichia Coli O157:H7 By Lecithin In Microbiological Media And Food, Songsong Li Aug 2011

Enhancement Of The Antimicrobial Activity Of Eugenol And Carvacrol Against Escherichia Coli O157:H7 By Lecithin In Microbiological Media And Food, Songsong Li

Masters Theses

Essential oils (EOs) or their isolated components, such as eugenol and carvacrol, have strong antimicrobial activities against both Gram-positive and Gram-negative bacteria and are generally recognized as safe by the FDA. However their hydrophobic properties limit their dispersion and stabilization in aqueous food systems. This requires higher concentrations, which in turn negatively affect the quality of foods. The objective here was to determine the effect of the natural emulsifier lecithin on the antimicrobial activity of eugenol and carvacrol and possible food applications. Escherichia coli K12 and E. coli O157:H7 strains ‘Cider’ and ATCC 43889 were used. Homogenized eugenol and ...


Depolymerization Of Chitosan By High-Pressure Homogenization And The Effect On Antimicrobial Properties, Deidra Shannon Lyons Aug 2011

Depolymerization Of Chitosan By High-Pressure Homogenization And The Effect On Antimicrobial Properties, Deidra Shannon Lyons

Masters Theses

The focus of this study was to look at relationship between polydispersity caused by high pressure homogenization and molecular weight dependent antimicrobial activity of chitosan. It has been shown that chitosan has antimicrobial activity against bacteria, fungi, and viruses. Chitosan is obtained by partial de-N-acetylation of chitin which, consists of a ß 1-4 copolymer of glucosamine and N-acetylglucosamine residues. In this experiment we compared chitosan of sixteen different molecular weights after being processed through a high pressure homogenizer. Processed chitosan (420 kDa average molecular weight, 30% of acetylation) was dissolved in a 1% (v/v) acetic acid in water to ...


Effectiveness Of Different Molecular Weights And Concentrations Of Chitosan On Enteric Viral Surrogates, Robert Hamilton Davis Aug 2011

Effectiveness Of Different Molecular Weights And Concentrations Of Chitosan On Enteric Viral Surrogates, Robert Hamilton Davis

Masters Theses

Chitosan is known to be antibacterial and antifungal, but information on its effectiveness against foodborne viruses is limited. Enteric viruses are a major concern in food safety, especially human noroviruses which are the leading cause of nonbacterial gastroenteritis. The overall goal of this research was to determine the antiviral effectiveness of chitosan. The specific objectives were to determine the effects of molecular weight (MW) and concentration of chitosan against the cultivable enteric viral surrogates, feline calicivirus (FCV-F9), murine norovirus (MNV-1), and bacteriophages (MS2 and phiX174). Purified chitosans (53, 222, 307, 421, ~1,150kDa) were dissolved in water, 1% acetic acid ...


Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang Aug 2011

Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang

Masters Theses

Bacterial spores have remarkable resistance to a variety of harsh conditions, causing spoilage in food industry and becoming the primary bacterial agent in biowarfare and bioterrorism. In this study, inactivation mechanisms of Bacillus amyloliquefaciens (BA) spores by non-thermal plasma (NTP) were investigated by using Fourier-transform infrared spectroscopy (FTIR) as a major tool to exam spores after NTP treatment. Chemometric techniques, such as multivariate classification models based on soft independent modeling of Class Analogy (SIMCA) and Principal Component Analysis (PCA), were employed to identify functional group changes in FTIR spectra. The IR absorbance bands correlated to dipicolinic acid (DPA) decreased after ...


Sp714 Healthy Steps: Food And Physical Activity For Preschoolers, Janie Burney, Carrie Barker Jul 2011

Sp714 Healthy Steps: Food And Physical Activity For Preschoolers, Janie Burney, Carrie Barker

Food, Nutrition and Food Safety

Version 2.0


Volume 8, Number 1 (Spring/Summer 2011), Ut Institute Of Agriculture Jul 2011

Volume 8, Number 1 (Spring/Summer 2011), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

  • Planting a Garden of Hope for Cancer Patients
  • In Smith County, a Community Reinvents Itself
  • Advancing Tennessee Through Strategic Extension


Sp603 Fight Bac! Four Simple Steps To Food Safety, Janie Burney Jun 2011

Sp603 Fight Bac! Four Simple Steps To Food Safety, Janie Burney

Food, Nutrition and Food Safety

Version 2.0


Antimicrobial Activity Of Aqueous Yerba Mate Extracts, Kellie Parks Burris May 2011

Antimicrobial Activity Of Aqueous Yerba Mate Extracts, Kellie Parks Burris

Doctoral Dissertations

Ilex paraguariensis, is used in the preparation of a widely popular tea beverage (Yerba Mate) mainly produced and consumed in the countries of Uruguay, Paraguay, Argentina and Brazil. Dialyzed aqueous extracts were screened for antimicrobial activity against Escherichia coli O157:H7, Staphylococcus aureus, methicillin-resistant S. aureus and S. pseudintermedius, and Pseudomonas syringae pv. tomato.

Using a concentrated extract, S. aureus was found to be the more sensitive to extracts than E. coli O157:H7. Minimum inhibitory concentration (MIC) was defined as the lowest concentration of extract tested that did not allow bacterial growth (inhibition) above the original inoculums of approximately ...


Quality Of Applesauce And Raspberry Puree Applesauce As Affected By Type Of Ascorbic Acid, Calcium Salts And Chelators Under Stress Storage Conditions, Eric Calvin Goan May 2011

Quality Of Applesauce And Raspberry Puree Applesauce As Affected By Type Of Ascorbic Acid, Calcium Salts And Chelators Under Stress Storage Conditions, Eric Calvin Goan

Masters Theses

Applesauce prepared for the US military is processed as MRE (meals-ready-to-eat) in several forms including Type VI - Applesauce with raspberry puree, and Type VII - Carbohydrate enriched applesauce. Production of MRE applesauce starts with commercially prepared and thermally processed applesauce that is further processed by a military contractor. The further processing includes adjusting pH, ºBrix, and ascorbic acid level, packaging into pouches, and again thermally processing. Both types of the MRE applesauce are very much liked by troops, but under stress storage applesauce darkens and its consumption is drastically reduced. The overall goal of this project was to identify additives to ...


Volume 8, Number 2 (Fall/Winter 2011), Ut Institute Of Agriculture Jan 2011

Volume 8, Number 2 (Fall/Winter 2011), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

  • Outreach to African Nation of Lesotho Takes No-till to a New Level
  • UT Center Provides National Training in Food Security
  • Dr. Larry Arrington Arrives as Chancellor