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Full-Text Articles in Life Sciences

Whey Proteins Cross-Linked By Transglutaminase Or Glycated With Maltodextrin: Physicochemical Bases Of The Improved Heat Stability, Wan Wang Dec 2013

Whey Proteins Cross-Linked By Transglutaminase Or Glycated With Maltodextrin: Physicochemical Bases Of The Improved Heat Stability, Wan Wang

Doctoral Dissertations

Whey protein, as a byproduct in cheese manufacturing, is an ideal source for producing ready-to-drink protein beverages for different market demands, attributed to its high content of essential amino acids and versatile functionalities, bland flavor and good digestibility. Whey protein is a mixture of proteins, which can be categorized into whey protein concentrate (WPC) with a protein content of 50~80% and whey protein isolate (WPI) with a protein content higher than 90%, depending on different separation techniques. Thermal processing is required to ensure microbiological safety and quality of dairy products, leading to denaturation of whey proteins, especially at pH ...


Design And Development Of Seed Hydration Analyzing Device And Its Utilization In Studying Cereal And Legume Hydration, Vinay Kumar Mannam Dec 2013

Design And Development Of Seed Hydration Analyzing Device And Its Utilization In Studying Cereal And Legume Hydration, Vinay Kumar Mannam

Doctoral Dissertations

Cereals and legumes are important sources of vegetable-based human nutrition. Together they account for 48.6 % of protein and 8.7 % carbohydrate consumption around the world. During preparation, majority of these agricultural staples are re-hydrated to aid in their digestibility, palatability and the bio-availability of the nutrients.

Study of hydration kinetics of cereals and legumes is an important and valuable necessity for industry and academia to understand and gain insights into seed hydration characteristics. An automatic seed hydration analyzing system is developed as a solution for lack of instruments with broad capabilities to study variety of seed properties. The device ...


Inhibition Of Spoilage Yeasts Using Spice Essential Oils And Their Components, Audra Ann Wallis Dec 2013

Inhibition Of Spoilage Yeasts Using Spice Essential Oils And Their Components, Audra Ann Wallis

Masters Theses

Clove bud, cinnamon bark, and thyme oil, along with their components cinnamaldehyde, cinnamic acid, eugenol, carvacrol, and thymol, are widely acknowledged to have antimicrobial properties against bacteria. However, less is know about the inhibitory properties of essential oil components against spoilage yeasts. In this study a minimum inhibitory concentration (MIC) for these essential oils and components was determined using an agar dilution assay for Torulaspora delbrueckii, Candida krusei, Schizosaccharomyces pombe and Zygosaccharomyces bailii. The efficacy of essential oil components eugenol, carvacrol, cinnamaldehyde and thymol then were evaluated in a model salad dressing. The MIC against all yeasts for cinnamaldehyde and ...


Antimicrobial Activity Of Essential Oils And Their Components Against Lactic Acid Bacteria, Laurel Dunn Gann Dec 2013

Antimicrobial Activity Of Essential Oils And Their Components Against Lactic Acid Bacteria, Laurel Dunn Gann

Masters Theses

Efficacy of plant essential oils against spoilage lactic acid bacteria was examined using two different study methods with the goal of determining minimum inhibitory (MIC) and minimum lethal concentrations (MLC) of the essential oils. The initial study included the incorporation of the essential oils, or their major constituents, into agar to allow uniform dispersion of the substance throughout an agar surface. Individual cultures of nine lactic acid bacteria species (Pediococcus acidilactici, Pediococcus damnosus, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc citrovorum) were spot inoculated onto de Man, Rogosa, and Sharpe (MRS) agar containing ...


Aqueous Extracts Of Hibiscus Sabdariffa As Antimicrobials In Foods, Kristen Liane Higginbotham Dec 2013

Aqueous Extracts Of Hibiscus Sabdariffa As Antimicrobials In Foods, Kristen Liane Higginbotham

Masters Theses

Hibiscus sabdariffa L. is a tropical shrub species cultivated in multiple countries and is mainly produced for its red calyces that are used for a tea beverage. Aqueous, lyophilized extracts of Hibiscus were examined for their chemical composition and antimicrobial activity against Escherichia coli O157:H7, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), and Listeria monocytogenes.

Lyophilized, dialyzed extracts of commercially aquired calyces were examined in microbiological medium and milk at various fat levels for antimicrobial activity against E. coli O157:H7 and S.aureus. Extracts were either filtered or autoclaved to sterilize and tested in microbiological medium. Autoclaved extracts were ...


Transparent Dispersions Of Milk Fat-Based Solid Lipid Nanoparticles For Delivery Of Beta-Carotene, Linhan Zhang Aug 2013

Transparent Dispersions Of Milk Fat-Based Solid Lipid Nanoparticles For Delivery Of Beta-Carotene, Linhan Zhang

Masters Theses

Solid lipid nanoparticles (SLNs) are a category of delivery systems applicable to various bioactive compounds in the food industry. Compared to conventional emulsions that have a fluidic oil phase, the mobility and release of bioactive compounds can be controlled by encapsulation in the solid lipid matrix with appropriate properties. Common approaches of preparing SLNs are high energy methods and solvent evaporation methods, which have can lead to degradation of compounds during processing and residues of organic solvent, respectively. In this thesis, a low energy approach based on the phase inversion temperature method has been used to prepare SLNs based on ...


A Comparison Of Salmonella Enterica Serovars: Are Prevalence, Virulence And Responses To Environmental Conditions Serovar Or Strain Dependent?, Nan Zhang Aug 2013

A Comparison Of Salmonella Enterica Serovars: Are Prevalence, Virulence And Responses To Environmental Conditions Serovar Or Strain Dependent?, Nan Zhang

Masters Theses

Salmonella are considered the leading cause of foodborne illnesses with frequent outbreaks in United States. While more than 2500 serovars have been identified, Salmonella Typhimurium and Salmonella Enteritidis are primarily responsible for most human infections while Salmonella Kentucky and Salmonella Heidelburg are currently the most prevalent serovars associated with poultry contamination. The relationship between virulence and prevalence is not fully understood, but may be a result of environmental stress exposure such as acid stress. In this research, organic acid (acetate) and inorganic acid (hydrogen chloride) were applied to 15 different serovars isolated from human infections or poultry. The growth curves ...


Volume 10, Number 1 (Spring/Summer 2013), Ut Institute Of Agriculture Jul 2013

Volume 10, Number 1 (Spring/Summer 2013), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

  • The four pillars of the Institute of Agriculture
  • Alumna forges partnership amid Waldo Canyon fire
  • Fishery biologists revive a river


Chemical Disinfectants For Inactivation Of Human Norovirus Surrogates, Cong Cao May 2013

Chemical Disinfectants For Inactivation Of Human Norovirus Surrogates, Cong Cao

Masters Theses

Human noroviruses (HNoVs) are considered the leading cause of acute non-bacterial gastroenteritis worldwide. Effective chemical disinfectants to inactivate HNoVs are needed. Since HNoVs cannot be cultivated in the lab, cultivable surrogates, feline calicivirus (FCV-F9) and murine norovirus (MNV-1), are used to determine inactivation using infectivity plaque assays. This study aimed to: 1) determine the ability of benzalkonium chloride (BAC) and potassium peroxymonosulfate (KPMS) to inactivate FCV-F9 and MNV-1 in vitro using suspension and carrier tests under clean and simulated dirty (5% fetal bovine serum) conditions over 1 h at room temperature; 2) determine inactivation of FCV-F9 and MNV-1 in suspension ...


Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer Jan 2013

Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer

Food, Nutrition and Food Safety

No abstract provided.


Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount Jan 2013

Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount

Food, Nutrition and Food Safety

No abstract provided.


Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production, Khoa Dang Nguyen Jan 2013

Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production, Khoa Dang Nguyen

Faculty Publications and Other Works -- Chemical and Biomolecular Engineering

Astaxanthin, the “king of carotenoids” has been widely used as an animal feed additive for several decades, mainly in the aquaculture industry. Recent studies have led to its emergence as a potent antioxidant available for human consumption. Traditionally it has been chemically synthesized, but the recent market interest has generated interests in producing it naturally via yeast (Phaffia rhodozyma) fermentation, or algal (Haematococcus pluvialis) induction. This work aims to compare these production processes and their impact on the economical, environmental, and societal scale. We also look at the attempts of increasing production yields by altering various parameters during all three ...