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Full-Text Articles in Life Sciences

Relationship Of Electronic Nose Analyses And Sensory Evaluation Of Vegetable Oils During Storage, N. Shen, S. Moizuddin, L. Wilson, Susan A. Duvick, Pamela J. White, Linda M. Pollak Sep 2001

Relationship Of Electronic Nose Analyses And Sensory Evaluation Of Vegetable Oils During Storage, N. Shen, S. Moizuddin, L. Wilson, Susan A. Duvick, Pamela J. White, Linda M. Pollak

Food Science and Human Nutrition Publications

Off-flavors associated with oxidized oils make it difficult to recruit sensory panelists to evaluate the oils. Using an instrument called the “electronic nose” to monitor the formation of volatile compounds associated with off-flavors could help to interpret oil oxidation studies in part to supplement human sensory panels. No published studies evaluate the correlation of oil oxidation sensory data and “electronic nose” analyses. Therefore, this project was designed to determine the correlation between sensory evaluation and “electronic nose” analyses. Canola, corn, and soybean oils were stored at 60°C in the dark until sufficiently oxidized. On days 0, 3, 6, 9 ...


Reaction Of Fumonisin With Glucose Prevents Promotion Of Hepatocarcinogenesis In Female F344/N Rats While Maintaining Normal Hepatic Sphinganine/Sphingosine Ratios, Hongjun Liu, Yun Lu, Joseph S. Haynes, Joan E. Cunnick, Patricia A. Murphy, Suzanne Hendrich Jul 2001

Reaction Of Fumonisin With Glucose Prevents Promotion Of Hepatocarcinogenesis In Female F344/N Rats While Maintaining Normal Hepatic Sphinganine/Sphingosine Ratios, Hongjun Liu, Yun Lu, Joseph S. Haynes, Joan E. Cunnick, Patricia A. Murphy, Suzanne Hendrich

Food Science and Human Nutrition Publications

The reaction of th e primar y am ine of fumonisin B1 (FB1) with glucose was hypoth esized to detoxify th is mycotoxin. Eight y 10-day-old fema le F344/N rat s were injected intra peritoneally with dieth ylnitrosam ine (DEN; 15 mg/kg of body weig ht). At 4 wee ks of age, th e wean ed rat s were ran domly assigned to one of four tr eatm ent groups with 20 rat s each. At 9 wee ks of age, four rat s from each tr eatm ent group were kille d. At 12 wee ks, anoth ...


Selection For Greater Β-Glucan Content In Oat Grain, C. T. Cervantes-Martinez, Kenneth J. Frey, Pamela J. White, D. M. Wesenberg, J. B. Holland Jul 2001

Selection For Greater Β-Glucan Content In Oat Grain, C. T. Cervantes-Martinez, Kenneth J. Frey, Pamela J. White, D. M. Wesenberg, J. B. Holland

Food Science and Human Nutrition Publications

Oat (Avena sativa L.) β-glucan lowers serum cholesterol in humans. Development of oat cultivars with greater groat (caryopsis) β-glucan content would increase the nutritional and economic value of the crop. The objectives of this experiment were to evaluate the response to phenotypic selection among individual S0 plants for greater groat β-glucan content in two genetically broad-based populations; to compare selected experimental lines to standard check cultivars; and to estimate genetic variances and heritabilities and to test for nonadditive genetic variance for β-glucan content. We measured groat β-glucan contents of check cultivars and parental lines and random S0:1 ...


Optimizing The Oil Extraction/Water Adsorption Step In Sequential Extraction Processing Of Corn, Kathrine V. Miller, Mila P. Hojilla-Evangelista, Lawrence A. Johnson Jul 2001

Optimizing The Oil Extraction/Water Adsorption Step In Sequential Extraction Processing Of Corn, Kathrine V. Miller, Mila P. Hojilla-Evangelista, Lawrence A. Johnson

Food Science and Human Nutrition Publications

The Sequential Extraction Process (SEP) uses ethanol to extract oil and protein from cracked, flaked, and dried corn, and the corn simultaneously dehydrates the ethanol. The optimum conditions to reduce zein extraction in the oil extraction/water adsorption step of SEP involved a single–pass system using 15 length/diameter ratio extraction cells, 30% hexanes: 70% ethanol, and 56C extraction temperature, which improved the efficiencies of oil extraction from the corn and moisture adsorption from the ethanol. The extract contained only 0.1% protein in the desolventized solids. The moisture content of the solvent was reduced to 1.03%, and ...


Thermal Properties And Paste And Gel Behaviors Of Starches Recovered From Accessions Used In The Germplasm Enhancement Of Maize Project, S.K. Singh, L. A. Jonhson, Pamela J. White, Jay-Lin Jane, Linda M. Pollak May 2001

Thermal Properties And Paste And Gel Behaviors Of Starches Recovered From Accessions Used In The Germplasm Enhancement Of Maize Project, S.K. Singh, L. A. Jonhson, Pamela J. White, Jay-Lin Jane, Linda M. Pollak

Food Science and Human Nutrition Publications

The objective of this study was to screen starches recovered from the corn accessions used in the Germplasm Enhancement of Maize (GEM) project for unusual thermal properties and paste and gel behaviors, so that they could be exploited in corn breeding programs to enhance traits important to corn utilization. In general, the values for gelatinization temperatures and peak height indices were greater, but heat of gelatinization values were less for the starches recovered from the GEM accessions (particularly BRA 052051 (SE 32)) than for starches from commercial Dent corn hybrids (11.3 vs. 13.6 J/g). Generally, retrogradation properties ...


Seed Physiological Performance Of Soybeans With Altered Saturated Fatty Acid Contents, Tong Wang, Teresa Harp, Earl G. Hammond, Joseph S. Burris, Walter R. Fehr Mar 2001

Seed Physiological Performance Of Soybeans With Altered Saturated Fatty Acid Contents, Tong Wang, Teresa Harp, Earl G. Hammond, Joseph S. Burris, Walter R. Fehr

Food Science and Human Nutrition Publications

Soybean (Glycine max (L.) Merr.) seeds with elevated or reduced percentages of palmitate and elevated percentages of stearate were compared with seeds of typical composition in tests for germination, seedling growth rate and leachate conductivity. In general, seeds with altered compositions did well in these physiological tests, but their vigour tended to be negatively correlated with the percentages of stearate and palmitate in various lipid classes.