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Full-Text Articles in Life Sciences

Systematic Approach To Food Safety Education On The Farm, Angela Shaw, Catherine Strohbehn, Linda Naeve Dec 2015

Systematic Approach To Food Safety Education On The Farm, Angela Shaw, Catherine Strohbehn, Linda Naeve

Food Science and Human Nutrition Publications

Food safety education from farm to end user is essential in the mitigation of food safety concerns associated with fresh produce. Iowa State University developed a multi-disciplinary three-level sequential program ("Know," "Show," "Go") to provide a holistic approach to food safety education. This program provides knowledge on GAP (Know); guides development and documentation of food safety practices (Show); and aids in grower's readiness for third party auditing (Go). Evaluations suggest this program is effective in changing long term food safety knowledge, attitude, and behaviors. The multi-disciplinary sequential approach can be used by other Extension programs to reach.


"Clickers" And Haccp: Educating A Diverse Food Industry Audience With Technology, Angela M. Shaw, Aubrey F. Mendonca, Aura Daraba Dec 2015

"Clickers" And Haccp: Educating A Diverse Food Industry Audience With Technology, Angela M. Shaw, Aubrey F. Mendonca, Aura Daraba

Food Science and Human Nutrition Publications

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasoning's for not passing the final examination. Clicker technology has been shown to improve knowledge transfer to students in various classroom settings. Incorporation of mock final examination questions using Clickers into a traditional HACCP course has been shown in a small pilot study to increase the pass rate.


Synergistic Effect Of Surfactants And Silica Nanoparticles On Oil Recovery From Condensed Corn Distillers Solubles (Ccds), Lei Fang, Tong Wang, Buddhi P. Lamsal Dec 2015

Synergistic Effect Of Surfactants And Silica Nanoparticles On Oil Recovery From Condensed Corn Distillers Solubles (Ccds), Lei Fang, Tong Wang, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Most of the oil in condensed corn distillers solubles (CCDS) is in an emulsified form and centrifugation alone is not sufficient to recover the oil in high yield. The synergistic effect between non-ionic surfactants (Tween® 80 and Span® 80) and silica nanoparticles (hydrophilic and hydrophobic) on oil recovery was investigated using 3 batches of commercial CCDS. The use of surfactant mixture with Hydrophilic-Lipophilic-Balance (HLB) value of 9.7 led to the highest oil recovery. Tween® 80/silica and surfactant mixture (HLB 9.7)/silica recovered 5–10% more oil compared with the control groups. However, Span®80/silica was not ...


Addition Of Cellulolytic Enzymes And Phytase For Improving Ethanol Fermentation Performance And Oil Recovery In Corn Dry Grind Process, P. Luangthongkam, L. Fang, A. Noomhorm, Buddhi P. Lamsal Dec 2015

Addition Of Cellulolytic Enzymes And Phytase For Improving Ethanol Fermentation Performance And Oil Recovery In Corn Dry Grind Process, P. Luangthongkam, L. Fang, A. Noomhorm, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Application of hydrolytic and other enzymes for improving fermentation performance and oil recovery in corn dry-grind process was optimized. Non-starch polysaccharide enzymes (BluZy-P XL; predominantly xylanase activity) were added at stages prior to fermentation at optimum conditions of 50 ◦C and pH 5.2 and compared with conventional fermentation (30 ◦C, pH 4.0). Enzyme applications resulted in faster ethanol production rates with a slight increase in yield compared to control. The thin stillage yield increased by 0.7–5% w/w wet basis with corresponding increase in solids content with enzyme treatment after liquefaction. The oil partitioned in thin ...


Determination Of The Gelation Mechanism Of Freeze–Thawed Hen Egg Yolk, Carmen Au, Nuria C. Acevedo, Harry T. Horner, Tong Wang Nov 2015

Determination Of The Gelation Mechanism Of Freeze–Thawed Hen Egg Yolk, Carmen Au, Nuria C. Acevedo, Harry T. Horner, Tong Wang

Food Science and Human Nutrition Publications

A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and ...


Promoting Awareness Of Snap Among Iowans Age 50+ With The Wellness And Independence Through Nutrition (Win) Program, Sarah L. Francis, Katelyn Oates, Ann Heuer Oct 2015

Promoting Awareness Of Snap Among Iowans Age 50+ With The Wellness And Independence Through Nutrition (Win) Program, Sarah L. Francis, Katelyn Oates, Ann Heuer

Food Science and Human Nutrition Publications

Iowans age 50+ with limited income are at higher risk of poor nutritional status and could benefit from SNAP. The Wellness and Independence through Nutrition (WIN) program aims to increase awareness of SNAP and how it can help maintain good health for Iowans age 50+ in counties where SNAP enrollment is low through both direct and indirect outreach sessions. The program focuses on the benefits of SNAP. Evaluations suggest the WIN program is effective in increasing SNAP awareness, SNAP benefits (e.g., health), and potential economic impact (approximately $162,500).


Green Tea Consumption Reduces Oxidative Stress In Parkinson’S Disease Patients, D. Chen, Y. Zhou, K. E. Lyons, R. Pahwa, Manju B. Reddy Jun 2015

Green Tea Consumption Reduces Oxidative Stress In Parkinson’S Disease Patients, D. Chen, Y. Zhou, K. E. Lyons, R. Pahwa, Manju B. Reddy

Food Science and Human Nutrition Publications

Oxidative stress is one of the underlying causes of Parkinson’s disease (PD). Because of its antioxidant effect, we hypothesize that green tea consumption (3 cups daily for 3 months) would improve antioxidant status and reduces oxidative damage in Parkinson’s disease. Fifteen subjects who were within the first five years of PD, on stable PD medication, and not regular green tea consumers were recruited. Iron status, oxidative stress and PD status were evaluated before and after 3 months of green tea consumption. Hemoglobin, serum iron, iron saturation and ferritin concentrations were used to assess iron status. Antioxidant enzymes including ...


Sequential Online Wellness Programming Is An Effective Strategy To Promote Behavior Change, Lindsay R. Macnab, Sarah L. Francis Apr 2015

Sequential Online Wellness Programming Is An Effective Strategy To Promote Behavior Change, Lindsay R. Macnab, Sarah L. Francis

Food Science and Human Nutrition Publications

The growing number of United States youth and adults categorized as overweight or obese illustrates a need for research-based family wellness interventions. Sequential, online, Extension-delivered family wellness interventions offer a time- and cost-effective approach for both participants and Extension educators. The 6-week, online Healthy Families Challenge (HFC) resulted in increased daily fruit and vegetable servings and leisure-time physical activity. These findings suggest that an Extension-delivered, sequential, online family wellness program is an effective education strategy.


Probiotic Potential And Antimicrobial Activity Of Enterococcus Faecium Isolated From Chicken Caecal And Fecal Samples, Salma H. Abu Hafsa, Aubrey F. Mendonca, Byron F. Brehm-Stecher, A. A. Hassan, S. A. Ibrahim Apr 2015

Probiotic Potential And Antimicrobial Activity Of Enterococcus Faecium Isolated From Chicken Caecal And Fecal Samples, Salma H. Abu Hafsa, Aubrey F. Mendonca, Byron F. Brehm-Stecher, A. A. Hassan, S. A. Ibrahim

Food Science and Human Nutrition Publications

Enterococci are important inhabitants of the animal intestine and are widely used in probiotic products. A probiotic strain is expected to possess several desirable properties in order to exert beneficial effects. Therefore, the objective of this study was to isolate, characterize and identify Enterococcus sp. from chicken cecal and fecal samples to determine potential probiotic properties. Enterococci were isolated from chicken ceca and feces of thirty three clinically healthy chickens from a local farm. In vitro studies were performed to assess antibacterial activity of the isolated LAB (using agar well diffusion and cell free supernatant broth technique against Salmonella enterica ...


Supplementation Of Laying-Hen Feed With Annatto Tocotrienols And Impact Of Α-Tocopherol On Tocotrienol Transfer To Egg Yolk, Hannah Hansen, Tong Wang, David Dolde, Hongwei Xin, Kenneth J. Prusa Feb 2015

Supplementation Of Laying-Hen Feed With Annatto Tocotrienols And Impact Of Α-Tocopherol On Tocotrienol Transfer To Egg Yolk, Hannah Hansen, Tong Wang, David Dolde, Hongwei Xin, Kenneth J. Prusa

Food Science and Human Nutrition Publications

Hens can efficiently transfer nutrients from their feed to the eggs. Tocotrienols (T3s) have various health benefits including lowering cholesterol. Annatto is the only known source of T3s without the presence of α-tocopherol; hence it can be used to study T3 transfer without the interference of α-tocopherol. In this study, hens were fed diets for 7 weeks containing annatto at 100, 500, or 2000 ppm (by weight) and also 2000 ppm annatto with 200, 600, or 1000 ppm of added α-tocopherol to study the effect of α-tocopherol on transfer of T3s. No significant differences were found in egg production or ...


Microalgae Lipid Characterization, Linxing Yao, Jose A. Gerde, Show-Ling Lee, Tong Wang, Abdel Kamel Harrata Jan 2015

Microalgae Lipid Characterization, Linxing Yao, Jose A. Gerde, Show-Ling Lee, Tong Wang, Abdel Kamel Harrata

Food Science and Human Nutrition Publications

To meet the growing interest of utilizing microalgae biomass in the production of biofuels and nutraceutical and pharmaceutical lipids, we need suitable analytical methods and a comprehensive database for their lipid components. The objective of the present work was to demonstrate methodology and provide data on fatty acid composition, lipid class content and composition, characteristics of the unsaponifiables, and type of chlorophylls of five microalgae. Microalgae lipids were fractionated into TAG, FFA, and polar lipids using TLC, and the composition of fatty acids in total lipids and in each lipid class, hydrocarbons, and sterols were determined by GC-MS. Glyco- and ...


Egcg Protects Against 6-Ohda-Induced Neurotoxicity In A Cell Culture Model, Dan Chen, Anumantha G. Kanthasamy, Manju B. Reddy Jan 2015

Egcg Protects Against 6-Ohda-Induced Neurotoxicity In A Cell Culture Model, Dan Chen, Anumantha G. Kanthasamy, Manju B. Reddy

Food Science and Human Nutrition Publications

Background. Parkinson’s disease (PD) is a progressive neurodegenerative disease that causes severe brain dopamine depletion. Disruption of iron metabolism may be involved in the PD progression. Objective. To test the protective effect of (−)-epigallocatechin-3-gallate (EGCG) against 6-hydroxydopamine- (6-OHDA-) induced neurotoxicity by regulating iron metabolism in N27 cells. Methods. Protection by EGCG in N27 cells was assessed by SYTOX green assay, MTT, and caspase-3 activity. Iron regulatory gene and protein expression were measured by RT-PCR and Western blotting. Intracellular iron uptake was measured using 55Fe. The EGCG protection was further tested in primary mesencephalic dopaminergic neurons by immunocytochemistry. Results. EGCG ...


Effect Of Maternal Cigarette Smoking On Newborn Iron Stores, Irina B. Pateva, Elizabeth H. Kerling, Manju B. Reddy, Dan Chen, Susan E. Carlson, Jakica Tancabelic Jan 2015

Effect Of Maternal Cigarette Smoking On Newborn Iron Stores, Irina B. Pateva, Elizabeth H. Kerling, Manju B. Reddy, Dan Chen, Susan E. Carlson, Jakica Tancabelic

Food Science and Human Nutrition Publications

Background: Maternal smoking has been known to have a negative impact on the well being of the developing fetus. Prenatal smoking has been associated with premature births, low birth weight and with certain birth defects. Small research studies have also found a negative correlation between maternal smoking and neonatal body iron. Objectives: To study and compare the relationship between maternal and infants’ body iron in smokers and non-smokers in a large matched-pair cohort. Methods: This was a prospective cohort study involving 144 mothers – 72 smokers and 72 non-smokers and their respective infants. Samples were obtained from maternal and infants’ cord ...