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Characteristics, Functional Properties, And Antioxidant Activities Of Water-Soluble Proteins Extracted From Grasshoppers, Patanga Succincta And Chondracris Roseapbrunner, Niphattha Chatsuwan, Sitthipong Nalinanon, Yuporn Puechkamut, Buddhi P. Lamsal, Praphan Pinsirodom Jan 2018

Characteristics, Functional Properties, And Antioxidant Activities Of Water-Soluble Proteins Extracted From Grasshoppers, Patanga Succincta And Chondracris Roseapbrunner, Niphattha Chatsuwan, Sitthipong Nalinanon, Yuporn Puechkamut, Buddhi P. Lamsal, Praphan Pinsirodom

Food Science and Human Nutrition Publications

Water-soluble proteins extracted from two species of grasshoppers, Patanga succincta (WSPP) and Chondracris roseapbrunner (WSPC), were characterized as well as their functional properties and antioxidant activities were investigated. The extraction yield, on a wet weight basis, was 7.35% and 7.46% for WSPP and WSPC, respectively. The most abundant amino acid in both proteins was glutamic acid, followed by aspartic, alanine, and leucine, in that order. The electrophoretic study revealed that proteins with MW of 29, 42, 50, 69, and 146 kDa were the major protein components in WSPP and WSPC. FTIR analysis showed that those proteins remained their ...


Nutritional, Nutraceutical And Functional Properties Of Soybeans, Suzanne Hendrich Dec 2017

Nutritional, Nutraceutical And Functional Properties Of Soybeans, Suzanne Hendrich

Food Science and Human Nutrition Publications

Soybeans, foods derived from soybeans (e.g., tofu, soymilk, soy infant formula, tempeh) and food and dietary supplement ingredients derived from soybeans (e.g., soybean oil, soybean proteins, isoflavones) have been under intensive research for their health effects especially over the past 25 years. 2 This intensive research derives from the recognition of soybeans as having desirable nutritional properties, containing about twice the protein of other legumes/serving, with good protein quality, such that some soybean protein ingredients have protein digestibility corrected amino acid scores commensurate with proteins thought to be optimal to meet human protein needs (Messina 1999). Soybean ...


Mycotoxins, Suzanne Hendrich Nov 2017

Mycotoxins, Suzanne Hendrich

Food Science and Human Nutrition Publications

Mycotoxins, toxins produced by fungi that commonly contaminate food crops, remain an important global food safety concern. Aflatoxins and fumonisins mainly pose a cancer risk, whereas deoxynivalenol poses a risk to gastrointestinal and immune function. Ochratoxin A poses a risk for kidney disease. Grains and some legumes are the predominant sources of these toxins, but they vary in the range of foods that they contaminate. For example, fumonisins occur mainly in corn, whereas deoxynivalenol is mainly found in wheat, barley and corn. Aflatoxins are mainly found in peanuts and corn. The nature of the fungi that produce each toxin seems ...


Glycemic Response To Black Beans And Chickpeas As Part Of A Rice Meal: A Randomized Cross-Over Trial, Donna M. Winham, Andrea M. Hutchins, Sharon V. Thompson Oct 2017

Glycemic Response To Black Beans And Chickpeas As Part Of A Rice Meal: A Randomized Cross-Over Trial, Donna M. Winham, Andrea M. Hutchins, Sharon V. Thompson

Food Science and Human Nutrition Publications

Legumes, such as black beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.), have a low glycemic index, and may reduce the glycemic load of meals in which they are included. Although the low glycemic response of beans consumed alone has been documented, few studies have examined the glycemic response to traditional food combinations such as black beans and rice or chickpeas and rice. This randomized cross-over study examined the glycemic and insulinemic impact of 50 grams of available carbohydrate from three test meals: plain white rice (control), black beans with rice, and chickpeas with rice among healthy adult women ...


Effect Of Tio2 Nanoparticles On Thermo-Mechanical Properties Of Cast Zein Protein Films, Dattatreya M. Kadam, Mahendra Thunga, Gowrishanker Srinivasan, Sheng Wang, Michael R. Kessler, David A. Grewell, Chenxu Yu, Buddhi P. Lamsal Sep 2017

Effect Of Tio2 Nanoparticles On Thermo-Mechanical Properties Of Cast Zein Protein Films, Dattatreya M. Kadam, Mahendra Thunga, Gowrishanker Srinivasan, Sheng Wang, Michael R. Kessler, David A. Grewell, Chenxu Yu, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Zein protein (ZP) films embedded with core-and-shell nanoparticles, with titanium dioxide as core and silica as shell (TiO2@@SiO2), were prepared by solution-casting method for its effect on mechanical properties. ZP (>90% protein) at 1.5% w/w was prepared in aqueous ethanol solution with addition of TiO2@@SiO2 nanoparticles and sonicated at 0, 16, 80 and 160 μm amplitudes prior to casting on leveled glass plates or petri dishes. The physical and mechanical properties of prepared films were characterized. Storage modulus below the glass transition temperature Tg (∼40 °C) decreased after sonication at all levels. Multiple peaks for DSC ...


Extrusion Modifies Some Physicochemical Properties Of Milk Protein Concentrate For Improved Performance In High‐Protein Nutrition Bars, Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal Aug 2017

Extrusion Modifies Some Physicochemical Properties Of Milk Protein Concentrate For Improved Performance In High‐Protein Nutrition Bars, Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

BACKGROUND Extruded and ground milk protein concentrate powders, specifically those with 800 g kg–1 protein (i.e. MPC80), imparted softness, cohesion and textural stability to high‐protein nutrition (HPN) bars. The present study evaluated some physicochemical properties of extruded and conventionally produced (i.e. spray‐dried) MPC80 to explain these improvements. Protein chemical changes and aggregations within MPC80‐formulated HPN bars during storage were characterized.

RESULTS Extruded MPC80 powders had broader particle size distribution (P < 0.05) and smaller volume‐weighted mean diameter (P < 0.05) than the spray‐dried control. Loose, tapped and particle densities increased (P < 0.05) and correspondingly occluded and interstitial air volumes decreased (P < 0.05) after extruding and milling MPC80. Extrusion decreased water holding capacity (P < 0.05) and solubility (P < 0.05), yet improved the wettability (P < 0.05) of MPC80. MPC80 free sulfhydryl (P < 0.05) and free amine (P < 0.05) concentrations decreased after extrusion. Sulfhydryl and amine concentrations changed (P < 0.05) and disulfide‐linked and, more prominently, Maillard‐induced aggregates developed during HPN bar storage.

CONCLUSION Extrusion and milling together changed the physicochemical properties of MPC80. Chemical changes and protein aggregations occurred in HPN bars prepared with either type ...


Particle Size Of Milk Protein Concentrate Powder Affects The Texture Of High-Protein Nutrition Bars During Storage., Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal Apr 2017

Particle Size Of Milk Protein Concentrate Powder Affects The Texture Of High-Protein Nutrition Bars During Storage., Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Milk protein concentrate powder with 85% protein (MPC85) was jet‐milled to give 2 particle size distributions (that is, JM‐Coarse and JM‐Fine) or freeze‐dried (FD), in order to improve the functional properties of MPC85 for use in high‐protein nutrition (HPN) bars. Volume‐weighted mean diameter decreased from 86 μm to 49, 22, and 8 μm in FD, JM‐Coarse, and JM‐Fine, respectively (P < 0.05). The MPC85 powders modified by jet‐milling and freeze‐drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Particle size reduction and freeze‐drying MPC85 decreased its water holding capacity and improved its dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity and did not improve wettability. HPN bars made from JM‐Fine or FD were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38%, 33%, and 242% after 42 d at 32 °C when formulated with JM‐Fine, FD, or control MPC85, respectively. HPN bars prepared with JM‐Fine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability.


Evaluation Of Tannins And Anthocyanins In Marquette, Frontenac, And St. Croix Cold-Hardy Grape Cultivars, Somchai Rice, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell Jan 2017

Evaluation Of Tannins And Anthocyanins In Marquette, Frontenac, And St. Croix Cold-Hardy Grape Cultivars, Somchai Rice, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell

Food Science and Human Nutrition Publications

Cold-hardy grape cultivars have become popular in northern regions. Wines from these cultivars are low in tannins and lighter in color compared to Vitis vinifera. The northern regions are striving to enhance desired ″full body″ and red color qualities in the wine produced from cold-hardy grapes. The objective of this study was to compare tannin and pigment content in skins and seeds of three cold-hardy red grape cultivars, at two time points, from two locations, using the Adams-Harbertson (A-H) assay. The A-H assay is based on protein precipitation and spectrophotometry. Total tannin concentrations detected in Frontenac, Marquette, and St. Croix ...


Peer Observation Of Teaching: A Practical Tool In Higher Education, Jeffrey A. Fletcher Jan 2017

Peer Observation Of Teaching: A Practical Tool In Higher Education, Jeffrey A. Fletcher

Food Science and Human Nutrition Publications

There are limited viewpoints in the literature about peer observation of teaching in higher education and how it can be an effective tool to improve the quality of instruction in the classroom (Bell, 2001; Bell, 2005; Bell & Mladenovic, 2005; Brancato, 2003; Chism, 2007; Huston & Weaver, 2008; Shortland, 2004; Shortland, 2010; Smith, Jones, Gilbert, & Wieman, 2013). This article examines literature associated with peer observation of teaching in higher education and offers practical support and guidance from first-person accounts in a larger-sized STEM academic unit (N = 45 teaching faculty) at a public land-grant high intensive research institution enrolling over 36,000 students. Faculty teaching practices play ...


Synthesis Of Some Glucose-Fatty Acid Esters By Lipase From Candida Antarctica And Their Emulsion Functions, Kangzi Ren, Buddhi P. Lamsal Jan 2017

Synthesis Of Some Glucose-Fatty Acid Esters By Lipase From Candida Antarctica And Their Emulsion Functions, Kangzi Ren, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

The synthesis of glucose esters with palmitic acid, lauric acid and hexanoic acid using lipase enzyme was studied and their emulsion functionality in oil-in-water system were compared. Reactions at 3:1 M ratio of fatty acids-to-glucose had the highest conversion percentages (over 90% for each of the fatty acid). Initial conversion rate increased as substrate solubility increased. Ester bond formation was confirmed by nuclear magnetic resonance technique that the chemical shifts of glucose H-6 and α-carbon protons of fatty acids in the ester molecules shifted to the higher fields. Contact angle of water on esters’ pelleted surface increased as the ...


Advanced Nutrition And Regulation Of Metabolism, Kevin L. Schalinske Jan 2017

Advanced Nutrition And Regulation Of Metabolism, Kevin L. Schalinske

Food Science and Human Nutrition Publications

INTRODUCTION The body, and metabolism in particular, is a very dynamic process that has to respond appropriately to an ever-changing environment, including the supply of nutrients. The vast majority of cells in the body are quite similar with respect to structure; however, not all cells respond the same to nutrients and hormones or produce the same proteins to carry out specific metabolic processes and other protein-driven functions. But before we can discuss nutrition, the first goal is to have a basic understanding of cell biology, as well as some additional biological concepts.

Activity Proteins are dynamic and regulated molecules that ...


Wide-Spectrum Biomimetic Antimicrobial Systems, Heidi A. Wright, Byron F. Brehm-Stecher Dec 2016

Wide-Spectrum Biomimetic Antimicrobial Systems, Heidi A. Wright, Byron F. Brehm-Stecher

Food Science and Human Nutrition Publications

Antimicrobial peptides (AMPs) are effective components of the host immune response and are widely distributed throughout nature. Recently, nontoxic antimicrobial polymers that mimic the structures of naturally occurring AMPs have been designed and are under development commercially as novel therapeutics. These compounds have several potential advantages over natural AMPs, including greater stability and reduced immunogenicity compared to natural peptides, relatively simple and scalable syntheses and the ability to tailor or “fine tune” their activities through combinatorial approaches. In previous work, we demonstrated the utility of certain generally regarded as safe (GRAS) flavorant and aroma compounds as enhancers of uptake and ...


Sodium Polyphosphate And Polyethylenimine Enhance The Antimicrobial Activities Of Plant Essential Oils, Heidi A. Wright, Byron F. Brehm-Stecher Dec 2016

Sodium Polyphosphate And Polyethylenimine Enhance The Antimicrobial Activities Of Plant Essential Oils, Heidi A. Wright, Byron F. Brehm-Stecher

Food Science and Human Nutrition Publications

Plant extracts have been used for millennia for treatment of disease, with much recent interest focusing on the antimicrobial activities of plant essential oils (EOs). Although EOs are active against common microbial pathogens, their effective use as topical, environmental, or food antimicrobials will require EO-based formulations with enhanced antimicrobial activities. In this study, two polyionic compounds, sodium polyphosphate (polyP, a polyanion) and polyethylenimine (PEI, a polycation), were evaluated for their abilities to enhance the antimicrobial activities of six EOs against the human pathogens Escherichia coli O157:H7, Salmonella enterica subsp. enterica ser. Minnesota, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus, and ...


Utility Of The Living (Well Through) Intergenerational Fitness And Exercise Program As A County-Delivered Extension Program, Ashleigh J. Sowle, Sarah L. Francis, Jennifer A. Margrett, Warren D. Franke Aug 2016

Utility Of The Living (Well Through) Intergenerational Fitness And Exercise Program As A County-Delivered Extension Program, Ashleigh J. Sowle, Sarah L. Francis, Jennifer A. Margrett, Warren D. Franke

Food Science and Human Nutrition Publications

Rural-residing older adults are not participating in regular physical activity. Extension is in an excellent position to fill this programming void through transdisciplinary programming such as the Living (well through) Intergenerational Fitness and Exercise (LIFE) program. Qualitative evaluation was conducted to assess the LIFE program's utility as an Extension-delivered program. Nearly all LIFE program managers were satisfied with the program and were likely to recommend it to others. Best liked program features and attributes were the ready-to-use curriculum, corresponding training, and intergenerational and rural focuses. These results suggest that the LIFE program is viewed as appropriate for delivery by ...


Textural Performance Of Crosslinked Or Reduced-Calcium Milk Protein Ingredients In Model High-Protein Nutrition Bars., Justin C. Banach, Stephanie Clark, L.E. Metzger, Buddhi P. Lamsal Aug 2016

Textural Performance Of Crosslinked Or Reduced-Calcium Milk Protein Ingredients In Model High-Protein Nutrition Bars., Justin C. Banach, Stephanie Clark, L.E. Metzger, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Transglutaminase (Tgase) crosslinking and calcium reduction were investigated as ways to improve the texture and storage stability of high-protein nutrition (HPN) bars formulated with milk protein concentrate (MPC) and micellar casein concentrate (MCC). The MPC and MCC crosslinked at none, low, and high levels, and a reduced-calcium MPC (RCMPC) were each formulated into model HPN bars. Hardness, crumbliness, moisture content, pH, color, and water activity of the HPN bars were measured during accelerated storage. The HPN bars prepared with MPC were harder and more cohesive than those prepared with MCC. Higher levels of Tgase crosslinking improved HPN bar cohesiveness and ...


The Effects Of Produce Washes On The Quality And Shelf Life Of "Cantaloupe" (Cucumis Melo Var. Cantalupensis) And "Watermelon" (Cirtullus Lantus Var. Lanatus), Amanda Svoboda, Angela M. Shaw, Lester A. Wilson, Aubrey F. Mendonca, Ajay Nair, Aura Daraba Jun 2016

The Effects Of Produce Washes On The Quality And Shelf Life Of "Cantaloupe" (Cucumis Melo Var. Cantalupensis) And "Watermelon" (Cirtullus Lantus Var. Lanatus), Amanda Svoboda, Angela M. Shaw, Lester A. Wilson, Aubrey F. Mendonca, Ajay Nair, Aura Daraba

Food Science and Human Nutrition Publications

Our research objective was to evaluate the ability of produce washes to maintain the texture and color quality attributes of watermelon and cantaloupe while reducing the levels of natural fungi population on the melon surface. Melons were submerged for 2 min into either water control or water containing quaternary ammonium chloride (300 ppm) or an 18% hydrogen peroxide and 12% peroxyacetic acid combination (100 ppm), or an acetic acid, peroxyacetic acid and hydrogen peroxide combination (0.78%). Microbial analysis and instrumental measurements were utilized to assess the melons on day 0, 7, 14 and 21 in three separate trials. The ...


Hepcidin Plays A Key Role In 6-Ohda Induced Iron Overload And Apoptotic Cell Death In A Cell Culture Model Of Parkinson’S Disease, Qi Xu, Anumantha G. Kanthasamy, Huajun Jin, Manju B. Reddy May 2016

Hepcidin Plays A Key Role In 6-Ohda Induced Iron Overload And Apoptotic Cell Death In A Cell Culture Model Of Parkinson’S Disease, Qi Xu, Anumantha G. Kanthasamy, Huajun Jin, Manju B. Reddy

Food Science and Human Nutrition Publications

Background. Elevated brain iron levels have been implicated in the pathogenesis of Parkinson’s disease (PD). However, the precise mechanism underlying abnormal iron accumulation in PD is not clear. Hepcidin, a hormone primarily produced by hepatocytes, acts as a key regulator in both systemic and cellular iron homeostasis. Objective. We investigated the role of hepcidin in 6-hydroxydopamine (6-OHDA) induced apoptosis in a cell culture model of PD. Methods. We downregulated hepcidin using siRNA interference in N27 dopaminergic neuronal cells and made a comparison with control siRNA transfected cells to investigate the role of hepcidin in 6-OHDA induced neurodegeneration. Results. Hepcidin ...


Instrumental And Sensory Texture Attributes Of High‐Protein Nutrition Bars Formulated With Extruded Milk Protein Concentrate, Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal May 2016

Instrumental And Sensory Texture Attributes Of High‐Protein Nutrition Bars Formulated With Extruded Milk Protein Concentrate, Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Previous instrumental study of high‐protein nutrition (HPN) bars formulated with extruded milk protein concentrate (MPC) indicated slower hardening compared to bars formulated with unmodified MPC. However, hardness, and its change during storage, insufficiently characterizes HPN bar texture. In this study, MPC80 was extruded at 2 different conditions and model HPN bars were prepared. A trained sensory panel and instrumental techniques were used to measure HPN bar firmness, crumbliness, fracturability, hardness, cohesiveness, and other attributes to characterize texture change during storage. Extrusion modification, storage temperature, and storage time significantly affected the instrumental and sensory panel measured texture attributes. The HPN ...


Promoting Food Safety Awareness For Older Adults By Using Online Education Modules, Amber Roy, Sarah L. Francis, Angela Shaw, Lakshman Rajagopal Feb 2016

Promoting Food Safety Awareness For Older Adults By Using Online Education Modules, Amber Roy, Sarah L. Francis, Angela Shaw, Lakshman Rajagopal

Food Science and Human Nutrition Publications

Older adults are susceptible to and at greater risk for food-borne illness in comparison to those in other adult age groups. Online education is an underused method for the delivery of food safety information to this population. Three online mini-modules, based on social marketing theory (SMT), were created for and pilot-tested with older adults. These mini-modules were effective in promoting familiarity with food safety behaviors and were well-received, supporting the development of future SMT-based online education for this target audience.


Food Safety Education For Students And Workers In School Gardens And University Farms, John Dzubak, Angela Shaw, Catherine Strohbehn, Linda Naeve Feb 2016

Food Safety Education For Students And Workers In School Gardens And University Farms, John Dzubak, Angela Shaw, Catherine Strohbehn, Linda Naeve

Food Science and Human Nutrition Publications

The number of school gardens and university farms is increasing in the United States. Produce grown in these venues is often sampled in the classroom or incorporated into the food chain. Food safety education for students and workers is needed to ensure that produce is safe. Two 1-hr food safety curricula were developed to inform K–12 students and university farm researchers and workers about good agricultural practices. The validated curricula include four or five short video modules, activities, instructor/facilitator lesson plans, knowledge assessment quizzes, and instructor manuals. Piloting results indicated that participants increased food safety knowledge after viewing ...


Food Safety Education For Students And Workers In School Gardens And University Farms, John Dzubak, Angela Shaw, Catherine Strohbehn, Linda Naeve Feb 2016

Food Safety Education For Students And Workers In School Gardens And University Farms, John Dzubak, Angela Shaw, Catherine Strohbehn, Linda Naeve

Food Science and Human Nutrition Publications

The number of school gardens and university farms is increasing in the United States. Produce grown in these venues is often sampled in the classroom or incorporated into the food chain. Food safety education for students and workers is needed to ensure that produce is safe. Two 1-hr food safety curricula were developed to inform K–12 students and university farm researchers and workers about good agricultural practices. The validated curricula include four or five short video modules, activities, instructor/facilitator lesson plans, knowledge assessment quizzes, and instructor manuals. Piloting results indicated that participants increased food safety knowledge after viewing ...


Microstructural Changes In High‐Protein Nutrition Bars Formulated With Extruded Or Toasted Milk Protein Concentrate, Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal Feb 2016

Microstructural Changes In High‐Protein Nutrition Bars Formulated With Extruded Or Toasted Milk Protein Concentrate, Justin C. Banach, Stephanie Clark, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

Milk protein concentrates with more than 80% protein (that is, MPC80) are underutilized as the primary protein source in high‐protein nutrition bars as they impart crumbliness and cause hardening during storage. High‐protein nutrition bar texture changes are often associated with internal protein aggregations and macronutrient phase separation. These changes were investigated in model high‐protein nutrition bars formulated with MPC80 and physically modified MPC80s. High‐protein nutrition bars formulated with extruded MPC80s hardened slower than those formulated with toasted or unmodified MPC80. Extruded MPC80 had reduced free sulfhydryl group exposure, whereas measurable increases were seen in the toasted ...


Resistant Starch Alters The Microbiota-Gut Brain Axis: Implications For Dietary Modulation Of Behavior, Mark Lyte, Ashley Chapel, Joshua M. Lyte, Yongfeng Ai, Alexandra Proctor, Jay-Lin Jane, Gregory J. Phillips Jan 2016

Resistant Starch Alters The Microbiota-Gut Brain Axis: Implications For Dietary Modulation Of Behavior, Mark Lyte, Ashley Chapel, Joshua M. Lyte, Yongfeng Ai, Alexandra Proctor, Jay-Lin Jane, Gregory J. Phillips

Food Science and Human Nutrition Publications

The increasing recognition that the gut microbiota plays a central role in behavior and cognition suggests that the manipulation of microbial taxa through diet may provide a means by which behavior may be altered in a reproducible and consistent manner in order to achieve a beneficial outcome for the host. Resistant starch continues to receive attention as a dietary intervention that can benefit the host through mechanisms that include altering the intestinal microbiota. Given the interest in dietary approaches to improve health, the aim of this study was to investigate whether the use of dietary resistant starch in mice to ...


Low-Income Us Women Under-Informed Of The Specific Health Benefits Of Consuming Beans, Donna M. Winham, Traci L. Armstrong-Florian, Sharon V. Thompson Jan 2016

Low-Income Us Women Under-Informed Of The Specific Health Benefits Of Consuming Beans, Donna M. Winham, Traci L. Armstrong-Florian, Sharon V. Thompson

Food Science and Human Nutrition Publications

Background

Bean consumption can reduce chronic disease risk and improve nutrition status. Consumer knowledge of bean health benefits could lead to increased intakes. Low-income women have poorer health and nutrition, but their level of knowledge about bean health benefits is unknown. Beans are a familiar food of reasonable cost in most settings and are cultural staples for Hispanics and other ethnicities. Study objectives were to assess awareness of bean health benefits among low-income women, and to evaluate any differences by acculturation status for Hispanic women in the Southwestern United States.

Methods

A convenience sample of 406 primarily Mexican-origin (70%) low-income ...


Pretreatment Of Fibrous Biomass And Growth Of Biosurfactant-Producing Bacillus Subtilis On Biomass-Derived Fermentable Sugars., Rajat Sharma, Buddhi P. Lamsal, William J. Colonna Jan 2016

Pretreatment Of Fibrous Biomass And Growth Of Biosurfactant-Producing Bacillus Subtilis On Biomass-Derived Fermentable Sugars., Rajat Sharma, Buddhi P. Lamsal, William J. Colonna

Food Science and Human Nutrition Publications

Pretreatment of six fibrous biomasses (switchgrass, alfalfa, soy hulls, soy fiber, DDGS and Baggase) and subsequent hydrolysis using cellulolytic enzymes at a 2.5% (v/v) and 5% (v/v) loading 2.5 (v/v) and 5% (v/v) loading was compared for higher amounts of sugars released. Soaking of biomasses of switchgrass, alfalfa, soy hulls and bagasse in 15% w/w ammonia was optimal at 60 °C for 12 h, followed by enzymatic hydrolysis, yielding 72, 70, 80 and 75% carbohydrate conversions, respectively. However, soaking in ammonia was not needed for soy fiber and DDGS as these contained very ...


Enhanced Destruction Of Salmonella Enterica In Carrot And Berry Juices By A Combination Of Cinnamaldehyde And High Pressure Processing, Aura Daraba, Aubrey F. Mendonca, David Manu, James S. Dickson, Joseph G. Sebranek, Angela M. Shaw, Alan A. Dispirito Jan 2016

Enhanced Destruction Of Salmonella Enterica In Carrot And Berry Juices By A Combination Of Cinnamaldehyde And High Pressure Processing, Aura Daraba, Aubrey F. Mendonca, David Manu, James S. Dickson, Joseph G. Sebranek, Angela M. Shaw, Alan A. Dispirito

Food Science and Human Nutrition Publications

Statement of the Problem: In recent years several disease outbreaks were linked to unpasteurized juices contaminated with human enteric pathogens such as Salmonella enterica and Escherichia coli O157:H7 (CDC 2011; EFSA 2015). While heat pasteurization and canning can inactivate vegetative pathogens, such processes can destroy heat labile nutrients and negatively alter sensory characteristics of juices. Also growing consumer demands for foods which are nutritious, fresh-like, and devoid of synthetic preservatives, have forced juice manufacturers to explore non-thermal processes and natural antimicrobials for pathogen control in juices. The present study investigated the effect of low concentrations of cinnamaldehyde combined with ...


Evaluating The Impact Of Food Safety Messaging Posters On Observed Employee Food Safety Behavior: A Mixed Methods Approach, Kelly N. Abdelmassih, Susan W. Arendt, Catherine H. Strohbehn, Lakshman Rajagopal, Kevin Sauer, Angela M. Shaw Jan 2016

Evaluating The Impact Of Food Safety Messaging Posters On Observed Employee Food Safety Behavior: A Mixed Methods Approach, Kelly N. Abdelmassih, Susan W. Arendt, Catherine H. Strohbehn, Lakshman Rajagopal, Kevin Sauer, Angela M. Shaw

Food Science and Human Nutrition Publications

This study examined changes in retail foodservice employees’ food safety behaviors after food safety messaging poster implementation in eight foodservice sites serving older adults. Microbial, observational, and interview data were collected at each site on three occasions: pre‐, short term post‐, and long term‐post poster intervention. Based on observational data, no significant changes in compliance rates were found upon short term post‐intervention. Increased compliance was observed in two facilities and decreased compliance in two other facilities at long term post‐intervention. Factors that appeared to impact intervention included: involvement of employees in poster implementation, food safety training, and ...


Sensory Evaluation Of Cow's Milk, Stephanie Clark Jan 2016

Sensory Evaluation Of Cow's Milk, Stephanie Clark

Food Science and Human Nutrition Publications

Milk contains nine of the essential nutrients at good (at least 10% of the daily value) to excellent (at least 20% of the daily value) levels recommended for human nutrition, including protein, calcium, phosphorus, potassium, riboflavin, niacin and vitamins A, D and B 12. It is well established and accepted that dairy products contribute to bone and dental health (Black et al. 2002; Rockell et al. 2005; Gao et al. 2006; Huncharek et al. 2008; Moschonis et al. 2010; Davoodi et al. 2013). Additionally, dairy products also contribute to overall health and even have protective effects against coronary heart disease ...


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.