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Food Science

2006

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Full-Text Articles in Life Sciences

Comparison Of Bioactivities And Composition Of Curcumin-Free Turmeric (Curcuma Longa L.) Oils From Different Sources, Yongxiang Yu Dec 2006

Comparison Of Bioactivities And Composition Of Curcumin-Free Turmeric (Curcuma Longa L.) Oils From Different Sources, Yongxiang Yu

All Theses

Composition, antioxidant capacities and cell inhibition properties of curcumin-free turmeric (Curcuma longa L.) oils from different sources were evaluated by chromatographic method, two different in vitro antioxidative activity assays (DPPH* free radical scavenging assay and reducing power assay) and two different cancer cell lines (Caco-2 and MCF-7). Turmeric oil A (TOA) contains zingiberene, turmerone, and ar-turmerone, while turmeric oil B (TOB) contains 1-phellandrene and α-terpinolene as the major compounds. The antioxidant tests showed that both turmeric oils possessed strong free radical scavenging activities and high reducing powers compared with standard antioxidants such as BHT and commercial rosemary oil (RO). Among ...


Application Of Nanotechnology To Pathogen Detection And Inactivation, Hua Yang Dec 2006

Application Of Nanotechnology To Pathogen Detection And Inactivation, Hua Yang

All Dissertations

Listeria monocytogenes is a psychrotrophic, gram-positive pathogen frequently involved in outbreaks of food-borne disease in which milk, cheese, meat, and vegetables represent the incriminated foodstuffs. L. monocytogenes biofilms formed on food contact surfaces and processing environments are the major sources of contamination to ready-to-eat food products. Nanotechnology as an emerging new technology has many biological applications. The objectives of this study were to apply immunonanoparticles, carboxyl modified nanoparticles covalently bound with anti-L. monocytogenes, for L. monocytogenes detection and inactivation. Immunonanopaticles and fluorescent immunonanoparticles were applied to indirect fluorescent immunoassay and direct fluorescent immunoassay, respectively, for sensitive detection of L. monocytogenes ...


Eliminating Listeria Monocytogenes In Packed Ready-To-Eat Poultry Products By Combining In-Package Pasteurization With Nisin And/Or Lysozyme, Sunil Mangalassary Dec 2006

Eliminating Listeria Monocytogenes In Packed Ready-To-Eat Poultry Products By Combining In-Package Pasteurization With Nisin And/Or Lysozyme, Sunil Mangalassary

All Dissertations

Listeria monocytogenes is a significant food-borne pathogen particularly associated with ready-to-eat (RTE) meat and poultry products which can grow and multiply at refrigeration temperatures. In-package pasteurization is an effective post-lethality intervention to reduce microbial contamination of RTE meat products. Enhancing the efficiency of in-package pasteurization is vital in reducing the L. monocytogenes population as well as in preserving the quality of the meat product. The first section of the dissertation research evaluated the effect of product thickness on the surface heating rate and final surface temperature during in-package pasteurization of vacuum-packaged bologna. Three thicknesses (4, 12, and 20 mm), corresponding ...


The Effects Of Processing On Hydrophilic Antioxidant Capacity Of Black Beans, Elizabeth Roberson Mcgee Dec 2006

The Effects Of Processing On Hydrophilic Antioxidant Capacity Of Black Beans, Elizabeth Roberson Mcgee

Masters Theses

Dry, uncooked black beans have been found to contain a significantly high amount of antioxidants compared to many other foods. There is little information available on the influence of thermal processing on antioxidant capacity of foods. The antioxidant capacity, reported in μmol Trolox Equivalents per gram of uncooked, blanched, or retorted black beans was evaluated using the oxygen radical absorbance capacity (ORAC) assay. A boiling water blanch of black beans for 30, 60 or 90 sec resulted in a 33% reduction in antioxidant capacity compared to uncooked beans. There was no significant difference among antioxidant capacity of beans blanched for ...


Physicochemical Characterization And Antibacterial Potential Of Naturally-Occurring Antimicrobial Polypeptide-Bearing Phospholipid Liposomes Against The Foodborne Pathogens Listeria Monocytogenes And Escherichia Coli O157:H7, Thomas Matthew Taylor Dec 2006

Physicochemical Characterization And Antibacterial Potential Of Naturally-Occurring Antimicrobial Polypeptide-Bearing Phospholipid Liposomes Against The Foodborne Pathogens Listeria Monocytogenes And Escherichia Coli O157:H7, Thomas Matthew Taylor

Doctoral Dissertations

Liposomes are spherical bilayer vesicles formed from dispersion of polar lipids in aqueous solvents and have been studied for their ability to act as drug delivery vehicles by shielding reactive or sensitive compounds prior to release. In the food industry, liposomes have been used to deliver food flavors and nutrients; more recently they have been investigated for their ability to incorporate food antimicrobials.

Thermal stability of liposomes, in the presence and absence of nisin, was evaluated using differential scanning calorimetry (DSC) and low-intensity ultrasonic spectroscopy (US). Observed phase transition temperatures for liposomes measured via DSC and US were in close ...


Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Schoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins Dec 2006

Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Schoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins

Faculty Publications in Food Science and Technology

Prebiotic oligosaccharides are thought to provide beneficial effects in the gastrointestinal tract of humans and animals by stimulating growth of selected members of the intestinal microflora. Another means by which prebiotic oligosaccharides may confer health benefits is via their antiadhesive activity. Specifically, these oligosaccharides may directly inhibit infections by enteric pathogens due to their ability to act as structural mimics of the pathogen binding sites that coat the surface of gastrointestinal epithelial cells. In this study, the ability of commercial prebiotics to inhibit attachment of microcolony-forming enteropathogenic Escherichia coli (EPEC) was investigated. The adherence of EPEC strain E2348/69 on ...


Identification Of A Putative Operon Involved In Fructooligosaccharide Utilization By Lactobacillus Paracasei, Yong Jun Goh, Andrew K. Benson, Vicki Schlegel, Jong-Hwa Lee, Robert W. Hutkins Dec 2006

Identification Of A Putative Operon Involved In Fructooligosaccharide Utilization By Lactobacillus Paracasei, Yong Jun Goh, Andrew K. Benson, Vicki Schlegel, Jong-Hwa Lee, Robert W. Hutkins

Faculty Publications in Food Science and Technology

The growth and activity of some Lactobacillus and Bifidobacterium strains are stimulated by the presence of nondigestible fructooligosaccharides (FOS), which are selectively fermented by specific intestinal bacteria. Consumption of FOS, therefore, enriches for those bacteria that possess metabolic pathways necessary for FOS metabolism. In this study, a DNA microarray consisting of 7,680 random genomic library fragments of Lactobacillus paracasei 1195 was used to examine genes involved in the utilization of FOS in this organism. Differential expression profiles between cells grown on FOS and those grown on glucose provided a basis for identifying genes specifically induced by FOS. Several of ...


Effect Of Prebiotic Oligosaccharides On Enteropathogenic Escherichia Coli Adherence, Kari Shoaf Nov 2006

Effect Of Prebiotic Oligosaccharides On Enteropathogenic Escherichia Coli Adherence, Kari Shoaf

Dissertations, Theses, & Student Research in Food Science and Technology

Antiadhesion therapy has been found to be a very promising means to prevent and treat infections in the respiratory, urinary, and gastrointestinal tract. Despite the considerable research interest in antiadhesives, relatively little is known about the ability of commercial dietary oligosaccharides, such as prebiotics, to inhibit pathogen adherence. The goal of this research was to determine if commercially available prebiotic oligosaccharides could function as antiadhesive agents against enteropathogenic E. coli (EPEC).

To investigate the ability of prebiotics to inhibit EPEC adherence, inhibition assays were performed by comparing adherence rates of EPEC on HEp-2 and Caco-2 cells in the presence of ...


Qim Method Scores Quality, Shelf Life Of Pangasius Fillets, Huynh Nguyen Duy Bao Nov 2006

Qim Method Scores Quality, Shelf Life Of Pangasius Fillets, Huynh Nguyen Duy Bao

Huynh Nguyen Duy Bao

A Quality Index Method developed to assess the freshness of Pangasius hypophthalmus fillets stored on ice showed a high correlation between the index score and storage time. With cross referencing of total viable microbial count and ammonia content analysis, the shelf life of iced fillets was estimated at 12 days based on evaluation of eight sensory parameters.


Ethyleneproduction As An Indicator Of Stress Conditions In Hydroponically-Grown Strawberries, Justin D. Hogan, Elizabeth E. Murray, Marcia Harrison-Pitaniello Phd Nov 2006

Ethyleneproduction As An Indicator Of Stress Conditions In Hydroponically-Grown Strawberries, Justin D. Hogan, Elizabeth E. Murray, Marcia Harrison-Pitaniello Phd

Biological Sciences Faculty Research

As a soilless system, hydroponics eliminates competing weeds and soil-born pests while conserving water and providing conditions that can be quickly altered to suit specific crops. However, stress-induced physiological conditions may arise within the system from factors such as mechanical injury, pests, or inconsistent nutrient flow rates that result in some plants receiving too much or too little water. Most abiotic stress conditions result in increased production of the plant hormone ethylene. High levels of ethylene inhibit growth, cause premature ripening, and induce the onset of senescence, potentially reducing the productivity of hydroponically-grown crops. In this study, we demonstrate that ...


Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico Nov 2006

Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico

Doctoral

The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process ...


Hplc Quantification Of Sphingolipids In Soybeans With Modified Palmitate Content, Liping Wang, Tong Wang, Walter R. Fehr Oct 2006

Hplc Quantification Of Sphingolipids In Soybeans With Modified Palmitate Content, Liping Wang, Tong Wang, Walter R. Fehr

Food Science and Human Nutrition Publications

Efficient separation and accurate quantification of sphingolipids (SL) are important for studying SL concentrations and biological functions. The objectives of this study were to develop effective methods for the separation and quantification of SL and to determine the relationship between palmitate and SL contents of mature soybean seeds. Methods using column chromatography and high-performance liquid chromatography−evaporative light scattering detector (HPLC-ELSD) were developed to separate and quantify glucosylceramide (GlcCer) and ceramide (Cer) in 15 soybeans lines in which palmitate content ranged from 3.7 to 40.7%. There were significant differences among the lines for GlcCer (83.4−397.6 ...


Effect Of Seed Development Stage On Sphingolipid And Phospholipid Contents In Soybean Seeds, Liping Wang, Tong Wang, Walter R. Fehr Oct 2006

Effect Of Seed Development Stage On Sphingolipid And Phospholipid Contents In Soybean Seeds, Liping Wang, Tong Wang, Walter R. Fehr

Food Science and Human Nutrition Publications

Glucosylceramide (GlcCer) and ceramide (Cer) are the predominant sphingolipids (SL) in soybeans. They have been recognized as functional components in plants and may have health benefits for humans. The objective of this study was to evaluate the changes in SL and phospholipid (PL) contents that occurred during seed development. Soybean seeds of three cultivars (IA1008, IA1010, and IA1014) were harvested at 5-day intervals from 28 days after flowering (DAF) to 68 DAF (mature seed). SL and PL contents of seeds were quantified using high-performance liquid chromatography (HPLC) with an evaporative light scattering detector (ELSD). SL and PL contents decreased significantly ...


Food Science & Technology Alumni News, Fall 2006 Oct 2006

Food Science & Technology Alumni News, Fall 2006

Food Science & Technology Department Records--Public Access

CONTENTS:
A Message from the Department Head and Center Director...
Dr. Susan L. Hefle
Graduate Information
Graduates of the Ph.D. Program
Graduates of the M.S. Program
Graduates of the B.S. Program
Student Awards
Khem Shahani Professorship in Food Science and Technology
Robert W. Hutkins, Ph.D.
Department of Food Science and Technology honors alumnus at UNL's 2005 Master's Week
Research News
Food Processing Center
New FPC Laboratory &Testing Services


Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor Sep 2006

Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor

Joseph Okai Ashong

Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100 ...


Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke Aug 2006

Determination Of Cholesterol In Foods By Flow Injection Analysis With Perroxyoxalate Chemiluminescence., Abisake Feleke

Electronic Theses and Dissertations

Cholesterol is an important biological molecule with many important functions. However, high serum cholesterol is a health hazard. Thus analysis of cholesterol is important and many analytical techniques have been developed. The objectives of the proposed research are to develop an economical, rapid method for the determination of total cholesterol with good selectivity and enhanced sensitivity. For evaluation of proposed flow injection analysis with peroxyoxalate chemiluminescence (FIA-POCL) method, figures of merit such as accuracy, precision, and linear dynamic range will be assessed. The proposed procedure was then applied to the determination of total cholesterol in foods. The procedure was linear ...


Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan Aug 2006

Effect Of Ozone And Calcium Lactate Treaments On Browning And Textured Properties Of Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Gary Henehan, Jesus Maria Frias, Catherine Barry-Ryan

Articles

The effects of three treatments, 1 mg L−1 ozone at 18–20 °C, 15 g L−1 calcium lactate (CLac) at 50 °C and a combination thereof, were compared on fresh-cut lettuce over 10 days of refrigerated storage. Respiration rate, browning and texture were examined as main quality indicators. The use of ozone produced a significantly (P < 0.05) higher oxygen decline than the use of CLac (from day 3 to day 10). At the end of storage, CLac (alone or combined with ozone) samples had higher oxygen content (∼9%) than ozone samples (∼6%). Enzymatic activity decreased significantly (P < 0.05) in ozone samples. Polyphenol oxidase activity in fresh-cut lettuce treated with ozone (alone or combined with CLac) showed lower values on day 1 (−1) and at the end of storage (g−1) than CLac samples (4000–4800 units g−1). Ozone also reduced peroxidase activity to ∼300 units g−1 after treatment. Finally, pectin methylesterase activity was also reduced with ozone, showing a negative effect on textural properties. Data suggested that CLac ...


Accumulation Of Phycotoxins In The Mussel Mytilus Galloprovincialis From The Central Adriatic Sea, Maja Pavela-Vrančić, Ivana Ujević, Živana Ninčević Gladan, Ambrose Furey Jul 2006

Accumulation Of Phycotoxins In The Mussel Mytilus Galloprovincialis From The Central Adriatic Sea, Maja Pavela-Vrančić, Ivana Ujević, Živana Ninčević Gladan, Ambrose Furey

Physical Sciences Articles

Surveys of DSP (Diarrheic Shellfish Poisoning) toxin profiles in the mussel Mytilus galloprovincialis from coastal waters of the central Adriatic Sea, over the years 1995 to 2001, demonstrate that incidents of shellfish toxicity in this area are dominated by the occurrence of okadaic acid (OA) and a PTX derivative, 7-epi-pectenotoxin-2-seco acid (7-epi-PTX-2SA). Toxin composition and the relative ratio of toxic components in shellfish is in correlation with the occurrence of DSP producing organisms from the Dinophysis species along with Prorocentrum micans and Lingulodinium polyedrum. The occurrence of D. sacculus shortly before the appearance of OA in shellfish implicates its possible ...


Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman Jul 2006

Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman

Faculty Publications in Food Science and Technology

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log10 CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 ◦C in 1 h in a ...


In Vitro Bile Acid Binding Activity Within Flour Fractions From Oat Lines With Typical And High Β-Glucan Amounts, Sedat Sayar, Jean-Luc Jannink, Pamela J. White Jul 2006

In Vitro Bile Acid Binding Activity Within Flour Fractions From Oat Lines With Typical And High Β-Glucan Amounts, Sedat Sayar, Jean-Luc Jannink, Pamela J. White

Food Science and Human Nutrition Publications

Whole flours from four oat lines with different amounts of β-glucan (4.8−8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the β-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also were fractionated into bran, protein concentrate, starch, layer above starch, and soluble β-glucan (SBG)-free flour, and their BA binding capacities were evaluated. The bran fractions were the only fractions that bound greater BA than did the whole oat flours on dry matter basis. Extraction of the soluble β-glucan to create the SBG-free flour significantly (P < 0.01) decreased the BA binding of the remaining flour. These data suggest that BA binding of the oat flours involves the synergistic interactions of the oat components, with β-glucan and lignin (insoluble fiber) having a great impact.


Changing Maine, 1960-2010: Teaching Guide, Richard Barringer, New England Environmental Finance Center Jul 2006

Changing Maine, 1960-2010: Teaching Guide, Richard Barringer, New England Environmental Finance Center

Maine History & Policy Development

Unlike forty years ago, none of us is now certain what the future holds for Maine – except that it will be different. Maine has been transformed by the events of the recent decades. We have come into a new world, a new time – a new historical era, if you will. This new era, like previous eras in Maine history, will require of us new ways of thinking, new ways of understanding, new ways of organizing ourselves as a community of people, if the values and culture we share and cherish are to endure and flourish.


Planning Guide For Prospective Wineries In Iowa, Minnesota, Missouri, And Nebraska, Food Processing Center Jun 2006

Planning Guide For Prospective Wineries In Iowa, Minnesota, Missouri, And Nebraska, Food Processing Center

Reports from the Food Processing Center, University of Nebraska-Lincoln

Information contained in this presentation is based upon the following:

• Survey of 13 Midwest wine retailers:
• Survey of 20 Midwest wineries:
• Secondary research data


Farmer's Market Food Safety, Dianne Peters Jun 2006

Farmer's Market Food Safety, Dianne Peters

Reports from the Food Processing Center, University of Nebraska-Lincoln

Discussion Topics:

• Food Microbiology Overview
• Acidified Foods
• Hazards of Fresh Fruit and Vegetables


Effect Of Gamma Or Beta Radiation On Salmonella Dt 104 In Ground Pork, Kathleen T. Rajkowski, Steven E. Niebuhr, James S. Dickson Jun 2006

Effect Of Gamma Or Beta Radiation On Salmonella Dt 104 In Ground Pork, Kathleen T. Rajkowski, Steven E. Niebuhr, James S. Dickson

Meat Science Publications

Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained 137Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D 10-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% pork fat and ...


Quality Of Cornmeal Stored Long-Term In A Low Oxygen Atmosphere, Megan L. Bingham, Heather F. Pahulu, Lynn V. Ogden, Oscar A. Pike Jun 2006

Quality Of Cornmeal Stored Long-Term In A Low Oxygen Atmosphere, Megan L. Bingham, Heather F. Pahulu, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

The U.S. Department of Homeland Security recommends food be included in efforts to be prepared for natural disasters and other emergencies. Cornmeal packaged in No. 10 cans with a low oxygen atmosphere has been available in the retail market for decades, but the effect of long-term storage on quality is unknown. This study assessed the quality of cornmeal stored up to 33 years at ambient temperatures in a low oxygen atmosphere. Sixteen samples of cornmeal packaged in No. 10 cans ranging in age from < 1 to 33 years were obtained from donors. The cornmeal and products made from the cornmeal (cornbread and cornmeal hot cereal) were evaluated by a 50-member consumer panel using a 9-point hedonic scale for attributes including appearance, aroma, flavor, texture, and overall acceptability. Acceptance for everyday use and emergency situations was also determined. Additional measurements included can headspace oxygen, can seam integrity, color, and water activity. There was no significant decrease over storage time in aroma, texture, flavor, and overall acceptability in cornmeal, cornbread or cornmeal cereal. Hedonic scores for cornmeal aroma and appearance ranged from 5.2 to 6.3 and 5.6 to 7.0, respectively. Hedonic scores for overall acceptability of cornmeal cereal and corn bread varied from 4.5 to 6.0 and 6.0 to 7.1, respectively. Acceptance of the cornmeal in a regular diet ranged from 44 to 76 % and emergency acceptance ranged from 90 to 99 %. Headspace oxygen ranged from 0.309 to 20.4%. CIE L*a*b* color values ranged from 82.0-86.6, 3.2-10.1, and 26.3-50.8, respectively. Cornmeal appearance hedonic scores correlated with CIE b* color values (r2=0.75). Water activity ranged from .28 to .58. Cornmeal, especially as an ingredient in a recipe, is capable of retaining a high percentage of consumer acceptance over long periods of time and can be included in long-term food storage efforts.


Application Of Response Surface Methodology For Studying The Influence Of Soaking, Blanching And Sodium Hexametaphosphate Salt Concentration On Some Biochemical And Physical Characteristics Of Cowpeas (Vigna Unguiculata) During Canning, Emmanuel Ohene Afoakwa, Samuel Yenyi May 2006

Application Of Response Surface Methodology For Studying The Influence Of Soaking, Blanching And Sodium Hexametaphosphate Salt Concentration On Some Biochemical And Physical Characteristics Of Cowpeas (Vigna Unguiculata) During Canning, Emmanuel Ohene Afoakwa, Samuel Yenyi

Professor Emmanuel Ohene Afoakwa

Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0–12 min), soaking time (0–24 h) and sodium hexametaphosphate [(NaPO3)6] salt concentration (0–1%) on moisture, ash, leached solids, phytates, tannins and hardness (texture) of cowpeas during canning. Regression models were developed to predict the effects of variables on the studied indices. Blanching, soaking and salt concentration all had significant positive effects on moisture content, ash content, leached solids, phytates, tannins and hardness of the canned cowpeas with significant interaction between all the factors with high regression ...


Genetically Modified Foods In The International Arena: Trade Conflicts, Labeling Controversy, And The Importance Of Informed Consumer Choice, Ilona M. Deminina May 2006

Genetically Modified Foods In The International Arena: Trade Conflicts, Labeling Controversy, And The Importance Of Informed Consumer Choice, Ilona M. Deminina

Brigham Young University International Law & Management Review

No abstract provided.


Determination Of Amino Acid Composition Of Soybeans (Glycine Max) By Near-Infrared Spectroscopy, Igor V. Kovalenko, Glen R. Rippke, Charles R. Hurburgh Jr. May 2006

Determination Of Amino Acid Composition Of Soybeans (Glycine Max) By Near-Infrared Spectroscopy, Igor V. Kovalenko, Glen R. Rippke, Charles R. Hurburgh Jr.

Agricultural and Biosystems Engineering Publications

Calibration equations for the estimation of amino acid composition in whole soybeans were developed using partial least squares (PLS), artificial neural networks (ANN), and support vector machines (SVM) regression methods for five models of near-infrared (NIR) spectrometers. The effects of amino acid/protein correlation, calibration method, and type of spectrometer on predictive ability of the equations were analyzed. Validation of prediction models resulted in r 2 values from 0.04 (tryptophan) to 0.91 (leucine and lysine). Most of the models were usable for research purposes and sample screening. Concentrations of cysteine and tryptophan had no useful correlation with spectral ...


Potential Development Of Resistance To Food Antimicrobials By Foodborne Pathogens, Lilia Milagros Santiago Santiago May 2006

Potential Development Of Resistance To Food Antimicrobials By Foodborne Pathogens, Lilia Milagros Santiago Santiago

Doctoral Dissertations

The potential for development of resistance of four strains of Listeria monocytogenes (101, 108, 310 and Scott A) and Salmonella Typhimurium DT 104 (2380, 2576, 2582, 2486) to food antimicrobials sodium benzoate (SB), potassium sorbate (PS), sodium diacetate (SD) and sodium lactate (SL) at pH 6.0 was studied. Cells were not subjected to any pre-stress condition. An agar dilution assay was performed to determine susceptibility and adaptation to different and increasing antimicrobial concentrations. A microbroth dilution assay was used to determine tolerance development after two consecutives exposures to same antimicrobial concentrations, and one further exposure to a step higher ...


A Surveillance Of Luncheon Meats For The Occurrence Of Listeria Monocytogenes In Grocery Stores In Tennessee, Jacob Henry Stevens May 2006

A Surveillance Of Luncheon Meats For The Occurrence Of Listeria Monocytogenes In Grocery Stores In Tennessee, Jacob Henry Stevens

Masters Theses

The current United States Department of Agriculture (USDA) and Department of Health and Human Services Food and Drug Administration (FDA) policy of ‘zero tolerance’ for Listeria monocytogenes in ready to eat (RTE) foods has prompted the food industry to increase food safety and sanitation practices in order to reduce and inhibit the growth of L. monocytogenes. In order to better understand the point of contamination of luncheon meats, a survey of its occurrence was performed in grocery stores throughout Tennessee. Approximately 1000 manufactured-packaged and 1000 deli-sliced luncheon meat samples were analyzed using the USDA-FSIS analytical method with minor modifications over ...