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Food Science

2012

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Articles 271 - 286 of 286

Full-Text Articles in Life Sciences

Kentucky Wic Participants’ Knowledge, Attitudes, And Beliefs Regarding Grains, Dustin Tyler Reed Jan 2012

Kentucky Wic Participants’ Knowledge, Attitudes, And Beliefs Regarding Grains, Dustin Tyler Reed

Theses and Dissertations--Dietetics and Human Nutrition

Obesity, diabetes, cardiovascular disease, and poor dietary habits are major healthcare problems in the United States. These issues are especially prevalent in the state of Kentucky and among at-risk populations such as Women, Infants, and Children (WIC) participants. Studies have found that whole grains play a role in weight maintenance, protection against type 2 diabetes, and lowering cholesterol. Interventions aimed at improving WIC participant dietary behavior and intake has been successful as well. This study assessed Kentucky WIC participants’ knowledge of the benefits of consuming grains, attitudes and beliefs regarding food purchasing and grains, and identified grains consumed in a ...


Cultural Diabetes, Keri E. Noll Jan 2012

Cultural Diabetes, Keri E. Noll

Electronic Theses and Dissertations

Diabetes has become a cultural problem across America, but particularly in the Midwest and Southern regions. For my film, I explored these two areas and compared the food and exercise culture to one of the healthier regions, the West. Having moved from Indiana to Colorado, I used my own personal experiences to analyze why people in the Midwest struggle with diabetes and obesity at such a higher rate than those nearer to the Pacific Ocean. Through a series of interviews with close friends and observational analysis of each state, I came to learn something very important about health: our food ...


Water At Room Temperature As A Solvent For The Extraction Of Apple Pomace Phenolic Compounds, Sofia Reis, Dilip Rai, Nissreen Abu-Ghannam Jan 2012

Water At Room Temperature As A Solvent For The Extraction Of Apple Pomace Phenolic Compounds, Sofia Reis, Dilip Rai, Nissreen Abu-Ghannam

Articles

A fractionation method was used for the extraction of phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained presented high amounts of phenolic compounds with high antioxidant capacity however, the second and third extractions of the same residue still extracted considerable amounts of remaining phenolic compounds with significant antioxidant capacities. Liquid chromatography – electrospray ionization mass spectrometry (LC-ESI/MS) studies showed water to be a good solvent to extract hydroxycinnamic acids, flavonols, flavanols, dihydrochalcones and flavones present in the AP. However, water ...


Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam Jan 2012

Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved ...


The Impact Of Delactosed Whey Permeat Treatment On Shelf-Life And Antioxidant Contents Of Strawberries, Catherine Barry-Ryan, Lubna Ahmed, Ana Belen Martin-Diana, Daniel. Rico Jan 2012

The Impact Of Delactosed Whey Permeat Treatment On Shelf-Life And Antioxidant Contents Of Strawberries, Catherine Barry-Ryan, Lubna Ahmed, Ana Belen Martin-Diana, Daniel. Rico

Articles

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) 27 treatment on antioxidant and physico-chemical properties of strawberries. Fresh strawberries 28 treated with 3 % DWP were analyzed for different quality, nutritional and microbiological 29 markers during 10 days of storage at 5 °C. The results showed that DWP treatment 30 significantly reduced incidences of decay (70 %) and numbers of total aerobic counts (~1.4 31 Log10 CFU/g) and yeast and moulds (~1.8 Log10 CFU/g). DWP treatment also inhibited the 32 loss of firmness (15 %) and maintained significantly (p


Optimization Of Ultrasound Assisted Extraction Of Antioxidant Compounds From Marjoram (Origanum Majorana L.) Using Response Surface Methodology, Mohammad Hossain, Nigel Brunton, Ankit Patras, Brijesh Tiwari, C. O'Donnell, Ana Belen Martin-Diana, Catherine Barry-Ryan Jan 2012

Optimization Of Ultrasound Assisted Extraction Of Antioxidant Compounds From Marjoram (Origanum Majorana L.) Using Response Surface Methodology, Mohammad Hossain, Nigel Brunton, Ankit Patras, Brijesh Tiwari, C. O'Donnell, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)], total phenol content (TP) and content of individual polyphenols of extracts from marjoram. Optimal conditions with regard to amplitude of sonication (24.4–61.0 μm) and extraction temperature (15–35 °C) and extraction time (5–15 min) were identified using response surface methodology (RSM). The results showed that the combined treatment conditions of 61 μm, 35 °C and 15 min were optimal for maximizing TP, FRAP, rosmarinic acid, luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeic acid, carnosic acid ...


The Biodiversity Of Thermoduric Bacteria Isolated From Whey, Joseph Meade, Seamus Fanning, Kevinia Mcgill, Ciara Walsh Jan 2012

The Biodiversity Of Thermoduric Bacteria Isolated From Whey, Joseph Meade, Seamus Fanning, Kevinia Mcgill, Ciara Walsh

Articles

Thermoduric gram-positive bacteria are indigenous in milk, cheese, whey and other dairy products. They are capable of surviving heat processes and can result in quality defects and a shortened product shelf life. In Ireland, premium products such as whey protein concentrate (WPC) are often adversely affected by these microorganisms, particularly during the winter months.A high bacterial count in the WPC can result in the product being sold at a lower grade, with an overall loss of revenue for the manufacturer. This study recovered thermoduric bacterial isolates (n = 140) from an Irish WPC process during the months of November–February ...


Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam Jan 2012

Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam

Conference papers

Apple pomace (AP) is the main by-product of cider industry being mainly composed of carbohydrates and dietary fibre, small amounts of protein, fat and ash. In addition AP is also a good source of phytochemicals such as phenolic acids and flavonoids making AP a valuable source of antioxidants. The common applications of this by-product are the direct disposal to soil in a landfill and for pectin recovery usage. These applications are not sufficient to drain the several tonnes produced every year and studies to valorise the AP for other purposes have gained momentum. AP due to its chemical composition, rich ...


Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam Jan 2012

Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial ...


Antimicrobial, Antioxidant And Free Radical-Scavenging Capacity Of Brown Seaweed Himanthalia Elongata From Western Coast Of Ireland, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta Jan 2012

Antimicrobial, Antioxidant And Free Radical-Scavenging Capacity Of Brown Seaweed Himanthalia Elongata From Western Coast Of Ireland, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Water,methanol and mixtures (20–80%) thereof have been used for the extraction of phenolic compounds from Irish brown seaweed Himanthalia elongata for studying its antimicrobial and antioxidant properties.The 60%methanolic extract exhibited significantly (P < 0.05) the highest value of yield (6.8 6 0.24%), total phenol (286.0 6 4.61 mg gallic acid equivalents/g), flavonoid (109.8 6 2.68 mg quercetin equivalents/g) and condensed tannin content (35.6 6 1.03 mgcatechin equivalents/ g). Antimicrobial activity of 60% methanolic extract tested from disc diffusion and broth dilution methods was effective against various food spoilage and pathogenic bacteria studied.The same extract exhibited statistically highest reducing power and antioxidant capacity againstDPPHradical,metal ions, lipid peroxides and hydrogen peroxide radicals. The UV-visible spectroscopy showed absorption maxima at 205 and 260 nm and the presence of hydroxyl group (3,431 cm-1) and an aromatic ring (around 1,465, 1,505 and 1,624 cm-1) in Fourier Transform Infrared spectroscopy, suggested the presence of phenolic compounds in the extract.


Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher Jan 2012

Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher

Articles

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf-life, as changes in texture, moisture and aw progressed ...


Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi Jan 2012

Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi

Faculty Publications in Food Science and Technology

Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical ...


Potential Applications Of Hs-Spme/Gc In Oxidized Vegetable Oils., Gulgun Yildiz Tiryaki Dec 2011

Potential Applications Of Hs-Spme/Gc In Oxidized Vegetable Oils., Gulgun Yildiz Tiryaki

Dr. Gülgün YILDIZ TIRYAKI

Headspace solid phase microextraction chromatography (HS-SPME/GC) was evaluated as a tool in determining the rate of oxidation in oxidized soybean oil samples by measuring the production of hexanal as a secondary major volatile breakdown product of linoleic acid. Samples of the headspace taken from sealed 20 mL vials, incubated 30 min at 50 °C followed by 5 min adsorption, were injected into a gas chromatograph with 2 min thermal desorption. In applying SPME, different analytical conditions were evaluated. The linearity of response of the volatiles for the HS-SPME/GC procedure using a carboxen-polydimethylsiloxane fiber was determined from 3 g ...


Public Expenditures, Private Incentives, And Technology Adoption The Economics Of Hybrid Rice In South Asia, David J. Spielman, Deepthi Kolady, Patrick Ward, Harun- Ar- Rashid Dec 2011

Public Expenditures, Private Incentives, And Technology Adoption The Economics Of Hybrid Rice In South Asia, David J. Spielman, Deepthi Kolady, Patrick Ward, Harun- Ar- Rashid

Deepthi Kolady

The rapid expansion of hybrid rice cultivation in China has contributed significantly to improving food security in the country since the 1980s. However, few other Asian countries have seen similar expansions in hybrid rice cultivation or the associated yield and output gains. This paper examines the technical challenges, market opportunities, and policy constraints related to hybrid rice in South Asia, with specific emphasis on India and Bangladesh. The paper sets the discussion within a novel analytical approach to agricultural science, technology, and innovation that focuses on improving the efficiency with which new technologies are transformed into economically relevant products and ...


Pesticide Residue Determination In Shahr-E-Rey Tomatoes Using Quechers Method, Amin Mousavi Khaneghah Mr Dec 2011

Pesticide Residue Determination In Shahr-E-Rey Tomatoes Using Quechers Method, Amin Mousavi Khaneghah Mr

Amin Mousavi Khaneghah

In this study, pesticide residues in tomato products from Shahr-e-Rey farms were measured and investigated by QuEChERS modified method. This method was on the base of the sample preparation in few steps and high speed. Measurement of pesticide residues was carried out by gas chromatograph with electron capture detector. In this study, most of the pesticides showed a recovery in the range of 70% – 120%. Limit of detection (LOD) and limit of quantification (LOQ) for all pesticides were lower than 0.50 and 1.90 μg/kg respectively. chlorpyrifos was detected in studied samples at average concentration 3.22 μg ...


Evaluation On Leaf Proline Amount In Three Bread Wheat Cultivars In Presence Of Two Fertilizers Containing Amino Acids In Drought Stress, Amin Mousavi Khaneghah Mr Dec 2011

Evaluation On Leaf Proline Amount In Three Bread Wheat Cultivars In Presence Of Two Fertilizers Containing Amino Acids In Drought Stress, Amin Mousavi Khaneghah Mr

Amin Mousavi Khaneghah

To study leaf proline amount in presence of two fertilizers containing amino acids in drought stress on three bread wheat cultivars, a research was conducted in Ardabil IAU Research Center in 2012. To achieve this, factorial experimental design based on completely randomized block design was used. Factor A in six conditions (normal, aminol forte and fosnutren, drought, drought + aminol forte, drought + fosnutren) and factor B included three wheat genotypes (Kuhdasht, Cross Sabalan and Chmran). Results showed that there is a significant difference between The solutions on leave proline at 1 percent. Also, there was a significant difference between genotypes on ...