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Formulation And Characterization Of An Antimicrobial Coating Containing Nisin For Large Scale Food Package Converting Processes, Michele Christine Perna May 2016

Formulation And Characterization Of An Antimicrobial Coating Containing Nisin For Large Scale Food Package Converting Processes, Michele Christine Perna

All Dissertations

This research consisted of formulating an antimicrobial coating containing Nisaplin® intended for large scale production and inhibition of spoilage microorganisms. Secondly, the coating formulated was applied to a flexible film surface using two trials (gravure and flexography) commonly used in large scale food package coating or printing processes. In addition, diffusion and mass transfer theory was applied to discuss the many complications of predicting nisin diffusion or release from a coated material for antimicrobial food packaging applications.

Previous work conducted by predecessors, produced an antimicrobial coating formulation using a 70/30 Methylcellulose/Hydroxypropyl methylcellulose base (MC/HPMC). Some disadvantages of ...


Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman Dec 2015

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure ...


Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe Dec 2015

Effects Of Semi-Rigid Plastic Tray Geometry On Thermal Processing And Quality Factors In Retorted Foods, Curtis Stowe

All Dissertations

This research studied the effect of packaging geometry changes on heat penetration and quality attributes of a food system processed in a rotary retort vessel. Studies were conducted to determine the effect of package geometry in a rotary retort on heat penetration, analytical, and physical properties of a model food system processed at optimum conditions. Additionally, heat mapping for each shape was used to determine the heating profiles during retorting. Retort-able trays were filled with a tomato based food simulate and thermally processed in a water immersion, automated batch retort system (ABRS) using rotational speeds of 6 RPM and 11 ...


Chemical Separation And Analyses Of Bioactive Compounds In Chloroform Fraction Of Oplopanax Horridus (Devil's Club), Lauren Wiseman May 2015

Chemical Separation And Analyses Of Bioactive Compounds In Chloroform Fraction Of Oplopanax Horridus (Devil's Club), Lauren Wiseman

All Theses

O. horridus (a member of the family Araliaceae) is a plant traditionally used by the tribe of Pacific Northwest America for medicinal as well as spiritual purposes. O. horridus is found in the temperate forests of northwestern North America as an understory shrub capable of growing in well-drained to poorly drained, shady sites. Traditional medical preparations of O. horridus include decoction or infusion, preparation as a tea, preparation as a poultice, or preparation as a tonic. O. horridus is used as a form of treatment for cancer, hypoglycemia, diabetes, tough pneumonia, and for colds. A practical and reliable extraction method ...


Determining The Fate Of Non-O157 Shiga Toxin-Producing Escherichia Coli In Dairy Compost During Storage Using The Optimized Detection Method, Hongye Wang Dec 2014

Determining The Fate Of Non-O157 Shiga Toxin-Producing Escherichia Coli In Dairy Compost During Storage Using The Optimized Detection Method, Hongye Wang

All Theses

Shiga toxin-producing Escherichia coli (STEC), a member of Enterobacteriaceae family, has been recognized as emerging pathogens. Dairy compost is commonly applied to farmland as a soil amendment. Despite the agricultural benefit of manure-based soil amendment, the inadequately treated compost can contribute to fresh produce contamination on the farm. Moreover, the epidemiological results showed that the non-O157 STEC cases have surpassed those of E. coli O157. Therefore, it is critical to evaluate the behavior of non-O157 STEC strains in the dairy manure-based compost. The objectives of this study were to: 1) optimize a culturing method for detecting non-O157 STEC from dairy ...


Pilot Study Of A Budget-Tailored Culinary Nutrition Education Program For Undergraduate Food Science Students, Dorothy Kerrison Dec 2014

Pilot Study Of A Budget-Tailored Culinary Nutrition Education Program For Undergraduate Food Science Students, Dorothy Kerrison

All Theses

The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source ...


Combining Modified Atmosphere Packaging And Nisin To Extend The Shelf Life Of Atlantic Salmon (Salmo Salar), Dong Han Dec 2014

Combining Modified Atmosphere Packaging And Nisin To Extend The Shelf Life Of Atlantic Salmon (Salmo Salar), Dong Han

All Theses

Atlantic salmon is often used in laboratory experiments to represent marine fishes. Many researchers try to optimize the levels and dosage of preservatives to maintain the freshness and extend the shelf-life of Atlantic salmon. Little information has been provided about the effectiveness of combined method between MAP and nisin, especially on the preservation of Atlantic salmon. Strong evidences suggest that MAP associated with nisin may have a potential to improve Atlantic salmon storage quality. Preservation effectiveness of combining modified atmosphere package (MAP) and nisin on fresh Atlantic salmon was determined using various methods. Six groups of farmed Atlantic salmon were ...


Prevalence Of Human Noroviruses In Commercial Retail Food Establishment Without A Recently Reported Outbreak Of Gastroenteritis, Chaoyi Tang Dec 2014

Prevalence Of Human Noroviruses In Commercial Retail Food Establishment Without A Recently Reported Outbreak Of Gastroenteritis, Chaoyi Tang

All Theses

Human noroviruses (NoV) are a leading cause of acute gastroenteritis, causing nearly 58% of foodborne disease in the USA. The aim of our study was to determine the prevalence of NoV on select bathroom surfaces in food establishments in South Carolina (SC). All SC counties (N=46) were sorted by population density into high-, medium-, and low-density categories. Three counties were randomly selected from each population category. Lists of all foodservice establishments in each selected county (N=9) were obtained from the Department of Health and Environmental Control and a total of 120 foodservice establishments were randomly selected. Swabs were ...


Hand Hygiene Promotion: An Essential Strategy For Preventing Foodborne Disease In Elementary Schools, Zhangqi Wang Dec 2014

Hand Hygiene Promotion: An Essential Strategy For Preventing Foodborne Disease In Elementary Schools, Zhangqi Wang

All Theses

Student absenteeism is a pervasive problem in the United States, causing a number of educational, economic, and institutional problems. Hand-hygiene interventions have been reported to be a method for reducing illness-associated student absenteeism. As an increasing number of schools offer self-service, including salad bars and bowls of whole fresh fruit, opportunities for the transmission of foodborne pathogens via hands could possibly increase illness-associated student absenteeism. To address this problem, we conducted a two-phase study. First, we conducted a systematic literature review to evaluate peer-reviewed studies (N=24) that reported an association between hand hygiene interventions and illness-associated absenteeism reduction in ...


Dietary Behaviors And Nutrition Intervention Preferences Of Breast Cancer Survivors, Sherry A. Stokes Dec 2014

Dietary Behaviors And Nutrition Intervention Preferences Of Breast Cancer Survivors, Sherry A. Stokes

All Theses

Breast cancer is the most commonly diagnosed cancer among women and there are expected to be 1,665,540 new cases diagnosed in 2014. Advancements in early detection, have greatly improved treatment outcomes for the majority of these patients and the 5-year survival rate is 89.2%. The newly emerging field of survivorship care is an attempt to meet the unique needs of this expanding population. Research has demonstrated that an unhealthy body weight is an important modifiable risk factor for the recurrence of breast cancer. This study used an electronic version of the Block 2005 to collect dietary information ...


Effects Of Transportation Hazards On Package Performance And Food Product Shelf Life, Kyle Dunno Dec 2014

Effects Of Transportation Hazards On Package Performance And Food Product Shelf Life, Kyle Dunno

All Dissertations

This research studied the effect of transportation hazards on food product shelf life and package performance. Studies were conducted to determine the effect of package headspace volume, product viscosity and storage temperature on package integrity. Finally, accelerated shelf life testing (ASLT) was utilized to determine how simulated transportation hazards affected the shelf life of a specific food product. Institutional retort pouches containing either water or 5% starch solution were filled with varying amounts of headspace volume to determine if package headspace volume could aid in package performance during simulated engineering tests for packaged products. Fixed displacement vibration testing and compression ...


Relationship Between Peel Force, Opening Force, And Burst Force For A Semi-Rigid Cup And Lid, Pre- And Post-Retort, Raj Navalakha Dec 2014

Relationship Between Peel Force, Opening Force, And Burst Force For A Semi-Rigid Cup And Lid, Pre- And Post-Retort, Raj Navalakha

All Theses

This research determines if there is any relationship between the peel force, the opening force and the burst force for a semi-rigid cup and lid system, for pre- and post-retort conditions. It also compares the relationship (regression lines) between these forces pre- and post-retort. These seal results were studied by varying the sealing parameters of dwell time and temperature while keeping the pressure constant. Polypropylene cups and a peelable barrier retort lidding were used in this study. As compared to past research, a different peel testing technique was used to measure the peel and the opening force. The entire lid ...


Development And Application Of Scalable Two-Dimensional High Performance Liquid Chromatography For Aromatic Selective Separations Of Biologically Active Phytochemicals From Oplopanax Horridus, Gregory Jones Dec 2014

Development And Application Of Scalable Two-Dimensional High Performance Liquid Chromatography For Aromatic Selective Separations Of Biologically Active Phytochemicals From Oplopanax Horridus, Gregory Jones

All Dissertations

The high demand for more efficient purification processes with increased automation and throughput pushes the development of more advanced preparative, pilot, and process scale HPLC instrumentation that is capable of achieving higher purities in a shorter amount of time than are currently achieved using one dimensional separations. A preparative scale 2D HPLC system was designed and reduced to practice in order to demonstrate the capacity for scalability of on-line comprehensive 2D HPLC separations of basic compounds from a challenging natural product extract of Oplopanax horridus. The methodology and instrumentation design herein permits direct method transfer from analytical to preparative scale ...


Antioxidant Effect Of Peach Skin Extracts From 13 Varieties Of South Carolina Grown Peaches, Yueyuan Zhang Aug 2014

Antioxidant Effect Of Peach Skin Extracts From 13 Varieties Of South Carolina Grown Peaches, Yueyuan Zhang

All Theses

South Carolina is the second largest peach producing state in the United States. Every year, large quantities of peaches do not meet the fresh peach standard and are discarded or used for further processing. The waste stream from discarded and processed peaches includes the skin and this could be recovered as a rich source of antioxidants. The objective of this research was to determine the antioxidant (phenolic) content and antioxidant capacity of peach skin from various peach varieties grown in South Carolina. Chapter 1 is a literature review which covers topics of oxidation in foods, mechanism of lipid oxidation, antioxidants ...


The Effect Of Gender And Status Difference On Saturated Fat Content Of Entree Items Chosen By Elementary School-Aged Students, Annie Anderson Aug 2014

The Effect Of Gender And Status Difference On Saturated Fat Content Of Entree Items Chosen By Elementary School-Aged Students, Annie Anderson

All Theses

The purpose of this study was to examine participants in a National School Lunch Program (NSLP), and the effect of gender and/or participation in the NSLP on selection of high saturated fat content entrée items by the students. Nutrition information provided to parents often does not include a profile of the fats offered in school lunch items. This was true of this study's schools. However, new NSLP guidelines focus upon saturated and trans fat content in school lunches. The total kcal limit is less than 30% total fat, and saturated fat is less than or equal to ...


Food, Nutrition, Culinary, And Packaging Science Undergraduate Research, Experiential Learning, And Product Development Focusing On Childhood Nutrition, Alexandra Weeks Aug 2014

Food, Nutrition, Culinary, And Packaging Science Undergraduate Research, Experiential Learning, And Product Development Focusing On Childhood Nutrition, Alexandra Weeks

All Theses

The objective of this research project was to develop a two-semester Applied Interdisciplinary Product Development (AIPD) course for sophomore students in the Food, Nutrition and Packaging Sciences (FNPS) department that would increase students’ confidence in skills pertaining to product development of food products and childhood nutrition, increase their sense of connection with the department, and would better prepare them to enter industry than students that did not participate in the course. A Subject Knowledge Assessment (SKA) was used to evaluate the mean difference value (MDV) of food science, nutrition, packaging science, and general product development knowledge gained through the AIPD ...


Comparison Of Simultaneous Distillation And Extraction (Sde) And Headspace Solid Phase Microextraction (Spme) For Determination Of Volatiles Of Muscadine Grapes (Vitis Rotundifolia), Pei-Ching Lin May 2014

Comparison Of Simultaneous Distillation And Extraction (Sde) And Headspace Solid Phase Microextraction (Spme) For Determination Of Volatiles Of Muscadine Grapes (Vitis Rotundifolia), Pei-Ching Lin

All Theses

Vitis rotundifolia also called 'Muscadine' grows abundantly throughout the southeastern United States. Muscadine grapes have desirable flavors, making them suitable to be either consumed as fresh fruit or made into wine and jam. Moreover, muscadine grapes have been reported containing rich complex phytochemicals, including anthocyanins and polyphenols that possess antioxidant, anti-cancer, anti-inflammatory and antimicrobial activities. Therefore, muscadine grapes have become increasingly popular in recent years due to its unique aroma, as well as health benefits. Various volatile compounds contribute to the aromatic flavors of muscadine grapes. In regards of their low concentrations, conventional simultaneous distillation and extraction (SDE) and solid ...


Effect Of Bromelain On Duck Breast Meat Tenderization, Ahmet Buyukyavuz May 2014

Effect Of Bromelain On Duck Breast Meat Tenderization, Ahmet Buyukyavuz

All Theses

ABSTRACT This study was conducted to determine the effect of bromelain on duck breast meat tenderization. Duck breasts were marinated with different concentrations (0, 1.5, 3 and 4.5%; C2, B1.5, B3 and B4.5, respectively) of bromelain and a solution composed of 92% refrigerated water, 6% salt and 2% sodium tripolyphosphate by using a vacuum food tumbler machine. A second non-marinated control (C1) was also included. Marination tumbling was operated at 8 RPM for 8 minutes. Physico-chemical and quality parameters were determined on raw and cooked samples. A significant reduction (p<0.05) in pH was observed in all bromelain treated samples when compared to C2. Although there was a significant reduction in pH of B1.5 when compared to C1, there was no significant difference among B3, B4.5 and C1. A significant increase was observed in water holding capacity of B3 and B4.5 when compared to C1. While a significant reduction was observed in lightness (L*), no differences were observed in redness (a*) and yellowness (b*) values of marinated samples (C2, B1.5, B3 and B4.5) when compared to C1. However, a significant increase in lightness (L*), and a significant decrease in redness (a*) and yellowness (b*) were observed in cooked bromelain treated samples. No differences were observed in razor shear forces, moisture content and water activity between treatments. There was no significant difference in cook yield of all marinated samples (C2, B1.5, B3, and B4) when compared to the C1. A significant reduction (p<0.05) in Warner-Bratzler shear force values was observed in all marinated samples when compared to untreated control (C1). Based on results, use of bromelain in marination solutions under the conditions tested here would not be cost effective.


Effect Of Low And High Molecular Weights Water Soluble Chitosan On Oxidation Of Whole Milk Powder, Wesam Al-Jeddawi May 2014

Effect Of Low And High Molecular Weights Water Soluble Chitosan On Oxidation Of Whole Milk Powder, Wesam Al-Jeddawi

All Theses

Autoxidation significantly decreases the shelf life of whole milk powder due to primary and secondary oxidation products such as hydroperoxides, aldehydes, ketones, alcohols and hydrocarbons. Water soluble chitosan has been shown to reduce oxidation by chelating metals or combining with lipids resulting in a significant antioxidative effect. The objective of this study was to determine the antioxidative effects of different concentrations of low (L) and high (H) molecular weight water soluble chitosan (9 and 90 kDa, respectively) on whole milk powder (WMP). Commercially dried WMP was obtained and rehydrated 50% (wt/wt) with various aqueous chitosan solutions (2% L2, 4 ...


Analysis Of Volatile Compounds And Their Changes During Liquor Aging Of Chinese Liquor 'Gujing Gongjiu', Qingchuan Liu May 2014

Analysis Of Volatile Compounds And Their Changes During Liquor Aging Of Chinese Liquor 'Gujing Gongjiu', Qingchuan Liu

All Theses

Chinese liquor 'Gujing Gongjiu' is a traditional Chinese distilled alcoholic beverage that is categorized into a strong-aromatic fragrance liquor. It has a strong mixed floral, fruity, and sweet flavor with a smooth taste. Volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) from Gujing liquors that were aged for 1, 5, 10, and 20 years. Optimization of HS-SPME method was performed to determine the best experimental condition for extraction of liquor volatiles. Gas chromatography-mass spectrometry (GC-MS) was used for quantitative and qualitative analysis of liquor volatiles. Volatile compounds were identified by Kovat's retention indices and their mass spectrum. The ...


A Study Of The Frothing Capacity Of Whole Milk- 1. A Market Survey Of Conventional And Organic Milks, 2. The Effect Of Clean In Place (Cip) Cleaning Solutions, Sara Stancil Dec 2013

A Study Of The Frothing Capacity Of Whole Milk- 1. A Market Survey Of Conventional And Organic Milks, 2. The Effect Of Clean In Place (Cip) Cleaning Solutions, Sara Stancil

All Theses

Gourmet coffee drink consumption is on the rise (NCAUSA 2013). With most of these coffee drinks including milk and/or milk foam, an emphasis on producing quality foam is of high importance. Recent complaints have been received on the failure of milk to foam to expectations of the coffee house (Randolph & Associates 2013). Identifying the source of this failure could enable the milk industry to provide higher foam quality milk to meet the growing needs of coffee houses.

A two-part study on the frothing capacity of milk was carried out to investigate potential variations in the market place and to ...


Development Of Hplc Methods For The Determination Of Water-Soluble Vitamins In Pharmaceuticals And Fortified Food Products, Hung Khiem Trang Aug 2013

Development Of Hplc Methods For The Determination Of Water-Soluble Vitamins In Pharmaceuticals And Fortified Food Products, Hung Khiem Trang

All Theses

Though many HPLC methods have been developed and reported in literature for vitamin analysis for the past two decades, applying certain methods directly from literature more than often fails to reproduce the results reported due to many variables of liquid chromatography. This issue was targeted in this project through the examination of chromatographic behaviors of water-soluble vitamins in order to help the analysts better modify methods from literature or even develop new methods from scratch to fit their analytical need with the resources available (e.g., columns, detectors, etc.) in their lab.
The first part of the project investigated the ...


Antibacterial Effects Of Proteases On Different Strains Of Escherichia Coli And Listeria Monocytogenes, Hanan Eshamah Aug 2013

Antibacterial Effects Of Proteases On Different Strains Of Escherichia Coli And Listeria Monocytogenes, Hanan Eshamah

All Dissertations

Escherichia coli O157:H7 and Listeria monocytogenes are pathogens that have received special attention by federal agencies, food safety researchers and food industries due to their economic and human health impact. To reduce the presence of these pathogens, alternative interventions have been studied. However, increasing consumer's demand for natural ingredients has made the investigations of effectiveness of natural antimicrobials necessary. In this study, in vitro antimicrobial activity of bromelain and papain against E. coli JM109 and L. monocytogenes was investigated. Furthermore, actinidin and papain were evaluated to reduce populations of L. monocytogenes strain and three mixed strains of E ...


Influence Of Compost Particle Size On Pathogen Survival Under Greenhouse Condition, Junshu Diao May 2013

Influence Of Compost Particle Size On Pathogen Survival Under Greenhouse Condition, Junshu Diao

All Theses

The number of foodborne pathogen outbreaks related to fresh produce has increased significantly in recent decades. Animal waste directly applied to agricultural field is one of the possible contamination sources for fresh produce. Composting is one of the recommended means for waste treatments to eliminate or reduce pathogens in manure on farms. Although pathogens can be eliminated by proper composting process, pathogens are able to survive, recolonize and regrow on compost heap surfaces under certain conditions. Due to the outdoor nature of composting process, bioaerosols with different particle sizes can be generated on compost surfaces which can carry pathogens, travel ...


Bacterial Recovery, Transfer To Hands And Survival On Restaurant Menus, Ibtehal Alsallaiy May 2013

Bacterial Recovery, Transfer To Hands And Survival On Restaurant Menus, Ibtehal Alsallaiy

All Theses

Some non-food contact surfaces such as restaurant menus are not routinely cleaned or evaluated for microbial contamination and thus may be a potential contamination risk. The main objectives of this study were to detect bacteria on restaurant menus, test the rate of bacteria transfer from menus to consumers and determine the survival rate of bacteria on the menu surface. Evaluation of samples can 'find' that menus harbored detectable levels of aerobic organisms and Staphylococcus spp. The average mean of Total Plate count (TPC) was 28 CFU/15cm2 per sampling area during busy periods and 15 CFU/15cm2 per sampling area ...


Correlation Of Physicochemical Properties Of Chondroitin Sulfate To Its In-Vitro Absorption And Anti-Inflammatory Activity, Lahari Surapaneni May 2013

Correlation Of Physicochemical Properties Of Chondroitin Sulfate To Its In-Vitro Absorption And Anti-Inflammatory Activity, Lahari Surapaneni

All Dissertations

The purpose of this study was to investigate if the molecular weight and degree of sulfation of chondroitin sulfate (CS) has an impact on its in vitro absorption and anti-inflammatory activity.
For absorption studies, Caco-2 cells were incubated with eight CS samples of differing molecular weights (7 kDa - 35 kDa). The amount of CS transported into the basolateral side of the Caco-2 monolayer was quantitatively determined to calculate the permeability coefficients (Peff). The permeability coefficients of the eight different CS samples across Caco-2 cell monolayers were assessed. For anti-inflammatory studies, RAW 264.7 murine macrophage cells were pre incubated with ...


Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley Dec 2012

Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley

All Theses

In response to concerns about an increasingly globalized food system in the United States, and increasing interest in the connections between small- and medium-scale (SMS) farms and institutional foodservice operations (IFO), the U.S. has recently developed legislation to link farmers to institutional markets (Joshi, Azuma, & Feenstra, 2008; Poulton, Dorward, & Kydd, 2010; USDA, 2010; Wootan, 2012). The purpose of this study is to determine if these connections are viable, sustainable and ultimately if the food is safe for consumption in the IFO. There are significant logistical, contractual and food safety concerns when sourcing food for IFOs from SMS farms. Each step from ordering to ...


Analyses Of Consumer Perceptions, Farmer Challenges, Polyamine, And Amino Acid Content Of Organic And Conventional Fresh Produce Grown In South Carolina, Emily Steinberg Dec 2012

Analyses Of Consumer Perceptions, Farmer Challenges, Polyamine, And Amino Acid Content Of Organic And Conventional Fresh Produce Grown In South Carolina, Emily Steinberg

All Dissertations

Execution of the USDA organic standards led to more support for local food as distinct from organic food. The current study was conducted to examine fresh produce perceptions and purchasing decisions of S.C. consumers. Four-hundred and eight S.C. consumers were surveyed at S.C. grocery stores. More than one-third of the S.C. consumers not knowing about the 'certified S.C. grown' program suggest that the S.C. Department of Agriculture (SCDA) may want to improve the promotion of their program. Eighty-five percent of consumers indicated that they would choose local over organic. This information would be useful ...


Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines Aug 2012

Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines

All Theses

The effects of media type and culture selection on the aroma profile of Blue cheese flavorings produced using submerged culture fermentation were studied. Fermentations were carried out for 16 hours then compared using sensory analysis and GC/MS SPME. The differences between samples were minimal. Samples produced with adjunct media were found to have higher concentrations of methyl ketones and more &ldquo'creamy'&rdquo aroma character than samples produced from standard media. Higher levels of free fatty acids were found in standard media samples. Adjunct cultures appear to enhance the &ldquo'creamy'&rdquo character of Blue cheese flavorings.
Near-critical and supercritical carbon dioxide were used to concentrate the aroma active compounds of a traditional Blue cheese and a Blue cheese flavoring. Pressures used ranged from 73 to 90 Bar, temperatures used were 35 and 45 degrees Celsius. The extracts were selective for 2-heptanone and 2-nonanone, the characteristic compounds of Blue cheese. Two-heptanone was more soluble than 2-nonanone and comprised 67 to 71 percent of the extracts. Near-critical extraction (73 Bar; 35 degrees Celsius) of Blue cheese flavoring yielded the most methyl ketones. Results indicate that carbon dioxide may be effective for the concentration of methyl ketones on an industrial scale.


Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena Aug 2012

Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena

All Theses

Functional foods serve nutrients and physiologically active components for a healthy living. In most countries, the products related to having a healthy gut dominate the functional foods market. These products are prebiotics, probiotics and synbiotics. Concerning the health benefits, various probiotics are introduced to food matrices. Though dairy is the ideal food matrix for probiotics, the trend of non-dairy probiotics is growing among consumers.
This study included two research objectives: surveying the commercial probiotic containing products for probiotic level and developing a practical home-made probiotic fermentation process. The first part of this study was mainly based on assessing viability of ...