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Theses/Dissertations

Food Science

Electronic Theses and Dissertations

The University of Maine

2007

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Full-Text Articles in Life Sciences

Serum 25-Hydroxyvitamin D Response To Daily Oral Supplementation With 800 Iu Cholecalciferol In Premenopausal Women Living In Maine, Monica Nelson Dec 2007

Serum 25-Hydroxyvitamin D Response To Daily Oral Supplementation With 800 Iu Cholecalciferol In Premenopausal Women Living In Maine, Monica Nelson

Electronic Theses and Dissertations

The purpose of this research was to measure the serum 25-hydroxyvitamin D [25(OH)D] response to daily supplementation with 800 IU vitamin D3 during winter in premenopausal women living in Maine, and to examine the effects of body composition and hormonal contraceptive use on baseline serum 25(OH)D levels and the response to supplementation. One hundred twelve women (22.2±3.7 years old) received placebo from March 2005 until September 2005 when they were randomized to receive either placebo or 800 IU vitamin D3 through February 2006. Eighty-six women completed the study. Body composition was measured by ...


Development Of A Soy-Blueberry Burger And The Changes In Anthocyanins And Phenolics During Storage And Broiling, Pamela Beth Small Aug 2007

Development Of A Soy-Blueberry Burger And The Changes In Anthocyanins And Phenolics During Storage And Broiling, Pamela Beth Small

Electronic Theses and Dissertations

Blueberries are high in phenolic acids and flavonoids, which make them one of the leading sources of antioxidants. When added to foods, antioxidants can increase shelf life, maintain nutritional quality, and retard production of heterocyclic amines in meats during cooking thus having the potential to be of great significance to the food industry. Soy and soy-based foods have been gaining in popularity as a functional food for specific health conditions. Increased media coverage touting the health benefits of soy has generated a rise in consumer awareness. Two soy-blueberry burgers were prepared using 10 and 15% blueberry puree. A soy burger ...


Gelation Of Previously Cooked Jonah Crab (Cancer Borealis) Minced Meat In New Food Product Development, Shari R. Baxter May 2007

Gelation Of Previously Cooked Jonah Crab (Cancer Borealis) Minced Meat In New Food Product Development, Shari R. Baxter

Electronic Theses and Dissertations

Gelation of meat products plays an important role in utilization of by-products. Low-value muscle tissue that may go to waste can be reformed into new products that consumers find acceptable and want to purchase. In the crab industry, the need for byproduct utilization is great. Crab processing typically involves cooking whole crabs and picking the claw meat. A lower grade minced meat can then be extracted mechanically from the walking legs and carapace of the crab. Traditional protein chemistry indicates that only raw muscle proteins can form gels. However, by using a modified surimi processing technique, previously cooked Jonah crab ...