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Full-Text Articles in Life Sciences

Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar Aug 2016

Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar

Electronic Theses and Dissertations

Sea vegetables (also known as seaweeds) are gaining popularity among American consumers as a new superfood. Some sea vegetable farmers in New England have begun to distribute fresh or minimally processed sea vegetables to local restaurants and to retail distributors. However, limited knowledge about quality loss and processing effects on fresh, farm-raised sea vegetables postharvest obstructs the growth of a vibrant sea vegetable industry. The objectives of this research were to: 1) evaluate the quality changes and shelf life of four fresh sea vegetables species - dulse, Gracilaria, sugar kelp and winged kelp - during refrigerated storage, 2) determine the basic nutritional ...


A Competitive Assessment Of Commercial Elderberry (Sambucus Sp.) Products And The Evaluation Of Copigmentation Within Elderberry Tinctures, Joseph A. Galetti Phd May 2016

A Competitive Assessment Of Commercial Elderberry (Sambucus Sp.) Products And The Evaluation Of Copigmentation Within Elderberry Tinctures, Joseph A. Galetti Phd

Electronic Theses and Dissertations

Elderberry (Sambucus sp.) fruit is a healthful food with a variety of reported curative properties and is among the richest sources of anthocyanic pigmentation, which are the primary factors for its commercial use. Although a variety of value-added elderberry products are available to consumers, it is questionable as to which product form contains the highest nutrient levels and color stability characteristics, and represents the best value to consumers. It was the objectives of this research to evaluate a variety of commercial elderberry products, and to develop a value-added elderberry product with enhanced nutrient and color stability.

The first part of ...


Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra Jan 2016

Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra

Electronic Theses and Dissertations

The purpose of this research was to study the differences in the quality of 100% whole wheat flour (WWF) when the bran fraction was subjected to mild solvent treatment before reconstitution with the endosperm. The bran treatments included water washing and washing with ethanol solutions (50% and 100%). WWF prepared with untreated bran served as the control. Effects of these treatments on particle size, chemical composition, color, dough rheology, product formulation, and sensory characteristics of 100% whole wheat flour were studied. Grains of five HRSW cultivars (Advance, Prevail, Select, Brick and Forefront) were milled using a Quadrumat Senior mill. Gluten ...


Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski Jan 2016

Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski

Electronic Theses and Dissertations

Distiller’s dried grains (DDG) are a coproduct of ethanol production. DDG has been used historically as animal feed. However, in the past decade, ethanol production has dramatically increased causing a surplus of distiller’s grains and saturating the market. The use of DDG, which is high in both protein and fiber, to fortify baked goods is one option to reduce the excess of DDG while enhancing its economic value. The purpose of this study was first, to evaluate the washing process for DDG to make it food grade, and second to evaluate the effects of incorporation of food-grade DDG ...


Proteomics Study Of Pre-Harvest Sprouting In Wheat, Pramod Khadka Jan 2016

Proteomics Study Of Pre-Harvest Sprouting In Wheat, Pramod Khadka

Electronic Theses and Dissertations

Pre-harvest sprouting (PHS) of wheat (Triticum aestivum L.) is a condition characterized by the early germination of spikes during moist environmental conditions. PHS lowers yield, degrades the quality of grain and thus limits the profits of wheat producers groups. During this investigation, proteomics studies of PHS-resistant and PHS-susceptible wheat embryos were conducted at different imbibition time periods via a cutting-edge technology called iTRAQ. Proteomic analysis revealed that 190 differentially expressed proteins might be involved in various cellular functions, such as carbohydrate metabolism, nitrogen metabolism, stress response, redox regulation, ATP synthesis, and protein translation, during this untimely germination of the wheat ...


Successful Weight Management: Barriers And Facilitators To Maintaining Weight After Weight Loss Via A Meal Replacement Program, Hope D. Kleine Jan 2016

Successful Weight Management: Barriers And Facilitators To Maintaining Weight After Weight Loss Via A Meal Replacement Program, Hope D. Kleine

Electronic Theses and Dissertations

Purpose: Meal replacement programs (MRPs) facilitate weight loss. Unfortunately, a large percentage of individuals that lose weight through MRP are not successful at maintaining their weight. Weight regain one year following weight loss via meal replacements has been as high as 40-50%, demonstrating a critical need to improve weight maintenance in MRP participants. Therefore, the purpose of this study is to identify barriers and facilitators of weight maintenance after reaching a goal weight in MRP participants.

Methods: Seven focus groups of ≤8 clients were conducted to discuss barriers and facilitators of weight maintenance prior to reaching a point of saturation ...


Use Of Extraction Technologies In Food Safety Studies, Changling Qiu Jan 2016

Use Of Extraction Technologies In Food Safety Studies, Changling Qiu

Electronic Theses and Dissertations

Food safety has become a top concern in our society. The public in general is increasingly concerned about the safety of the food products they consume every day as more and more food contamination incidents and widespread recalls arise. It is necessary to trace any presence and/or the concentration levels of contaminants, pesticides, herbicides, or other harmful substances in food samples. Sample preparation is a crucial step in a food analytical method, as it takes up most of the total analysis time, contributing highly to the total cost of analysis and greatly influencing the results of the analysis. Traditional ...