Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 30 of 41

Full-Text Articles in Life Sciences

Effect Of The Co2 Grinding On Modified Atmosphere And Color Shelf Life Of Ground Beef, Sofiane Ghris Dec 2007

Effect Of The Co2 Grinding On Modified Atmosphere And Color Shelf Life Of Ground Beef, Sofiane Ghris

All Theses

Beef ground under air and carbon dioxide (CO2) conditions were evaluated for their storage stability at 2 ± 1¼C starting after 2 days in the dark to simulate transportation, followed by 7 days in lighted display by measuring color (CIE L*, a*, b*, the hue and chroma), gas headspace, microbiological content, and pigment content. AC (ground in air then packaged in 100% CO2 MAP) and CC (ground in CO2 then packaged in 100% CO2 MAP) treatments showed the highest a* and chroma values from day 3 to 9 compared with AV (ground in air then vacuum packaged) and CV (ground in ...


Development And Evaluation Of Instruments To , Patricia Michaud Dec 2007

Development And Evaluation Of Instruments To , Patricia Michaud

All Theses

The objectives of this study are to provide evidence for and demonstrate the processes used to develop and test tools to measure the effectiveness of a culinary and nutrition education program. This study initially involved a review of literature related to the environmental conditions for and components of nutrition education interventions featuring hands-on cooking skill activities. Based on this literature examination, the Cooking Attitude, Cooking Behavior, Produce Consumption Self-Efficacy, Cooking Self-Efficacy, Self-Efficacy for Using Basic Cooking Techniques, and Self-Efficacy for Using Fruits, Vegetables and Seasonings scales and the Knowledge of Cooking Terms and Techniques evaluation were developed. The Availability and ...


Fish Gelatin-Nanoclay Composite Film. Mechanical And Physical Properties, Effect Of Enzyme Cross-Linking, And As A Functional Film Layer, Hojae Bae Dec 2007

Fish Gelatin-Nanoclay Composite Film. Mechanical And Physical Properties, Effect Of Enzyme Cross-Linking, And As A Functional Film Layer, Hojae Bae

All Dissertations

The effect of clay content, homogenization RPM, and pH on the mechanical and barrier properties of fish gelatin/nanoclay composite films was investigated. The addition of clay increased the tensile strength (TS) from 30.31±2.37 MPa to 40.71±3.30 MPa. The nanoclay composite film had improved oxygen and water barrier properties when compared to neat fish gelatin film. Oxygen permeability decreased from 0.0004028±0.0000007 gm/m2dayatm to 0.0001144±0.0000162 gm/m2dayatm and the water vapor permeability decreased from 0.0312±0.0016 ngm/m2sPa to 0.0081±0.0001 ngm/m2sPa. The ...


Registered Dietitian Dress And The Effect Of Dietitian Dress On Perceived Professionalism, Connie Lynn Packer Dec 2007

Registered Dietitian Dress And The Effect Of Dietitian Dress On Perceived Professionalism, Connie Lynn Packer

Theses and Dissertations

People use others' dress to make assumptions, including how they believe the wearer will behave. Observers then adjust their behavior in response to the anticipated behavior of the wearer. Physician or nurse dress affects the degree to which patients perceive the medical professional as confident, experienced, competent, mature, trustworthy, and professional. Dietitian dress has not been studied. Our purpose was to identify 1) the current level of formality of dress of registered dietitians (RD), 2) characteristics of dress codes, 3) the effect of RD dress on patient/client perceptions of professional traits, and 4) the level of formality at which ...


The Stability Of Carotenogenic Food Colorants And Strategies To Prolong The Shelf Life In Process Cheese Spread, Ann Marie Doneski Craig Dec 2007

The Stability Of Carotenogenic Food Colorants And Strategies To Prolong The Shelf Life In Process Cheese Spread, Ann Marie Doneski Craig

Doctoral Dissertations

Food quality is often times measured by the way one perceives the food, particularly with respect to color and texture. Color quality often pre-determines expectation making it an important parameter to understand. The same can be said for textural properties of food. Maintaining color and texture are just two ways in which the shelf-life of food can be measured. One particular product that has experienced problems in this area is processed cheese spread in which the US military uses as part of the Meal, Ready-to-Eat (MRE) rations. The cheese spread is one of the most highly accepted products in the ...


Gene Expression Analysis Of Escherichia Coli O157:H7 At 10 And 37°C And Under Acidic Conditions Using High Density Oligonucleotide Microarrays, Kristina K. Carter Dec 2007

Gene Expression Analysis Of Escherichia Coli O157:H7 At 10 And 37°C And Under Acidic Conditions Using High Density Oligonucleotide Microarrays, Kristina K. Carter

Doctoral Dissertations

This purpose of this investigation was to use DNA microarrays to study gene expression in E. coli O157:H7 under refrigerated and acidic conditions. Total RNA from E. coli O157:H7 grown to 7 log CFU/mL under control (37 °C, pH 7), refrigerated (10°C, pH 7), acid adapted (37°C, pH 5.5, then lowered to 3.5), and acid shocked (37°C, pH 7, then lowered to 3.5) conditions was extracted using an optimized Qiagen RNeasy procedure. Total RNA was converted to cDNA, labeled, and hybridized onto an Affymetrix GeneChip® E. coli Genome 2.0 Array ...


Sonochemical And Hydrophobic Modification Of Chitin And Chitosan, Tao Wu Dec 2007

Sonochemical And Hydrophobic Modification Of Chitin And Chitosan, Tao Wu

Doctoral Dissertations

Chitin and chitosan are linear polysaccharides consisting of acetyl-glucosamine and glucosamine units with many potential applications in biomedicine, agriculture and food industry. In the food industry, chitosan can be used as antimicrobial agent and to create active packaging to improve food quality and extend shelf life. Commercial applications of chitosan are closely associated with its functional properties and biological activity, which are primarily governed by two structural properties: degree of acetylation (DA) and molecular weight (MW). The overall goal of this study was to develop methods for tailored modification of DA, MW and functionalities of chitosan.

The research was conducted ...


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 ...


Antimicrobial Powders And Bio-Based Films, Byungjin Min Aug 2007

Antimicrobial Powders And Bio-Based Films, Byungjin Min

All Dissertations

Food safety can be improved by various antimicrobial applications through the effective inhibition of microorganisms for certain periods by controlled release. Antimicrobials in powders and films were studied to investigate their activities and properties. Nisin (Nisaplin®) (200, 400, 600, 800, and 1000 IU/ml) was adsorbed to silica and different corn starches and their antimicrobial activities against Listeria monocytogenes were evaluated by agar diffusion assay. Nisin-adsorbed silica (Celpure P-65) powder had the highest antimicrobial activity at 600 IU/ml and also confirmed that the highest amount of nisin was adsorbed onto silica at the same concentration. Efficacy of both unmodified ...


Almond Skins As A Natural Antioxidant, Heather Johnson Aug 2007

Almond Skins As A Natural Antioxidant, Heather Johnson

All Theses

In this thesis, the potential for almond skins in their native state as a natural antioxidant in foods was explored. A literature review of general information on almonds, research done on almond skins, and general information on antioxidants is presented. The almond skins used in this study required an additional heat treatment step to improve their microbiological quality before further treatments and analysis could be performed. A descriptive analysis sensory panel was utilized to identify potential flavor and aroma descriptors and their intensities. The aroma descriptors identified were toasted, bran, and toasted; nutty. The flavor descriptors identified were toasted, bran ...


Application Of Solid Phase Micro-Extraction With Gas Chromatography-Mass Spectrometry For The Determination Of Geosmin And 2-Methylisoborneol In Processed Navy Beans (Phaseolus Vulgaris), Coesha Ancoinette Fairley Aug 2007

Application Of Solid Phase Micro-Extraction With Gas Chromatography-Mass Spectrometry For The Determination Of Geosmin And 2-Methylisoborneol In Processed Navy Beans (Phaseolus Vulgaris), Coesha Ancoinette Fairley

Doctoral Dissertations

This investigation was conducted to address the issue of musty bean products. The main objectives of this study were to: (1) identify the source of the musty, off-flavor in processed navy beans, (2) determine and identify the associated off-flavor compounds (geosmin and 2-methylisoborneol (2-MIB)), and (3) isolate the microorganism(s) responsible for production of the compounds.

To confirm the presence of geosmin and 2-MIB in processed baked beans, an automated gas chromatographic method employing solid phase micro-extraction (SPME-GC-MS) was used. Artificially musty baked beans, known musty beans, and raw ingredients (bacon, navy beans, and water) were analyzed. Results of this ...


Boiling And Microwaving Effects On Hydrophilic Oxygen Radical Absorbance Capacity Of Frozen Vegetables, Merry Frances Rogers Aug 2007

Boiling And Microwaving Effects On Hydrophilic Oxygen Radical Absorbance Capacity Of Frozen Vegetables, Merry Frances Rogers

Masters Theses

Decreased risks of chronic illnesses, such as cancer, occur with increased consumption of dietary antioxidants. Vegetables are a particularly rich source of dietary antioxidants but these are primarily water soluble compounds. This research determined effects of microwaving or boiling on the antioxidant capacities of commercially frozen vegetables. Hydrophilic components were extracted by Acetone/Deionized water/Acetic Acid (700:295:50, v/v) from commercially frozen broccoli, carrots, sweet corn, and sweet peas before and after microwaving for 5 min or boiling for 10 min. The Oxygen Radical Absorbance Capacity (ORAC) assay was employed to determine the antioxidant capacity. Additionally, color ...


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 ...


Reversed-Phase Hplc Determination Of Cholesterol In Food Items., David Christian Essaka May 2007

Reversed-Phase Hplc Determination Of Cholesterol In Food Items., David Christian Essaka

Electronic Theses and Dissertations

Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4 ...


Early Stage Detection Of Marine Oil Oxidation, Loren Lapointe May 2007

Early Stage Detection Of Marine Oil Oxidation, Loren Lapointe

Honors Theses

A method involving overnight stir bar sorptive extraction (SBSE) headspace gas chromatography/mass spectrometry (GC/MS) in negative ion chemical ionization (NICI) mode was developed to determine the presence of aldehydes (cis-4-heptenal, trans,trans-2,4-heptadienal, trans-2-octenal, cis-6-nonenal, trans-2-cis-6-nonadienal, trans-2-nonenal, and trans,trans-2,4-decadienal) in fresh and aged commercial fish oil (untreated and treated with antioxidant blends). Aldehyde standards were quantifiable to >100ppb levels using this method. Only trans,trans-2,4-heptadienal was shown to be present in the commercial fish oil and its presence was used to compare the performance of the two different antioxidant treatments in the fish oil. Includes ...


Development Of A Real-Time Pcr Assay For Detection And Quantification Of Escherichia Coli O157:H7 In Apple Juice, Nancy Rabalais Detrana May 2007

Development Of A Real-Time Pcr Assay For Detection And Quantification Of Escherichia Coli O157:H7 In Apple Juice, Nancy Rabalais Detrana

Doctoral Dissertations

Apple cider/juice contaminated with Escherichia coli O157:H7 has been implicated in several foodborne illness outbreaks, but due to the presence of reaction inhibitors, detection by polymerase chain reaction (PCR) is often difficult. The studies presented in this dissertation were conducted to evaluate techniques to improve detection of E. coli O157:H7 in apple juice using a fluorogenic probe-based real-time PCR assay without prior enrichment. Two commercial DNA extraction and purification procedures, GenEluteTM Bacterial Genomic DNA Kit and PrepMan® Ultra Sample Preparation Reagent, were combined with two real-time PCR chemistries, SYBR® Green I dye and TaqMan® probes for potential ...


Physiochemical Properties And Bioactivities Of Tea Seed (Camellia Oleifera) Oil, Yen-Hui Chen May 2007

Physiochemical Properties And Bioactivities Of Tea Seed (Camellia Oleifera) Oil, Yen-Hui Chen

All Theses

Tea seed (Camellia oleifera) oil has been used for cooking in China and other Asian countries for more than a thousand years. This study determined the fatty acid composition and tocopherol content through chromatography-flame ionization (GC-FID) and high performance liquid chromatography-UV (HPLC-UV) , respectively. The results showed that the tea seed oil (TSE) was mainly composed of 18.30% palmitic acid (C16:0), 54.95% oleic acid (C18:1), 22.41% linoleic acid (C18:2), and 0.17% linolenic acid (C18:3). Its α-tocopherol content was found the 21.13 mg/100 g oil. Moreover, the antioxidant capacities of methanolic extract ...


The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton May 2007

The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton

All Graduate Theses and Dissertations

Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture, and fat content. How well a cheese melts and shreds depend on its texture and physical parameters. Streptococcus thermophilus MR1C produces an exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall. Addition of S. thermophilus MR1C to the cheese make will increase the moisture of the cheese 2-3% and ...


Development, Evaluation, And Efficacy Of A Heart Healthy Curriculum In Two Different Education Settings; Emphasizing Food Portioning And Cooking Skills, Increased Fruits, Vegetables, Whole Grains, Low-Fat Dairy, And Exercise, Rachel Richins May 2007

Development, Evaluation, And Efficacy Of A Heart Healthy Curriculum In Two Different Education Settings; Emphasizing Food Portioning And Cooking Skills, Increased Fruits, Vegetables, Whole Grains, Low-Fat Dairy, And Exercise, Rachel Richins

All Graduate Theses and Dissertations

Cardiovascular disease (CVD) is a leading cause of mortality and morbidity in the United States. The prevalence of CVD will increase in conjunction with the rise in obesity and type 2 diabetes and decrease in physical activity, due to the adverse effects of adiposity and atherosclerosis associated with these syndromes. Excellent inpatient, outpatient, and community-based program s are available to educate and direct healthy behavioral changes, yet the number of programs available is not sufficient for the volume of patients, nor widely distributed in all areas (particularly rural areas). There is a lack of comprehensive education programs for adults directed ...


Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen May 2007

Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen

All Graduate Theses and Dissertations

Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties.

Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging.

Cheese was manufactured using Lactococcus lactis starter culture either ...


Use Of Fourier Transform Infrared Spectroscopy For The Classification And Identification Of Bacteria Of Importance To The Food Industry, Sarah Pegram May 2007

Use Of Fourier Transform Infrared Spectroscopy For The Classification And Identification Of Bacteria Of Importance To The Food Industry, Sarah Pegram

All Graduate Theses and Dissertations

The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were ...


Color And Mechanical Properties Of Chitosan Films During Storage, Gagan Rajpal May 2007

Color And Mechanical Properties Of Chitosan Films During Storage, Gagan Rajpal

Masters Theses

Chitosan, a deacetylated product of chitin, is a copolymer of 2-amino-2-deoxy-D glucopyranose and 2-acetamido-2-deoxy-D glucopyranose. Chitosan has many functional properties and has various applications in food, agriculture, pharmaceutical, cosmetic industries. However, little is known about the fate of chitosan and its films during prolonged storage. Although it has been reported that chitosan films treated with dry heat or saturated steam became brown, data available on physical characterization of chitosan films is still conflicting.

This study was conducted to determine chemical stability and mechanical properties of chitosan films as affected by (1) type of acid used for film preparation (acetic, lactic ...


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 ...


Loading System Effect On Performance, Handling And Meat Quality Attributes Of Finisher Pigs, Nicholas Lee Berry Jan 2007

Loading System Effect On Performance, Handling And Meat Quality Attributes Of Finisher Pigs, Nicholas Lee Berry

Retrospective Theses and Dissertations

Handling and transport losses can encompass several challenges experienced frequently by producers and packers alike. Marketing and transportation stress not only costs the industry due to mortalities, but has direct impact on the quality of pork delivered to the consumer (Barton-Gade, 1992; Geverink et al., 1996; Hambrecht, 2005).;The primary objective of the current study was to determine if loading system affects the incidence of losses during transportation or at the packing plant, welfare parameters at the time of marketing, and meat quality attributes. Two loading systems (prototype loading gantry [P] vs. traditional chute [T]) were compared on the first ...


Flavor Characteristics Of Soy Products Modified By Proteases And Alpha-Galactosidase, Sheue-Lei Lock Jan 2007

Flavor Characteristics Of Soy Products Modified By Proteases And Alpha-Galactosidase, Sheue-Lei Lock

Retrospective Theses and Dissertations

Improved flavor characteristics of soy protein hydrolysates are needed so that soy protein ingredients with valuable properties can be used in food applications. The primary objective of this research was to evaluate the aroma and flavor alteration of soy protein hydrolysates using descriptive analysis (DA). Data were analyzed using analysis of variance and differences were determined (p<0.05). Sensory panelists (12) described differences in extruded-expelled soy flour (EESF) hydrolysates, particularly fishy, nutty, toasted, sweet, grassy beany, raw beany, bitter, and astringent attributes. Greater fishy aroma was detected in jet-cooked treatments of EESF compared to uncooked treatments. Control and Multifect-Neutral (MN)-modified EESF samples were more fishy than bromelain and Experimental Exopeptidase-C (EEC) treatments. For flavor attributes, bromelain hydrolysate was no different than the control. EEC and MN treatments had less sweetness and more intense grassy-beany flavor, astringency and bitterness than the control. MN-modified EESF was the most bitter and had the least nutty and toasted flavors among samples. A trained panel (10) evaluated sweetness and bitterness of EESF treated with MN and alpha-galactosidase (alpha-GAL). The non-digestible sugar in EESF hydrolyzed by alpha-galactosidase (alpha-GAL) increased sweetness and decreased bitterness of MN-modified EESF. alpha-GAL modification could be used to mask the bitterness of soy protein hydrolysates. Eleven trained panelists evaluated 3 protease-modified soy protein isolates (SPI) samples and un-hydrolyzed control with high- and low-protein dispersibility indices (PDI). High- and low-PDI SPIs were similar in most of the sensory attributes, but low-PDI SPI had more raw beany and bitter flavors than high-PDI SPI. SPI and soy flour hydrolyzed by MN were the most bitter and astringent and lowest in sweetness than other enzyme treatments. FPC-modified SPI had higher cooked beany flavor, less bitter flavor and less astringency than MN-modified SPI and the control. MN+FPC treatment had the sensory attributes between the single enzyme treatments. "Cooked beany" was a single attribute defined by sensory panelists, but is likely a mixture of aromas and flavors attributed to by-products of nonenzymatic browning and fatty acid oxidation, volatile carbonyls from lipid oxidation and furans. Proteolysis modification reduced chalkiness and grittiness of soy protein, which would be a favorable attribute for beverages. Bitterness and astringency are the primary flavor problems of protein hydrolysates. Bromelain and FPC proteases produced soy protein hydrolysates with little bitterness and may be potential hydrolysates for food applications. The use of MN + alpha-GAL and the MN + FPC combinations produced less bitter soy hydrolysates than the MN treatment alone.


Heterosis In Compositional, Physical, And Wet-Milling Characteristics Of Hybrids From Exotic Introgressed By Adapted Inbred Lines In Corn, Oswaldo R. Taboada-Gaytan Jan 2007

Heterosis In Compositional, Physical, And Wet-Milling Characteristics Of Hybrids From Exotic Introgressed By Adapted Inbred Lines In Corn, Oswaldo R. Taboada-Gaytan

Retrospective Theses and Dissertations

Corn (Zea Mays L.) is one of the most important cereal crops in the world and the main crop in the United States. Starch is the most abundant component of the corn kernels and the most valuable fraction recovered by wet milling of corn. The amount wet milled from a sample is an indication of the millability or ease with which kernel components are separated. New hybrids with high grain yield and higher starch, protein, or oil contents have been developed and are available to corn growers. However, these hybrids are the result of crossing adapted inbred lines and rarely ...


Refunctionalization Of Extruded-Expelled Soybean Meal By Hydrothermal Cooking, Hui Wang Jan 2007

Refunctionalization Of Extruded-Expelled Soybean Meal By Hydrothermal Cooking, Hui Wang

Retrospective Theses and Dissertations

No abstract provided.


Diversified Strategies For Improving Iron Bioavailability Of Maize, Amy Katheryn Proulx Jan 2007

Diversified Strategies For Improving Iron Bioavailability Of Maize, Amy Katheryn Proulx

Retrospective Theses and Dissertations

Iron deficiency is the most common nutritional deficiency worldwide, affecting over 2 billion people, especially women and children. Populations consuming maize as a staple food are particularly prone to iron deficiency because of the low iron bioavailability (FeBA). The overall objective of this three-part study is to enhance FeBA in foods made of maize through novel fortification techniques, processing modifications, and genetic modifications.;The first study focused on the fortification of plant heme iron to improve FeBA in tortillas. Plants, particularly soy roots can produce heme iron as part of nitrogen fixation. Our objective was to test the effectiveness of ...


Accelerated Shelf-Life Test Of Alkamides In Echinacea Purpurea Root Aqueous Ethanol Soxhlet Extracts, Avery Kent Sia Solco Jan 2007

Accelerated Shelf-Life Test Of Alkamides In Echinacea Purpurea Root Aqueous Ethanol Soxhlet Extracts, Avery Kent Sia Solco

Retrospective Theses and Dissertations

Echinacea species are purported to have anti-inflammatory, anti-viral and other medicinal values. Echinacea alkamides, which are unsaturated fatty acyl isobutylamides/methylbutylamides, are thought to be the characteristic compounds responsible for some of these medicinal values. Echinacea species are rich in anti-oxidant phenolic acids, thus may protect the alkamides from oxidation. Our hypothesis is antioxidant phenolic acids protect degradation of alkamides in Echinacea purpurea . Alkamide stability was evaluated in ethanol extracts of E. purpurea: phenolics-rich and phenolics-poor extracts. The stability of the alkamides in extracts was evaluated in dry form at 70, 80 and 90°C and in DMSO solution at ...


Chemical And Sensory Characterization Of Oat Bran From Experimental Oat Lines With Varying Amounts Of Total Beta-Glucan, Krisha Lynn Miller Jan 2007

Chemical And Sensory Characterization Of Oat Bran From Experimental Oat Lines With Varying Amounts Of Total Beta-Glucan, Krisha Lynn Miller

Retrospective Theses and Dissertations

Oat bran from experimental oat lines (Avena sativa) with increased beta-glucan content, N979-5-2-4 and IA95111, had a greater amount of total beta-glucan, water absorption and water solubility indices than bran from public oat cultivars, 'Paul' and 'Jim,' or retail oat products, Oat Bran and Old Fashioned Quick Oats (both, Quaker Oats Company); with positive correlations between total beta-glucan and water absorption index (r = 0.853), and water solubility index (r = 0.820). N979 and IA95 brans bound 99% of bile acids, and had the greatest Rapid Visco Analyser values for peak viscosity, final viscosity, trough, and breakdown. Jim produced the ...