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Theses/Dissertations

Food Science

2009

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Full-Text Articles in Life Sciences

The Casein Micelle As An Encapsulation System For Triclosan: Methods Of Micelle Dissociation, Encapsulation, Release, And In Vitro Delivery, Adrienne L. Roach Dec 2009

The Casein Micelle As An Encapsulation System For Triclosan: Methods Of Micelle Dissociation, Encapsulation, Release, And In Vitro Delivery, Adrienne L. Roach

Doctoral Dissertations

This dissertation reports on the use of the casein micelle as an encapsulation and potential delivery system for a low molecular weight hydrophobic compound, triclosan. The ability of the casein micelle to serve in this capacity was tested in a series of experiments investigating: 1) micelle dissociation to expose hydrophobic binding sites of interaction, 2) encapsulation of triclosan, 3) the release of triclosan under various conditions, and 4) the intercellular delivery of triclosan to human liver cells in vitro for the inactivation of a malaria-causing parasite. Casein micelle dissociation and reassociaiton was achieved through high pressure homogenization and solvent-mediated pressure-induced ...


Developing A Green Tea Based Natural Energy Drink, Natalie Ohanessian Dec 2009

Developing A Green Tea Based Natural Energy Drink, Natalie Ohanessian

Food Science and Nutrition

No abstract provided.


Student Sample Perceptions Of Organic Food Products And Buying Habits, Alycia M. Deus Dec 2009

Student Sample Perceptions Of Organic Food Products And Buying Habits, Alycia M. Deus

Agricultural Education and Communication

The purposes of this senior project were to identify college students’ perceptions and knowledge of organic food. This study also focuses on the respondents’ purchasing and budgeting of organic food. This information is essential to inform farmers and ranchers because it serves as an indicator of future market’s demands.

A thirteen item questionnaire was distributed to sixty-five students attending California Polytechnic State University, San Luis Obispo, enrolled in either Agricultural Education and Communication courses or Agricultural Business courses. Both upper and lower division classes were surveyed. The questionnaires were distributed and collected from June 2, 2009 to June 4 ...


Effect Of Oscillating And Static Retort Thermal Processing Technology Using An Institutional Size Pouch, Judith Trevino Dec 2009

Effect Of Oscillating And Static Retort Thermal Processing Technology Using An Institutional Size Pouch, Judith Trevino

All Theses

The effects of oscillating and static retort thermal processing on heat penetration using an institutional size pouch were evaluated. A literature review of general information on retort thermal processing, process modes, processing mediums, retort pouches and starch was presented.
Frigex-W starch (National Starch Food Innovation) and water mixtures were prepared at three different concentrations (1%, 3% and 5%). Five replications of starch and water mixtures were processed using water spray as the processing medium in institutional size retort pouches (29.2 cm. x 38.1 cm.) using both oscillating and static processing modes.
Viscosity (by Brookfield viscometer and Bostwick consistometer ...


Effects Of Starch Addition On Low Fat Rennet Curd Properties And Their Partitioning Between Curd And Whey, Kelly Marie Larsen Dec 2009

Effects Of Starch Addition On Low Fat Rennet Curd Properties And Their Partitioning Between Curd And Whey, Kelly Marie Larsen

All Graduate Theses and Dissertations

This study determined the impact of starches on the properties of low fat rennet curd as measured by microstructural and instrumental analysis. In experiment 1, 17 starches were initially screened for swelling power, impact of curd yield at 5 g/L and 10 g/L in milk, and settling in rennet-induced partially acidified low fat curd. Starches examined were narrowed down to five in experiment 2; they included: modified waxy corn starch, waxy rice starch, instant tapioca starch, dextrin, and a modified tapioca starch. These starches were added to skim milk to make rennet-induced partially acidified milk gels. Gels were ...


Casein Micelles From Bovine Milk: Ethanol Induced Changes In Hydrophobicity And Interaction With Native Whey Proteins, Raymundo Trejo Dec 2009

Casein Micelles From Bovine Milk: Ethanol Induced Changes In Hydrophobicity And Interaction With Native Whey Proteins, Raymundo Trejo

Masters Theses

Caseins, in the form of micelles, are the most abundant milk protein. The nature of these micelles is still not fully understood and several models have been proposed. The first chapter discusses this topic, along with the importance of milk proteins to the food industry, and their allergenic properties.

In the second chapter the changes in the hydrophobicity of dissociated casein micelles are explored. As new applications for milk proteins are discovered, it becomes more important to understand their physicochemical properties when subjected to different treatments. It has been reported that casein micelles disassociate when heated in the presence of ...


Survival Of Salmonella Strains In Ground Beef Containing Varying Fat Contents And Heated At Varying Calculated Lethalities, Christopher Jerome Williams Dec 2009

Survival Of Salmonella Strains In Ground Beef Containing Varying Fat Contents And Heated At Varying Calculated Lethalities, Christopher Jerome Williams

Masters Theses

Americans consume 28 lbs of ground beef annually. Beef can become contaminated with Salmonella during the initial slaughter process. Whole cuts of meat are ground into other products and the contamination spreads. This increases the risk of food borne illness for many Americans that consume ground beef products. The purpose of this study is to determine if adequate microbial destruction of Salmonella populations in ground beef of different fat levels can be achieved at temperatures that are lower than government guidelines.

Ground beef was inoculated with a four-strain mixture of Salmonella. Three fat levels of ground beef were used (10 ...


Fabrication Of Protein-Polysaccharide Particulates Through Thermal Treatment Of Associative Complexes, Owen Griffith Jones Sep 2009

Fabrication Of Protein-Polysaccharide Particulates Through Thermal Treatment Of Associative Complexes, Owen Griffith Jones

Open Access Dissertations

Mixed solutions of β-lactoglobulin and anionic polysaccharides, specifically pectin, were formed into associative complexes through pH reduction from neutral conditions. Thermal treatment of these associative complexes was investigated as a function of biopolymer composition, heating conditions, pH, and ionic strength. Thermal treatment of β-lactoglobulin-pectin complexes at pH 4.5 – 5.0 was found to create protein-based particulates of consistent and narrow size distribution (diameter ~ 150 – 400 nm). These particulates were relatively stable to further pH adjustment and to high levels of salt (200 NaCl). Particle characteristics were maintained after re-suspending them in aqueous solutions after they have been either frozen ...


Development Of Structured Delivery Systems Using Nanolaminated Biopolymer Layers, Young-Hee Cho Sep 2009

Development Of Structured Delivery Systems Using Nanolaminated Biopolymer Layers, Young-Hee Cho

Open Access Dissertations

The objectives of this study were to carry out research to better understand of the formation, stability and properties of multilayer emulsions containing nano-laminated biopolymer coatings, and to utilize this information to develop food-grade delivery systems. The effect of various preparation parameters on the formation and stability of multilayer emulsions was investigated: droplet concentration; mean droplet diameter; droplet charge; biopolymer concentration. β-lactoglobulin (β-Lg) stabilized emulsions (0.5 – 10 wt% oil) containing different pectin concentrations (0 to 0.5 wt%) were prepared at pH 7 (where lipid droplets and pectin molecules were both anionic) and pH 3.5 (where lipid droplets ...


Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu Aug 2009

Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu

Electronic Theses and Dissertations

Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a simple, rapid, and precise HPLC method for alliin determination. It involves ...


Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss Aug 2009

Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss

Electronic Theses and Dissertations

In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972 ...


Development And Testing Of A Machine-Coatable Chitosan Coating Applied To A Flexible Packaging Sealant, Steffen Rau Aug 2009

Development And Testing Of A Machine-Coatable Chitosan Coating Applied To A Flexible Packaging Sealant, Steffen Rau

All Theses

Chitosan is a naturally derived material that has anti-microbial properties. Studies have shown that chitosan is effective when it is in contact with the surface of the product upon which the antimicrobial effect is desired. This suggests that chitosan should be on the inside surface of the package. In this work, a machine coatable chitosan coating was developed for application to the sealable (LDPE) side of a PET/LDPE lamination. The viscosities and percent solids of the coating were evaluated over 12 days. The coating was tested using manual drawdowns (Mayer rods) and also on a gravure coating line. Adhesion ...


Bacterial Transfer From Mouth To Different Utensils And From Utensils To Food, Chaitali Purohit Aug 2009

Bacterial Transfer From Mouth To Different Utensils And From Utensils To Food, Chaitali Purohit

All Theses

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Commercial Household Disinfectant Inactivation Of Bacillus Cereus Spores On Fruit And Vegetable Surfaces, Helen Kerr Aug 2009

Commercial Household Disinfectant Inactivation Of Bacillus Cereus Spores On Fruit And Vegetable Surfaces, Helen Kerr

Masters Theses

Studies were conducted to test the efficacy of several common household products containing antimicrobial compounds for inactivating spores of Bacillus cereus, as a surrogate for B. anthracis, on fresh fruit or vegetables. Additionally, the effect of storage time on hypochlorite activity of household products was determined. Bacillus cereus ATCC 33018 and ATCC 49064 were used in a cocktail for all tests. Household disinfectant and/or cleaning products with potential for sanitization were purchased in a retail market and were selected based upon efficacy against B. cereus in previous tests in milk. The active components were NaOCl, HCl or H2 ...


The Relationship Between Calcium Intake, Obesity, And Cardiovascular Disease Risk Factors: The Jackson Heart Study, Marjuyua Lartey-Rowser Aug 2009

The Relationship Between Calcium Intake, Obesity, And Cardiovascular Disease Risk Factors: The Jackson Heart Study, Marjuyua Lartey-Rowser

Dissertations

Cardiovascular disease (CVD) is a major health risk in the United States. Major indicators of CVD risk include obesity, blood lipids, and blood pressure. Modifiable risk factors associated with CVD include body composition (body mass index and waist circumference), serum lipids, and blood pressure. Data suggest calcium intake may play a role in regulation of weight, serum lipids, and blood pressure. The purpose of this study was to assess relationships of dietary calcium intake with weight status, and cardiovascular disease risks in African American population participating in the Jackson Heart Study.

The subjects included 4,267 African American adults ages ...


Factors Affecting Folic Acid Stability In Micronutrient Fortified Corn Tortillas, Jordan S. Chapman Jul 2009

Factors Affecting Folic Acid Stability In Micronutrient Fortified Corn Tortillas, Jordan S. Chapman

Theses and Dissertations

Folate degradation in micronutrient fortified corn masa and tortillas was evaluated using masa prepared from either nixtamalized corn flour or fresh nixtamal. A laboratory evaluation of the effects of pH, iron, and holding time at elevated temperature on folate loss in corn flour masa failed to show significant differences in any variable-treatment combination. An additional study was conducted at a commercial tortilla mill in Guadalajara, Mexico using masa prepared from fresh nixtamal. Commercial nixtamal was fortified with one of two different micronutrient premixes, containing iron, zinc, riboflavin, thiamin, niacin and either unencapsulated or lipid-encapsulated folic acid. A batch of each ...


Consumer Preferences: The Role Of Food Emotions In Food Choice, Jessica Glass May 2009

Consumer Preferences: The Role Of Food Emotions In Food Choice, Jessica Glass

All Theses

The purpose of this study was to determine the driving factors in food choice. The Flavor Pyramid, introduced by Steven Kaun, indicates that the foundation of consumer food choice is emotional (Kaun, 2005). This study serves as a preliminary means to validate the role of the emotional component of food choice in today's market. Four gingerbread formulas, one from 1430, 1861, 2004, and a new product, were evaluated in a sensory panel in order to collect preliminary data on the role that food emotions play in consumer preference. Nearly sixty-six percent of all panelists chose the 2004 recipe as ...


Preparation, Separation, Purification, Characterization And Human Cell Line Anti-Cancer Evaluation Of Rice Bran Peptides, Arvind Kannan May 2009

Preparation, Separation, Purification, Characterization And Human Cell Line Anti-Cancer Evaluation Of Rice Bran Peptides, Arvind Kannan

Theses and Dissertations

Bioactive compounds are revolutionizing the nutritional and medicinal world with their inherent disease-fighting properties. A wide range of functional groups fall under the category of imparting health benefits. Compounds from both animal and plant origins have been generated as bioactive agents that have opened up new vistas for alternative medicine and natural healing. For example, in a debilitating disease like cancer, these compounds can act to suppress or delay the underlying pathology over and above the conventional treatment strategies involving drugs or chemotherapy. In other words conventional and invasive therapy, although still considered appropriate at certain stages of cancer, their ...


The Effectiveness Of The Teens Reaching Youth 4-H Model In A Childhood Nutirition And Physical Activity Education Program, Kristen Rae Stokes Strong May 2009

The Effectiveness Of The Teens Reaching Youth 4-H Model In A Childhood Nutirition And Physical Activity Education Program, Kristen Rae Stokes Strong

All Graduate Theses and Dissertations

Childhood obesity rates are on the rise. There are detrimental physical and psychological health effects associated with childhood obesity. Society needs proven methods of delivering nutrition and physical activity education to children. The Teens Reaching Youth (TRY) 4-H model has been shown to be effective at delivering curriculum in a variety of topics. To assess the effectiveness of the TRY 4-H model at delivering nutrition and physical activity education to youth, grades third through sixth. The program's objectives were to increase youth participants' nutritional knowledge, improve youth participants' eating and fitness habits, and improve leadership and life skills of ...


Analysis Of Melamine And Cyanuric Acid By Liquid Chromatography With Diode Array Detection And Tandem Mass Spectrometry, Byungchul Kim May 2009

Analysis Of Melamine And Cyanuric Acid By Liquid Chromatography With Diode Array Detection And Tandem Mass Spectrometry, Byungchul Kim

Electronic Theses and Dissertations

Melamine and cyanuric acid are the compounds that caused the global incidences of kidney related disease to pets and infants in North America and China during the last two years. After a concerted research effort by U.S. laboratories, it was discovered that they were intentionally added in raw ingredients to pet foods or milk to increase nitrogen levels without providing protein. Melamine and cyanuric acid can easily combine by hydrogen bonding and produce a melamine-cyanurate complex that directly caused renal failure to pets and infants who consumed the tainted pet food or milk. Many analytical methods for the determination ...


Isolation And Characterization Of Different Aggregates Of Lipid From Bovine Milk, Ankur Jhanwar May 2009

Isolation And Characterization Of Different Aggregates Of Lipid From Bovine Milk, Ankur Jhanwar

All Graduate Theses and Dissertations

Bovine milk fat globules naturally vary from less than 0.2 µm to 15 µm in diameter. Milk has at least two distinct distributions of fat globules. While the majority (~90%) of globules in milk are of the smaller distribution (average diameter of 0.4 µm), virtually all the fat is carried in the larger globules (average diameter 3.5 µm). This distribution suggests some compositional and/or functional significance might exist between the two populations of fat globules, which may be related to origin of these globules in the lactating cell.

Milk fat globules have a unique structure, composed ...


Validation Of Peer-Teaching-Peer Paraprofessional Model In Teen Parenting Nutrition Education, Sylvia D. Keller May 2009

Validation Of Peer-Teaching-Peer Paraprofessional Model In Teen Parenting Nutrition Education, Sylvia D. Keller

All Graduate Theses and Dissertations

Each year, teen pregnancy occurs in 750,000 15-to-19 year-old women in the United States (U.S.). Utah has the youngest population and the lowest teen abortion rates in the U.S. Approximately 73% of teen pregnancies in Utah result in live births. The prevalence of teen pregnancy and the nutritional risk to mother and child result in a much greater need for social support, such as nutrition education. Current literature shows that the paraprofessional model is effective in increasing positive behavior change through nutrition education. Presently, there is a lack of evidence that paraprofessional teens are capable of accurately ...


Effect Of Processing Parameters On Texture, Composition And Applicability Of High Protein Dairy Food, Maulik Shah Mar 2009

Effect Of Processing Parameters On Texture, Composition And Applicability Of High Protein Dairy Food, Maulik Shah

Master's Theses and Project Reports

The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot ...


The Effects Of Eating Behaviors And Exercise Patterns On The Processing Of Food And Exercise Related Stimuli, Carrie Potter Jan 2009

The Effects Of Eating Behaviors And Exercise Patterns On The Processing Of Food And Exercise Related Stimuli, Carrie Potter

Honors Theses

The effectiveness of Cognitive Behavioral Therapy (CBT) for eating disorders has established a link between cognitive processes and unhealthy eating behaviors. However, the relationship between individual differences in unhealthy eating behaviors that are not related to clinical eating disorders, such as overeating and restrained eating, and the processing of food related verbal stimuli remains undetermined. Furthermore, the cognitive processes that promote unhealthy and healthy exercise patterns remain virtually unexplored by previous research. The present study compared individual differences in attitudes and behaviors around eating and exercise to responses to food and exercise-related words using a Lexical Decision Task (LDT). Participants ...


"The Coffee House (Where I Occasionally Sometimes Go)": Examining Diversity In The Urban Meat Diet Of Williamsburg In The Mid-Eighteenth Century, Kelsey J. Noack Jan 2009

"The Coffee House (Where I Occasionally Sometimes Go)": Examining Diversity In The Urban Meat Diet Of Williamsburg In The Mid-Eighteenth Century, Kelsey J. Noack

Dissertations, Theses, and Masters Projects

No abstract provided.