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Full-Text Articles in Life Sciences

Changes In Fruit And Vegetable Household Food Availability Among Low-Income Families Over A One-Month Period Of Time, Ann Alicia Wells Dec 2011

Changes In Fruit And Vegetable Household Food Availability Among Low-Income Families Over A One-Month Period Of Time, Ann Alicia Wells

Theses and Dissertations

Objective: There is little evidence of how fruit and vegetable (FV) household food availability changes over a one-month period among low-income households. The objective of this study was to analyze how FV variety and sustainability changes over a 4-week period.
Design: Inventories were conducted in low-income family households (n=49) once a week over a 4-week period. Trained researchers gathered the weights of all FV, including legumes, within the home. Previously determined mean container weights were subtracted to obtain the estimated weight of the FV. All weights were then converted to edible cups of FV, taking into account the weight ...


Physical And Chemical Stability Of Fish Oil-In-Water Emulsions Prepared With Preheated Wpi And Maltodextrins, Sutida Watthanapimol Dec 2011

Physical And Chemical Stability Of Fish Oil-In-Water Emulsions Prepared With Preheated Wpi And Maltodextrins, Sutida Watthanapimol

Masters Theses

Fish oil has abundant polyunsaturated fatty acids that are important to health but are oxidized easily during shelf-life storage. Engineering oil/water interfaces of emulsions has been studied extensively, but practical technologies are still demanded by the food industry. Whey proteins aggregate during heating, and the preheated whey protein/aggregate may increase the robustness of interfaces and in turn improve oxidative and physical stability of fish oil emulsions. In this study, whey protein isolate (WPI) solutions were prepared at 0-100 mM NaCl and pH 7.0 and preheated at 85 °C for 5-30 min. The preheated WPI was used to ...


Nano-Dispersing Lipophilic Antimicrobials For Improved Food Safety, Bhavini Dipak Shah Dec 2011

Nano-Dispersing Lipophilic Antimicrobials For Improved Food Safety, Bhavini Dipak Shah

Doctoral Dissertations

Naturally occurring food antimicrobials such as plant essential oils are receiving tremendous interest as intervention systems to enhance microbiological safety and quality. Poor water solubility of essential oils makes it difficult to incorporate them in foods, impacting visual appearance, antimicrobial effectiveness, and possibly organoleptic properties. Engineered nanoscale delivery systems can principally solve these challenges, but those based on low-cost food ingredients and inexpensive and scalable processes are currently scarce. This dissertation presents a simple and scalable two-step technology to prepare nano-delivery systems. The first encapsulation step, based on emulsion-evaporation, involves preparing emulsions composed of an oil phase with thymol or ...


Improvements On Just-About-Right (Jar) Scales As Product Optimization Tools Using Kano Modeling Concepts, Bangde Li Dec 2011

Improvements On Just-About-Right (Jar) Scales As Product Optimization Tools Using Kano Modeling Concepts, Bangde Li

Theses and Dissertations

Attribute Kano characteristics are useful in product design to prioritize development efforts. However, attribute Kano characteristics have not been discussed and applied to product optimization when using Just-About-Right (JAR) scales. Product optimizations without identifying attributes Kano characteristics can be misleading. The two objectives in this research were: 1. Determine attribute Kano categories using a modified classic Kano classification methodology. 2. Propose a method to measure attribute performance and identify attribute Kano characteristics to direct product optimization. Two methodologies of attribute Kano classification were investigated. In experiment one, a modified classic Kano methodology was employed to determine attribute Kano categories through ...


Use Of The Health Belief Model To Assess Hand Hygiene Knowledge, Perceptions, And Practices Of Saudi Students Studying In The U.S., Najla Khateeb Dec 2011

Use Of The Health Belief Model To Assess Hand Hygiene Knowledge, Perceptions, And Practices Of Saudi Students Studying In The U.S., Najla Khateeb

All Theses

Many factors influence hygiene but those that have the greatest impact vary widely across population groups. Our aim was to characterize hand hygiene practices of Saudi students studying in the U.S. by completing two objectives: (1) assess hand hygiene knowledge, perceptions, and practices of Saudi students studying in the U.S. and (2) determine the relationship among knowledge, perceptions, and practices.
A modified version of the Health Belief Model was the theoretical framework to characterize hand hygiene practices. A web-based instrument was posted to the ¬DSaudis Studying in USAÁÂ Facebook page. The instrument was prepared in English then translated ...


Can Antioxidant-Rich Berries Improve Risk Factors Associated With Cardiovascular Disease In Postmenopausal Smokers?, Jordan Alaine Teeple Dec 2011

Can Antioxidant-Rich Berries Improve Risk Factors Associated With Cardiovascular Disease In Postmenopausal Smokers?, Jordan Alaine Teeple

Theses and Dissertations

The purpose of this study was to examine the effects of smoking on risk factors associated with cardiovascular disease (CVD) and determine the efficacy of antioxidant-rich berries in ameliorating these risk factors in postmenopausal smokers. Menopause and cigarette smoking have been identified as major risk factors for CVD due to a decrease in antioxidant protection, increase in inflammation and oxidative stress, and adverse changes in serum lipids. Antioxidants, specifically flavonoid compounds found in blackberries and blueberries, have been shown to prevent low-density lipoprotein cholesterol oxidation and thus prevent downstream inflammation and oxidative stress. Healthy, postmenopausal nonsmokers (n=14) and smokers ...


Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni Dec 2011

Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni

Theses and Dissertations

Lactic acid bacteria (LAB) are important industrial microorganisms involved in fermentation of food and beverage products. The strict fermentative growth of LAB has complex requirements of various nutrients including amino acids, vitamins and minerals. Information about the effect of these nutrients on the growth of LAB in cucumber fermentation is not readily available. It is evident, from previous research that certain nutrients like; leucine, isoleucine, tryptophan, valine, biotin, nicotinic acid, pantothenic acid, riboflavin, manganese and magnesium are beneficial for LAB growth, but are not provided in sufficient quantities by the cucumber in the brine. The objective of this study was ...


Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer Dec 2011

Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer

Theses and Dissertations

Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in ...


Maternal, Neonatal And Feeding Type Factors Associated With Severity Of Necrotizing Enterocolitis, Cheryl Ann Miner Nov 2011

Maternal, Neonatal And Feeding Type Factors Associated With Severity Of Necrotizing Enterocolitis, Cheryl Ann Miner

Theses and Dissertations

Objective: To identify statistical associations with necrotizing enterocolitis (NEC) severity as dichotomized into cases with Bell stage II and III disease.
Study Design: We conducted a retrospective study using eight consecutive years of data from a multihospital healthcare system analyzed NEC severity (Bell stage II vs. III).
Results: We identified 220 neonates with stage ≥ II who had 225 separate episodes of NEC (157 stage II and 68 stage III). Those with stage III were born at earlier gestational age (P<0.0001) and lower birth weight (P<0.0001). Diagnosis of NEC occurred on about the same day of life in stage II and stage III cases. Those who developed stage III had significantly higher C-reactive protein (P<0.0001), I/T ratio (P= 0.0005), mean platelet volume (MPV) (P= 0.0001) and lower pH (P<0.0001) and platelet counts (P<0.0001). Transfusions were more common to those who progressed to stage III (P<0.0001). Regression analysis indicated higher odds of stage III in relationship to the volume of RBC transfusions (OR 2.41, {CI 1.85 to 3.11}, P<0.0001) and pasteurized human milk (PHM) (OR 1.32, {CI 1.07 to 1.62}, P = 0.0089). In contrast, feeding early mother's own milk (colostrum) for five days reduced the odds for stage III (OR 0.802, {CI 0.67 to 0.96}, P=0.0170). Those with small bowel resection were less likely to have received mother's own milk before NEC (OR 0.94, {CI 0.89 to 0.99}, P = 0.019) and factors predicting death from NEC were a low pH (OR 2.21, {CI 1.27 to 3.85}, P = 0.0005) and less colostrum (OR 0.96, {CI 0.94 to 0.99}, P = 0.003).
Conclusions: RBC transfusions and PHM increased the odds for stage III NEC, whereas early mother's own milk five days ...


Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah Aug 2011

Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah

Theses and Dissertations

Functional foods offer consumers added benefits beyond the sole nutritional content of the food. Food companies are aggressively seeking new and cheaper sources of functional ingredients. Kannan et al. (2008) characterized anticancer peptides and peptide fraction from rice bran. However, information about their application and stability in food is lacking. In this study the stability of the peptide fraction in water at pH 7.2, at pH 3.5, and in orange juice was studied. The effect of the addition of the peptide fraction on the quality parameters of orange juice including sensory was also assessed. The results showed that ...


Thermal Destruction Of Geobacillus Stearothermophilus In Rendered Animal Co-Products, Yubo Zhang Aug 2011

Thermal Destruction Of Geobacillus Stearothermophilus In Rendered Animal Co-Products, Yubo Zhang

All Theses

The non-pathogenic, heat stabile organism Geobacillus stearothermophilus was used during thermal death time testing of rendered poultry materials from three different rendering plants. G. stearothermophilus is an endospore–forming, Gram positive, thermophilic bacterium that is commonly used in the canning industry. A modification of the method of Kim and Naylor (1966) was used to prepare a G. stearothermophilus spore suspension. Uninoculated and inoculated rendering samples containing 50% fat and rendered crax were prepared. Lecithin and 2,3,5–triphenyl–2H–tetrazolium chloride (TTC) were used during sample enumeration to emulsify the high fat samples and to aid in detection of ...


The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington Aug 2011

The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington

Masters Theses

Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox ...


A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan Aug 2011

A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan

All Graduate Theses and Dissertations

The nutritional status of children is declining as evidenced by the steady rise in childhood obesity rates over the last three decades. Consuming five servings of fruit and vegetables (FV) daily has shown to help with weight maintenance, but children are consuming far less than the recommended servings. This study was designed to test the efficacy of a sensory-focused multi-component school-based program at increasing vegetable intake among fifth-graders. Classroom, family, and community components allowed children to explore thirteen target vegetables with their senses including taste. Vegetable consumption was measured by digitalized observations of lunchtime vegetable selection and consumption. Vegetable acceptance ...


Enhancement Of The Antimicrobial Activity Of Eugenol And Carvacrol Against Escherichia Coli O157:H7 By Lecithin In Microbiological Media And Food, Songsong Li Aug 2011

Enhancement Of The Antimicrobial Activity Of Eugenol And Carvacrol Against Escherichia Coli O157:H7 By Lecithin In Microbiological Media And Food, Songsong Li

Masters Theses

Essential oils (EOs) or their isolated components, such as eugenol and carvacrol, have strong antimicrobial activities against both Gram-positive and Gram-negative bacteria and are generally recognized as safe by the FDA. However their hydrophobic properties limit their dispersion and stabilization in aqueous food systems. This requires higher concentrations, which in turn negatively affect the quality of foods. The objective here was to determine the effect of the natural emulsifier lecithin on the antimicrobial activity of eugenol and carvacrol and possible food applications. Escherichia coli K12 and E. coli O157:H7 strains ‘Cider’ and ATCC 43889 were used. Homogenized eugenol and ...


Depolymerization Of Chitosan By High-Pressure Homogenization And The Effect On Antimicrobial Properties, Deidra Shannon Lyons Aug 2011

Depolymerization Of Chitosan By High-Pressure Homogenization And The Effect On Antimicrobial Properties, Deidra Shannon Lyons

Masters Theses

The focus of this study was to look at relationship between polydispersity caused by high pressure homogenization and molecular weight dependent antimicrobial activity of chitosan. It has been shown that chitosan has antimicrobial activity against bacteria, fungi, and viruses. Chitosan is obtained by partial de-N-acetylation of chitin which, consists of a ß 1-4 copolymer of glucosamine and N-acetylglucosamine residues. In this experiment we compared chitosan of sixteen different molecular weights after being processed through a high pressure homogenizer. Processed chitosan (420 kDa average molecular weight, 30% of acetylation) was dissolved in a 1% (v/v) acetic acid in water to ...


Effectiveness Of Different Molecular Weights And Concentrations Of Chitosan On Enteric Viral Surrogates, Robert Hamilton Davis Aug 2011

Effectiveness Of Different Molecular Weights And Concentrations Of Chitosan On Enteric Viral Surrogates, Robert Hamilton Davis

Masters Theses

Chitosan is known to be antibacterial and antifungal, but information on its effectiveness against foodborne viruses is limited. Enteric viruses are a major concern in food safety, especially human noroviruses which are the leading cause of nonbacterial gastroenteritis. The overall goal of this research was to determine the antiviral effectiveness of chitosan. The specific objectives were to determine the effects of molecular weight (MW) and concentration of chitosan against the cultivable enteric viral surrogates, feline calicivirus (FCV-F9), murine norovirus (MNV-1), and bacteriophages (MS2 and phiX174). Purified chitosans (53, 222, 307, 421, ~1,150kDa) were dissolved in water, 1% acetic acid ...


Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang Aug 2011

Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang

Masters Theses

Bacterial spores have remarkable resistance to a variety of harsh conditions, causing spoilage in food industry and becoming the primary bacterial agent in biowarfare and bioterrorism. In this study, inactivation mechanisms of Bacillus amyloliquefaciens (BA) spores by non-thermal plasma (NTP) were investigated by using Fourier-transform infrared spectroscopy (FTIR) as a major tool to exam spores after NTP treatment. Chemometric techniques, such as multivariate classification models based on soft independent modeling of Class Analogy (SIMCA) and Principal Component Analysis (PCA), were employed to identify functional group changes in FTIR spectra. The IR absorbance bands correlated to dipicolinic acid (DPA) decreased after ...


Evaluation Of Vacuum Packaging On The Physical Properties, Solubility, And Storage Space Of Dairy Powders, Hadi Eshpari Jul 2011

Evaluation Of Vacuum Packaging On The Physical Properties, Solubility, And Storage Space Of Dairy Powders, Hadi Eshpari

Master's Theses and Project Reports

As many of the dairy powders manufactured have to travel long distances to reach their customers, both domestically and internationally, there is considerable interest among dairy powder manufacturers to maintain the quality of their products for relatively long storage periods. Dairy powders can have a long shelf life if packaged and stored properly. Vacuum packaging can be an attractive packaging strategy to maintain the quality of dairy powders and provide added value by improving the efficiency of using the storage space; because of the inherent compactness of these products. Vacuum packaged dry dairy ingredients may also have added ease of ...


Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote Jul 2011

Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote

Master's Theses and Project Reports

ABSTRACT

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Xiomara E. Elías-Argote

The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet ...


The Effect Of Processing Parameters And Methylcellulose On Texture And Consumer Acceptability Of A Non-Melting Dairy Protein Gel, Joshua Goldman Jun 2011

The Effect Of Processing Parameters And Methylcellulose On Texture And Consumer Acceptability Of A Non-Melting Dairy Protein Gel, Joshua Goldman

Master's Theses and Project Reports

The overall goal was to understand the capabilities of a dairy based meat alternative. This was done in three phases: 1) the production of a dairy protein gel as a base for a dairy based meat alternative, 2) texturization of the dairy protein gel base to produce a nugget like texture, and 3) a consumer test to determine the acceptability of the dairy based nugget compared to meat and meat alternatives on the market.

For phase I, a dairy protein gel base was tested to understand the textural attributes. Milk to whey percentages and level of acidification were examined to ...


Effects Of Free Fatty Acids, Mono- And Diacylglycerols On Oxidative Stability Of Soybean Oil-In-Water Emulsions, Thaddao Waraho May 2011

Effects Of Free Fatty Acids, Mono- And Diacylglycerols On Oxidative Stability Of Soybean Oil-In-Water Emulsions, Thaddao Waraho

Open Access Dissertations

Even though edible oils undergo refining processes to remove undesirable components, commercial oils still contain small amounts of minor components that can contribute to either prooxidant and antioxidant pathways which ultimately affect the quality of the oils. The objective of this research was to determine the role of free fatty acids and mono- and diacylglycerols on the oxidative stability of oil-in-water emulsions.

Free fatty acids acted as a strong prooxidants in stripped soybean oil-in-water emulsions. Concentrations as low as 0.1% of the lipid accelerated lipid oxidation rate by both shortening the lag phase of lipid hydroperoxide and hexanal formation ...


Antimicrobial Activity Of Aqueous Yerba Mate Extracts, Kellie Parks Burris May 2011

Antimicrobial Activity Of Aqueous Yerba Mate Extracts, Kellie Parks Burris

Doctoral Dissertations

Ilex paraguariensis, is used in the preparation of a widely popular tea beverage (Yerba Mate) mainly produced and consumed in the countries of Uruguay, Paraguay, Argentina and Brazil. Dialyzed aqueous extracts were screened for antimicrobial activity against Escherichia coli O157:H7, Staphylococcus aureus, methicillin-resistant S. aureus and S. pseudintermedius, and Pseudomonas syringae pv. tomato.

Using a concentrated extract, S. aureus was found to be the more sensitive to extracts than E. coli O157:H7. Minimum inhibitory concentration (MIC) was defined as the lowest concentration of extract tested that did not allow bacterial growth (inhibition) above the original inoculums of approximately ...


The Antimicrobial Activity Of Cold Pressed Terpeneless Valencia Orange Oil At Cold Temperatures, Sean Jeffrey Pendleton May 2011

The Antimicrobial Activity Of Cold Pressed Terpeneless Valencia Orange Oil At Cold Temperatures, Sean Jeffrey Pendleton

Theses and Dissertations

This research was undertaken to identify an antimicrobial for use during chilling in beef processing, including periods of temperature abuse, as well as to evaluate membrane filtration as means to remove essential oils from bacteria to prevent further antibacterial action. Cold pressed terpeneless Valencia orange oil was examined in combination with various temperatures (37°C, 10°C, and 4°C) to determine its antimicrobial activity against various strains of bacteria. The strains were tested using a ninety-six well microtiter plate method, with or without membrane filtration. The compound 2, 3, 5-triphenyl tetrazolium chloride was used as a growth indicator. Serial ...


Analysis Of Rice Blast Resistance Genes In The National Small Grains Collection (Nsgc), Moytri Roychowdhury May 2011

Analysis Of Rice Blast Resistance Genes In The National Small Grains Collection (Nsgc), Moytri Roychowdhury

Theses and Dissertations

Identification of blast resistance genes in rice germplasm is one of the most important activities of rice breeding programs in worldwide. The objective of this research was to characterize two major blast resistance genes, Pi-z and Pi-b, in selected rice germplasm. A simple sequence repeat DNA marker, AP5659-1 linked to the Pi-z gene, and a Pib dominant marker derived from the Pi-b gene were first used to screen a rice core collection consisting of 1700 accessions estimated to represent 70% of the genetic diversity of rice in the US National Small Grains Collection. There were 131 rice germplasm accessions with ...


Evaluating The Effectiveness Of The Utah County Fit Wic Program, Elizabeth R. Nixon May 2011

Evaluating The Effectiveness Of The Utah County Fit Wic Program, Elizabeth R. Nixon

All Graduate Plan B and other Reports

Childhood overweight and obesity is a growing problem across America. Public health interventions are needed to help address this problem. The purpose of this study was to evaluate the effectiveness and outcomes of the Utah County Fit WIC Program – which was initiated to address the needs of children who are overweight or at-risk of overweight based on Body Mass Index (BMI)-for-age.

Data was collected over the course of one year to examine associations between discussion of child’s weight and goal setting with parent(s)/caregiver(s) and changes in participants’ (n=167) BMI-for-age. The mean BMI-for-age decreased for ...


Use Of Extrusion Technology And Fat Replacers To Produce High Protein, Low Fat Cheese, Amrita Dubey May 2011

Use Of Extrusion Technology And Fat Replacers To Produce High Protein, Low Fat Cheese, Amrita Dubey

All Graduate Theses and Dissertations

This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4.

In chapter 4, three fat replacers were used at ...


Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A. Maughan May 2011

Development Of A Beef Flavor Lexicon And Its Application To Compare Flavor Profiles And Consumer Acceptance Of Grain- And Pasture-Finished Cattle, Curtis A. Maughan

All Graduate Theses and Dissertations

Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies ...


Microbiological, Therman Inactivation, And Sensory Characteristics Of Beef Eye-Of-Round Subprimals And Steaks Processed With High-Pressure Needleless Injection, Laura Kahealani Jefferies May 2011

Microbiological, Therman Inactivation, And Sensory Characteristics Of Beef Eye-Of-Round Subprimals And Steaks Processed With High-Pressure Needleless Injection, Laura Kahealani Jefferies

All Graduate Theses and Dissertations

High-pressure needleless injection (HPNI) is a process where small-diameter, high-velocity burst of liquid, penetrate foods at pressures ≤ 10,000 psi. The potential of HPNI as an enhancing technique for meat was studied. In study 1, HPNI translocated surface E. coli O157 into the interior of beef eye-of-round subprimals with an incidence of 40 (±7), 25 (±8), and 25 (±8)% for meat that had been surface-inoculated with a four-strain cocktail at 0.5, 1, and 2 log10 CFU/cm2, respectively. Run-off water contained 2, 2, and 3 log10 CFU/ml and was used for HPNI of additional subprimals, which resulted in ...


Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani May 2011

Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani

All Graduate Theses and Dissertations

Low-fat cheese faces great challenges associated with its texture being hard and rubbery, desirable flavors being missing, color being undesirably intense and translucent appearing, and melting being improper. In an effort of improving the quality of low-fat cheeses, several strategies have been tried to accomplish three major objectives, 1) improving the melting and baking properties of low-fat Mozzarella cheese, 2) improving the color of low-fat Cheddar cheese, and 3) investigating the feasibilities of enriching low-fat Cheddar cheese with dietary fibers.

For objective 1, 4 batches of low-fat Mozzarella cheese with target fat of 6.0%, 4.5%, 3.0%, and ...


Quality Of Applesauce And Raspberry Puree Applesauce As Affected By Type Of Ascorbic Acid, Calcium Salts And Chelators Under Stress Storage Conditions, Eric Calvin Goan May 2011

Quality Of Applesauce And Raspberry Puree Applesauce As Affected By Type Of Ascorbic Acid, Calcium Salts And Chelators Under Stress Storage Conditions, Eric Calvin Goan

Masters Theses

Applesauce prepared for the US military is processed as MRE (meals-ready-to-eat) in several forms including Type VI - Applesauce with raspberry puree, and Type VII - Carbohydrate enriched applesauce. Production of MRE applesauce starts with commercially prepared and thermally processed applesauce that is further processed by a military contractor. The further processing includes adjusting pH, ºBrix, and ascorbic acid level, packaging into pouches, and again thermally processing. Both types of the MRE applesauce are very much liked by troops, but under stress storage applesauce darkens and its consumption is drastically reduced. The overall goal of this project was to identify additives to ...