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Full-Text Articles in Life Sciences

Why Csas Matter: (Re)Localizing For People-Based Food Networks, Gretchen Alexander Jan 2019

Why Csas Matter: (Re)Localizing For People-Based Food Networks, Gretchen Alexander

Scripps Senior Theses

This thesis details the history of Claremont Market Shares, a Community Sourced Agriculture (CSA) project based out of Claremont, California. By using this project as a jumping off point for discussing local food networks, buzzwords such as "organic" and "local" are analyzed and re-defined. I argue for a people-based food network model over the currently popular 'place-based' that prioritizes producer-consumer relationships. The CSA functions as a sustainable model of this ideology.


Four Legs Good, Two Legs Bad: How Slaughterhouse Safety Hasn’T Kept Up With The Times, Emily Ziemski Dec 2017

Four Legs Good, Two Legs Bad: How Slaughterhouse Safety Hasn’T Kept Up With The Times, Emily Ziemski

Capstones

From legal loopholes and outdated rules to undetectable infections and understaffing, the United States Department of Agriculture may not be doing all it can to make sure the American public’s health isn't at risk. As the people of the United States consume over 500 million pounds of beef a year, food safety policy and slaughterhouses are falling behind in proper procedural measurements in the beef industry.

emziemski.com/capstone


A Comparative Life Cycle Assessment Of Nutritionally Equivalent Meals With And Without Pork, Kelli Young Dec 2017

A Comparative Life Cycle Assessment Of Nutritionally Equivalent Meals With And Without Pork, Kelli Young

Theses and Dissertations

The following report details a life cycle assessment of several dietary and meal scenarios with and without pork. The goal of the LCA was to identify the impacts of greenhouse gas emissions, water use, and land use of pork containing and porkless diets and meal plans in a field-to-fork analysis. The dietary and meal plan scenarios are iso-caloric meaning they contain the same number of calories. The first set of diets is based on a USDA consumption pattern, 2000 kcal per day. This diet was used to create three other dietary scenarios with and without pork. The USDA recommended food ...


From Empty Lot To Garden Plot: Urban Agriculture In Chula Vista, Jennifer E. Gutierrez May 2016

From Empty Lot To Garden Plot: Urban Agriculture In Chula Vista, Jennifer E. Gutierrez

Undergraduate Honors Theses

This project is an exploration of how agriculture can be incorporated into the fabric of the city of Chula Vista, which has both uniquely urban and suburban areas. The proposal is to integrate agriculture as a design tool to reconnect to the city’s agricultural past and as a model for cities of the future. First, I discuss Chula Vista’s history and contemporary context, including demographics. I review the existing urban agriculture policies Chula Vista has and compare them to other cities in California. The second part of the project is concerned with how to choose and develop a ...


Synthesis And Characterization Of Lactose-Amines With Respect To Oil-In-Water Emulsion Stability, Nidhi Garg Dec 2008

Synthesis And Characterization Of Lactose-Amines With Respect To Oil-In-Water Emulsion Stability, Nidhi Garg

All Graduate Theses and Dissertations

Fatty amines (hexadecyl-amine) can be esterified to lactose via Schiff-base formation at temperatures of 60° C. Extending the time of the reaction results in a darker colored product due to the Maillard reaction. Due to the amphiphilic properties of the lactose-amines, the emulsion stabilization characteristics were investigated.

In this study, synthesis of lactose-amines was done at four different heating and cooling cycles from 4 to 24 hours. Lactose-amines processed for 24 hours and 12 hours of constant heating and cooling cycles are named as 24H and 12H, respectively. Lactose-amines 4H and 8H were processed for 4 and 8 hours of ...


Mechanisms Of Nutrition Bar Hardening: Effect Of Hydrolyzed Whey Protein And Carbohydrate Source, Shaun P. Adams Dec 2008

Mechanisms Of Nutrition Bar Hardening: Effect Of Hydrolyzed Whey Protein And Carbohydrate Source, Shaun P. Adams

All Graduate Theses and Dissertations

The influence of increasing hydrolyzed protein content on the microstructure and hardness of high protein nutrition bars was investigated to determine the mechanism of hardening during storage. Bars with various hydrolyzed protein levels were manufactured using differing ratios of 0, 25, 50, 75, 100% (wt. /wt.) of partially hydrolyzed whey protein isolate (HWPI) to an intact (non-hydrolyzed) whey protein isolate (WPI) which made up approximately 38% of the total bar composition. High fructose corn syrup (HFCS) (42%) and vegetable shortening (20%) constituted the rest of the ingredients. Accelerated aging was performed by storing bars at 32 ºC for 36 d ...


Soybean Quality Loss During Constant Storage Conditions , Ibni Hajar Rukunudin Jan 1997

Soybean Quality Loss During Constant Storage Conditions , Ibni Hajar Rukunudin

Retrospective Theses and Dissertations

A modified method for determining free fatty acid (FFA) in crude and refined soybean oils from 0.3 to 6.0 g oil sample size was developed. Good correlation between the modified and official methods was established for crude and refined soybean oils with R2 of 0.9995 and 0.997, respectively. The slopes were 1.01 and 0.99 for the crude and refined oil, respectively.;The number of days soybean lost 0.5 and 1.0% dry matter, for low and high harvest moisture content (MC) soybeans both mechanically and manually harvested, were determined. Soybeans manually harvested at ...


Sensitivity Of Listeria To Irradiation In Raw Ground Meat, As Affected By Type Of Radiation, Product Temperature, Packaging Atmosphere, And Recovery Medium , Rodrigo Tarté Jan 1996

Sensitivity Of Listeria To Irradiation In Raw Ground Meat, As Affected By Type Of Radiation, Product Temperature, Packaging Atmosphere, And Recovery Medium , Rodrigo Tarté

Retrospective Theses and Dissertations

The sensitivity of five strains of Listeria to electron beam irradiation in ground pork were investigated. Ground pork was inoculated with one of five strains of Listeria and irradiated from 0 to 1.25 kGy in 0.25 kGy intervals. Listeria innocua NADC 2841 was more radiation-resistant (D10 = 0.638 kGy) than L. monocytogenes NADC 2045 Scott A (D10 = 0.447 kGy), L. monocytogenes NADC 2783 (a hamburger isolate) (D10 = 0.424 kGy), L. monocytogenes ATCC 15313 (D10 = 0.445 kGy) and L. ivanovii NADC 3518 (D10 = 0.372 kGy), when recovered on tryptic soy agar supplemented with 0.6 ...


Gelation Properties Of Porcine Muscle Proteins , Juan Pedro Camou Arriola Jan 1989

Gelation Properties Of Porcine Muscle Proteins , Juan Pedro Camou Arriola

Retrospective Theses and Dissertations

The effects of linearly increasing heating rates (17, 38 and 85°C/hr) and protein concentration (10, 20, 30, 40 and 50 mg/mL) on thermally induced gels made of extracted salt-soluble proteins were evaluated. Gel strength analyses indicated that the force needed to compress muscle protein gels decreased when heating rate was increased. A greater water loss from compressed gels occurred at protein concentrations of 10 and 20 mg/mL than at 30 to 50 mg/mL. Above 30 mg/mL, water loss tended to be relatively constant. Protein loss in the expelled water, after compression, was less for ...


Effect Of Postmortem Storage On Degradation Of The Recently Discovered Myofibrillar Protein Titin In Bovine Longissimus Muscle, Mary Lee Gragg Lusby Jan 1983

Effect Of Postmortem Storage On Degradation Of The Recently Discovered Myofibrillar Protein Titin In Bovine Longissimus Muscle, Mary Lee Gragg Lusby

Retrospective Theses and Dissertations

The high molecular weight (M(,r) (TURN) 1 x 10('6)) protein titin was isolated from purified bovine longissimus muscle myofibrils by gel filtration column chromatography in the presence of sodium dodecyl sulfate (SDS). Purified bovine, rabbit and chicken skeletal muscle titins were closely related or homologous in that they yielded similar column elution profiles and had similar amino acid compositions. Titin purified from rabbit and bovine skeletal muscles also comigrated in SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and cross-reacted with antibodies specific for titin. Indirect immunofluorescence localization demonstrated that titin is preferentially localized in the A-I junctional area with some diffuse ...


Effect Of Sodium Chloride And Fat Content On Physical, Chemical And Sensory Properties Of Bologna , Joey Wayne Lusby Jan 1981

Effect Of Sodium Chloride And Fat Content On Physical, Chemical And Sensory Properties Of Bologna , Joey Wayne Lusby

Retrospective Theses and Dissertations

The effects of reducing fat and salt on bologna were evaluated. Bologna, with varying salt and fat levels, was made in a model system and in a commercial vacuum chopper. The product was evaluated on emulsion stability, yield, raw and cooked emulsion texture and density, and sensory characteristics. In the model system, reducing salt level also requires a reduction of fat level to produce an acceptable bologna. The combination of 1.75% salt and 26% fat produced an acceptable product from a production standpoint. Vacuum chopped bologna had no advantage over nonvacuum chopped bologna in production and sensory characteristics. Sensory ...


Bound And Free Water Relationships In Soy Proteins As Measured By Differential Scanning Calorimetry, Dorothy J. Muffett Jan 1979

Bound And Free Water Relationships In Soy Proteins As Measured By Differential Scanning Calorimetry, Dorothy J. Muffett

Retrospective Theses and Dissertations

No abstract provided.


Evaluation Of Heat Processing On Soy Proteins Using A Ph Stat To Monitor Tryptic Hydrolysis, Carol Thomasson Stinson Jan 1979

Evaluation Of Heat Processing On Soy Proteins Using A Ph Stat To Monitor Tryptic Hydrolysis, Carol Thomasson Stinson

Retrospective Theses and Dissertations

No abstract provided.


Flavor And Composition Of Soymilk As Influenced By Ethanolic Soaking, Heating And Ph Control, Hae-Ran Lee Ashraf Jan 1979

Flavor And Composition Of Soymilk As Influenced By Ethanolic Soaking, Heating And Ph Control, Hae-Ran Lee Ashraf

Retrospective Theses and Dissertations

No abstract provided.


Thermal Inactivation Of Staphylococcal Enterotoxin B With Changing Ph, Protein Concentration, And Ionic Strength , Sister Evamonica Mercedita Jamlang S.Sp.S. Jan 1970

Thermal Inactivation Of Staphylococcal Enterotoxin B With Changing Ph, Protein Concentration, And Ionic Strength , Sister Evamonica Mercedita Jamlang S.Sp.S.

Retrospective Theses and Dissertations

No abstract provided.


Preparation Of "Natural" Cow-Milk Fat Globules: Preliminary Investigation Of Materials Adsorbed At Their Surfaces , Eugene Harry Sander Jan 1962

Preparation Of "Natural" Cow-Milk Fat Globules: Preliminary Investigation Of Materials Adsorbed At Their Surfaces , Eugene Harry Sander

Retrospective Theses and Dissertations

No abstract provided.


The Relationships Of A Lipolytic Organism To Rancidity Of Butter, Ralph Victor Hussong Jan 1932

The Relationships Of A Lipolytic Organism To Rancidity Of Butter, Ralph Victor Hussong

Retrospective Theses and Dissertations

No abstract provided.


Problems Related To The Commercial Production Of Levulose, Jack Waldo Eichinger Jr. Jan 1931

Problems Related To The Commercial Production Of Levulose, Jack Waldo Eichinger Jr.

Retrospective Theses and Dissertations

The factors controlling the conversion reaction have been determined.;The decomposition of levulose under conditions of high acidity and, temperature has been studied, and the limiting conditions have been determined.;Conversion experiments under varying conditions of concentration and acidity have been run, and the data are presented in the form of tables and graphs.;Normality-pH data for different concentrations of juice treated with varying, quantities of sulfuric and hydrochloric acids have been determined.;A table has been prepared which shows the amount of sulfuric or hydrochloric acid required to convert a juice of any concentration from 4 to 40% total ...