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

Life Sciences Commons

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

Articles 1 - 14 of 14

Full-Text Articles in Life Sciences

Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix Nov 2019

Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix

LSU Master's Theses

Whole and fresh-cut produce are minimally processed and, therefore susceptible to microbial contamination. This study examined the survival or growth of Listeria monocytogenes on whole, and fresh-cut produce at different storage temperatures. Fresh fruits (cantaloupes, pears, pineapples, papayas, and watermelon) and vegetables (broccoli, cauliflower, lettuce, kale, and green bell peppers) were cut into 25 g pieces and were spot inoculated with 0.5 mL (8 Log CFU/mL) of Listeria monocytogenes. Inoculated fresh-cut samples were stored at 4°C or 13°C for 6 days. To represent the outer surface of the produce, cantaloupes and green bell pepper disks (20 ...


Farm To Label: A Critique Of Consumer Activism In The Sustainable Food Movement, Olivia Whitener Jan 2019

Farm To Label: A Critique Of Consumer Activism In The Sustainable Food Movement, Olivia Whitener

Pomona Senior Theses

“Local,” “organic,” “natural,” and “Fairtrade” are just several of the many claims adorning the food products that line grocery store shelves. These promises of environmental sustainability and social responsibility are pillars of the “good food revolution” sweeping the nation as consumers demand alternatives to the products of the industrial food system. Green consumerism, the premise that consumer demand for environmentally sustainable goods will bring about ecologically beneficial outcomes, is at the heart of the sustainable food movement. This thesis takes a critical look at the operation of green consumerism in the food system. It explores the ideology and shortcomings of ...


Sustainable Agriculture: Integration Of Aquaponics At Punta Leona Hotel And Club In Costa Rica, Cailin Sierra Dyer, Paris Riley Smith May 2018

Sustainable Agriculture: Integration Of Aquaponics At Punta Leona Hotel And Club In Costa Rica, Cailin Sierra Dyer, Paris Riley Smith

Senior Honors Projects, 2010-current

Sustainable agriculture is becoming an increasingly important method of food production. As human populations continue to grow, attendant food demand has been increasingly met via agribusiness, including monoculture crop production and factory farming. As is well documented, the rise of agribusiness has led to resource degradation and declining stocks on which “sustainable agriculture” relies. This paper describes a local attempt to re-establish “sustainable agriculture” through the development of an aquaculture system that mimics a naturally occurring cycle that integrates fish and plants. The system was constructed over a three-week period in Punta Leona, Costa Rica. First, the ground was cleared ...


Identification Of Potential Bacterial Surrogates For Validation Of Thermal Inactivation Processes Of Hepatitis A Virus, Marcel Schmidt Aug 2016

Identification Of Potential Bacterial Surrogates For Validation Of Thermal Inactivation Processes Of Hepatitis A Virus, Marcel Schmidt

Masters Theses

Thermal treatment is a method for inactivating pathogens in a wide range of food products. Recent studies have shown that hepatitis A virus (HAV) has a D72°C [D72 degree celcius] of 0.9 min in buffer which is greater than vegetative bacterial pathogens. Common surrogates, such as Listeria innocua, are not resistant enough to be used as surrogates for HAV, thus, new surrogates need to be identified. The purpose of this study was to compare the thermal inactivation kinetics (D- and z-values) of Staphylococcus carnosus in different foods and different incubation temperatures to identify a potential surrogate for ...


Comparison Of Commercial Gecko Food On Growth Of Rhacodactylus Geckos, Kaitlin Leigh Richard May 2016

Comparison Of Commercial Gecko Food On Growth Of Rhacodactylus Geckos, Kaitlin Leigh Richard

Honors Projects

Available food sources can provide a different effect on the growth rates of Rhacodactylus auriculatus. In this study three food sources were compared, Repashy MRP, Pangea super foods, and GeckoPro New Caledonian blend. These are composed of similar nutrients but tend to have some points where they vary. Thirty-six gargoyle geckos were put through a trial over a 14 week period to determine which commercially available food source provides the best nutrients for growth, as measured by weight gain. Three groups of twelve were chosen based on a variety of ages and sizes to be given three different foods for ...


Influence Of Inoculum Preparation Upon Sensitivity Of Common Food Borne Pathogens To Emulsion Based Antimicrobials, Dillon Sd Murray Mar 2016

Influence Of Inoculum Preparation Upon Sensitivity Of Common Food Borne Pathogens To Emulsion Based Antimicrobials, Dillon Sd Murray

Masters Theses

Antimicrobial optimization procedures use the most resistant bacterial culture that could be present in the food to determine the levels of treatment needed to ensure safety. These procedures usually only focus on one method of preparing these inoculums for testing despite prior research showing that the preparation of the culture can influence how the culture reacts to a treatment. In this work, planktonic cells grown in a liquid media and sessile cells grown on a similar solid media were subjected to identical emulsion based antimicrobial systems. The cultures were monitored over time and their numbers periodically enumerated. Weibullian destruction models ...


If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk May 2015

If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk

Master of Arts in Professional Writing Capstones

If You Don’t Want to Talk About Food, Don’t Sit Next to Me has as its main characters the same qualities taken from the new philosophy of Le Cordon Bleu: “Aspire, Discover, Flourish, Delight, and Thrive, and the memories made while a full-time student.


The Wild West Of Edible Insects, Kyle Ligman Dec 2014

The Wild West Of Edible Insects, Kyle Ligman

Capstones

After the UN came out with a report in 2013 recommending insects for human consumption, businesses and restaurants in the U.S. have been racing to grow a new industry. This project explores the psychological, regulatory and production challenges they face.


Influences Of Music Genre And Components On Food Perception And Acceptance, Alexandra Jean Fiegel Aug 2013

Influences Of Music Genre And Components On Food Perception And Acceptance, Alexandra Jean Fiegel

Theses and Dissertations

Managers of consumer goods companies (i.e., restaurants, grocery stores, and bars) have the potential to effectively utilize environmental factors to stimulate desired consumer behaviors. Background music has been identified as one of the most readily manipulated and influential elements to which a shopper or consumer may be exposed to in a service setting. Nevertheless, little is known about the effect of background sound on food perception and acceptance. This research sought whether background music genre and musical components can alter food perception and acceptance, but also to determine how the effect can vary as a function of food type ...


Food As Media In Contemporary Art And The Role Of The Conservator, Erica Boyd Jan 2007

Food As Media In Contemporary Art And The Role Of The Conservator, Erica Boyd

Seton Hall University Dissertations and Theses (ETDs)

.


Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric Jan 2001

Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric

Theses: Doctorates and Masters

Vanilla is a very important flavouring agent, it is used as a major ingredient in a number of food products. The taste and aroma results from a specific blend of components present in the extract. There are over 170 volatile components, which all contribute to the flavour of the extract. These volatile components can be present in trace amounts or in relatively high concentrations. The range and concentration of volatile components is somewhat characteristic of the vanilla extract and its origin. Due to the high cost and low availability of natural extract, nature-identical and synthetic flavourings are often used to ...


The National School Lunch Program, Katherine M. Hadley May 1997

The National School Lunch Program, Katherine M. Hadley

Undergraduate Honors Capstone Projects

In 1946, President Harry Truman signed the National School Lunch Act which recently celebrated its 50th anniversary (1). It was established by congress "to safeguard the health and well-being of the nation's children" (2). The National School Lunch Program (NSLP) is a federally assisted meal program that is functioning in more than 94,000 public and nonprofit private schools. Lunches through the NSLP are served to more than 25 million school children each day.


The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy May 1978

The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy

All Graduate Theses and Dissertations

The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes mellitus, the study was designed to investigate the possibility of fructose as an alternative sweetener.

Taste panel members were used to evaluate the products. All products were served in duplicate and only data from those judges who had sampled both replications were used for the statistical analysis. Each product was prepared at 100%, 50% and 25% of ...


Food And Nutritional Needs Of The World Population By 2000 A. D., Sitaram Shankar Kharbas May 1968

Food And Nutritional Needs Of The World Population By 2000 A. D., Sitaram Shankar Kharbas

All Graduate Theses and Dissertations

Investigations were carried out to project the food needs of the world population by 2000 A. D., and to explore the possibilities of meeting these requirements.

About 70 percent of the world populations presently living in developing countries do not get adequate diets, and suffer from many diseases of under- nutrition and malnutrition. they are unable to increase food production themselves. People in the developed nations have enough food and their food production is increasing at a rate faster than the rate of growth of population.

Cultivable land is the main source of food for man. The seas can also ...