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

Life Sciences Commons

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

Articles 1 - 21 of 21

Full-Text Articles in Life Sciences

Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom May 2018

Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom

Chancellor’s Honors Program Projects

No abstract provided.


Functionalized Electrospun Nanofibers For Food Science Applications, Minhui Dai Jul 2016

Functionalized Electrospun Nanofibers For Food Science Applications, Minhui Dai

Doctoral Dissertations

This work is separated into two individual parts. The first part demonstrates the ability to electrospin reagents into water-soluble nanofibers resulting in a stable on-chip enzyme and a microphage storage format.

1a) Polyvinylpyrrolidone (PVP) nanofibers were spun incorporating the enzyme horseradish peroxidase (HRP). Scanning electron microscopy of the spun nanofibers was used to confirm the non-woven structure with an average diameter of 155±34 nm. The HRP containing fibers were tested for a change in activity following electrospinning and during storage. A colorimetric assay was used to characterize the activity of HRP reacting with the nanofiber mats in a microtiter ...


Odor-Induced Taste Modifications In Teas, Rachel Elizabeth Isaacs May 2016

Odor-Induced Taste Modifications In Teas, Rachel Elizabeth Isaacs

Masters Theses

Although odorants and tastants are perceived by two different sensory modalities, the perceived taste qualities of a solution may be modified with the addition of an odorant. While many studies have investigated odor-induced taste modifications in model solutions, there is a lack of conducted research examining odor-induced taste modifications in complex food systems. The research objective was to determine the effect of added vapor-phase stimuli on the perceived sweetness of a model solution and complex food system.

Eight vapor-phase stimuli (i.e. blueberry, caramel, ginger, honey, lemon, orange, peach, and strawberry) were selected for investigation. The study was conducted in ...


Extraction And Purification Of Gamma-Tocotrienol From Rice Bran Oil Deodorizer Distillate, Mary Kordsmeier May 2013

Extraction And Purification Of Gamma-Tocotrienol From Rice Bran Oil Deodorizer Distillate, Mary Kordsmeier

Theses and Dissertations

The tocols (alpha-, beta-, gamma- and delta- tocopherols (T); alpha-, beta-, gamma- and delta-tocotrienols (T3)) make up the vitamin E family of antioxidants. Tocols have many health benefits. Gamma-T3 has been shown to protect against harmful radiation effects in mice. During rice bran oil refining up to 90% of tocols in rice bran are lost to the deodorizer distillate. The objective of this study was to optimize parameters for analyzing and isolating tocols from rice bran oil deodorizer distillate (RBODD). NP-HPLC analysis of tocol standards was optimized by testing ten mobile phases. Tocol extraction was optimized by testing three concentration ...


Adsorption Column Studies To Predict The Flow Of Nutrients Through Heterogenous Porous Media Under Equilibrium And Isothermal Conditions, Vijai B. Pandey Sep 2012

Adsorption Column Studies To Predict The Flow Of Nutrients Through Heterogenous Porous Media Under Equilibrium And Isothermal Conditions, Vijai B. Pandey

Open Access Dissertations

Because of the endangerment of life of the human beings due to the environmental pollution, a serious study of the pollution of the environment is most vital. Because of increasing surface water pollution there is great hazard of ground water pollution. About half the United States of America derives drinking water from aquifers and much of the projected demand is expected to be met from subsurface sources. Therefore, a study was needed to determine the process of ground water contamination due to nutrients, especially Nitrogen, its degree and Length and Time of Travel and factors inhibiting its flow through soil ...


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 ...


Factors Influencing The Oxidation Of Lipoproteins And Plasma Lipids, Yanshan Ma Dec 1994

Factors Influencing The Oxidation Of Lipoproteins And Plasma Lipids, Yanshan Ma

Electronic Theses and Dissertations

The hypothesis that antioxidant vitamins (ascorbate and tocopherols) along with urate protect blood plasma lipids from oxidation was tested. Dietary fat is also an important factor influencing plasma lipid peroxidation. The purpose of this study was to investigate the role of plasma antioxidants and dietary fat on low density lipoprotein (LDL) and plasma lipid oxidation. In the first part of this study, we compared the ability of urate and ascorbate to protect human LDL from in vitro oxidation. LDL oxidation was initiated by 15 mM of a water soluble azo-initiator in the presence or absence of ascorbate or urate. The ...


Factors Influencing The Sensory Quality Of Boneless Pork Loin Chops , Dawn Marie Canon Jan 1993

Factors Influencing The Sensory Quality Of Boneless Pork Loin Chops , Dawn Marie Canon

Retrospective Theses and Dissertations

Fresh loin chops from the tenth, eleventh and twelfth ribs were removed from 754 pigs entered in the National Pork Producers 1990 Genetic Evaluation Test (Phase 1), 629 pigs entered in the Fall, 1991 National Barrow Show (Phase 2), and 512 pigs entered in the Spring, 1992 National Barrow Show (Phase 3). Pigs from the Genetic Evaluation Test represented 13 breeds of sire and originated from 13 different states. Pigs from the National Barrow Show represented 8 breeds of sire. Loin chops (longissimus muscle) were removed from the bone and trimmed of external fat. Raw samples were analyzed for total ...


Studies Of Lipid Peroxidation In Microsomes Isolated From Beef And Pork Muscles: And, Bioluminescent Bacterial Mutagenesis Test For Fatty Acid Derivatives, Heated Oils, Mycotoxins And Heterocyclic Amines , Sheau-Cherng Sun Jan 1991

Studies Of Lipid Peroxidation In Microsomes Isolated From Beef And Pork Muscles: And, Bioluminescent Bacterial Mutagenesis Test For Fatty Acid Derivatives, Heated Oils, Mycotoxins And Heterocyclic Amines , Sheau-Cherng Sun

Retrospective Theses and Dissertations

The presence of an enzymatic lipid peroxidation system in microsomal fractions of beef or pork muscle has been demonstrated in this study. The enzymatic reaction required ADP, NADPH or NADH, and ferrous or ferric iron. When intact muscles or isolated microsomes were stored at -70°C for up to a month, the enzyme activity of the microsomes did not change. Metmyoglobin (MetMb) in the presence of hydrogen peroxide initiated microsomal lipid peroxidation, whereas no oxidation occurred in the presence of MetMb or hydrogen peroxide alone. With 10[mu]M to 50 [mu]M ferrous iron alone, there was significant stimulation ...


Developmental Changes Of Seven Common Cultivars Of Green Peas (Pisum Sativum) , Yu-Hee Kim Jan 1991

Developmental Changes Of Seven Common Cultivars Of Green Peas (Pisum Sativum) , Yu-Hee Kim

Retrospective Theses and Dissertations

Biochemical changes occurring in developing green peas were studied in order to understand the textural and flavor changes. The activity of pectinmethylesterase (PME), a pectin modifying enzyme, was measured by the continuous spectrophotometric assay. Specific activity of PME decreased over all varieties and all sieve sizes as the seeds matured. Chelate soluble pectin contents were decreased or remained constant in all varieties. Decreased PME activity and pectin content indicated that the crosslinking of pectin and calcium might not play an important role in the firmness of green peas. The moisture level decreased as maturity increased, which was inversely related to ...


The Effect Of Linalyl Acetate On Triglyceride And Cholesterol Oxidation In Heated Soybean Oil And Lard , Pearlly Shew Ying Yan Jan 1989

The Effect Of Linalyl Acetate On Triglyceride And Cholesterol Oxidation In Heated Soybean Oil And Lard , Pearlly Shew Ying Yan

Retrospective Theses and Dissertations

The high-temperature antioxidative activity of some plant sterols has been noted by several research groups and later was attributed to an ethylidene structure present on the effective sterols. Linalyl acetate (LA, a monoterpene alcohol that contains the ethylidene group) when present at a level of 0.04% and undecylenic acid (contains a terminal secondary double bond system) at a level of 0.5 to 2.0% reduced triglyceride oxidation in soybean oils heated at 180 C for up to 70 hr. There was a slight effect when LA was present at 0.02%. The high-temperature antioxidant activity of this compound ...


The Influence Of Ph, Water Activity, And Reducing Sugars On Kinetics Of Thermal Thiamin Breakdown In Model Systems And Ground Pork , Eun Seung Lee Jan 1988

The Influence Of Ph, Water Activity, And Reducing Sugars On Kinetics Of Thermal Thiamin Breakdown In Model Systems And Ground Pork , Eun Seung Lee

Retrospective Theses and Dissertations

Kinetic studies of thermal thiamin breakdown in phosphate-buffered model systems and ground pork were conducted over the temperature range 75 to 95°C in order to evaluate the effects of pH, processing temperature, water activity and different kinds of reducing sugars on thiamin stability. Semilog plots of thiamin retention versus heating time at 75, 85, and 95°C for model systems and ground pork gave straight lines with high coefficients of determination (r[superscript]2 = 0.95-0.99) for every combination of processing parameters, which indicated that the rates of thiamin degradation were adequately described by a first order reaction ...


Chemical, Physical And Sensory Characteristics Of Ground And Comminuted Pork With Various Fat Levels And Corn Milling Secondary Products , Cheryll Ann Reitmeier Jan 1988

Chemical, Physical And Sensory Characteristics Of Ground And Comminuted Pork With Various Fat Levels And Corn Milling Secondary Products , Cheryll Ann Reitmeier

Retrospective Theses and Dissertations

The cholesterol content of raw and cooked ground pork with fat contents of 4, 9, 18 and 23% was determined. Cholesterol content increased as fat level increased in the raw pork, but cholesterol content of broiled pork patties was not different among fat levels;Dry- and wet-milled corn germ flours, corn gluten meal and zein at levels of 0, 2.5 and 5% were added to ground pork of various fat percentages. Raw and broiled patties were analyzed for proximate composition, color, Instron compression and cooking loss. Broiled pork patties containing zein were evaluated by a sensory panel;Dry- and ...


An Ultrastructural Study Of The Localization Of Lipoxygenase By Immunogold Labelling And Mobilization Of Food Reserves In Soybean Seeds And Seedlings , Youngsun Song Jan 1987

An Ultrastructural Study Of The Localization Of Lipoxygenase By Immunogold Labelling And Mobilization Of Food Reserves In Soybean Seeds And Seedlings , Youngsun Song

Retrospective Theses and Dissertations

The mobilization of food reserves and the subcellur localization of lipoxygenase-1 and -2 were studied in the cotyledons of germinating soybean seeds (Glycine max (L.) variety AmSoy and A(,5)) and seedlings. When germination begins, the cotyledon tissues are packed with protein and lipid bodies. Mobilization of these reserves started in the epidermis and vascular bundles. After three days of germination, significant reductions of protein and lipid bodies were observed; concurrently the number of starch grains, glyoxysomes, and mitochondria were increased. These structural changes will be discussed with reference to the metabolism of the cotyledons;Density gradient fractionation and immunogold ...


Physicochemical Factors Affecting Cooking And Eating Quality Of Nonwaxy Rice , Young Eun Lee Jan 1987

Physicochemical Factors Affecting Cooking And Eating Quality Of Nonwaxy Rice , Young Eun Lee

Retrospective Theses and Dissertations

The physicochemical properties of isolated rice starch and milled rice from the twelve varieties of nonwaxy rice with diverse and extreme characteristics were investigated;The stickiness of cooked milled rice was only moderately correlated with amylose content (r = -0.58[superscript]*), but relatively more with protein content (r = -0.72[superscript]**) among nonwaxy rices with amylose content ranging from 10.4 to 27.8%. Amylograph breakdown (r = 0.87[superscript]**), setback (r = -0.93[superscript]**), and consistency (r = -0.91[superscript]**) of milled rice flour (10%, as-is basis) showed strong correlations with cooked rice stickiness, and can be used as ...


The Phytic Acid And Trace Mineral Content Of Soybeans And Their Effects On Tofu Texture , Mary Jane Schaefer Jan 1986

The Phytic Acid And Trace Mineral Content Of Soybeans And Their Effects On Tofu Texture , Mary Jane Schaefer

Retrospective Theses and Dissertations

Tofu was prepared from soybean samples with calcium sulfate being used as the coagulant. Texture measurements were made using the Instron Universal Testing Machine. Percentage solids were determined in soybeans, tofu and okara. Soybean, soymilk, okara and tofu were analyzed for Kjeldahl nitrogen, crude lipid, copper, iron, calcium and phytic acid. Kjeldahl nitrogen, copper, iron and calcium were determined in whey. Recoveries of soybean protein, phytic acid and copper in soymilk were relatively high (>50%), however, the recovery of soybean iron in soymilk was lower (39%). Retention of soymilk protein, phytic acid and iron in tofu was also high (>90 ...


Kinetics Of Protein Quality Change In Extruded Cowpea:Corn Flour Under Varied Steady-State Storage Conditions , Mitchell Louis Ringe Jan 1984

Kinetics Of Protein Quality Change In Extruded Cowpea:Corn Flour Under Varied Steady-State Storage Conditions , Mitchell Louis Ringe

Retrospective Theses and Dissertations

An examination of the affects of varied steady-state storage conditions on the protein quality of a low-cost extruder cooker (LEC) processed 70:30 (w/w %) blend of cowpea (Vigna sinensis) and corn flour was carried out. Samples were equilibrated at water activity (a(,w)) values of 0.44, 0.55, and 0.65 with the appropriate saturated salt solutions, and they were stored at 25, 35, 45 or 55(DEGREES)C for 15-21 week storage periods. Losses of 1-fluoro-2,4-dinitrobenzene (FDNB) reactive lysine, and pigment production due to non-enzymatic browning were followed to determine kinetic parameters of protein quality change ...


Effect Of Heat Denaturation Of Whey Proteins On The Rheological Properties Of Cornstarch-Milk Systems , Li-Hsiang Ling Jan 1983

Effect Of Heat Denaturation Of Whey Proteins On The Rheological Properties Of Cornstarch-Milk Systems , Li-Hsiang Ling

Retrospective Theses and Dissertations

Heating cornstarch with milk that has received little or no previous heat treatment produces a two-step increase in Amylograph viscosity resulting in higher final viscosity after further heating. The second step disappears as increasing temperatures are used for preheating the milk. Amylograms of 6% slurries of cornstarch in the preheated milks were compared with gel electrophoresis patterns of the whey proteins remaining undenatured in the same preheated milk samples. As temperature of preheating was increased, smaller portions of each whey protein remained undenatured and the second increase in viscosity shown by the Amylograph became less. After all the whey proteins ...


Water Relations In High Ratio White Cake Batters And Cellulose Substituted White Cake Batters , Oleane Carden Zenoble Jan 1982

Water Relations In High Ratio White Cake Batters And Cellulose Substituted White Cake Batters , Oleane Carden Zenoble

Retrospective Theses and Dissertations

Water relations in high ratio white cake batter (AACC 10-90) and reduced calorie microcrystalline cellulose (MCC) substituted cake batters were investigated using differential scanning calorimetry (DSC). The amount of freezable water at -50(DEGREES)C, defined as free water, was subtracted from the total water in the sample to calculate bound water present in the batters. The water binding capacity (WBC) was determined as the moisture content (g total water/g solids) at which there was no freezable water present in the sample. This value was calculated from a linear regression equation in which the amount of freezable water was ...


The Composition And Stability Of Lipids In Meat Products And A Spectrofluorometric Assay For Malonaldehyde In Biological Tissues , Omololu Oladele Fapojuwo Jan 1981

The Composition And Stability Of Lipids In Meat Products And A Spectrofluorometric Assay For Malonaldehyde In Biological Tissues , Omololu Oladele Fapojuwo

Retrospective Theses and Dissertations

A spectrofluorometric method for the determination of malonaldehyde in wet tissues which employes a malonaldehyde specific reagent, 4,4'-sulfonyldianiline, was developed. In this determination, malonaldehyde was reacted with 4,4'-sulfonyldianiline to form a fluorescent compound that can be measured at an excitation maximum of 475 nm and an emission maximum of 545 nm. Malonaldehyde was first extracted as an aqueous distillate from acidified muscle tissue and subsequently transferred from the aqueous solution into N,N-dimethylformamide. To achieve the transfer, an aliquot of the aqueous solution was mixed with dimethylformamide and the mixture made alkaline with 0.1N sodium ...


Low Temperature Cooking In Crockery Pots Or Ovens As Related To Chemical Characteristics And To Survival Of Clostridium Perfringens In Inoculated Beef Loaves And Roasts , Alice Dittmer Sundberg Jan 1976

Low Temperature Cooking In Crockery Pots Or Ovens As Related To Chemical Characteristics And To Survival Of Clostridium Perfringens In Inoculated Beef Loaves And Roasts , Alice Dittmer Sundberg

Retrospective Theses and Dissertations

No abstract provided.