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Food Science

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Effects Of Salt Concentration On The Physicochemical Properties And Microbial Safety Of Spontaneously Fermented Cabbage, Surbhi Khanna May 2019

Effects Of Salt Concentration On The Physicochemical Properties And Microbial Safety Of Spontaneously Fermented Cabbage, Surbhi Khanna

Electronic Theses and Dissertations

Fermented foods, including sauerkraut, have gained consumer popularity due to an increased awareness of reported health benefits associated with probiotics. Sauerkraut is typically produced at 2−3% salt concentrations or higher, which helps to reduce the growth of pathogenic and spoilage microorganisms. The FDA has recently issued guidance to the food industry to voluntarily reduce sodium in products due to health concerns associated with high sodium consumption. Therefore, interest in lower salt fermented foods may increase. However, information on quality and safety of lower sodium sauerkraut is limited. Two separate studies were conducted to evaluate the physicochemical properties and quality ...


Effect Of Resistant Starch On The Glycemic Effect Of A Meal, Sofia Maragoudakis May 2019

Effect Of Resistant Starch On The Glycemic Effect Of A Meal, Sofia Maragoudakis

Theses & Dissertations

The purpose of this study was to determine if supplementation of a high glycemic load breakfast with resistant starch attenuates the glycemic response in young healthy adults. Twenty-one subjects, 23.8 + 3.3 yrs, reported for two days of data collection, having fasted 8-12h. On day 1(control), fasting BG was measured using glucometers, then subjects consumed 2 slices white bread and 250mL apple juice within 15min, the repeated BG measurement at 15, 30, 60, 90, and 120min after baseline. Day 2, the protocol was repeated, except that 10g of resistant starch supplement was added to the apple juice. There ...


Developing A Hands-On Food Science Curriculum With Bilingual Elementary-Aged Hispanic Heritage Students, Jaime Leia Ragos May 2019

Developing A Hands-On Food Science Curriculum With Bilingual Elementary-Aged Hispanic Heritage Students, Jaime Leia Ragos

Chancellor’s Honors Program Projects

No abstract provided.


Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley May 2019

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley

Food Science Undergraduate Honors Theses

This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in significant losses of anthocyanins (50% and 31%, respectively). An eight-week storage time also resulted in a significant decrease in anthocyanins (7% to 51%) in products stored at ambient temperature. The ice pop, which ...


Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation, Chuqiao Mai May 2019

Concentration Of Hot Water Extracts Of Anthocyanins Obtained From Muscadine Grape Pomace Using Membrane-Osmotic Distillation, Chuqiao Mai

Food Science Undergraduate Honors Theses

Anthocyanins are well known for their health-promoting benefits. The goal of this study was to evaluate a distillation-based membrane technology to concentrate aqueous anthocyanins extracted from muscadine grape pomace using polypropylene (PP) or ethylene chlorotrifluoroethylene (ECTFE) membranes. A hot water extraction method was utilized to extract the anthocyanins from the pomace. A pre-experimental run using DI water as feed was conducted to optimize the NaCl brine concentration for osmotic distillation and it was determined that 4M was the optimal concentration. The aqueous anthocyanins extraction was filtrated through a series of filter of different pore sizes before the distillation process. Membrane ...


Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul May 2019

Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul

All Graduate Theses and Dissertations

The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana.

The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk.

We performed twelve ...


Implications Of Rice Cultivar Selection To Optimize Returns From Crop Insurance, David Ethan Branscum May 2019

Implications Of Rice Cultivar Selection To Optimize Returns From Crop Insurance, David Ethan Branscum

Theses and Dissertations

Rice production differs from most other field crops by distinct differences in yields across cultivars and rice producers being paid for yield after post-harvest milling. Using eleven years (2003-2013) of Arkansas harvest data from performance trials in six different locations, hybrids have 19% higher paddy yields and head rice yield rate 1.7% lower than conventional cultivars. Given the 2014 Farm Bill’s emphasis on crop insurance as a risk management tool for producers, these variations in yield among cultivars have significant implications for rice producers. Comparing national level, crop insurance data on corn, soybeans and rice indicates rice producers ...


Reducing The Risk: Psychological And Technological Approaches For Improving Handwashing Practices In The Foodservice Industry, Jeffrey Allan Clark May 2019

Reducing The Risk: Psychological And Technological Approaches For Improving Handwashing Practices In The Foodservice Industry, Jeffrey Allan Clark

Theses and Dissertations

As Americans are spending greater portions of their dollar on food consumed outside the home, the foodservice industry plays more of an integral part of daily existence compared to previous generations. Given the numerous annual foodborne illness outbreaks that threaten human lives while undermining confidence in the food supply, food safety is a pertinent issue for industry stakeholders, government regulators, and consumers. Food worker handwashing reduces the risk of foodborne illness transmission, yet compliance with this simple behavior is a complex problem. This dissertation addresses, predominantly, the issue of sub-optimal handwashing practices through applying psychology and technology, including wearable computers ...


The Development, Implementation, And Assessment Of A Home Component To The Fit Game Healthy Eating Program, Hali King Obray May 2019

The Development, Implementation, And Assessment Of A Home Component To The Fit Game Healthy Eating Program, Hali King Obray

All Graduate Theses and Dissertations

Researchers at Utah State University created a school intervention called the FIT Game that has successfully increased children’s vegetable intake during lunchtime. The aim of this project was to create a home aspect to the FIT Game for parents that would increase the availability of vegetables within the home. Studies within this thesis discuss the development and revision of parent newsletters for the FIT Game program, as well as the implementation and assessment of the revised newsletters. Results from the assessments indicate that providing parent newsletters is not enough to change the vegetable availability at home.

This home component ...


Regulatory Disclosure Policies And Potential Induced Changes In Behavior: An Outcome Evaluation Of Santa Clara County’S Enhanced Food Safety Program Elements, Christian Cruz Apr 2019

Regulatory Disclosure Policies And Potential Induced Changes In Behavior: An Outcome Evaluation Of Santa Clara County’S Enhanced Food Safety Program Elements, Christian Cruz

Master's Projects

Despite countless advances in food microbiology and public health regulations, foodborne illness continues to be a major strain on public health outcomes and a costly economic burden. In the United States, many agencies are responsible for ensuring the quality of food, both domestically produced and imported. States and localities are delegated the responsibility of identifying and ensuring sound practices in the latter stages of the food production process, namely the retail distribution of food products to consumers.

Regulatory policies across the nation have only recently incorporated the evidenced-based principles of hazard risk management (Law, 2003). Still, food-related acute gastrointestinal illnesses ...


Hybridized Polymeric Nano-Assemblies: Key Insights Into Addressing Mdr Infections, Ryan Landis Mar 2019

Hybridized Polymeric Nano-Assemblies: Key Insights Into Addressing Mdr Infections, Ryan Landis

Doctoral Dissertations

Multidrug-resistant (MDR) bacteria contribute to more than 700,000 annual deaths world-wide. Millions more suffer from limb amputations or face high healthcare treatment costs where prolonged and costly therapeutic regimens are used to counter MDR infections. While there is an international push to develop novel and more powerful antimicrobials to address the impending threat, one particularly interesting approach that has re-emerged are essential oils, phytochemical extracts derived from plant sources. While their antimicrobial activity demonstrates a promising avenue, their stability in aqueous media, limits their practical use in or on mammals. Inspired by the versatility of polymer nanotechnology and the ...


Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli, Nicholas Berus Mar 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli, Nicholas Berus

Masters Theses

Temperature and relative humidity of produce throughout the cold chain can greatly affect the quality and safety of the food product. Different packaging systems or containers can provide better cooling environments for food products that could decrease temperature abuse and ultimately safety risks. In this study we compiled temperature and relative humidity profiles of broccoli packed in different shipping containers throughout the produce supply chain. The shipping containers looked at were the wax corrugated box, reusable plastic containers (RPC), and Eco Pack Green Box with and without a lid. Large differences were seen in the temperature profiles of each package ...


Ice Cream Substitute For Patients With End Stage Renal Disease, Abby Iocca Mar 2019

Ice Cream Substitute For Patients With End Stage Renal Disease, Abby Iocca

Theses and Dissertations

Background: Quality of life for patients with end stage renal disease is less than similar-aged, general population counterparts. A large part of the decrease in quality of life is change of diet and nutritional restrictions, oral nutrition supplements are a way to combat this decrease in quality of life.

Methods: An ice cream substitute product was developed for patients with end stage renal disease and that are on dialysis. The product consisted of rice milk, egg whites, evaporated coconut milk, sugar, and vanilla bean paste. There were two flavors: cinnamon and lemon. These flavors were both tested subjectively and objectively ...


The Effect Of Alcohol And Bitterness Levels On Brewing Yeast Viability, Nichole Elizabeth Bryant Mar 2019

The Effect Of Alcohol And Bitterness Levels On Brewing Yeast Viability, Nichole Elizabeth Bryant

Master's Theses and Project Reports

Two of the most popular beer styles within the craft brewing industry are India Pale Ales (IPA’s) and those with high alcohol by volume (ABV). Production of these styles requires high gravity fermentation and high amounts of bittering hops in order to reach the required values for ABV and International Bitterness units (IBU) respectively. The aim of this study was to determine the impact of high gravity fermentation and high IBU levels on yeast viability and repitching cycles.

An initial experiment on high gravity fermentations was done in order to assess the effects this variable had alone. Successive five ...


Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles Jan 2019

Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles

LSU Doctoral Dissertations

Berry fruits are rich sources of polyphenolic compounds (PCs), which can promote health benefits. Anthocyanin concentrations of red raspberry (RR)(Rubus idaeus) extracts were determined to be a total of 887.6 ± 262.8 μg/g cyanidin-3-sophoroside (C3S) equivalents with C3S being the most prevalent. Ellagitannin analysis by MALDI-TOF indicated sanguiin H-6 and lambertianin C were the major ellagitannins present in RR. To explore the efficacy of RR in modulating diabetes, seven type 2 diabetes mellitus (T2DM) and two pre-diabetic patients were given drinks delivering one RR serving (123 g) per day in a smoothie for two weeks. Blood samples ...


Novel Approaches To The Low-Cost, Portable And Rapid Detection Of Bacterial Pathogens In Foods And Food-Processing Environments, Stephanie Adeline Hice Jan 2019

Novel Approaches To The Low-Cost, Portable And Rapid Detection Of Bacterial Pathogens In Foods And Food-Processing Environments, Stephanie Adeline Hice

Graduate Theses and Dissertations

Continued outbreaks of foodborne illness involving dairy products in the United States stress the importance for rapid methods of detection of pathogenic microorganisms in food processing environments. Pathogenic microorganisms, such as Salmonella are widespread, and can be found in a variety of foods, ingredients and in industrial environments. The presence of pathogens in dairy products constitutes great risk for increased exposure, illness and reduces overall quality of the foodstream. As a result, emphasis has been placed on adapting or developing sensitive techniques to rapidly detect notable pathogens, such as Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 in both contaminated ...


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.


Characterization Of Major Flavonols In Ramps (Allium Tricoccum), Wijdan M. Dabeek Jan 2019

Characterization Of Major Flavonols In Ramps (Allium Tricoccum), Wijdan M. Dabeek

Graduate Theses, Dissertations, and Problem Reports

Ramps (Allium tricoccum) is a traditional plant in the eastern Appalachian Mountains. Ramps have been used in Appalachian folk medicine for its health promoting roles in lowering blood pressure and cholesterol. Information on the chemical composition of bioactive components responsible for the potential health benefits are scarce. Analysis of the chemical composition in similar Alliumplants showed that flavonols, induced similar health benefits. Therefore, the aim of this work is to characterize major flavonol conjugates in ramps. The secondary aim is to develop a preliminary quantification protocol. Flavonol glycosides were extracted in 50% methanol and 3% acetic acid. Characterization of ...


The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil Jan 2019

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and ...


Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel Jan 2019

Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel

Electronic Theses and Dissertations

Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health significantly. Their supplementation through diet is prudent and carbohydrates standout as favorable choice. Carbohydrates, starches and polysaccharides, exhibit unique chemical structures and functionalities, and interact with mineral ions in several ways. The aim of this research is to investigate the effect of mineral ions on the physicochemical properties, tensile strength and in vitro starch digestion of starch-films. Corn starch and potato starch along with Fe2+, Mn2+, Cu2+ and Zn2+ ions have been chosen as model starch ...


Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali Jan 2019

Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali

Theses and Dissertations--Biosystems and Agricultural Engineering

Forced convective drying using a wind turbine mechanically connected to a ventilation fan was hypothesized for low cost and rapid grain drying in developing countries. The idea was tested using an expandable wind turbine blade system with variable pitch, at low wind speeds in a wind tunnel. The design was based on empirical and theoretical models embedded in a graphical user interface (GUI) created to estimate airflow-power requirements for drying ear corn. Output airflow (0.0016 - 0.0052 m3kg-1s-1) increased within the study wind speed range (2.0 - 5.5 m/s). System efficiency peak ...


Adaptation Of Temperate Crops To Support Local Food Production For Molokai, Jill Coombs Jan 2019

Adaptation Of Temperate Crops To Support Local Food Production For Molokai, Jill Coombs

Creative Components

The island of Molokai relies mainly on imported foods for the balance of most residents’ diets. This system is neither cost effective nor environmentally responsible, and it could render the entire island helpless in the wake of a natural disaster. Due to the western acculturation of the population’s diets many Molokai residents now face serious health concerns. The high cost of imported fresh produce only adds this issue, causing people to choose cheaper less healthy processed foods. The purpose of this paper would be to identify target crops and breeding methods which would enable the local production of all ...


Curriculum For Foods Of Animal Origin At Ellsworth Community College, Kaitlyn Bartling Jan 2019

Curriculum For Foods Of Animal Origin At Ellsworth Community College, Kaitlyn Bartling

Creative Components

No abstract provided.


Production Scheduling At Ardent Mills In Alton, Il, Parker Smith Jan 2019

Production Scheduling At Ardent Mills In Alton, Il, Parker Smith

Creative Components

See complete Creative Component


Eating Insects: A Community Action Toolkit, Lily X. Chumrau, Charlotte Langner, Freya Sargent, Ellen Sears, Mary Mccormick Jan 2019

Eating Insects: A Community Action Toolkit, Lily X. Chumrau, Charlotte Langner, Freya Sargent, Ellen Sears, Mary Mccormick

Undergraduate Theses and Professional Papers

The world’s human population has risen exponentially over the last 100 years and is expected to reach nine billion by 2050. Ensuring food security and resource sustainability is of global concern. The United Nations Food and Agriculture Organization endorses insect farming as an alternative to cattle, pork, sheep, and poultry industries because of their higher food conversion rate. Insect farming requires less arable land, less water, and produces less greenhouse gases than traditional livestock. The practice of eating insects, known as entomophagy, is not a new idea as two billion people around the world include insects in their diets ...


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 ...


Healthy Skepticism: The Relationship Between Funding Source And Conclusion In Nutrition-Related Scientific Articles On Saturated Fat, Lili Muskal Jan 2019

Healthy Skepticism: The Relationship Between Funding Source And Conclusion In Nutrition-Related Scientific Articles On Saturated Fat, Lili Muskal

CMC Senior Theses

Recently published scientific articles have led to mixed nutritional advice on dietary saturated fatty acids. Lesser et. al (2007) identified that mixed conclusions in scientific articles on sweetened beverages might be attributed industry funding, as articles funded by the beverage industry are four to eight times more likely to report conclusions in favor of the sponsor’s products. This thesis applies Lesser’s methods to determine whether industry funding influences the inconsistent conclusions on saturated fatty acids. This thesis analyzes 100 articles on foods high in dietary saturated fatty acids. While studies with food industry funding are more likely to ...


Comparison Of Methods For Detection Of Listeria On Wooden Shelves Used For Cheese Aging: Challenges Associated With Sampling Porous Surfaces, Gina Christine Frontino Jan 2019

Comparison Of Methods For Detection Of Listeria On Wooden Shelves Used For Cheese Aging: Challenges Associated With Sampling Porous Surfaces, Gina Christine Frontino

Graduate College Dissertations and Theses

This thesis examined the efficacy of various sampling and detection methods used for environmental monitoring of Listeria species on wooden surfaces used for cheese aging. Government agencies including the Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) recommend enrichment methods coupled with use of environmental sponges and swabs. Our study compared efficacy of sponge swabs manufactured by 3M™ and World Bioproducts. There is a lack of research validating the best performing swab type and enrichment method combination that is sensitive when used on rough, porous surfaces. The sensitivity of these environmental sampling tools and methods are ...


An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems, Marie Limoges Jan 2019

An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems, Marie Limoges

Graduate College Dissertations and Theses

This dissertation examined recently issued regulatory standards using cheese and produce as model systems. FDA's 2015 Domestic and Imported Cheese and Cheese Products Compliance Program Guidelines (CPG) E. coli standards on cheese safety, and the extent to which these standards affect domestic and imported cheese commerce, was assessed. Results from FDA's Domestic and Imported Cheese Compliance Program for samples collected between January 1, 2004 and December 31, 2006 were analyzed. Of 3,007 cheese samples tested for non-toxigenic E. coli, 76% (2,300) of samples exceeded 10/g, FDA's target for regulatory activity. In cheese samples containing ...


Characterization Of Lipids And The Protein Co-Products From Various Food Sources Using A One-Step Organic Solvent Extraction Process, Alleda Rose Jan 2019

Characterization Of Lipids And The Protein Co-Products From Various Food Sources Using A One-Step Organic Solvent Extraction Process, Alleda Rose

Graduate Theses, Dissertations, and Problem Reports

Traditional lipid extraction methods are labor intensive and time-consuming so interest in one-step methods using various organic solvents are gaining in popularity. Extraction efficiency depends heavily on the solvents used yet comparisons between different solvents are lacking. Defatting techniques are commonly used to concentrate crude protein and may be useful for enhancing protein content in food sources. The objective of this research was to 1) determine the lipid extraction efficiencies of hexane (H), 3:2 hexane-isopropanol (HI), chloroform (C), 2:1 chloroform-methanol (CM), and methyl-tert-butyl-ether (MTBE) using a one-step organic solvent lipid extraction method on whole insect, egg yolk, and ...