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Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman 2019 University of Arkansas, Fayetteville

Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman

Food Science Undergraduate Honors Theses

Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes were evaluated and consumer perceptions of fresh-market blackberries were also investigated though an online survey. Two cultivars (Natchez and Ouachita) and one advanced selection (A-2418) were evaluated for compositional and nutraceutical analysis and consumer sensory analysis. Natchez had the highest berry weight, length, drupelets and pyrenes/berry, and pyrene weight/berry. Ouachita had the highest soluble solids content (11.9%), pH (3.18) and soluble solids/titratable ...


Messy Eating, Samantha King, R Scott Carey, Isabel Macquarie, Victoria Millious, Elaine Power 2019 Fordham University

Messy Eating, Samantha King, R Scott Carey, Isabel Macquarie, Victoria Millious, Elaine Power

Environmental Studies

Literature on the ethics and politics of food and that on animal-human relationships have infrequently converged. Representing an initial step towards bridging this divide, Messy Eating features interviews with thirteen prominent and emerging scholars about the connections between their academic work and their approach to consuming animals as food. The collection explores how authors working across a range of perspectives—postcolonial, Indigenous, Black, queer, trans, feminist, disability, poststructuralist, posthumanist, and multispecies—weave their theoretical and political orientations with daily, intimate, and visceral practices of food consumption, preparation, and ingestion.

Contributors: Neel Ahuja, Billy Ray Belcourt, Matthew Calarco, Lauren Corman, Naisargi ...


Universe Of Things: A Human Presentation Of Food-For-Thought., Madeline Halpern 2019 Washington University in St. Louis

Universe Of Things: A Human Presentation Of Food-For-Thought., Madeline Halpern

Bachelor of Fine Arts Senior Papers

I present this statement under three loose categories: People, Objects and their Environment. I consider People as human, Objects as art objects, domestic objects, and food, and Environment as the shared space of the former groups. Food directs this statement as I present each concept and creative process as a metaphorical dish. Material exploration carried me from a direct practice of reorienting acrylic paint and questioning object functionality through personified sculptures into theoretical thesis work in which I use interpersonal relations and the idea of consumption to translate tactile, gustatory and olfactory sensations into digital film. In this meal I ...


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

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

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

In the United States alone there are over 48 million cases of foodborne illness, with most of these cases deriving from food cooked in the home (Young 2016). Many themes have been assessed such as confidence, knowledge, habits, taste in food preferences, and societal/social influences (Young 2016). However, when food safety curricula are targeted toward younger populations, including young adults and children, attitudes and behavior change (Mullan 2018 and Young 2016). As there is a lack in home economics education in today’s current curriculum, students and their families may not know food safety behaviors (Finch 2005; Young 2016 ...


Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives 2019 Western Kentucky University

Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.


Techno-Economic Analysis Of Extruding-Expelling Of Soybeans To Produce Oil And Meal, Ming-Hsun Chen, Kurt A. Rosentrater 2019 Iowa State University

Techno-Economic Analysis Of Extruding-Expelling Of Soybeans To Produce Oil And Meal, Ming-Hsun Chen, Kurt A. Rosentrater

Kurt A. Rosentrater

Mechanical expelling (pressing) is a common and developed technique used to separate soybean oil from soybean protein and fiber. Due to the relatively higher oil content in the expelled meal compared to solvent-extracted soybean meal, the mechanical process is often used for specific purposes in industry, such as targeted livestock feed applications. For improving oil recovery and profits, two-stage mechanical process combining extrusion before the expelling process has been introduced and adapted by industrial applications. To examine the viability of this improved two-stage extruding-expelling process, techno-economic analysis was performed by using SuperPro Designer for simulation of the soybean extruding-expelling process ...


Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley 2019 University of Arkansas, Fayetteville

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 2019 University of Arkansas, Fayetteville

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 ...


Characterization And Evaluation Of The Probiotic Properties Of The Sporeforming Bacteria, Bacillus Coagulans Unique Is-2, Amy Garrison 2019 University of Nebraska-Lincoln

Characterization And Evaluation Of The Probiotic Properties Of The Sporeforming Bacteria, Bacillus Coagulans Unique Is-2, Amy Garrison

Dissertations, Theses, & Student Research in Food Science and Technology

Probiotics are live organisms, that when consumed in adequate amounts, confer a health benefit to the host. To achieve probiotic status, each potential strain’s functional properties and their safety to the consumer must be comprehensively evaluated. Probiotic effects have been observed to be strain specific, therefore each new strain of interest must be characterized according to their phenotypic and genetic characteristics. There is a list of characteristics that potential probiotic strains should have to be considered as a probiotic. Potential probiotic strains should be evaluated for their acid and bile salt resistance, antimicrobial activity and adherence and colonization to ...


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

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 ...


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

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 ...


The Effect Of Biochar Addition On The Biogas Production Kinetics From The Anaerobic Digestion Of Brewers’ Spent Grain, Marta Dudek, Kacper Świechowski, Piotr Manczarski, Jacek A. Koziel, Andrzej Białowiec 2019 Wrocław University of Environmental and Life Sciences

The Effect Of Biochar Addition On The Biogas Production Kinetics From The Anaerobic Digestion Of Brewers’ Spent Grain, Marta Dudek, Kacper Świechowski, Piotr Manczarski, Jacek A. Koziel, Andrzej Białowiec

Jacek A. Koziel

Biochar (BC) addition is a novel and promising method for biogas yield increase. Brewer’s spent grain (BSG) is an abundant organic waste with a large potential for biogas production. In this research, for the first time, we test the feasibility of increasing biogas yield and rate from BSG digestion by adding BC, which was produced from BSG via torrefaction (low-temperature pyrolysis). Furthermore, we explore the digestion of BSG with the presence BCs produced from BSG via torrefaction (low-temperature pyrolysis). The proposed approach creates two alternative waste-to-energy and waste-to-carbon type utilization pathways for BSG: (1) digestion of BSG waste to ...


The Potential Role Of Nitrite-Embedded Film Technology In Extending The Color Stability And Shelf Life Of A Cured, Cooked Meat Product, Michael S. Cropp, James S. Dickson, Rodrigo Tarté, Joseph G. Sebranek 2019 Iowa State University

The Potential Role Of Nitrite-Embedded Film Technology In Extending The Color Stability And Shelf Life Of A Cured, Cooked Meat Product, Michael S. Cropp, James S. Dickson, Rodrigo Tarté, Joseph G. Sebranek

Animal Science Conference Proceedings and Presentations

Objectives

Alternatively-cured meats often contain lower amounts of nitrate and/or nitrite in the formulation, which can lead to decreased color stability and reduced shelf life. Alternatively-cured meats rely on natural sources of nitrate and/or nitrite which are primarily derived from vegetable sources, but these natural sources can result in vegetablelike flavors; thus, processors often decrease the relative ingoing level of nitrite and/or nitrate. This reduction can potentially lead to decreased color stability and negatively affect the product’s shelf life. Furthermore, consumer perception of natural sources of nitrite has led to consideration of other nitrite alternatives. The ...


The Effect Of Biochar Addition On The Biogas Production Kinetics From The Anaerobic Digestion Of Brewers’ Spent Grain, Marta Dudek, Kacper Świechowski, Piotr Manczarski, Jacek A. Koziel, Andrzej Białowiec 2019 Wrocław University of Environmental and Life Sciences

The Effect Of Biochar Addition On The Biogas Production Kinetics From The Anaerobic Digestion Of Brewers’ Spent Grain, Marta Dudek, Kacper Świechowski, Piotr Manczarski, Jacek A. Koziel, Andrzej Białowiec

Agricultural and Biosystems Engineering Publications

Biochar (BC) addition is a novel and promising method for biogas yield increase. Brewer’s spent grain (BSG) is an abundant organic waste with a large potential for biogas production. In this research, for the first time, we test the feasibility of increasing biogas yield and rate from BSG digestion by adding BC, which was produced from BSG via torrefaction (low-temperature pyrolysis). Furthermore, we explore the digestion of BSG with the presence BCs produced from BSG via torrefaction (low-temperature pyrolysis). The proposed approach creates two alternative waste-to-energy and waste-to-carbon type utilization pathways for BSG: (1) digestion of BSG waste to ...


Hybrid Processing, Zhiyou Wen, Laura R. Jarboe 2019 Iowa State University

Hybrid Processing, Zhiyou Wen, Laura R. Jarboe

Laura R. Jarboe

Human societies have converted biomass into energy and products for millennia using both biochemical and thermochemical processes. Familiar examples of biochemical processing includes fermentation of sugar- or starch-rich crops and milk into sauerkraut, beer, wine, yogurt, and cheese. Familiar examples of thermochemical processing include baking and cooking of food and burning wood for heat and power.


Influence Of Amino Acid Supplementations In Juvenile Yellow Perch Fed Plant Protein Combinations, Aaron J. Von Eschen, Michael L. Brown, Kurt A. Rosentrater 2019 South Dakota State University and United States Fish and Wildlife Services

Influence Of Amino Acid Supplementations In Juvenile Yellow Perch Fed Plant Protein Combinations, Aaron J. Von Eschen, Michael L. Brown, Kurt A. Rosentrater

Kurt A. Rosentrater

Distillers dried grains with solubles (DDGS) in combination with soy protein concentrate (SPC) with and without an essential amino acid (EAA) complex were assessed as protein alternatives in juvenile Yellow Perch Perca flavescens diets. Diets contained 5% FM, 40% SPC, and 20% or 40% DDGS each with or without EAA. No mortalities or health assessment differences were observed during the trial and all fish readily accepted the experimental diets. Diets supplemented with EAA produced greater weight gain, improved feed conversion, and apparent protein digestibility. Performance was consistently improved for fish fed diets containing amino acid supplements. Based on these results ...


Perceptions Of Heart-Healthy Behaviors Among African American Adults: A Mixed Methods Study, Cheryl Der Ananian, Donna M. Winham, Sharon V. Thompson, Megan E. Tisue 2019 Arizona State University

Perceptions Of Heart-Healthy Behaviors Among African American Adults: A Mixed Methods Study, Cheryl Der Ananian, Donna M. Winham, Sharon V. Thompson, Megan E. Tisue

Donna Winham

African Americans have a disproportionately higher risk of chronic conditions such as cardiovascular disease (CVD), type 2 diabetes, and hypertension than other ethnic or racial groups. Data regarding CVD-related perceptions and beliefs among African Americans are limited, particularly in the Southwest US. Assessment of current views regarding health and health behaviors is needed to tailor interventions to meet the unique needs of specific populations. We sought to examine knowledge, attitudes, and perceptions of African Americans living in Arizona toward CVD and etiological factors associated with health behaviors and chronic disease development to inform state health agency program development. Transcripts from ...


Standardization And Extrapolation Of Icing Stability, Shelf Life, And Safety Under Heat Abuse, Jaden Castinado 2019 Kansas State University Libraries

Standardization And Extrapolation Of Icing Stability, Shelf Life, And Safety Under Heat Abuse, Jaden Castinado

Kansas State University Undergraduate Research Conference

Inquiries from Kansas citizens requested information on the stability, shelf life, and safety of icings on baked goods after prolonged exposure to heat without refrigeration, often common at county and state fairs. Methods include compiling a sample of icing recipes from Kansas citizens and entering into a database so that recipes could be sorted by factors such as sugar and/or dairy content. A central composite design will then be used to identify trials with variable amounts of sugar, dairy, and sugar with dairy. Current work is focused on creating a concise and navigable database with sufficient data to create ...


The Role Of Iron Fortification And Supplementation In Addressing Iron Deficiency, Kevin Loya 2019 Kansas State University Libraries

The Role Of Iron Fortification And Supplementation In Addressing Iron Deficiency, Kevin Loya

Kansas State University Undergraduate Research Conference

Affecting an estimated 2 billion people, iron deficiency continues to be a leading risk factor causing disability and death worldwide. Iron deficiency is caused when the body fails to produce hemoglobin due to the lack of iron uptake. Ultimately, this can cause iron deficiency anemia. Iron deficiency anemia is the most prevalent type of anemia in the world. There are many different forms that can be supplemented to avoid iron deficiency anemia but determining the most effective form will help us understand future directions of iron fortification. We reviewed randomized controlled trials using electronic databases Scopus, Web of Science, EBSCOhost ...


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

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 ...


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