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University of Helsinki
1.
Wang, Cong.
Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.
Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2016, University of Helsinki
URL: http://hdl.handle.net/10138/163652 
► Recently, an unknown myopathy has been observed in some Finnish broiler Pectoralis major muscle for the past 3 years and similar breast muscle defect have…
(more)
▼ Recently, an unknown myopathy has been observed in some Finnish broiler Pectoralis major muscle for the past 3 years and similar breast muscle defect have been found in several other countries as well. Wooden Breast is the term to describe this abnormality due to its macroscopically visible hard, bulging and pale area in the caudal part of the fillet.
This study aims to compare and measure some physical properties and chemical composition differences between Wooden Breast and Normal broiler breast muscle.
32 breast fillets of 38 days old Rose 508 broilers were sacrificed at the university experiment premises for evaluation. 20 breasts muscle were Wooden Breast affected, and the other 12 macroscopically Normal breast muscles served as Normal. In this experiment, measurement of sample physical properties (drip loss, cook loss, compression test, and Allo-Kramer shear force) and chemical composition (moisture, protein, and collagen content) were conducted.
As for the results, Wooden Breast had lower protein content and higher moisture content (P<0.05) than Normal; Wooden Breast had higher drip and cooking losses (P<0.05) than Normal; Wooden and Normal breast muscles did not differ in the initial and the ultimate pH; Wooden Breasts had similar compression (24h) and shear force (cooked) results compared to Normal breast (P>0.05); No quantitative difference in total or soluble collagen were detected (P>0.05).
Subjects/Keywords: Food Science; Food Science; Food Science
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APA (6th Edition):
Wang, C. (2016). Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/163652
Chicago Manual of Style (16th Edition):
Wang, Cong. “Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.” 2016. Masters Thesis, University of Helsinki. Accessed June 16, 2019.
http://hdl.handle.net/10138/163652.
MLA Handbook (7th Edition):
Wang, Cong. “Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.” 2016. Web. 16 Jun 2019.
Vancouver:
Wang C. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. [Internet] [Masters thesis]. University of Helsinki; 2016. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10138/163652.
Council of Science Editors:
Wang C. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. [Masters Thesis]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/163652
University of Helsinki
2.
Ababei, Cristina-Georgiana.
Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.
Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2016, University of Helsinki
URL: http://hdl.handle.net/10138/168209
► Wooden Breast is a myopathy seen on chicken breast muscles in the last years, causing economic losses. It is associated with hardness and paleness of…
(more)
▼ Wooden Breast is a myopathy seen on chicken breast muscles in the last years, causing economic losses. It is associated with hardness and paleness of the muscle, necrosis, fibrosis and macrophage infiltration. The aim of this study was to investigate the differences in sarcomere length and tensile strength between normal and Wooden Breast in chicken. For the sarcomere length measurements 20 unaffected chicken breasts and 21 Wooden Breasts were used. For half of each group electrical stimulation was applied. Sarcomere length was measured in four different locations of each breast: cranial and medial area, surface and depth. The tensile test experiment involved three experimental groups, with 20 samples for each group: unaffected, with focal lesion and with diffuse lesion. Samples were cut from the surface layer of cranial and medial area of every chicken breast, both on longitudinal and transversal direction of the muscle fibers.
Results showed that Wooden Breast syndrome has a significant effect on sarcomere length, leading to increased lengths in the affected muscles compared with the normal muscles (p<0.05). There was less lengthening of the sarcomere as result of electrical stimulation in WB muscles compared with normal chicken breasts (p<0.05). The difference in sarcomere length between WB and Normal was smaller in the surface layer of the muscle in comparison with the depth layer. There were no significant difference between the mean values of tensile strength in Normal samples and Focal WB samples, but significantly higher values in Diffuse WB samples (p<0.0001). The Diffuse samples yielded significant higher tensile strength when they were stretched parallel with muscle fiber direction, compared with cross-sectional direction of stretching (p<0.05). In the Diffuse cases the cranial area had increased tensile strength compared with the medial area, indicating an increased level of WB severity in the cranial area compared with medial area.
Subjects/Keywords: Food Science; Food Science; Food Science
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APA (6th Edition):
Ababei, C. (2016). Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/168209
Chicago Manual of Style (16th Edition):
Ababei, Cristina-Georgiana. “Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.” 2016. Masters Thesis, University of Helsinki. Accessed June 16, 2019.
http://hdl.handle.net/10138/168209.
MLA Handbook (7th Edition):
Ababei, Cristina-Georgiana. “Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.” 2016. Web. 16 Jun 2019.
Vancouver:
Ababei C. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. [Internet] [Masters thesis]. University of Helsinki; 2016. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10138/168209.
Council of Science Editors:
Ababei C. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. [Masters Thesis]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/168209
University of Helsinki
3.
Wu, Rui.
Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.
Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2017, University of Helsinki
URL: http://hdl.handle.net/10138/231906
► Saccharomyces cerevisiae var. boulardii is a probiotic strain of the baker’s yeast Saccharomyces cerevisiae. It has a long history of use in treating and preventing…
(more)
▼ Saccharomyces cerevisiae var. boulardii is a probiotic strain of the baker’s yeast Saccharomyces cerevisiae. It has a long history of use in treating and preventing several kinds of diarrhea in human. Recently, scientists have drawn their attentions to use this probiotic yeast as a living drug delivery vehicle to the gastric intestinal tract (GIT). Several distinctive features of S. boulardii such as an optimal growth temperature at 37 ºC and better acidic tolerance enable active recombinant protein expression in harsh conditions. Human intrinsic factor (IF) is a glycoprotein secreted by gastric parietal cells and belongs to vitamin B12 (Cobalamin, Cbl) transport family. The gastric IF gene (GIF) encodes this protein. It is an essential protein for the proper absorption of Cbl in the terminal ileum, lacking of which results in vitamin B12 deficiency, especially common among the elders. This study aims to express active human IF from probiotic S. boulardii that can be combined with vitamin B12 forming B12/IF complex and absorbed by intestinal cells. To achieve these goals, a plasmid pSF-TEF1-TPI1-Blast-GIF was designed for S. boulardii transformation. Verification of recombinant IF was accomplished by SDS-PAGE, Western blotting and peptide sequence mapping by mass spectrometry (MS).
Experimental results indicated that the recombinant IF was not able to be synthesized in useful amount from S. boulardii using plasmid pSF-TEF1-TPI1-Blast-GIF. Transformation of the plasmid carrying GIF sequence brought significant phenotypic and metabolic modification to the host cells. PCR technique was found unsuccessful to verify the presence of correct plasmid, leaving uncertainty whether the correct plasmid was present in the transformants or not. Interestingly, an immunreoactive band at expected size (45 kDa) could be detected with rat polyclonal antibody in Western blotting. This band could be only detected from the supernatant when cells were grown with Cbl supplement, but shown to be exo-1,3-β-glucanase in MS protein sequencing. However, it is still possible that trace amount of recombinant IFs are secreted but cannot be detected due to MS sequencing limitations. Even though there was a contradictory result in Western blotting compared to that of MS sequencing, the excessive secretion of the exo-1,3-β-glucanase which may corrode yeast cell walls, may explain the different phenotype of transformants in comparison to host cells. This study indicated that not all genetic manipulation tools designed for S. cerevisiae are without problems for S. boulardii. More studies need to be carried out for successful heterologous IF protein expression with this probiotic yeast.
Subjects/Keywords: Food Science; Food Science; Food Science
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APA (6th Edition):
Wu, R. (2017). Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/231906
Chicago Manual of Style (16th Edition):
Wu, Rui. “Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.” 2017. Masters Thesis, University of Helsinki. Accessed June 16, 2019.
http://hdl.handle.net/10138/231906.
MLA Handbook (7th Edition):
Wu, Rui. “Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.” 2017. Web. 16 Jun 2019.
Vancouver:
Wu R. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. [Internet] [Masters thesis]. University of Helsinki; 2017. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10138/231906.
Council of Science Editors:
Wu R. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. [Masters Thesis]. University of Helsinki; 2017. Available from: http://hdl.handle.net/10138/231906
University of Helsinki
4.
Han, Xiaocui.
Chitin analysis of insects (mealworm and cricket).
Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2018, University of Helsinki
URL: http://hdl.handle.net/10138/233314
► The literature review dealt with the chemical and physical properties of chitin polymer and its degradation product glucosamine. Particular emphasis was given to studies on…
(more)
▼ The literature review dealt with the chemical and physical properties of chitin polymer and its degradation product glucosamine. Particular emphasis was given to studies on the analytical methods of determination of chitin from various products including gravimetrical, spectrophotometric and chromatographic methods.
The aim of this study was to optimize an analytical method to determine insect chitin and to apply the method to quantify chitin in whole insects and their soluble protein fractions. Two species of insects were selected: mealworm larvae (Tenebrio molitor) and cricket (Acheta domesticus). Whole insects and their protein fractions were treated with alkaline to remove protein. Chitin in de-proteined insect material was then hydrolysed into glucosamine using 6M HCl. Glucosamine from the hydrolysate was determined using chromatographic and spectrophotometric methods, where chromatographic method was optimized and validated.
UPLC-FLR method was specific for glucosamine and the UPLC system could separate two target peaks (glucosamine isomers: α and β). Glucosamine content was calculated using a calibration curve which showed excellent linearity in range 0.0033~24.0 ng/inj. with the determination coefficient more than 0.999 during the study period. The instrumental limit of detection and limit of quantification were 0.00095 ng/inj. (2 µL) and 0.0033 ng/inj. (7 µL), indicating a satisfied sensitivity. Recovery of glucosamine spiked to sample matrix (de-proteined cricket flour) following chitin hydrolysis was not satisfactory (~75%) using HPLC-FLR method, which indicated that spectrophotometric method gave chitin amount closer to the true value due to a higher recovery (>90%). Major findings on chitin amount was ~5% on dry matter basis in both mealworm and cricket. A small percentage of chitin was found in insect protein fractions extracted by 0.1M NaCl.
Subjects/Keywords: Food Science; Food Science; Food Science
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APA (6th Edition):
Han, X. (2018). Chitin analysis of insects (mealworm and cricket). (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/233314
Chicago Manual of Style (16th Edition):
Han, Xiaocui. “Chitin analysis of insects (mealworm and cricket).” 2018. Masters Thesis, University of Helsinki. Accessed June 16, 2019.
http://hdl.handle.net/10138/233314.
MLA Handbook (7th Edition):
Han, Xiaocui. “Chitin analysis of insects (mealworm and cricket).” 2018. Web. 16 Jun 2019.
Vancouver:
Han X. Chitin analysis of insects (mealworm and cricket). [Internet] [Masters thesis]. University of Helsinki; 2018. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10138/233314.
Council of Science Editors:
Han X. Chitin analysis of insects (mealworm and cricket). [Masters Thesis]. University of Helsinki; 2018. Available from: http://hdl.handle.net/10138/233314
University of Helsinki
5.
Ercili-Cura, Dilek.
Structure modification of milk protein gels by enzymatic cross-linking.
Degree: Department of Food and Environmental Sciences; VTT, Technical Research Center of Finland, 2012, University of Helsinki
URL: http://hdl.handle.net/10138/37398
► Proteins are the structural building blocks of fermented dairy products such as yoghurt. The nature of the protein-protein interactions and the structure of the macromolecular…
(more)
▼ Proteins are the structural building blocks of fermented dairy products such as yoghurt. The nature of the protein-protein interactions and the structure of the macromolecular matrices they form determine the textural and water holding properties of a gel. In this study, the potential of enzymatic cross-linking in modification of acid-induced milk protein gel structures was studied by using the oxidative enzymes laccase and tyrosinase as well as the acyltransferase transglutaminase. The efficiency of the cross-linking enzymes with dissimilar reaction mechanisms in modification of milk proteins at various colloidal (milk or caseinate) or molecular (native, unfolded) states was investigated. Effects of enzymatically formed inter-molecular covalent bonds on the gel formation dynamics and the textural and water holding properties of acid-induced milk protein gels were elucidated.
The results presented in this study have shown that enzymatic cross-linking, even with the oxidative enzymes tyrosinase and laccase, alters the mechanical properties of acid-induced milk protein gels. However, the knowledge on the mode of action of these enzymes on proteins should be further elucidated in order to be able to exploit them as structure-engineering tools with maximum efficiency. Comparison of the action of tyrosinase and transglutaminase in milk showed that even rather similar extent of inter-molecular covalent linkages did not necessarily result in similar mechanical properties in final acid-induced gels. It was concluded that it is not solely the introduced covalent links but also the preceding impacts on colloidal interactions by physical means which determine the actual effect of cross-linking on the final product attributes. In this thesis, the potential of one oxidative enzyme, T. reesei tyrosinase (TrT), was demonstrated for the creation of intra-micellarly linked casein particles, similarly to TG. In the future, it will be necessary to determine the physicochemical properties of TrT-induced casein particles as compared to the TG-induced casein particles. Furthermore, in raw milk, TrT was the only enzyme able to increase the gel firmness. This makes TrT a potential enzyme for use in raw milk-based products such as cheese. Finally, elucidation of altered aggregation dynamics for cross-linked protein particles will help to determine the optimum production parameters in order to tailor protein gels for improved product characteristics.
Hapanmaitotuotteissa kuten jogurtissa proteiinit muodostavat verkostorakenteen, jossa proteiinien väliset vuorovaikutukset ovat tärkeimpiä aistittavaan rakenteeseen ja vedensidontaominaisuuksiin vaikuttavia tekijöitä. Väitöskirjatutkimuksessa selvitettiin proteiinin entsymaattisen ristisilloituksen soveltuvuutta hapanmaitogeelien rakenteenmuokkaukseen. Tutkimuksessa käytettiin kahta hapettavaa entsyymiä, lakkaasia ja tyrosinaasia, sekä transglutaminaasia. Mekanismiltaan toisistaan eroavien entsyymien vaikutusta proteiinien ristisilloittamiseen tutkittiin maidossa sellaisenaan ja…
Subjects/Keywords: food Science; food Science
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APA (6th Edition):
Ercili-Cura, D. (2012). Structure modification of milk protein gels by enzymatic cross-linking. (Doctoral Dissertation). University of Helsinki. Retrieved from http://hdl.handle.net/10138/37398
Chicago Manual of Style (16th Edition):
Ercili-Cura, Dilek. “Structure modification of milk protein gels by enzymatic cross-linking.” 2012. Doctoral Dissertation, University of Helsinki. Accessed June 16, 2019.
http://hdl.handle.net/10138/37398.
MLA Handbook (7th Edition):
Ercili-Cura, Dilek. “Structure modification of milk protein gels by enzymatic cross-linking.” 2012. Web. 16 Jun 2019.
Vancouver:
Ercili-Cura D. Structure modification of milk protein gels by enzymatic cross-linking. [Internet] [Doctoral dissertation]. University of Helsinki; 2012. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10138/37398.
Council of Science Editors:
Ercili-Cura D. Structure modification of milk protein gels by enzymatic cross-linking. [Doctoral Dissertation]. University of Helsinki; 2012. Available from: http://hdl.handle.net/10138/37398
Stellenbosch University
6.
Hanekom, Evette.
Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.
Degree: MScFoodSc, Food Science, 2012, Stellenbosch University
URL: http://hdl.handle.net/10019.1/71812
► ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were…
(more)
▼ ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines.
According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent.
According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile.
Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush…
Advisors/Committee Members: Muller, M., Nieuwoudt, H. H., Tredoux, A. G. J., Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science..
Subjects/Keywords: Food science; Food Science
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APA ·
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APA (6th Edition):
Hanekom, E. (2012). Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71812
Chicago Manual of Style (16th Edition):
Hanekom, Evette. “Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.” 2012. Masters Thesis, Stellenbosch University. Accessed June 16, 2019.
http://hdl.handle.net/10019.1/71812.
MLA Handbook (7th Edition):
Hanekom, Evette. “Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.” 2012. Web. 16 Jun 2019.
Vancouver:
Hanekom E. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10019.1/71812.
Council of Science Editors:
Hanekom E. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71812
7.
Neethling, Jeannine.
Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.
Degree: MSc, Food Science, 2012, Stellenbosch University
URL: http://hdl.handle.net/10019.1/71826
► ENGLISH ABSTRACT: The objective of this study was to investigate the impact of season on the composition and quality of male and female blesbok (Damaliscus…
(more)
▼ ENGLISH ABSTRACT: The objective of this study was to investigate the impact of season on the composition and quality
of male and female blesbok (Damaliscus pygargus phillipsi) muscles (Longissimus dorsi, Biceps
femoris, Semimembranosus, Semitendinosus, Infraspinatus and Supraspinatus). The latter was
quantified on the chemical composition (moisture, protein, fat and ash contents), fatty acid profile,
mineral composition and physical attributes (pH, colour, drip and cooking loss, water holding
capacity and tenderness) of the selected muscles.
All of the blesbok muscles had higher (p<0.01) mean protein contents (20.6 g.100 g-1 to
23.1 g.100 g-1) when the plane of nutrition was believed to be higher (spring of 2009). A strong
negative correlation (r = – 0.82; p<0.01) existed between the moisture and protein contents of the
blesbok muscles. The Longissimus dorsi muscle had the highest (p<0.01) mean intramuscular fat
content (3.4 g.100 g-1) when the plane of nutrition was higher. The chemical composition of the
Longissimus dorsi, Biceps femoris, Semitendinosus and forequarter muscles (Infraspinatus and
Supraspinatus) was affected least by the seasonal differences in the plane of nutrition and activity
levels of the blesbok at the study area. However, season had a larger impact on the chemical
composition of the Semimembranosus muscle.
Season did not have a significant impact on the fatty acid profile of blesbok muscles, but
the difference in the fatty acid profiles between male and female muscles was significant. A
Principal Component Analysis (PCA) bi-plot indicated that female blesbok muscles were
associated with a higher saturated fatty acid (SFA) and mono-unsaturated fatty acid (MUFA)
content. Male blesbok muscles had higher (p<0.01) proportions of total polyunsaturated fatty acids
(PUFA) (40.15 ± 5.39) and polyunsaturated to saturated fatty acid ratios (P:S) (0.85 ± 0.18), in
comparison to female muscles (27.18 ± 8.04 and 0.54 ± 0.20, respectively). Differences in the
anatomical locations of the selected blesbok muscles furthermore influenced the fatty acid profiles.
The less active Longissimus dorsi muscle had higher (p<0.05) total PUFA (38.34 ± 8.62), total
omega-6 (ω6) PUFA (34.46 ± 7.83), total ω3 PUFA (3.44 ± 0.84) and P:S (0.85 ± 0.24) contents, in
comparison to the Infraspinatus muscle (28.96 ± 8.65, 26.23 ± 7.86, 2.31 ± 0.70 and 0.56 ± 0.19,
respectively) and Supraspinatus muscle (28.85 ± 9.23, 26.05 ± 8.24, 2.28 ± 0.76 and 0.55 ± 0.21,
respectively). The hindquarter muscles (Biceps femoris, Semimembranosus and Semitendinosus)
had intermediate fatty acid content.
Season had an impact on the calcium and zinc contents of blesbok muscles. The calcium
content was higher (p<0.05) in the muscles of the animals harvested in spring (6.92 ± 1.94)
compared to winter (5.61 ± 1.79). The zinc content was higher (p<0.05) in the muscles of male
blesbok harvested in winter (4.04 ± 1.70) compared to spring (3.41 ± 1.67). The mineral
composition was furthermore significantly different between…
Advisors/Committee Members: Hoffman, L. C., Britz, T. J., Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science..
Subjects/Keywords: Food science; Food Science
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Manager
APA (6th Edition):
Neethling, J. (2012). Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71826
Chicago Manual of Style (16th Edition):
Neethling, Jeannine. “Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.” 2012. Masters Thesis, Stellenbosch University. Accessed June 16, 2019.
http://hdl.handle.net/10019.1/71826.
MLA Handbook (7th Edition):
Neethling, Jeannine. “Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.” 2012. Web. 16 Jun 2019.
Vancouver:
Neethling J. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10019.1/71826.
Council of Science Editors:
Neethling J. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71826
Stellenbosch University
8.
Schoeman, Nika Anna.
Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.
Degree: MSc Food Sc, Food Science, 2013, Stellenbosch University
URL: http://hdl.handle.net/10019.1/79801
► ENGLISH ABSTRACT: Over the past two decades, there has been an increase in the use of water sources for irrigation, as well as an increase…
(more)
▼ ENGLISH ABSTRACT: Over the past two decades, there has been an increase in the use of water sources for
irrigation, as well as an increase in Escherichia coli outbreaks linked to fresh produce. The full
extent and type of E. coli contamination present in natural water sources is unknown and the
contamination sources have also not been confirmed. The aim of this study was to enumerate
and characterise E. coli from both irrigation water and potential contamination source sites.
Total coliform and E. coli counts found in contamination source sites were
as high as log 7.114 and log 6.912 MPN.100 mL-1, respectively. Total coliform and E. coli counts
for irrigation sites were lower, with maximum counts of log 5.788 and
log 5.768 MPN.100 mL-1, respectively. It was found that more than one third (5/14 = 35.71%) of
the irrigation sites had E. coli counts exceeding the guidelines (<1 000 counts.100 mL-1) for ‘safe’
irrigation water for fresh produce (<1 000 counts.100 mL-1) as set by the Department of Water
Affairs (DWA) and World Health Organisation (WHO), making the water unsuitable for the
irrigation of fresh produce.
Phylogenetic subgroups (A0, A1, B1, B22, B23, D1 and D2) and the MALDI Biotyper system
(PCA dendrogram) were used to create a fingerprint of each E. coli isolated from the environment.
These were then used to link E. coli strains from irrigation water to their most probable
contamination origin. Escherichia coli population structure was found in this study, to be better
suited for linking E. coli strains from irrigation water to their most likely source, than just applying
the phylogenetic grouping. The MALDI Biotyper data in combination with the phylogenetic
subgroup assignment was then used to group similar strains and link E. coli from irrigation water
to their contamination sources by comparing population structures. Strains isolated from surface
and groundwater showed similar distribution patterns, but groundwater strains showed a
population structure more indicative of porcine and bovine origin, while surface water showed
population characteristics which could not be used to make conclusive links between the
irrigation water and suspected contamination sources. When investigating the population structures of individual sample sites, it was found that
phylogenetic subgroups A0, A1 and B1 frequently made up the bulk of the E. coli population. It
was also found that linking individual irrigation sites to contamination sources was successful, as
irrigation site Berg-2 was found to have a similar population structure to contamination source
site Plank-1 which represents human pollution from an informal settlement. This led to the conclusion that Berg-2 was being contaminated by human pollution, most probably from an
informal settlement. Upon further investigation it was found that Berg-2 is downstream of an
informal settlement, proving that E. coli population structure is a successful means of microbial
source tracking (MST).
Virulence factors of the 153 E. coli isolated…
Advisors/Committee Members: Britz, T. J., Sigge, G. O., Lamprecht, C., Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science..
Subjects/Keywords: Food science; Food Science
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APA (6th Edition):
Schoeman, N. A. (2013). Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/79801
Chicago Manual of Style (16th Edition):
Schoeman, Nika Anna. “Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.” 2013. Masters Thesis, Stellenbosch University. Accessed June 16, 2019.
http://hdl.handle.net/10019.1/79801.
MLA Handbook (7th Edition):
Schoeman, Nika Anna. “Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.” 2013. Web. 16 Jun 2019.
Vancouver:
Schoeman NA. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10019.1/79801.
Council of Science Editors:
Schoeman NA. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/79801
Stellenbosch University
9.
Geldenhuys, Greta.
Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.
Degree: Animal Sciences, 2014, Stellenbosch University
URL: http://hdl.handle.net/10019.1/95871
► Thesis (PhD(Food Sc)) – Stellenbosch University, 2014.
ENGLISH ABSTRACT: In Southern Africa, the hunting of wildfowl species has increased considerably in the past few years. Crop…
(more)
▼ Thesis (PhD(Food Sc)) – Stellenbosch University, 2014.
ENGLISH ABSTRACT: In Southern Africa, the hunting of wildfowl species has increased considerably in the past few years. Crop farmers incur major financial losses due to the feeding activities of Egyptian geese (Alopochen aegyptiacus); consequently a large number of geese are hunted in an attempt to reduce the damage caused. With the current absence of scientific information baseline research investigating the meat quality of this species is essential.
The sensory profile of Egyptian goose meat was found to be very distinct in relation to the characteristics of other well-known fowl species. It has very strong game aroma and flavour attributes with a prominent metallic aftertaste. The intense aroma and flavour notes were linked to the substantially higher iron content, as well as the high overall polyunsaturated fatty acid content as revealed by chemical profiling. The trained sensory panel also found the meat to be very tough (high shear force) compared to the other species.
To identify the factors which may affect the overall consistency of the meat quality, the influence of three main effects namely; season (grain vs. non-grain diet), gender and portion was investigated. This revealed that season had the largest effect and harvesting periods should therefore be considered. The main issue is the higher intramuscular fat (IMF) content in winter (July), as well as the substantial difference in the fatty acid profiles of the two seasons. The forage vs. grain based diets during certain periods of the year leads to variation in the content of key fatty acids in the meat i.e. oleic acid, linoleic acid and α-linolenic acid. In winter, the meat had a characteristic, prominent game and metallic aroma while the summer (November) profile was governed by “sweet-oily-duck” and beef-like sensory notes. The fatty acid differences also result in variation between the omega 6 to omega 3 ratios of the seasons; the portions from winter are within the recommendations (ratio<5) and those from summer not. Regarding gender, the females had a lower carcass yield but higher IMF content. The female breast portion was also more tender (lower shear force).
In attempting to elucidate the toughness of the meat, possible causes have been proposed. The pH decline in the pectoralis muscle occurs quite rapidly and it is possible that the high rigor temperature (>20 °C) may contribute to the increased toughness. Regardless of the proteolytic enzyme activity during the rigor period, the meat is still tough at 36 h post mortem and the proteolytic contribution may be overshadowed by the background toughness, i.e. the connective tissue content and fibre structure. The latter was confirmed when the breast portions were aged for 14 days and no change (decline) in the shear force values was observed even though myofibrillar degradation did occur (during ageing). Given the lack of a decline in the shear force, the aging of Egyptian goose meat as a means of improving the overall toughness cannot be…
Advisors/Committee Members: Hoffman, Louwrens Christiaan, Muller, M., Stellenbosch University. Faculty of AgriSciences. Dept. of Animal Sciences..
Subjects/Keywords: Food science; Dissertations – Food science
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APA (6th Edition):
Geldenhuys, G. (2014). Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/95871
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Geldenhuys, Greta. “Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.” 2014. Thesis, Stellenbosch University. Accessed June 16, 2019.
http://hdl.handle.net/10019.1/95871.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Geldenhuys, Greta. “Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.” 2014. Web. 16 Jun 2019.
Vancouver:
Geldenhuys G. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. [Internet] [Thesis]. Stellenbosch University; 2014. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10019.1/95871.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Geldenhuys G. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. [Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/95871
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
10.
Van der Westhuizen, Hendrik Schalk.
Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.
Degree: MScFoodSc, Food Science, 2014, Stellenbosch University
URL: http://hdl.handle.net/10019.1/86423
► ENGLISH ABSTRACT: Waste generated by the distillery industry is a major ecological concern and disposal thereof without a suitable treatment can have damaging effects on…
(more)
▼ ENGLISH ABSTRACT: Waste generated by the distillery industry is a major ecological concern and disposal
thereof without a suitable treatment can have damaging effects on the environment. The
characteristics of this type of wastewater are highly variable and dependent on the raw
material used and production process followed. Grain distillery wastewater (GDWW) is
also rich in fats, oils and grease (FOG). Successful treatments of distillery wastewater and
GDWW have been reported using an upflow anaerobic sludge blanket (UASB) reactor
technology. The aim of this study was to investigate the ability of lab-scale UASB reactor
to treat FOG-reduced GDWW and the subsequent enhancement thereof following an
unique feeding strategy approach. Firstly, a coagulation/flocculation-centrifugation step
was developed to obtain FOG-reduced GDWW. Secondly, the efficiency of a lab-scale
UASB reactor was investigated treating FOG-reduced GDWW at pre-determined
operational parameters as well as the verification of biomass acclimatisation. Lastly, the
effect of a unique feeding strategy of FOG-reduced GDWW to lab-scale UASB reactor
granules was investigated in terms of COD, FOG-reduction and biomass acclimatisation.
It was found that a coagulation/flocculation-centrifugation treatment removed
sufficient amounts of FOG and TSS from GDWW. Different commercially available
coagulation/flocculation products were evaluated whilst used in combination with a
centrifugation step for improved sedimentation and separation. The FOG removal remained between 90 and 97% for the ferric chloride (FeCl3) and Ferrifloc 1820
treatments, respectively, whereas the TSS removal ranged between 56 and 93%,
respectively. The use of a high molecular weight polymer (Ultrafloc 5000) and an
aluminium chlorohydrate (Ultrafloc 3800) proved to be less effective in terms of FOG
removal efficiency, ranging from 72 to 86%. It was decided to pre-treat GDWW with FeCl3
in combination with centrifugation to obtain FOG-reduced GDWW for subsequent UASB
reactor treatment investigations.
The FOG-reduced GDWW was fed into a laboratory-scale UASB reactor (2 L) over
a period of 331 days. During the operational period different feeding parameters were
attained to establish the ability of the UASB reactor to efficiently treat FOG-reduced
GDWW. The COD removal increased from 60 to 85% at an organic loading rate (OLR) of
ca. 5.5 kgCOD.m-3.d-1 (pH = 7.5) whilst FOG removal remained between 45 and 70%.
COD removal increased to 90% with the attainment of an OLR of ca.10 kgCOD.m-3.d-1
(pH = 7.5) whereas FOG removal remained in the region of 55 and 65%. COD and FOG
removal remained above 85% and 50%, respectively, when substrate pH was decreased to 6.50 (OLR ca. 10 kgCOD.m-3.d-1). A granule activity test was performed on seed and
FOG-reduced GDWW fed granules to determine biomass acclimatisation. FOG-reduced
GDWW fed granules showed higher activity in terms of methane production rate and
cumulative methane production suggesting biomass acclimatisation.
The…
Advisors/Committee Members: Sigge, G. O., Britz, T. J., Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science..
Subjects/Keywords: Food science
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CSE |
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Manager
APA (6th Edition):
Van der Westhuizen, H. S. (2014). Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86423
Chicago Manual of Style (16th Edition):
Van der Westhuizen, Hendrik Schalk. “Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.” 2014. Masters Thesis, Stellenbosch University. Accessed June 16, 2019.
http://hdl.handle.net/10019.1/86423.
MLA Handbook (7th Edition):
Van der Westhuizen, Hendrik Schalk. “Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.” 2014. Web. 16 Jun 2019.
Vancouver:
Van der Westhuizen HS. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2019 Jun 16].
Available from: http://hdl.handle.net/10019.1/86423.
Council of Science Editors:
Van der Westhuizen HS. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86423
University of Minnesota
11.
Tremaine, Andrea Jane.
Twin-screw extrusion of commodity grade dairy ingredients
to ingredients to produce value-added products.
Degree: MS, Food science, 2012, University of Minnesota
URL: http://purl.umn.edu/131156
University of Minnesota M.S. thesis. May 2012.
Major: Food science. Advisor: Tonya Schoenfuss, Ph.D. 1 computer
file (PDF); v, 144 pages, appendix p. 98-144.
Abstract summary not available
Advisors/Committee Members: Tonya Schoenfuss, Ph.D.Subjects/Keywords: Food Science
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APA (6th Edition):
Tremaine, A. J. (2012). Twin-screw extrusion of commodity grade dairy ingredients
to ingredients to produce value-added products. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/131156
Chicago Manual of Style (16th Edition):
Tremaine, Andrea Jane. “Twin-screw extrusion of commodity grade dairy ingredients
to ingredients to produce value-added products.” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/131156.
MLA Handbook (7th Edition):
Tremaine, Andrea Jane. “Twin-screw extrusion of commodity grade dairy ingredients
to ingredients to produce value-added products.” 2012. Web. 16 Jun 2019.
Vancouver:
Tremaine AJ. Twin-screw extrusion of commodity grade dairy ingredients
to ingredients to produce value-added products. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/131156.
Council of Science Editors:
Tremaine AJ. Twin-screw extrusion of commodity grade dairy ingredients
to ingredients to produce value-added products. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/131156
University of Minnesota
12.
Opoku, Abena Opokua Bampo.
Alternative Processing Methods for the Inactivation of
Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in
skim milk.
Degree: MS, Food science, 2012, University of Minnesota
URL: http://purl.umn.edu/140644
University of Minnesota M.S. thesis. July 2012.
Major: Food science. Advisor: Dr. Francisco Diez-González. 1
computer file (PDF); viii, 115 pages, appendix p.
86-115.
Abstract summary not available
Advisors/Committee Members: Dr. Francisco Diez-González.Subjects/Keywords: Food science
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APA (6th Edition):
Opoku, A. O. B. (2012). Alternative Processing Methods for the Inactivation of
Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in
skim milk. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140644
Chicago Manual of Style (16th Edition):
Opoku, Abena Opokua Bampo. “Alternative Processing Methods for the Inactivation of
Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in
skim milk.” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/140644.
MLA Handbook (7th Edition):
Opoku, Abena Opokua Bampo. “Alternative Processing Methods for the Inactivation of
Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in
skim milk.” 2012. Web. 16 Jun 2019.
Vancouver:
Opoku AOB. Alternative Processing Methods for the Inactivation of
Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in
skim milk. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/140644.
Council of Science Editors:
Opoku AOB. Alternative Processing Methods for the Inactivation of
Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in
skim milk. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140644
University of Minnesota
13.
Vaidyanathan, Sharmila.
Development and application of a methodology to determine
different ferulic acid populations in cereals and cereal based
products.
Degree: MS, Food Science, 2012, University of Minnesota
URL: http://purl.umn.edu/140689
University of Minnesota M.S. thesis. January 2012.
Major: Food Science. Advisor: Dr.Mirko Bunzel. 1 computer file
(PDF); ix, 105 pages, appendices A-E.
Abstract summary not available
Advisors/Committee Members: Dr.Mirko Bunzel.Subjects/Keywords: Food Science
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APA (6th Edition):
Vaidyanathan, S. (2012). Development and application of a methodology to determine
different ferulic acid populations in cereals and cereal based
products. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140689
Chicago Manual of Style (16th Edition):
Vaidyanathan, Sharmila. “Development and application of a methodology to determine
different ferulic acid populations in cereals and cereal based
products.” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/140689.
MLA Handbook (7th Edition):
Vaidyanathan, Sharmila. “Development and application of a methodology to determine
different ferulic acid populations in cereals and cereal based
products.” 2012. Web. 16 Jun 2019.
Vancouver:
Vaidyanathan S. Development and application of a methodology to determine
different ferulic acid populations in cereals and cereal based
products. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/140689.
Council of Science Editors:
Vaidyanathan S. Development and application of a methodology to determine
different ferulic acid populations in cereals and cereal based
products. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140689
University of Minnesota
14.
Gray, Dorey Lynn.
Survival and germination potential of spore forming
bacteria in cheese sauce.
Degree: MS, Food science, 2012, University of Minnesota
URL: http://purl.umn.edu/140766
► University of Minnesota M.S. thesis. August 2012. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); viii, 102 pages.
Process cheese sauce is…
(more)
▼ University of Minnesota M.S. thesis. August 2012.
Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1
computer file (PDF); viii, 102 pages.
Process cheese sauce is typically prepared by
combining one or more natural cheeses of the same type or different
varieties, mixing with emulsifying salts and other dairy
ingredients, and thermal processing to temperatures above 90°C. The
processing renders the product free of all viable organisms and is
considered commercially sterile. Despite the safety of process
cheese sauce during processing, its low acid and high moisture
environment are conducive to support the growth of bacteria
contaminated by the consumer. Spore-forming bacteria such as
Bacillus cereus and Clostridium perfringens are particularly
problematic because their spores state can survive temperatures
above the required reheating temperature of 60°C and the sub-lethal
heating could induce germination in the cheese sauce medium if the
product is mishandled. The goal of this project was to assess the
survival and germination potential of sporeforming bacteria in
process cheese sauce through typical temperature-abuse schemes that
could happen in a food service setting. Commercial cheese sauce was
inoculated with cocktails of B. cereus and C. perfringens at 104
CFU/g and held at temperatures of 4, 12, 23, 37, and 45°C for
short-term and long-term storage. Cyclic temperature scenarios
typical of commercial buffet restaurants were also evaluated, as
well as the use of a common antimicrobial nisin for B. cereus.
Three strains of each bacterium were combined and tested in each
sample and bacterial counts were determined by direct plating on
PEMB agar for B. cereus and anaerobic blood agar for C.
perfringens. Bacillus cereus germinated well in the cheese sauce
medium. At 37°C the vegetative cell population reached 8 log CFU/g
after 24 hours, but took 48 hours to reach the same level when the
antimicrobial nisin was added. At temperatures of 23°C and 45°C,
vegetative cell populations reached 8 log CFU/g within 48 hours and
at 12°C reached 7 log CFU/g after 1 month. When incubated at 4°C no
growth was observed even after 2 months. Almost no increase in B.
cereus spore count was observed at any temperature, except at 23°C.
The B. cereus inoculated cheese sauce was subjected to cyclic
temperature abuse schemes that simulated a buffet restaurant
schedule. One scenario depicted samples that were not properly
heated (below 60°C) on the buffet line. Short incubation times at
abusive temperatures did not influence germination, but after 24
hours of fluctuating temperatures vegetative cells began to grow.
However, when the contaminated sample was reheated to temperatures
above 60°C vegetative cells actually began to decrease. The cheese
sauce matrix did not support germination and growth of C.
perfringens at any temperature. Even during a worst case scenario
where the cheese sauce was allowed to cool from 75°C to 4°C in a 9
hour period, vegetative cell and spore counts declined below a
detectable level. In almost all…
Advisors/Committee Members: Dr. Francisco Diez-Gonzalez.
Subjects/Keywords: Food science
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Manager
APA (6th Edition):
Gray, D. L. (2012). Survival and germination potential of spore forming
bacteria in cheese sauce. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140766
Chicago Manual of Style (16th Edition):
Gray, Dorey Lynn. “Survival and germination potential of spore forming
bacteria in cheese sauce.” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/140766.
MLA Handbook (7th Edition):
Gray, Dorey Lynn. “Survival and germination potential of spore forming
bacteria in cheese sauce.” 2012. Web. 16 Jun 2019.
Vancouver:
Gray DL. Survival and germination potential of spore forming
bacteria in cheese sauce. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/140766.
Council of Science Editors:
Gray DL. Survival and germination potential of spore forming
bacteria in cheese sauce. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140766
University of Minnesota
15.
Folly, Edem-Elikplim E.
Enhancing the functionality of delactosed whey by
enzymatic hydrolysis using Response Surface Methodology Approach
(RSM).
Degree: MS, Food Science, 2012, University of Minnesota
URL: http://purl.umn.edu/140889
► University of Minnesota M.S. thesis. September 2012. Major: Food Science. Advisor: Baraem Ismail. 1 computer file (PDF); xiii, 107 pages, appendices A-G.
Delactosed whey (DLW),…
(more)
▼ University of Minnesota M.S. thesis. September
2012. Major: Food Science. Advisor: Baraem Ismail. 1 computer file
(PDF); xiii, 107 pages, appendices A-G.
Delactosed whey (DLW), which has ~24% protein, is a
by-product of lactose production and is mostly used as animal feed.
DLW applications can be expanded to include food products, and its
economic value improved by amplifying its protein functionality.
Moderate enzymatic hydrolysis can significantly enhance protein
functionality. It is, therefore, hypothesized that subjecting DLW
to enzymatic proteolysis will lead to enhanced functionality. To
amplify and improve the functionality of DLW via enzymatic
hydrolysis, hydrolysis conditions need to be optimized. The
infinite number of possible combinations of factors and their
levels to be tested makes the task quite challenging. Using
response surface methodology (RSM), the number of experimental
units necessary to find the optimal point can be tailored depending
on the time and resource constraints of the experimenter. The first
objective was, therefore, to amplify the functional properties of
the protein component of DLW by enzymatic hydrolysis using response
surface methodology (RSM). The second objective was to monitor the
functional properties and sensory quality of beef patties fortified
with selected DLW hydrolysates as compared to those fortified with
whey protein isolate (WPI) and whey protein concentrate 34% (WPC
34). In order to determine the optimal hydrolysis conditions, a
Box-Behnken design with 4 independent variables at 3 levels was
generated and implemented. The variables chosen, temperature (x1),
enzyme-to-substrate (e/s) ratio (x2), time (x3) and pH (x4), are
known to have the most significant influence on the degree of
hydrolysis (DH) and protein functionality. The design had 27
experimental units that included 3 center points to assess the pure
error. Each experimental unit was run in triplicate and the means
of DH and measured functional properties were recorded as the y
responses. The behavior of each response was explained by a
quadratic equation. The effect of the independent variables on each
response was evaluated and tridimensional response plots were
generated. The conditions at which the responses were
maximal/optimal were then determined. To validate the model,
experimental data was obtained using the predicted optimized
levels. iii In triplicate, ground beef patties were formulated
using selected DLW hydrolysates, with optimized functionality,
non-hydrolyzed DLW, WPC34 or WPI. A control sample was formulated
without the addition of any whey protein ingredient. Cook loss due
to losses in water and fat was assessed. Texture analysis of the
cooked patties was done using a TA-XT2 texture analyzer. Sensory
analysis was conducted to determine differences in various
attributes among the different beef patties. Several response
surface models were compared to determine the best fit for the RSM
data collected. The point within the range of experimentation with
the highest fitted value was…
Advisors/Committee Members: Baraem Ismail.
Subjects/Keywords: Food science
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APA (6th Edition):
Folly, E. E. (2012). Enhancing the functionality of delactosed whey by
enzymatic hydrolysis using Response Surface Methodology Approach
(RSM). (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140889
Chicago Manual of Style (16th Edition):
Folly, Edem-Elikplim E. “Enhancing the functionality of delactosed whey by
enzymatic hydrolysis using Response Surface Methodology Approach
(RSM).” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/140889.
MLA Handbook (7th Edition):
Folly, Edem-Elikplim E. “Enhancing the functionality of delactosed whey by
enzymatic hydrolysis using Response Surface Methodology Approach
(RSM).” 2012. Web. 16 Jun 2019.
Vancouver:
Folly EE. Enhancing the functionality of delactosed whey by
enzymatic hydrolysis using Response Surface Methodology Approach
(RSM). [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/140889.
Council of Science Editors:
Folly EE. Enhancing the functionality of delactosed whey by
enzymatic hydrolysis using Response Surface Methodology Approach
(RSM). [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140889
University of Minnesota
16.
Peck, Amanda.
The effects of swallowing and expectorating on basic
taste perception, flavor perception, and concentration of volatile
compound in the nasal headspace.
Degree: 2012, University of Minnesota
URL: http://purl.umn.edu/140922
University of Minnesota M.S. thesis. September
2012. Major: Food science. Advisor:Zata Vickers, Ph.D. 1 computer
file (PDF); v, 97 pages, appendices A-G.
Subjects/Keywords: Food science
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APA (6th Edition):
Peck, A. (2012). The effects of swallowing and expectorating on basic
taste perception, flavor perception, and concentration of volatile
compound in the nasal headspace. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140922
Chicago Manual of Style (16th Edition):
Peck, Amanda. “The effects of swallowing and expectorating on basic
taste perception, flavor perception, and concentration of volatile
compound in the nasal headspace.” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/140922.
MLA Handbook (7th Edition):
Peck, Amanda. “The effects of swallowing and expectorating on basic
taste perception, flavor perception, and concentration of volatile
compound in the nasal headspace.” 2012. Web. 16 Jun 2019.
Vancouver:
Peck A. The effects of swallowing and expectorating on basic
taste perception, flavor perception, and concentration of volatile
compound in the nasal headspace. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/140922.
Council of Science Editors:
Peck A. The effects of swallowing and expectorating on basic
taste perception, flavor perception, and concentration of volatile
compound in the nasal headspace. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140922
University of Minnesota
17.
Hohn, Allison Carlquist.
Enzyme treatment of wheat bran to release antioxidants
and combination processing to further enhance this
release.
Degree: MS, Food science, 2012, University of Minnesota
URL: http://purl.umn.edu/143824
► University of Minnesota M.S. thesis. December 2012. Major: Food science. Advisor: Roger Ruan. 1 computer file (PDF); viii, 89 pages, appendices A-C.
Whole grains have…
(more)
▼ University of Minnesota M.S. thesis. December 2012.
Major: Food science. Advisor: Roger Ruan. 1 computer file (PDF);
viii, 89 pages, appendices A-C.
Whole grains have long been associated with good
health due to the complex carbohydrates, vitamins, and other
nutrients such as antioxidants, found within them. It is this last
class that has the most untapped nutritional power when looking at
whole grain products. This is because a majority of the
antioxidants found are in the insoluble bound form and are not
bioavailable to the consumer. Treating whole grains with multiple
processes, including physical, chemical, and biological, can
release some of these nutrients into a free or soluble bound form
that is much more bioavailable, making the whole grain products
much more beneficial to health. Treating wheat bran with different
individual and combinations of enzymes over varying lengths of time
and at different concentrations was done in a 3x4 factorial to show
which combination led to the highest release of the indicator
phenolic compound- ferulic acid. The information from enzyme
optimization was then combined with multiple pre-processing steps
including a NaOH soaking period, high shear mixing, and high
pressure homogenization to provide the greatest increase in ferulic
acid release, as well as the largest increase in viscosity, which
is a positive driver for functionality in whole grain products.
Results of the enzyme optimization study showed the highest release
was almost always found at the highest concentration and time
combination- 1.0% and 48 hours. Three individual enzymes showed
high release- Xylanase BX-AN, S and Pentopan. The testing done on
combinations of enzymes did not show a significantly larger release
than any individual enzyme and so a synergistic effect among
enzymes was not found. When testing the enzyme with the
pre-processing steps there was a significant increase in the
release of ferulic acid. The NaOH soaking treatment proved
extremely effective in aiding in release of ferulic acid. The high
pressure homogenization treatment provided a dramatic increase in
viscosity. Overall, the combination of treatments gave the highest
release of ferulic acid and the largest increase in viscosity. A
preliminary animal study was done that showed the use of treated
wheat bran gave an increase in intestinal contents viscosity, which
leads to cholesterol lowering. A longer 12 week study by another
graduate student is planned to confirm these
findings.
Advisors/Committee Members: Roger Ruan.
Subjects/Keywords: Food science
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APA (6th Edition):
Hohn, A. C. (2012). Enzyme treatment of wheat bran to release antioxidants
and combination processing to further enhance this
release. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/143824
Chicago Manual of Style (16th Edition):
Hohn, Allison Carlquist. “Enzyme treatment of wheat bran to release antioxidants
and combination processing to further enhance this
release.” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/143824.
MLA Handbook (7th Edition):
Hohn, Allison Carlquist. “Enzyme treatment of wheat bran to release antioxidants
and combination processing to further enhance this
release.” 2012. Web. 16 Jun 2019.
Vancouver:
Hohn AC. Enzyme treatment of wheat bran to release antioxidants
and combination processing to further enhance this
release. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/143824.
Council of Science Editors:
Hohn AC. Enzyme treatment of wheat bran to release antioxidants
and combination processing to further enhance this
release. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/143824
University of Minnesota
18.
Gadotti, Camila.
Control of pathogenic bacteria in Queso Fresco by using
generally recognized as safe ingredients.
Degree: MS, Food science, 2011, University of Minnesota
URL: http://purl.umn.edu/113938
► University of Minnesota M.S. thesis. July 2011. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); xii, 115 pages.
Soft-style fresh Hispanic cheeses…
(more)
▼ University of Minnesota M.S. thesis. July 2011.
Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1
computer file (PDF); xii, 115 pages.
Soft-style fresh Hispanic cheeses like “queso
fresco” are generally prepared through minimal processing and
recent outbreaks have shown that they can be a vehicle of
transmission of L. monocytogenes, Salmonella, and E. coli O157:H7.
Currently there are no available treatments to reduce
post-pasteurization contamination. The goal of this research was to
identify effective queso fresco antimicrobial treatments using
available Generally Recognized as Safe (GRAS) ingredients. These
antimicrobial agents included nisin (Nisaplin®), caprylic acid,
trans-cinnamaldehyde, monolaurin, carvacrol, eugenol, levulinic
acid, orange-terpenes, d-limonene, eucalyptol, thymol, and clove
essential oils. Batches of queso fresco were inoculated with
mixtures of approximately 104 CFU/g of different L. monocytogenes,
Salmonella, or E. coli O157:H7 strains/serovars and treated with
different combinations of antimicrobials. Twenty five strains of L.
monocytogenes, 28 strains of S. enterica, and 24 strains of E. coli
O157:H7 were tested. Inoculated queso fresco samples were stored at
4˚C or 8˚C for 3 weeks and the bacterial count was determined every
other day by direct plating onto PALCAM, bismuth sulfate, or
sorbitol MacConkey agar. All nisin and caprylic acid combinations
were effective to decrease survival and growth of all L.
monocytogenes and caused at least 4 log CFU/g reductions by the end
of storage compared to controls. The levels of most strain mixtures
were markedly reduced immediately after treatment and their numbers
remained below 103 CFU/ g during the experiments. Combinations of
nisin and caprylic acid were only effective to reduce at least 2
log CFU/g Salmonella and E. coli O157:H7 if the caprylic acid
concentration was greater than 2 g/kg and 0.7 g/kg respectively.
Treatments that included cinnamaldehyde (1 to 2 g/kg) reduced
Salmonella and E. coli O157:H7 counts almost 3 and 5 log CFU/g
respectively. The combination of nisin, caprylic acid, and
cinnamaldehyde was the only antimicrobial treatment able to
noticeably inhibit the growth of L. monocytogenes, Salmonella, and
E. coli O157:H7 in queso fresco. This combination was also tested
to evaluate the impact on the quality and sensory attributes of the
cheese. For the quality and sensory analysis, treated cheese
samples (sample A containing 0.5 g/kg nisin, 0.4 g/kg caprylic
acid, and 0.3 g/kg cinnamaldehyde, sample B containing 0.5 g/kg
nisin, 0.4 g/kg caprylic acid, and 0.6 g/kg cinnamaldehyde) were
stored over a four week period and tested for lactic acid bacteria,
aerobic plate count, and psychrotrophic plate counts. Treated queso
fresco samples stored for 4 weeks had similar numbers of lactic
acid bacteria, aerobic plate counts, and psychrotrophic plate
counts to those of control samples. These results indicated that
the treatments had no effect on the growth of potential background
spoilage microorganisms. A consumer liking…
Advisors/Committee Members: Dr. Francisco Diez-Gonzalez.
Subjects/Keywords: Food science
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APA (6th Edition):
Gadotti, C. (2011). Control of pathogenic bacteria in Queso Fresco by using
generally recognized as safe ingredients. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/113938
Chicago Manual of Style (16th Edition):
Gadotti, Camila. “Control of pathogenic bacteria in Queso Fresco by using
generally recognized as safe ingredients.” 2011. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/113938.
MLA Handbook (7th Edition):
Gadotti, Camila. “Control of pathogenic bacteria in Queso Fresco by using
generally recognized as safe ingredients.” 2011. Web. 16 Jun 2019.
Vancouver:
Gadotti C. Control of pathogenic bacteria in Queso Fresco by using
generally recognized as safe ingredients. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/113938.
Council of Science Editors:
Gadotti C. Control of pathogenic bacteria in Queso Fresco by using
generally recognized as safe ingredients. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/113938
University of Minnesota
19.
Chick, Matt.
Thermal inactivation kinetics of Salmonella serovars on
dry cereal.
Degree: MS, Food science, 2011, University of Minnesota
URL: http://purl.umn.edu/116854
► University of Minnesota M.S. thesis. August 2011. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); ix, 93 pages, appendices A-B.
Outbreaks of…
(more)
▼ University of Minnesota M.S. thesis. August 2011.
Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1
computer file (PDF); ix, 93 pages, appendices A-B.
Outbreaks of Salmonella linked to low water
activity foods have been an increasing concern to the food
industry, as Salmonella is the leading causative agent of bacterial
foodborne illness in the United States. Some of the most recent
foods linked to outbreaks include low water activity foods, such as
peanut butter, dry cereal, and black pepper. Several studies have
indicated that the thermal resistance of Salmonella at low water
activity increases significantly, but very few kinetic studies have
been published. The goal of this reaserch was to determine the
kenetic parameters of thermal resistance of Salmonella in a low
water activity food. Cereal with water activity levels between 0.1
and 0.5 (aw) was used as the model food. and the effect of sucrose
addition was also assessed. The model toasted oat cereal was
inoculated with 10(8) CFU/mL of one of three Salmonella serovars,
dried overnight at 40 degrees centrigrade and equilibrated to 0.11,
0.33 or 0.53 water activity. The cereal was then ground, put into
sealed capillary tubes and heated at temperatures between 65 and
105 degrees centrigrade. The capillary tubes were removed at
intervals, immediately cooled and then plated onto
Salmonella-specific differential tryptic soy agar. The inactivation
curves were the plotted and lines of best fit used were used to
calculate D and Z-values for each serovar at a given temperature
and water activity. Sucrose (25%) was also added to the cereal to
assess its effect on thermal resistance. Using Salmonella serovars
Typhimurium, Tennessee and Agona, at 0.53 water activity, the
D-values ranged from 172 to 208 min at 65 degrees centrigrade and
from 4.3 to 6.5 min 80 degrees centrigrade among the three
serovars. D-values at 80 degrees centrigrade increased 4-fold when
the water activity was reduced to 0.33. All serovars became more
resistant to thermal treatments as the water activity decreased,
and at 0.11 (aw) D-values greater than 135 min were measured at 85
degrees centrigrade. At 0.53(aw) the D-values of each of the three
serovars increased between 32 and 102% at 80 degreees centrigrade
once sucrose was added to the cereal. At 0.33 (aw) the
serovars'D-values increased by 95 to 152% at 85 degrees centrigrade
compared to the cereal without sucrose. Once the water activity was
lowered to 0.11, each of the three serovars had a decrease in
D-values of between 46 and 85% at every temperature tested. The
Z-values for the three serovars at 0.33 and 0.53 (aw) were
approximately 10 degrees centrigrade, but this value increased from
20 to 50% if the serovars were tested at 0.11 (aw). there was not a
statistically significant change in the Z-values due to the
addition of sucrose. The thermal resistance of Salmonella increased
dramatically at very low water activity. This increase may render
some food processes, once thought to be able to control Salmonella,
ineffective at…
Advisors/Committee Members: Dr. Francisco Diez-Gonzalez.
Subjects/Keywords: Food science
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Manager
APA (6th Edition):
Chick, M. (2011). Thermal inactivation kinetics of Salmonella serovars on
dry cereal. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/116854
Chicago Manual of Style (16th Edition):
Chick, Matt. “Thermal inactivation kinetics of Salmonella serovars on
dry cereal.” 2011. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/116854.
MLA Handbook (7th Edition):
Chick, Matt. “Thermal inactivation kinetics of Salmonella serovars on
dry cereal.” 2011. Web. 16 Jun 2019.
Vancouver:
Chick M. Thermal inactivation kinetics of Salmonella serovars on
dry cereal. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/116854.
Council of Science Editors:
Chick M. Thermal inactivation kinetics of Salmonella serovars on
dry cereal. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/116854
University of Minnesota
20.
DeClark, Brian James.
Thiamine degradation off-flavors in energy beverages and
their reduction.
Degree: MS, Food science, 2011, University of Minnesota
URL: http://purl.umn.edu/116936
University of Minnesota M.S. thesis. September
2011. Major: Food science. Advisor: Dr. Gary Reineccius. 1 computer
file (PDF); vii, 50 pages.
Abstract summary not available
Advisors/Committee Members: Dr. Gary Reineccius.Subjects/Keywords: Food science
Record Details
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
DeClark, B. J. (2011). Thiamine degradation off-flavors in energy beverages and
their reduction. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/116936
Chicago Manual of Style (16th Edition):
DeClark, Brian James. “Thiamine degradation off-flavors in energy beverages and
their reduction.” 2011. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/116936.
MLA Handbook (7th Edition):
DeClark, Brian James. “Thiamine degradation off-flavors in energy beverages and
their reduction.” 2011. Web. 16 Jun 2019.
Vancouver:
DeClark BJ. Thiamine degradation off-flavors in energy beverages and
their reduction. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/116936.
Council of Science Editors:
DeClark BJ. Thiamine degradation off-flavors in energy beverages and
their reduction. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/116936
University of Minnesota
21.
Lee, Jookyeong.
Soy protein hydrolysate; solubility, thermal stability,
bioactivity, and sensory acceptability in a tea
beverage.
Degree: MS, Food science, 2011, University of Minnesota
URL: http://purl.umn.edu/117047
► University of Minnesota M.S. thesis. August 2011. Major: Food science. Advisors: Baraem Ismail and Zata M.Vickers. 1 computer file (PDF); xiii, 117 pages, appendices A-L.…
(more)
▼ University of Minnesota M.S. thesis. August 2011.
Major: Food science. Advisors: Baraem Ismail and Zata M.Vickers. 1
computer file (PDF); xiii, 117 pages, appendices
A-L.
Protein solubility affects the quality of many food
products, especially high-protein beverages (>4.2% protein).
Beverages formulated with soy protein at >4.2% protein content
are currently unavailable in the market due to thermal challenges
affecting the protein solubility and also due to flavor challenges.
Enzyme hydrolysis of soy protein may lead to enhanced solubility
and thermal stability. However, bitter taste caused by hydrolyzing
soy protein is a limiting factor to using SPH in food applications.
Therefore, controlled and limited hydrolysis of 2-8% is required to
minimize the production of bitter peptides. Another advantage of
controlled hydrolysis of soy protein is the release of bioactive
peptides. Among the many physiological benefits of bioactive
peptides, antihypertensive activity has gained much attention.
Therefore the objectives of this work were 1) to optimize
hydrolysis conditions of soy protein for enhanced solubility,
thermal stability and bioactivity, while maintaining low degree of
hydrolysis (DH); and 2) to determine the sensory acceptability of
lemon flavored iced tea beverages formulated with soy protein
hydrolysate at various concentrations. Soy protein isolate (SPI)
was hydrolyzed by papain, bromelain, trypsin, and alcalase at
various enzyme levels while keeping other hydrolysis conditions
constant. Enzymatic activities were optimized based on DH
measurements. Degree of hydrolysis (DH) was measured using
O-phthaldialdehyde method. Samples were subjected to SDS-PAGE
analysis to monitor enzyme selectivity. ACE inhibitory activity was
measured using a standardized assay. For determination of
solubility and thermal stability, solutions (5% w/v) of
hydrolysates and SPI were subjected to heat treatment at 95°C for
60 min followed by centrifugation and determination of protein
content in the supernatant using a nitrogen analyzer. Solubility
and thermal stability at different protein concentrations (1%,
2.5%, 5%, and 7%) in a black tea beverage were also measured.
Alcalase-hydrolyzed SPI was chosen for the sensory study as it had
the highest solubility, thermal stability, and antihypertensive
activity among the hydrolysates. Nine formulations were prepared,
including a control which was a tea with no added protein and the
four different protein concentrations containing either SPI or
alcalase-hydrolyzed SPI. One-hundred-one subjects rated overall
liking, flavor, aroma, appearance, and mouthfeel on an 11-point
hedonic scale and rated intensity of bitterness and off flavor on a
line scale. Hydrolysates produced using 2.654 GDU of bromelain,
0.012 AU-A of alcalase, 19,680 USP units of papain, and 235,000 U
of trypsin had DH of 3.98%, 3.57%, 6.77%, and 2.60%, respectively,
thus were selected for further experiments. Use of different
enzymes resulted in distinctive differences in hydrolysis patterns.
Among the four produced…
Advisors/Committee Members: Baraem Ismail and Zata M.Vickers.
Subjects/Keywords: Food science
Record Details
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Lee, J. (2011). Soy protein hydrolysate; solubility, thermal stability,
bioactivity, and sensory acceptability in a tea
beverage. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/117047
Chicago Manual of Style (16th Edition):
Lee, Jookyeong. “Soy protein hydrolysate; solubility, thermal stability,
bioactivity, and sensory acceptability in a tea
beverage.” 2011. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/117047.
MLA Handbook (7th Edition):
Lee, Jookyeong. “Soy protein hydrolysate; solubility, thermal stability,
bioactivity, and sensory acceptability in a tea
beverage.” 2011. Web. 16 Jun 2019.
Vancouver:
Lee J. Soy protein hydrolysate; solubility, thermal stability,
bioactivity, and sensory acceptability in a tea
beverage. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/117047.
Council of Science Editors:
Lee J. Soy protein hydrolysate; solubility, thermal stability,
bioactivity, and sensory acceptability in a tea
beverage. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/117047
University of Minnesota
22.
Guo, Mufan.
Effects of chemical, enzymatic and mechanical treatments
on the phenolics and water holding capacity in wheat
bran.
Degree: 2011, University of Minnesota
URL: http://purl.umn.edu/120086
► University of Minnesota M.S. thesis. December 2011. Major: Food science.. Advisor: Roger Ruan. 1 computer file (PDF); viii, 132 pages, appendix p. 115-132.
Epidemiological studies…
(more)
▼ University of Minnesota M.S. thesis. December 2011.
Major: Food science.. Advisor: Roger Ruan. 1 computer file (PDF);
viii, 132 pages, appendix p. 115-132.
Epidemiological studies have demonstrated that
consumption of whole grain products is beneficial for human health
due to its high dietary fiber content, and the consumption of
fruits and vegetables can prevent chronic disease due to their high
antioxidant activity. However, whole grain is also a good source of
antioxidant, which has been underestimated by literature because
most antioxidants in grains exist in their bound form, which cannot
be detected using previous analysis methods. With the development
of new approach to analyze the bound phenolics, scientists find the
bound phenolics can take up almost as high as 70-80% of the total
phenolics. Wheat bran is a good source of dietary fiber and also
phenolics. The phenolics in wheat bran are mainly ferulic acid,
which is bound to arabinose, the side chain of arabinoxylans,
through ester linkage. The bound phenolics reduce the bioactivity
and bioaccesibility of wheat bran. Therefore, releasing them from
the complex polysaccharides structure is beneficial for the
functionality and bioactivity of wheat bran. This objective of this
study is to optimize the conditions to improve the bioavailability
of free phenolics from wheat bran using combined physical,
chemical, thermal, and enzymatic treatments. The treatments include
alkaline treatment, enzymatic treatment, high shear mixing, and
high-pressure homogenization. In this study, the optimal conditions
of enzymatic treatment and combined alkaline and enzymatic
treatments were evaluated. The phenolics acids content, flavonoids
content, ferulic acid content and the water holding capacity were
determined in processed wheat bran. Results showed that alkaline
treatment was the most efficient in releasing bound phenolics in
wheat bran due to its strong hydrolysis capacity of cleaving the
ester linkage. Enzymatic treatment was the most efficient in
releasing flavonoids in wheat bran due to its effects on opening
the polysaccharide structure. Mechanical treatments helped to
reduce the particle size and opened the polysaccharide structure
and improve the functionality and bioactivity of wheat bran as
well.
Subjects/Keywords: Food science
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Guo, M. (2011). Effects of chemical, enzymatic and mechanical treatments
on the phenolics and water holding capacity in wheat
bran. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/120086
Chicago Manual of Style (16th Edition):
Guo, Mufan. “Effects of chemical, enzymatic and mechanical treatments
on the phenolics and water holding capacity in wheat
bran.” 2011. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/120086.
MLA Handbook (7th Edition):
Guo, Mufan. “Effects of chemical, enzymatic and mechanical treatments
on the phenolics and water holding capacity in wheat
bran.” 2011. Web. 16 Jun 2019.
Vancouver:
Guo M. Effects of chemical, enzymatic and mechanical treatments
on the phenolics and water holding capacity in wheat
bran. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/120086.
Council of Science Editors:
Guo M. Effects of chemical, enzymatic and mechanical treatments
on the phenolics and water holding capacity in wheat
bran. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/120086
University of Minnesota
23.
Jilek, Margaret L.
Development of an high performance liquid
chromatography-mass spectrometry.
Degree: 2012, University of Minnesota
URL: http://purl.umn.edu/122128
University of Minnesota M.S. thesis. February 2012.
Major Food science. Advisor: Mirko Bunzel PhD.. 1 computer file
(PDF); v, 84 pages, appendix p. 75-84.
Summary abstract not available.
Subjects/Keywords: Food science
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Manager
APA (6th Edition):
Jilek, M. L. (2012). Development of an high performance liquid
chromatography-mass spectrometry. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/122128
Chicago Manual of Style (16th Edition):
Jilek, Margaret L. “Development of an high performance liquid
chromatography-mass spectrometry.” 2012. Masters Thesis, University of Minnesota. Accessed June 16, 2019.
http://purl.umn.edu/122128.
MLA Handbook (7th Edition):
Jilek, Margaret L. “Development of an high performance liquid
chromatography-mass spectrometry.” 2012. Web. 16 Jun 2019.
Vancouver:
Jilek ML. Development of an high performance liquid
chromatography-mass spectrometry. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2019 Jun 16].
Available from: http://purl.umn.edu/122128.
Council of Science Editors:
Jilek ML. Development of an high performance liquid
chromatography-mass spectrometry. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/122128
Purdue University
24.
Myneedu, Lohit.
Effect of salts on the structure-function relationships of sodium kappa-carrageenan.
Degree: MS, Food Science, 2015, Purdue University
URL: http://docs.lib.purdue.edu/open_access_theses/589
► Carrageenans are sulfated marine polysaccharides used in a wide variety of food applications such as bodying, gelling, thickening and emulsion stabilization in water- and…
(more)
▼ Carrageenans are sulfated marine polysaccharides used in a wide variety of
food applications such as bodying, gelling, thickening and emulsion stabilization in water- and milk-based systems. They also find promising pharmaceutical usage due to antiinflammatory, anti-tumor and anti-coagulant activities, to name a few. Among them, kappa-carrageenan is favored owing to its desirable properties such as high gel strength and stability. Though the significance of cations on the structure-function relationships is well-documented, the role of anions is still elusive. This investigation aims at providing the pertinent details, especially in the presence of halide ions such as Cl-, Br- and I-. In this regard, sodium salts as well as sodium kappa-carrageenan have been chosen as the model systems. In addition, the effect of chaotropic salts urea and guanidinium chloride has been studied to understand their influence. ^ Dynamic rheological measurements and melting properties were obtained for 1.5% and 2% w/w solutions in the presence of 0, 50, and 100 mM salts. X-ray diffraction has been carried out on oriented fibers to assess the extent of association among the carrageenan chains towards network formation. The addition of sodium chloride, sodium bromide or guanidinium chloride appears to promote aggregation among the carrageenan chains leading to increased elastic moduli, whereas urea has marginal effect. However, sodium iodide promotes soft gelling solutions as well as well-oriented and crystalline fibers. Furthermore, melting peak temperature and associated enthalpies are higher with sodium iodide than with the other salts, suggesting the important role of iodide ions in preventing the carrageenan chain aggregation leading to ordered networks. The outcome indeed aids in the enhanced utility of kappa-carrageenan, especially towards the design and development of novel functional materials such as carriers of bioactive compounds.
Advisors/Committee Members: Srinivas Janaswamy, Srinivas Janaswamy, James BeMiller, Rengaswami Chandrasekaran, Osvaldo Campanella.
Subjects/Keywords: Food Science
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CSE |
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APA (6th Edition):
Myneedu, L. (2015). Effect of salts on the structure-function relationships of sodium kappa-carrageenan. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/589
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Myneedu, Lohit. “Effect of salts on the structure-function relationships of sodium kappa-carrageenan.” 2015. Thesis, Purdue University. Accessed June 16, 2019.
http://docs.lib.purdue.edu/open_access_theses/589.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Myneedu, Lohit. “Effect of salts on the structure-function relationships of sodium kappa-carrageenan.” 2015. Web. 16 Jun 2019.
Vancouver:
Myneedu L. Effect of salts on the structure-function relationships of sodium kappa-carrageenan. [Internet] [Thesis]. Purdue University; 2015. [cited 2019 Jun 16].
Available from: http://docs.lib.purdue.edu/open_access_theses/589.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Myneedu L. Effect of salts on the structure-function relationships of sodium kappa-carrageenan. [Thesis]. Purdue University; 2015. Available from: http://docs.lib.purdue.edu/open_access_theses/589
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Purdue University
25.
Shenoy, Archana G.
Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia.
Degree: MS, Food Science, 2015, Purdue University
URL: http://docs.lib.purdue.edu/open_access_theses/609
► Listeria monocytogenes, has been implicated in a number of outbreaks involving fresh produce. While no L. monocytogenes outbreaks have been linked to romaine lettuce,…
(more)
▼ Listeria monocytogenes, has been implicated in a number of outbreaks involving fresh produce. While no
L. monocytogenes outbreaks have been linked to romaine lettuce, the number of lettuce recalls specific to
L. monocytogenes is increasing. Understanding the potential of persistence and internalization of
L. monocytogenes on and within romaine lettuce will aid in determining
food safety risk. Persistence of three
L. monocytogenes strains on three romaine lettuce cultivars was assessed independently by inoculating seeds in 25 ml of 8 log CFU/ml for 30 minutes. Seeds were grown on two soil types (i.e. standard potting mix, Indiana top soil) or sterile soft-top agar for up to 60 days. Average CFU/g of
L. monocytogenesretained on seeds or persisting on growing plants was calculated from a total of 5 replicates per harvest day. Plants grown on sterile soft-top agar maintained between 4.4 to 7.8 log CFU/g
L. monocytogenes after a 60 day period, while pathogen levels dropped below the limit of detection (2 log CFU/g) by Day 18 in 75% Indiana top soil, and by Day 45 in commercial potting mix. This suggests that soil microflora may impede pathogen persistence.
L. monocytogenes strain differences and the presence of a clay coating on seeds were not factors that affected persistence. Cultivar differences, however, potentially influenced
L. monocytogenes growth and survival. For internalization studies, seeds were inoculated with a
L. monocytogenes strain constitutively expressing green fluorescent protein (GFP). Three plants were fixed, paraffin embedded, and sectioned; localization was studied using standard immunohistochemistry techniques. A total of 539
L. monocytogenes cells were internalized in all major tissue types of the hypocotyl with the majority localizing in the pith followed by cortex, xylem, phloem and epidermis. The presence of the bacterium in the plant vasculature indicates its potential to be transported throughout the plant system and reside within edible tissue. The significance of these findings is that romaine lettuce can support growth and internalization of
L. monocytogenes, which could serve as a vehicle for
L. monocytogenestransmission to consumers. Additionally, seeds from 16 cultivars of romaine lettuce and one cultivar of radicchio were examined as a potential source of contamination in a 2014 commercial recall of bagged salad products. Only a single seed, out of 1,700 tested, was found to be contaminated using PCR based methods on isolates recovered. These data indicate that while it is possible that the seed could be a source of potential
L. monocytogenescontamination, it is unlikely that the seeds of the tested cultivars were the source of bagged salad recalls.
Advisors/Committee Members: Haley F. Oliver, Amanda Deering, Haley F. Oliver, Robert Pruitt, Manpreet Singh.
Subjects/Keywords: Food Science
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APA ·
Chicago ·
MLA ·
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CSE |
Export
to Zotero / EndNote / Reference
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APA (6th Edition):
Shenoy, A. G. (2015). Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/609
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Shenoy, Archana G. “Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia.” 2015. Thesis, Purdue University. Accessed June 16, 2019.
http://docs.lib.purdue.edu/open_access_theses/609.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Shenoy, Archana G. “Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia.” 2015. Web. 16 Jun 2019.
Vancouver:
Shenoy AG. Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia. [Internet] [Thesis]. Purdue University; 2015. [cited 2019 Jun 16].
Available from: http://docs.lib.purdue.edu/open_access_theses/609.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Shenoy AG. Persistence and internalization of Listeria monocytogenes in romaine lettuce, Lactuca sativa var. longifolia. [Thesis]. Purdue University; 2015. Available from: http://docs.lib.purdue.edu/open_access_theses/609
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Purdue University
26.
Allan, Mikaela Lynn.
Role of resveratrol metabolites in adipose function.
Degree: MS, Food Science, 2014, Purdue University
URL: http://docs.lib.purdue.edu/open_access_theses/719
► The rise in obesity rate has drastically increased over the last few decades and has quickly grown into a worldwide epidemic. Large increases in…
(more)
▼ The rise in obesity rate has drastically increased over the last few decades and has quickly grown into a worldwide epidemic. Large increases in visceral adipose tissue accumulation increase risk for metabolic disorders including insulin resistance, type 2 diabetes, and cardiovascular diseases. Currently, increased levels of circulating non-esterified fatty acids (NEFA) have been suggested to be the mediator linking obesity and type 2 diabetes. Studies identifying ways to alleviate mobilization of NEFA in adipose tissue via dietary phytochemicals may useful as a therapeutic approach. Despite the established benefits of resveratrol in health and in the development of obesity, the role of resveratrol metabolites in lipid metabolism remains unknown.^ The objectives of this study were to determine the role of resveratrol metabolites in adipose function with a focus on the effect in lipolysis and lipogenesis. Resveratrol metabolite, piceatannol, previously demonstrated its role as an antilipolytic agent through the suppression of lipolysis via protein degradation of adipose triglyceride lipase (ATGL) and comparative gene identification-58 (CGI-58). We hypothesized other resveratrol metabolites exhibit similar effects in modulating the lipolysis process. In our study, we examined several resveratrol metabolites and identified
trans-3, 4', 5-trimethoxy resveratrol (TMR) having ability to suppress lipolysis in basal and stimulated conditions in mature murine adipocytes at non-cytotoxic levels. Upon further mechanistic studies, TMR at 50 µM reduces ATGL and CGI-58 protein expression with greatest efficacy in an acute, three hour treatment. mRNA expression analysis displayed that TMR may also play a role in transcriptionally regulating lipolytic genes. Additionally, we investigated the role of TMR in lipogenesis in maturing preadipocytes. Although TMR did not display significant reductions in lipid accumulation during lipogenesis, gene expression profiling indicates it may induce transcriptional remodeling of adipocyte function. Of interest, TMR upregulates expression of genes involved in mitochondria function suggesting increased catabolic processes, thermogenesis, and potential enhanced capacity for energy expenditure during development. Collectively, our study provides evidence that TMR, a resveratrol metabolite, might have a therapeutic potential in attenuating adiposity and its associated metabolic disorders.
Advisors/Committee Members: Kee-Hong Kim, Kee-Hong Kim, Kimberly Buhman, Mario Ferruzzi.
Subjects/Keywords: Food Science
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Manager
APA (6th Edition):
Allan, M. L. (2014). Role of resveratrol metabolites in adipose function. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/719
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Allan, Mikaela Lynn. “Role of resveratrol metabolites in adipose function.” 2014. Thesis, Purdue University. Accessed June 16, 2019.
http://docs.lib.purdue.edu/open_access_theses/719.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Allan, Mikaela Lynn. “Role of resveratrol metabolites in adipose function.” 2014. Web. 16 Jun 2019.
Vancouver:
Allan ML. Role of resveratrol metabolites in adipose function. [Internet] [Thesis]. Purdue University; 2014. [cited 2019 Jun 16].
Available from: http://docs.lib.purdue.edu/open_access_theses/719.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Allan ML. Role of resveratrol metabolites in adipose function. [Thesis]. Purdue University; 2014. Available from: http://docs.lib.purdue.edu/open_access_theses/719
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
The Ohio State University
27.
Yeap, Jia Wei.
Inactivation of a Human Norovirus Surrogate by Chlorine
Dioxide Gas and Prediction of Human Norovirus Contamination by a
Fecal Indicator System.
Degree: MS, Food Science and Technology, 2013, The Ohio State University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143
► Human norovirus (NoV) is the leading causative agent of foodborne illnesses worldwide, accounting for more than 95% of acute nonbacterial gastroenteritis in humans. Human NoV…
(more)
▼ Human norovirus (NoV) is the leading causative agent
of foodborne illnesses worldwide, accounting for more than 95% of
acute nonbacterial gastroenteritis in humans. Human NoV is highly
contagious, stable, and resistant to environmental stresses and
common disinfectants. Although human NoV causes significant health
and economic burdens, research on human NoV has been hampered due
to the lack of an in vitro cell culture method and a small animal
model. Currently, there is no effective measure to remove and
inactivate human NoV from
food contact surfaces. One of the major
routes for human norovirus (NoV) transmission is the fecal-oral
route. However, there is no rapid indicating system to predict
human NoV contamination. The increasing prevalence of human NoV
requires the development of novel corrective and preventive
interventions to reduce the burden of foodborne viruses in
food,
water and the environment. The objectives of this thesis are to (i)
determine whether murine norovirus (MNV), a cultivable human NoV
surrogate, can be effectively inactivated by chlorine dioxide
(ClO2) gas; and (ii) explore whether a fecal indicator system can
be developed for the prediction of human NoV contamination. To
determine the effectiveness of virus inactivation by ClO2, 100 µl
of MNV-1 (108 PFU/ml) was inoculated onto the sterile surface of
stainless steel coupons (6.5 cm2) to reach an inoculation level of
107 plaque forming unit (PFU)/coupon, and the samples were treated
with ClO2 at 1, 1.5, 2, 2.5, and 4 mg/L for up to 5 min at 25°C and
relative humidity of 25%. Viral plaque assays were used to quantify
surviving viral particles. It was found that MNV-1 was inactivated
by ClO2 in a dose and time dependent manner. At least a 3-log
reduction in MNV-1 was achieved after treating the stainless steel
coupons for 5 min at 1 mg/L. At a concentration of 4 mg/L, no
infectious virus was recovered even at 1 min of treatment time.
Subsequently, the mechanism of viral inactivation by ClO2 was
investigated using transmission electron microscopy, SDS-PADE,
Western blotting, and RT-PCR. It was found that ClO2 disrupts the
integrity of the virion structure, and also degrades the major
capsid protein (VP1) and the genomic RNA. A minimum treatment of
ClO2 at 2.5 mg/L for 2 min was required for complete disruption of
the virion and subsequent degradation of the primary protein
structure of VP1 and the genomic RNA. To develop a fecal indicator
system for human NoV contamination, the ratio of Enterococcus sp.
and Bacteroides fragilis was used as a human NoV surrogate because
it was found that there is an alteration in the gut microbiota
following viral infection of the gasterointestinal tract. To
determine if the ratio of the two bacteria changes in fecal samples
of human NoV-infected patients, a total of 75 human fecal samples
were collected from patients (n=36) with symptoms of
gastroenteritis and healthy adults (n=39). The levels of human NoV
and the two most common bacteria (Enterococcus sp. and B. fragilis)
in fecal samples were quantified by…
Advisors/Committee Members: Li, Jianrong (Advisor).
Subjects/Keywords: Food Science
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APA ·
Chicago ·
MLA ·
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CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Yeap, J. W. (2013). Inactivation of a Human Norovirus Surrogate by Chlorine
Dioxide Gas and Prediction of Human Norovirus Contamination by a
Fecal Indicator System. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143
Chicago Manual of Style (16th Edition):
Yeap, Jia Wei. “Inactivation of a Human Norovirus Surrogate by Chlorine
Dioxide Gas and Prediction of Human Norovirus Contamination by a
Fecal Indicator System.” 2013. Masters Thesis, The Ohio State University. Accessed June 16, 2019.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143.
MLA Handbook (7th Edition):
Yeap, Jia Wei. “Inactivation of a Human Norovirus Surrogate by Chlorine
Dioxide Gas and Prediction of Human Norovirus Contamination by a
Fecal Indicator System.” 2013. Web. 16 Jun 2019.
Vancouver:
Yeap JW. Inactivation of a Human Norovirus Surrogate by Chlorine
Dioxide Gas and Prediction of Human Norovirus Contamination by a
Fecal Indicator System. [Internet] [Masters thesis]. The Ohio State University; 2013. [cited 2019 Jun 16].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143.
Council of Science Editors:
Yeap JW. Inactivation of a Human Norovirus Surrogate by Chlorine
Dioxide Gas and Prediction of Human Norovirus Contamination by a
Fecal Indicator System. [Masters Thesis]. The Ohio State University; 2013. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1366640143
The Ohio State University
28.
Ayvaz, Huseyin.
Influence of Packaging Material and Storage Conditions on
the Quality Attributes of Pressure-Assisted Thermally Processed
Carrots.
Degree: MS, Food Science and Nutrition, 2010, The Ohio State University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846
► Pressure-assisted thermal processing (PATP) is an alternative sterilization technique where elevated pressures (500-700 MPa) and temperatures (90-120 °C) are used for a short time to…
(more)
▼ Pressure-assisted thermal processing (PATP) is an
alternative sterilization technique where elevated pressures
(500-700 MPa) and temperatures (90-120 °C) are used for a short
time to sterilize low-acid foods. In this research, the influence
of barrier properties of packaging materials and storage conditions
on selected quality attributes of PATP-treated baby carrots were
evaluated. Carrots were vacuum packaged in three different pouches
(Nylon/EVOH/EVA, Nylon/EVA and metallized polyester). Pouches were
preheated and then immediately processed at 600 MPa and 110 °C for
10 minutes using a pilot scale high pressure
food processor.
Processed pouches were stored at 25 and 37 °C and withdrawn over 12
weeks of storage on a periodical basis and analyzed for color,
ß-carotene, and total mesophilic aerobic count. Oxygen transmission
rates (OTR), water vapor transmission rates (WTR), melting point
and enthalpy of fusion of the packages were evaluated. Dissecting
and scanning electron microscope pictures were utilized to document
the impact of processing on the packages. Results indicated that
chosen processing parameters resulted in shelf stability of
processed samples during 12 weeks storage at 25 and 37 °C.
Packaging type, storage time and temperature significantly
influenced (p < 0.05) product color and ß-carotene content.
Nylon/EVOH/EVA laminate pouch was the best pouch in terms of
preserving color and ß-carotene content of the carrot samples. The
metallized polyester pouches were damaged by the PATP treatment.
Following 12 weeks of storage increased the OTR of metallized
polyester packages drastically (approximately 25 times at 25 °C and
45 times at 37 °C storage), which resulted in considerable changes
(p < 0.05) in color and ß-carotene content of the carrot
samples. After 12 weeks of storage at 37 °C, Nylon/EVA,
Nylon/EVOH/EVA and metallized polyester packages lost approximately
100, 36 and 100 % of ß-carotene content, respectively. The red
color of the carrot samples was reduced by 20, 87 and 72 % for
Nylon/EVOH/EVA, Nylon/EVA and metallized polyester, respectively.
There were slight changes in the melting points of the some
polymers after PATP treatment. EVOH in Nylon/EVOH/EVA and
polyethylene in metallized polyester pouch experienced significant
decreases (p < 0.05) in the enthalpy of fusion values. Thermal
analyses indicated a structural change in the polymers following
PATP treatment. In summary, our study demonstrated the importance
of utilizing high barrier packaging material for preserving quality
attributes of PATP-treated carrots.
Advisors/Committee Members: Balasubramaniam, Bala (Advisor).
Subjects/Keywords: Food Science
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APA ·
Chicago ·
MLA ·
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CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Ayvaz, H. (2010). Influence of Packaging Material and Storage Conditions on
the Quality Attributes of Pressure-Assisted Thermally Processed
Carrots. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846
Chicago Manual of Style (16th Edition):
Ayvaz, Huseyin. “Influence of Packaging Material and Storage Conditions on
the Quality Attributes of Pressure-Assisted Thermally Processed
Carrots.” 2010. Masters Thesis, The Ohio State University. Accessed June 16, 2019.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.
MLA Handbook (7th Edition):
Ayvaz, Huseyin. “Influence of Packaging Material and Storage Conditions on
the Quality Attributes of Pressure-Assisted Thermally Processed
Carrots.” 2010. Web. 16 Jun 2019.
Vancouver:
Ayvaz H. Influence of Packaging Material and Storage Conditions on
the Quality Attributes of Pressure-Assisted Thermally Processed
Carrots. [Internet] [Masters thesis]. The Ohio State University; 2010. [cited 2019 Jun 16].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.
Council of Science Editors:
Ayvaz H. Influence of Packaging Material and Storage Conditions on
the Quality Attributes of Pressure-Assisted Thermally Processed
Carrots. [Masters Thesis]. The Ohio State University; 2010. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846
The Ohio State University
29.
Soledad, Mary Cheryl M.
Development of a Reformed Swiss Cheese Product Without
Emulsifying Salts.
Degree: PhD, Food Science and Technology, 2010, The Ohio State University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655
► A reformed Swiss cheese product (RSCP) that does not contain emulsifying salts and which possess textural properties similar to that of natural Swiss cheese was…
(more)
▼ A reformed Swiss cheese product (RSCP) that does not
contain emulsifying salts and which possess textural properties
similar to that of natural Swiss cheese was developed. The product
differs from a processed cheese product due to the absence of
emulsifying salts, which were substituted with starch. Development
of this product may add value to the natural Swiss cheese trimmings
that are by-products of cheese manufacture as another option to
processed cheese. The development began with the exploration of the
effects of starch on the properties (texture, melting behavior, and
chemical profile) of a processed cheese product which contained
emulsifying salts. Results of texture profile analysis using a
TAXT2 texture analyzer suggest that starch addition may
significantly increase hardness and chewiness. Modified Schreiber
melt test results suggest that starch affects melting behavior by
reducing the spread of the melt. These results corroborated with
those reported for imitation and processed cheeses enriched with
starch. Some authors associated these effects to the leaching of
amylose into the protein matrix during cooking. However, in this
study, the starches used contained relatively higher amounts of
amylopectin ranging from 75 to 99%; there were no strong
correlations observed between amylose/amylopectin content and
textural properties. The chemical profile of the water-soluble
extracts using Fourier transform infrared spectroscopy coupled with
multivariate analysis showed some possible differences in flavor
profile based on the starch in the product. RSCP development
continued using procedures similar to processed cheese manufacture
in the absence of emulsifying salts. Bench-top samples were
prepared using a UMC5 Stephan mixer. Starch (modified tapioca,
modified potato, and functional native waxy corn) was gelatinized
into a paste then added to the grated cheese and salt mixture. The
cheese mass was cooked into a thermoplastic molten mass, molded and
refrigerated. The RSCPs were vacuum-packed and stored under
refrigeration. Measurements for physical properties such as texture
(hardness and chewiness), sliceability and melting behavior were
made. The measurements for the RSCPs were compared to natural Swiss
cheese which was used as a control. The RSCP formulation (amount of
starch and cheese) and mixing speed were optimized using the
principles behind response surface methodology. Results suggest
that it is possible to make RSCPs with properties similar to
natural Swiss cheese using the starches tested with cheese trimming
contents of 80 to 88% w/w in the formulation. It has also been
found that it is further possible to produce an RSCP by appropriate
manipulation of the amount of starch in the formulation and mixing
speed. Introduction of mechanical openings that simulate the
appearance of laccey Swiss cheese was also explored. It has been
found that manipulation of the cooking temperature and mixing speed
has some effect on the amount of mechanical openings on the
product. Exploratory pilot plant trials using a…
Advisors/Committee Members: Harper, W. James (Advisor).
Subjects/Keywords: Food Science
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APA ·
Chicago ·
MLA ·
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Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Soledad, M. C. M. (2010). Development of a Reformed Swiss Cheese Product Without
Emulsifying Salts. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655
Chicago Manual of Style (16th Edition):
Soledad, Mary Cheryl M. “Development of a Reformed Swiss Cheese Product Without
Emulsifying Salts.” 2010. Doctoral Dissertation, The Ohio State University. Accessed June 16, 2019.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.
MLA Handbook (7th Edition):
Soledad, Mary Cheryl M. “Development of a Reformed Swiss Cheese Product Without
Emulsifying Salts.” 2010. Web. 16 Jun 2019.
Vancouver:
Soledad MCM. Development of a Reformed Swiss Cheese Product Without
Emulsifying Salts. [Internet] [Doctoral dissertation]. The Ohio State University; 2010. [cited 2019 Jun 16].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.
Council of Science Editors:
Soledad MCM. Development of a Reformed Swiss Cheese Product Without
Emulsifying Salts. [Doctoral Dissertation]. The Ohio State University; 2010. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655
The Ohio State University
30.
Buck, Vinodini Emmanuela.
Factors dominating adhesion of NaCl onto potato
chips.
Degree: MS, Food Science and Nutrition, 2007, The Ohio State University
URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958
► In this study the factors examined were surface oil content, chip temperature, time between frying and coating, oil composition, salt particle size, salt crystal shape,…
(more)
▼ In this study the factors examined were surface oil
content, chip temperature, time between frying and coating, oil
composition, salt particle size, salt crystal shape, and
electrostatic coating. Three different surface oil content (SOC)
potato chips, high, low and no, were produced. Oils used were
soybean, olive, com, peanut and coconut. After frying, chips were
coated immediately, after 1 day, and after 1 month. NaCl crystals
of five different particle sizes (24.7, 123, 259, 291, 388 µm) were
coated both electrostatically (corona charging) and
nonelectrostatically. Adhesion of cubic, dendritic, and flake
crystals were examined. A vibrating feeder was used to test
adhesion of salt. Fried chips were heated to test the effect of
chip temperature. Chips with high SOC had the highest adhesion of
salt, making SOC the most important factor. Increasing chip
temperature increased SOC and adhesion. Increasing time between
frying and coating reduced adhesion for low SOC level chips, but
did not affect high and no SOC chips. Changing oil composition did
not affect adhesion. Increasing salt size decreased adhesion. Salt
size effect was greater in chips with lower SOC. For chips with low
and no SOC, cubic crystals gave the best adhesion followed by small
flake crystals then dendritic crystals. For high and low SOC chips
electrostatic coating did not change adhesion of small size
crystals but decreased adhesion of large salts. For no SOC chips
electrostatic coating improved adhesion for small salt sizes but
did not affect adhesion of large crystals.
Advisors/Committee Members: Barringer, Sheryl A. (Advisor).
Subjects/Keywords: Food Science
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APA (6th Edition):
Buck, V. E. (2007). Factors dominating adhesion of NaCl onto potato
chips. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958
Chicago Manual of Style (16th Edition):
Buck, Vinodini Emmanuela. “Factors dominating adhesion of NaCl onto potato
chips.” 2007. Masters Thesis, The Ohio State University. Accessed June 16, 2019.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.
MLA Handbook (7th Edition):
Buck, Vinodini Emmanuela. “Factors dominating adhesion of NaCl onto potato
chips.” 2007. Web. 16 Jun 2019.
Vancouver:
Buck VE. Factors dominating adhesion of NaCl onto potato
chips. [Internet] [Masters thesis]. The Ohio State University; 2007. [cited 2019 Jun 16].
Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.
Council of Science Editors:
Buck VE. Factors dominating adhesion of NaCl onto potato
chips. [Masters Thesis]. The Ohio State University; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958
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