WorldCat Identities

Mississippi State University Department of Food Science, Nutrition and Health Promotion

Overview
Works: 35 works in 35 publications in 1 language and 35 library holdings
Genres: Academic theses 
Publication Timeline
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Most widely held works by Mississippi State University
Diet, lifestyle and metabolic syndrome in United States adults : 2007-2010 National Health and Nutrition Examination Survey by Andrew Dandridge Frugé( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

Metabolic Syndrome (MetS) is a condition affecting over one third of U.S. adults and is characterized by risk factors that promote inflammation and result in chronic disease. Indicated by high visceral adiposity, dyslipidemia, insulin resistance and hypertension, MetS has been associated with increased risk for future cardiovascular disease, type 2 diabetes mellitus, and all-cause mortality. Recognizing the need for population-specific dietary and lifestyle guidance is crucial for reversing the exponential growth in chronic diseases. Self-reported behavior and directly measured anthropometric and laboratory data from 4,627 adults in the 2007-2010 National Health and Nutrition Examination Survey were analyzed. The objectives were 1) determine the prevalence of MetS using the AHA/NHLBI criteria for specific cohorts in U.S. adults 2) determine whether macronutrient composition, micronutrient adequacy and energy balance differ between adults age 20-59 with and without MetS 3) investigate dietary patterns reported using food groups and their relationships with MetS in adults age 20-59.Age-adjusted prevalence of MetS was 36.8% (95% CI 34.7%-39.0%). Prevalence increased with age groups and BMI categories. Odds Ratios (OR) for MetS compared to normal weight were 4.33 (95% CI 3.43-5.47) for overweight individuals and 17.98 (95% CI 13.29-24.31) for obese individuals. Average daily moderate activity was 45 minutes less in adults with MetS (p<0.05). Within races, black women had a higher prevalence of MetS than black men (p<0.05) and white men had a higher prevalence than white women (p<0.05). Overall, there were few clinically significant differences in nutrient intake between those with and without MetS in race/gender cohorts, however nutrient intake differed between cohorts. Nutrient intake relative to caloric needs was lower in those with MetS, which may suggest lower metabolic rate than predicted. White men and women consumed more of most food groups than the other races. Women with MetS consumed more meat, seafood and eggs, and solid fat and less legumes, nuts, and seeds and grains than women without MetS (p<0.05). Men without MetS consumed more alcohol than men with MetS (p<0.05). Dietary intake was not predictive of MetS, however total volume of physical activity and BMI are factors that can be modified
Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana by Eric Dzimado( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Levels and dietary intake of heavy metals were assessed and evaluated in thirty-two samples of fruit and vegetables collected from supermarkets in Accra, Ghana using atomic absorption spectroscopy. Differences (p <= 0.05) existed in Pb, Cd and Ni concentrations across the commodities collected. Levels of Pb, Cd and Cr exceeded safe limits established by FAO and EU. Washing reduced Cr in cabbage by 59% (p <= 0.05) but only reduced Pb in grapes by 12% (p ˃ 0.05). Estimated daily and weekly intake through fruit and vegetable consumption were below provisional tolerable dietary intake established by the FAO. Although estimated dietary intake obtained in this study were below the maximum established limits, increased consumption of these fruit and vegetables may bring about adverse health implications for the exposed population
Assessing energy drink consumption by college students using the Theory of Planned Behavior by Justin Adam Treloar( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Energy drink consumption has become an increasing problem in the United States; the overconsumption of these products can lead to a myriad of health issues. Anxiety, increased heart rate, myocardial infarction, and death have been associated with consumption of energy drinks. With the health risks linked to energy drink consumption, understanding the use of these drinks is an important area of research. Few studies have reported on energy drink consumption patterns of college students as well as the perceptions of energy drinks on college campuses. It is important to understand the perceptions of energy drinks to assist in determining the reasoning behind the consumption of these drinks. This study used the Theory of Planned Behavior (TPB) as a conceptual framework to study college students’ energy drink consumption. The purpose of this study was to contribute to the increasing level of knowledge concerning college students and consumption of energy drinks using the TPB, which contains the constructs of attitude, subjective norms, perceived behavioral control, and intention. The goal of the research was to further understand the role of energy drink consumption in the college student population. Students in this study (N = 629) completed an electronic questionnaire during August 2015. Results indicated that 74.2% of participants had consumed an energy drink at some point during their life, while 47.1% had consumed an energy drink in the past 12 months. Only 2.5% of participants drank energy drinks daily and 37% reported consuming energy drinks once a month. The largest group of participants (32.4%) reported 13-15 years of age as the first time they consumed energy drinks. Males were more likely to consume energy drinks than females. Logistic regression determined the constructs of attitude, perceived behavioral control, and intention were significant predictors of energy drink consumption. This indicated that students’ attitude, perceived behavioral control, and intention predicted the behavior of consuming energy drinks in the past 12 months. The results of this study may be utilized to address college student engagement in adverse health behaviors, such as the consumption of energy drinks
Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat by Saxon Perez( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Broiler frames were treated with antimicrobial solutions of 0.5% cetylpyridinium chloride with Citrilow™ (CPC) or 0.1% peroxyacetic acid (PAA) for contact times of 30 to 120 sec and evaluated for their effectiveness at reducing the incidence of Salmonella spp. on broiler frames and decreasing Salmonellae counts on mechanically separated chicken meat (MSC). MSC samples were evaluated for pH, color, cook loss and protein bind. Results from the preliminary study indicated that 0.5% CPC at 60, 90, and 120 sec achieved higher reduction of Salmonellae on whole broiler frames than CPC at 30 sec or any PAA treatments. In contrast, PAA exposure for 60 sec had greater log reduction of Salmonella spp. on MSC than the other PAA or CPC treatments. On average, CPC treatments were lighter (CIE L*) (P<0.05) than PAA treatments, and PAA treatments were more red (CIE a*) and yellow (CIE b*) (P<0.05) than CPC treatments
Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast by Carlos Seth Morris( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Porcine Semimembranosus muscles were vacuum tumbled with phosphate, without phosphate, fiber dry vinegar, or whey protein concentrate (WPC). Consumers preferred (P<0.05) deli ham with phosphate, without phosphate and WPC over the oat fiber with vinegar treatment. In addition, the phosphate treatment had less cooking loss, (P<0.05) greater bind strength (P<0.05) and more intact slices (P<0.05) than other treatments. In addition, WPC produced ham with a higher (P<0.05) CIE l* and a lower (P<0.05) b* value than other treatments. Consumers preferred (P<0.05) chicken breasts marinated with phosphate with respect to flavor and aroma over the negative phosphate treatment and oat fiber treatments. Chicken breast with phosphate increased pH and had less cooking loss (P<0.05) as compared to chicken with WPC and without phosphate. Results indicated that oat fiber has potential as a phosphate replacer in marinated chicken, and WPC has potential as a phosphate replacer in deli ham
Influences on fruit and vegetable consumption in college freshmen 18-24 years old at Mississippi State University by Laura Coats( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Research has demonstrated that >5 servings of fruits and vegetables (F&V) per day improve health. Eighty-three percent of 18-24 year olds, including college students, do not meet recommendations. For the study, freshmen at MSU were recruited. Included freshmen (n=132), 6 percent, received a sociodemographic and intake survey. Eighty subjects, 61 percent, completed the survey. Of these subjects (n=33), 41 percent, participated in focus groups. X2 analyses assessed intake and sociodemographics. Paired t-test compared BMI and intake. Focus group analyses determined additional influences. Results indicated nine percent of subjects consumed >5 servings, and 23 percent of subjects consumed >3 servings. >3 servings was insignificant to sociodemographics. Significance occurred between income and french fry and salad, parental environment and french fry, and gender and white potatoes. Focus groups revealed additional factors influenced intake. In conclusion, F&V consumption was inadequate, placing students at health risks. Dietary interventions should address barriers other than sociodemographics
Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors by Matthew John McAllister( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Chronic psychological and physiological stress is linked to a high prevalence of cardiovascular disease (CVD). Potentially dangerous cardiovascular responses (e.g., exacerbated cortisol production) can occur with high levels of stress and chronic hypercortisolemia is associated with CVD. The ingestion of carbohydrate (CHO) prior to physical stress may attenuate cortisol responses to stress. The purpose of this project was to investigate the potential effect of CHO ingestion on cortisol production and responses to concurrent stress challenges. Sixteen apparently healthy non-smoking men 21-30 years old participated in a randomized, cross-over, double blind, placebo controlled trial. Participants were tested on four separate sessions. In session 1, general procedures were explained, and participants provided written informed consent as well as a health history questionnaire. Anthropometric data were obtained and participants performed a VO₂ peak test during session 2, as well as a 90 sec familiarization session with the mental stress challenges. During the third and fourth sessions, either a 6.6% CHO solution or non-CHO control beverage (water containing non-caloric ingredients tasting like the CHO beverage) was randomly assigned and orally ingested at 0.6g/kg body weight 15 min prior to performing a dual-concurrent-stress (DCS) challenge. The DCS procedure consisted of physical stress (i.e., exercise) combined with computerized mental stress tests of color word associations and arithmetic. Ten mL of blood were obtained at each blood draw: 70, 40, and 15 min prior to the start of exercise, immediately at onset of exercise, 10, 20, 30, and 35 min during exercise, and 15, 30, 45, and 60 min during a post exercise recovery period. There was a significant main effect for treatment regarding mean cortisol production, and the DCS challenge was effective at increasing anxiety and acting as an effective stressor. Mean cortisol production was consistently lower during and after DSC. This is a potential beneficial implication for individuals that work in high-stress conditions. These findings support a prevention based approach to address the high prevalence of CVD among individuals and others working in high-stress occupations such as firefighters
Antioxidative efficacy and relative accessible hydrophobicity of aromatic residue rich peptides in alfa-chymotryptic digests of acid casein by Wenjie Shao( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Four casein-derived peptides fractions of varying hydrophobicity were obtained from a-chymotryptic digest of acid casein using hydrophobic interaction chromatography, termed fractions one through four (abbreviated, F1, F2, F3, and F4). Four standard methods involving alkoxyl, peroxyl, 2, 2-diphenyl-1-picrylhydrazl (DPPH), and 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) ABTS•+ radicals, were used to measure antioxidative properties. While significantly superior efficacy was exhibited by F2 for all tests except against DPPH, no correlation between antioxidant efficacy and surface hydrophobicity was found. By using capillary electrophoresis and high performance liquid chromatography, the detection of aromatic chromophores by ultraviolet at 280 nm in the fractions revealed that F2 contained the highest concentration of aromatic amino acids and a unique peptide. Result from circular dichroism exhibited remaining residual structure in F2 compared with undigested casein. The F2 possesses a high potential to be used in food industry as a natural source of antioxidant with pronounced antioxidant capacity
Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37°C and 4°C by Piumi De Abrew Abeysundara( )

1 edition published in 2013 in English and held by 1 WorldCat member library worldwide

The purpose of this study was to induce an oxidative-stress adaptation in Listeria monocytogenes Bug600 (serotype 1/2a) and F1057 (serotype 4b) by pre-exposing to sublethal H₂O₂ and alkali-stress either singly or sequentially. Our findings show that the sequential pre-exposure of cells to pH 9 for 30 min treatment followed by 50 ppm H₂O₂ for 30 min at 37°C yielded the highest oxidative-stress resistant phenotypes of L. monocytogenes Bug600 and F1057. The sublethal H₂O₂ and sublethal alkali-stress induced oxidative-stress adaptations were completely reversible within 60 min at 37°C in the absence of such sublethal stress. However, the oxidative-stress adaptation induced at 37°C was stable at 4°C over a 24 h test period in both L. monocytogenes Bug600 and F1057. Future studies will focus on the potential cross-resistance of oxidative-stress adapted L. monocytogenes serotypes 1/2a and 4b to commonly used disinfectants and GRAS antimicrobials
Use of natural antimicrobials to control spoilage in marinara-type sauce by Austin R Abessinio( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose) and two controls (sodium benzoate-potassium sorbate, no preservatives). Samples were subjected to a shelf-life study at 20 C with both non-inoculated sauce and sauces that were either inoculated with Zygosaccharomyces bailii or a cocktail of thermophilic fermentative organisms. Natamycin and Natamycin-propionic acid treatments had fewer log colony counts (CFU/g) of yeast and lactic acid bacteria than the negative control after 42 days of storage and performed as well or better than the positive control throughout the storage period. No sensory differences were detected (P>0.05) between the natamycin treatment when compared to the industry standard (positive control), but the natamycin-propionic acid treatment was different (P<0.05). Results indicate that natamycin and/or natamycin-propionic acid could be used as a natural alternative in the formulation of marinara sauce
Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham by Yan Zhao( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Dry-cured hams often become infested with ham mites (Tyrophagus putrescentiae) during the aging process. Methyl bromide has been used to fumigate dry cured ham processing plants and is the only known fumigant that is effective at controlling ham mite infestations. However, methyl bromide will be phased out of all industries by 2015. This research was designed to 1) determine the efficacy of phosphine fumigation at controlling ham mites and red-legged beetles and its impact on the sensory quality and safety of dry cured hams, and 2) to develop and evaluate the potential of using food-grade film coatings to control mite infestations without affecting the aging process or sensory properties of dry-cured hams. Fumigation trials were conducted in simulated ham aging houses and commercial ham aging houses. Mite postembryonic mortality was 99.8% in the simulated aging houses and >99.9% in commercial aging houses two weeks post fumigation. Sensory tests with trained panelists indicated that there were no detectable differences (P>0.05) between phosphine fumigated and control hams. An analytical method was developed to determine phosphine concentration in ham. In addition, residual phosphine concentration was below the legal limit of 0.01 ppm in ham slices taken from phosphine fumigated hams. Coating trials were conducted on ham cubes and slices. Cubes coated with xanthan gum+20% propylene glycol and carrageenan/propylene glycol alginate+10% propylene glycol were effective at controlling mite infestations under laboratory conditions. Barrier properties (water vapor permeability and oxygen permeability) were measured to estimate the impact of coatings during the aging process. It was evident that carrageenan/propylene glycol alginate were permeable to moisture and therefore could potentially be applied to the hams during the aging process
Application of proteomics in understanding pale soft and exudative condition in broiler breast meat by Monil Ajitbhai Desai( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

This experiment was conducted to determine the differences in meat quality (cooking loss and shear force), descriptive sensory characteristics, consumer acceptance, and whole muscle proteomes between normal and Pale, Soft, and Exudative (PSE) broiler breast meat. Male Hubbard × Cobb 500 birds (n = 1,050) were raised in commercial houses. Prior to harvest, a sample of the broilers (n = 900) were subjected to short-term stress (38 °C for 2 h), and the remaining broilers (n = 150) were maintained at control conditions (21 °C for 2 h). From the stressed and control condition broilers, breast samples were characterized by pH₂₄ and L*₂₄ as normal (pH₂₄ 5.8-6.2, L*₂₄ 45-55) or PSE (pH₂₄ 5.4-5.7, L*₂₄ 55-65). Normal chicken breast meat had lower shear force values than PSE meat (P < 0.05). Based on sensory descriptive analysis, normal cooked chicken breast was more tender and juicier than PSE breast meat (P < 0.05). Consumer sensory analysis results indicated that 81% of consumer panelists liked normal breast meat whereas 62% of the panelists liked PSE breast meat. Whole muscle proteome profiling identified fifteen differentially abundant proteins (P < 0.05) in normal and PSE meat samples. Actin alpha, myosin heavy chain, phosphoglycerate kinase, creatine kinase M type, beta-enolase, carbonic anhydrase 2, proteasome subunit alpha, pyruvate kinase, and malate dehydrogenase were over-abundant in PSE meat whereas phosphoglycerate mutase-1, alpha-enolase, ATP-dependent 6-phosphofructokinase, and fructose 1, 6-bisphosphatase were over-abundant in normal meat. In addition, normal and PSE broiler breast meat were sampled from commercial plants and evaluated for meat quality attributes (pH, color, cooking loss, and tenderness) and their whole muscle proteome. Normal chicken breast meat had lower shear force values than PSE meat (P < 0.05). Proteome analysis revealed five differentially abundant proteins (P < 0.05) between the normal and PSE chicken breast samples. Glycolytic enzymes (beta-enolase and fructose-bisphosphate aldolase C) were over-abundant in PSE breast meat. Myofibrillar protein (myosin heavy chain) was over-abundant in PSE breast meat. In conclusion, results indicated that differences in proteome abundance could be related to the meat quality differences between normal and PSE breast meat
Role of selenium in age-related degeneration : selenotranscriptome hierarchy and characterization of selenoprotein H by Lei Cao( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Selenium (Se) is an essential trace element exerting its biological functions mainly through selenoproteins. Our lab has recently shown a paradoxical role of dietary Se at nutritional levels of intake in the delay of age-related degeneration while reducing longevity in mice carrying humanized telomeres. The first aim of this dissertation was to evaluate the effects of long-term dietary Se deficiency, aging, and sex on selenotranscriptome hierarchy in tissues. Four unique patterns in selenotranscriptomic changes were summarized. First, the responses of selenotranscriptomes to dietary Se deprivation and aging were sexually dimorphic. Second, a few selenoproteins responded to dietary Se deficiency and aging in parallel. Third, there were selenoproteins upregulated by aging or dietary Se deprivation. Forth, some selenoproteins, especially those in testis, were upregulated by aging in mice on a Se-deficient diet. Selenoprotein H (SELH) is ranked low in selenoprotein hierarchy and its expression is tissue-specific and abundant during embryogenesis. SELH is a nucleolar DNA-binding protein with thioredoxin (Txn)-like fold and glutathione peroxidase activity. The known biological functions of SELH include redox regulation and suppression of cellular senescence and tumorigenesis. The second aim of this dissertation was to study the functional interactions of SELH with other selenoproteins and its protective effects against oxidative stress. A FLAG-tagged plasmid expressing wild-type SELH was constructed. Compared to standard cell culture conditions, additional sodium selenite (Na₂SeO₃) increased SELH expression at protein but not mRNA level when FLAG-SELH was overexpressed. In the absence of supplemental Na₂SeO₃, FLAG-SELH overexpression suppressed the expression of other selenoproteins such as glutathione peroxidase 1 (GPX1) and thioredoxin reductase 1 (TrxR1) at protein but not mRNA level. FLAG-SELH overexpression protected the cells against oxidative stress only when additional Na₂SeO₃ was added. Identification of FLAG-SELH-associated proteins confirmed its nucleolar location. Altogether, a distinctive set of selenoproteins is maintained under dietary Se deficiency in a tissue- and sex-specific manner during the aging process. While SELH is ranked low in selenoprotein hierarchy implying that it is dispensable, this nucleolar selenoprotein competes with other selenoproteins for Se and protects the cells against oxidative stress
Evaluating the effectiveness of integrating food science lessons in high school Biology curriculum in comparison to high school Chemistry curriculum by Lauren Elizabeth Ivey( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Historically, high school chemistry has been the predominate venue for introducing food science curriculum to students. The purpose of this research was to determine if high school students in a biology class without a chemistry background could comprehend eight basic food science principles equally as well as students in a chemistry class that were taught the same principles. This study assessed baseline knowledge of high school students, determined the effect of food science-based lessons on baseline knowledge and level of understanding, and determined the effect of food science-based lessons on students’ awareness of and interest in food science. Baseline knowledge and awareness of food science was low. Food science-based instruction resulted in higher post-test scores. Results indicated no differences between biology and chemistry and supported the idea of further incorporating a food science curriculum into high school biology
Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves by Demarcus Rashad Carter( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

A rapid assay kit for Vibrio cholerae (Vc) was developed to detect and quantify Vc cells in oyster samples within 24 h. The kit, formulated within a two -phase (liquid and solid) 96-well plate, can detect biomarker expression of Vc when the enrichment broth and incubation temperature are optimized. The kit showed 91% selectivity and 92% specificity when tested with 23 inclusive Vc and 106 exclusive non-Vc strains. The kit was further optimized using 47 samples of oysters, clams, and soil. There was no significant difference in most probable number between the kit, conventional PCR and BAX PCR regardless of agar heating method (autoclaved vs. boiled). The kit's limit of detection was below 5 cfu/g. The kit is a reliable method for the detection of V. cholerae in bivalve samples
Refrigerated and frozen shelf-life of fresh pork sausage after the addition of antioxidants by Alessandra Julian Pham-Mondala( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Fresh pork sausages were prepared from prerigor meat with synthetic antioxidants and combinations of Rosemary (R: 1500, 2000, 2500 ppm) and Green tea (G: 100, 200, 300 ppm) extracts. Experimental controls contained synthetic antioxidants only. A randomized complete block design with a factorial arrangement involving ten treatment combinations, three frozen storage periods (0.5, 3, 6 mos) and four retail display times (0, 7, 14, 21 d) was utilized. Secondary lipid oxidation products were reduced (P < 0.05) in treatments with higher amounts of R compared with the control across all frozen storage periods. Higher concentrations of both plant extracts led to increased (P < 0.05) CIE a* (redness) and CIE b* (yellowness) and decreased (P < 0.05) CIE L* (lightness) up to 6 mos of storage. Higher concentrations of R enhanced chroma and delayed discoloration throughout 14 d of retail display after 3 and 6 mos of storage. Combinations of R2500+G100 inhibited (P < 0.05) microbial growth compared with the control throughout retail display. Higher levels of R and G showed higher (P < 0.05) concentrations of spice-derived terpenes alpha-pinene, camphene, and isopulegol up to 3 mos of storage. Incorporation of R resulted in lower (P < 0.05) concentrations of lipid or microbial degradation products 2,4-decadienal, 2-butanone, and methanethiol following 3 mos of storage. Higher levels of G showed lower (P < 0.05) concentrations for 3-methyl- 1-butanol and methyl isovalerate after 6 mos of storage. Natural plant extract addition led to higher (P < 0.05) consumer acceptability scores and were liked by >80% of the respondents across all frozen storage periods. The control displayed spoilage and detectable rancidity by day 7 following 6 mos of storage. Pork, nutmeg, ginger, and spice complex aromas were higher (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mos of storage. Caramelized aroma followed a similar trend for treatments with a higher G content. Ginger, copper-herbal, rancid, off-flavor and off-odor descriptors which were lower (P < 0.05) in sausages containing increased G concentrations. The use of R2500+G300 improved quality over time when the product was stored frozen for 6 mos
An automated study of antioxidant potentials of polar extract of turmeric as influenced by ultraviolet radiation by Nagham Salah Alawadi( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Turmeric polar extract (TPE) was obtained by dielectric-precipitation of turmeric slurry and found to contain three proteins with two in the 10-11 KDa range being dominant. Antioxidative activity and persistence (AP) of TPE (5%, w/v) respectively showed 87% and 85% greater generation of alkoxy- and peroxyl radicals compared the non-redox-active buffer alone showing significant (p<0.05) pro-oxidative behavior. Conversely, purified curcumin (CU) (0.1% w/v) was dramatically antioxidative with AA and AP values of 2,828 and 1,129%, respectively, compared to the blank. However, a combination of the two at the same concentration dropped these values to 590 and 389%, respectively, reflecting dramatic dampening of the efficacy of CU. Ultraviolet radiation significantly modulated the efficacy of CU where UVB (300 nm) exposure gave the highest enhancement when limited to five min. Data showed that turmeric contains highly pro-oxidant polar proteins that significantly dramatically diminishes the beneficial antioxidative efficacy of its principal phytochemical, CU
Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol by Sulagna Saha( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Previous findings showed that Listeria monocytogenes exhibits higher heat tolerance to thermal exposure at 60°C when pre-exposed to sublethal heat stress at 48°C for 30/60 min. The objective of this study was to investigate the morphological changes that occurred in L. monocytogenes serotype 1/2a cells as visualized by transmission electron microscopy (TEM) after exposure to sublethal heat stress at 48°C for 60 min and in combination with lethal concentration of carvacrol for 30 min. The TEM micrographs revealed thickening of cell wall and cell membrane, and clumping of cytoplasm when subjected to sublethal heat stress followed by carvacrol treatment. These studies indicate that L. monocytogenes cells when adapted to heat stress may alter its morphology to protect themselves against carvacrol. Further studies will investigate the effect of increased contact time with carvacrol and with other essential oils on the ultrastructural changes in L. monocytogenes cells adapted to heat stress
Characterization and value-added utilization of the proteins extracted from the by products of catfish fillet processing plant by Haoran Gao( )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Proteins in catfish by-products were extracted by two methods: Alkaline extraction (AE) and salt extraction (SE). Properties of the fish protein isolate (FPI) were measured by protein yield and content, moisture content, SDS-PAGE protein patterns, color and texture profile, and compared with commercial surimi products. Our results showed that catfish frame had higher protein yield and color similarity with commercial products than the head; AE-FPI had higher yield and gel strength than SE-FPI; SDSPAGE protein patterns of FPI from catfish frame by SE method was comparable with commercial surimi products. Based on the results, further optimization of the recovery yield of protein extracted by alkaline extraction method, and effect of microbial transglutaminase (MTGase) on gelation properties under various concentration and reaction time was investigated. Results indicate that the protein yield reached up to 60%, and the addition of MTGase in protein isolate effectively improved the gel forming ability
Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries by Amanda Renee Pegg( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

Seediness and other differences between rabbiteye-RB (Vaccinium ashei), southern highbush-SHB (Vaccinium darrowii), and commercial market equivalent, highbush-HB (Vaccinium corymbosum) varieties/lines were determined. Forty six selections of rabbiteye and southern highbush blueberries, and three highbush varieties, were analyzed for seediness (seeds per berry volume, SPV). There were no differences (p > 0.05) in SPV between SHB and RB selections, but differences (p < 0.05) existed within species. Berries were assigned to 8 groups based on SPV to conduct sensory panels and chemical analysis. Consumers perceived RB more different than SHB from HB blueberries. In the descriptive panel, differences (p < 0.05) were found in shriveling, skin intactness, grittiness, seediness, and tartness. The soluble solids to acid ratio of HB, SHB, and RB averaged 16.05, 9.60, and 11.05%, respectively. Some consumers and trained panelists can discern differences due to seediness and other traits between blueberry species
 
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controlled identityMississippi State University

Mississippi State University. Dept. of Food Science, Nutrition and Health Promotion

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English (20)