WorldCat Identities

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

Overview
Works: 6 works in 6 publications in 1 language and 6 library holdings
Genres: Academic theses 
Publication Timeline
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Most widely held works by Mississippi State University
Determination of beta-carotene content and consumer acceptability of sweet potato cookies by adults and preschool children by Aja Marie Stokes( )

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

Vitamin A deficiency is recognized as a major health concern worldwide, especially in developing countries. Sweet potatoes are a cash crop that is abundantly grown and available, providing an excellent source of the carotenoid, beta-carotene. Carotenoids are precursors to vitamin A (retinol). Three sweet potato cookie products were developed: gluten-free, wheat-containing, and gluten-free with extra sweet potato. Products were evaluated by adults and pre-school aged children based on appearance, aroma, texture, flavor, and overall acceptability. Results showed that overall the children liked both the gluten-free and wheat-containing cookies (p<0.05). Adults preferred (p<0.05) the gluten-free with extra sweet potato and the wheat-containing products. The gluten-free cookie contained 10.1 parts per million of beta-carotene as determined by high-performance liquid chromatography
Examining the influence of nutritional behaviors, knowledge and attitudes on body mass index of adults in north Mississippi by Gloria Therese Broughan( )

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

Individuals with weight statuses approaching obesity may be at risk for chronic health problems. Diet, weight, health behaviors, level of knowledge, and attitudes or perceptions have been identified as key factors influencing body weight. The purpose of this study was to determine which factors were related to BMI in adults in north Mississippi and to determine if there were relationships between those factors. A telephone survey was conducted with 500 participants (mean age 46.3 ± 18.5). The average BMI was 27.5 ± 6.2 kg/m². Knowledge and attitude/perception-based data were associated with a higher BMI in the population more than dietary behaviors. Significant correlations (p < .05) existed between fried food consumption and knowledge of overweight and obesity consequences, dietary attitudes and fruit and vegetable intake and fried food intake, self-reported risk for type 2 diabetes and cardiovascular disease and perception of health
The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem by Vijayakumar Radhakrishnan( )

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

Low Atmospheric Pressure Stunning (LAPS) has recently become available to the broiler industry. Therefore, research was conducted to determine the effect of stunning method (LAPS and Electrical Stunning(ES)) and postmortem deboning time (0.75 hr and 4 hr))on the instrumental and sensory acceptability (replications) of breast meat (n=576, 144 birds per treatment) prepared using different cooking methods (fried, baked, sous vide) Breast meat was evaluated for pH, CIE L*a*b*, yields, shear force, and consumer acceptability. Postmortem pH decline was more rapid (P<0.05) in the breast meat of LAPS stunned birds when compared to ES stunned birds, but no differences existed (<0.05) among treatments with respect to final pH. On average, no differences (P > 0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatments. However, for the baked cooking method, the LAPS treatment that was deboned at 4 hr was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 hr postmortem treatments had more acceptable (P<0.05) texture than the ES and LAPS 0.75 hr treatments. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into 6 clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the greatest number of consumers liked all chicken breast treatments, but a larger proportion of consumers liked the 4 hour LAPS and ES treatments when compared to the 0.75 hr LAPS and ES treatments for all cooking methods. In addition, the consumers that indicated that baked chicken breast was highly acceptable preferred (P<0.05) breast meat from the 4 hr LAPS treatment over chicken breast meat from the 4 hr ES treatment. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 hr treatment was slightly more acceptable than other treatments when baked
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
Development of an innovative detection technology for Escherichia coli O157:H7 by Qian Gu( )

1 edition published in 2012 in English and held by 1 WorldCat member library worldwide

Escherichia coli O157:H7 detection in food is conducted mainly by DNA/PCR, immunoassay or conventional methods. However, all the methods require multiple incubation steps. Antibiotic and isolation agars were found as the main factors that lead to false-positive results. An improved rapid detection method was developed by decreasing detection time and enhancing easiness of detection without the need for any analytical instrumentation. A combination of selective ingredients and temperature was utilized to allow the growth of Escherichia coli O157:H7 in the detection. The detection method minimized the effects of the main false positive bacteria, Pseudomonas spp. and Enterobacter spp. The sensitivity, specificity and accuracy of the 24h detection method in foodstuffs were 96.2%, 99.6% and 97.0%, respectively when the original inoculation was 10-100cfu/g in food. This method can be utilized to detect Escherichia coli O157:H7 in foodstuffs more rapidly, economically and conveniently when compared to the methods that are currently used
The effect of low sodium diet education in the prevention of hospital readmission for heart failure patients by Lindsey Tira Doxtater( )

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

Rate of readmission among hospitalized heart failure (HF) patients is used as an indicator of quality and efficiency of healthcare. A low sodium diet is a component of the accepted treatment for HF. Instruction by dietitians may help reduce dietary sodium without negatively affecting quality of life. The effect of low sodium diet education on hospital readmission within 30 and 45 days of discharge for HF patients (N=52) was conducted. Chi-square analysis determined education did not significantly affect re-admittance within 30 (P=.143) or 45 days (P=.474). Patients readmitted within 30 days were older (P=.005). Men were more likely to be readmitted than women within 30 (P=.021) and 45 days (P=.019). Higher NT-proBNP levels were observed in individuals readmitted within 30 (P=.011) and 45 days (P=.010). Low sodium diet education did not affect readmission but older age, male sex, and higher NT-proBNP values increased the rate of readmission
 
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controlled identityMississippi State University

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

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