Search results

Title: Laboratory Notebook 107
Creator: Cooper, Kerri, Lee, Alvin, Slade, Peter
Date: 2010-09-10T18:26:27Z
Description: Determining ozone's optimal conditions (contact time, concentration)

Title: Laboratory Notebook 112
Creator: Zhang, Zhe, Varelis, Peter
Date: 2010-03-09T22:34:24Z
Description: This laboratory notebook relates to the "Heat Stability of Ricin in Phosphate Buffer System" project with Peter Varelis as the Principle...
Show moreThis laboratory notebook relates to the "Heat Stability of Ricin in Phosphate Buffer System" project with Peter Varelis as the Principle Investigator.
Show less

Title: Ozone Delivery System Binder
Creator: Cooper, Kerri, Lee, Alvin, Slade, Peter
Date: 2010-09-10T18:51:34Z
Description: Development and validation of the Ozone Delivery System

Title: Laboratory Notebook 46
Creator: Didsatha-amnarj Yanam, Cindy Stewart
Date: 2010-03-03T16:37:45Z

Title: Laboratory Notebook 119
Creator: Zhang, Zhe, Burton-freeman, Britt
Date: 2010-03-09T21:21:56Z
Description: This laboratory notebook relates to the " Thermal Inactivation of Ricin in phosphate buffer system and orange juice" project with Britt Burton...
Show moreThis laboratory notebook relates to the " Thermal Inactivation of Ricin in phosphate buffer system and orange juice" project with Britt Burton-Freeman as the Principle Investigator.
Show less

Title: Laboratory Notebook 1
Creator: Koutchma, Tatiana
Date: 2010-03-04T20:50:48Z
Description: This laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with Shelf Stable Egg-Based Products...
Show moreThis laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with Shelf Stable Egg-Based Products Processed by Ultra High Pressure Technology
Show less

Title: Laboratory Notebook 106
Creator: Cooper, Kerri, Lee, Alvin, Slade, Peter
Date: 2010-09-09T21:17:47Z
Description: Validating ozone's optimal conditions on a sucrose food matrix embedded with Bacillus Spores

Title: Laboratory Notebook 51
Creator: Didsatha-amnarj Yanan, Varelis Peter
Date: 2010-02-25T22:53:59Z
Description: This laboratory notebook relates to the "Furans in food; Mechanism in food" project which is under the Chemical Constituents and Allergens...
Show moreThis laboratory notebook relates to the "Furans in food; Mechanism in food" project which is under the Chemical Constituents and Allergens Platform with Peter Varelis as the Principle Investigator.
Show less

Title: Laboratory Notebook 123
Creator: Didsatha-amnarj, Yanan, Slade, Peter
Date: 2010-03-03T21:24:34Z
Description: This laboratory notebook relates to the "Furans in food; Mechanism in food" project which is under the Chemical Constituents and Allergens...
Show moreThis laboratory notebook relates to the "Furans in food; Mechanism in food" project which is under the Chemical Constituents and Allergens Platform with Peter Slade as the Principle Investigator.
Show less

Title: Laboratory Notebook 108
Creator: Zhang, Zhe, Burton-freeman, Britt
Date: 2010-03-05T16:11:19Z
Description: This laboratory notebook relates to the " Thermal Inactivation of Ricin in phosphate buffer system and orange juice" project with Britt Burton...
Show moreThis laboratory notebook relates to the " Thermal Inactivation of Ricin in phosphate buffer system and orange juice" project with Britt Burton-Freeman as the Principle Investigator.
Show less

Title: Laboratory Notebook 9
Creator: Sadler, George, Koutchma, Tatiana
Date: 2010-03-03T22:55:05Z
Description: This laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with High Pressure Processing (HPP) on O2...
Show moreThis laboratory notebook relates to the Combat Ration Network (Coranet) project which is connected with High Pressure Processing (HPP) on O2 permeation with Tatiana Koutchma as the Principle Investigator.
Show less

Title: Laboratory Notebook 10
Creator: Sadler, George
Date: 2010-03-04T19:33:56Z
Description: This laboratory notebook is entitled "Acrylamide vs. Hunter "L" Value.

Title: HERBS AND SPICES ON ENDOTHELIAL FUNCTION OVER 24 HOURS: A RANDOMIZED, CONTROLLED TRIAL
Creator: Thorat, Rajrajeshwari Sunil
Date: 2021
Description: Modern-day eating patterns are characterized by readily available carbohydrates and/or fats and have consistently been shown to disturb...
Show moreModern-day eating patterns are characterized by readily available carbohydrates and/or fats and have consistently been shown to disturb endothelial function. Recent investigations suggest herb and spice blends have beneficial effects in reducing inflammation and increasing endothelial function in humans. This study was designed to characterize the effect of herbs and spices on endothelial function as measured by flow-mediated dilation (FMD) over 24 h using a challenge meal paradigm. In a randomized, single-blinded, 4-arm, crossover trial, sixteen overweight/obese adults (BMI = 28.4 ± 2.5 kg/m2; age = 39 ± 15 years) consumed a high carbohydrate high-fat meal (≈ 41% Fat and ≈46% Carbohydrate of total Kcal) with or without the spices combinations, including Italian herbs (rosemary, basil, thyme, oregano, and parsley), cinnamon, and pumpkin pie spice (cinnamon, ginger, nutmeg, and allspice) on four separate days at least three days apart. Meals provided to subjects were customized according to the individual's energy needs to maintain the body weight. The meal was composed of 35% of the daily estimated energy requirement. FMD was performed at 0, 1, 2, 4, 5.5, 7, and 24h. A pressure cuff was positioned below the elbow, artery diameter was measured before the pressure is applied and then inflated to 220 mmHg systolic pressure for 5 minutes. Immediately after cuff deflation, brachial artery vessel diameter was measured to obtain peak vessel relaxation. FMD was calculated as a percentage change in artery diameter before and after the release of the pressure. Baseline (t= 0 h) %FMD change was not significantly different between the treatments (p>0.05). There was no significant increase in the %FMD after consuming the control meal at all time points (p>0.05). Consumption of meals with Italian herb mix, cinnamon, and pumpkin pie spice significantly increased %FMD at 24 h compared to the control meal (mean ± standard error at 24 h, 7.83 ±0.89%, 7.98±0.95% and 8.44±0.70% vs 6.03±0.79%, respectively, p˂0.05). Furthermore, % FMD was significantly increased at t= 24h in Italian herb mix and cinnamon compared to their respective baselines 5.68 ± 0.37% to 7.83 ± 0.89% (p=0.01) and 6.43 ± 0.89% to 7.89 ± 0.95% (p=0.03), respectively. The results of this research indicate that spices may be beneficial for improving endothelial function after 24 h consumption, suggesting bioactivity of herbs and spices on endothelial function will be related to their time course of bioavailability of bioactive components. This was the first study that assessed the effect of herbs and spices over 24 hours using FMD. Understanding the mechanism of how these herbs and spices improve endothelial function will be the subject of future research.
Show less

Title: POTENTIAL EXPOSURE TO SUBSTANCES IN POLYMER COMPOSITES USED AS FOOD PACKAGING MATERIALS
Creator: Shah, Saloni S.
Date: 2021
Description: In the food manufacturing, preservation, supply, and distribution chain, packaging plays a critical role. The fundamental goal of any...
Show moreIn the food manufacturing, preservation, supply, and distribution chain, packaging plays a critical role. The fundamental goal of any packaging method is to keep food contained and protected. There is an increasing demand for natural and "fresh-like" foods that are less processed and have a longer shelf life, necessitating a variety of packing strategies. With increasing demand, the biggest developments in the field of packaging technology have been innovative food packaging approaches, such as active packaging, intelligent packaging, and bioactive packaging, which include deliberate contact with the food or its surroundings and its effect on consumer health. Several research studies in the past few years have shown that nanocomposite materials have significant improvement in the strength, barrier characteristics, antimicrobial capabilities, and heat and cold stability of food packaging materials, but various studies have reported that these composites might be a source of engineered nanomaterials in the human diet or environment. It has also been reported in numerous studies that nanocomposites can migrate into the food during long-term storage. These studies use food simulants like acetic acid and water to mimic the food matrix. However, they raise issues regarding how ingredients in real foods could affect exposure. This research focuses on the migration of silver (Ag) ions into food matrix-like commercial beverages and demonstrating if the ingredients present in commercial food and beverages influence the migration process. For the study, polymer composites films and dogbones were made. Polymer composite films with 0.2%, 1%, and 5% of silver zeolite concentration in polylactic acid (PLA) were produced, and different media like water, Domino sugar, and Squirt were stored in packages manufactured from this material under accelerated room-temperature conditions. Polymer composite dogbones were made with low-density polyethylene (LDPE) and polypropylene (PP) with 1.25% and 2.51% of graphene and graphite. Further, these materials were characterized with the help of Thermogravimetric analysis (TGA), Fourier Transform Infrared Spectroscopy-Attenuated Total Reflection (FTIR-ATR), and inductively coupled plasma mass spectrometry (ICPMS). This hypothesis of this study was that, when polymer composites are employed in packaging applications, food and beverage components may impact dietary exposure to these particles, and the use of food simulants may underpredict the quantity of the migration in some cases
Show less

Title: IDEOLOGICALLY MOTIVATED INTENTIONAL ADULTERATION: THEORY INTO INDUSTRIAL APPLICATION
Creator: DeVuyst, Adrian Jeffrey
Date: 2021
Description: Ideologically motivated intentional adulteration is an attempt to cause harm to consumers of food. Within the context of the United States of...
Show moreIdeologically motivated intentional adulteration is an attempt to cause harm to consumers of food. Within the context of the United States of America (US), the current methods of addressing this risk are evolving in the modern post-Food Safety Modernization Act (FSMA) era. Currently, the US has the Food and Drug Administration (FDA), which requires companies to have a food defense plan with a risk assessment, mitigation strategies, and recordkeeping. Additional options from Global Food Safety Initiatives (GFSI) benchmarked standards offer additional options for a company. However, even with these standards companies are still being impacted by intentional adulteration. Historical examples from the poisoning of bread in Hong Kong during British occupation and spreading of bacteria on salad bars by the followers of Rajneesh, to more modern examples of putting needles in strawberries and urinating on production equipment show a food defense system that is not always able to address intentional adulteration. The question of why companies are still having intentional adulteration comes up. The lack of food defense events and primary research on the topic creates a system where individual companies must gather data. Evaluations and surveys at a manufacturing site, N=11, indicates that there is high confidence among front line workers about their level of knowledge, but workers are unable to articulate the basic principles of food defense. Each individual company is required to create a personalized food defense system in the status quo, but the results of the survey given suggests that the data they could gather may be insufficient to create an effective food defense system.
Show less

Title: Fate of Listeria Monocytogenes on Hard-cooked Eggs Treated With Citric Acid
Creator: Zeng, Hui
Date: 2021
Description: Commercially-prepared hard-cooked eggs are available for foodservice and to the public in retail grocers. Potential contamination with...
Show moreCommercially-prepared hard-cooked eggs are available for foodservice and to the public in retail grocers. Potential contamination with Listeria monocytogenes during or after the cooking and peeling steps is of concern since this pathogen can proliferate at refrigeration temperatures. Citric acid is a common preservative used in the food industry to treat hard-boiled eggs (HBEs). The purpose of this project was to evaluate the efficacy of citric acid treatment of HBEs to reduce the population levels of L. monocytogenes during 24 h (treatment trials) and 28 d storage (storage trials) at 5 or 25°C. Fresh eggs were boiled for 12 min, cooled to 4°C, peeled, and stored at 5°C for 24 h prior to experiments. In treatment trials, HBEs were dip inoculated with a 4-strain cocktail of rifampicin-resistant L. monocytogenes resulting in either 4 (low) or 7 (high) log CFU/egg. Eggs were air-dried 10 min, followed by treatment with pH 2.5 citric acid (PHCA) or 0.2 M citric acid (calculated as the molarity resulting in pH 2.5: MCA) at 5 or 25°C for 24 h. In treatment-storage trials, citric acid treatment of HBEs occurred before or after inoculation, followed by 28-d storage at 5 or 25°C. L. monocytogenes populations were enumerated by homogenization of eggs with BLEB and cultivation on BHI/rifampicin agar. Enrichment in BLEB was conducted if the pathogen was below the level of enumeration. Significant differences in the populations of L. monocytogenes due to temperature of the acid treatment (5 or 25°C) or the two citric acids (MCA and PHCA) were determined using Student’s T-test and ANOVA with Tukey’s post-test, p ≤ 0.05. Overall, the largest L. monocytogenes reduction occurred after 6 h treatment of HBEs with PHCA at 25°C (1.59 ± 0.00 log CFU/egg) and after 24 h with MCA at 5°C (1.23 ± 0.54 log CFU/egg) when the pathogen was inoculated at the low and high levels, respectively. In treatment-storage trials, citric acid treatment after HBE contamination resulted in a fewer number of samples where the pathogen was detected compared to when treatment occurred before contamination. Citric acid treatment for 24 h also resulted in a greater number of samples where L. monocytogenes was not detected than the 1 h treatment. The results of this study determined that L. monocytogenes could survive on HBEs treated with citric acid, regardless of treatment or storage temperature and acid concentration (PHCA or MCA).
Show less

repository.iit

Search the repository

Enabled Filters

Refine Results

Type

Date

Department

Subject

Creator

Rights