Index Catalog // ScholarsArchive@OSU

Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk

Creator:: Martinez-Monteagudo, Sergio I., Saldana, Marleny D. A., Torres, J. Antonio, and Kennelly, John J.
Abstract:: Conjugated linoleic acid (CLA) has been recently studied for its health-promoting and disease-preventing properties. The objective of this study was to evaluate the effect of pressure (100-600 MPa), temperature (60-120˚C) and treatment time (0-14 min) on CLA content in milk and anhydrous milk fat (AMF) rich in CLA. In milk...
Resource Type:: Article
Full Text:: . Martínez-Monteagudo a , Marleny D. A. Saldaña a* , J. Antonio Torres b , and John 7 J. Kennelly a 8

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: . For example, milk contains both liposoluble (A, D, E, and K) and hydrosoluble vitamins (C) and it

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Creator:: Escobedo-Avellaneda, Zamantha, Pateiro-Moure, Mirian, Chotyakul, Nattaporn, Torres, J. Antonio, Welti-Chanes, Jorge, and Perez-Lamela, Concepcion
Abstract:: The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects...
Resource Type:: Article
Full Text:: -soluble vitamins (A, D, E and K) can be stored in the body and thus they do not need to be consumed on a

High hydrostatic pressure-induced inactivation of bacterial spores

Creator:: Sarker, Mahfuzur R., Akhtar, Saeed, Torres, J. Antonio, and Paredes-Sabja, Daniel
Abstract:: High hydrostatic pressure (HHP) is the most-widely adopted novel non-thermal technology for the commercial pasteurization of foods. However, HHP-induced inactivation of bacterial spores remains a challenge due their resistance to the treatment limits of currently available industrial HHP units (i.e., ~650 MPa and 50°C). Several reports have demonstrated that high...
Resource Type:: Article
Full Text:: . R., Akhtar, S., Torres, J. A., & Paredes-Sabja, D. (2013). High hydrostatic pressure-induced

Hurdle approach to increase the microbial inactivation by high pressure processing: Effect of essential oils

Creator:: Gayan, Elisa, Torres, J. Antonio, and Paredes-Sabja, Daniel
Abstract:: Consumer demand for improved-quality and fresh-like food products have led to the development of new non-thermal preservation methods. High pressure processing (HPP) is currently the novel non-thermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation...
Resource Type:: Article
Full Text:: hydrostatic pressure. Crit Rev Food Sci Nutr 42 (6):627-645 Saucedo-Reyes D, Marco-Celdrán A, Pina-Pérez MC

An evaluation into the optimization and application of supercritical fluid extraction and the processing impact on the components in filtrated buttermilk powder

Creator:: Spence, Amy J.
Abstract:: The milk fat globule membrane, a major component in buttermilk, contains many complex lipids known to be involved in a variety of biological processes. Phospholipids, including sphingolipids, exhibit antioxidative, anticarcinogenic, and antiatherogenic properties and have essential roles in numerous cell functions. Filtration coupled with supercritical fluid extraction (SFE) may provide...
Resource Type:: Dissertation
Full Text:: (mainly A – (ß-carotenoid), D, and E (α-tocopherol)), antioxidants (tocopherols) or pigments

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Creator:: Qu, Yunyao
Abstract:: Irritable bowel syndrome (IBS) is a prevalent gastrointestinal disorder experienced by 10–15% of the global population, manifesting as chronic abdominal pain, bloating and inconsistent bowel habits. The search for effective treatments remains ongoing. One promising contender in this realm is kappa-casein glycomacropeptide (GMP), a milk-derived peptide. Its potential benefits stem...
Resource Type:: Dissertation
Full Text:: ______________________________________________________ Si Hong Park Irritable bowel syndrome (IBS) is a prevalent gastrointestinal disorder

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Creator:: Adler, Samuel
Abstract:: Whey protein’s potential for bioactivity is well documented, but there is disagreement on the extent to which it may modulate the immune system towards decreased inflammation. Decreased inflammation is generally perceived as a beneficial bioactivity in foods as excessive chronic inflammation is linked to morbidity and mortality. This thesis first...
Resource Type:: Masters Thesis
Full Text:: sequence of GMP has two predominant polymorphisms: A (T-136, D-148) and B (I-136, A- 6 148

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: , spores of a food isolate strain, C. difficile DK1 (unidentified ribotype), were included in this study

ScholarsArchive@OSU

Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

High hydrostatic pressure-induced inactivation of bacterial spores

Hurdle approach to increase the microbial inactivation by high pressure processing: Effect of essential oils

An evaluation into the optimization and application of supercritical fluid extraction and the processing impact on the components in filtrated buttermilk powder

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

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