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Browsing by Author "Bell, Leonard"
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Caffeine Content of National and Store Brand Carbonated Beverages
Chou, Ken-Hong (2006-12-15)
Caffeine is a well-known stimulant which is added as an ingredient to various carbonated soft drinks. Caffeine has drawn more attention due to its physiological effects beyond that of its stimulatory effect. Consumers are ...
Chemical and Physical Stability of Powdered Tagatose as Affected by Temperature and Relative Humidity
Grant, Lenese (2010-12-08)
Tagatose is a reduced-calorie monosaccharide that displays prebiotic properties. Water can interact with powdered tagatose to varying extents, depending upon the storage environment. Adsorbed water can impact the physical ...
Chemical Treatments for Reducing the Yellow Discoloration of Channel Catfish (Ictalurus punctatus) Fillets
Li, Yilin (2012-04-18)
Three sets of experiments were conducted to investigate effects of various chemical pretreatments on the color and carotenoid changes of yellow discolored channel catfish fillets. First, the relationship between fresh ...
Evaluation of the bulk sweetener D-tagatose and the high intensity sweetener Splenda as sugar replacers in cookies
Taylor, Tanya (2006-08-15)
For a variety of health reasons, consumers are consuming more foods prepared with less metabolizeable sugars and artificial sweeteners. Before sugar replacers can be used in foods, their effect on food characteristics ...
Helicase-dependent Isothermal Amplification for the Detection of Salmonella enterica serovar Typhimurium
Chen, Ting (2013-05-13)
Salmonella enterica serovar Typhimurium is a common foodborne pathogen, frequently causing gastroenteritis in humans. Much effort has been given recently to develop rapid detection methods for foodborne pathogens such as ...
Investigation of West African plant extracts as alternative, natural sources of antimicrobials against foodborne pathogens and spoilage organisms
Laskowitz, Shelli (2018-05-10)
Consumers demand clean-label food products, necessitating the search for new, natural antimicrobials to meet demand while ensuring food safety. The purpose of this project was to evaluate the antimicrobial properties of ...
Kinetics of Rebaudioside A Degradation in Buffer Solutions as Affected by UV Light Exposure
Jiewen, Zhang (2016-08-04)
Rebaudioside A is a natural non-caloric high-potency sweetener extracted from the leaves of Stevia rebaudiana. With rebaudioside A use increasing in foods, understanding factors affecting its stability is necessary. The ...
Storage Stability of Rebaudioside A in Various Buffer Solutions
Gong, Qianyun (2012-07-20)
Rebaudioside A is a non-caloric high intensity sweetener extracted from Stevia rebaudiana. For it to be used in the food industry, rebaudioside A needs to be stable during processing and storage. Kinetic data on its long ...
Storage Stability of Tagatose in Buffer Solutions of Various Composition
Dobbs, Cathleen (2008-12-15)
Tagatose, an epimer of fructose, is a minimally absorbed monosaccharide that has been shown to function as a prebiotic in the human body. For this prebiotic effect to be achieved, tagatose in food and beverage products ...
Thermal Stability of Tagatose
Luecke, Katherine (2009-07-06)
Tagatose is a minimally absorbed monosaccharide that has prebiotic properties. To achieve this prebiotic benefit, tagatose in foods and beverages must not be lost during processing. However, data on the thermal stability ...