Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets.

The effects of high oleic oil full-fat (HO-FF) soybean meal (SBM) on broiler meat quality could lead to value-added food products. This experiment evaluated the effects of dietary normal oleic extruded expelled (NO-EE), normal oleic full-fat (NO-FF), or HO-FF SBM on live performance, carcass and parts yield, and breast fatty acid composition. Diets were formulated to be isoenergetic and isonitrogenous.

GWAS with principal component analysis identify QTLs associated with main peanut flavor-related traits.

Peanut flavor is a complex and important trait affected by raw material and processing technology owing to its significant impact on consumer preference. In this research, principal component analysis (PCA) on 33 representative traits associated with flavor revealed that total sugars, sucrose, and total tocopherols provided more information related to peanut flavor. Genome-wide association studies (GWAS) using 102 U.

Effects of full-fat high-oleic soybean meal in layer diets on nutrient digestibility and egg quality parameters of a white laying hen strain.

This study was conducted to understand the impact of including full fat high-oleic soybean meal in layer hen diets on nutrient digestibility and added nutritional value in eggs. Forty-eight layers (∼36 wk old) were randomly assigned to one of 4 isonitrogenous (18.5% crude protein) treatment diets with 12 replicate birds per treatment in a 3-wk study.

Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium.

The content of cellobiose and gentiobiose, cellulose-derived dissacharides, in fresh and fermented cucumber was evaluated along with the ability of , , and to utilize them during and after fermentation. The disaccharide content in fresh and fermenting cucumbers was below the detection level (10 µM) using HPLC for analysis. Utilization of cellobiose and gentiobiose by lactic acid bacteria (LAB) was tested in fermented cucumber juice medium (FCJM), a model system for the bioconversion and postfermentation lacking glucose and fructose.

Mechanisms of Soybean Host-Plant Resistance Against Megacopta cribraria (Hemiptera: Plataspidae).

A number of soybean varieties traditionally bred for resistance to various soybean arthropod pests have been identified as resistant to Megacopta cribraria (F.) (Hemiptera: Plataspidae). However, the mechanisms of host-plant resistance (HPR) in this system are not understood.

Content of xylose, trehalose and l-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria.

This research determined the concentration of trehalose, xylose and l-citrulline in fresh and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus buchneri. Targeted compounds were measured by HPLC and the ability of the lactobacilli to utilize them was scrutinized in fermented cucumber juice. Fresh cucumber juice was supplemented with trehalose, xylose and l-citrulline to observed mixed culture fermentations.

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced.

Early feeding trials using peanut meal prepared from normal-oleic peanuts helped to identify peanuts as a suitable alternative feed ingredient for poultry. Yet no studies to date have examined the use of high-oleic peanuts (HO-PN) as a feed ingredient for meat type chickens. Therefore, this study aimed to determine the effect of feeding whole unblanched HO-PN on the fatty acid profile of the meat produced from broilers.

Conducting a pilot randomized controlled trial of community-based mindfulness-based stress reduction versus usual care for moderate-to-severe migraine: protocol for the Mindfulness and Migraine Study (M&M).

Background: Migraine is one of the most common neurological disorders in clinical practice and is a substantial cause of disability worldwide. Current approaches to therapy are primarily based on medication but are often limited by inadequate effectiveness and common side effects. Newer, more effective medications are expensive.

Peanut skin phenolic extract attenuates hyperglycemic responses in vivo and in vitro.

Diabetes affects at least 285 million people globally, and this number continues to increase. Clinical complications include impaired glucose metabolism, hyperglycemia, dyslipidemia, atherosclerosis and non-alcoholic fatty liver disease. Evidence has shown that natural phenolics play a protective effect on both the development and management of type 2 diabetes.

Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types.

Peanuts (Arachis hypogaea L.) are prized for their flavor and popular worldwide as food or as food ingredients. The raw peanut seed contains the precursor compounds to roasted peanut flavor and has the potential to be manipulated through traditional breeding methods.

Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs.

Previous studies have identified normal-oleic peanuts as a suitable and economical broiler feed ingredient. However, no studies to date have examined the use of high-oleic (HO) peanut cultivars as a feed ingredient for laying hens and determined the impact of feeding HO peanuts on performance and egg nutritive qualities. This project aimed to examine the use of HO peanuts as a feed ingredient for layer hens to determine the effect on performance, egg lipid chemistry, and quality of the eggs produced.

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts.

Unlabelled: Peanut skins are a low-value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have potential as a functional food ingredient.

Nutritional Comparison of Raw, Holder Pasteurized, and Shelf-stable Human Milk Products.

Objective: We aim to assess the nutritional composition of shelf-stable (SS) human milk and compare the nutritional profile to Holder pasteurized (HP) and raw human milk from the same pool.

Methods: Milk samples from 60 mothers were pooled. From this pool, 36 samples were taken; 12 samples were kept raw, 12 samples were HP, and 12 samples were retort processed to create an SS product.

A cross-sectional study of fatty acids and brain-derived neurotrophic factor (BDNF) in human milk from lactating women following vegan, vegetarian, and omnivore diets.

Purpose: Essential fatty acids are critical for brain growth and neurodevelopment in infancy. Maternal diet and supplement use have a significant impact on the fat composition of human milk. The objective of this study is to assess supplement utilization patterns and fatty acid and brain-derived neurotrophic factor (BDNF) concentrations in the breast milk of women following vegan, vegetarian, and omnivore diet patterns.

The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator.

Peanuts roasted to equivalent surface colors at different temperature/time combinations can vary substantially in chemical and physical properties related to product quality. This study used a pilot plant scale roaster that simulates the configurations of one of the most common industrial roaster, a multi-zone belt roaster. Jumbo-size runner-type peanuts were systematically roasted at 5 temperatures (149-204°C) to three Hunter l-values of 53, 48.

A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting.

Raw peanuts in the USA are subjected to thermal processing, such as dry-roasting, prior to consumption. A multi-instrument metabolomics-based platform along with targeted analyses was used to determine changes in the low-molecular-weight compound composition of peanuts due to dry-roasting. Runner and virginia-type peanut seeds were characterized using several analytical platforms including (RP)/UPLC-MS/MS (positive and negative ion mode ESI) and HILIC/UPLC-MS/MS with negative ion mode ESI.

Attenuated Total Reflectance Fourier transform infrared spectroscopy for determination of Long Chain Free Fatty Acid concentration in oily wastewater using the double wavenumber extrapolation technique.

Long Chain Free Fatty Acids (LCFFAs) from the hydrolysis of fat, oil and grease (FOG) are major components in the formation of insoluble saponified solids known as FOG deposits that accumulate in sewer pipes and lead to sanitary sewer overflows (SSOs). A Double Wavenumber Extrapolative Technique (DWET) was developed to simultaneously measure LCFFAs and FOG concentrations in oily wastewater suspensions. This method is based on the analysis of the Attenuated Total Reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) spectrum, in which the absorbance of carboxyl bond (1710cm) and triglyceride bond (1745cm) were selected as the characteristic wavenumbers for total LCFFAs and FOG, respectively.

Quantifying fat, oil, and grease deposit formation kinetics.

Fat, oil, and grease (FOG) deposits formed in sanitary sewers are calcium-based saponified solids that are responsible for a significant number of nationwide sanitary sewer overflows (SSOs) across United States. In the current study, the kinetics of lab-based saponified solids were determined to understand the kinetics of FOG deposit formation in sewers for two types of fat (Canola and Beef Tallow) and two types of calcium sources (calcium chloride and calcium sulfate) under three pH (7 ± 0.5, 10 ± 0.

Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion.

Allergenic peanut proteins are relatively resistant to digestion, and if digested, metabolized peptides tend to remain large and immunoreactive, triggering allergic reactions in sensitive individuals. In this study, the stability of hypoallergenic peanut protein-polyphenol complexes was evaluated during simulated in vitro gastric digestion. When digested with pepsin, the basic subunit of the peanut allergen Ara h 3 was more rapidly hydrolyzed in peanut protein-cranberry or green tea polyphenol complexes compared to uncomplexed peanut flour.

Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium.

Bacillus licheniformis has been shown to cause pH elevation in tomato products having an initial pH below 4.6 and metabiotic effects that can lead to the growth of pathogenic bacteria. Because of this, the organism poses a potential risk to acidified vegetable products; however, little is known about the growth and metabolism of this organism in these products.

Factors that influence properties of FOG deposits and their formation in sewer collection systems.

Understanding the formation of Fat, Oil, and Grease (FOG) deposits in sewer systems is critical to the sustainability of sewer collection systems since they have been implicated in causing sewerage blockages that leads to sanitary sewer overflows (SSOs). Recently, FOG deposits in sewer systems displayed strong similarities with calcium-based fatty acid salts as a result of a saponification reaction. The objective of this study was to quantify the factors that may affect the formation of FOG deposits and their chemical and rheological properties.

Understanding the spatial formation and accumulation of fats, oils and grease deposits in the sewer collection system.

Sanitary sewer overflows are caused by the accumulation of insoluble calcium salts of fatty acids, which are formed by the reaction between fats, oils and grease (FOG) and calcium found in wastewaters. Different sewer structural configurations (i.e.

Mechanisms of fat, oil and grease (FOG) deposit formation in sewer lines.

FOG deposits in sewer systems have recently been shown to be metallic salts of fatty acids. However, the fate and transport of FOG deposit reactant constituents and the complex interactions during the FOG deposit formation process are still largely unknown. In this study, batch tests were performed to elucidate the mechanisms of FOG deposit formation that lead to sanitary sewer overflows (SSOs).

Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations.

Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations, which could affect product quality. To investigate this potential, runner peanuts from a single lot were systematically roasted using 5 roast temperatures (147, 157, 167, 177, and 187 °C) and to Hunter L-values of 53 ± 1, 48.

Value-added processing of peanut skins: antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts.

To explore a potential use for peanut skins as a functional food ingredient, milled skins were extracted with 70% ethanol and filtered to remove insoluble material; the soluble extract was spray-dried with or without the addition of maltodextrin. Peanut skin extracts had high levels of procyanidin oligomers (DP2-DP4) but low levels of monomeric flavan-3-ols and polymers. The addition of maltodextrin during spray-drying resulted in the formation of unknown polymeric compounds.