Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2003. / Field problem. Includes bibliographical references.

Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2001. / Includes vita. Includes bibliographical references (leaves 103-110).

Thesis (M.S.)--Middle East Technical University, 2003. / Keywords: Rheology, Tahin(Sesame paste), Pekmez(Concentrated Grape Juice), Blend.

Objectives: To figure out how consumers responded to nutrition labeling through the frequency of using nutrition labeling, understandability of nutrition labeling, factors associated with the usage of nutrition labeling and the impact of different nutrition labeling formats. Methods: Relevant studies published between 1994 and 2012 were searched identified through Pubmed Database and China Journals Full-text Database which have investigated the responses of consumers to nutrition labeling. Results: Seventeen studies were selected finally to be included in this review. Eight papers described that over half of the participants would check nutrition labeling in supermarket. However, five of the papers provide evidence that consumers felt confused to read the nutrition labeling. Over half of the consumers responded to check nutrition labeling when shopping in supermarkets but the nutrition labeling was hard to understand totally specially the item about calories. Front-of pack (FOP) nutrition labeling is a popular formats of label among consumers. Four papers have made comparison between different formats of FOP and two of them provide evidence that multiple traffic-light label earn most reputation among consumers. Characteristics of consumers might influence nutrition labeling use and age, education level, BMI were positively associated with it. Conclusion: Further researches should be conducted to provide more evidence to improve or set up a relatively perfect nutrition labeling legislation which should play a greater role in public health. China is the next country where would implement the nutrition labeling legislation and FOP of nutrition labeling is a good option to be introduced to food manufactures and consumers. / published_or_final_version / Public Health / Master / Master of Public Health

Background Obesity was known to be caused by imbalance in energy in food consumption and energy output in daily activities. It has become a public health epidemic all over the world. Obesity associated diseases has brought large burden on the healthcare systems. Morbidity and mortality related to obesity are increasing. Overconsumption of calorie from away-home-food has a large contribution to the epidemic. Dining out frequently is associated with overconsumption of calorie in food selected and intake, in which its popularity is on the rise. Calorie labeling on restaurant menus has got mixed evidence on reducing calorie in food selection and consumption. This paper aims to review and synthesize relevant evidence among randomized controlled trials on the effectiveness of energy labeling in restaurant menu and total energy in food purchase and consumption so that possible causal relationship could be inferred and implications on future researches and policies could be provided. Methods A literature search was conducted using PubMed and Cochrane Library to locate relevant articles in English that examined the effectiveness of calorie labeling on energy reduction in food selection and consumption from 1966 to 30 June 2014. Results Twelve RCTs were included, with most of them (nine studies) conducted in the US. Overall, all the studies evaluated the effectiveness of calorie labeling on energy in food selection, 4 RCTs involved evaluated the effectiveness of calorie labeling on energy in food consumption. Studies were categorized into groups of real, laboratory and simulated settings for comparisons. In total, eight out of twelve RCTs revealed a significant calorie reduction in food selection with energy labeling, with proportional calorie reduction ranging from 8.3% to 36.7%. While in evaluating the effectiveness of calorie labeling on food consumption, three out of the four RCTs showed a significant calorie reduction in the intervention group, with proportional energy reduction ranging from 6.2% to 11.4%. One RCT showed a significant increase in calorie consumption after the study meal. Six of the 12 studies had recruited normal weight participants, and they found mixed results in calorie reduction of food selection with energy labeling, while 4 RCTs recruited averagely overweight participants and found significant calorie reduction in food selection. This difference in effectiveness of calorie labeling among various weight status of participants suggested that this policy would be more effective in secondary prevention of obesity rather than primary prevention. There was more evidence showing that calorie labeling is effective on reducing calorie in food selection in consumption in this systematic review among studies reviewing calorie reduction in food selection and consumption at a short period of time. Conclusions Mandating calorie labeling on restaurant menus could possibly reduce the energy in food selection and consumption. A minimal reduction in calorie in food selection and consumption might possibly bring a large population benefit. However, more scientifically rigorous researches were called for a longer exposure period of time to evaluate its sustainability in altering people's eating behaviour. / published_or_final_version / Public Health / Master / Master of Public Health

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Grapes from Vitis rotundifolia ( Muscadine) are rich sources of different phenolic compounds, (e.g. ellagic acid, myricetin, quercetin, kaempferol, resveratrol, etc.) which are purported to provide health benefits, possibly as antioxidants. Anthocyanins, a pigmented subgroup of the flavonoid group, are responsible for intense pigmentation in the grapes. Maximizing anthocyanins in products is a priority for color, and preservation of potential health benefits. This research focused on measuring changes in the anthocyanins as wine is produced commercially from a single crop of Vitis rotundifolia var. Ison grapes. Samples were taken at points throughout the vintification process, and phenolics and anthocyanins were analyzed. In addition to examining characteristics from the pre-fermented must and finished wine, skins, juice, and press cake were extracted and analyzed to quantify the distribution and changes in the anthocyanins in various fractions during the vinification process. HPLC using a mixed mode C18 column with a diode array detector analysis to detect monomeric glycosylated and polymerized anthocyanins. Potassium metabisulfite bleaching was used to determine polymerized anthocyanins. The study was limited to one crop year from one vineyard which limited annual and spatial variability. Results identified six anthocyanins: cyanidin, malvidin, petunidin, peonidin, delphinidin, and pelargonidin dihexoses, Concentration of each anthocyanin increased with time, increasing extraction of pigments from the skins until the pressing step. No significant difference was found in anthocyanin concentrations over time when analyzed by HPLC after pressing; however, microplate analysis of total monomeric anthocyanins by pH differential did show a significant loss in anthocyanins during fermentation, contrasting with concentrations observed by HPLC. Observed declines varied significantly among the identified anthocyanin forms; however, total phenolic levels by Folin-Ciocalteu did not exhibit this decline. Significant levels of polymerized anthocyanins were not detected by either method. These data show, under the study conditions, that anthocyanin forms within Ison variety muscadine grapes are differently resistant to the enological process. Cyanidin and delphinidin forms were most affected, with higher rates of extraction and declines throughout the process. Petunidin and peonidin dihexose forms, showing similar trends, were less drastically affected, malvidin and pelargonidin forms displayed a non-trend, remaining at similar concentrations throughout processing This research focused on measuring changes in the anthocyanins as wine is produced in a commercial winery from a single crop of Vitis rotundifolia var. Ison grapes. Samples were taken at various points throughout the vintification process, and the phenolics and anthocyanins were analyzed. In addition to examining characteristics from the pre-fermented must and finished wine, skins, juice, and press cake were extracted and analyzed to quantify the distribution and changes in the anthocyanins in various fractions during the vinification process. HPLC using a mixed mode C18 column with a diode array detector analysis to detect monomeric glycosylated and polymerized anthocyanins. Potassium metabisulfite bleaching was also used to determine polymerized anthocyanins. The study was limited to one crop year from one vineyard which limited annual and spatial variability. Results identified six anthocyanins: cyanidin, malvidin, petunidin, peonidin, delphinidin, and pelargonidin dihexoses, Concentration of each wine-based anthocyanin increased with time increasing extraction of pigments from the skins until the pressing step. Refined cane sugar was added after pressing, that treatment was correlated with a sharp decline in wine must anthocyanin possibly due to low levels of sulfite in the sugar. After pressing and sugar addition there was no significant difference found in anthocyanin concentrations over time when analyzed by HPLC; however, microplate analysis of total monomeric anthocyanins by pH differential did show a significant loss in anthocyanins during fermentation, contrasting with the concentrations observed by HPLC. Observed declines varied significantly among the identified anthocyanin forms; however, total phenolic levels by Folin-Ciocalteu did not exhibit this same decline, and significant levels of polymerized anthocyanins were not detected by either potassium metabisulfite bleaching or HPLC methods. These data show that under the study conditions that the anthocyanin forms within the Ison variety of muscadine grapes are differently resistant to the enological process. Cyanidin and delphinidin dihexose forms were the most affected, with higher rates of extraction and declines throughout the process. Petunidin and peonidin dihexose forms, while showing similar trends, were less drastically affected, and malvidin and pelargonidin dihexose forms displayed a non-trend, remaining at similar concentrations throughout processing.

Hepatitis A virus (HAV) infection is the leading worldwide cause of acute viral hepatitis, and its outbreaks often occur from fecal contaminated shellfish. HAV is extremely stable in the environment and can survive 3~10 months in water. In addition, HAV can be bio-concentrated by shellfish by as much as 100 fold from fecal contaminated waters. Bacteriophage MS2 is used widely as a surrogate for HAV, and its presence has been proven to be a reliable indication of the presence of HAV. A rapid detection of viral contamination in water environments can prevent economic loss and can identify the source of contamination within a short time. However, the conventional methods for virus concentration and detection are often laborious, time consuming, and subject to clogging. Furthermore, most methods require a secondary concentration step to further reduce the final volume of samples. Hence the objective of this study was to develop a simple, rapid and inexpensive virus concentration method in aid of rapid detection. The use of granular activated carbon and zeolite were investigated. In the method, high levels of viruses (HAV or MS2) were inoculated into artificial seawater and concentrated by the adsorbents. The viruses were then eluted with protein denaturant and detected via real-time PCR (qPCR). While both adsorbents were more efficient in seawater than in fresh water, and were able to adsorb 6 logs of viruses from seawater, zeolite was able to adsorb ~99% of the viruses in less than 5 min at room temperature, and the entire concentration and detection can be done in approximately 2 h. Compared to existing methods, this method eliminated the need for a secondary concentration step, as well as the necessity to modify the pH or salinity of the seawater during concentration. The virus concentration method using activated carbon or zeolite could be a useful addition to the available methods for virus detection in seawater.