Research Projects for 2007
ME00357-07 Calder, B.
Improving the Post-harvest Quality of Fresh-cut and Processed Maine
Enzymatic browning is a well-documented issue that negatively affects the fruit and vegetable industry. An estimated 50% of fruit is ruined from enzymatic browning losses, and is one of the most damaging enzymes to fresh produce quality. The purpose of this study will be to develop a new dip application to benefit the potato industry by increasing the post-harvest quality of fresh-cut and processed Maine potatoes.
ME08550-07 White, A.
Promoting healthful eating to prevent excessive weight gain in young
Risks of cardiovascular disease, hypertension, and type 2 diabetes are exacerbated by excessive weight gain. Development of specific strategies is needed to promote healthful eating among young adults, an age group with high risk of weight gain and unique interests in diet/health issues. To date, few interventions have been designed for obesity prevention among young adults. The aim of this project is to develop an obesity prevention intervention using community-based participatory research that integrates research, extension, and communities of young adults.
ME08552-02 Camire, M.
Healthy Foods: Development and Evaluation
A. Many Americans consume processed foods that contain inadequate amounts of health protectant chemicals. B. Native Americans face higher risks for many diseases related to eating habits. A. This project will develop palatable foods with enhanced levels of chemicals that maintain health. B. This project will measure the genetic taste patterns of Native Americans in Maine to improve nutrition education, and thus eating habits that can prevent disease onset.
ME08553-03 Klimis-Zacas, D.
Manganese, arterial functional properties and metabolism as related to cardiovascular disease
Mangense nutrition may be less than optimal in the U.S. population. Past studies reveal that manganese may play a role in the process of Cardiovascular Disease. This project examines the role that manganese may play on the biomechanical,structural and metabolic properties of arteries and its relation to Cardiovascular Disease.
ME08555-07 Bushway, R.
Development and Modification of Analytical Methods for Monitoring Organic Chemicals in Food, Water and Environmental Matrices
There remains a need for more efficient, more sensitive and less expensive methods for the analysis of both beneficial and toxic chemicals in our food and water. The purpose of this project is to improve existing methods as well as develop new techniques for food, water and environmental analysis.
ME08556-03 Skonberg, D.
Adding Value to Seafood By-products
Each year, the lobster, shrimp, and crab fisheries in Maine produce millions of pounds of post-processing discards that are usually dumped in the ocean or sent to landfills. These discards include whole legs and shells with adhering meat that is not cost-effective for the processors to remove. The purpose of this study is to develop value-added uses for minced meat and other products that can be extracted from crab and lobster processing by-products.
ME08559-05 Cook, R.
Improving plant food (fruit, vegetable and whole grain) availability and intake in older adults
Fruit, vegetables and whole grains contain numerous bioactive compounds that are involved in reducing oxidative damage in tissues, improving gastrointestinal function, and other physiological processes, but are consumed at low levels among older adults. Considerable integrated research needs to be conducted in order to improve fruit, vegetable and whole grain intake to reduce diet-related disability, obesity and chronic disease rates among rapidly growing numbers of older Americans.
ME08561 Camire, M.
Nutrient Bioavailability-Phytonutrients and Beyond
Very little is known about the role of many foods compounds in human health. This project studies the absorption, distribution, metabolism, and excretion (ADME)of non-nutrients compounds in foods and botanical products in order to advise consumers about consumption of these products for better
ME08562-05 Wu, C.
Rapid Methods and Applications of Natural Ingredients for Food Safety and Security
Food safety and pathogen control have become a central concern in modern food science due to outbreaks of foodborne infections/ intoxications and potential of bioterrorism attacks. Foodborne illnesses account for billions of dollars of economic losses annually. Since safety of the public food supply is a major concern, this research will focus on destruction, detection and control of foodborne pathogens in foods to monitor food safety and security from farm to fork.
