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Helping Your Children Love Vegetables, Carrie Durward, Chelsea Feller

All Current Publications

This fact sheet gives tips on how to get children to eat more vegetables.

Effect Of Organic, Inorganic Fertilizers And Plant Spacing On The Growth And Yield Of Cabbage, Md Ashraful Islam, Golam Ferdous, Ayasha Akter, Md Mokter Hossain, Dilip Nandwani

Agricultural and Environmental Sciences Faculty Research

The impact of chemical farming and the negative consequences on the environment and human health in Bangladesh are on the rise. Organic farming is gaining attention and increasing globally because it is eco-friendly, safe and has benefits for human health. A field study was conducted at the horticulture farm of Bangladesh Agricultural University (BAU), Mymensingh, to evaluate the growth and yield performance of cabbage cv. Atlas—70 using organic and inorganic fertilizers in various plant spacing arrangements. Two factor experiments were conducted on plant spacings of 60 cm × 40 cm (S1), 60 cm × 50 cm (S2) and 60 cm …

Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology, Jie Dengfei, Yang Jie, Peng Yaxi, Lian Yuxiang, Zhang Deng

Food and Machinery

Hyperspectral techniques were used to study the sugar content of different parts of citrus, and the sugar content detection models with hyperspectral information of calyx, stem and equator part were established respectively. The results showed that the model established by calyx was better than that of stem and equator. The detection models of partial least squares regression (PLSR), principal component regression (PCR), and stepwise multivariate linear regression (SMLR) were established respectively, and the results of these three models were close. The PLSR model was found to the best among them, after Norris derivative pretreatment methods were applied, the prediction correlation …

Determination Of Organic Selenium In Food By Inductively Coupled Plasma Mass Spectrometry, Gong Liang, Xiong Jun, Yu Yigang

Food and Machinery

A method was established to direct determination of organic selenium in food. The organic selenium was extracted by adding cyclohexane in aqueous solution with pH value of 7.0, and the content of organic selenium was determined by inductively coupled plasma mass spectrometry after microwave digestion. In the best test conditions, the limit of detection and quantification were 0.45 μg/kg and 1.5 μg/kg, respectively. The recoveries ranged from 93.5% to 103.0%. The method has many advantages such as simple operation, high precision, wide linear range and so on, and can be used for accurate determination of selenium in food. So it …

Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan

Food and Machinery

The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L^* value of color in three groups treated with Sous …

Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong

Food and Machinery

Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH₄)₂SO₄, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH₄)₂SO₄ were added. It was found that the best extraction conditions were 30%(w/w) …

Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.

Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui

Food and Machinery

Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …

Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang

Food and Machinery

In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …

Agronomic And Economic Implications Of Cover Crop Inclusion Within Varying Nitrogen Management Strategies In Central Illinois, Richard T. Roth

Theses and Dissertations

This thesis contains a comprehensive analysis of research investigating the impacts of nitrogen application timing and cover crops on the biomass production, nitrogen uptake, and cash crop grain yield in subsequent cash crops. Also contained within this thesis is a cost benefit analysis for the implementation of cover crops within varying nitrogen management systems, which assigns value to the environmental benefits of cover crops and determines their potential to recover the implementation costs associated with cover crops.

Effect Of Organic And Inorganic Fertilizers On Soil Properties And The Growth, Yield And Quality Of Tomato In Mymensingh, Bangladesh, M. Ashraful Islam, Sumiya Islam, Ayasha Akter, Md Habibur Rahman, Dilip Nandwani

Agricultural and Environmental Sciences Faculty Research

Field trials were conducted on tomato for yield and quality of fruits using different types of organic and inorganic fertilizers at the horticulture farm of Bangladesh Agricultural University (BAU), Mymensingh. Fertilizer treatments were tested on two varieties of tomato ca. Roma VF and BARI 15. The fertilization treatments were T1, vermicompost (12 t/ha); T2, compost (10 t/ha); T3, integrated plant nutrient system (IPNS) or mixed fertilizers (organic 2/3 part and inorganic 1/3 part); T4, inorganic fertilizers; and a control (T5). Results showed growth and yield (20.8 t/ha) in tomato were higher in the IPNS treatment. A higher number of fruits …

Effect Of Wet Brewer's Grain Inclusion On The Growth Performance, Carcass Performance, And Meat Quality Of Finishing Cattle, Riley T. Parmenter

Theses and Dissertations

The objective of this study was to determine the effects of Wet Brewer’s Grains (WBG) on the growth performance, carcass performance, and meat quality of finishing cattle. Twenty-four (n=24; 12 heifers – 303kg, 12 steers – 346kg) calves of Simmental-Angus genetics were utilized. Calves were paired by sex, blocked by BW within sex in a 2 x 2 factorial arrangement with three replications per treatment, and fed for 140d. Control diets were a conventional corn silage – shelled corn finishing-diet. Experimental diets modeled the control diet with the inclusion of WBG on a thirty-percent DM basis. Cattle were visually appraised …

Nebline, March 2017

NEBLINE Newsletter Archive from Nebraska Extension in Lancaster County

Feature: Extension’s Agricultural Apps Put Management Tools in Producers’ Hands

Food & Health

Farm & Acreage

Pests & Wildlife

Horticulture

Early Childhood

4-H & Youth

and other extension news and events

Proceedings Of The 44th Annual Meeting, Southern Soybean Disease Workers (March 8-9, 2017, Pensacola Beach, Florida), Terry Spurlock, Trey Price, Heather M. Kelly, Danise Beadle, Patricia Bollich, Tom Allen

Southern Soybean Disease Workers: Conference Proceedings

Contents

Agenda for March 8-9, 2017

Contributed papers

Soybean cyst nematode: current status, challenges and opportunities. G Tylka and K Bissonnette

Updates of the 2nd SCN (Soybean Cyst Nematode) Coalition. Albert Tenuta

Developing management zones for nematodes in soybean. C Overstreet, EC McGawley, DM Xavier-Mis, and M Kularathna

Microbial communities associated with long-term tillage and fertilizer management practices. AY Srour, J Hackman, RL Cook, JP Bond, and AM Fakhoury

Microbial profile of SDS-suppressive soils in soybean fields. AY Srour, LFS Leonardo, DK Malvick, JP Bond, and AM Fakhoury

Understanding the phytobiome; using strip trials and spatial analysis to determine concomitant …

The Lx Report Of The Bean Improvement Cooperative No. 60, March 2017.

United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications

CONTENTS

LX Annual Report of the Bean Improvement Cooperative xi

BIC Coordinating Committee Membership - 1957 to 2017 . xii

BIC Meritorious Service and Distinguished Achievement Award Recipients - 1957 to 2015 xiii

BIC Awards Nomination Request for 2017 xvi

BIC/NAPIA Meeting in 2017 . xix

In Memory of Guillermo E. Galvez-Enriquez xx

RESEARCH PAPERS FOR 2017

OPTIMIZING SPORULATION OF Pseudocercospora griseola IN VITRO • Paula F. de Pádua1, Rafael Pereira1, Luanna B. W. Gomes1 and Elaine A. de Souza1* 1

FINE MAPPING THE BROAD SPECTRUM ANTHRACNOSE RESISTANCE GENE IN AMENDOIM CAVALO 3 • Gilio, T.A.S.1, Oscar P. Hurtado-Gonzales2, Giseli …

The Synergistic Antioxidant Effect And Structure-Activity Relationship Of Six Flavonoids, Xiao Xingning, Xu Wenhui, Zuo Dan, Liao Xia, Ming Jian

Food and Machinery

In this study, the ABTS free radicals scavenging activity was as an indicator, the Chou-Talalay method was used to investigate the synergistic antioxidant effect and structure activity relationship of six kinds of small molecules with different structures. The results showed that the ABTS free radicals scavenging activity of the six kinds of flavonoids was in following order, i.e., 5,6,7-trihydroxy flavone > 6-hydroxyl flavone > 3,7-dihydroxy flavone > 5-hydroxy flavone > 3-hydroxy flavone > 7-hydroxyl flavone > ascorbic acid. Among them, 5,6,7-trihydroxy flavone, 6-hydroxy flavone and 3,7-dihydroxy flavone oxidation effect significantly, under different concentration and two flavonoid compounds on ABTS free radicals scavenging activity of the combined …

Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu

Food and Machinery

The effects of germination on total phenolics and β-glucan in barley were studied by single factor and Orthogonal experiment, and the Optimum process parameters of barley germination were obtained. The results showed that the optimum technological conditions were as follows, i.e. The seed were germinated at 30 ℃ for 2 days using the pH 7.0 solution. Under this condition, 1.13 mg/g of total phenol and 2.31% of β-Glucan were obtained. On the basis of the best germination process, the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied. The results showed that …

Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo

Food and Machinery

In order to increasing the drying speed, quality and energy consumption in the for Eurotus eryngii drying, the effects were studied, of from the hot-air temperature, hot-air time and vacuum freeze-drying time,on drying rate, sense judgment, rehydration ratio and Amino acids by using the Box-Behnken optimal design. Based on the experimental data, the response surface methodology was employed for the muli-variable experiments and the regression model was established. The optimal parameters were obtained as follows: hot air drying temperature 50 ℃, hot air drying time is 60 min, and the vacuum freeze-drying time is 10 h. The combined drying method …

Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui

Food and Machinery

The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …

Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing

Food and Machinery

To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …

Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping

Food and Machinery

Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …

Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente

Center for Plant Science Innovation: Faculty Publications

Soya bean (Glycine max (L.) Merr.) is sought after for both its oil and protein components. Genetic approaches to add value to either component are ongoing efforts in soya bean breeding and molecular biology programmes. The former is the primary vegetable oil consumed in the world. Hence, its primary usage is in direct human consumption. As a means to increase its utility in feed applications, thereby expanding the market of soya bean coproducts, we investigated the simultaneous displacement of marine ingredients in aquafeeds with soya bean-based protein and a high Omega-3 fatty acid soya bean oil, enriched with alpha-linolenic …

Nebline, February 2017

NEBLINE Newsletter Archive from Nebraska Extension in Lancaster County

Feature: 3rd Graders Learn About Life Cycle By Hatching Eggs in Classrooms

Food & Health

Farm & Acreage

Pests & Wildlife

Horticulture

Early Childhood

4-H & Youth

and other extension news and events

Grape Vine Management, Tiffany Maughan, Mike Pace, Brent Black

All Current Publications

This fact sheet introduces grape planting and management. It includes plants, site selection, soil, site preparation, planting and spacing, irrigation, fertilization, training and trellising, cluster thinning, propagation, problems, insects and diseases, and harvest, storage and use.

The Application Of Phosphate In Wheat Based Products, Wang Li, Chen Min, Zhao Junfeng, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

Phosphate is a kind of food additive, which can improve the quality of food. It is widely used in all fields of food industry and plays an important role in the production of wheat based products. In this paper, the basic characteristics of phosphate were introduced, and the application and mechanism of phosphates in flour products were also summarized. Furthermore, the problems of its application and the corresponding suggestions were proposed.

Present Situation, Problems And Countermeasures Of Agricultural Scientific And Technological Innovation In China, Hu Yi, Chen Fang, Yi Jianyong, Zhang Zhenghe, Wang Jing, Mo Yingjie

Food and Machinery

The present situation of agricultural science and technology innovation activities in China were expounded in this paper, and the characteristics of various innovation subjects, especially based on the universities was pointed out. Simultaneously, the current problems of agricultural technology innovation system were also analyzed, including the lack of innovation capability and financial support, the difficulty of technology promotion and transformation, and the imperfect of service platform. Finally, some practical and feasible policy were proposed in order to improve the agricultural technology innovation system. We suggested that government should support the technology innovation in agricultural enterprises and improve the evaluation mechanism …

Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min

Food and Machinery

Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate (STP). The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test, for the reaction pH 7.5, the amount of STP 4%, the reaction temperature 40 ℃, and the reaction time 4 h. Under the optimal conditions, the degree of phosphoryl-ation reached 50.96 mg/g. The low-field nuclear magnetic resonance (LF-NMR) was used to observe the binding of proteins to water during the process. The results showed that the solubility, water - holding capacity, foaming property and emulsifying property of egg albumin …

Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation, Yan Yanying, Wang Tingting, Fu Xizhe, Wei Chenxi, Fan Xuehui, Zhang Qingan

Food and Machinery

Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of …

Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong

Food and Machinery

The aim of this current study was to, under the premise of the best sensory quality, assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs (Eriocheir sinensis). Based on the sensory evaluation of Taihu crabs, the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process, firstly. Under the steam condition with the best sensory quality, the nutritional quality i.e. basic nutritional components, vitamins, amino acids, fatty acids and functional components, subsequently were analyzed and assessed. The results showed that their weight loss rates increased …

Extraction And Antioxidant Activity In Vitro Of Flavonoids In Cold Pressed Cake Of Zanthoxylum Armatum Dc. Prodr., Wang Chunxia, Pu Biao, Jiang Yan, Fu Benning

Food and Machinery

Response surface methodology was used to optimize the microwave- assisted extraction of flavonoids from cold pressed cake in Zanthoxylum armatum DC. Prodr， and the antioxidant activity in vitro of flavonoids were analyzed. The results showed that the optimum extraction process of flavonoids were： microwave power 506 W, microwave treatment time 256 seconds, ethanol concentration 75%, ratio of liquid to material 501. Under this condition, extraction ratio of flavonoids was 0.40%±0.04% ( in terms of rutin). The reducing power, the hydroxyl free radicals, DPPH free radicals, scavenging capacity of flavonoid extracts were increased gradually with the increasing of the mass concentration, …