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Articles 1801 - 1830 of 5482
Full-Text Articles in Entire DC Network
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining, Cai Wen-Jing, Zheng Hui, Zheng Tao, Zeng Yi-Qiong, Li Wei-Zheng, Yang Yong
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining, Cai Wen-Jing, Zheng Hui, Zheng Tao, Zeng Yi-Qiong, Li Wei-Zheng, Yang Yong
Food and Machinery
To explore the regularity of medicine diet recipes for improving spleen deficiency in the dictionary of Chinese medicinal diet by using the Traditional Chinese Medicine Inheritance Support System (TCMISS) (V2.5). It is intended to provide a new way of thinking for developing new prescriptions for Chinese medicine health food-related to spleen deficiency, such as promoting digestion, enhancing immunity, anti-oxidation, relieving physical fatigue and improving sleep. The medicinal diet recipes for improving spleen deficiency in the Dictionary of Chinese Medicinal Diet were collected, and the TCMISS（V2.5）was used for frequency analysis, association rule analysis and entropy hierarchical cluster analysis. Result: A total …
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong
Food and Machinery
Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged …
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo
Food and Machinery
By studying the influence of various experimental conditions on the experimental results during the reaction of ferrocene and hydroperoxide, a method for detecting the peroxide value of vegetable oils has been established. The experimental results showed that the best experimental conditions were mixing 1 mL of oil sample with 1 mL of ferrocene standard solution, 0.1 mL formic acid was added, then add isopropanol to 5 mL, heating temperature was 60 ℃, heating time was 40 min, and detection wavelength was 310 nm. The standard curve of this method was y=0.175 2x+0.220 2 （R2=0.999 6）, the LOD was …
The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun
The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Data and information about Heart-Check mark were collected from the official website of the American Heart Association. The successful experience of Heart-Check mark was summarized in terms of the reasons, characteristics, comparison with relevant FOP labels, nutritional standards, certified foods and recipes, and implementation effects. And then some enlightenments were provided China's industry associations to start and improve the FOP labeling.
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying
Food and Machinery
“Nongda No.7” plum was used as the test material, and the changes of fruit quality and physiological and biochemical indexes under different storage conditions (-0.5 ℃ and 4 ℃) were analyzed to explore the effect of ice temperature storage on plum fruit storage and preservation effect. The biochemical indexes, aging degree and anti-oxidation ability of plum were explored during storage. Meanwhile, four types of delivery methods were adopted for the plums stored at ice temperature. By comparing the titratable acid, VC, flavonoids, and total phenol contents of plums after being shipped out of the warehouse, the nutrient components of plums …
Research Progress Of Bionic Chewing Device And Its Application In Food Texture Evaluation, Xie Gui-Lin, Zhao Qi, Guo Yi-Fei, Wang Chao, Mao Qian
Research Progress Of Bionic Chewing Device And Its Application In Food Texture Evaluation, Xie Gui-Lin, Zhao Qi, Guo Yi-Fei, Wang Chao, Mao Qian
Food and Machinery
Based on the domestic and abroad research status of the bionic chewing device, its theoretical simulation and application were summarized, and the development direction was also prospected.
Market Situation, Trend And Development Strategy Of Sports Nutrition Food, Xie Kai
Market Situation, Trend And Development Strategy Of Sports Nutrition Food, Xie Kai
Food and Machinery
The scale, segmentation, competition pattern and functional types of sports nutrition food market at home and abroad were analyzed. It was found that the sports nutrition food market is expanding from core users to new consumers such as young women, professionals and the elderly. As a result, differentiated development in form and service has become the mainstream, market competition, and diversified marketing channel development. The future development of sports nutrition food should further use Internet thinking to strengthen consumer operation, adhere to the development strategy of multi-dimensional combination and improve the industry standard of sports nutrition food.
Nutritional Risk And Management Measures Under Covid-19 Epidemic, Qiu Sheng
Nutritional Risk And Management Measures Under Covid-19 Epidemic, Qiu Sheng
Food and Machinery
From the perspective of nutrition, this paper mainly analyzed the nutritional risks faced by the post-epidemic era, proposed corresponding nutrition management measures for COVID-19 patients, revealed the importance of nutritional intervention in assisting the treatment of COVID-19, and put forward suggestions for the general public to achieve a reasonable nutritious diet.
Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat, Guo Yun-Kai, Yu Li-Gang, Yang Yu-Kun, Guo Cai-Xia, Li Mei-Ping
Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat, Guo Yun-Kai, Yu Li-Gang, Yang Yu-Kun, Guo Cai-Xia, Li Mei-Ping
Food and Machinery
In this study, color, cooking loss, water holding capacity, water-loss rate, pH value, amino acid and fatty acid composition of raw meat were investigated during storage （0, 1, 2, 4, 8 weeks） at -18 ℃. The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased, and water holding capacity of meat decreased with the increasing storage time （P<0.05）. The contents of lysine, alanine and cysteine increased with the increasing storage time. The amounts of saturated fatty acids increased obviously, while polyunsaturated fatty acids contents decreased with the increasing storage time. Therefore, although frozen storage is an ideal method for meat storage. However, the nutritive value of raw meat will change, leading to the decline of meat quality.
Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing, Zhang Peng-Hui, Zhou Hao-Yu, Nie Yuan-Yang, Li Bo
Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing, Zhang Peng-Hui, Zhou Hao-Yu, Nie Yuan-Yang, Li Bo
Food and Machinery
In this paper, the 3D printing characteristics of starch, hydrophilic colloid, meat and other food materials were reviewed. The effects of printing parameters such as printing temperature, printing speed, internal filling rate and printing nozzle diameter on 3D product quality were analyzed, so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials.
Application Of A Comprehensive Metabolomics Approach For The Selection Of Flaxseed Varieties With The Highest Nutritional And Medicinal Attributes, Mohamed A. Salem, Shahira M. Ezzat, Patrick Giavalsico, Essam Abdel Sattar, Nebal El Tanbouly
Application Of A Comprehensive Metabolomics Approach For The Selection Of Flaxseed Varieties With The Highest Nutritional And Medicinal Attributes, Mohamed A. Salem, Shahira M. Ezzat, Patrick Giavalsico, Essam Abdel Sattar, Nebal El Tanbouly
Journal of Food and Drug Analysis
Flaxseed is considered an indispensable generally recognized as safe (GRAS) source of polyphenolic lignans, poly-unsaturated fatty acids (PUFA), fibers as well as minerals and vitamins. The metabolite content of flaxseed reflects its nutritional and medicinal value. Therefore, the selection of flaxseed variety for food industry is dependent on its metabolome. A metabolomics approach based on liquid or gas chromatography coupled to mass spectrometry, has been applied to discriminate different flaxseed cultivars that are commercially available in Egypt. The available Sakha cultivars were subjected to a comprehensive metabolomics and lipidomics approach for investigation of their metabolomes. Our results showed that among …
Human Breast Milk-Based Nutritherapy: A Blueprint For Pediatric Healthcare, Pravin Shende, Bhakti Khanolkar
Human Breast Milk-Based Nutritherapy: A Blueprint For Pediatric Healthcare, Pravin Shende, Bhakti Khanolkar
Journal of Food and Drug Analysis
Human Breast Milk (HBM) is a storehouse of micronutrients, macronutrients, immune factors, microbiota and numerous other bioactive macromolecules. Fulfilment of optimum nutritional requirements of more than 240 million malnourished infants worldwide is possible via adequate amount (570-900 mL/d) of breast milk administration to infants in first few years of life. Technological advancements enable study of multiple components of HBM like stem cells, bioactive proteins, micro RNAs, immunoglobulins and epithelial cells to understand their role in enhancement of nutritional value of HBM. Furthermore, immunological and protective functions of HBM against various illnesses like diabetes, anemia, respiratory and cardiovascular abnormalities, otitis media …
Comparative Metabolites Profiling And Fingerprinting Via A Multiplex Approach Of Uv And Lc/Ms Of Coffee Seeds In The Middle East And In Relation To Their Antioxidant Effects, Enas Elhawary
Theses and Dissertations
Coffee is a worldwide beverage of increasing consumption owing to its unique flavor and several health benefits. The current research aimed at investigating multiple bioactive compounds in coffee belonging to the two major species of Coffea, including C. arabica and C. canephora or C. Robusta, either green or roasted, along with 15 commercial specimens collected from the Middle East. Two platforms were employed, including ultra-high-performance liquid chromatography coupled to mass spectrometry (UHPLC/MS) and UV for profiling and fingerprinting, respectively. Identification of the UPLC/MS dataset was aided by using the global natural product social molecular networking (GNPS). A total of 91 …
Improvement Of Gut Barrier Function By Potato Anthocyanins Is Dependent On Gut Microbiota, Shiyu Li, Lavanya Reddivari
Improvement Of Gut Barrier Function By Potato Anthocyanins Is Dependent On Gut Microbiota, Shiyu Li, Lavanya Reddivari
Department of Food Science Faculty Publications
Ulcerative colitis (UC) is characterized by chronic colonic inflammation, impaired barrier function and gut bacterial dysbiosis. Anthocyanin-containing potatoes have been shown to maintain the intestinal barrier function in colitic mice. However, the role of gut microbiota in the anti-colitic effects of anthocyanin- containing potatoes is not clear. This study evaluated the gut barrier protective efficacy of purple- and red-fleshed potatoes using a DSS- induced murine model of colitis with the intact and antibiotic-depleted microbiota.
Complexation With Polysaccharides Enhanced Polyphenol Gastrointestinal Stability And Activity, Wenyi Fu, Shiyu Li, Lavanya Reddivari
Complexation With Polysaccharides Enhanced Polyphenol Gastrointestinal Stability And Activity, Wenyi Fu, Shiyu Li, Lavanya Reddivari
Department of Food Science Faculty Publications
Fruits and vegetables contain dietary polyphenols and polysaccharides. Accumulating evidence suggests that polyphenol- containing whole foods are protective against inflammation-promoted chronic colonic diseases. However, isolated polyphenols are less stable and may not confer the same gastrointestinal health benefits as that of the whole food matrix. Therefore, we hypothesized that the complex- ation of anthocyanins, a class of polypheonols, with polysaccharides would enhance colonic concentration and stability of anthocyanins, and attenuate impaired barrier function.
Partial Removal Of Phenolics Coupled With Alkaline Ph Shift Improves Canola Protein Interfacial Properties And Emulsion In In Vitro Digestibility, Jiang Jiang, Yunqing Nie, Xuemei Sun, Youling L. Xiong
Partial Removal Of Phenolics Coupled With Alkaline Ph Shift Improves Canola Protein Interfacial Properties And Emulsion In In Vitro Digestibility, Jiang Jiang, Yunqing Nie, Xuemei Sun, Youling L. Xiong
Animal and Food Sciences Faculty Publications
The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared CPI was exposed to a pH12 shift to modify the protein structure. Dephenoled CPI had a light color when compared with an intense dark color for the control CPI. Up to 53% of phenolics were removed from the CPI after the extraction with 70% ethanol. Dephenoled CPI showed a partially unfolded structure and increased surface hydrophobicity …
Insects As A Sustainable Food Ingredient – Utilization Of Carrot Pomace, Identification Of Early Adopters, And Evaluation Of Mealworm Acceptability, Dominic Rovai
Master's Theses
Insects have been proposed as a sustainable alternative to livestock to help feed the growing population. Edible insects such as mealworms require less land and resources and can utilize food by-products to grow. While insects are consumed by over 2 billion people worldwide, they are not widely accepted in developed countries like the United States because of their unfamiliarity and the perception of disgust associated with entomophagy. The objectives of this research are to 1) grow mealworms using carrot pomace and determine an optimum diet for growth and nutritional composition, 2) identify and classify early adopters of insects, and propose …
Implementation Of Childhood Obesity Prevention And Control Policies In The United States And Latin America: Lessons For Cross-Border Research And Practice, Rafael Perez-Escamilla, Mireya Vilar-Compte, Elizabeth Rhodes, Olga L. Sarmiento, Camila Corvalan, Rachel Sturke, Susan Vorkoper
Implementation Of Childhood Obesity Prevention And Control Policies In The United States And Latin America: Lessons For Cross-Border Research And Practice, Rafael Perez-Escamilla, Mireya Vilar-Compte, Elizabeth Rhodes, Olga L. Sarmiento, Camila Corvalan, Rachel Sturke, Susan Vorkoper
Department of Public Health Scholarship and Creative Works
Progress has been made in the development and widespread implementation of effective interventions to address childhood obesity, yet important challenges remain. To understand how the United States and Latin American countries achieved success in implementing obesity policies and programs (PAPs) and identify improvement opportunities using implementation science principles. We identified three comparative case studies: (1) front-of-food package labeling (Mexico and Chile); (2) Open Streets/play streets (Colombia and the United States); and (3) the Baby-Friendly Hospital Initiative (Brazil and the United States). Information from multiple sources (e.g., scientific and gray literature and key informant interviews) was synthesized to describe barriers, facilitators, …
Insects As A Source Of Phenolic Compounds And Potential Health Benefits, M C. Nino, Lavanya Reddivari, C Osorio, I Kaplan, A M. Liceaga
Insects As A Source Of Phenolic Compounds And Potential Health Benefits, M C. Nino, Lavanya Reddivari, C Osorio, I Kaplan, A M. Liceaga
Department of Food Science Faculty Publications
The use of insects in traditional medicine and unveiling the chemical structure of the bright pigments in butterfly wings led to the discovery of bioactive phenolic compounds in the insect bodies. These metabolites have been found not only due to the insect absorption and metabolisation of the plant-derived phenolic present in their diet, but also from the ability of insects to synthesise phenolic compounds de novo through the sclerotisation process. Plant phenolics are secondary metabolites involved in the protection of tissues against UV radiation, herbivores, and pathogens, as well as pigmentation of fruits and flowers. These bioactive compounds exhibit antioxidant, …
Peanut Allergen Reaction Thresholds During Controlled Food Challenges In 2 Canadian Randomized Studies (Canada-Arm1 And Pisces), Derek K. Chu, Joseph L. Baumert, Steve L. Taylor, Julie A. Nordlee, Tina Nham, Jonathan Bramson, Sébastien La Vieille, Michael A. Abbott, Paul Spill, Andrea Marrin, Manel Jordana, Susan Waserman
Peanut Allergen Reaction Thresholds During Controlled Food Challenges In 2 Canadian Randomized Studies (Canada-Arm1 And Pisces), Derek K. Chu, Joseph L. Baumert, Steve L. Taylor, Julie A. Nordlee, Tina Nham, Jonathan Bramson, Sébastien La Vieille, Michael A. Abbott, Paul Spill, Andrea Marrin, Manel Jordana, Susan Waserman
Department of Food Science and Technology: Faculty Publications
In 2 randomized studies addressing peanut allergy (Canada-Food Allergy Risk Management 1 [NCT01812798] and Peanut Immunotherapy Starting in Canada, Evaluation and DiScovery [NCT0 1601522]), we quantified peanut allergen thresholds to food challenge using Bayesian stacked model averaging to inform policy and clinical practice. About 50% of patients tolerated more than 70 mg (~ ¼ peanut).
Overview Of The Microbiome Among Nurses Study (Micro-N) As An Example Of Prospective Characterization Of The Microbiome Within Cohort Studies, Christine Everett, Chengchen Li, Jeremy E. Wilkinson, Long H. Nguyen, Lauren J. Mciver, Kerry Ivey, Jacques Izard, Natalia Palacios, A. Heather Eliassen, Walter C. Willett, Alberto Ascherio, Qi Sun, Shelley S. Tworoger, Andrew T. Chan, Wendy S. Garrett, Curtis Huttenhower, Eric B. Rimm, Mingyang Song
Overview Of The Microbiome Among Nurses Study (Micro-N) As An Example Of Prospective Characterization Of The Microbiome Within Cohort Studies, Christine Everett, Chengchen Li, Jeremy E. Wilkinson, Long H. Nguyen, Lauren J. Mciver, Kerry Ivey, Jacques Izard, Natalia Palacios, A. Heather Eliassen, Walter C. Willett, Alberto Ascherio, Qi Sun, Shelley S. Tworoger, Andrew T. Chan, Wendy S. Garrett, Curtis Huttenhower, Eric B. Rimm, Mingyang Song
Department of Food Science and Technology: Faculty Publications
A lack of prospective studies has been a major barrier for assessing the role of the microbiome in human health and disease on a population-wide scale. To address this significant knowledge gap, we have launched a large-scale collection targeting fecal and oral microbiome specimens from 20,000 women within the Nurses’ Health Study II cohort (the Microbiome Among Nurses study, or Micro-N). Leveraging the rich epidemiologic data that have been repeatedly collected from this cohort since 1989; the established biorepository of archived blood, urine, buccal cell, and tumor tissue specimens; the available genetic and biomarker data; the cohort’s ongoing follow-up; and …
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating, Eric Jason Ohata
Development Of A Portable Low-Moisture Food Pasteurization Device Using Rf Heating, Eric Jason Ohata
Master's Theses
Bacterial presence in low-moisture foods such as flour, cereals, baby formula, and spices, have become a concern due to sanitizing challenges. The food industry currently focuses on wet food sanitation as opposed to low-moisture foods because of bacteria’s inability to reproduce in low water activity media. Traditionally, food processing RF heating pasteurizes in mass quantities while an equivalent consumer device does not exist the market today. A consumer product would help eliminate food waste by providing an easy way to sanitize food and extend shelf life. The Portable Food Pasteurization (PFP) project is an interdisciplinary project involving the Electrical Engineering, …
In Vitro Fecal Fermentation Patterns Of Arabinoxylan From Rice Bran On Fecal Microbiota From Normal-Weight And Overweight/Obese Subjects, Inah Gu, Wing Shun Lam, Daya Marasini, Cindi Brownmiller, Brett J. Savary, Jung Ae Lee, Franck Carbonero, Sun-Ok Lee
In Vitro Fecal Fermentation Patterns Of Arabinoxylan From Rice Bran On Fecal Microbiota From Normal-Weight And Overweight/Obese Subjects, Inah Gu, Wing Shun Lam, Daya Marasini, Cindi Brownmiller, Brett J. Savary, Jung Ae Lee, Franck Carbonero, Sun-Ok Lee
Food Science Faculty Publications and Presentations
Arabinoxylan (AX) is a structural polysaccharide found in wheat, rice and other cereal grains. Diets high in AX-containing fiber may promote gut health in obesity through prebiotic function. Thus, the impact of soluble AX isolated from rice bran fiber on human gut microbiota phylogenetic composition and short-chain fatty acid (SCFA) production patterns from normal-weight and overweight/obese subjects was investigated through in vitro fecal fermentation. Results showed that rice bran arabinoxylan modified the microbiota in fecal samples from both weight classes compared to control, significantly increasing Collinsella, Blautia and Bifidobacterium, and decreasing Sutterella, Bilophila and Parabacteroides. Rice …
Solanum Jamesii As A Food Crop: History And Current Status Of A Unique Potato, David Kinder, John Bamberg, Lisbeth Louderback, Bruce Pavlik, Alfonso Del Rio
Solanum Jamesii As A Food Crop: History And Current Status Of A Unique Potato, David Kinder, John Bamberg, Lisbeth Louderback, Bruce Pavlik, Alfonso Del Rio
Pharmacy Faculty Scholarship
Solanum jamesii is a wild potato found in the US southwest. There is ample evidence that this potato was used by ancestral Puebloans as a food source, where some researchers think it was used as a starvation food while others consider it to be regular food source. Currently this potato is being grown by Native Americans, notably the Navajo, as a specialty food as well as a food crop. There are several attributes to this potato that make it especially suitable for development as our climate changes and food needs become more demanding, including its drought tolerance and ability to …
The Application Practice Of Nutri-Score Labeling And Its Enlightenment To China, Huang Ze-Ying, Huang Bei-Xun
The Application Practice Of Nutri-Score Labeling And Its Enlightenment To China, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Nutri-score labeling's promotion, implementation effect, algorithm, comparison with related FOP labels were elaborated, and then our study summarized application practice, and put forward the enlightenment for implementation of the FOP labeling in China.
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone, Ma Ke, Wu Zhen-Zhen, Yang Xue-Peng
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone, Ma Ke, Wu Zhen-Zhen, Yang Xue-Peng
Food and Machinery
The changes were discussed in the scavenging rate of ABTS free radicals of reduced pyrroloquinoline quinone (PQQH2) under different mass concentrations and different reaction time conditions. The primary and secondary reaction kinetic models were established. With conventional antioxidant vitamin C as a control, the scavenging performance of PQQH2 on ABTS free radicals was studied. Results: The higher of the concentration of PQQH2 and the longer the time were, the higher of the scavenging rate of ABTS free radicals was. After 25 minutes of reaction, the scavenging rate of 70 mg/L PQQH2 could reach more than …
The Study And Practice On The Standardized Methods For Rice Bran Oil Safety And Production, Wu Xiao-Juan, Wu Wei
The Study And Practice On The Standardized Methods For Rice Bran Oil Safety And Production, Wu Xiao-Juan, Wu Wei
Food and Machinery
According to national, local and industry standards, the entire chain of rice bran oil production was analyzed and the critical control points, main detection indicators and risk assessment systems were determined. The safety and production controlling method of rice bran oil was established in accordance with the actual situation of the enterprise. The results indicated that the establishment and application of this method could reduce the acid value, peroxide value and plasticizer content of rice bran oil products, and increase their oryzanol and phytosterol content. The oryzanol content of 36 kinds of rice bran oil products produced in 2020 was …
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Food and Machinery
To satisfy the demand for batch cutting and processing of bowl shaped jellyfish, a slender jellyfish cutting automatic cutting blade was designed for bowl shaped jellyfish. The curvature and deflection of the blade were numerically simulated using the Frenet-serret frame formula combined with the shape of the jellyfish skin, and the blade trajectory was obtained as a spatially non-isometric spiral. Two special cutting blades for bowl shaped jellyfish were designed by using heat-treated 440C stainless steel as the material for the blades, taking into account the actual working environment. The mechanical properties of the two blades were analyzed and the …
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Cowpea was fermented by kefir grains. The sensory score and total acid content were used as evaluation indicators. Single factor test and orthogonal test were used to optimize the fermentation process. And the changes of flavor substances before and after fermentation were analyzed by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry （GC-MS）. The results showed that the best fermentation process conditions of cowpea by kefir grains were as follows: salt concentration 4%, kefir grains inoculation amount 1.5%, fermentation temperature 25 ℃, fermentation time 4 d. Under these conditions, the sensory score was 87 points, and the total acid …
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua
Food and Machinery
Pumpkin powder and wheat flour were used to analyze the farinographic properties, gelatinization characteristics, crystal form and crystallinity of dough, water distribution and rheological characteristics of wheat powder by measuring different addition levels of pumpkin powder. The results showed that the stability time, tolerance index, bandwidth and gelatinization characteristics of the dough were significantly decreased with the increasing of the pumpkin powder content （P<0.01）. The storage modulus and loss modulus first decreased and then increased, while the dough elasticity first increased and then decreased.The content of weakly bound water increased gradually. When the addition amounted to 15%, the crystallinity of starch in dough reached the maximum of 23.9%. In summary, appropriate addition of pumpkin powder could reduce gluten protein concentration, inhibit starch gelatinization characteristics, and improve dough elasticity, thereby could improve farinographic properties and quality characteristics.