Digital Commons Network^™

Studies On Screening Of High-Yield Phytase-Producing Lactic Acid Bacteria And Its Low-Phytate Nutritional Breads Through Black Bean Sourdough Fermentation, Cao Wei-Chao, Luo Kun, Cheng Xin, Chen Cheng, Zheng Jian-Xian, Huang Wei-Ning, Li Ning, Filip Arnaut, Zhou Li-Yuan

Food and Machinery

In this study, a strain of lactic acid bacteria (LAB) L-19 with high phytase activity selected from spontaneous fermentation black bean substrate was used as starter to prepare black bean sourdough. The fermentation process of black bean sourdough was optimized by response surface design. The growth of LAB and acidity of the sourdough were investigated in the work, and the molecular weight distribution of peptides and the degradation ratio of anti-nutritional factors (ANF) were analyzed during sourdough fermentation. Meanwhile, the baking characteristics of black bean sourdough bread were evaluated. The results showed that LAB L-19 with phytase-producing capacity was identified …

Volatile Compounds In Algae And Their Extraction Methods, Liu Lu-Lu, Wang Bao-Bei

Food and Machinery

The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.

Coccidia Vaccine Challenge And Exogenous Enzyme Supplementation In Broiler Chicken 1. Effect On Digesta Viscosity, Diet Energy Utilization, And Apparent Metabolizable Energy Value Of Wheat, Andrew E. Dunaway, Sunday A. Adedokun

Animal and Food Sciences Faculty Publications

This study examined the effect of exogenous mixed-enzyme supplementation (xylanase, β-glucanase, and pectinase) to a corn-SBM (CS) and a wheat-CS-based (WCS) diet in birds challenged with coccidia vaccine (Coccivac B-52™). The WCS-based diet was produced by replacing 30% of the energy-yielding portions of the CS-based diet with wheat. On day 14, 448 (n = 7) Cobb by-product breeder male broilers were assigned to a 2 (diet types) × 2 (with or without enzyme supplementation) × 2 (0 or 20 × coccidia vaccine challenge; CVC) factorial arrangement of treatments in a completely randomized design for the determination of the apparent …

Effects Of Γ-Polyglutamic Acid On Baking Properties Of Whole Wheat Frozen Dough, Wang Jia-Bao, He Song, Su Zi-Liang, Huang Mei-Feng, Yang Di, Yu Han, Huang Fu-Qiang, He Hong-Yan

Food and Machinery

The water holding capacity and anti-freezing activity of whole wheat frozen dough with the addition of γ-polyglutamic acid (γ-PGA) were studied by the water holding capacity of whole wheat flour and the survival ratio of yeast. The effect of γ-PGA on the baking quality of whole wheat frozen dough was studied by specific volume and texture of bread. The results showed that the addition of γ-PGA could improve the yeast survival ratio and fermentation height of whole wheat frozen dough, increase the specific volume and reduce the hardness of whole wheat bread. In addition, γ-PGA promoted the formation of large …

Research Of The Extraction Process And Stock Of Phenolic Compounds Of Localized Wine-Technical Red And White Varieties Of Grapes, Abdullayev Umid

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. …

Effect Of The Use Of Activated Water On The Rheological Properties Of Milled Flour In The Preparation Of Local Wheat Grains Grown In Arid Climates For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Saparov Bekhruz, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz …

The Effects Of Veganism On Endurance Running Performance, Wesley Toh, Kristle Ann Garcia, Ishwin Mann, Saw Caesar Htoo, Nor Natasha Amir

Introduction to Research Methods RSCH 202

With the growing interest in veganism and its potential health benefits to athletes, it is imperative to consider whether dietary practices could influence athletic performance. The purpose of this research is to find out whether veganism leads to a better performance in endurance runners. We also examine recent studies that attempt to highlight the positive and negative impacts of veganism on athletes’ health. This study adopts a similar framework to the Nutritional and Running High Mileage (NURMI) study, which aims to investigate the relationship between different diet types and running performance. 200 volunteers in Singapore will participate in a cross-sectional …

Ndikimi I Proceseve Termike Nё Produktin Pёrfudimtar Tё Lёngut Tё Mollёs, Arlinda Kqiku

Theses and Dissertations

Cilësia e produktit dhe shqetësimi i sigurisë së ushqimit ka promovuar zhvillimin e metodave të ndryshme të përpunimit termik ku aktivitetet biologjike dhe kimike duhet të vihen nën kontroll dhe kjo zakonisht sigurohet nga përpunimi tradicional termik për të prodhuar lëng perfudimtar të mollës. Sidoqoftë, lartësia e temperaturës së aplikuar ka një ndikim negativ në parametrat e rëndësishëm të cilat janë: ngjyra e ushqimit, vlera ushqyese, karakteristikat ndijore dhe aroma. Prandaj, ky studim ka për qëllim, angazhimin në përpjekjen për të marrë parametrat e cilësisë dhe vlerat ushqyese të produktit të lëngut të mollës me më pak devijim. Për këtë …

Food Insecurity Measurement And Prevalence Estimates During The Covid-19 Pandemic In A Repeated Cross-Sectional Survey In Mexico, Pablo Gaitán-Rossi, Mireya Vilar-Compte, Graciela Teruel, Rafael Pérez-Escamilla

Department of Public Health Scholarship and Creative Works

Objective: To validate the telephone modality of the Latin American and Caribbean Food Security Scale (ELCSA) included in three waves of a phone survey to estimate the monthly household food insecurity prevalence during the COVID-19 pandemic in Mexico. Design: We examined the reliability and internal validity of the ELCSA scale in three repeated waves of cross-sectional surveys with Rasch models. We estimated the monthly prevalence of food insecurity in the general population and in households with and without children and compared them with a national 2018 survey. We tested concurrent validity by testing associations of food insecurity with socio-economic status …

Consumer Likings Of Different Miracle Fruit Products On Different Sour Foods, Sung-Eun Choi, Jeff Garza

Publications and Research

Miracle fruit has a high potential as a healthy sweetening enhancer, due to its powerful antioxidant capacity and its unique ability to transform sour taste into sweet taste. The aim of this study was to analyze the effect of different miracle fruit products on the likings of different sour foods.In total, 200 healthy adults (women 55%, 18–65 years old) evaluated five sour foods (apple, goat cheese, lemonade, yogurt, pickle) before and after miracle fruit application. Four commercial miracle fruit products (pills-Y; G; M, powder-P) were randomly assigned to each panelist. The pre- and post-test likings for overall, flavor, texture, and …

Supplemental Material (Metabolomics Of Acid Whey Derived From Greek Yogurt), Muriel Allen

ScholarsArchive Data

Supplemental material from the study Metabolomics of Acid Whey Derived from Greek Yogurt.

Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws

All Current Publications

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.

Study On The Gelatinization Behaviors Of Heat-Moisture Treated Starch And Its Mechanism, Xing Jun-Jie, Li Dong, Guo Xiao-Na, Zhu Ke-Xue

Food and Machinery

In this study, the gelatinization of heat-moisture treated (HMT) corn starch was investigated by rheometer (RHE) and differential scanning calorimeter (DSC) under the same condition of excessive water (starch∶water=1∶10) with heating-rate dependent gelatinization and time-temperature gradient gelatinization tests. DSC and RHE results showed that multiple endothermic transitions (G and M₁) and two viscosity peaks (PV₁ and PV₂) were observed in viscosity curves and DSC traces even in excess water for HMT starches. The gelatinization process of HMT starch could be divided into three stages by correlation analysis of thermal and viscosity characteristics as follows. The …

Chemical Composition, Bacteriostasis And Enzyme Inhibition Of Cinnamomumcamphora Ct. Cineole Volatile Oil, Li Jia-Nan, Chen Xiao-Hua, Hao Hao, Liu Xiang, Zhang Xiao-Ying, Chen Chen

Food and Machinery

Gas chromatography-mass spectrometry (GC-MS) was used to determine the chemical composition of Ravansaravolatile oil. The in vitro bacteriostasis experiment was carried out by the paper diffusion method and the microdilution broth method. And its inhibitory effect on pancreatic lipase and α-glucosidase activity was determined. The results characterized 17 chemical components, accounting for 98.5% of the total volatile oils. The main components were 1,8-cineole (30.89%), camphor (21.67%), (-)-allo-aromadendrene (12.38%), p-cymene (10.14%), β-pinene (6.01%). The minimum inhibitory concentrationrange of volatile oils for 18 tested bacteria was 1.25~40.00 mg/mL. At the concentration of 100 mg/mL, the inhibition rates of pancreatic lipase and α-glucosidase …

Improvement Of Cinnamaldehyde Addition On Properties Of Whey Protein Concentrate Gel, Cui Huan-Huan, Qin Feng-Da, Li Yan, Li Bin

Food and Machinery

The nano-emulsions and microcapsules were used to improve the hydrophilicity of cinnamaldehyde, which were then added to whey protein concentrate solution. Protein gel was produced by heat-induced method. The rheological property, water holding capacity, texture and microstructure of protein gels were characterized to investigate the influence of encapsulated cinnamaldehyde on the property of protein gels. The results showed that the water holding capacity of protein gel significantly increased with the addition of cinnamaldehyde. When cinnamaldehyde was encapsulated by emulsions, the properties of heat-induced protein gels including viscoelasticity, water holding capacity, texture characteristics and network structure were positively correlated with the …

Food Safety Supervision Based On Neural Network Technology In Large Data Environment, Meng Qing-Jie, Yao Hai-Chang

Food and Machinery

In the environment of large data, the application value of data mining and neural network technology in food safety supervision is discussed to provide ideas for the innovation of supervision mode in this field in China. Several important safety supervision models of Chinese traditional food first analyzed. Based on the analysis of the deficiencies of current supervision, the more mature supervision strategy of developed countries such as the United States is used to apply big data related technology to the food safety supervision, so as to make the data information timelier and more open. BP neural network is applied to …

Effects Of Ultrasound Combined Far-Infrared Radiation Drying On The Quality Of Banana Slices, Shi Xiao-Wei, Liu Yun-Hong

Food and Machinery

In order to investigate the quality characteristics of banana dried by ultrasound combined with far-infrared radiation drying, the banana slices were dried using ultrasound combined far-infrared radiation drying, and the drying was operated using the radiation temperature of 150, 210, 270 ℃ under the ultrasound power of 0, 30, 60 W. The effect of drying conditions on structure, rehydration ratio, shrinkage, color difference, total phenol content, VC content and antioxidant activity of banana slices were compared. The results showed that as the increases of radiation temperature and ultrasound power, the hardness values and shrinkage rate of banana slices decreased, and …

Research Progress On Fish Scale Collagen Edible Film, Li Yan-Long, Xiao Feng, Kang Huai-Bin

Food and Machinery

This study reviews the preparation process, properties (mechanical properties, thermal properties, barrier properties, etc.), modification methods, and applications of fish scale collagen films. The performance of the film can be significantly improved through molecular blending, but it is critical that the factors have not been studied in depth. Future research must solve the problems of film modification mechanism, aging mechanism, edibility, biodegradability, barrier property, safety, etc. from the perspective of industrial scale and commercialization, so as to make fish scales collagen films industrially feasible.

Analysis Of Free Fatty Acids And Flavor Characteristics Of Sauced Duck From Jiangxi Local Brands, Liu Guang-Xian, Li Xue, Wang Li, Cheng Wen-Long, Chen Zhi-Wei

Food and Machinery

The free fatty acids and the flavor characteristics of the time-honored sauced duck, Huangshanghuang sauced ducks and Xiangtang sauced duck in Jiangxi province were investigated by gas chromatography-mass spectrometry (GC-MS) and amino acid analysis. The results showed that twenty-three kinds of free fatty acids were detected in the three kinds of sauced duck, which cis-9-oleic acid, palmitic acid and linoleic acid were the main free fatty acids in Jiangxi sauced duck. The glutamic acid content of Xiangtang sauced duck was higher than that of the other two sauced duck significantly, which was 9.27 g /100 g. Ninety-two volatile flavor compounds …

Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu

Food and Machinery

The basic physical and chemical indexes, cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied. The results showed that the content of amylose had an important influence on food quality. In terms of cooking characteristics, the lower the amylose content and the smaller the water absorption and expansion volume was, the higher the rice soup pH , the rice soup iodine color value and the rice soup dry matter content would be, and the better the cooking and brewing properties was. In terms of gelatinization characteristics, the lower the amylose content …

Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari

Department of Food Science Faculty Publications

Increasing incidence of chronic diseases in the 21st century has emphasized the importance of developing crops with enhanced nutritional value. Plant-based diets are associated with reduced incidence of many chronic diseases. The growing population and increased food demand have prioritized the development of high-yielding commercial crop varieties at the expense of natural flavors as well as health-benefiting compounds including polyphenols. Flavonoids are a large subfamily of polyphenols abundant in the plant kingdom with known health-promoting effects, making them a promising trait to be re-introduced into elite lines. Given the vast array of flavonoids and the complexity of plant food metabolome …

Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff

Funded Research Records

No abstract provided.

Fighting Food Waste: A Comparative Study Of Germany And The U.S. (A Research Report), Rollins College Students

Global Sustainable Development Projects

This report is a comparative study of actions taken against food waste in both Germany and the U.S. on the retail and consumer level. It overs a summary, analysis, and further suggestions for enhancing the success of current measures in fighting food waste in both practice and policy on a national and global level.

Jackrabbit Dairy & Food Review, Winter 2020-2021, Dairy And Food Science Department

The Jackrabbit Dairy & Food Review

This is the Winter 2020- 2021 Jackrabbit Dairy and Food Review.

It contains the following articles and information:
Message from the Department Head
New Personnel
Judging Activities
Dairy Club
Food Science Club
Student Accomplishments
Professional Activities of Faculty and Staff
Dairy Facilities
2020 Graduates
Where Are They Now?
Scholarships
Dairy and Food Science Students
Outreach
Research Highlights

Dairy Digest 2021 : Striving To Support And Sustain, South Dakota State University Dairy Club

Dairy Digest

This is the 2021 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2020 - 2021.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Characterization Of Clostridium Cochlearium As A Potential Probiotic For Obesity Management, Paba Edirisuriya

Wayne State University Dissertations

ABSTRACTCHARACTERIZATION OF CLOSTRIDIUM COCHLEARIUM AS A POTENTIAL PROBIOTIC FOR OBESITY MANAGEMENT

ByPABA EDIRISURIYA MAY 2021 Advisor: Dr. Kequan Zhou Major: Nutrition and food science Degree: Doctor of Philosophy Emerging evidence indicates that manipulation of gut microflora is a potential therapeutic approach for managing obesity. Probiotic effects on host weight reduction have repeatedly been revealed through previous studies. Clostridium cochlearium is a butyrate-producing, spore-forming bacteria that have been reported to present in the mammalian gut. Our simulated Invitro digestion model revealed that C. cochlearium could survive in the unfavorable conditions of the human gastrointestinal tract, including low pH (pH2), high bile …

Physicochemical And Functional Property Modification Of Myofibrillar Protein By Phenolic Compounds Under Oxidative Stress, Anqi Guo

Theses and Dissertations--Animal and Food Sciences

Polyphenol-rich spices and extracts of phenolic compounds are widely utilized in meat processing to modify product flavors. Chemically, polyphenols are reactive with myofibrillar protein (MP), the most functional fraction of all muscle proteins responsible for texture development in comminuted meat products. Such protein–polyphenol interaction is prevalent under oxidative conditions that are common in meat processing. As a large group of phytochemicals with diverse structures, phenolic compounds are known to interact with MP with varying efficacies. Yet, the structure-function relationship of polyphenols in eliciting modification of MP is poorly understood. The overall objective of this dissertation research was to elucidate the …

Animal And Plant Protein Oxidation: Chemical And Functional Property Significance, Youling L. Xiong, Anqi Guo

Animal and Food Sciences Faculty Publications

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant …