Digital Commons Network^™

Screening Of Wax On Commercialization Process Of Mandarin Fruit, Ma Jiahong, Zeng Kaifang, Deng Lili

Food and Machinery

Mandarin fruits (Citrus reticulata Blanco) were treated with wax A, wax B, wax C and wax D respectively. In order to screen the best wax for the commercialization process of mandarin orange, the effects of different wax treatment on the storage quality of postharvest mandarin orange were measured. The results showed that wax C and wax A effectively reduced the weight loss of fruits, but the disease incidence was severely. Wax D effectively inhibited the yellowing of mandarin fruits, while the browning of the stem end and the disease incidence were severely. Wax B effectively inhibited the yellowing of mandarin …

Effects Of Onion Peel Extract On Antioxidant And Quality Of Western Sausage, Xu Meina, Chen Naiyang, Mu Baide, Wang Zengkai, Yu Shuai, Cui Taihua, Li Guanhao

Food and Machinery

The effects of acid value, peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed. The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis. The effects of onion peel extracts on the color, texture and oxidative stability of western sausages were investigated. The results showed that the addition of onion peel extract is 0.5%, which not only inhibits the oxidation of fat, but also improves the color of western sausages, reduces the hardness, elasticity and chewiness of western sausages.

Availability Of Low-Fat Milk And Produce In Small And Mid-Sized Grocery Stores After 2014 Wic Final Rule Changes, Tennessee, David Schlundt, Chiquita Briley, Barbara Canada, Jessica L. Jones, Baqar A. Husaini, Janice S. Emerson, Pamela C. Hull

Center for Prevention Research Publications

Introduction

The 2007 Interim Rule mandated changes to food packages in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) for implementation by 2009. The 2014 Final Rule required additional changes, including increasing the cash value voucher for fruits and vegetables from $6 to $8 for children by June 2014, and allowing only low-fat (1%) or nonfat milk for mothers and children aged 2 to 4 years by October 2014. This study evaluated the effect of the 2014 Final Rule changes on the food environment of small and mid-sized WIC-authorized grocery stores.

Methods

We analyzed secondary data using …

Hops (Humulus Lupulus L.) Bitter Acids: Modulation Of Rumen Fermentation And Potential As An Alternative Growth Promoter, Michael D. Flythe, Isabelle A. Kagan, Yuxi Wang, Nelmy Narvaez

Animal and Food Sciences Faculty Publications

Antibiotics can improve ruminant growth and efficiency by altering rumen fermentation via selective inhibition of microorganisms. However, antibiotic use is increasingly restricted due to concerns about the spread of antibiotic-resistance. Plant-based antimicrobials are alternatives to antibiotics in animal production. The hops plant (Humulus lupulus L.) produces a range of bioactive secondary metabolites, including antimicrobial prenylated phloroglucinols, which are commonly called alpha- and beta-acids. These latter compounds can be considered phyto-ionophores, phytochemicals with a similar antimicrobial mechanism of action to ionophore antibiotics (e.g., monensin, lasalocid). Like ionophores, the hop beta-acids inhibit rumen bacteria possessing a classical Gram-positive cell envelope. This …

A Preliminary Study To Evaluate Issues Involved Under In Vivo Conditions Of A Delivery System Containing Immobilized Lactobacillus Plantarum Ncimb 8826 On Rice Bran Fiber Extract, Chen Liu

LSU Master's Theses

Gut diseases like diarrhea, irritable bowel symptoms, and inflammatory bowel disease (IBD) can be treated with probiotics therapy. Probiotics have been recognized for their ability to promote the development of gut health and improve immune system. However, a difficulty involved with the use of probiotics is the need for and the ability to deliver a sufficient concentration of viable probiotic to the appropriate site. This can be difficult since the most common (and probably easiest) method of delivering the probiotic is orally. As such, the probiotic must be capable of surviving the hostile conditions of passage through the G.I. tract. …

Membranes For Food And Bioproduct Processing, Alexandru Marius Avram

Graduate Theses and Dissertations

Modified membranes for process intensification in biomass hydrolysis

Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to …

Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse

Graduate Theses and Dissertations

The craft beer industry is increasing in popularity in the United States. The craft brewing process typically does not use a pasteurization step, therefore the boiling process is the primary critical control step. Any microorganisms introduced after boiling, or those that are not killed during boiling, are likely to participate in fermentation and persist in the final product. Previous culture-based studies have isolated bacteria and yeast from craft beers at specific time points, but little research has been done on the process as a whole. The objectives of this research are to (1) track bacteria development throughout the brewing process …

Factors Impacting Iron Transfer Into The Rice Kernel During Parboiling, Katherine Wilkes

Graduate Theses and Dissertations

Efforts to deliver essential micronutrients through existing rice fortification methods are challenged by poor consumer acceptance of fortified rice, production costs, and equipment availability. Current research efforts seek to explore the potential of parboiling to improve nutrient delivery. This study investigates factors that affect iron transfer into the kernel endosperm via parboiling by evaluating the impact of varied milling durations, iron concentrations in the soaking water, and parboiling conditions upon iron penetration into the rice kernel. Long-grain rice grown in Arkansas was parboiled as rough, brown, and milled rice under various soaking and steaming temperature conditions. Visual quality of the …

Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of …

Modeling The Survival Of Salmonella In Soy Sauce-Based Products Stored At Two Different Temperatures, Ana Cristina Arciniega Castillo

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Acidified foods are defined in the regulations as “low acid foods to which acid(s) has been added to bring finished pH to 4.6 or below”. As the market for these products expands, an increasing number of them are being processed with reduced heat treatment, relying on acid alone to ensure the destruction of pathogens. When considering the survival rate of microbial pathogens in these products, pH, water activity, temperature, salt content and holding time are integral and must be considered together.

Despite improvements in production, handling, and distribution of food products in recent years, protecting consumers from foodborne illness still …

Strategies For Increasing The Release Of Pigments In Red Wine, Briana Heywood

Master's Theses

The perception of wine’s quality is directly influenced by its color. Anthocyanin molecules are responsible for imparting color to red wines. They are extracted from grape skins during alcoholic fermentation. This work compares the effects of three parameters: berry integrity, enzyme addition, and fermentation temperature, on phenolic compound extraction (total phenol, tannin and anthocyanin) during the production of Paso Robles’ Cabernet Sauvignon wine. Analyses on phenolic compounds were completed during alcoholic fermentation and barrel aging over the course of eighteen months. Berry integrity compared the degree of berry crushing (whole destemmed berries versus fully crushed berries). Results showed that phenolic …

Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan

Food and Machinery

This study investigated glycosylated casein in whole milk powder and explored its enzymatic property. The casein extraction weight percentage were determined by different pH, different acids, and different methods. The casein was analyzed by SDS-PAGE electrophoresis, and the glycosylated casein were identified via the method of periodate-schiff alkali dyeing and the experiment of morse. The casein was hydrolyzed by papain and the amino acid content was determined accordingly. Results: The percentage of casein extracted under pH 4.6 was significantly higher than that of other groups (P<0.05). The weight percentage of casein extracted from acetic acid (pH 3.58) was (4045±0.66)%, which was significantly higher than that of other groups (P<0.05). The percentage (46.13±0.46)% of casein extracted by tannic acid was significantly higher than that of other methods (P<0.05). The results of casein SDS-PAGE electrophoresis both showed the same 3 bands either different acids or different methods on casein extraction, and their molecular weights were 34, 24, and 60 ku, respectively, and the 34 and 24 ku were glycosylated casein by the method of periodate-schiff alkali dyeing. The results of morse experiment showed that milk powder casein exist glycosylated casein. The content of free amino acid from whole milk powder was significantly higher than that from fresh milk after papain hydrolysis (P<0.05). Whole milk powder has glycosylated casein, their molecular weights are 34 and 24 ku respectively, which are easy to hydrolysis.

Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong

Food and Machinery

Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside. The heating rate was adapted of 5, 10, and 15 ℃/min in the temperature range from 30 to 500 ℃. The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method. The TG-DTG curves showed that with the increase of heating rate, the thermal degradation temperature was mainly determined by the heating rate B. Initial temperature of mass reduction was T₀=1.102 3B+199.4, and that at the maximum rate was T_p=2.102 3B+251.9. However, the final temperature of mass …

Contrastive Analysis Of Volatile Compounds From Fresh Adlay Seeds And Those With Off-Flavor, Yang Zhongquan, Kan Jianquan, Chen Guangjing, Xia Ji

Food and Machinery

Headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of the fresh adlay seeds and those with off-flavor. The results showed: more than 85 of volatile compounds which belonged to distinct chemical families were analyzed. A total of 47 compounds in fresh adlay seeds were identified (including 12 alcohols, 11 aldehydes and ketones and 22 hydrocarbons), the major volatile components in fresh adlay seeds were (+)-Limonene, benzene, 2-pentyl furan, hexanal, 1-nonanal, n-octanal, 2-heptanone, 1-pentanol, 1-hexanol, 1-octen-3-ol and linalool; While, there were 58 compounds in adlay seeds with off-flavor (including 17 hydrocarbons, 8 …

Study On Correlation Between Contents Of Active Substances And Antioxidant Activity In Different Varieties Of Aronia Melanocarpa, Liao Xia, Li Weizhou, Zheng Shaojie, Shi Fang, Ming Jian

Food and Machinery

This study aimed to investigate the correlation between the content of active substances and antioxidant activity in three kinds of Aronia Melanocarpa. The total phenolic content was determined by Folin-Ciocalteu method, the anthocyanins content was determined by pH-different method, and the flavonoids was determined by Al(NO₃)₃-NaNO₂ system method. Then, determining the DPPH^＋· scavenging capacity, ABTS^＋· scavenging capacity and reducing power of active substances. It was shown that the phenolic content ranged from 11.916 to 14.550 mg GAE/g·FW, which have the best antioxidant properties, the DPPH^＋· scavenging capacity and ABTS …

Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie

Food and Machinery

This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.

Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He

Food and Machinery

Triangle pearl mussel (Hyriopsis cumingii) is a superior Chinese freshwater pearl mussel species. After harvesting the pearl from the mussel large quantities of by-products are generated as waste, which includes meat, mantle and mussel tears. However, it is known that processing by-products are rich sources of nutritional substances. The present study briefly analyzed the chemical composition and characterization of mussel by-products. Especially, this paper summarized the research progress of bioactive compounds from mussel by-products such as polysaccharide, protein and peptide. Future research prospects of bioactive compounds from mussel by-products are also outlined.

Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway, Zhi Qi, Li Fuxiang, Yang Yaxuan, Tian Yong, Tang Yu, Shi Fang, Ming Jian

Food and Machinery

JNK signaling pathway plays an important role in the pathogenesis and development of tumor. In this study, the composition and activation mechanism of JNK signaling pathway was reviewed. Moreover, the ability of inhibiting the proliferation, invasion and apoptosis of breast cancer, prostate cancer, liver cancer, etc by plant anthocyanin was summarized, in order to provide a certain basis for the application of plant anthocyanins in developing clinical medicine and drugs.

Optimization Of Deproteinization Technology On Chondroitin Sulfate With Sevag Method, Xu Suwen, Tan An, Jin Chenzhong, Hu Yihong

Food and Machinery

In order to promote the quality of chondroitin sulfate, Sevag reagent was used to deprotein the extraction of chondroitin sulfate through the single factor and the orthogonal tests to optimize the process of deproteinization. The optimal conditions were ratio of chloroform to isoamyl alcohol 21 (V/V), Sevag reagent dosage 1/2 fold compared with the volume of chondroitin sulfate extraction, treated for 25 min and repeated treatment for 3 times. The factors influenced the extraction in the order of ratio of chloroform to isoamyl alchohol,treatment time , treatment times, and Sevag reagent dosage. Under the optimal conditions, the retention rate of …

Inhibitory Effects Of L-Theanine On Α-Amylase And Trypsin, Yuan Dongyin, Long Jun, Gong Zhihua, Lin Ling, Zhou Yang, Peng Yingqi, Xiao Wenjun

Food and Machinery

The inhibitory effects of L-theanine on the activities of α-amylase and trypsin were studied by establishing the best reaction system and adopting research method on graph in order to provide reference for the deep development of L-theanine. The results showed that the inhibitory effects of L-theanine on both enzyme activities were positively associated with its concentration. IC₅₀ (26.078 mg/mL) of L-theanine on the activities of α-amylase was achieved by prewarming enzyme at a concentration of 0.018 mg/mL in the presence of L-theanine at 37 ℃ for 5 min before addition of 1% starch and allowing reaction to proceed for …

Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs

All Current Publications

This publication gives tips on avoiding common canning mistakes.

Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee

Journal of Law and Health

The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …

Growing South Dakota (Summer 2017), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the 2016 SDSU Extension Annual Report.

Page] 2 From the Director
[Page] 3 WaterTouches Everything, Multi-State Network Strives to Enhance Water Stewardship
[Page] 6 From RubbleTo Renewal, Unique Art Project Helps Delmont Community Heal
[Page] 7 Future Focused, Community Development Program Helps Harness Ideas Into Action
[Page] 8 Health Help, Statewide Program Strives To Help Individuals Better Manage Chronic Health Condition
[Page] 10 Making An Impact, Master Gardener Program Helps Individuals & Communities Flourish
[Page] 12 Statewide Highlights & Happenings
[Page] 14 Outreach to Youth, Programs Foster Engagement With Diverse Youth Audiences
[Page] 17 A Look At …

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

All Current Publications

This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.

Preserving Apples, Kathleen Riggs, Charlotte Brennand

All Current Publications

This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information

Formulation, Characterisation And Stability Assessment Of A Food Derived 1 Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles, Minna Khalid Danish, Giuliana Vozza, Hugh Byrne, Jesus Maria Frias, Sinead Ryan

Articles

The chicken or fish derived tripeptide, Leucine-Lysine-Proline (LKP), inhibits the Angiotensin Converting Enzyme and may be used as an alternative treatment for pre-hypertension. However, it has low permeation across the small intestine. The formulation of LKP into a nanoparticle (NP) has the potential to address this issue. LKP-loaded NPs were produced using an ionotropic gelation technique, using chitosan (CL113). Following optimisation of unloaded NPs, a mixture amount design was constructed using variable concentration of CL113 and tripolyphosphate at a fixed LKP concentration. Resultant particle sizes ranged from 120-271 nm, zeta potential values from 29-37 mV and polydispersity values from 0.3-0.6. …

Β-Cell Adaptation To Decreased Nr4a Expression In Conditions Of Elevated Palmitate Concentrations (Hyperlipidemia), Daniel Lathen, Jeffery Tessem

Journal of Undergraduate Research

Diabetes’ prevalence is increasing at an alarming rate. Normally, insulin-secreting β-cells in the pancreas regulate proper glucose absorption and storage. Both Type 1 and Type 2 diabetes are characterized by decreased functional β-cell mass and insulin production and increased circulating glucose and fatty acid levels, which damage and destroy surviving β-cells over time. Though hyperlipidemia’s short-term effects are well studied, its long-term effects on β-cells remain unclear because it destroys them (1). We developed unique cell lines to mimic Type 2 diabetes’ progression by culturing INS-1 832/13 β-cells in progressively elevated concentrations of palmitate (a saturated fatty acid), which permitted …

Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong

Food and Machinery

The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the …

Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei

Food and Machinery

Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked …

Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda

Food and Machinery

In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed …