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Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai

Food and Machinery

To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that …

Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo

Food and Machinery

For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …

Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun

Food and Machinery

The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△M^w_t), salt content(△M^NaCl_t), total weight(△M⁰_t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10^-10 m²/s). …

Ginseng And Obesity: Observations And Understanding In Cultured Cells, Animals And Humans, Longyun Zhang, Carlos Virgous, Hongwei Si

Human Sciences Faculty Research

Ginseng, a traditional medical herb, has been reported having beneficial effects in fatigue, heart diseases, diabetes, immune function and erectile dysfunction. In recent years, increasing investigations have been conducted on ginseng in preventing and treating of obesity, one of the major worldwide escalating public health concerns. However, the effect and the relevant mechanisms behind how ginseng works as an antiobesity treatment are still controversial. In this review, we briefly discussed the chemical structures, metabolism and pharmacokinetics of ginseng and its major bioactive components ginsenosides. The major focus is on the antiobesity effects and the physiological, cellular and molecular mechanisms of …

The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman

Master's Theses

In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …

Red Grain Sorghum Whole Kernel Crude Lipid Protects Energy Metabolism And Short Chain Fatty Acid Profile In A Hamster Model To Minimize Intestinal Stress Caused By A High Fat Diet, Haowen Qiu

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Multiple studies have shown throughout the past 10+ years that grain sorghum (GS) lipid extract protects against high plasma and hepatic cholesterol and, to a lesser degree, positively modulate the gut microbiota in response to a high fat (HF) diet. However, the impact of GS lipids on intestinal stress induced by such a diet remains largely unknown. The objective of this project was to determine the ability of GS crude lipid (GS-CL) obtained from the surface of GS whole kernel to protect energy metabolism and short chain fatty acid (SCFA) profile produced by the gut microbiome that may be negatively …

Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei

Food and Machinery

In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and …

Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai

Food and Machinery

Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage. Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver. This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system. The changes in texture, microstructure and T₂ relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy …

Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan

Food and Machinery

The changes of bud length, germination rate, protein, amino acid, crude fat, starch, ash content, total flavonoids, total polyphenols, γ-aminobutyric acid and saponin content were investigatedduring the period of sprouting. The rate of germination could reach 80% after 24 hours. There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41%, 49% and 28% respectively. The composition of amino acids had no obvious change, but the proportion of total essential amino acids (TEAA) to total content of amino acids (TAA) …

Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei

Food and Machinery

Crossed pigs were fed a control diet (with 0.3 mg/kg sodium selenite+1.5% soybean oil) or organic selenium diets (0.3 mg/kg Se-Yeast +1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast+1.5% soybean diet) to investigate the effects on selenium deposition in loin muscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 54% (P<0.05) compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar (P<0.05), without affecting the microstructure and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.

Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing

Food and Machinery

In order to control the browning and quality deterioration of fresh-cut yam and extend its shelf life, By using the onion oil extracted from onion, which was combined with citric acid and chitosan, taking the L^* values and sensory score as index, the formula of compound preservative for fresh-cut yam was optimized by single factor and orthogonal experiments. The results showed that the optimal formula of preservative for fresh-cut yam was 0.6% onion oil + 1.0% citric acid + 1.0% chitosan. This formula could significantly inhibit the activities of polyphenol oxidase(PPO) and peroxidase(POD), reduce relative conductivity and the accumulation …

The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao

Food and Machinery

The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant …

Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin

Food and Machinery

The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato …

Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming

Food and Machinery

Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions …

Barbara Cole, Barbara Cole, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

An Arkansas native, Barbara Cole has worked in child nutrition for the Arkansas School for the Blind and Visually Impaired for forty-one years. She was also a longtime member of the National Advisory Committee of the National Food Service Management Institute/Institute of Child Nutrition.

Changes In Creep Behaviour And Microstructure Of Model Mozzarella Cheese During Working, Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Tzvetelin T. Dessev

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of shear work input on the microstructure, fat particle size and creep behavior of model Mozzarella type cheeses was studied. Cheese samples were prepared in a twin screw cooker at 70 °C by mixing protein and fat phases together with different amounts of shear work input. Major changes in cheese structure were observed while working at 150 rpm and 250 rpm screw speeds. Confocal microstructures plus macroscopic observations showed systematic changes in structure with increased shear work inputs with unmixed buttery liquid observed at kg−1, typical Mozzarella type microstructures (elongated fat-serum channels) at 6–15 kJ kg−1 and homogeneously …

Do Emotions Have An Effect On Brand Versus Non Branded Cold Green Tea Drinks?, Michael Fattrosso

Theses, Dissertations and Culminating Projects

Introduction The objectives were to assess consumers’ emotional valence in response to drinking canned green tea, and assess effects of brand identification. Corollary objectives were to determine triangulated relationships across qualitative and quantitative approaches. Methods 61 panelists evaluated identical tea samples: 27 were informed of the brand, 34 received tea without branding. Responses of panelists were assessed by self-report with the EsSense25 emotional profile tool, instrumental FaceReader, and qualitative open-ended interviews.

Results For FaceReader (0-1 scale), top mean scores were: Happy (0.98), Surprised (.59) and Disgusted (.50). When controlling for age and gender, branded has a significant positive association with …

Development Of A One Pass Microwave Heating Technology For Rice Drying And Decontamination, Deandrae Lynette Smith

Graduate Theses and Dissertations

An industrial microwave (MW) system operating at 915 MHz frequency was used to dry high moisture content (MC) (23% to 24% wet basis) medium-grain rough rice samples (cv. Jupiter). The rice beds were contained in a modified tray that accommodated up to 9 kg of rice separated by thin fiberglass mesh in 3 kg increments. Each layer of rice was fitted with fiber optic sensors connected to a real time data logger during MW treatments. It was determined that drying rice to a MC of 14% to 16% was feasible with the application of MW specific energy at 600 kJ/kg-grain …

A Rural And Urban Study Of The Food Environment In Select Nevada Geographies, Joseph Nickelson

UNLV Theses, Dissertations, Professional Papers, and Capstones

National and county level examination of urban and rural food environments has taken place, but primary validation of venue existence and in-venue data are lacking. The literature show disparities in access to healthy foods through low density of large grocers/supermarkets, low variety and quality of produce and higher prices for a healthy diet in rural versus urban geographies. Rural areas are of unique concern due to poor health indicators such as higher obesity rates, higher diabetes rates, lower incomes and lower educations than urban residents. The goal of this study was to explore differences in the community and consumer level …

Effects Of Gestational Dietary Intake On Calf Growth And Early Feedlot Performance Of Offspring, Jose M. Gardner

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fetal programming is a relatively new and quickly growing field of research in the livestock industry. The concept of fetal programming is simply defined as the effects a change in maternal nutritional intake has on offspring, whether it be a genetic or physical change. The intention of this study was to specifically look at the effects of nutrient restriction of cows during the second trimester of gestation on the growth and performance of the resulting calves.

In this study, thirty-two cows of predominantly angus influence from the Utah state university herd were chosen, naturally bred to a pure bred angus …

Anti-Cancer And Bioavailability Of Arachidin-1 And Arachidin-3 In Colon Cancer Cells, Macy R. Shirley

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Cancer is a common cause of death in the United States and locally in the state of Arkansas. Modifiable factors such as tobacco use, physical activity, and diet lead to reduced incidence of colon cancer diagnosis. Fruits and vegetables contain phytochemicals that confer health promoting properties. Specifically, peanuts contain phytochemicals known as resveratrol, arachidin-1, and arachidin-3 that have been linked to anticancer activities. However, a few research studies have been done on arachidin-1 and arachidin-3 that could further develop understanding of their health promoting properties or nutraceutical applications. The objectives of this study were to (1) determine the most effective …

Aging And Fermentation As Adaptive Food Management Strategies In The Arctic, Celeste Giordano

UNLV Theses, Dissertations, Professional Papers, and Capstones

This dissertation is composed of three papers: one published article, one article under review for publication, and one published commentary. Chapter 1 provides an introduction to the dissertation as a whole – a work that investigates food aging and fermentation techniques in an indigenous Yup’ik Alaskan community, proposes an adaptive explanation for these strategies in the circumpolar north, and explores the potential importance of them cross-culturally and evolutionarily. Chapter 2 is a paper that describes the seal poke storage system – an indigenous food preservation and storage technique that Yup’ik Alaskans used to manage food security up until approximately one …

Effect Of N-3 And N-6 Polyunsaturated Fatty Acids On Inflammation, Tao Xu

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Intake of polyunsaturated fatty acids (PUFA) has changed drastically in the past century in the American diet has received attention due to potential effects on chronic inflammation-related metabolic diseases. In this project, the effects of dietary PUFA content and the n-6 to n-3 ratio on inflammatory responses in the acute and chronic inflammation models were evaluated. The PUFA content was modified on a Western diet background to deliver both n-6 and n-3 intakes at the 10^th and 90^th percentile of the population in the United States, and models of acute and chronic inflammation were tested in mice model. …

Analysis Of Beef Steaks Of Varying Usda Quality Grades And Thicknesses Cooked On Low And High Grill Surface Temperatures, Tonirae Gardner

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objective of this project was to analyze the thermodynamics (thermal conductivity and diffusivity as well as protein denaturation) and physical properties (percent expressible moisture, cooking loss, change in steak thickness, shear force, texture profile analysis and rheological behavior) of beef steaks of different USDA quality grades (Upper 2/3 Choice and Select), thicknesses (thick and thin), and grill surface temperatures (high and low) cooked to the same internal degree of doneness to determine if a specific set of cooking parameters would create a profound difference in the eating characteristics, described by the tenderness and juiciness of cooked beef strip steaks. …

Strategies For Increased Lactic Acid Production From Algal Cake Fermentations At Low Ph By Lactobacillus Casei, Tom J. Overbeck

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

We explored using de-oiled algal biomass (algal cake) as a low-value substrate for production of lactic acid in fermentations with Lactobacillus casei, and strategies for increasing lactic acid production at low pH. L. casei 12A algal cake (AC) fermentations showed carbohydrate and amino acid availability limit growth and lactic acid production. These nutritional requirements were effectively addressed with enzymatic hydrolysis of the AC using α-amylase, cellulase, and pepsin. Producing 0.075 g lactic acid per g AC from AC digested with all three enzymes. We explored heterologous expression of the cellulase gene (celE) from Clostridium thermocellum and the …

Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …

Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock

Electronic Theses and Dissertations

The objective of this study was to evaluate Bacillus megaterium, Bacillus licheniformis, and Bacillus subtilis, as probiotic strains compared to Bacitracin Methylene Disalicylate (BMD) 50 as the antibiotic growth promotor, supplemented in commercial broiler rations and their influences on performance, yield, and intestinal microbiota. This trial was completed as a randomized-block design with 4,800 birds split into 96, 5’x10’ pens, and randomly assigned to one of eight treatment groups. The birds were placed at a stocking density of 1.00 ft²/bird, (50 birds/pen), and reared on used pine shaving for 55 days. Throughout the study, bird …

The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona

Food and Machinery

In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …

Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou

Food and Machinery

CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance …

Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen

Food and Machinery

To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …