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Articles 3391 - 3420 of 5482
Full-Text Articles in Entire DC Network
Failure To Achieve Recommended Omega-3 Dha Intake During Pregnancy: Nutrition Education Needed, Carly Thaxton
Failure To Achieve Recommended Omega-3 Dha Intake During Pregnancy: Nutrition Education Needed, Carly Thaxton
Honors Capstones
No abstract provided.
Effect Of Reduced Sodium Cheese On The Growth Of Pathogenic Bacteria And Inactivation Of Listeria Innocua Using Supercritical Fluid Extraction With Co2, Suyapa Padilla Antunez
Effect Of Reduced Sodium Cheese On The Growth Of Pathogenic Bacteria And Inactivation Of Listeria Innocua Using Supercritical Fluid Extraction With Co2, Suyapa Padilla Antunez
Master's Theses
Listeria monocytogenes continues to challenge the dairy industry in causing post-process contamination of cheeses. To reduce risk of contamination, it is crucial to understand the growth and survival of pathogenic bacteria in cheese products and to develop post-process mitigation strategies. This study evaluated the fate of pathogens in reduced and regular sodium Mozzarella cheese, and the potential of Supercritical Fluid Extraction with CO2 (SFE) to reduce Listeria innocua on Mozzarella and Queso Fresco. The survival of L. monocytogenes, Salmonella, and E.coli O157:H7 (2-3 log CFU/g) in reduced sodium Mozzarella (1.62%), compared to regular sodium Mozzarella cheese (2.15%) …
Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao
Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao
Food and Machinery
The components of basic nutritional、functional active and characteristic ingredients in six representative naked oats were detected and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected samples, and the amplitude of variation ranged from 51.50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The variation coefficient of rude fat was 26.29%, ranged from 3.13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the highest, and …
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Food and Machinery
In order to study and analyze the effect of different dates on qualities of walnut (Juglans siggillata L.), main qualities of wen 185, xin 2, zha 343 were determined and analyzed on September first, tenth, twentieth, thirtieth and October tenth 2014. The results showed that the contents of reducing sugar, fat and protein in wen 185, xin 2 and zha 343 increased and reached the peak on October tenth. The contents of Vitamin E and ash of walnuts were comparatively high, and less moisture was lost. Over all, there were significant differences between nutrients in every single specie, as well …
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Food and Machinery
In order to obtain higher antioxidant activities of oat bran oil, used n-hexane and ethanol as extraction solvent were seleted as the extracting solvents. The effects of volume ratio of n-hexane to ethanol, mass ratio of extraction solvent to oat bran, extraction time and temperature on the yield and the antioxidant activities of oat bran oil were investigated. The result showed that the optimum extraction conditions of oat bran oil were volume ratio of n-hexane to ethanol 1∶1, the liquid-solid 8∶1 (V/m), extraction time 2 h, extraction temperature 50 ℃; In this condition, the yield and the IC50 of …
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Food and Machinery
The powder of black rice bran anthocyanins liposome (proliposome) was prepared by lyophilized methods. The effects of pre-frozen temperature and different protectants of mycose, sucrose, mannitol on the qualities of lyophilized anthocyanin liposome were investigated by inspecting the leakage rate, particle size and Zeta potential of reconstituted liposome. The results showed that the pre-frozen temperature had no significant effect on the qualities of lyophilized liposome. The leakage of reconstituted liposome were decreased by using protectant mycose or sucrose alone, and reached lowest value of 16.64% and 12.50% respectively by control the mass ratio between soybean lecithin and protectant at 3∶1. …
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of whole wheat flour (WWF) on the qualities of Shi Mei Pan Xiang Bing (SMPXB) dough and product were investigated in this research. Briefly, the refined wheat flour in the SMPXB recipe was substituted by WWF at different level, and their properties had been measured. The optimal formula for producing WWF SMPXB was obtained by sensory evaluation. The results showed when the refined wheat flour were whole substituted by the WWF, water absorption (WA) increased by 9.5%, the development time (DDT) and farinograph quality number (FQN) raised by 3.9 and 4.5 times, respectively. Compared with the control, the …
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The wheat flour was partly replaced by whole wheat flour (WWF) to make the instant fried noodles, the influence of WWF on the rheological property, texture, color, oil content and rehydration time of instant fried noodles had been studied. The RVA results showed that peak viscosity, minimum viscosity and final viscosity were significantly and negatively correlated to the replacement of WWF. With increasing amount of WWF, instant fried noodles’ hardness, chewiness and resilience decreased, while adhesiveness increased. WWF darkened the surface color of the noodles, and the rehydration time was extended from 390 s to 600 s when the content …
Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai
Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai
Food and Machinery
PET packaging materials was widely used in food packaging, a certain amount of the UV absorber were added in it for improving its Anti-light oxidation. As the same time, the long-term storage may lead to the migration of UV absorber. Therefore, the types and the migration principle of UV absorbers in PET packaging materials, the domestic and foreign related transfer were summarized.
Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan
Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan
Food and Machinery
In order to study the effect of transport vibration on storage quality of Hami melons (Cucumis melo var. saccharinus), transport vibration of semi-trailer was simulated. The melons treated by transport vibration was compared with the untreated melons while melons were stored 28 d at room temperature (23 °C). The result showed that: when stored at 28 d, respiration rate of vibration-treated melons was higher than untreated, it was indicated that the transport vibration will accelerate respiration rate and after-ripening, accelerate aging, and the rate of decrease in hardness, speed up the generation of MDA and membrane lipid oxidation, thereby the …
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Food and Machinery
Infrared heating technology has been widely used in the food industry, which has a very important significance for food sterilization, improve quality and improve the health of food. Meanwhile introduces the working principle of infrared heating technology, the characteristic as well as the influence on the main components of food, and summarizes the application of infrared heating technology in food industry, with examples, of infrared heating technology in food sterilization and other areas of application and research progress of the analysis.
Hunger Doesn't Take A Spring Break, Jessica Isaacs
Hunger Doesn't Take A Spring Break, Jessica Isaacs
Engagement & Service-Learning Summit
The rates of food insecurity amongst Hoosier children is slightly above the national average. For many of these children, school lunches are their primary source of nutrition. During school breaks, these children are at risk of going hungry. While Purdue Nutrition Society wishes that we could help all Hoosier children stay fed with nutritious meals, for now we are focusing on helping 20 local elementary students most at risk of going hungry over spring break. Working with Glen Acres Elementary in Lafayette, Indiana, a school where in 2014, over 71% of the students qualified for free or reduced lunches, we …
Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi
Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi
Engagement & Service-Learning Summit
No abstract provided.
Use Of The Mitochondrial Control Region As A Potential Dna Mini-Barcoding Target For The Identification Of Canned Tuna Species, Jacquelyn K. Mitchell, Rosalee S. Hellberg
Use Of The Mitochondrial Control Region As A Potential Dna Mini-Barcoding Target For The Identification Of Canned Tuna Species, Jacquelyn K. Mitchell, Rosalee S. Hellberg
Food Science Faculty Articles and Research
In this study, a DNA mini-barcoding methodology was developed for the differentiation of species commonly found in canned tuna. Primers were designed to target a 236-base pair (bp) fragment of the mitochondrial control region (CR) and a 179-bp fragment of the first internal transcribed spacer region (ITS1). Phylogenetic analysis revealed the ability to differentiate 13 tuna species on the basis of the CR mini-barcode, except in a few cases of species introgression. Supplementary use of ITS1 allowed for differentiation of introgressed Atlantic bluefin tuna (Thunnus thynnus) and albacore tuna (Thunnus alalunga), while differentiation of introgressed Atlantic …
Effects Of Three-Times Daily Diet Soda Consumption For One Week On The Composition Of The Gut Microbiome In Healthy Young Adults, Jenna Abdelhadi, Domenica Simone, Charles Hadley King, Raja Mazumder, Keith A. Crandall, Allison C. Sylvetsky-Meni
Effects Of Three-Times Daily Diet Soda Consumption For One Week On The Composition Of The Gut Microbiome In Healthy Young Adults, Jenna Abdelhadi, Domenica Simone, Charles Hadley King, Raja Mazumder, Keith A. Crandall, Allison C. Sylvetsky-Meni
GW Research Days 2016 - 2020
Epidemiologic studies report associations between artificial sweetener (ASW) consumption and metabolic abnormalities, yet well-designed human intervention studies in humans are limited. Given that ASW contain no or few calories, one potential mechanism through which ASW may influence metabolic risk is through altering the gut microbiota. As alterations in the gut microbiota are known to be implicated in the development of metabolic disease, the purpose of this study was to investigate the effects of one week of three times daily diet soda (with ASW) consumption on the gut microbiota in healthy college students. We hypothesized that participants randomized to consume diet …
The Effect Of Monetary Reward And Food Type On Motivation Of Untrained Sensory Panelists In Triangle Tests, Jessilee Noel Loucks
The Effect Of Monetary Reward And Food Type On Motivation Of Untrained Sensory Panelists In Triangle Tests, Jessilee Noel Loucks
Theses and Dissertations
Although human panelists provide unparalleled data, they are prone to bias, which is a primary concern of sensory scientists. Motivational bias is of concern because it determines how much effort a panelist will exert to be consistent, find a difference, or use appropriate descriptors when taking a test. For central location tests, money has become a common motivational device to compensate panelists for their time and effort. Studies have documented that money can change results in sensory testing but have not measured the impact on motivation. Additionally, little research has been conducted on the effect of the test food itself …
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Food and Machinery
Camellia oil is one of the four major woody vegetable oils in the world, which play important roles in prevent cardiovascular disease, anti-tumor, antibiosis, anti-inflammatory, hepatoprotection, antioxidant and immunomodulatory. With the rapid development of Camellia oleifera Abel plantation, an efficient camellia oil processing technology must be further improving. The latest research and application of extraction technology of camellia oil by press, solvent extraction, supercritical fluid extraction, aqueous extraction, aqueous enzymatic extraction, and their advantage and disadvantage was introduced in this article, which provided a reference for research a promising extraction technology of camellia oil due to nutrition, safety and economy.
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Food and Machinery
Soybean bioactive peptides, which is prepared from soy protein by hydrolysis and purification, is one kind of mixture of small molecular peptides, which composed of 3 to 6 amino acids and have excellent bioactivity. The physiological health functions of soybean bioactive peptides in antihypertensive, antioxidant, anticancer and hypolipidemic were also described. It provided a reference for the further study of soybean bioactive peptides as functional food additives.
Shear Induced Changes In Rheology And Structure Of A Model Mozzarella-Type Cheese, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles
Shear Induced Changes In Rheology And Structure Of A Model Mozzarella-Type Cheese, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua
Food and Machinery
Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na2SeO3 solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean …
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong
Food and Machinery
The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable …
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian
Food and Machinery
To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L.. The basic components were determined, and its flavor were analyzed by sensory descriptive analysis (QDA) and SPME—GC—MS. Results shown that the basic ingredients contents of pearl-guava, moisture, total sugar, reducing sugar, total acid, crude protein, ash and Vc were 84.79, 9.21, 3.85, 0.56, 0.82, 0.74, 0.13 g/100 g, respectively. Sweet crispy, full-bodied fragrance, and distinct guava flavour style were showed by sensory evaluation. There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%. …
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Food and Machinery
The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL …
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Food and Machinery
Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.
Tanya Dube, Tanya Dube, Institute Of Child Nutrition. Child Nutrition Archives.
Tanya Dube, Tanya Dube, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Tanya Dube was born and raised in Massachusetts, and after high school joined the military, serving in the U.S. Marine Corps. She is now a school food service manager in Alaska.
Johanna Herron, Johanna Herron, Institute Of Child Nutrition. Child Nutrition Archives.
Johanna Herron, Johanna Herron, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Johanna Herron works with the Alaska Department of Education and Early Development to promote the Farm to School Program.
Elizabeth E. Edelman, Elizabeth E. Edelman, Institute Of Child Nutrition. Child Nutrition Archives.
Elizabeth E. Edelman, Elizabeth E. Edelman, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
An Anchorage, Alaska native, Elizabeth E. Edelman has worked in numerous areas of school nutrition in Alaska, and now is working as the food service manager in the head cook program in the Valdez district.
Lori Buzzell, Lori Buzzell, Institute Of Child Nutrition. Child Nutrition Archives.
Lori Buzzell, Lori Buzzell, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Lori Buzzell worked for seven years in the Juneau, Alaska school nutrition program and now works in curriculum development, including incorporating a wellness policy into the school physical education programs.
Debbie Kallio, Debbie Kallio, Institute Of Child Nutrition. Child Nutrition Archives.
Debbie Kallio, Debbie Kallio, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Debbie Kallio was a 2016 Regional Director for the School Nutrition Association for the Northwest Region.
James L. Jones, James L. Jones, Institute Of Child Nutrition. Child Nutrition Archives.
James L. Jones, James L. Jones, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
A South Carolina native, James L. Jones spent twenty-three years in the Air Force before retiring and going to work for the Alaska Military Youth Academy, where he has been for the past twenty years, where in addition to several other responsibilities he manages the child nutrition program.