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Articles 961 - 990 of 5482
Full-Text Articles in Entire DC Network
Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti
Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti
Makara Journal of Science
Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a …
Three-Dimensional Strategies In The Quantitative Resolution Of Kinetic Uv Absorbance Measurements For Monitoring The Oxidation Of Quercetin By Oxidant Agents And Analyzing Dietary Supplement Product, Erdal Di̇nç, Asiye Üçer, Nazangül Ünal
Three-Dimensional Strategies In The Quantitative Resolution Of Kinetic Uv Absorbance Measurements For Monitoring The Oxidation Of Quercetin By Oxidant Agents And Analyzing Dietary Supplement Product, Erdal Di̇nç, Asiye Üçer, Nazangül Ünal
Journal of Food and Drug Analysis
Three-dimensional strategies involving the application of parallel factor analysis (PARAFAC) to the kinetic UV absorbance measurements were elaborated to monitor the oxidation of quercetin with oxidant agents (K2Cr2O7 and KIO3) and to quantify analyte in a dietary supplement product. Loadings (spectral, kinetic and concentration profiles) were obtained by the PARAFAC deconvolution. Spectral identification, kinetics and quantification of the relevant analyte in the presence of interferent(s) were performed. The elaborated chemometric strategies were carefully validated to demonstrate the capability of the method. Assay results of the PARAFAC strategies were statistically compared to that of …
Sleep-Promoting Activity Of Amylase-Treated Ashwagandha (Withania Somnifera L. Dunal) Root Extract Via Gaba Receptors, Chun Woong Park, Ki-Bae Hong, Hyung Joo Suh, Yejin Ahn
Sleep-Promoting Activity Of Amylase-Treated Ashwagandha (Withania Somnifera L. Dunal) Root Extract Via Gaba Receptors, Chun Woong Park, Ki-Bae Hong, Hyung Joo Suh, Yejin Ahn
Journal of Food and Drug Analysis
Ashwagandha (Withania somnifera L. Dunal), an Indian medicinal plant that has been used for centuries to treat insomnia, exhibits a variety of biological activities, such as improving cognitive function, immunity and anxiety. In this study, the effect of enzyme-treated Ashwagandha root extract (EA) and on sleep was evaluated using rodent models. Starch contained in the Ashwagandha root extract was removed by amylase treatment to prepare EA. To evaluate the sleep-promoting activity of EA, a pentobarbital-induced sleep test and electroencephalogram analysis were performed. In addition, the sleep-promoting mechanism of EA was elucidated by analyzing the expression of sleep-related receptors. In …
The Inhibitory Effect Of Quercetin-3-Glucuronide On Pulmonary Injury In Vitro And In Vivo, Pei-Rong Yua, Jen-Ying Hsu, Chiao-Yun Tseng, Jing-Hsien Chen, Hui-Hsuan Lin
The Inhibitory Effect Of Quercetin-3-Glucuronide On Pulmonary Injury In Vitro And In Vivo, Pei-Rong Yua, Jen-Ying Hsu, Chiao-Yun Tseng, Jing-Hsien Chen, Hui-Hsuan Lin
Journal of Food and Drug Analysis
Pulmonary injury is defined as a progressive inflammation. Extensive pro-inflammatory cytokines are secreted from alveolus, associated with the production of reactive oxygen species (ROS) and apoptosis. The model of endotoxin lipopolysaccharide (LPS)-stimulated lung cells has been applied to mimic the pulmonary injury. Some antioxidants and anti-inflammatory compounds can be used as chemopreventive agents of pulmonary injury. Quercetin-3-glucuronide (Q3G) has been showed to exert antioxidant, anti-inflammatory, anti-cancer, anti-aging and anti-hypertension effects. The aim of the study is to examine the inhibitory potential of Q3G on pulmonary injury and inflammation in vitro and in vivo. Firstly, human lung fibroblasts MRC-5 cells pre-treated …
Preparation Procedures Of Food And Beverage Samples For Oxygen Bomb Calorimetry: A Scoping Review And Reporting Checklist, Zane Hopper, Ben Desbrow, Shelley Roberts, Chris Irwin
Preparation Procedures Of Food And Beverage Samples For Oxygen Bomb Calorimetry: A Scoping Review And Reporting Checklist, Zane Hopper, Ben Desbrow, Shelley Roberts, Chris Irwin
Journal of Food and Drug Analysis
Standardised bomb calorimetry methods are essential to accurately quantify the gross energy within food and beverages, yet no accepted protocols exist. The objective of this review was to synthesise literature on food and beverage sample preparation methods used for conducting bomb calorimetry. This synthesis enhances our understanding of the extent to which methodological variances may currently affect estimates of the caloric values of dietary items. Five electronic databases were searched for peer reviewed literature on food and beverage energy measurement via bomb calorimetry. Data were extracted on seven identified methodological themes, including: (1) initial homogenisation, (2) sample dehydration, (3) post-dehydration …
The Therapeutic Potential Of Curcumin And Its Related Substances In Turmeric: From Raw Material Selection To Application Strategies, Kai-Yu Hsu, Chi-Tang Ho, Min-Hsiung Pan
The Therapeutic Potential Of Curcumin And Its Related Substances In Turmeric: From Raw Material Selection To Application Strategies, Kai-Yu Hsu, Chi-Tang Ho, Min-Hsiung Pan
Journal of Food and Drug Analysis
Turmeric (Curcuma longa L.) is a medicinal plant used extensively in Chinese and Indian traditional medicine as a home remedy for various diseases. It has been used for medical purposes for centuries. Today, turmeric has become one of the most popular medicinal herbs, spices, and functional supplements worldwide. Curcuminoids are linear diarylheptanoids from the rhizomes that include curcumin and two related compounds: demethoxycurcumin and bisdemethoxycurcumin, which are the active components of the C. longa plant, play a crucial role in numerous functions. This review summarises the composition of turmeric and the properties of curcumin regarding its antioxidant, anti-inflammatory, anti-diabetic, …
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics, Li Hong, Li Dan, Li Li-Juan, Wu Ni
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics, Li Hong, Li Dan, Li Li-Juan, Wu Ni
Food and Machinery
Objective: Standardize the use of phoxim to ensure the safety of aquatic products. Methods: Taking freshwater crucian carp as the research object, Selecting phoxim, an organic phosphorus pesticide often used in agriculture, as the representative of exogenous environmental pollutants. The changes in normal physiological metabolism of crucian carp exposed to phoxim were studied by using the 1H-NMR metabonomics method combined with PCA, PLS-DA, OPLS-DA and other multivariate statistical methods. Based on this, the toxic effects of phoxim on crucian carp and the toxicological mechanism of phoxim in the crucian carp were deduced. Results: Compared with the control group, the …
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun
Food and Machinery
Objective: This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product. Methods: The glycation product (WGP-G) of wheat germ protein (WGP) and glucose was prepared by ultrasonic assisted moist heat method. Different ultrasonic time (10, 20, 30, 40, 50 and 60 min) and reaction temperature (70, 80 and 90 ℃) were measured. The browning degree, grafting degree, reducing power, hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity, DPPH radical scavenging capacity and ABTS+ radical scavenging capacity of WGP-G at 90 ℃ were evaluated comprehensively. Results: The browning degree of WGP-G increased with the increase of …
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun
Food and Machinery
Objective: This study aimed to investigate the pollution of heavy metals in Astragalus membranaceus in the main producing areas of Gansu, and to evaluate the potential health risks of edible Astragalus membranaceus. Methods: The contents of five heavy metal elements Pb, Cd, As, Hg and Cu in Astragalus membranaceus were determined by inductively coupled plasma mass spectrometer （ICP-MS） by random sampling method, and the data were analyzed. Estimated Daily Intake （EDI）, Target Hazard Factor （THQ） and Lifetime Carcinogenicity Risk （LCR） were used for health risk assessment. Results: The average contents of Pb, Cd, As, Hg, and Cu elements in …
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products, Li Jiong, Wu Qiong, Jiang Hai, Hu Ming-Jie, Xu Xin-Yi
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products, Li Jiong, Wu Qiong, Jiang Hai, Hu Ming-Jie, Xu Xin-Yi
Food and Machinery
Objective: A COI sequence-based full-length DNA barcoding technology was established to identify adulteration of seven animal-derived components （including pigs, cows, sheep, chickens, ducks, geese and rabbits） in edible blood products. Methods: After the blood products were extracted and purified by DNA extraction and PCR amplification, the clone sequencing results were submitted to the DNA barcode local database of the 7 blood products for sequence comparison. The pretreatment method, DNA extraction method and PCR amplification conditions of the blood products were also selected and optimized, and various common blood product adulteration models were established to study the lowest adulteration detection rate …
Construction And Application Of Multi-Dimensional Food Safety Evaluation Index System Model, Miao Lu, Zhu Ke, Cao Yi-Qun, Zhou Mo-Qin, Gao Meng-Zhao, Tuo Xiong-Xin, Deng Ke
Construction And Application Of Multi-Dimensional Food Safety Evaluation Index System Model, Miao Lu, Zhu Ke, Cao Yi-Qun, Zhou Mo-Qin, Gao Meng-Zhao, Tuo Xiong-Xin, Deng Ke
Food and Machinery
Objective: It was the method of evaluating regional food safety status through food safety evaluation index model. Methods: In the index model, various factors affecting food safety, such as the size of the city, the types of food, the hazards of the test items, the place of production, etc., were comprehensively considered, and a variety of data sources were used to support the model. Using this model, the results of food safety index could be calculated from multiple angles and different levels, such as region, food category, region and food category. Results: Sampling data of Guangxi food safety assessment in …
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum, Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum, Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang
Food and Machinery
Objective: This study aimed to investigate the residues and risk assessment of pesticides in peach gum. Methods: The quantitative analysis of 44 pesticide residues in peach gum was established based on liquid chromatography tandem-mass spectrometry （LC-MS/MS）, and the pesticide residues in 173 peach gum samples were detected as well as the risk assessment of pesticide residues. Results: The limits of detection （LOD） and the limits of quantification （LOQ） of 44 kinds of pesticides in this quantitative method were between 0.05~1.80 μg/kg and 0.20~2.42 μg/kg, respectively. Recoveries of these pesticides ranged from 61.77%~119.48%. In 173 peach gum samples, 22 out of …
Changes Of Biogenic Amine Concentrations In Hard Cheese Made From Refrigerated Yak's Milk During Ripening, Song Xue-Mei, Qiu Ting, Liu Yu-Ying, Zyang Yan, Zhang Wei-Bing
Changes Of Biogenic Amine Concentrations In Hard Cheese Made From Refrigerated Yak's Milk During Ripening, Song Xue-Mei, Qiu Ting, Liu Yu-Ying, Zyang Yan, Zhang Wei-Bing
Food and Machinery
Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety. Methods: The hard cheese made from yak milk refrigerated for 24, 48 and 72 hours was taken as the research object, and the biogenic amines in cheese during ripening were determined by high performance liquid chromatography. Results: During the ripening period from 0 to 6 months, the content of biogenic amine in hard cheese made from different refrigerated yak milk showed an increasing trend. When the cold storage time of yak milk was extended from …
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon, Fan Jiong, Ma Jun-Hua, Yan Jing-Xin, Zhang Hui-En, Yang Hua
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon, Fan Jiong, Ma Jun-Hua, Yan Jing-Xin, Zhang Hui-En, Yang Hua
Food and Machinery
Objective: This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon. Methods: The effect of cold storage temperature (-40, -20, 4 ℃) on texture characteristics, cooking loss, water activity, protein content, total number of colonies and microstructure of plant-based bacon were investigated, and the optimal cold storage conditions of plant-based bacon were explored. Results: During the period of refrigeration (0~30 d), the hardness, cooking loss rate and number of microorganisms of plant-based bacon increased, while the water activity decreased with the extension of refrigeration time. As refrigerated temperatures dropped, the plant-based bacon became …
Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea, Zhang Meng-Rui, Ran Xu, Zeng Li, Jia Li-Rong, Duan Fei-Xia
Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea, Zhang Meng-Rui, Ran Xu, Zeng Li, Jia Li-Rong, Duan Fei-Xia
Food and Machinery
Objective: To explore the changes of the total flavonoids, free amino acids and quercetin extraction amount with the brewing time and temperature during the brewing process of Penthorum chinense Pursh （PCP） leaf tea and fit the extraction kinetics equation of the three and calculate the kinetics parameters. Methods: The total flavonoids, free amino acids and quercetin were determined by ultraviolet spectrophotometry and high performance liquid chromatography （HPLC）. The second-order kinetic model and Arrhenius formula were used to fit the kinetics and calculate the kinetic parameters. Results: The leaching amount of total flavonoids and quercetin increased with the increase of the …
Quality Analysis And Comparison Of Four Brands Of Silver Cod, Feng Chi, Zhang Miao, Hu Jun-Sheng, Jia Hong-Feng
Quality Analysis And Comparison Of Four Brands Of Silver Cod, Feng Chi, Zhang Miao, Hu Jun-Sheng, Jia Hong-Feng
Food and Machinery
Objective: This study aimed to analyze and compare the quality of four brands of silver cod that have high market sales. Methods: The sensory quality, whiteness, texture and volatile flavor substances of four brands of silver cod were detected by sensory analysis, colorimeter, texture analyzer and gas chromatography-mass spectrometry. Results: Among the four brands of silver cod, BS had the highest sensory score, followed by BI and WH, and ILU had the lowest. BS had the best whiteness, followed by BI and WH, while ILU had the worst. ILU had significantly higher hardness and chewiness than the other three brands, …
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor, Li Dong, Zhang Qiong, He Xin-Yi, Li Yun, Zhang Chen-Yun
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor, Li Dong, Zhang Qiong, He Xin-Yi, Li Yun, Zhang Chen-Yun
Food and Machinery
Objective: In order to improve the special smell of Camellia oleifera seed oil, the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. Methods: The peroxide value, acid value, fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions. Results: When the ratio of material to liquid was 10∶100 (mpepper∶mcamellia oil), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy-β-pyrroxin content were …
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties, Wang Chen-Xuan, Wu Dan, Zhang Su-Rong, Ma Ai-Jin, Shang Yu-Ting, Li Zi-Jie
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties, Wang Chen-Xuan, Wu Dan, Zhang Su-Rong, Ma Ai-Jin, Shang Yu-Ting, Li Zi-Jie
Food and Machinery
Objective: Walnut soy sauce was prepared with Aspergillus oryzae as a strain, to explore the functional soy sauce. Methods: Based on the preparation of soy sauce. The nutritional components of soy sauce were determined by using high-performance liquid chromatography, automatic amino acid analyzer and gas chromatography. Components less than 10 kDa were separated by using ultrafiltration. Then the peptide content, ABTS, hydroxyl radical scavenging capacity and DPPH radical scavenging capacity in walnut soy sauce fraction were determined. Results: The total content of 16 amino acids in walnut soy sauce was 4.86 g/100 g, and the content of unsaturated fatty acids …
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products, Niu Can-Jie, Ye Su-Dan, Hu Yu-Xia, Zhou Xiao-Hong
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products, Niu Can-Jie, Ye Su-Dan, Hu Yu-Xia, Zhou Xiao-Hong
Food and Machinery
Cereals and cereal-based products are easily polluted by mycotoxins in all aspects of production, storage and transportation, and mycotoxins are difficult to prevent due to their variety, low concentration, strong toxicity andlarge difference in nature. This paper summarizes the new development of the pretreatment technologies （liquid-liquid extraction, solid-phase extraction, QuEChERS, immunoaffinity chromatography） and detection technologies （immunochromatography technology, optical spectrum technology, liquid chromatography and liquid chromatography-mass spectrometry） of mycotoxins in cereals and products. The development trend of mycotoxin detection technologies was also prospected.
Research Progress On The Digestion, Absorption And Function Of Milk Fat, Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing
Research Progress On The Digestion, Absorption And Function Of Milk Fat, Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing
Food and Machinery
Milk fat globule （MFG） is secreted by mammalian glands and composed of a triacylglycerol core enclosed by a complex triple membrane structure, referred as the milk fat globule membrane （MFGM）. MFGM contains complex lipids and proteins, with nutritional, immunological, neurological and digestive functions. However, the relationship between functions and gastrointestinal digestion and the factors that influence the gastrointestinal digestion of milk fat have not been fully studied. In this paper, the structure composition, functional characteristics, gastrointestinal digestion and the factors affecting the digestion and absorption of milk fat were reviewed in order to provide an insight for the research on …
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower, Jia Guo-Jun, Wang Xiao-Ying, Yun Jian-Min, Dong Jian-Fei
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower, Jia Guo-Jun, Wang Xiao-Ying, Yun Jian-Min, Dong Jian-Fei
Food and Machinery
Cicada flower is a valuable edible and medicinal mushroom. Polysaccharides are the most important active ingredients of cicada flower. This paper reviewed the extraction, separation and purification technologies of cicada flower polysaccharides in recent years. Also, it analyzed the biological activities of cicada flower polysaccharides, such as antioxidant, anti-tumor, immune regulation, bacteriostasis, hypolipidemic, hypoglycemic, anti-virus and ease pain. Moreover, the development and application of products were summarized and the existing problems and future research directions were also discussed.
Pollution Status And Research Progress On The Detection Technology Of Alternaria Mycotoxins In Foods, Wang Xia, Feng Dong-Sheng, Tong Jin-Rong, Gao Meng-Feng, Zhang Wei-Yi
Pollution Status And Research Progress On The Detection Technology Of Alternaria Mycotoxins In Foods, Wang Xia, Feng Dong-Sheng, Tong Jin-Rong, Gao Meng-Feng, Zhang Wei-Yi
Food and Machinery
Alternaria mycotoxins are the secondary metabolites of Alternaria species, which have obvious toxicity （mutagenicity, teratogenicity and carcinogenicity, etc） to humans and animals. Alternariol （AOH）, alternariol monomethyl ether （AME）, alternuene （ALT）, tenuazonic acid （TeA） and tenoxin （TEN） are the most studied at present. Alternaria mycotoxins was reported in apples, orange, tomatoes, corns and other agricultural products. Eating these foods contaminated by Alternaria mycotoxins will cause serious harm to human health. In this paper, the pollution status and the detection technology of Alternaria mycotoxins were summarized, and the future research direction of Alternaria mycotoxins was prospected. The purpose was to provide …
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil, Gao Yuan, Wang Bo-Kan, Xue Fang, Guan Yun-Na, Chen Dan-Dan
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil, Gao Yuan, Wang Bo-Kan, Xue Fang, Guan Yun-Na, Chen Dan-Dan
Food and Machinery
Almond oil is a functional vegetable oil obtained from apricot kernel by pressing, extracting and other technologies, which has the effects of anti-oxidation, anti-inflammation, anti-tumor and prevention of cardiovascular diseases. In this review, the extraction process, nutritional composition and health effect of almond oil were summarized, and the future development tendency of almond oil was prospected.
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes, Feng Li-Ping, Wang Feng-Cheng
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes, Feng Li-Ping, Wang Feng-Cheng
Food and Machinery
Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the rheological properties of the mixed flour dough. The hardness, gumminess and chewiness of the Chinese leavened pancake were measured by texture analyzer. The sensory quality of the Chinese leavened pancake was evaluated by the sensory evaluation score. Results: Adding 0~40% buckwheat flour to the flour, the rheological properties of the mixed flour dough became significantly worse with the increase of buckwheat flour content. The water …
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods, Tan Yuan-Yuan, Jiang Peng-Ru
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods, Tan Yuan-Yuan, Jiang Peng-Ru
Food and Machinery
Objective: To explore the theoretical relationship between interactive availability thinking in the design of nutrition labels for prepackaged foods； To improve consumer awareness and trust, guide consumers' healthy choice behavior, and construct a design framework for prepackaged food labels based on interactive availability model. Methods: Based on the two-tier result model of interactive availability and the empirical evidence of knowledge, this paper analyzes how the design can help the nutrition labels of prepackaged food to effectively convey information and improve the labels' value and its guidance role. Results: Four interactive design strategies were proposed: enhancing the influence of unconscious interaction …
Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion, Chen Tao, Wang Hua-Min, Jin Xue-Yuan
Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion, Chen Tao, Wang Hua-Min, Jin Xue-Yuan
Food and Machinery
Objective: This study aimed to promote the deep development of safflower seed oil. Methods: Taking sterilization rate as an index, safflower seed oil/dragon fruits juice emulsion was treated by different processing distance, voltage and time. Response surface methodology was used to establish the conditions for low temperature plasma （LTP）sterilization of emulsion. The changes of physicochemical indexes (vitamin C and anthocyanin content, particle size and ζ potential, peroxide value and acid value) during storage were compared between thermal sterilization (at 80 ℃ for 20 min) and LTP sterilization. Results: The optimized process conditions of LTP sterilization were treatment distance at 5.1 …
Research Progress On Immune Function Of Food-Derived Bioactive Peptides, Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li
Research Progress On Immune Function Of Food-Derived Bioactive Peptides, Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li
Food and Machinery
Food-derived bioactive peptides play an immunoregulation role by regulating signal pathways and influencing the expression of cytokines in vivo. This review summarizes immunoregulatory effects of the food-derived protein hydrolysates and bioactive peptides on cells, animal models and human beings, and the immune mechanism of food-derived bioactive peptides in different models is explained. Finally, the future application of bioactive peptides is prospected.
The Examination Of Potato Starch Granules Under The Microscope, Roisin Burke
The Examination Of Potato Starch Granules Under The Microscope, Roisin Burke
Articles
No abstract provided.
Pentadesma Butyracea In Ghana – Indigenous Knowledge, Uses, And Seed Characterization, Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Nana Baah Pepra-Ameyaw, Jacob K. Agbenorhevi
Pentadesma Butyracea In Ghana – Indigenous Knowledge, Uses, And Seed Characterization, Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Nana Baah Pepra-Ameyaw, Jacob K. Agbenorhevi
Food Science Faculty Articles and Research
This study ascertained the indigenous knowledge and uses of Pentadesma butyracea plant through a focus group study. The proximate, mineral, antinutritional compositions, and antioxidant activity of P. butyracea seed were also determined using standard analytical methods. The results of the focus group study showed that P. butyracea is essentially used for its butter which is prepared by women processors who hand down the skill of butter processing to their children. The butter is used for cooking, frying, and preparing traditional delicacies, and the plant is known to possess some therapeutic potential. The seed recorded the following mean proximate values: fat …
Study On Properties Of The Texture And Fermentation Rheology Of Coconut Flour-Wheat Flour Mixed Dough, Li Ming, Sheng Zheng, Yang Ya-Wen, Wu Zi-Jian, Zhang Hai-Hua
Study On Properties Of The Texture And Fermentation Rheology Of Coconut Flour-Wheat Flour Mixed Dough, Li Ming, Sheng Zheng, Yang Ya-Wen, Wu Zi-Jian, Zhang Hai-Hua
Food and Machinery
Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, …