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Articles 6301 - 6330 of 11769
Full-Text Articles in Life Sciences
Extraction Of Pomegranate Seed Oil By Low-Temperature Continuous Phase Transition And The Analysis Of Its Fatty Acid, Du Jie, Cao Yong, Dai Weijie, Yang Guohang
Extraction Of Pomegranate Seed Oil By Low-Temperature Continuous Phase Transition And The Analysis Of Its Fatty Acid, Du Jie, Cao Yong, Dai Weijie, Yang Guohang
Food and Machinery
It was mainly elaborated the in this study grease extraction from pomegranate seed by using the technology of continuous phase transition extraction at low temperature. The extraction technology was optimized through the orthogonal experiment L9(34) based on the index of grease yield.Moreover, pomegranate seed oil physicochemical properties and the fatty acid composition werealso analyzed. It turned out that the best process conditions for the continuous phase transition extraction at low temperature of the pomegranate seed oil included raw material granularity containing 60 mesh, extracted under about 0.5 MPa for 70 min, extracting at 45 ℃ and …
Optimization Of Extraction Process For Anthocyanins From Blueberry Pomace By Response Surface Methodology, Zhang Panpan, Wang Li, Shi Zhijun, Du Meijun
Optimization Of Extraction Process For Anthocyanins From Blueberry Pomace By Response Surface Methodology, Zhang Panpan, Wang Li, Shi Zhijun, Du Meijun
Food and Machinery
The optimization of the ultrasonic extraction of anthocyanins in blueberry pomace by the response surface method was investigated in this study. With tartaric acid acidification ethanol extracting anthocyanins from blueberry pomace, with appling ultrasonic assisted extraction, anthocyanin extraction rate was determined by using the double wavelength pH differential method. Through the single factor experiment, to determine the best conditions were determined, and then the extraction process conditions of anthocyanins in blueberry pomace were optimized using the response surface analysis. The results showed that the extraction conditions on the influence of the anthocyanins blueberry pomace extraction yield order was as follows. …
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu
Food and Machinery
The effects of germination on total phenolics and β-glucan in barley were studied by single factor and Orthogonal experiment, and the Optimum process parameters of barley germination were obtained. The results showed that the optimum technological conditions were as follows, i.e. The seed were germinated at 30 ℃ for 2 days using the pH 7.0 solution. Under this condition, 1.13 mg/g of total phenol and 2.31% of β-Glucan were obtained. On the basis of the best germination process, the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied. The results showed that …
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Food and Machinery
Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …
Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method, Chen Longfei, Wang Min, Fan Liuping, Ding Zhansheng, Ding Shaodong
Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method, Chen Longfei, Wang Min, Fan Liuping, Ding Zhansheng, Ding Shaodong
Food and Machinery
Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties. The influence of different excipients and water content was investigated based on single factor test with tablet weight variation, friability, hardness and disintegration time as comprehensive scores. Regression equation was established to figure out the optimalsolution. The result shows that, magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients. The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows: Water content of 7.76%, magnesium stearate content of 0.85%, microcrystalline cellulose content of …
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect, Qiang Junfeng
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect, Qiang Junfeng
Food and Machinery
Nature VE Microcapsules was produced by using Composite gel method. This method of producing Nature VE Microcapsules was based on the properties of wall material and Complex coacervation process. Gelatin and Alginate were used as wall materials, and 5% of calcium chloride was chose as curing agent. The influence of two different proportion of wall material to Nature VE Microcapsules Morphology and the effects of particle size distribution and embedding were also researched. The results showed that the production rate and efficiency as well as the solid effective loads were highest when the ratio of gelatin wall at …
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo
Food and Machinery
In order to increasing the drying speed, quality and energy consumption in the for Eurotus eryngii drying, the effects were studied, of from the hot-air temperature, hot-air time and vacuum freeze-drying time,on drying rate, sense judgment, rehydration ratio and Amino acids by using the Box-Behnken optimal design. Based on the experimental data, the response surface methodology was employed for the muli-variable experiments and the regression model was established. The optimal parameters were obtained as follows: hot air drying temperature 50 ℃, hot air drying time is 60 min, and the vacuum freeze-drying time is 10 h. The combined drying method …
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang
Food and Machinery
Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.
Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang
Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang
Food and Machinery
Drying the yeast cells into a dormant state, that is, preparing solid active dry yeast, and the active dry yeast is convenient for transport and storage, and widely used in the fields of wine making, baking, biological control and so on. During the process of preparing active dry yeast, drying the yeast is an important step. It was introduced that the thermal drying methods, including drying methods of using vacuum, spray, and fluidized bed, which are economical, high in feasibility, low energy consumption, and can be preserve for a long time. Moreover, the factors affect the activity of dry yeast …
Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen
Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen
Food and Machinery
This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Food and Machinery
To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Food and Machinery
The edible wax, AJ polysaccharide monomer and recombination samples were selected for the moisture retention test to evaluate the moisturizing property of tobacco in low humidity environment. The results showed that the edible wax and AJ polysaccharide monomer both had certain effect on the moisture of tobacco. The moisturizing property of plant wax 1 was better than that of other edible wax. When the edible wax and AJ polysaccharide monomer were compounded, the moisturizing performance of the tobacco was further improved by the coordination effect of the two samples. Scanning electron microscopy (SEM) revealed that besides the effect of traditional …
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
Food and Machinery
In order to make up for the deficiency of the existing evaluation method of quality stability, a new method of evaluating the quality stability of cigarette production process was developed by using statistical techniques. This method first classified the variables in the production process, and different types of variables using different methods were used to calculate the quality stability index. Moreover, different weights were determined according to both the importance of different processes and different variables in processes, and then the process using weighted average method was applied to calculate the stability of quality index. Furthermore, the process (batch) using …
Effects On Stability And Qualities Of Whole Wheat Flour By Treatment Of Vacuum Tempering With Alkaline Solutions, Wang Mingying, Guo Xiaona, Zhu Kexue
Effects On Stability And Qualities Of Whole Wheat Flour By Treatment Of Vacuum Tempering With Alkaline Solutions, Wang Mingying, Guo Xiaona, Zhu Kexue
Food and Machinery
To producce the whole wheat flour which has lower enzyme activity and higher stability, the wheat was tempered with Na2CO3 solution (0.10%, 0.25%, 0.50%) in vacuum condition (-0.04, -0.07 MPa). LF- NMR was used to observe the water transfer process in kernel and the activity of Lipase was evaluated. Then milled the wheat and produced the whole wheat flour, the stability and quality characteristics of whole wheat flour were studied. The results showed that the value of A21 was increased during tempering, and tempered in vacuum condition with alkali solution could inhibit the activity of lipase …
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry, Wang Yang, Zhao Guohua, Xiao Li, Zhou Siyuan
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry, Wang Yang, Zhao Guohua, Xiao Li, Zhou Siyuan
Food and Machinery
Nano cellulose material, as an environment-friendly material, has attracted much attention for applications in fields of material sciences, food, chemical engineering, and medicine due to its biocompatibility and biodegradability. Nanocrystalline cellulose (NCC) show a high aspect ratio, large surface-to-volume ratio, high crystallinity index, high tensile strength, and good thermal stability. Having reviewed the scientific literature on NCC during the last 5 years, aimed to provide an overview about morphology, crystallization, and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging, as emulsion stabilizers and food ingredients). However, its future development and commercialization still …
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig, Sun Rui, Sun Lei, Ma Jinhui, He Fatao, Ge Bangguo, Cao Jia
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig, Sun Rui, Sun Lei, Ma Jinhui, He Fatao, Ge Bangguo, Cao Jia
Food and Machinery
Three different parts of fig fruits were compared by texture analyzer. And the research was conducted about quality of fig fruits varying in maturity by pair T test and correlation analysis. The result showed that the firmness in the nearest parts of fig’s stalk was greater than that in middle and top parts, usually a hole called fruit being here, of fig fruits, and that there was no significant difference in rupture depth of fig fruits varying in maturity, as resilience and firmness reduced with increasing maturity. And it would be better to use Orphan immediately once harvested, the resilience, …
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method, Wang Yongqiang, Liu Zhongyi, Yue Shuhang, Peng Li
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method, Wang Yongqiang, Liu Zhongyi, Yue Shuhang, Peng Li
Food and Machinery
Using rice starch and sodium chloroacetate as raw material, carboxymethyl starch (CMS) was obtained by semi-dry method. The influences of dosage of sodium chloroacetate and NaOH, reaction temperature and time of etherification, alkalinization temperature conditions on the substitution degree of product were investigated, and then the infrared spectrum and crystal style of the CMS were analyzed. The results showed that optimizing conditions of CMS by single factor experiment were starch and sodium chloroacetate of 11 in molar ratio, starch and sodium hydroxide of 11.25 in molar ratio, alkalinized at 35 ℃ for 1 h, and then etherified at 60 ℃ …
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms, Guo Lei, Li Juanjuan, Suo Weiguo, Tian Yaowei, Luo Juanmin, Xu Da, Shao Dengyin, Li Fulong, Sun Qiang, Cai Jibao, Su Jiakun
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms, Guo Lei, Li Juanjuan, Suo Weiguo, Tian Yaowei, Luo Juanmin, Xu Da, Shao Dengyin, Li Fulong, Sun Qiang, Cai Jibao, Su Jiakun
Food and Machinery
The flavor components in 15 domestic cigarettes were extracted with dichlorome-thane by accelerated solvent extraction (ASE), using methyl nonoate as internal standard，a method for semi-quantitative analysis of 39 main flavor components including of acetic acid, 3-Methylbutanoic acid, hexadecoic acid, 2-acetylpyrrole, furfural, furfuryl alcohol, be-nzoic alcohol, phenethyl alcohol, solanone, beta-ionone, phytone, megastigmatrienones (4 isomers), 3-hydroxy-β-damascone, 4-vinyl guaiacol, 5-hydroxy maltol, dihydroactinidiolide et al. by GC/MS/SIM was developped. The results showed that the RSDs ranged from 2.25%~6.49%, the RSD of beta-ionone's determination result was over 5% for the its low content，the other components were below 5%. There was bigger difference between the content …
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower, Cai Youjie, Wu Zhidong, Wang Xuefeng, Bao Li, Zhang Jinfeng
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower, Cai Youjie, Wu Zhidong, Wang Xuefeng, Bao Li, Zhang Jinfeng
Food and Machinery
To effectively guarantee the grain drying temperature to keep in safe range, a downstream type corn drying tower temperature control system was designed combining the multi-sensor detection and the even putting fuzzy control technology. With AT89C51 as the development platform, and the programmable temperature sensor DS18B20 was used via a serial port communication and transport to the LabVIEW system. Moreover, according to the upper machine, the temperature was detected as the data for feedback system adjustment, and anti-saturation PID control algorithm, the size of single chip microcomputer output duty cycle was adjusted. Thus the drive circuit heat fan speed was …
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao, Zhang Shuanshuan
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao, Zhang Shuanshuan
Food and Machinery
The influence of acidic electrolytic water combined with modified atmosphere packaging (MAP) on preservation of fresh-cut lettuce during storage at 4 ℃ was studied. Results indicated that compared with the control group of acidic electrolytic water (pH 2.3, available chlorine content 60 mg/L) combined with air packaging (21% O2+1% CO2), the pretreatment of electrolysis water combined with MAP could effectively inhibit the growth and reproduction of microorganisms, delay loss of moisture and vitamin C, inhibit metabolism and reduction of soluble solids content as well. Moreover, it could inhibit the decomposition of chlorophyll and reduce its yellowing …
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury, Huang Min, Zheng Jianxian, Dong Qingliang, Li Jiaxing
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury, Huang Min, Zheng Jianxian, Dong Qingliang, Li Jiaxing
Food and Machinery
With puerarin solid beverage made of pueraria, hawthorn, acid gill, okra, Rhizoma zingiberis, corn peptide and crystalline fructose as the test substance, to study its protection function on chemical hepatic injury by CCl4 in the Wistar mice. Wistar mice were randomly allocated to negative control group, model control group and three experiment groups, which were treated with intubation of distilled water or 1.08, 2.17 or 4.33 g/kg test substance per day for 30 days. Groups which except negative control group were treated with gastric intubation of CCl4, and the chemical hepatic injury model was gained. The level …
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot, Li Wang, Sun Peidong, Ji Xiaotong, Lu Shuai
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot, Li Wang, Sun Peidong, Ji Xiaotong, Lu Shuai
Food and Machinery
The ethanol extracts of flowers from Abelmoschus manihot was extracted by petroleum ether、ethyl acetate and n-butyl alcohol, and four different polar portions were obtained. The scavenging effect of different phases on DPPH·, ·OH and H2O2 were studied to research the antioxidant activities of each phase. Moreover, the protection of n-butyl alcohol phase on DNA oxidative damage was also studied, and the flavonoids component was identified by HPLC-MS. The results showed that the ethyl acetate phase had the best scavenging effect on DPPH·, with IC50 value 0.038 6 mg/mL. However, the n-butyl alcohol phase had scavenge ·OH …
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark, Shao Jinhua, He Fulin, Chen Xia, Xie Yu
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark, Shao Jinhua, He Fulin, Chen Xia, Xie Yu
Food and Machinery
Taking the adsorption rate and desorption rate as the evaluation indexes, macroporous resin was adopted to optimize the separation and purification technology of total flavonoids from Catalpa root bark, and the antibacterial activity of the purified total flavonoids from Catalpa root bark was investigated. The results indicated that the optimal technological conditions for the separation and purification of total flavonoids from Catalpa root bark were as follows: application of NKA-II resin; mass concentration, flow rate and pH value of loading buffer of 0.538 mg/mL, 1.66 mL/min and 4.01, respectively; concentration of eluant ethyl alcohol of 70%; and elution flow rate …
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang
Food and Machinery
The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi
Food and Machinery
Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.
A Blueprint To Evaluate One Health, Simon R. Rüegg, Barry J. Mcmahon, Barbara Häsler, Roberto Esposito, Helen O'Shea, Et Al
A Blueprint To Evaluate One Health, Simon R. Rüegg, Barry J. Mcmahon, Barbara Häsler, Roberto Esposito, Helen O'Shea, Et Al
Department of Biological Sciences Publications
One Health (OH) positions health professionals as agents for change and provides a platform to manage determinants of health that are often not comprehensively captured in medicine or public health alone. However, due to the organization of societies and disciplines, and the sectoral allocation of resources, the development of transdisciplinary approaches requires effort and perseverance. Therefore, there is a need to provide evidence on the added value of OH for governments, researchers, funding bodies, and stakeholders. This paper outlines a conceptual framework of what OH approaches can encompass and the added values they can provide. The framework was developed during …
Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente
Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente
Center for Plant Science Innovation: Faculty and Staff Publications
Soya bean (Glycine max (L.) Merr.) is sought after for both its oil and protein components. Genetic approaches to add value to either component are ongoing efforts in soya bean breeding and molecular biology programmes. The former is the primary vegetable oil consumed in the world. Hence, its primary usage is in direct human consumption. As a means to increase its utility in feed applications, thereby expanding the market of soya bean coproducts, we investigated the simultaneous displacement of marine ingredients in aquafeeds with soya bean-based protein and a high Omega-3 fatty acid soya bean oil, enriched with alpha-linolenic …
Atmospheric Cold Plasma Dissipation Efficiency Of Agrochemicals On Blueberries, Chaitanya Sarangapani, Grainne O'Toole, Paula Bourke, Patrick Cullen
Atmospheric Cold Plasma Dissipation Efficiency Of Agrochemicals On Blueberries, Chaitanya Sarangapani, Grainne O'Toole, Paula Bourke, Patrick Cullen
Articles
Cold plasma has emerged as a potential bio-decontamination technology for microbial and chemical risks associated with food products such as fruits and vegetables. This study investigated the efficacy of cold plasma treatment for the degradation of pesticides (boscalid and Imidacloprid) on blueberries in tandem with the need to retain critical quality attributes of a fresh high value berry product post treatment. An in-package high voltage dielectric barrier discharge plasma reactor was employed for this study. The degradation efficacy of pesticides after 80 kV and 5 min of cold plasma treatment were found to be 80.18% for boscalid and 75.62% for …
The Slow Food Movement: A 'Big Tent' Ideology, Mark N. Wexler, Judy Oberlander, Arjun Shankar
The Slow Food Movement: A 'Big Tent' Ideology, Mark N. Wexler, Judy Oberlander, Arjun Shankar
Journal of Ideology
The Slow Food Movement (SFM) has been characterized as a reminder of the centrality of the kitchen in the “good old days”. It has also been referred to as a poor use of science posing as a rallying point for the beleaguered middle class trying to reclaim psychological territory lost to the fast-paced commercialization of what was once private or leisure time. This paper argues that both these criticisms contain more than a kernel of truth. However, each misses the mark when it comes to explaining the relative successes of SFM. In this paper, we explore SFM’s basic ideological premises. …
Lifestyle And Horizontal Gene Transfer- Mediated Evolution Of Mucispirillum Schaedleri, A Core Member Of The Murine Gut Microbiota, Alexander Loy, Carina Pfann, Michaela Steinberger, Buck Hanson, Simone Herp, Sandrine Brugiroux, João Carlos Gomes Neto, Mark V. Boekschoten, Clarissa Schwab, Tim Urich, Amanda E. Ramer-Tait, Thomas Rattei, Bärbel Stecher, David Berry
Lifestyle And Horizontal Gene Transfer- Mediated Evolution Of Mucispirillum Schaedleri, A Core Member Of The Murine Gut Microbiota, Alexander Loy, Carina Pfann, Michaela Steinberger, Buck Hanson, Simone Herp, Sandrine Brugiroux, João Carlos Gomes Neto, Mark V. Boekschoten, Clarissa Schwab, Tim Urich, Amanda E. Ramer-Tait, Thomas Rattei, Bärbel Stecher, David Berry
Department of Food Science and Technology: Faculty Publications
Mucispirillum schaedleri is an abundant inhabitant of the intestinal mucus layer of rodents and other animals and has been suggested to be a pathobiont, a commensal that plays a role in disease. In order to gain insights into its lifestyle, we analyzed the genome and transcriptome of M. schaedleri ASF 457 and performed physiological experiments to test traits predicted by its genome. Although described as a mucus inhabitant, M. schaedleri has limited capacity for degrading host-derived mucosal glycans and other complex polysaccharides. Additionally, M. schaedleri reduces nitrate and expresses systems for scavenging oxygen and reactive oxygen species in vivo, …