Food Science Commons^™

Analysis Of Essential Oil Extracted By Subcritical Fluid Extraction From Honeyorange Peel And Preparation Of Microemulsion, Zhan Shaoying, He Jingren, Chang Lingping, Sui Lushan, Yang Ning, He Yi, Jin Weiping

Food and Machinery

The essential oils of Yichang honeyorange peel were extracted by subcritical fluid extraction, and the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) method was applied to analysis the volatile components and fatty acids. O/W-type essential oil microemulsion was prepared by using SE-15 as emulsifier to determine the optimum amount of emulsifier, optimum ratio of oil-to-water and optimum homogenization condition of emulsifier for stable microemulsion. The results showed that the yield of essential oil was 1% by subcritical fluid extraction. And the volatile components in essential oil were mainly composed of hydrocarbons compounds and acid compounds, accounting for 58.68% …

Effects Of Extracts Of Ginseng Stems And Leaves On Type I Diabetic Mice Model, Shi Dejun, Yan Huan, Cui Qingmei, Qi Xin, Huang Min, Cui Chengbi

Food and Machinery

In order to study the function effects of Panax ginseng stems and leaves extract on type I diabetic, 40 male CL grade Kunming mice were injected with STZ at 120 mg/kg body weight to induce type I diabetes mice model, and body weight and blood glucose were measured during the experiment. After 20 days’ test, blood serum was obtained by eye’s blood of mice and the total cholesterol(TC), triglyceride(TG), superoxide dismutase(SOD) and malondialdehyde(MDA) were all measured by kits. The results showed that the extract of ginseng stems and leaves at a certain dose can improve the antioxidant capacity of type …

Effects Of Different Heat Treatment Onqualities Of Indicarice Grains And Semidry-Milled Rice Flours, Ren Mengying, Zhou Sumei, Tong Litao, Yi Cuiping

Food and Machinery

To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours, rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed. And then made the semidry-milled rice flour after heat treatment of rice grains, the changes of microbial decomination, damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%. The semidry-milled rice flours after three heat treatment methods(60 ℃ 90 min, 120 …

Technology Research On Intermittent Circulating For Paddy Drier Of Multi-Drying Layer In Batch, Liu Jue, Liu Qijue

Food and Machinery

The ratio of effective volume between tempering layer and drying layer of traditional paddy dryer in batch was usually 4～8, and some problems such as power consumption and damaged paddy caused by moving parts were increased during continuous operation. Therefore, paddy dryer of multi-drying layer in batch was designed, which the ratio of effective volume between tempering layer and multi-drying layer was less than 1, and the technique of intermittent circulating combined static drying and cycle drying was applied. Spot testing has showed that the technique can reduce the power consumption by 40%, and cut down the damage rate of …

Effect On Quality Of Rapeseed Treating By Hot Air-Microwave Drying, Liu Qing, Wu Meifang, Zhao Yuqiang, Wu Suxi, Yi Cuiping, Liu Ruixing, Shi Jianfang, Lou Zheng, Shao Guang

Food and Machinery

By studying the effects of hot air, microwave and hot air-microwave on drying curve, acid value, peroxide valueand fatty acids of rapeseed, the optimum hot air-microwave dry processes under good qualities was obtained. And were as followed: hot air temperature 80 ℃, moisture content in transition point 15%, power of micriowave 500 W; by dring in 12 min/30 s, the moisture content decreased from 18% to 7.51% ,and the rapseed has low acid value and peroxide value, relatively high germination rate and the lowest erucic acid.

Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin

Food and Machinery

7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that …

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

Food and Machinery

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

Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao

Food and Machinery

The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed.

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

Food and Machinery

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

Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui

Food and Machinery

Nano-starch has many excellent properties such as rich source, non-toxic, renewable, biodegradable and good biocompatibility, but also has the nano characteristics showing effects of the small and quantum size, surface and interface, and macroscopic quantum tunneling, which was widely used in food industry. The main aim of this review was to introduce preparation and modification methods, and physicochemical properties of nano-starch. Meantime, the application of nano-starch in food industry was also reviewed and prospected.

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

Food and Machinery

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

The Design Of Coconut Automatic Tapping Machine Base On Plc And Hooke Law, Cai Kuanqi, Chen Zhenbin, Zhang Jiahao, Liu Boyi

Food and Machinery

In order to solve the problem in the process of coconut juicing during labor consumption, inefficiency, wasting of coconut resources and other issues, we designed an automatic coconuts tapping machine based on the PLC combined with Hooke's Law, machine group and the cam spring link group release, and storage of potential energy regularly. With the studying by the transfer of coconut, opening and other processes, and completing the process of coconut punch awl periodic entry and exit, we also used PLC (Programmable Logic Controller) to make coconut opening efficiency visualized, feeding and opening of coconut during belt start-stop control. The …

Design Of Thered Jujube Pitting Machine And Simulation Analysis On Geneva Mechanism, Cao Jincao, Huang Xiaohua, Shi Zhengyuan, Huang Yawei, Qi Henan

Food and Machinery

Red jujube pitting machine is an automatic equipment which can pit abundant red jujube quickly. A type of red jujube pitting machine was designed in this study, this type of pitting machine could realize such functions: loading material, location, transportation, pitting, slicing and falling the material, and finally produced edible red jujube sheet. This study had designed the transmission system of the red jujube, and had analyzed the kinematics of the Geneva mechanism in the Pro/E, and improved the motion performance of the Geneva mechanism.

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

Food and Machinery

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

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

Food and Machinery

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

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

All Current Publications

This publication gives tips on avoiding common canning mistakes.

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

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

This issue contains the 2016 SDSU Extension Annual Report.

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

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

Journal of Law and Health

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

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

All Current Publications

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

Preserving Apples, Kathleen Riggs, Charlotte Brennand

All Current Publications

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

Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling

Food and Machinery

The antitumor and immunoregulatory activities of polysaccharide LC-1 from Lactarius camphoratum (Bull.) Fr. were studied by using the human cervical cancer Hela cells and the mouse macrophage RAW264.7 cells. The two kinds of cells were cultured in vitro, and the effects of different concentrations of LC-1 on the proliferation and cell cycle of Hela cells and the proliferation and phagocytosis of RAW264.7 cells were investigated. Moreover, the secretion of NO, IL-6 and TNF- alpha of RAW264.7 cells were tested using CCK-8 method, flow cytometry and ELISA technique, respectively. The results showed that polysaccharide LC-1 from L. camphoratum (Bull.) Fr. has …

Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice, Wei Jingyuan

Food and Machinery

This paper explored the underlying molecular mechanisms by which hydroxytyrosol exerts its anti-inflammatory effects in a murine model of acute lung injury (ALI) by up-regulating autophagy. LPS-induced cytokine activity, inflammatory factor levels, sirtuin (SIRT1/3/6) expression, mitogen-activated protein kinase (MAPK) activation, and autophagy marker expression in ALI-mice were examined by western blotting and staining methods. Molecular docking between HT and SIRT and MAPK was studied with a Sybyl/Surflex module. The results showed that LPS-stimulated SIRT inhibition, MAPK phosphorylation, and autophagy suppression were all notably abolished by HT administration. HT treatment significantly attenuated pulmonary edema and inflammatory cell infiltration into lung tissues, …

Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field, Tang Ting, Liu Yanyan, Jiang Aimin, Jiang Zhuo

Food and Machinery

The effects of pulsed electric field on chelating of ovalbumin and metal ions (Cu²⁺, Ba²⁺, Mn²⁺ or Ca²⁺) and the effect of pulsed electric field on the chelating effect of ovalbumin were studied by Raman spectroscopy. Results: ① PEF treatment time and metal ion species could affect the chelation of metal ions and protein, and the chelation of metal ions with ovalbumin was enhanced with the prolongation of pulse treatment time, when PEF treatment time was 1 695 μs, the chelation of Mn²⁺ and Cu²⁺ with protein began to weaken; ② …

Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu

Food and Machinery

In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid …

Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao

Food and Machinery

In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of …

Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming

Food and Machinery

In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS⁺ scavenging ability and content of V_E were detected. The results showed that superfine tea powder could improve the antioxidant properties of …

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

Food and Machinery

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

Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling

Food and Machinery

In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability …

Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming

Food and Machinery

The complete Maillard reaction products are important sources of tobacco flavor, but there are some problems of gas diffusing and instability. In this study, six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material. The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation. The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared. As the heat treatment time prolonged, the aroma generated from the complete Maillard reaction product was reduced by 74.7%, …

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

Food and Machinery

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