Food Science Commons^™

Effects Of Extraction Methods On The Biological Activity Of Plant Polysaccharides, Huang Rengui, Liu Jia

Food and Machinery

Plant polysaccharides are natural biological active substances, and possess a series of biological activities, including anti-tumor, immune regulation, lowering blood fat, lowering blood sugar, anti oxidation, anti-fatigue. The activities of polysaccharides are influenced by their species, parts, extraction methods and other factors. In order to provide a theoretical reference for the development and utilization of plant polysaccharides, the research status of them and the effects of extraction methods on their biological activities were reviewed in this paper.

Problems And Their Resolvements Of Health Food Under The New Food Safety Law, Li Rongqin

Food and Machinery

“Food Safety Law” has made great progress in health food regulation and promotes the development of the industry, while there still exists some problems. Therefore, it is suggested that we should make a unified materials directory of health food through blending provisions of Ministry of Health and "Food Safety Law". Besides, we should eliminate false propaganda by the way of improving filing review and verification system as well as suck marketing behavior into scope of business license management with severe legal liability. Moreover, we also need to carry out classification management of registration and filing and reaffirms the importance of …

An Investigation Into Spent Coffee Waste As A Renewable Source Of Bioactive Compounds And Industrially Important Sugars, Damhan Scully, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Conventional coffee brewing techniques generate vast quantities of spent espresso grounds (SEGs) rich in lignocellulose and valuable bioactives. These bioactive compounds can be exploited as a nutraceutical or used in a range of food products, while breakdown of lignocellulose generates metabolizable sugars that can be used for the production of various high-value products such as biofuels, amino acids and enzymes. Response surface methodology (RSM) was used to optimize the enzymatic saccharification of lignocellulose in SEGs following a hydrothermal pretreatment. A maximum reducing sugar yield was obtained at the following optimized hydrolysis conditions: 4.97 g of pretreated SEGs, 120 h reaction …

Pair Game 天作之合

AMBROSIA 客道 : The Magazine of The International Culinary Institute

To combine wine and food with finesse is a skill that can take decades to acquire. Master of wine Debra Meiburg teaches some of Hong Kong's most popular oenophile workshops and knows a few helpful shortcuts. But as Daniel Jeffreys discovered, even she finds it challenging to choose a good dining partner for Sauternes, one of the most complex and perplexing creations of viticulture.

將美食與美酒完美結合，達至和諧相容，是門高深的技巧，即使花上數十年來鑽研，亦不為過。葡萄酒大師Debra Meiburg深諳此道，她在香港舉辦了一系列品酒工作坊，深受愛酒人士的青睞。不過，即便是對她而言，要為秉性奇特、口感複雜的梭甸甜酒(Sauternes)找到相襯的菜餚也絕非易事。

Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc. Due to their widespread application in food and pharmaceuticals, the present study was designed to extract ITCs from York cabbage. In order to …

Exploring The Connection Between Community Food Security Initiatives And Social-Cognitive Factors On Dietary Intake, Diana Cuy Castellanos, Josh Keller, Emma Majchrzak

Health and Sport Science Faculty Publications

Food insecurity and poor dietary consumption continue to impact low-income populations in the U.S. However, communities are developing ways to address it at the local level. Community Food Security Initiatives (CFSI) focus on increasing a sustainable, healthy food supply and food system while addressing food insecurity and dietary quality within a community.

The purpose of this study was two-fold: (1) explore CFSIs in low-income areas in a metropolitan Midwest city and (2) examine the effects of the initiatives along with other social-cognitive factors on fruit and vegetable consumption in persons participating in local CFSIs.

This was a mixed-methods study. First, …

Perspectives On The Development Of A Local Food System: The Case Of Dayton, Ohio, Diana Cuy Castellanos, John C. Jones, Joanne Christaldi, Katherine A. Liutkus

Health and Sport Science Faculty Publications

Multiple sectors play vital roles in a community’s development and maintenance of a sustainable local food system. This study explored the perceptions of twenty-two representatives from the civil society, public, and private sectors in Dayton, Ohio, about the development of the region’s local food system. The researchers employed grounded theory methodology for data collection and analysis. Core themes from the participants of each sector group emerged from the data and areas of convergence and divergence among groups were reported.

Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry

Professional Agricultural Workers Journal

Abstract

Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly …

Table Of Contents

Professional Agricultural Workers Journal

No abstract provided.

National Food Safety: Training, Education, Extension, Outreach, And Technical Assistance Program And The National Curriculum Stand For Food Protection Professionals, Gerald Wojtala

Professional Agricultural Workers Journal

No abstract provided.

Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying

Food and Machinery

Selecting the for 15 days, which has the highest otal reducing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effects were studied, including the fermented Rice-Chili on the free radical DPPH· scavenging activity, oxidation inhibition rate of BSA, erythrocyte hemolysis and liver lipid peroxidation. Results showed that the DPPH· scavenging rate of samples fermented 15 days was better than 60 days and had a better protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and …

The Inhibition Effect On Α-Glucosidase From Fermented Supernatant Of Pumpkin Laozao, Xiao Biliang, Yang Zhuanping, Luo Liyuan, Snu Jing

Food and Machinery

Pumpkin with glutinous rice as raw material, lao-zao was made by semi solid fermentation. The inhibition of pumpkin lao-zao and pure rice lao-zao was compared, and the inhibition effect of fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied. Then, some physical and chemical indexes were determined. The result showed that pumpkin Lao-zao had significant inhibition effect on α-glucosidase, the inhibition rate of primal was higher than 75 percent, and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao-zao. The fermented supernatant of the different concentrations and …

Effects Of Short Term Feeding Transgenic Soybean On The Expression Of Star In Rat Testis, Shi Zongyong, Xu Dongmei, Lu Chao, Yuan Jianqing

Food and Machinery

The present study was conducted to discuss the effects on genetically modified soybeans on the level of mRNA and protein in StAR gene in male rat, and aimed to provide a scientific basis for the security of transgenic soybeans. Thirty male SD rats were randomly divided into GM group and CK group. The GM group were fed with transgenic Roundup Ready soybean containing CP4-EPSPS gene, and the CK group were fed with non-transgenic soybean. Three rats of every group were killed at 30 d, 60 d and 90 d, respectively. Viscera index (testes and epididymides) was calculated. RT-PCR was used …

Effects Of Different Modification Methods On Gelation Of Walnut Protein Concentrate, Hu Xuejiao, Chen Yonghao, Zhang Chunhong, Hao Yanbin, Qi Jianxun, Dong Ningguang

Food and Machinery

In this study, walnut protein concentrate was modified through physical and chemical Methods respectively. After modification, free sulfhydryl group, disulfide bond content and surface hydrophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored. In order to obtain walnut protein concentrate with stronger gelation potential, the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification. The results showed that the appropriate condition of physical modification(ultrasonic processing) was being treated using ultrasonic power at 840 W for 6 min. The proper condition of chemical …

Extraction, Separation & Identification Of Bioactive Compositions From Phyllanthus Emblica L. For Oral Odor Inhibity, Jiang Yuanxin, Liu Boke, Liu Xiaoling

Food and Machinery

Using electronic nose measure and evaluation model as a guidance method for inhibiting halitosis, the strongest bioactive fractions(EⅡM20) were separated from the 95% ethanol emblica extract by organic solvent extraction, repeated normal and reverse phase column chromatography. Consequently, three compounds were isolated from the EⅡM20 by semi-preparative HPLC. Their quantity-quality were 6.8 mg, 4.5 mg, 4.9 mg, repectively. The structures of the three compounds were elucidated by comprehensive spectroscopic methods such as ¹H NMR, ¹³C NMR, HR-ESI-MS. The spectroscopy analysis indicated that the compounds were maltose, Bis(2-methylheptyl)phthalate and 1-(4’-amino-phenyl)-ethane-1,2-diol.

The Analysis Of Alkaloid Content In Wuyi Rock Tea With High-Performance Liquid Chromatography, Liu Zhibin, Zhang Shining, Zhang Wen, Ni Li

Food and Machinery

Wuyi Rock Tea is a kind of semi-fermented oolong tea, with unique flavor. The alkaloid content in the tea is associated with its flavor quality. In this study, 10 typical Wuyi Rock Tea, including 5 Rougui and 5 Shuixian, were used to quantitative analyze the theobromine, theophylline and caffeine content in the tea leaves and tea infusions. Moverover, the alkaloid content in green tea, Tieguanyin Tea and black tea sample were also measured. Then, Principal Component Analysis (PCA) was utilized to further investigate the difference of the alkaloid content in all these tea samples. The results indicated that, the caffeine, …

Study On Anti-Retrogradation Of Germinated Brown Rice Powder By Different Anti-Aging Agents, Wu Xiaojuan, Cong Jingyuan, Wu Yue, Wu Wei

Food and Machinery

Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food, and the effect of anti-aging agent addition on the anti-retrogradation of germinated brown rice powder was studied. On the basis of single factor experiment, the interaction of anti-aging agent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment, and the results indicated that the optimal additions of wheat gluten, guar gum, and monoglyceride were 6.3%, 0.4%, and 0.7%, respectively. The hardness value and sensory score at optimal condition were 3 312 g and …

Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide, Liu Huayong, Zhao Qiangzhong, Ma Caixia, Lin Lianzhu, Liao Chaolin, Chen Guohui, Gu Jianyin

Food and Machinery

Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature, pH, metal ion, carbohydrate based on producing antioxidant peptides with aqueous enzymatic method. The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min, its antioxidant activity could be improved obviously. The moringa seeds peptide’s antioxidant activity was higher in acid environment. Under the acid environment, if the moringa seeds peptide was heated, its antioxidant activity could be improved higher. Under the non- heat treatment, as the rising of the metal ion’s density, the antioxidant activity of moringa seeds peptide …

Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao

Food and Machinery

For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum, it was studied that the solid medium formulation suitable for the growth and reproduction of C. butyricum was made of porcine blood powder, and the fermentation products would be used in feed. The formulation of the solid medium formulation was designed and optimized by the mean of mixture design. Moreover, the mathematical regression model of three components of solid medium was established, and the various components and the interaction between them were also discussed. Furthermore, the results showed that the optimum formula …

Devise And Synthesis Of Fluorescent Probe For Cyanide Detection In Food Based On A Peptide Receptor, Zhou Binbin, Wang Xiali, Wang Fangbin, Zhang Jihong, Yang Tao, Cheng Yunhui, Hao Yuanqiang

Food and Machinery

Cyanide is considered to be one of the most toxic species in food while the existing detection methods involve complex operation and will produce toxicity to inspectors. In this study, a water-soluble fluorescent probe(C-GGH) was synthesized by HOBT/DIC protocol in solution using 7-diethylaminocoumarin-3-carboxylic acid, Glycine and Histidine. Due to the presence of the recognition unit GGH, the probe C-GGH can conjugated with Cu²⁺ to formed non-fluorescent C-GGH-Cu²⁺ complex. Due to the strong binding affinity of CN^- to Cu²⁺, CN^- can extract Cu²⁺ from C-GGH-Cu²⁺ complex, leading to the release of C-GGH and …

Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong

Food and Machinery

In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 …

Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang

Food and Machinery

Titration acidity of different buffalo raw milk samples were investigated in both in the same and different season according to GB 4789.18—2010 of “milk and dairy products inspection”. Among the samples, 228 of them were from major buffalo farming community in Yunnan Province, and 655 were from 26 farmers. The alcohol and alkali-doped were test, and the composition of the diet, feeding patterns and parity and lactation days of buffalo were also surveyed. The results showed that the titratable acidity of milk buffers with milk titers ranging from 10 to 13 °T was accounted for 85.7%, and 10.6% of the …

The Correction Of Calory Answer Testing Model Based On Leisure Dried Tofu, Huang Lulu, Wu Feifei, Li Huaqiang, Zhao Liangzhong, Yin Jinhui, Chang Lunfeng

Food and Machinery

Using the market sale leisure dried bean curd as material, determinated the protein content in leisure dried tofu by Kjeldahl method, the moisture content in rapid moisture tester and the fat content with Soxhlet extraction method. Then using the Calory Answer to determinate the contents of protein, fat and moisture, using the mathematical analysis method to correct the detection model, and then the corresponding correction model is obtained. After the calibration, the model of the Calory Answer respectively is yp=1.15x, yw=0.85x, yf=0.65x, these correction model were suitable for the leisure dried tofu that the protein content, moisture content and the …

Study On Immobilization Of Wheat Bran Esterase With Fibre Membrance, Ye Lin, Jiang Lu, Shen Guanghui, Li Shanshan, Wu Hejun, Zhang Zhiqing

Food and Machinery

Taking the plant-esterase from wheat bran as the enzyme source, comparing the physical adsorption method and the cross-linking with adsorption methods, and the glass fiber film as adsorption carrier, and then exploreed the optimum conditions for immobilization use enzyme activity recovery as the evaluation index. On the basis of single-factors experiments, the Box-behnken center-united experimental design principles were used to design the experiment and the response surface analysis of 3 factors (the buffer’s pH, immobilized time and immobilized temperature) and the interactive effect on immobilization. The optimum immobilized conditions were confirmed as followed: phosphate buffer’s pH 7.0, immobilized time 4 …

Design Of Coat-Hanger Die Using In Rice Noodles Wire Extruding Machine, Hu Shuzhen, Zhou Haijun, Sun Zhihong, Liu Yinzhi, Ma Xianjun

Food and Machinery

In order to improve the degree of automation and reduce labor intensity in the rice noodles processing, designed the coat-hanger die of rice noodles wire extruding machine to solve rice crowded uneven wire speed problem in the process of silk.Based on the flow basic assumptions, volume flow equation and the flow balance equation is derived to calculate hangers type main part of the structure of the Coat-Hanger Die size. Considering the rice noodle is a natural polymer material, adjusting mechanism and the heating system is designed. The Coat-Hanger Die realize the crowded wire velocity uniformity by using the tears manifold …

Mechanical Performance Test Of Cashew Nut Sheller, Liu Yijun, Huang Hui, Zhang Fang, Fu Yunfei, Zhu Deming, Huang Maofang

Food and Machinery

Studied the effect of the speed, the material of guide, feeding methods and the properties of cashew nut on the state of cutting during the process of shell. The results showed that within the scope of test level, the rate of correct position was 65.1%, when the cashew was boiled in the 115 ℃, for 20 min, with the pushing speed 20 r/min, wiht the rigid plastic guide , and article vertical feeding.

Kinematic Modeling And Structural Analysis Of A New Kind Of Delta Robot, Liu Feifei, Gao Tangpan, Liu Longxi, Gu Shuaiqi

Food and Machinery

A new type of Delta Robot was introduced through the analysis of the traditional 3-DOF Delta Robot. And static analysis was performed on the structure of both traditional and new type of Delta Robot by using ANSYS Workbench 14.0. It was proved that statics performance of the new Delta Robot structure has been effectively improved and its rigidity and stability was enhanced through comparison and analysis of total deformation and stress of the two types of Delta Robot models. It also provides a reference to the design of structural optimization and control systems of the new Delta Robot.

Efficient High-Precision Dynamic And Static Combination Of Bulk Food Weighing Sorting System, Han Qiaosheng, Lu Jinshi, Tao Xueheng, Wang Xuejun, Jiang Chao

Food and Machinery

High-efficient dynamic transmission and high-precision static weighing were combined to develop a bulk food weighing and sorting system with high efficiency and precision. The conveyor belt was used to complete the uninterrupted transmission of the material in this system. Before weighing, the materials were arranged in rows successively, followed by a intermittent static weighing of the materials using a plurality of static weighing sensors, and then they felt to a classified packaging in turn. Combinating the static weighing and dynamic transmission, the high efficiency and precision bulk food weighing were undertaken, with the grading weight could be adjusted according to …

Design Of Dual Cleaver Alternating Continuous Mincing Machine, Zheng Yan, Wang Chengjun, Wu Yanan, Cheng Haojie

Food and Machinery

To overcome the shortcomings of the existing mincing machine technology, a new type of mincing machine with dual cleaver chopping alternatively continuously was designed. The actuators and transmission system of the existing mincing machine were improved so that the reasonable layout of the two-stage cone gear reducer, worm gear reducer, belt transmission mechanism. Moreover, a double crank slider mechanism was made in order to meet the operation requirements. Furthermore, the software ADAMS was used to conduct a kinematic analysis of the actuator. The results showed that the actuator design was the reliable and reasonable. Our newly designed mincing machine turned …

Operation Efficiency Comparison Of Mvr Systems Driven By Centrifugal And Vortex Compressor, Tang Tianjun, Liu Chenggang, Li Weihua

Food and Machinery

Theoretically analyzes the operating principle of MVR system for plant extract concentration, and compares the characteristics of different types of compressors. Combined with an example, the operation efficiencies of two MVR systems driven by centrifugal and vortex compressor are researched. The total amount of evaporation and electricity consumption between the two systems are calculated through a statistical method in a half year running time. The results show that under the same design evaporation rate, the average amount of evaporation rate is 2 545.3 kg/h for centrifugal compressor, which is 1 908.3 kg/h for vortex compressor. The largest coefficient of performance …