Food Science Commons^™

Preparation And Thermal Properties Of Nano-Gnps As Stuffing Into The Cool Storage Phase Change Materials, Gao Maotiao, Wang Chunxu, Wu Xuehong, Wang Yanling, Su Zhen

Food and Machinery

Because of its good thermal property, nano-graphite (nano-GnPs) materials has became a research hotspots. The best adding amount of polyester type dispersant of dispersed system of nano-GnPsparaffin composite phase change materials (PCMs) was 2% by mechanical and chemical modification methods with nano-GnPs as stuffing. The stable uniform dispersion of composite PCMs was obtained by precipitation and separation. The adding amount of nano-graphene had no effect on the starting and termination points and peak of phase change. However, the adding amount of nano-GnPs will lower the phase change latent heat of composite PCMs in some degree. Phase change latent heat of …

The Antioxidant Activity And Its Relationship With The Functional Components In Proso Millet, Zheng Nannan, Qi Wentao, Wang Chunling, Yun Tingting, Yao Yang, Ren Guixing

Food and Machinery

The effects of proso millets on the antioxidant activity of liver were evaluated by the high-fat diet C57BL/6 mice model, and the relationship of antioxidants with the contents of main bioactive compounds in proso millets were also studied based on the chemical and cellular analyses of the polyphenols and flavonoids contents. The results showed that the high-fat diet reduced the hepatic antioxidant capacity of liver, while the addition of proso millets could improve it significantly with a high-fat diet. The contents of both polyphenols and flavonoids were significantly different among different breeds of proso millets. The variation coefficient of total …

Binding And Interaction Effect Of Three Kinds Of Plant Extracts On Glycolipid Metabolism In Type Ⅱ Diabetic Mice, Zhang Jiyuan, Liu Jinfu, Xiao Ping, Liu Zixuan

Food and Machinery

In this paper, the type II diabetes model was established and the optimal dose of the pumpkin polysaccharide, pueraria flavonoids and pu-erh theabrowns were determined by measured blood glucose. On the basis, the fasting blood glucose (FBG), insulin (INS), insulin resistance (IR), high density lipoprotein (HDL) and low density lipoprotein (LDL) were also investigated. The FBG, INS, IR, HDL, LDL combined group was significantly better than the single component (P＜0.05). The results revealed that the combinations of pumpkin polysaccharide and pu-erh theabrowns, pueraria flavonoids and pu-erh theabrowns were effective. However, the pumpkin polysaccharide factorial analyses showed that the interactions of …

Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei

Food and Machinery

To investigate the effect of wheat gluten hydrolysate(WGH) rich in glutamine prepared through the enzymatic hydrolysis by trysin on small intestinal mucosal by methotrexate induced mucositis model in rats. The results showed that the WGH can significantly increase intestinal mucosa weight, villus height, crypt depth, protein and DNA content, decrease diamine oxidase level in plasma and increase glutathione content of small intestine mucosa. The WGH can efficiently alleviate the intestinal mucosal injury in rats.

Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu

Food and Machinery

The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied, including the solubility, water absorption, retention properties, fat absorption, apparent viscosity, foaming and emulsifying properties. The results showed that the isoelectric point of the antioxidant peptides was pH 4.0, and at this point, the peptides possessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover, it was also found that the antioxidant peptides showed higher water and fat absorptions, fluidity and lower retention properties. Therefore, the antioxidant peptides from P. crocea could be used as potential additives …

Study On Technology Of Ultrasound-Assisted Extraction Combined Macroporous Resin Purification Enrichment For Total Flavonoids From Geum Aleppicum And Its Radical Scavenging Activity, Chen Cheng, Luo Guoping, Yan Mengru, Wen Ming, Dang Sha

Food and Machinery

Taking the total flavonoids from Geum aleppicum by using ultrasound-assisted extraction and purification techniques, and test the scavenging ability to DPPH of total flavonoids. With extraction quantity of total flavonoids as dependent variable, the independent variables including ratio of liquid to solid, ethanol concentration, ultrasonic power, ultrasonic temperature and ultrasonic time were studied on extraction by single experiment and response surface methodology; the adsorption and desorption of total flavonoids were used to investigate adsorption and elution conditions of macroporous resin; the scavenging ability to DPPH was used to investigate antioxidant activity. The optimal extraction conditions were: ultrasonic power 300 W, …

Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang

Food and Machinery

A orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of the polysaccharide in Ardisia mamillata based on the single-factor experiment, and its antioxidant activity was evaluated. The results demonstrated that the polysaccharide in Ardisia mamillata could be extracted best by using distilled water as the extracting agent, with the solid-liquid ratio 1∶15（g/mL）was treated , ultrasonated at 65 ℃ for 20 min, for 4 times. Thus the extracting rate of the polysaccharide from Ardisia mamillata was (3.42±0.28) mg/g. Moreover, it was also found that the polysaccharide form Ardisia mamillata possessed good antioxidant activity. It was tested that the polysaccharide …

Study On The Antioxidation Of Chilli Seed In Lard Oil, Shen Wenjiao, He Xinyi, Feng Changlu, Liu Bin

Food and Machinery

The antioxidation of chilli seed was investigated in this study. The unmilled and milled chilli seeds, and the ethanol extracts from them, with different concentration were added into lard oil, respectively, and put at (63±2) ℃. The POV value of the lard oil under different period was determined. The regression model between POV and storage time was established, and the induction time and oxidation protection factor were also calculated to evaluate antioxidant capacity of chilli seed. The results showed that the three kinds of chilli seed added in lard had antioxidant capacity. Best antioxidant effect was showed when unmilled added …

Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian

Food and Machinery

Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 1∶20 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, …

Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi

Food and Machinery

Bee pollen soluble dietary fiber was extracted by enzymatic extraction, and the physicochemical properties was analyzed, while, the products were compared with the bee pollen soluble dietary fiber by acid extraction and alkali extraction. The optimal enzymatic extraction conditions were determined as follows: extraction temperature 50 ℃, extraction time 2 h, enzyme 2.5%, pH 4. Under the conditions, the yield of bee pollen soluble dietary fiber was 4.11%. The product is milk-white powder, and has good smell. The swelling capacity, water holding capacity and the water-solubility of the fiber were 2.03 mL/g, 1.01 g/g, 91.26%, respectively. The bee pollen soluble …

Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment, Li Yan, He Chunlei, Meng Xueli, Pei Xujing, Nie Congning, Li Tao

Food and Machinery

Taking the finished summer green tea as the raw material, the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea. The results showed that: dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea. The optimum technicals were as followed: temperature 55 ℃, water content of unprocessed tea 9% and time 6 h. Sensory of the processed summer green tea showed aging taste disappeared, bitterness decreased and become mellow. In taste composition, the content …

Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut, Chen Sida, Liang Lu, Li Yuting, Yan Xiaoyan, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Xiong Yang

Food and Machinery

Cashew was used to explore its powder microcapsule, and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best, when emulsifier ratio of single and double fat gump to sucrose ester was 1∶2. Moreover, the best emulsifier content was found to be 1.5%, and the best core wall proportion was 1∶1, with the best solid content of 25%. Basic ingredients of microcapsules consisted of proteins ( 12.94%), water (2.38%), carbohydrate （61.57%）, ash （2.45%）， and fat (20.66%). Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 …

Effects Of Mixed Strains Optimized From Sourdoughs On Quality Of Steamed Bread With Tartary Buckwheat Bran, Wang Xueting, Du Muying, Liao Yuting, He Rui, Li Yuzhu, Zsolt Zalán

Food and Machinery

The study was aimed to research the effect of mixed strains optimized from sourdoughs on the quality of steamed bread with tartary buckwheat bran, through sensory quality, texture profile analysis and SPME-GC-MS analysis. The Angel Yeast and Hungary yeast considered as control groups. The results showed that: the order of sensory evaluation was mixed strains (82.2±2.3) > Hungary yeast (80.9±1.3) > Angel yeast (77.1±1.4); the hardness, chewiness, cohesiveness, gumminess and resilience of fermented steamed bread with mixed strains was the best one; on the springiness, the steamed bread fermented with Hungary yeast was the best one. In flavor compounds, Angel yeast, Hungary …

The Effects Of Operating Parameters Of Cigarette Making Machine On Cigarette Yield, Yao Ermin, Shao Ning, Li Xiao, Jiang Xuebing, Zhang Mingya, Xu Xiufeng

Food and Machinery

The effects of cigarette machine operating parameters were studied on the yield of different grades of cigarettes. The effects of operating parameters, such as the amount of running silk, yarn feeding and yarn supply and the volume of ticking, on the yield of cigarettes A, B and C were studied by uniform design method. The results were as follows. ① The polynomial models of the running parameters and yield of different grades cigarettes were established. for A grades, it was Y_A=27.500+0.704X₂+1.72E-03X^2.08₁-2.110E-03X₁X₃; for B grades, it was Y_B= …

Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality, Jiang Bao

Food and Machinery

In our country, truck transport vibration is the important reason which leads to mechanical damage and quality decreased of fruits during storage and transportation. This paper was on the basis of the analysis of the vehicle vibration in the process of truck transportation, and influencing factors, focused on the latest process in effects of transport vibration on postharvest physiology properties and quality of fruits, providing a basis and reference for the reduced transport vibration damage of fruits.

Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili

Food and Machinery

In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.

Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng

Food and Machinery

The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.

Effects Of Transportation Hazards On High Barrier Flexible Packaging Films, Kyle Dunno

Journal of Applied Packaging Research

Two flexible food packaging barrier material film structures were employed for this research study to evaluate the effects of over-the-road truck transport. The films containing different barrier materials, ethylene-vinyl alcohol (EVOH) or aluminum oxide (AlOx), were selected based on their abundant use within the flexible food packaging arena. Pouches were formed and filled with tomato paste before being thermally processed then palletized for shipment. Pouches were shipped over-the-road via truck transport a distance of 2,500 miles. After transport, the oxygen transmission rate (OTR) of the pouches located on the bottom and top layers of the palletized loads were obtained and …

Comparative Genomic Analysis Of Two Serotype 1/2b Listeria Monocytogenes Isolates From Analogous Environmental Niches Demonstrates The Influence Of Hypervariable Hotspots In Defining Pathogenesis, Aidan Casey, Kieran Jordan, Aidan Coffey, Edward M. Fox, Olivia Mcauliffe

Department of Biological Sciences Publications

The vast majority of clinical human listeriosis cases are caused by serotype 1/2a, 1/2b, 1/2c, and 4b isolates of Listeria monocytogenes. The ability of L. monocytogenes to establish a systemic listeriosis infection within a host organism relies on a combination of genes that are involved in cell recognition, internalization, evasion of host defenses, and in vitro survival and growth. Recently, whole genome sequencing and comparative genomic analysis have proven to be powerful tools for the identification of these virulence-associated genes in L. monocytogenes. In this study, two serotype 1/2b strains of L. monocytogenes with analogous isolation sources, but …

Marshall Matz, Marshall Matz, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Marshall Matz served as General Counsel to the Senate Select Committee on Nutrition and Human Needs and also as Special Counsel to the Senate Committee on Agriculture, Nutrition, and Forestry before becoming Washington counsel for the American School Food Service Association.

Complex Glycan Utilization Preferences Of Human Gut Bacteria, Yunus Emre Tuncil

Open Access Dissertations

Complex glycans, making up dietary fiber, have gained significance in recent years as they are the main energy source for the colonic microbiota which are physiologically important for the host health. Understanding glycan utilization strategies of the members of this community is essential to maximize beneficial health outcomes obtained from them. In order to investigate how the members of our gut microbiota utilize glycans and activate their respective polysaccharide utilization loci (PULs), we performed a series of time-course assays in which two model organisms, Bacteroides thetaiotamicron (Bt) and B. ovatus (Bo), were individually grown in a medium containing carbohydrates utilized …

Association Mapping Of Seed Weight, Protein, And Sucrose Content; And Kinetics Of Edamame Under Infrared Treatment, Laura Melissa Lara Santisteban

Graduate Theses and Dissertations

Edamame is a specialty large-seeded soybean (Glycine max L. Merr.) harvested at an immature stage (R6) that has become the second largest consumed soyfood. Although United States is the largest soybean producer, majority of edamame is imported from Asia, highlighting the importance of developing new edamame varieties. Association mapping (AM) provides an alternative to bi-parental linkage mapping method to detect quantitative trait loci (QTL) adding higher resolution and broader germplasm information. Seed weight, sucrose, and protein are quantitative traits of value when selecting edamame lines. However molecular mechanisms controlling each of these traits are still inconclusive and have not been …

The Role Of Nutrition Education And Active Choice To Increase Fruit And Vegetable Consumption Among Second Grade Students During Lunchtime, Robyn M. Cafiero

Theses, Dissertations and Culminating Projects

Fruit and vegetable intake within the United States is considerably lower than the standards set by the United States Department of Agriculture. With this information, there is no surprise that these rates are especially low for school aged children. Although many studies have tried to incorporate programs that would effectively increase the consumption of fruits and vegetables among youngsters, many have fallen short with being able to sustain consumption over time. This study provided a way to increase fruit and vegetable consumption during lunchtime for second grade students by using a dual module of the Social Cognitive Theory and active …

The Effects Of Using Cinnamon Leaf And Bark Essential Oils On Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake And Fresh Celery, And Sensory & Shelf Life Studies, Wafaa Brnawi

Graduate Theses and Dissertations

Essential oils derived from the bark and leaves of the cinnamon plant have long been used as natural preservatives and flavoring agents in different types of foods. In this study, we evaluated the antimicrobial effects of cinnamon essential oils (CEOs), obtained from cinnamon leaf or bark, against two foodborne pathogens i.e., Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.). Two different concentrations of microbial loading were used i.e.,109 and 104, cultured in nutrient media broth, strawberry shakes, and on celery sticks. Both CEOs of leaf and bark at 0.5% and 1% were found to completely inhibit S.T. and L.m., immediately after …

Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility, Christina Day

Graduate Theses and Dissertations

Grain sorghum is an underutilized crop despite many advantages to its cultivation. A drought-tolerant plant with many pest-resistant cultivars, its applications are limited by problems with nutrient availability, particularly protein digestibility. Digestibility of grain sorghum protein is reduced by antinutritional compounds in the grain like tannins and phytates, and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility. Fermentation can also concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and used as a substrate for yeast fermentation. …

A Bifunctional Nanocomposites Based Electrochemical Biosensor For In-Field Detection Of Pathogenic Bacteria In Food, Meng Xu

Graduate Theses and Dissertations

This research focused on the application of electrochemical biosensors for the rapid detection of pathogenic bacteria, Escherichia coli O157:H7 and Salmonella Typhimurium, in foods. The possible presence of pathogenic bacteria in foods has always been a great threat to the wellbeing of people and the revenue of food companies. Therefore, the demand for rapid and sensitive methods to detect foodborne pathogens is growing. In this research, an impedimetric immunosensor was first developed for the rapid detection of E. coli O157:H7 and S. Typhimurium in foods. It was based on the techniques of immunomagnetic separation, enzyme labelling, and electrochemical impedance spectroscopy …

Risk Assessment And Research Synthesis Methodologies In Food Safety: Two Effective Tools To Provide Scientific Evidence Into The Decision Making Process, Juan E. Ortuzar

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The food supply chain is a complex and diverse system. Some food products need minimum processing to reach the consumers, while others involve several different processes, countries and suppliers, can take several months to be on the table of the end consumer. Regarding food safety, the public health of consumers is at stake and the consequences of outbreaks could prove disastrous. This has been recognized as a matter of global importance for the food industry and authorities around the world since several efforts to improve quality, safety and trade of food have arisen since the early 1960s. The birth of …

Edible Insects As A Source Of Food Allergens, Lee Palmer

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Increasing global population increasingly limited by resources has spurred interest in novel food sources. Insects may be an alternative food source in the near future, but consideration of insects as a food requires scrutiny due to risk of allergens. Currently, the insect Dactylopius coccus, known as cochineal, is used to produce carmine, a natural red pigment used in food, which has caused allergic reactions. This study investigated allergens of cochineal focusing on purification from the pigment. Mass spectrometry identified a previously described major allergen of cochineal and a tropomyosin, although further work is required.

Tropomyosin is a major cross-reactive allergen …

Formation Of Bioactive-Carrier Hollow Solid Lipid Micro- And Nanoparticles, Junsi Yang

Department of Food Science and Technology: Dissertations, Theses, and Student Research

In recent years, bioactive lipids (e.g., carotenoids, phytosterols, and tocopherols) have attracted a lot of interest to develop health and wellness promoting foods and beverages. However, bioactive lipids are water-insoluble and degrade easily during processing and storage, making their addition into foods and beverages challenging.

The main objective of this thesis was to develop a novel green process to form bioactive lipid-carrier hollow solid lipid micro- and nanoparticles using supercritical carbon dioxide (SC-CO₂). Specific objectives were to develop hollow solid lipid micro- and nanoparticles using SC-CO₂ technology, and to load the hollow solid lipid micro- and nanoparticles …

Antimicrobial Inhibitory Activities Of Phenolic Extracts From Four Selected Soybean Hulls In Culture And Chicken Skin Model Systems, And Preliminary Ace-Inhibitory Activity, Rajaa Abdulkair Abutheraa

Graduate Theses and Dissertations

Soybean components provide health benefits to humans. Soybean hulls, a major by-product of the soybean processing industry consist of complex carbohydrates, proteins, lipids and polyphenols such as anthocyanidins, proanthocyanidins and isoflavones. The polyphenolic compounds in the hulls give them various colors such as black, brown, green, yellow or even a mottled appearance. Studies have reported different soybean varieties with varying total phenolic compounds in their seed hulls, which have antioxidant property. Phenolic extracts can be used as substitutes for synthetic antimicrobials and preservatives to assist in preventing the growth of pathogens such as Salmonella Typhimurium, E coli 0157:H7, and Campylobacter …