Food Science Commons^™

Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi

Food and Machinery

The application of ultrasonic irradiation to extract pepsin-soluble collagen from the skins of rabbit was investigated in this study. The results showed that the extraction rate of collagen using the ultrasonic irradiation was (83.69±0.51) % and the yield increased by 25% in comparison with the conventional pepsin isolation method. The result of polyacrylamide gel electrophoresis confirmed that the subunits structure of collagen using the ultrasonic irradiation was mainly of α1, α2 and β, without subunit degradation. Moreover, the ultraviolet spectrum exhibited a typical absorption peak at 217 nm, indicating that it greatly maintained the characteristics of type I collagen. Additionally, …

The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao

Food and Machinery

The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum. The results showed that different hydrolloids had different effects and suitable adding concentration on the bread. Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%. However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread. After adding 0.1% sodium alginate, the …

Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei

Food and Machinery

Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried，crushed and mixed with maize flour, and then were extruded to make aloe-maize health food. Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products. Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃

Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan

Food and Machinery

Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. …

Optimization Of Technological Conditions For Enzymatic Hydr Olysis Of Sweet Corn Pulp, Lu Manxia, Zhang Ling, Lin Zhisang, Wang Zeqi, Huang Xiaocui, Xie Huxi

Food and Machinery

The sweet corn juice was prepared by using double enzymes method, i.e. catalyzed by medium temperature α-amylase and saccharifying enzyme. The soluble solid matter content was analyzed as the basis of evaluation. The liquefaction process was investigated in solid-liquid ratio, medium temperature α-amylase dosage, enzymatic hydrolysis temperature and time on the amylolysis effect, and then the effects of the amount of saccharifying enzyme, saccharification temperature and time on the enzyme solution were also studied. On the basis of single factor experiments, the optimum technological conditions of double enzyme hydrolysis for sweet corn were optimized by orthogonal experiment. The results showed …

Research Progress Of Inonotusobliquus Polysaccharides, Chang Chen, Bao Yihong

Food and Machinery

Inonotus obliquus polysaccharide is one of the major constituents of active components in Inonotus obliquus, which has important function on antioxidant, anti-tumor etc. and is one kind of potential health ingredients. Study the progresses of Inonotus obliquus polysaccharide, including the extraction, isolation, purification, identification, bioactivity and composition, and offer the futher researchs and prospects of Inonotus obliquus polysaccharide.

Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua

Food and Machinery

Based on the theories of statistics and econometrics, the research selected 341 CNKI research papers on Chinese genetically modified food, published during 1997 and 2016. It was pointed out that these published journals demonstrated a certain degree of concentration, core scholars carried out in-depth researches and research directions representing a certain degree of regularity and extensionality. The results showed that researches of domestic scholars on genetically modified foods tend to increase, while few research literatures on natural science were found. It was necessary that the researchers should commit to studying transgenic engineering technology. However, as social science research literature revealed, …

The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao

Food and Machinery

The ecological wine products as the center have been provided, and the new model of circular economy have also been built in the industry of ecological liquor-making. Ecological liquor-making embodied in the pursuit of harmony of economic, social and ecological benefits to achieve coordinated development between the human and the nature environment, between the brewing industry and natural environment, and between social and natural environment. It was contained that the harmony thought of Taoist culture, Marx's thought of ecological ethics, the whole idea of system theory, the sustainable development's thinking of scientific development views, and the beautiful Chinese thought of …

Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu

Food and Machinery

In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.

The Subject Librarian Newsletter, Biology, Spring 2017, Sandy Avila

Libraries' Newsletters

No abstract provided.

Effect Of Phytosanitary Irradiation On The Quality Of Two Varieties Of Pummelos (Citrus Maxima (Burm.) Merr.), A. Jain, J. Ornelas-Paz, D. Obenland, K. Rodriguez (Friscia), Anuradha Prakash

Food Science Faculty Articles and Research

Phytosanitary treatments prevent the introduction of pests such as fruit flies into pest free zones, and are often required for international trade. Irradiation is increasingly being considered as an alternative to cold and chemical phytosanitary treatments, such as methyl bromide. In this study, the effect of low dose gamma irradiation on the post-harvest quality of two varieties of pummelos (Citrus maxima (Burm.) Merr.), an emerging crop of interest in the US was evaluated. Two varieties of pummelos grown in California were irradiated at the phytosanitary target dose of 150 Gy and a higher dose of 1000 Gy to exaggerate …

Producing Food Packaging Printing Ink Via Green Emulsion Aggregation Method, Maryam Ataeefard, Shohre Rouhani

Journal of Applied Packaging Research

Digital printing will become more and more important in the packaging industry. Digital printing technology is growing because it allows the print suppliers to improve the level of service they offering to their customers, as well as, it opens new opportunities and helps them to make more money. Additives, dyestuffs, resin and other chemicals in packaging printing ink may influence safety of the food. Therefore, choosing suitable materials are very important in food packing ink. Over the last years, many printing ink manufacturers moved toward more sustainable inks. Drivers for this development, besides the resource scarcity and a higher legislative …

Lay Health Epistemics And Motivated Information Behaviors Of New Food Technology, Soojin Kim, Jeong-Nam Kim, Soo-Yun Kim

Research Collection Lee Kong Chian School Of Business

This study examines relationships among health information orientation, situational perceptual frames, and active information behaviors pertinent to the safety controversy of genetically-modified (GM) food technology. A web survey was conducted in the US (N = 393). Based on our findings, an integrative model of Kim and Grunig’s (2011) Situational Theory of Problem Solving (STOPS) and Dutta-Bergman’s (2004) concept of health information orientation is suggested to explain lay health epistemics and various information behaviors about that new food technology. The study’s theoretical and practical implications are discussed.

Jackrabbit Dairy & Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.

The In Vivo Effect Of Oil Palm Phenolics (Opp) In Atherogenic Diet Induced Rats Model Of Alzheimer’S Disease (Ad), Yan Wu

Wayne State University Dissertations

Alzheimer’s disease (AD) is the most common cause of dementia in the aging population. It is characterized by cognitive decline and deposition of ß-amyloid plaques in the hippocampus. It has been shown that hypercholesterolemia induced by high cholesterol diet is associated with AD development. Increased level of oxidative stress has also been observed in AD patients. An important strategy to treat or delay the impairment is based on dietary modification, using food supplements. OPP, a water soluble fraction from oil palm fruit, rich in phenolics has been found to possess significant antioxidant activities. Its beneficial effects on cardiovascular diseases, diabetes …

Finns' Table Restaurant : Dinner Menu, Finns' Table Restaurant

Menus of the 21st Century

6 Main Street, Kinsale, Co. Cork.

Ua66/5 Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture

Agriculture Department Publications

No abstract provided.

Ua66/5 Department Of Agriculture 2017 Newsletter, Department Of Agriculture And Food Science

Agriculture Department Publications

Sections include:

Alumni

Outstanding Agriculture Students

FUSE Grant Undergraduate Student Research

Agronomy

Agricultural Education News

Agricultural Ambassadors

Flower Gardens at WKU AREC

Hilltopper Creamery—Cheese

Agriculture Students Striving for Effective Tomorrows (ASSET) Conference

WKU President Caboni

WKU Equine

WKU Farm News

WKU Vineyard News

Jerry Baker

An Evaluation Of Challenges And Opportunities For Western Heads East [2017], Felicia Krausert, Reshel Perera,, Spencer Yeung, Jacinta Mwachiro, Bob Kigen, Elizabeth Pham

Business and Social Enterprise

Western Heads East (WHE) is “a collaboration between Western staff, students, faculty, and African partners using probiotic food to contribute to health and sustainable development”. The primary objective of this program is to establish a sustainable grassroots social enterprise using the health benefits of probiotic yoghurt in order to improve health of Tanzanian community while empowering local women to become business owners and entrepreneurs. This report investigates the challenges, opportunities, local conditions and previous works to recommend a potential intervention that could support the sustainability and the intended value of probiotic yoghurt kitchens.

There are two main end users for …

Bumpers College Students In Action, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Dean, Lona Robertson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Message From The Faculty Editor, Mary Savin

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 18 2017, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon

Books/Book Chapters/ Proceedings

Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and …

Development And Evaluation Of A Low-Cost Probe-Type Instrument To Measure The Equilibrium Moisture Content Of Grain, Paul R. Armstrong, Samuel G. Mcneill, Naomi Manu, Augustine Bosomtwe, James K. Danso, Enoch Osekre, George Opit

Biosystems and Agricultural Engineering Faculty Publications

Storage of grain in bags is common in Africa, Asia, and many other less developed countries making a bag probing method well-suited for moisture content (MC) measurement. A low-cost meter was developed under a USAID project to reduce post-harvest loss (PHL). The meter, referred to as the PHL meter, measures the MC of maize and other grains based on relative humidity (RH) and temperature (T) measurements obtained by a small digital sensor located in the tip of a tubular probe that can be inserted into bags of grain or other grain bulks. Measurements are used by equilibrium moisture content (EMC) …

ผลของควิโนนและการบ่มด้วยความร้อนต่อสมบัติของฟิล์มเจลาติน, ภารวี กุศลินกุล

Chulalongkorn University Theses and Dissertations (Chula ETD)

งานวิจัยนี้จึงมีวัตถุประสงค์เพื่อศึกษาผลของควิโนนต่อสมบัติของฟิล์มเจลาติน และศึกษาผลของการบ่มสารละลายฟิล์มและการบ่มแผ่นฟิล์มด้วยความร้อนต่อสมบัติของฟิล์มเจลาตินที่เติมควิโนน ในขั้นตอนแรกของงานวิจัยเป็นการศึกษาผลของชนิดและความเข้มข้นของควิโนนต่อสมบัติของฟิล์มเจลาติน แปรชนิดของควิโนนเป็น 2 ชนิด คือ ไฮโดรควิโนน และพารา-เบนโซควิโนน และแปรความเข้มข้นของควิโนนเป็น 4 ระดับ (0.5, 1.0, 1.5 และ 3.0% โดยน้ำหนักของเจลาติน) พบว่าเมื่อความเข้มข้นของควิโนนเพิ่มขึ้นในช่วง 0.5-1.5% ฟิล์มเจลาตินมีความต้านทานแรงดึงขาดและการยืดตัวถึงจุดขาดเพิ่มสูงขึ้น แต่เมื่อความเข้มข้นของควิโนนเพิ่มเป็น 3.0% ฟิล์มเจลาตินกลับมีความต้านทานแรงดึงขาดและการยืดตัวถึงจุดขาดลดต่ำลง เมื่อเปรียบเทียบระหว่างชนิดของควิโนนพบว่าพารา-เบนโซควิโนนมีความสามารถในการปรับปรุงสมบัติเชิงกลของฟิล์มเจลาตินสูงกว่าไฮโดรควิโนน นอกจากนี้ยังพบว่าการเติมควิโนนมีผลสำคัญต่อสมบัติเชิงแสงของฟิล์มเจลาติน โดยฟิล์มที่เติมควิโนนมีค่า L* ลดลงในขณะที่ a* และ b* มีค่าเพิ่มขึ้น การเติมควิโนนส่งผลให้มุมสีมีค่าลดต่ำลงจนเข้าใกล้มุมสีของสีแดง นอกจากนี้ยังมีผลให้ความเข้มสีสูงขึ้นและความโปร่งใสลดลงเมื่อเทียบกับตัวอย่างควบคุมที่ไม่เติมควิโนน นอกจากนี้การเติมควิโนนยังทำให้สภาพให้ซึมผ่านของไอน้ำและความสามารถในการละลายน้ำของฟิล์มเจลาตินมีค่าลดลง ในขณะที่มุมสัมผัสระหว่างหยดน้ำกับผิวฟิล์มมีแนวโน้มเพิ่มขึ้นซึ่งแสดงให้เห็นว่าผิวฟิล์มมีสมบัติไม่ชอบน้ำมากขึ้น การติดตามพฤติกรรมการดูดความชื้นที่อุณหภูมิคงที่ 25ºC ของฟิล์มที่เติมไฮโดรควิโนนและพารา-เบนโซควิโนนเข้มข้น 1.5% พบว่าตัวอย่างฟิล์มมีเส้นพฤติกรรมการดูดความชื้นชนิด type II และวอเตอร์แอกทิวิตีที่เปลี่ยนแปลงไปส่งผลต่อสมบัติเชิงกลของฟิล์มอย่างมีนัยสำคัญ (p≤0.05) การวิเคราะห์รูปแบบของแถบโปรตีนด้วยวิธี SDS-PAGE ยืนยันการเกิดการเชื่อมข้ามของโปรตีนในตัวอย่างที่เติมควิโนน นอกจากนี้จากการติดตามโดยเทคนิคทางฟูเรียร์แทรนสฟอร์มอินฟราเรดสเปกโทรสโกปียังยืนยันการเกิดพันธะโควาเลนต์ C-N ในขั้นตอนที่สองของงานวิจัยเป็นการศึกษาผลของการบ่มสารละลายฟิล์มด้วยความร้อนต่อสมบัติของฟิล์มเจลาตินที่เติมไฮโดรควิโนนและพารา-เบนโซควิโนนเข้มข้น 1.5% แปรอุณหภูมิการบ่มเป็น 3 ระดับ (45, 55 และ 65ºC) และระยะเวลาการบ่มเป็น 3 ระดับ (10, 20 และ 30 นาที) โดยทั่วไปพบว่าการบ่มสารละลายฟิล์มทำให้ฟิล์มที่ได้มีความต้านทานแรงดึงขาดเพิ่มสูงขึ้นและมีการยืดตัวถึงจุดขาดลดต่ำลงเมื่อเปรียบเทียบกับตัวอย่างควบคุมซึ่งเป็นฟิล์มที่เติมควิโนนชนิดเดียวกันแต่ไม่มีขั้นตอนการบ่มสารละลายฟิล์ม นอกจากนี้ยังพบว่าการบ่มสารละลายฟิล์มทำให้ฟิล์มที่ได้มีความสว่างและความโปร่งใสลดลงและมีความเข้มสีเพิ่มขึ้น การบ่มสารละลายฟิล์มด้วยภาวะที่ไม่รุนแรงไม่มีผลสำคัญต่อสภาพให้ซึมผ่านได้ของไอน้ำ ในขณะที่การบ่มที่ภาวะรุนแรง (ได้แก่ อุณหภูมิสูง และ/หรือ ระยะเวลายาวนาน) ทำให้สภาพให้ซึมผ่านได้ของไอน้ำและมุมสัมผัสระหว่างหยดน้ำกับผิวฟิล์มมีค่าลดต่ำลง นอกจากนี้ยังพบว่าฟิล์มที่ผลิตโดยมีขั้นตอนการบ่มสารละลายฟิล์มมีความสามารถในการละลายน้ำลดต่ำลงเมื่อเปรียบเทียบกับตัวอย่างควบคุม การเกิดพันธะไดซัลไฟด์ยืนยันได้จากการวิเคราะห์ด้วยเทคนิครามานสเปกโทรสโกปี โดยพบพีคในช่วงรามานชิฟท์ที่เกี่ยวข้องกับการยืดของพันธะ S-S ในขั้นตอนที่สามของงานวิจัยเป็นการศึกษาผลของการบ่มแผ่นฟิล์มด้วยความร้อนต่อสมบัติของฟิล์มเจลาตินที่เติมไฮโดรควิโนนและพารา-เบนโซ ควิโนนเข้มข้น 1.5% แปรอุณหภูมิการบ่มเป็น 3 ระดับ (45, 55 และ 65ºC) และระยะเวลาการบ่มเป็น 3 ระดับ (60, 180 และ 300 นาที) พบการเปลี่ยนแปลงในทำนองเดียวกันกับการบ่มสารละลายฟิล์มด้วยความร้อน …

Nutritional Labelling Providing Education On Its Usage Could It Impact On Patient's Food Choice Selection For Those In The Obese Classification?, Celia Lane

Theses

A build-up of too much body fat can cause significant health risks and development of medical conditions and disabilities (National Institute Clinical Excellence (NICE), 2014). The causes of obesity involve the disproportionate intake of calories that are not utilised (World Health Organisation (WHO), 2016). The rising trend towards obesity threatens to bankrupt medical systems (Heifer and Shultz, 2014). There has been a heighten awareness from the general public in the last decade of the affiliation between health and nutrition (Irish Universities Nutrition Alliance (lUNA), 2011). In light of the ever increasing obesity trend, individuals still desire to take control of …

Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki

Electronic Theses and Dissertations

Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been used to inactivate pathogens, but some of the sporeformers and their endospores are resistant to such heat treatments. Beside thermal treatments, various new approaches are being developed to improve the quality of dairy products. Amongst these, ultrasonication is a promising non-thermal technique for the inactivation of thermoduric sporeformers and their endospores. Current study was carried …