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2018

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Articles 181 - 210 of 825

Full-Text Articles in Food Science

Technology At Your Fingertips: Allocation Of Clinical Resources Across Multi-Site Network, Ann Flickinger Ms, Rd, Ldn, Melissa Faura Rd, Ldn Oct 2018

Technology At Your Fingertips: Allocation Of Clinical Resources Across Multi-Site Network, Ann Flickinger Ms, Rd, Ldn, Melissa Faura Rd, Ldn

Clinical Nutrition Service

No abstract provided.

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With-In Host Dynamics Of L. Monocytogenes And Thresholds For Distinct Infection Scenarios, Ashrafur Rahman, Daniel Munther, Aamir Fazil, Ben Smith, Jianhong Wu Oct 2018

With-In Host Dynamics Of L. Monocytogenes And Thresholds For Distinct Infection Scenarios, Ashrafur Rahman, Daniel Munther, Aamir Fazil, Ben Smith, Jianhong Wu

Mathematics and Statistics Faculty Publications

The case fatality and illness rates associated with L. monocytogenes continue to pose a serious public health burden despite the significant efforts and control protocol administered by private and public sectors. Due to the advance in surveillance and improvement in detection methodology, the knowledge of sources, transmission routes, growth potential in food process units and storage, effect of pH and temperature are well understood. However, the with-in host growth and transmission mechanisms of L. monocytogenes, particularly within the human host, remain unclear, largely due to the limited access to scientific experimentation on the human population. In order to provide insight …

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Synergism Of Mild Heat And High-Pressure Pasteurization Against Listeria Monocytogenes And Natural Microflora In Phosphate-Buffered Saline And Raw Milk, Abimbola Allison, Shahid Chowdhury, Aliyar Fouladkhah Oct 2018

Synergism Of Mild Heat And High-Pressure Pasteurization Against Listeria Monocytogenes And Natural Microflora In Phosphate-Buffered Saline And Raw Milk, Abimbola Allison, Shahid Chowdhury, Aliyar Fouladkhah

Agricultural and Environmental Sciences Faculty Research

As many as 99% of illnesses caused by Listeria monocytogenes are foodborne in nature, leading to 94% hospitalizations, and are responsible for the collective annual deaths of 266 American adults. The current study is a summary of microbiological hurdle validation studies to investigate synergism of mild heat (up to 55 °C) and elevated hydrostatic pressure (up to 380 MPa) for decontamination of Listeria monocytogenes and natural background microflora in raw milk and phosphate-buffered saline. At 380 MPa, for treatments of 0 to 12 min, d-values of 3.47, 3.15, and 2.94 were observed for inactivation of the pathogen at 4, 25, …

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Genau, Charles (Fa1212), Manuscripts & Folklife Archives Oct 2018

Genau, Charles (Fa1212), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1212. Student paper titled “Winemaking: The Old and New Way” in which Charles Genau details the process of wine production from harvest, to fermentation, bottling, and distribution. Genau compares and contrasts methods of traditional winemaking with contemporary approaches. He also gathered his information from two winemakers of different ages and ethnic backgrounds. The paper contains two illustrations of the winemaking process.

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Griggs, Joe (Fa 1208), Manuscripts & Folklife Archives Oct 2018

Griggs, Joe (Fa 1208), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1208. Student paper titled “Moonshine” in which Joe Griggs interviews E.Y. Hurt, a native of Todd County, about his varied business ventures including owning motels, grocery stores, and, eventually, a moonshine still. Hurt describes the fermentation process, production, and running of moonshine in Kentucky during the Prohibition era. The paper also contains a brief biographical background of the informant as well as two fully transcribed interviews with Hurt.

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The Cal Poly Basic Needs Task Force Report - Fall 2018, Aydin Nazmi Oct 2018

The Cal Poly Basic Needs Task Force Report - Fall 2018, Aydin Nazmi

Food Science and Nutrition

No abstract provided.

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Health And Nutrition, Sydney Williams, Lauren Larson Oct 2018

Health And Nutrition, Sydney Williams, Lauren Larson

Honors Program: Expanded Learning Clubs

The goal of this club was to inform and build upon the knowledge about health and nutrition of 4th and 5th graders. We did different activities to engage the children in a fun way of learning about health and nutrition so that it wouldn't feel like an extension of school.

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A Risk-Based Approach To Evaluate The Impact Of Interventions At Reducing The Risk Of Foodborne Illness Associated With Wheat-Based Products, Luis Sabillon Oct 2018

A Risk-Based Approach To Evaluate The Impact Of Interventions At Reducing The Risk Of Foodborne Illness Associated With Wheat-Based Products, Luis Sabillon

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

Pathogens are emerging on previously unrecognized food vehicles, such as wheat flour, which is a widely consumed commodity. Despite its low water activity, wheat-based ingredients and products have been implicated in several foodborne outbreaks over the last few years, resulting not only in the recall of food products but also in consumer illnesses. As a raw agricultural commodity, wheat is exposed to naturally occurring microbiological contamination that may compromise the overall safety of flour and other derived products. To address the increased concern regarding the safety of wheat-based foods, the objectives of the present research study were designed to develop …

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Mind The Gaps: How Can Food Safety Gaps Be Addressed In Developing Nations?, Jessie L. Vipham, Byron D. Chaves, Valentina Trinetta Oct 2018

Mind The Gaps: How Can Food Safety Gaps Be Addressed In Developing Nations?, Jessie L. Vipham, Byron D. Chaves, Valentina Trinetta

Department of Food Science and Technology: Faculty Publications

As global food systems integrate, to meet the demands of a growing global population, safe and healthy agriculture value-chains will be essential to maintaining public health worldwide. In many ways, the current global food production landscape is made up of “mice and men.” Meaning that the food sector within and across most countries includes both large-scale corporate agriculture production and varying degrees of small-scale agriculture production; the variation being the interpretation of small scale, which is highly dependent upon the country. This structure presents challenges for the creation of effective food safety systems in many countries, and can contribute to …

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Purification And Characterization Of Naturally Occurring Post-Translationally Cleaved Ara H 6, An Allergen That Contributes Substantially To The Allergenic Potency Of Peanut, Govardus A. H. De Jong, Shyamali Jayasena, Philip Johnson, Justin Marsh, Danijela Apostolovic, Marianne Van Hage, Julie A. Nordlee, Joe Baumert, Steve L. Taylor, Camille Roucairol, Harmen De Jongh, Stef J. Koppelman Oct 2018

Purification And Characterization Of Naturally Occurring Post-Translationally Cleaved Ara H 6, An Allergen That Contributes Substantially To The Allergenic Potency Of Peanut, Govardus A. H. De Jong, Shyamali Jayasena, Philip Johnson, Justin Marsh, Danijela Apostolovic, Marianne Van Hage, Julie A. Nordlee, Joe Baumert, Steve L. Taylor, Camille Roucairol, Harmen De Jongh, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

The 2S albumin Ara h 6 is one of the most important peanut allergens. A post-translationally cleaved Ara h 6 (pAra h 6) was purified from Virginia type peanuts, and the cleavage site was mapped using high-resolution mass spectrometry. Compared to intact Ara h 6, pAra h 6 lacks a 5-amino acid stretch, resembling amino acids 43−47 (UniProt accession number Q647G9) in the nonstructured loop. Consequently, pAra h 6 consists of two chains: an N-terminal chain of approximately 5 kDa and a C-terminal chain of approximately 9 kDa, held together by disulfide bonds. Intermediate post-translationally cleaved products, in which this …

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Parental Perspective And Feeding Practices Effects On Food Neophobia In Elementary-Age School Children, Farnoosh Ayoughi Oct 2018

Parental Perspective And Feeding Practices Effects On Food Neophobia In Elementary-Age School Children, Farnoosh Ayoughi

Master's Theses

The Food neophobia (FN) behaviors in children are developed during childhood and can be influenced by parental FN and feeding behaviors. The objective of this study was to evaluate the relationship between FN and fruit and vegetable neophobia (FVN) among parents, the parents-reports on child's behavior and child self-reports. The effect of parental feeding practices and demographic variables on children’s FN and FVN were evaluated. Sixty-eight parents paired with their elementary school children (aged 7-12 years) in San Luis Coastal Unified School District participated in this study. Results indicated that parents reported their children more neophobic than children self-reported neophobia; …

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Determinants Factors And The Strategies Of Improving Thermostability Of Thermophilic Α-Amylase, Li Caiming, Chen Shuangdi, Gu Zhengbiao, Hong Yan, Cheng Li, Li Zhaofeng Sep 2018

Determinants Factors And The Strategies Of Improving Thermostability Of Thermophilic Α-Amylase, Li Caiming, Chen Shuangdi, Gu Zhengbiao, Hong Yan, Cheng Li, Li Zhaofeng

Food and Machinery

This review clarified the microbial origin and properties of thermophilic α-amylase, and analyzed eight factors affecting their thermostability. The strategies to improve the thermostability of thermophilic α-amylase were proposed, which provided a reference for improving the thermostability technology of thermophilic α-amylase.

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Effect Of Enzymatic Glycosylation Modification On Partial Structural And Rheological Properties Of Zein, Qu Yue, Wang Xiaojie, Liu Xiaolan, Cong Wansuo Sep 2018

Effect Of Enzymatic Glycosylation Modification On Partial Structural And Rheological Properties Of Zein, Qu Yue, Wang Xiaojie, Liu Xiaolan, Cong Wansuo

Food and Machinery

In order to improve the bioavailability of zein, which was modified by using the microbial transglutaminase and chitosan. Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied. Compared to original zein, the free sulfhydryl groups of the glycosylated zein decreased by 32.37 μmoL/g, the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11 ℃ and 72.3 J/g, respectively. These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s-1, the dispersions of zein and …

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Extraction Of Soybean Oil Body Based On Soymilk Model System, Tian Qiying, Hua Yufei, Chen Yeming, Kong Xiangzhen, Zhang Caimeng, Wang Jing Sep 2018

Extraction Of Soybean Oil Body Based On Soymilk Model System, Tian Qiying, Hua Yufei, Chen Yeming, Kong Xiangzhen, Zhang Caimeng, Wang Jing

Food and Machinery

In order to study the volatile flavor of soymilk, a soymilk simulation system with soybean oil body as substrate was constructed, The effects of different pH on the components, particle size and flavor of soybean oil body extracted from soybean milk were studied in the oil body extraction process. The results showed that when the extraction pH increased from 7 to 11, the content of oil body protein decreased by 38.40%, the neutral fat content increased by 7.26%, and the phospholipid content decreased by 49.31%. The oil particle size decreased gradually by 89.2 nm and tended to be stable. Volatile …

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Study On Replacement Of Nitrite By Peony Extract And Lactic Acid Bacteria In Low-Temperature Emulsion Sausage, Yuan Ling, Zhuge Bin, Yu Sida, Zong Hong, Lu Xinyao Sep 2018

Study On Replacement Of Nitrite By Peony Extract And Lactic Acid Bacteria In Low-Temperature Emulsion Sausage, Yuan Ling, Zhuge Bin, Yu Sida, Zong Hong, Lu Xinyao

Food and Machinery

The effects of peony extracts and lactobacillus fermentation broth as nitrite substitute were investigated on color, texture characteristics, lipid-oxidation, microbiological properties and flavor of low-temperature emulsion sausages. The results showed that 0.3% peony extracts and 3% lactobacillus fermentation broth could replace two-thirds of dosage of sodium nitrite in low-temperature emulsion sausages, and its redness value (a*) and the degree of fat oxidation were similar to the effect of sausage with 150 mg/kg sodium nitrite, which could maintain good texture characteristics of the sausage. In addition, the total bacteria number of sausage containing peony extract and lactobacillus fermentation broth …

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Study On Edible Quality And Protein Stability Of Beef And Goat In Shaanxi Province, Wei Yanchao, Cao Jianxin, Liu Manshun, Liu Yongfeng Sep 2018

Study On Edible Quality And Protein Stability Of Beef And Goat In Shaanxi Province, Wei Yanchao, Cao Jianxin, Liu Manshun, Liu Yongfeng

Food and Machinery

The differences were studied including color, tenderness, pH, protein degradation, and other indicators of beef and mutton at the best slaughter ages of cattle and sheep and the high and low-grade parts of the meat. Samples of longissimus dorsi (YH, NH) and abdominal muscles (YL, NL) of post-mortem Qinchuan beef and horizontal goat meat were taken for determination of pH, color, shear, sarcoplasmic and myofibrillar proteins, the solubility and degradation polymerization conditions. The results shown that the pH value of YL was significantly higher than that of YH (P＜0.05), there was no significant difference between the two parts of beef …

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Drying Characteristics Of Direct-Contact Ultrasound Enhanced Hot-Air Drying Of Pear Slices, Sun Changying, Liu Yunhong, Zeng Ya, Shi Xiaowei, Xi Huihan Sep 2018

Drying Characteristics Of Direct-Contact Ultrasound Enhanced Hot-Air Drying Of Pear Slices, Sun Changying, Liu Yunhong, Zeng Ya, Shi Xiaowei, Xi Huihan

Food and Machinery

In order to explore the enhancing effect of contact ultrasound on hot air drying process, ultrasound enhanced hot air drying of pear slices was performed. The effects of different ultrasound powers and drying temperatures on drying characteristics and several quality indicators of pear slices were studied. The results showed that the improvement of hot air temperature and ultrasound power could significantly reduce drying time, and the stronger ultrasound enhanced effects could be achieved at lower temperatures. The BP neural network model was applied to predict the process of ultrasound enhanced hot air drying with high fitting precision. The cavitation and …

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Effect Of Salt On Intestinal Microorganism, Enzyme Activities And Blood In Mice, Zhu Jiayuan, Zheng Tao, Xiao Nenqun, Luo Huaihao, Gong Jun, Bao Sihui Sep 2018

Effect Of Salt On Intestinal Microorganism, Enzyme Activities And Blood In Mice, Zhu Jiayuan, Zheng Tao, Xiao Nenqun, Luo Huaihao, Gong Jun, Bao Sihui

Food and Machinery

In order to understand the effect of salt on intestine microorganism, enzyme activities and blood in mice, and to provide scientific basis for daily rational use of salt for human beings, the KM mice were randomly divided into five groups of A, B, C, D, E group, each group with 6 rats of half male and half female. The mice was corresponding gavaged continuously for one month according to the conversion of clinical dose of 0, 3, 6, 9, 12 g, and then the mice was collected eyeball blood to blood routine analysis as well as the contents from jejunum …

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Complex Enzyme Hydrolysis Of Ovalbuim And Its Characteristics And Structure Analysis, Liu Lili, Chen Ke, Li Yu, Dai Xiaoning, Meng Yuanyuan Sep 2018

Complex Enzyme Hydrolysis Of Ovalbuim And Its Characteristics And Structure Analysis, Liu Lili, Chen Ke, Li Yu, Dai Xiaoning, Meng Yuanyuan

Food and Machinery

In order to improve the functional characteristics of egg albumin, taking the egg Ovalbumin (OVA) as the research object, the complex enzymes (papain, neutral protease and flavor protease) were used to modify OVA, and its functional and structural properties were analyzed. Taking the degree of hydrolysis (DH) as index, the optimum mass ratio of the complex enzyme (Papain∶neutral protease∶flavor protease) was determined to be 1∶1∶2. Based on the single factor, the enzymolysis conditions were determined by response surface methodology (RSM) and the optimum conditions were pH of 7.5, enzyme hydrolysis time of 7 h, OVA concentration of 5%, enzyme amount …

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Sensory Quality Evaluation Model Of Fermented Millet Pepper Based On Intelligent Sensory, Yi Yuwen, Chen Gang, Peng Yiqin, Zhang Xu, Deng Jing, Qiao Mingfeng, Liu Yang, Wang Cong Sep 2018

Sensory Quality Evaluation Model Of Fermented Millet Pepper Based On Intelligent Sensory, Yi Yuwen, Chen Gang, Peng Yiqin, Zhang Xu, Deng Jing, Qiao Mingfeng, Liu Yang, Wang Cong

Food and Machinery

In order to study the quality change of fermented millet pepper, the sensory evaluation model of fermented millet pepper was established using the intelligent sensory instruments (electronic nose and electronic tongue) and sensory evaluation, combinating with the method of correlation analysis, principal component analysis, stepwise regression analysis and fitting test. The results showed that the weight of the simplified sensory indicators were 38.96%, 35.06% and 25.97%, respectively, and the fitting test R2=0.998 indicated that the model can replace the original evaluation method. Taking the PCA of the intelligent sensory index as the independent variable and the sensory evaluation …

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Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod, Jin Qiang, Sun Qingjie, Zhu Xianyan, Wang Minghui, Sheng Peixiu Sep 2018

Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod, Jin Qiang, Sun Qingjie, Zhu Xianyan, Wang Minghui, Sheng Peixiu

Food and Machinery

A comprehensive evaluation method of the aroma quality for menthol filter rod was established by using aroma ratio (B), aroma retention (L) and aroma quality (P) by referring to the flavor assessment methods in the food industry at home and abroad, sensory evaluation methods of cigarette. It was introduced into the evaluation of the period of mentholated holding in menthol filter rod. Through the sensory and quantitative evaluation of the aroma quality for menthol filter rod, the comprehensive score standard for judging the period of mentholated holding in menthol filter rod was determined, and a new method which was scientific, …

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Analysis Of Amino Acid Composition And Nutritional Evaluation Of Sichuan White Goose, Zhang Jie, He Hang, Jie Xiaodie, Tian Xu, Cheng Yating, Chen Peiyao, Liu Anfang Sep 2018

Analysis Of Amino Acid Composition And Nutritional Evaluation Of Sichuan White Goose, Zhang Jie, He Hang, Jie Xiaodie, Tian Xu, Cheng Yating, Chen Peiyao, Liu Anfang

Food and Machinery

Sichuan white goose is an excellent local poultry breed. In order to measure its nutritional value, the muscle amino acid composition of distinct body parts for Sichuan white goose of different age and gender was analyzed. In this study, hydrochloric acid hydrolysis was adopted for digestion of muscle protein and Hitachi L-8800 automatic amino acid analyzer was used to determine the content of amino acids. The results showed that 17 amino acids were detected in all muscle samples, among which the content of Glu was the highest, followed by Asp and Leu. We found that, of the three factors, age, …

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Valuable Components Analysis And Nutritional Evaluation On Antarctic Krill (Euphausia Superba) Meals, Quan Qinguo, Duan Weiwen, Zeng Xuege, Chen Ming, Zhang Zewei, Hao Jiming, Liu Shucheng, Ji Hongwu Sep 2018

Valuable Components Analysis And Nutritional Evaluation On Antarctic Krill (Euphausia Superba) Meals, Quan Qinguo, Duan Weiwen, Zeng Xuege, Chen Ming, Zhang Zewei, Hao Jiming, Liu Shucheng, Ji Hongwu

Food and Machinery

Key components of Antarctic Krill meals were analyzed such as protein, lipids, minerals and chitin content. Composition and content of amino acids, fatty acids and mineral element were also researched using nutritional assessment strategies in this paper. Finally, the protein processing base material was prepared by two steps include sieving and defatting. The results showed that the content of protein was 61.38%, lipids was 14.49%, chitin was 6.08% and mineral element was 6.27%. Protein of Antarctic Krill meals was a high quality protein referenced by FAO/WHO based on the total amino acid content of 47.34%, essential amino acid content of …

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Analysis Of Changes In The Nutrients And The Antioxidant Activities For Rosa Sterilis D.Shi During Development, Xie Guofang, Wang Yubo, Kong Deyin, Wang Lirong, Zhou Xiaoli, Zhao Zhibing, Liu Yongling Sep 2018

Analysis Of Changes In The Nutrients And The Antioxidant Activities For Rosa Sterilis D.Shi During Development, Xie Guofang, Wang Yubo, Kong Deyin, Wang Lirong, Zhou Xiaoli, Zhao Zhibing, Liu Yongling

Food and Machinery

To understand the changes of the main nutrients and antioxidant activities of Rosa sterilis D.Shi during development. The changes of the main nutrients of Rosa sterilis D.Shi, including cellulose during development, reducing sugar, protein, ascorbic acid, total flavonoids, and total polyphenols, were investigated. The antioxidant capacity was analyzed by using the DPPH, ABTS, and FRAP. The antioxidant nutrients were determined by correlation analysis and principal component analysis. The results showed that there were differences in changes of nutrients and antioxidant activities of Rosa sterilis D.Shi during development. The content of cellulose and protein decreased with the development. The content of …

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Determination And Comparison Of Hydrolyzed Amino Acids And Free Amino Acids In Six Kinds Of Grape Seeds, Wei Yangfei, Song Hai, Yue Guoren, Zhang Hongxi, Li Caixia Sep 2018

Determination And Comparison Of Hydrolyzed Amino Acids And Free Amino Acids In Six Kinds Of Grape Seeds, Wei Yangfei, Song Hai, Yue Guoren, Zhang Hongxi, Li Caixia

Food and Machinery

High performance liquid chromatography(HPLC) was developed to detect the hydrolyzed amino acids and free amino acids in grape seeds with phenyl isothiocyanate(PITC) as the derivative reagent. For chromatographic analysis, a Thermo AcclaimTM 120 C18 column (250 mm × 4.6 mm, 5 μm) was used. The mobile phase consisted of solvent A and B with the flow rate of 1.0 mL/min by gradient elution. Solvent A was sodium acetate buffer solution (pH 6.5) and solvent B was methanol-acetonitrile-water (20∶60∶20, v/v/v). The temperature of column was maintained at 30 ℃. The wavelength was set at 254 nm. The results showed …

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Highly Sensitive Detection Of Bisphenol A Based On Fret From Up-Conversion Nanoparticles To Gold Nanoparticles, Xu Zhou, Lu Shizhen, Chen Maolong, Zhu Yingyue, Ding Li, Cheng Yunhui Sep 2018

Highly Sensitive Detection Of Bisphenol A Based On Fret From Up-Conversion Nanoparticles To Gold Nanoparticles, Xu Zhou, Lu Shizhen, Chen Maolong, Zhu Yingyue, Ding Li, Cheng Yunhui

Food and Machinery

The 13 nm gold nanoparticles were synthesized and were modified with Bisphenol A(BPA) aptamer. The oil-solubility Up-conversion nanoparticles (UCNPs) were modified with polyacrylic acid (PAA) to form water-solubility UCNPs. Then water-solubility UCNPs were coated with the complementary DNA strand. Based these nanoparticles, a FRET aptasensor for BPA was successfully fabricated by using Up-conversion nanoparticles as energy donor and gold nanoparticles as energy acceptor. The results show that the detection system has a good linear relationship at 1×10-9～1×10-3 mol/L (R2=0.992 3), and the detection limit is as low as 1×10-10 mol/L. The method is proved …

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Simultaneously Determination Of Nine Kinds Of Pesticide Residues In Dark Tea By Gas Chromatography-Tandem Mass Spectrometry（Gc-Ms/Ms）, Cheng Shuilian, He Jianguo, Huang Jing, Lu Guiying Sep 2018

Simultaneously Determination Of Nine Kinds Of Pesticide Residues In Dark Tea By Gas Chromatography-Tandem Mass Spectrometry（Gc-Ms/Ms）, Cheng Shuilian, He Jianguo, Huang Jing, Lu Guiying

Food and Machinery

Developed a qualitative and quantitative analysis method which simultaneously determined nine kinds of pesticide residues in dark tea by gas chromatography in combination with triple quadrupole mass spectrometry. After being extracted by acetonitrile and purified by Cleanert TPT solid-phase extraction column,they were analyzed by GC-triple quadrupole MS.The results showed that the calibration cure for nine kinds of pesticide was the linear in the range of 0.4～3.2 mg/L and peak area,each correlation coefficient is above 0.99,and the relative standard deviation(RSD) was between 1.5% and 5.6%. At the same time, the average recovery was ranged from 81.6% to 98.6%,and the determining limits …

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Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods, Xiang Jun, Wang Fangbin, Jing Huihua, Tang Wanli, Liu Sai Sep 2018

Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods, Xiang Jun, Wang Fangbin, Jing Huihua, Tang Wanli, Liu Sai

Food and Machinery

Two different methods for the determination of three kinds of sugar alcohols in bubble gum and beverage were analyzed and compared. Samples were extracted directly by water. Half part of the extracts was detected by high performance liquid chromatography with differential refractive index detection (HPLC-DRID), the rest part of the extracts was detected by high performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). Limits of detection (LOD) of xylitol, sorbitol and maltitol determined by HPLC-DRID were 0.037 5 g/100 g, the correlation coefficients were in the range of 0.999 21～0.999 29, and the recovery rates of spiked samples were in …

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Quick Determination Of Chemical Constituents In Prunus Cerasifera Leave By Uplc-Uv-Qda, Liu Wei, Liu Tianqi, Ge Yuwei, Ouyang Yan Sep 2018

Quick Determination Of Chemical Constituents In Prunus Cerasifera Leave By Uplc-Uv-Qda, Liu Wei, Liu Tianqi, Ge Yuwei, Ouyang Yan

Food and Machinery

UPLC-UV-QDa technique, combined with the acidic hydrolysis experiment were applied to quantitative and qualitative analysis flavonoid aglycones and methanol extracts from leaves of four different kinds of Prunus cerasifera. The result showed that quercetin and kaempferol were well separated in 7.0 minutes and had good linear relationship, the average recoveries of two flavonoid aglycones were 98.65% and 102.02% with RSD 1.08%(n=3) and 1.17%(n=3), the method was proved to be fast, accurate and repeatable. There was some difference in the content of flavonoid aglycone from different kinds of Prunus cerasifera in different environment, two flavonoid aglycones were found in all kinds …

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Research On Food Safety Traceability System Based On Iot And Blockchain Technology, Zeng Xiaoqing, Peng Yue, Wang Qi Sep 2018

Research On Food Safety Traceability System Based On Iot And Blockchain Technology, Zeng Xiaoqing, Peng Yue, Wang Qi

Food and Machinery

According to the shortcomings of current food traceability system on account of inconsistency in technological standards, non-transparency in information, liability to be tampered, serious centralization and information islands, this paper explores the key standards and technologies of food traceability, establishes a traceability system structure and designs a food traceability process based on Internet of Things and blockchain. By adopting the alliance blockchain model and the Hyperledger development platform, implemented a traceability prototype system. It fully demonstrates that our technological solution can significantly improve efficiency and transparency of the food supply chain, which will obviously enhance the food safety and rebuild …

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