Food Science Commons^™

Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao

Food and Machinery

In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …

Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii, Shao Pei, Zhuang Hu, Jian Shunhua, Chen Sheng

Food and Machinery

The research progress of Siraitia grosvenorii flavonoids in recent years was reviewed, including the structural analysis, extraction and purification and biological activity, providing a theoretical guidance for the application research the flavonoids from S. grosvenorii.

Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong

Food and Machinery

The chemical components, pharmacologic action, security and the development and utilization of rose hips were summarized in this review. It is hoped that national and international research results can be popularized and utilized. Furthermore, the key points, difficulties and the developments of rose hips were also prospected.

Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye

Food and Machinery

This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.

Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen

Food and Machinery

The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the …

Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli

Food and Machinery

An analytical method for the simultaneous determination of 19 kinds of organochlorine pesticides in apple-pear was established based on optimized solid-phase extraction coupled with gas chromatography-mass spectrometry（SPE-GC/MS）. Different extraction conditions, included extraction solvent, extraction solvent volume, sample weight, solid phase extraction clean-up and eluent were optimized during the sample pretreatment. The quantification were analyzed by GC/MS in selected ion monitoring （SIM） mode and the external standard method. The method showed good linearity (R²≥0.996 7) for all the pesticides. The recoveries at three spiked levels (20, 40, and 200 μg/kg) ranged from 86.1% to 108.9% with the relative standard …

The Pseudophase Model Interpretation For The Antioxidant Efficiency Of Ferulic Acid And Its Alkyl Esters In Oil-In-Water Emulsion, Huang Shirong, Wan Hui, Yan Sinian, Chen Dongfang

Food and Machinery

Four ferulic acid alkyl esters were obtained by the direct esterification reaction of ferulic acid with the respective alcohols (ethanol, butanol, octanol and dodecanol). The antioxidant efficiencies of ferulic acid and its alkyl esters in bulk methanol solution and in 2∶8 rapeseed oil-in-water emulsions were determined by the DPPH assay and the Schaal oven test, respectively. Results showed that ferulic acid had the highest antioxidant efficiency in methanol solution, with its DPPH scavenging abilities 0.967 mmol Trolox/mol. Ferulic octyl ester has a maximum of antioxidant efficiency in rapeseed oil emulsions. For the emulsions with the addition of ferulic octyl ester …

Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei

Food and Machinery

According to the legal text and the practice of operation, the current Chinese criminal legislation on food safety mainly includes the regulations of food operators and food safety regulators. However, many problems were found currently in the relevant legislation on crimes in Chinese food safety, including neglecting the social characteristics of the victims, violating the principles of the entire process of food safety control, and seriously incompatible with social hazards. Therefore, it is necessary to improve the legal status of victims-priority in economic compensation, and establish a food safety offense system based on the principle of full-process control. It is …

Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao

Food and Machinery

Fermented ham generally has a high salt content. Excessive sodium intake could cause cardiovascular diseases. In order to reduce the content of sodium salt in ham and improve its nutritional characteristics, the effect of substituting 30% sodium chloride by potassium lactate and L-arginine in some physicochemical characteristics of dry-cured ham, including color, moisture content, protein content, texture characteristics, thiobarbitur acid value and flavor throughout the post-salting stage, was evaluated. The results showed that the substituting 30% sodium chloride with different ratios of potassium lactate and L-arginine could effectively reduce the sodium content in fermented meat products while these substituting did …

Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling

Food and Machinery

The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the …

Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi

Food and Machinery

In this paper, the extraction of chitin from shrimp shells with ionic liquids was reviewed in terms of the dissolution characteristics of chitin and shrimp shells in ionic liquids, and composition analysis and structure characterization of the chitin extract. Provide a theoretical basis for utilization of shrimp waste.

Colorants In Cheese Manufacture: Production, Chemistry, Interactions, And Regulation, Prateek Sharma, Annalisa Segat, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray‐dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants …

Antimicrobial Peptide Identification Using Multi-Scale Convolutional Network, Xin Su, Jing Xu, Yanbin Yin, Xiongwen Quan, Han Zhang

Department of Food Science and Technology: Faculty Publications

Background: Antibiotic resistance has become an increasingly serious problem in the past decades. As an alternative choice, antimicrobial peptides (AMPs) have attracted lots of attention. To identify new AMPs, machine learning methods have been commonly used. More recently, some deep learning methods have also been applied to this problem.

Results: In this paper, we designed a deep learning model to identify AMP sequences. We employed the embedding layer and the multi-scale convolutional network in our model. The multi-scale convolutional network, which contains multiple convolutional layers of varying filter lengths, could utilize all latent features captured by the multiple convolutional layers. …

Radioactivity Assessment Of 40k, 238u And 232th In Surface Soil Samples Of Igbokoda, Southwest Of Nigeria, Olusegun Sowole, Kolawole A. Egunjobi

Tanzania Journal of Science

Natural radionuclides are found in soil and are capable of disintegrating leading to the release of ionizing radiations that can have harmful effects on individuals exposed to them most especially when exceeding the recommended global limits of radiological parameters. Assessment of activity  concentrations of 40K, 238U and 232Th in surface soil samples from different locations  at Igbokoda where crude oil exploration was taking place, at Ondo State in Nigeria, had been determined by gamma spectrometry using NaI (TI) detector coupled with a pre-amplifier base connected to a multiple channel analyzer (MCA) which was used to calculate the radiological indicators. 10 …

Preliminary Palynology Of The Karoo Equivalent Tanga Beds, Coastal Tanzania: Insights On Preservation, Age And Depositional Environments, Stephen Peter Magohe

Tanzania Journal of Science

The major challenge to the current understanding of the stratigraphy of the Tanga Basin is scarcity of biostratigraphy age-control data. A number of palynomorphs retrieved from core samples of the Tanga Beds and analysed for palynology are here presented. These include bisaccate pollen grains belonging to the Alisporites-Falcisporites complex, making about 55% average of the total assemblage. The rest of the assemblage comprises other palynomorphs (pollen and spores) and phytoclasts. The miospores documented from the studied samples have poor to fairly good preservation; the organic residues (non-pollen palynomorphs) are excellently preserved. Based on palynologic evidences, and the presence of fossil …

Antioxidant Activity Of Sesame Seed Lignans In Sunflower And Flaxseed Oils, S. Y. Hadeel, S. A. Khalida, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. …

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

A Novel And Green Nanoparticle Formation Approach To Forming Low-Crystallinity Curcumin Nanoparticles To Improve Curcumin’S Bioaccessibility, Ali Ubeyitogullari, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

Health-promoting effects of curcumin are well-known; however, curcumin has a very low bioavailability due to its crystalline structure. The main objective of this study was to develop a novel green nanoparticle formation method to generate low-crystallinity curcumin nanoparticles to enhance the bioavailability of curcumin. Nanoporous starch aerogels (NSAs) (surface area of 60 m2/g, pore size of 20 nm, density of 0.11 g/cm3, and porosity of 93%) were employed as a mold to produce curcumin nanoparticles with the help of supercritical carbon dioxide (SC-CO2). The average particle size of the curcumin nanoparticles was 66 nm. Impregnation into NSAs decreased the crystallinity …

Postharvest Heat Treatments To Inhibit Penicillium Digitatum Growth And Maintain Quality Of Mandarin (Citrus Reticulata Blanco), Diana B. Queb-Gonzalez, Aurelio Lopez-Malo, María E. Sosa-Morales, Rossana Villa-Rojas

Department of Food Science and Technology: Faculty Publications

Use of fungicides is a common practice as a postharvest treatment to control fruit decay. Nowadays, environment-friendly technologies, such as heat treatments, are viable replacements. This study evaluated the effects of post-harvest heat treatments (traditional and microwave-assisted) on mandarins intentionally inoculated with Penicillium digitatum. For the studied heat treatments, the target temperature was 50C, which was held for 2.5 min. After heating, mandarins were cooled and stored at 25C for 13 days. MW treatments effectively prevented mold growth during storage, while HW only delayed it. Control mandarins (without treatment) showed the highest significant weight loss. Neither thermal treatment nor storage …

Total Phenolic And Flavonoid Contents Of Anacyclus Pyrethrum Link Plant Extracts And Their Antioxidant Activity, Hanane Elazzouzi, Nadia Zekri, Touriya Zair, Mohamed Alaoui El Belghiti

Karbala International Journal of Modern Science

In this study, Anacyclus pyrethrm Link (roots) is a medicinal plant from the Asteraceae family, endemic to Morocco and is widely used in traditional medicine; was investigated for their total phenolics, flavonoids contents and antioxidant activities. The quantitative estimation of total flavonoids and phenols by the colorimetric method showed that the extracts were prepared by fractionation of the crude hydromethanolic extract (ethyl acetate and n-butanol). The phenol content of various extracts, estimated by the Folin-Ciocalteu method, was between 1,44 and 12,82 mg EAG / g extract of A. pyrethrum. Moreover, it is clear that ethyl acetate was the …

Estimation Of Minimum Inhibitory Concentration (Mic) And Minimum Bactericidal Concentration (Mbc) Of Antimicrobial Peptides Of Saccharomyces Boulardii Against Selected Pathogenic Strains, Venkateswarulu T.C, Krupanidhi Srirama, Indira Mikkili, Nazneen Bobby Md., John Babu Dulla, Venkata Narayana Alugunulla, Dasari Sweety, Abraham Peele Karlapudi

Karbala International Journal of Modern Science

Saccharomyces boulardii is used for antimicrobial peptide production and so can be termed as bacteriocin molecules with probiotic potential. Antimicrobial peptides are extracted from the culture broth and followed the purification using Sephadex G-50 column. Further, the inhibition activity was determined against selected microorganisms and inhibition zone against streptococcus pneumoniae was found to be highest among selected microbes. The fourth fraction of the peptide after purification was shown a 26 mm bacterial inhibition zone determined by agar well diffusion method. SDS-PAGE analysis revealed the protein band corresponding to 18 kDa was observed. The MBC/MIC study proved that the peptide extract …

Effectiveness Of Individual Nutrition Education Compared To Group Education, In Improving Anthropometric And Biochemical Indices Among Hypertensive Adults With Excessive Body Weight: A Randomized Controlled Trial, Danuta Gajewska, Alicja Kucharska, Marcin Kozak, Shahla M. Wunderlich, Joanna Niegowska

Department of Nutrition and Food Studies Scholarship and Creative Works

Objective: The study aims to compare the effectiveness of individual and group nutrition education methods in improving key anthropometric and biochemical markers in drug-treated, overweight-obese hypertensive adults. Methods: The randomized trial included 170 patients with pharmacologically well-controlled primary hypertension and body mass index (BMI) ≥ 25 kg/m². For six months, the patients received six sessions, either one-to-one individual nutrition education (IE, n = 89) or group education (GE, n= 81), developed by dietitians. Anthropometric measurements, body composition, and fasting measures of biochemical parameters were obtained at baseline and after six months of intervention. Results: 150 patients completed the …

Roli Dhe Rëndësia E Kompleksit Të Vitaminave B, Almire Shala

Theses and Dissertations

Vitaminat janë substanca organike, të përhapura në të gjitha ushqimet, si tek bimët, shtazët dhe mikroorganizmat ndërsa njeriu i merr ato nëpërmjet ushqimit. Vitaminat kanë rëndësi të madhe sepse ruajnë dhe mirëmbajnë metabolizmin e organizmit, janë thelbësore për të gjitha funksionet e organizmit përfshirë metabolizmin, rigjenerimin e indeve dhe mirëmbajtjen e shëndetit të njeriut si pjesë aktive e metabolizmit të organizmit. Qëllimi kryesor i punimit ka qenë analizimi i vitaminave B kompleks, roli dhe rëndësisa që kan këto vitamina në organizëm.

Materiali i përdorur për këtë punim është siguruar kryesisht nga interneti, nga faqja me e madhe e publikimeve mjekësore …

Përcaktimi I Baktereve Mezofile Aerobe Si Dhe Koliformeve Në Qumështin E Papërpunuar Në Regjionin E Prizrenit, Suharekës Dhe Rahovecit, Duresa Ukaj

Theses and Dissertations

Cilësia mikrobiologjike e qumështit të papërpunuar është thelbësore për prodhimin cilësor të produkteve të qumështit. Alternimi është një term që përshkruan ndryshimin e përbërjes, shijes dhe erës në ato pika ku është i pangrënshëm për konsumatorin. Alternimi mikrobial i qumështit shpesh përfshin degradimin e proteinave, karbohidrateve dhe yndyrnave të organizmave dhe enzimave të tyre. Konsumimi i qumështit dhe qumështit është rritur në mënyrë të konsiderueshme në Kosovë gjatë dekadës së fundit, dhe një pjesë e madhe e prodhimit vendor vjen nga shpërndarësit në shkallë të vogël në të gjithë vendin. Në këtë hulumtim, janë marrë 50 mostra qumështi në disa …

Bowles, Hunter Joe, B. 1996 (Fa 1384), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1384. Interviews with honey and mushroom producers in southcentral Kentucky, conducted by Hunter Bowles in fall 2019 for a WKU folk studies class in foodways.

Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber

Graduate Theses and Dissertations

Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 …

Evaluating The Efficacy Of Whole Cooked Enriched Egg In Modulating Health-Beneficial Biological Activities, Emerson Nolasco

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

The whole egg is known as nutritious food in the human diet with a wide reach due to its accessibility. It’s highly bioavailable proteins and dietary compounds, and their health-beneficial properties make the egg a potential functional food. Still, little is known about how the production and processing methods can modulate its potential health-beneficial properties. To attend the knowledge gaps, the study established objectives look to evaluate the effect of the hen breed, egg enrichment, and cooking methods. The hen breed and egg enrichment maintained overall the egg quality. Confirming the capacity of the egg industry of improving the egg …

The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards

Graduate Theses and Dissertations

Soy protein isolate (SPI) and probiotics can serve as a functional ingredient and beneficial supplement, respectively, to food formulations, but few studies focus on the compatibility of these two ingredients. The objective of this study was to prepare soy protein isolate (SPI) from defatted soybean flour and identify an optimal hydrolysis protocol to create soy protein hydrolysates (SPH) with improved solubility and functional properties and achieve an optimum encapsulation technique for probiotics and to determine the in vitro viability of encapsulated probiotic cells with SPH in a gastrointestinal environment. The SPI was prepared using an alkaline extraction procedure for solubility …

An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat, Zachary James Winn

Graduate Theses and Dissertations

Wheat (Triticum aestivum L.) is a self-pollinating species that is most often bred as a recombinant inbred line. When two inbred individuals are crossed, they produce progeny which experience heterosis; heterosis is the increased robustness experienced due to the reintroduction of heterozygosity. Hybrid wheat may be produced through the use of chemical hybridization agents, yet the structure of wheat flowers decreases the efficiency of outcrossing. The objectives of this study were to: assess the amount of heterosis experienced by a population of hybrid wheat and observe the effect of major gene loci on yield and yield components, phenotype anthers extruded …

Production Of Biscuits By Substitution With Different Ratios Of Yellow Pea Flour, Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng Wang

School of Earth, Environmental, & Marine Sciences Faculty Publications

To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color (L*) of biscuits reduced as …