Food Science Commons^™

Advances In Research On The Rapid Detection Of Probiotics, Lu Xiu-Li, Li Bai-Liang, Huo Gui-Cheng, Yue Ying-Xue, Guo Jia-Yao

Food and Machinery

The rapid detection methods of traditional probiotics， the next-generation probiotics based on immunological detection technology and molecular biology detection technology was reviewed, and the rapid detection technology development was prospected.

Research Progress On Extraction Of Fish Oil, Enrichment Of Polyunsaturated Fatty Acids And Application Progress Of Epa And Dha, Chen Yan-Jie, Tang Jia-Cheng, Gong Xuan, Huang Ke-Cheng, Shan Qian-Yi, Bao Jian-Qiang

Food and Machinery

This paper summarized the extraction process of fish oil, the method of non-stick oil sites, the health functions of docosahexaenoic acid （DHA） and eicosapentaenoic acid （EPA）, and the development of the oil industry in the future.

Research Progress On Biological Activity And Quality Control Of Panacis Japonici Rhizoma, Shen Pei-Yao, Zhang Ye, Li Yu-Qin, Yan Jian-Ye, Wang Yuan-Qing

Food and Machinery

The biological activities of Panax japonicus, including the effects on nervous system, digestive system, cardiovascular and cerebrovascular system, immune system, endocrine system and other systems were summarized and the quality control of saponins, nucleosides, polysaccharides and amino acids in Panax japonicus was analyzed in this paper. And its future research was prospected.

Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization, Ning Zhi-Xue, Niu Guang-Cai, Zhu Li-Bin, Zhu Dan, Wei Wen-Yi, Wang Si-Pu

Food and Machinery

The active compounds in sea buckthorn such as flavonoids, polyphenols, polysaccharides, vitamins, unsaturated fatty acids were introduced in this review, and their physiological functions such as anti-inflammatory, anti-cancer, immune regulation, anti-aging and anti-oxidation were discussed. Moreover, the problems faced during the development of sea buckthorn products, and the relative solutions were also summarized. This can help the development of sea buckthorn as functional products such as juice, wine, sea buckthorn oil, Jiaosu and yogurt, and contribute to improving the utilization value of various active compounds in sea buckthorn.

The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

This study carried out a case study on food GDAs （Guideline Daily Amounts） labeling in British. It was found that GDA_S labeling which has been implemented for over 20 years, changed from BOP （Back of Package） labeling to FOP labeling. The labeling shows the amount of energy, sugar, fat, saturated fat, and salt per serving, as well as the percentage of the recommended daily intake by using the specific nutrient system measurement model. The labeling lacks of color coding and visual icon, and its implementation is not as effective as most FOP labels. Therefore, it is suggested to display …

Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na

Food and Machinery

Objective: The influencing factors of blockchain application in food supply chain and the behavior problems of all participants in food supply chain are worth exploring. Methods: Using the evolutionary game method, the tripartite game model of food enterprises, government and consumers was constructed, and the replication dynamic equation was established; The effects of different initial values, access cost, premium coefficient and information authenticity on the choice of tripartite strategy were analyzed. Results: The steady state of the system was related to the proportion of the initial strategy population. The block link in cost had a great impact on the strategic …

Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong

Food and Machinery

Objective: To investigate the effect of storage time on the quality of paper-making reconstituted tobacco, the change of internal chemical components, tensile strength and thermogravimetric properties of paper-making reconstituted tobacco were studied. Methods: Continuous flow analyzer, tensile strength tester and thermogravimetric analyzer were introduced to analyze three kinds of paper-making reconstituted tobacco with different storage time. Results: The contents of total alkaloids, total sugar, total nitrogen and moisture of JS-A and JS-B samples changed significantly with the increase of storage time. While the content of total alkaloids and total nitrogen of JS-C samples didn't change much. Besides, storage time had …

Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong

Food and Machinery

Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R² of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 …

Food Science, Tech Program Offers Huskers Valuable Real-World Experience, Annie Albin

Nebraska Innovation Campus Materials

A program launched by a student experience is helping Huskers in food science and technology majors gain hands-on experience while making positive real-world impacts.

Offered through the University of Nebraska–Lincoln’s Department of Food Science and Technology, the Food Processing Center’s Student Rotation program allows undergraduates to participate in four lab experiences. Those labs — dairy plant, pilot plant, product development lab and sensory lab — were first completed by a student who just happened to take them through the four years of her collegiate career

Evaluating Consumers’ Perception Of Gluten-Free/Clean-Label Muffins, Vanesa Chicaiza

LSU Master's Theses

The gluten-free-natural-ingredient (GF/NCL) product demand is globally increasing and driven by the growing prevalence of celiac-diseases. Nevertheless, the quality of GF product is often inferior compared to wheat-flour counterparts due to the removing of gluten, which, compromises the appearance, structure, and nutritional value. The addition of fiber into GF/NCL products has been considered to improve nutritional values while maintaining quality attributes. According to the US-FDA, a product containing ≥2.5 grams of fiber/serving can be claimed as a “good-source-of-fiber.” However, adding dietary fiber to baked products affects their qualities, and hence possibly lowering product acceptability.

The main objective of this research …

Mathematical Model Describing The Behavior Of Biomass, Acidity, And Viscosity As A Function Of Temperature In The Shelf Life Of Yogurt, Manuel Alvarado, Paul A. Valle, Yolocuauhtli Salazar

Annual Symposium on Biomathematics and Ecology Education and Research

No abstract provided.

Simulated Annealing-Based Hyperspectral Data Optimization For Fish Species Classification: Can The Number Of Measured Wavelengths Be Reduced?, John Chauvin, Ray Duran, Kouhyar Tavakolian, Alireza Akhbardeh, Nicholas Mackinnon, Jianwei Qin, Diane E. Chan, Chansong Hwang, Insuck Baek, Moon S. Kim, Rachel B. Isaacs, Ayse Gamze Yilmaz, Jiahleen Roungchun, Rosalee S. Hellberg, Fartash Vasefi

Food Science Faculty Articles and Research

Relative to standard red/green/blue (RGB) imaging systems, hyperspectral imaging systems offer superior capabilities but tend to be expensive and complex, requiring either a mechanically complex push-broom line scanning method, a tunable filter, or a large set of light emitting diodes (LEDs) to collect images in multiple wavelengths. This paper proposes a new methodology to support the design of a hypothesized system that uses three imaging modes—fluorescence, visible/near-infrared (VNIR) reflectance, and shortwave infrared (SWIR) reflectance—to capture narrow-band spectral data at only three to seven narrow wavelengths. Simulated annealing is applied to identify the optimal wavelengths for sparse spectral measurement with a …

A Sugarcane G-Protein-Coupled Receptor, Shgpcr1, Confers Tolerance To Multiple Abiotic Stresses, Manikandan Ramasamy, Mona B. Damaj, Carol Vargas-Bautista, Victoria Mora, Jiaxing Liu, Carmen S. Padilla, Sonia Irigoyen, Tripti Saini, Nirakar Sahoo, Jorge A. Dasilva, Kranthi K. Mandadi

School of Integrative Biological & Chemical Sciences (Formerly Dept. of Biology)

Sugarcane (Saccharum spp.) is a prominent source of sugar and serves as bioenergy/biomass feedstock globally. Multiple biotic and abiotic stresses, including drought, salinity, and cold, adversely affect sugarcane yield. G-protein-coupled receptors (GPCRs) are components of G-protein-mediated signaling affecting plant growth, development, and stress responses. Here, we identified a GPCR-like protein (ShGPCR1) from sugarcane and energy cane (Saccharum spp. hybrids) and characterized its function in conferring tolerance to multiple abiotic stresses. ShGPCR1 protein sequence contained nine predicted transmembrane (TM) domains connected by four extracellular and four intracellular loops, which could interact with various ligands and heterotrimeric G …

Risk Based Simulations Of Sporeformers Population Throughout The Dairy Production And Processing Chain: Evaluating On-Farm Interventions In Nebraska Dairy Farms, Rhaisa A. Crespo Ramírez

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

Sporeformer bacteria are ubiquitous in the farm environment. These bacteria produce enzymes that negatively affect the quality of dairy products representing a problem for the dairy industry. Two major issues associated with high levels of sporeformers in raw milk are shelf-life reduction of fluid milk and market limitations for milk powder. Specific attention has been given to the contamination of milk powders with sporeformers due to their ability to survive pasteurization and milk powder processing conditions. Hence, the control of sporeformers is crucial to benefit the whole dairy industry. Researchers have suggested that certain management practices could decrease sporeformers in …

Fish Gelatin Coating As An Antimicrobial Agent On Wild-Caught Louisiana Shrimp, Hunter S. Songy

LSU Master's Theses

Seafood has a short shelf-life because of its unstable nature. Shrimp has a shelf-life of only eight days. Edible coatings, like those made from gelatin, have been used to apply antimicrobial agents to food product surfaces. Organic acids are naturally occurring, low-cost options that have been proven to effectively reduce bacterial loads on food products and extend their shelf-life. Gelatin can be extracted from catfish skin, helping to reduce product waste. The purpose of this study was to determine the potential effectiveness of fish skin gelatin as an antimicrobial coating alone and in combination with lactic acid, and then compare …

Evaluation Of The Effectiveness Of Aeration During Washing To Dislodge Microorganisms From Cucumbers And Bell Peppers, Julysa Benitez

LSU Master's Theses

Microorganisms may attach firmly to produce matrices and could affect the efficacy of disinfectants. The purpose of this study is to evaluate the effectiveness of aeration to reduce microbial risk during washing and sanitizing of fresh produce. Bell peppers and cucumbers were spot inoculated with Listeria innocua, E. coli O157:H7, and Salmonella; after drying in the biosafety cabinet for 1h, these were washed with water or sanitized with 100 ppm of chlorine for 3 min with or without aeration. Bell pepper and cucumber samples were placed in sterile bags with PBS after treatment. Bell peppers were processed in the stomacher …

Consumers' Perception Of Food Containing Insect Protein Affected By Serving Condition And Questionnaire Protocol, Yupeng Gao

LSU Master's Theses

Edible insects are a new sustainable protein source compared to meat. Western consumers show aversion to the prospect of insects as food due to unfamiliarity, food neophobia, and negative emotions. This dissertation research explored consumers’ emotional perception of insect-based food products presented under different testing conditions and examined the influence of other people’s emotional expressions towards consumers’ purchase decisions. To identify and rate emotion intensities, tests were conducted using three presenting formats including text, image, and an actual product; all of which were applied for both cookies containing insects and without insects. In addition to these presenting formats, news of …

Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller

AAES Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …

Development Of A Quality-Of-Life Survey For Patients With Succinic Semialdehyde Dehydrogenase Deficiency, A Rare Disorder Of Gaba Metabolism, Mousumi Bose, Jean Baptiste Roullet, K. Michael Gibson, William B. Rizzo, Hana M. Mansur, Alice Mcconnell, Carolyn A. Hoffman, Melissa L. Dibacco, Phillip L. Pearl

Department of Nutrition and Food Studies Scholarship and Creative Works

Succinic semialdehyde dehydrogenase deficiency (SSADHD), a rare disorder of GABA metabolism, presents with significant neurodevelopmental morbidity. Although there is a growing interest in the concept of quality of life through patient reports as a meaningful outcome in rare disease clinical trials, little is known about the overall impact of SSADHD from the patient/family perspective. The purpose of this study was to determine issues related to quality of life and patient/family experience through a focus group discussion with family caregivers of patients with SSADHD. The discussion included the input of 5 family caregivers, and highlighted concerns related to physical function, cognitive …

Health - Promoting Benefits (Antioxidants, Antihypertensive, Antidiabetic) And Probiotic Survivability Of Fermented Camel Milk After In - Vitro Digestion By Infogest 2.0: Comparative Study With Fermented Bovine Milk, Ahlam Faisal Al Hammadi

Theses

This study investigated probiotic survival and biological functionality of the bio accessible fraction of fermented Camel milk (FCM) and fermented Bovine milk (FBM) after in - vitro digestion using INFOGEST 2.0 model. Both Camel and Bovine milk were fermented by starter culture only (SC), probiotic Lactococcus lactis (Pro), and a mixture of SC+Pro followed by storage for 21 days. The obtained water - soluble extract (WSE), excreta, and bio accessible fraction during the in - vitro digestion were assessed for it's health benefits. The probiotic survival, proteolysis rate, antioxidant activities, ability to inhibit Į - Amylase and Į - Glucosidase, …

Dietary Fiber Utilization In The Gut: The Role Of Human Gut Microbes In The Degradation And Consumption Of Xylose-Based Carbohydrates, Elizabeth Drey

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

Xylans are a family of xylose-based polysaccharides naturally present in fruits, vegetables, and cereal grains. Resistant to digestion by host enzymes, xylans reach the large intestine intact, where they are utilized by members of the gut microbiome. They are initially hydrolyzed by primary degraders that utilize extracellular xylanases to cleave xylan into smaller oligomers. These xylooligosaccharides (XOS) can then either be further hydrolyzed by primary degraders or can cross-feed secondary consumers, including Bifidobacterium. While several Bifidobacterium species have metabolic systems for XOS, studies have shown these species grow poorly on longer XOS and xylan substrates. In this thesis, …

Persistence And Transfer Of Foodborne Pathogens To Sunflower And Pea Shoot Microgreens During Production In Soil-Free Cultivation Matrix, Wenjun Deng, Gina M. Misra, Christopher A. Baker, Kristen E. Gibson

Food Science Faculty Publications and Presentations

Microgreens are an emerging salad crop with properties similar to those of sprouted seeds and lettuce. This study aimed to determine bacterial pathogen persistence during microgreen cultivation and transfer from soil-free cultivation matrix (SFCM) to mature microgreens. Salmonella enterica subsp. enterica ser. Javiana and Listeria monocytogenes were inoculated onto biostrate mats as well as peat SFCM and sampled (day 0). Next, sunflower and pea shoot seeds were planted (day 0) and grown in a controlled environment until the microgreen harvest (day 10). On day 10, SFCM and microgreens were sampled to determine the pathogen levels in the SFCM and the …

Dry Pet Food Flavor Enhancers And Their Impact On Palatability: A Review, Shilpa S. Samant, Philip Glen Crandall, Sara E. Jarma Arroyo, Han-Seok Seo

Food Science Faculty Publications and Presentations

Pet foods are a vital component of the global food industry. Pet food's success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability tests using panels of both trained and untrained pets are often used to measure the preference and acceptability of pet foods. Human perception of pet foods is usually determined by descriptive sensory analysis. Since dry pet foods (also known as kibbles), while being the most popular, are the least palatable, palatants as a flavor enhancer are generally added to dry pet foods to increase their acceptability to pets. Pet foods can …

Aqueous Formulations Of 1h-Cyclopropabenzene Modulate Ethylene Production And Fruit Quality In Japanese Plums, Poe N. Kyaw, Zora Singh, Vijay Y. Tokala

Research outputs 2014 to 2021

The efficacy of aqueous formulations of 1H-cyclopropabenzene (BC) containing different adjuvants to retard ethylene production and maintain fruit quality of Japanese plums (Prunus salicina Lindl. cvs. ‘Angeleno’, ‘Fortune’ and ‘Tegan Blue’) following 25 d and 40 d cold storage (1 °C) was evaluated. Plum fruit were sprayed with different solutions of 2 μM BC (i.e., aqueous solutions containing distilled water only or 5 % ethanol or 0.02 % Tween® 20 or 5 % β-cyclodextrin) or fumigated with 1 μM BC at ambient temperature. Plum fruit without any treatment were regarded as control. Regardless of the cultivars tested, all formulations of …

Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian

Food and Machinery

Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T₂₁）, immobilized water T₂₂） and free water （T₂₃） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water …

Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping

Food and Machinery

Objective: In this study, Pseudomonas aeruginosa （PA） was used as the indicator bacteria, and based on the quorum sensing system, the lactic acid bacteria （LAB） that antagonized the effect of PA were screened and the antagonistic mechanism was preliminarily discussed. Methods: The mechanism of LAB antagonizing PA was explored by the tests of Oxford Cup Method screening LAB to inhibit the growth of PA, AI-2 expression of LAB, biofilm formation ability of PA, pyocyanin expression and the AI-2 expression of PA with LAB sterile supernatants, and the analysis of Pearson correlation. Results: The results showed that Lactobacillus gasseri LGchen and …

Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang

Food and Machinery

Objective: In order to develop and utilize the resource utilization rate of cellulase producing strains. Methods: A Bacillus subtilis XWS-A with complete cellulase production system and high activity was used as the starting strain to make bacterial Fuqu. Box-Behnken response surface design was used to optimize the technology of Fuqu, and its enzyme production characteristics were explored. Results: The optimum conditions of Fuqu making were fixed inoculum amount of 7.5%, culture temperature of 46 ℃, water content of 46%, Under these conditions, Bacillus subtilis XWS-A was effectively proliferated, and the biomass reached （4.5±0.3）×10¹¹ CFU/g; Fuqu had three kinds of …

Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire

Food and Machinery

Objective: To understand the characteristics of the microbial flora in Karez Xinjiang. Methods: Four different kinds of drinking water from Karez in Turpan, Xinjiang were collected, and they were sequenced using Illumina-Hiseq high-throughput sequencing technology. Majiorbio Shengxin Cloud Platform was used to analyze the diversity of microbial community structure. Results: After quality control, there were 446 700 effective bacterial sequences and 407 376 effective fungal sequences. A total of 2 586 OTUs were obtained based on 97% identity. At the phylum level, Proteobacteria was the common dominant bacteria phyla of the four samples. At the genus level, the common dominant …

Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan

Food and Machinery

Objective: This study focuses on realizing the automatic classification of liquor flowers and then improving the real-time and stability of liquor picking. Methods: The machine vision combined with convolutional neural network was used to replace human eyes for liquor picking. Comparing with many image classification methods, the superiority of the improved algorithm was verified. Results: The results showed that the classification accuracy of the model based on the improved Vgg16 convolutional neural network plus transferring-learning method was up to 96.69%. Conclusion: This method can be used in the real-time classification of Baijiu hops stably.

Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang

Food and Machinery

Objective: This study focuses on investigating the effects of different methods on the determination of adsorption isotherm of bread and the relationship between moisture content and water activity of bread at 25 ℃. Methods: The water adsorption isotherms of bread at 25 ℃ and in the range of 0.100~0.902 water activity (A_W) were measured by saturated salt solution method (SSS), dynamic water transfer analyzer (DWT) and dynamic vapor adsorption method (DVS), and then seven different kinds of adsorption models were used to fit the results. Results: The adsorption isotherm of the bread belongs to the II curve. Halsey …