Food Science Commons^™

Research Progress On The Effect Of Purple Sweet Potato Flour On The Processing Characteristics Of Wheat Dough, Hu Han, Wang Ya-Shu, Zhou Wen-Hua, Zhang Meng-Xiao, Tan Yu-Heng, Li Liang-Yi

Food and Machinery

The research on the processing characteristics of purple potato-wheat mixed flour in recent years, and the changes of purple potato flour on the rheological properties of wheat dough in terms of silty, texture, stretching, dynamic rheology were summarized. The change law of the influence of gelatinization and aging on the thermodynamic properties was reviewed. Moreover, the existing problems in the current research on purple sweet potato-wheat mixed flour were analyzed, and the future research directions has been prospected.

Review On Separation, Purification And Functional Activity Of Plant Tannin, Huang Da-Rong, Zhang Ya-Zhen, Zheng Bai-Tao, Du Bing, Li Pan

Food and Machinery

The types and applications of botanical tannin was reviewed. Moreover, the purification process and functional activity of tannin were summarized, and the relative mechanism was preliminarily introduced. The research direction in the future was also prospected.

Empirical Analysis And Enlightenment Of American Nuval Scoring Labeling Development, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

NuVal scoring labeling that was based on overall nutritional quality index, adopted 1 to 100 to show the nutritional value of packaged food and fresh agricultural products. The higher was the score, the better was the nutritional status of food. The labeling was integrated with food prices to make it easier for consumers to compare the nutritional value of what they pay. Therefore, FOP labeling in China could be attempted to integrate nutrition evaluation information with food price, and promote in fresh agricultural products, and adjust its algorithm in accordance with the national nutritional needs.

Simultaneous Determination Of 10 Kinds Of Amide Herbicide Residues In Dark Tea By Quechers With Gas Chromatography-Triple Quadrupole Mass Spectrometry, Yi Shou-Fu, Liang Feng, He Qing-Ke, Song Yang, Liao Yan-Zhi

Food and Machinery

Objective: A method for simultaneous determination of 10 amide herbicide residues in dark tea was developed by QuEChERS method coupled with gas chromatography-triple quadrupole mass spectrometry （GC-MS/MS）. Methods: After being extracted by acetonitrile and purified by QuChERS, the samples were separated by TG-5 SIL MS column （30 m×0.25 mm×0.25 μm）, then detected bymultiple reaction monitoring mode （MRM）. Blank matrix matching standard curve was used in quantitative analysis. Results: The calibration curves had a good liner relationship in the range of 0.001~0.500 mg/L with the correlation coefficients greater than 0.999. The limits of detection （LODs） and limits of quantitation （LQDs） of …

The Design Of The Sweeping And Collecting Device For The Residual Grain At The Bottom Of The Flat Warehouse, Wang Ming-Xu, He Ying-Zhen, Zhao Zi-Yan, He Wen-Bin, Ding Le-Le

Food and Machinery

Objective: Aiming at the low degree of mechanization, automation and intelligence in the cleaning and collecting process of the surplus grain at the bottom of the granary, a cleaning and collecting device for the surplus grain at the bottom of the silo was designed and manufactured. Methods: Based on simulation and numerical calculation, the structural strength analysis and optimization of the reliability of the key components of the cleaning and collection device were carried out, and verification experiments were also carried out through the manufacturing prototype. Results: The cleaning device designed in the experiment can clean the surplus grain of …

Research On Jujube Defect Recognition Method Based On Improved Convolution Neural Network, Zhang Zhong-Zhi, Xue Huan-Qing, Fan Guang-Ling

Food and Machinery

Objective: An automatic identification method of jujube defects based on improved convolution neural network was established. Methods: Using the dual branch convolution neural network structure, branch 1 combined with the transfer learning strategy for pre training, analysis 2 extracted the feature information from the jujube image based on the lightweight network fusion feature map. The superiority of this method was verified by comparative experiments. Results: Compared with the improvement before, the improved defect recognition method optimized the structure of the convolutional neural network, and the detection accuracy was further improved, from 96.02% to 99.50%. Conclusion: This method improved the network …

Effects Of Static Deposition Method And Koh Treatment Of Zeolite On Separation Of Wheat Gliadin, Wang Dan-Li, Liu Lu, Zhang Yi-Fan, Lian Xi-Jun

Food and Machinery

Objective: To study the technology of extracting gliadin from gluten and separating different gliadin components. Methods: The solution of gluten dissolved in 65% ethanol was settled at 4, 10, 20 and 30 ℃ for 1, 2, 4, 8, 10, 20 and 40 hours respectively, and the mass of the precipitated gliadin was measured. Further, the gliadin prepared by static deposition at 4 ℃ for 12 hours was used as raw material to study the separation of gliadin component by modified zeolite with KOH in different conditions. The zeolite was modified in three different mass fractions （20%, 50% and 80%）, three …

Study On Preparation Technology And Properties Of Dietary Fiber Ultrafine Powders From Okra Fermented Wine Pomace, Luo Xin, Zhou Yan-Qiang, Wu Guang-Bin, Chen Fa-He

Food and Machinery

Objective: This study aimed to effectively utilize a large amount of dietary fiber andpectic polysaccharides in okra fermented wine pomace and turn waste into treasure. Methods: The processing technology and related characteristics of okra dietary fiber ultrafine powder were studied by wet ultrafine grinding and spray drying technology. Results: The results showed that okra fermented wine pomace was treated by colloid mill three times; then homogenized by high-pressure homogenizer for three times with 40 MPa of the homogenization pressure; after homogenization, spray drying was made with 210 ℃ in the inlet air temperature, 40 Hz of the fan frequency, solids …

Research Progress On Wall-Breaking Technology Of Rape Bee Pollen, Zheng Hui, Yang Si-Qi, Sun Yan, Li Shun-Xiang

Food and Machinery

This paper summarized the cell structure, wall breaking morphology and wall-breaking methods of rape bee pollen, analyzed and compared the advantages and disadvantages of various wall-breaking methods, summarized the application and development status of wall breaking rape bee pollen, and prospected the research on wall-breaking technology of rape bee pollen in the later stage.

Effects Of Salts On Structural, Physicochemical And Rheological Properties Of Low-Methoxyl Pectin/Sodium Caseinate Complex, Shengyu Fan, Fang Fang, Ailing Lei, Jiong Zheng, Fusheng Zhang

Department of Food Science Faculty Publications

The addition of salts is an effective way to improve the properties of polysaccharide/protein complexes for use in foods. However, there is no comparative study on the effects of different ions on the complex system of low methoxyl pectin (LMP)/ sodium caseinate (CAS) complex. The effects of different concentrations of three salt ions (Na⁺, K⁺, Ca²⁺) on the physicochemical and rheological properties of the LMP/CAS complex were determined in this study, and the structure of LMP/CAS complex was characterized. The results showed that the addition of these three salt ions affected zeta potential, particle …

Measuring Palatability As A Linear Combination Of Nutrient Levels In Food Items, Jeffrey S. Young

Faculty & Staff Research and Creative Activity

It well known that palatability and nutritional quality of foods and/or diets are viewed as being in tension with one another. While there exist multiple measures of healthiness, there are no such measures for tastiness. This gap limits the degree to which researchers can investigate this tension and its implications for dietary behavior and hence public health and nutrition policy. The scope of future work concerning the dietary behavior of Americans would expand greatly if researchers better understood consumers’ willingness to eat certain foods, which matters as much as recommending those foods for them to eat in the first place. …

In Vitro Antioxidant And Antihypertensive Activity Of Edible Insects Flours (Mealworm And Grasshopper) Fermented With Lactococcus Lactis Strains, Adilene Mendoza-Salazar, Lourdes Santiago-Lopez, Maria J. Torres-Llanez, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba, Andrea M. Liceaga, Aaron E. Gonzalez-Cordova

Department of Food Science Faculty Publications

The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with Lactococcus lactis strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% w/v) in buffer solution (pH 7.0) and individually inoculated (3%) with Lactococcus lactis strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 ◦C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were ana- lyzed. The pH of the fermented samples decreased to 3.5–3.9 (p < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by Lactococcus lactis NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC50 of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of Lactococus lactis for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity.

A Life Cycle Assessment Of Hospital Food Waste: A Model For Large Scale Commercial Impact Reduction, Demeri E. Amodeo, Christie Klimas

DePaul Discoveries

Current commercial landfill diversion techniques typically focus on recycling, but this method can be environmentally costly when compared scenarios involving the implementation of composting or waste reduction within large facilites. A life cycle assessment (LCA) can be used to provide better information on the environmental impact of different landfill diversion strategies. In this LCA, the impacts of individiual products were quantified in terms of global warming potential, which provides comparable impact categories for analysis. This study gathered information from previous literature about plant-based and omnivorous diets to simulate what the possible impact would be for a city, like Chicago, to …

Re-Conceptualizing Food Consumption And Its Educational Values, Chi Hong Nguyen, Toan Quoc Tran, Hay Ngoc Huynh, Linh Thuy Pham, Chi Thien Huu Le

Essays in Education

Food consumption has been largely researched in many areas. Most extant studies have highlighted the influences of socio-economic and cultural factors on people’s eating habits. These studies inform policy strategies by proposing campaigns and methods to improve nutritional intake among people of diverse socio-economic and geographical backgrounds. At the same time, they implicitly point out that food consumption may carry educational values that are co-constructed through food eaters’ engagement with the world. This requires researchers to go beyond the current methodological approaches that epistemologically focus on the factors that influence nutritional intake and eating habits. While little is known about …

Lactic Acid Production Paths From Organic Sources, Julio Alexander Canas Reyes

International Programs

The research for better options in the industry of lactic acid production is a modern concern to solve in the most efficient way, in which we achieve the preservation of food security, a sustainable and economic viable production, and solutions to reduce global plastic pollution adopting biodegradable alternatives. There must be a previous critic evaluation to start production that considers the specific substrate and its characteristics, desire product, viability in a social and economic way, and fermentative microorganism.

You Are What You Eat — Exploring The Microbiome Through Inquiry-Based Labs. Microbiome Lesson Plans, Karla S. Fuller

Open Educational Resources

If these commonly used spices have the ability to inhibit pathogenic bacterial growth, could they also potentially inhibit the growth of normal, harmless bacteria that live in your body? In this lab, we will test common bacteria for resistance to food additives.

Assessing The Efficacy Of Bacteriological Analytical Manual (Bam) Enrichment Broths For Detection Of Salmonella Spp. In Meat Analogs, Georgia Sampson

Food Science (MS) Theses

Plant-based meat alternatives are gaining popularity as the number of market options increases. However, the recent appearance of these products on the market post-dates the validation of the current approach for isolating Salmonella from meat analogs. Therefore, the objective of this study was to compare the efficacy of the currently used Bacteriological Analytical Manual (BAM) pre-enrichment broth (lactose broth) with two additional broths (universal pre-enrichment broth and buffered peptone water) for the detection of Salmonella in five plant-based burger products. Each burger product was spiked with a Salmonella serotype (S. Enteritidis or S. Agona) that has previously been linked …

The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella

Food Science (MS) Theses

Bovine milk (BM)-based formula is an alternative for many newborns who do not consume human milk. BM contains extracellular vesicles (EVs), bioactive compounds involved in intercellular communication which regulate critical developmental processes in early life. It was hypothesized that the industrial processing of raw BM affected the content and composition of BM EVs. It is critical to understand how industrial processing affects EVs in BM since changes in the content and composition may attenuate the functions of these bioactive compounds in human health. EVs from raw BM were isolated and characterized in accordance with the Minimal Information for Studies of …

Burimet Natyrore Të Antioksidantëve Dhe Rëndësia E Tyre Në Dietën Ushqimore, Hatixhe Piraj

Theses and Dissertations

Marrja e ushqimit si nga ana sasiore dhe cilësore ndikojnë në statusin e të ushqyerit,shëndetit ashtu edhe në mirëqenien e përgjithshme të individëve.Prandaj, për ruajtjen e shëndetit fizik dhe mendor, sasi të mjaftueshme të të gjithë ushqyesve thelbësorë duhet të përfshihen në dietën tonë që nga foshnjëria deri në moshën e vjetër.

Fraza ‘ne jemi çfarë hamë’ tregon me vend që përbërja e trupit tonë varet kryesisht nga dieta jonë. Asnjë ushqim i vetëm nuk është në gjendje të plotësojë të gjitha nevojat tona ushqyese. Dieta jonë duhet të jetë e ekuilibruar mirë nga pikëpamja ushqimore dhe duhet …

Application Of A Dna Mini-Barcoding System Based On The Mitochondrial Control Region For The Identification Of Raw And Processed Tuna Products, Jiahleen Roungchun

Food Science (MS) Theses

Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …

Studies On Milling And Baking Quality And In Vitro Protein Digestibility Of Historical And Modern Wheats, Sujun Liu

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

There is considerable controversy among the public and the scientific community about whether modern wheats are harmful for human health and responsible for the increase of Celiac disease compared with historical varieties. Therefore, the milling and baking quality, protein digestibility, and protein composition of historical and modern wheats adapted to the Great Plains of the US were evaluated in this thesis. One objective of this thesis was to determine how end-use quality of wheat changed with wheat cultivar release year. Kernel physical characteristics, milling yield, whole-wheat flour quality, flour protein content, mixing quality and baking quality of 23 hard winter …

Synthesizing Inactivation Efficacy Of Treatments Against Bacillus Cereus Through Systematic Review And Meta-Analysis And Evaluating Inactivation Efficacy Of Commercial Cleaning Products Against B. Cereus Biofilms And Spores Using Standardized Methods, Minho Kim

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

Bacillus cereus is ubiquitous and can be easily carried in food processing facilities. It is problematic because it can survive various treatments such as heat, radiation, and chemical cleaning by forming spores and biofilms. Some review papers have discussed inactivation efficacies of different treatments against B. cereus, but they are narrative without quantitative summaries. This study first aimed to find effective and food industry-applicable treatment candidates against B. cereus spores and biofilms by synthesizing and comparing the efficacy of treatments using systematic review and meta-analysis. After screening, 17 studies were included, but only nine studies were used for meta-analysis …

Anatomy And Physiology Preparatory Course Textbook (2nd Edition), Carlos Liachovitzky

Open Educational Resources

The goal of this preparatory textbook is to give students a chance to become familiar with some terms and some basic concepts they will find later on in the Anatomy and Physiology course, especially during the first few weeks of the course.

Organization and functioning of the human organism are generally presented starting from the simplest building blocks, and then moving into levels of increasing complexity. This textbook follows the same presentation. It begins introducing the concept of homeostasis, then covers the chemical level, and later on a basic introduction to cellular level, organ level, and organ system level. This …

The Sulfur Microbial Diet And Risk Of Colorectal Cancer By Molecular Subtypes And Intratumoral Microbial Species In Adult Men, Daniel R. Sikavi, Long H. Nguyen, Koichiro Haruki, Tomotaka Ugai, Wenjie Ma, Dong D. Wang, Kelsey N. Thompson, Yan Yan, Tobyn Branck, Jeremy E. Wilkinson, Naohiko Akimoto, Rong Zhong, Mai Chan Lau, Kosuke Mima, Keisuke Kosumi, Teppei Morikawa, Eric B. Rimm, Wendy S. Garrett, Jacques Izard, Yin Cao, Mingyang Song, Curtis Huttenhower, Shuji Ogino, Andrew T. Chan

Department of Food Science and Technology: Faculty Publications

Introduction: We recently described the sulfur microbial diet, a pattern of intake associated with increased gut sulfur-metabolizing bacteria and incidence of distal colorectal cancer (CRC). We assessed whether this risk differed by CRC molecular subtypes or presence of intratumoral microbes involved in CRC pathogenesis (Fusobacterium nucleatum and Bifidobacterium spp.).

Methods: We performed Cox proportional hazards modeling to examine the association between the sulfur microbial diet and incidence of overall and distal CRC by molecular and microbial subtype in the Health Professionals Follow-Up Study (1986-2012).

Results: We documented 1,264 incident CRC cases among 48,246 men, approximately 40% …

Low-Oxygen Dry Aging Of Beef, Joseph A. Sonderman

Department of Animal Science: Dissertations, Theses, and Student Research

The objective of this research project was to determine the effects of removing oxygen from the beef dry aging process. Boneless upper 2/3 Choice beef strip loins (n = 18) were randomly assigned to three aging treatments: wet aging, traditional (aerobic) dry aging, and low-oxygen dry aging. All treatments were aged for 41 days at 2 ± 1°C. The dry-aged treatments were held at 50% relative humidity (RH) with a fan speed of 2,200 revolutions per minute (RPM). Low-oxygen dry-aged samples were aged in chambers housed within an oxygen impermeable film bubble. After aging, yield was determined for the …

Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke

Articles

The microbiological profiles and responses of native microflora of endive were investigated using a model process line, to establish where a defined PFW should be optimally applied to retain or improve produce microbiological quality. The PFW processes were compared with tap water and ClO₂. The antimicrobial efficacy of PFW was quantified by determining the reduction in microbial load, the microbial viability and vitality. Depending on the stage of application of PFW, up to 5 log₁₀-cycles reduction was achieved, accompanied by a reduction of metabolic activity, but not necessarily with a decrease in metabolic vitality. Multiple application …

Inulin Fermentable Fiber Ameliorates Type I Diabetes Via Il22 And Short-Chain Fatty Acids In Experimental Models, Jun Zou, Lavanya Reddivari, Zhenda Shi, Shiyu Li, Yanling Wang, Alexis Bretin, Vu L. Ngo, Michael Flythe, Michael Pellizzon, Benoit Chassaing, Andrew T. Gewirtz

Department of Food Science Faculty Publications

Nourishment of gut microbiota via consumption of fermentable fiber promotes gut health and guards against metabolic syndrome. In contrast, how dietary fiber impacts type 1 diabetes is less clear.

Effect Of Radiofrequency Assisted Thermal Processing On The Structural, Functional And Biological Properties Of Egg White Powder, Alisha Kar

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

Radiofrequency (RF) assisted thermal processing is a novel and energy-efficient method used for pasteurization, which heats the product volumetrically as opposed to traditional hot room (HR) pasteurization. RF-assisted thermal processing accelerates the heating rate of egg white powder (EWP), which has a low thermal conductivity and further affect its gelling properties. The effect of processing methods (RF and HR) due to pH and treatment temperature combination was monitored by subjecting neutral EWP (6.4 pH) to 70 and 80 ℃ and alkaline EWP (pH 9.9) samples to 70 ℃ over 0, 5, 10, 15 and 20 d. At 80 ℃ and …

Pre-Milling Interventions For Improving The Microbiological Quality Of Wheat, Shpresa Musa

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

Development of pre-milling intervention strategies to improve the microbial quality of wheat and wheat-based products is an emerging concern for the food industry. When steam tempering conditions for hard and soft wheat were applied, the microbial population associated with the grain was significantly reduced compared to controls. Further reductions were observed when acid was applied as part of the intervention which is an added benefit since the addition of a tempering solution is required for both wheat classes since the desired milling moisture cannot be reached by applying steam alone. On average, the highest reductions for hard wheat were achieved …

A Geographical Political Ecology Of Eastern European Food Systems, Renata Blumberg

Department of Nutrition and Food Studies Scholarship and Creative Works

No abstract provided.