Food Science Commons^™

Volatile Compounds In Algae And Their Extraction Methods, Liu Lu-Lu, Wang Bao-Bei

Food and Machinery

The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.

Coccidia Vaccine Challenge And Exogenous Enzyme Supplementation In Broiler Chicken 1. Effect On Digesta Viscosity, Diet Energy Utilization, And Apparent Metabolizable Energy Value Of Wheat, Andrew E. Dunaway, Sunday A. Adedokun

Animal and Food Sciences Faculty Publications

This study examined the effect of exogenous mixed-enzyme supplementation (xylanase, β-glucanase, and pectinase) to a corn-SBM (CS) and a wheat-CS-based (WCS) diet in birds challenged with coccidia vaccine (Coccivac B-52™). The WCS-based diet was produced by replacing 30% of the energy-yielding portions of the CS-based diet with wheat. On day 14, 448 (n = 7) Cobb by-product breeder male broilers were assigned to a 2 (diet types) × 2 (with or without enzyme supplementation) × 2 (0 or 20 × coccidia vaccine challenge; CVC) factorial arrangement of treatments in a completely randomized design for the determination of the apparent …

Effects Of Γ-Polyglutamic Acid On Baking Properties Of Whole Wheat Frozen Dough, Wang Jia-Bao, He Song, Su Zi-Liang, Huang Mei-Feng, Yang Di, Yu Han, Huang Fu-Qiang, He Hong-Yan

Food and Machinery

The water holding capacity and anti-freezing activity of whole wheat frozen dough with the addition of γ-polyglutamic acid (γ-PGA) were studied by the water holding capacity of whole wheat flour and the survival ratio of yeast. The effect of γ-PGA on the baking quality of whole wheat frozen dough was studied by specific volume and texture of bread. The results showed that the addition of γ-PGA could improve the yeast survival ratio and fermentation height of whole wheat frozen dough, increase the specific volume and reduce the hardness of whole wheat bread. In addition, γ-PGA promoted the formation of large …

Study On Dna Barcoding Identification Technology Of Common Pathogenic Microorganisms In Food, Zhong Wen-Tao, Xu Yue, Wang Shu-Hao, Wang Fang-Mei

Food and Machinery

In order to explore the application prospects of DNA barcode technology in microbial identification, the 16S rRNA sequences of 8 common pathogenic microorganisms in food were compared. The PCR amplification, sequencing and database search were conducted followed by universal primers designing, which were purposed to establish a microbial identification method based on DNA barcode. The results showed that the variable region sequence of V3～V6 amplified provided sufficient resolution for Gammaproteobacteria Enterobacteriales, including Vibrionales, and Pseudomonadales to accurately distinguish pathogenic bacteria and related interfering bacteria, corresponding to Bacillibacteria (Bacillales) could be identified to the “genus” level.

Research Review And Development Prospects Of Food Supply Chain Traceability System Based On Blockchain, Ding Jin-Cheng, Wu Qing-Lie

Food and Machinery

In this paper, the relevant documents were screened out by subject word search on the Web of Science website, and the keyword co-occurrence knowledge map of the relevant documents was drawn using CiteSpace software to analyze these documents as a whole. Then the author studies the current development status of the traceability system of the food supply chain under blockchain technology, and finds that the combination of the internet of things and blockchain technology is becoming the mainstream trend in the development of the traceability system of the food supply chain. Finally, the future development trend of the traceability system …

Research Progress Of Molecularly Imprinted Electrochemical Sensors In The Field Of Determination In Food Safety, Han Shuang, Ding Yu-Xin, Leng Qiu-Xue, Yao Ai-Xin, Teng Fu, Qin Shi-Li, Du Ji-Wei, Liu Xiu-Zhi

Food and Machinery

This review summarized article reviews the preparation and classification of molecularly imprinted electrochemical sensors, as well as the practical application and development of food safety detection, and their development prospects were also prospected.

Research Of The Extraction Process And Stock Of Phenolic Compounds Of Localized Wine-Technical Red And White Varieties Of Grapes, Abdullayev Umid

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. …

Effect Of The Use Of Activated Water On The Rheological Properties Of Milled Flour In The Preparation Of Local Wheat Grains Grown In Arid Climates For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Saparov Bekhruz, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz …

The Effects Of Veganism On Endurance Running Performance, Wesley Toh, Kristle Ann Garcia, Ishwin Mann, Saw Caesar Htoo, Nor Natasha Amir

Introduction to Research Methods RSCH 202

With the growing interest in veganism and its potential health benefits to athletes, it is imperative to consider whether dietary practices could influence athletic performance. The purpose of this research is to find out whether veganism leads to a better performance in endurance runners. We also examine recent studies that attempt to highlight the positive and negative impacts of veganism on athletes’ health. This study adopts a similar framework to the Nutritional and Running High Mileage (NURMI) study, which aims to investigate the relationship between different diet types and running performance. 200 volunteers in Singapore will participate in a cross-sectional …

Pёrcaktimi I Laktozёs Nё Qumёshtin E Disa Kafshёve Vendore, Kaltrina Elezi

Theses and Dissertations

Laktoza e qumështit shërben si burim kryesor i energjisë tek fëmijët në gji dhe foshnjat si dhe shërben si burim i makromolekulave për funksionimin e sistemit nervor, ushtron efekte të formësimit të mikroflorës së dobishme në zorrë, mbështet funksionin imunitar dhe lehtëson thithjen e mineraleve. Dobitë nga qumështi, veçanësisht produktet nga qumështi siç janë kosi dhe djathi i deleve dhe dhive janë të padiskutuara për njerëzit e moshave të rritura deri në pleqëri, veçanërisht për personat me probleme të keq tretjes së laktozës, pasi që këto produkte nuk përmbajnë ose përmbajnë fare pak laktozë.

Duke hipotezuar që për prodhimin e …

Ndikimi I Proceseve Termike Nё Produktin Pёrfudimtar Tё Lёngut Tё Mollёs, Arlinda Kqiku

Theses and Dissertations

Cilësia e produktit dhe shqetësimi i sigurisë së ushqimit ka promovuar zhvillimin e metodave të ndryshme të përpunimit termik ku aktivitetet biologjike dhe kimike duhet të vihen nën kontroll dhe kjo zakonisht sigurohet nga përpunimi tradicional termik për të prodhuar lëng perfudimtar të mollës. Sidoqoftë, lartësia e temperaturës së aplikuar ka një ndikim negativ në parametrat e rëndësishëm të cilat janë: ngjyra e ushqimit, vlera ushqyese, karakteristikat ndijore dhe aroma. Prandaj, ky studim ka për qëllim, angazhimin në përpjekjen për të marrë parametrat e cilësisë dhe vlerat ushqyese të produktit të lëngut të mollës me më pak devijim. Për këtë …

Roli I Kripës Dhe Roli I Pjekjes Në Bukën Artizanale, Donjeta Bajrami

Theses and Dissertations

Konsumimi i produkteve me prejardhje mielli në vendin tonë ka pasur gjithmon interesim të madh, ku me kalimin e viteve kjo fushë është zgjeruar shumë duke futur në treg produkte të reja konditore. Buka artizanale me brum të thartë, është bukë e cila prodhohet me maja natyrale e bërë paraprakisht të paktën një javë para përdorimit dhe që ka një mënyrë të veqant të pjekjes. Buka artizanale njihet për vlerat ushqyese, andaj edhe qëllimi i këtij punimi ka qenë detektimi i furrave të cilat ende prodhojnë bukë artizane në komunën e Prishtinës dhe të përcaktohen analizat organoshqisore, fiziko-kimike, NaCl, poroziteti …

Food Insecurity Measurement And Prevalence Estimates During The Covid-19 Pandemic In A Repeated Cross-Sectional Survey In Mexico, Pablo Gaitán-Rossi, Mireya Vilar-Compte, Graciela Teruel, Rafael Pérez-Escamilla

Department of Public Health Scholarship and Creative Works

Objective: To validate the telephone modality of the Latin American and Caribbean Food Security Scale (ELCSA) included in three waves of a phone survey to estimate the monthly household food insecurity prevalence during the COVID-19 pandemic in Mexico. Design: We examined the reliability and internal validity of the ELCSA scale in three repeated waves of cross-sectional surveys with Rasch models. We estimated the monthly prevalence of food insecurity in the general population and in households with and without children and compared them with a national 2018 survey. We tested concurrent validity by testing associations of food insecurity with socio-economic status …

Consumer Likings Of Different Miracle Fruit Products On Different Sour Foods, Sung-Eun Choi, Jeff Garza

Publications and Research

Miracle fruit has a high potential as a healthy sweetening enhancer, due to its powerful antioxidant capacity and its unique ability to transform sour taste into sweet taste. The aim of this study was to analyze the effect of different miracle fruit products on the likings of different sour foods.In total, 200 healthy adults (women 55%, 18–65 years old) evaluated five sour foods (apple, goat cheese, lemonade, yogurt, pickle) before and after miracle fruit application. Four commercial miracle fruit products (pills-Y; G; M, powder-P) were randomly assigned to each panelist. The pre- and post-test likings for overall, flavor, texture, and …

Twenty-Five Years Study (1995–2019) Of Food And Bioproducts Processing: An Overview Of Research Trends, Meghana B. P. Ms, Ghouse Modin Nabeesab Mamdapur Mr, Sidhartha Sahoo Mr

Library Philosophy and Practice (e-journal)

In the current study, we presented an overview of the publication profile of Food and Bioproducts Processing (FBP), a leading international journal on food processing. The detailed analysis was made to measure its scientific progress from 1995 to 2019 by identifying publication trends, most cited articles, leading institutes, and profolic countries. The publication dataset and citations information were retrieved from the Scopus bibliographic database hosted by Elsevier. Several scientific achievements were observed in publications (n=1548), impact factor 3.726 or CiteScore 6.10, and the citations (a total of 33,663) over the 25-year time frame. The factorial analysis revealed that the …

Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws

All Current Publications

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.

Supplemental Material (Metabolomics Of Acid Whey Derived From Greek Yogurt), Muriel Allen

ScholarsArchive Data

Supplemental material from the study Metabolomics of Acid Whey Derived from Greek Yogurt.

Study On The Gelatinization Behaviors Of Heat-Moisture Treated Starch And Its Mechanism, Xing Jun-Jie, Li Dong, Guo Xiao-Na, Zhu Ke-Xue

Food and Machinery

In this study, the gelatinization of heat-moisture treated (HMT) corn starch was investigated by rheometer (RHE) and differential scanning calorimeter (DSC) under the same condition of excessive water (starch∶water=1∶10) with heating-rate dependent gelatinization and time-temperature gradient gelatinization tests. DSC and RHE results showed that multiple endothermic transitions (G and M₁) and two viscosity peaks (PV₁ and PV₂) were observed in viscosity curves and DSC traces even in excess water for HMT starches. The gelatinization process of HMT starch could be divided into three stages by correlation analysis of thermal and viscosity characteristics as follows. The …

The Determination Of Residues Of Bentazone And Its Metabolites In Rice And Wheat Flour By High-Performance Liquid Chromatography-Ms/Ms, Liu Di, Yang Qing, Han Li, Yu Ting-Ting, Cao Qi, Jiang Feng, Wang Hui-Xia

Food and Machinery

A general QuEChERS purification method was used to establish an HPLC-MS/MS method for the determination of Bentazone and its metabolites 6-hydroxymetazone and 8-hydroxymetazone residues in rice and flour. The results showed that the calibration curves had a good linear relationship between bentazone and its metabolites in the range of 0.1 to 100.0 μg/kg, and the linear correlation coefficients (R²) were all greater than 0.995, with the limits of quantification were all 0.2 μg/kg. Methods at the levels of 0.2 μg/kg, 0.4 μg/kg and 2 μg/kg, the average recovery rates were between 89.6% and 106.9%, and the relative standard …

Effect Of Sports Drinks On Color Stability Of Different Light-Cured Composite Resins, Zhang Wei

Food and Machinery

In this study, in order to evaluate the effect of three kinds of sports drinks on the color stability of light cured composite resin materials after 1 and 6 months of immersion, the reference color values (L^*, a^*, b^*) of four kinds of resin composites were measured, and samples from each group of composite materials were randomly selected and immersed in sports drinks and distilled water for 1 month and 6 months. The color values of the samples after immersion were re measured, and the color change value (DE) was calculated. The data were …

Purification And Characterization Of Metmyoglobin Reductase In Beef Longissimus Muscle, Zhao Li-Jun, Zhao Ke, Zhao Gai-Ming, Ma Yang-Yang, Zhu Yao-Di, Li Miao-Yun, Huang Ming-Yuan

Food and Machinery

The longissimus muscle from chilled beef was used as raw material to preliminary study the purification and characteristics of metmyoglobin reductase. The effect of temperature, pH and metal ions on the metmyoglobin reductase activity was investigated. Results revealed that the metmyoglobin reductase of longissimus muscle could be crudely purified with ammonium sulfate (65% saturation) and ultrafiltration (>50 kDa). SDS-PAGE analysis showed that the molecular weight of the metmyoglobin reductase of longissimus muscle was 29.0~66.4 kDa, mainly. The proper temperature of the metmyoglobin reductase of longissimus muscle was 40 ℃, with the proper pH 6.0. Cu²⁺ could inhibit the …

Effects Of Pretreatment Conditions On The Evaluation Of The Taste Quality Of Japonica Rice In Jiangnan Area With Rice Taste Analyzer, Xu Lin-Na, Wang Yu-Fan, Zhang Wen-Bin

Food and Machinery

As a device for evaluating the taste quality of rice, rice taste analyzer has been used more and more widely. However, the pretreatment conditions for different rice have always been fixed. In this study, the effects of a series of pretreatment conditions such as rice water ratio, soaking time, cooking time, rice braising time and rice temperature for taste quality evaluation of southern Jiangsu japonica rice was explored. It was found that under different conditions of rice-water ratio, the taste scores of four kinds of japonica rice tend to increase and then decrease, and the highest scores were obtained at …

Construction Of Lead (Ii) Ion Detection Method Based On Regulation Of Thiacyanine Self-Assembly By Nucleic Acid Aptamer, Zhao Han, Yu Li-Jia, Wu Zhi-Sheng, Zhang Ying-Lin, Zhang Hua-Wei, Shi Xiao-Dong

Food and Machinery

In this paper, regulation of self-assembly properties of thiacyanine dye (Dye2) by nucleic acid aptamer (T30695) was used to construct a specific recognition unit for detecting Pb²⁺. G-quadruplexes were formed to interact with dye 2 monomers, which could disassemble dimers of Dye2 into monomer, in the presence of Pb²⁺. The absorption vales at 422 nm via 445 nm was used as a specific recognition signal to achieve the purpose of specificity and high sensitivity identification of Pb²⁺ only by UV-vis spectra. This system has a good linear relationship from 0.25 to 10.00 μmol/L (R^{2 …}

Effects Of Threshing, Redrying With Collaborative Aging On Polyphenols Content In Tobacco-Planting Area Of Liangshan In Sichuan, Ma Ya-Ping, Li Li, Luo Cheng, Li Dong-Liang

Food and Machinery

Studied the changes of polyphenols including chlorogenic acid, neochlorogenic acid, 4-O-coffee-D-quinic acid, scopoletin, rutin, kaempferol glycoside and polyphenols content in Sichuan Liangshan flue-cured tobacco leaves under different key parameters of threshing and redrying (a1 was one wetting process outlet temperature; a2 was redrying zone 1 temperature~a5 was redrying zone 4 temperature) and alcoholization duration. The results show that: ① one wetting process outlet temperature have a certain positive correlation with polyphenols content, and redrying zone 1 temperature~ redrying zone 4 temperature are not significantly correlation. ② Chlorogenic acid, neochlorogenic acid, rutin, kaempferol glycoside and polyphenols content decrease with the increase …

Chemical Composition, Bacteriostasis And Enzyme Inhibition Of Cinnamomumcamphora Ct. Cineole Volatile Oil, Li Jia-Nan, Chen Xiao-Hua, Hao Hao, Liu Xiang, Zhang Xiao-Ying, Chen Chen

Food and Machinery

Gas chromatography-mass spectrometry (GC-MS) was used to determine the chemical composition of Ravansaravolatile oil. The in vitro bacteriostasis experiment was carried out by the paper diffusion method and the microdilution broth method. And its inhibitory effect on pancreatic lipase and α-glucosidase activity was determined. The results characterized 17 chemical components, accounting for 98.5% of the total volatile oils. The main components were 1,8-cineole (30.89%), camphor (21.67%), (-)-allo-aromadendrene (12.38%), p-cymene (10.14%), β-pinene (6.01%). The minimum inhibitory concentrationrange of volatile oils for 18 tested bacteria was 1.25~40.00 mg/mL. At the concentration of 100 mg/mL, the inhibition rates of pancreatic lipase and α-glucosidase …

Quantitative Structure-Retention Relationship Studies Of Aroma Components From Pineapple Based On Neural Network, Qin Zheng-Long, Feng Chang-Jun

Food and Machinery

In order to study chromatographic retention time (RT) of aroma components from pineapple, molecular valence connectivity index (^mX^V_t), molecular shape index (ⁿK) and electrotopological state index (E_i) of 44 aroma components were calculated. ²X^V_p and ⁴X^V_c of the molecular valence connectivity indices, and ¹K and ²K of the molecular shape indices, E₈ and E₁₃ of the electrotopological state indices were optimized. The six parameters were used as input variables of neural network and the chromatographic retention time was used as output …

Improvement Of Cinnamaldehyde Addition On Properties Of Whey Protein Concentrate Gel, Cui Huan-Huan, Qin Feng-Da, Li Yan, Li Bin

Food and Machinery

The nano-emulsions and microcapsules were used to improve the hydrophilicity of cinnamaldehyde, which were then added to whey protein concentrate solution. Protein gel was produced by heat-induced method. The rheological property, water holding capacity, texture and microstructure of protein gels were characterized to investigate the influence of encapsulated cinnamaldehyde on the property of protein gels. The results showed that the water holding capacity of protein gel significantly increased with the addition of cinnamaldehyde. When cinnamaldehyde was encapsulated by emulsions, the properties of heat-induced protein gels including viscoelasticity, water holding capacity, texture characteristics and network structure were positively correlated with the …

Determination Of Icariin And Other 20 Functional Components In Food By Liquid Chromatography Tandem Mass Spectrometry, Fan Xiao-Long, Chen Ran, Wu Wan-Qin, Liu Guo-Jiao, Huang Kun, Jiang Feng

Food and Machinery

A method for the quantitative determination of icariin, hypericin and Psoralen in mix liquor, beverage sample and tea substitutes were established by ultra-high-performance liquid chromatography tandem mass spectrometry. Samples were extracted by methanol water solution, diluted, purified, extracted, centrifuged, filtered, and determined by Thermo Acclain RSLC C₁₈ (2.6 μm, 2.1 mm×100 mm) chromatographic column. The determination was carried out under the mode of electrospray positive and negative ion multi-reaction monitoring scanning (MRM) with acetonitrile and water. The maximum linear detection concentration of 20 compounds was 500 ng/mL, the correlation coefficient (R²) was greater than 0.99, and the …

Establishment Of Arapid Detection Method For Carbendazim Enzyme-Linked Immunosorbent, Jiang Wen-Hui, Wu Xiao-Sheng, Cui Na, Zhang Yu, Peng Zheng-Xue, Cui Hai-Feng, Wan Yu-Ping

Food and Machinery

Using the principle of enzyme-linked immunosorbent assay, a method for quantitative determination of carbendazim residues in fruits, vegetables, tea, and tobacco was established. First, the carbendazim hapten was prepared through acid-base neutralization chemical reaction, and then the anti-carbendazim monoclonal antibody was screened out by immunizing mice to prepare the enzyme-labeled goat anti-mouse anti-antibody, and finally the prepared anti-carbendazim Monoclonal antibodies and enzyme-labeled goat anti-mouse anti-antibodies were used in the development of enzyme-linked ELISA kits. The results showed that within the linear range of 0.1~8.1 μg/L, the target carbendazim had a good linear relationship, and the correlation coefficient (R²) …

Nondestructive Detection Of Pesticide Residues On Fruit Surface By Hyperspectral Imaging Technology, Zhang Meng, Jia Shi-Jie

Food and Machinery

Based on the hyperspectral imaging technology, a non-destructive detection method for pesticide residues on fruit surfaces is proposed. By preprocessing the collected data and extract features, finding the optimal least squares support vector machine parameters through the bacterial population chemotaxis algorithm, a pesticide residue detection model was established, which was compared with the least squares support vector machine model to verify the superiority and accuracy the model. The results showed that the detection model had the highest detection accuracy based on the characteristic wavelength of the continuous projection method combined with the detection model, and its accuracy rate was 97.92%, …