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2021

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Full-Text Articles in Food Science

Food Safety Supervision Based On Neural Network Technology In Large Data Environment, Meng Qing-Jie, Yao Hai-Chang Jan 2021

Food Safety Supervision Based On Neural Network Technology In Large Data Environment, Meng Qing-Jie, Yao Hai-Chang

Food and Machinery

In the environment of large data, the application value of data mining and neural network technology in food safety supervision is discussed to provide ideas for the innovation of supervision mode in this field in China. Several important safety supervision models of Chinese traditional food first analyzed. Based on the analysis of the deficiencies of current supervision, the more mature supervision strategy of developed countries such as the United States is used to apply big data related technology to the food safety supervision, so as to make the data information timelier and more open. BP neural network is applied to …

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Analysis And Design Of Bonito Cutting System At Low Ambient Temperature, Liang Jing-Kun, Xie Xin-Gang, Li Jie-Feng, Yu Shu-Chi Jan 2021

Analysis And Design Of Bonito Cutting System At Low Ambient Temperature, Liang Jing-Kun, Xie Xin-Gang, Li Jie-Feng, Yu Shu-Chi

Food and Machinery

To solve the problem that many temperature fluctuations occur in cold chain logistics from catching to selling Bonito, a new analog cutting system was designed under -18 ℃ environment based on wide-temperature PLC. Results showed that the design was superior to the traditional manual processing under room temperature and mechanical cutting after ultra-low temperature defrosting whether in low-temperature preservation or cutting speed, which reduced the cutting and exposure links and the temperature fluctuations effectively. After being assembled between the processing and quick-frozen cabins of the ocean-going fishing vessel, the synchronization of cutting and quick freezing could be realized, which could …

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Modeling And Simulation Of Bipolar Frequency Adjustable High Voltage Pulse Power Supply, Wang Zhuo, Li Zhen-Mei, Li Hai-Tao, Li Zong-Zhe Jan 2021

Modeling And Simulation Of Bipolar Frequency Adjustable High Voltage Pulse Power Supply, Wang Zhuo, Li Zhen-Mei, Li Hai-Tao, Li Zong-Zhe

Food and Machinery

In order to solve the problem that the high-pressure sterilization system cannot remove multiple strains at the same time, this article uses a modular design to establish a sterilization system structure that eliminates three strains (Penicillium, yeast, Escherichia coli), and establishes a bipolar square wave and a high-frequency pulse with adjustable frequency Equivalent model of power supply and processing room, respectively. The system can output multiple bipolar square wave waveforms with different peak values when the frequency is 100~1 000 Hz with the pulse width of 10 μs, and can sterilize different pathogens separately. Simulation results show that the power …

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Design And Test Of The Separator Of Kitchen Waste Residue Liquid Based On Edem Fluent Simulation, Wang Hao-Xuan, Guo Lin, Wang Yi-Ming, Zhang Yong-Hua, Mao Xin-Bing, Zhang Tian-Hui Jan 2021

Design And Test Of The Separator Of Kitchen Waste Residue Liquid Based On Edem Fluent Simulation, Wang Hao-Xuan, Guo Lin, Wang Yi-Ming, Zhang Yong-Hua, Mao Xin-Bing, Zhang Tian-Hui

Food and Machinery

Aiming at the problems of large-scale food waste treatment production line, such as large capital investment, high cost of equipment operation and maintenance, and single operation form of small-scale food waste treatment equipment, based on SolidWorks, a kind of food waste treatment equipment, which integrates feeding, crushing, compression and dehydration, is designed to realize high integration, high automation, low energy consumption and low operation cost of food waste resource utilization Slag liquid separator. The particle model was established by EDEM software, and the particle motion parameters of kitchen waste were analyzed and optimized by RNG k—ε turbulence model in Fluent. …

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The Near Infrared Prediction Model Of K-Value Of Channel Catfish Fillets During Freeze-Thaw Cycles, Qian Xiao-Qing, Zhu Meng, Shi Gang-Peng, Xiong Guang-Quan, Shi Liu, Wu Wen-Jin, Wang Lan, Wang Shun-Zhi, Ding An-Zi Jan 2021

The Near Infrared Prediction Model Of K-Value Of Channel Catfish Fillets During Freeze-Thaw Cycles, Qian Xiao-Qing, Zhu Meng, Shi Gang-Peng, Xiong Guang-Quan, Shi Liu, Wu Wen-Jin, Wang Lan, Wang Shun-Zhi, Ding An-Zi

Food and Machinery

To determine the freshness change of Channel catfish fillets during freeze-thaw cycles and establishprediction model using near infrared spectroscopy, Near Infrared(NIR) reflectance spectroscopy was used to collect spectral data of Channel catfish meat during 5 times freeze-thaw processing, meanwhile the contents of ATP-related compounds of fish samples were obtained by HPLC (High Performance Liquid Chromatography) to calculate the freshness of K value, then the quantitative prediction model of K value was established based on the optimal wavelengths using PLS (Partial least squares regression) method and verified by t-test. The results showed that ATP content declined rapidly (P＜0.05) from 2.15 to …

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Bacterial Composition Analysis Of Frozen Mussels Based On High-Throughput Sequencing, Jiang Hui-Li, Shui Shan-Shan, Wu Qiong-Jing, Chen Xiao-Nan, Zhang Bin, Su Lai-Jin Jan 2021

Bacterial Composition Analysis Of Frozen Mussels Based On High-Throughput Sequencing, Jiang Hui-Li, Shui Shan-Shan, Wu Qiong-Jing, Chen Xiao-Nan, Zhang Bin, Su Lai-Jin

Food and Machinery

After opening the shell with steam, the microorganisms on the surface of fresh mussel meat (FS), frozen mussel meat at -18 ℃ for 1 week (FS-1), frozen mussel meat for 3 weeks (FS-3) and frozen mussel meat for 9 weeks (FS-9) were extracted with DNA extraction kit and then analyzed by high-throughput sequencing. The effective sequences in all samples ranged from 31 896 to 42 812, and the operational taxonomic unit (OTU) ranged from 289 to 681. Among them, the OTU of FS-9 was the lowest, and the OTU of FS was the highest. Diversity index analysis showed that the …

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Determination Of The Imaging System For Seedless White Grape Based On Image Evaluation, Li Ze-Ping, Li Xue-Lian, Zhou Jun, Guo Jun-Xian, Huang Hua, Guo Yang, Zhang Liang-Liang Jan 2021

Determination Of The Imaging System For Seedless White Grape Based On Image Evaluation, Li Ze-Ping, Li Xue-Lian, Zhou Jun, Guo Jun-Xian, Huang Hua, Guo Yang, Zhang Liang-Liang

Food and Machinery

In order to obtain the image of seedless white grape, the influence of background paper color, light source structure and lighting mode on the image was fully considered on the self-made acquisition platform. Firstly, the optimal level of each factor is determined by single factor test, then the acquisition platform is optimized by orthogonal test, and finally the optimal value level of each factor is determined by subjective and objective comprehensive evaluation image method. The results showed that the best values of the machine vision imaging system of seedless white grape were: the background paper is white, the light source …

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Study On External Quality Detection Of Pepper Based On Machine Vision, Ren Rui, Zhang Shu-Juan, Zhao Hua-Min, Sun Hai-Xia, Li Cheng-Ji, Lian Meng-Ru Jan 2021

Study On External Quality Detection Of Pepper Based On Machine Vision, Ren Rui, Zhang Shu-Juan, Zhao Hua-Min, Sun Hai-Xia, Li Cheng-Ji, Lian Meng-Ru

Food and Machinery

To realize the rapid detection of normal peppers and defective peppers (dark spots, insect marks and stripe skin), image acquisition and median filtering were used for denoising. 24 color feature variables and 20 texture feature variables of sample images were extracted. Threshold segmentation in the Otsu algorithm was used to extract two morphological feature variables. The Successive Projections Algorithm (SPA) was used to optimize 14 feature variables. Modeling was done based on the Least Squares Support Vector Machine (LS-SVM) method. The detection result of SPA-LS-SVM model is 98.67%, which is the best.

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Optimization Of Preparation Technology And Antioxidant Activity Of Polysaccharide Sulfate From Pleurotus Ostreatus, Liang Ying, Bi Hong-Mei, Zheng Wen-Feng, Bi Hong-Mei, Li Zhi-Jiang Jan 2021

Optimization Of Preparation Technology And Antioxidant Activity Of Polysaccharide Sulfate From Pleurotus Ostreatus, Liang Ying, Bi Hong-Mei, Zheng Wen-Feng, Bi Hong-Mei, Li Zhi-Jiang

Food and Machinery

Taking substitution rate as an index, the effects of concentration of sulfuric acid, reaction temperature and reaction time on sulfation of Pleurotus ostreatus polysaccharides were studied by concentrated sulfuric acid method. On the basis of single-factor results, the optimum preparation process of P. ostreatus polysaccharide sulfate was obtained by L9(34) orthogonal test. Secondly, the polysaccharide and sulfates of P. ostreatus polysaccharide were characterized by FT-IR spectrometer. Finally, the reductive power of VC and the scavenging rates of DPPH radical, superoxide anion radical and hydroxyl radical were determined to explore the antioxidant activity of P. ostreatus …

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Extrusion Assisted Alkaline-Enzyme Extraction Process Optimization Of Protein Hydrolysate From Tie Guanyin Tea Residue And Its Functionalities, Guo Feng-Xian, Zheng Zong-Ping, Huang Cheng-Fang, Zhao Wei, Yao Yuan Jan 2021

Extrusion Assisted Alkaline-Enzyme Extraction Process Optimization Of Protein Hydrolysate From Tie Guanyin Tea Residue And Its Functionalities, Guo Feng-Xian, Zheng Zong-Ping, Huang Cheng-Fang, Zhao Wei, Yao Yuan

Food and Machinery

Taking Tie Guanyin residues as the research object, through single factor experiment and response surface methodology, the effects of extrusion water content, sleeve temperature and screw frequency on its assisted alkaline-enzyme combined extraction of tea residue protein hydrolysates (TPH) were discussed, and the functionalities of TPH was then investigated. The optimal extrusion assisted extractions were water content of tea residue material 15%, sleeve temperature 97 ℃, screw frequency 40 Hz. Under the conditions the extraction rate of TPH was improved to (71.37±0.09)%, which was close to the predicted result. The results of TPH antioxidant activity showed the IC50 values …

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Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis, Zhang Min, Yu Ji, Wang Qi-Yan, Zhang Jin-Cheng, You Xiang-Tao, Yao Mao-Jun, Ma Cheng-Jin Jan 2021

Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis, Zhang Min, Yu Ji, Wang Qi-Yan, Zhang Jin-Cheng, You Xiang-Tao, Yao Mao-Jun, Ma Cheng-Jin

Food and Machinery

Taking 10 kinds of vine tea samples collected as objects, 15 related physicohemical quality indexes of vine tea were measured. Four core indexes of tea infusioninflavonoids(A11), polyphenols(A12), soluble sugar(A13), and brightness(A5) were determined by variation analysis, correlation analysis, and principal component analysis. After that, the index weight was determined by the entropy method, and the grey correlation analysis was used to construct the evaluation model of the physicohemical quality: φimodelscore=ξA11×0.181 1+ξA12×0.224 2+ξA13×0.415 4+ξA3×0.179 3, and the fitting degree between the model score …

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Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste, Chen Juan, Lu Ke-Qiang, Zhu Men-Jun, Jiang Xue-Wei Jan 2021

Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste, Chen Juan, Lu Ke-Qiang, Zhu Men-Jun, Jiang Xue-Wei

Food and Machinery

Arecoline was extracted from the core of betel-nut by acid water extraction method. Based on the effects of time, temperature, ratio of material to liquid, hydrochloric acid concentration and extraction times on arecoline by single factor method, a quadratic polynomial model of time, temperature and hydrochloric acid concentration was established by box-Behnken response surface design method to optimize the extraction process. The arecoline extraction was applied to betel-nut products to investigate its effect on the quality of areca products. The results showed that the optimum extraction process conditions were solid-liquid ratio 1∶15 (g/mL), extraction times 2, extraction time 45 minutes, …

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Effect Of The Mixed Flour Of Chinese Yam, Coix Chinensis Tod. And Euryale Ferox On The Processing Quality Of Wheat Flour, Shi Jing-Hong, Hao Shui-Yuan, Guo Shu-Wen Jan 2021

Effect Of The Mixed Flour Of Chinese Yam, Coix Chinensis Tod. And Euryale Ferox On The Processing Quality Of Wheat Flour, Shi Jing-Hong, Hao Shui-Yuan, Guo Shu-Wen

Food and Machinery

Chinese yam, Coix chinensis Tod. and Euryale ferox were added to wheat flour, the effect of mixed powder with different addition amount on the gelatinization characteristics, thermomechanical properties of dough and texture characteristics of steamed bread were analyzed by using rapid viscosity analyzer, Mixolab hybrid experiment instrument and texture analyzer. The results showed that as the amount of mixed powder added increased. The gelatinization viscosity, disintegration value, retrogradation value, gelatinization temperature, gelatinization time, dough water absorption, formation time and stability time of wheat flour gradually decreased, and cooking stability and protein weakening gradually increased. The hardness and chewiness of steamed …

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Effects Of Ultrasound Combined Far-Infrared Radiation Drying On The Quality Of Banana Slices, Shi Xiao-Wei, Liu Yun-Hong Jan 2021

Effects Of Ultrasound Combined Far-Infrared Radiation Drying On The Quality Of Banana Slices, Shi Xiao-Wei, Liu Yun-Hong

Food and Machinery

In order to investigate the quality characteristics of banana dried by ultrasound combined with far-infrared radiation drying, the banana slices were dried using ultrasound combined far-infrared radiation drying, and the drying was operated using the radiation temperature of 150, 210, 270 ℃ under the ultrasound power of 0, 30, 60 W. The effect of drying conditions on structure, rehydration ratio, shrinkage, color difference, total phenol content, VC content and antioxidant activity of banana slices were compared. The results showed that as the increases of radiation temperature and ultrasound power, the hardness values and shrinkage rate of banana slices decreased, and …

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Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin, Liu Xin-Ci, Lv Yun-Xiong, Sun Wei-Bao, Xu Fan, Yue Xiao-Xia, Zhang Gen-Sheng Jan 2021

Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin, Liu Xin-Ci, Lv Yun-Xiong, Sun Wei-Bao, Xu Fan, Yue Xiao-Xia, Zhang Gen-Sheng

Food and Machinery

This review summarized the microstructure, gelation process and the mechanism of gel properties of heat-induced from egg albumin. The effects of glycosylation, salt, enzymes, pH, adding NaCl or adjusting pH to synergistic glycosylation or enzyme on heat-induced gelation of egg white protein were discussed emphatically, and the research direction and application of heat-induced gelation of egg albumin were also prospected.

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Research Progress On Fish Scale Collagen Edible Film, Li Yan-Long, Xiao Feng, Kang Huai-Bin Jan 2021

Research Progress On Fish Scale Collagen Edible Film, Li Yan-Long, Xiao Feng, Kang Huai-Bin

Food and Machinery

This study reviews the preparation process, properties (mechanical properties, thermal properties, barrier properties, etc.), modification methods, and applications of fish scale collagen films. The performance of the film can be significantly improved through molecular blending, but it is critical that the factors have not been studied in depth. Future research must solve the problems of film modification mechanism, aging mechanism, edibility, biodegradability, barrier property, safety, etc. from the perspective of industrial scale and commercialization, so as to make fish scales collagen films industrially feasible.

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Optimized Preparation Of Maillard Reaction Products From Lysine And Xylose And Its Antibacterial Properties, Sun Wei-Wei, Cai Cao, Duan Li-Ping, Chen Sheng, Chen Hao, Jin Hao, Zhu Jie Jan 2021

Optimized Preparation Of Maillard Reaction Products From Lysine And Xylose And Its Antibacterial Properties, Sun Wei-Wei, Cai Cao, Duan Li-Ping, Chen Sheng, Chen Hao, Jin Hao, Zhu Jie

Food and Machinery

In this study, Xylose and Lysine were used as raw materials. The browning level of Maillard reaction and the antioxidant activity of reaction products (MRPs) were taken as evaluation indexes, combined with response surface method to optimize and obtain optimal preparation conditions for Maillard reaction products (XL-MRPs) of the xylose-lysine system. In addition, the antibacterial properties of XL-MRPs have also been studied.The results showed that the optimal preparation conditions were: reaction time 120 min, pH 9.0, reaction temperature 109 ℃, Xylose to Lys molar ratio of 2.1∶1.0, XL-MRPs had the strongest oxidation resistance, and FRAP value was 1.33±0.16. XL-MRPs have …

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Analysis Of Free Fatty Acids And Flavor Characteristics Of Sauced Duck From Jiangxi Local Brands, Liu Guang-Xian, Li Xue, Wang Li, Cheng Wen-Long, Chen Zhi-Wei Jan 2021

Analysis Of Free Fatty Acids And Flavor Characteristics Of Sauced Duck From Jiangxi Local Brands, Liu Guang-Xian, Li Xue, Wang Li, Cheng Wen-Long, Chen Zhi-Wei

Food and Machinery

The free fatty acids and the flavor characteristics of the time-honored sauced duck, Huangshanghuang sauced ducks and Xiangtang sauced duck in Jiangxi province were investigated by gas chromatography-mass spectrometry (GC-MS) and amino acid analysis. The results showed that twenty-three kinds of free fatty acids were detected in the three kinds of sauced duck, which cis-9-oleic acid, palmitic acid and linoleic acid were the main free fatty acids in Jiangxi sauced duck. The glutamic acid content of Xiangtang sauced duck was higher than that of the other two sauced duck significantly, which was 9.27 g /100 g. Ninety-two volatile flavor compounds …

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A New Design Method Of Dairy Falling-Film Evaporators Based On Uncertainty Theory, Zhang Xia, Tian Wei, Zhu Chuan-Qi, Zhang An-Chao, Wu Hai-Bin Jan 2021

A New Design Method Of Dairy Falling-Film Evaporators Based On Uncertainty Theory, Zhang Xia, Tian Wei, Zhu Chuan-Qi, Zhang An-Chao, Wu Hai-Bin

Food and Machinery

In the process design of falling film evaporator, there are uncertainties in the design parameters and heat transfer model, which increases the difficulty of falling film evaporator design. Therefore, based on the Monte Carlo uncertainty method, the influence of the uncertainty of the parameters and the model in the three-effect falling film evaporator of dairy products on the design results is studied. The results showed that, compared with parameter uncertainty, the change of evaporator heat transfer performance caused by model uncertainty was more significant. By comprehensively considering the influence of parameter uncertainty and model uncertainty, a model ensembling method was …

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Design And Process Optimization Of Reciprocating Decontaminating Device For Freshwater Fish, Xia Wei-Wei, Meng Qing-Guo, Zhang Chang-Yuan, Zhang Xu, Xu Zi-Xiang Jan 2021

Design And Process Optimization Of Reciprocating Decontaminating Device For Freshwater Fish, Xia Wei-Wei, Meng Qing-Guo, Zhang Chang-Yuan, Zhang Xu, Xu Zi-Xiang

Food and Machinery

In order to solve the problem that the fish belly is easy to scratch by the existing dirt-removing device , a kind of dirt-removing device for freshwater fish with reciprocating operation is designed. Taking carp as the test object, a sensory evaluation model of dirt-removing effect was established with visceral removal degree and fish belly integrity degree as evaluation indexes. The influences of process parameters such as starting position, feed speed and feed quantity of reciprocating operation of dirt-removing tool on dirt-removing effects were analyzed, and the process parameters were also optimized. By increasing the starting position and feeding rate, …

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Effects Of 1-Mcp Combined With Membrane Air Conditioning Treatments On The Storage Quality Of Estuarine Bananas, Li Yan-Jiao, Zhang Yue-Jiang, Xing Jiang-Yan, Zhao Xiao-Ling, Ling Qi, Bao Yuan-Yun Jan 2021

Effects Of 1-Mcp Combined With Membrane Air Conditioning Treatments On The Storage Quality Of Estuarine Bananas, Li Yan-Jiao, Zhang Yue-Jiang, Xing Jiang-Yan, Zhao Xiao-Ling, Ling Qi, Bao Yuan-Yun

Food and Machinery

To study the effects of 1-MCP (0.00, 0.08, 0.16, 0.32 g/L) on the quality of banana in Hekou, Yunnan Province The changes of soluble solids, hardness, disease index, yellowing index, pod enzyme (peroxidase), weight loss rate, respiration rate and titratable acid of banana during storage were studied. The results showed that: 1-MCP + PBI modified atmosphere preservation bag delayed soluble solids, disease index, yellowing index, pod enzyme activity compared with other treatments (P ≤ 0.05); 1-MCP + microporous membrane significantly delayed the decline of fruit firmness (P ≤ 0.05), inhibited the increase of titratable acid content (P ≤ 0.05), but …

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Recognition Method Of Jujube Defects Based On Pca-Svm, Chu Song-Feng, Zhao Feng-Xia, Fang Shuang, Wu Zhen-Hua Jan 2021

Recognition Method Of Jujube Defects Based On Pca-Svm, Chu Song-Feng, Zhao Feng-Xia, Fang Shuang, Wu Zhen-Hua

Food and Machinery

In this study, three kinds of disease images of jujubes, black spots, broken heads and dry strips with high classification difficulty were used as research materials. The color moment and gray level co-occurrence matrix were used to extract 14-dimensional eigenvectors of the color and texture features of jujube, and the principal component analysis method was used to optimize the features. Four principal factors of eigenvectors were obtained and then used as the input of support vector machine. The crossover algorithm was used to determine the optimal support vector machine penalty parameter c and kernel function parameter g, which was used …

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Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu Jan 2021

Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu

Food and Machinery

The basic physical and chemical indexes, cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied. The results showed that the content of amylose had an important influence on food quality. In terms of cooking characteristics, the lower the amylose content and the smaller the water absorption and expansion volume was, the higher the rice soup pH , the rice soup iodine color value and the rice soup dry matter content would be, and the better the cooking and brewing properties was. In terms of gelatinization characteristics, the lower the amylose content …

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Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang Jan 2021

Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang

Food and Machinery

The principles, advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated, and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized. The development direction of freezing and thawing technologies was then prospected in this review.

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Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari Jan 2021

Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari

Department of Food Science Faculty Publications

Increasing incidence of chronic diseases in the 21st century has emphasized the importance of developing crops with enhanced nutritional value. Plant-based diets are associated with reduced incidence of many chronic diseases. The growing population and increased food demand have prioritized the development of high-yielding commercial crop varieties at the expense of natural flavors as well as health-benefiting compounds including polyphenols. Flavonoids are a large subfamily of polyphenols abundant in the plant kingdom with known health-promoting effects, making them a promising trait to be re-introduced into elite lines. Given the vast array of flavonoids and the complexity of plant food metabolome …

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Broiler Genetics Influences Proteome Profiles Of Normal And Woody Breast Muscle, Xue Zhang, K. Virellia To, Tessa R. Jarvis, Yan L. Campbell, Jasmine D. Hendrix, Surendranath Suman, Shuting Li, Daniel S. Antonelo, Wei Zhai, Jing Chen, Haining Zhu, M. Wes Schilling Jan 2021

Broiler Genetics Influences Proteome Profiles Of Normal And Woody Breast Muscle, Xue Zhang, K. Virellia To, Tessa R. Jarvis, Yan L. Campbell, Jasmine D. Hendrix, Surendranath Suman, Shuting Li, Daniel S. Antonelo, Wei Zhai, Jing Chen, Haining Zhu, M. Wes Schilling

Animal and Food Sciences Faculty Publications

Wooden or woody breast (WB) is a myopathy of the pectoralis major in fast-growing broilers that influences the quality of breast meat and causes an economic loss in the poultry industry. The objective of this study was to evaluate growth and proteome differences between 5 genetic strains of broilers that yield WB and normal breast (NB) meat. Eight-week-old broilers were evaluated for the WB myopathy and divided into NB and WB groups. Differential expression of proteins was analyzed using 2-dimensional gel electrophoresis and LC-MS/MS to elucidate the mechanism behind the breast myopathy because of the genetic …

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Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff Jan 2021

Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff

Funded Research Records

No abstract provided.

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Fighting Food Waste: A Comparative Study Of Germany And The U.S. (A Research Report), Rollins College Students Jan 2021

Fighting Food Waste: A Comparative Study Of Germany And The U.S. (A Research Report), Rollins College Students

Global Sustainable Development Projects

This report is a comparative study of actions taken against food waste in both Germany and the U.S. on the retail and consumer level. It overs a summary, analysis, and further suggestions for enhancing the success of current measures in fighting food waste in both practice and policy on a national and global level.

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Jackrabbit Dairy & Food Review, Winter 2020-2021, Dairy And Food Science Department Jan 2021

Jackrabbit Dairy & Food Review, Winter 2020-2021, Dairy And Food Science Department

The Jackrabbit Dairy & Food Review

This is the Winter 2020- 2021 Jackrabbit Dairy and Food Review.

It contains the following articles and information:
Message from the Department Head
New Personnel
Judging Activities
Dairy Club
Food Science Club
Student Accomplishments
Professional Activities of Faculty and Staff
Dairy Facilities
2020 Graduates
Where Are They Now?
Scholarships
Dairy and Food Science Students
Outreach
Research Highlights




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Dairy Digest 2021 : Striving To Support And Sustain, South Dakota State University Dairy Club Jan 2021

Dairy Digest 2021 : Striving To Support And Sustain, South Dakota State University Dairy Club

Dairy Digest

This is the 2021 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2020 - 2021.

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