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Articles 31 - 60 of 97
Full-Text Articles in Food Science
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang
Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang
Food and Machinery
The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, …
Advances In Research And Industrial Development Of Plant-Based Cereal Beverage, Ting-Yu Liu, Su-Mei Zhou, Li-Ya Liu, Cui-Ping Yi
Advances In Research And Industrial Development Of Plant-Based Cereal Beverage, Ting-Yu Liu, Su-Mei Zhou, Li-Ya Liu, Cui-Ping Yi
Food and Machinery
In recent years, with the increase of consumer demand for plant-based, vegetarian and convenient food, the researches and development of beverage products from cereals, such as oats and rice et al. were also increased rapidly, different from their traditional use for staple food. In this study, the products and industrial development of plant-based cereal beverages at home and abroad were reviewed. The selection of raw materias, key technology, core problems affecting the product quality and the improvement of techniques during the process of plant-based cereal drinks were elaborated in detail. Finally, the future research and development of plant-based cereal beverages …
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Food and Machinery
In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, …
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Food and Machinery
The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li
Food and Machinery
In order to explore the optimal process parameters of intermittent microwave-hot air coupled peanut drying, the optimal process parameters of peanut intermittent microwave-hot air coupled drying were determined using the response surface optimization analysis method. The comprehensive score of peanut drying rate and drying energy efficiency as response values. The optimal conditions were as followed: hot air temperature 45 ℃, microwave intensity 1.25 W/g, microwave intermittent ratio 1.10. Under these conditions, it was verified that the peanut intermittent microwave-hot air coupling drying rate was 0.517 g/min, the energy efficiency was 0.433 MJ/g, the comprehensive drying score was 0.710, and the …
Improving The Quality Of Set Yoghurt Using Milk Fat Globule Membrane Fragments, Joshua Ibitoye, T. T. Q. Phan, Duy N. Le, K. Dewettinck, Michelle L. Colgrave, A. P. Trzcinski, B. Ly-Nguyen
Improving The Quality Of Set Yoghurt Using Milk Fat Globule Membrane Fragments, Joshua Ibitoye, T. T. Q. Phan, Duy N. Le, K. Dewettinck, Michelle L. Colgrave, A. P. Trzcinski, B. Ly-Nguyen
Research outputs 2022 to 2026
Lacprodan PL20, a dairy ingredient that is rich in protein and polar lipids, was added into set yoghurts produced from nonhomogenized raw milk. The set yoghurts were prepared using concentrations of 2%, 4%, and 6% Lacprodan PL20, while the control sample was only supplemented with skim milk powder. The effect of Lacprodan PL20 concentrations on the physical and chemical properties, rheology, and microstructure of set yoghurt was thoroughly investigated to determine some likely improvement or changes in quality. Consequently, Lacprodan PL20 showed a gradual improvement in the set yoghurt nutritive values, water holding capacity, and apparent viscosity. The results indicated …
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Food and Machinery
Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content …
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Food and Machinery
Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Food and Machinery
Objective:To improve the poor quality of glutinous rice balls during the freezing process. Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture experiment was designed by using sweet potato starch, wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls. On the basis of the mixture formula, the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored, and the optimal addition amount was obtained. Results:The …
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Food and Machinery
Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount …
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Food and Machinery
Objective: In order to study the correlation between fruit firmness, total soluble solids, red and green color, sensory scores of fresh yellow peaches, a prediction model of safe storage period of yellow peach was established to realize early warning and prediction of fruits quality. Methods: Solute Jinxiu peach was used as test material,firmness with skin, firmness without skin, fruit color difference,soluble solid contentand other indexes of the fruits in storage in three picking periods were measured, and sensory scores were made in four modules: fruit texture, color, flavor and aroma. The correlation analysis and time series analysis techniques …
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Food and Machinery
Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …
Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan
Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan
Food and Machinery
Objective: Improve the quality and efficiency of fruit quality sorting and reduce labor costs. Methods: A fruit quality sorting machine is designed to detect and sort for fruit quality. The sorting machine uses STC8A8K64S4A12 as the slave computer and uses Jetson Xavier NX as the master computer. The sorting machine can achieve the detection and sorting of the fruit on damage and sugar content by artificial intelligence. Results: The accuracy, resolution of sugar degree and speed of the sorter for detecting fruit were 99%, 0.1% and 7 200 h-1, respectively. Conclusion: The device can …
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Food and Machinery
Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, …
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Food and Machinery
Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods:Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under …
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu
Food and Machinery
Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity …
Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen
Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen
Food and Machinery
Objective:The element content and physical and chemical quality were analyzed from the nutritional quality of Selenium (Se)-enriched rice in Ningxia.Methods:25 rice samples from different brands in Ningxia were selected as the research object, and 26 mineral elements in which were determined by inductively coupled plasma mass spectrometry (ICP-MS), and multivariate statistical analysis of these elements was conducted.Results:Through the analysis of the difference of element content between Se-enriched rice and ordinary rice, the quality of Se-enriched rice was distinguished. Moreover, it was found that Se-enriched rice was rich in four kinds of elements such as Ca, …
Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang
Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang
Food and Machinery
Objective:To find a new and effective fresh storage method for truffles.Methods:Set 80% O2+20% CO2 (AMAP1), 60% O2+40% CO2 (AMAP2), 40% O2+60% CO2 (AMAP3), 10% O2+90% CO2 (AMAP4) 4 air-conditioned groups and a control group of natural air without encapsulation (CK), stored at 4 ℃, regularly check the nutritional quality and physio-chemical indicators of truffles during storage, the microstructure of truffle fruit bodies was observed at 0, 14, 28 d.Results:The CK group spoiled rapidly within 7 days after harvest, and the quality dropped sharply. The truffles treated with AMAP4 had high weight loss and increased degradation …
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Food and Machinery
Objective:This study aimed to provide a theoretical support for enhancing the quality of Hunan flavor marinated beef and improve the marinated process.Methods:The laws of beef quality and flavor change during pulse marinated, vacuum marinated micro pressure marinated and traditional marinated were investigated.Results:The NaCl content and percentage loss from cooked increased gradually in each marinated process beef with increased marinated time. The chromatic difference L* value decreased gradually, and the chewiness, hardness, elasticity increased first and then decreased. The sensory evaluation found the highest score and the time required to reach the highest score of pulse …
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Food and Machinery
Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest …
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Food and Machinery
Objective:To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking.Methods:The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated.Results:The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork …
Blue Zones: Unlocking Key Themes In The Centenarian's Life, Grace Beer, Grace O. Beer
Blue Zones: Unlocking Key Themes In The Centenarian's Life, Grace Beer, Grace O. Beer
Honors College Theses
Longevity has been sought after in certain areas of the world, and there are specific regions where this has been achieved. There is an American average life expectancy of 72 years old, but individuals in “Blue Zones” here in America and other areas of the world are expected to and have proven to live well beyond 100. The areas of Okinawa, Sardinia, Nicoya, Ikaria, and Loma Linda are classified as Blue Zones, and there could be more of an understanding of how these people live the way they do to have such healthy physical outcomes. To deeply understand the strategy …
Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage
Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage
All Theses
Microgreens are the young, edible seedlings of various vegetables, spices, herbs, and considered as the intermediate stage of sprouts and mature greens, suggesting microgreens may share similar food safety risks with both of these produce. Even though there are no known outbreaks due to contaminated microgreens, multiple product recalls have been reported, indicating food safety risks associated with microgreens should not be underemphasized. A recent national survey of the U.S. microgreens industry reported that almost half of growers (48.3% of 176) learned to grow microgreens by viewing websites and videos on the internet.1 However, it is unknown whether the …
Postharvest 24-Epibrassinolide And Chitosan Treatments Affect Quality Of ‘Balady Banzahir’ Limes During Shelf Life [Research Note], Mohamed A. Awad, Adel Al-Qurashi
Postharvest 24-Epibrassinolide And Chitosan Treatments Affect Quality Of ‘Balady Banzahir’ Limes During Shelf Life [Research Note], Mohamed A. Awad, Adel Al-Qurashi
The Philippine Agricultural Scientist
Limes undergo internal metabolic changes during storage at ambient, resulting in rind disorders and green color fading that decrease consumer preferences and market demand. To elucidate the effects of exogenous 24-epibrassinolide (EBR) and chitosan (CT) treatments on the postharvest quality of citrus fruit, freshly harvested mature-green ‘Balady Banzahir’ limes were dipped for 15 min in 20 μM EBR and 1% CT alone or in combination and kept at ambient (23 ± 1°C and 60 – 70% RH) for 20 days. EBR or CT treatments retained fruit quality during shelf life as shown by higher green peel color (lower a* values), …
Time Of Harvest Affects United States-Grown Aronia Mitschurinii Berry Polyphenols, Brix, And Acidity, Erica S. King, Junhyo Cho, Hengjing Li, Xueqi Jiang, Annika K. Madler, Mikala K. Weishair, Susan Glenn, Mark H. Brand, Changmou Xu, Bradley W. Bolling
Time Of Harvest Affects United States-Grown Aronia Mitschurinii Berry Polyphenols, Brix, And Acidity, Erica S. King, Junhyo Cho, Hengjing Li, Xueqi Jiang, Annika K. Madler, Mikala K. Weishair, Susan Glenn, Mark H. Brand, Changmou Xu, Bradley W. Bolling
Department of Food Science and Technology: Faculty Publications
The goal of this study was to determine how the date of harvest impacts the quality characteristics of Aronia mitschurinii (A. K. Skvortsov and Maitul.) ‘Viking’ and ‘Galicjanka’ berries. Aronia berries were collected from farms in the Midwestern and Northeastern United States over seven weeks of harvest during 2018, 2019 and 2020. The berries were analyzed for total phenol, anthocyanins, proanthocyanins, sugar, and acid. Aronia berry composition modestly deviated between each year of the study. Berries harvested in 2018 had the highest total phenols and proanthocyanidins, both increasing in content from weeks 1–5 from 15.90 ± 3.15–19.65 mg gallic acid …
Meat Consumption In Kosovo And Consumer Perception Of Animal Welfare, Vlora Rama
Meat Consumption In Kosovo And Consumer Perception Of Animal Welfare, Vlora Rama
UBT International Conference
Meat is an important source of nutrition and include fats, protein, vitamins B1, B6, B12, D, iron and zinc. The recommended amount of protein for adults is generally 0.8gr per kg of body weight. This research determines the quality and consumption of meat. The survey include 170 people were responded about animal welfare, meat quality and consumption. From 170 respondents, 64.7% are female, 35.3% are male, which 33.5% are under 25 years old, 60.5% are 25-45 years old, 4.8% are 45-65 years old and 1.2% are over 65 years old. 96.4% of them consume meat while only 3.6% are not …
Effects Of Period And Temperature On Quality And Shelf-Life Of Cucumber And Garden-Eggs Packaged Using Cassava Starch-Zinc Nanocomposite Film, Adeshina Fadeyibi, Zinash Delebo Osunde, Mohammed Gana Yisa
Effects Of Period And Temperature On Quality And Shelf-Life Of Cucumber And Garden-Eggs Packaged Using Cassava Starch-Zinc Nanocomposite Film, Adeshina Fadeyibi, Zinash Delebo Osunde, Mohammed Gana Yisa
Journal of Applied Packaging Research
Nanocomposite film can be used to prolong the shelf-life of fruits and vegetables. This research was undertaken to investigate the effects of packaging period and temperature on the quality and self-lives of cucumber and garden-eggs packaged using cassava starch-zinc nanocomposite film. Hundred grams each of cucumber and garden-eggs were wrapped in a 200× 350 mm size nanocomposite film and low density polyethylene (LDPE) of 2.240± 1.076 × 10-10 gm-1Pa-1s-1 water vapor and 1.568± 0.084× 10-10 gm-1Pa-1s-1 oxygen gas permeability. The products were stored at 10−27oC temperatures …
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Food and Machinery
In order to understand the comprehensive nutritional value of Guangxi chestnut growing in Counties Tiane, Longlin and Longan, the nutritional components, antioxidant components and processing characteristics of raw and cooked chestnut were compared and analyzed. The results showed that the quality of chestnut varies with the place of production and the state of ripeness. The cooked chestnut had a darker color, higher fat, amino acid content and water holding capacity, while the raw chestnut had higher soluble protein and vitamin C (VC) content, and stronger ability of scavenging free-radical and oil-holding capacity. However, the raw chestnut exhibited the …
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Food and Machinery
The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and
Effect Of Electrolyzed Ozone Water On The Quality Of Fresh-Cut Lotus Root, Tang Qian, Liu Yong-Le, Liu Xiang-Ru, Yu Jian, Wang Fa-Xiang, Li Xiang-Hong
Effect Of Electrolyzed Ozone Water On The Quality Of Fresh-Cut Lotus Root, Tang Qian, Liu Yong-Le, Liu Xiang-Ru, Yu Jian, Wang Fa-Xiang, Li Xiang-Hong
Food and Machinery
In order to improve the commodity value of fresh-cut lotus root and prolong the shelf life, this study analyzed the effects of electrolyzed ozone water on the total colony count, weight loss rate, total acid content, soluble solids content, hardness and color of fresh-cut lotus root during cold storage. The results showed that the increase of total colony count and weight loss rate was inhibited by ozone water treatment, which was only 37.84% and 52.54% of control group, respectively, after 12 days of cold storage. The decline of total acid content in ozone group was also inhibited but its initial …