Food Science Commons^™

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, …

Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng

Food and Machinery

This review summarizes the mechanism of fatigue and the research achievements of active components in anti-fatigue such as polysaccharides and peptides from marine organisms in recent years. Finally, discussed the shortcomings and future direction of development of marine bioactive substances.

Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing

Food and Machinery

This review summarized the latest research progress on the active components and comprehensive utilization of R. chingii Hu, and points out that the active components and functional characteristics of R. chingii Hu should be further explored, and it should be widely used in the fields of medical care, food and daily chemical products.

Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie

Food and Machinery

In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.

Variation Offood Brittleness Of The Fruit And Vegetable Slicesduring Hotair Drying Process, Wu Xu-Yao, Ma You-Chuan, Huang Wen-Ying, Ma Xin, Wu Zhong-Hua

Food and Machinery

Objective：Aims at the brittleness regulation of fruitand vegetable slices during hotair drying process.Methods：Thisarticle takes fresh potatoes and bananas as the researchmaterials， adopts mechanical and acoustic measuring devices tocollect mechanical and acoustic signals generated by the fruit andvegetable slice samples at the mechanical compression mode，which were collected at different drying times during the hotairdrying process of 80℃， to comprehensively evaluate the fragility of the fruit and vegetable slices.Results：The acoustic emission(AE) signal of the potato slice appeared the drying time of45min， and its AE energy increased gradually with the increaseof drying time.The stress increased rapidly and then …

Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan

Food and Machinery

Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …

Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang

Food and Machinery

Objective: To reduce the influence of data difference and spectral feature redundancy on beef quality recognition. Methods: A beef quality recognition method based on classification feature extraction and deep learning was proposed. The spectral feature extraction method of classified beef was designed, and the improved DPeak algorithm was used for adaptive clustering analysis of spectral data to realize the difference analysis of data. The objective function of beef spectral feature extraction was defined and solved by discrete lion swarm algorithm. The optimal spectral feature subset of each classification was extracted to minimize feature redundancy. The improved lion swarm algorithm (ILSO) …

Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na

Food and Machinery

This paper introduces the concept, origin and expression form of hand-painted illustration, analyzes the application value of hand-painted illustration in food packaging design, and studies the application of hand-painted illustration in food packaging design from four aspects: history and culture, humor and interest, emotional expression and brand concept, which provides a reference for different types of food packaging design.

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 …

Effects Of Coconut Powder On Thermomechanical Rheology Properties Of Wheat Flour, Li Ming, Sheng Zheng, Li Ze-Jun, Zhang Hai-Hua

Food and Machinery

Objective: In order to develop coconut utilization in wheat dough products, the effects of coconut powder on the thermomechanical rheology properties of wheat flour was studied. Methods: Freeze dried coconut flour and wheat flour were mixed in different proportions, then mixed flour was analyzed by GB/T 37511—2019 of Mixolab mixing instrument. Results: The changes of the properties of gluten and starch in wheat flour were analyzed and discussed respectively. It was found that coconut powder had great effects on the properties of both starch and gluten. As the increase of coconut powder, the water absorption of mixed …

Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi

Food and Machinery

Objective: This study aimed to provide a rapid and efficient pretreatment method to detect the mineral elements in infant formula milk powder. Methods: Low-temperature rapid wet digestion (digesting temperature was 120 ℃ and digesting time was 90 min) combined with the inductively coupled plasma optical emission spectroscopy (ICP-OES) was used to determine the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, and Mn in infant formula milk powder. Results: The linear correlation coefficients of standard curves for these nine elements were all over 0.999 9. This method was verified by the reference materials in infant …

Research On Food Parallel Robot Grasping Technology Based On Ipso-Bpnn-Pid Control, Huang Chong-Fu, Chang Yu, Liu Li-Chao

Food and Machinery

Objective: In order to solve the problems of low efficiency and poor precision of parallel robot in food sorting. Methods: Based on the structure of the food sorting system, a moving target grasping strategy of delta robot based on Improved BP neural network and PID control is proposed. The improved particle swarm optimization algorithm is used to optimize the initial weight of BP neural network, and the optimized BP neural network is used to adjust the PID control parameters in real time. The performance of this method is analyzed by experiments, and its superiority is verified. Results: …

Anti Oxidant Capacity And Immuno Enhancing Act Ivity Oflycium Bar Barum Protoplasm, Yang Lu, Zhao Ran, Wu Zhen-Huai, Yuji An-Qiang, Yaang Jia-Mei

Food and Machinery

Objective：This study focused on the antioxidant andimmune enhancing effects of L.bar barumpu ree.Methods：Theantioxidant capacity of L.bar barum puree was measured byes-tab lishing an acute liver injury model.The immune activity of L.bar barum protoplasmwas evaluated by measuring the index ofimmune organs， the content of serum hemolysin and the degreeof plantar thickening.Results：Both low and medium doses of L.bar barum puree could significantly increase the content of glut a-thione peroxidase(GSH PX) in serum(P＜0.05， P＜0.01) andglutathione(GSH) in liver tissue(P＜0.05) ， and significantlydecrease the content ofprotein carbonyl in liver tissue ofmicewith acute alcoholic liver injury(P＜0.05， P＜0.01)andthecontent of malondialdehyde(MDA) (P＜0.05， P＜0.01) …

Monitoring System Of Daqu Fermentation Humidity Based On Improved Ssa Optimization Prediction Model, Liao Jun-Jie, Hu Guang-Zhong, Xia Qiu, Zhu Wen-Chang, Bin Qiu-Yue

Food and Machinery

Objective: Solve the problems of difficulties of Daqu fermentation detection, judge the fermentation state judgement, and controlling. Methods: The Tent-SSA optimized BP neural network algorithm Daqu fermentation humidity prediction model and dynamic threshold control algorithm were proposed to realize real-time judgment of Daqu state and Daqu fermentation control during Daqu fermentation process. Results: The error predicted by The simulation prediction model for humidity prediction had low error (0.596%), good robust performance and fast convergence speed. Conclusion: The Daqu monitoring system based on this model is accurate and reliable.

Effect Of Thawing Methods On Water Retention And Quality Of Ship-Borne Ultra-Low-Temperature Squid Muscle, Wang Jin, Gao Xue-Hui, Chen Yun-Yun, Yu Hai-Xia, Gao Fei, Zhang Xiao-Jun

Food and Machinery

Objective: This study aimed to explore the best thawing method of squid in storage and processing. Methods: Three kinds of squid were thawed by four thawing methods: low temperature thawing, ultrasonic thawing, flowing water thawing and hydrostatic thawing. The changes of sensory quality, texture characteristics, thawing loss rate, cooking loss rate, volatile base total nitrogen (TVB-N value), thiobarbituric acid value (TBARS value) and salt-soluble protein content (SSP value) of different squid were investigated during the thawing process. Results: Ultrasonic thawing took the shortest time, but thawing loss rate was high and the juice loss was serious; The …

Optimization And Application Of Miqu Prepared By Rhizopus Oryzae From Medium-High Temperature Daqu, Huang Ke-Yi, Deng Jie, Wei Chun-Hui, Huang Zhi-Guo, Shi Xuan-Chao, Ren Zhi-Qiang

Food and Machinery

Objective: A microbial enhancer with high-yield glucoamylase was developed from medium-high temperature Daqu and applied to the brewing of Daqu Baijiu for the yield increasing. Methods: Strains with high yield of glucoamylase was isolated from medium-high temperature Daqu and used to make Miqu. Miqu was employed as an enhanced starter in the brewing of Daqu Baijiu, and the yield of Baijiu were tested. Results: A strain M-1 with higher glucoamylase production was isolated and identified as Rhizopus oryzae. The results of the optimized conditions for Miqu making was as follows: bran and rice (2∶8), moisture content …

Recent Progress Of Weissella, Liu Chang-Lei, Wen Yu-Ping, Li Guan-Yang, Jin Qing

Food and Machinery

Summarizes Weissiella spp. including the isolation and identification, biological properties, acid tolerance, bacterial inhibition, extracellular polysaccharide production, probiotic properties, histological studies, and food and pharmaceutical applications, and provides suggestions for the development and utilization of Weissiella spp.

A Highly Active Esterase From Lactobacillus Helveticus Hydrolyzes Chlorogenic Acid In Sunflower Meal To Prevent Chlorogenic Acid Induced Greening In Sunflower Protein Isolates, Christine Lo Verde, Nana Baah Pepra-Ameyaw, Charles T. Drucker, Tracie L. S. Okumura, Katherine A. Lyon, Julia C. Muniz, Chloe S. Sermet, Lilian Were Senger, Cedric P. Owens

Food Science Faculty Articles and Research

Chlorogenic acid (CGA) is an ester between caffeic and quinic acid. It is found in many foods and reacts with free amino groups in proteins at alkaline pH, leading to the formation of an undesirable green pigment in sunflower seed-derived ingredients. This paper presents the biochemical characterization and application of a highly active chlorogenic acid esterase from Lactobacillus helveticus. The enzyme is one of the most active CGA esterases known to date with a K_m of 0.090 mM and a k_cat of 82.1 s⁻¹. The CGA esterase is easily expressed recombinantly in E. coli in …

Bioactive Food Components And Their Inhibitory Actions In Multiple Platelet Pathways, Diptimayee Das, Shubhamay Adhikary, Ranjit Kumar Das, Antara Banerjee, Arun Kumar Radhakrishnan, Sujay Paul, Surajit Pathak, Asim K. Duttaroy

Health & Biomedical Sciences Faculty Publications

In addition to hemostasis and thrombosis, blood platelets are involved in various processes such as inflammation, infection, immunobiology, cancer metastasis, wound repair and angiogenesis. Platelets' hemostatic and non-hemostatic functions are mediated by the expression of various membrane receptors and the release of proteins, ions and other mediators. Therefore, specific activities of platelets responsible for the non-hemostatic disease are to be inhibited while leaving the platelet's hemostatic function unaffected. Platelets' anti-aggregatory property has been used as a primary criterion for antiplatelet drugs/bioactives; however, their non-hemostatic activities are not well known. This review describes the hemostatic and non-hemostatic function of human blood …

Role Of Bifidobacterium Pseudocatenulatum In Degradation And Consumption Of Xylan-Derived Carbohydrates, Elizabeth Drey, Car Reen Kok, Robert Hutkins

Department of Food Science and Technology: Faculty Publications

Xylans, a family of xylose-based polysaccharides, are dietary fibers resistant to digestion. They therefore reach the large intestine intact; there, they are utilized by members of the gut microbiota. They are initially broken down by primary degraders that utilize extracellular xylanases to cleave xylan into smaller oligomers. The resulting xylooligosaccharides (XOS) can either be further metabolized directly by primary degraders or cross-feed secondary consumers, including Bifidobacterium. While several Bifidobacterium species have metabolic systems for XOS, most grow poorly on longer- chain XOS and xylan substrates. In this study, we isolated strains of Bifidobacterium pseudocatenulatum and observed that some, including …

Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash

Food Science Faculty Data Sets

This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.

The Role Of Intertemporal Preferences, Active Consideration Of Health Outcomes, And Simple Health Prompts On The Nutritional Quality Of Food Choices, Olivier Tuyizere

Department of Agricultural Economics: Dissertations, Theses, and Student Research

This thesis consists of three chapters. The first chapter introduces the thesis by highlighting a brief review of intertemporal preferences, active consideration of health outcomes, and health prompts during food choices. The introduction paves the way for the following two chapters, which are related, but stand-alone papers.

In the second chapter, we explore a novel question: how does actively considering health outcomes (both current and future) during decision-making affect the nutritional quality of food choices? We explore this question with an online experiment on food choices. Our findings show that active consideration of health outcomes leads to choosing products with …

Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine, Busra Erilmez Ilter, Dilek Dulger Altiner

University of South Florida (USF) M3 Publishing

It is very important to include animal foods in the human diet. When the animal production data in the world is examined, it is seen that poultry meat farming is increasing every day. Poultry meat is the name given to poultry animals whose meat can be consumed, such as chicken, turkey, quail, goose, duck, partridge. Poultry meat is consumed by billions of people all over the world every year. Poultry meat consumption amounts vary according to growing conditions, consumer income level, local cuisine culture, differences in rural or urban lifestyles, consumption frequency and amount. Since poultry meats have strategic importance …

The Role Of Women In Migration And Urbanization-Culinary Culture Interaction, Gozde Yilmaz, Selda Uca, Emrah Ozkul

University of South Florida (USF) M3 Publishing

The kitchen is one of the most important components reflecting the culture of a society. Individuals and communities have first fronted to getting know culinary cultures in order to adapt to new places of life due to migration. Women have been seen as an important factor in ensuring the interaction and continuity of culinary cultures. In this study, how can women have a role on culinary culture in the interaction of migration and urbanization- culinary culture based on the question of migration and culture in this context, it is aimed to evaluate the research conducted on culinary culture and women …

Local Food In The Menus: The Case Of Denizli, Sule Demirbas, Serkan Bertan

University of South Florida (USF) M3 Publishing

Local cuisine is an important element in the destination selection of tourists. In this study, the place of local dishes in the menus of restaurant businesses was examined. Semi-structured interviews were conducted with hotel and restaurant business managers and chefs in Denizli. As a result of this study, it is seen that businesses partially include local dishes in their menus, and businesses take into account profitability, price, value and customers' taste while determining their menus. It has been determined that customers prefer familiar dishes more, they tend to other dishes instead of local dishes due to the fast à la …

Determination Of Tourists’ Raw Food Perceptions, Duran Cankul, Aleyna Kol

University of South Florida (USF) M3 Publishing

In this study, it is aimed to determine the perceptions of domestic tourists towards Raw food diet, which is one of the trends that emerge in line with the preferences of conscious consumers in the science of gastronomy. For this purpose, the phenomenological research type, which is one of the qualitative research methods, was used in the study. The participants of the research are domestic tourists. In the research, the data were collected through a semi-structured interview form with 12 tourists determined by the purposeful sampling method. In order to analyze the data obtained in the research in the best …

Caviar Of The Pacific: Palolo Fishing Today And Its Association With Coral Reef Health, Emma Letti Lee

Independent Study Project (ISP) Collection

Palolo is a traditional delicacy of Samoa. It is the reproductive part of a marine worm that is released twice a year, October and November in Samoa, making palolo season a culturally significant time. Coral reefs, the palolo worm’s habitat, is under a plethora of environmental threats, which is an extremely prevalent concern for Pacific Islanders. Hundreds of palolo harvesters walking on corals twice a year adds extra pressure on coral reefs. Despite these vulnerabilities, prices of palolo are soaring year by year, while there is little to no research about the palolo worm and documentation of current harvesting practices …

Volatiles In Berries: Biosynthesis, Composition, Bioavailability, And Health Benefits, Inah Gu, Luke Howard, Sun-Ok Lee

Food Science Faculty Publications and Presentations

Abstract

3d Pore Structure Characterization Of Stored Grain Bed, Charles Nwaizu, Qiang Zhang, Christiana Iluno

Department of Food Science and Technology: Faculty Publications

An image analysis technique for reconstruction of the complex 3D pore structure within bulk grain from 2D section images was presented. The technique relies on aligning successive 2D images of cut-sections obtained from colored-wax solidified soybean grain beds, which were then subjected to image processing using ImageJ software developed by the National Institute of Health (NIH, Bethesda, Md.) for the reconstruction and visualization of different airflow paths within the bulk grain. Porosity and tortuosity values were quantified from the 3D image volume and 3D reconstructed inter-connected airflow paths to develop empirical mathematical models for predicting porosity and tortuosity as a …

Effect Of Drying Method On Biochemical Composition And Nutritional Quality Of Sandfish (Scincus Scincus) Consumed In South-East Algeria, Ikram Toumi, Ifriqya Medila, Hamdi Bendif

Journal of Bioresource Management

Sandfish is highly consumed in South-East of Algeria for its gustative and nutritional qualities. The aim of this study was to evaluate the influence of drying methods on fatty acids and amino acids sandfish quality. Biochemical analyzes were performed using the analytical methods adopted by the Association of Official Analytical Chemists (AOAC) method. The fatty acid composition was evaluated using the gas chromatography and the high-performance liquid chromatography (HPLC) method was used for the amino acids analysis. Significant differences were found in the moisture, ash, protein and fat content. Chromatogram analysis revealed the existence of nine (9) fatty acids the …