Food Science Commons^™

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

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

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

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

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

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

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

Open Educational Resources

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

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

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

Department of Food Science and Technology: Faculty Publications

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

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

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

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

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

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

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

Articles

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

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

Department of Food Science Faculty Publications

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

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

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

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

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

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

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

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

Department of Nutrition and Food Studies Scholarship and Creative Works

No abstract provided.

Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei

Food and Machinery

Objective: To study the effect and mechanism of the high-pressure jet mill on the stability of oat pulp, and to provide a theoretical reference for the processing of whole grain beverages. Methods: The oat pulp was processed with different pressures and high-pressure jet mills, and the morphology, instability index, particle size, and rheological properties of the storage period (30 d) were compared. Moreover the microscopic morphology (optical microscope, laser confocal scanning microscope), scanning electron microscope), soluble component content (soluble solids, soluble protein, soluble dietary fiber) were analyzed. Results: The high-pressure jet mill treatment gradually reduced the particle size, instability index, …

Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng

Food and Machinery

Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with …

Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian

Food and Machinery

Objective: Studying the enzymatic characteristics of pathogens can indirectly understand the pathogenic ability of pathogens to the host under different conditions. Methods: The composition and transmission electron microscope observation of the olecranon peach infected by the strain Bacillus velezensis zk1 before and after were investigated. The effects of temperature, pH and metal ions on the enzyme activity were studied by using a single substrate induced by the production of amylase, cellulose, pectinase and xylanase in the strain. Results: After being infected by the strain, the olecranon peach tissue cells were damaged, and the contents of starch, cellulose, hemicellulose and pectin …

Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong

Food and Machinery

Objective： To reveal the compositions of betalains (BLs) from pitaya fruit and their distribution in different parts. Methods: Three types of pitaya fruits, red peel-red flesh (RR), red peel-white flesh (RW), and yellow peel-white flesh (YW), were selected. The screening and confirmation of BLs were performed by ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC QTOF-MS/MS). Results: A total of 19 components were identified, including betanin, phyllocactin, indicaxanthin, etc. Most components (14) were identified from the peel part of RR fruit, and secondly, 12 components from the flesh part of RR fruit and nine components from the peel part of RW fruit. Conclusion: …

Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia

Food and Machinery

Objective： To study the difference of comprehensive nutrition quality, different flaxseed varieties were investigated. Methods: 12 flaxseed varieties from 6 producing areas were used as research objects, eight nutrition components, including alpha-linolenic acid, were used evaluation index, 12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology. Results: Three principal components were extracted from 8 indexes by principal component analysis, and their cumulative contribution rate reaches 87.608%, reflecting better the comprehensive information of 12 flaxseed varieties. Crude protein, total amino acid, iron, and alpha-linolenic acid contents can be a comprehensive evaluation index of …

Correlation Between The Preparation Technology Of The Maillard Reaction Intermediates Derived From Vegetable Peptides And The Smoking Quality And Style Of Its Flavoring Cigarettes, Lei Sheng, Cui He-Ping, Yang Qian-Xu, Wang Kai, Liu Zhi-Hua, Duan Yan-Qing, Wang Jin, Zhang Xiao-Ming

Food and Machinery

Objective： Maillard reaction intermediates were prepared from the enzymatical hydrolysates of vegetable proteins. Then they were added to cigarettes to improve the smoking quality and enhance the aroma style of cigarettes. Methods: the vegetable protein such as corn protein, sunflower seed protein, wheat gluten protein and soybean protein were hydrolyzed by alkaline protease and flavourase under different conditions. The enzymatic hydrolysates were mixed with reducing sugar at a ratio of m_hydrolysates∶m_sugar=100∶15. The formation conditions of the peptide-derived Maillard intermediates were determined through the Maillard reaction performed under the stepwise increase of temperature. The intermediates prepared under …

Determination Of 9 Kinds Of Fatty Acids In Vegetable Oil By Hplc-Elsd, Niu Qian-Qian, Xu Xin, Zeng Xue-Ying, Zhong Hai-Yan, Xu You-Zhi

Food and Machinery

Objective： Due to the blackness of sensitivity, selectivity and fatty acid quantification of traditional methods, a new method for determining fatty acids in vegetable oils without derivation was developed. Methods: The content and types of fatty acids in vegetable oil were analyzed more accurately by high-performance liquid chromatography combined with evaporative light scattering detector, CNW^ C₁₈-WP column (4.6 mm×250 mm, 5 μm) was used. Mobile phase A was 0.1% formic acid aqueous solution, and mobile phase B was 0.1% formic acid methanol solution, using gradient elution at the flow rate of 1.0 mL/min; the temperature of the …

Simultaneous Determination Of Rodenticide Residues In Meat By Liquid Chromatography-Tandem Mass Spectrometry, Zhong Fei-Fei, Xu Wen-Yang, Yang Yun, Xie Fang-Yun, Song Yang, Huang Yan

Food and Machinery

Objective: To establish a LC/MS-MS method for simultaneous determination of 11 rodenticides in meat. Methods: The sample was extracted with acetonitrile, QuEChERs extraction salt packet was used for purification, and liquid chromatography-mass spectrometry for qualitative and quantitative analysis of 11 rodenticide residues in meat. In this method, 0.05 mol/L ammonium acetate aqueous solution and methanol was adopted as mobile phase elution, with positive ion mode scanning for electrospray ionization. The external standard method was adopted for quantitative analysis. Results: The standard solution showed a linear relationship in the range of 0.2~100.0 μg/L, and the correlation coefficient was greater than 0.99 …

Determination Of 19 Antidepressants In Health Food By High-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry, Liu Jie, Zhu Xiao-Ling, Peng Qing-Zhi, Zhou Tao-Hong, Gong Lei, Wu Wan-Qing

Food and Machinery

Objective: To establish a rapid qualitative and quantitative analysis method, HPLC-quadrupole-time-of-flight mass spectrometry was used to determine the illegal addition of 19 antidepressants in healthy food. Methods: The samples were extracted by methanol with ultrasonic extraction procedure and then separated on a reversed-phase C₁₈ column, with acetonitrile and 0.1% formic acid aqueous as the mobile phases in gradient elution mode. The target compounds were detected in electrospray positive ion, and the data were matched with the established database of precursor ion and secondary fragment accurate mass. Results: The linear range of the 19 compounds was 5~100 μg/L, and the …

Uncertainty Evaluation For The Determination Of 4 Kinds Of Sulfonamides Residues In Pork By Lc-Ms/Ms, Yan Shun-Hua, Wang Ya-Li, Xia-Yi-La· Ai-Ni

Food and Machinery

Objective: The uncertainty in determination of sulfamonomethoxine（SMM）, sulfadimethoxine（SDM）, sulfamethoxazole（SMZ） and sulfamethazine（SM₂） in pork was evaluated by using LC-MS/MS techniqne. Methods: The uncertainty caused by various factors in the whole process of determination was analyzed, including weighing, solution preparation, sample extraction and purification, apparatus measure，recovery，etc. Results: The expand uncertainties for SMM, SDM, SMZ and SM2 were 9.4, 18.1, 12.0 and 15.6 μg/kg, respectively. Conclusion: The results showed that the main sources of uncertainty arouse from the measurement repeatability, standard solution and curve fitting.

Synthesis Of Artificial Antigen And Elisa Identification Of Mouse Polyclonal Antiserum Against Clonidine Hydrochloride, Wang Yao, Cao Jin-Bo, Li Tie-Mei, Pang Xing-Hao, Hu Xiao-Fei

Food and Machinery

Objective: The aim of this study was to obtain highly sensitive and specific mouse polyclonal antiserum of Clonidine hydrochloride (CLO). Methods: Apraclonidine (ACLO), a derivative of CLO, was acted as hapten of clonidine (CLO) to synthesize immune antigen CLO-BSA and envelope antigen CLO-OVA by glutaraldehyde (GA). The coupling effect was identified by ultraviolet scanning and polyacrylamide gel electrophoresis. Then, BALB/c mice were immunized and their immunological characteristics were identified by indirect ELISA and indirect competitive ELISA. Results: The titer of polyclonal antiserum of all mice were higher than 1∶12 800, and the polyclonal antiserum of No.3 mouse has the best …

Risk Analysis Of The Acrylamide Contamination In Food, Huang Yan, Song Sheng, Xu Wen-Yang, Li Can

Food and Machinery

Objective： The acrylamide contamination in various foods was investigated to help to control the potential food safety risks. Methods: the laboratory targeted collection of 610 food samples that may be contaminated by acrylamide, involving 8 types of food such as cakes, biscuits, potato foods, puffed foods, etc., which are inspected in accordance with "Determination of Acrylamide in Foods of National Food Safety Standards" GB 5009.204—2014. Results: Acrylamide was detected in 73 samples, and the detection rate reached 12.0%. Among them, potato foods, biscuits, cakes and other foods had different degrees of acrylamide contamination, while the acrylamide contamination in potato chips …

Control Technology Of High Speed Food Sorting Robot Based On Closed Loop And Feedforward Control, Liu Zhen-Yu, Xue Yu-Qiang, Xie Zu-Qiang

Food and Machinery

Objective: in view of the current situation that the food sorting robot has higher and higher requirements for speed and precision. Methods: Based on the system architecture of high-speed parallel food sorting robot, a control method of high-speed parallel food sorting robot is proposed, which combines the traditional closed-loop control of kinematics with the feedforward control of torque; Based on the original genetic algorithm tuning PID control parameters, the torque feedforward control method is introduced for dynamic control; The dynamic tracking accuracy and joint torque of the system are compared and analyzed, and the superiority of the control method is …

Design And Experiment Of Penaeus Vannamei Freezing Point And Low Temperature Heat Pump Drying Control System Based On Fuzzy Control, Wang Guo-Jie, Mu Gang, Huo Jin, Zhang Qian, Zhang Guo-Chen

Food and Machinery

Objective: In order to meet the refined requirements of temperature during the drying process of Penaeus vannamei freezing point and low temperature heat pump. Methods: A heat pump drying control system based on Siemens S7-300 PLC was designed. The system adopted a fuzzy control strategy. And a fuzzy controller with “two-dimensional input and one-dimensional output” was designed using the fuzzy logic toolbox of Matlab. According to the drying process of prawns, a data collection program and an execution program were designed to control the temperature of the drying oven. And the drying process was monitored and managed through the human-machine …

Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu

Food and Machinery

To echo with that, packaging design of food must arm itself with updated understandings on new happenings, such as fine-sorted scenes of consumption and afterwards experience, unexpected fun and amusement brought by package itself, more confidence in national culture, stronger attribute of social contact and more attention to sustainable development.

Research On Food Packaging Design Strategy From The Perspective Of Internet Marketing, Lu Jie

Food and Machinery

Based on the analysis of online marketing, product packaging design needs to deal with a series of characteristics such as inaccessibility, inability to open, a short stay in the line of sight of consumers, and violent transportation in a virtual marketing environment, straightforward expression, and traditional symbol application are proposed. Interesting, Serialization, Interactive, Emotionalization and Safety, and other product packaging design strategies will provide designers with an idea for product packaging design in response to the network marketing environment.

The Misunderstanding Of The Application Of The Secondary Meta Culture In The Design Of Food Packaging And Its Localization Strategy, Yang Lin

Food and Machinery

Through animation images in food packaging design, the secondary meta culture has experienced a long development period in China. However, in practice, there are a series of misunderstandings in food packaging design that are not conducive to market competitiveness. These misunderstandings mainly include blindly taking doctrine, serious homogenization, and the lack of understanding of aesthetic changes of audiences in different times. Therefore, it is necessary to solve these problems by realizing traditional cultural character image animation innovation, local animation image innovation for market segments, and personalized local animation design innovation based on general aesthetics. This will help realize the localization …

Effect Of Combined Drum Catalytic Infrared With Holding Treatment For Disinfection And Quality Of Rewetting-Dried Shiitake Mushrooms, Li Ting, Qu Wen-Juan, Wu Ben-Gang, Wang Bei, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui

Food and Machinery

Objective: The aim of this work is to improve the food safety of rewetting-dried shiitake mushrooms. Methods: The drum catalytic infrared device was used to carry out the infrared combined holding treatment disinfection test on rewetting-dried shiitake mushrooms with excessive Aspergillus niger （A. niger）, and the effect of process parameters on disinfection effectiveness, drying effectiveness and quality of mushrooms were investigated. Moreover, the kinetics of the microbial inactivation process was analyzed. Results: The results showed that after disinfected with DCIR at 60～80 ℃ for 8.7～21.2 min，followed by holding for 20～80 min, the total number of moulds on mushrooms with IMCs …

Study On The Process Of Superheated Steam Stabilization Of Wheat Germs, Zhang Nan, Ge Xin-Hui, Shi Lin, Cheng Yong-Qiang, Zhang Xiu-Qing

Food and Machinery

Objective： To improve the stability of wheat germs and prolong its storage period. Methods: The process conditions of superheated steam were optimized. During storage, the effects of superheated steam treatment on wheat germs color, lipase activity, and free fatty acid content during storage were analyzed. Results: The optimal conditions of superheated steam on wheat germs were 220 ℃ at Steam mode for 30 s. The superheated steam treatment could deactivate 82.74% lipase and 87.03% lipoxygenase. The 28-day accelerated storage experiment showed that the fatty acid content increase in wheat germs decreased by 47.86% compared with the control group. Conclusion: Superheated …

Effect Of Variable Temperature Drying On The Quality Of Black Tea, Xiang Xi, Li Shi, Xu Yang-Yang, Xiao Wen-Jun, Gong Zhi-Hua

Food and Machinery

Objective: In order to investigate the effects of variable temperature treatment on the quality of black tea in the drying process and provide the reference for the machining of the high quality of black tea, the fresh leaves with one bud and two leaves, which were withered. Methods: curled and fermented at the same level, belonging to the breed of “Bixiangzao” were picked as raw materials; the initial drying, the re-drying and the combinations in the process of drying were treated with different temperature and different periods of time. Results: Through the sensory evaluation of tea samples, the analysis of …