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Articles 5101 - 5130 of 12360

Full-Text Articles in Food Science

Effects Of Artificial Accelerated Aging On High-Quality Rice Storage Quality, Yang Zhi-Cheng, Zhang Shuang-Feng, Zhang Zheng-Yan, Pan Dan-Jie, Jiang Xiao-Jie, Zhou Xu Apr 2020

Effects Of Artificial Accelerated Aging On High-Quality Rice Storage Quality, Yang Zhi-Cheng, Zhang Shuang-Feng, Zhang Zheng-Yan, Pan Dan-Jie, Jiang Xiao-Jie, Zhou Xu

Food and Machinery

In order to study the quality deterioration of high-quality rice, five kinds of high-quality rice were stored under the conditions of 25 ℃, 50% RH and 37 ℃, 70% RH. The processing quality varies such as germination rate, malondialdehyde, and fatty acid composition. The results showed that during short-term storage, high temperature and humidity inhibited the seed activity of high-quality rice, significantly reduced its germination rate, and increased the MDA content of rice. However, the relative content of fatty acid components in rice grains was relatively stable and less affected by high-temperature and high-humidity conditions during short-term storage. At the …

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Simulating Study On Thermal Performance Of Multilayer Box For Fresh Food Transportation, Nan Jia-Lian Apr 2020

Simulating Study On Thermal Performance Of Multilayer Box For Fresh Food Transportation, Nan Jia-Lian

Food and Machinery

In this paper, by establishing and validating a three-dimensional model of heat transfer in multi-layer heat preservation boxes during non-refrigerated food transportation, the key role of radiation heat transfer in packaging boxes is revealed besides conduction. By reducing radiation, the amount of aluminum foil added on the inner surface of food during the first 30 hours of storage was reduced by more than 10%. Putting the initially frozen gel pack in the center of the box can obviously delay its melting and double the storage time of the food. The sensitivity analysis shows that the conductivity of box wall, the …

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Research On Apple Classification Algorithm Based On Wavelet And Fuzzy, Zhao Li-Ping, Wu De-Gang Apr 2020

Research On Apple Classification Algorithm Based On Wavelet And Fuzzy, Zhao Li-Ping, Wu De-Gang

Food and Machinery

An apple classification algorithm based on wavelet and fuzzy is proposed in order to get the edge of apple image accurately and realize apple automatic classification. Firstly, the apple image is transformed by omnidirectional wavelet, and then processed by fuzzy algorithm. The edge of the apple image is extracted by adaptive threshold, and then the area of the apple image is obtained by using the diffuse filling algorithm. Finally, according to the characteristics of the apple quasi circle, the area is transformed into the straight diameter, and the apple classification is completed according to the diameter. The simulation results show …

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Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian Apr 2020

Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian

Food and Machinery

In this study, dried oyster was hydrolyzed by using animal protein hydrolase and flavorzyme to prepare nutritious hydrolysate, which was designed to provide guidance for the high valuable utilization of dried oyster. Firstly, with degree of hydrolysis as the experimental index, the enzymatic hydrolysis single factor and orthogonal optimization experiments were carried out. The results showed that the optimal hydrolysis process combination were the enzymolysis time of 5 h, the ratio of material to liquid of 1∶15 (g/mL), and the total enzyme amount of 3%. Under these conditions, the degree of hydrolysis of dried oyster protein was 33.7%, the protein …

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In Vitro Antioxidant, Α-Glucosidase And Acetylcholinesterase Inhibitory Activities Of The Shell Oxtracts From Cyclobalanopsis Glauca, Ru Yue-Rong, Yang Jin-Mei, Shen Wen-Jie, Wang Jun-Min, Guo Lei, Fan Fang-Yu, Sha Xiao-Mei, Wang Zhen-Xing Apr 2020

In Vitro Antioxidant, Α-Glucosidase And Acetylcholinesterase Inhibitory Activities Of The Shell Oxtracts From Cyclobalanopsis Glauca, Ru Yue-Rong, Yang Jin-Mei, Shen Wen-Jie, Wang Jun-Min, Guo Lei, Fan Fang-Yu, Sha Xiao-Mei, Wang Zhen-Xing

Food and Machinery

The antioxidant activity, hypoglycemic potential, and Alzheimer's therapeutic potential of Cyclobalanopsis glauca Shells were investigated in this study. The hydroxyl radical scavenging ability, DPPH radical scavenging ability, superoxide anion radical scavenging ability, and ABTS radical scavenging ability were used as an indicator for evaluating the in vitro antioxidant activity of Cyclobalanopsis glauca Shells Extract (CGSE). Then the α-glucosidase inhibitory ability of CGSE was evaluated by the fluorimetry assay, and the acetylcholinesterase (AChE) inhibitory ability of CGSE was evaluated by the modified Ellman method. Experimental results showed that CGSE had strong antioxidant activity, their IC50 values of hydroxyl radical scavenging …

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Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization, Ren Hai-Wei, Shi Ju-Fen, Wang Man-Qi, Fan Wen-Guang, Li Zhi-Zhong Apr 2020

Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization, Ren Hai-Wei, Shi Ju-Fen, Wang Man-Qi, Fan Wen-Guang, Li Zhi-Zhong

Food and Machinery

The free radical scavenging ability, metal ion chelation ability and reducing ability of different concentrations of placenta peptide from Tibetan sheep were determined, and the distribution of relative molecular weight, amino acid composition and structural characterization were also investigated to explain the causes of antioxidant capacity. The results showed that the antioxidant capacity of sheep placenta peptide was positively correlated with its concentration, and it had strong radical scavenging ability for DPPH· and ·OH with IC50 of 2.83 mg/mL and 0.94 mg/mL, respectively, which were comparable to BHT. In addition, the placenta peptide from Tibetan sheep also had certain …

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Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun Apr 2020

Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun

Food and Machinery

4 types of lactic acid bacteria (Lactobacillus bulgaricus, L. acidophilus, L. casei, and L. casei) were selected in this study. First, the zinc-rich culture process of lactic acid bacteria was optimized, and then the antioxidant activity of the fermentation supernatant of them was measured, and the digestion stability and bioavailability were further analyzed by in vitro simulated digestion. The results showed that the optimal of zinc addition time for zinc-rich lactic acid bacteria was 10 hours after inoculation, and the zinc ion concentration was 50 μg/mL. The antioxidant activity of lactic acid bacteria supernatant could be improved by zinc-rich culture. …

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Effect Of Gardenia Fruit Extract On Fermentation And Functional Properties Of Yogurt, Zhu Guang-Cheng, Qin Si, Nie Qian-Zhong Apr 2020

Effect Of Gardenia Fruit Extract On Fermentation And Functional Properties Of Yogurt, Zhu Guang-Cheng, Qin Si, Nie Qian-Zhong

Food and Machinery

In order to explore the effect of adding gardenia fruit, a traditional Chinese medicine with dual function of food and medicine, on the quality of yogurt, ferrmentation characteristics and functional properties were investigated. The effects of GE on the number of live bacteria, acidity, water holding capacity and viscosity of yogurt during fermentation were evaluated, and the antibacterial activity, antioxidant activity, lactic acid bacteria's tolerance to simulated gastrointestinal fluid and volatilization were measured after the fermentation was completed. The results showed that the proper amount of GE could improve the antibacterial and antioxidant activity of yogurt, enhance the tolerance …

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Preparation Of Wheat Gluten Protein Hydrolysates And Their Aqueous Intermediates For Maillard Reaction, Lei Sheng, Wang Kai, Duan Yan-Qing, Li Yuan-Dong, Liu Xiu-Ming, Yu Jun-He, Cui He-Ping, Zhang Xiao-Ming, Yang Qian-Xu Apr 2020

Preparation Of Wheat Gluten Protein Hydrolysates And Their Aqueous Intermediates For Maillard Reaction, Lei Sheng, Wang Kai, Duan Yan-Qing, Li Yuan-Dong, Liu Xiu-Ming, Yu Jun-He, Cui He-Ping, Zhang Xiao-Ming, Yang Qian-Xu

Food and Machinery

The optimum precursor peptides were prepared for Maillard reaction by using enzymatic hydrolysis of wheat gluten proteins. Setting the degree of hydrolysis (DH) and protein dissolution rate as main indexes, the optimum parameters of enzymatic hydrolysis were optimized by partial least squares regression as follows: the concentration of complex protease Ⅰ (2 000 U/g), hydrolyzing with complex protease Ⅰ for 3 h, aminopeptidase concentration (400 U/g), hydrolyzing with aminopeptidase for 2 h, and water/substance ratio (1:12 g/g). The main components of the hydrolysates were small molecule peptides under the above hydrolysis conditions, and the proportion of free amino acids in …

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Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun Apr 2020

Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun

Food and Machinery

Fish bone gelatin and fucoidan was used as the wall materials and multilayer fish oil emulsion was prepared by layer by layer self-assembly technology. Multilayer fish oil microcapsules were prepared by spray drying method and the storage stability was studied. According to the changes of Zeta potential, the optimum concentration of wall materials for multilayer emulsion was determined. On the basis of orthogonal experiment, the maximum microencapsulation efficiency of 82.03% was obtained when multi-layer fish oil microcapsules were prepared using the following optimum conditions: ultrasonic time 10 min, ultrasonic temperature 25 ℃, homogenization time 4 min, homogenization rate 5 000 …

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Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro, Chen Shu-Jun, Luo Jia Apr 2020

Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro, Chen Shu-Jun, Luo Jia

Food and Machinery

Taking the compound fruits and vegetables with Kefir fermented apple pulp-ketchup-sea buckthorn juice, by adding the right amount of inulin, fructooligosaccharides and chlorophyll, a leisure health solid drink was made by freeze-drying in vacuum. With the viable count of Lactobacillus and yeast as indicators, single factor and response surface tests were used to optimize fermentation process. Fermented freeze-dried solid drink were made to different concentration gradients, using unfermented freeze-dried samples as a control, and samples were used to analyze and determine the capacity of hypoglycemic, lipid-lowering and antioxidant in vitro. The results showed that the optimal fermentation conditions were: fermentation …

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Effects Of Sports Drinks And Oral Rehydration Salts On The Metabolism Of Rats In High Temperature Environment, Li Ming Apr 2020

Effects Of Sports Drinks And Oral Rehydration Salts On The Metabolism Of Rats In High Temperature Environment, Li Ming

Food and Machinery

The effects of oral rehydration solutions (ORS) and sports drink solutions (SDS) on the hydration and metabolism of experimental rats during high temperature exercise were compared. The results showed that the hemoglobin level of the two groups increased significantly, and the sweating rate and dehydration rate had no significant difference. In the two treated groups, the change of plasma volume was significant difference, and the blood glucose content was significantly higher than that of the control group. After exercise, the fat oxidation in SDS was lower than that in ors. However, no difference was found between groups of ORS and …

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A Comparative Study On The Hydration Ability Of Three Commercial Sports Drinks On Experimental Rats, A-Bu-Li-Mi-Ti Ha-Si-Mu Apr 2020

A Comparative Study On The Hydration Ability Of Three Commercial Sports Drinks On Experimental Rats, A-Bu-Li-Mi-Ti Ha-Si-Mu

Food and Machinery

In this study, using the deuterium dilution technique, the hydration abilities of three kinds of sports drinks commercially available and drinking water (control group) under rest and exercise conditions were compared. The results showed that significant differences were found, in the rest state, including the time points as the absorption rate of the three beverages reached the maximum value, 50% of the maximum absorption rate, and the maximum absorption amount. However, no significant difference was found in the time when the absorption rate was 0. In the exercise status, a significant difference between the time when the absorption rate of …

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The Effect On Processing Quality Of Different Parts Of Tobacco Under Different Drying Airflow Temperatures, Zeng Qiang, Chang Ming-Bin, Que Wen-Hao, Wang Rui-Liang, Wang Dao-Quan, Li Jin-Lan Apr 2020

The Effect On Processing Quality Of Different Parts Of Tobacco Under Different Drying Airflow Temperatures, Zeng Qiang, Chang Ming-Bin, Que Wen-Hao, Wang Rui-Liang, Wang Dao-Quan, Li Jin-Lan

Food and Machinery

Based on the materials of upper, middle and lower tobacco leaves planted in Yunnan and Henan Province, the changes in physical indexes, chemical components, and sensory quality under the conditions of 150~190 ℃ airflow temperatures of pneumatic drying were studied. The results showed that: ① at the higher airflow temperature, the Yunnan tobacco had better processing resistance and crush resistance; ② different airflow temperatures changed the flavor, the quality of aroma, mixed gas, irritancy, dryness and cleanness of the taste. The quality of aroma, mixed gas and delicate degree generally improved during 150~160 ℃ airflow temperature range, but the airflow …

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Research Progress In Detection Of Estrogen Residues In Food By Biological Probes Based On Specific Molecular Recognition, Chen Ting-Ting, Wang Xin, Tao Xiao-Qi Apr 2020

Research Progress In Detection Of Estrogen Residues In Food By Biological Probes Based On Specific Molecular Recognition, Chen Ting-Ting, Wang Xin, Tao Xiao-Qi

Food and Machinery

In this study, the main detection methods based on specific molecular recognition of biological probes in recent years are reviewed, including enzyme-linked immunosorbent assay, lateral flow immunoassay and electrochemical biosensor. The advantages and disadvantages of each method are analyzed.

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Analysis Of Components And Functionality Of Fruit Wine, Zhang Qian-Ru, Yin Long-Long, Yin Rong, Wang Xian-Ping, Liang Zhi-Hong Apr 2020

Analysis Of Components And Functionality Of Fruit Wine, Zhang Qian-Ru, Yin Long-Long, Yin Rong, Wang Xian-Ping, Liang Zhi-Hong

Food and Machinery

This main components and functions of various types of fruit wines were analyzed. The clarification of the nutritional components was elaborated, which helped to find the nutritional and healthy selling points of fruit wine and its precision marketing concepts. This would strengthen the brand building of Chinese fruit wine enterprises in the future.

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Research Progress On Extraction And Bioactivity Of Melanin From Marine Cephalopod Ink, Xie Jing-Wen, Yang Xi-Hong, Che Hong-Xia, Zhang Jing-Yu, Yu Dong-Xing, Xie Wan-Cui Apr 2020

Research Progress On Extraction And Bioactivity Of Melanin From Marine Cephalopod Ink, Xie Jing-Wen, Yang Xi-Hong, Che Hong-Xia, Zhang Jing-Yu, Yu Dong-Xing, Xie Wan-Cui

Food and Machinery

Based on molecular structure and physical and chemical properties, we compare the characteristics of melanin separation and purification by different methods, and summarizes the antioxidation, immunomodulation, radiation protection, antiviral, chelated metal ions, antitumor, organ protection, anti-inflammatory and antibacterial properties of melanin. Biological activities, such as DNA protection, focus on the characteristics and mechanisms of antioxidant, metal chelation, anti-tumor, and radiation protection, and provide guidance for the higher value utilization of melanin.

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Development Of High-Fiber Belgian Waffles And Evaluation Of Product Acceptance, Product-Elicited Emotion, And Purchase Intent By Millennial Consumers, 2253299685 Velasquez Apr 2020

Development Of High-Fiber Belgian Waffles And Evaluation Of Product Acceptance, Product-Elicited Emotion, And Purchase Intent By Millennial Consumers, 2253299685 Velasquez

LSU Master's Theses

Dietary fiber may help reduce LDL cholesterol levels and prevent cardiovascular diseases. The US-FDA recommends 14g of fiber/1000kcal consumed, but Americans consume/day. A product containing ≥5 grams of fiber/serving can be claimed as a high-fiber product. Adding dietary fiber to food affects their physicochemical properties and sensory quality, possibly leading to less product acceptability. This study was performed to assess selected physicochemical properties and consumer perception of “high-fiber” Belgian waffles. Waffles were formulated to have fiber contents of

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Preparation And Anti-Allergic Effect Inhibition In Vitro Of Cashew Oligopeptide, Chen Di, Jiang Ke, Zhou Xin, Cao Xian-Ying Apr 2020

Preparation And Anti-Allergic Effect Inhibition In Vitro Of Cashew Oligopeptide, Chen Di, Jiang Ke, Zhou Xin, Cao Xian-Ying

Food and Machinery

The proteases such as alkaline protease, neutral protease, papain, bromelain, and complex protease were screened using the degree of hydrolysis (DH) and peptide yield (TCA-YSP) as indicators. The crude oligopeptide of cashew nut was isolated by ultrafiltration, Sephadex-G15, Sephadex-G50 and semi-preparative liquid chromatography. The purity and structure of cashew nut oligopeptide were identified through analytical liquid chromatography and infrared spectra. The results showed that DH and TCA-YSP were (17.06±1.52)% and (26.28±0.13)% respectively, which were significantly higher than those of other proteases. Therefore, alkaline protease was the most suitable protease. The sequence of cashew nut oligopeptide was Ile-Ile-Ala-Pro-Ala-Val-Ala-His (IIAIPAGVAH). The result …

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Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages, Liu Wen-Qiang, Zhang Yi-Ling, Xiong Hua, Zhu Xue-Mei, Sun Yong Apr 2020

Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages, Liu Wen-Qiang, Zhang Yi-Ling, Xiong Hua, Zhu Xue-Mei, Sun Yong

Food and Machinery

In this study, polyphenols from Durian hull were extracted by 80% methanol, and their antioxidant and anti-inflammatory activities were investigated based on in vitro antioxidant assays and LPS-stimulated RAW 264.7 cells model. The results demonstrated that durian hull extract was rich in polyphenols, it showed strong antioxidant activity in vitro and it could reduce the expression level of inducible nitricoxide synthase (iNOS) and cyclooxygenase-2 (COX-2), decrease the NO production, and also lower the pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) at the mRNA and protein levels. At the same time, it can inhibit the phosphorylation of IκB and p65 proteins related …

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Effects Of Freeze-Thaw Pretreatment On The Characteristics Of Hot-Air Drying In Malus Domeri (Bois) Chev., Guo Ting, Wu Yan, Chen Yi-Neng, Duan Zhen-Hua, Chen Zhen-Lin, Cai Wen, Deng Chun-Li Apr 2020

Effects Of Freeze-Thaw Pretreatment On The Characteristics Of Hot-Air Drying In Malus Domeri (Bois) Chev., Guo Ting, Wu Yan, Chen Yi-Neng, Duan Zhen-Hua, Chen Zhen-Lin, Cai Wen, Deng Chun-Li

Food and Machinery

The effects of freeze-thaw processing on the characteristics of hot-air drying and the coefficients of moisture diffusion in Malus domeri (Bois) chev were investigated. The results showed that the freeze-thaw pre-treatments had significant effects on drying characteristics. It was found that freeze-thaw pre-treatments could significantly shorten the drying period and increasing the drying rate. Logarithmic model provided better simulation of drying curves for freeze-thaw M. domeri (Bois) chev. at different drying conditions. The results indicated that Deff increased with the increasing of times of freeze-thaw.

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Design Of A Adding Liquid Instrument Control System For Sample Pretreatment, Wang Zheng-Jia, Lv Zhao-Xiong, Zhai Zhong-Sheng, Zhao Hai-Tao, He Jia-Qi, Wang Chao Apr 2020

Design Of A Adding Liquid Instrument Control System For Sample Pretreatment, Wang Zheng-Jia, Lv Zhao-Xiong, Zhai Zhong-Sheng, Zhao Hai-Tao, He Jia-Qi, Wang Chao

Food and Machinery

When manual testing food and chemical samples, there are problems such as large pretreatment errors and low efficiency. In order to solve those problems, a adding liquid instrument control system for sample pretreatment was designed. The system adopts PLC as the main controller, and the software and hardware of the system were designed according to the control demand analysis of the pretreatment instruments. Combined the characteristics of the S-type acceleration and deceleration algorithm and non-contact liquid addition method. By controlling the acceleration of the deceleration phase during the liquid addition process for the droplet hanging on the tip falling off …

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Effects Of Preservatives Combined With Low-Voltage Lectrostatic Field On The Storage Quality Of Prunus Armeniaca L. And The Analysis Of Its Relative Correlation, Yang Ya-Li, Liu Hui-Yan, Yang Wen-Li, Zhang Hao-Yu, Jiang Chang, Fang Hai-Tian, Zhang Guang-Di Apr 2020

Effects Of Preservatives Combined With Low-Voltage Lectrostatic Field On The Storage Quality Of Prunus Armeniaca L. And The Analysis Of Its Relative Correlation, Yang Ya-Li, Liu Hui-Yan, Yang Wen-Li, Zhang Hao-Yu, Jiang Chang, Fang Hai-Tian, Zhang Guang-Di

Food and Machinery

Red plum apricot was used as the test material, and 0.5 μL/L of 1-MCP drip irrigation fumigation was used in combination with 3 different sustained release rates (1/2 tablets, 1 tablet and 2 tablets were py1, py2, and py3 treatment groups, respectively. ) SO2 preservative treated red plum apricot and stored at low temperature (0.0±0.8) ℃ low voltage (200 mV) electrostatic field (LVEF). The results showed that all three treatments could effectively improve the postharvest storage quality of red plum apricot and reduce the degree of cold damage. During the entire storage period, the browning index of the py3 …

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Changes In Microbiota Community Structure And Antioxidant Activity Of Polyphenols From Litchi Pericarp During Degradation With Human Fecal Microbiota In Vitro, Huang Xiao-Xia, Li Xiao-Le, Li Wu, Yang Rui-Li Apr 2020

Changes In Microbiota Community Structure And Antioxidant Activity Of Polyphenols From Litchi Pericarp During Degradation With Human Fecal Microbiota In Vitro, Huang Xiao-Xia, Li Xiao-Le, Li Wu, Yang Rui-Li

Food and Machinery

To reveal the changes in microbiota community structure and antioxidant activity of polyphenols from litchi pericarp during culture with human fecal microbiota, litchi pericarp polyphenols were added into the mixed medium of intestinal microbiota solution prepared from fresh feces of healthy volunteers for the anaerobic culture in vitro. The total phenol content and antioxidant activities were measured at 0, 4, 8, 12, 24 and 48 h. The change of intestinal microbiota was analyzed by high-throughput sequencing. The results showed that the total phenol content significantly decreased within 0~48 h and the antioxidant activity was also reduced but did not attain …

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Effects Of Different Processing Parameters On The Color Protecting Of Candied Apple, Li Feng-Xia, Lei Qing-Yu, Sheng Hong-Ye, Huang Yu-Xin, Zhang Jiao-Jiao, Hu Yuan-Qing, Chen Ting-Yan Apr 2020

Effects Of Different Processing Parameters On The Color Protecting Of Candied Apple, Li Feng-Xia, Lei Qing-Yu, Sheng Hong-Ye, Huang Yu-Xin, Zhang Jiao-Jiao, Hu Yuan-Qing, Chen Ting-Yan

Food and Machinery

The effects of color protection to candied apple under different processing parameters were studied by using Shangdong red Fuji as raw material. Sensory evaluation and brightness (L value) and browning degree were used as evaluation indexes, and the effects of slice thickness, phytic acid concentration, microwave blanching power, microwave blanching time, hot air drying temperature and drying time on the color protection effect of candied apple were analyzed by single factor experiment. Moreover, the storage of phytic acid and other color-protecting agents were compared in order to obtain the best conditions for candied apple color protection. The results showed that …

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Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau Apr 2020

Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau

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

The reputation of low-moisture foods as safe foods has been crumbling over the past decade due to repeated involvement in foodborne illness outbreaks. Although various pasteurization technologies exist, a majority are thermal processes and have not been well-characterized for pasteurizing low-moisture foods. In addition, the nature of a low-moisture food matrix introduces various experimental complications that are not encountered in high-moisture foods. In this dissertation, the development, building instructions, and characterization of various open source tools for studying the inactivation kinetics of microorganisms in low-moisture foods are described. The first tool is the TDT Sandwich, a dry heating device for …

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Inspecting Species And Freshness Of Fish Fillets Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim Apr 2020

Inspecting Species And Freshness Of Fish Fillets Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim

Food Science Faculty Articles and Research

This study developed multimode hyperspectral imaging techniques to detect substitution and mislabeling of fish fillets. Line-scan hyperspectral images were collected from fish fillets in four modes, including reflectance in visible and nearinfrared (VNIR) region, fluorescence by 365 nm UV excitation, reflectance in short-wave infrared (SWIR) region, and Raman by 785 nm laser excitation. Fish fillets of six species (i.e., red snapper, vermilion snapper, Malabar snapper, summer flounder, white bass, and tilapia) were used for species differentiation and frozen-thawed red snapper fillets were used for freshness evaluation. A total of 24 machine learning classifiers were used for fish species and freshness …

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Development Of A Sandwich Elisa Targeting Cashew Ana O 2 And Ana O 3, Morganne Schmidt Apr 2020

Development Of A Sandwich Elisa Targeting Cashew Ana O 2 And Ana O 3, Morganne Schmidt

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

Cashew nut is the second leading tree nut allergy in the US. Cross-contact of cashew nut poses potential food safety risks for individuals with cashew allergies. Highly-processed foods, such as HTST/UHT cashew milks may lead to problems in cashew protein detection by current allergen detection methods. Therefore, the aim of this study was to develop a robust sandwich ELISA for detection of highly processed cashew proteins. Commercial cashew ELISAs were evaluated for their robustness and sensitivity in detecting cashew milk cashew protein. After unreliable results were determined, cashew Ana o 2 (11S) and Ana o 3 (2S) were semi-purified using …

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The Role Of Diet In The Onset Of Depression: A Biochemical Connection Between Nutrition And Mental Health, Katlin Wildeman Apr 2020

The Role Of Diet In The Onset Of Depression: A Biochemical Connection Between Nutrition And Mental Health, Katlin Wildeman

Senior Honors Theses

Depression is a major clinical concern, having a complex onset and the presence of multiple, often unidentifiable causes. Depression affects millions of individuals worldwide, with a high prevalence in regions of the world with a Western-style diet as compared to regions with a Mediterranean diet. A Western-style diet consists of foods high in sugar, fat, and processed meats and grains, whereas the Mediterranean diet contains significantly more vegetables, fruits, lean meats, and whole grains. The link between diet and mental health disorders has implications for individuals of all ages who are hesitant to turn to medication. In addition to presenting …

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Edible Films Made Of Corn Zein Protein And Cellulose Derivatives, Gloria Dukuzeyesu, Changmou Xu, Zhang Yue Apr 2020

Edible Films Made Of Corn Zein Protein And Cellulose Derivatives, Gloria Dukuzeyesu, Changmou Xu, Zhang Yue

UCARE: Research Products

A composite edible film made of corn zein protein (Z) and cellulose derivatives (C) was successfully fabricated. Edible films are coatings used to wrap food products to protect them against microbial deterioration, loss of moisture, and to extend the shelf life of the product. These edible films are consumed together with the product . The mechanical properties, water vapor permeability, application on fruits, and shelf life of the composite film were studied. Zein demonstrated excellent packing characteristics; due to its high no polar contents and hydrophobic nature, zein film served as a moisture barrier. Hydroproxy methylcellulose (HPM) is tasteless, odorless …

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