Food Science Commons^™

Comparison Of Organic Food Packaging In Denmark, Finland, Germany, Great Britain And Italy, Sara Paunonen, Marja Pitkänen, Mika Vähä-Nissi, Ville Leminen, Mika Kainusalmi

Journal of Applied Packaging Research

The objective of this study was to provide a snapshot of organic food assortments in supermarkets in Denmark, Finland, Germany, Great Britain, and Italy, and compare the packages used for five organic food products (eggs, meat, fish, mushrooms, berries). In addition, a comparison was made between packaging for regular and organic whole eggs. The highest number of organic products was found in the Danish supermarket. The main difference between the countries was in the use of national organic logos. Of the different food products, egg cartons had the most variation in materials and visual design. In all countries the product …

Miami Craft Brewery Collection, David Lanster

Library Research Scholars Program 2018-2019

The Miami food scene - including restaurants, breweries, bakeries, and distilleries - is in a state unlike any it has experienced before. Fueled by innovators in cuisine and tangible public excitement, it is an unprecedented time in terms of both quantity and quality for South Floridians to eat and drink. The Miami Craft Brewery Collection effort within the Special Collections hopes to document and celebrate the rise of Craft Brewing in Miami through the collection of brewery documents, advertising ephemera, bottles/labels, actual beer, and oral histories from prominent leaders in the field.

Antioxidant And Antidiabetic Properties Of Chinese And Indian Bitter Melons (Momordica Charantia L.), Li Wang, Arvazena Clardy, Dafeng Hui, Aiwu Gao, Ying Wu

Biology Faculty Research

Bitter melon (Momordica charantia L.) has been used for anti-diabetes treatment for decades. Indian and Chinese bitter melons (BM) are two commonly produced cultivars in the US market. This study has comparatively evaluated the effects of two processing methods (fresh and freeze-drying) on Chinese and Indian BM by measuring their bioactivity in terms of total phenolic content (TPC), total triterpene content (TTC), antioxidant activity, and antidiabetic properties using the DPPH free radical scavenging and reducing power assays, and the α-amylase and α-glucosidase inhibition assays. The TPC (GAE mg/g dw) in freeze-dried BM were 6.03 and 6.09, and in fresh BM …

Islands In A Sea Of Aaruul: Globalization And Mongolian Cheesemakers, Pearse Anderson

Independent Study Project (ISP) Collection

Despite being a sparsely-populated country with less than 2% of its land arable, Mongolia has developed a rich and complex food culture, notably for its meat and dairy products, which could soon be at an historic high thanks to the tens of millions of animals on Mongolian pastureland. Many Mongolians and non-Mongolians view the countryside as a sea of milk that is currently being underutilized for economic exploitation. Various projects, whether funded and organized by international NGOs, the Mongolian government, or private companies, have tried to use Mongolian’s dairy resources to fill Mongolian demand, with more recent private ventures also …

Evaluating The Impact Of Feed Supplementation On Productive And Reproductive Efficiency In Smallholder Dairy Cattle In Arusha, Tanzania, Hayley Hall

Independent Study Project (ISP) Collection

This study was performed to determine if supplementing concentrates and/or minerals significantly affect productive and reproductive efficiency in smallholder dairy cattle in Arusha, Tanzania. The goal was to estimate the necessity and effectiveness of supplementing a forage diet on production and reproduction. Data was collected through interviews of small scale dairy cattle owners in nine regions within and around Arusha. Productive efficiency was measured by milk yield per cow per day. Reproductive efficiency was evaluated by the amount of time to heat resumption after calving and reproductive disease status. This was studied because determining the factors that improve the efficiency …

Eating Some Invasive Species Could Help To Mitigate The Impacts Of Climate Change-Related Invasions, And May Increase Future Food Security, Jesse Bull Saffeir

Independent Study Project (ISP) Collection

Climate change is predicted to increase the spread and abundance of invasive species and to erode global food security. I hypothesized that by incorporating edible invasive species into local food sheds, these two problems could help to mitigate each other. I set out to answer two questions: could eating invasive species reduce their spread and abundance? And could eating invasive species minimize the impacts of climate-change related food shocks? To answer these questions, I surveyed the existing literature on human consumption of invasive species, created a list of criteria that make an invasive species suitable for management through human consumption, …

Belcher, Michael Thomas, B. 1998 (Fa 1383), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1383. “Last But Not Yeast: Amateur Brewers in Bowling Green [Kentucky],” an honors project created by Michael Belcher for a WKU folk studies class.

The Disparity Between Scientific Consensus And American Public Opinion Of Genetically Modified Organisms And Genetic Engineering, Matthew A. Cherubino

Student Publications

Genetically modified organisms (GMOs) and genetic engineering (GE) are accepted as safe and useful by the consensus of the scientific community. Their diverse utility has shown promise in addressing major challenges of the 21st century, including world hunger, global warming, and the prevalence of diet-related diseases (e.g. heart disease, cancer, diabetes, etc.). A 2014 Pew Research Center survey revealed that while 88% of scientists agreed that GM foods were safe to eat, only 37% of American consumers agreed. Furthermore, only 35% of U.S. adults trusted scientists to accurately inform the public about GMOs. To explain this disparity, I synthesize information …

Encapsulation Of Astaxanthin-Enriched Camelina Seed Oil Obtained By Ethanol-Modified Supercritical Carbon Dioxide Extraction, Liyang Xie

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

Astaxanthin is a high-value carotenoid widely used in the food, feed, nutraceutical, and pharmaceutical industries. Natural sources of astaxanthin are preferable to synthetic sources. However, current sources of natural astaxanthin are limited and fall short of global demand. In addition, effective extraction and stabilization strategies are needed before the utilization of natural astaxanthin in food applications. This work investigated 1) the feasibility of ethanol-modified supercritical carbon dioxide (SC-CO2) extraction of astaxanthin from engineered camelina seed, a potential source of natural astaxanthin, and 2) the potential of an emulsion-based system to protect astaxanthin after extraction. The physical properties of the emulsion …

Long-Term Use Of Antibiotics And Risk Of Colorectal Adenoma, Yin Cao, Kana Wu, Raaj Mehta, David A. Drew, Mingyang Song, Paul Lochhead, Long H. Nguyen, Jacques Izard, Charles S. Fuchs, Wendy S. Garrett, Curtis Huttenhower, Shuji Ogino, Edward L. Giovannucci, Andrew T. Chan

Department of Food Science and Technology: Faculty Publications

Objective: Recent evidence suggests that antibiotic use, which alters the gut microbiome, is associated with an increased risk of colorectal cancer. However, the association between antibiotic use and risk of colorectal adenoma, the precursor for the majority of colorectal cancers, has not been investigated.

Design: We prospectively evaluated the association between antibiotic use at age 20–39 and 40–59 (assessed in 2004) and recent antibiotic use (assessed in 2008) with risk of subsequent colorectal adenoma among 16,642 women aged ≥ 60 enrolled in the Nurses’ Health Study who underwent at least one colonoscopy through 2010. We used multivariate logistic …

Ale Beer Containing Free And Immobilized Lactobacillus Brevis, A Potential Delivery System For Probiotics, Kriza Faye Albacite Calumba

LSU Master's Theses

Probiotic products can improve gastrointestinal health and probiotics in ale beer may be attractive to health-conscious consumers. However, the alcohol in beer may decrease probiotic viability. A powder produced from durian fruit (Durio zibethinus) rind, a by-product that is currently unutilized, contains large amounts of fiber which can be used to immobilize probiotics. The objective of this study was to produce ale beer with free Lactobacillus brevis (FLB) and immobilized cells (ILB) on durian rind powder (DRP) as a potential delivery system for probiotics. L. brevis was immobilized in DRP then the morphology of FLB and ILB was …

Preparation Of Maillard Reaction Intermediates (Mris) Of Gluten Peptides-Xylose And Study On Its Flavor Formation Capacity, Sun Fuli, Xu Man, Cui Heping, Yu Jingyang, Zhang Xiaoming

Food and Machinery

With L-cysteine as an indicator, the Maillard reaction intermediates (MRIs) derived from gluten peptides and xylose was prepared via Maillard reaction performed under two-stage increase of temperature. The optimal formation temperature and time of the MRIs were 80 ℃ and 60 min, respectively. By simulating the heating process of baked potato chips and adding the MRIs to baked potato chips, it was found that the MRIs could quickly produce more flavor compounds such as aldehydes, pyrazines and furans, and enhanced the baking aroma of potato chips. Moreover, the MRIs could also improve the color of baked potato chips. The principal …

Removal Mechanisms Of Deoxynivalenol By Bacillus Natto 16-1 In Wheat Flour, Zhang Chen, Xu Huiqing, Cui Guiyou, Ding Xiangli, Hu Jian, Li Bo, Yu Xiaofan

Food and Machinery

This research was to investigate the efficacy and mechanisms of removal of deoxynivalenol (DON) in wheat flour by Bacillus natto 16-1 by ELISA and high performance liquid chromatography / tandem mass spectrometry (HPLC-MS). The results show that, after 5 hours of culture, the DON removal rates were above 53% in different concentrations of bacterial suspension, fermentation supernatant, bacterial lysis liquid, crude enzyme liquid and cell wall suspension. And there were significant differences among different concentrations of bacterial suspension treatments, and high concentration of cell wall suspension treatment of DON removal rate was up to 62.85%. After 10 hours of culture, …

Synergistic Effect And Mechanism Of Ε-Polylysine Hydrochloride And Nisin On Bacillus Cereus, Shi Wenyan, Sun Zhen

Food and Machinery

The bacteriostatic action and mechanism of both against Bacillus cereus were studied by using ε-polylysine hydrochloride and nisin alone and in combination. The alkaline phosphatase content, UV absorbing content, pyruvic acid content and SDS-PAGE gel electrophoresis were used as indicators to comprehensively evaluate the antibacterial activity of ε-polylysine hydrochloride and Nisin against Bacillus cereus. The results showed that ε-polylysine hydrochloride and Nisin had a synergistic inhibitory effect on Bacillus cereus. Nisin mainly destroyed cell wall membrane structure and increased the permeability of cell wall membrane, while ε-polylysine hydrochloride mainly affected the growth and metabolism of bacteria by affecting ATPase activity, …

Prediction Model Of Surface Heat Transfer Coefficient In Oil Frying Based On Dimensional Analysis, Zhang Hongwen, He Laping, Deng Li, Li Cuiqin, Feng Lunyuan, Chen Cuicui, Yu Bingyan, Chang Rui

Food and Machinery

Based on the four dimensionless factors derived by dimensional analysis, the dimensionless prediction model for fluid-to-particle surface heat transfer coefficients (h_fp) was fitted by multivariate regression analysis. After modified the model with the residual analysis method, the final corrected coefficient of determination values R2 reaches 0.973. Furthermore, the five groups of verification set data were used to verify the accuracy of the constructed model, the predicted value of the theoretical model had a high consistency with the calculated value of the measured data, and the average relative error was 2.79%. The research indicated that dimensional analysis combined with …

Screening And Fermentation Characteristics Of Yeast Strains For Bayberry Wine From Jinzhou Of Hunan, Yang Xiulian, Liu Wei, Lin Shuhua, Chen Wanneng, Zhang Juhua

Food and Machinery

In order to select excellent strains for the fermentation of Chinese bayberry wine in Hunan province, 172 strains of yeast were isolated from fruits, leaves and soil of bayberry in different arbutus orchard. The three strains with excellent comprehensive performance were screened at four levels by chromogenic method, duchenne tube method, sugar fermentation method and bayberry wine fermentation method. It was identified as Saccharomyces cerevisiae RY1, Hanseniaspora opuntiae DY5 and Hanseniaspora pseudoquilliermondii JW14 by morphology and molecular biology. Through fermentation performance studies, it was found that all 3 yeasts were able to withstand an environment with a soluble solid content …

Wholemeal Diet With Sports Improve Male Androgen Levels, Shi Wensheng

Food and Machinery

In this study, a complete experimental method of wholemeal diet combine with sports were established, and analysis the effect in androgen expression level of this method. A series tests were conducted, ① by analysis the androgen relevant indicators in blood, the expression level of wholemeal diet with sports group（group A）was significantly increase (P<0.05); ② by analysis the expression level of blood lipid and inhibin B in blood, the wholemeal diet with sports group（group A）was improved significantly (P<0.05). Through security analysis, it is proved safe and effective in this experimental method.

Anslysis Of Volatile Compounds From Colla Corii Asini By Hs-Spme-Gc-Ms Combined With Amdis, Zhang Pengyun, Li Rong, Long Chunxia, Lin Shumian, Zhang Feng

Food and Machinery

A method for the determination of volatile compounds from Colla Corii Asini by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrome-try(GC-MS) combined with AMDIS was established.The total peak area and number of peaks of the volatile compounds were used as indices to optimize the different extraction conditions by single factor and orthogonal test. The results showed that the influence of extraction temperature was larger. The better extraction conditions were: the sample amount of 5 g, equilibration time 10 min, extracted for 50 min at 70 ℃ by 50/30 μm DVB/CAR/PDMS fiber and then desorbed 5 min. Under these conditions, …

Nondestructive Detection Of Pesticide Residues On Tomato Surface Based On Visual Image Recognition, Bo Lu, Wang Lixia

Food and Machinery

In order to improve the ability of accurate detection of pesticide residues on tomato surface, a method of nondestructive detection of pesticide residues on tomato surface based on visual image recognition was proposed. The image of pesticide residues on tomato surface was collected by laser imaging, and the spectral feature of pesticide residue was analyzed to extract the edge profile of pesticide residue area on tomato surface. Based on the feature extraction results, the region of pesticide residue on tomato surface was reconstructed by visual image reconstruction, and the partition matching technique was used to segment the region of pesticide …

Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles, Yang Puchen, Guo Shuping, Zhang Lan, Hua Jin, Ren Hongbin, Yang Xiaowei, Jia Xiaoting

Food and Machinery

The possible factors of aluminum residue in the manufacturing process of potato noodles were analyzed, and the basic level of aluminum content in the noodles as analyzed, including the background value of aluminum in potato starch, water, and the contact pollution during the manufacturing process. The results showed that, aluminum content in natural background of most potato starch was less than 20 mg/kg, and that in the water ranged from 0.015 to 0.405 mg/kg. The aluminum residue in potato starch added with alum in traditional process was at least 285 mg/kg. Therefore, aluminum-containing additives used in the actual production process …

Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang

Food and Machinery

Fresh Xiang lotus, the relative parameters of fresh lotus seeds affecting the precision of mechanical core removal were measured and analyzed. A model of the section circle of fresh lotus seed is obtained with the attributes of circle center coordinates, diameter and roundness error, according to the coordinate parameters of each contour point on the same circle of fresh lotus seed. The center coordinates of each section alone the axis of the lotus core are fitted with least square method. A linear equation of lotus geometry axis is established. The measurement model of coaxially error between lotus geometry axis and …

Structural Design Optimization Of Built-In Vertical Clapboard For Rapeseed Fluidized Bed Dryer, Wang Cong, Zhang Jianping, Wang Yong, He Wang, Chen Hangyu

Food and Machinery

This study focused on the optimization of the structure of built-in vertical clapboard in the rapeseed fluidized bed dryer. Based on standard k-ε turbulence model and Euler two-fluid model, the number of region and the arrangement mode of clapboard was optimized through numerical simulation calculating software of Fluent. The results showed that the inhomogeneous three region clapboard was the best built-in vertical clapboard for rapeseed fluidized bed drying, enhancing the circulation of hot air, and reducing hot air accumulation in local areas. Finally, it realized the normal fluidization of gas-particle two-phase flow, and achieved the goal of uniform distribution of …

Research On Industrial Robot Calibration System Based On Point Constraint, Deng Zhihui, Ding Chenyang, Zhang Xiliang

Food and Machinery

In order to calibrate the joint angle of industrial robot quickly and accurately, a calibration system of industrial robot based on point constraint is designed. The principle is to calibrate the laser beam to irradiate in the center of the first PSD (Position Sensing Device) and reflected to the second PSD center in four positions by controlling the laser pointer on the end-effector of the industrial robot, and obtain four groups of joint angles, and calculate the linear equations of the position and orientation of the end-effector by the joint angles respectively. According to the fact that the intersection point …

Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm, Chen Ruihong

Food and Machinery

On-line dynamic weighing is an important part of the unpacked foods packaging production line, which can realize the functions of error prevention, leakage prevention, packing and filling. It was investigated the formation of the structure, control system, sorting mechanism, data processing and preservation of weighing workstation in this study, based on the function of continuous online dynamic weighing an subsequent processing in packaging production line. The interval sampling and numerical averaging methods were used to collect and calculate dynamic weight data, and the difference of the product between the dynamic weight value and the static were minimized. The system could …

Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould, Qiu Haifei, Han Binbin

Food and Machinery

In order to overcome faultiness and shortcomings of the existing clamping mechanism on non-standard mould, as a basis of load bearing on the mechanism, the arch frame structure was topological optimization designed with variable density method. Through analyzing and comparing the results of topology optimization from three manufacturing constraints, the adopted time of the “symmetrical and draft constraints” was finally found, and the arch frame had better morphological characteristics and manufacturability. moreover, its quality was reduced by about 55.5% compared with the original structure. the lightweight design of the mechanism was realized while improving material utilization ratio. The results of …

Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films, Tang Zhipeng, Xie Jing, Chen Chenwei

Food and Machinery

The purple potato anthocyanin and nano-titanium dioxide were incorporated into polyvinyl alcohol, and polyvinyl alcohol active films were prepared by solution casting method. In this paper, the release of purple potato anthocyanins from the film was measured by cyanidin, which was one of the main components of purple potato anthocyanins. The release of cyanidin and nano-titanium dioxide into aqueous food simulating liquid, acidic food simulating liquid, lipophilic food simulating liquid and oily food simulating liquid from polyvinyl alcohol active film was studied, the experimental data were fitted and characterized based on Fickian+ first-order kinetic model. The results showed that the …

Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen

Food and Machinery

A new type of degradable composite packaging film, limonene-corn starch composite film, was prepared by casting film forming method using corn starch, limonene and glycerin. The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties, water vapor transmission rate, water absorption rate and the like. Results: compared with the pure corn starch film, the addition of limonene reduces the light transmittance of the composite film, and the mechanical properties and moisture barrier properties are improved, especially the elongation at break of the composite film is greatly improved. With the addittion of corn starch of 20 g, …

Mechanical Simulation And Validation Of Drop Impact Of Cushioning Packaging For Eggs, Li Zhao, Cao Mengmeng, Sun Jianming, Li Huajie

Food and Machinery

In order to reduce the breakage rate of eggs in circulation, the drop impact simulation of Expanded Polystyrene (EPS) and Expandable Polyethylene (EPE) commonly used in cushioning packaging of eggs were studied based on the fluid-structure coupling model by ABAQUS. Moreover, the strength of eggs was determined by strength test for providing the egg damage standard for simulation analysis. The results showed that the cushioning effect of EPE was better than that of the EPS at the same thickness. The cushioning material thickness of EPE (≥10 mm) and EPS (≥25 mm) could effectively satisfy the requirement avoiding the breakage of …

Research On Form Design Of Distilled Wine Bottle Based On Kansei Image, Feng Qing, Wu Zhiling

Food and Machinery

To understand the user's perceptual needs more accurately in design, a product form design method based on semantic difference method is proposed. Through the selection and establishment of kansei image vocabulary, the selection of samples and the establishment of kansei image semantic and morphological feature mapping model, information entropy is introduced to obtain the evaluation information entropy of user image. Value, as the constrained design of kansei image semantic quantification, has carried on the innovative design to a wine bottle, preliminarily verified the feasibility of this method, provides the reference for the innovative design of distilled wine bottle, and also …

Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong

Food and Machinery

Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus. It has great application value in food preservation. In this study, Durancin GL, a Lactobacillus bacteriocin, was used to treat chilled chicken for storage. The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation, quality analysis and inhibition of harmful microorganisms. The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L. monocytogenes, slow down the increase of total volatile basic nitrogen (TVB-N) content and pH, and slow down the deterioration of meat quality. …