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Articles 6361 - 6390 of 12362

Full-Text Articles in Food Science

Position And Workspace Analysis Of A Novel Parallel Cooking Robot, Yang Shiming, Ma Qingguo, Guo Cuiming Nov 2018

Position And Workspace Analysis Of A Novel Parallel Cooking Robot, Yang Shiming, Ma Qingguo, Guo Cuiming

Food and Machinery

A cooking robot based on a new parallel mechanism is proposed. Firstly, analyzed the movement of the cookware during artificial cooking, and designed four basic actions of rotating the cookware, bumping the cookware, stir fry and tilting the cookware. Then according to the four basic actions, the 2RRPS/SPS parallel mechanism is designed as the working platform of the cooking robot. The analytic geometry method is used to obtain the forward and reverse solution expressions of the working platform, and the MATLAB software is used to analyze the example and exercise simulation to verify the effectiveness of the cooking robot.

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The Analysis And Design Of Automatic Feeder For Tableware Based On Triz, Shang Xin, Chen Ya, Xie Xinyi, Wu Yuanyuan, Zhang Chengbin Nov 2018

The Analysis And Design Of Automatic Feeder For Tableware Based On Triz, Shang Xin, Chen Ya, Xie Xinyi, Wu Yuanyuan, Zhang Chengbin

Food and Machinery

Aimed at problem that low efficiency, labor-intensive and harsh environments, and there is secondary pollution in tableware cleaning sterilization packaging, according to the characteristics of tableware, a automatic feeder was design by TRIZ to solve these problem. This automatic feeder included conveyor systems and sorting systems,while, the sorting system including holder, sub-feeding device, and the adjusting device, which can adjust the finishing device by adjusting the height limit component and the width limit of the dispensing device. The components could be used for tableware of different heights and calibers, and the transportation system could realize the conveying of tableware. Finally, …

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Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino, Yu Wenjun, Xiong Aihua, Liu Zhongshou, Pei Gang, Luo Bin, Jin Shanfeng, Huang Chaoqiang, Yang Puxiang, Wu Ruimei Nov 2018

Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino, Yu Wenjun, Xiong Aihua, Liu Zhongshou, Pei Gang, Luo Bin, Jin Shanfeng, Huang Chaoqiang, Yang Puxiang, Wu Ruimei

Food and Machinery

A control system for t tea green-removing machine using infrared source was developed based on LabVIEW and Arduino, with the And Arduino as the the slave computer and LabVIEW as principal computer. The front panel of the control system was designed using LabVIEW. The control buttons of temperature, humidity and roller speed were designed on the front panel. First, the data of temperature, humidity in the roller and roller speed were collected by Arduino. Then, these data were uploaded to LabVIEW and were analyzed and processed by LabVIEW. According to the processing results, the opening and closing of infrared tube, …

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Establishment And Evaluation Of Shelf Life Prediction Model For Half-Smoothtongue Sole（Cynoglossus Semilaevis） At Different Storage Temperatures, Li Na, Xie Jing, Mei Jun Nov 2018

Establishment And Evaluation Of Shelf Life Prediction Model For Half-Smoothtongue Sole（Cynoglossus Semilaevis） At Different Storage Temperatures, Li Na, Xie Jing, Mei Jun

Food and Machinery

To monitor promptly changes of quality characteristics and predict shelf life of half-smooth tongue sole(HTS) fillets during cold store, HTS fillets were stored at 270, 273, 277, 283 K and sensory evaluation, physicochemical properties (electrical conductivity, dripping loss, cooking loss, TVB-N value and K value), and the total viable counts were measured regularly. Besides, the shelf-life model of every index varying with storage temperature and storage time was established by using first-order kinetic model combined with Arrhenius equation, which was further verified using quality changes of HTS fillets at 280 K. The results showed that the sensory evaluation values decreased …

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R&D And Application Evaluation Of Tobacco Steamer Microwavesynergistic Expansion Equipment, Peng Guixin, Li Chunguang, Song Weimin, Che Jing, Liu Qiang, Zhang Junling, Liu Huan, Wang Haibin Nov 2018

R&D And Application Evaluation Of Tobacco Steamer Microwavesynergistic Expansion Equipment, Peng Guixin, Li Chunguang, Song Weimin, Che Jing, Liu Qiang, Zhang Junling, Liu Huan, Wang Haibin

Food and Machinery

Aiming at the defects and shortcomings of the present microwave expansion device for tobacco stem, we developed a steam microwave synergistic expansion equipment. The equipment was mainly composed of material transferring system, microwave system, steam circulation system and heating chamber, using steam and microwave as compound heating energy, and resulted in reducing the microwave power and obtaining high expansion degree. That gave full played to the quality advantages of microwave expansion, and effectively prevented the occurrence of microwave ignition phenomenon. Compared with pure microwave expansion equipment, the expansion degree for tobacco stem had an average increase of 578%; the effective …

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Effects Of Different Pretreatment Methods On The Qualityof Freeze-Dried Apple Slices, Wang Haiou, Fu Qingquan, Chen Shoujiang, Zhang Wei, Wang Rongrong Nov 2018

Effects Of Different Pretreatment Methods On The Qualityof Freeze-Dried Apple Slices, Wang Haiou, Fu Qingquan, Chen Shoujiang, Zhang Wei, Wang Rongrong

Food and Machinery

The effects of different pretreatment methods (including blanching, color protecting liquid and ultrasonic) on the quality of vacuum freeze-dried apple slices were analyzed. The results showed that the FD apple slice in the blanching pretreatment group presented obvious collapse and shrinkage in the cell wall morphology, and obtained the lowest content of vitamin C, the highest rehydration ratio 4.97 and the highest content of soluble solids after rehydration(P＜005). In the color protection pretreatment group, FD apple slices obtained firmer network skeleton with full and complete shape of the cell walls, the highest hardness value 7.17 N, the highest color difference …

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Study On Effect Of Propolis On The Preservation Of Fresh-Cut Apple, Liu Yikang, Yang Qin, Zheng Renwei, Xiao Hong, Wang Wanqiu, Zhang Zhen, Liu Shijian Nov 2018

Study On Effect Of Propolis On The Preservation Of Fresh-Cut Apple, Liu Yikang, Yang Qin, Zheng Renwei, Xiao Hong, Wang Wanqiu, Zhang Zhen, Liu Shijian

Food and Machinery

In order to study the effect of propolis compound coating agent on fresh-cut apple. The compound coating agent was prepared with 0.00%, 0.25%, 0.50% and 0.75% water-soluble propolis, 150% chitosan and 1.00% calcium chloride to coat the fresh-cut apple. The weight loss rate, browning degree, titrate acid contents, ascorbic acid content and hardness of fresh-cut apples in different periods were detected to investigate the effect of propolis to fresh-cut apple. The physical and chemical indexes of fresh-cut apple in different storage periods were compared and analyzed. The coating agent with 0.50% water-soluble propolis was added to the hardness and titratable …

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Separation And Purification Of Fucoidan From Sargassum Andits Effect On Cholesterol In Hepg2 Cells, Liu Haiyun, Chen Suhua, Wang Weimin, Huang Juanjuan, Liao Sentai Nov 2018

Separation And Purification Of Fucoidan From Sargassum Andits Effect On Cholesterol In Hepg2 Cells, Liu Haiyun, Chen Suhua, Wang Weimin, Huang Juanjuan, Liao Sentai

Food and Machinery

DEAE C-52 cellulose anion exchange chromatography was used to fractionate and purify the fucoidan from Sargassum henslowianum. The highest yielding fraction was named HF1. And free radical oxidative degradation was used to obtain HDF1 and HDF2. The higher HDF2 was separated and purified using Superdex 75 gel column chromatography to obtain HDF21 and HDF22 components. HepG2 cells were cultivated in vitro and it were affected with different concentrations of each component to determine the intracellular cholesterol content. The results showed that after degradation, the polysaccharide content, sulfate content and fucose content of HDF1 were higher than HF1, but the uronic …

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Effects Of Eight Species Of Lactobacillus Fermentation On Phenoliccompounds And Their Antioxidant Activity In Feng Dan Petals, Lu Dandan, He Jia, Song Wenhua, Yuan Jiangyue Nov 2018

Effects Of Eight Species Of Lactobacillus Fermentation On Phenoliccompounds And Their Antioxidant Activity In Feng Dan Petals, Lu Dandan, He Jia, Song Wenhua, Yuan Jiangyue

Food and Machinery

In order to select suitable lactic acid bacteria species for fermenting of Feng Dan petals, the differences of phenolic substances, color difference and antioxidant activity of Feng Dan petals were compared after fermentation by 8 kinds of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophiles).The results showed that the concentrations of total phenolics and flavonoids increased significantly after fermentation by L. plantarum, which increased by 4.95% and 12.51%, respectively (P<005). The color difference ΔE was significantly changed (P<0.01). The scavenging activity was the highest, the DPPH free radical scavenging rate increased by 11.14% (P<0.01), the ABTS free radical scavenging rate increased by 6.58% (P<0.05), and the reducing power increased by 16.19% (P<0.05).The rutin and quercetin increased by 3.16% and 0.81%, respectively (P<0.05) after fermentation by L. bulgaricus.

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Isolation, Purification And Characterization Of Selenium-Proteinfrom Selenium-Enriched Tea Residue, Yang Xu, Xie Ying Nov 2018

Isolation, Purification And Characterization Of Selenium-Proteinfrom Selenium-Enriched Tea Residue, Yang Xu, Xie Ying

Food and Machinery

The preliminary separation and purification of selenium-protein extracts from selenium-enriched tea residue were carried out by decolorization and precipitation, and the ratio of organic selenium, amino acid composition, functional properties and antioxidant activities were determined. The results indicated that the decolorization rate was (93.78±0.84)% when the optimum decolorizer was hydrogen peroxide. The selenium-protein sample was prepared at pH 3.5, which was the optimal precipitation point. The ratio of organic selenium in sample was 79.37%. Six of the contained seven essential amino acids were higher than the WHO/FAO recommendations. The maximum solubility of selenium-protein sample was only (52.99±159)%, and its emulsibility, …

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Research On Extraction Of Idesia Polycarpa Oil By Aqueousenzymatic Method And Its Nutritional Analysis, Wang Yuqin, Shuang Quan Nov 2018

Research On Extraction Of Idesia Polycarpa Oil By Aqueousenzymatic Method And Its Nutritional Analysis, Wang Yuqin, Shuang Quan

Food and Machinery

In this study, the aqueous enzymatic extraction of idesia polycarpa oil was investigated, and the optimum technological conditions were optimized to provide a feasible basis for industrial production of idesia polycarpa oil. Idesia polycarpa was crushed into 40 mesh sieve and then extracted by centrifugation to obtain idesia polycarpa oil. Taking oil extraction efficiency as an index, the optimum technological conditions for idesia polycarpa oil by aqueous enzymatic method were determined: roast temperature was 150 ℃, roast time was 15 min, pH was 6.0, solid-liquid ratio was 1∶5 (g/mL), amount of compound enzyme was 2.0%, enzymatic hydrolysis time was 5 …

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Research Progress On The Influence Of Irradiation On Ginseng Active Components And Pharmacological Properties, Qi Shibo, Zhang Lu, Song Xinping, Gao Peng, Cui Chengbi Nov 2018

Research Progress On The Influence Of Irradiation On Ginseng Active Components And Pharmacological Properties, Qi Shibo, Zhang Lu, Song Xinping, Gao Peng, Cui Chengbi

Food and Machinery

The paper focuses on the changes of the ginseng’s function with radiation. Under the dose of 1～6 kGy of 60Co-γ ray, the preservation rate of fresh ginseng significantly increased by 20% to 30%, while up to 98% when combining with other method and meanwhile reduce consumption of energy, which surely has a great advantage over the general dry treatment. Besides preservation after 10 kGy irradiation ginsenoside Rb1 significantly reduced, 21 kGy irradiation resulting in the damage of C—O—H functional units of the pyran ring aldohexose and new chemical composition, 30 kGy irradiation will cause a partial conversion from ginsenoside …

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Optimization Of Extraction Technology Of Flavonoids In Litchi Peel By Microwave-Assisted Aqueous Two-Phase Method And Its Clearing Acticity To Dpph·, Wang Weili, Ming Li, Ruan Shangquan, Wang Jianhong Nov 2018

Optimization Of Extraction Technology Of Flavonoids In Litchi Peel By Microwave-Assisted Aqueous Two-Phase Method And Its Clearing Acticity To Dpph·, Wang Weili, Ming Li, Ruan Shangquan, Wang Jianhong

Food and Machinery

The influence of ethanol concentration, solid-liquid ratio, amount of ammonium sulfate, microwave power and microwave radiation time, on the yield of flavonoids, was investigated by microwave-assisted aqueous two-phase method. The experimental model, in which flavonoids were extracted, was established by Box-Behnken experimental design. The results showed that when the ethanol volume fraction was 60%, the solid-liquid ratio was 1∶40 (g/mL), the amount of the ammonium sulfate was 4 g, the microwave radiation time was 90 s, and the microwave power was 270 W, the yield of the flavonoid was 20.74%, which relative error was 0.97% for the model calculated value …

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Progresses On The Detaction Of The Food Colours, Qi Ping, Liu Jia, Mao Xinwu, Zhao Jinli, Huang Song Nov 2018

Progresses On The Detaction Of The Food Colours, Qi Ping, Liu Jia, Mao Xinwu, Zhao Jinli, Huang Song

Food and Machinery

Food colours are added to different types of commodities to increase their visual attractiveness or to compensate for the natural colour variations. There is a growing concern about the safety of some commonly used legal food colourants with the widely used of synthetic colours. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. The aim of this review was to summarize the difinitions, classifications, properties, together with the detaction technologies of the food colours and illegal dyes in both domestics and abroad. Moreover, the key points, difficulties …

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Research Advances On Property, Extractionand Application Of Redpigment From Rose, Wang Huiying Nov 2018

Research Advances On Property, Extractionand Application Of Redpigment From Rose, Wang Huiying

Food and Machinery

This paper reviewed extraction method, physical and chemical property,biological activity andstructural components of rosered pigment. Theproblems and development prospects were discussed in the research.

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Polyphenols Composition And Biological Activity In The Edible Flowers, Cai Xiaoying, Gong Yinyin Nov 2018

Polyphenols Composition And Biological Activity In The Edible Flowers, Cai Xiaoying, Gong Yinyin

Food and Machinery

The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds. These polyphenolic compounds have the activities of antioxidant, antitumor, regulation of the cardiovascular disease, prevention of fibrosis, inflammation and diabetes. It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review, and this would provide reference for the development, utilization and research of edible flowers.

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Optimization Of Enzymatic Transformation Of2-O-Α-D-Glucopyranosyl-L-Ascorbic Acid, Huang Liping, Hao Jianhua, Wang Wei, Sun Jingjing, Liu Junzhong Nov 2018

Optimization Of Enzymatic Transformation Of2-O-Α-D-Glucopyranosyl-L-Ascorbic Acid, Huang Liping, Hao Jianhua, Wang Wei, Sun Jingjing, Liu Junzhong

Food and Machinery

2-O-α-D-glucopyranosyl L-ascorbic acid(AA-2G) was transformed by marine microorganism cyclodextrin glucanotrans-ferase (CGTase) using L-ascorbic acid and β-cyclodextrin(β-CD) as substrate. The qualitative and quantitative analyses of AA-2G were undertaken by LC-MS and HPLC. On the basis of single factor experiment Plackett-Burman design was carried out to determine three main effective factors (pH, substrate concentration, enzyme concentration). Then Box-Behnken design using three factors and three levels was applied to optimize synthesis conditions of AA-2G. The results indicated that the optimum conditions were pH 9.07, enzyme concentration 90.78 U/g·β-CD, substrate concentration 56.81 g/L, the ratio of substrate 1∶1(volume ratio), reacting for 24 h, at …

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Low Temperature Drying On Eating And Flavor Quality Of Infant Formula Noodle, Liu Ting, Gao Wenming, Xie Lan, Zhu Hong, Luo Chen, Yi Cuiping Nov 2018

Low Temperature Drying On Eating And Flavor Quality Of Infant Formula Noodle, Liu Ting, Gao Wenming, Xie Lan, Zhu Hong, Luo Chen, Yi Cuiping

Food and Machinery

Changes of water content, whiteness value, texture characteristics, cooking loss and flavor of the infant noodles dried at 25～40 ℃ for 4～7 h were studied. The results showed that with the time and drying temperature increasing, the moisture content decreased. The change of drying conditions had no significant effect on the cooking loss rate and flavor of noodles (P＞0.05), while the whiteness value of noodles was affected more obvious (P＜0.05). However the whiteness value was not affected under the drying condition of 25～30 ℃ for 5 h. The texture quality of noodles was affected by drying, and the elasticity decreases, …

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Effects Of Drying Process On The Antioxidant And Antibacterial Properties And Volatile Flavor Components Of Chuzhou Chrysanthemum, Zhan Ge, Sun Yanhui, Yan Jiahui, Wang Jintao, Sun Mengyuan, Long Men Nov 2018

Effects Of Drying Process On The Antioxidant And Antibacterial Properties And Volatile Flavor Components Of Chuzhou Chrysanthemum, Zhan Ge, Sun Yanhui, Yan Jiahui, Wang Jintao, Sun Mengyuan, Long Men

Food and Machinery

Influences of vacuum freeze drying, heat pump drying and hot air drying on the antioxidant and antibacterial properties, volatile flavor components and sensory properties of Chuzhou Chrysanthe-mum was studied using fresh Chuzhou Chrysanthemum as a raw material. The results indicated that Chuzhou Chrysanthemum with vacuum freeze drying (T1) exhibited the strongest scavenging activity of free radical, inhibition effect of lipid peroxidation and antibacterial activity against two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli), and has the best sensory qualities. The biological activities and sensory scores of each sample decreased in the order of T1 (vacuum freeze …

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Study On Improvement Of Tobacco Quality By Fermentationtechnology With Aroma Producing Yeast, Hu Zhizhong, Jiang Yu, Long Zhangde, Liu Hong, Zou Kexing, Su Zan, Sun Jiansheng, Li Jigang, Yang Longyan, Xu Chunping Nov 2018

Study On Improvement Of Tobacco Quality By Fermentationtechnology With Aroma Producing Yeast, Hu Zhizhong, Jiang Yu, Long Zhangde, Liu Hong, Zou Kexing, Su Zan, Sun Jiansheng, Li Jigang, Yang Longyan, Xu Chunping

Food and Machinery

Redryed tobacco in Xingyi, Guizhou was used as the material, and the effects of moisture, inoculum amount, fermentation temperature and time on the content of petroleum ether extracts were investigated by using solid fermentation of aroma producing yeast. Then, the fermentation conditions were optimized by using orthogonal test. The aroma and conventional chemical composition in tobacco under the optimal condition were determined. The results showed that ① the effective factors on the content of petroleum ether extracts were the order of inoculation amount ＞ fermentation temperature ＞ fermentation time ＞ tobacco moisture. The optimal fermentation process were tobacco moisture 30% …

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Enlightenment Of The Development Of Functional Food In Japan On The Development Of Chinese Medicinal Food Industry, Xia Xinbin, Liu Jinhong, Xie Mengzhou, Huang Huiyong, Li Ling Nov 2018

Enlightenment Of The Development Of Functional Food In Japan On The Development Of Chinese Medicinal Food Industry, Xia Xinbin, Liu Jinhong, Xie Mengzhou, Huang Huiyong, Li Ling

Food and Machinery

This paper summarizes the development course, development characteristics and management experience of functional food in Japan, puts forward the enlightenment to the development of Chinese medicinal food industry. It points out that the government departments in charge should clarify the management responsibility and strengthen the market supervision. Meanwhile, the enterprises need to enhance scientific and technological innovation, absorb the excellent Chinese medicine culture, so as to explore the product essence of the homologous products of medicine and food, and strive to develop new products.

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Development Status And Trend Of Subcritical Fluid Extraction Equipment For Agricultural Products, Shi Jiachen, Wu Qifei, Sun Jun, Chen Zhongwei, Xu Bin Nov 2018

Development Status And Trend Of Subcritical Fluid Extraction Equipment For Agricultural Products, Shi Jiachen, Wu Qifei, Sun Jun, Chen Zhongwei, Xu Bin

Food and Machinery

As a kind of high-efficiency quality-preserving extraction technology, the subcritical fluid extraction equipment is getting more and more attention in its industrial application. The review summarized the basic concepts, types and development of subcritical fluid extraction technology and equipment. Moreover, the development of subcritical fluid extraction equipment was reviewed from the aspects of laboratorial equipment and industrial equipment. The unique advantages and problems of subcritical fluid extraction technology in the processing of agricultural products were briefly described, and the development trend of subcritical fluid extraction equipment was also forecasted.

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Research And Suggestions On Quality And Safety Management Of Large-Scale Edibleagricultural Product In Wholesale Market, Li Fangyuan, Mao Ting Nov 2018

Research And Suggestions On Quality And Safety Management Of Large-Scale Edibleagricultural Product In Wholesale Market, Li Fangyuan, Mao Ting

Food and Machinery

The development status, quality and safety management status of large-scale edible agricultural product wholesale markets at home and abroad were analyzed and discussed. Focusing on the weak areas, puts forward targeted improvement suggestions and provides references for strengthening the quality and safety management of large-scale edible agricultural product wholesale markets in China.

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Application Of Air Classification Technology In Food Processing, Xu Xiaoqing, Guo Zhenxiang, Guo Jia Nov 2018

Application Of Air Classification Technology In Food Processing, Xu Xiaoqing, Guo Zhenxiang, Guo Jia

Food and Machinery

On the basis of reviewing domestic and foreign literatures, this paper focuses on the latest progress and existing problems of air classification technology in food processing, and prospects for the application of future air classification technology in food, which provides research basis for better application of air classification technology to food processing (especially grain processing).

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Design And Modeling Of A Soft Pneumatic Actuator, Sun Yilin, Zhang Qiuju, Chen Xiaoyan Nov 2018

Design And Modeling Of A Soft Pneumatic Actuator, Sun Yilin, Zhang Qiuju, Chen Xiaoyan

Food and Machinery

A soft pneumatic actuator for soft robots was designed in this study. Based on the Yeoh model and the principle of virtual work, the nonlinear relationship between the drive pressure and bending deformation was deduced. The finite element model and prototype were used to verify its validity, and this results provided the basis for the parameterized design and optimization of the soft actuator.

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Food Safety Knowledge And Practices Among Saudi Mothers, Wafa O. Ayaz, Anushree Priyadarshini, Amit Jaiswal Nov 2018

Food Safety Knowledge And Practices Among Saudi Mothers, Wafa O. Ayaz, Anushree Priyadarshini, Amit Jaiswal

Articles

This study examines food safety knowledge and practices of mothers in Saudi Arabia. A total of 979 respondents participated in the study and completed a questionnaire that accessed their knowledge of food storage, food handling, usage and maintenance of kitchen facilities, personal hygiene and food poisoning. Results showed that mothers in Saudi Arabia had moderate knowledge of food storage (passing rate 64.9%) and usage and maintenance of kitchen facilities (passing rate 66.5%). While they had good knowledge of personal hygiene (passing rate 83.8%) and food poisoning (passing rate 78.5%), their knowledge with regard to food handling was poor (passing rate …

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Uv-C Treatment On The Safety Of Skim Milk: Effect On Microbial Inactivation And Cytotoxicity Evaluation, Danielle M. Ward, Ankit Patras, Agnes Kilonzo-Nthenge, Sudheer K. Yannam, Che Pan, Hang Xiao, Michael Sasges Nov 2018

Uv-C Treatment On The Safety Of Skim Milk: Effect On Microbial Inactivation And Cytotoxicity Evaluation, Danielle M. Ward, Ankit Patras, Agnes Kilonzo-Nthenge, Sudheer K. Yannam, Che Pan, Hang Xiao, Michael Sasges

Agricultural and Environmental Sciences Faculty Research

The efficacy of UV-C irradiation as a nonthermal processing method for skim milk (SM) was investigated. SM inoculated with two surrogate viruses (MS2 and T1UV), and three bacteria (Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium ATCC 13311, and Listeria monocytogenes ATCC 19115) was treated with Deanflow UV-C irradiation, a spiral reactor with the fluid pumped around a central low-pressure mercury UV lamp (40 W) emitting at 254 nm wave-length. A series of known UV doses (0–168.33 mJ·cm2) were delivered to the samples. The microbial loads of MS2, T1UV, E. coli, Salmonella, and Listeria were …

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Dora Rivas Oral History, Dora Rivas, Institute Of Child Nutrition. Child Nutrition Archives. Nov 2018

Dora Rivas Oral History, Dora Rivas, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Dora Rivas has dedicated more than thirty-five years of service to child nutrition and related programs. A Texas native, she grew up in the small town of Los Fresnos and attended collage at Texas A & I University (now Texas A & M) where she received a degree in nutrition and dietetics. She first entered the field of school nutrition in 1977 as a school dietitian and eventually promoted to Assistant School Director and then School Director in Brownsville, Texas. In 2005, she moved to Dallas, Texas to work as the Executive Director in the Dallas Independent School District until …

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The Effect Of Spice Powder On Blood Glucose, Lipid Profile And Body Composition In Adults At Risk Of Cardiovascular Disease: A Controlled, Randomized, Single-Blind, Parallel-Design Study, Dana Hasan Mustafa Alkhatib Nov 2018

The Effect Of Spice Powder On Blood Glucose, Lipid Profile And Body Composition In Adults At Risk Of Cardiovascular Disease: A Controlled, Randomized, Single-Blind, Parallel-Design Study, Dana Hasan Mustafa Alkhatib

Philosophy Dissertations

A cluster of risk factors for cardiovascular disease and type 2 diabetes mellitus have become known as the Metabolic Syndrome (MetS). In the United Arab Emirates, 42% of the population was diagnosed with MetS. Previous researchers observed the anti-diabetic, hypolipidemic anti-oxidative, anti-inflammatory and antiantitumorigenic properties of spices on body composition, blood parameters and blood pressure. The aim of the study was to assess the macronutrient, micronutrient, sugar and caffeine content for seven commonly consumed spices. Moreover, the aim of the study was to measure the effect of ginger (Zingiber officinale), cinnamon (Cinnamomum) and black seed (Nigella sativa) consumption on …

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Hot Spots And Hot Moments Of Soil Moisture Explain Fluctuations In Iron And Carbon Cycling In A Humid Tropical Forest Soil, Diego Barcellos, Christine S. O'Connell, Whendee L. Silver, Christof Meile, Aaron Thompson Nov 2018

Hot Spots And Hot Moments Of Soil Moisture Explain Fluctuations In Iron And Carbon Cycling In A Humid Tropical Forest Soil, Diego Barcellos, Christine S. O'Connell, Whendee L. Silver, Christof Meile, Aaron Thompson

Biology, Chemistry, and Environmental Sciences Faculty Articles and Research

Soils from humid forests undergo spatial and temporal variations in moisture and oxygen (O2) in response to rainfall, and induce changes in iron (Fe) and carbon (C) biogeochemistry. We hypothesized that high rainfall periods stimulate Fe and C cycling, with the greatest effects in areas of high soil moisture. To test this, we measured Fe and C cycling across three catenas at valley, slope, and ridge positions every two days for a two-month period in a rainforest in Puerto Rico. Over 12 days without rain, soil moisture, FeII, rapidly reducible Fe oxides (FeIIIRR), …

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