Food Science Commons^™

Extraction And Antioxidant Activity In Vitro Of Flavonoids In Cold Pressed Cake Of Zanthoxylum Armatum Dc. Prodr., Wang Chunxia, Pu Biao, Jiang Yan, Fu Benning

Food and Machinery

Response surface methodology was used to optimize the microwave- assisted extraction of flavonoids from cold pressed cake in Zanthoxylum armatum DC. Prodr， and the antioxidant activity in vitro of flavonoids were analyzed. The results showed that the optimum extraction process of flavonoids were： microwave power 506 W, microwave treatment time 256 seconds, ethanol concentration 75%, ratio of liquid to material 501. Under this condition, extraction ratio of flavonoids was 0.40%±0.04% ( in terms of rutin). The reducing power, the hydroxyl free radicals, DPPH free radicals, scavenging capacity of flavonoid extracts were increased gradually with the increasing of the mass concentration, …

Study On Isolation And Antioxidant Activity Of The Polysaccharide From Ganoderma Lucidum, Xu Xuefeng, Li Guijuan, Yan Hao, Zhang Yu, Zhang Jingchang

Food and Machinery

Isolation, purification and antioxidant activity in vitro of polysaccharide from Ganoderma lucidum were studied. Polysac-charide was extracted from G. lucidum, and three fractions were isolated through ion exchange chromatography and allyl dextran gel chromatography from them, including GLPa-2, GLPb-1, and GLPc. The weight-average molecular weight was detected by gel permeation chromatographic, and then monosaccharide composition was detected by gas chromatography. The results were described as follows. The component parts of polysaccharides were composed of glucose, arabinose, xylose and mannose, with different containing rates, and the average molecular weight of GLPa-2, GLPb-1, GLPc was detected to be 3.65×10⁵ Da, 3.87×10 …

The Analysis Of Resveratrol Contents And Their Antioxidant Activity In Different Varieties And Tissues Of Grapes, Chen Mengwei, Deng Qunxian, Zhang Jinrong, Lu Xiulan, Xia Hui, Wang Jin

Food and Machinery

The stems, skin and some varieties of grape seeds from six varieties classified as three kinds of color grape were used to extracted the resveratrol by organic solvent and then detected its content by HPLC. Moreover, the effect of resveratrol on DPPH radical and hydroxyl radical scavenging ability were also studied. The results showed that the resveratrol content in different grape varieties and tissue distributed differently, and the volume decreased in fruit stem, skin, and pip orderly. Furthermore, it was also found that the resveratrol content in the varieties of purple-black was the highest in the fruit skin, but it …

The Detection Of The Chemical Components In Oenanthe Javanica And Its Hypoglycemic Activity, Guo Xiaoqing, Wei Longhua, Dai Tiantian, W Uqing

Food and Machinery

The chemical components of Oenanthe javanica from Guizhou and the hypoglycemic effect of its extracts on the diabetic mice induced by streptozotocin (STZ) was investigated in this paper. The chemical composition type in the wild O. javanica was detected in a single prediction experiment by using various chemical components of natural medicine. The total phenolic acids, flavonoids and sugar of O. javanica were determined by spectrophotometry. Diabetic mice model was established by STZ, and metformin was used as a positive control, the extracts from O. javanica was fed, blood glucose was measured. The results showed that O. javanica contained phenols, …

Effect Of Total Flavonoids From Perennial Lablab Sp. Hull On Immune Function In Mice, Cao Baiying, Jiang Xiujuan, Qi Yingxin, Chang Youquan

Food and Machinery

The effect of total flavonoids from Perennial Lablab sp. Hull(FPLH) on the immune function and antioxidant activity in vivo were studied. With index of immune organ, spleen lymphocyte proliferation function, phagocytic activity of macrophages, cytokine levels in serum(IFN-γ and IL-4), the activity of alkaline phosphatase in serum, the activity of SOD, GSH-Px and the level of MDA in serum as the evaluated indices, the immune function and antioxidant activities of FPLH in mice was studied. The results showed that the thymus index and spleen index of FPLH was higher than the control group by 12.34% and 8.67% respectively; the spleen …

Ultrasonic Enhancement Of Tartary Buckwheat Germination And The Production Of Nutrients In Sprouts, Wang Shunmin, Wang Jianfei

Food and Machinery

Tartary buckwheat (Fagopyrum tataricum) seeds were treated using ultrasonic at different power and time and temperature. The exposed grains were germinated, then harvested after incubation on the 2rd, 4th, and 6th days. The effects of ultrasonic on the germination rate of the tartary buckwheat seeds and some nutrient compounds in the sprouts were detected, and the DPPH radical-scavenging activities of the seedlings were investigated. The results showed that with treatment of 280 W ultrasonic, at 20 ℃ for 35 min, the highest rates of initial (88.0%) and final (100.0%) germination were obtained after incubation. With the treatment of 240 W …

Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi

Food and Machinery

The application of ultrasonic irradiation to extract pepsin-soluble collagen from the skins of rabbit was investigated in this study. The results showed that the extraction rate of collagen using the ultrasonic irradiation was (83.69±0.51) % and the yield increased by 25% in comparison with the conventional pepsin isolation method. The result of polyacrylamide gel electrophoresis confirmed that the subunits structure of collagen using the ultrasonic irradiation was mainly of α1, α2 and β, without subunit degradation. Moreover, the ultraviolet spectrum exhibited a typical absorption peak at 217 nm, indicating that it greatly maintained the characteristics of type I collagen. Additionally, …

The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao

Food and Machinery

The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum. The results showed that different hydrolloids had different effects and suitable adding concentration on the bread. Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%. However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread. After adding 0.1% sodium alginate, the …

Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei

Food and Machinery

Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried，crushed and mixed with maize flour, and then were extruded to make aloe-maize health food. Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products. Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃

Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan

Food and Machinery

Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. …

Optimization Of Technological Conditions For Enzymatic Hydr Olysis Of Sweet Corn Pulp, Lu Manxia, Zhang Ling, Lin Zhisang, Wang Zeqi, Huang Xiaocui, Xie Huxi

Food and Machinery

The sweet corn juice was prepared by using double enzymes method, i.e. catalyzed by medium temperature α-amylase and saccharifying enzyme. The soluble solid matter content was analyzed as the basis of evaluation. The liquefaction process was investigated in solid-liquid ratio, medium temperature α-amylase dosage, enzymatic hydrolysis temperature and time on the amylolysis effect, and then the effects of the amount of saccharifying enzyme, saccharification temperature and time on the enzyme solution were also studied. On the basis of single factor experiments, the optimum technological conditions of double enzyme hydrolysis for sweet corn were optimized by orthogonal experiment. The results showed …

Research Progress Of Inonotusobliquus Polysaccharides, Chang Chen, Bao Yihong

Food and Machinery

Inonotus obliquus polysaccharide is one of the major constituents of active components in Inonotus obliquus, which has important function on antioxidant, anti-tumor etc. and is one kind of potential health ingredients. Study the progresses of Inonotus obliquus polysaccharide, including the extraction, isolation, purification, identification, bioactivity and composition, and offer the futher researchs and prospects of Inonotus obliquus polysaccharide.

Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua

Food and Machinery

Based on the theories of statistics and econometrics, the research selected 341 CNKI research papers on Chinese genetically modified food, published during 1997 and 2016. It was pointed out that these published journals demonstrated a certain degree of concentration, core scholars carried out in-depth researches and research directions representing a certain degree of regularity and extensionality. The results showed that researches of domestic scholars on genetically modified foods tend to increase, while few research literatures on natural science were found. It was necessary that the researchers should commit to studying transgenic engineering technology. However, as social science research literature revealed, …

The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao

Food and Machinery

The ecological wine products as the center have been provided, and the new model of circular economy have also been built in the industry of ecological liquor-making. Ecological liquor-making embodied in the pursuit of harmony of economic, social and ecological benefits to achieve coordinated development between the human and the nature environment, between the brewing industry and natural environment, and between social and natural environment. It was contained that the harmony thought of Taoist culture, Marx's thought of ecological ethics, the whole idea of system theory, the sustainable development's thinking of scientific development views, and the beautiful Chinese thought of …

Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu

Food and Machinery

In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.

The Subject Librarian Newsletter, Biology, Spring 2017, Sandy Avila

Libraries' Newsletters

No abstract provided.

Effect Of Phytosanitary Irradiation On The Quality Of Two Varieties Of Pummelos (Citrus Maxima (Burm.) Merr.), A. Jain, J. Ornelas-Paz, D. Obenland, K. Rodriguez (Friscia), Anuradha Prakash

Food Science Faculty Articles and Research

Phytosanitary treatments prevent the introduction of pests such as fruit flies into pest free zones, and are often required for international trade. Irradiation is increasingly being considered as an alternative to cold and chemical phytosanitary treatments, such as methyl bromide. In this study, the effect of low dose gamma irradiation on the post-harvest quality of two varieties of pummelos (Citrus maxima (Burm.) Merr.), an emerging crop of interest in the US was evaluated. Two varieties of pummelos grown in California were irradiated at the phytosanitary target dose of 150 Gy and a higher dose of 1000 Gy to exaggerate …

Producing Food Packaging Printing Ink Via Green Emulsion Aggregation Method, Maryam Ataeefard, Shohre Rouhani

Journal of Applied Packaging Research

Digital printing will become more and more important in the packaging industry. Digital printing technology is growing because it allows the print suppliers to improve the level of service they offering to their customers, as well as, it opens new opportunities and helps them to make more money. Additives, dyestuffs, resin and other chemicals in packaging printing ink may influence safety of the food. Therefore, choosing suitable materials are very important in food packing ink. Over the last years, many printing ink manufacturers moved toward more sustainable inks. Drivers for this development, besides the resource scarcity and a higher legislative …

Lay Health Epistemics And Motivated Information Behaviors Of New Food Technology, Soojin Kim, Jeong-Nam Kim, Soo-Yun Kim

Research Collection Lee Kong Chian School Of Business

This study examines relationships among health information orientation, situational perceptual frames, and active information behaviors pertinent to the safety controversy of genetically-modified (GM) food technology. A web survey was conducted in the US (N = 393). Based on our findings, an integrative model of Kim and Grunig’s (2011) Situational Theory of Problem Solving (STOPS) and Dutta-Bergman’s (2004) concept of health information orientation is suggested to explain lay health epistemics and various information behaviors about that new food technology. The study’s theoretical and practical implications are discussed.

Jackrabbit Dairy & Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.

The In Vivo Effect Of Oil Palm Phenolics (Opp) In Atherogenic Diet Induced Rats Model Of Alzheimer’S Disease (Ad), Yan Wu

Wayne State University Dissertations

Alzheimer’s disease (AD) is the most common cause of dementia in the aging population. It is characterized by cognitive decline and deposition of ß-amyloid plaques in the hippocampus. It has been shown that hypercholesterolemia induced by high cholesterol diet is associated with AD development. Increased level of oxidative stress has also been observed in AD patients. An important strategy to treat or delay the impairment is based on dietary modification, using food supplements. OPP, a water soluble fraction from oil palm fruit, rich in phenolics has been found to possess significant antioxidant activities. Its beneficial effects on cardiovascular diseases, diabetes …

Finns' Table Restaurant : Dinner Menu, Finns' Table Restaurant

Menus of the 21st Century

6 Main Street, Kinsale, Co. Cork.

Ua66/5 Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture

Agriculture Department Publications

No abstract provided.

Ua66/5 Department Of Agriculture 2017 Newsletter, Department Of Agriculture And Food Science

Agriculture Department Publications

Sections include:

Alumni

Outstanding Agriculture Students

FUSE Grant Undergraduate Student Research

Agronomy

Agricultural Education News

Agricultural Ambassadors

Flower Gardens at WKU AREC

Hilltopper Creamery—Cheese

Agriculture Students Striving for Effective Tomorrows (ASSET) Conference

WKU President Caboni

WKU Equine

WKU Farm News

WKU Vineyard News

Jerry Baker

An Evaluation Of Challenges And Opportunities For Western Heads East [2017], Felicia Krausert, Reshel Perera,, Spencer Yeung, Jacinta Mwachiro, Bob Kigen, Elizabeth Pham

Business and Social Enterprise

Western Heads East (WHE) is “a collaboration between Western staff, students, faculty, and African partners using probiotic food to contribute to health and sustainable development”. The primary objective of this program is to establish a sustainable grassroots social enterprise using the health benefits of probiotic yoghurt in order to improve health of Tanzanian community while empowering local women to become business owners and entrepreneurs. This report investigates the challenges, opportunities, local conditions and previous works to recommend a potential intervention that could support the sustainability and the intended value of probiotic yoghurt kitchens.

There are two main end users for …

Bumpers College Students In Action, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Dean, Lona Robertson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Message From The Faculty Editor, Mary Savin

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.