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Articles 8641 - 8670 of 12371

Full-Text Articles in Food Science

Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao Feb 2016

Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao

Food and Machinery

The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of …

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Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang Feb 2016

Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang

Food and Machinery

A CFD numerical model was established to simulate pasteurization process of beer in glass bottle. The solid-liquid coupling complex conjugate heat transfer system was established and the change of the temperature field in the complete heating cycle of the beer in the bottle was got based on Fluent. The parameters of pasteurization process was designed under the working condition that the production capacity was 36 000 bottle/h. It has been shown that the total time of process was 60 minutes and the soaking time was 11 minutes. Through the CFD numerical analysis, the change of the temperature of the eleven …

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Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo Feb 2016

Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo

Food and Machinery

The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature …

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Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan Feb 2016

Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan

Food and Machinery

Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. …

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A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan Feb 2016

A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan

Food and Machinery

A homemade gas-flushing device of MAP has been introduced in detail. The device has made various needed gas mixture by measuring flow. All the components of the device can be bought in the market. Without any mechanical processing all the components can be directly used to making the device. The precision of this device was ±2%. The device was suitable for the test of meat packaging and edible fungi packaging, but not suitable for the test of fruit and vegetable packaging, for the limit of the measurement range of the float meters.

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Tanya Dube, Tanya Dube, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Tanya Dube, Tanya Dube, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Tanya Dube was born and raised in Massachusetts, and after high school joined the military, serving in the U.S. Marine Corps. She is now a school food service manager in Alaska.

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Johanna Herron, Johanna Herron, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Johanna Herron, Johanna Herron, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Johanna Herron works with the Alaska Department of Education and Early Development to promote the Farm to School Program.

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Elizabeth E. Edelman, Elizabeth E. Edelman, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Elizabeth E. Edelman, Elizabeth E. Edelman, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

An Anchorage, Alaska native, Elizabeth E. Edelman has worked in numerous areas of school nutrition in Alaska, and now is working as the food service manager in the head cook program in the Valdez district.

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Lori Buzzell, Lori Buzzell, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Lori Buzzell, Lori Buzzell, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Lori Buzzell worked for seven years in the Juneau, Alaska school nutrition program and now works in curriculum development, including incorporating a wellness policy into the school physical education programs.

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Debbie Kallio, Debbie Kallio, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Debbie Kallio, Debbie Kallio, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Debbie Kallio was a 2016 Regional Director for the School Nutrition Association for the Northwest Region.

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James L. Jones, James L. Jones, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

James L. Jones, James L. Jones, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A South Carolina native, James L. Jones spent twenty-three years in the Air Force before retiring and going to work for the Alaska Military Youth Academy, where he has been for the past twenty years, where in addition to several other responsibilities he manages the child nutrition program.

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Jo Dawson, Jo Dawson, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Jo Dawson, Jo Dawson, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A lifelong Alaskan, Jo Dawson attended fifteen different schools growing up, as her family followed he father’s career as a state trooper. Having worked as the National School Lunch Program Coordinator, the Child and Adult Care Food Program Coordinator, and the USDA Foods Coordinator, she now is the Alaska State Director for nutrition programs.

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Walter D. Williams, Jr., Walter D. Williams, Jr., Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Walter D. Williams, Jr., Walter D. Williams, Jr., Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Born in Alabama and reared in Florida, Walter D. Williams, Jr., then joined the U.S. Air Force and served twenty years all over the world before retiring and settling in Alaska. He now works as a nutrition specialist in rural Alaska.

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Lydia Wirkus, Lydia Wirkus, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Lydia Wirkus, Lydia Wirkus, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Lydia Wirkus, a Florida native, grew up in the Miami area, near the Everglades. After college at Florida State, she taught for a few years in Miami, and then earned a master’s degree. One day she woke up and decided she didn’t want to live in Miami anymore, and that it would be cool to move to Alaska, so she drove from Miami to Alaska and taught for a few years. After earning a second master’s in nutrition at the University of North Carolina in Greensboro, she returned to Alaska and worked for a while in child nutrition, before returning …

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Adrianne Schwartz, Adrianne Schwartz, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Adrianne Schwartz, Adrianne Schwartz, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Adrianne Schwartz is a food service supervisor in Juneau, Alaska.

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Teresa Harwell, Teresa Harwell, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Teresa Harwell, Teresa Harwell, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Teresa Harwell is a school food service director in Alaska.

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Susan Greene, Susan Greene, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Susan Greene, Susan Greene, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A native of Virginia, with many years serving in Virginia education programs, first as a culinary instructor, then a school principal, before moving into child nutrition, Susan Greene is now a food service director in rural Alaska.

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Sandra Ponte, Sandra Ponte, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Sandra Ponte, Sandra Ponte, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Sandra Ponte, a Michigan native, moved to Colorado after high school and worked for a decade in hospitality management. She is now a food service manager in rural Alaska.

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Michael Anderson, Michael Anderson, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Michael Anderson, Michael Anderson, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Michael Anderson, originally from Oregon, now cooks for the Nenana School District in Alaska.

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Carlee Rae Johnson, Carlee Rae Johnson, Institute Of Child Nutrition. Child Nutrition Archives. Feb 2016

Carlee Rae Johnson, Carlee Rae Johnson, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Carlee Rae Johnson was the 2016 President of the Alaska School Nutrition Association and the food service director for Petersburg, Alaska.

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Comparative Evaluation Of The Effect Of Methyl Bromide Fumigation And Phytosanitary Irradiation On The Quality Of Fresh Strawberries, Tamar Serapian, Anuradha Prakash Feb 2016

Comparative Evaluation Of The Effect Of Methyl Bromide Fumigation And Phytosanitary Irradiation On The Quality Of Fresh Strawberries, Tamar Serapian, Anuradha Prakash

Food Science Faculty Articles and Research

Fresh strawberries are highly perishable and have a short shelf-life especially when the cold chain is not maintained. Strawberries exported to Asia are currently fumigated with methyl bromide for phytosanitary purposes, which exposes strawberries to warm temperatures for several hours and air freight without temperature control, resulting in a shelf life of just a few days in the destination country. Irradiation offers an efficacious alternative to fumigation and can be performed on cold fruit. This study was conducted to compare the quality of strawberries subject to methyl bromide fumigation or irradiation followed by simulated commercial air freight shipment of strawberries …

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Forging Links Between Food Chain Labor Activists And Academics, Laura-Anne Minkoff-Zern, Jennifer Gaddis, Nathan Mcclintock, Joann Lo, Felipe Tendick-Matesanz, Amy K. Coplen, Anelyse M. Weiler Feb 2016

Forging Links Between Food Chain Labor Activists And Academics, Laura-Anne Minkoff-Zern, Jennifer Gaddis, Nathan Mcclintock, Joann Lo, Felipe Tendick-Matesanz, Amy K. Coplen, Anelyse M. Weiler

Food Studies - All Scholarship

Interest in food movements has been growing dramatically, but until recently there has been limited engagement with the challenges facing workers across the food system. Of the studies that do exist, there is little focus on the processes and relationships that lead to solutions. This article explores ways that community-engaged teaching and research partnerships can help to build meaningful justice with food workers. The text builds on a special roundtable session held at the Annual Meeting of the American Association of Geographers in Chicago in April 2015, which involved a range of academic scholars and community-based activists. We present these …

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Prebiotics: Why Definitions Matter, Robert W. Hutkins, Janina A. Krumbeck, Laure B. Bindels, Patrice D. Cani, George C. Fahey, Yong Jun Goh, Bruce R. Hamaker, Eric C. Martens, David A. Mills, Robert A. Rastal, Elaine Vaughan, Mary Ellen Sanders Feb 2016

Prebiotics: Why Definitions Matter, Robert W. Hutkins, Janina A. Krumbeck, Laure B. Bindels, Patrice D. Cani, George C. Fahey, Yong Jun Goh, Bruce R. Hamaker, Eric C. Martens, David A. Mills, Robert A. Rastal, Elaine Vaughan, Mary Ellen Sanders

Department of Food Science and Technology: Faculty Publications

The prebiotic concept was introduced twenty years ago, and despite several revisions to the original definition, the scientific community has continued to debate what it means to be a prebiotic. How prebiotics are defined is important not only for the scientific community, but also for regulatory agencies, the food industry, consumers and healthcare professionals. Recent developments in community-wide sequencing and glycomics have revealed that more complex interactions occur between putative prebiotic substrates and the gut microbiota than previously considered. A consensus among scientists on the most appropriate definition of a prebiotic is necessary to enable continued use of the term.

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Quality Markers Of Functional Tomato Juice With Added Apple Phenolic Antioxidants, Laura Massini, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan Feb 2016

Quality Markers Of Functional Tomato Juice With Added Apple Phenolic Antioxidants, Laura Massini, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The natural approach to food stabilisation is at the forefront of research on plant compounds for food use. Matrix interactions and stability studies of the incorporated foods are necessary prior to further food processing. In this study, apple peel phenolic fractionated based on acidity (flavonoids and phenolic acids) were added to a commercial bottled tomato juice. The juice was left open i.e. air in the headspace at 4°C for 4 days to assess its physical-chemical quality, and for 10 days for the microbiological analysis. Quality markers were analysed (colour and turbidity) and showed that apple peel phenolics, particularly procyanidins, could …

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Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong Jan 2016

Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong

Food and Machinery

Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, …

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Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu Jan 2016

Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu

Food and Machinery

In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …

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Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng Jan 2016

Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng

Food and Machinery

Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …

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Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming Jan 2016

Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming

Food and Machinery

Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass …

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Research And Application Progress Of The Mountain Orchard Rail Transport, Gong Zhiyuan, Li Yifan, Liu Yande, Shi Qi Jan 2016

Research And Application Progress Of The Mountain Orchard Rail Transport, Gong Zhiyuan, Li Yifan, Liu Yande, Shi Qi

Food and Machinery

As most of the mountainous hilly region has been the main production areas for apple, citrus fruit, pear, cherry and other fruits in China, the problems existed in transportation network lacking, high labor intensity and low efficiency during the working practice of transportation. Summarized the present application of the key technologies such as motive power, mechanical drive unit, rack construction of the self-propelled conveyor and traction type conveyer that experts home and aboard have developed on their own. And presented the performance indicators in terms of startup, upgoing, swerve, down and pullup. At the same time, described the state and …

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Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing Jan 2016

Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing

Food and Machinery

Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …

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