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Articles 391 - 399 of 399
Full-Text Articles in Food Biotechnology
Identification Andoptimization Of Fermentation Conditions For Symbiotic And Epiphyte Bacterium Dnc2 From Strongylocentrotus Intermedius, Li Zhen, Zhang Fuyun, Li Wei, Zhao Yu, Lu Hang
Identification Andoptimization Of Fermentation Conditions For Symbiotic And Epiphyte Bacterium Dnc2 From Strongylocentrotus Intermedius, Li Zhen, Zhang Fuyun, Li Wei, Zhao Yu, Lu Hang
Food and Machinery
To explore the Symbiotic and Epiphyte bacterium DNC2 from Strongylocentrotus intermedius, the morphological, biochemical and physiological characteristics of the strain were researched and the 16S rDNA sequences of it were analyzed. The univariate experiment and orthogonal test of L16(45) were carried out to optimize the fermentation conditions for antibacterial activity. Symbiotic and Epiphyte bacterium DNC2 was identified as Bacillus subtilis. The optimal fermentation conditions were obtained as fermentation at 35 ℃ for 120 h with initial pH 9, and the optimum fermentation medium was determined as beef extract 0.3% and peptone 0.6%. The optimized …
Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan
Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan
Food and Machinery
Gallic tannins have extensive bioactivities functions，including antioxidant，antitumor and anticancer. In order to investigate the extraction technology of Chinese gallnut tannin by ultrasonic, the effect factors，including the volume fraction of HCl , the volume fraction of ethanol, ultrasonic temperature and the ratio of material were optimized through orthogonal tests L9（34）on the basis of single factor experiment . The result showed the optimal extracting conditions were as follows: hydrochloric acid volume fraction 1.0%, ethanol volume fraction 50%, ultrasonic temperature 40 ℃, the ratio of material to liquid was 1∶30(m∶V). Under the optimal conditions，the extraction rate of Chinese gallnut …
Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin
Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin
Food and Machinery
In recent years, food safety accidents arise endlessly in our country, and it exposed the safety supervision system in our country is still need further perfection. Some countries and regions outside of our country started exploration and practice in the field of food safety regulation earlier, and many of them have accumulated rich experience. The United States, the European Union and other countries and regions in the food regulatory reforms, food safety information transparency, security regulatory legislation food authentication, etc., has accumulated rich experience. Our country can analyze their food safety regulatory experience and summarize to our enlightenment, further reflection …
Antioxidant Activity Of Hydrolysate From Corn Glutelin By Protamex, Liu Yue, Liu Xiaolan, Zheng Xiqun, Zhou Limin
Antioxidant Activity Of Hydrolysate From Corn Glutelin By Protamex, Liu Yue, Liu Xiaolan, Zheng Xiqun, Zhou Limin
Food and Machinery
The molecular weight distribution and antioxidative activities of corn glutelin hydrolysate by Protamex during hydrolysis process, corn glutelin as raw material, were investigated. The results showed that the highest antioxidant activities was exhibited at the hydrolysis time of 120 min, with molecular weight distribution among 6 511.51~307.32 Da and peptides component 94.36%. DPPH radical scavenging activity, superoxide anion scavenging activity, hydroxyl radical scavenging activity, reducing power and Fe2+-chelating activity of hydrolysate were 58.86%, 82.64%, 37.21%, 0.236 and 29.92%, respectively.
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Food and Machinery
To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.
Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang
Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang
Food and Machinery
Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Food and Machinery
Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.
A Dna Mini-Barcoding System For Authentication Of Processed Fish Products, Shadi Shokralla, Rosalee S. Hellberg, Sara M. Handy, Ian King, Mehrdad Hajibabaei
A Dna Mini-Barcoding System For Authentication Of Processed Fish Products, Shadi Shokralla, Rosalee S. Hellberg, Sara M. Handy, Ian King, Mehrdad Hajibabaei
Food Science Faculty Articles and Research
Species substitution is a form of seafood fraud for the purpose of economic gain. DNA barcoding utilizes species-specific DNA sequence information for specimen identification. Previous work has established the usability of short DNA sequences—mini-barcodes—for identification of specimens harboring degraded DNA. This study aims at establishing a DNA mini-barcoding system for all fish species commonly used in processed fish products in North America. Six mini-barcode primer pairs targeting short (127–314 bp) fragments of the cytochrome c oxidase I (CO1) DNA barcode region were developed by examining over 8,000 DNA barcodes from species in the U.S. Food and Drug Administration …
Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams
Efficacy Of Ultraviolet Radiation To Control Lactic Acid Bacteria In Wine Must, Brian D. Williams
All Master's Theses
The use of shortwave ultraviolet (UVc) radiation to control lactic acid bacteria (LAB) in wine production was studied. A simulated wine sterilizer was built using a commercially sourced ultraviolet (UV) sterilizer commonly used in aquariums and ponds. After growing cultures in test tubes, samples of five different species of LAB were introduced into white grape juice adjusted for brix and pH to match that of wine must commonly found in the Yakima Valley American Viticultural Area. The mixture was then agitated and allowed time to evenly distribute the bacteria throughout the juice. The juice was sent through the …