Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Processing (5042)
- Agriculture (4798)
- Food Chemistry (256)
- Food Microbiology (127)
- Other Food Science (61)
-
- Plant Sciences (45)
- Biotechnology (39)
- Animal Sciences (35)
- Social and Behavioral Sciences (33)
- Medicine and Health Sciences (31)
- Engineering (28)
- Nutrition (28)
- Biochemistry, Biophysics, and Structural Biology (27)
- Agricultural Science (24)
- Genetics and Genomics (23)
- Physical Sciences and Mathematics (23)
- Agronomy and Crop Sciences (21)
- Law (21)
- Bioresource and Agricultural Engineering (19)
- Microbiology (18)
- Business (17)
- Aquaculture and Fisheries (16)
- Meat Science (14)
- Environmental Sciences (13)
- Molecular, Genetic, and Biochemical Nutrition (13)
- Agricultural Economics (12)
- Molecular Biology (12)
- Institution
-
- Changsha University of Science and Technology (4759)
- Jiangnan University (151)
- Technological University Dublin (70)
- University of Nebraska - Lincoln (49)
- Chapman University (28)
-
- University of Arkansas, Fayetteville (28)
- University of New Hampshire (14)
- University of the Philippines Los Baños (12)
- Department of Primary Industries and Regional Development, Western Australia (8)
- Louisiana State University (7)
- Purdue University (7)
- Munster Technological University (6)
- Harrisburg University of Science and Technology (5)
- University of Kentucky (5)
- California Polytechnic State University, San Luis Obispo (4)
- Universitas Indonesia (4)
- South Dakota State University (3)
- Texas A&M University School of Law (3)
- WellBeing International (3)
- West Virginia University (3)
- Wright State University (3)
- City University of New York (CUNY) (2)
- Embry-Riddle Aeronautical University (2)
- Karbala International Journal of Modern Science (2)
- Portland State University (2)
- Singapore Management University (2)
- University of Connecticut (2)
- University of Malaya (2)
- Utah State University (2)
- Aga Khan University (1)
- Keyword
-
- Antioxidant activity (79)
- Quality (51)
- Antioxidant (41)
- Food safety (41)
- Machine vision (32)
-
- Polysaccharide (30)
- Fermentation (27)
- Principal component analysis (25)
- Texture (25)
- Packaging design (23)
- Flavor (22)
- Protein (21)
- Food (20)
- Numerical simulation (20)
- Physicochemical properties (20)
- Polyphenols (20)
- Biological activity (19)
- Uncertainty (19)
- Detection (18)
- Stability (18)
- Rice (17)
- Preservation (16)
- Process optimization (16)
- Rapid detection (16)
- Starch (16)
- Antioxidant capacity (15)
- Apple (15)
- Flavonoids (15)
- Food packaging (15)
- Drying (14)
- Publication Year
- Publication
-
- Food and Machinery (4759)
- Journal of Food Science and Biotechnology (151)
- Articles (59)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (32)
- Food Science Faculty Articles and Research (22)
-
- Graduate Theses and Dissertations (15)
- The Philippine Agricultural Scientist (12)
- Law Faculty Scholarship (8)
- LSU Doctoral Dissertations (6)
- Doctoral (5)
- Faculty Works (5)
- Master's Theses (5)
- RISK: Health, Safety & Environment (1990-2002) (5)
- Department of Food Science and Technology: Faculty Publications (4)
- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (4)
- Makara Journal of Science (4)
- Animal Sentience (3)
- Department of Biological Sciences Publications (3)
- Food Science Faculty Publications and Presentations (3)
- Graduate Industrial Research Symposium (3)
- Graduate Theses, Dissertations, and Problem Reports (ETD) (3)
- Horticulture research reports (3)
- Journal of Bioresource Management (3)
- Texas A&M Law Review (3)
- The Summer Undergraduate Research Fellowship (SURF) Symposium (3)
- All Graduate Theses and Dissertations, Spring 1920 to Summer 2023 (2)
- Conference papers (2)
- Department of Animal Science: Dissertations, Theses, and Student Research (2)
- Electronic Theses and Dissertations (2)
- Fisheries Research Articles (2)
- Publication Type
- File Type
Articles 1141 - 1170 of 5215
Full-Text Articles in Food Biotechnology
Effect Of Electron Beam Irradiation On Storage Of Areca Taro, Sun Da-Yang, Shang Fei-Fei, Pan Zhong-Tian, Xie Yu-Hua, Liu Yan, Deng Chun-Li, Song Mu-Bo, Duan Zhen-Hua
Effect Of Electron Beam Irradiation On Storage Of Areca Taro, Sun Da-Yang, Shang Fei-Fei, Pan Zhong-Tian, Xie Yu-Hua, Liu Yan, Deng Chun-Li, Song Mu-Bo, Duan Zhen-Hua
Food and Machinery
In this study, the areca taro was treated by high energy electron beam with irradiation dose of 0.1,0.3,0.5,0.7, and 1.0 kGy. The effects of different irradiation doses on areca taro storage and antioxidant enzymes were studied. The results showed that low-dose electron beam irradiation could significantly reduce the decay rate of areca taro and better control the germination, and had little effect on the hardness, color and sensory quality. Meanwhile, they could maintain the activities of peroxidase, glutathione reductase and catalase. Among them, 0.1~0.5 kGy could be used as a suitable dose for irradiation storage of areca taro.
Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast, Xu Mei-Yu, He Dan, Song Hong-Bo, Tang Dao-Bang, Huang Qun
Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast, Xu Mei-Yu, He Dan, Song Hong-Bo, Tang Dao-Bang, Huang Qun
Food and Machinery
Water retention rate and cooking loss rate were used as the evaluation index. To optimize the proportion of low phosphorus water retaining agent and the technological conditions of conditioning chicken breast prepared by vacuum tumble-ultra-high pressure, orthogonal test and response surface analysis were used respectively, and the texture indexes of the treated chicken breast were measured. The results showed that the optimal low-phosphorus water-retaining agent were formulated as follows: sodium pyrophosphate 0.2%, starch 7.0%, and sodium bicarbonate 1.5%. The optimized conditions of vacuum rolling ultra high-pressure process were ultra-high pressure processing for 10 min with, pressure 190 MPa after a …
Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds, Jiang Lin-Hong, Yang Xi-Hong, Xie Jing-Wen, Xie Wan-Cui
Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds, Jiang Lin-Hong, Yang Xi-Hong, Xie Jing-Wen, Xie Wan-Cui
Food and Machinery
Based on purine metabolism and the pathway of uric acid, four kinds of uric acid-lowering modes and mechanisms of natural bioactive compounds were summarized, mainly analyzed the uric acid-lowering modes and research results of natural extracts, protein enzymatic hydrolysates, polypeptides, probiotics and other active compounds. It is provided guidance for the development of medicinal resources, medical auxiliary food and natural anti-gout drugs.
Study Of The Impacts Of Mono-, Di-Glyceride/Phospholipid (Mdg/Pl) On The Bioaccessibility Of Lipophilic Nutrients In Infant Formula Emulsion, Jun-Jie Hu, Yan Li, Huan-Huan Cui
Study Of The Impacts Of Mono-, Di-Glyceride/Phospholipid (Mdg/Pl) On The Bioaccessibility Of Lipophilic Nutrients In Infant Formula Emulsion, Jun-Jie Hu, Yan Li, Huan-Huan Cui
Food and Machinery
In this study, the in vitro digestion model was used for investigating the impacts of the application of Mono-, Di-glyceride (MDG) and phospholipid (PL) in the infant formula model emulsions on the bioaccessibility of lipophilic nutrients (vitamin D, carotenoids) contained in the formula. The addition of MDG/PL were found to significantly facilitate the micellization of lipophilic nutrients contained in the infant formula-based emulsion system at the simulated small intestine stage and led the digestion behavior more similar to human breast milk. The higher micellization rate resulted in higher absorption efficiency and higher bioavailability of liphophilic nutrients in the infant formula. …
A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread, Jia-Bao Wang, Mei-Feng Huang, Di Yang, Zi-Liang Su, Han Yu, Hong-Yan He, Song He
A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread, Jia-Bao Wang, Mei-Feng Huang, Di Yang, Zi-Liang Su, Han Yu, Hong-Yan He, Song He
Food and Machinery
Lipase was added to dough system and compared with emulsifier DATEM in this study. The effects of lipase and emulsifier DATEM on the quality of bread were studied by the specific volume and texture of bread. The results showed that lipase could reduce hardness and chewiness of the brea, improve its anti-staling property, soften the bread crumb and increase its sensory evaluation score compared with DATEM.
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang
Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang
Food and Machinery
In this study, fresh peach juice is taken as the research object, and the moisture in the peach juice sample is extracted without fractionation by using the full-automatic vacuum condensation extraction technology. The hydrogen and oxygen isotopes in the water sample are simultaneously determined by using the element analyzer-stable isotope mass spectrometer (EA-IRMS). The reliability of the analysis method is evaluated by adding tests, and the change rule of hydrogen and oxygen isotope ratio after the peach juice is mixed with different proportions of moisture is discussed by using the established analysis method and multiple comparative analysis. The results showed …
Image Segmentation Of Sheep Ribs Based On U-Shaped Convolutional Neural Network, Shi-Da Zhao, Shu-Cai Wang, Zhen-Qiang Li, Yan Chen
Image Segmentation Of Sheep Ribs Based On U-Shaped Convolutional Neural Network, Shi-Da Zhao, Shu-Cai Wang, Zhen-Qiang Li, Yan Chen
Food and Machinery
Accurate identification of lamb rib area is an important content in the research of sheep carcass intelligent cutting equipment. Aiming at the problem that the color, texture and other characteristics of the carcass of the split half sheep are not obvious, and it is difficult to achieve accurate segmentation of the rib area, this paper takes the sheep rib as the research object, and proposes a sheep rib based on U-shaped convolution neural network Row image segmentation algorithm. First, collect sample images of lamb ribs, used image augmentation technology to expand the image data, and after normalization, established a lamb …
Pitch Design And Simulation Analysis Of Variable Pitch Spiral Structure, Fei-Xiang Li, Xiang-Dong Zong, Yong-Xiang Li, Jun-Hui Fu
Pitch Design And Simulation Analysis Of Variable Pitch Spiral Structure, Fei-Xiang Li, Xiang-Dong Zong, Yong-Xiang Li, Jun-Hui Fu
Food and Machinery
A new design method of spiral structure with equal diameter and variable pitch is proposed to improve the spiral feeding accuracy of wheat flour. Solidworks software is used to establish a three-dimensional model and the wheat flour material is used for discrete element simulation to observe the feeding amount and feed opening of the spiral feed section. The stability of the flow rate is compared with the conventional equal-diameter variable pitch spiral structure. The tests shows that, compared with the existing equidistant spiral structure, the experimental design of the variable pitch spiral feed section is uniformly fed at the same …
Packaging Design Of Dong Culture Based On Eye-Tracking Technology, Shuo Yang, Chao Zhang, Xiao-Jun Zhu
Packaging Design Of Dong Culture Based On Eye-Tracking Technology, Shuo Yang, Chao Zhang, Xiao-Jun Zhu
Food and Machinery
This study taking the Dong nationality as an example, ethnic elements of Dong and eye-tracking experiments were combined. Integration analysis of consumer perceptual imagery evaluation of cultural elements, which clarifies that the Dong ethnic elements had unique visual symbol characteristics with disseminating value. From the perspective of modern aesthetics, the design of drinking water was integrated with the elements of ethnic symbols. Furthermore, the Dong people’s exclusive packaging language could lay the foundation to provide a reference method for contemporary ethnic food packaging design, as well as arousing consumers’ attention and aesthetic tasting ethnic culture.
Effect Of L-Cysteine Hydrochloride On The Contents Of Four Toxic Aldehydes And Fluorescent Ages In Biscuits, Ting Weng, Jie Zheng, Cai-Huan Huang, Shi-Yi Ou
Effect Of L-Cysteine Hydrochloride On The Contents Of Four Toxic Aldehydes And Fluorescent Ages In Biscuits, Ting Weng, Jie Zheng, Cai-Huan Huang, Shi-Yi Ou
Food and Machinery
In the current study, different levels of L-cysteine hydrochloride (0.3, 0.6, 1.0, 1.5 g/kg) were incorporated in dough for the preparation of biscuits to investigate the effect of L-cysteine on the appearance and the content of four toxic aldehydes and fluorescent advanced glycation end products(AGEs) in biscuits. The results showed that the addition of L-cysteine hydrochloride brightened the color of the biscuits, and cause a slight decrease in pH values. The incorporation of L-cysteine hydrochloride significantly decreased the content of 5-hydroxymethyl furfural(HMF), 3-deoxyglucosone(3-DG), glyoxal(GO), methylglyoxal(MGO) and fluorescent AGEs in biscuits in a dose-dependent manner. The addition of L-cysteine at the …
Preparation And Structural Characterization Of Zinc-Binding Antioxidant Peptides From Corbicula Fluminea Hydrolysate, Jing-Jing Liu, Yun-Tao Xu, Chen-Hui Zhu, Qian-Qian Huang, Yao-Ping Han, Xue-Feng Wang, Ran Zhang, Yang-Jun Dai
Preparation And Structural Characterization Of Zinc-Binding Antioxidant Peptides From Corbicula Fluminea Hydrolysate, Jing-Jing Liu, Yun-Tao Xu, Chen-Hui Zhu, Qian-Qian Huang, Yao-Ping Han, Xue-Feng Wang, Ran Zhang, Yang-Jun Dai
Food and Machinery
Using clam meat as protein source, the hydrolysate was obtained by enzymehydrolysis with neutral protease. Antioxidant peptides were then separated and purified from the enzymatich-ydrolysate of Corbicula flumineaby using glucose gel G-50. Zinc-binding antioxidant peptides were prepared according to optimal process. Qualitative analysis of chelate products was carried out byninhydrin method and sodium sulfide method. Ultraviolet spectra, Fourier infrared and fluorescent light spectra, X-radiation diffraction and scanning electron microscopy were applied to predict the structure of the chelate products. The results showed that the product powder is a kind of polypeptide zinc chelate. The carboxyl, amino and amide bonds of …
Determination Of Theresidual Volatile Phenols In Fish Meat And Its Products By The Flow Injection Spectrophotometric, Yin-Qi Cheng, Xin Zheng, Di Liu, Hao Feng, Ying Zhu, Qing-Zhi Peng, Tao-Hong Zhou
Determination Of Theresidual Volatile Phenols In Fish Meat And Its Products By The Flow Injection Spectrophotometric, Yin-Qi Cheng, Xin Zheng, Di Liu, Hao Feng, Ying Zhu, Qing-Zhi Peng, Tao-Hong Zhou
Food and Machinery
Using flow injection analysis technology, online distillation, extraction, and color development, a continuous flow analysis method for rapid determination of volatile phenol residues in fish meat and its products was established. The results showed that the linear range of the established detection method was 0.00~40.00 μg/L, with the correlation coefficient r=0.999 9, the detection limit of the method is 0.030 mg/kg, with the RSD ranging from 0.952% to 6.543% (n=11). The standard recovery rate was 72.000%~90.827%. Compared with the standard method, this method had the advantages of accuracy, efficiency, simplicity, and environmental protection, and was suitable for the promotion and …
Precise Positioning Of Micro Parts Based On Focusing-Zernike Matrix Algorithm, Ya-Jun Zhang
Precise Positioning Of Micro Parts Based On Focusing-Zernike Matrix Algorithm, Ya-Jun Zhang
Food and Machinery
In order to improve the precise positioning of micro parts, focusing-Zernike matrix algorithm were proposed. Firstly, coarse and fine combination focus function was established based on the Krisch edge detection operator and Sobel method. Secondly, focusing window was selected dynamically, and the factor was corrected target size of clarity evaluation function, focus direction was judged by improved hill-climbing algorithm. Thirdly, improved Zernike moment was determined the maximum circumscribed unit circle based on the normalization of the target point, and the pixel was judged edge point using edge parameters, then the process was given. Experimental simulation was done by the automatic …
Expression, Strengthening And Development Of Color Association In Food Packaging Design, Li Xia
Expression, Strengthening And Development Of Color Association In Food Packaging Design, Li Xia
Food and Machinery
Food packaging with strong color association can not only transmit food information, but also let consumers understand the cultural connotation behind the product and attract consumers' attention. Taking the associativity of color as the starting point, analyzing the color elements in food packaging based on the relevant theories of color psychology, enhancing the color impact of modern food packaging design, and enhancing the visual experience of consumers, with creating more social value, optimize the color experience of consumers and provide color services for brand extension.
Optimization Of Extraction Process Of Lignans And Polyphenols By Ultrasonic Wave Assisted Extraction From Cinnamomum Camphora, Hai-Xu Zhou, Mei-Yu Xie, Han Gao, Bo Li, Tong-Chao Su, Zhong-Hai Li
Optimization Of Extraction Process Of Lignans And Polyphenols By Ultrasonic Wave Assisted Extraction From Cinnamomum Camphora, Hai-Xu Zhou, Mei-Yu Xie, Han Gao, Bo Li, Tong-Chao Su, Zhong-Hai Li
Food and Machinery
Response surface methodology (RSM) based on Box Behnken Design (BBD) was employed to optimize the extraction conditions including the liquid-to-solid ratio, ultrasonic time, ethanol concentration and extraction time. The optimized conditions were as follows: liquid-to-solid ratio 1∶22 (g/mL), ultrasonic time 3 min, ethanol concentration 80% and extraction time 78 min. Under these conditions, the experimental yield of lignans and polyphenol were 44.89 mg/g, 48.17 mg/g, respectively.
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li
Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li
Food and Machinery
In order to explore the optimal process parameters of intermittent microwave-hot air coupled peanut drying, the optimal process parameters of peanut intermittent microwave-hot air coupled drying were determined using the response surface optimization analysis method. The comprehensive score of peanut drying rate and drying energy efficiency as response values. The optimal conditions were as followed: hot air temperature 45 ℃, microwave intensity 1.25 W/g, microwave intermittent ratio 1.10. Under these conditions, it was verified that the peanut intermittent microwave-hot air coupling drying rate was 0.517 g/min, the energy efficiency was 0.433 MJ/g, the comprehensive drying score was 0.710, and the …
The Research Progress Of Ginseng Glycopeptide, Ping Yu, Qing-He Zhang, Chang-Bao Chen, Ming-Yue Zhao, Yu Zhan, Lian-Yun Du
The Research Progress Of Ginseng Glycopeptide, Ping Yu, Qing-He Zhang, Chang-Bao Chen, Ming-Yue Zhao, Yu Zhan, Lian-Yun Du
Food and Machinery
In this review, the methods of extraction and separation, detection and analysis, structure identification and functional activity of ginseng glycopeptide were summarized and its future development direction was prospected.
The Effects Of High-Pressure Microfluidization On The Properties Of Lotus Seed Starch-Glycerin Monostearin Complex, Yi-Xin Zheng, Ze-Bin Guo, Yi Zhang, Bao-Dong Zheng, Shao-Xiao Zeng, Hong-Liang Zeng
The Effects Of High-Pressure Microfluidization On The Properties Of Lotus Seed Starch-Glycerin Monostearin Complex, Yi-Xin Zheng, Ze-Bin Guo, Yi Zhang, Bao-Dong Zheng, Shao-Xiao Zeng, Hong-Liang Zeng
Food and Machinery
In order to investigate the effects of microfluidization in different pressure combined with pullulanase debranching treatment on the structural properties and starch composition of lotus seed starch-glycerin monostearin complex, the determination of amylose, complex index, crystal structure, microstructural morphology and starch composition were discussed and analyzed. The results showed that the appropriate microfluidization conditions were more conducive to exert the debranching of pullulanase and facilitate the formation of lotus seed starch-glycerin monostearin complex. 80 MPa of microfluidization condition contributed to the crystal structure of the starch complex developing in the direction of high-microcrystalline V6I-type, and the formation of …
Breeding Of Yarrowia Lipolytica With High Lipase Production By Atmospheric Room Temperature Plasma Mutagenesis, Ya-Mei Ji, Li-Mei Wang, Bin Qi
Breeding Of Yarrowia Lipolytica With High Lipase Production By Atmospheric Room Temperature Plasma Mutagenesis, Ya-Mei Ji, Li-Mei Wang, Bin Qi
Food and Machinery
A lipase-producing Yarrowia lipolytica strain YL1 was mutagenized by atmospheric room temperature plasma. Tributyrin plate method, p-NPP method and acid-base titration method were used to screen out the target strain C4 with high lipase production, and then its genetic stability was studied. The results showed that the optimal mutagenesis time of Y. lipolytica strain YL1 was 60 s, and the lethality rate of the strain reached 97.45%. The lipase activity of the mutant strain C4 was 13.4 U/mL, which was 82.6% higher than the original strain, and it was genetically stable after multiple generations of culture. Compared with the …
Study On Physicochemical Properties And Pyrolysis Properties Of Heated Non Combustion Tobacco Sheet, Xi Pan, Xu-Yan Song, Min Wei, Ran Li, Ai-Jun Dong, Jun-Jian An, Lei Wang
Study On Physicochemical Properties And Pyrolysis Properties Of Heated Non Combustion Tobacco Sheet, Xi Pan, Xu-Yan Song, Min Wei, Ran Li, Ai-Jun Dong, Jun-Jian An, Lei Wang
Food and Machinery
In order to evaluate the safety of heat-not-burn tobacco sheets during suction and establish the theoretical basis for adding flavors and fragrances in the process of heat-non-burn cigarettes, the mainstream heating-not-burn tobacco samples from domestic and foreign markets were comprehensively analyzed from physical and chemical indicators, thermogravimetric analysis and pyrolysis analysis. The results showed that: the content of hot water extract was 49.98%~66.59%, which difference was not remarkable. And the content of total sugar was 6.62%~28.93%, the content of reducing sugar was 4.79%~22.30%, the content of total alkaloid was 0.14%~1.13%, the content of total nitrogen was 0.31%~2.50%, and the content …
Improvement Of Feeding Device Of Packaging Machine And Design Of Geneva Mechanism With Curved Slots, Ya-Li Liu, Jun Zhang, Xiao-Ping Yang, Bang-Yin Xie
Improvement Of Feeding Device Of Packaging Machine And Design Of Geneva Mechanism With Curved Slots, Ya-Li Liu, Jun Zhang, Xiao-Ping Yang, Bang-Yin Xie
Food and Machinery
Aimed at the problem of incomplete discharge and sprinkling of powder material packaging machine during high-speed packaging, the geneva mechanism with curved groove was applied to automatic packaging machine to realize variable-speed feeding. This mechanism could run at lower speed in unloading area and at higher speed in non-unloading area. Using the relationship of Pro/E software, the 3D parameterized model of the feeding device was established. The results showed that the maximum packaging speed of variable speed feeding could be increased by 35.6%, and the geneva mechanism with curved groove was suitable for higher speed packing.
Inhibitory Effect Of Eugenol On Providence Vermicola In Aquatic Products, Tursunay Turgun, Fan Wang, Long-Long Fu, Nurgul Rahman, Xiao-Li Liu
Inhibitory Effect Of Eugenol On Providence Vermicola In Aquatic Products, Tursunay Turgun, Fan Wang, Long-Long Fu, Nurgul Rahman, Xiao-Li Liu
Food and Machinery
The inhibitory activity of eugenol was evaluated on Providence vermicola, which is a strain isolated from spoiled spicy crab product. The results showed that the minimum inhibitory concentration (MIC) was 0.25 mg/mL. Compared with the control group, the cells of P. vermicola treated with MIC eugenol were severely deformed, and wrinkles appeared. The cell wall of P. vermicola treated with eugenol was destroyed, leading to the leakage of intracellular substances and higher extracellular soluble protein content. The enzyme activities of malic acid dehydrogenase (MDH) and succinate dehydrogenase (SDH) were reduced by 33.01% and 19.81%, respectively. The normal metabolic system …
Effect Of Extraction Method On The Functional Characteristics Of Leaf Protein From Green Leaves Ramie, Shi-Qi Zhi, Man-Sheng Wang, Feng-Ling Ye, Long Chen, Xiao-Ting Zhang, Hao-Nan Qiu, Qiang He, Xia-Yu Xiong, Yi Dong
Effect Of Extraction Method On The Functional Characteristics Of Leaf Protein From Green Leaves Ramie, Shi-Qi Zhi, Man-Sheng Wang, Feng-Ling Ye, Long Chen, Xiao-Ting Zhang, Hao-Nan Qiu, Qiang He, Xia-Yu Xiong, Yi Dong
Food and Machinery
In this paper, 3 kinds of methods such as ultrasonic assisted alkali solution extraction, salt solution extraction and water extraction, were used to extract the green leaf ramie protein, and the protein was also analyzed on the protein concentration, nitrogen solubility index, foaming property, foaming stability, emulsifying property and emulsifying stability. Results: The protein extracted with ultrasonic assisted salt solution exhibited the highest protein concentration (10.73 mg/mL) and nitrogen dissolution index (61.95%). Additionally, the foaming property (26.34%) and foam stability (24.49%) of the protein extracted by this method were significantly better than the other two extraction methods. The protein extracted …
Progress In Saccharomyces Cerevisiae Genome Research And Relative Application, Bi-Yan Chen, Li Wen
Progress In Saccharomyces Cerevisiae Genome Research And Relative Application, Bi-Yan Chen, Li Wen
Food and Machinery
No abstract provided.
Nanoclays‑Containing Bio‑Based Packaging Materials: Properties, Applications, Safety, And Regulatory Issues, Kalpani Y. Perera, Maille Hopkins, Amit K. Jaiswal Dr, Swarna Jaiswal
Nanoclays‑Containing Bio‑Based Packaging Materials: Properties, Applications, Safety, And Regulatory Issues, Kalpani Y. Perera, Maille Hopkins, Amit K. Jaiswal Dr, Swarna Jaiswal
Articles
Food packaging is an important concept for consumer satisfaction and the increased shelf life of food products. The introduction of novel food packaging materials has become an emerging trend in recent years, which could be mainly due to environmental pollution caused by plastic packaging and to reduce food waste. Recently, numerous studies have been carried out on nanoclays or nanolayered silicate to be used in packaging material development as reinforcing filler composites. Different types of nanoclays have been used as food packaging materials, while montmorillonite (MMT), halloysite, bentonite (BT), Cloisite, and organically modified nanoclays have become of great interest. The …
Fda Greenlights Lab-Grown Meat For Human Consumption, John Rose
Fda Greenlights Lab-Grown Meat For Human Consumption, John Rose
D.U.Quark
No abstract provided.
Effect Of Hot Water Extraction On Pyrolysis Of Tender Coconut Fruit Biomass: Kinetic And Thermodynamic Parameters, Tanya Gupta, Mohit Kuma, S.N. Upadhyay, P.K. Mishra, Amit K. Jaiswal
Effect Of Hot Water Extraction On Pyrolysis Of Tender Coconut Fruit Biomass: Kinetic And Thermodynamic Parameters, Tanya Gupta, Mohit Kuma, S.N. Upadhyay, P.K. Mishra, Amit K. Jaiswal
Articles
Effect of pre-treatment of tender coconut fruit bio-mass powder with hot water on physico-chemical properties and thermal degradation behavior were investigated. The physico-chemical parameters were evaluated using ASTM standard protocols. The thermal degradation behavior was studied at heating rates of 10, 15 and 20oC/min under inert (N2) atmospheric conditions using TG/DTG techniques. The activation energies at each heating rate were determined using Flynn-Wall-Ozawa (FWO), Kissinger-Akahira-Sunose (KAS), Starink, and Tang models. The pre-treatment with hot water improved the proximate and ultimate analyses parameters and calorific value. The higher heating values (HHV) for untreated and treated tender coconut fruit biomass were 18.57 …
Recent Insights On The Conformational Changes, Functionality, And Physiological Properties Of Plant-Based Protein–Polyphenol Conjugates, Mehnaza Manzoor, Zaria Fozonne Ngabou Tchameni, Zuhaib F. Bhat, Amit K. Jaiswal, Sundeep Jaglan
Recent Insights On The Conformational Changes, Functionality, And Physiological Properties Of Plant-Based Protein–Polyphenol Conjugates, Mehnaza Manzoor, Zaria Fozonne Ngabou Tchameni, Zuhaib F. Bhat, Amit K. Jaiswal, Sundeep Jaglan
Articles
Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates, it is essential to understand how they are formed, characterized, and delivered. Various techniques such as spectroscopy, thermodynamics, and molecular docking simulations can reveal the mechanism and outcomes of protein–polyphenol binding. Moreover, the surface modification of protein–polyphenol conjugation can enhance the pharmacological effects of different drug molecules and enable their targeted delivery to specific tissues …
Ultrasound-Based Structural And Functional Modifications Of Oat Protein: Complementary Effects Of High Pressure, Cysteine, And Flavonoids, Runnan Li
Theses and Dissertations--Animal and Food Sciences
Oat (Avena sativa L.), a specialty cereal grain belonging to the Poaceae family, is relatively abundant in nutritious protein (12–20%) and dietary fiber (β-glucan). The balanced hydrophilic/hydrophobic amino acid profile in oat protein relative to other plant sources provides numerous possibilities for formulating oat protein isolate (OPI) into a wide range of food products. Yet, there has been limited research on OPI and the application of this valuable protein source is hampered by its low solubility at neutral and mildly acidic conditions. This dissertation research aimed to elucidate the efficacy of high-intensity ultrasound (HIU) for structural modification of OPI …
Valorisation Of Crustacean And Bivalve Processing Side Streams For Industrial Fast Time-To-Market Products: A Review From The European Union Regulation Perspective, Yang Zou, Marc Heyndrickx, Jane Debode Jane Debode, Katleen Raes, Donatella De Pascale, Patrice Behan, Michelle Giltrap, Christine O'Connor, Runar Gjerp Solstad, Kjersi Lian, Themistoklis Altintzoglou, Ragnhild Dragoy, Nathalie Maria Scheers, Ingrid Undeland, Johan Robbens
Valorisation Of Crustacean And Bivalve Processing Side Streams For Industrial Fast Time-To-Market Products: A Review From The European Union Regulation Perspective, Yang Zou, Marc Heyndrickx, Jane Debode Jane Debode, Katleen Raes, Donatella De Pascale, Patrice Behan, Michelle Giltrap, Christine O'Connor, Runar Gjerp Solstad, Kjersi Lian, Themistoklis Altintzoglou, Ragnhild Dragoy, Nathalie Maria Scheers, Ingrid Undeland, Johan Robbens
Articles
A massive amount of crustaceans and bivalves are consumed each year, leading to millions of tons of processing side streams from the seafood industry. Considering the current trend of (bio)circular and zero-waste food production, crustacean and bivalve processing side streams (CBPS) seem a promising and emerging resource for producing high-value-added products. This paper highlights the general composition of CBPS with high commercial values, namely, protein, lipids, carotenoids, minerals and chitins. The extraction strategies of these fractions, including conventional chemical and environmentally friendly methods, are also discussed. This review presents and summarises CBPS as raw materials for developing fast time-to-market products …