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Articles 3331 - 3360 of 5215
Full-Text Articles in Food Biotechnology
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control, Li Bing, Sun Changying, Li Weining, Song Yangyang
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control, Li Bing, Sun Changying, Li Weining, Song Yangyang
Food and Machinery
The rotary Lu'an Guapian baker was designed, according to the Lu'an Guapian traditional baking process. Far-infrared radiation heating unit was used in the tea baker, and an intermittent heating mode was used at the same time. The rotary table was droved by 0.5 kW AC motor, with the electric heating unit power 36 kW, heating and stopping time form 3 s to 5 s. The intermittent heating control system and the strong anti-jamming infrared light emitting and receiving circuit were designed in the study. Double 555 multivibrator is used as infrared emission circuit, and UPC1373 and audio PLL IC LM567 …
Test And Analysis On The Picking Force Of Processing Tomato Fruit, Luo Xinyu, Wang Jikui, Luo Yongjun, Luo Wei
Test And Analysis On The Picking Force Of Processing Tomato Fruit, Luo Xinyu, Wang Jikui, Luo Yongjun, Luo Wei
Food and Machinery
As fruit picking must overcome the connection force between fruit stalk and fruit, the tensile force and torsion moment of tomato picking were measured by test for revealing the size and its change of tomato fruit picking force during tomato fruit picking practice.The test results show that the size of the ripe processing tomato picking force is related to the movement direction of the fruit in picking operation. When the fruit is moving in a direction, the picking force is smaller with the tilting angle of the stalk being greater, the force of tomato fruit picking has a linear correlation …
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline, Chen Qijie, Zhou Liling, Zou Jiaqi, Chen Cong, Wang Jianhui
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline, Chen Qijie, Zhou Liling, Zou Jiaqi, Chen Cong, Wang Jianhui
Food and Machinery
The corn nano-starch/cellulose nanocrystalline(CNC) composite film was prepared by casting method with corn nano-starch as substrate, glycerol as plasticizer and CNC as reinforcing agent. Film forming substrate and drying temperature have influences on film formation of nano-starch, and PVC matrix plate is better. When drying temperature is 25 ℃, the film forming is smooth and good. The effects of corn nano-starch, glycerol and CNC content on the strength properties of nano-starch/CNC composite film were investigated by single factor, and three factors and three levels orthogonal test were also carried out. Orthogonal optimization study showed that the tensile strength of composite …
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method, Chen Ning, Zhang Gongxue
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method, Chen Ning, Zhang Gongxue
Food and Machinery
By filtering the white noise method to simulate the incentive model in food transportation, a conventional seven degree of freedom dynamic model for a foam material liner is established, and the vertical displacement and deflection displacement response of the food lining system under virtual excitation excitation are obtained. The MATLAB software is used to program the random Gauss white noise and filter, and the ode45 module is used to solve the differential equation of the system dynamics. The vertical vibration displacement of all legs is consistent. The numerical value is less than 0.007 5 m, the deflection angle between 0.006 …
Study On Bacteriostat To Colletorichum Orbiculare Of Muskmelon And Fresh Keeping Effects Of Bio-Liquid, Liu Fangfang, Li Fanzhu, Zhang Xian, Li Min
Study On Bacteriostat To Colletorichum Orbiculare Of Muskmelon And Fresh Keeping Effects Of Bio-Liquid, Liu Fangfang, Li Fanzhu, Zhang Xian, Li Min
Food and Machinery
To develop a new type of fruit and vegetable preservative with low toxicity and harmLess, the bio-liquid was used as the main experimental material, and the antibacterial effects and mechanism of bio-liquid on the Colletorichum orbiculare and the effect on the preservation of muskmelon were studied. The results showed that the bio-liquid had obvious antibacterial effect on the Colletorichum orbiculare, and the EC50 and EC70 ere 1.8% and 2.4%, respectively. The bio-liquid could destroy the membrane structure of the Colletorichum orbiculare and the rupture the cell membrane, which caused the exudation of proteins, nucleic acids, and carbohydrates. Treated …
Antibacterial Activity And Application On Grass Carp Muscle In Cold Storage Of Camphor Tree Leaves’ Polyphenol, Li Yinghong, Li Zhonghai, Fu Xiangjin, Zhang Hui
Antibacterial Activity And Application On Grass Carp Muscle In Cold Storage Of Camphor Tree Leaves’ Polyphenol, Li Yinghong, Li Zhonghai, Fu Xiangjin, Zhang Hui
Food and Machinery
To investigate the antibacterial activity of camphor tree leaves’ polyphenol in food preservation, the effect of camphor tree leaves’ polyphenol was studied, on 7 strains of pathogenic bacteria and spoilage bacteria, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. Furthermore, the effect of camphor tree leaves’ polyphenol on the total colony, pH value, total volatile basic nitrogen (TVB-N) content and trimethylamine content of grass carp meat during cold storage was investigated. The camphor tree leaves’ polyphenol inhibited these strains effectively, the MIC on Pseudomonas fluorescens, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Penicillium citrinum, Aspergillus niger, …
Circularity Of Apple Measurement Based On The Improved Algorithm Of The Particle Swarm Optimization, Shen Cuixiang, Zhang Xiaoyu
Circularity Of Apple Measurement Based On The Improved Algorithm Of The Particle Swarm Optimization, Shen Cuixiang, Zhang Xiaoyu
Food and Machinery
In order to solve the problem in the accuracy of circularity of apple, the improved algorithm of the particle swarm was adopted. Firstly, mathematical model circularity of apple was established. Secondly, particle swarm algorithm was improved, which was included inertia weight fuzzy control based on membership function of generalized bell shaped distribution, adaptive Z shaped membership function adjustment process, and selecting fitness function. Finally, the algorithm termination condition and flow were given. The experimental simulation results showed that the improved particle swarm optimization algorithm convergence was faster than the particle swarm optimization, and the accuracy of Jonakin and Fuji Apple …
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology, Guo Zebin, Chen Jinghao, Jia Xiangze, Lu Xu, Zheng Baodong
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology, Guo Zebin, Chen Jinghao, Jia Xiangze, Lu Xu, Zheng Baodong
Food and Machinery
Ultrasonic microwave-assisted extraction of oligosaccha-rides from lotus (Nelumbo nucifera Gaertn.) seeds (LOS) was investigated. The five parameters, ultrasonic time, ultrasonic temperature, microwave power, microwave time and solid to liquid ratio were optimized using the Box-behnken design with a quadratic regression model built by using Response Surface Methodology (RSM). The highest oligosaccharide yield, (10.525±0.017)%, was obtained under optimal conditions for ultrasonic time, ultrasonic temperature, microwave power , liquid to solid ratio and microwave time at 10 min, 45 ℃，100 W，100 min and 301 (mL/g), respectively.
Extraction Of Podocarpus Nagi Nut Oil And Analysis Of Their Physicochemical Properties, Lu Lulu, Yang Chongwen, Li Chengyong, Sun Shengli, Yan Xiemin, Su Tiantian, Feng Yanting
Extraction Of Podocarpus Nagi Nut Oil And Analysis Of Their Physicochemical Properties, Lu Lulu, Yang Chongwen, Li Chengyong, Sun Shengli, Yan Xiemin, Su Tiantian, Feng Yanting
Food and Machinery
In order to further develop the resources of Podocarpus Nagi, the technology of ultrasonic assisted soxhlet extraction for the extraction of Podocarpus nagi was optimized by single factor and response surface tests. The physicochemical properties and fatty acid composition were analyzed. The results showed that the optimum extraction conditions were as follows: the extraction temperature 75 ℃, the solid-liquid ratio 140 （g/mL）, the extraction time 150 min and extraction solvent n-hexane. Under this condition, the yield of bamboo nut oil was 29.32%. The analysis via GC-MS method showed that nine kinds of fatty acids were detected in the bamboo nut …
Studies On The Extraction Process And Its Stability Of Yellow Pigment From Rosa Sterilis D. Shi, Xie Guofang, Tian Yonglin, Deng Yuling, Zhou Xiaoli, Liu Yongling, Zhao Zhibing, Ma Lizhi
Studies On The Extraction Process And Its Stability Of Yellow Pigment From Rosa Sterilis D. Shi, Xie Guofang, Tian Yonglin, Deng Yuling, Zhou Xiaoli, Liu Yongling, Zhao Zhibing, Ma Lizhi
Food and Machinery
The extraction conditions of yellow pigment from Rosa sterilis D. shi were optimized by extraction agent screening and uniform experimental design, and the effects of light, pH, oxidant, reducing agent, metal ions and sugar on their stability and antioxidant capacity was investigated. The optimum extraction conditions of Camellia oleifera cake were obtained as follows: 80% acetone, the ratio of material to liquid is 116 （g/mL), each time ultrasonic assisted extraction for 3.5 h at 58 ℃, and extraction 2 times. The yellow pigment was unstable in the sunlight, but showing a strong antioxidant capacity. Yellow pigment and its antioxidant capacity …
Extraction Of Insoluble Dietary Fiber From Purple Sweet Potato By Ultrasonic Assisted Enzyme Method And The Determination Of Its Hydroxyl Radical Scavenging Ability, Xue Shan
Food and Machinery
The process of extracting the insoluble dietary fiber (IDF) of purple potato by ultrasonic-assisted enzymatic method was studied, and its antioxidation in vitro was also evaluated. The effect of five factors (ratio of material to liquid, ultrasonic time, ultrasonic power, alpha amylase dosage and enzyme hydrolysis temperature) on insoluble dietary fiber extraction rate were determined. Orthogonal optimization test was carried out on the basis of single factor test, and the antioxidant level of IDF was evaluated by hydroxyl radical (·OH) in vitro. The single factor test showed that among the factors, the enzymolysis temperature played the most significant role on …
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities, Yang Bin, Jin Xiaoqing, Li Caixia, Jia Oyang
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities, Yang Bin, Jin Xiaoqing, Li Caixia, Jia Oyang
Food and Machinery
Static adsorption and desorption experiments were carried out to determine the types of macroporous resins for purifying flavonoids from eggplant leaves, to optimize its technological conditions, and to comparatively analyze the antioxidant activities of eggplant leave flavonoids before and after purification. The results showed that NKA-II was the optimal adsorbent. The optimum conditions for purification of flavonoids from eggplant leaves were listed as follows: sample concentration of crude extracts 0.362 6 mg/mL, sample pH 2, the static absorption time, 2.5 h. After 40 minutes desorption with 70% ethanol (pH=3), the content of flavonoids was increased from 17.91% before purification to …
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
Food and Machinery
In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.
Recent Advances In Rapid Detection Techniques Of Fungus Contamination In Dairy Products, Yang Tongxiang, Chang Xiaojing, Wu Kongyang, Fei Peng, Chen Junliang, Tang Haoguo, Liu Lili, Kang Huaibin
Recent Advances In Rapid Detection Techniques Of Fungus Contamination In Dairy Products, Yang Tongxiang, Chang Xiaojing, Wu Kongyang, Fei Peng, Chen Junliang, Tang Haoguo, Liu Lili, Kang Huaibin
Food and Machinery
Fungus and their harmful substances become one of the most serious contamination in food. This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years. Comparing the application of traditional detection methods and rapid detection techniques in dairy products, it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.
Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products, Liu Feng, Xie Jing
Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products, Liu Feng, Xie Jing
Food and Machinery
Ice slurry is used for the preservation of aquatic products with high cooling efficiency and good preservation effect, which could utilize the seawater directly. In recent years, the study of ice slurry has become a hot spot. In this review, the research situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. The combination of ozone and ice slurry was given to use the bactericidal and bacteriostatic effect of ozone to slow down the process of corruption of catches and extend the shelf life of products. Moreover, the future and development …
Optimization On The Enzymatic Preparation Of Extracellular Polysaccharide From Porphyridium Creuntum With Antioxidant Activities In Vitro, Dong Le, He Jingyan, Zheng Tingting, Dai Congjie, Huang Weihong, Li Yuanyue
Optimization On The Enzymatic Preparation Of Extracellular Polysaccharide From Porphyridium Creuntum With Antioxidant Activities In Vitro, Dong Le, He Jingyan, Zheng Tingting, Dai Congjie, Huang Weihong, Li Yuanyue
Food and Machinery
The optimum enzymatic conditions of extracellular polysaccharide of Porphyridium creuntum (EPS) were investigated in this research. Based on the results of single factor experiment, by using the Box-Behnken response surface method array design, the optimum conditions for hydrolyzing EPS to obtain antioxidant hydrolysates with the highest hydroxyl radical scavenging activity were as follows: enzymolysis reaction time 6.3 h, enzymolysis reaction pH 8.0, enzymolysis temperature 63 ℃, and enzyme-to-substrate ratio 2.7 U/mg. Under the conditions, the scavenging rate of hydroxyl radical was 70.64%. Subsequently, the antioxidant activity of the enzymatic hydrolysates were determined in vitro. The results showed that the enzymatic …
The Effect Of Enzymatic Hydrolysis On The Stability And Color Of Ginkgo Cloudy Juice, Ni Yang, Fan Liuping, Xu Xuewan
The Effect Of Enzymatic Hydrolysis On The Stability And Color Of Ginkgo Cloudy Juice, Ni Yang, Fan Liuping, Xu Xuewan
Food and Machinery
Ginkgo cloudy juice was produced for investigation in the present study. Orthogonal design was carried out to optimize the hydrolysis conditions of enzymic hydrolysis starch from ginkgo cloudy juice. The results showed that a high hydrolysis degree of 55% could be obtained under the optimum enzymatic treatment conditions: a-amylase dosage of 35 U/g kernel, glucoamylase dosage of 60 U/g kernel, hydrolysis temperature of 65 ℃. Ginkgo cloudy juice with different degree of hydrolysis were prepared by controlling hydrolysis time. The suspension and storage stability and some other physical properties including viscosity, droplet size and Zeta potential were characterized to research …
Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying, Hu Jian, Zhou Ying, Zuo Bo, Shi Yixue, Dai Yangjun
Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying, Hu Jian, Zhou Ying, Zuo Bo, Shi Yixue, Dai Yangjun
Food and Machinery
In order to optimize the best process for the production of non-fried instant noodles by hot air-explosion puffing drying. 5 factors of hot air-explosion puffing drying process were evaluated by Plackett-Burman experimental design. 3 significant factors affected the quality of instant noodles, including hot air time, explosion puffing temperature and time. Then the steepest climbing experiment was used to approximate the maximum response region. Finally, the optimum process was obtained by Box-Behnken experiment, treated in hot air at 75 ℃ for 36 min, and puffing at 75 ℃ for 87 min. Under this circumstance, the rehydration time of non-fried instant …
Study On The Optimization On Direct Compression Of Lycium Ruthenicum Murr. Submicron Powder, Deng Kai, Ding Chenxu, Suo Yourui
Study On The Optimization On Direct Compression Of Lycium Ruthenicum Murr. Submicron Powder, Deng Kai, Ding Chenxu, Suo Yourui
Food and Machinery
Appropriate excipients were selected for direct compression process of Lycium ruthenicum Murr. Tablets according to the powder properties were screened. The influence of different excipients was investigated based on single factor test with hardness, friability and disintegration time as comprehensive scores. Then, through the Box-Benhnken design of response surface method, the best prescription of the direct compression of Lycium ruthenicum Murr was made. The impact of the different environment on tablets quality also was detected. Conclusion: Microcrystalline cellulose SH102, anhydrous lactose, colloidal silicon were selected as excipients. powders was obtained as follows: microcrystalline cellulose SH102 content of 29.56%, anhydrous lactose …
Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper, He Hongmei, Zhang Yuan, Zhu Huaiyuan, Zhuang Yadong, Xiong Xiaomin, Liu Xianjun
Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper, He Hongmei, Zhang Yuan, Zhu Huaiyuan, Zhuang Yadong, Xiong Xiaomin, Liu Xianjun
Food and Machinery
In order to study the mainstream smoke of the super slim cigarettes with perforation cigarette paper. The tar and nicotine deliveries on a puff-by-puff basis of the super slim cigarettes with different cigarette paper perforation parameters were measured under ISO and HCI regimes respectively. The results showed that: 1) Under ISO regime, tar deliveries of the perforation super slim cigarettes decreased, and there were no obvious variations of nicotine between the perforation cigarettes and the control samples. 2) Under HCI regime, tar and nicotine deliveries of perforation cigarettes increased, and the perforation had a negative effect on the total tar …
Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette, Yu Saibo, Tan Chao, Wang Shitai, Guo Xuemin, Jin Yong, Fan Hongmei, Tan Haifeng, Li Ke, Chen Qian, Liu Qi
Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette, Yu Saibo, Tan Chao, Wang Shitai, Guo Xuemin, Jin Yong, Fan Hongmei, Tan Haifeng, Li Ke, Chen Qian, Liu Qi
Food and Machinery
The influence of the moisture content of the tobacco blend on physical, structural distribution of the tobacco blend, static burning rate, firecone falling, mainstream smoke release, as well as cigarette taste of the slim cigarette were investigated. The results showed that the tobacco blend constituent, firecone falling and cigarette taste were greatly influenced by the moisture content of the tobacco blend when that was between 11.5% to 13.8%. With the increasing of the moisture content of tobacco blend, its degrading resistant property of the tobacco blend became better and the coarse fraction of the tobacco blend constituent was dominating. With …
On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei
On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei
Food and Machinery
A rapid, simple and sensitive flow injection chemiluminescence (CL) method was developed for the determination of deoxynivalenol in drink water. The method was based on the enhancement effect of deoxynivalenol on the CL reaction of luminol-H2O2 in alkaline medium. The influences of various experimental factors, including sodium hydroxide, luminol, hydrogen peroxide, Tween 80 concentrations were investigated. Under the optimum conditions, the enhanced CL intensity was linearly related to the concentration of deoxynivalenol in the range of 0.001～4.000 mg/L with a detection limit (3σ) of 0.001 mg/L. The precision was calculated by analyzing sample containing 0.2 mg/L deoxynivalenol …
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Food and Machinery
Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca2+, Ba2+, Mn2+ and Cu2+) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba2+ and Cu2+ decreased with the addition of pulsed electric field energy and samples with Ca2+ and Mn2+ increased first and then decreased; ② With the increase of pulse electric field treatment time, …
Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi
Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi
Food and Machinery
The particle size, microstructure and dissolution of functional components of mulberry leaf powder with different fineness were measured. The three kinds of mulberry leaf powder was obtaind, fine powder, micro powder, and superfine powder. Compared with fine mulberry leaf powder, the average particle size of micro mulberry leaf powder and superfine powder decreased by 86.82% and 91.39% respectively. The content of DNJ (1-deoxynojirimycin) increased by 107.86% and 118.75% (P<0.01), and the content of total phenolics increased by 0.40% and 4.91%. Moreover, the content of polysaccharides increased by 18.86% and 36.57% (P<0.01), and the content of flavonoids increased by 28.47% and 31.86% (P<0.05)，with the contents of amino acid nitrogen increased by 20.00 % and 45.00 %. The Soluble dietary and total dietary fiber increased by 3 998.31% and 6 809.12%, 324.84% and 554.92% (P<0.01). Insoluble dietary fiber decreased by 53.31% and 86.59% (P<0.01). Therefore, the fine pulverization increases the amount of the functional properties dissolution.
Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping
Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping
Food and Machinery
In order to determining the optimum concentration of salt curing and providing a reference for the preparation of fermentation sausage pre-treatment, the pork was salted by four kinds of low salt concentration, then was made into sausages and fermented. The effects of pH, nitrite, TVB-N and microorganisms on the safety of sausage were analyzed and compared by national standard method under various salinity during fermentation. The results showed that lactic acid bacteria was inhibited less inhibitory at 1.5% and 2.0% salt concentration. Number of lactic acid colonies increased rapidly at the first 6 h after fermentation, and increased slowly after …
Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh
Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh
LSU Doctoral Dissertations
Diarrhea remains the second leading cause of death among children under five globally, about one in five children’s deaths are attributable to it. In recent years,’ probiotics have been used as an alternative therapy measure to manage the situation. A promising delivery method that entraps probiotics in infant formula may help prevent or reduce diarrhea. The overall objectives of this study were to deliver entrapped Lactobacillus Plantarum NCIMB 8826 with maize-legume fortified complementary weaning food to reduce diarrhea and improve the gut microbiota. Both in vitro and in vivo models were used in this study and a mouse (C57BL/6 mice …
Cloning And Characterization Of A Pyrethroid Pesticide Decomposing Esterase Gene, Est3385, From Rhodopseudomonas Palustris Psb-S, Xiangwen Luo, Deyong Zhang, Xuguo Zhou, Jiao Du, Songbai Zhang, Yong Liu
Cloning And Characterization Of A Pyrethroid Pesticide Decomposing Esterase Gene, Est3385, From Rhodopseudomonas Palustris Psb-S, Xiangwen Luo, Deyong Zhang, Xuguo Zhou, Jiao Du, Songbai Zhang, Yong Liu
Entomology Faculty Publications
Full length open reading frame of pyrethroid detoxification gene, Est3385, contains 963 nucleotides. This gene was identified and cloned based on the genome sequence of Rhodopseudomonas palustris PSB-S available at the GneBank. The predicted amino acid sequence of Est3385 shared moderate identities (30–46%) with the known homologous esterases. Phylogenetic analysis revealed that Est3385 was a member in the esterase family I. Recombinant Est3385 was heterologous expressed in E. coli, purified and characterized for its substrate specificity, kinetics and stability under various conditions. The optimal temperature and pH for Est3385 were 35 °C and 6.0, respectively. This enzyme could …
Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash
Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Candida albicans is a dormant commensal in the mucosa of healthy individuals but can become an opportunistic pathogen when the host microflora is compromised. It has been reported as the most common cause of fungal infection among hospitalized U.S. patients, with elevated mortality rate. Candida species have been reported as resistant to antifungal drugs that increase the application of novel strategies to treat this infection. Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. C. albicans has the ability to switch phenotype from yeast-to-hyphae cells, with hyphae being the most …
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Food and Machinery
In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia
Food and Machinery
Cutinase is a kind of multifunctional hydrolase, which has important application value in the food processing and textile refining industry. The recombinant expression system of Escherichia coli (E.coli) BL21 (DE3) was used to achieve the recombinant expression of Humicola insolens cutinase in E.coli, and the activity of extracellular supernatant in shaking flask level reached 170 U/mL. The recombinant cutinase was characterized. The optimum pH was 8.5, the optimum temperature was 80 ℃, with good pH stability and temperature stability. In order to further improve the possibility of the industrial application of H.insolens cutinase, the recombinant E.coli was cultured in 3 …