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Articles 541 - 548 of 548
Full-Text Articles in Food Processing
The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun
The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun
Food and Machinery
Through mixing Poria cocos with adlay, red rice and broken rice by 10%, 20%, 30% and 40% respectively, a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed. The changes of dispersibility property and sensory were evaluated. The results showed that, under the condition of adding Poria cocos by 20%, the dispersibility properties including gelatinization degree, extrusion degree, water solubility index (WSI), water absorption index (WAI), viscosity, nasogastric feeding liquidity, dispersion time, dispersion stability time, and sensory index were relatively better among the three kinds of nutrition powder, in which water soluble polysaccharide of poria …
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo
Food and Machinery
The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of …
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu
Food and Machinery
In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it …
Food Insecurity: United States, Courtney Handzel
Food Insecurity: United States, Courtney Handzel
Global Issues in Public Health
Food insecurity is a global issue and has caused struggles to millions of people, specifically in the United States. This environmental issue involves not having the resources to obtain adequate food supply. The economic and social influences that affect food insecurity leave vulnerable populations, such as low-income families and minority races, at a greater disadvantage. This issue causes serious health complications to arise too, the most common being diabetes. The increased risk of diabetes due to food insecurity has been studied on several occasions and the results all show the correlation, lack of food security increases the risk of diabetes. …
The Effects Of Chitosan On Resveratrol-Loaded Zein Nanoparticles, Brian Sohn
The Effects Of Chitosan On Resveratrol-Loaded Zein Nanoparticles, Brian Sohn
Undergraduate Research Symposium Posters
Resveratrol is a naturally occurring polyphenolic compound showing health benefits, including anti-carcinogenic, anti-microbial, anti-HIV/AIDS, neuro-protective, and cardio-protective activities. It has been proposed as a promising dietary supplement or functional ingredient in foods to lower the prevalence of many chronic diseases. However, due to the molecule’s chemical instability, low bioavailability, and poor water solubility, its application was vastly limited. Therefore, extensive research has been conducted regarding microencapsulation of resveratrol. In this study, resveratrol was double encapsulated with zein, a prolamine protein found in maize, and chitosan, a hydrophilic, linear polysaccharide derived from chitin via a deacetylation reaction. Due to their biocompatible, …
Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat, Lakmani Tharaka Galaniha
Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat, Lakmani Tharaka Galaniha
Theses and Dissertations--Nutrition and Food Systems
Chocolate is a food that is craved by many in the world and healthy chocolates have become a current topic in the healthy eating trend. The healthiness of a chocolate depends mainly on the polyphenol, fat and sugar contents. Although the literature serves several interventions to reduce the fat content and total calorie content of chocolates, it does not provide many interventions that consider both improving the polyphenol and reducing the fat content simultaneously. Considering this gap in the literature, this research project sought to develop a chocolate that is both low in fat and high in polyphenol content, without …
Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams
Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams
Articles
In 2012, the European Bioeconomy strategy was launched, defining the bioeconomy as "the 33 production of renewable biological resources and the conversion of these resources and waste 34 streams into value added products". This strategy and its action plans increased the turnover 35 of the total bioeconomy in the EU from 2.09 trillion Euro in 2008 to 2.29 trillion in 2015 .
Changes In Enzymatic Activities And Functionality Of Whole Wheat Flour Due To Steaming Of Wheat Kernels, Rachana Poudel, Devin J. Rose
Changes In Enzymatic Activities And Functionality Of Whole Wheat Flour Due To Steaming Of Wheat Kernels, Rachana Poudel, Devin J. Rose
Department of Food Science and Technology: Faculty Publications
The effects of steaming wheat kernels on lipolytic degradation of resulting whole flour was studied by quantifying enzyme activities and lipid degradation products during storage. Lipase, lipoxygenase, polyphenol oxidase, and peroxidase activities were decreased by up to 81%, 63%, 22%, and 34%, respectively, as the time of steaming increased up to 90 s. Steaming had no effect on starch and gluten properties. Upon storage free fatty acids decreased with respect to time of steaming. Time of steaming did not affect lipid oxidation in flour; however, total carbonyls produced in dough made from stored flour were decreased with the increase in …