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Articles 31 - 60 of 525
Full-Text Articles in Food Processing
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods, Ma Jing-Yi, Tian Bing, Wang Xin, Tao Xiao-Qi
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods, Ma Jing-Yi, Tian Bing, Wang Xin, Tao Xiao-Qi
Food and Machinery
The research progress in aptasensors for the detection of kanamycin residues in animal-derived foods was summarized. The principles of the colorimetric, fluorescent, electrochemical methods, and surface-enhanced raman scattering and so on were outlined. Then the advantages and drawbacks of the above detection methods, and aptamer sequences used were summarized. Moreover, the development of aptasensors for kanamycin detection was prospected.
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection, Ding Tong-Ying, Yuan Hang
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection, Ding Tong-Ying, Yuan Hang
Food and Machinery
This article reviews the principle and classification of molecularly imprinted sensors （MIS）, focuses on the research results and application status of MIS in mycotoxin detection, and provides reference for better application of MIS to its future development direction.
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids, Yang Fa-Rong, Jing Lian-Peng, Gu Li-Li, Shang Guan-Lan, Li Rui-Dong
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids, Yang Fa-Rong, Jing Lian-Peng, Gu Li-Li, Shang Guan-Lan, Li Rui-Dong
Food and Machinery
In this review, the application of chromatographic techniques in the separation and purification of flavonoids was summarized. The usage of column chromatography, pre-high-performance liquid chromatography, thin-layer chromatography, supercritical fluid chromatography, high-speed countercurrent chromatography and a combination of multiple chromatography methods were also reviewed. The development direction of preparative liquid chromatography columns, the optimization of solvent system for high-speed countercurrent chromatography, and the use of multi-dimensional chromatography systems were prospected.
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Food and Machinery
The composition of organic acids in enzyme products and their dynamic changes during fermentation process were reviewed, and the function activities of organic acids in enzyme products beneficial to human health, such as antioxidant, adjustment of intestinal flora, enhancement of satiety, anti-tumor, etc were summarized. Moreover, the evaluation system and mechanism of organic acids in edible enzymes were proposed to be further studied.
Research Progress On The Application Of Blending Automation In The Production Of Baijiu, Han Qiang, Liu Xin, Zhou Yong-Shuai, Tuo Xian-Guo, Zhang Liang
Research Progress On The Application Of Blending Automation In The Production Of Baijiu, Han Qiang, Liu Xin, Zhou Yong-Shuai, Tuo Xian-Guo, Zhang Liang
Food and Machinery
The article briefly describes the blending process and its importance in the production process of Baijiu, and elaborates on the current status of the application of blending recipes, automation control, computers and other technologies in the blending of Baijiu; addresses the current difficulties in blending research and implementation, summarises the shortcomings at this stage from both the researcher's and the company's perspectives, and provides an outlook on future directions for improvement.
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Our study collected material and information of the nutrition facts panel from the official website of Food and Drug Administration in America and authoritative literatures, and elaborated the evolution, publicity and education of the nutrition facts panel, implementation effect and deficiency, American front of package labels related to the nutrition facts panel, and comparison with the nutrition facts table in China. Moreover, the successful experience and enlightenments were summarized, and the advice for improving the nutrition facts table in China was also proposed.
Positive Correlation Between A3 Subunit Of Glycinin And Firmness Of Tofu Made From Soybeans Grown In Three Locations Over Two Years, Ruiqi Chen
Theses and Dissertations
Producing desirable firmness is important in manufacturing tofu from soybeans. This study’s objective was to explore the environmental impact (location and year) on soybean chemical components and identify the correlations between chemical composition and the firmness of tofu made from soybeans planted in three locations over two years. Seventeen soybean Plant Introductions (PI) from the USDA Soybean Germplasm Collection and eight check varieties were planted in Mississippi, Virginia and Missouri in 2017 and 2018. Protein subunit composition, protein secondary structure, phytic acid content, Ca2+ and Mg2+ content were determined. The result showed that A3 subunit content was …
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Theses and Dissertations
Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …
Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region, Jiahleen Roungchun, Amanda M. Tabb, Rosalee S. Hellberg
Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region, Jiahleen Roungchun, Amanda M. Tabb, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears, Matthew Garcia
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears, Matthew Garcia
Food Science (MS) Theses
The objective of this study was to investigate the effects of gamma and x-ray treatment on ‘Bartlett’ pear physiology during postharvest storage. Freshly harvested ‘Bartlett’ pears were irradiated with gamma irradiation at 0.412 and 0.819 kGy and x-ray irradiation at 1.03 and 1.94 kGy, then stored at 0-1 ⁰C and 95% relative humidity. The pears were removed from cold storage at 45 and 75 days and allowed to ripen at room temperature for four and two days, respectively. Respiration rate and ethylene production were measured during fruit ripening. Color, firmness, titratable acidity, soluble solids contents, and occurrence of superficial scald …
The Electrification Of The Kitchen: On The Energy Consumption Of Common Electric Cooking Appliances, Hozen Ricchie Rose Asok Rose
The Electrification Of The Kitchen: On The Energy Consumption Of Common Electric Cooking Appliances, Hozen Ricchie Rose Asok Rose
Graduate Theses and Dissertations
In developed countries, electricity has been gaining popularity as a source of energy for meal preparation. Utilizing electricity produced from renewable resources along with efficient electrical cooking appliances could result in sustainable clean cooking. The first objective of this research was to study the efficiency of common electrical cooking appliances—namely induction, resistance plate, resistance coil, infrared, and electric pot— by the water boiling test and the simmering test. The induction and electric pot were observed as the most efficient devices for the water boiling test. For simmering, which mimics many cooking processes, the electric pot and resistance coil were the …
Characterization Of Dirt On White-Shelled Table Eggs Through Image Analysis [Research Note], Maria Patricia Azanza, Dominic Panaligan, Bryan Kenneth Desierdo
Characterization Of Dirt On White-Shelled Table Eggs Through Image Analysis [Research Note], Maria Patricia Azanza, Dominic Panaligan, Bryan Kenneth Desierdo
The Philippine Agricultural Scientist
The study reports the laboratory-scale use of image analysis to categorize dirty white-shelled table eggs. Data generated from image analysis were subjected to statistical analysis and compared with established standards categorizing dirty white-shelled table eggs for washing and sanitation or for use in food processing. The average Quartile 1 (2.49%) and Quartile 3 (9.28%) values of percent surface dirt were found to be proximate to quality standard guidelines values of ≤ 3.12% and < 10% from USDA (2000) and PNS (2005), respectively. These limits were recommended as possible guidelines for classifying eggs into those that are acceptable as table eggs, acceptable for processing with washing and sanitation, and unacceptable for food use.
Postharvest 24-Epibrassinolide And Chitosan Treatments Affect Quality Of ‘Balady Banzahir’ Limes During Shelf Life [Research Note], Mohamed A. Awad, Adel Al-Qurashi
Postharvest 24-Epibrassinolide And Chitosan Treatments Affect Quality Of ‘Balady Banzahir’ Limes During Shelf Life [Research Note], Mohamed A. Awad, Adel Al-Qurashi
The Philippine Agricultural Scientist
Limes undergo internal metabolic changes during storage at ambient, resulting in rind disorders and green color fading that decrease consumer preferences and market demand. To elucidate the effects of exogenous 24-epibrassinolide (EBR) and chitosan (CT) treatments on the postharvest quality of citrus fruit, freshly harvested mature-green ‘Balady Banzahir’ limes were dipped for 15 min in 20 μM EBR and 1% CT alone or in combination and kept at ambient (23 ± 1°C and 60 – 70% RH) for 20 days. EBR or CT treatments retained fruit quality during shelf life as shown by higher green peel color (lower a* values), …
Data Analytics For Sustainable Food And Agriculture Systems, Megan Lord Reavis
Data Analytics For Sustainable Food And Agriculture Systems, Megan Lord Reavis
Graduate Theses and Dissertations
The increasing concentration of anthropogenic greenhouse gases in the atmosphere is altering the climate, posing a serious threat to global agriculture and food security. Agriculture and food production contribute a quarter of all GHG emissions produced, so there is a critical need to limit emissions in this area while increasing food production to feed the anticipated 10 billion people by 2050. To address the needs of the future, data-driven solutions are needed to guide decision-making and provide support for actionable climate mitigation and survival strategies. Research efforts must be focused on analyzing problems on multiple scales, identifying new ways to …
Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability, Jason Young
Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability, Jason Young
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Process Cheese is manufactured by grinding, mixing, and heating with agitation one or more of the same varieties of natural cheese with an emulsifying agent to create a cheese with desirable properties. After process cheese is made, it is often sliced or shredded. Some of its properties affect how well it can be sliced or shredded and can lead to loss of material due to cheese sticking to equipment or being too crumbly. The loss of material, called wear behavior can incur significant losses to cheese manufacturing operations. The purpose of this study was to produce process cheese formulations with …
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Kabir Ibrahim Mnia, Fnim, Acc
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Kabir Ibrahim Mnia, Fnim, Acc
Economic and Financial Review
This paper seeks to advise on how to tackle the skyrocketing prices of food being experienced today all over the nation and to get the Government to take urgent and proactive actions to avert the pain being experienced by the entire Nigerian people.
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Alwan A. Hassan
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Alwan A. Hassan
Economic and Financial Review
Nigeria suffers from food insecurity and poverty. It is estimated that the number of hungry people in Nigeria is over 53 million, which is about 25.0 per cent of the country’s total population of about 212 million. Also, about 43.0 per cent of Nigerians live below the poverty line. These statistics are worrisome, given that Nigeria, in the 1950s and 1960s, was not only self-sufficient in food production, but was also a net exporter of food to other regions of the continent (Ajayeoba, 2010). A nation is food secure when food is available and accessible in sufficient quantity and quality …
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Adeleye O. Oyebade Mni
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Adeleye O. Oyebade Mni
Economic and Financial Review
Food is defined by Britannica, a web-based encyclopaedia, as any substance consisting of protein, carbohydrate, fat, and other nutrients used in the body of an organism to sustain growth and vital processes, and to furnish energy.8 In a similar definition, Wikipedia described food as any substance consumed to provide nutritional support for an organism; adding that food is usually of plant, animal or fungal origin, and contains essential nutrients. The above definitions explain why food is viewed as an essential need of life. However, the production of food has been declining in recent times for some reasons, including the adverse …
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Gabriel S. Umoh
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Gabriel S. Umoh
Economic and Financial Review
This paper reviews food crisis and its causes in Nigeria. It takes the position that food crisis has been simmering in Nigeria for the past couple of years and identifies policy instability, poor policy implementation and declining household purchasing power, among others as the major causes of food crisis. It recommends strong policy support and implementation, automatic indexation of wages and pensions and other measures to curb food crisis in the country.
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Emmanuel A. Onwioduokit
Averting The Looming Food Crisis: A Clarion Call To Immediate And Near-Term Policy Action, Emmanuel A. Onwioduokit
Economic and Financial Review
Discussions on food security have gained traction in the recent past, especially in Africa and other developing economies. Several horrifying images of famished families, particularly around “The Horn of Africa” including Somalia, Ethiopia, and some parts of Kenya, projected globally in both the print and electronic media vividly illustrate the perils of food crises. In Nigeria, food constitute a substantial share of family budgets, particularly for low-income households. When prices of essential foods items increase poorer people suffer the adverse impacts more disproportionately. While clothing and shelter are basic necessities of life, food remains the most vital, given its centrality …
Efficacy Of Selected Powdered Floor Treatments And Turmeric Rhizome Powder Against Salmonella, E. Coli, And L. Monocytogenes On Polyurethane-Concrete Flooring Material Carriers, Robert Sidney Fuller
Efficacy Of Selected Powdered Floor Treatments And Turmeric Rhizome Powder Against Salmonella, E. Coli, And L. Monocytogenes On Polyurethane-Concrete Flooring Material Carriers, Robert Sidney Fuller
Graduate Theses and Dissertations
The flooring in a food processing environment can become contaminated with pathogenic bacteria in many ways including foot and equipment traffic, incoming materials, and drain backups. Turmeric (Curcuma longa L.) rhizome powder and seventeen other commercially available powdered floor treatments with a variety of active ingredients including quaternary ammonium compounds (QAC), sodium percarbonate and similar perhydrates (SPC), urea, and borax, were investigated for reducing the levels of pathogens on flooring thereby reducing the risk of cross-contamination from the floor to food contact surfaces. Some of the commercially available floor treatments were Environmental Protection Agency (EPA) registered antimicrobials while others were …
Arkansas Soybean Research Studies 2020, Jeremy Ross
Arkansas Soybean Research Studies 2020, Jeremy Ross
Arkansas Agricultural Experiment Station Research Series
The 2020 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations. Several research reports in this publication will appear in other University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research …
Impact Of Planting Arrangement And Drill Row Spacing For Direct-Seeded, Delayed Flood Rice, Mary Jane Lytle
Impact Of Planting Arrangement And Drill Row Spacing For Direct-Seeded, Delayed Flood Rice, Mary Jane Lytle
Graduate Theses and Dissertations
Direct-seeding is the most frequently utilized planting practice in Arkansas and Mid-South rice (Oryza sativa L.) production. Enhanced plant density and more rapid rice canopy formation may result from the implementation of innovative plant arrangements and spacings. Studies were initiated in 2019 and continued into 2020 to examine different cultural management practice experiments, including evaluating the impacts of planting arrangement, row spacing, and seeding rates on rice stand density, canopy coverage, grain yield, and milling yield. These small-plot trials were conducted at two locations, a silt loam site and a clay site, representative of soils produced to rice in eastern …
Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong
Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong
Food and Machinery
Objective: To investigate the effect of storage time on the quality of paper-making reconstituted tobacco, the change of internal chemical components, tensile strength and thermogravimetric properties of paper-making reconstituted tobacco were studied. Methods: Continuous flow analyzer, tensile strength tester and thermogravimetric analyzer were introduced to analyze three kinds of paper-making reconstituted tobacco with different storage time. Results: The contents of total alkaloids, total sugar, total nitrogen and moisture of JS-A and JS-B samples changed significantly with the increase of storage time. While the content of total alkaloids and total nitrogen of JS-C samples didn't change much. Besides, storage time had …
Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong
Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong
Food and Machinery
Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R2 of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 …
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer, Liu Xin-Yu, Zhang Bo-Wen, Cui Zheng-Wei
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer, Liu Xin-Yu, Zhang Bo-Wen, Cui Zheng-Wei
Food and Machinery
Objective: A new type of static mixer to enhance the ozone gas-liquid phase mass transfer was established in this study. Methods: The effects of different ozone gas flow rates, liquid flow rates and liquid temperature on the concentration of ozone liquid phase and the generation of hydroxyl radicals were investigated, and were compared with the microporous aeration method and the circulating jet method. Results: With the increase of the gas-liquid flow rate, the ozone water saturation concentration and the hydroxyl radical concentration both increased; as the temperature increased, the ozone water saturation concentration decreased, but the hydroxyl radical concentration increased. …
Optimization Of Cellulase Hydrolysis Process Of Rice Bran Dietary Fiber And Its Functional Properties, Liu Yan-Lan, Liu Shuang, Lin Ben-Ping, Li Yan-Yun, Yi Cui-Ping
Optimization Of Cellulase Hydrolysis Process Of Rice Bran Dietary Fiber And Its Functional Properties, Liu Yan-Lan, Liu Shuang, Lin Ben-Ping, Li Yan-Yun, Yi Cui-Ping
Food and Machinery
Objective: To study the technological conditions of preparing rice bran dietary fibers by cellulase hydrolysis, and analyze the reasons for the difference in the functional properties of different rice bran dietary fibers. Methods: Single factor experiment was used to optimize the process conditions. The chemical composition, oil holding capacity and sodium cholate adsorption capacity of rice bran dietary fibers were measured. And the microstructures of rice bran dietary fibers were observed by scanning electron microscope. Results: When the dosage of cellulase was 100 U/g, the reaction time was 5 hours, and the ratio of material to liquid （m rice bran …
The Influence Of Modifying Methods On The Adsorption Of Methylene Blue By Moringa Oleifera Seed Shelling Biochar, Dong Cheng, Li Mei-Ping, Guo Cai-Xia, Yu Li-Gang
The Influence Of Modifying Methods On The Adsorption Of Methylene Blue By Moringa Oleifera Seed Shelling Biochar, Dong Cheng, Li Mei-Ping, Guo Cai-Xia, Yu Li-Gang
Food and Machinery
Objective: The adsorption performance of the seed-shell biochar from Moringa oleifera prepared under different technological conditions on methylene blue was investigated in this study. Methods: The magnetic seed shelling biochar (Fe3O4-MOS) and modified seed shelling biochar (KOH-MOS) were prepared by ultrasonic-assisted K2CO3-Fe3O4 co-impregnation pyrolysis and KOH impregnation pyrolysis at 1 000 ℃, respectively. The physicochemical properties of the samples were characterized by XRD, SEM and FTIR. On this basis, the adsorption characteristics of the two kinds of biochar for methylene blue (MB) solution were determined by equilibrium adsorption method. …
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Food and Machinery
Objective: To explore the best fixation method of purple bud green tea. Methods: Using two or three leaves and a bud of self-selected purple bud strain 9803 as raw materials, fresh leaves were treated by microwave, pan-frying, steam and hot air to prepare green tea, and the representative green tea samples were selected for sensory evaluation and quality analysis of taste and aroma. Results: Among the four methods of fixation, the comprehensive score of sensory evaluation of microwave green tea was the highest (89.65), and the main physical and chemical components of microwave green tea, water extract, tea polyphenols, anthocyanins, …
Screening Of Lactobacillus Paracasei Hcs17-040 With Triglyceride Tunction And Study On Its Probiotic Characteristics, Yu Ping, Cao Lan, Jiao Yan-Ping, Zhao Di, Min Xiang-Bo
Screening Of Lactobacillus Paracasei Hcs17-040 With Triglyceride Tunction And Study On Its Probiotic Characteristics, Yu Ping, Cao Lan, Jiao Yan-Ping, Zhao Di, Min Xiang-Bo
Food and Machinery
Objective: This study focuses on obtaining a Lactobacillus strain for degrading triglyceride. Methods: Lactocillus was isolated from human breast milk and the faeces of healthy infants in this study, and their triglyceride degradability was determined by single reagent （GPO-PAP） method. The strains with strong degradation ability of triglyceride were selected for morphological, physiological, biochemical and 16S rDNA identification, and their tolerance to acid, bile salt and gastrointestinal juice was determined. Results: A strain of Lactobacillus Paracasei was isolated and then named as HCS17-040 （CGMCC No 19747）, and its degradation rate of triglyceride was （42.80±1.79）%; the survival rates of the strain …