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Articles 3391 - 3420 of 5782

Full-Text Articles in Food Processing

Morphological And Physiological Indexes Of Volvariella Volvacea During Storage At 15 ℃, Zha Lei, Chen Mingjie, Yan Shuhan, Li Chuanhua, Wang Hong, Xi Liping, Wang Chenguang, Zhao Yan Aug 2018

Morphological And Physiological Indexes Of Volvariella Volvacea During Storage At 15 ℃, Zha Lei, Chen Mingjie, Yan Shuhan, Li Chuanhua, Wang Hong, Xi Liping, Wang Chenguang, Zhao Yan

Food and Machinery

Fruit bodies of Volvariella volvacea V23 strains were stored at 15 ℃ after harvest. Morphological and physiological indexes were measured at 0, 12, 24, 36, 48, 60, 72 and 96 h after storage, respectively. The results showed that the sensory score of V. volvacea fruit bodies decreased with storage time, while weight loss rate, relative electric conductivity, and malondialdehyde content gradually increased with the prolongation of storage time. The contents of soluble sugar and protein were in a state of continuous decomposition and synthesis. No significant change was found in the activities of acid protease, while the activities of the …

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Study On Temperature Field Of Different Materials In Incubator, Pan Xinyi, Wang Dongmei, Zhu Hong Aug 2018

Study On Temperature Field Of Different Materials In Incubator, Pan Xinyi, Wang Dongmei, Zhu Hong

Food and Machinery

The temperature fields of the incubators were investigated based on the fundamental model of incubator, using finite element method by applying finite elements. Moreover, the Thermal-Fluid Couple by Fluent was analyzed, and the temperature field was validated by experiment. Three common thermal insulation material including XPS, EPU and VIP were selected, and the temperature fields distribution of different materials were studied by the computer simulation. The results showed when using the different insulation materials, the internal temperature field were different, and the internal temperature of VIP incubator were closest to the phase change temperature of cool storage agent and with …

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Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd, Chen Lihuan, Xu Deping, Kong Jiamei, Yao Minghua, Zhang Dong, Gu Libaikeremu, Gao Jingqiu Aug 2018

Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd, Chen Lihuan, Xu Deping, Kong Jiamei, Yao Minghua, Zhang Dong, Gu Libaikeremu, Gao Jingqiu

Food and Machinery

The effect of sedation was observed by sleeping method and the content of dopamine(DA) in hippocampal region of the experimental mice, which was measured by high performance liquid chromatography (HPLC). The structure of active ingredients was inferred by physical and chemical testing and HPLC-MS and NMR. The research showed that the active ingredient of hypnosis was the elution fraction of 70% ethanol in MCI, and it was Saponins, which were isomers of each other, with nitrogen(s) and a sugar chain consisting of three sugars.

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Study On The Purification Of Polysaccharide From Peony Stamen By Three Phase Partitioning And Physicochemical Property, Luo Lei, Xue Yihan, Yang Yongqing, Zhu Wenxue Aug 2018

Study On The Purification Of Polysaccharide From Peony Stamen By Three Phase Partitioning And Physicochemical Property, Luo Lei, Xue Yihan, Yang Yongqing, Zhu Wenxue

Food and Machinery

Three phase partitioning was used to purify the polysaccharide from peony stamen and its physicochemical properties were analyzed. The optimal conditions of purification were obtained as follows: pH 7, ammonium sulfate concentration(w/v) 10% and ratio of t-butyl alcohol/crude extract(v/v).Under this condition, the polysaccharide recovery was 69% and the protein removal rate was 73%. The purity rate of the purified polysaccharide was 99.24%, and 95.36% pigment was removed by three phase partitioning. The Rresult of high performance liquid chromatography (HPLC) analysis showed that it was composed of rhamnose, galacturonic acid, glucose, galactose and arabinose, and the molar ratio was 1.24∶1.59∶2.00∶9.11∶1.68. The …

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Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity, Wu Qiang, Wan Chang, Peng Juanjuan, Zeng Hao, Yu Yougui Aug 2018

Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity, Wu Qiang, Wan Chang, Peng Juanjuan, Zeng Hao, Yu Yougui

Food and Machinery

The wild yeast JM11 was isolated from wild kiwifruits by lineation separating, screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26S rDNA D1/D2 domain sequence analysis. The content of alcohol, peptide concentration and ACE (Angiotensin converting enzyme, ACE) inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was (7.8±0.5)%Vol, ACE inhibitory activity was (93.0±2.6)% and peptide concentration was (2 652.0±112.4) μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine, which revealed high ACE inhibitory activity, and could …

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Preparation And Properties Of Microcrystalline Cellulose From Artemisia, Wen Junfeng, Liu Xia, Li Xiao Aug 2018

Preparation And Properties Of Microcrystalline Cellulose From Artemisia, Wen Junfeng, Liu Xia, Li Xiao

Food and Machinery

The Micro-Crystalline Cellulose （MCC）was prepared by acid hydrolysis method from Artemisia. The effects of solid to liquid, concentration of hydrochloric acid, temperature of acid hydrolysis and time of acid hydrolysis on the yield and degree of polymerization of Artemisia MCC were studied by single factor experiment. The preparation process of MCC was optimized by response surface methodology, and the structure and properties of the microcrystalline cellulose were analyzed. The optimum preparation conditions of MCC were as followed: ratio of solid to liquid 1∶30 （g/mL）, concentration of hydrochloric acid 15%, temperature of acid hydrolysis 70 ℃, and time of acid hydrolysis …

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Optimization On Essential Oil Extraction Of Lemon Peel By Cellulase-Assisted Hydrodistillation, Gu Xuedong, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao Aug 2018

Optimization On Essential Oil Extraction Of Lemon Peel By Cellulase-Assisted Hydrodistillation, Gu Xuedong, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao

Food and Machinery

In order to improve the utilization of lemon peel, the optimal processes for essential oil extraction of lemon peel were studied by Cellulase-Assisted Hydrodistillation(CAHE). Based on the single-factor test, taking the enzyme dosage, solvent to material ratio, enzymolysis time, and distillation time as the influce factors, the response surface methodology was applied to optimize the parameters of extraction. Meanwhile, the volatile composition were determined by GC-MS. Additionally, the microscopic structural changes of sample before and after extraction are observed to understand the characteristics of different extraction methods. The optiaml extracting conditions were as followed: enzymolysis temperature 50 ℃, pH 5.0, …

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Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut, Zhan Ge, Li Kaikai, Sun Yanhui, Long Men Aug 2018

Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut, Zhan Ge, Li Kaikai, Sun Yanhui, Long Men

Food and Machinery

The ultrasonic assisted extraction technique was employed to obtain phenolics from CWCP and different factors on the phenolics yield were considered, including the solvent type, ratio of liquid to solid, extracting temperature, ultrasonic power and ultrasonic time. Based on the single factor tests, an appropriate solvent for more consistent extraction of phenolic compounds would be defined, and response surface experiments would be used to optimize the extraction parameters. The results showed that the optimum conditions for total phenolic extraction were determined: ratio of methanol to solid 1∶15 (g/mL), extracting at 55 ℃ for 55 min with, ultrasonic power 270 W. …

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Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka, Lin Hai, Xiong Guohong, He Jianguo, Zhang Xiaoyi Aug 2018

Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka, Lin Hai, Xiong Guohong, He Jianguo, Zhang Xiaoyi

Food and Machinery

To develop the phenol resources in Lactarius hatsudake Tanaka, solvent extraction with ultrasonic assisted was used. On the basis of single factor test, the solvent, solvent concentration, liquid ratio, ultrasonic time and extraction times were selected as optimum conditions. The results showed that the optimum extraction conditions were ethanol concentration of 56%, solid-liquid ratio of 1∶25 (g/mL), extraction time of 80 min, and extract two times under this condition. The result of ultrasonic assisted extraction is 1.05%, and the result is reliable.

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Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products, Tan Li, Zhou Chunxia, Hong Pengzhi Aug 2018

Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products, Tan Li, Zhou Chunxia, Hong Pengzhi

Food and Machinery

In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources.

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Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan Aug 2018

Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan

Food and Machinery

In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.

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Research Progress Of Cold Storage Refrigeration System And Automation, Liu Han, Xie Jing, Wang Jinfeng Aug 2018

Research Progress Of Cold Storage Refrigeration System And Automation, Liu Han, Xie Jing, Wang Jinfeng

Food and Machinery

In recent years, the energy consumption of our country is becoming more and more serious, and the energy consumption of cold storage occupies a considerable proportion in that of all industries. Therefore, it has become more and more important to reduce the energy consumption of cold storage. The energy conservation, the efficient refrigerating system of three commonly used temperature range with －18 ℃ and above, －18 to －60 ℃, 60 ℃ to 100 ℃ was summarized in this review, respectively, and the single-stage compression cycle, two-stage compression cycle and cascade and auto cascade compression cycle several commonly used refrigeration cycle …

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Advances In Pulsed Light And Its Applications In Food Industry, Du Yan, Chen Fusheng Aug 2018

Advances In Pulsed Light And Its Applications In Food Industry, Du Yan, Chen Fusheng

Food and Machinery

As one of the novel nonthermal methods, pulsed light (PL) is a technology for the fast, mild and residue free surface decontamination of food and food contact materials. This paper introduces the appliance and mechanism of PL firstly, and then details its application in food sterilization and removal of toxins and allergens. At last, the drawbacks of PL and its possible developments in food industry are discussed.

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Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method, Liu Zhixin, Liu Zhibin, Zhang Gensheng, Yue Xiaoxia, Yang Huiduo, Xu Chunming Aug 2018

Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method, Liu Zhixin, Liu Zhibin, Zhang Gensheng, Yue Xiaoxia, Yang Huiduo, Xu Chunming

Food and Machinery

The effects of different concentration of ethanol, ratio of fatty acid to urea, ratio of fatty acid to ethanol, inclusion time, inclusion temperature and times of inclusion on pinolenic acid in pressed pine seed oil were studied. Based on results from single factor test, the optimal experimental design was carried out according to the principle of Box-Behnken central combination test design. The urea inclusion regression model of pinolenic acid was established using the comprehensive score of pinot acid content and loss rate as the response value. The results showed that the fatty acid∶urea =1∶2.88（g/g）, fatty acid∶ethanol =1∶7.98 （g/mL）, inclusion time …

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Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon, Qiao Xiaoquan, Ren Guangyue, Qiao Meng, Duan Xu, Zhang Ledao, Lu Yingjie, Tian Xiaoyu Aug 2018

Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon, Qiao Xiaoquan, Ren Guangyue, Qiao Meng, Duan Xu, Zhang Ledao, Lu Yingjie, Tian Xiaoyu

Food and Machinery

Fruits of Dateplum persimmon were dried to flours by five different drying methods, including hot-air drying, microwave drying, spray-drying, explosion puffing drying, vacuum freeze-drying, and the physical properties of the five powders were measured, such as wetting sinking time, dispersity, solubility, bulk density. The effects of different drying methods on D. persimmon powder quality characteristic was investigated. The Weight of Variation Coefficient were used to determine comprehensive score of the powders to determine the best method to dry. The results showed that the dispersibility, wet sinking ability, moisture absorption, solubility property of the five powders accounted for a larger proportion, …

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Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure, Dai Huimin, Ye Tao, Li Lin, Jiang Shaotong, Lu Jianfeng Aug 2018

Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure, Dai Huimin, Ye Tao, Li Lin, Jiang Shaotong, Lu Jianfeng

Food and Machinery

In order to improve the gel properties of low-salt surimi, the optimum conditions for the low-salt silver carp surimi gels by ultra-high pressure processing (UHPP) were obtained by means of response surface methodology (RSM), with the gel strength and water holding capacity (WHC) as indicators. The gel properties (texture, gel strength, WHC, protein pattern and microstructure) of the optimized low-salt surimi (1.5% NaCl, 300 MPa), low-salt surimi (1.5% NaCl, 0.1 MPa) and the standard percentage of added salt of surimi (2.5% NaCl, 0.1 MPa) were compared. The results showed that the optimum conditions of low-salt silver carp surimi gels by …

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Preparation And Antioxidant Activity Of Chinese Yam Ferment Powder, Fei Peng, Yang Tongxiang, Zhao Shengjuan, Xu Yunfeng, Chen Junliang, Li Fangmei, Kang Huaibin Aug 2018

Preparation And Antioxidant Activity Of Chinese Yam Ferment Powder, Fei Peng, Yang Tongxiang, Zhao Shengjuan, Xu Yunfeng, Chen Junliang, Li Fangmei, Kang Huaibin

Food and Machinery

The fermentation condition of Chinese yam ferment liquid was optimized with single factor experiments and orthogonal experiment. The Chinese yam ferment powder was prepared using spray drying. The changes in superoxide dismutase (SOD) activity between Chinese yam ferment liquid and recovery ferment liquid were analyzed. The abilities to remove superoxide anions and hydroxyl radicals were measured using the methods of pyrogallol autoxidation and H2O2/Fe system. the optimum fermentation process parameters of Chinese yam ferment liquid were as follow: sugar concentration 12%, inoculum concentration 6%, fermentation time 30 h, fermentation temperature 42 ℃. Under the control of this condition, the SOD …

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Discussion On The Status Of Chinese Medicine Dietary Food Certification Management, Xia Xinbin, Yang Yong, Wu Yubing, Xie Mengzhou, Huang Huiyong, Li Ling Aug 2018

Discussion On The Status Of Chinese Medicine Dietary Food Certification Management, Xia Xinbin, Yang Yong, Wu Yubing, Xie Mengzhou, Huang Huiyong, Li Ling

Food and Machinery

Starting from the concept of traditional Chinese medicine dietary food, this paper analyzes the problems that Chinese current laws and regulations on food and drug administration restrict the development of traditional Chinese medicinal dietary food,and points out that there is no clear quality standard for traditional Chinese medicinal dietary food industry at present. In view of the above，it is necessary to draw lessons from the current world food and drug certification system,then formulate the certification system of traditional Chinese medicinal diet in line with the characteristics of the traditional Chinese medicinal diet industry, so as to promote the standardization and …

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Research On Health Function Food Management In Korea And Its Enlightenment To China, Tian Ming, Tong Na, Song Tao, Li Yaqi, Jin Fabin, Wan Chao Aug 2018

Research On Health Function Food Management In Korea And Its Enlightenment To China, Tian Ming, Tong Na, Song Tao, Li Yaqi, Jin Fabin, Wan Chao

Food and Machinery

The health food industry is closely related to the cultural background. Korea and China have similar cultural backgrounds. In order to improve the laws, regulations, and management measures of health foods in China, it is necessary to learn the management experience from South Korea. This article reviews the specific methods for the management of Korean function health foods, in order to provide reference materials for health food research workers and law-making authorities in China.

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The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines, Guo Zhiming, Zou Xiaobo, Jiang Song, Chen Quansheng, Zhao Jiewen Aug 2018

The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines, Guo Zhiming, Zou Xiaobo, Jiang Song, Chen Quansheng, Zhao Jiewen

Food and Machinery

There is a common phenomenon in domestic and foreign higher education with food engineering talents cultivation process which place particular emphasis on science and neglect toward engineering innovations. With a new perspective of new engineering disciplines, it is a new opportunities of economic development to seize the food industry technical innovation. Construction concept with keep pace with the times and shape talent in the future is developed to advance the new thought for creative train of food engineering. The aim of reform is to cultivate diversity, innovative food engineering talents integrating education resources inside and outside the university. Among the …

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Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng Aug 2018

Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng

Food and Machinery

To improve the solubility of ergosterol, the ergosteryl lipoate was prepared by a chemical method under ambient temperature, and the antioxidation of ergosteryl lipoate in oil was studied. By single factor experiments, the optimum conditions for the synthesis of ergosteryl lipoate were obtained. The conversion could be achieved 91% in the following conditions: DMAP/EDC/Et3N as the catalyst, 80 mmol/L ergosterol, molar ratio of lipoic acid/ergosterol/DMAP/EDC/Et3N 2.0∶1.0∶0.2∶1.2∶1.5, dichloromethane as the solvent, reaction temperature of 25 ℃, reaction time of 20 h. The solubility of ergosteryl lipoate in oil is about twice of ergosterol, and the antioxidant ability …

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An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid, Wang Ge, Zeng Rui, Qiu Ruixia, Huang Caihuan, Zheng Jie Aug 2018

An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid, Wang Ge, Zeng Rui, Qiu Ruixia, Huang Caihuan, Zheng Jie

Food and Machinery

The reaction of 5-hydroxymethylfurfural (HMF) with serine, threonine, gamma-aminobutyric acid and alanine, and the relative volatile substances were determined by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that 21 volatile components in total were detected from the reaction system of HMF and these amino acids, most of which were carbonyl compounds, furans and hydrocarbon compounds. In HMF-Serine system, the concentrations of pyrazine，5-methyl-2-furaldehyde and nonanal were the highest in the reaction system with the highest contents of the reactants and the longest reaction time. In HMF-Threonine system, the production of acetophenone, 3-methyl-pyrazine and 2,5-dimethyl-pyrazine was positively influenced by the reaction time. …

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Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity, Yuan Liang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping Aug 2018

Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity, Yuan Liang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping

Food and Machinery

Waste silk as raw material was dissolved with 40% CaCl2 solution at first, and silk fibroin was extracted after dialysis; Then the enzymolysis conditions of silk fibroin was optimized. Besides, silk fibroin peptides was fractionated by using HPGFC and separated ulteriorly by RP-HPLC, then their anti-alcoholism activity in vitro was detected by Valle＆Hoch’s method. The experiment results showed that the optimal enzymatic hydrolysis conditions of silk fibroin were as followed: time of 240 min, enzyme dosage of 2%, substrate concentration of 5%, pH 8.5 and temperature of 60 ℃, and the optimal degree of hydrolysis（DH）was 23.22%. In addition, the …

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Interactions Between Mushroom Powder, Sodium Chloride, And Bovine Proteins And Their Effects On Lipid Oxidation Products And Consumer Acceptability, Natalie Tom, Hatouf Ahmed Alnoumani, Lilian Were Aug 2018

Interactions Between Mushroom Powder, Sodium Chloride, And Bovine Proteins And Their Effects On Lipid Oxidation Products And Consumer Acceptability, Natalie Tom, Hatouf Ahmed Alnoumani, Lilian Were

Food Science Faculty Articles and Research

The antioxidant capacity of dried Agaricus bisporus mushrooms (DAB) in beef has previously been assessed. However, interactions between lipid oxidation products, mushroom polyphenols, and bovine proteins present in beef to explain the mushroom's antioxidative effect, has not been determined. Oven-dried or lyophilized DAB with and without 15 g NaCl/kg beef (1.5%) or 20 g NaCl/kg beef (2%) were added to sarcoplasmic protein homogenates from top round beef. Malondialdehyde and volatile aldehyde binding to sarcoplasmic protein (SP) were monitored. Oven dried had 64% higher total phenolic compared to lyophilized DAB, leading to ∼50% lower malondialdehyde content in beef with oven …

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Effects Of Serving Temperature On Sensory Perception And Acceptance Of Brewed Coffee, Matthew James Chapko Aug 2018

Effects Of Serving Temperature On Sensory Perception And Acceptance Of Brewed Coffee, Matthew James Chapko

Graduate Theses and Dissertations

Coffee continues to be one of the most widely consumed beverages worldwide. How an individual perceives a cup of coffee is impacted by a plethora of factors including origin, growing climate, roasting level, and consumption habits. This thesis utilized both trained descriptive panelists and untrained consumer panelists to analyze how serving/consumption temperature modulates sensory perception of brewed coffee in regards to appearance, aroma, flavor, taste, and mouthfeel. Three varieties of coffee (Colombia, Ethiopia, and Kenya) were brewed and served to panelists at four temperatures: 70, 55, 40, and 25 °C. In one study (Study 1, Chapter 3), results from descriptive …

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Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper, Sabrina Vasquez Aug 2018

Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper, Sabrina Vasquez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Food safety concerns of low-awfoods have boosted, given the increased number of foodborne illnesses related to these products. Black pepper, among other spices, has been implicated in several outbreaks and recalls in recent years.Salmonella entericahas been identified as the causing agent of outbreaks of contaminated spices. Therefore, increased efforts should be conducted to ensure food safety of spices, including black pepper. Food Safety Modernization Act (FSMA) demands all food processing facilities to conduct proper validations of the decontamination technologies applied to food products. Complete thermal process validations require a deep understanding of the thermal inactivation kinetics …

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Investigating The Potential Of Plant-Derived Antimicrobials For Controlling Campylobacter Jejuni In Poultry And Poultry Products, Basanta Raj Wagle Aug 2018

Investigating The Potential Of Plant-Derived Antimicrobials For Controlling Campylobacter Jejuni In Poultry And Poultry Products, Basanta Raj Wagle

Graduate Theses and Dissertations

Campylobacter jejuni infection in humans is strongly associated with the handling and consumption of contaminated poultry products. Interventions reducing C. jejuni contamination in poultry would reduce the risk of subsequent human infections. In the first study, the efficacy of a Generally Recognized as Safe (GRAS) compound, eugenol (EG; derived from cloves), as an antimicrobial dip treatment to reduce C. jejuni in postharvest poultry was evaluated. The antimicrobial efficacy of EG was studied in suspension, emulsion and nanoemulsion delivery systems. EG suspension reduced C. jejuni counts with the greatest reduction of >2.0 Log CFU/sample for the 2% dose of EG (P

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The Effects Of Cold Plasma Treatment On Sweet Basil (Ocimum Basilicum), Sauvelson Auguste Jul 2018

The Effects Of Cold Plasma Treatment On Sweet Basil (Ocimum Basilicum), Sauvelson Auguste

Seton Hall University Dissertations and Theses (ETDs)

The study discussed herein looks both to continue and to expand upon previous work conducted here at Seton Hall University, which investigated the effect of cold plasma processing on sweet basil and their essential oils. It was found that the application of cold plasma treatment increases plant growth and eugenol concentration, which is an essential oil component and one of the potential natural antioxidants used in food preservation. In this study, we considered methods for increasing the production and harvesting of plants that produce essential oils such as sweet basil (Ocimum basilicum). The study also incorporated more controls …

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Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies, Chen Shibo, Wang Ge, Chen Yaping Jul 2018

Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies, Chen Shibo, Wang Ge, Chen Yaping

Food and Machinery

Compared with the international frontier, the gap in agricultural technology in China is shrinking, and a basic pattern of a small number of leading, majority running and running is formed. In the new era, we should vigorously support the research of basic, cutting-edge and public welfare technologies in agriculture, increase the support of various national science and technology plans to the agricultural sector, accelerate the construction of agricultural IoT technology service platforms, and promote the integration of agricultural technology innovation.

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Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017, Yuan Yanfang, Chen Hui Jul 2018

Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017, Yuan Yanfang, Chen Hui

Food and Machinery

This article analyzes the food safety notifications on China by EU Rapid Alert System for Food and Feed（RASFF）in 2016~2017 from five perspectives: number of notifications, notifying countries, notification types, product categories and hazard categories. It makes a summary on the characteristics of food safety notifications on China by RASFF in 2016~2017, and analyses the key food categories and risk factors focused by European Union. Finally, three suggestions are concluded to improve food safety supervision in China, including establishing a food safety early warning platform based on data analysis; accurately analyzing the characteristics of food safety risks notified by RASFF to …

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