“He’S Got The Whole World In His Hands”: Seed Sovereignty And Agricultural Decision Making In Southeastern Kenya,
2026
University of South Florida
“He’S Got The Whole World In His Hands”: Seed Sovereignty And Agricultural Decision Making In Southeastern Kenya, Caroline Stahley
USF Tampa Graduate Theses and Dissertations
Increasing corporate control of the global seed supply and restrictions to local exchange threaten the autonomy of smallholder farmers and Indigenous communities. This project contributes to agricultural sovereignty movements by examining the decisions farmers make to address climate uncertainty, market volatility, and development agendas. Specifically, how is seed saving practiced and understood in relation to sovereignty? It reimagines what global food systems might look like if investment were directed to producers rather than intermediaries, arguing that cultivators lack support, not knowledge or capacity. Across these domains, seeds act as a motif to describe the concerns, innovations, and visions of farmers.
Rapid Determination And Uncertainty Evaluation Of Vitamins A , D 3, And E Content In Cereal-Based Complementary Foods For Infants And Young Children By Online Solid Phase Extraction-Two-Dimensional Liquid Chromatography,
2026
Hunan Enoulite Nutritional Food Co ., Ltd., Changsha , Hunan 410300 , China;Infant Complementary Food Joint R&D Lab of National Quality Inspection Center for Agricultural and Sideline Products (Hunan ), Changsha , Hunan 410300 , China
Rapid Determination And Uncertainty Evaluation Of Vitamins A , D 3, And E Content In Cereal-Based Complementary Foods For Infants And Young Children By Online Solid Phase Extraction-Two-Dimensional Liquid Chromatography, Long Qiang, Zhao Tao, Xiao Mei, Wu Haizhi, Zhou Fan, Dai Zhiyong
Food and Machinery
［Objective］ To establish a rapid determination method for vitamin A, D3, and E content in cereal-based complementary foods for infants and young children by online solid phase extraction -two-dimensional liquid chromatography simultaneously.［Methods］ Sample saponification solution is purified by online solid -phase extraction. Then, vitamin A and E are separated and detected by the first -dimension chromatography, while vitamin D3 is preliminarily separated in the first dimension and then transferred to the second -dimension chromatography for further separation and detection, with all quantification achieved by the external standard method.［Results］］ Vitamin A,D3,and E exhibit a good linearity in the concentration ranges, with …
Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology,
2026
Agricultural College of Yanbian University , Yanji , Jilin 133002 , China
Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo
Food and Machinery
Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic …
Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics,
2026
Institute of Agro-Products Processing Science and Technology , Guangxi Academy of Agricultural Sciences , Nanning , Guangxi 530007 , China
Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei
Food and Machinery
［Objective］ To investigate the effect of processing methods on Polygonatum kingianum Collett & Hemsl.metabolites, to reveal the regulatory pattern of processing methods on the metabolites, and to clarify the characteristic metabolites enriched by various processing methods.［Methods］ Metabolites of P.kingianum samples processed via boiling (BP), roller processing (HP), and traditional processing (JZ) are analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on widely targeted metabolomics. Differential metabolites are screened using multivariate statistical analyses, including principal component analysis, orthogonal partial least squares-discriminant analysis, and hierarchical clustering analysis, followed by Kyoto Encyclopedia of Genes and 何雪梅（1981—），女，广西农业科学院农产品加工研究所研究员，硕士。E-mail：[email protected]|Genomes (KEGG ) metabolic enrichment analysis.［Results］ …
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi,
2026
School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing , Changsha , Hunan 410114 , China
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong
Food and Machinery
［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a …
Preparation And Fermentation Characteristics Of Fuqu Fortified By Yeast Community Based On Jiangxiang Daqu,
2026
Brewing Science and Technology Key Laboratory of Sichuan Province , Sichuan University of Science & Engineering , Yibin , Sichuan 644000 , China
Preparation And Fermentation Characteristics Of Fuqu Fortified By Yeast Community Based On Jiangxiang Daqu, Wei Chunhui, Xu Ziheng, Ying Chao, Zhao Huan, Ren Zhiqiang
Food and Machinery
［Objective］ To solve the problems of single strain, limited fermentation capability, and weak environmental tolerance of yeast Fuqu.［Methods］ The yeast community of Jiangxiang Daqu is utilized as the strain source, and bran is used as the raw material to prepare a multi-yeast mixed Fuqu with fortified function. The preparation conditions of yeast Fuqu are optimized by single factor tests combined with orthogonal tests. Then, the acid, ethanol, and high-temperature resistance are systematically evaluated, while the microbial community structure is analyzed via internal transcribed spacer (ITS) rDNA high-throughput sequencing.［Results］ The optimal process parameters are a moisture content of 45%,an incubation time …
Evaluation Of Functional Properties And Classification Of Processability Of Eight Chestnut Starch Varieties Based On Multidimensional Quality Indexes,
2026
College of Food Science and Engineering , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
Evaluation Of Functional Properties And Classification Of Processability Of Eight Chestnut Starch Varieties Based On Multidimensional Quality Indexes, Yang Xiaocong, Wang Ensheng, Li Shizhuo, Du Wenqing, Li Kun
Food and Machinery
［Objective］ To clarify the comprehensive functional characteristics and processing adaptability of different chestnut varieties.［Methods］ The microscopic morphology of starches prepared from eight chestnut varieties was observed, and their amylose content, transparency, freeze-thaw stability, solubility, swelling power, and gel texture properties were determined. Correlation analysis, principal component analysis (PCA ),and cluster analysis were employed to comprehensively evaluate starch quality.［Results］ The starch granules from the eight chestnut varieties exhibited similar morphologies, mainly including round, oval, and polygonal shapes. Correlation analysis revealed significant correlations among the quality indexes of different varieties (P<0.05). PCA reduced the eight indexes to two principal components, with a cumulative variance contribution rate of 84.373%.Cluster analysis classified the starches from the eight chestnut varieties into four categories: high-elasticity, high-swelling, low-hardness, and high-gel types.［Conclusion］ Significant differences in the functional properties of chestnut starches were observed among the different categories (P<0.05).
Effect Of Full Drying Temperature On The Aroma Of Baked Green Tea,
2026
School of Modern Agriculture and Biotechnology , Ankang University , Ankang , Shaanxi 725000 , China;Shaanxi Tea Key Lab Co-sponsored by Province and Municipality , Ankang , Shaanxi 725000 , China;Baihe County Xiaolanxiang Tea Co., Ltd., Ankang , Shaanxi 725800 , China
Effect Of Full Drying Temperature On The Aroma Of Baked Green Tea, Qi Yugang, Ma Zhuotao, Yin Xuchao, Ji Changzhong
Food and Machinery
［Objective］ To investigate the effect of full drying temperature on the aroma of baked green tea.［Methods］ Baked green tea was prepared at different full drying temperatures, and its aroma was evaluated using sensory analysis. The key aroma components and their content differences between different full drying temperatures were analyzed using headspace solid -phase microextraction -gas chromatography -mass spectrometry (HS-SPME -GC-MS).［Results］ The aroma score of the baked green tea improved when the full drying temperature was 80 ℃. A total of 79 aroma components were identified in the baked green tea samples made at five different full drying temperatures. Based on …
Determination Of Eight Fungicide Residues In Eggs By Solid-Phase Extraction Coupled With Liquid Chromatography-Tandem Mass Spectrometry,
2026
GRG Metrology & TEST (Hunan ) Co., Ltd., Changsha , Hunan 410221 , China
Determination Of Eight Fungicide Residues In Eggs By Solid-Phase Extraction Coupled With Liquid Chromatography-Tandem Mass Spectrometry, Liang Jun, Chen Xiong, Wang Yu, Qu Zihao, Zhang Wei, Li Qing
Food and Machinery
［Objective］ To establish an analytical method for the determination of residues of eight fungicides ametoctradin, triadimefon,triadimenol, flutriafol, mandipropamid, penthiopyrad, isopyrazam, and prochloraz ) in eggs by solid -phase extraction (SPE) coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS ).［Methods］ The samples are ultrasonically extracted with acetonitrile. The extracts are purified using ProElut DPC solid -phase extraction cartridges. The purified eluate is concentrated under reduced pressure and reconstituted with acetonitrile.Chromatographic separation is performed on a Kinetex C18 column (2.6 μm,2.1 mm ×100 mm ) with gradient elution using 0.1% formic acid in water and acetonitrile as the mobile phase. Detection is carried …
Realistic Dilemmas And Optimization Pathways Of Investigative Collaboration In Crimes Of Producing And Selling Toxic And Harmful Food From The Perspective Of Collaborative Governance,
2026
Guangxi Police College , Nanning , Guangxi 530028 , China
Realistic Dilemmas And Optimization Pathways Of Investigative Collaboration In Crimes Of Producing And Selling Toxic And Harmful Food From The Perspective Of Collaborative Governance, Yu Baohua
Food and Machinery
Article 144 of the Criminal Law of the People's Republic of China explicitly stipulates the crime of producing and selling toxic and harmful food. An analysis employing analytical frameworks such as collaborative governance theory, intergovernmental relations theory, and digital governance theory reveals that an institutional framework for investigative collaboration concerning such crimes has preliminarily taken shape, and collaborative models at the practical operational level are undergoing continuous innovation. However, examined from the perspective of effectiveness, there remains considerable room for improvement in terms of information sharing, evidence conversion, and the execution mechanism of cross-regional and cross-departmental collaboration. The underlying causes …
Rapid Geographical Origin Identification Of Amomum Villosum Using Electronic Nose And Electronic Tongue Technologies,
2026
School of Pharmacy , Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China
Rapid Geographical Origin Identification Of Amomum Villosum Using Electronic Nose And Electronic Tongue Technologies, Zheng Meijuan, Wang Xiaoping, Wang Jing
Food and Machinery
［Objective］ To develop a rapid method for identifying the geographical origin of Amomum villosum based on intelligent sensory technology.［Methods］ Amomum villosum samples from four origins:Yangchun (Guangdong), Changtai (Fujian), Chengmai (Hainan), and Xishuangbanna (Yunnan),are used as the research materials. A PEN 3 electronic nose and a TS -5000 Z electronic tongue are employed to collect their aroma and taste profiles, respectively. Principal component analysis (PCA),linear discriminant analysis (LDA),and sensor loading analysis are applied to discriminate samples from different origins.［Results］ The response values of the 10 electronic nose sensors vary significantly, among which the W 5S sensor, sensitive to nitrogen oxides, exhibits …
Design And Test Analysis Of Automatic Disemboweling Device For Chilled Fresh Duck Carcasses,
2026
College of Intelligent Manufacturing , Anhui Science and Technology University , Chuzhou , Anhui 233100 , China
Design And Test Analysis Of Automatic Disemboweling Device For Chilled Fresh Duck Carcasses, Wang Yuhao, Bai Zongchun, Zhao Shida, Liu Yunping, Zheng Hao
Food and Machinery
［Objective］ To solve the problems of low automation level and high labor intensity in the disemboweling process of the current meat duck slaughtering and processing technology.［Methods］ With chilled fresh duck carcasses as the research object, an automatic disemboweling device for chilled fresh duck carcasses was created by simulating the existing manual disemboweling method. A special disemboweling tool was designed. Mathematical analysis was used to conduct motion analysis and spatial curve fitting of the disemboweling action of the tool, so as to obtain the characteristic equation and analyze the rationality of the design of the duck carcass disemboweling tool. In addition, …
Detection Of Early Browning Inside Fragrant Pears Based On Time-Frequency Images Of Acoustic And Vibration Signals,
2026
School of Mechanical and Electrical Engineering , Xinjiang Institute of Engineering , Urumqi , Xinjiang 830023 , China
Detection Of Early Browning Inside Fragrant Pears Based On Time-Frequency Images Of Acoustic And Vibration Signals, Zhang Feng, Yu Junyang, Xiao Ping, Zhang Hui, Wang Kai
Food and Machinery
［Objective］ To explore the detection efficacy of models constructed by combining time-frequency image features of the fragrant pears in acoustic and vibration with machine learning algorithms.［Methods］ Acoustic and vibration signals are collected from fragrant pears exhibiting varying degrees of internal browning using a custom-built non-destructive detection device. Time-frequency images are transformed using the short-time Fourier transform (STFT),continuous wavelet transform (CWT), and the S-transform. Then, texture feature parameters in 15 time-frequency domains are extracted, respectively, from 3 types of time-frequency images using the Gray-Gradient Co-occurrence Matrix (GGCM). Additionally, correlation analysis is performed between these feature parameters and the fragrant pear browning …
Effects Of Synergistic Preservation Technology On Quality And Shelf Life Of Meat Buns Under Room Temperature Storage,
2026
College of Food Science and Engineering , Tianjin University of Science and Technology , Tianjin 300457 , China
Effects Of Synergistic Preservation Technology On Quality And Shelf Life Of Meat Buns Under Room Temperature Storage, Li Shumin, Yu Xin, Du Ting, Wu Yina, Du Xinjun
Food and Machinery
［Objective］ To develop a synergistic preservation scheme for meat buns that balances safety and quality stability, thereby achieving a 7-day safe shelf life during room temperature storage.［Methods］ High-temperature high-pressure sterilization or stewing is adopted as the core pretreatment procedure. The wrapper is added with calcium propionate (0.15 g/kg ),while the meat filling is incorporated with compound preservatives including sodium diacetate (1.5 g/kg ), potassium sorbate (0.060 g/kg ), and ε-polylysine (0.20 g/kg ). Combined with the synergistic effects of modified atmosphere packaging and preservation pads, a storage environment is constructed to continuously inhibit microbial regrowth and delay oxidation.［Results］ The meat …
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice,
2026
Beijing Food Additives Engineering and Technology Research Centre , School of Food and Health , Beijing Technology and Business University , Beijing 100048 , China
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice, Cui Yajun, Hong Lingyu, Zhou Sumei, He Yuhua, Yao Yang, Hou Dianzhi
Food and Machinery
［Objective］ To investigate the effects of wrinkled pea meal replacement powder on glucose and lipid metabolism disorders and gut microbiota.［Methods］ A 12-week intervention experiment was conducted using a high-fat diet-fed mouse model. Changes in key indicators,including mouse phenotypes,blood biochemical parameters, histopathology, and gut microbial composition, were systematically monitored.［Results］ Wrinkled pea meal replacement powder significantly reduced fasting blood glucose, area under the blood glucose curve, and serum levels of total cholesterol, triglycerides, and low-density lipoprotein cholesterol in high-fat-fed mice (P<0.05). It effectively alleviated hepatic steatosis, reduced serum alanine aminotransferase levels (P<0.05), and significantly mitigated hepatocyte damage. Additionally, consumption of wrinkled pea meal replacement powder significantly regulated gut microecological imbalance induced by a high-fat diet, increased gut microbial richness, decreased the Firmicutes/Bacteroidetes ratio, and increased the relative abundance of beneficial bacteria, including norank_f_ Muribaculaceae, norank_o_ Clostridia _UCG- 014, and Bifidobacterium.［Conclusion］ Wrinkled pea meal replacement powder has potential application value in improving glucose and lipid metabolism and regulating gut health.
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice,
2026
School of Traditional Chinese Medicine , Hunan University of Chinese Medicine , Changsha , Hunan 410208 , China
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice, Liu Qin, Deng Na, Zhou Mengsi, Tan Zhoujin
Food and Machinery
［Objective］ To explore the effects of gardenia extract on intestinal mucosal microbiota and body weight in mice fed a high -fat diet, and to explore the microecological mechanism of gardenia extract in obese mice.［Methods］ The potential mechanism of gardenia extract in treating obesity is predicted by network pharmacology and molecular docking technology. Additionally, 24 SPF C 57BL/6 male mice are randomly assigned into a blank group (8 mice ) and a model group (16 mice ). The model group receives a high-fat diet for 12 weeks, while the blank group receives an ordinary diet. After modeling, 12 successfully modeled mice …
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice,
2026
College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice, Huang Haoyang, Zhang Junyi, Shen Weiqiang, Cao Wenhong, Lin Haisheng
Food and Machinery
［Objective］ To explore the repairing effect of Sipunculus nudus collagen peptide (SNCP ) on skin wounds and clarify its potential efficacy in anti -inflammation, oxidative stress regulation,and wound repair promotion.［Methods］ Collagen is extracted from the body wall of S.nudus via the hot water extraction method, and SNCP is subsequently prepared through enzymolysis and ultrafiltration. Then,the lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammation model and the whole cortex wound inflammation model in mice are employed to detect the effect of SNCP on cytotoxicity and cell morphology, as well as the inflammatory, antioxidant, and growth factors in mouse wound tissues.［Results］ At 50 to …
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits,
2026
Hunan Institute of Agricultural Product Processing and Quality Safety , Hunan Academy of Agricultural Sciences , Changsha , Hunan 410125 , China
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits, Zhang Xinyi, Li Qili, Li Zhijian, Ge Hanxiao, Shao Yuting, Xiao Yecheng, Li Tao, Su Donglin
Food and Machinery
［Objective］ To explore a green extraction process for flavonoids from Daidai's physiological fallen fruits and to analyze the composition, microstructure, and antioxidant activity of the extracts.［Methods］ Flavonoids were extracted from Daidai's physiological fallen fruits using an ethanol-water solution combined with ultrasonic-assisted extraction. The extraction conditions were optimized through single-factor experiments. The flavonoid composition of the extract was determined by high-performance liquid chromatography (HPLC ), its microstructure was observed using scanning electron microscopy (SEM ), and in vitro antioxidant activity was evaluated by DPPH radical 苏东林（1979—），男，湖南省农业科学院研究员，博士。E-mail：sdl791228 @163.com scavenging, ABTS radical scavenging, and FRAP assays.［Results］ The optimal extraction conditions were: 75% ethanol, …
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails,
2026
School of Food Science and Technology , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China;Xinyang Key Laboratory of Healthy Food Development and Nutrition Regulation , Xinyang , Henan 464000 , China
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails, Tu Jianqiu, Fu Wenjun, Yang Xiaocong, Jing Lixiang, Zhu Jing, Li Jianfang
Food and Machinery
［Objective］ To investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.［Methods］ This paper adopts gas chromatography-ion mobility spectrometry (GC-IMS ) combined with colorimetric analysis to study the characteristics of volatile components and color parameters (L*,a*,b* values ) of crayfish tails under garlic paste additions of 0%,4.4%,8.8%,13.2%,17.6%,and 22.0%. Principal component analysis (PCA ) is applied to analyze flavor differences.［Results］ Colorimetric analysis reveals that garlic paste addition significantly decreases L* from 45.69 to 34.50 and b* from 39.24 to 29.94 (P<0.05), while a* values show a significant difference under the garlic paste addition of more than 13.2% (P<0.05). A total of 53 volatile substances are identified by GC-IMS, and their total content increases gradually with the rising garlic paste addition (highest value in the 22% group at 18 749 and lowest value in the control group at 10 758). Camphene, 2-ethylbutanoic acid, 2-methylbutyl acetate, allyl isothiocyanate, and heptanal are identified as intrinsic flavor markers of crayfish meat. Key contributors to flavor include camphene, 1-heptanol, 3-pentenenitrile, 2,3-pentanedione, diacetyl, and isopropanol. PCA shows that the 13.2%~17.6% group exhibits significantly different flavor characteristics from other groups (PC1 contribution rate of 76%).［Conclusion］ Under the garlic paste addition of 8.8%~13.2%, the optimal balance between flavor and color attributes is achieved, while excessive addition of more than 17.6% results in aldehyde overaccumulation and accelerated browning.
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity,
2026
Hebei Institute of Environmental Engineering , Qinhuangdao , Hebei 066102 , China
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu
Food and Machinery
［Objective］ To optimize the extraction process of Chlorella vulgaris polysaccharides using response surface methodology and analyze their antioxidant activity.［Methods］ The extraction rate of C.vulgaris polysaccharides is used as an evaluation index, and the single factor method is used to select the three factors with the greatest impact on the polysaccharide extraction rate. Box-Behnken design is used to optimize the extraction process. The antioxidant capacity of C.vulgaris polysaccharides is evaluated by DPPH scavenging rate, hydroxyl radical scavenging rate and total reducing power.［Results］ The optimal extraction conditions are determined as follows: sodium hydroxide mass concentration of 1.70 g/100 mL, extraction temperature of …
