Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability,
2019
Beijing Jiaotong University Haibin College, Huanghua, Hebei 061199, China
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability, Peng Yiteng
Food and Machinery
Selected 12 persons with relatively similar physiological indexes, and analyzed the effects of compressed diets on the exercise capacity of ordinary diets and the 90 military dry foods by using self-control and cross-balanced experimental design methods. The persons were fed two groups of foods with different nutrients for exercise, training, recovery of blood glucose levels, blood lactate concentration, blood lactate clearance, heart rate changes, changes in related hormone levels, and different oxidation changes to evaluate the effect of synthetic foods on the body's ability to exercise. The experimental results show that compressed synthetic foods have obvious superiority in terms of …
Influence Of Two Sport Food On Human Body Movement Ability,
2019
Institute of Information Technology of Guilin University of Electronic Technology, Guilin, Guangxi 541004, China
Influence Of Two Sport Food On Human Body Movement Ability, Huang Guoyang
Food and Machinery
In this study, 30 male athletes were used to evaluate the effects of two different nutrient composition sports foods on human exercise performance, physical fitness recovery, and fatigue level through crosstrial and self-control experiments. The test results showed that: in the case of fasting blood glucose at the same level, the blood sugar concentration of sport food A was higher than sport food B after 20 minutes of consumption, while blood sugar concentration is higher than sport food B after 60% VO2max exercise 50 minutes. After exhaustive training, the lactic acid scavenging efficiency of sport food A was significantly …
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation,
2019
School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation, Xu Yantao, Zhou Kai, Jiang Xuewei, Liang Shengnan, Zhang Wei, Peng Dong, Zhou Shangting, Luo Xiaoming
Food and Machinery
The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.
Progress Of Analytical Methods For Antibiotic Residues In Plant-Derived Food,
2019
Southwest University, Citrus Research Institute, Chongqing 400712, China
Progress Of Analytical Methods For Antibiotic Residues In Plant-Derived Food, Zhou Jie, An Jiao, Dong Chao, Zhao Jing, Zhang Yaohai, Jiao Bining
Food and Machinery
In order to assess the health risks of antibiotic exposure to humans, it is needed to establish the rapid screening and confirmation testing methods for antibiotic residues in plant samples. This paper briefly introduces the registration and limit standards of agricultural antibiotics in China, the origin and accumulation of antibiotics in plant-derived foods, especially the present pretreatment and detection techniques of antibiotic residues in plant-derived foods, and prospects the work in this field.
Research Progress In Health Function And Product Development Of Bee Pollen,
2019
Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China; Hunan Province Engineering Research Center of Bioactive Substance Discovery of Traditional Chinese Medicine, Cha
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Food and Machinery
This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie, Xu Man, Sun Fuli, Cui Heping, Yu Jingyang, Zhang Xiaoming
Food and Machinery
The effects of reaction time, reactant ratio, initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate (Glu-Xyl MRI) were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration. Subsequently, the application of the MRI in baked foods was researched. The Glu-Xyl MRI were added into walnut cookie with different proportions, and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation. It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of …
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating, Chen Ming, Wu Shuai, Huang Yiqun, Niu Lihong, Fan Yuxia, Lai Keqiang
Food and Machinery
The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of …
Flavor Analysis Of The Turtle Source Marinated Egg And The Texture Variation Of The Egg White During Storage,
2019
School of Food Science and Technology, Wuxi, Jiangsu 214122, China; Jiangsu Xiangdao Food Co., Ltd., Xuzhou, Jiangsu 221699, China
Flavor Analysis Of The Turtle Source Marinated Egg And The Texture Variation Of The Egg White During Storage, Hua Xiao, Wang Yang, Du Hang, Shang Yuyong
Food and Machinery
In this study, marinated eggs were made by using the special turtle source featured of Xuzhou. Firstly, the flavor of the turtle source and the marinated eggs were investigated. In the boiled eggs, totally 36 flavor compounds of 13 categories were detected including alcohols, aldehydes, ketones and alkanes. In the marinated eggs made by spice powder, totally 71 flavor compounds were found and the ketones, aldehydes, furanes and esters were increased in different levels. The marinated eggs made by turtle source released 54 flavor compounds, whereby the contents of ketones, alcohols and pyrazines were higher in comparison to the boiled …
Study On Fresh-Keeping Effect Of Shrimp (Fenneropenaeus Chinensis) Based On The Synergistic Effect Of Fence Factor,
2019
Fujian Normal University Minnan Science Institute College of Life Science and Chemistry, Quanzhou, Fujian 362332, China
Study On Fresh-Keeping Effect Of Shrimp (Fenneropenaeus Chinensis) Based On The Synergistic Effect Of Fence Factor, Zhou Qiang, Liu Mengjia, Ding Liyun, Lei Changgui, Meng Yuzhu
Food and Machinery
Aiming at the problems of spoilage and blackening during the storage of Fenneropenaeus chinensis, using 1.5% chitosan (preservative and oxygen inhibitor), 0.1% sodium phytate (color-protecting agent) and low temperature treatment of fluidized ice as hurdle factors, the shrimps (15.0±1.0) g from Dongshan Port of Zhangzhou were stored at -4 ℃ synergistically, and the control group (-4 ℃) was set. Physicochemical and biological indexes, including volatile basic nitrogen content (TVB-N value), total numbers of the colony, brightness value, pH value, PPO, water holding capacity, and the elasticity during storage were investigated, and sensory evaluation was made to explore the effect of …
Effect Of Electron Beam Denaturation Treatment On The Enzymatic Hydrolysis Efficiency Of Rice Protein,
2019
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Electron Beam Denaturation Treatment On The Enzymatic Hydrolysis Efficiency Of Rice Protein, Zhang Xinxia, Chen Zhengxing, Wang Li
Food and Machinery
In this study, electron beam irradiation (EBI) technology was used to modify rice protein. The enzymatic hydrolysis efficiency of modified rice protein under different enzymes was studied with hydrolysis degree and polypeptide yield as evaluation indexes. It was found that EBI denaturation treatment could effectively improve the enzymatic hydrolysis efficiency of rice protein and increase the polypeptide yield, among which EBI assisted alkaline protease hydrolysis had the best effect, the rice protein hydrolysis degree increased by (19.02±0.37)%, and the polypeptide yield increased by (13.50±0.29)%. The SEM analysis showed that EBI denaturation treatment decreased the surface structure integrity of rice protein …
Preparation And Anti-Radiation Function Of Compressed Biscuits With Actinidia Kolomikta,
2019
School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
Preparation And Anti-Radiation Function Of Compressed Biscuits With Actinidia Kolomikta, Zuo Lili, Ren Tingting, Gou Wenzhe, Fu Xiaoyi, Wang Shuran
Food and Machinery
The active components were extracted from compressed biscuits with Actinidia kolomikta, using 60% ethanol with ultrasonication. The oxidative damage of hepatocytes induced by ultraviolet (UV) radiation was used as cell model. The effects of active components on proliferation, cell cycle, and apoptosis of hepatocytes were studied by MTT and flow cytometry. The results showed that the protective effect was the best when the dosage reached 70 mg/mL, while the therapeutic effect was the best when the dosage reached 60 mg/mL. Through cell cycle analysis, it was found that the active components of compressed biscuits with Actinidia kolomikt had an inhibiting …
Development Of Single Nucleotide Polymorphism Markers For The Wheat Curl Mite Resistance Gene Cmc4,
2019
Northwest A&F University & Kansas State University
Development Of Single Nucleotide Polymorphism Markers For The Wheat Curl Mite Resistance Gene Cmc4, Jixin Zhao, Nader R. Abdelsalam, Luaay Khalaf, Wen-Po Chuang, Lanfei Zhao, C. Michael Smith, Brett Carver, Guihua Bai
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Wheat curl mite (Aceria tosichella Keifer) is an important wheat (Triticum aestivum L. em. Thell.) pest in many wheat-growing regions worldwide. Mite feeding damage not only directly affects wheat yield, but A. tosichella also transmits Wheat streak mosaic virus (WSMV). Wheat resistance to A. tosichella, therefore, helps control WSMV. OK05312 (PI 670019) is an advanced breeding line released from Oklahoma that shows a high level of A. tosichella resistance. To map the gene(s) conditioning wheat resistance to A. tosichella in OK05312, a genetic linkage map was constructed using single nucleotide polymorphism (SNP) markers derived from genotyping-by-sequencing (GBS) and a population …
Edens, William Jeptha, 1898-1969 - Relating To (Sc 3404),
2019
Western Kentucky University
Edens, William Jeptha, 1898-1969 - Relating To (Sc 3404), Manuscripts & Folklife Archives
Manuscript Collection Finding Aids
Finding aid and scan (Click on "Additional Files" below) for Manuscripts Small Collection 3404. Report of an interview conducted by WKU student Mary Helen Jenkins of William J. Edens, a former WKU agriculture professor and Arkansas State College president who was then serving as attaché with the U.S. Department of Agriculture. The interview discusses his education and career, particularly as an agricultural advisor overseas.
Nunn, Louie Broady, 1924-2004 (Sc 3405),
2019
Western Kentucky University
Nunn, Louie Broady, 1924-2004 (Sc 3405), Manuscripts & Folklife Archives
Manuscript Collection Finding Aids
Finding aid and scan (Click on "Additional Files" below) for Manuscripts Small Collection 3405. Letter, 25 October 1971, to “Fellow Kentuckian” from Kentucky Governor Louie B. Nunn. Preparing to leave office, he provides a report on his administration’s accomplishments with respect to agriculture in the state. Much of the detail is set out in a report to Nunn from the Commissioner of Agriculture that is included with the letter.
George Finley Ledger 20,
2019
University of Mississippi
George Finley Ledger 20, George Finley
Deeply Rooted
This item has been aggregated as part of the Association of Southeastern Research Libraries (ASERL)'s "Deeply Rooted: The Agricultural & Rural History of the American South" project.
George Finley Ledger 16,
2019
University of Mississippi
George Finley Ledger 16, George Finley
Deeply Rooted
This item has been aggregated as part of the Association of Southeastern Research Libraries (ASERL)'s "Deeply Rooted: The Agricultural & Rural History of the American South" project.
George Finley Ledger 15,
2019
University of Mississippi
George Finley Ledger 15, George Finley
Deeply Rooted
This item has been aggregated as part of the Association of Southeastern Research Libraries (ASERL)'s "Deeply Rooted: The Agricultural & Rural History of the American South" project.
George Finley Ledger 10,
2019
University of Mississippi
George Finley Ledger 10, George Finley
Deeply Rooted
This item has been aggregated as part of the Association of Southeastern Research Libraries (ASERL)'s "Deeply Rooted: The Agricultural & Rural History of the American South" project.
George Finley Ledger 8,
2019
University of Mississippi
George Finley Ledger 8, George Finley
Deeply Rooted
This item has been aggregated as part of the Association of Southeastern Research Libraries (ASERL)'s "Deeply Rooted: The Agricultural & Rural History of the American South" project.
George Finley Ledger 7,
2019
University of Mississippi
George Finley Ledger 7, George Finley
Deeply Rooted
This item has been aggregated as part of the Association of Southeastern Research Libraries (ASERL)'s "Deeply Rooted: The Agricultural & Rural History of the American South" project.
