10 Low-Water Perennials Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah,
2018
Utah State University
10 Low-Water Perennials Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah, Adrea Wheaton, Larry Rupp, Michael Caron
All Current Publications
This brochure describes 10 low-water perennials to help homeowners of Eagle Mountain select landscape plants that will be successful in this area.
10 Low-Water Shrubs Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah,
2018
Utah State University
10 Low-Water Shrubs Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah, Adrea Wheaton, Larry Rupp, Michael Caron
All Current Publications
This brochure describes 10 low-water shrubs to help homeowners of Eagle Mountain select landscape plants that will be successful in this area.
10 Low-Water Ornamental Grasses Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah,
2018
Utah State University
10 Low-Water Ornamental Grasses Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah, Adrea Wheaton, Larry Rupp, Michael Caron
All Current Publications
This brochure describes 10 low-water ornamental grasses to help homeowners of Eagle Mountain select landscape plants that will be successful in this area.
10 Low-Water Trees Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah,
2018
Utah State University
10 Low-Water Trees Ideal For Water-Efficient Landscapes In Eagle Mountain, Utah, Adrea Wheaton, Larry Rupp, Michael Caron
All Current Publications
This brochure describes 10 low-water trees to help homeowners of Eagle Mountain select landscape plants that will be successful in this area.
Landscape Plants For Eagle Mountain, Utah,
2018
Utah State University
Landscape Plants For Eagle Mountain, Utah, Adrea Wheaton, Larry Rupp, Michael Caron
All Current Publications
The purpose of this fact sheet is to help homeowners of Eagle Mountain select landscape plants that will be successful in this area while also requiring less water. With proper plant selection and efficient irrigation, residents will be able to maintain beautiful landscapes while using less water.
Environmental And Animal Benefits When Beef Cattle Consume Condensed And Hydrolysable Tannins,
2018
Utah State University
Environmental And Animal Benefits When Beef Cattle Consume Condensed And Hydrolysable Tannins, Elizabeth K. Stewart, Juan J. Villalba, Kerry A. Rood
All Current Publications
This fact sheet describes the environmental and animal benefits when cattle consume condensed and hydrolysable tannins, and includes producer concerns.
Jr. Livestock Show: "Market Goats",
2018
Utah State University
Jr. Livestock Show: "Market Goats", Deric Despain, Karah Nay, Kevin Heaton
All Current Publications
This fact sheet gives information for junior livestock show goats.It includes information of market goat breeds, selecting goats, traits for selection, structure and confirmation, and tips for showing goats.
When Are Apples Ripe?,
2018
Utah State University
When Are Apples Ripe?, Teryl Roper
All Current Publications
This fact sheet gives tips on how to tell if apples are ripe, and how to differentiate between fruit maturity and ripeness. It also tells how to harvest apples, how to store them, and what to to in case frost is forecast.
Small Hive Beetle [Aethina Tumida (Murray)],
2018
Utah State University
Small Hive Beetle [Aethina Tumida (Murray)], Lori R. Spears, Ann M.M. Mull
All Current Publications
Small hive beetle (SHB) is an exotic pest of honey and bumble bee colonies that is native to Africa. SHB feeds on pollen and honey, kills bee brood and workers, and causes honey to discolor and ferment. This pest is now found throughout much of the U.S. with highest infestations occurring in the Southeast. It was first detected in Utah in 2016 and is now confirmed in Washington and Davis counties. Infestations can be prevented by early detection, using good husbandry techniques, maintaining a high ratio of bees to comb, and keeping hives in partial to full sun. Chemical control …
Weak Interspecific Interactions In A Sagebrush Steppe? Conflicting Evidence From Observations And Experiments,
2018
Utah State University
Weak Interspecific Interactions In A Sagebrush Steppe? Conflicting Evidence From Observations And Experiments, Peter B. Adler, Andrew R. Kleinhesselink, Giles Hooker, Joshua B. Taylor, Brittany J. Teller, Stephen P. Ellner
Wildland Resources Faculty Publications
Stable coexistence requires intraspecific limitations to be stronger than interspecific limitations. The greater the difference between intra‐ and interspecific limitations, the more stable the coexistence, and the weaker the competitive release any species should experience following removal of competitors. We conducted a removal experiment to test whether a previously estimated model, showing surprisingly weak interspecific competition for four dominant species in a sagebrush steppe, accurately predicts competitive release. Our treatments were (1) removal of all perennial grasses and (2) removal of the dominant shrub, Artemisia tripartita. We regressed survival, growth, and recruitment on the locations, sizes, and species identities …
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Food and Machinery
In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation,
2018
State Key Laboratory of Food Science and Technology Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education Jiangnan University, Wuxi, Jiangsu 214122, China; International Cooperation Laboratory of Food Science and Technology of the Ministry of Education, Wuxi, Jiangsu 214122, China
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia
Food and Machinery
Cutinase is a kind of multifunctional hydrolase, which has important application value in the food processing and textile refining industry. The recombinant expression system of Escherichia coli (E.coli) BL21 (DE3) was used to achieve the recombinant expression of Humicola insolens cutinase in E.coli, and the activity of extracellular supernatant in shaking flask level reached 170 U/mL. The recombinant cutinase was characterized. The optimum pH was 8.5, the optimum temperature was 80 ℃, with good pH stability and temperature stability. In order to further improve the possibility of the industrial application of H.insolens cutinase, the recombinant E.coli was cultured in 3 …
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties,
2018
College of Food Science and Technology, Shanghai Ocean University, Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang
Food and Machinery
Freeze-tolerance is a necessary characteristic of yeast used in frozen dough. Target freeze-tolerant strain was screened using liquid fermentation (LF) medium method, applied for frozen dough production, and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed. The isolated strain was identified mainly by morphologic observation and 26S rDNA gene sequence analysis. The results showed that seven strains were selected from four various sourdoughs, their freeze-tolerance rate ranged from 9%～86%, and relative fermentation ability ranged from 9%～67%. Two strains, Y-3 and H-1, had highest survival ratio of 86% and …
Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang,
2018
Xinjiang Normal University, Urumqi, Xinjiang 830054, China
Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun
Food and Machinery
On the purpose of explore the yeast resources in traditional fermented milk in XinJiang, taking the traditional fermented milk produce in the small family workshop on south region of Xinjiang as raw materials, there were 78 strains which were isolated for molecular identification and antioxidant ability. The results showed that 42 of the 78 yeast strains had total antioxidant activity, and the antioxidant ability of NG-40 was prominent, with the total antioxidant activity of （106.41±3.92) U/mL, the ability of inhibiting hydroxyl radicals of （651.24±3.75) U/L, the ability of resisting superoxide anion of （104.11±3.25) U/mL, and the content of lipid peroxide …
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality,
2018
College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, Hubei 441053, China
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang
Food and Machinery
To investigate the bacterial diversity of Zhaguangjiao in Dangyang area, and evaluated their functions on flavor quality of samples. The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology, and flavor quality were evaluated by electronic nose. Firmicutes, Proteobacteria, and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%, 25.97%, and 4.13%, respectively. At the genus level, Lactobacil-lus, Weissella, Pediococcus, Staphylococcus, Carnimonas, Enterobacter, and Prevotella were constituting more than 1.0% of total sequences, with the relative abundance of 77.33%, 2.24%, 2.18%, 1.27%, 5.66%, 2.47%, and 1.05%, respectively. There were positive relations among the relative abundance of …
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Food and Machinery
In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed …
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving …
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch,
2018
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan
Food and Machinery
Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition …
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia
Food and Machinery
Oil heat-transfer cooking is a typical cooking way of Chinese cuisine, so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin. The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment. Meanwhile, the z-value of brightness, redness ,whiteness and shear force were 33.1,26.1, 41.0 and 17.9 ℃, whose corresponding Ea-value were 68.6, 86.8, 55.4 …
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties,
2018
College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying
Food and Machinery
The differences of the main nutrient quality of bramley apples under different pollination conditions respectively with the pollen of First red, Dahongrong, MOLEX, Red Fuji, Gala and Grieve were analyzed in this experiment, and the natural pollination was used as control. The results showed that the contents of total sugar, VC, flavonoids, protein, ash and polyphenols among bramley apples with different pollination varieties reached significant or extremely significant levels; three principal components be selected in this experiments, and the cumulative percent of that three principal components reached 85.072% respectively. It was considered that pollination varieties could affect the nutritional quality …
