Agriculture Commons^™

The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang

Food and Machinery

The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.

Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang

Food and Machinery

Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.

Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang

Food and Machinery

Drying the yeast cells into a dormant state, that is, preparing solid active dry yeast, and the active dry yeast is convenient for transport and storage, and widely used in the fields of wine making, baking, biological control and so on. During the process of preparing active dry yeast, drying the yeast is an important step. It was introduced that the thermal drying methods, including drying methods of using vacuum, spray, and fluidized bed, which are economical, high in feasibility, low energy consumption, and can be preserve for a long time. Moreover, the factors affect the activity of dry yeast …

Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen

Food and Machinery

This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.

Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi

Food and Machinery

Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.

Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui

Food and Machinery

The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …

Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie

Food and Machinery

In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen …

Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong

Food and Machinery

To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate …

Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing

Food and Machinery

To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …

Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping

Food and Machinery

Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.

Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping

Food and Machinery

Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …

Review Of Safety Programs At Midsized, Non-Land Grant University Farms, David Michael James

Theses and Dissertations

OSHA ranks agriculture as the highest industry in per capita injury and deaths, and has so for many years (OSHA 2013). Agricultural production presents many hazards which may or may not be unique to this industry. Workers can face long hours, exposure to extreme heat and cold, aggressive animals, exposure to chemicals, and hazards regarding heavy equipment. University farms face many of the same problems as private production agriculture, with the added pressure of often being diverse operations with the constant presence of student workers, which have highly variable levels of experience. Based on the amount of hazards present, one …

In Essentials, Unity : An Economic History Of The Grange Movement, Jenny Bourne

Ohio University Press Open Access Books

The Patrons of Husbandry—or the Grange—is the longest-lived US agricultural society and, since its founding shortly after the Civil War, has had immeasurable influence on social change as enacted by ordinary Americans. The Grange sought to relieve the struggles of small farmers by encouraging collaboration. Pathbreaking for its inclusion of women, the Grange is also well known for its association with Gilded Age laws aimed at curbing the monopoly power of railroads.

In Essentials, Unity takes as its focus Grange founder Oliver Kelley and his home organization in Minnesota. Jenny Bourne draws upon numerous historical records to present a lively …

Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente

Center for Plant Science Innovation: Faculty Publications

Soya bean (Glycine max (L.) Merr.) is sought after for both its oil and protein components. Genetic approaches to add value to either component are ongoing efforts in soya bean breeding and molecular biology programmes. The former is the primary vegetable oil consumed in the world. Hence, its primary usage is in direct human consumption. As a means to increase its utility in feed applications, thereby expanding the market of soya bean coproducts, we investigated the simultaneous displacement of marine ingredients in aquafeeds with soya bean-based protein and a high Omega-3 fatty acid soya bean oil, enriched with alpha-linolenic …

Resistance Monitoring Of Oebalus Pugnax F., Rice Stink Bug, Against Select Insecticides, Audra Lee Cross

Student Theses and Dissertations

Rice stink bug, Oebalus pugnax F. is a pest of rice that impacts quality of grain. Pyrethroid insecticides are the main control method. However, there is concern that pyrethroid insecticides are not providing adequate control, due to development of insecticide resistance. With this in mind, efforts were focused on monitoring rice stink bug resistance to λ-cyhalothrin, a common pyrethroid, and obtaining baseline data for a new chemistry of insecticides, a neonicotinoid (dinotefuran), for rice stink bug. For the purposes of the research presented here the adult vial test was used for monitoring λ-cyhalothrin resistance and a modified adult vial test …

Nebline, February 2017

NEBLINE Newsletter Archive from Nebraska Extension in Lancaster County

Feature: 3rd Graders Learn About Life Cycle By Hatching Eggs in Classrooms

Food & Health

Farm & Acreage

Pests & Wildlife

Horticulture

Early Childhood

4-H & Youth

and other extension news and events

Plant Compound Pest Control In California Strawberry (Fragaria × Ananassa) Production, Eli Mahanes Weissman

Master's Theses

Allelopathy occurs when one organism releases a compound into the environment that affects the functioning of another organism. Scientists have long suspected that alleopathic plant compounds could offer novel, softer chemistries to the ongoing battle of controlling pests in agricultural fields. Strawberry growers rely on toxic fumigants to kill soilborne fungal pests, weeds, nematodes, and insects. Increased regulations have reduced the use of fumigants (including methyl bromide), and strawberry growers need new sustainable pest control solutions. We selected four putative allelochemicals with known fungicidal and herbicidal activity (ferulic acid, gallic acid, juglone, and p-Coumaric acid). We assessed the pesticidal activity …

Training And Pruning Apple Trees, Tiffany Maughan, Brent Black, Teryl Roper

All Current Publications

This fact sheet describes training and pruning apple trees, including information on when to prune, planting, establishment, how to prune, central leader, maturity, and topping.

Using Shade For Fruit And Vegetable Production, Tiffany Maughan, Dan Drost, Brent Black, Sam Day

All Current Publications

This fact sheet stresses the value of protecting plants from too much sunlight radiation, and includes sunburn management, shade and the plant environment, timing shade application, shade cloth options and orientation, and cost.

Grape Vine Management, Tiffany Maughan, Mike Pace, Brent Black

All Current Publications

This fact sheet introduces grape planting and management. It includes plants, site selection, soil, site preparation, planting and spacing, irrigation, fertilization, training and trellising, cluster thinning, propagation, problems, insects and diseases, and harvest, storage and use.