Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi,
2015
Department of Food and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi, Li Xianghong, Liu Zhongxiang, Deng Haiping, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui
Food and Machinery
The application of silver carp enzymatic-hydrolysates (Protamex hydrolysates, PH and Alcalase hydrolysates, AH) in frozen surimi was studied, with an untreated mince (CTRL) and the effects of sucrose–sorbitol on the frozen surimi as the comparison. Amino acid composition and amino acid nitrogen analysis showed that PH had higher contents of Asp, Lys and free amino acids (P<0.05). Relative molecular weight distribution results indicated that PH had more fractions of high molecular weights. Textural analysis of frozen surimi demonstrated that after 4 weeks frozen, gel strength and hardness of 2% PH and sucrose-sorbitol added group increased. Elasticity of all the samples was slightly lower. And under the frozen condition, all samples’ color was less affected. Scanning electron microscope (SEM) results displayed that protein aggregation of 2% PH and sucrose-sorbitol added groups were less, and the microstructures were less porous and more homogeneous. The surfaces of CTRL and 8% AH added groups showed obvious holes. This study indicates that PH can help to maintain quality of frozen surimi, and provides preliminary evidence for development of a possible new generation cryoprotectans using silver carp hydrolysates.
Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid,
2015
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid, Jin Yafang, Deng Yun
Food and Machinery
Effects of high hydrostatic pressure (HHP) treatments on the quality and shelf life of squid were studied. Squid muscles were high-pressure processed at pressure levels of 200, 400, 600 MPa for 5, 10, 20 minutes (25 ℃). Then the treated samples were stored at 4 ℃ for 10 days. The effects of HHP on biochemical, pH and microbiological characteristics were analyzed. The results showed that HHP retained the moisture, protein and fat contents of fresh squid. And no significant changes were observed in pH after processing. HHP resulted in significant reductions (P＜0.05) in microorganisms. The total viable counts (TVC) decreased …
Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel,
2015
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel, Cao Qingming, Wu Jingyu, Zhong Haiyan, Bao Liyuan, Sun Yajuan
Food and Machinery
Technology of ultrasonic-assisted method was optimized to extract flavonoids from leaves of camellia oleifera Abel, and antioxidant activity of flavonoids was investigated. It showed that the optimized conditions were 50% ethanol of extracting solvent, 1∶20 of material-liquid ratio(m︰V), 70 ℃ of extracting temperature, 2 times under 300 W of electric power, 30 min of ultrasonic treatment time , The optimized extraction yield of total flavonoids was 47.01 mg RE/g. The extraction of flavonoids from leaves of Camellia Oleifera Abel. showed strong free- radical scavenging activities of DPPH, ABTS and hydroxyl with 15.12, 21.15 and 410 μg RE/mL as IC50, respectively.
Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation,
2015
Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation, Xu Su, Sun Libin, Yang Haiming, Sun Hui, Jiang Lianzhou
Food and Machinery
Probiotic feed yeasts were made from the raw materials of defatted soy meal, rice hull and corn straw by solid state fermentation. The culture medium ingredients were optimized by the orthogonal experiment. The model of fermentative condition was developed by the simplex-centrioid mixture design and analyzed by the response surface analysis．The results were as follows: defatted soymeal∶rice hull∶corn straw was in the ratio 5∶2∶2. Forty grams of the raw materials were added with 4 grams of glucose，0.2 grams of （NH4）2SO4 and 1× mono-microelement combination. The inoculum volum was 3.5%. The culture thickness was 1.3 cm. …
Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal,
2015
Zhangzhou Institute of Technology, Zhangzhou, Fujian 363000, China
Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal, Zhang Lihong, Xie Sandu, Xu Fang, Lin Xiaoyan, Gao Ning
Food and Machinery
A high-efficiency and low-loss method was established, for decoloration of perilla leaf polysaccharide by using active charcoal. With the decoloration method of activated charcoal, the decoloration process of perilla leaf polysaccharide was optimized by using response surface methodology. The best processing conditions was determined as 0.58% activated carbon, pH 6.0, and decolorization temperature 50 ℃, decolorization time 15 min. Under those conditions, the decolorizing rate and the loss rate of polysaccharide reached 99.99% and 5.05%, respectively. The results suggested that the proposed method had ideal effect in decoloration of perilla leaf polysaccharide.
Food Safety Problems In Food Logistics And Related Measures,
2015
Chong Qing City Management College, Chongqing 401331, China
Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying
Food and Machinery
Food safety and people's life and health are closely related, its importance is self-evident. The problem of food safety in food logistics mainly in several cases includes food spoilage, chemical pollution and breakage of packing and food expiring. The reasons for these food safety problems are many and varied, not only the logistics industry itself is inefficient, too many intermediate links, technology and self-discipline ability, lack of infrastructure investment, but also the unperfect legal system, the supervision in relevant departments. Therefore, the corresponding countermeasures should be found from two aspects in national and food logistics operator. National level can improve …
Steamboat Conference History,
2015
Yamhill Valley Vineyards
Steamboat Conference History, Stephen J. Cary
Stephen Cary Documents
This document describes the history of the Steamboat Conference. The Steamboat Conference is an annual collaboration between Pinot Noir winemakers from Oregon and California. Eugene chef Del Pearl, Sunriver sommelier Rick Denton, California winemaker Jim Olsen, and Stephen Cary came up with the idea for the gathering and sharing of knowledge in the fall of 1979. Originally the plan was to alternate locations for the conference between Oregon and California, but after the first four years they decided the Steamboat Inn in Oregon's Umpqua Valley was the best location, and the conference has remained there since. In the last 28 …
James Leigh Cellars Wine Descriptions,
2015
Linfield University
James Leigh Cellars Wine Descriptions, James Leigh Cellars
Spofford Station Documents
These proof copies of labels that will adhere to the back of a wine bottle describe the 2003 Walla Walla Valley Spofford Station Merlot, the 2003 Walla Walla Valley Cabernet Sauvignon, the 2003 Walla Walla Valley Palette and the 2003 Walla Walla Valley Spofford Station Syrah, all from James Leigh Cellars. The Merlot, Cabernet Sauvignon, and Syrah all received accolades from Wine Enthusiast.
James Leigh Cellars Information Sheet,
2015
Linfield University
James Leigh Cellars Information Sheet, James Leigh Cellars
Spofford Station Documents
James Leigh Cellars (JLC), doing business as (dba) Spofford Station Vineyard, is owned and operated by Lynne Chamberlain. This document provides a description of the operation and provides details on how Chamberlain is a key participant among viticultural organizations in the Walla Walla Valley. The document also provides award information for JLC wines from 2006-2009.
Lynne Chamberlain Resumé,
2015
Spofford Station
Lynne Chamberlain Resumé, Lynne Chamberlain
Spofford Station Documents
Born and raised in the Walla Walla Valley, Lynne Chamberlain (owner of Spofford Station) transitioned to viticulture after attending graduate school for education at the University of Maryland. Among many positions, Chamberlain has consulted in marketing and sold real estate, along with participating on a number of civic boards.
Spofford Station Fact Sheet,
2015
Linfield University
Spofford Station Fact Sheet, Spofford Station
Spofford Station Documents
This information sheet on Spofford Station, owned by Lynne Chamberlain, explains that the business produces two wine labels and provides other agriculture products, such as soft wheat, mint, and "pre-marinated" Cabernet cows.
2007 Vintner's Award For James Leigh Cellars,
2015
Linfield University
2007 Vintner's Award For James Leigh Cellars, Seattle Wine Awards
Spofford Station Documents
This document recognizes the 2003 Walla Walla Valley Cabernet Sauvignon from James Leigh Cellars, which won a 2007 Vintner's Award at the Seattle Wine Awards in Seattle, Washington. The Vintner's Award recognizes outstanding Washington wines which by panel consensus were eligible for (but which did not receive) the highest honors of Gold, Silver, or Bronze.
2004 Spofford Station Estate Syrah Information Sheet,
2015
Linfield University
2004 Spofford Station Estate Syrah Information Sheet, Spofford Station
Spofford Station Documents
This information sheet describes the 2004 Spofford Station Estate Syrah, recognized in the May 2008 edition of Wine Enthusiast as part of their buying guide. The wine scored 95 points and was named an "Editor's Choice."
Lynne Chamberlain Information Sheet,
2015
Spofford Station
Lynne Chamberlain Information Sheet, Lynne Chamberlain
Spofford Station Documents
This information sheet for Lynne Chamberlain, owner of Spofford Station in Walla Walla, Washington, explains how she found her passion in wine while making frequent trips to Napa during her time studying education in Washington, D.C.
2004 Spofford Station Estate Syrah Fact Sheet,
2015
Linfield University
2004 Spofford Station Estate Syrah Fact Sheet, Spofford Station
Spofford Station Documents
This information sheet describes Spofford Station's 2004 Estate Syrah. The wine, aged in neutral barrels, is 95% Syrah and 5% Merlot.
U.S. Drought Monitor, June 23, 2015,
2015
NOAA/NWS/NCEP/CPC
U.S. Drought Monitor, June 23, 2015, Richard Tinker
United States Agricultural Commodities in Drought Archive
Drought map of U.S. for June 23, 2015 (6/23/15) plus: U.S. crop areas experiencing drought (map), Approximate percentage of crop located in drought, by state (bar graph), Percent of crop area located in drought, past 52 weeks (line graph) for: Corn, Soybeans, Hay, Cattle, Winter wheat.
Woodward Canyon Japanese Market Wine Fact Sheet,
2015
Linfield University
Woodward Canyon Japanese Market Wine Fact Sheet, Orca International
Woodward Canyon Winery Documents
Japanese-language wine fact sheets created by Orca International advertise wines from Woodward Canyon Winery in Walla Walla, Washington. Featured wines are Chardonnay, Estate Chardonnay Walla Walla Valley, Barbera, Merlot, Cabernet Sauvignon Artist Series, and Cabernet Sauvignon Old Vines. Orca International imports and distributes wine from Washington, Oregon, California, and parts of France to restaurants and wine shops throughout Japan.
Walla Walla Vintners Scrapbook,
2015
Linfield University
Walla Walla Vintners Scrapbook, Walla Walla Vintners
Walla Walla Vintners Documents
Events and the early development of Walla Walla Vintners in Walla Walla, Washington are graphically presented in this scrapbook from 1995-1998. The ten-page scrapbook includes photographs of founders Myles Anderson and Gordy Venneri, progress on construction of the Walla Walla Vintners winery, and early production wine labels.
2012 Seattle Wine Awards,
2015
Linfield University
2012 Seattle Wine Awards, Seattle Wine Awards
Walla Walla Vintners Documents
Walla Walla Vintners won the "Gold" Grand Award of Excellence at the 2012 Seattle Wine Awards for their 2009 Malbec, 2009 Cabernet Sauvignon, and 2010 Cabernet Franc. The awards were granted at the 7th Annual Seattle Wine Awards, hosted by the Rainier Club.
Menu Card From The Boeing Yacht Daedalus,
2015
Linfield University
Menu Card From The Boeing Yacht Daedalus, Unknown
Walla Walla Vintners Documents
This menu card includes wines from Walla Walla Vintners that were paired with a meal prepared by Chef John Ogburn aboard the Boeing yacht Daedalus. The Walla Walla Vintners wines were a 1997 Cabernet Franc, a 1996 Cuvée, and a 1997 Cabernet Sauvignon. The other wine served was a 1999 Gewürztraminer from Three Rivers Winery.
