Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice,
2022
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000 , China
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Food and Machinery
Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane …
Effects Of Different Conditioning Parameters On Aroma Components Of Tobacco Leaves,
2022
College of Tobacco, Henan Agricultural University, Zhengzhou, Henan 450046 , China
Effects Of Different Conditioning Parameters On Aroma Components Of Tobacco Leaves, Li Jing-Xin, He Li, Sun Mi, Zou En-Kai, Li Chun-Guang, Zhan Xiao-Lin, Chen Dong, Luo Hai-Tao, Jing Yan-Qiu, Ren Zhou-Ying
Food and Machinery
Objective: This study aimed to find out the best parameters of moistening leaves in redrying. Methods: Based on the BO1 module of upper leaves in Ganzhou, the effects of hot air temperature, drum speed, water addition and steam valve opening on aroma components of primary and secondary leaves were investigated, and the optimum parameters of leaf moistening process were screened by comprehensive balance method based on the style of sweet and coke in Ganzhou. Results: The content of aroma components increased after one-time leaf wetting and decreased after two-time leaf wetting, but slightly increased, compared with that before leaf wetting. …
Research Progress On Separation And Purification Of Flavonoids By Nano-Solid-Phase Extractant,
2022
School of Food Science and Bioengineering, Changsha University of Science & Technology,Changsha, Hunan 410114 , China
Research Progress On Separation And Purification Of Flavonoids By Nano-Solid-Phase Extractant, Luo Shi-Hua, Wang Yi-Xuan, Cui Bo, Xu Zhou, Jiao Ye, Cheng Yun-Hui
Food and Machinery
The article summarized the classification of flavonoids and their physiological activities in recent years. The classification, adsorption mechanism and application effects of nano-solid-phase extractant in the separation and purification of flavonoids were reviewed, and the development trend of the separation and purification on flavonoids by nano-solid-phase extractant was analyzed.
Advances In The Application Of Odour Fingerprinting Techniques In Meat Products,
2022
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China ；Institute of Staple Food Processing Technology, Institute of FoodScience and Technology CAAS, Harbin, Heilongjiang 151900 , China
Advances In The Application Of Odour Fingerprinting Techniques In Meat Products, Li Yue-Ming, Han Bing, Wang Jun-Ru, Pan Lei, Xu Yi-Meng, Zhang Gen-Sheng
Food and Machinery
This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw.,
2022
Key Laboratory for Information System of Mountainous Areas and Protection of EcologicalEnvironment, Guizhou Normal University, Guiyang, Guizhou 550001 , China
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo
Food and Machinery
In this review, the extraction, purification, structural characterization and bioactivity of polysaccharides from Opuntia dillenii Haw. were summarized. This review provides a theoretical basis for the in-depth development and utilization of the polysaccharides.
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables,
2022
School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China ；Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan 610213 ,China
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Food and Machinery
The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber,
2022
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Food and Machinery
This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread.,
2022
Department of Biological Sciences, Munster Technological University, Cork, Ireland
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
ORBioM (Open Research BioSciences Meeting)
FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …
High Pressure Processing Of Cashew Milk,
2022
University of Nebraska-Lincoln
High Pressure Processing Of Cashew Milk, Rachel Coggins
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua, a commonly used surrogate for Listeria monocytogenes in HPP research, in …
Producing Bacterial Cellulose From Coffee (Coffea Arabica) Kombucha Fermentation And Assessment Of Its Efficacy To Remove Pathogenic Bacteria From Contaminated Water And A Pollutant Dye From Aqueous Solution,
2022
Louisiana State University and Agricultural and Mechanical College
Producing Bacterial Cellulose From Coffee (Coffea Arabica) Kombucha Fermentation And Assessment Of Its Efficacy To Remove Pathogenic Bacteria From Contaminated Water And A Pollutant Dye From Aqueous Solution, Federico Bueno
LSU Doctoral Dissertations
Bacterial cellulose (BC), composed of cellulosic nanofibrils, is synthesized by a symbiotic culture of bacteria and yeast during the fermentation of coffee kombucha (CK). BC may be used as a purification agent and adsorbent. The overall goal of this project was to synthesize BC from CK fermentation and assess its efficacy in removing pathogenic bacteria from contaminated water and a pollutant dye from aqueous solution. The objectives of this study were to: (1) compare BCs that were produced from different carbohydrate substrates in the fermentation of CK, (2) characterize dried BCs produced using various drying methods, (3) evaluate BC as …
Mission Possible,
2022
Business India Group
Mission Possible, Shashank Shah, Vijaya Sunder M
Asian Management Insights
Overcoming challenges to bring clean water to rural India.
Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome,
2022
University of Nebraska-Lincoln
Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Research conducted in the past couple of decades has showcased the importance of the gut microbiota in human health and well-being. While many studies have reported on the differences in community membership between a disease state and a healthy state, few have investigated the mechanisms through which an aberrant microbiota contributes to a disease phenotype. One of the primary reasons for this are the many technical and ethical barriers to conducting the necessary studies directly in human individuals. Human microbiota-associated (HMA) porcine models have the potential to become important research tools which can enable the testing of hypotheses regarding host-microbiota …
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food,
2022
University of Nebraska-Lincoln
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, Steve Zhang, Firnaaz Ahamed, Hyun-Seob Song
UNL Student Research Days Posters, Graduate
Prevention of the growth of harmful microorganisms in food products is an important requirement for ensuring food safety and quality. Mathematical models to predict the quantitative changes in microbial populations in food to the variations of environmental conditions are useful tools in this regard. Current approaches that use empirical formulation generate arbitrary forms of model equations, impeding systematic analysis towards identifying key factors governing microbial growth and inactivation in food. To address this challenge, we present a data-driven modeling pipeline that enables automatic discovery of model equations (through parsimonious selection of relevant terms in a pre-built library) without having to …
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System,
2022
University of Arkansas, Fayetteville
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System, Safoura Ahmadzadeh, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration …
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples,
2022
University of Arkansas, Fayetteville
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo
Food Science Faculty Publications and Presentations
A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples could be changed by the addition of a thickness fraction into the rice process stream. Each of four long-grain rice cultivar lots was assigned into two groups: unfractionated and thickness-fractionated. For the thickness-fractionated group, thin rice kernels (
Getting To The Root Cause: The Genetic Underpinnings Of Root System Architecture And Rhizodeposition In Sorghum,
2022
West Virginia University
Getting To The Root Cause: The Genetic Underpinnings Of Root System Architecture And Rhizodeposition In Sorghum, Farren Smith
Graduate Theses, Dissertations, and Problem Reports (ETD)
Plants are some of the most diverse organisms on earth, consisting of more than 350,000 different species. To understand the underlying processes that contributed to plant diversification, it is fundamental to identify the genetic and genomic components that facilitated various adaptations over evolutionary history. Most studies to date have focused on the underlying controls of above-ground traits such as grain and vegetation; however, little is known about the “hidden half” of plants. Root systems comprise half of the total plant structure and provide vital functions such as anchorage, resource acquisition, and storage of energy reserves. The execution of these key …
Practices Of Vitamin D Supplementation Leading To Vitamin D Toxicity: Experience From A Low-Middle Income Country,
2022
Aga Khan University
Practices Of Vitamin D Supplementation Leading To Vitamin D Toxicity: Experience From A Low-Middle Income Country, Siraj Muneer, Imran Siddiqui, Hafsa Majid, Nawazish Zehra, Lena Jafri, Aysha Habib
Department of Pathology and Laboratory Medicine
Introduction: The trend of prescribing VD preparations for nonspecific body aches and self-medication has increased significantly. The importance of vitamin D toxicity (VDT) has been underestimated and under recognized. This study was done to determine the frequency toxicity (>150 ng/ml) in subjects for 25-hydroxyvitamin D (25OHD) and evaluate the vitamin D (VD) supplements used by these subjects.
Methodology: This descriptive cross-sectional study was conducted at the Section of Chemical Pathology, Aga Khan University Hospital Karachi from April 2020 to March 2021. Subjects with 25OHD toxicity were contacted and information related to history of calcium and VD supplementation were collected. …
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine,
2021
Guizhou University, Guiyang, Guizhou 520025, China
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu
Food and Machinery
Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in …
Research On The Governance Of Food Safety Network Rumors In The New Media Environment,
2021
Hubei Branch of National Computer Network Emergency Technology Processing and Coordination Center, Wuhan, Hubei 430070, China
Research On The Governance Of Food Safety Network Rumors In The New Media Environment, Wang Jian, Peng Qiao
Food and Machinery
This article focuses on the three governance bodies of the government, new media platforms, and the public. From the perspectives, they discussed the governance of food safety network rumors in the new media environment, and put forward specific governance strategies.
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy,
2021
School of Art, Suzhou University, Suzhou, Jiangsu 215000, China
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling
Food and Machinery
Chongqing hot pot has seized the tide of “single economy” and changed the dining form of hot pot with many people eating, and then broke the traditional consumption scene of hot pot. The packaging of Chongqing hot pot gradually developed to miniaturization and convenience and reflected the emotional resonance with consumers in the packaging. Moreover, it presented the social attributes of the packaging, and met the consumption needs of consumers. “Single economy” and chongqing hot pot, the two completely different attributes of the individual integration, promote the future development of Chongqing hot pot packaging design.
