Universidad de La Salle, Bogotá
INTSORMIL
Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
Grandin Livestock Handling Systems
Western Kentucky University
SIT Study Abroad
Louisiana State University and Agricultural and Mechanical College
University of Kentucky
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation,
2023
University of Nebraska-Lincoln
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding
Dissertations, Theses, & Student Research in Food Science and Technology
Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability,
2023
University of Nebraska-Lincoln
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera
Theses and Dissertations in Animal Science
Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks,
2023
University of Nebraska-Lincoln
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat
Dissertations, Theses, & Student Research in Food Science and Technology
Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.
The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics,
2023
Hunan Provincial Institute of Product and Goods Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics, Li Hong, Li Dan, Li Li-Juan, Wu Ni
Food and Machinery
Objective: Standardize the use of phoxim to ensure the safety of aquatic products. Methods: Taking freshwater crucian carp as the research object, Selecting phoxim, an organic phosphorus pesticide often used in agriculture, as the representative of exogenous environmental pollutants. The changes in normal physiological metabolism of crucian carp exposed to phoxim were studied by using the 1H-NMR metabonomics method combined with PCA, PLS-DA, OPLS-DA and other multivariate statistical methods. Based on this, the toxic effects of phoxim on crucian carp and the toxicological mechanism of phoxim in the crucian carp were deduced. Results: Compared with the control group, the …
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein,
2023
Dezhou Vocational and Technical College, Dezhou, Shandong 253034, China
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun
Food and Machinery
Objective: This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product. Methods: The glycation product (WGP-G) of wheat germ protein (WGP) and glucose was prepared by ultrasonic assisted moist heat method. Different ultrasonic time (10, 20, 30, 40, 50 and 60 min) and reaction temperature (70, 80 and 90 ℃) were measured. The browning degree, grafting degree, reducing power, hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity, DPPH radical scavenging capacity and ABTS+ radical scavenging capacity of WGP-G at 90 ℃ were evaluated comprehensively. Results: The browning degree of WGP-G increased with the increase of …
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis,
2023
Nanyang Normal University, Nanyang, Henan 473061, China; Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang, Henan 473061, China
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis, Tian Long, Tong Fen-Fei
Food and Machinery
Objective: Preferred biomass hydrolysis for preparation of arabinose and its kinetic analysis during the hydrolysis process. Methods: Single factor experiment and response surface methodology were used to optimize the conditions for the preparation of arabinose from gum Arabic by dilute acid hydrolysis, and the kinetics of the hydrolysis process was studied. Results: The optimum hydrolysis conditions were as follows: reaction time 237 min, sulfuric acid concentration 0.16 mol/L, reaction temperature 91 ℃. Three parallel experiments were carried out under these conditions. The average concentration of L-arabinose in the hydrolysate was 35.45 g/L. The kinetic parameters of arabinose formation and …
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum,
2023
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110000, China; Key Lab of Food Quality and Safety of Jiangsu Province, State Key Laboratory Breeding Base, Nanjing, Jiangsu 210014, China; Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum, Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang
Food and Machinery
Objective: This study aimed to investigate the residues and risk assessment of pesticides in peach gum. Methods: The quantitative analysis of 44 pesticide residues in peach gum was established based on liquid chromatography tandem-mass spectrometry （LC-MS/MS）, and the pesticide residues in 173 peach gum samples were detected as well as the risk assessment of pesticide residues. Results: The limits of detection （LOD） and the limits of quantification （LOQ） of 44 kinds of pesticides in this quantitative method were between 0.05~1.80 μg/kg and 0.20~2.42 μg/kg, respectively. Recoveries of these pesticides ranged from 61.77%~119.48%. In 173 peach gum samples, 22 out of …
Optimization Of Extraction Technology And Determination Of Sodium Hyaluronate In Solid Drinks By Ethanol Precipitation Combined With Enzymatic Hydrolysis- Reversed Phase Chromatography,
2023
Institute of Analysis, Guangdong Academy of Sciences 〔China National Analytical Center, Guangzhou〕, Guangzhou, Guangdong 510070, China; Guangdong Provincial Key Laboratory of Chemical Measurement and Emergency Test Technology, Guangzhou, Guangdong 510070, China; Guangdong Provincial Engineering Research Center for Efficacy Component Testing and Risk Substance Rapid Screening of Health Food, Guangzhou, Guangdong 510070, China
Optimization Of Extraction Technology And Determination Of Sodium Hyaluronate In Solid Drinks By Ethanol Precipitation Combined With Enzymatic Hydrolysis- Reversed Phase Chromatography, Zhang Zhi-Zhou, Lin Jia-Ting, Pan Can-Sheng, Zhang Fei, Hu Han-Han
Food and Machinery
Objective: This study aimed to establish the methods for determining the content of sodium hyaluronate in solid drinks by reversed-phase high performance liquid chromatography. Methods: With sodium hyaluronate content as evaluation index, after the sample extract was precipitated by ethanol, hyaluronase was used to hydrolyze the precipitate. The optimal enzymolysis conditions obtained by single factor test and orthogonal test were as follows: enzymolysis, at 34 ℃ and pH 6.5, for 120 min. The determination was performed on Uliumate C18 (4.6 mm×250 mm,5 μm) column with mobile phase: acetonitrile 10 mmol/L sodium octane sulfonate solution (Vacetonitrile∶V …
Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press,
2023
College of Mechanical & Power Engineering, China Three Gorges University, Yichang, Hubei 443000, China
Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press, Zhang Ming-Song, Zhang Yan-Bin, Cai Zhen-Yu, Chen Zi-Qi, Bian Xin-He
Food and Machinery
Objective: To solve the problem that the thickness and tightness of the rhizopus brick by traditional mechanical stamping JIUQU starter press were different, so as to achieve the effect of manual trampling on the liquor. Methods: Through the analysis of the existing JIUQU starter press machine in the distillery, the transmission mechanism of the mechanical stamping JIUQU starter press machine was optimized, the original crank connecting rod mechanism that controlled the movement of the JIUQU starter die was replaced by the groove cam mechanism, and the cam profile curve was inversely calculated according to the relationship between the JIUQU starter …
Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model,
2023
Jiangsu Suzhou Silk Secondary Professional School, Suzhou, Jiangsu 215228, China
Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model, Zhang Zhi-Kai, Han Hong-Zhang, Zhao Xue-Qian, Li Zhong
Food and Machinery
Objective: To solve the problems of poor recognition accuracy and low efficiency of existing automatic recognition methods for packaged food. Methods: Based on the automatic identification system of packaged food, an improved YOLOv3 model was proposed for the automatic identification of soft packaged food. The Kmeans++algorithm was introduced into the model to solve the problem of small target insensitivity, the Mish activation function was introduced into the model to improve the accuracy of recognition, and the attention mechanism Senet was introduced into the model to improve the ability of feature extraction. The performance of the recognition model was analyzed through …
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity,
2023
College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; Yunnan Organic Tea Industry Intelligent Engineering Research Center, Kunming, Yunnan 650201, China; Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province, Kunming, Kunming 650201, China
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity, Shen Xiao-Jing, Xie Fu-Juan, Zhou Shao-Qin, Feng Yu
Food and Machinery
Objective: This study provided basic data for the investigation of polysaccharides in coffee and the development of natural active polysaccharides. Methods: The water extraction method and antioxidant activity of green coffee beans polysaccharide (GBP) from Yunnan province. Response surface method was used to optimize the extraction process of polysaccharide from coffee bean. Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used to identify and characterize the structure of polysaccharide from coffee bean. DPPH, ABTS free radical scavenging assay and FRAP assay were used to evaluate the antioxidant capacity of coffee bean polysaccharide in vitro. Results: The …
Quality Analysis And Comparison Of Four Brands Of Silver Cod,
2023
College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Quality Analysis And Comparison Of Four Brands Of Silver Cod, Feng Chi, Zhang Miao, Hu Jun-Sheng, Jia Hong-Feng
Food and Machinery
Objective: This study aimed to analyze and compare the quality of four brands of silver cod that have high market sales. Methods: The sensory quality, whiteness, texture and volatile flavor substances of four brands of silver cod were detected by sensory analysis, colorimeter, texture analyzer and gas chromatography-mass spectrometry. Results: Among the four brands of silver cod, BS had the highest sensory score, followed by BI and WH, and ILU had the lowest. BS had the best whiteness, followed by BI and WH, while ILU had the worst. ILU had significantly higher hardness and chewiness than the other three brands, …
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle,
2023
Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanbian University, Yanji, Jilin 133002, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji, Jilin 133002, China
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle, Sun De-Peng, Peng An-Qi, Tan Jin-Long, Piao Chun-Xiang, Lu Ai-Hui, Mu Bai-De, Li Guan-Hao
Food and Machinery
Objective: This study aimed to improve the tenderness and flavor content of Yanbian cattle beef. Methods: Rump beef of Yanbian cattle were dry-aged by using three different methods, i.e., Method A: RH（65±5）% aging for 10 days, RH（75±5）% aging for 10 days, and then RH （85±5）% aging for 20 days; Method B: RH（75±5）% aging for 20 days and then RH（85±5）% aging for 20 days; Method C: RH（85±5）% aging for 40 days. The quality changes caused by the different aging processes were then analyzed and compared. Results: The cooking loss of the beef processed by all the three methods increased significantly with …
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor,
2023
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor, Li Dong, Zhang Qiong, He Xin-Yi, Li Yun, Zhang Chen-Yun
Food and Machinery
Objective: In order to improve the special smell of Camellia oleifera seed oil, the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. Methods: The peroxide value, acid value, fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions. Results: When the ratio of material to liquid was 10∶100 (mpepper∶mcamellia oil), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy-β-pyrroxin content were …
Optimization Of Glycosylation Process Of Tilapia Myofibrillar Protein,
2023
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Optimization Of Glycosylation Process Of Tilapia Myofibrillar Protein, Lin Ze-Qian, Bai Wei-Dong, Liu Qiao-Yu, Zeng Xiao-Fang, Chen Hai-Guang, Huang Zhen
Food and Machinery
Objective: This study aimed to improve the emulsifying and processing properties of tilapia myofibrillar protein. Methods: The tilapia muscle fibrin (TMP) was modified with galactose oligosaccharide (GOS). The effects of TMP/GOS concentrations, pH values, temperature, time and other technological conditions on the grafting degree, solubility, emulsifying activity and emulsifying stability of TMP-GOS conjugation were investigated. The preparation process of TMP-GOS conjugate was optimized using emulsion stability as response surface. The functional properties of TMP-GOS conjugation were analyzed and verified by endogenous fluorescence spectroscopy, surface hydrophobicity, Fourier infrared spectroscopy and peakering emulsion microscopy. Results: The optimal process conditions were as follows: …
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity,
2023
College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity, Ma Li-Yuan, Huang Xue-Ying, Shang Er-Kun, Guo Li, Zhang Ya-Na
Food and Machinery
Obiective: In the study, corn bran powder was used as raw material, and the cell wall was destroyed by ultrasonic vibration and enzymatic hydrolysis, so that corn bran polysaccharide could be dissolved more fully. Methods: The extracted amount of polysaccharide was taken as the index, response surface test optimization was carried out on the basis of single factor test. And the antioxidant activity of corn bran polysaccharide was determined. Results: The optimal extraction process of corn bran polysaccharide was obtained as follows: mass ratio of cellulase to pectinase 2∶1, enzyme dosage was 2% of the quality of corn bran powder, …
Research Progress On Immune Function Of Food-Derived Bioactive Peptides,
2023
Changsha University of Science and Technology, Changsha, Hunan 410014, China
Research Progress On Immune Function Of Food-Derived Bioactive Peptides, Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li
Food and Machinery
Food-derived bioactive peptides play an immunoregulation role by regulating signal pathways and influencing the expression of cytokines in vivo. This review summarizes immunoregulatory effects of the food-derived protein hydrolysates and bioactive peptides on cells, animal models and human beings, and the immune mechanism of food-derived bioactive peptides in different models is explained. Finally, the future application of bioactive peptides is prospected.
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products,
2023
Zhejiang Institute of Economic and Trade, Hangzhou, Zhejiang 310012, China
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products, Niu Can-Jie, Ye Su-Dan, Hu Yu-Xia, Zhou Xiao-Hong
Food and Machinery
Cereals and cereal-based products are easily polluted by mycotoxins in all aspects of production, storage and transportation, and mycotoxins are difficult to prevent due to their variety, low concentration, strong toxicity andlarge difference in nature. This paper summarizes the new development of the pretreatment technologies （liquid-liquid extraction, solid-phase extraction, QuEChERS, immunoaffinity chromatography） and detection technologies （immunochromatography technology, optical spectrum technology, liquid chromatography and liquid chromatography-mass spectrometry） of mycotoxins in cereals and products. The development trend of mycotoxin detection technologies was also prospected.
Research Progress On The Digestion, Absorption And Function Of Milk Fat,
2023
College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha, Hunan 410004, China
Research Progress On The Digestion, Absorption And Function Of Milk Fat, Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing
Food and Machinery
Milk fat globule （MFG） is secreted by mammalian glands and composed of a triacylglycerol core enclosed by a complex triple membrane structure, referred as the milk fat globule membrane （MFGM）. MFGM contains complex lipids and proteins, with nutritional, immunological, neurological and digestive functions. However, the relationship between functions and gastrointestinal digestion and the factors that influence the gastrointestinal digestion of milk fat have not been fully studied. In this paper, the structure composition, functional characteristics, gastrointestinal digestion and the factors affecting the digestion and absorption of milk fat were reviewed in order to provide an insight for the research on …
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods,
2023
Guilin University of Electronic Technology School of Art and Design, Guilin, Guangxi 541004, China
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods, Tan Yuan-Yuan, Jiang Peng-Ru
Food and Machinery
Objective: To explore the theoretical relationship between interactive availability thinking in the design of nutrition labels for prepackaged foods； To improve consumer awareness and trust, guide consumers' healthy choice behavior, and construct a design framework for prepackaged food labels based on interactive availability model. Methods: Based on the two-tier result model of interactive availability and the empirical evidence of knowledge, this paper analyzes how the design can help the nutrition labels of prepackaged food to effectively convey information and improve the labels' value and its guidance role. Results: Four interactive design strategies were proposed: enhancing the influence of unconscious interaction …
