Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food,
2020
The Hunan Research Institute of Commodity Quality Supervision and Inspection, Changsha, Hunan 410007 , China
Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food, Zhou Cong, Wan Fu, Liu Zhao, Zhao Jin-Yao, Kang Feng, Xu Liang
Food and Machinery
In this paper, the test methods of dust-proof, water-proof and oil-proof properties of deoxidizer packaging film for food were studied. The microscope observation method was used to test the dust-proof performance, and the folding box observation method was used to test the water-proof and oil-proof performance. After optimization, the test conditions were as follows: for dust-proof test, use a microscope to observe whether there is a straight hole; for water-proof test, use 10 mL, 0.08% sodium dodecyl benzene sulfonate aqueous solution at room temperature; for oil-proof test, use 5 mL, 60 ℃ olive oil; take the leakage time as the …
The Application Of Quadratic Culture In Local Food Packaging And Brand Building,
2020
Zhang Daqian School of Fine Arts of Neijiang Normal University, Neijiang, Sichuan 641100 , China
The Application Of Quadratic Culture In Local Food Packaging And Brand Building, Gao Deng-Ming
Food and Machinery
At present, the development of local food industry presents a slow situation, which can effectively solve the problem of local food packaging and brand, among which, the use of ACG (mobile roaming) quadratic element culture optimization and innovation of local food packaging has its important value. At the same time, in the design of it, should pay attention to the regional cultural characteristics, display brand and emphasize the sense of experience, so as to enhance the connotation and practicability of packaging design.
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry,
2020
Guiyang University, Guiyang, Guizhou 550005 , China ；Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry, Cao Sen, Ji Ning, Ba Liang-Jie, Ma Chao, Wang Hong, Yao Xiu-Dan, Wang Rui
Food and Machinery
Powderblue blueberry fruits were sprayed (800 mg/L Natamycin, 1 000 mg/L ε-Polylysine, 800 mg/L Chitosan) before harvest. The four groups of fruits were stored at low temperature (0.5±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that: compared with the control(CK), the different preservation could reduce the increase of fruit decay rate, delay the decrease of fruit firmness, soluble solids, titratable acid content and anthocyanin content, inhibit the respiration rate and ethylene production rate of fruit. The POD、CAT、LOX and APX were effectively maintained. The mold and yeast counts of blueberry were better reduced. The …
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch,
2020
College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities, Chongzuo,Guangxi 532200 , China
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Food and Machinery
The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles,
2020
Institute of Agro-Products Processing Science and Technology, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan, Shanxi 030031 , China ；College of Life Sciences, Shanxi University, Taiyuan, Shanxi 030006 ,China
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that …
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins,
2020
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Food and Machinery
The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya,
2020
College of Land Resources and Environment, Jiangxi Agriculture University, Nanchang, Jiangxi 330045 ,China
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Food and Machinery
A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea,
2020
Changsha Health Vocational College, Changsha, Hunan 410000 , China
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
Food and Machinery
his review summarizes probable mechanisms and their clinical researches on anti-obesity effect of Pu’er tea. Additionally, those comparative studies of anti-obesity of Pu’er tea and other tea categories, raw and ripened Pu’er tea are discussed. The development prospect and research trend of anti obesity of Pu’er tea are described.
Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding,
2020
Chapman University
Authentication Of Red Snapper (Lutjanus Campechanus) Fillets Using A Combination Of Real-Time Pcr And Dna Barcoding, Rachel B. Isaacs, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Red snapper (Lutjanus campechanus) is a historically overfished and highly valued species that is commonly substituted with other fish, such as tilapia, rockfish, and other snapper species. The objective of this study was to assess the ability of real-time PCR to be used as a screening tool to rapidly test commercial fillets for the presence of red snapper, followed by species identification of negative samples with DNA barcoding. A total of 24 frozen, fresh, or thawed (previously frozen) fillets labeled as “red snapper” were tested with real-time PCR, along with 54 fillets from fish that are common substitutes …
Assessment Of Oral Motor Activity Variables During Consumption Of Chocolate Using Surface Electromyography: Effects Of Variation In Cocoa Solid Content,
2020
University of Mississippi
Assessment Of Oral Motor Activity Variables During Consumption Of Chocolate Using Surface Electromyography: Effects Of Variation In Cocoa Solid Content, Kara Elizabeth Cook
Honors Theses
The aim of this experiment is to assess how a wide range of cocoa content in different types of chocolate samples effects oral motor activity for mastication events, along with the time between consumption and swallowing. A prior study assessed individual oral motor activity using surface electromyography (sEMG) for mastication events while eating four different chocolate samples, and this information was used to determine which aspects of the masticatory process underlie differences in individual chewing behavior as well as whether subjects retain their general characteristic eating behavior across a variety of chocolate samples. The study found that with chocolate samples …
Effect Of Low Dose Irradiation On Expression Of Genes Involved In Ethylene Biosynthesis Of 'Granny Smith' Apples,
2020
Chapman University
Effect Of Low Dose Irradiation On Expression Of Genes Involved In Ethylene Biosynthesis Of 'Granny Smith' Apples, Brian Nyakundi
Food Science (MS) Theses
Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny …
Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice,
2020
University of Arkansas, Fayetteville
Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice, Rebecca Bowie
Food Science Undergraduate Honors Theses
Formation of harmful microbes and their associated mycotoxins on rough rice during storage present negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) of the samples were treated at different IR wavelengths (λ) which were 3.2, 4.5, …
Preserving Pomegranates,
2020
Utah State University Extension
Preserving Pomegranates, Charlotte P. Brennand, Suzanne Jorgenson
All Current Publications
This publication describes pomegranates and how to store and can them. It also provides nutritional information.
Flourishing Gardens In Peoples Lives,
2020
California State University, Monterey Bay
Flourishing Gardens In Peoples Lives, Ramiro Rocha
Capstone Projects and Master's Theses
Mesa Verde Gardens has been a great asset in the Watsonville and Pajaro area by providing a unique way for people to live healthier lives. The community gardens have given people an opportunity to reach new standards for themselves. The organic produce being grown out of the seven different gardens in the area has accommodated the gardeners with delicious food for the entire season. In order to grow Mesa verde Gardens, an outreach project was conducted to allow people to familiarize with all seven gardens. These events included fundraisers, door to door outreach, and participation in community gatherings like festivals. …
Food Safety Risk In An Indoor Microgreen Cultivation System,
2020
University of Arkansas, Fayetteville
Food Safety Risk In An Indoor Microgreen Cultivation System, Gina Marie Misra
Graduate Theses and Dissertations
Microgreens are immature sprouts of edible plants, sharing some similarities with sprouted seeds and petite leafy greens. Since they are most often grown in containers in buildings or greenhouses, they present a new area for food safety research at the intersection of the built environment and produce farming. Contamination by human pathogens has been extensively studied in other types of produce typically eaten raw, including sprouted seeds, which have been implicated in numerous outbreaks of salmonellosis over the last several decades. There is a paucity of knowledge about the microgreen sector of the fresh-cut industry; thus, it was determined that …
Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities,
2020
University of Arkansas, Fayetteville
Microbiota Characterization Of Poultry Processing Systems And Associated Microbiological Sampling Materials Collected At Commercial Processing Facilities, Jennifer A. Wages
Graduate Theses and Dissertations
The poultry industry and associated regulatory bodies use whole bird carcass (WBC) rinsates to evaluate different stages of broiler processing systems for the prevalence of food-borne pathogens, including Salmonella spp. and Campylobacter spp. Within industry and research groups, the same sample collections are enumerated to determine E. coli, Enterobacteriaceae (EB), and Aerobic Plate Count (APC) microorganisms. Analysis of these indicator microorganisms provides numerical data that can be used to demonstrate the effects of specific process control steps where low occurrences of target pathogens hinder the exclusive use of prevalence data. With the utilization of next generation sequencing (NGS), including analysis …
Detection Of Woody Breast Condition In Broiler Carcasses And Product Utilization In Further Processing,
2020
University of Arkansas, Fayetteville
Detection Of Woody Breast Condition In Broiler Carcasses And Product Utilization In Further Processing, Juan Pablo Caldas Cueva
Graduate Theses and Dissertations
Woody Breast (WB) myopathy causes significant economic losses to the global poultry industry and the lack of objective, non-invasive and rapid methods for its detection as well as profitable alternatives for its utilization are contributing factors. This dissertation is divided into two main areas. The first area aimed to determine if there are carcass conformation changes that can be used to identify WB characteristics in commercial broilers using image analysis. In the first experiment, images of broiler carcasses were captured before evisceration to obtain and evaluate carcass measurements from the breast region. Eight image measurements and four ratios were used …
Elucidating Basis Of Rice Discoloration And Developing Prevention Strategies,
2020
University of Arkansas, Fayetteville
Elucidating Basis Of Rice Discoloration And Developing Prevention Strategies, Zeinab Mohammadi Shad
Graduate Theses and Dissertations
Economically, discolored rice kernels have less market value, which can seriously impact farm net profit. The reasons for rice discoloration during storage have not been studied extensively and many questions remain. Therefore, the primary goal of this study was to improve understanding of the role and contributions of storage practices on rice quality degradation and discoloration. In this study, three rice cultivars including XL753 (hybrid), Roy J (pureline), and Titan were assessed for changes in quality and microbial kinetics. The rice samples at a high moisture content (MC) of 21% w.b. and a low MC of 16% were stored at …
Study On Subtractive Technology Of Allergic Protein In Cod,
2020
College of Food Science and Engineering, South China University of Technology, Guangzhou,Guangdong 501640 , China
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Food and Machinery
The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Food and Machinery
In order to explore the causes of fish tenderness changes during microwave cooking of boiled fish, the physical property analysis method can be used to characterize the maximum shear force of fish meat, and it can also be analyzed from the perspectives of water state, protein denaturation and microstructure by method of measurement like Low field nuclear magnetic resonance(LF -NMR). The results showed that at the first stage of microwave heating (150 s), the connective tissue in fish meat was rapidly broken, and the sarcoplasmic protein was almost denatured completely. Part of the bound water was converted into immobilized water, …
