Impact Of Sanitizers On Salmonella Enterica Contamination And Microbial Populations Of Poultry Processing Reuse Water,
2019
University of Arkansas, Fayetteville
Impact Of Sanitizers On Salmonella Enterica Contamination And Microbial Populations Of Poultry Processing Reuse Water, Andrew Micciche
Graduate Theses and Dissertations
As human populations increase in numbers, access to clean, fresh water is becoming increasingly difficult to balance between agricultural and municipal demands. Water scarcity is a limiting factor of food production in many countries, whether they are emerging or established economies. In conventional poultry processing systems, access to water is particularly critical for the maintenance and disinfection of processing areas, as well as in processing operations such as scalding, chilling, and carcass washing. The need for sustainable alternatives to single-use water supplies is becoming increasingly more urgent, and as a result, the implementation of water reuse in poultry processing plants …
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities,
2019
University of Arkansas, Fayetteville
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat
Graduate Theses and Dissertations
Gluten-free products from rice are gaining popularity among consumers because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume and shorter shelf-life, which can be improved by the addition of external hydrolytic enzymes. Hydrolytic enzymes are activated during germination to stimulate plant growth, and hence these enzymes may function similarly to the external enzymes to improve gluten-free bread from brown rice. Therefore, the objective of this work was to investigate the activities of amylases and protease in germinated brown rice (GBR) from long-grain and short-grain rices under different germination conditions …
Potential Antimicrobials For Controlling Listeria Monocytogenes In Frankfurters,
2019
University of Arkansas, Fayetteville
Potential Antimicrobials For Controlling Listeria Monocytogenes In Frankfurters, Aaron Rashad Bodie
Graduate Theses and Dissertations
Listeria monocytogenes is a pathogenic microorganism that causes Listeriosis. Listeriosis is a highly mortal disease with approximately 20% mortality rate. Listeria is psychrophilic, therefore it is able to survive in the refrigerator. This affects foods at cool storage such as fresh produce and RTE meats. To ensure the safety of RTE meat, post processing treatments are used such as vacuum packing, edible films, dip and treatment. One-way RTE can be treated is with the use of antimicrobials. However, in the past chemical substances were used. Currently, consumers want more natural and organic preservatives to combat health problems from toxic components …
A Simulation Tool For Evaluating The Environmental Impacts Of Management Scenarios For Modern Broiler Production Systems,
2019
University of Arkansas, Fayetteville
A Simulation Tool For Evaluating The Environmental Impacts Of Management Scenarios For Modern Broiler Production Systems, Martin Andrew Christie
Graduate Theses and Dissertations
The purpose of this work is to provide a simulation tool that allows broiler production practitioners and researchers to simulate the effects of farm design and management practices on resource consumption and environmental impacts. This tool allows the user to design unique farms and simulates on farm processes required to raise broiler chicks to a marketable age. The use can input data such as farm location, broiler breed, flock size, ration type, barn dimensions, and climate control equipment specifications. The algorithms used to simulate broiler breed specific feed intake, broiler weight gain, and other on farm processes such as heating, …
The Influence Of Different Packaging Materials And Atmospheric Conditions On The Properties Of Pork Rinds,
2019
TalTech (Tallinn University of Technology)
The Influence Of Different Packaging Materials And Atmospheric Conditions On The Properties Of Pork Rinds, Kristi Kõrge, Katrin Laos
Journal of Applied Packaging Research
Rancidity development in high fat content products is a common off-flavor flaw in snack foods. Packaging is often used to avoid spoilage and extend shelf-life. The properties of pork rinds packaged in four different packaging materials with and without nitrogen were studied during 120 days of storage (22 °C, RH 60%, absence of light). The influence of different packaging materials and atmospheric conditions on pork rinds’ water activity, hardness, crispness and rancidity development was determined. The PET/PE packaging material had lower barrier properties for the product in both atmospheric conditions compared with PP/metPP (40 and 50 μm) and PET/PETmet/PE. PP/metPP …
Intelligent Packaging Design Trend Under The Background Of Iot Technology,
2019
School of Design of Guangxi Normal University, Guilin, Guangxi 541006, China
Intelligent Packaging Design Trend Under The Background Of Iot Technology, Liang Yun
Food and Machinery
This paper expounds the new classification and design form of packaging design brought by the development of IOT (Internet of Things) technology, which is characterized by the connection of things. In view of the characteristics of perception and communication between things and things in IOT technology, case analysis method is used to illustrate the characteristics of IOT technology and the changes brought about by the application of IOT technology to packaging design. The application and innovation ways of intelligent packaging design under the background of IOT Technology was proposed. It is pointed out that the technological innovation brought by IOT …
Talking About Theemotional Design Trend Of Food Packaging From The Change Of Nongfu Spring Brand Design,
2019
Institute of Industrial Design and Art, Hunan Industry Polytechnic, Changsha, Hunan 410208, China
Talking About Theemotional Design Trend Of Food Packaging From The Change Of Nongfu Spring Brand Design, Meng Juan
Food and Machinery
In the four stages of brand design introduction, growth, maturity and transformation and upgrading, Nongfu spring has fully integrated various emotional design elements of food packaging, including multi-level design of instinct, behavior and reflection. Through the comprehensive analysis of the emotional design of its packaging in each stage, this review explored the development trend of emotional design, which would play a decisive role in future food packaging consumption.
Effect Of Collagen/Chitosan Antibacterial Sponge Pad On Salmon Quality,
2019
Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Collagen/Chitosan Antibacterial Sponge Pad On Salmon Quality, Wang Zhuzhu, Wang Liqiang, Fang Dandan, Li Baoqiang
Food and Machinery
To study the effect of collagen/chitosan antibacterial sponge pad with clove oil on the quality change of tray-packed salmon meat during storage, fresh salmon meat was packaged in antibacterial sponge pad covered PE film, PP pad covered PE film and only covered with PE film. After stored at 4 ℃, with sensory evaluation, weight loss rate, pH value, color difference value, texture value, volatile base nitrogen (TVB-N), the total number of colonies as evaluation indicators, the preservation effect of antibacterial sponge pad on fresh salmon was investigated. The results showed that, during the cold storage period, the sensory scores of …
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film,
2019
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Inner Mongolia Academy of Agricultural ＆ Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031, China
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film, Wang Limei, Hu Ningxuan, Zhang Jin, Liu Mengyu, Lu Hao, Hu Jian, Dong Tungalag
Food and Machinery
In order to study preservation effects of blend modified atmosphere film to harvested Lentinus edodes，compared with unpacked ones， discussed the preservation effect of PBAT/ EVOH blend films in which added different mass fractions of EVOH (0%, 10%) to Lentinus edodes. The gas composition of Lentinus edodes’ in packaging bag and physical indexes were measured, which stored at 4 ℃ and in humidity of 90%. The results demonstrated that PBAT/10% EVOH blend film could make the packaging environment in a low oxygen and high carbon dioxide status, effectively maintain the sensory quality， such as the color, hardness and vitamin C, in …
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin, Zhao Pengcheng, Yi Junpeng, Li Xin, Yang Yahuang, H Ejian
Food and Machinery
Box-Behnken design and response surface methodology were employed to optimize the steam explosion process of peanut shell. The microstructure of peanut shell before and after blasting was observed by SEM. Luteolin was further purified by AB-8 macroporous adsorption resin and subsequently analyzed by FT-IR and HPLC, while quantified by UV-Vis spectrophotometry method. The results showed that the optimal steam explosion pressure was 1.25 MPa, and the optimal residence time was 46.0 s, with optimal water content of 16%. Under these conditions, the yield of luteolin was 0.926%, which was 1.9 times that of the untreated peanut shell. The SEM microphotographs …
Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage,
2019
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage, Meng Tingting, Zhou Xing, Lu Zhenyou, Wei Buji, Zou Hanfeng, Qin Liuxiang, Lu Li, Pan Bingyan
Food and Machinery
Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However，the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage.
Research Progress On The Application Of Nano-Cellulose In Food Industry,
2019
Light Industry and Food Engineering College, Guangxi University, Nanning, Guangxi 530004, China
Research Progress On The Application Of Nano-Cellulose In Food Industry, Cai Chenchen, Lu Dengjun, Ma Ruijia, Liu Tao, Fan Zhuoxi, Lv Mingda
Food and Machinery
Nanocellulose has unique structure, mechanical and optical properties, such as high surface area and high aspect ratio, rheological properties and non-cytotoxicity and genotoxicity. At present, nanocellulose materials have been studied in automobile, construction and textile industries, but they still have great potential in food industry. In this paper, the types of nanocellulose, including microfibrillated cellulose(MFC), nanocellulose crystal (NCC) and bacterial nanocellulose (BNC), as well as the properties of these three nanocellulose and their main preparation methods were briefly summarized. The application of nanocellulose in the field of food, including its use as food additive, functional food ingredients and food packaging …
Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry,
2019
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wu Wanqin, Liu Guojiao, Wang Bin
Food and Machinery
A high-throughput qualitative screening and quantita-tive method of ultra-high performance liquid chromatography combined with orbitrap mass spectrometry（UPLC-Orbitrap-MS） was developed to determine 73 kinds of chemicals illegally added in the healthy foods. The samples were extracted with methanol using ultrasonic extraction. The separation was eluted by gradient on a Waters Acquity UPLC HSS T3 column (100 mm×2.1 mm, 1.8 μm), with a mobile phase consisting of water (0.1% formic acid) and acetonitrile in both positive and negative mode. The data were acquired via full-scan data-dependent MS/MS (full scan-ddMS2). The qualitative analyses of the compounds were performed through the database …
Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages,
2019
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China; National R&D Center for Yak Meat Processing Technology, Xining, Qinghai 810016, China
Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages, Li Shengsheng, Li Ruizhe, Zhang Qianglong
Food and Machinery
In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P＜0.05); cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P＜0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking …
Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin,
2019
College of Food Science Northeast Agricultural University, Harbin, Henglongjiang 150030, China
Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin, Jiang Yuqing, Chi Yujie
Food and Machinery
The antimicrobial peptides derived from ovalbumin were prepared by Pepsin hydrolysis. High antibacterial components were obtained by ultrafiltration and Superdex peptide 10/300. The antibacterial activity of antibacterial peptides against E.coli and Salmonella was used as an experimental index to screen the best antibacterial component and then conducted the reversed high-efficiency liquid phase chromatographic separation. After measuring the antibacterial activity of the 9 components, it was found that the C3 component had the highest antibacterial activity and the diameters of bacteriostasis circles were (19.32±1.45) and (18.74±1.27) mm, respectively. Then, the structure of antimicrobial peptides was identified by HPLC (electrospray ionization-massspectrometry, HPLC-ESI-MS). …
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles,
2019
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China;Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, Heilongjiang 161006, China
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles, Jiao Yan, Han He, Chang Ying, Li Chong, Gao Jianwei
Food and Machinery
The Zein-Lutein nanoparticles were prepared using zein as nanocarrier by anti-solvent method, and the structural characterization of the nanoparticles were studied. The optimal preparation process of Zein-Lutein was explored on the basis of single factor and orthogonal array experiments. The optimal preparation conditions were as followed: the ratio of the zein and lutein ratio was 20∶1, hydration time 150 min, hydration temperature 50 ℃, the coating rate of lutein 81.0%. Under the conditions, the average particle size was 398.3 nm, TEM images showed that the morphological and distribution of Zein-Lutein were changed when lutein was efficiently loaded into zein, and …
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice,
2019
Xingyi Agricultural and Rural Bureau, Xingyi, Guizhou 562400, China
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice, Peng Bangyuan, Ding Xiaojuan, Zhao Zewei, Ding Zhuhong
Food and Machinery
By using the GC-MS，the composition of the bound aroma compounds after enzymatic hydrolysis and acid hydrolysis were analyzed, and the bound aroma compounds in Amberlite XAD-2 from Rose roxbuighii juice were also detected. According to the analysis of ROAV value, the emblematical aroma compounds were analyzed. Thereafter, the glycosyl composition of the bonded flavor compounds were also determined the characteristics of the hydrolyzable bonded compounds. The result showed that a total of 49 kinds of aroma substances were detected after the enzymatic hydrolysis and acid hydrolysis of Rose roxbuighir juice. 31 kinds of aroma substances were obtain by enzyme hydrolysis. …
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches,
2019
College of Life Sciences, Nanjing Normal University, Nanjing, Jiangsu 210046, China; School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Food and Machinery
The composition and content of main volatile flavor components in fresh peach, freeze-dried peach and lyophilizer cold trap water were compared and analyzed by SPME-GC/MS. The results showed that there were 26, 18 and 11 volatile flavor components in fresh peach, freeze-dried peach and cold trap water, respectively. They mainly included aldehydes, alcohols, esters, hydrocarbons, heterocyclics and ethers. Volatile flavor components in fresh peaches changed and migrated during freeze-drying. The retained volatile flavor components in the freeze-dried peach mainly included hexanal, (E)-2-heptenal, (E)-2-octenal, benzaldehyde, pentanol, hexanol, (E)-2-hexen-1-ol, hexyl acetate, hexyl acetate, and γ-caprolactone. Furfural and diethylene glycol ether completely migrated …
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli,
2019
College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, Henan 471023, China
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Food and Machinery
The ADTZ gene primers were synthesized through the ADTZ gene sequence published by GenBank. The ADTZ gene fragment was screened by PCR from the mixed bacterial solution which extracted of the moldy corn sample, and transformed into E. coli by constructing expression vector. The size and concentration of the ADTZ expression product were detected by SDS-PAGE. The degradation ability of the expression product to aflatoxin AFB1 was tested by enzymatic hydrolysis. The results showed that the ADTZ gene was successfully amplified from the moldy maize suspension. The full length of the ADTZ gene sequence was 2 088 bp, and …
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli,
2019
School of Chemistry and Chemical Engineering of Lingnan Normal University, Zhanjiang, Guangdong 524048, China
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Food and Machinery
In order to avoid the interference of natural GAD expressed by the own genome of Escherichia coli, the recombinant cellulose-binding domain glutamate decarboxylase (CBD-GAD) was firstly immobilized by regenerated amorphous cellulose (RAC), and then the RAC-CBD-GAD immobilized enzyme was isolated and used as an evaluation index to optimize the culture conditions for highly efficient expression of CBD-GAD in E. coli GDMCC60445 by one-factor-at-a-time and Taguchi methods. The results indicated that the optimal medium for E. coli GDMCC60445 to express CBD-GAD was modified Luria-Bertani (LB) medium, which was consisted of 8 g/L tryptone, 6 g/L yeast extract, 10 g/L sodium chloride, …
