Food Processing Commons^™

Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine, Qiu Shanlian, Zheng Kaibin, Lin Baomei, Zhang Shuhe

Food and Machinery

In order to understand the differences of functional components and antioxidant activities in dry red jaboticaba wine and dry red grape wines, total polyphenols, total flavonoids, resveratrol, tannins, phenolic acids, vitamins, anthocyanins and minerals contents in wine were determined, and the antioxidant activities were investigated by using the methods including DDPH, ABTS, phenanthroline and FRAP. Results showed that the varieties and contents of the functional components of dry red jaboticaba wine and two kinds of dry red grape wine (a French dry red wine and a domestic dry red wine) have their own characteristics and advantages. The contents of gallic …

Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine, Du Chaodong, Zhu Song, Yu Tian, Cong Xin, Chen Shangwei

Food and Machinery

The 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·), hydroxyl free radical (OH·), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS⁺·) and superoxide radical (O^-₂·) scavenging ability were selected as the four indicators to evaluate the in vitro antioxidant properties of different selenium-containing substances, and compared with selenium-enriched yeast (SY) and non-selenium-enriched peptides and inorganic selenium mixture (SPIS).The results showed that SPI had the strongest ability to scavenge four kinds of free radicals, and its DPPH·, OH·, ABTS⁺· and O^-₂· scavenging rates were 87.5%, 50.3%, 99.7% and 45.7%. The weakest sample was IS, and its radicals …

Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang

Food and Machinery

On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and …

Preparation Of Water-Soluble Resveratrol/Hp-Β-Cd Microcapsule By Spray Drying Method, Tang Hongwei, Kuang Chuntao, Xiang Shu, Li Xiangzhou, Yang Ting, Yi Xiangguang

Food and Machinery

Hydroxypropyl-β-cyclodextrin (HP-β-CD) was used to improve water solubility of Res. The preparation conditions of Res/HP-β-CD microcapsule by spray drying method were optimized, and Res/HP-β-CD microcapsule was confirmed by UV, IR and SEM. The results showed that optimum preparation conditions of Res/HP-β-CD microcapsule were mass ratio of Res to HP-β-CD for 1∶5, stirring at 30 ℃, feed flow rate for 2.1 mL/min and inlet-air temperature for 140 ℃. The rate of drug-loading and the solubility of Res were 15.18% and 12.75 g/L, respectively, under the optimum conditions. UV, IR and SEM tests of Res/HP-β-CD microcapsule demonstrated that the aqueous solubility of …

Study On The Stability Of Barley Grass Beverage, Chen Weifeng, Fan Liuping

Food and Machinery

The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper. The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index. And the effects of homogenization times and pressure on stability index, particle size, Zeta potential and viscosity of barley grass beverage at fixed temperature were studied. The optimum formulation was as follows: konjac gum 0.11%, xanthan gum 0.04%, CMC 0.20%, gellan gum 0.06%, MCC 0.10%, homogenized once under 30 MPa at 65 ℃. Under this technological conditions, the TSI is 0.4, the viscosity is 37.22 …

Optimization On The Formula Of The Compound Vermicelli Frompurple Potato Starch By D-Optima Mixture Design, Zeng Xuedan, Zhang Can, Wang Zhangying, Jiang Guangyang, Shen Guanghui, Wu Hejun, Chen Anjun, Li Shanshan, Zhang Zhiqing

Food and Machinery

In order to optimize the quality of vermicelli of purple potato starch, the formula of five kinds of starch from purple potato, sweet potato, tapioca, potato and purple potato residue powder, were investigated with the D-optimal mixture design. The principal component analysis and dimensionless normalization method were used to comprehensively assess the quality of vermicelli from purple potato starch. During the mixture design experiment, the linear regression models were built based on the response values of the three synthesis scores of the texture characteristics (T₁), cooking characteristics (T₂) and sensory characteristics (T₃). The results …

Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability, Peng Yiteng

Food and Machinery

Selected 12 persons with relatively similar physiological indexes, and analyzed the effects of compressed diets on the exercise capacity of ordinary diets and the 90 military dry foods by using self-control and cross-balanced experimental design methods. The persons were fed two groups of foods with different nutrients for exercise, training, recovery of blood glucose levels, blood lactate concentration, blood lactate clearance, heart rate changes, changes in related hormone levels, and different oxidation changes to evaluate the effect of synthetic foods on the body's ability to exercise. The experimental results show that compressed synthetic foods have obvious superiority in terms of …

Influence Of Two Sport Food On Human Body Movement Ability, Huang Guoyang

Food and Machinery

In this study, 30 male athletes were used to evaluate the effects of two different nutrient composition sports foods on human exercise performance, physical fitness recovery, and fatigue level through crosstrial and self-control experiments. The test results showed that: in the case of fasting blood glucose at the same level, the blood sugar concentration of sport food A was higher than sport food B after 20 minutes of consumption, while blood sugar concentration is higher than sport food B after 60% VO_2max exercise 50 minutes. After exhaustive training, the lactic acid scavenging efficiency of sport food A was significantly …

Research Progress Of Flavor Bacteria In Soy Sauce Fermentation, Xu Yantao, Zhou Kai, Jiang Xuewei, Liang Shengnan, Zhang Wei, Peng Dong, Zhou Shangting, Luo Xiaoming

Food and Machinery

The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.

Progress Of Analytical Methods For Antibiotic Residues In Plant-Derived Food, Zhou Jie, An Jiao, Dong Chao, Zhao Jing, Zhang Yaohai, Jiao Bining

Food and Machinery

In order to assess the health risks of antibiotic exposure to humans, it is needed to establish the rapid screening and confirmation testing methods for antibiotic residues in plant samples. This paper briefly introduces the registration and limit standards of agricultural antibiotics in China, the origin and accumulation of antibiotics in plant-derived foods, especially the present pretreatment and detection techniques of antibiotic residues in plant-derived foods, and prospects the work in this field.

Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong

Food and Machinery

This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.

Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie, Xu Man, Sun Fuli, Cui Heping, Yu Jingyang, Zhang Xiaoming

Food and Machinery

The effects of reaction time, reactant ratio, initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate (Glu-Xyl MRI) were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration. Subsequently, the application of the MRI in baked foods was researched. The Glu-Xyl MRI were added into walnut cookie with different proportions, and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation. It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of …

Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating, Chen Ming, Wu Shuai, Huang Yiqun, Niu Lihong, Fan Yuxia, Lai Keqiang

Food and Machinery

The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of …

Flavor Analysis Of The Turtle Source Marinated Egg And The Texture Variation Of The Egg White During Storage, Hua Xiao, Wang Yang, Du Hang, Shang Yuyong

Food and Machinery

In this study, marinated eggs were made by using the special turtle source featured of Xuzhou. Firstly, the flavor of the turtle source and the marinated eggs were investigated. In the boiled eggs, totally 36 flavor compounds of 13 categories were detected including alcohols, aldehydes, ketones and alkanes. In the marinated eggs made by spice powder, totally 71 flavor compounds were found and the ketones, aldehydes, furanes and esters were increased in different levels. The marinated eggs made by turtle source released 54 flavor compounds, whereby the contents of ketones, alcohols and pyrazines were higher in comparison to the boiled …

Study On Fresh-Keeping Effect Of Shrimp (Fenneropenaeus Chinensis) Based On The Synergistic Effect Of Fence Factor, Zhou Qiang, Liu Mengjia, Ding Liyun, Lei Changgui, Meng Yuzhu

Food and Machinery

Aiming at the problems of spoilage and blackening during the storage of Fenneropenaeus chinensis, using 1.5% chitosan (preservative and oxygen inhibitor), 0.1% sodium phytate (color-protecting agent) and low temperature treatment of fluidized ice as hurdle factors, the shrimps (15.0±1.0) g from Dongshan Port of Zhangzhou were stored at -4 ℃ synergistically, and the control group (-4 ℃) was set. Physicochemical and biological indexes, including volatile basic nitrogen content (TVB-N value), total numbers of the colony, brightness value, pH value, PPO, water holding capacity, and the elasticity during storage were investigated, and sensory evaluation was made to explore the effect of …

Effect Of Electron Beam Denaturation Treatment On The Enzymatic Hydrolysis Efficiency Of Rice Protein, Zhang Xinxia, Chen Zhengxing, Wang Li

Food and Machinery

In this study, electron beam irradiation (EBI) technology was used to modify rice protein. The enzymatic hydrolysis efficiency of modified rice protein under different enzymes was studied with hydrolysis degree and polypeptide yield as evaluation indexes. It was found that EBI denaturation treatment could effectively improve the enzymatic hydrolysis efficiency of rice protein and increase the polypeptide yield, among which EBI assisted alkaline protease hydrolysis had the best effect, the rice protein hydrolysis degree increased by (19.02±0.37)%, and the polypeptide yield increased by (13.50±0.29)%. The SEM analysis showed that EBI denaturation treatment decreased the surface structure integrity of rice protein …

Preparation And Anti-Radiation Function Of Compressed Biscuits With Actinidia Kolomikta, Zuo Lili, Ren Tingting, Gou Wenzhe, Fu Xiaoyi, Wang Shuran

Food and Machinery

The active components were extracted from compressed biscuits with Actinidia kolomikta, using 60% ethanol with ultrasonication. The oxidative damage of hepatocytes induced by ultraviolet (UV) radiation was used as cell model. The effects of active components on proliferation, cell cycle, and apoptosis of hepatocytes were studied by MTT and flow cytometry. The results showed that the protective effect was the best when the dosage reached 70 mg/mL, while the therapeutic effect was the best when the dosage reached 60 mg/mL. Through cell cycle analysis, it was found that the active components of compressed biscuits with Actinidia kolomikt had an inhibiting …

Regulatory Disclosure Policies And Potential Induced Changes In Behavior: An Outcome Evaluation Of Santa Clara County’S Enhanced Food Safety Program Elements, Christian Cruz

Master's Projects

Despite countless advances in food microbiology and public health regulations, foodborne illness continues to be a major strain on public health outcomes and a costly economic burden. In the United States, many agencies are responsible for ensuring the quality of food, both domestically produced and imported. States and localities are delegated the responsibility of identifying and ensuring sound practices in the latter stages of the food production process, namely the retail distribution of food products to consumers.

Regulatory policies across the nation have only recently incorporated the evidenced-based principles of hazard risk management (Law, 2003). Still, food-related acute gastrointestinal illnesses …

Encapsulation Of Astaxanthin-Enriched Camelina Seed Oil Obtained By Ethanol-Modified Supercritical Carbon Dioxide Extraction, Liyang Xie

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Astaxanthin is a high-value carotenoid widely used in the food, feed, nutraceutical, and pharmaceutical industries. Natural sources of astaxanthin are preferable to synthetic sources. However, current sources of natural astaxanthin are limited and fall short of global demand. In addition, effective extraction and stabilization strategies are needed before the utilization of natural astaxanthin in food applications. This work investigated 1) the feasibility of ethanol-modified supercritical carbon dioxide (SC-CO2) extraction of astaxanthin from engineered camelina seed, a potential source of natural astaxanthin, and 2) the potential of an emulsion-based system to protect astaxanthin after extraction. The physical properties of the emulsion …

Preparation Of Maillard Reaction Intermediates (Mris) Of Gluten Peptides-Xylose And Study On Its Flavor Formation Capacity, Sun Fuli, Xu Man, Cui Heping, Yu Jingyang, Zhang Xiaoming

Food and Machinery

With L-cysteine as an indicator, the Maillard reaction intermediates (MRIs) derived from gluten peptides and xylose was prepared via Maillard reaction performed under two-stage increase of temperature. The optimal formation temperature and time of the MRIs were 80 ℃ and 60 min, respectively. By simulating the heating process of baked potato chips and adding the MRIs to baked potato chips, it was found that the MRIs could quickly produce more flavor compounds such as aldehydes, pyrazines and furans, and enhanced the baking aroma of potato chips. Moreover, the MRIs could also improve the color of baked potato chips. The principal …