Research Progress On The Detection Method Of Swine Source Components In Food,
2018
College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan
Food and Machinery
In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.
Research Progress Of Cold Storage Refrigeration System And Automation,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Research Progress Of Cold Storage Refrigeration System And Automation, Liu Han, Xie Jing, Wang Jinfeng
Food and Machinery
In recent years, the energy consumption of our country is becoming more and more serious, and the energy consumption of cold storage occupies a considerable proportion in that of all industries. Therefore, it has become more and more important to reduce the energy consumption of cold storage. The energy conservation, the efficient refrigerating system of three commonly used temperature range with －18 ℃ and above, －18 to －60 ℃, 60 ℃ to 100 ℃ was summarized in this review, respectively, and the single-stage compression cycle, two-stage compression cycle and cascade and auto cascade compression cycle several commonly used refrigeration cycle …
Advances In Pulsed Light And Its Applications In Food Industry,
2018
Henan University of Technology, Zhengzhou, Henan 450001, China
Advances In Pulsed Light And Its Applications In Food Industry, Du Yan, Chen Fusheng
Food and Machinery
As one of the novel nonthermal methods, pulsed light (PL) is a technology for the fast, mild and residue free surface decontamination of food and food contact materials. This paper introduces the appliance and mechanism of PL firstly, and then details its application in food sterilization and removal of toxins and allergens. At last, the drawbacks of PL and its possible developments in food industry are discussed.
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method,
2018
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method, Liu Zhixin, Liu Zhibin, Zhang Gensheng, Yue Xiaoxia, Yang Huiduo, Xu Chunming
Food and Machinery
The effects of different concentration of ethanol, ratio of fatty acid to urea, ratio of fatty acid to ethanol, inclusion time, inclusion temperature and times of inclusion on pinolenic acid in pressed pine seed oil were studied. Based on results from single factor test, the optimal experimental design was carried out according to the principle of Box-Behnken central combination test design. The urea inclusion regression model of pinolenic acid was established using the comprehensive score of pinot acid content and loss rate as the response value. The results showed that the fatty acid∶urea =1∶2.88（g/g）, fatty acid∶ethanol =1∶7.98 （g/mL）, inclusion time …
Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon, Qiao Xiaoquan, Ren Guangyue, Qiao Meng, Duan Xu, Zhang Ledao, Lu Yingjie, Tian Xiaoyu
Food and Machinery
Fruits of Dateplum persimmon were dried to flours by five different drying methods, including hot-air drying, microwave drying, spray-drying, explosion puffing drying, vacuum freeze-drying, and the physical properties of the five powders were measured, such as wetting sinking time, dispersity, solubility, bulk density. The effects of different drying methods on D. persimmon powder quality characteristic was investigated. The Weight of Variation Coefficient were used to determine comprehensive score of the powders to determine the best method to dry. The results showed that the dispersibility, wet sinking ability, moisture absorption, solubility property of the five powders accounted for a larger proportion, …
Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure,
2018
School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure, Dai Huimin, Ye Tao, Li Lin, Jiang Shaotong, Lu Jianfeng
Food and Machinery
In order to improve the gel properties of low-salt surimi, the optimum conditions for the low-salt silver carp surimi gels by ultra-high pressure processing (UHPP) were obtained by means of response surface methodology (RSM), with the gel strength and water holding capacity (WHC) as indicators. The gel properties (texture, gel strength, WHC, protein pattern and microstructure) of the optimized low-salt surimi (1.5% NaCl, 300 MPa), low-salt surimi (1.5% NaCl, 0.1 MPa) and the standard percentage of added salt of surimi (2.5% NaCl, 0.1 MPa) were compared. The results showed that the optimum conditions of low-salt silver carp surimi gels by …
Preparation And Antioxidant Activity Of Chinese Yam Ferment Powder,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Preparation And Antioxidant Activity Of Chinese Yam Ferment Powder, Fei Peng, Yang Tongxiang, Zhao Shengjuan, Xu Yunfeng, Chen Junliang, Li Fangmei, Kang Huaibin
Food and Machinery
The fermentation condition of Chinese yam ferment liquid was optimized with single factor experiments and orthogonal experiment. The Chinese yam ferment powder was prepared using spray drying. The changes in superoxide dismutase (SOD) activity between Chinese yam ferment liquid and recovery ferment liquid were analyzed. The abilities to remove superoxide anions and hydroxyl radicals were measured using the methods of pyrogallol autoxidation and H2O2/Fe system. the optimum fermentation process parameters of Chinese yam ferment liquid were as follow: sugar concentration 12%, inoculum concentration 6%, fermentation time 30 h, fermentation temperature 42 ℃. Under the control of this condition, the SOD …
Discussion On The Status Of Chinese Medicine Dietary Food Certification Management,
2018
School of Management and Information Engineering of Hunan University of Chinese Medicine, Changsha, Hunan 410208, China; Hunan Province Medicine&Food Homologous Functional Food Engineering Technology Research Center, Changsha, Hunan 410208, China
Discussion On The Status Of Chinese Medicine Dietary Food Certification Management, Xia Xinbin, Yang Yong, Wu Yubing, Xie Mengzhou, Huang Huiyong, Li Ling
Food and Machinery
Starting from the concept of traditional Chinese medicine dietary food, this paper analyzes the problems that Chinese current laws and regulations on food and drug administration restrict the development of traditional Chinese medicinal dietary food,and points out that there is no clear quality standard for traditional Chinese medicinal dietary food industry at present. In view of the above，it is necessary to draw lessons from the current world food and drug certification system,then formulate the certification system of traditional Chinese medicinal diet in line with the characteristics of the traditional Chinese medicinal diet industry, so as to promote the standardization and …
Research On Health Function Food Management In Korea And Its Enlightenment To China,
2018
China Food and Drug Administration Institute of Executive Development, Beijing 100073, China; School of Government, Peking University, Beijing 100871, China
Research On Health Function Food Management In Korea And Its Enlightenment To China, Tian Ming, Tong Na, Song Tao, Li Yaqi, Jin Fabin, Wan Chao
Food and Machinery
The health food industry is closely related to the cultural background. Korea and China have similar cultural backgrounds. In order to improve the laws, regulations, and management measures of health foods in China, it is necessary to learn the management experience from South Korea. This article reviews the specific methods for the management of Korean function health foods, in order to provide reference materials for health food research workers and law-making authorities in China.
The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines,
2018
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines, Guo Zhiming, Zou Xiaobo, Jiang Song, Chen Quansheng, Zhao Jiewen
Food and Machinery
There is a common phenomenon in domestic and foreign higher education with food engineering talents cultivation process which place particular emphasis on science and neglect toward engineering innovations. With a new perspective of new engineering disciplines, it is a new opportunities of economic development to seize the food industry technical innovation. Construction concept with keep pace with the times and shape talent in the future is developed to advance the new thought for creative train of food engineering. The aim of reform is to cultivate diversity, innovative food engineering talents integrating education resources inside and outside the university. Among the …
Preparation And Antioxidation Of Ergosteryl Lipoate,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng
Food and Machinery
To improve the solubility of ergosterol, the ergosteryl lipoate was prepared by a chemical method under ambient temperature, and the antioxidation of ergosteryl lipoate in oil was studied. By single factor experiments, the optimum conditions for the synthesis of ergosteryl lipoate were obtained. The conversion could be achieved 91% in the following conditions: DMAP/EDC/Et3N as the catalyst, 80 mmol/L ergosterol, molar ratio of lipoic acid/ergosterol/DMAP/EDC/Et3N 2.0∶1.0∶0.2∶1.2∶1.5, dichloromethane as the solvent, reaction temperature of 25 ℃, reaction time of 20 h. The solubility of ergosteryl lipoate in oil is about twice of ergosterol, and the antioxidant ability …
An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid,
2018
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510000, China
An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid, Wang Ge, Zeng Rui, Qiu Ruixia, Huang Caihuan, Zheng Jie
Food and Machinery
The reaction of 5-hydroxymethylfurfural (HMF) with serine, threonine, gamma-aminobutyric acid and alanine, and the relative volatile substances were determined by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that 21 volatile components in total were detected from the reaction system of HMF and these amino acids, most of which were carbonyl compounds, furans and hydrocarbon compounds. In HMF-Serine system, the concentrations of pyrazine，5-methyl-2-furaldehyde and nonanal were the highest in the reaction system with the highest contents of the reactants and the longest reaction time. In HMF-Threonine system, the production of acetophenone, 3-methyl-pyrazine and 2,5-dimethyl-pyrazine was positively influenced by the reaction time. …
Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity,
2018
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
Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity, Yuan Liang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping
Food and Machinery
Waste silk as raw material was dissolved with 40% CaCl2 solution at first, and silk fibroin was extracted after dialysis; Then the enzymolysis conditions of silk fibroin was optimized. Besides, silk fibroin peptides was fractionated by using HPGFC and separated ulteriorly by RP-HPLC, then their anti-alcoholism activity in vitro was detected by Valle＆Hoch’s method. The experiment results showed that the optimal enzymatic hydrolysis conditions of silk fibroin were as followed: time of 240 min, enzyme dosage of 2%, substrate concentration of 5%, pH 8.5 and temperature of 60 ℃, and the optimal degree of hydrolysis（DH）was 23.22%. In addition, the …
Interactions Between Mushroom Powder, Sodium Chloride, And Bovine Proteins And Their Effects On Lipid Oxidation Products And Consumer Acceptability,
2018
Chapman University
Interactions Between Mushroom Powder, Sodium Chloride, And Bovine Proteins And Their Effects On Lipid Oxidation Products And Consumer Acceptability, Natalie Tom, Hatouf Ahmed Alnoumani, Lilian Were
Food Science Faculty Articles and Research
The antioxidant capacity of dried Agaricus bisporus mushrooms (DAB) in beef has previously been assessed. However, interactions between lipid oxidation products, mushroom polyphenols, and bovine proteins present in beef to explain the mushroom's antioxidative effect, has not been determined. Oven-dried or lyophilized DAB with and without 15 g NaCl/kg beef (1.5%) or 20 g NaCl/kg beef (2%) were added to sarcoplasmic protein homogenates from top round beef. Malondialdehyde and volatile aldehyde binding to sarcoplasmic protein (SP) were monitored. Oven dried had 64% higher total phenolic compared to lyophilized DAB, leading to ∼50% lower malondialdehyde content in beef with oven …
Effects Of Serving Temperature On Sensory Perception And Acceptance Of Brewed Coffee,
2018
University of Arkansas, Fayetteville
Effects Of Serving Temperature On Sensory Perception And Acceptance Of Brewed Coffee, Matthew James Chapko
Graduate Theses and Dissertations
Coffee continues to be one of the most widely consumed beverages worldwide. How an individual perceives a cup of coffee is impacted by a plethora of factors including origin, growing climate, roasting level, and consumption habits. This thesis utilized both trained descriptive panelists and untrained consumer panelists to analyze how serving/consumption temperature modulates sensory perception of brewed coffee in regards to appearance, aroma, flavor, taste, and mouthfeel. Three varieties of coffee (Colombia, Ethiopia, and Kenya) were brewed and served to panelists at four temperatures: 70, 55, 40, and 25 °C. In one study (Study 1, Chapter 3), results from descriptive …
Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper,
2018
University of Nebraska-Lincoln
Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper, Sabrina Vasquez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Food safety concerns of low-awfoods have boosted, given the increased number of foodborne illnesses related to these products. Black pepper, among other spices, has been implicated in several outbreaks and recalls in recent years.Salmonella entericahas been identified as the causing agent of outbreaks of contaminated spices. Therefore, increased efforts should be conducted to ensure food safety of spices, including black pepper. Food Safety Modernization Act (FSMA) demands all food processing facilities to conduct proper validations of the decontamination technologies applied to food products. Complete thermal process validations require a deep understanding of the thermal inactivation kinetics …
Investigating The Potential Of Plant-Derived Antimicrobials For Controlling Campylobacter Jejuni In Poultry And Poultry Products,
2018
University of Arkansas, Fayetteville
Investigating The Potential Of Plant-Derived Antimicrobials For Controlling Campylobacter Jejuni In Poultry And Poultry Products, Basanta Raj Wagle
Graduate Theses and Dissertations
Campylobacter jejuni infection in humans is strongly associated with the handling and consumption of contaminated poultry products. Interventions reducing C. jejuni contamination in poultry would reduce the risk of subsequent human infections. In the first study, the efficacy of a Generally Recognized as Safe (GRAS) compound, eugenol (EG; derived from cloves), as an antimicrobial dip treatment to reduce C. jejuni in postharvest poultry was evaluated. The antimicrobial efficacy of EG was studied in suspension, emulsion and nanoemulsion delivery systems. EG suspension reduced C. jejuni counts with the greatest reduction of >2.0 Log CFU/sample for the 2% dose of EG (P
The Effects Of Cold Plasma Treatment On Sweet Basil (Ocimum Basilicum),
2018
Seton Hall University
The Effects Of Cold Plasma Treatment On Sweet Basil (Ocimum Basilicum), Sauvelson Auguste
Seton Hall University Dissertations and Theses (ETDs)
The study discussed herein looks both to continue and to expand upon previous work conducted here at Seton Hall University, which investigated the effect of cold plasma processing on sweet basil and their essential oils. It was found that the application of cold plasma treatment increases plant growth and eugenol concentration, which is an essential oil component and one of the potential natural antioxidants used in food preservation. In this study, we considered methods for increasing the production and harvesting of plants that produce essential oils such as sweet basil (Ocimum basilicum). The study also incorporated more controls …
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies,
2018
China Academy of Science and Technology Development Strategy, Beijing 100038, China
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies, Chen Shibo, Wang Ge, Chen Yaping
Food and Machinery
Compared with the international frontier, the gap in agricultural technology in China is shrinking, and a basic pattern of a small number of leading, majority running and running is formed. In the new era, we should vigorously support the research of basic, cutting-edge and public welfare technologies in agriculture, increase the support of various national science and technology plans to the agricultural sector, accelerate the construction of agricultural IoT technology service platforms, and promote the integration of agricultural technology innovation.
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017,
2018
China Food and Drug Administration Institute of Executive Development, Beijing 100017, China
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017, Yuan Yanfang, Chen Hui
Food and Machinery
This article analyzes the food safety notifications on China by EU Rapid Alert System for Food and Feed（RASFF）in 2016~2017 from five perspectives: number of notifications, notifying countries, notification types, product categories and hazard categories. It makes a summary on the characteristics of food safety notifications on China by RASFF in 2016~2017, and analyses the key food categories and risk factors focused by European Union. Finally, three suggestions are concluded to improve food safety supervision in China, including establishing a food safety early warning platform based on data analysis; accurately analyzing the characteristics of food safety risks notified by RASFF to …
