Study On Coating Preservation Of Litsea Cubeba Essential Oil And Chitosan On Kumquat,
2018
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and Byproducts Processing, Changsha, Hunan 410004, China
Study On Coating Preservation Of Litsea Cubeba Essential Oil And Chitosan On Kumquat, Peng Xianglian, Fu Hongjun, Fan Li
Food and Machinery
In order to prolong the shelf life of kumquat, kumquat fruits were treated with coating preservation of litsea cubeba essential oil and chitosan, then stored at room temperature conditions, the changes of weight-loss rate, soluble solids, titratable acid, vitamin C(VC), total sugar, sensory index in fruits during storage were investigated. The results showed that the composite coating of Litsea cubeba essential oil and chitosan inhibited the weight-loss of the kumquat, soluble solids, titratable acid, VC, total sugar and sensory of the treated group were better than the control group. The weight-loss rate, soluble solids, and V …
Effects Of Maillard-Type Glycosylation On Antioxidant Activity Of Corn Protein Hydrolysates,
2018
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Effects Of Maillard-Type Glycosylation On Antioxidant Activity Of Corn Protein Hydrolysates, Liu Xiang, Zheng Xiqun, Liu Xiaolan
Food and Machinery
Protamex and alcalase were synergistically used for hyolorlysis of corn protein and the hydrolysates were glycosylated with oligochitosan by Maillard reaction. The antioxidant activities of corn protein hydrolysates (prepared under different protein/enzyme rattios) and glycosylation products were studied. The resultsshowed that both of the enzymatic hydrolysates and glycosylation products had good antioxidant activity, and-the Maillard glycosylation reaction could improve the antioxidant activity of corn hydrolysates. When the protein concentration of glycosylation products was 5 mg/mL, clearance rate of·OH and DPPH· reached to 90.91% and 90.91%, respectively,which increased 48.78% and 32.26%, compared to non-glycosylated hydrolysates.Similarly,when the protein concentration of glycosylation products …
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc,
2018
College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc, Liao Dengwei, Huang Dechun, Cheng Shujie, Cao Chongjiang, Chen Guitang
Food and Machinery
The polysaccharides from Zingiber officinale Rosc were extracted by hot water extraction method, ultrasonic ice bath extraction method and complex enzymatic hydrolysis method. The effects of different methods on the extraction were investigated by the UV spectra image and the scanning electron microscope image of ginger residue. The results showed that the polysaccharides extraction rates of the three different extraction processes under optimal extraction conditions were (11.74±0.23)%, (7.00±0.04)%, and (20.93±0.20)%, and the yields were (6.53±0.08)%, (2.56±0.11)%, and (14.67±0.32)%, the purity was (86.53±0.20)%, (59.84±0.06)%, and (73.59±0.19)%. Comparing with three different methods, the enzymatic hydrolysis method had the highest extraction rate and …
Extraction And Antioxidant Activities Of Flavonoids From Coreopsis Tinctoria Nutt Tea,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Extraction And Antioxidant Activities Of Flavonoids From Coreopsis Tinctoria Nutt Tea, Wang Jiani, Ming Jian, Tian Yong, Wang Rongjie, Li Fuxiang
Food and Machinery
The optimization of the flavonoids extraction technique of Coreopsis tinctoria Nutt tea and the vitro antioxidant activity of flavonoids was studied by taking the Coreopsis tinctoria Nutt tea as the raw material, and basing the single factor experiment and Box-Behnken methodology. Results:The optimal extraction conditions of flavonoids from Coreopsis tinctoria Nutt tea were: extraction time 13 min, extraction temperature 98 ℃, the ratio of solid to liquid 1∶78 (g/mL). Under the conditions, the flavonoids extraction rate was (20.39±0.07)%. The half inhibiting concentrations (IC50) to FRAP and DPPH free radical scavenging were (137.98±1.56) μg/mL and (82.40±1.98) μg/mL, respectively. The …
Study On The Bioactive Ingredients And Antioxidant Activities Of 6 Kinds Of Edible Flowers,
2018
Department of Food and Biological Engineering, Guangdong Industry Technical College, Guangzhou, Guangdong 510300, China
Study On The Bioactive Ingredients And Antioxidant Activities Of 6 Kinds Of Edible Flowers, Zhang Dongfeng, Liu Qi, Zhang Xinyue, Zhang Jiaqi, Fu Xinjing, Lu Jun
Food and Machinery
In this study, the bioactive compounds of 6 common edible flowers were extracted by ultrasonic extraction method and their antioxidant activities were assessed. The content of flower active ingredients such as polyphenols, flavonoids, anthocyanins and carotenoids were determined by ultraviolet spectrophotometry and HPLC. The content of these active compounds range from 6.20～63.17 mg GAE/g ·DW, 12.52～180.47 CE /g· DW, 4.17～40.91 mg CyA/g· DW and 0.33～0.68 mg/g ·DW, respectively. The antioxidant activities were assessed by DPPH, FRAP and ABTS assays, range from 45.13～1 092.49, 100.20～2 621.25 and 100.12～1 708.03 μmol TE/g DW respectively.
Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis,
2018
College of Food, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao
Food and Machinery
Ultrasonic-assisted hydrodistillation extraction (UAHE) essential oil from lemon peel was investigated. On the basis of single-factor test, response surface methodology was applied to optimize the parameters of extraction, including ultrasonic power, solvent to material ratio, ultrasonic time, and distilling time on the yield of essential oil. Meanwhile, the volatile composition was analyzed by GC-MS. In addition, the microscopic structures of material before and after various extraction methods are observed to clarify extraction mechanisms. The optimal extraction conditions were ultrasonic power of 320 W, solvent to material ratio of 15.5∶1 (mL/g), ultrasonic time of 36 min, distillation time of 140 min. …
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application, Hu Xinying, He Zhifei, Li Hongjun
Food and Machinery
The paper describes the luminescent bacteria and the mechanism of detecting toxic and harmful substances. This paper reviews the recent advances in the application of luminescent bacteria in toxicity assessment and food safety testing. What’s more, the factors influencing the application of luminescent bacteria in food safety testing are pointed out, and the paper indicates the application research direction in this technical field.
Research Progress Of Specific Spoilage Organisms Quorum Sensing And Plant-Source Inhibitors In Aquatic Products,
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 Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering ﹝Shanghai Ocean University﹞, Shanghai 201306, China
Research Progress Of Specific Spoilage Organisms Quorum Sensing And Plant-Source Inhibitors In Aquatic Products, Lan Weiqing, Wang Meng, Chen Mengling, Xie Jing
Food and Machinery
The spoilage of aquatic products is mainly caused by microbial activities. In this paper, the Specific Spoilage Organisms (SSO) in aquatic products, Quorum Sensing (QS) signal of microbial molecules, the resource and function methods of QS inhibitors were described, respectively. The existing problems and solutions of current QS inhibitors from plant were proposed as well so as to provide the theoretical reference for the research of preservatives for controlling the QS in aquatic products.
Sources And Effects Of Trace Components In Traditional Chinese Liquor,
2018
Shaoyang University, Shaoyang, Hunan 422000, China
Sources And Effects Of Trace Components In Traditional Chinese Liquor, Cao Zhihua, Yu Yougui, He Hongmei
Food and Machinery
Based on the new achievements in the study of the trace components of traditional Chinese liquor, its sources and effects were systematically summarized for the first time. The main sources are three ways: catalytic reactions of microorganisms and enzymes during fermentation, chemical changes during storage, and chemical reactions of special components from raw materials, and which mainly playes three roles: the aroma and flavor-producing, style and aroma type-forming and physiological functions. In the future, the research focuses on the impact of raw materials on the trace components of traditional Chinese liquor, the construction and application of gene bacteria of high-yielding …
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder,
2018
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder, Wang Haiou, Gao Yingyu, Chen Shoujiang, Fu Qingquan, Zhang Wei, Wang Rongrong, Hua Chun
Food and Machinery
Effects of the addition amount of different thickeners (maltodextrin, xanthan gum, sodium carboxymethyl cellulose) on the quality of freeze-dried Pleurotus eryngii powder were studied by investigating the indexes of bulk density, hygroscopicity and instant solubility. In order to obtain a better product quality, the best combination of thickeners was optimized by single factor, orthogonal experiment and comprehensive analysis method. The results showed that adding three thickeners alone can improve the quality of freeze-dried Pleurotus eryngii powder. The effect of maltodextrin was the most significant, followed by xanthan gum and sodium carboxymethyl cellulose. The best combination was maltodextrin 15%, xanthan gum …
Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod,
2018
Nantong Cigarette Filter Co., Ltd., Nantong, Jiangsu 226014, China
Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod, Jin Qiang, Sun Qingjie, Zhu Xianyan, Wang Minghui, Sheng Peixiu
Food and Machinery
A comprehensive evaluation method of the aroma quality for menthol filter rod was established by using aroma ratio (B), aroma retention (L) and aroma quality (P) by referring to the flavor assessment methods in the food industry at home and abroad, sensory evaluation methods of cigarette. It was introduced into the evaluation of the period of mentholated holding in menthol filter rod. Through the sensory and quantitative evaluation of the aroma quality for menthol filter rod, the comprehensive score standard for judging the period of mentholated holding in menthol filter rod was determined, and a new method which was scientific, …
Optimization Of Fermentation Technology And The Activities Of Quinoa,
2018
College of Life Science and Engineering of Chongqing Three Gorges University, Chongqing 404100, China; Engineering Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China
Optimization Of Fermentation Technology And The Activities Of Quinoa, Han Lin, Yang Renyi, Hu Yue, Jiang Wei
Food and Machinery
In order to enhance the nutritive value and functional activity of quinoa, response surface methodology was employed to optimize the fermentation technology based on the single factor experiment to increase the total phenols. Moreover, the antioxidant and α-glucosidase inhibiting activity of quinoa were compared. The results showed that the optimal fermentation conditions were as follow: yeast 1.7%, fermentation time 80 h, moisture content 16 mL, and the average content of total phenols from fermented quinoa was reached to (5.31±0.11) mg/g under these conditions, which was close to the predicted value with the relative error is only 1.12%. Moreover, compared to …
Foodways (Fa 1202),
2018
Western Kentucky University
Foodways (Fa 1202), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture,
2018
Chapman University
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco samples. Following …
Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges,
2018
Chapman University
Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges, Karina Cruz Rodriguez (Friscia), José De Jesús Ornelas-Paz, Vrani Ibarra-Junquera, Maria Criselda Toto, Akanksha Jain, Anuradha Prakash
Food Science Faculty Articles and Research
The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ‘Barnfield’ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15, or 1 kGy of gamma irradiation. The fruit were stored for 3 weeks at 5 °C and then for 1 week at 20 °C. After storage, the fruit from the top and bottom layers were separately evaluated for quality. The development of stem-end rind breakdown (SERB) was the main cause of quality loss and was greater …
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins, Liu Fang, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
In this study, rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility, emulsifying and emulsifying stability, foaming property and surface hydrophobicity of RP treated at pH 12.0/40 min were 5.16%, 0.626% and 12.64%, and 135%, respectively, with 2.46, 2.85, 1.12, and 2.51 times higher than that of the RP. At this time, the fraction of …
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food,
2018
Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food, Xu Wenyang, Chen Hua
Food and Machinery
To establish a GC-MS method for determination of 14 photo-initiators in fatty food. The homogeneous samples were extracted by acetone-hexane(2∶8,v:v) for 15 min at room temperature. The supernatant was purified by HLB column, and the eluent was then collected, which was further purified by PSA. The purified eluent was centrifuged and determined by GC-MS. The recoveries were between 73.0%～92.4% at spiked levels of 0.000 2～0.001 0 mg/kg, and the relative standard deviation of the methods were 4.1%～8.9%, with the LOD ranging from 0.02~0.20 μg/kg. It was in accordance with the requirement of technical parameters for analysis with fast and simple …
Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method,
2018
School of Mechanical Engineering of Jiangnan University, Wuxi, Jiangsu 214222, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214222, China
Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Zhu Guanyu
Food and Machinery
At present, the vibration nondestructive testing method has high requirements on hardware system and test conditions, and few practical application systems have been designed..In order to solve this problem, a portable vibration test detection system was built. The time signal was denoised by the method of wavelet threshold denoising. The sub-band spectrum centroid of a certain watermelon variety was extracted. The product of square of transverse diameter and the longitudinal diameter was proposed as the volume parameters. It is found that the frequency point of sub-band spectrum centroid is negatively correlated with the quality of watermelon and the volume parameters, …
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 …
