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 …
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 …
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins,
2018
College of Bioengineering and Technology, Tianshui Normal University, Tianshui, Gansu 741001, China
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins, Zhou Xiangjun, Yang Xuechun, Liu Haiyu, Gao Yixia
Food and Machinery
The changes of solubility, emulsibility, ultraviolet absorption spectroscopy, fluorescence emission spectroscopy and surface hydrophobicity of peanut proteins (PP) were investigated using the methods of 1-naphthalenesulfonicacid-8-(phenylamino)-sodium salt (ANS), ultraviolet and fluorescence spectroscopy. The results showed that, with the increasing of xylitol and mannitol, the solubility of PP increased within pH 3.0～6.0, reached minimum value almost at pH 4.0, while the emulsibility increased first and declined finally. We supposed that the tyrosine was wrapped into the inner core of PP, while the tryptophan exposed to the surface of PP, resulting in the fluorescence intensity of them reduced with the increasing of xylitol …
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts,
2018
College of Food Science in Southwest University, Chongqing 400715, China
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts, Li Yang, Zhao Xin, Zhang Yu, Wang Hongwei, Suo Huayi
Food and Machinery
There are abundant lactic acid bacteria resources in traditional yak yoghurt. 48 strains of lactic acid bacteria were isolated and identified from yak yoghurt collected from Qinghai region. Screening of acid-tolerant and bile-resistant salts for 11 strains of lactic acid bacteria that thrive and can be used in foods. The results showed that 6 strains had a survival rate of >50.00% in pH 3.00 artificial gastric fluid, and 2 strains had a growth efficiency of >15% in 0.30% bile salt. Lactobacillus rhamnosus 2016SWU.05.0601 was the best resistant strain. The survival rate in artificial gastric juice is 119.53%, and the growth …
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels,
2018
Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318026, China
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels, Cao Xuedan, Fang Xiugui, Li Erhu, Xu Jianguo, Zhao Kai
Food and Machinery
The essential oils were extracted from four varieties of Citrus Reticulata peels (Citrus poonensis Hort. ex Tanaka, Citrus unshiu Marc., Citrus suceosa Hort.ex Tanaka and Citrus tardiferax Hort. ex Tanaka）by roll-pressed, and then volatile compounds were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS) technology. The results shows that: 5 kinds of the 18 sensors have a significant difference in the response values of the four kinds of Citrus Reticulata Blanco oils (P＜0.05), electronic nose was applied to distinguish the essential oils through the principal component analysis (PCA) and the classification index was above 86%. GC-MS analysis showed there …
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry,
2018
Research and Development Center, China Tobacco Yunnan Industrial Co., Kunming, Yunnan 650231, China
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry, Li Chao, Xu Yong, Li Exian, Qin Yunhua, Wu Jiacan, Liu Xiuming, Wang Jiajun, Jiang Wei, Zhang Chengming
Food and Machinery
The content of vanillin in tobacco was determined by liquid solvent extraction direct injection -gas chromatography-mass spectrometry (LSE-GC-MS/MS). By calculating the uncertainty component and synthetic uncertainty of vanillin, the influence error on the detection results of vanillin content was achieved. The uncertainty of the measurement result of the substance was 1.37 μg/g.
Experimental Study On Negative Pressure Grading For Peanut,
2018
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071000, China
Experimental Study On Negative Pressure Grading For Peanut, Yin Shuangshuang, Jiang Haiyong, Li Na, Feng Yongfei
Food and Machinery
A peanut negative pressure grading device with simple structure, good grading effect and easy operation was designed based on Laval nozzle structure. Five factors affecting the vacuum degree in negative pressure tube were simulated and the structure size of air duct was determined based on Fluent. CFD-DEM coupled simulation software was used to simulate the negative pressure sorting of two kinds of peanuts with the same volume and small density difference, and the sorting differences of high quality and inferior grade peanuts were obtained. On this basis, taking the sorting height, conveyor belt speed and air inlet speed as experimental …
Design Of Walnut Online Weighing System Based On Support Vector Regression,
2018
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture, Shihezi, Xinjiang 832000, China
Design Of Walnut Online Weighing System Based On Support Vector Regression, Jin Zuohui, Zhai Zhiqiang, Zhang Ruoyu, Zou Kunlin, Pang Yujie
Food and Machinery
In order to accurately detect walnut weight online, a walnut weight online testing system based on multi-sensor information fusion was designed, which was adopted the method of dynamic compensation and calibration to process signal collected from an acceleration sensor and symmetrical weight sensors and used the algorithm of support vector regression (SRV) to predict the walnut weight. Then, 400 walnuts were used to acquire weight data at speed of 0.02, 0.03 and 0.05 m/s respectively based on this system. Meanwhile the data were trained and verified. The better prediction model of walnut weight was determined as SVR model with linear …
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato,
2018
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato, Liu Shuo, Wang Liqun, Zhang Xinyi, Deng Lili, Zeng Kaifang
Food and Machinery
“Erlang Shao” were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage. To reveal the mechanism, the browning degree, the total number of colonies, the content of total phenol, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) of fresh-cut sweet potato were measured. The results indicated that comparing with control, 5% calcium ascorbate + 0.03% epsilon-polylysine could significantly retard the increase of the browning index, the total number of colonies and maintain a higher levels of total phenol content, inhibit the …
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage,
2018
College of Food and Boiengineering, Xihua University, Chengdu, Sichuan 610039, China
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage, Luo Ming, Ma Yuan, Yuan Yiping, Luo Yujie, Zhang Guirong, Yin Xiaocui, Xu Yingping
Food and Machinery
Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM …
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality,
2018
Guangdong Shunde Winery Co., Ltd., Shunde, Guangdong 528300, China
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Food and Machinery
In order to develop a novel unique flavor healthy alcoholic product, the reflux technology was used to extract effective constituents from the plant materials including Alpinia offcinarum Hance and Turmeric Circuma Longa, respectively, and obtained the alcoholic drink mixed with Alpinia offcinarum and alcoholic drink mixed with Turmeric Ciruma through blending and aging. Then the quality, sensory and volatile aroma components of the 2 products were further analysed. The results indicated that the products meet the demand of standard GB/T 27588—2011, appeared as golden and transparency colour, with evident plant aroma characteristic. Among them, the alcoholic drink mixed with Alpinia …
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines,
2018
College of Life Science, Jiamusi University, Jiamusi, Heilongjiang 154007, China
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Food and Machinery
In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice,
2018
College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
Food and Machinery
Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented …
Effect Of Distilled Spirit On The Structural Changes And Functional Properties Of Myofibrillar Protein In Saury,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Distilled Spirit On The Structural Changes And Functional Properties Of Myofibrillar Protein In Saury, Dong Wei, He Xuehua, Dou Chuanlin, Shang Yongbiao
Food and Machinery
In this study, the effect of distilled spirit on the myofibril protein solubility, emulsification, turbidity, surface hydrophobicity, gel properties and sulfhydryl content were investigated in the saury. The results showed that, with the increase of the additive amount of distilled spirit, the solubility, emulsification, gel hardness, elasticity, mastication, cohesion and water retention of myofibril protein first increased and then decreased. However, no significant change was found in the gel whiteness, and the turbidity, surface hydrophobicity and sulfhydryl content were first decreased and then increased. In conclusion, the distilled spirit processing had a great influence on the functional characteristics of the …
Effects Of Roasting Temperature On The Fatty Acid, Pigment And Ethanol-Extracts And Their Antioxidant Activities In Chlorella Pyrenoidosa,
2018
College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China
Effects Of Roasting Temperature On The Fatty Acid, Pigment And Ethanol-Extracts And Their Antioxidant Activities In Chlorella Pyrenoidosa, Wang Baobei, Jia Jing, Sun Hui, Liu Lei, Cai Shulin, Li Liting
Food and Machinery
Effects of roasting temperature and duration on the composition fatty acid and pigment and antioxidant attribute of Chlorella pyrenoidosa were studied. The results showed that oleic acid (C18:2) and linolenic acid (C18∶3,n3) were the predominant fatty acids species, and poly unsaturated fatty acid (PUFA) accounted for ca. 76.69% of total fatty acids in Chlorella. Roasting treatment had little effect on fatty acid content and composition when the temperature no higher than 150 ℃. However, remarkably decrease of PUFA content was found with 200 ℃. Both pigments and the antioxidant activity of ethanol extracts (scavenging DPPH) from …
Identification And Variation Of Flavonoid Content Of Semen Astragali Complanati Wine In The Brewing Process,
2018
College of Sports, Shaanxi Normal University, Xi’an, Shaanxi 710062, China;School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Identification And Variation Of Flavonoid Content Of Semen Astragali Complanati Wine In The Brewing Process, Fan Xuehui, Zhang Qingan, Tian Chengrui
Food and Machinery
Purpose: The total flavonoids content was determined by the colorimetric method of NaNO2-Al(NO3)3, and the changes of the contents of five kinds of flavonoids were detected by the high performance liquid chromatography (HPLC) to study on the content of flavonoids in the brewing process of the different processing of the semen astragali complanati, which provided an important reference for the brewing and quality control. Results: The contents of other flavonoids in semen A complanati showed a increase trend in the beginning, then followed by a decrease, which was consistent with the changing trend of …
The Effect Of Yeast On The Organic Acids Of Fig Wine,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
The Effect Of Yeast On The Organic Acids Of Fig Wine, Jiang Cheng, Chen Anjun, Fu Yunyun, Chen Jie, Liu Xingyan, Hou Xiaoyan, Shen Guanghui, Zhang Zhiqing
Food and Machinery
The effect of fermentation with different yeast on the organic acids of fig wine was investigated. Five different commercial yeast were used in this test, and the content of organic acids in fig wine and juice was determined. Moreover, the relationship between quality of fig wine fermented by different yeast and the organic acid was investigated through the PCA analysis. The results showed that, content of total organic acid, including acetic acid, succinic acid, citric acid, maleic acid in fig wine fermented by five different yeast raised. The contents of acetic acid and succinic acid in wine fermented by D254 …
Composition Analysis And Calculation Of Food-Grade Galacto-Oligosaccharides Based On Hplc Fingerprint,
2018
College of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Composition Analysis And Calculation Of Food-Grade Galacto-Oligosaccharides Based On Hplc Fingerprint, Dong Yining, Chen Wei, Deng Wenjun, Chen Haiqin
Food and Machinery
In this study, the High Performance Liquid Chromatography-Evaporative Light Detection (HPLC-ELSD) was used to establish the rapid comparison and content calculation of effective components of galacto-oligosaccharides based on the fingerprint analysis. Using this method, 11 anonymous commercial food-grade galacto-oligosaccharides products were compared based on the fingerprint composition comparison and content calculation of the effective component. The results showed that the composition of the commercial food-grade galacto-oligosaccharides product composition close to each other, and the non-effective components generally included glucose, galactose and lactose constitute. The number of effective ingredient peaks was 1 to 2, and the mass concentration range was 73.65～100.00 …
