Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes,
2018
University of Arkansas, Fayetteville
Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder
Food Science Undergraduate Honors Theses
Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer demands …
An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market,
2018
University of Arkansas, Fayetteville
An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley
Graduate Theses and Dissertations
Edamame is a food-grade soybean (Glycine max (L.) Merrill) that is either harvested immature (R6 stage) or after plant maturity (R8 stage). At R6, the premium product will have crescent- shaped large green pods and gray pubescence. At R8, the seed will either have stayed green or will have turned yellow, black, or brown. Edamame is a healthy snack with a sweet flavor and firm texture. The edamame market is growing in the United States, creating a need for more adapted varieties. The genetic diversity is low among adapted large-seeded breeding lines. Finding diverse accessions will help develop larger and …
Evaluation Of Fresh-Market Potential Of Arkansas-Grown Fruit: Blackberries, Peaches, Table Grapes, And Muscadine Grapes,
2018
University of Arkansas, Fayetteville
Evaluation Of Fresh-Market Potential Of Arkansas-Grown Fruit: Blackberries, Peaches, Table Grapes, And Muscadine Grapes, Molly Felts
Graduate Theses and Dissertations
Fresh-market produce is a major component of commercial market sales. However, shelf-life of fresh-market produce is limited, so evaluating postharvest potential (time from harvest to consumption) is critical. Fresh-market fruit can be impacted by many factors that deteriorate the quality of the fruit. Understanding the postharvest physiology of fruit can lead to better handling and storage conditions for extended shelf life and enhanced quality for the consumer. This research project was a collaborative effort within the University of Arkansas System Division of Agriculture between the Food Science and Horticulture Departments to evaluate the fresh-market potential of Arkansas-grown fruit. Physiochemical and …
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation,
2018
State Key Laboratory of Food Science and Technology Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education Jiangnan University, Wuxi, Jiangsu 214122, China; International Cooperation Laboratory of Food Science and Technology of the Ministry of Education, Wuxi, Jiangsu 214122, China
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia
Food and Machinery
Cutinase is a kind of multifunctional hydrolase, which has important application value in the food processing and textile refining industry. The recombinant expression system of Escherichia coli (E.coli) BL21 (DE3) was used to achieve the recombinant expression of Humicola insolens cutinase in E.coli, and the activity of extracellular supernatant in shaking flask level reached 170 U/mL. The recombinant cutinase was characterized. The optimum pH was 8.5, the optimum temperature was 80 ℃, with good pH stability and temperature stability. In order to further improve the possibility of the industrial application of H.insolens cutinase, the recombinant E.coli was cultured in 3 …
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch,
2018
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan
Food and Machinery
Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition …
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties,
2018
College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying
Food and Machinery
The differences of the main nutrient quality of bramley apples under different pollination conditions respectively with the pollen of First red, Dahongrong, MOLEX, Red Fuji, Gala and Grieve were analyzed in this experiment, and the natural pollination was used as control. The results showed that the contents of total sugar, VC, flavonoids, protein, ash and polyphenols among bramley apples with different pollination varieties reached significant or extremely significant levels; three principal components be selected in this experiments, and the cumulative percent of that three principal components reached 85.072% respectively. It was considered that pollination varieties could affect the nutritional quality …
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose,
2018
Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225127, China
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng
Food and Machinery
The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with …
Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose,
2018
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose, Lu Changtong, Zhao Yongzhen, Wang Hongwei, Gu Liang, Li Yaoguang, Wang Pengfei, Li Hongtao, Zhao Zhiwei, Sun Zhitao, Duan Kun
Food and Machinery
2-L-Alanine-2-deoxy-D-Glucose(Ala-Glu) was synthesized from L-Alanine(Ala) and D-fructose(Fru) through condensation dehydration and rearrangement reaction. The thermal weight loss and pyrolysis properties of Ala-Glu were investigated by thermogravimetry-derivative thermogravimetry(TG-DTG) and pyrolysis gas chromatography-mass spectroscopy(Py-GC/MS). Using the moisture content (d.b.) of tobacco shred as an indicator, the physical moisture retention properties of Ala-Glu were measured. The effect of these compounds on sensory comfort of cigarette was investigated. The results show that: ① The synthetic product was the target compound; ② The primary pyrolysis temperature of Ala-Glu was 178.9 ℃, and the thermal mass loss reached about 90% at 800 ℃. The number of …
Research On The Daqu Quality Detection System Based On Machine Vision,
2018
College of Mechanical Engineering Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Research On The Daqu Quality Detection System Based On Machine Vision, Zhang Xinhao, Huang Danping, Tian Jianping, Huang Dan
Food and Machinery
Aiming at the problem that the solid-state fermentation of liquor depended on the artificial experience to judge the quality of Daqu without quantitative judgment standard, a set of Daqu quality detection system based on machine vision was studied. The dynamic threshold segmentation method was used in this system, RGB transform Lab color space, CNN convolutional neural network and other methods were used to extract three kinds of visual information characteristics of Daqu, the geometric parameters, color and crack. Therefore, the corresponding relationship between the visual information characteristics and the quality of Daqu was established, and the quality of Daqu was …
Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer,
2018
College of Food Sciences &Technology, Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, 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; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai 201306, China
Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan
Food and Machinery
V type slot nozzle in an impact type quick freezer was selected as the research object, and the surface heat transfer characteristics of the freezing area of the freezer were studied, based on different cutting ratio, the ration of distance between the belt and nozzle inlet H to slit width S, Hs. The results showed that the steel surface heat transfer intensity was obvious different along with width of freezer when the Hs<10 and Ψ=0. The steel surface Nu number in X/S=0 was significantly higher than that of X/S=150(The ratio between width direction of quick freezer coordinates and nozzle width S ). With the cutting ratio increasing along the X direction of the strip surface, heat transfer intensity difference gradually decreased, after the cutting critical ratio Ψ0, the metal surface heat transfer intensity reversed growth, which indicated that the Nu number at X/S=0 was less than that at X/S=150. The cutting critical …
Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer,
2018
Wuhan Polytechnic University, Wuhan, Hubei 430048, China
Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer, Liu Jue, Xie Zeliang
Food and Machinery
According to the problems that drying quality was affected by the automatic grading and uneven distribution of grain in the inlet of material during drying process, the rotary shower distributing was researched to increase section area by 20～50 time, and the disturbance distributing was applied to maintain the cone-top angle of grain between 110°～170°. The distributing device combined rotary shower and disturbance was designed in order to increase transverse movement of grain on the top of dryer and to stabilize volume density of grain of cross section in dryer. The test of grain drying has showed that the distributing combined …
Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc,
2018
Xijing University, Xian, Shaanxi 710021, China
Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc, Li Xin, Zhang Yuxing, Gao Bo
Food and Machinery
As the temperature control system of beer fermentation has the characteristics of time-varying, nonlinear and lagging, the traditional control method can not be used to control the beer fermentation temperature accurately. In this paper, the variable universe fuzzy PID controller was designed by introducing the extension and reduction factors of the universe, and the PID parameters were on-line fine tuning. Based on S7-1200 controller and KTP1000 touch screen, the automatic control system of beer fermentation was developed to achieve human-machine interaction. The results of beer fermentation test showed that: the control error of beer fermentation temperature ±0.09 ℃, the control …
Application Of Flattened Visual Elements In Packaging Design Based On Pentawards,
2018
Shangqiu University, College of Media and Art, Shangqiu, Henan 476000, China
Application Of Flattened Visual Elements In Packaging Design Based On Pentawards, Tao Weili
Food and Machinery
Objective To explore the application methods and influence of flat visual elements in packaging design and enriche the creative concept and style of packaging application design. Method Pentaw-ards award-winning works was investigated, and the flattening features and principles of core visual elements including graphics, text, color, and layout, were comprehensively analyzes. Conclusion Flat visual elements in the packaging design were simple vector graphics, color lumpy block, flat text modular, simple layout of the page and other methods of use, resulting in a personalized brand image, information transmission efficiency, multimedia applicability. The feasibility and effectiveness of the flat design concept in …
Effects Of Compound Ripening Agent With Ampelopsis Grossedentata On Color And Nutritional Quality Of Dried Day Lily,
2018
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effects Of Compound Ripening Agent With Ampelopsis Grossedentata On Color And Nutritional Quality Of Dried Day Lily, Yang Dawei
Food and Machinery
The dried day lily had ugly appearance about color because that the green of day lily had not been faded completely. In order to fade the green and improve the color quality of dried day lily, the lily was soaked with complex ripening agent for some time, then sealed with PVC plastic bags and stored at certain temperature for a period of time before the lily was dried, subsequently, the change of color and nutrient content of day lily were determined and analyzed. The results showed that fading green completely and better nutritional quality was obtained if day lily was …
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil,
2018
School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil, Song Yuanyuan, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Peony seed oil was obtained by ethanol-assisted aqueous enzymatic extraction after the acid-heat pretreatment on peony seeds. The microstructure of pretreated peony seeds was analyzed by confocal laser scanning microscope. The optimal conditions of this aqueous enzymatic extraction of peony seed oil through the optimization were: finely grounding 8 times (the particle size was 33.62 μm), solid-liquid ratio of 17 (g/mL), the α-amylase enzymolysis at 70 ℃ for 1 h, pH 5.5,dosage 2 mL/100 g·material), and the glucoamylase enzymolysis at 60 ℃ for 1 h, pH 4.5, dosage 3 mL/100 g·material), the ethanol solution extraction at 60 ℃ for 1 …
Research Progress On Immune-Informatics Methods For Predicting The Binding Ability Of Active Peptides To Mhc,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress On Immune-Informatics Methods For Predicting The Binding Ability Of Active Peptides To Mhc, Huang Lu, Wen Li, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
In this paper, the latest advances in immune-informatics methods for predicting the binding ability of active peptides to MHC are reviewed. The related tools and methods for predicting the binding of commonly used peptides to MHC molecules are introduced. The characteristics, research focuses, and difficulties of various methods are analyzed. Finding immune-active peptides provides a faster method.
The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei,
2018
College of Food Science, Sichuan Agriculture University, Yaan, Sichuan 625014, China
The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei, Jing Xuelian, Zeng Yue, Yin Xiaoqin, Lan Xuyue, Li Huilin, Chen Shujuan
Food and Machinery
The survival of Lactobacillus casei was investigated through four kinds of composite wall materials by internal emulsification method followed in simulated gastric and intestinal juice. The results suggested that the microencapsulated L. casei was prepared by using 2% of alginate, with the ratio of alginate to whey protein content 11, the quality of oil to water volume 31, alginate to calcium carbonate content 31, and the maximum embedding rate of microcapsules was 87.50% with the global microcapsules. Taking gelatin and alginate as composite wall material, the minimum particle size of microcapsule was 89.88 μm. When soy protein isolates and alginate …
Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut,
2018
Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450008, China
Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut, Zhang Le, Zhao Shouhuan, Wang Zhaogai, Shi Guanying, Wang Xiaomin, Jiang Pengfei, Yang Hui, Wang Jihong
Food and Machinery
With the purpose of providing theoretical basis for further processing and utilization of Chinese chestnut, the microwave-vacuum drying characteristics and the optimum process parameters of chestnut were investigated. The effects of microwave intensity and chamber pressure on the mass and heat transfer in the drying process of chestnut were studied. The microwave power, pressure and drying time were optimized using Box-Behnken design and response surface methodology for achieving minimum moisture content and maximum whiteness value. The results showed that the microwave-vacuum drying process of chestnut slices was mainly divided into acceleration and deceleration stages, and the constant velocity phase was …
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties,
2018
College of Food Science and Technology, Shanghai Ocean University, Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang
Food and Machinery
Freeze-tolerance is a necessary characteristic of yeast used in frozen dough. Target freeze-tolerant strain was screened using liquid fermentation (LF) medium method, applied for frozen dough production, and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed. The isolated strain was identified mainly by morphologic observation and 26S rDNA gene sequence analysis. The results showed that seven strains were selected from four various sourdoughs, their freeze-tolerance rate ranged from 9%～86%, and relative fermentation ability ranged from 9%～67%. Two strains, Y-3 and H-1, had highest survival ratio of 86% and …
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality,
2018
College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, Hubei 441053, China
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang
Food and Machinery
To investigate the bacterial diversity of Zhaguangjiao in Dangyang area, and evaluated their functions on flavor quality of samples. The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology, and flavor quality were evaluated by electronic nose. Firmicutes, Proteobacteria, and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%, 25.97%, and 4.13%, respectively. At the genus level, Lactobacil-lus, Weissella, Pediococcus, Staphylococcus, Carnimonas, Enterobacter, and Prevotella were constituting more than 1.0% of total sequences, with the relative abundance of 77.33%, 2.24%, 2.18%, 1.27%, 5.66%, 2.47%, and 1.05%, respectively. There were positive relations among the relative abundance of …
