Thomas, Norman (Fa 1129),
2018
Western Kentucky University
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave,
2018
Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin
Food and Machinery
The potato cross-linked starch was prepared by using microwave-assisted method equipment, combining the compound crosslinking agents, sodium trimetaphosphate and sodium tripolyphosphate. The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied. The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high, and the swelling degree and the solubility were low, with the better thermal and the shear stabilities and the easier re-trogradation. The results of scanning electron microscopy …
Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle,
2018
School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle, Chen Lanxuan, Yang Youwang, Zhou Hui, Tong Litao, Zhou Sumei, Yi Cuiping
Food and Machinery
Microorganism strains as the starter culture for the manufacture of fermented rice noodles were selected. A total of 41 yeasts and 60 lactic acid bacteria (LAB) were isolated from the traditional fermentation of rice noodles, and the enzymatic activities (catalase, β-glucosidase, lipase, α-amylase, proteolytic enzyme), growth under varied pH and temperatures, and acidification capability were characterized. Principal component analysis indicated that 11 isolates of yeast, and 19 isolates of LAB exhibited potential technological traits. After identification using internal transcribed spacer sequence for yeasts and 16S rRNA gene for LAB, the isolates were grouped into three yeast isolates and four LAB …
The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli,
2018
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli, Yu Jianfeng, Xia Xiaolu, Cui Zhengwei, Chen Jian, Zhang Chuwei
Food and Machinery
In order to develop a novel antibacterial method of food, the influences of the illumination intensity of LED blue light, the mass concentration of citric acid and temperature on the antibacterial property of Escherichia coli O157:H7 in nutrient broth were studied. The results demonstrated that under low temperature (12 ℃), the effect of LED blue light on the antibacterial property of Escherichia coli O157:H7 was better than that under room temperature (25 ℃), and the antibacterial efficiency increased with the increase of illumination intensity. Under low temperature, the influence of citric acid on E. coli O157:H7 was weak, but under …
Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone,
2018
Key Laboratory in Sichuan Colleges on Industry Process Equipments and Control Engineering, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China
Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone, Wang Yong, Zeng Tao, Xu Yinxiang, Liu Shaobei, Zhang Changlian, He Yu
Food and Machinery
Numerical simulation of the corn starch granule dynamics were performed by software of computational fluid mechanics to characterize the separation performance and separation process of hydrocyclone. The effects of parameters such as inlet velocity, split ratio, and feed concentration on separation efficiency of hydrocyclone were compared and analyzed, and the volume fraction distribution of different size starch granules in hydrocyclone was investigated. The response surface methodology (RSM) analysis of Box-Behnken experimental design to optimize parameters. The influence of inlet velocity, split ratio, and feed concentration on hydrocyclone separation efficiency were measured, and quadratic regression equations were constructed to examine the …
Design Of Banana Picking Machine Structure With Guide Rail,
2018
School of Mechanics and Electrics Engineering, Hainan University, Haikou, Hainan 570228, China
Design Of Banana Picking Machine Structure With Guide Rail, Zhu Dongyun, Qu Junyuan, Xu Lueqiang, Zhang Baozhen, Ji Xiang
Food and Machinery
To improve the picking efficiency, reduce labor, the cost of picking bananas, and the disability accident, etc., a kind of guide roller banana picking machine was designed. The key components of mobile, clamping and cutting devices were verified met the requirement of banana picking process. mechanization of banana fruit string picking was realized. The picking efficiency could be increased by 90% by using the mobile banana picking machine, compared with the traditional manual method.
Research On Online Detection For Jujube Surface Defects Based On Blob Analysis,
2018
School of Mechanical Engineering, Zhengzhou University, Zhengzhou, Henan 450001, China
Research On Online Detection For Jujube Surface Defects Based On Blob Analysis, Hai Chao, Zhao Fengxia, Sun Shuo
Food and Machinery
In this paper, an online detection platform for jujube surface defects based on machine vision is designed to realize the automatic real-time measurement of full-surface information of jujubes. According to the characteristics of jujubes and their surface defects, the blob analysis algorithm in the color space was used to separate the jujubes from the background and identification of the surface defects of jujube model was proposed. The color space model and the segmentation threshold of different defect characteristics were given,the broken fruit, mold fruit, pulp head fruit, insect fruit and other typical jujubes surface defects identification was realized speedily and …
Active Evaluation Of Dna Protection To Oxidative Damage And Its Possible Mechanisms Of Vitexin In Vitro,
2018
School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, China
Active Evaluation Of Dna Protection To Oxidative Damage And Its Possible Mechanisms Of Vitexin In Vitro, Chen Ban, Li Dahuan, Li Xican
Food and Machinery
In order to study the DNA protection and possible mechanisms of vitexin, it was measured by using three spectrophotometric assays, including DNA protection, Fe2+-complexing, and Cu2+ reducing. In addition, its Fe2+-complexing reaction was also analyzed using UV-Vis spectra. The results showed that the IC50 values of vitexin were (919.6±23.6), (9.3±1.2) and (421.7±29.2) μmol/L, respectively, for DNA protection assay, Fe2+-complexing assay, and Cu2+ reducing assay. When mixed with Fe2+, vitexin gave a UV-Vis peak at 554 nm \[molar absorptivity ε=2 680.74 L/(mol·cm)\]. In conclusion, vitexin can effectively protect DNA from …
Effects Of Soybean Peptide And Taurine Compound Powder On Anti Fatigue Ability In Mice,
2018
Wuhan Twinklife Health Industry Co., Ltd., Research Institute, Wuhan, Hubei 430090, China
Effects Of Soybean Peptide And Taurine Compound Powder On Anti Fatigue Ability In Mice, Yang Xiao, Wang Tian, Liu Chang, Huang Ying
Food and Machinery
It showed that soybean peptides and taurine had good anti-fatigue effects. In order to explore the function of soybean peptide and taurine compound powder (SPT) on relieving fatigue and the interaction between them, the SPT Compound powder was used to test the SPF KM mice, and groups high, medium and low doses and a distilled water blank control fed for continuous 30 days were set. The experiments of loaded swimming, blood lactic acid, serum urea, liver glycogen determinations were then detected. The results showed that with the increase of the dosage, the loaded swimming time increased significantly. However, the area …
Study On Bioactive Components And Antioxidant, Antibacterial Activities Of Atractylodes Macrocephala Koidz Grown In Qimen,
2018
(College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Study On Bioactive Components And Antioxidant, Antibacterial Activities Of Atractylodes Macrocephala Koidz Grown In Qimen, Wu Yongxiang, Jiang Haitao, Cui Peng, Fang Jianxin, Wang Weidong, Hu Changyu
Food and Machinery
The total contents of phenolics and flavonoids and the relativeantioxidant and antibacterial activities in different polarity fractions from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu) were evaluated. The correlation between total phenolic, flavonoid contents and the antioxidant activities were analyzed. The main constituents of methanol crude extract were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that there were significant differences in the contents of total phenolics and flavonoids, antioxidant and antibacterial activities among different polarity fractions including n-hexane, dichloromethane, ethyl acetate, n-butanol and water fractions (P<0.05). The ethyl acetate fraction had the highest contents of total phenolics \[(139.45±0.19) mg TA/g\] and total flavonoids \[(21.28±2.28) mg QE/g\]. Moreover, it exhibited the strongest reducing power \[(38.95±1.66) mg Vc/g\], ABTS radical scavenging ability \[(302.42±7.51) mg Vc/g\], and DPPH radical scavenging ability \[(51.61±2.59) mg Vc/g\]. The contents of total phenolics and flavonoids demonstrated significant correlations with antioxidant activity (P<0.05). The methanol extract, n-hexane and dichloromethane fractions exerted potent inhibitory effects on E. coli, S. aureus, B. subtilis and P. aeruginos. Hexane fraction presented the best antibacterial effect, and its minimum inhibitory concentration against four common bacterial strains was 1 mg/mL. The methanol crude extract was analyzed by GC-MS, and eighteen compounds were identified, including phenols, alcohols, alkenes and esters, and the major constituents were found to be 3,3'-diamino-4,4'-dihydroxybiphenyl (33.47%), β-eudesmol (28.33%), β-guaiene (5.91%), and 3,3,5,6,7-pentame -thyl-2H-inden-1-one (4.70%).
Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi,
2018
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi, Zuo Yuanyuan, Ren Jiali, Li Zhonghai
Food and Machinery
In the recent years, the research of screening anti-inflammatories in natural products has become more and more intensive, among which the edible fungi are being in focus due to their wide distribution and abundant secondary metabolites, showing good biological activity in many aspects. In order to providing a reference for the future research, the present review reported the material extraction, determination, isolation and purification of sterol compounds with anti-inflammatory activity in edible fungi as well as the research methods and mechanism of anti-inflammatory action.
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck,
2018
College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo
Food and Machinery
The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of …
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas,
2018
Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu
Food and Machinery
In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it …
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut,
2018
School of Chemical and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Onyear Food Co., Ltd., Xiangtan, Hunan 411207, China
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang
Food and Machinery
The main technology, the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper. At the same time, it elaborated the current research status of quality and safety control technology in its processing. Furthermore, the research focus of edible arecanut processing technology in the future was pointed out.
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources,
2018
College of Food Science and Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui
Food and Machinery
In order to study the effect of different starch on dough, several different kinds of starch and gluten were mixed to form simulated dough. The characteristics of mixed powder gelatinization, rheological properties, simulated dough moisture distribution, microstructure and quality characteristics of prepared bread were analyzed, so as to explore the effect of different types of starch on dough. The results showed that the gelatinization temperature of simulated dough system decreased, the gelatinization viscosity of potato starch and legume starch was higher, and the hardness and chewiness of pea starch simulated dough system were higher. The storage modulus (G′) and loss …
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen
Food and Machinery
The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study. The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique. The parameters of the emulsions were studied including the emulsifying property, stability, interfacial adsorption property and the competitive adsorption of components of pea proteins. The results indicated that when the protein concentration was within 1 to 30 mg/mL, with the increasing of concentration, the particle size of emulsions was decreasing, the emulsifying property and stability improved, and protein aggregates were losing the superiority in …
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product,
2018
College of Life Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Bee Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; National United Engineering Laboratory of Natural Biologic
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing
Food and Machinery
To study the improving mechanism of a propolis product on cardiac hypertrophy, spontaneously hypertensive rats (SHRs) were picked as animal models.After continuous infusion of this propolis product for 35 d, left ventricular index were calculated and RNA-Seq was performed. Differentially expressed genes (DEGs) were screened with the following GO enrichment analysis and KEGG metabolic pathway analysis. Totally 1 297 DEGs (91 DEGs were up-regulated and 1 206 DEGs were down-regulated) were selected. Results of KEGG metabolic pathways showed that 410 DEGs were enriched into 182 KEGG pathways, among which the top three DEGs enrichment is closely related to insulin signal …
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying,
2018
(College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang
Food and Machinery
Both GC-MS and RNA-Seq were employed to investigate the changes in volatile compounds and expression pattern of genes involved in biosynthesis pathway of terpenoid in the pulp of Ponkan fruit during section-drying process. The results were as follows: ① 13 volatile components were identified from pulp of Ponkan fruit, among which seven components were terpenoid, accounting for more than 85% of the total volatile contents. ② The volatile constituents in pup were same between normal and disordered fruits. In fruits affected by section-drying, the content of total volatiles and terpenoid decreased to 32% and 22%, respectively, of normal fruits. A …
Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent,
2018
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing of Su
Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent, Zhang Kunming, Lu Xiaoju, Huang Yongchun, Huang Chengdu, Yang Feng, Huang Qiong
Food and Machinery
In order to study the effect of venturi tube-based hydrodynamic cavitation on the ionic cross-linking preparation of chitosan microspheres and the encapsulation of methylisothiazolinone (MIT), which was used as a model antibacterial agent in this study. The effects of inlet pressure of venturi tube，cavitation time, chitosan concentration, mass ratio of chitosan and sodium tripolyphosphate (TPP), MIT concentration on the entrapment efficiency of chitosan microsphere were investigated, and the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was compared with that prepared by conventional mechanical agitation. The results showed that the chitosan microspheres could be stably obtained by using venturi …
Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice, Yang Yajing, Xia Shuqin, Yu Jingyang, Zhang Xiaoming, Fang Zhen, Li Jing, Su Ying
Food and Machinery
In order to disclose the influence of processing parameters of electric cooker on the palatability of cooked japonica rice, the correlation between textureproperties, cooking characteristics and sensory quality was analyzed by partial least squares regression. The effect of processing parameters on the crucial physical and chemical indexes was also explored. Furthermore, the effect of the key processing parameters on the migration and distribution of water in the japonica rice kernel during the cooking process was investigated with the use of low field nuclear magnetic resonance. The results showed that the hardness and elasticity of texture properties and iodine blue value …
