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Extraction Of Unsaturated Fatty Acids From Vegetable Oils, PECHERSKAYA Mariya, MAMATKULOV Shavkat, RUZIMURADOV Olim, BUTANOV Khakimjan 2020 Materials Science Institute, SPA “Physics-Sun”

Extraction Of Unsaturated Fatty Acids From Vegetable Oils, Pecherskaya Mariya, Mamatkulov Shavkat, Ruzimuradov Olim, Butanov Khakimjan

CHEMISTRY AND CHEMICAL ENGINEERING

The article studies the possibility of extraction of monounsaturated oleic acid from highly stable vegetable oils produced at industrial scale. To solve the set tasks, have been selected samples of vegetable oils, present in the domestic market with a high content of unsaturated fatty acids: cottonseed and sunflower, imported rapeseed and olive oils. These oil samples were degraded by hydrolysis, recovered by acid treatment, and purified by repeated recrystallization in ethanol. The composition of saturated and unsaturated fatty acids included in triglycerides of vegetable oils was investigated using gas chromatography-mass spectrometry (GC-MS). In the obtained samples, the fatty acid composition ...


Water-Soluble Jerusalem Artichoke Extracts As Fat Replacer In Dietary Margarine Recipe, SALIJANOVA Shahnozaxon, RUZIBAYEV Akbarali, RAKHIMOV Dilshod, XUSANOV Zafar 2020 Tashkent Chemical-Technological Institute

Water-Soluble Jerusalem Artichoke Extracts As Fat Replacer In Dietary Margarine Recipe, Salijanova Shahnozaxon, Ruzibayev Akbarali, Rakhimov Dilshod, Xusanov Zafar

CHEMISTRY AND CHEMICAL ENGINEERING

Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine, allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water-soluble substances. Based on these studies prepared margarine enriched inulin and essential fatty acids, which provide not only a preventive property of the finished product, but also high flavor indicators, as well as, original and attractive appearance.


Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan 2020 University of Massachusetts Amherst

Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan

Doctoral Dissertations

The fermentation of tempeh, a traditional source of protein originated in Indonesia, has been reported to enhance the health-promoting potentials of various grains, legumes, and beans. Tempeh fermentation on soybeans can modulate the bioavailability of phenolic compounds, particularly isoflavones, bioactive compounds that have been found to be protective against lung, prostrate, and colon cancers. However, the mechanism of the protective benefits was unknown.

Using whole-food and in vitro models, this study addressed this research gap by investigating the effects of tempeh fermentation using various cultures on the compositions of soy free, bound, and minor phenolics, as well as their antioxidative ...


Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel 2020 University of Maine

Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel

Electronic Theses and Dissertations

Lipid carriers such as emulsions and liposomes have been widely studied as carriers for different nutraceuticals. However, lipid carriers' physicochemical instability results in the leakage of loaded nutraceuticals and the low solubility into the digestion medium, thus reducing the bioaccessibility. Cellulose nanocrystals (CNC) are nano-sized cellulose derivatives obtained after hydrolysis of cellulosic matrices that possess potential applications in functional foods and nutraceuticals. However, hydrophilicity, anionic surface potential, and poor re-dispersibility limit CNC’s applications. The primary objectives of this research were 1) to modify CNC via adsorbing polyethylene glycol (PEG) to stabilize liposomes and to study its physiochemical stability at ...


Application Of X-Ray Imaging And Glass Transition Principles In Understanding Rice Kernel Fissure Formation, Zephania R. Odek 2020 University of Arkansas, Fayetteville

Application Of X-Ray Imaging And Glass Transition Principles In Understanding Rice Kernel Fissure Formation, Zephania R. Odek

Theses and Dissertations

Rice kernels with internal fractures of the endosperm, fissures, tend to break during milling, leading to head rice yield (HRY) reductions. Minimizing kernel fissuring is thus an important goal of the rice industry. To minimize fissuring during the drying process, a better understanding of the fissuring process and the kinetics thereof is required. The goal of this research was to use X-ray imaging and glass transition principles to better understand rough rice kernel fissuring. First, because the instance when the fissuring process is initiated and completed during the drying process is not well known, an X-ray imaging setup that allows ...


An Impedimetric Aptasensing System For The Rapid Detection Of Salmonella Typhimurium, America Sotero 2020 University of Arkansas, Fayetteville

An Impedimetric Aptasensing System For The Rapid Detection Of Salmonella Typhimurium, America Sotero

Theses and Dissertations

Salmonella Typhimurium is a foodborne pathogen associated with raw and undercooked eggs, poultry, beef, fruits, and vegetables. In the United States, Salmonella is responsible for approximately 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths annually. For many years, conventional detection methods such as culture-dependent and PCR-based methods have been the “golden standards” for the detection of this pathogen due to their high sensitivity and reliability. However, they still have some disadvantages such as long enrichment steps and high costs that need to be overcome. The development of a rapid and reliable method for the detection of S. Typhimurium ...


Rice Chilling Aeration: Assessment Of Impacts On Grain Quality, Process Modeling And Validation, Soraya Shafiekhani 2020 University of Arkansas, Fayetteville

Rice Chilling Aeration: Assessment Of Impacts On Grain Quality, Process Modeling And Validation, Soraya Shafiekhani

Theses and Dissertations

The goal of this study is to demonstrate the effectiveness of applying chilling temperatures during on-farm, in-bin drying and storage to maintain rice quality. Specific objectives include to demonstrate the effectiveness of chilling aeration to preserve rice quality characteristics, determine the drying kinetics of rice under low temperature environments, and develop models to predict heat and mass transfer in rice kernel during drying at low temperature environment. To date, there is limited research describing storability or drying behavior of rice in chilled environments. However, it is understood that chilling of high-moisture, > 21% wet basis rough rice could reduce the time ...


Non-Coding Rna In Raw And Commercially Processed Milk And Putative Targets Related To Growth And Immune-Response, Sayane Shome, Robert Jernigan, Donald C. Beitz, Stephanie Clark, E. Testroet 2020 Iowa State University

Non-Coding Rna In Raw And Commercially Processed Milk And Putative Targets Related To Growth And Immune-Response, Sayane Shome, Robert Jernigan, Donald C. Beitz, Stephanie Clark, E. Testroet

Food Science and Human Nutrition Publications

Background: Bovine milk contains extracellular vesicles (EVs) that play a role in cellular communication, acting in either an autocrine, paracrine, or an exocrine manner. The unique properties of the EVs protect the cargo against degradation. We proled the ncRNAs (non-coding RNA) present in the EVs from ve uid dairy products - raw whole milk, heat-treated skim milk, homogenized heat-treated skim milk, pasteurized homogenized skim milk, and pasteurized heavy whipping cream (four replicates each) obtained at different processing steps from a commercial dairy plant. EVs and their cargo were extracted by using a validated commercial kit that has been shown to be ...


The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe 2020 University of Arkansas, Fayetteville

The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe

Theses and Dissertations

With poultry being the most consumed meat in the United States, poultry processors must provide consumers with safe, wholesome products. As a consequence, poultry processors are faced with the challenge of reducing the presence of foodborne pathogens such as Salmonella spp. and Campylobacter jejuni among raw poultry products. Though multi-hurdle approaches using antimicrobials are placed throughout processing to reduce these pathogens, Salmonella and C. jejuni still persist among raw poultry. Thus, it was the objective of the current dissertation to investigate various antimicrobials, organic and inorganic acids, as short duration dips and sprays as means to reduce common pathogens (Salmonella ...


Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan 2020 Technological University Dublin

Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan

Doctoral

Hydrolytic enzymes, such as pectinase and xylanase, maybe harnessed for numerous industrial applications in food industry. Therefore, economic factors such as achievement of optimum yieldsandoverall production costs, in addition to biocatalyst instability,are the main obstacles tothe industrial production and exploitation of a enzymes. For example, microbially-derived enzymes are typically produced in fermenters using expensive growth media, which may account for 30 to 40% of the production cost, and such expense may be compounded further by downstream processing operations.To counter such disadvantages, the major trend in industrial utilization of enzymes in cost-sensitive processes has been to immobilize such biocatalysts ...


Fate And Dissemination Of Salmonella Reading In Market-Age Turkeys At Processing Using Oral Gavage Challenge Model, Aaron Ashcraft 2020 University of Arkansas, Fayetteville

Fate And Dissemination Of Salmonella Reading In Market-Age Turkeys At Processing Using Oral Gavage Challenge Model, Aaron Ashcraft

Theses and Dissertations

This study aimed to evaluate the fate and dissemination of Salmonella Reading (SR) in market-age turkeys using an oral gavage challenge model. One hundred twenty-eight-week-old commercial turkey hens were moved from commercial production to research facilities. Upon arrival, a combination of enrofloxacin, 10 mg/kg, and florfenicol, 20 mg/kg, were orally administered sequentially before comingled placement on fresh pine shavings. Turkeys were challenged with 108 cfu SR by oral gavage on days 4 and 7 post-placement. Subsets were subjected to simulated commercial processing on days 14 (n=40), 21 (n=40) and 28 (n=32) post-placement (corresponding to 10 ...


Advances In Foodborne Pathogen Analysis, Arun K. Bhunia, Bledar Bisha, Andrew G. Gehring, Byron F. Brehm-Stecher 2020 Purdue University

Advances In Foodborne Pathogen Analysis, Arun K. Bhunia, Bledar Bisha, Andrew G. Gehring, Byron F. Brehm-Stecher

Food Science and Human Nutrition Publications

As the world population has grown, new demands on the production of foods have been met by increased efficiencies in production, from planting and harvesting to processing, packaging and distribution to retail locations. These efficiencies enable rapid intranational and global dissemination of foods, providing longer “face time” for products on retail shelves and allowing consumers to make healthy dietary choices year-round. However, our food production capabilities have outpaced the capacity of traditional detection methods to ensure our foods are safe. Traditional methods for culture-based detection and characterization of microorganisms are time-, labor- and, in some instances, space- and infrastructure-intensive, and ...


Economic Contribution Of Agriculture And Food To Arkansas' Gross Domestic Product 1997-2019, Leah English, Jennie Popp, Wayne Miller 2020 University of Arkansas, Fayetteville

Economic Contribution Of Agriculture And Food To Arkansas' Gross Domestic Product 1997-2019, Leah English, Jennie Popp, Wayne Miller

Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with ...


Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés 2020 Technological University Dublin

Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés

Doctoral

A range of nonthermal techniques have demonstrated process efficacy in ensuring food product safety, extension of shelf-life and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on both macro and micronutrients are evident, leading to both desirable and undesirable changes in food products. It is important to outline the effects of non-thermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by non-thermal techniques. Degradation of key macromolecules largely depends on the processing ...


The Effect Of Soluble Fiber Dextrin On Subjective And Physiological Markers Of Appetite: A Randomized Trial, Christine H. Emilien, Walter H. Hsu, James H. Hollis 2020 Iowa State University

The Effect Of Soluble Fiber Dextrin On Subjective And Physiological Markers Of Appetite: A Randomized Trial, Christine H. Emilien, Walter H. Hsu, James H. Hollis

Food Science and Human Nutrition Publications

Obesity is a leading public health problem throughout the world. The development of foods that increase satiety and reduce food may aid weight management. This study determined the effect of consuming soluble fiber dextrin (SFD) on appetite, appetitive hormones, breath hydrogen and food intake in adults. Forty-three participants completed this study. For each treatment, 50% of the SFD was provided in liquid form as part of breakfast and 50% in solid form as a morning snack. Appetite questionnaires, blood and breath samples were collected immediately before breakfast and at regular intervals during the test session. The participants consumed an ad ...


Method For Using Soya Grain Juice In Production Of Pasta Products, SANAEV Ermat, TURSUNKHODJAEV Po'lat, AYHODJAEVA Nodira, UMAROV Orif 2020 Tashkent chemical-technological institute

Method For Using Soya Grain Juice In Production Of Pasta Products, Sanaev Ermat, Tursunkhodjaev Po'lat, Ayhodjaeva Nodira, Umarov Orif

CHEMISTRY AND CHEMICAL ENGINEERING

Considering the protein need for human nutrition, the use of protein-rich grains plays an important role in the production of pasta. The study used soy protein as one of the protein sources, which serves as an effective source of energy in the physical and mental activities of humans. In the form of nutritious juice from soybeans, a protein concentration of 4.67% was obtained, and the resulting soy juice, rich in proteins, was used as an unconventional raw material for the production of pasta. Concentrations and methods were identified that made it possible to achieve technological and economic efficiency.


The Effect Of Hydrothermal Treatment In Increasing The Strength Of The Shell Of Wheat Grain In Preparation For Varietal Grinding, RAVSHANOV Suvankul, MIRZAYEV Jamol, MUSAEV Khasanjon 2020 Tashkent Chemical-Technological Institute

The Effect Of Hydrothermal Treatment In Increasing The Strength Of The Shell Of Wheat Grain In Preparation For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The effect of hydrothermal treatment on the strength of the wheat grain shell before the first torn process is investigated. It was found that the anatomical parts of wheat grains grown in arid climatic conditions are firmly interconnected, which, in turn, affects the yield and quality of varietal flour. The aim of the study is to weaken strong native connections and improve the yield and quality of flour. The effect of NaHCO3, H3PO4, CH3COOH, HCl additives to water on the yield and quality of flour was studied. Accordingly, in solutions of 0.1-0.2% hydrochloric acid and 0.3-0.8 ...


Innovative Cotton Oil Refining Technology, Majidova Nargiza, Sattarov Karim, Majidov Kaxramon, Ismatov Sunatillo 2020 Bukhara Engineering–Technological Institute

Innovative Cotton Oil Refining Technology, Majidova Nargiza, Sattarov Karim, Majidov Kaxramon, Ismatov Sunatillo

CHEMISTRY AND CHEMICAL ENGINEERING

The results of partial and final refining of raw cottonseed oil by solution of aluminates and and sodium hydroxide are given. The intensification of the technological process is carried out by the treatment of alkaline solutions by exposure to electromagnetic field intensity. Increase in yield and quality improvement of refined oil is achieved.


New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar 2020 Tashkent chemical-technological institute

New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar

CHEMISTRY AND CHEMICAL ENGINEERING

The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.


Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza 2020 Tashkent chemical-technological institute

Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza

CHEMISTRY AND CHEMICAL ENGINEERING

The study presents the results of transesterification of a mixture of sunflower oil and palm stearin in various proportions and dilatometric analysis of the obtained transesterifications was carried out. For example, the ratios in the mixture of sunflower oil and palm stearin 15/85, 25/75, 30/70, 50/50 were subjected to transesterification in the laboratory, and the transesterifications used for the spread and margarine were obtained, and the optimal mixture ratios were determined. By dilatometric analysis, it was found that it is possible to obtain interesterificates in the ratio of a mixture of sunflower oil and palm stearin ...


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