Avoiding Common (Major And Minor) Canning Mistakes,
2017
Utah State University Extension
Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs
All Current Publications
This publication gives tips on avoiding common canning mistakes.
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy,
2017
Cleveland-Marshall College of Law, Cleveland State University
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee
Journal of Law and Health
The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …
Principles Of Boiling Water Canning,
2017
Utah State University Extension
Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer
All Current Publications
This publication discusses the basic principles of boiling water cannings.
Preserving Figs,
2017
Utah State University Extension
Preserving Figs, Carolyn Washburn, Charlotte P. Brennand
All Current Publications
This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.
Preserving Apples,
2017
Utah State University Extension
Preserving Apples, Kathleen Riggs, Charlotte Brennand
All Current Publications
This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information
Principles Of Pressure Canning,
2017
Utah State University Extension
Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer
All Current Publications
This publication discusses the basic principles of pressure canning.
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr,
2017
College of Life Science, China West Normal University, Nanchong, Sichuan 637009, China
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling
Food and Machinery
The antitumor and immunoregulatory activities of polysaccharide LC-1 from Lactarius camphoratum (Bull.) Fr. were studied by using the human cervical cancer Hela cells and the mouse macrophage RAW264.7 cells. The two kinds of cells were cultured in vitro, and the effects of different concentrations of LC-1 on the proliferation and cell cycle of Hela cells and the proliferation and phagocytosis of RAW264.7 cells were investigated. Moreover, the secretion of NO, IL-6 and TNF- alpha of RAW264.7 cells were tested using CCK-8 method, flow cytometry and ELISA technique, respectively. The results showed that polysaccharide LC-1 from L. camphoratum (Bull.) Fr. has …
Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice,
2017
Liaoning Province Academy of Analytic Sciences, Shenyang, Liaoning 110015, China
Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice, Wei Jingyuan
Food and Machinery
This paper explored the underlying molecular mechanisms by which hydroxytyrosol exerts its anti-inflammatory effects in a murine model of acute lung injury (ALI) by up-regulating autophagy. LPS-induced cytokine activity, inflammatory factor levels, sirtuin (SIRT1/3/6) expression, mitogen-activated protein kinase (MAPK) activation, and autophagy marker expression in ALI-mice were examined by western blotting and staining methods. Molecular docking between HT and SIRT and MAPK was studied with a Sybyl/Surflex module. The results showed that LPS-stimulated SIRT inhibition, MAPK phosphorylation, and autophagy suppression were all notably abolished by HT administration. HT treatment significantly attenuated pulmonary edema and inflammatory cell infiltration into lung tissues, …
Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field,
2017
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field, Tang Ting, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Food and Machinery
The effects of pulsed electric field on chelating of ovalbumin and metal ions (Cu2+, Ba2+, Mn2+ or Ca2+) and the effect of pulsed electric field on the chelating effect of ovalbumin were studied by Raman spectroscopy. Results: ① PEF treatment time and metal ion species could affect the chelation of metal ions and protein, and the chelation of metal ions with ovalbumin was enhanced with the prolongation of pulse treatment time, when PEF treatment time was 1 695 μs, the chelation of Mn2+ and Cu2+ with protein began to weaken; ② …
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu
Food and Machinery
In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid …
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef,
2017
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao
Food and Machinery
In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of …
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming
Food and Machinery
In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS+ scavenging ability and content of VE were detected. The results showed that superfine tea powder could improve the antioxidant properties of …
Correlation Between Texture And Sensory Evaluation Of Apple,
2017
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong
Food and Machinery
The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the …
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling
Food and Machinery
In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability …
Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor,
2017
China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming
Food and Machinery
The complete Maillard reaction products are important sources of tobacco flavor, but there are some problems of gas diffusing and instability. In this study, six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material. The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation. The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared. As the heat treatment time prolonged, the aroma generated from the complete Maillard reaction product was reduced by 74.7%, …
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis),
2017
School of Biology and Basic Medical Science, Soochow University, Suzhou, Jiangsu 215123, China
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Food and Machinery
Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked …
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy,
2017
College of Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; Optics-Electrics Application of Biomaterials Lab, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua
Food and Machinery
By applying surface-enhanced Raman spectroscopy (SERS), a rapid detection of Kitasamycin (KIT) residues in duck meat was proposed. On the bases of analyzing UV-visible absorption spectrum of enhanced substrate and SERS of KIT in duck meat, the SERS detection conditions of KIT in duck meat, the addition amount of duck meat extract containing KIT and adsorption time, were optimized by single factor method, and the standard curves for the detection of KIT aqueous solution and KIT residues in duck meat were build respectively. The experiment results showed that the standard curve equation and the coefficient of determination were y=0.046 2x+0.215 …
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu
Food and Machinery
The change regulation of the content chemical functional group in tremella samples with different setting levels of sulfite content was explored by using the infrared spectroscopy, and the mechanism of bleaching was further revealed. A rapid quantitative method testing the sulfite residue in tremella would be established. Moreover, the true content of sulfite content was detected by biodine drop method. The infrared spectra of the samples with different levels of residual sulfur were collected and analyzed, and the quantitative detection model based on partial least squares（PLS）was builded. The result indicated that the sulphur fumigation bleaching tremella through destroying the hydroxyl …
Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method,
2017
College of Food Science Southwest University, Chongqing 400715, China; Southwest University, Citrus Research Institute, Chongqing 400712, China
Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method, Sun Zhigao, Sheng Ran, Hao Jingmei, Long Yong, Yu Fengsheng, Fang Ming
Food and Machinery
QuEChERS is a simple and efficient extraction method, widely used in the pesticide of residue detection. The purpose of this paper was to compare the extraction methods of pesticides between the improved QuEChERS method and the GB/T 24691—2009 (fruit and vegetable detergent). The extraction of pesticide residue from citrus samples were detected by HPLC. The results showed that when the chlorpyrifos, imidacloprid and propoxur were detected by the improved QuEChERS method, the peak time was about 5.1, 3.8, 11.5 min, respectively. When the spiked blank levels were 0.8～80, 0.5～40, 0.8～80 μg/mL, the detection limits were 0.89, 0.55, and 0.39 μg/mL. …
Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven,
2017
Institute of Process Equipment, Zhejiang University, Hangzhou, Zhejiang 310027, China
Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven, Yuan Hong, Wu Dazhuan, Qin Shijie, Zheng Xin, Wu Peng, Huang Bin
Food and Machinery
In order to study the characteristics of temperature distribution in a forced convection oven, and to optimize the uniformity of the temperature field inside the oven, the experimental and numerical simulation was carried out. The temperature distribution of each layer was measured by 3×3 distributed resistance points (Pt), and the temperature uniformity was measured and analyzed. The Computational Fluid Dynamics (CFD) method is used to simulate the temperature field inside the oven, considering the heat conduction, convection and radiation. The accuracy of the numerical simulation method is verified by the experimental results. Based on the experimental and simulation results, the …
