Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants,
2015
School of Life Sciences, Liaoning Normal University, Dalian, Liaoning 116029, China; School of Life Sciences, Jilin Normal University, Siping, Jilin 136000, China
Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong
Food and Machinery
CFTR chloride channel is the molecular drug target for the treatment of secretory diarrhea. Screening CFTR inhibitors is the most important and basic part of anti-diarrheal drug development. The natural products are diversified both in the structure and the biological activity. In the discovery of drugs and leading compounds, natural products play a key role and become the main source of drug development. Natural products from foods and herbal plants are usually safe for low or no toxicity and side-effect in clinic. CFTR inhibitors which source of foods and traditional Chinese medicines are important of study and treatment of CFTR …
Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice,
2015
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice, Li Yanan, Hu Peisong, Wang Li, Chen Zhengxing
Food and Machinery
Early indica rice is an important support for China's food security. Based on the status of rich early indica rice resource but not used effectively, comparing and analyzing the qualitative character of early indica rice to explore the deep processing direction, and screening the suitable early indica rice varieties according to the quality characteristics of rice products, provided theoretical basis for the cultivation and promotion of good varieties of early indica rice.
Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient,
2015
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient, Li Bin, Lei Yue, Meng Xianjun, Jiao Xinyao, Zhang Jiacheng, Wang Weisheng, Xu Qiang, Gao Ningxuan
Food and Machinery
For the its unique flavor, rich nutrients and multifunctionality, blueberry is highly popular. The nutritional value of blueberry is summarized, especially its healthy function in protecting eyesight, antioxidation and enhancing memory ability. Also, the current development situation of extractive technique of active ingredient in blueberry is reviewed and the prospect of blueberry is presented, aiming to provide a reference for further development of blueberry.
Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction,
2015
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-products Deep Processing, Changsha, Hunan 410004, China; Hunan Province Key Laborato
Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction, Chen Xuan, Zhou Bo, Wang Zhoujun, Zhong Haiyan
Food and Machinery
The peony seed oil is identified as new resources food in the laws, which can be applied to functional food, cosmetics, health care and other industries. The enzyme-assisted aqueous is a safe, efficient, and green method. Mainly discusses the basic composition of peony seed and its oil features, and analyzes the key factors of enzyme-assisted aqueous method for extraction of peony seed oil, which offers development direction in the crude enzyme extraction, enzymatic demulsification, immobilized enzyme technology.
Building Of Training Model And Teaching System Of Complex Food Safety Professionals,
2015
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; The Experimental Teaching Demonstration Center of Agricultural Products Processing and Quality Safety Control, Tianjin 300384, China
Building Of Training Model And Teaching System Of Complex Food Safety Professionals, Yan Shijie, Liang Liya, Liu Jinfu, You Lingling, Zhang Pingping
Food and Machinery
The method of ‘whole process control’ was adopted, with the cooperation of ideological and professional, the combination of theory and practices, the tracking from raw material to product, and junior to senior management, the ‘1+4’ complex food safety training model of full quality control was built. Using the concept of ‘multiple synergies’, reformed teaching methods, optimized curriculum system and innovated practice teaching, the teaching system suitable for multiple food safety personnel talents was established.
Reflection And Forward: Institutional Path Of Chinese Food Safety Education,
2015
Chongqing College of Humanities Science Technology, Chongqing 401524, China
Reflection And Forward: Institutional Path Of Chinese Food Safety Education, Zheng Kehong
Food and Machinery
Food safety is related to national economy and people's livelihood, doing food safety education for citizens, is the key to safeguard citizens' health and safety, and the necessary premise of the construction of a harmonious society. The perfecting of food safety education, which should be have the responsibility of the subject is clear food safety education should be brought into the national education，strengthen professional personnel training, to strengthen the publicity.
Application Progress Of Gas Chromatography And Its Hyphenated Technology In Meat Products,
2015
College of Life Sciences and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
Application Progress Of Gas Chromatography And Its Hyphenated Technology In Meat Products, Ye Yongli, He Xinrui, Chen Shien, Hu Xiaopeng, Ma Zhongren
Food and Machinery
As a mature technology, gas chromatography has been widely used in analysis of composition and content of material, and it is also promising for analysis of food nutrition components and quality and security as it is easy, fast to use. The application of gas chromatography and its hyphenated technology in nutrition ingredient analysis, flavor compound, freshness, pesticide and veterinary residue, and toxic chemical from environment and process of meat and meat products are reviewed, and then prospected its perspective applications in meat detection.
Study On Processing Technology Of Plum Juice Beverage With Pulp,
2015
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Study On Processing Technology Of Plum Juice Beverage With Pulp, Cheng Ce, Lu Jun, Han Wenqi, Huang Hui, Li Zhonghai
Food and Machinery
Discussed on the processing technology of plum juice beverage with pulp. The main parameters of the process, including peeling method, pectinase dosage, the color fixative and juice recipes were studied by single factor and orthogonal test. The results showed that the optimum leaching method was alkaline peeling; the optimum pectinase dosage was 200 mg/L. The composite color fixative optimal ratio composed 0.15 g/100 mL of VC, 0.20 g/100 mL of citric acid, 0.30 g/100 mL of sodium bisulfite; The best formula were 15 g/100 mL of plum content, 9.0 g/100 mL of sugar, 0.10 g/100 mL of citric …
Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain,
2015
Glorious Sun School of Business and Management Donghua University, Shanghai 200051, China
Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain, Li Kang, Zheng Jianguo, Wu Daqing
Food and Machinery
Cold chain has become an important guarantee for world's countries to improve the quality of fresh agricultural products circulation condition, ensure food safety, increase agricultural product added value and promote agricultural products to the international market. But there is a certain gap between our country’s cold chain and developed countries’ in technology, equipment ownership and overall system management level. On the basis of analyzing the research on cold chain management at home and abroad, this paper compares and analyses some of the major issues in cold chain: inventory, logistics system planning, safety and quality, coordination mechanism and the key technical …
Running Inspection And Route Improvement In Tourism Food Safety Management,
2015
Guangdong Light Industry Professional Technology Institute, Guangzhou, Guangdong 510300, China
Running Inspection And Route Improvement In Tourism Food Safety Management, Wu Jianhai
Food and Machinery
Chinese tourism food safety management has established the corresponding legal system, and has the corresponding administrative organs, formed the tourism food safety management system initially. However, due to the problems of food safety management and the characteristics of tourism food safety management, Chinese tourism food safety management still exist many problems. Therefore, it is necessary to take targeted measures to solve these problems from two aspects of food safety management and tourism food safety management, to achieve the purpose of improving the safety management of tourism food.
Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field,
2015
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha， Hunan 410114, China
Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field, Tang Yao, Xu Zhou, Ding Li, Wang Libing, Cheng Yunhui
Food and Machinery
Magnetic nanoparticles is a kind of new polymer materials, which has been widely used in the field of biomedical, food and environment in recent years．The magnetic nanoparticles with suitable surface modification are capable of binding molecules selectively and has property of special magnetic response. In this review, the research progress on applications of magnetic nanoparticles in food composition separation and food safety detection were reviewed, and the application prospect were discussed.
Public Participation: Innovation And Expression Of Food Production Supervision In China,
2015
Guizhou Provincial Party School, Guiyang, Guizhou 500025, China
Public Participation: Innovation And Expression Of Food Production Supervision In China, Wei Yan
Food and Machinery
Under the impact of the food safety accidents occur frequently, traditional food safety supervision mode relying solely on management of the administrative organs show significant limitations. Therefore, public management mode should be established, its core is government and fully integrates social management power. In the context of public management, food safety supervision in China lack the necessary coordination between administrative departments, administrative departments and social public opinion, administrative departments can not play their leading role, and many food operators ignore the legal supervision and other issues, which is caused by the food safety administration of long management, local protectionism and …
Analysis On The Present Situation And Reform Measures Of Agricultural Mechanization Specialty Of China,
2015
Henan Polytechnic Institute, Nanyang, Henan 473000, China
Analysis On The Present Situation And Reform Measures Of Agricultural Mechanization Specialty Of China, Jia Xing
Food and Machinery
This paper analyzes the present situation and difficulties of agricultural mechanization specialty, and the reform measures are carried out from the aspects of innovation education mode, reform teaching system, construction of practical training base, strengthening teachers team construction and innovation evaluation and incentive mechanism.
Inactivation Of Escherichia Coli O157:H7 And Shiga Toxin Producing E. Coli (Stec) Throughout Beef Summer Sausage Production And The Use Of High Pressure Processing As An Alternative Intervention To Thermal Processing,
2015
University of Nebraska-Lincoln
Inactivation Of Escherichia Coli O157:H7 And Shiga Toxin Producing E. Coli (Stec) Throughout Beef Summer Sausage Production And The Use Of High Pressure Processing As An Alternative Intervention To Thermal Processing, Eric L. Oliver
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Escherichia coli O157:H7 and six additional serogroups of Shiga Toxin-producing E. coli (STEC-7) have been implicated in foodborne illness outbreaks related to fermented sausage products and are considered adulterants by the USDA-FSIS. The objective of this study was to evaluate high pressure processing (HPP) as an alternative to thermal treatment to reduce STEC-7 meeting the USDA-FSIS performance standards (5.0-log reduction). A rifampicin-resistant, non-pathogenic E. coli (surrogate) cocktail, was used in manufacturing testing. Sausages were fermented at ~42.2°C, slowly increased to 54.4°C internal temperature, cold showered, and chilled for 6 hours. Sampling occurred post-fermentation (PF; pH 5.0), internal temperature 48.9°C (I-48.9°C), …
Impacts Of Feedstock And Parboiling Conditions On Quality Characteristics Of Parboiled Rice,
2015
University of Arkansas, Fayetteville
Impacts Of Feedstock And Parboiling Conditions On Quality Characteristics Of Parboiled Rice, Kanokporn Leethanapanich
Graduate Theses and Dissertations
Parboiling involves soaking, steaming, and drying, and is known to improve head rice yield (HRY), remove chalkiness, and retain nutrients. Because of an increasing number of rice cultivars developed, commingling of rice may happen during harvesting, distributing, or storage. Using commingled rice with a wide range of gelatinization temperatures (To) as a feedstock may cause inconsistent parboiled rice products. Therefore, this study was aimed at investigating the effect of soaking temperature and steaming duration on the quality of parboiled, commingled rice. Rough rice samples of individual or commingled rice cultivars with different To ranges were soaked at different temperatures (25, …
A Simulation Platform For Accurate Prediction Of In-Bin Drying And Storage Of Rough Rice,
2015
University of Arkansas, Fayetteville
A Simulation Platform For Accurate Prediction Of In-Bin Drying And Storage Of Rough Rice, Houmin Zhong
Graduate Theses and Dissertations
Natural air (NA), in-bin drying and storage of rough rice generally maintains high grain quality, but the associated slow movement and occasional stagnation of the drying front during the process may result in problems of rice quality reduction, mold growth, and mycotoxin development, especially for rough rice in the top layers of the bin. Using modeling techniques to simulate in-bin rough rice drying in typically-encountered field scenarios may provide a tool for rapidly predicting the grain condition as drying progresses. The objectives for this study were to (1) investigate accurate models for predicting equilibrium moisture content (EMC) of rough rice …
Extraction, Purification And Characterization Of A Pure Peptide From Soybean To Demonstrate Anti-Proliferation Activity On Human Cancer Cells And Test The Ability Of Soy Peptide Fractions In Reducing The Activity Of Angiotensin-I Converting Enzyme,
2015
University of Arkansas, Fayetteville
Extraction, Purification And Characterization Of A Pure Peptide From Soybean To Demonstrate Anti-Proliferation Activity On Human Cancer Cells And Test The Ability Of Soy Peptide Fractions In Reducing The Activity Of Angiotensin-I Converting Enzyme, Srinivas Jairam Rayaprolu
Graduate Theses and Dissertations
Proteins are of major interest for nutritional value, functionality and sensory characteristics in foods, and biological activity as health-promoting ingredients. A large number of potential biological activities are encrypted within the primary structures of animal and plant proteins. This research has been based on utilizing a legume by-product, soybean meal, to obtain value-added protein products. Forty four Arkansas grown soybean lines were subjected to analysis for protein and amino acid (profile) content to select lines that have high protein attributes. Three soybean lines, R95-1705 (high yielding, non-transgenic and high protein), N98-445A and S03-543CR (bred for high oleic acid - monounsaturated …
Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids,
2015
University of Arkansas, Fayetteville
Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over
Graduate Theses and Dissertations
Contamination of poultry products with food borne pathogens is a consistently recurring problem in the United States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, contamination events are still uncomfortably frequent. Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation dose-dependent quality characteristic defects associated …
Composition Of Four Selected Arkansas-Grown Non-Gmo Soybean Cultivars And The Development Of High Protein Beverage Using A Selected Soybean Protein Hydrolysate,
2015
University of Arkansas, Fayetteville
Composition Of Four Selected Arkansas-Grown Non-Gmo Soybean Cultivars And The Development Of High Protein Beverage Using A Selected Soybean Protein Hydrolysate, Quyen Tran Phuong Nguyen
Graduate Theses and Dissertations
Protein beverages made with non-genetically modified (non-GM) ingredients have been in demand due to the increasing consumers’ interest in healthy eating habit. Beverages formulated with non-GM soy protein are rare in the United States market since 93% soybeans planted in U.S (2013) are labeled as GM. This study aimed to develop protein hydrolysate beverages using one cultivar among the four Arkansas grown non-GM soybean cultivars including Osage, R95-1705, R08-4004 and R05-4969. R08-4004 was selected since it had the highest amounts of the three branched amino acids including Phenylalanine (51.4 mg/g), Leucine (74.9 mg/g), and Isoleucine (49.7 mg/g) with lowest amount …
The Future Of Farming In Capable And Small Hands: The Young Farmer’S Movement In Waterloo Region 1907-1924,
2015
Wilfrid Laurier University
The Future Of Farming In Capable And Small Hands: The Young Farmer’S Movement In Waterloo Region 1907-1924, Morgan Williams
Laurier Undergraduate Journal of the Arts
No abstract provided.
