Breeding Of Yarrowia Lipolytica With High Lipase Production By Atmospheric Room Temperature Plasma Mutagenesis,
2023
College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu 215000 , China ；College of Biological Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Breeding Of Yarrowia Lipolytica With High Lipase Production By Atmospheric Room Temperature Plasma Mutagenesis, Ya-Mei Ji, Li-Mei Wang, Bin Qi
Food and Machinery
A lipase-producing Yarrowia lipolytica strain YL1 was mutagenized by atmospheric room temperature plasma. Tributyrin plate method, p-NPP method and acid-base titration method were used to screen out the target strain C4 with high lipase production, and then its genetic stability was studied. The results showed that the optimal mutagenesis time of Y. lipolytica strain YL1 was 60 s, and the lethality rate of the strain reached 97.45%. The lipase activity of the mutant strain C4 was 13.4 U/mL, which was 82.6% higher than the original strain, and it was genetically stable after multiple generations of culture. Compared with the …
Study On Physicochemical Properties And Pyrolysis Properties Of Heated Non Combustion Tobacco Sheet,
2023
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040 , China
Study On Physicochemical Properties And Pyrolysis Properties Of Heated Non Combustion Tobacco Sheet, Xi Pan, Xu-Yan Song, Min Wei, Ran Li, Ai-Jun Dong, Jun-Jian An, Lei Wang
Food and Machinery
In order to evaluate the safety of heat-not-burn tobacco sheets during suction and establish the theoretical basis for adding flavors and fragrances in the process of heat-non-burn cigarettes, the mainstream heating-not-burn tobacco samples from domestic and foreign markets were comprehensively analyzed from physical and chemical indicators, thermogravimetric analysis and pyrolysis analysis. The results showed that: the content of hot water extract was 49.98%~66.59%, which difference was not remarkable. And the content of total sugar was 6.62%~28.93%, the content of reducing sugar was 4.79%~22.30%, the content of total alkaloid was 0.14%~1.13%, the content of total nitrogen was 0.31%~2.50%, and the content …
Improvement Of Feeding Device Of Packaging Machine And Design Of Geneva Mechanism With Curved Slots,
2023
School of Mechanical Engineering, Hubei University of Arts and Science, Xiangyang, Hubei 441053 , China
Improvement Of Feeding Device Of Packaging Machine And Design Of Geneva Mechanism With Curved Slots, Ya-Li Liu, Jun Zhang, Xiao-Ping Yang, Bang-Yin Xie
Food and Machinery
Aimed at the problem of incomplete discharge and sprinkling of powder material packaging machine during high-speed packaging, the geneva mechanism with curved groove was applied to automatic packaging machine to realize variable-speed feeding. This mechanism could run at lower speed in unloading area and at higher speed in non-unloading area. Using the relationship of Pro/E software, the 3D parameterized model of the feeding device was established. The results showed that the maximum packaging speed of variable speed feeding could be increased by 35.6%, and the geneva mechanism with curved groove was suitable for higher speed packing.
Inhibitory Effect Of Eugenol On Providence Vermicola In Aquatic Products,
2023
School of Life Sciences, Xinjiang Normal University, Urumqi, Xinjiang 830054 , China ；Institute ofAgricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing, Jiangsu 210014 , China
Inhibitory Effect Of Eugenol On Providence Vermicola In Aquatic Products, Tursunay Turgun, Fan Wang, Long-Long Fu, Nurgul Rahman, Xiao-Li Liu
Food and Machinery
The inhibitory activity of eugenol was evaluated on Providence vermicola, which is a strain isolated from spoiled spicy crab product. The results showed that the minimum inhibitory concentration (MIC) was 0.25 mg/mL. Compared with the control group, the cells of P. vermicola treated with MIC eugenol were severely deformed, and wrinkles appeared. The cell wall of P. vermicola treated with eugenol was destroyed, leading to the leakage of intracellular substances and higher extracellular soluble protein content. The enzyme activities of malic acid dehydrogenase (MDH) and succinate dehydrogenase (SDH) were reduced by 33.01% and 19.81%, respectively. The normal metabolic system …
Effect Of Extraction Method On The Functional Characteristics Of Leaf Protein From Green Leaves Ramie,
2023
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065 , China
Effect Of Extraction Method On The Functional Characteristics Of Leaf Protein From Green Leaves Ramie, Shi-Qi Zhi, Man-Sheng Wang, Feng-Ling Ye, Long Chen, Xiao-Ting Zhang, Hao-Nan Qiu, Qiang He, Xia-Yu Xiong, Yi Dong
Food and Machinery
In this paper, 3 kinds of methods such as ultrasonic assisted alkali solution extraction, salt solution extraction and water extraction, were used to extract the green leaf ramie protein, and the protein was also analyzed on the protein concentration, nitrogen solubility index, foaming property, foaming stability, emulsifying property and emulsifying stability. Results: The protein extracted with ultrasonic assisted salt solution exhibited the highest protein concentration (10.73 mg/mL) and nitrogen dissolution index (61.95%). Additionally, the foaming property (26.34%) and foam stability (24.49%) of the protein extracted by this method were significantly better than the other two extraction methods. The protein extracted …
Progress In Saccharomyces Cerevisiae Genome Research And Relative Application,
2023
College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
Progress In Saccharomyces Cerevisiae Genome Research And Relative Application, Bi-Yan Chen, Li Wen
Food and Machinery
No abstract provided.
Efficacy Of Manufacturer Recommendations For The Control Of Salmonella Typhimurium And Listeria Monocytogenes In Food Ink Capsules Utilized In 3d Food Printing Systems,
2023
University of Arkansas, Fayetteville
Efficacy Of Manufacturer Recommendations For The Control Of Salmonella Typhimurium And Listeria Monocytogenes In Food Ink Capsules Utilized In 3d Food Printing Systems, Allyson N. Hamilton, Kristen E. Gibson
Food Science Faculty Publications and Presentations
The adoption of 3D food printing systems has allowed for the personalization of food properties such as color, shape, and texture. This study aimed to determine if manufacturer cleaning recommendations for stainless steel food ink capsules utilized in 3D food printers adequately control foodborne pathogens of concern, as the recommendations have not been tested. A cocktail of ∼9 log10 CFU/mL each of Salmonella Typhimurium and Listeria monocytogenes was inoculated onto the interior surface of the capsules. Capsules were either unsoiled or soiled with one of the following: butter, protein powder solution, powdered sugar solution, or a mixture …
Effect Of Operating Parameters On Performance Of Finger Millet Pearling Machine,
2023
College of Agricultural Engineering and Technology, Talsande, India
Effect Of Operating Parameters On Performance Of Finger Millet Pearling Machine, Ranjit Powar, Vijay Aware, Prasad Chavan, Amit K. Jaiswal
Articles
The effect of operational parameters such as feed rate (FR), drum speed (DS), and concave clearance (CC) was studied on the performance of a pearling drum. The pearling drum consists of pearling cylinder, pearling sieve, concave, and outer casing of the drum. The response surface method with CCRD experimental design was used to study the effect of operational parameters on pearling drum. The considered levels for optimizing operational parameters viz., FR, DS, and CC were 40–80 kg/h, 5– 10 m/s, and 3–15 mm, respectively. The maximum pearling efficiency (PE) and minimum grain damage (GD) were found to be 98.40%, and …
Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 2: A Phenomenological Exploration Of The Consequences And Handling Of Food Production Failure,
2023
University of Sadat City, Egypt
Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 2: A Phenomenological Exploration Of The Consequences And Handling Of Food Production Failure, Mohamed Fawzi Afifi, J.J. Healy, Mairtin Mac Con Iomaire
Articles
This paper explores the consequences of food production failure (FPF) and its handling in foodservice operations from the perspective of chefs. A phenomenological epistemology and qualitative methodology were followed. Fifteen semi-structured interviews with chefs working in independent restaurants and hotels were carried out using purposive sampling, and employing an emic posture. Interviews were transcribed verbatim, read repetitively, and coded. Thematic analysis yielded themes on the consequences of FPF, on operation and staff, handling failures with kitchen staff, front of the house (FOH), and management. The findings revealed that the major ramification of FPF is financial through food loss. Representing both …
Sustainable Utilisation And Management Of Food Waste For High-Value Products,
2023
Technological University Dublin
Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal
Articles
Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products”. This Special Issue focuses on one of the most critical challenges facing our world today—the efficient management and utilisation of food waste. It presents a variety of scientific investigations from renowned scholars and researchers worldwide to address this challenge, covering an array of topics ranging from fundamental research to real-world applications. Food waste is a global dilemma that requires urgent attention. According to the Food and Agriculture Organization (FAO), approximately one-third of food produced for human consumption worldwide, or around 1.3 billion tons, is …
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk,
2023
Technological University Dublin, Ireland
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Articles
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …
Applying Hermetic Storage And Multiple Abiotic-Stressed Germinations To Actuate Desirable Effects In Wheat Phytochemistry, Food, And Biological Functionalities,
2023
University of Kentucky
Applying Hermetic Storage And Multiple Abiotic-Stressed Germinations To Actuate Desirable Effects In Wheat Phytochemistry, Food, And Biological Functionalities, Bababode Kehinde
Theses and Dissertations--Biosystems and Agricultural Engineering
Wheat is one of the most widely consumed staple foods in the world, supplying both nutritional and caloric requirements for billions of people. The rising global population and increased food demand behooves all stakeholders across the wheat supply chain to significantly increase their output and efficiency. Beyond the target for increased farm yields, dietary, nutritional, and health requirements along with their continuous supply must be satisfied with improved storage and processing schemes. Post-harvest changes in wheat can result in a significant reduction in its quality. Such losses could be qualitative and/or quantitative, impacting its physical, physiological, organoleptic, and nutritional attributes. …
Krill Protein Fortified Extrudates: A Pilot Study,
2023
WVU
Krill Protein Fortified Extrudates: A Pilot Study, Avery S. Fleeharty
Graduate Theses, Dissertations, and Problem Reports (ETD)
Antarctic krill (Euphausiacea superba) is an abundant and sustainable but underutilized natural resource with well-studied protein isolation methodology using Isoelectric solubilization-precipitation (ISP). The resulting krill protein isolate (KPI) has high yield and sufficient impurity removal in addition to desirable nutritional and functional properties but has yet to be used in food systems. Extrusion is a versatile and scalable food processing method with many benefits; thus, the aim of this study was to determine the impact of KPI as an additive in extrusion processing with the eventual goal of introducing it to human and animal food systems. KPI was …
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants,
2023
South Dakota State University
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki
Electronic Theses and Dissertations
No abstract provided.
Biodiversity Of Philippine Marine Fishes: A Dna Barcode Reference Library Based On Voucher Specimens,
2023
National Museum of Natural History, Smithsonian
Biodiversity Of Philippine Marine Fishes: A Dna Barcode Reference Library Based On Voucher Specimens, Katherine E. Bemis, Matthew G. Girard, Mudjekeewis D. Santos, Kent E. Carpenter, Jonathan R. Deeds, Diane E. Pitassy, Nicko Amor L. Flores, Elizabeth S. Hunter, Amy C. Driskell, Kenneth S. Macdonald Iii, Lee A. Weigt, Jeffrey T. Williams
Biological Sciences Faculty Publications
Accurate identification of fishes is essential for understanding their biology and to ensure food safety for consumers. DNA barcoding is an important tool because it can verify identifications of both whole and processed fishes that have had key morphological characters removed (e.g., filets, fish meal); however, DNA reference libraries are incomplete, and public repositories for sequence data contain incorrectly identified sequences. During a nine-year sampling program in the Philippines, a global biodiversity hotspot for marine fishes, we developed a verified reference library of cytochrome c oxidase subunit I (COI) sequences for 2,525 specimens representing 984 species. Specimens were primarily purchased …
Ultrasound-Based Structural And Functional Modifications Of Oat Protein: Complementary Effects Of High Pressure, Cysteine, And Flavonoids,
2023
University of Kentucky
Ultrasound-Based Structural And Functional Modifications Of Oat Protein: Complementary Effects Of High Pressure, Cysteine, And Flavonoids, Runnan Li
Theses and Dissertations--Animal and Food Sciences
Oat (Avena sativa L.), a specialty cereal grain belonging to the Poaceae family, is relatively abundant in nutritious protein (12–20%) and dietary fiber (β-glucan). The balanced hydrophilic/hydrophobic amino acid profile in oat protein relative to other plant sources provides numerous possibilities for formulating oat protein isolate (OPI) into a wide range of food products. Yet, there has been limited research on OPI and the application of this valuable protein source is hampered by its low solubility at neutral and mildly acidic conditions. This dissertation research aimed to elucidate the efficacy of high-intensity ultrasound (HIU) for structural modification of OPI …
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties,
2023
West Virginia University
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning
Graduate Theses, Dissertations, and Problem Reports (ETD)
The purpose of this experiment is to determine the thermal kinetic parameters of Salmonella in moisture-enhanced, reconstructed ground chicken patties as affected by temperatures and salt concentrations. Salmonella is responsible for 35% of the foodborne illnesses associated with poultry products (Batz et al., 2011). Nonintact reconstructed chicken meat is mixed with brine solutions containing various salt and polyphosphate concentrations to increase water-holding capacity, decrease cooking losses, improve sensory tasting scores, and maintain the good quality of completed chicken products (Gill et al., 2004). Increasing salt concentrations within meats can increase the thermal inactivation of pathogens. In this study, Salmonella Typhimurium …
Research Progress Of Food 3d Printing Technology At Home And Abroad Based On Bibliometrics,
2022
Editorial Department of Journal of Food Science and Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Research Progress Of Food 3d Printing Technology At Home And Abroad Based On Bibliometrics, Li Chun-Li, Tang Tian-Tian, Zhang Min
Food and Machinery
This paper analyzes the related research papers on food printing published on the Web of Science core collection and CNKI database by using bibliometrics, and finds that the number of articles published and the citation frequency of 3D printed articles on food in China and abroad are increasing year by year. China, Australia and the United States are the countries with the highest number of articles published and cited, but from the point of view of the single citation frequency of articles, the quality of articles in China still needs to be improved. The team led by Zhang M, Bhandari …
Evaluation Of The Effect Of Kiwifruit Cultivars On The Quality Of Kiwifruit Chips,
2022
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academyof Agricultural Science, Wuhan, Hubei 430064 , China
Evaluation Of The Effect Of Kiwifruit Cultivars On The Quality Of Kiwifruit Chips, An Chuan-Hui, Huang Wen-Jun, Zhong Cai-Hong, He Jian-Jun, Chen Xue-Ling, Zhang Qi
Food and Machinery
Objective: The aim of this study was to analysis the effect of cultivars on the adaptability of kiwifruit processing to chips while six cultivars of kiwifruit were used as the raw material. Methods: Kiwifruit chips were prepared by the method of vacuum freeze-dried. Sensory evaluation and nine indexes such as the yield of kiwifruit chips, water-soluble pectin, acid-soluble pectin, soluble sugar, total acid content, sugar-acid ratio. ascorbic acid content, hardness and crispness of kiwifruit chips were analyzed. Results: There were significantly differences among yield, nutrient content and sensory indicators in kiwifruit chips while the kiwifruit chips were …
Variation Of Ethyl Carbamate Content In The Brewing Process Of Strong-Flavour Liquor In Hunan Province,
2022
Hunan Product Evaluation Center, Changsha, Hunan 410000 , China
Variation Of Ethyl Carbamate Content In The Brewing Process Of Strong-Flavour Liquor In Hunan Province, Huang Xiong-Wei, Li Wen-Xiang, Zeng Xian-Feng, Li Qing, Zhang Jian-Hui
Food and Machinery
Objective: This study aimed to improve the safety of the strong-flavour liquor in Hunan Province. Methods: The content of ethyl carbamate in raw grains, pit mud, distiller's grains, fermented grains and base liquor was detected by gas chromatography-mass spectrometry. Results: In each technological stage, the average concentration of ethyl carbamate in base liquor was the highest, and the significant test of EC content of head liquor and tail liquor P ＜0.05, there was a significant difference between the two, and the head liquor was higher than the tail liquor. The significance test P values of EC content …
