Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk,
2022
Chapman University
Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash
Food Science Faculty Data Sets
This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.
Countermeasures For Hotel Catering Safety Management Under The Normalization Of Epidemic Prevention And Control,
2022
Xinyang Agriculture and Forestry College, Xinyang, Henan 464100 , China
Countermeasures For Hotel Catering Safety Management Under The Normalization Of Epidemic Prevention And Control, Chen Guo, Zhang Li, Zhang Lan-Jun
Food and Machinery
Based on the current situation, this article starts from the safety prevention and control pressure faced by the hotel and catering industry under the normalization of epidemic prevention and control, analyzes the current situation of hotel catering, and clarifies the safety responsibility of hotel catering and the significance of ensuring food safety in catering links. The practical work of safety prevention and control in the catering industry puts forward the practical and feasible safety management countermeasures.
Digital Innovation In The Supply Chain Of The Beer Industry In The Post-Epidemic Period,
2022
Shandong Yantai Beer Co., Ltd., Yantai, Shandong 264001 , China ；Yantai Nanshan College, Yantai, Shandong 265713 , China
Digital Innovation In The Supply Chain Of The Beer Industry In The Post-Epidemic Period, Zhang Yuan-Ji
Food and Machinery
In view of the uncertainty of the post-epidemic situation, this paper puts forward the question of how to deal with the risks of the beer industry supply chain. Based on the research on the supply chain and the digitalization of the supply chain, the current situation of the beer industry supply chain is analyzed, and five aspects of mechanism countermeasures are given.
International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp,
2022
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study summarized the whole grain stamp operation management experience of Oldways whole grains council. It was found that there were 100%, 50%+, basic types of the whole grain stamps. There was a strict requirement of labeling application and its review process and clear label use regulations. The use value of labeling was publicized by online and offline media and cooperation with governments. Therefore, the standard management of the whole grain food labeling format, supervision of enterprises' use of labeling, publicity and education of the whole grain food labeling should be paid attention.
Legal Regulation Of Food Safety Information Sharing In Online Direct Selling Of Edible Agricultural Products,
2022
Dong Peizheng College, Guangzhou, Guangdong 510830 , China
Legal Regulation Of Food Safety Information Sharing In Online Direct Selling Of Edible Agricultural Products, Jiang Ding, Chen He-Fang
Food and Machinery
There are some problems in the legal regulation of safety information sharing, such as the lack of necessary standards and norms, the lack of effective guarantee for the authenticity of food safety information sharing and the lack of corresponding accountability system for improper information sharing.In this regard, we can optimize and construct the legal regulation of food safety information sharing in online direct selling of edible agricultural products from the aspects of building a unified food safety information sharing standard for online direct selling of agricultural products, building a diversified information sharing supervision mechanism combining the government, network platform and …
Study On The Three-Level Synergy Mechanism Of Regional Public Brand Of Agricultural Products,
2022
Zhejiang Institute of Economics and Trade, Hangzhou, Zhejiang 310000 , China
Study On The Three-Level Synergy Mechanism Of Regional Public Brand Of Agricultural Products, He Jie, Zhang Xi-Hua, Wan Jin, Tang Gui-Zhen, He Guo-Qing
Food and Machinery
Through combing the collaborative mode among the three-level brands of 'city-county-enterprise' in Zhejiang Province, this review explores how to get out of the conflict among the main levels of regional public brands under the background of common prosperity, effectively promote the industrial revitalization and common prosperity in the regional plate, and provide reference and guidance for the management collaborative innovation of regional public brands of all-class agricultural products.
Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems,
2022
Rutgers Cooperative Extension
Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems, Lauren B. Errickson, Ethan D. Schoolman, Virginia Quick, Sarah Davis, Anthony Capece
Journal of Extension
Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals.
Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress,
2022
Key Laboratory of Mass Spectrometry Imaging and Metabolomics 〔Minzu University of China〕, State Ethnic Affairs Commission, Beijing 100081 , China ；College of Life and Environmental Sciences, Minzu University of China, Beijing 100081 , China
Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress, Me Ya-Mei, Jing Ji-Yue, Ling Jia-Cheng, Wang Wen-Shu
Food and Machinery
In this review, the nutritional components such as protein, amino acids, vitamins, polysaccharides and oil were discussed. The active components, including phenols, flavonoids, triterpenes and the bioactivities such as antioxidant, hypoglycemic and neuroprotection were summarized, the application of S. bumalda DC. as a new raw food material and functional food were also prospected.
Progress In Food Safety Rapid Analysis Based On Deoxyribozyme,
2022
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Key Laboratory of Cytochemistry, Changsha, Hunan 410114 , China
Progress In Food Safety Rapid Analysis Based On Deoxyribozyme, Zeng Yu, Chen Wei-Ju, Quan Ke, Lei Yan-Li
Food and Machinery
The article expounds the structure and activity of DNAzyme, and reviews the application progress of DNAzymes in the detection of heavy metal ions, pathogenic bacteria, microbial toxin and other illegal chemical components in food. The challenges faced by DNAzymes in the actual detection of food harmful substances are analyzed and summarized, and future development prospect in rapid and on-site detection are prospected.
Application Of Enzyme And Enzyme Technology In Deep Processing Of Tea,
2022
Hunan Mass Media Vocational and Technical College, Changsha, Hunan 410100 , China ；Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128 , China
Application Of Enzyme And Enzyme Technology In Deep Processing Of Tea, Fei Fan, Liu Chang-Wei, Niu Li, Liu Zhong-Hua
Food and Machinery
Enzymes can efficiently and specifically accelerate biochemical reactions in biological processes. In the field of tea deep processing, the application of exogenous enzymes can be greener and more efficient in the extraction, separation, preparation, or biosynthesis of tea functional components to realize the high value utilization of tea resources. In the present review, the application of enzymes and enzyme engineering technology in tea deep processing were discussed from the following four aspects, i.e., enzyme-assisted extraction, enzyme-assisted synthesis, bioenzyme-modified tea extracts and immobilized enzyme technology. Moreover, the problems and outlooks the research directions of enzymes and the technology in the field …
Optimization On Processing Technology Of Peppermint Essential Oil Wet-Capsule By Ultrasonic-Assisted Ionic Crosslinking,
2022
Wuhan Huanghelou Essence and Flavor Co., Ltd., Wuhan, Hubei 430050 , China ；Wuhan Huanghelou New Materials Science and Technology Development Co., Ltd., Wuhan, Hubei 430050 , China
Optimization On Processing Technology Of Peppermint Essential Oil Wet-Capsule By Ultrasonic-Assisted Ionic Crosslinking, Sun Wei-Wei, Duan Li-Ping, Cai Cao, Chen Hao, Chen Jian, Miao Li-Kun, Chen Sheng
Food and Machinery
Objective:The effect of ultrasonic-assisted ionic crosslinking method on the peppermint capsule roundness was studied. Methods:The optimal treatment process was obtained through response surface optimization method, and the quality indicators of peppermint capsule was analyzed. Results: The results showed that, the optimum conditions of ionic crosslinking method were calcium ion mass fraction of 0.4%, soaking time of 20 min, solid/liquid ratio of 1.3∶1.0 (mL/g). Under the conditions, the strength of wet-capsule was 11.5 N, and the roundness of capsule was 0.033 mm. The optimum conditions of ultrasonic-assisted ionic crosslinking method were: ultrasonic time of10 min, ultrasonic power of 105 …
Effects Of The Ratio Of Refined White Rice And Brown Rice On The Quality Of Compounded Rice Flour,
2022
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
Effects Of The Ratio Of Refined White Rice And Brown Rice On The Quality Of Compounded Rice Flour, Liu Ying, Xu Chen-Ran, Zhang Chu-Jia, Zhang Na, Dou Bo-Xin
Food and Machinery
Objective:This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods:The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4, 4∶6, 2∶8, 0∶10), and the optimal ratios were obtained by using the flushing properties, gelatinization characteristics, rheological properties, thermal properties, and in vitro digestibility as indicators. Results:With the increase of brown rice content, the peak viscosity, valley viscosity and final viscosity of compounded brown rice flour gradually decreased, and the initial gelatinization temperature, peak temperature and end gelatinization …
Functional Components Of Citrus Peel And Its Processing And Application Status,
2022
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Functional Components Of Citrus Peel And Its Processing And Application Status, Tang Qing-Miao, Wang Lu-Feng
Food and Machinery
By overviewing the characteristic functional components of the citrus peel and its physiological activities such as antioxidant, anti-bacteria and anti-inflammation, hypoglycemia and lipid-lowering, the current domestic and international situation of citrus peel processing and its applications, summarized in this review, and the technical solutions to comprehensive processing and applications in a stepwise manner, were also discussed. Finally, the future directions on the researches and applications of the citrus peel were prospected.
Optimization Of Ultrasound-Assisted Extraction Of Isovitexin-Glucopyranoside From Ziziphi Spinosae Semen Seeds,
2022
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134 , China
Optimization Of Ultrasound-Assisted Extraction Of Isovitexin-Glucopyranoside From Ziziphi Spinosae Semen Seeds, Gong Li, Liu Ying, Yang Ting-Ting, Wang Qing, Zhang Yan-Qing
Food and Machinery
Objective:This study focused on improving comprehensive utilization rate of ziziphi spinosae semen resources. Methods:With the ultrasonic power, ultrasonic time, solid-liquid ratio, ethanol volume fraction and ultrasonic temperature as the influencing factors, and the extraction rate of isovitexin-glucopyranoside in ziziphi spinosae semen as the index, the extraction process parameters of isovitexin-glucopyranoside were optimized by response surface methodology. Results: The optimal extraction conditions of isovitexin-glucopyranoside were ultrasonic power 405 W, ultrasonic time 60 min, solid-liquid ratio 1∶16 (g/mL) and ethanol volume fraction 75%. Under the control of these conditions, the extraction rate of isovitexin-glucopyranoside was 0.705%, which was close to …
Extraction Of Mulberry Polysaccharide By Ultrasonic Cell Crusher-Assisting And Its Antioxidant Activity Analysis,
2022
College of Landscape Architecture, Shangqiu University, Shangqiu, Henan 476000 , China
Extraction Of Mulberry Polysaccharide By Ultrasonic Cell Crusher-Assisting And Its Antioxidant Activity Analysis, Zhang Qiu-Hong
Food and Machinery
Objective:The cell crusher-assisted hot water extraction and antioxidant activity of mulberry polysaccharide were investigated. Methods:Extraction time, solid-liquid ratio, ultrasonic time, ultrasonic power and extraction temperature were used as the test conditions, the optimum extraction conditions of mulberry polysaccharide were investigated by four factors and three levels of orthogonal test. The antioxidant capacity of mulberry polysaccharide was determined by comparing the scavenging rates of VC and mulberry polysaccharide to DPPH· and hydroxyl radical (·OH). Results: The results showed that the highest yield of mulberry polysaccharide was (6.63±0.07)%, when the extraction time was 30 min,the ultrasonic power was 160 W, …
Optimization Of Microwave-Assisted Extraction Of Total Flavonoids From Leaves Of Moringa Oleifera Lam. By Response Surface Methodology And Its Antibacterial And Antioxidant Activities,
2022
School of Resources and Environment, Baoshan University, Baoshan, Yunnan 678000 , China
Optimization Of Microwave-Assisted Extraction Of Total Flavonoids From Leaves Of Moringa Oleifera Lam. By Response Surface Methodology And Its Antibacterial And Antioxidant Activities, Yang Li-Hua, Dong Xiao-Qing, Dong Qi-Lu, Li Xiao-Jiao
Food and Machinery
Objective:The purpose of this study is to improve the extraction rate of total flavonoids from the leaves of Moringa oleifera Lam. and evaluate their in vitro antibacterial and antioxidant capacity. Methods:The extraction of total flavonoids from the leaves of M. oleifera Lam. from Baoshan city was optimized by Box-Behnken response surface methodology, and its antibacterial and antioxidant activities were evaluated. Results: The optimal conditions for microwave-assisted extraction of total flavonoids from leaves of M. oleifera Lam. were solid-liquid ratio1∶29 (g/mL), microwave power 567 W, microwave time3.6 min and ethanol fraction 50%, and the highest extraction rate of total …
Study On Optimization Of Extraction Technology And Antibacterial Activity Of Total Flavonoids From The Root Of Clausena,
2022
College of Chemical and Biological Engineering, Guangxi Normal University for Nationalities, Chongzuo, Guangxi 532200 , China
Study On Optimization Of Extraction Technology And Antibacterial Activity Of Total Flavonoids From The Root Of Clausena, Xu Dan-Ni, Su Xiu-Fang, Huang Li-Juan
Food and Machinery
Objective:This study aimed to optimize the optimal extraction process of total flavonoids from the root of Clausena anisum-olens and determine the yield and antibacterial effect of total flavonoids from different producing areas. Methods:The total flavonoids were extracted by ultrasonic method from the roots of C. anisum-olens. Through single factor and orthogonal test, the effect of ultrasonic assisted extraction conditions on the extraction rate of total flavonoids from the root of C. anisum-olens was investigated, and the extraction and antibacterial test of total flavonoids from various producing areas were carried out. Results: The optimum extraction process of total flavonoids …
Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides,
2022
College of Physical Education and Research, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan
Food and Machinery
Objective:The purpose of this study was to explore the antioxidative activity in vitro experiments and the anti-fatigue activity of chickpea oligopeptides in mice. Methods:In this study, the antioxidant capacity of chickpea oligopeptide was detected by in vitro method, and the anti-fatigue capacity of chickpea oligopeptide was comprehensively evaluated by detecting physiological and biochemical indexes of mice. Results:The superoxide anion radical scavenging ability IC50of chickpea oligopeptide was 4.26 mg/mL, which was significantly higher than that of GSH positive control group (P＜0.05); The reducing power of chickpea oligopeptide was significantly higher than that of GSH positive control …
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage,
2022
Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070 , China ；Gansu Innovation Center of Fruit and Vegetable Storage and Processings, Lanzhou, Gansu 730070 , China
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu
Food and Machinery
Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity …
Changes Of Physicochemical Properties Of Rice Glutelin Fibril Aggregates During Storage,
2022
School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China ；Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114 , China
Changes Of Physicochemical Properties Of Rice Glutelin Fibril Aggregates During Storage, Huang Hui, Wang Chuan-Yang, Li Shi-Chao, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong
Food and Machinery
Objective:To explore the relationship between functional properties of rice glutelin fibril aggregates (RGFAs) solution formed by different storage and heating time.Methods:The RGFAs samples were prepared by heating rice glutelin (RG) at 85 ℃ and pH 2.0 for 2~15 h, and stored at 4 ℃ for 1 day and 4 days, respectively. The surface hydrophobicity, emulsifying property, shear viscosity of RGFAs samples as well as the gelatinization characteristics and hydrolysis rate of the mixture of RGFAs and starch were measured.Results:After storage at 4 ℃ for 4 days, the emulsifying properties were significantly improved. The surface hydrophobicity …
