Food Science Commons^™

Research Progress On The Extraction And Purification Technology Of Apple Polyphenols, Xu Xian-Meng, Zhang Zeng-Shuai, Guo Jun-Hua, Lu Jun

Food and Machinery

The article summarized the research progress on the latest developments in the extraction and purification technology of apple polyphenols.In this review, the extraction and purification methods of apple polyphenols are discussed. Solvent extraction, ultrasonic assisted extraction, microwave assisted extraction, supercritical CO₂ fluid extraction, biological enzymatic extraction, the high pressure assisted extraction, solid phase extraction, the macroporous adsorption resin separation, high performance liquid chromatography, high speed countercurrent chromatography, ion exchange chromatography, gel chromatography is outlined. And, the extraction and purification methods of green pollution-free, low cost, high yield, high purity, high quality integrated technology research direction was put forward.

Research Progress On Antimicrobial Effects And Application Of Pomegranate Peel Extract, Xu Yun-Feng, Zhao Sheng-Juan, Fei Peng, Xiang Jin-Le, Shi Chao, Xia Xiao-Dong

Food and Machinery

In this review, the main components of pomegranate peel, its antimicrobial effect and mechanism on bacteria and fungi and its application in food preservation etc. were discussed.

Volatile Compounds In Algae And Their Extraction Methods, Liu Lu-Lu, Wang Bao-Bei

Food and Machinery

The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.

Coccidia Vaccine Challenge And Exogenous Enzyme Supplementation In Broiler Chicken 1. Effect On Digesta Viscosity, Diet Energy Utilization, And Apparent Metabolizable Energy Value Of Wheat, Andrew E. Dunaway, Sunday A. Adedokun

Animal and Food Sciences Faculty Publications

This study examined the effect of exogenous mixed-enzyme supplementation (xylanase, β-glucanase, and pectinase) to a corn-SBM (CS) and a wheat-CS-based (WCS) diet in birds challenged with coccidia vaccine (Coccivac B-52™). The WCS-based diet was produced by replacing 30% of the energy-yielding portions of the CS-based diet with wheat. On day 14, 448 (n = 7) Cobb by-product breeder male broilers were assigned to a 2 (diet types) × 2 (with or without enzyme supplementation) × 2 (0 or 20 × coccidia vaccine challenge; CVC) factorial arrangement of treatments in a completely randomized design for the determination of the apparent …

Effects Of Γ-Polyglutamic Acid On Baking Properties Of Whole Wheat Frozen Dough, Wang Jia-Bao, He Song, Su Zi-Liang, Huang Mei-Feng, Yang Di, Yu Han, Huang Fu-Qiang, He Hong-Yan

Food and Machinery

The water holding capacity and anti-freezing activity of whole wheat frozen dough with the addition of γ-polyglutamic acid (γ-PGA) were studied by the water holding capacity of whole wheat flour and the survival ratio of yeast. The effect of γ-PGA on the baking quality of whole wheat frozen dough was studied by specific volume and texture of bread. The results showed that the addition of γ-PGA could improve the yeast survival ratio and fermentation height of whole wheat frozen dough, increase the specific volume and reduce the hardness of whole wheat bread. In addition, γ-PGA promoted the formation of large …

Study On Dna Barcoding Identification Technology Of Common Pathogenic Microorganisms In Food, Zhong Wen-Tao, Xu Yue, Wang Shu-Hao, Wang Fang-Mei

Food and Machinery

In order to explore the application prospects of DNA barcode technology in microbial identification, the 16S rRNA sequences of 8 common pathogenic microorganisms in food were compared. The PCR amplification, sequencing and database search were conducted followed by universal primers designing, which were purposed to establish a microbial identification method based on DNA barcode. The results showed that the variable region sequence of V3～V6 amplified provided sufficient resolution for Gammaproteobacteria Enterobacteriales, including Vibrionales, and Pseudomonadales to accurately distinguish pathogenic bacteria and related interfering bacteria, corresponding to Bacillibacteria (Bacillales) could be identified to the “genus” level.

Research Review And Development Prospects Of Food Supply Chain Traceability System Based On Blockchain, Ding Jin-Cheng, Wu Qing-Lie

Food and Machinery

In this paper, the relevant documents were screened out by subject word search on the Web of Science website, and the keyword co-occurrence knowledge map of the relevant documents was drawn using CiteSpace software to analyze these documents as a whole. Then the author studies the current development status of the traceability system of the food supply chain under blockchain technology, and finds that the combination of the internet of things and blockchain technology is becoming the mainstream trend in the development of the traceability system of the food supply chain. Finally, the future development trend of the traceability system …

Research Progress Of Molecularly Imprinted Electrochemical Sensors In The Field Of Determination In Food Safety, Han Shuang, Ding Yu-Xin, Leng Qiu-Xue, Yao Ai-Xin, Teng Fu, Qin Shi-Li, Du Ji-Wei, Liu Xiu-Zhi

Food and Machinery

This review summarized article reviews the preparation and classification of molecularly imprinted electrochemical sensors, as well as the practical application and development of food safety detection, and their development prospects were also prospected.

Research Of The Extraction Process And Stock Of Phenolic Compounds Of Localized Wine-Technical Red And White Varieties Of Grapes, Abdullayev Umid

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. …

Effect Of The Use Of Activated Water On The Rheological Properties Of Milled Flour In The Preparation Of Local Wheat Grains Grown In Arid Climates For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Saparov Bekhruz, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz …

The Effects Of Veganism On Endurance Running Performance, Wesley Toh, Kristle Ann Garcia, Ishwin Mann, Saw Caesar Htoo, Nor Natasha Amir

Introduction to Research Methods RSCH 202

With the growing interest in veganism and its potential health benefits to athletes, it is imperative to consider whether dietary practices could influence athletic performance. The purpose of this research is to find out whether veganism leads to a better performance in endurance runners. We also examine recent studies that attempt to highlight the positive and negative impacts of veganism on athletes’ health. This study adopts a similar framework to the Nutritional and Running High Mileage (NURMI) study, which aims to investigate the relationship between different diet types and running performance. 200 volunteers in Singapore will participate in a cross-sectional …

Pёrcaktimi I Laktozёs Nё Qumёshtin E Disa Kafshёve Vendore, Kaltrina Elezi

Theses and Dissertations

Laktoza e qumështit shërben si burim kryesor i energjisë tek fëmijët në gji dhe foshnjat si dhe shërben si burim i makromolekulave për funksionimin e sistemit nervor, ushtron efekte të formësimit të mikroflorës së dobishme në zorrë, mbështet funksionin imunitar dhe lehtëson thithjen e mineraleve. Dobitë nga qumështi, veçanësisht produktet nga qumështi siç janë kosi dhe djathi i deleve dhe dhive janë të padiskutuara për njerëzit e moshave të rritura deri në pleqëri, veçanërisht për personat me probleme të keq tretjes së laktozës, pasi që këto produkte nuk përmbajnë ose përmbajnë fare pak laktozë.

Duke hipotezuar që për prodhimin e …

Ndikimi I Proceseve Termike Nё Produktin Pёrfudimtar Tё Lёngut Tё Mollёs, Arlinda Kqiku

Theses and Dissertations

Cilësia e produktit dhe shqetësimi i sigurisë së ushqimit ka promovuar zhvillimin e metodave të ndryshme të përpunimit termik ku aktivitetet biologjike dhe kimike duhet të vihen nën kontroll dhe kjo zakonisht sigurohet nga përpunimi tradicional termik për të prodhuar lëng perfudimtar të mollës. Sidoqoftë, lartësia e temperaturës së aplikuar ka një ndikim negativ në parametrat e rëndësishëm të cilat janë: ngjyra e ushqimit, vlera ushqyese, karakteristikat ndijore dhe aroma. Prandaj, ky studim ka për qëllim, angazhimin në përpjekjen për të marrë parametrat e cilësisë dhe vlerat ushqyese të produktit të lëngut të mollës me më pak devijim. Për këtë …

Roli I Kripës Dhe Roli I Pjekjes Në Bukën Artizanale, Donjeta Bajrami

Theses and Dissertations

Konsumimi i produkteve me prejardhje mielli në vendin tonë ka pasur gjithmon interesim të madh, ku me kalimin e viteve kjo fushë është zgjeruar shumë duke futur në treg produkte të reja konditore. Buka artizanale me brum të thartë, është bukë e cila prodhohet me maja natyrale e bërë paraprakisht të paktën një javë para përdorimit dhe që ka një mënyrë të veqant të pjekjes. Buka artizanale njihet për vlerat ushqyese, andaj edhe qëllimi i këtij punimi ka qenë detektimi i furrave të cilat ende prodhojnë bukë artizane në komunën e Prishtinës dhe të përcaktohen analizat organoshqisore, fiziko-kimike, NaCl, poroziteti …

Food Insecurity Measurement And Prevalence Estimates During The Covid-19 Pandemic In A Repeated Cross-Sectional Survey In Mexico, Pablo Gaitán-Rossi, Mireya Vilar-Compte, Graciela Teruel, Rafael Pérez-Escamilla

Department of Public Health Scholarship and Creative Works

Objective: To validate the telephone modality of the Latin American and Caribbean Food Security Scale (ELCSA) included in three waves of a phone survey to estimate the monthly household food insecurity prevalence during the COVID-19 pandemic in Mexico. Design: We examined the reliability and internal validity of the ELCSA scale in three repeated waves of cross-sectional surveys with Rasch models. We estimated the monthly prevalence of food insecurity in the general population and in households with and without children and compared them with a national 2018 survey. We tested concurrent validity by testing associations of food insecurity with socio-economic status …

Consumer Likings Of Different Miracle Fruit Products On Different Sour Foods, Sung-Eun Choi, Jeff Garza

Publications and Research

Miracle fruit has a high potential as a healthy sweetening enhancer, due to its powerful antioxidant capacity and its unique ability to transform sour taste into sweet taste. The aim of this study was to analyze the effect of different miracle fruit products on the likings of different sour foods.In total, 200 healthy adults (women 55%, 18–65 years old) evaluated five sour foods (apple, goat cheese, lemonade, yogurt, pickle) before and after miracle fruit application. Four commercial miracle fruit products (pills-Y; G; M, powder-P) were randomly assigned to each panelist. The pre- and post-test likings for overall, flavor, texture, and …

Twenty-Five Years Study (1995–2019) Of Food And Bioproducts Processing: An Overview Of Research Trends, Meghana B. P. Ms, Ghouse Modin Nabeesab Mamdapur Mr, Sidhartha Sahoo Mr

Library Philosophy and Practice (e-journal)

In the current study, we presented an overview of the publication profile of Food and Bioproducts Processing (FBP), a leading international journal on food processing. The detailed analysis was made to measure its scientific progress from 1995 to 2019 by identifying publication trends, most cited articles, leading institutes, and profolic countries. The publication dataset and citations information were retrieved from the Scopus bibliographic database hosted by Elsevier. Several scientific achievements were observed in publications (n=1548), impact factor 3.726 or CiteScore 6.10, and the citations (a total of 33,663) over the 25-year time frame. The factorial analysis revealed that the …

Supplemental Material (Metabolomics Of Acid Whey Derived From Greek Yogurt), Muriel Allen

ScholarsArchive Data

Supplemental material from the study Metabolomics of Acid Whey Derived from Greek Yogurt.

Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws

All Current Publications

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.

Study On The Gelatinization Behaviors Of Heat-Moisture Treated Starch And Its Mechanism, Xing Jun-Jie, Li Dong, Guo Xiao-Na, Zhu Ke-Xue

Food and Machinery

In this study, the gelatinization of heat-moisture treated (HMT) corn starch was investigated by rheometer (RHE) and differential scanning calorimeter (DSC) under the same condition of excessive water (starch∶water=1∶10) with heating-rate dependent gelatinization and time-temperature gradient gelatinization tests. DSC and RHE results showed that multiple endothermic transitions (G and M₁) and two viscosity peaks (PV₁ and PV₂) were observed in viscosity curves and DSC traces even in excess water for HMT starches. The gelatinization process of HMT starch could be divided into three stages by correlation analysis of thermal and viscosity characteristics as follows. The …