Food Science Commons^™

Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang

Food and Machinery

To study the physicochemical properties and antioxidant activity of ethanol-graded polysaccharides of Glehnia Radix. Four kinds of polysaccharides of Glehnia Radix (GLP-30, GLP-50, GLP-70, GLP-residual) were fractionated and purified by water extraction and alcohol precipitation. Fourier transform infrared spectroscopy, high performance liquid chromatography, and gel permeation chromatography, scanning electron microscopy, and differential scanning calorimetry-thermogravimetric analysis were used to evaluate the physicochemical properties and structure characteristics of polysaccharides. The antioxidant activities were also studied. The four polysaccharides of Glehnia Radix have the typical groups of polysaccharides, but the results of differential scanning calorimetry are quite different, which may be due …

Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li

Food and Machinery

In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …

Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi

Food and Machinery

The large yellow croaker liver was used as the raw material, and the optimal protease was used to extract and extract the large yellow croaker liver oil. Taking the large yellow croaker liver oil extraction rate as an evaluation index, the best enzymatic extraction process was determined through single-factor experiments and response surface experiments. The extraction rate, quality, and fatty acid composition of the large yellow croaker liver oil were compared with those obtained by light alkali method. The results showed that the best enzymatic extraction conditions were as followed: for large yellow croaker liver was using neutral protease, the …

Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan

Food and Machinery

In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …

Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips, He Wei

Food and Machinery

Nutritional components of highland barley flour were analyzed, including protein, fat, ash, moisture and amino acids. The processing parameters for highland barley chips was studied, including extrusion puffed, pre-drying and roasting. The results showed that, in the highland barley flour, the protein contents of protein, fat, moisture and ash were 10.23 g/100 g, 2.51 g/100 g, 8.41 g/100 g, and 1.86 g/100 g respectively. Highland barley flour contained 17 amino acids, and the contents of total amino acid were 9.471 g/100 g. The optimum preparation of extrusion puffed conditions were determined as follows: barrel temperature of T2 to T6 were …

Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping

Food and Machinery

In order to explore the quality change characteristics of sweet potato leaves during salinization, ultrasonic, and their combined pretreatment, the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied. The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity, with 4% of salt concentration, Under the control of these conditions, the rehydration of sweet potato leaves was generally higher than that of others. Moreover, the drying time was the shortest and the comprehensive score was the highest.

Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan

Food and Machinery

In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves, a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated. In this study, formic acid was used as catalyst to spray proper amount on tobacco leaves. The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid, which played an effective role in regulating and reducing the starch and protein content. When the concentration of formic acid ranged from 5% to 10% at 50 ℃, with the sprinkling rate of …

Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng

Food and Machinery

The influence of cargo stack, air supply velocity, air supply form, the fan position and other factors on the temperature distribution of refrigerated containers is reviewed, and the spatial distribution characteristics of the temperature field in the container are also expounded. The relevant factors affecting the temperature distribution in the container are compared and analyzed, and its future development direction is prospected.

Recent Advance In Research Of Chitin In The Field Of Food Science, Wang Yun-Tao, Yang Fang, Li Bin, Bai Yan-Hong

Food and Machinery

This review summarizes the latest research of chitin in food field, including the application of chitin film as food packaging materials, the application of chitin microspheres in immobilization, adsorption and separation of macromolecules, the preparation of nano chitin and its application in emulsification, regulation of food texture, antibacterial function, and health promoting effect, the new method for preparing chitin oligosaccharides.

Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua

Food and Machinery

In this paper,the extraction and application of protein, polysaccharide, polyphenol and tea saponin from Camellia oleifera cake were reviewed. It is found that Camellia oleifera meal has high processing and utilization value, which can be used as new food raw material or feed, chemical industry, light industry and other important raw materials. On the whole, the by-products of Camellia oleifera have certain potential in the development and application direction of special medical food and health food.

The Effect Of Hygrothermal Degradation On The Properties Of A. Guripingensis Konjac/Κ-Carrageenan Compound Gel, Ren Yan-Yan, Li Bin, Shang Long-Chen, Li Jing

Food and Machinery

Five kinds of konjac gum from A. guripingensis which molecular weight ranges from 137.8 kDa to 621.5 kDa were obtained by hygrothermal degradation, and the differences of the key performance indicators during the sol-gel transition between them and the κ-carrageenan were compared. The results showed that the gel/sol transition temperature of the compound gel was significantly improved by the partial degraded konjac gum (415.6 kDa), compared with the original one (621.5 kDa), and the transition temperature was increase by 5.98 ℃. Meanwhile, the breaking force, the elongation at break and the water holding capacity of the compound gel were significantly …

Egg Crack Detection Based On Improved Particle Swarm Optimization, Zhang Jian, Cui Ying-Jie

Food and Machinery

Aiming at the problems of complexity and minuteness of egg crack detection, the improved particle swarm optimization algorithm is proposed in order to improve the detection effect. Firstly, the inertia weight was adjusted with cosine function, having the large value in the early stage and small value in the later stage. Secondly, particle reverse learning was prevented from falling into the extreme value trap, and the optimization was improved efficiently. Thirdly, adaptive threshold was segmented the egg image, variable median filter window was removed the dark spots on the egg image surface, and incomplete Beta function was enhanced the image. …

Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens

All Current Publications

Added sugar has become a hot topic among health professionals and in the media. Based on the best available evidence, health professionals recommend that less than 10% of daily calories come from added sugar (U.S. Department of Health and Human Services [HHS] & U.S. Department of Agriculture [USDA], 2015c) in order to maintain a balanced diet with all the important nutrients. In this fact sheet, we will address why and how to limit added sugar in your diet, what it is, and where to find it.

Introduction To Dr. Jerzy Leszczynski, P. Fu

Journal of Food and Drug Analysis

[No abstract available]

Codonopsis Javanica Root Extracts Attenuate Hyperinsulinemia And Lipid Peroxidation In Fructose-Fed Insulin Resistant Rats, K.-N. Chen, W.-H. Peng, C.-W. Hou, C.-Y. Chen, H.-H. Chen, C.-H. Kuo, M. Korivi

Journal of Food and Drug Analysis

From ancient times, Dǎngshēn (Codonopsis javanica) has been used in Chinese traditional medicine. In this study we investigated the anti-hyperinsulinemia and antioxidant properties of C. javanica root extracts in a rat model of insulin resistance (IR), induced by chronic fructose feeding. Twenty-four Sprague–Dawley rats were randomized into control, fructose-treated (10%, w/v), and fructose then C. javanica (Fru + Cod)-treated groups. After 8 weeks fructose feeding, increased fasting serum insulin levels (2.6 ± 0.45 μg/L) and insulin area under the curve confirmed the IR (p < 0.001). However, C. javanica treatment to fructose-fed rats significantly attenuated the hyperinsulinemia with correspondingly improved glucose tolerance. Weight gain in Fru + Cod group was comparably (p < 0.01) lower than in the fructose-fed group. Furthermore, IR-induced increased hepatic lipid peroxidation, as demonstrated by elevated malondialdehyde levels, were significantly (p < 0.001) alleviated by C. javanica treatment. These findings reveal that chronic fructose intake may facilitate IR and oxidative damage, which could be eradicated by improved antioxidant status. Accordingly, we found that C. javanica treatment significantly improved the antioxidant enzyme activities, including superoxide dismutase, glutathione peroxidase and glutathione reductase in the liver. These findings that fructose-induced hyperinsulinemia and associated oxidative stress could be attenuated by C. javanica root extracts. © 2013

Solubility Of Carbon Dioxide In Renneted Casein Matrices: Effect Of Ph, Salt, Temperature, Partial Pressure, And Moisture To Protein Ratio, Prabin Lamichhane, Prateek Sharma, Alan L. Kelly, Jens Risbo, Fergal P. Rattray, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

The solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing pH, salt and temperature levels remains unclear. In this study, model casein matrices were prepared, by renneting of micellar casein concentrate (MCC), with modulation of salt and pH levels by adding salt and glucono delta-lactone, respectively, to the MCC solutions prior to renneting. Different moisture-to-protein levels were achieved by freeze-drying, incubation of samples at different relative humidities, or by applying varying pressures during gel manufacture. The CO2 solubility of samples decreased linearly with both increasing temperature and salt-in-moisture content, whereas …

Using University Research In Food Science To Study Their Characteristics And To Model The Research And Information Needs Of Researchers, Lutishoor Salisbury, Jeremy Smith, Abayomi Omotola Omolewu

University Libraries Faculty Publications and Presentations

Using University Research in Food Science to Study their Characteristics and to Model the Research and Information Needs of Researchers.

Making collection management decisions of resources is important and challenging. The challenges arise from finding the balance between the mission of libraries to meet the needs of a wide range of users; the high cost of subscription to journals and databases; the escalating annual increases imposed by publishers, and limited budget for collection management activities.

By identifying and analyzing the research output from faculty and graduate students from the Food Science Department to determine where they published and the sources …

Evaluating The Urate-Lowering Effects Of Different Microbial Fermented Extracts In Hyperuricemic Models Accompanied With A Safety Study, R.-J. Chen, M.-H. Chen, Y.-L. Chen, C.-M. Hsiao, H.-M. Chen, S.-J. Chen, M.-D. Wu, Y.-J. Yech, G.-F. Yuan, Y.-J. Wang

Journal of Food and Drug Analysis

Uric acid (UA) is an end product of purine metabolism by the enzyme xanthine oxidase (XOD). Hyperuricemia is characterized by the accumulation of serum UA and is an important risk factor for gout and many chronic disorders. XOD inhibitors or uricase (catalyzes UA to the more soluble end product) can prevent these chronic diseases. However, currently available hypouricemic agents induce severe side effects. Therefore, we developed new microbial fermented extracts (MFEs) with substantial XOD inhibition activity from Lactobacillus (MFE-21) and Acetobacter (MFE-25), and MFE-120 with high uricase activity from Aspergillus. The urate-lowering effects and safety of these MFEs were evaluated. …

Lactobacillus Pentosus Gmnl-77 Inhibits Skin Lesions In Imiquimod-Induced Psoriasis-Like Mice, Y.-H. Chen, C.-S. Wu, Y.-H. Chao, C.-C. Lin, H.-Y. Tsai, Y.-R. Li, Y.-Z. Chen, W.-H. Tsai, Y.-K. Chen

Journal of Food and Drug Analysis

Psoriasis, which is regarded as a T-cell-mediated chronic inflammatory skin disease, is characterized by hyperproliferation and poor differentiation of epidermal keratinocytes. In this study, we aimed to determine the in vivo effect of a potentially probiotic strain, Lactobacillus pentosus GMNL-77, in imiquimod-induced epidermal hyperplasia and psoriasis-like skin inflammation in BALB/c mice. Oral administration of L. pentosus GMNL-77 significantly decreased erythematous scaling lesions. Real-time polymerase chain reaction showed that treatment with L. pentosus GMNL-77 significantly decreased the mRNA levels of proinflammatory cytokines, including tumor necrosis factor-alpha, interleukin (IL)-6, and the IL-23/IL-17A axis-associated cytokines (IL-23, IL-17A/F, and IL-22) in the skin of …

Long-Term Feeding Of Red Algae (Gelidium Amansii) Ameliorates Glucose And Lipid Metabolism In A High Fructose Diet-Impaired Glucose Tolerance Rat Model, H.-C. Liu, C.-J. Chang, T.-H. Yang, M.-T. Chiang

Journal of Food and Drug Analysis

This study was designed to investigate the effect of Gelidium amansii (GA) on carbohydrate and lipid metabolism in rats with high fructose (HF) diet (57.1% w/w). Five-week-old male Sprague-Dawley rats were fed a HF diet to induce glucose intolerance and hyperlipidemia. The experiment was divided into three groups: (1) control diet group (Con); (2) HF diet group (HF); and (3) HF with GA diet group (HF + 5% GA). The rats were fed the experimental diets and drinking water ad libitum for 23 weeks. The results showed that GA significantly decreased retroperitoneal fat mass weight of HF diet-fed rats. Supplementation …