Hulumtimi Rreth Llojeve Të Ambalazheve Dhe Roli I Tyre Në Industrinë Ushqimore,
2020
University for Business and Technology - UBT
Hulumtimi Rreth Llojeve Të Ambalazheve Dhe Roli I Tyre Në Industrinë Ushqimore, Xheneta Luma
Theses and Dissertations
Sot, ambalazhimi i ushqimit është pranuar si një strategji për rritjen e konkurrencës së produkteve ushqimore nga ekspertët. Ambalazhimi i ushqimit është mbyllja e ushqimit për ta mbrojtur atë nga dëmtimi, ndotja, prishja, dëmtuesit, gjatë transportit, magazinimit dhe shitjes me pakicë. Zhvillimi i materialeve të ambalazhimit tregon zhvillimin paralel me teknologjinë. Sidomos rritja e numrit të të punësuarve, veqanërisht rritja e punësimit të femërave gjithnjë e më shumë e rriti kërkesën për ushqim të gatshëm. Rritja e kërkesës për ushqim të përgatitur lehtësisht solli teknologjinë e re të ambalazhimit dhe funksionimi i ambalazhimit është rritur. Prodhimi i ambalazheve për konfeksionimin …
Cilantro,
2020
Utah State University
Cilantro, Amanda Christensen
All Current Publications
This publication is part of the Create Better Health Guide to Eating Healthy and includes tips on selecting, growing, preparing, and storing cilantro.
Effect Of Pecan Variety And The Method Of Extraction On The Antimicrobial Activity Of Pecan Shell Extracts Against Different Foodborne Pathogens And Their Efficacy On Food Matrices,
2020
The University of Texas Rio Grande Valley
Effect Of Pecan Variety And The Method Of Extraction On The Antimicrobial Activity Of Pecan Shell Extracts Against Different Foodborne Pathogens And Their Efficacy On Food Matrices, Veerachandra K. Yemmireddy, Cameron Cason, Juan Moreira, Achyut Adhikari
School of Earth, Environmental, & Marine Sciences Faculty Publications
The shells of pecans are a rich source of bioactive compounds with potential inhibitory activity against various pathogenic microorganisms. This study investigated the antimicrobial activity of pecan shell extracts as effected by the type of cultivar and the method of extraction against various foodborne bacterial pathogens. Defatted shell powders of 19 different pecan cultivars were subjected to aqueous and ethanolic extraction (1:20 w/v) procedures, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of lyophilized pecan shell extracts dissolved in deionized water containing 5% DMSO (v/v) were determined against multiple strains of Listeria monocytogenes, Salmonella enterica, and …
Role Of Gut Microbiota In Anti-Colitic Effects Of Color-Fleshed Potatoes,
2020
Purdue University
Role Of Gut Microbiota In Anti-Colitic Effects Of Color-Fleshed Potatoes, Lavanya Reddivari, Shiyu Li, Tianmin Wang, Mary Kennett, Jairam Vanamala
Department of Food Science Faculty Publications
The prevalence of ulcerative colitis (UC), a chronic inflammatory bowel disease, is on the rise with ∼700,000 patients in the US alone in 2018. Gut bacterial dysbiosis plays an important role in ulcerative colitis. We have recently shown that anthocyanin-containing potatoes exert anti-inflammatory activity in colitic mice. However, no information is available on whether gut bacteria play a role in the anti-colitic activity of color-fleshed potatoes. This study examined the anti-colitic activity of red/purple-fleshed potatoes in mice with intact and antibiotic-ablated microbiome.
Beets,
2020
Utah State University
Beets, Janet Smith, Anita Raddatz, Heidi Leblanc
All Current Publications
This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing beets.
Peas,
2020
Utah State University Extension
Peas, Darlene Christensen
All Current Publications
This publication is part of the Guide to Eating Fresh Fruits and Vegetables and includes information on seasonal availability, eating, storing, and cooking peas.
Study Of In Vitro Bioaccessibility And In Vivo Bioavailability Of Khalas Variety Date Seed Polyphenols For Functional Application In The Human Diet,
2020
United Arab Emirates University
Study Of In Vitro Bioaccessibility And In Vivo Bioavailability Of Khalas Variety Date Seed Polyphenols For Functional Application In The Human Diet, Serene Hilary
Food Science Dissertations
Date seeds are an ideal source of polyphenols for the food industry. This doctoral work investigated Khalas variety date seeds in three forms, as powder (DSP), ethanolic extract (DSE) and functional food developed with the seeds; pita bread (DSB). The study characterised the polyphenol profile by mass spectrometry and investigated the bioaccessibility using simulated in vitro digestion coupled with Caco- 2 model for absorption and transport. It further explored the bioavailability of date seed polyphenols in vivo in humans by conducting a cross-over study in 16 healthy volunteers. The crossover study explored the urinary excretion of polyphenol metabolites, and the …
Banana,
2020
Utah State University
Banana, Marie Stosich, Emily Morales, Heidi Leblanc
All Current Publications
This publication guide to eating, selecting, cooking, and storing bananas.
Broccoli,
2020
Utah State University
Broccoli, Lisa Lewis, Emily Morales, Heidi Leblanc
All Current Publications
This guide to eating, selecting, cooking, and storing broccoli.
Green Beans,
2020
Utah State University
Green Beans, Lisa Lewis, Emily Morales, Heidi Leblanc
All Current Publications
This guide to eating, selecting, cooking, and storing green beans.
Maize Flavan-4-Ols And Anthocyanins Alleviated Dextran Sulfate Sodium-Induced Colitis In Mice Via Intestinal Barrier Function Restoration,
2020
The Pennsylvania State University
Maize Flavan-4-Ols And Anthocyanins Alleviated Dextran Sulfate Sodium-Induced Colitis In Mice Via Intestinal Barrier Function Restoration, Binning Wu, Shiyu Li, Haotian Chang, Ruth Anderson, Surinder Chopra, Lavanya Reddivari
Department of Food Science Faculty Publications
This study investigated the anti-inflammatory effects of anthocyanins and flavan-4-ols (precursor of phlobaphenes) within a whole-food matrix against dextran sulfate sodium (DSS)-induced colitis using four maize near-isogenic lines (NILs) that differ only in a single class of flavonoids. The four NILs are A (lacks anthocyanins and phlobaphenes), B (phlobaphenes +), C (anthocyanins +) and D (anthocyanins + and phlobaphenes +).
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor,
2020
State Key Laboratory of Food Science and Technology, School of Life Science and Food Engineering, Nanchang University, Nanchang, Jiangxi 330047 , China
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor, Xu Ya-Zhou, Xiong Tao, Xie Shu-Hu, Xiao Yang-Sheng, Liu Zhang-Gen
Food and Machinery
The raw materials of Paocai after sterilization were inoculated with Weissella cibaria NCU034005 and Leuconostoc citreum NCU027003, and fermented for 7 days at room temperature. The volatile and non-volatile substances (glucose, organic acids, amino acids, etc.), pH, and odor activity value in the Paocai liquid were detected during the fermentation. The results showed that the pH value of Paocai inoculated with W. cibaria NCU034005 and L. citreum NCU027003 dropped to varying degrees, and two strains of lactic acid bacteria have different metabolic capacity for carbohydrates, organic acids and amino acids. Principal component analysis (PCA) showed that metabolites and flavors in …
Cloning,Expression And Purification Of Β-Conglycin Inα-Subunit Core Region,
2020
College of Food Science & Engineering, Northwest A & F University, Yangling, Shannxi 712100 , China
Cloning,Expression And Purification Of Β-Conglycin Inα-Subunit Core Region, Li Yao-Xi, Yuan Yan-Qiu, Ju Qian, Gao Meng-Nan, Zhou Shu-Yi, Hu Ya-Yun, Luan Guang-Zhong
Food and Machinery
The full-length cDNA of the soybean seeds was obtained by RT-PCR, and amplified by self-designed primers to obtain the target gene αc, The target gene was linked to the vector to construct a recombinant cloning vector pGEM-αc, which was identified by double digestion with XhoⅠ/EcoRⅠ and ligated with vector pET-28a to construct a recombinant plasmid pET-28a-αc. After correctly transferred into competent cells E.coli BL21 (DE3), the recombinant protein of α-subunit core region was expressed by inducing with the OD600 nm value 0.8, isopropylthiogalactoside (IPTG) 0.2 mmol/L at 37 ℃ for 9 h, and …
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa, Wei Chang-Hao, Deng Ze-Yuan, Fan Ya-Wei, Zou Xin-Hua, Li Jing, Li Hong-Yan
Food and Machinery
Neurospora crassa was used to ferment the bean dreg, and the fermentation was operated under the optimal conditions for protease production. The peptide, total phenol, total flavonoid and the antioxidant capacity of soybean dregs at different fermentation time were measured. Experiments results showed that the contents of peptide, total phenol and total flavone of soybean dregs increased with the progress of fermentation, as well as the antioxidant capacity. The maximum contents of total phenol (2.513±0.032) mg/g and total flavone (0.787±0.052) mg/g were detected at 60 h after fermentation; after fermentation for 84 h, the peptide reached (75.602±3.599) mg/g, and the …
Rheological Properties Of Starch Ferulic Acid Polymer Preparedby Twin-Screw Extrusion Technology,
2020
Zhengzhou University of Technology, Zhengzhou, Henan 450044 , China
Rheological Properties Of Starch Ferulic Acid Polymer Preparedby Twin-Screw Extrusion Technology, Nie Hui, Li Yu-Ling, Wang Hai-Yan
Food and Machinery
The starch ferulic acid polymer were prepared by twin-screw extrusion technology, and changes of were studied, including the rheological properties, shear thinning and thixotropy. The results showed that after gelatinization of starch ferulic acid polymer, the paste conformed to the power function Ostwald de Waele model, showing the characteristics of pseudoplastic fluid. With the apparent viscosity increased with increasing of fluidity, the paste obeyed the shear thinning. The thixotropy increased with the increase of sample concentration.
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L.,
2020
College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L., He Hai-Xia, Li Dong-Ming, Wu Ying-Ying, Li Qiao-Mei, Xiao Jian-Hui, Tu Jin
Food and Machinery
Alkaline process was used to extract the starch from Dioscorea alata L., and the composition, transparency, freeze-thaw stability, settling property, water holding capacity, solubility, swelling, gelatinization and viscosity characteristics of the extracted starch were analyzed. The results showed that the content of amylose in legume Dioscorea alata L. was 27.05%. Compared with the starch from wheat, mung bean, and potato, the transparency, settling ability, water retention, and thermal stability of legume potatoes were found best. However, the freeze-thaw stability was poor, and it was difficult to gelatinize. The dissolving power and swelling power of the starch from legume potato increased …
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition,
2020
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition, Feng Rui, Hong Peng-Zhi, Yang Ping, Zhou Chun-Xia
Food and Machinery
Myosin was extracted from tilapia (Oreochromis niloti-cus) and the heat-induced gel was prepared, and the effect of CaCl2 addition on the water holding capacity, microstructure and chemical interactions of myosin gel was investigated under different salt conditions (1,50,150,600 mmol/L NaCl). The effects and mechanisms of Ca2+on thermal gel properties of myosin were determined under the low salt conditions. Experimental results showed that under the conditions of low salt concentration (1~150 mmol/L NaCl), there were weak opaque gels due to a rapid aggregation of myosin filaments during heating. These myosin gels exhibited a cross-linked network with coarse cross-linked …
Nti-Inflammatory Effect And Mechanism Of Major Components In Tetrastigma Hemsleyanum Diels Et Gilg,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Nti-Inflammatory Effect And Mechanism Of Major Components In Tetrastigma Hemsleyanum Diels Et Gilg, Xing Qian, Zheng Liu-Feng, Gan Ting, Xiao Ting, Deng Ze-Yuan, Liu Xiao-Ru
Food and Machinery
The study aims to screen potential anti-inflammatory phytochemicals and explore its mechanism from Tetrastigma hemsleyanum Diels et Gilg based on their molecular docking with Keap1 protein and low-grade inflammatory model of vascular endothelial cells, and further analyzes the effects of active ingredients on the gene and protein expression of pro-inflammatory factors. Results showed that kaempferol-3-O-rutinoside, isoquercitrin, and rutin in root and 5-caffeoylquinic acid, vitexin, and orientin in leaf had significant interactions with Keap1 protein, all of which occurred in the binding cavity of Keap1 with Nrf2 protein, possibly leading to the dissociation of Nrf2 and activation. All of these six …
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains,
2020
Hunan Agricultural University, Changsha, Hunan 410128 , China
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains, Li Zhao-Zhao, Wu Wei-Guo, Liao Ru-Yan, He Biao
Food and Machinery
In this study, extruded reconstituted rice was prepared by using extrusion processing technology, using aging early indica rice flour as the main raw material, with coarse grains such as buckwheat, barley, quinoa, chickpea, oat bran . The RVA rapid viscosity analyzer was used as the research Means to explore the effects of different coarse grains, and their different additions (0%, 5%, 10%, 15%, 20%, 25%) on the gelatinization characteristics of recombinant rice. The results showed that when the amount of oat bran added was greater than 15%, the oat bran and quinoa and barley could significantly increase the peak viscosity …
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development,
2020
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development, Li Hong-Liang, Li Dan, Zhang Chao, Zhang Dong-Jie
Food and Machinery
In order to determine the change rule of polysaccharides content in fresh rice grains at different mature stages, the polysaccharides were extracted from fresh rice grains at different mature stages by ultrasonic-microwave synergistic extraction method. The composition of polysaccharides was analyzed by HPLC, and the antioxidant activity of polysaccharides was determined by antioxidant test in vitro. The results showed that the content of polysaccharides in fresh rice was the highest at the stage of late milk, up to 46.89 mg/g. Mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose and fucose were the main components of polysaccharides at this …
