Përcaktimi I Baktereve Mezofile Aerobe Si Dhe Koliformeve Në Qumështin E Papërpunuar Në Regjionin E Prizrenit, Suharekës Dhe Rahovecit,
2019
University for Business and Technology - UBT
Përcaktimi I Baktereve Mezofile Aerobe Si Dhe Koliformeve Në Qumështin E Papërpunuar Në Regjionin E Prizrenit, Suharekës Dhe Rahovecit, Duresa Ukaj
Theses and Dissertations
Cilësia mikrobiologjike e qumështit të papërpunuar është thelbësore për prodhimin cilësor të produkteve të qumështit. Alternimi është një term që përshkruan ndryshimin e përbërjes, shijes dhe erës në ato pika ku është i pangrënshëm për konsumatorin. Alternimi mikrobial i qumështit shpesh përfshin degradimin e proteinave, karbohidrateve dhe yndyrnave të organizmave dhe enzimave të tyre. Konsumimi i qumështit dhe qumështit është rritur në mënyrë të konsiderueshme në Kosovë gjatë dekadës së fundit, dhe një pjesë e madhe e prodhimit vendor vjen nga shpërndarësit në shkallë të vogël në të gjithë vendin. Në këtë hulumtim, janë marrë 50 mostra qumështi në disa …
Bowles, Hunter Joe, B. 1996 (Fa 1384),
2019
Western Kentucky University
Bowles, Hunter Joe, B. 1996 (Fa 1384), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1384. Interviews with honey and mushroom producers in southcentral Kentucky, conducted by Hunter Bowles in fall 2019 for a WKU folk studies class in foodways.
Production Of Biscuits By Substitution With Different Ratios Of Yellow Pea Flour,
2019
The University of Texas Rio Grande Valley
Production Of Biscuits By Substitution With Different Ratios Of Yellow Pea Flour, Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng Wang
School of Earth, Environmental, & Marine Sciences Faculty Publications
To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color (L*) of biscuits reduced as …
An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat,
2019
University of Arkansas, Fayetteville
An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat, Zachary James Winn
Graduate Theses and Dissertations
Wheat (Triticum aestivum L.) is a self-pollinating species that is most often bred as a recombinant inbred line. When two inbred individuals are crossed, they produce progeny which experience heterosis; heterosis is the increased robustness experienced due to the reintroduction of heterozygosity. Hybrid wheat may be produced through the use of chemical hybridization agents, yet the structure of wheat flowers decreases the efficiency of outcrossing. The objectives of this study were to: assess the amount of heterosis experienced by a population of hybrid wheat and observe the effect of major gene loci on yield and yield components, phenotype anthers extruded …
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties,
2019
University of Arkansas, Fayetteville
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber
Graduate Theses and Dissertations
Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 …
Evaluating The Efficacy Of Whole Cooked Enriched Egg In Modulating Health-Beneficial Biological Activities,
2019
University of Nebraska-Lincoln
Evaluating The Efficacy Of Whole Cooked Enriched Egg In Modulating Health-Beneficial Biological Activities, Emerson Nolasco
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The whole egg is known as nutritious food in the human diet with a wide reach due to its accessibility. It’s highly bioavailable proteins and dietary compounds, and their health-beneficial properties make the egg a potential functional food. Still, little is known about how the production and processing methods can modulate its potential health-beneficial properties. To attend the knowledge gaps, the study established objectives look to evaluate the effect of the hen breed, egg enrichment, and cooking methods. The hen breed and egg enrichment maintained overall the egg quality. Confirming the capacity of the egg industry of improving the egg …
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake,
2019
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangnan University Fulinmen Baking Research Institute, Wuxi, Jiangsu 214122, China; Zhangjiagang Fortunebakery Co., Ltd., Suzhou, Jiangsu 215600, China
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake, Zou Qibo, Wang Jiabao, Chen Cheng, Liang Liting, Cao Weichao, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied. The results showed that compared with the cake containing only the monoglyceride type emulsifier, the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased, the viscosity and surface tension of cake batter increased, and stability of cake batter was improved. The cake specific volume was 4.01 mL/g, compared with the cake containing only the monoglyceride type emulsifier, the specific volume of the sponge cake containing the …
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase,
2019
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Food and Machinery
In this paper, the Patatin protein was extracted from potato fruit juice, and the enzymatic properties of Patatin protein as ester acyl hydrolase were studied using p-nitrophenyl acetate as the substrate. The results showed that the lipid acyl hydrolase had the highest activity at 37 ℃, and had thermal stability at 40～50 ℃. The enzyme was inactivated after treatment at 70 ℃ for 120 min. The optimal pH of lipid acyl hydrolase was 8.2. The lipase activity was activated by Fe2+, Fe3+ and Mg2+ , inhibited by K+ and Ca2+ . In addition, low …
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi,
2019
College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan, Hunan 411104, China
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Food and Machinery
Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, …
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis,
2019
Hunan Agricultural Products Processing Institute, Changsha, Hunan 410125, China; Innovation Team of Agricultural Product Quality and Safety Risk Assessment and Nutritional Function Evaluation, Changsha, Hunan 410125, China
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo
Food and Machinery
The protein and amino acid composition of 24 rice samples from 8 late indica varieties in three production bases were determined. With FAO/WHO provisional pattern of amino acids as reference, a comprehensive evaluation model for rice protein was established by combining modified analytic hierarchy process (AHP) with grey correlation analysis, and the feasibility of the evaluation model in evaluating the nutritional value of protein was verified. The results showed that the quality of rice protein was significantly different among different bases and varieties (P<0.05). The correlation coefficient r of the weighted grey correlation method with PER and NPR was 0.959 (P=0.003) and 0.974 (P=0.001) respectively. The results demonstrate that the weighted grey correlation degree is highly correlated with biological indexes of protein quality, which can characterize the nutritional quality of rice protein scientifically and effectively.
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide,
2019
School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China; Yibin Xihua University Research Institute, Yibin, Sichuan 644004, China
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide, Song Yanfei, Chen Xianggui, Xiang Juncheng, Wang Wei, Yin Pengfei, Yang Xiao
Food and Machinery
The esterase activity of Chrysemyswas determined by Ellman method, and the indole acetate was used as substrate to determine the esterase activity of Tupaiabelangeri. The optimum reaction conditions were determined by orthogonal array design.and the inhibition effects of several specific enzyme inhibitors were compared; The enzyme inhibition method was used to investigated the sensitivity of esterase form Chrysemyse and Tupaiabelangeri to organophosphorus and carbamate pesticides. The optimum conditions of esterase activity determination of Chrysemys were: incubation temperature 35 ℃, incubation time 15 min, buffer pH 7.5; The optimum conditions of esterase activity determination of Tupaiabelangeri were: incubation temperature 25 ℃, …
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms,
2019
Shanghai Bino Testing Service Co., Ltd., Shanghai 201114, China
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun
Food and Machinery
Purified by solid phase extraction column, using C18 column as separation column and formic water-acetonitrile as flow phase for gradient elution, qualitative and quantitative analysis of characteristic ions of target compounds were detected by LC-MS/MS in MRM mode. Results, this method was in the linear range of 0.1～10.0 μg/mL, linear correlation coefficient of ＞0.999 0, the detection limit of the method was 0.01 mg/kg, and the quantitative limit was 0.03 mg/kg. At the spiking levels of 0.03, 0.10, and 0.50 mg/kg, the recovery rate of the method was 88.3%～95.0%, with RSD was 5.2%～8.8%. The method has the advantages of …
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example,
2019
Beijing University of Posts and Telecommunications, Beijing 100089, China
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example, Zhang Hao
Food and Machinery
This paper analyzed the current situation of food safety in China, and then put forward the idea of constructing ubiquitous food safety network in view of the outstanding problems faced at present, and through the integration of new technologies, designed the ubiquitous food safety network system architecture. The results show that the construction of ubiquitous food safety network can solve many problems such as information asymmetry faced by consumers, enterprises and regulators, which can further improve the level of food safety management in China, and has important reference significance for promoting the application of emerging technology industries in China.
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine,
2019
Department of Mechanical Engineering, Wenzhou Vocational ＆ Technical College, Wenzhou, Zhejiang 325035, China
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine, Lin Panzhong, Sun Beibei, Lang Wenchang
Food and Machinery
The control mode of motion controller in combination of PLC is adopted to realize the synchronous control of motion axis and the precise control of sealing temperature, and the parameter setting and operation status display of reciprocating pillow packing machine system are realized through touch screen. The system is applied to the prototype of the double-end reciprocating high-speed pillow packing machine, which can improve its packaging precision and speed and simplify the servo arrangement.
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods,
2019
Arts and Crafts Academy of Inner Mongolia Normal University, Hohehot, Inner Mongolia 010020, China
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
Food and Machinery
The interesting system of the packaging is novel in creativity, unique in shape, full of emotion, and is an exaggeration method, a bionic method and a anthropomorphic method. The method of decoration is its main method of expression, which has the functions of stimulating the purchase desire, satisfying the emotional demand, expanding the brand awareness, and improving the product identification. Therefore, it is necessary to pay attention to practicality, individuation, interaction and innovation in the direction of design principles.
Application And Design Of Natural Packaging Materials In Food Packaging,
2019
Nanchong Vocational and Technical College, Nanchong, Sichuan 637131, China
Application And Design Of Natural Packaging Materials In Food Packaging, Li Jihong
Food and Machinery
In view of the shortcomings and problems of food packaging materials such as plastics, paper, metal, etc., the development trend of reduction, simplification, light weight, non-toxic and harmless of food packaging materials was reviewed, and the application range of natural packaging materials in food packaging was pointed out. Moreover, the aesthetic value of natural packaging materials was revealed, and the selection principle and application principle of natural packaging materials were put forward, providing a reference for the maximum application of natural packaging materials in food packaging design.
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd,
2019
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410111, China
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd, He Yan, Tan Chunliang, Li Na, Zhou Hongli, Wang Xiaoqin
Food and Machinery
The highest-efficiency preservatives and best mixed preservatives were screened by Oxford cup test using single factor test design and response surface test design, and Bacillus licheniformis and Bacillus LAMI 002, which were separated from spoiled eggs were tested as inhibition objects. The results showed that ε-polylysine, lysozyme and nisin could effectively inhibit the growth of spoilage bacteria. LAMI 002, and had a strong inhibitory effect on the growth of Gram-positive bacteria. The optimal formulation of preservatives was determined by response surface methodology as follows: Lysozyme 0.185 2 g/kg, ε-polylysine 0.054 1 g/kg and nisin 0.066 3 g/kg. In the verification …
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii,
2019
College of Biology Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Heibei 050061, China
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii, Ju Haoyu, Yang Jingsong, Zhao Haiyan, Wang Hui, Gao Zhenjiang, Xiao Hongwei
Food and Machinery
The effect of vacuum steam pulsed blanching pretreatment on drying characteristic of Lilium brownii was explored. The effects of different steam blanching time, cycle times, and vacuum degree on drying characteristics, moisture diffusion coefficients, color value and rehydration value of Lilium brownii were investigated. All the steam blanching time, cycle times and vacuum degree had significant influence on drying time. When steam blanching time, cycle times and vacuum degree were 30 s, 3 times and 90 kPa, respectively, the minimum drying time was achieved as to be 11.7 h under hot air drying of 60 ℃. Besides, under such blanching …
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products,
2019
School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products, Ni Xue, Zhang Gensheng, Xie Chunli, Ding Yidan, Wang Tiejun
Food and Machinery
We reviewed the main methods of using histology and biology to detect adulterated meat products in minced meat products, including the DNA-based detection technology, protein-based detection technology, immunological detection technology and electrophoresis combined detection technology. Moreover, the principle, accuracy and advantages and disadvantages of different detection technologies were discussed.
Application Of Fatty Acid Detection In Food Industry,
2019
College of Life Science and Engineering, Northwest Minzu University, Lanzhou, Gansu 730124, China
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Food and Machinery
As an important component of grease, the composition and content of fatty acids vary with each other for different foods. The analysis of fatty acids can be used in traceability of origin, discrimination of varieties, analyzing food quality, and developing high-quality products. The application of fatty acid analysis in meat, milk and dairy products, vegetable oil, and medicinal and edible homologous food materials were reviewed, providing a new idea and starting point for the further research on food fatty acids.
