Food Science Commons^™

Effect Of Konjac Glucomannan On The Hygroscopic Characteristics Of Cut Tobacco, Liang Miao, Zhang Guo, Liu Cuimei, Li Bin, Zhang Ke, Lv Bin

Food and Machinery

The effect of konjac glucomannan (KGM) addition on the hygroscopic characteristics of cut tobacco was investigated by using isothermal adsorption/desorption ability testing device. The results showed that the introduction of KGM humectant enhanced the moisture holding capacity of cut tobacco and slowed down the water loss process. The drying rate constants (k) calculated using Henderson & Pabis model were reduced to varying degrees for cut tobacco from different parts of a tobacco plant. In addition, the isothermal sorption and desorption curves exhibited the form of adsorption curve type III. The addition of KGM can effectively increase hygroscopic hysteresis of cut …

Research On Optimization Of Short-Smoke Tobacco Structure Based On Grey Correlation Method, Wang Tianyi, Gao Zunhua, Fan Lei, Chu Han, Li Jinghao, Li Xiao, Yao Ermin

Food and Machinery

Tobacco structure after shredding, baking, flavoring and storage was analyzed by the gray correlation method to determine the optimal shredding size, and then the tobacco structure was optimized by using a tobacco cutting device. The results showed that the short cigarette had the problems of low full strands rate and high long strands rate. It was found that the full strands rate was less than 80.00%, and the long strands rate was more than 40.00%; the middle strands rate ranged from 20.00% to 30.00%, and the broken strands rate was less than 2.00%. There was strong positive relation between the …

Progress And Strategy On The Reason Of Slow And Stuck Fermentation Of Icewine, Ma Xinjuan, Sun Yumei, Xie Shiyi

Food and Machinery

Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.

Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage, Meng Tingting, Zhou Xing, Lu Zhenyou, Wei Buji, Zou Hanfeng, Qin Liuxiang, Lu Li, Pan Bingyan

Food and Machinery

Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However，the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage.

The Research Progress On Antimicrobial Activity, Mechanism And Application Of Plant Polyphenols, Fei Peng, Zhao Shengjuan, Chen Xi, Xiang Jinle, Yang Tongxiang, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin

Food and Machinery

In this review, the antimicrobial effect of plant polyphenols on foodborne pathogenic microorganisms was firstly comprehensively summarized, and the antimicrobial mechanisms of plant polyphenols were elucidated from the aspects of cell morphology destruction, cell membrane potential, normal energy metabolism and inhibition of macromolecular synthesis. Moreover, the applications of plant polyphenols as potential preservatives in food fresh keeping and storage were generalized. Finally, the current problems about antimicrobial mechanisms and applications of plant polyphenols were analyzed.

Research Progress On The Application Of Nano-Cellulose In Food Industry, Cai Chenchen, Lu Dengjun, Ma Ruijia, Liu Tao, Fan Zhuoxi, Lv Mingda

Food and Machinery

Nanocellulose has unique structure, mechanical and optical properties, such as high surface area and high aspect ratio, rheological properties and non-cytotoxicity and genotoxicity. At present, nanocellulose materials have been studied in automobile, construction and textile industries, but they still have great potential in food industry. In this paper, the types of nanocellulose, including microfibrillated cellulose(MFC), nanocellulose crystal (NCC) and bacterial nanocellulose (BNC), as well as the properties of these three nanocellulose and their main preparation methods were briefly summarized. The application of nanocellulose in the field of food, including its use as food additive, functional food ingredients and food packaging …

Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wu Wanqin, Liu Guojiao, Wang Bin

Food and Machinery

A high-throughput qualitative screening and quantita-tive method of ultra-high performance liquid chromatography combined with orbitrap mass spectrometry（UPLC-Orbitrap-MS） was developed to determine 73 kinds of chemicals illegally added in the healthy foods. The samples were extracted with methanol using ultrasonic extraction. The separation was eluted by gradient on a Waters Acquity UPLC HSS T3 column (100 mm×2.1 mm, 1.8 μm), with a mobile phase consisting of water (0.1% formic acid) and acetonitrile in both positive and negative mode. The data were acquired via full-scan data-dependent MS/MS (full scan-ddMS²). The qualitative analyses of the compounds were performed through the database …

Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages, Li Shengsheng, Li Ruizhe, Zhang Qianglong

Food and Machinery

In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P＜0.05); cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P＜0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking …

Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru

Food and Machinery

To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. …

Experimental Evidence For Adaptation To Species-Specific Gut Microbiota In House Mice, Andrew H. Moeller, João C. Gomes-Neto, Sara Mantz, Hatem Kittana, Rafael R. Segura Munoz, Robert J. Schmaltz, Amanda E. Ramer-Tait, Michael W. Nachman

Department of Food Science and Technology: Faculty Publications

The gut microbial communities of mammals have codiversified with host species, and changes in the gut microbiota can have profound effects on host fitness. Therefore, the gut microbiota may drive adaptation in mammalian species, but this possibility is underexplored. Here, we show that the gut microbiota has codiversified with mice in the genus Mus over the past 6 million years, and we present experimental evidence that the gut microbiota has driven adaptive evolution of the house mouse, Mus musculus domesticus. Phylogenetic analyses of metagenomeassembled bacterial genomic sequences revealed that gut bacterial lineages have been retained within and diversified alongside Mus …

Physiological Response Of ‘Fuji’ Apples To Irradiation And The Effect On Quality, Nasim Kheshti, Anderson Adriano Martins Melo, Alan Baquero Cedeno, David Obenland, Anuradha Prakash

Food Science Faculty Articles and Research

The objective of this study was to determine the influence of irradiation-induced physiological responses on quality parameters in ‘Fuji’ apples. Apples were treated at 377 and 1148 Gy, stored for 7 days at 1 °C to mimic ground transportation to Mexico and another 7 days at ambient temperature to simulate retail and consumer storage conditions. Irradiation suppressed ethylene production, especially in the 1148 Gy treated apples, which was consistent with lower activities of 1-aminocyclopropane-1-carboxylate oxidase (ACO). A dose-dependent increase in respiration rate corresponded with decreases in titratable acidity (TA) and organic acids. Higher electrolyte leakage in apples irradiated at the …

Growing South Dakota (Summer 2019), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Celebration of Faculty Excellence
[Page] 6 Ag and Biosystems Engineering - Quarter Scale Tractor Team Named Reserve National Champs - Jackrabbit Wrestler Passionate About Sharing the Story of Pork - Mesonet Spray Tool Aids Precision Application Decisions
[Page] 10 Ag Business and Economics -POET Commodity Trading Fund
[Page] 12 Ag Education, Communication and Leadership - Leadership Opportunities Launch Recent Graduate to Career Readiness
[Page] 14 Agronomy, Horticulture & Plant Science - Local Foods Education Center Donates Over 5,000 Pumpkins - Seeding Success - Doug Malo Retires After 43 Years of Teaching - Howard Woodard's 29-Year Career Had a …

Synergistic Anti-Inflammatory Effects And Mechanisms Of Combined Phytochemicals, Lijuan Zhang, Carlos Virgous, Hongwei Si

Human Sciences Faculty Research

The anti-inflammatory effects of phytochemicals, bioactive components from plants having health benefits, have been heavily investigated in the last several decades. However, the gap between the high dosage demands (μM) of phytochemicals in vitro studies and the low bioavailability (nM) of most phytochemicals after consuming relevant foods/supplements in humans undermines the application of these phytochemicals in the prevention of chronic inflammation and its related chronic diseases in humans. One of the approaches to bridging this gap is to combine two or more phytochemicals/foods to synergistically prevent chronic inflammation. While increasing combinations of phytochemicals on anti-inflammation studies have been reported, there …

L-Cysteine Effects On Chlorogenic Acid Quinone-Amino Acid Induced Greening And Browning: Mechanism And Effects On Antioxidant Capacity, Yundi Liang

Food Science (MS) Theses

The formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be visually unappealing in some applications where CGA containing ingredients are used. Cysteine was studied as an amino acid anti-greening strategy, because cysteine-CGA conjugates are colorless. Buffered CGA: lysine: cysteine solutions at pH 8.0 and 9.0 were prepared and incubated for a maximum of 48 h at ambient temperature. Color intensity was periodically monitored using a UV-Vis spectrophotometer. Quantification and identification of conjugate formation were conducted by HPLC and LC-MS, while Antioxidant capacity was assessed by Trolox Equivalent Antioxidant Capacity and Folin-Ciocalteu …

Integration Of Technology In The Chemistry Classroom And Laboratory, Barry J. Ryan

Books/Book Chapters/ Proceedings

The role of technology in the chemistry classroom and laboratory continues to evolve, with mainstream applications such as pre-lecture/laboratory resources being supplemented by technological innovations such as immersive reality. Although the range is vast, care must be taken to select appropriate and pedagogically aligned technologies to enable learning.

In this chapter a model for the appropriate selection and application of technology enabled learning in chemistry is developed and explored in the context of two case-studies. This model, LEAPTech, is based on ten years of personal experience, informed by evidence and underpinned by the scholarly literature. This model will serve as …

Sustainability Assessment Of U.S. Beef Processing And Its Antimicrobial Systems, Shaobin Li

Department of Civil and Environmental Engineering: Dissertations, Theses, and Student Research

With the increasing meat demand and awareness of sustainability, concerns have been raised regarding the sustainability of beef production and processing. However, scarce data and inadequate sustainability assessment frameworks for the U.S. beef processing industry limit the ability to develop new technologies and policies comprehensively without shifting sustainability burdens. To fill those gaps, various assessments of the U.S. beef processing industry were conducted from multiple perspectives regarding the environmental, economic, microbial effectiveness of its antimicrobial systems, and human health impacts from foodborne illness, occupational hazards, and environmental pollution.

First, process-level water and energy usage at a typical large-size beef processing …

In Vitro And In Vivo (Mouse Model) Investigation Of The Efficacy Of Probiotic Bacteria Lactobacillus Casei And Lactobacillus Rhamnosus Incorporated In Tomato Juice, Bennett Atta Dzandu

LSU Doctoral Dissertations

Fruit and vegetable production in Ghana were estimated at 371,811 tons in 2017 with tomatoes ranked among the top four most cultivated vegetables. The majority of the production goes to waste due to spoilage and lack of processing. Probiotics have recently gained much attention owing to claims about their potential health benefits. However, the inability of certain probiotics to survive gastric conditions remain a potential setback. Tomatoes can be processed into value added products including those fortified with probiotics. Such value-added products can be used as protectant for the delivery of probiotics to improve gut health. The objective of this …

Research Progress Of Nutritional Intervention In The Treatment Of Diabetes Mellitus, Liu Dongbo, Zhou Jiali, Li Jian, Wu Ruiyu

Food and Machinery

Under the guidance of professionals, medical nutrition therapy (MNT) is very important for diabetes management by changing nutritional status or intake to improve health or treat diseases. The basic objectives are to promote and support healthy eating patterns, to achieve personalized nutritional needs according to cultural background, knowledge structure, eating habits and self-control, and to emphasize the humanization of food choices. Scientific restrictions on food choices and practical tools for providing daily dietary planning for diabetic patients. This paper mainly reviews the related knowledge of MNT and its application in diabetes mellitus according to the consensus report published in 2019 …

Modification Condition Optimization Of Site Specific Pegylation At Β-Lactoglobulin Glutamine Residues And Its Effect On Antigenicity, Luo Shunjing, Gan Keming, Lu Xuli, Cheng Nana, Liu Chengmei

Food and Machinery

Site specific polyethylene glycol modification (PEGylation) catalyzed by transglutaminase (TGase) was applied to modify β-lactoglobulin (β-LG) at glutamine residues and its effect on the antigenicity of β-LG was explored. The modification rate of the modified product was analyzed by SDS-PAGE combined with gel filtration chromatography. According to single factor experiment, the optimal modification conditions were obtained as follows: reaction pH was 7.0, reaction temperature was 25 ℃, molar ratio of β-LG to PEG was 1∶15, mass ratio of TGase to β-LG was 3∶1, the amount of ethanol added in buffer was 25% (v/v). Under the optimal modification conditions, the modification …

Establishment Of Diabetic Zebrafish Model And Evaluation Of Hypoglycemic Activity Of Antarctic Krill Enzymatic Hydrolysates, Ji Wei, Zhang Chaohua, Allanv Kalueff, Song Cai

Food and Machinery

Diabetic zebrafish model was established quickly by combination of 20 g/L glucose solution immersing and 10% cholesterol feeding for 20 days. The model established was used to evaluate the in vivo hypoglycemic activity of 3 000～100 Da AKEH. The effects of it on physicochemical indexes such as DPP-IV activity, glucose, triglyceride, cholesterol and expression levels of relative gene such as Insa, Glucagon and Pck1 of diabetic zebrafish were investigated. The results showed that the physicochemical index and blood glucose related gene expression level of the 1.35 g/L and 2.7 g/L concentrations were not significant difference. 3 000～100 Da AKEH of …